Making Ketchup from scratch actually first came up about a month ago. Every Monday, I volunteer at the George Street Co-op. One Monday, I was cashiering, and there was a lull. Several of us were sitting around bantering, and somehow, making Ketchup came up. "How hard could it be?" we wondered. One of us grabbed a bottle off the shelves to see what was in it. Then, we started talking about what it would take to start from tomatoes and make Ketchup. Thus, my challenge. I decided I would learn to make Ketchup.
The next day, I was in my office, and I mentioned this to my secretary, Nancy. Lo and behold, she actually had a recipe to make sugar-free Ketchup. A few days later, she brought me the recipe. Using the basic ideas, I modified it to start from tomatoes, use a natural sugar and different spices.
I will say that I have never been a huge fan of Ketchup. I've never hated it; it has just never been my condiment of choice. When I was a kid, my dad mentioned that his grandmother used to make it from scratch, and it was totally different than what you get from a bottle. After having tried it, I can tell you the difference is astounding. This ketchup has a tart, zingy, sweet flavor. It's really pretty amazing, if I do say so myself.
I will admit, though, that it isn't as ketchupy as you might expect - which is probably why I like it. As I've had others try it, some say they really like it, others say it's too sweet, and others would like it more salty or sour. I may tweak this recipe as I go along and do an update. But, it was a fun challenge, either way.
3 lbs. very ripe Tomatoes
1/2 small yellow Onion
2 cloves Garlic
1/2 c. Sucanat
*Also known as Panella or Papelón sold in granular form. If you can't find it, you can use Brown Sugar.
1/2 c. Red Wine Vinegar
1 t. Paprika
1/2 t. Tumeric
1/4 t. Chives
1 fg. of the following:
1. Wash the tomatoes, and cut any of the green parts off the top as well as any bad spots. Squeeze the seeds out.
2. Combine all the ingredients in a blender. This may take two rounds, depending on the volume. Blend on liquefy for at least a full minute, so that there are no chunks remaining.
3. Put into a Crock Pot and cook on high without the lid for 5-6 hours. Stir occasionally, scraping the sides. Cook until it reaches the desired consistency
4. When finished, pour into a Mason jar while Ketchup is still hot, and seal the lid on it.
|Now all I need are French Fries|