can u give me the receipe for tomato ketchup?

Answer 1

Making your own ketchup may seem a bit over-the-top, but it's worth it. It's easy to do, and homemade is so much more delicious than supermarket varieties, which are loaded with corn syrup.

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).

Cooks' note:
Ketchup can be chilled up to 3 weeks.

Makes about 2 cups.

Answer 2

A basic ketchup:
One 6oz can tomato paste
1/4 cup boiling hot water
2 tbsps. vinegar
maple syrup or jaggery
pinch of salt
spices

A chilli ketchup:
A 6oz. can of tomato paste
1/4 cup water
2 tbsps. apple cider vinegar
1/4 tsp. Mrs. Dash salt-free lemon pepper seasoning (or salt)
3/4 tsp. cayenne (chilli) powder
1/8 tsp. ginger powder
1/4 tsp. garlic powder (or 1/2 tsp fresh garlic made into a fine paste)
pinch of powdered mace (javithri)
1/8 tsp. onion powder
1 clove finely powdered
1.5 tbsp. maple syrup

Method
1. Heat the water in the microwave for 30 seconds until it boils.

2. Put the tomato paste in a microwave safe bowl, add the hot water and the rest of the ingredients. Whisk it all together.

3. Taste and adjust spice/seasonings, microwave on high covered for two minutes. Let it cool down a bit, then spoon it into a squirt bottle or into a jar.

Answer 3

i got this off the internet so you may want to trust someone who's made it before.. anyway..


INGREDIENTS:
1 peck tomatoes (approximately 8 quarts)
1/2 cup sugar
2 tablespoons dry mustard
1 tablespoon ground allspice
2 cups cider vinegar
3 tablespoons salt
1 tablespoon black pepper
1 teaspoon ground cloves
PREPARATION:
Select good, ripe tomatoes. Scald and strain through a coarse sieve to remove seed and skin. Measure 1 gallon. When the tomatoes become cold add the remaining ingredients. Let simmer slowly for 3 hours.

Pour into hot sterilized 1-pint jars and seal. Process for 15 minutes in boiling water bath. Add 5 minutes processing time for altitudes from 1,001 to 6,000 feet, and another 5 minutes if over 6,000 feet.

Answer 4

sure!