Chunky Style Roasted Tomato Ketchup Recipes

Steps:

• Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Steps:

• Preheat oven to 400 degrees.
• Place tomatoes, skin side up, on baking rack set on baking sheet.
• Add the green pepper and onion.
• Brush vegetables very lightly with olive oil.
• Place in oven and roast until lightly browned, about 15 minutes.
• Remove from oven and cool slightly.
• Chop the onions and peppers fairly small.
• Place the tomatoes in a food processor and pulse until chunky.
• Add the onions, peppers and additional ingredients.
• Taste for seasoning.
• Let set at room temperature until ready to use.
• Can be made ahead and refrigerated for up to 3 days.

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes. Transfer the tomatoes to a food processor and process until smooth. Strain, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.
• Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat until almost smoking, and saute the onion and garlic until translucent. Add the tomato puree, cider vinegar, brown sugar, cinnamon, allspice, and honey, and season with salt and pepper. Continue cooking, uncovered, stirring occasionally, until thick, about 20 minutes. May be refrigerated, covered, up to 2 days.

Steps:

• Preheat the oven to 350 degrees F. Toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast in the oven for 10 to 15 minutes or until soft. Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining olive oil in a medium saucepan over medium heat and saute the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 minutes, stirring occasionally until thick.

Steps:

• Put the passata into a heavy pan with the vinegar, lemon juice, and spices. Bring to a simmer, then add the sugar. Stir until dissolved, then continue to simmer, stirring occasionally, for 25 to 30 minutes, until the sauce is reduced to a thick but pourable consistency.
• Pour immediately into warm, sterilized bottles or jars (see p. 152). Seal immediately with vinegar-proof lids (see p. 22). Store in a cool, dry place and use within 4 months. For longer keeping, sterilize the filled jars using the method on p. 125. Once opened, keep in the fridge.
• VARIATION
• Rhubarb makes a delightful fruity ketchup; this is a good way to use up the tougher, tarter stalks toward the end of the rhubarb season. Slow roast 4 1/2 pounds of chopped rhubarb with 9 ounces of chopped red onions and 3 or 4 garlic cloves at 350°F for about 1 hour. Strain through a sieve and put into a heavy saucepan. Use the same quantities of sugar and vinegar as above, but leave out the lemon juice (as rhubarb is very acidic). Replace the mustard, black pepper, and cloves with a good teaspoonful each of ground cumin and coriander. Continue to cook as for tomato ketchup.

Steps:

• In a large saucepan, combine the tomatoes, onion, green pepper, sugar, tomato paste and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 1-1/2 hours., Stir in vinegar; heat through. Cool to room temperature; store up to 2 weeks in the refrigerator.

Steps:

• In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
• Let stand for at least 8 hours, better overnight.
• Rinse; drain well.
• Combine vegetables with vinegar, sugar and spice bag.
• In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
• Stir frequently until slightly thickened.
• Pour into hot, sterilized jars and seal.

Steps:

• In a large bowl, layer the tomatoes, bell peppers and onion, seasoning each layer with salt as you go. Keep making layers until you run out of vegetables. Cover the bowl, and refrigerate for 4 to 5 hours.
• Pour the vegetables into a colander and rinse off the salt under running water. Put them into a pot with a lid, and stir in the vinegar, brown sugar, cinnamon, pumpkin pie spice, white sugar, whole cloves, and corn syrup. Bring to a boil, and then simmer over medium heat, uncovered, for about 30 minutes. The tomatoes will start to turn pale.
• When the vegetables are very soft, press them through a sieve, being sure to find all of the cloves and remove them. Cool the sauce and store in the refrigerator.