Easy Ketchup

Discussion in 'The Cookbook' started by Sara-s, Apr 16, 2020.

  1. Sara-s

    Sara-s This Pun for Hire

    For some reason, I haven’t been able to get ketchup lately, so I decided to try making some. The recipe uses tomato paste, which I had lots of anyway. Here it is;

    Ingredients

    2 six ounce cans of tomato paste.
    1/2 c. Water.
    1/4 c. Apple cider vinegar or white wine
    1 tbsp. Molasses (optional)
    1/2 c. Brown sugar
    1 tsp. Onion powder
    1/2 step. Garlic powder
    1/2 tsp. Mustard powder
    1/2 tsp. Salt
    1/4 tsp. Cinnamon
    1/4 tsp. Cayenne pepper (optional)
    1/4 tsp. Nutmeg or allspice (optional)
    Pinch of cloves (optional)

    Instructions
    Put tomato paste and dry ingredients in a saucepan. Add water, vinegar & molasses. Stir until smooth.
    Bring to a boil and then reduce heat, to simmer. Keep on simmer for 15 minutes, stirring frequently (to prevent burning.)
    Allow to cool. Store in a wide-mouth jar.

    Notes- the original recipe called for 3/4 tsp.of cinnamon, but I thought that was a bit too much. I used all the ingredients listed, except cloves, as I didn’t have any. Also, you can add a bit more water, if you like it thinner. As written, this recipe is a bit thicker than bottled ketchup.
     
    Last edited: Apr 16, 2020
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  2. Terry

    Terry Tool Admirer

    No Cloves? well no biggie.
    You had everything else!
    AND! you had molasses, man is that uncommon nowadays!
    To find a jar of molasses in the cupboard of the modern kitchen.
    I keep a jar around, just in case.
    Black Strap Molasses that is...
    I'm gonna have to try that recipe out.

    My grandmother used to make tomato ketchup.

    Funny the recipe called for molasses and brown sugar.
    All brown sugar is nowadays, white sugar that has the molasses added back in.
    well....
    thanks!

    tp
     
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  3. jimjo1031

    jimjo1031 never bloomed myself

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  4. Paul Turner

    Paul Turner outside the quote(s) now

    I switched over to mustard a couple years ago. Here's how I would make Easy Mustard.

    -Get in car
    -Drive to Supermarket
    -Find it
    -Proceed to cashier line
    -Pay For It.
    -Proceed out of Supermarket
    -Proceed Into Car
    -Drive home.
    --Put in fridge after first use.

    :)
     
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  5. Sara-s

    Sara-s This Pun for Hire

    Yes, I also keep the blackstrap molasses around for "just in case." BTW, I used vinegar, rather than white wine because A) I had it and B) I think that would do a better job of giving the ketchup the note of tartness that it needs.

    As for the added molasses, it may seem redundant. But adding a bit (beyond what is already in the brown sugar) gives the ketchup a slightly smokier taste, which I like.
     
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  6. Terry

    Terry Tool Admirer

    :happy088:
    :eatdrink020:

    Man that's good eating!


    tp
     
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