Best Chunky Ketchup Recipes

CHUNKY-STYLE ROASTED TOMATO KETCHUP

Chunky-Style Roasted Tomato Ketchup image

Make and share this Chunky-Style Roasted Tomato Ketchup recipe from Food.com.

Provided by Debster

Categories Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 12

Ingredients

3/4 lb roma tomato, cut in half vertically,seeded and juice removed
1/4 large green bell pepper
1 medium sliced sweet onion
olive oil
1 tablespoon cider vinegar
2 teaspoons brown sugar
1 teaspoon yellow mustard
1/8 teaspoon garlic powder
1/2 teaspoon dried thyme
2 teaspoons dried parsley
1/8 teaspoon ground cinnamon
salt and pepper

Steps:

Preheat oven to 400 degrees.
Place tomatoes, skin side up, on baking rack set on baking sheet.
Add the green pepper and onion.
Brush vegetables very lightly with olive oil.
Place in oven and roast until lightly browned, about 15 minutes.
Remove from oven and cool slightly.
Chop the onions and peppers fairly small.
Place the tomatoes in a food processor and pulse until chunky.
Add the onions, peppers and additional ingredients.
Taste for seasoning.
Let set at room temperature until ready to use.
Can be made ahead and refrigerated for up to 3 days.

CHUNKY KETCHUP

Chunky Ketchup image

I created this chunky homemade ketchup to jazz up chopped steak sandwiches and hot sausage sandwiches for my family. It's so delicious and fresh-tasting. I gave some to our friends, too, and they enjoyed it on hamburgers and even stuffed peppers. -Susan Stahr, Driftwood, Pennsylvania

Provided by Taste of Home

Time 1h50m

Yield 3-1/2 cups.

Number Of Ingredients 7

Ingredients

4 cups chopped seeded peeled tomatoes
1 medium onion, chopped
1 medium green pepper, chopped
1 cup sugar
1 can (6 ounces) tomato paste
1 tablespoon salt
1/4 cup white vinegar

Steps:

In a large saucepan, combine the tomatoes, onion, green pepper, sugar, tomato paste and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 1-1/2 hours., Stir in vinegar; heat through. Cool to room temperature; store up to 2 weeks in the refrigerator.

Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 258mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.

CHUNKY HOT PINEAPPLE KETCHUP

Chunky Hot Pineapple Ketchup image

This is a very good (and spicy) chunky ketchup! Feel free to adjust the recipe to your liking. This makes a very nice Christmas gift too! Use as a ketchup or even as a bar-b-que sauce. * If you want less burn, use jalapeno peppers or use less of the habanero (omit seeds). * Some of this along with a can of jellied...

Provided by Colleen Sowa

Categories Spreads

Time 1h20m

Number Of Ingredients 17

Ingredients

6 habanero peppers (all but stem) (very finely minced)
8 clove garlic (very finely minced)
1 small onion (very finely minced)
3 can(s) crushed pineapple (including juice)
2 1/2 c brown sugar
1 c apple cider vinegar
1 c lemon juice
6 large cans, tomato paste
5 can(s) water
1 1/2 Tbsp canning salt
1 1/4 tsp ground black pepper
1 tsp ground cloves
2 tsp garlic powder
1/2 c dark molasses
1/3 c corn syrup, light
1/3 c each: tabasco sauce and worchestershire sauce
1 large lemon (zest and juice)

Steps:

1. Put all ingredients in a large stainless steel kettle. Bring to a rolling boil, stirring constantly on medium-high heat. Turn the heat down and simmer on low heat for 30 minutes, stirring constantly. Bring it back up to a boil that can not be stirred down. Turn off heat.
2. Ladle quickly into sterilized pint jars leaving 1/4 inch head space. Remove bubbles. Wipe rims. Place lids and rings, tighten to fingertip tight.
3. Place jars in boiling bath, put the lid on canning kettle. Bring to a boil for 30 minutes. Remove the lid, wait 5 minutes. Remove jars to a towel lined surface to sit and cool for 24 hours before moving to store them in pantry. Check jars to make sure they sealed before moving them.
4. *** Be sure and taste this several times to get the flavor you like, add or take away pepper and spices as desired. *** This is very good on burgers, chicken, beef and pork... especially when grilled. I wouldn't serve this to children.

CHUNKY KETCHUP

Chunky Ketchup image

Fresh tasting ketchup for those hamburgers and hot dogs this summer. Adapted from a popular cooking and recipe magazine's newsletter.

Provided by Cookin Mommy

Categories Vegetable

Time 1h50m

Yield 3 1/2 pints, 56 serving(s)

Number Of Ingredients 7

Ingredients

8 cups tomatoes, chopped seeded peeled
2 medium onions, chopped
2 green peppers, medium and chopped
2 cups sugar
12 ounces tomato paste
2 tablespoons salt
1/2 cup white vinegar

Steps:

In a large saucepan combine all the ingredients except the white vinegar and bring to a boil.
Reduce the heat and simmer, uncovered, for 1 1/2 hours or until slightly thickened.
Stir in the vinegar and heat through. Ladle mixture into hot jars leaving 1/4 inch headspace and adjust caps. Process for 20 minutes in a boiling water bath.

Nutrition Facts : Calories 40.2, Fat 0.1, Sodium 299.2, Carbohydrate 9.9, Fiber 0.7, Sugar 8.8, Protein 0.6

CHUNKY KETCHUP

CHUNKY KETCHUP image

Categories Tomato

Yield 3-1/2 pints

Number Of Ingredients 7

Ingredients

8 cups chopped seeded peeled tomatoes
2 medium onions, chopped
2 medium green peppers, chopped
2 cups sugar
2 cans (6 ounces each) tomato paste
2 tablespoons salt (I salt to taste)
1/2 cup white vinegar

Steps:

In a large saucepan, combine the tomatoes, onions, green peppers, sugar, tomato paste and salt; bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours or until slightly thickened. Stir in vinegar; heat through. Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Yield: 3-1/2 pints. More good recipes at: www.havefunbaking.com And also at: www.lovetobakeandcook.blogspot.com