Best Fresh Tomato Ketchup Recipes

Homemade Ketchup - Made from Fresh Tomatoes image

Provided by oldworldgardenfarms

Number Of Ingredients 9

6 lbs tomatoes , quartered with seeds squeezed out and discarded
1/2 cup apple cider vinegar
1 tsp salt
¼ cup honey
2 tsp brown mustard
1 tsp Worcestershire sauce
1/2 tsp black pepper
1/2 cup onion diced
2 garlic cloves

Steps:

Add all the ingredients to a large stockpot.
Over medium-high heat, bring the mixture to a boil. Once boiling, reduce to a simmer and cook over low heat for 30-60 minutes.
Use an immersion blender to puree. Continue to heat to reduce to desired consistency.
Cool completely and transfer to an air-tight container.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

Homemade Ketchup from Fresh Tomatoes image

Provided by Wright Things

Categories Sauce

Number Of Ingredients 8

Steps:

Cook tomatoes on medium heat uncovered in a large stock pot 10-15 mins, mashing them to help them cook down.
Strain through a mesh strainer into a smaller pot or bowl, to remove the skin and the seeds from the tomatoes.
Once it is strained, add the remaining ingredients and bring to a boil.
Reduce the heat to a simmer and cook until thick, stirring occasionally, for about an hour.
Puree the mixture in a food processor or blender, or use an immersion blender to get the prefect consistency.
Transfer to jars to cool.

Fresh Tomato Ketchup image

Provided by Chef Kate

Categories Vegetable

Time 3h

Yield 4 cups

Number Of Ingredients 18

5 lbs tomatoes, ripe, quartered
3 medium red onions, finely chopped
1 red bell pepper, cored and seeded
1 garlic clove, thinly sliced
1 tablespoon black peppercorns
1 tablespoon mustard seeds
1 tablespoon allspice berry
2 teaspoons whole cloves
2 teaspoons celery seeds
1 slice fresh ginger
1 cinnamon stick
2 bay leaves
1/2 cup packed dark brown sugar
1 teaspoon sweet paprika
1/4 teaspoon ground mace
1 cup cider vinegar
1 teaspoon coarse salt
1 pinch cayenne

Steps:

Place the tomatoes, onions, bell pepper and garlic in a large pot.
Bring to boil over high heat, reduce the heat to medium-low and simmer, stirring occasionally until the vegetables are very soft, about 30 minutes.
Pass through the finest blade of a food mill to make a semi-smooth puree. Alternatively, puree in the blender until smooth and pass through a fine strainer. Place the puree back in the cleaned soup pot.
Place the peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on a piece of cheesecloth and tie it up to form a bag.
Add to the tomatoes, along with the brown sugar, paprika, mace, cider vinegar, salt and cayenne.
Simmer slowly, stirring frequently, until the ketchup is very thick, 1 1/2 to 2 hours. Remove the cheesecloth bag and discard.
Ketchup can be cooled and stored in a sealed plastic container in the refrigerator for 2 weeks.
Alternatively, you can put ketchup in sterilized jars. To do so, first wash the jars in hot, soapy water. Rinse well. Bring a large pot of water to a boil. Add 4 pint jars and lids and boil 1 minute. Remove with tongs and drain.
While the ketchup is still hot, pour it into the sterilized jars, leaving 1/4-inch headroom. Seal and place in boiling water bath for 12 minutes. Remove and cool.