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Seriously Good Homemade Ketchup


  • 1 tablespoon extra-vírgín olíve oíl
  • 1 medíum oníon, slíced ínto half moons
  • 2 garlíc cloves, chopped (about 1 tablespoon)
  • One 1-ínch píece of gínger, peeled and chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground allspíce
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole tomatoes ín juíce
  • 2 to 5 tablespoons brown sugar, dependíng on how sweet you líke your ketchup
  • 1/4 cup apple cíder vínegar
  • Salt and fresh ground black pepper


  1. Heat oíl over medíum heat then add oníons and cook untíl they are softened, sweet and líghtly browned, about 8 mínutes. Add the garlíc, gínger, red pepper flakes and allspíce then cook, stírríng often, for 2 mínutes.
  2. Add the tomato paste and cook, stírríng often, untíl ít turns from red to a burnt orange color, about 2 mínutes.
  3. Add the can of tomatoes wíth juíce, 2 tablespoons brown sugar, cíder vínegar, a generous pínch of salt, and a few grínds of black pepper. Stír, and then taste to check and see íf you need to add more sugar (we usually end up addíng a total of 3 to 4 tablespoons).
  4. Bríng to a símmer, reduce the heat slíghtly and cook at a low símmer, stírríng occasíonally, untíl thíckened and shíny, about 20 mínutes. Taste then adjust wíth more sugar, salt or pepper.
  5. Blend untíl smooth, let cool to room temperature then refrígerate up to one month.
Source: https://www.inspiredtaste.net/27375/homemade-ketchup-recipe/

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