Does anyone have a good recipie for tomato sauce?`?

Question

I love ketchup - I only eat other things cos I can put ketchup on them! lol - only kidding! But I do love it, however I'm trying to cut down my salt and sugar intake, and I know the bottled kind has A LOT or sugar, so I'm looking for a recepie to make good, delicious ketchup that will be better for me!

Answer 1

An old-time ketchup without added sugar

Peel 4 quarts tomatoes and place in a kettle with 2 quarts vinegar, 6 chopped red peppers, 4 tablespoons salt, black pepper, 2 tablespoons dry mustard, and 3 tablespoons allspice. Boil for 4 hours until thickened. Bottle and seal.

For a reduced sugar ketchup

10 pounds tomato
1 red bell pepper, seeded and chopped
4 large onions, chopped
1-1/2 cups cider vinegar
2 garlic cloves, crushed
1 tsp peppercorns
1 tsp whole allspice
1 tsp whole cloves
5 cinnamon sticks
1 tsp celery seed
1/2 tsp dry mustard
1/4 tsp cayenne
4 tbsp brown sugar, packed firm
3 tbsp granulated sugar
1 tsp salt

Cut tomatoes in quarters and puree them in food processor along with bell pepper. Strain puree through a coarse sieve to remove skins and seeds. (You can dump the puree into a colander and work it through with your hands until there is nothing left in the colander but a dryish pulp of skins and seeds.) Now puree onions, combine with tomato and pepper puree, and pour into a large stainless steel or enameled kettle. Cook and stir occasionally over low heat until it is reduced by about a third and is considerably thicker.

Meanwhile put garlic, peppercorns, allspice, cloves, cinnamon, and celery seed into the vinegar in a small pot and simmer covered for 1/2 hour to steep spices in the vinegar. Pour about half the spiced vinegar through a tea strainer into the thickened tomato mixture. Stir. Also add sugar, mustard, cayenne, and salt at this point.

Here is where the tasting comes in. You can adjust any of these ingredients to suit you. You can add more spiced vinegar. Or a little plain vinegar. More or less sugar, mustard, cayenne. Just sort of tinker with it. Cook it some more, stirring often, until it looks like catsup should look. Taste and adjust again. You may notice that it looks slightly curdled. Not to worry. Hit it a lick in the food processor. Smooths right out. Pour into sterile jars leaving 1/8" of head space. Process in a boiling water bath 15 minutes.

Answer 2

Amish Tomato Ketchup

Ingredients
6 celery ribs, cut into 1/4 pieces
2 medium onions, peeled and diced (about 2 cups)
1/4 c up water
3 pounds tomatoes, quartered
5 tablespoons vinegar
1 cup (packed) dark brown sugar
1/2 tablespoon allspice berries
1/2 tablespoon whole cloves
1/2 tablespoon celery seeds
1 teaspoon ground mace
1/2 teaspoon salt
Instructions
Place the celery, onions and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.

Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.

Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar and spices. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup isn't sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes. Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions.

Yield: 1-1/2 pints

Tomato Ketchup
Ingredients
4 pounds ripe plum tomatoes, coarsely chopped
1-1/2 cups sugar
1 cup cider vinegar
1 tbsp minced garlic
3/4 tsp salt
1-1/2 tsp mixed pickling spice
1 small stick cinnamon, about 1/4-inch long
1-1/2 tsp dry mustard
1/2 tsp (scant) freshly ground pepper
2 tbsp cornstarch dissolved in 1/4 cup cold water
1/4 tsp cayenne pepper


Instructions
Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard and pepper in a large, heavy stainless steel or enameled saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat and simmer the ketchup, uncovered, for 30 minutes, stirring frequently. Remove the ketchup from the heat and let it cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down hard on the solids. Rinse out the saucepan and return the ketchup to a boil over medium heat, stirring frequently. Reduce the heat and simmer the ketchup, stirring frequently, for 10 minutes. (Even if the ketchup seems thin, do not cook it any longer, as the thickening power of the cornstarch lessens with prolonged cooking. The ketchup will thicken a bit more upon cooling.) Remove the ketchup from the heat and let it cool to room temperature. Store the tomato ketchup, covered, in the refrigerator for up to a month.

Yield: about 5 cups

i've made both of these ketchups... i like the amish one more since it used the brown sugar ...the other which used white , i saved the 1/2 cup sugar in case it was too sweet...it was just right and i didn't need it....but you can taste it as it cooks to adjust sugar to your own taste

Answer 3

No-Sugar Ketchup

6 ounces (170 grams) tomato paste
2/3 cup (160 milliliters) cider vinegar
1/3 cup (80 milliliters) water
1/3 cup (80 milliliters) Splenda
2 tablespoons minced onion
2 cloves garlic
1 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon pepper

Put everything in your blender and run it until the onion disappears. Scrape into a container with a tight lid and store in the refrigerator.

Makes roughly 1 1/2 cups, or 12 servings of 2 tablespoons a piece.

5 grams of carbohydrate per serving, with 1 gram of fiber, for a usable carb count of 4 grams; 1 gram of protein.

Answer 4

persist with those basic steps for tomato sauce. you will choose: olive oil, chopped garlic, chopped sparkling tomatoes Pour some olive oil in a frying pan on medium-low warmth Toss interior the garlic upload the tomatoes in simple terms in the previous the garlic turns brown permit simmer and stir till adequate water evaporates (there must be purely the slightest quantity of liquid on precise once you're finished). on an identical time as the tomatoes are cooking, upload the rest you like.

Answer 5

tomato paste
corn syrup
garlic
white vinegar
salt to your needs