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|Carianna in WA||
This is the one I've been thinking about making for years. REC: Zesty Ketchup
Joined: Dec 12, 2005
Posted to Thread #19793 at 4:42 pm on Jan 17, 2011
I originally saw it in Fine Cooking back in maybe 1999? It's a locked recipe on their website, but it's by David Page and Barbara Shinn and apparently they put it in a cookbook they wrote in 2001, so the recipe is loose elsewhere on the web. :)
Famous Zesty Tomato Ketchup – "Recipes from HOME" - David Page and Barbara Shinn
"Our homemade ketchup is the only one served at our restaurant. After all, the motto at Home Restaurant is Fine Wine, Fine Ketchup.
2 large onions, sliced about 2/3 inch thick
2 tablespoons olive oil
1 cup red wine vinegar
1/3 cup plus 1 tablespoon (packed) dark brown sugar
10 garlic cloves, peeled
¼ cup capers with their brine
¼ cup Tabasco sauce
1 tablespoon Home Spice Mix (listed below)
¾ teaspoon mild paprika
¾ teaspoon ground cinnamon
¾ teaspoon ground allspice
¾ teaspoon ground ginger
¾ teaspoon dried oregano
¾ teaspoon freshly ground black pepper
¾ teaspoon ground cardamom
3 (28 ounce) cans whole tomatoes
2 (12 ounce) cans tomato paste
Kosher salt and freshly ground black pepper to taste
Home Spice Mix: (this spice mix is used at the restaurant, in quite a few of the recipes) .
1/3 cup cumin seeds
1/3 coriander seeds
1/3 cup yellow mustard seeds
Preheat the broiler.
Toss the onion slices with the olive oil and broil them until charred, about 8 minutes on each side.
Put the onions and all the remaining ingredients in a deep heavy nonreactive pot. Simmer uncovered over low heat for about 3 hours, stirring every 15 minutes to break up the tomatoes and to keep the ketchup from sticking to the bottom of the pot. The mixture will thicken. Puree the ketchup in batches in a food processor or blender. If the pureed ketchup seems too thin, return it to the pot and simmer until it is as thick as you like it. This ketchup keeps well refrigerated for up to 4 weeks. Makes 3 quarts.
Home Spice Mix:
Heat a skillet over medium heat until hot. Add the cumin seeds and toss occasionally until lightly toasted, about 1 minute. Transfer to a plate to cool, and repeat with the coriander seeds and then the mustard seeds.
When the spices are cool, coarsely grind them together in a spice grinder or in a mortar with a pestle. Makes ¾ cup.
"There's treasure everywhere!"
-Calvin, from Calvin & Hobbes
Other messages in this thread:
- 19793. Has anyone here made their own ketchup before? Fine Cooking over the years has published - Carianna in WA - 9:11pm on 01/16/11 (18)
- My mom made it when we were kids when we had lots of garden tomatoes. - Melissa Dallas - 9:16pm on 01/16/11
- I made a lot of it for many years when I had big gardens - CathyZ from Kauai - 10:06pm on 01/16/11
- Yes, love it. I use a slightly modified version of the Joy of Cooking's recipe. - Richard in Cincy - 2:36pm on 01/17/11
- That's so funny- when I made it I also used the Joy's recipe and modified like you do. [NT] - CathyZ from Kauai - 3:22pm on 01/17/11
- That doesn't surprise me at all! :) [NT] - Richard in Cincy - 3:56pm on 01/17/11
- This is the one I've been thinking about making for years. REC: Zesty Ketchup - Carianna in WA - 4:42pm on 01/17/11
- Oh, this sounds really good! If I can round up enough tomatoes next summer will definitely try it! [NT] - Richard in Cincy - 4:44pm on 01/17/11
- I remember the article recommended good quality organic canned tomatoes over fresh - Carianna in WA - 6:17pm on 01/17/11
- I have everything but the canned tomatoes. I'll be trying this tonight since I used the last of my - AngAk - 6:28pm on 01/18/11
- Oh, please report back! Looks like a fun, different recipe. I just can't figure out how to use it - barb_b - 8:04pm on 01/18/11
- actually, 3 cans of tomatoes and 2 of paste will cook down to not too much. I think. [NT] - AngAk - 2:06am on 01/19/11
- Ok, this is fabulous and very EASY. more like a chili sauce though, but so very tasty. notes: - AngAk - 11:41pm on 01/19/11
- Thank you so much for testing this! Even at 6:00 am you make it sound nummy! [NT] - Carianna in WA - 1:51pm on 01/20/11
- I ended up with 5 pint jars and a smidge leftover for the meatloaf. - AngAk - 5:59pm on 01/20/11
- This sounds so good! It is on my Do List for this weekend maybe. - Dawn_MO - 12:51pm on 01/21/11
- Next time I make it I will cut back on the spices to 1/2 tsp since it cooks down and gets really - AngAk - 6:00pm on 01/21/11
- Carianna, I think it is time for you to make this. I don't - Dawn_MO - 5:14pm on 01/17/11
- This reminds me of the Tomato Jam recipe from Martha Stewart that [LINK] - orchid - 3:15pm on 01/21/11