RO RO RED KETCHUP (ROASTED RED KETCHUP)
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a small food processor, process the peppers and rosemary until smooth. Mix in the ketchup and serve with hot, salty fries.
ROASTED RED PEPPER KETCHUP
Yield Makes about 3 cups
Number Of Ingredients 12
Steps:
- Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, purée ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated.)
ROASTED RED PEPPER KETCHUP
Make and share this Roasted Red Pepper Ketchup recipe from Food.com.
Provided by DailyInspiration
Categories Sauces
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to a boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, puree ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated).
Nutrition Facts : Calories 251.3, Fat 1.9, SaturatedFat 0.2, Sodium 1239.4, Carbohydrate 51.3, Fiber 6.9, Sugar 33.9, Protein 4.7
POLENTA FRIES WITH ROASTED RED PEPPER KETCHUP
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Lightly oil 13 x 9-inch metal baking pan. Bring milk, 1 cup water and butter to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook until polenta is very thick and starts to pull away from sides of pan, stirring often, about 8 minutes. Remove from heat. Stir in cheese, basil and thyme. Season to taste with salt and pepper. Immediately transfer polenta to prepared baking pan, spreading evenly to cover. Refrigerate until cool and firm, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Cut polenta lengthwise in pan into three 3-inch-wide rectangles. Cut each rectangle crosswise into 3/4-inch-wide strips. Set polenta strips aside.
- Preheat oven to 300°F. Heat 1/2 cup oil in heavy large skillet over medium-high heat. Place flour in pie plate. Lightly coat polenta strips with flour; shake off excess. Working in batches, fry polenta strips until golden brown on all sides, adding more oil if necessary, about 5 minutes. Using slotted spoon, transfer fries to paper towels and drain. Place fries on baking sheet and keep warm in oven while cooking remaining batches. Transfer fries to large platter and serve with Roasted Red Pepper Ketchup.
ROASTED RED PEPPER KETCHUP
Try this unique take on store-bought ketchup.
Provided by Daily Inspiration S @DailyInspiration
Categories Other Sauces
Number Of Ingredients 12
Steps:
- Combine tomatoes with juice, drained red bell peppers and the balance of ingredients in a large, heavy saucepan over high heat. Bring to a boil.
- Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes.
- Discard bay leaf. Working in batches, puree ketchup in a blender until smooth. Season with salt and pepper.
- Cool slightly, then chill until cold.
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