how to make tomato sauce/ketchup at home?

Question

my daughter wants sauce with everything that she eat ,so i dont want to give her ready made sauce available at stores as the might contain so coloring and things like that which might be bad for health as she eats sauce everyday.

Answer 1

Ingredients-

-1/4 cup extra-virgin olive oil
-1 large onion, peeled, coarsely chopped (2 cups)
-1 large carrot or 2 small carrots, peeled, coarsely chopped (about 3/4 cup)
-3 garlic cloves, peeled, finely chopped
-5 large tomatoes, coarsely chopped (4 cups) or 2 (28-ounce) cans whole tomatoes, drained, coarsely chopped
-2 tablespoons tomato paste
-Coarse sea salt to taste
-Freshly ground black pepper to taste

Instructions-

In a large heavy skillet, heat the olive oil over medium-high heat. Saute the onion and carrot for 2 to 3 minutes, reduce the heat to medium, cover and sweat the vegetables over medium heat for about 25 minutes or until soft and golden.

Add the garlic, stir well, cover and sweat for 5 minutes more or until softened. Add the tomatoes and tomato paste. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes to blend the flavors.

Push the cooked sauce through a food mill or blend in a food processor and push through a sturdy, small-holed strainer into a large bowl. Add salt and pepper to taste.

The sauce can be cooled and stored in the refrigerator for up to 1 week or frozen up to 3 months.

Yield: 8 servings

Variations-

¥ Add 1/4 cup chopped fresh basil at the very end of cooking.

¥ Fry 6 to 8 fresh sage leaves in olive oil until golden brown. Gently crumble the sage over the pasta just before serving.

¥ Add 6 ounces of fresh goat cheese to the sauce.

¥ Add additional olive oil.

¥ Add 2 ounces of good-quality balsamic vinegar.

PER SERVING: Cal 108 (59% fat) Fat 7 g (1 g sat) Fiber 2 g No chol Sodium 50 mg Carb 10 g Calcium 18 mg

ENJOY!!

Answer 2

I think its a good idea to make ketchup at home because the sore bought bottles always contain added food color and preservatives. Here is a recipe.

Homemade Tomato Ketchup Recipe

24 pounds ripe tomatoes
2 Tbsp olive oil
2 cups onions chopped very fine or pureed in a food processor
1 head garlic (pressed)
1 teaspoon pepper
3 cups cider vinegar (white will do in a pinch)
4 teaspoons whole cloves
3 sticks cinnamon broken up
OR
3 teaspoons powdered cinnamon
2 teaspoons allspice
3 tablespoons celery seed
1 tablespoon whole peppers
1 1/2 cup sugar
1/4 cup salt

This ketchup looks and feels just like Heinz It takes several hours to make this - but you can do other things at the same time and the result is great tasting ketchup for the year!.

Peel and quarter the tomatoes OR (better) pass them through a tomato food-mill. In a large non-reactive kettle (remember the vinegar coming later) start frying the onions in the olive oil. After a minute or 2 add the tomatoes and pepper. Simmer for 20-30 minutes. While the tomatoes are simmering - put the spices in a bag (I use a tea-strainer). In another non-reactive pot boil the vinegar with the spices in it. Once it has boiled for a minute you can turn off the heat. When the tomatoes are ready remove the spices and add the vinegar to the tomato mixture. Bring back to a boil and simmer for another 30 minutes. (It will start to make wonderfully messy bubbles at this point). Let it cool for a bit (or be REALLY careful) and puree the mixture thoroughly in a food processor or blender. Pour the mixture into a wide oven-proof (and still non-reactive) pan or pot and put it in the oven at 300F (the wider the better). Let it reduce in the oven by about 50% - check every 20-30 minutes. This may take up to 2 hours, but is considerably easier I find then the alternative of stirring it on the stove top for 30 minutes. When it is done it should mound up on a spoon without separating. You will probably need to remove a thin skin the will have formed on the top of the ketchup. (Which you can throw between two pieces of bread at eat - yum yum)

Answer 3

The first thing that came to my mind is Caprese. Did you grow some basil, too? Caprese is named for the beautiful isle of Capri in the bay of Naples. It is dead simple and yet one of the most enduring classics in Italian cuisine. You simply stack: A fairly thick slice of tomato A slice of buffalo mozzarella A fresh basil leaf This can be served as a starter, a salad or a couple would make a nice light lunch. Because you suggested salsa made me think you have a LOT of tomatoes. You can make some homemade tomato sauce, or "Italian gravy," either of which you can freeze for those winter months when only tasteless hothouse tomatoes are in the market. Joy of Cooking has a recipe for homemade tomato ketchup or catsup. Also you could look for tomato chutneys.

Answer 4

STEPS:

1. Wash ripe tomatoes and
make them dry with a loin cloth,
(for two kg tomatoes)

2. Cut in to four pieces.

3. Put in a pan and add a pinch of salt,
boil it for 1 hour in a closed pan.

4. Open the lid after 1 hour.

5. Let the tomatoes get cooled
naturally.

6. Mix the boiled tomatoes in a
blender and filter the same, with aplying
prssure of hand and large spoon.

7. Put it back in the fire to boil again.

8. Boil for 10 minutes.

9 Add sugar (750 gms), and stir
continue for 15 minutes to evaporate excess
water and make a puree.

10. Add potassium metabysulphate
1/2 gramme, after diluting the same
in a small bowl of the puree and stir

11.Add sodium benzoiate 1/2 gramm
in similar fashion.

12. Allow it to cool and put in the
bottle and do not close the bottle
till it is cold.

13. In case, you want different flavours/taste,
you can add ginger paste or garlic or add
chilly powder after cutting the tomatoes and
make the first boiling.

14. Do not store in fridge, it will remain
excellent for 4 months.

Answer 5

1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt



Purée tomatoes (with purée from can) in a blender until smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).

Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).


Ketchup can be chilled up to 3 weeks.

Makes about 2 cups.

Answer 6

by the time you've bought all the ingredients to put together and the patience to let it cook and reduce down to get it just right, its not worth it.. Just go buy a bottle of heinz ketchup and be done with it..
I tried once, and made a huge mess and the cost didnt seem to differ..

Answer 7

Tale ripe raw tomatoes ( as per your need) clean them and
put in the mixie and make puree. Filter it and the gravy you
heat lowly for some time

Sauce is ready Use it as per your convenience ( add salt or pepper or both )

Answer 8

I have made my own spaghetti sauce and catsup......it is very labor intensive!!! It takes ALONG time to cook it down. The flavor was good, but in the end I felt it wasn't worth it. I see many good recipes here so if you insist try it, but they do make these sauces in organic now.

Answer 9

Go to www.ndtvcooks.com,and find the best and easy method to prepare tomato sause/ketchup at home.

Answer 10

ummmm buy tomato sauce at the store its already made an u dont gotta work