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Steve2 in LA

This is one's from Gourmet, June 2009 if that helps . . .


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Joined: Feb 6, 2006

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Posted to Thread #18975 at 3:07 pm on Sep 13, 2010

Homemade Ketchup
Gourmet, June 2009 | This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious—especially on our ultimate burger. Makes about 2 ¾ cups

1 (28 to 32-oz) CAN WHOLE TOMATOES IN JUICE
1 MEDIUM ONION, chopped
4 GARLIC cloves, chopped
2 Tbsp VEGETABLE OIL
1 tsp CHILI POWDER
½ tsp (HOT) PAPRIKA
¼ tsp CINNAMON
¼ tsp GROUND ALLSPICE
1 Tbsp TOMATO PASTE
½ cup PACKED LIGHT BROWN SUGAR
½ cup CIDER VINEGAR
½ tsp CHIPOTLE POWDER

Purée tomatoes with juice in a blender until smooth.

Cook onion and garlic in oil with ¼ tsp salt in a 4 quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and ½ tsp pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).

Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop).

Ketchup keeps, chilled, 1 month.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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