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quick ketchup recipe

Written on Saturday, August 20, 2016 | 12:30:00 PM


Ingredients : 
- 1 cup cut-up tomatoes (see notes)
- 2 tablespoons light brown sugar
- 2 teaspoons cider vinegar
- 1½ teaspoons salt (see notes)
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce

Preparation Method :
1) Core and quarter any big tomatoes.

2) Put all the ingredients into a medium saucepan. Bring to a boil, stirring occasionally.

3) When the mixture comes to a boil, lower the heat to medium and let the mixture slowly boil for 10 minutes.

4) Remove from the heat and allow to cool for 5 minutes, then put into either a blender or a food processor and process until smooth in consistency, about 1 minute. Transfer to a container and serve. This ketchup is best served after letting it cool in the refrigerator for a few hours.

5) Refrigerate for storage; lasts up to 4 weeks in an airtight container.

I like to use two big tomatoes and a handful of cherry tomatoes, but three big tomatoes does the trick, too. I only slightly core the tomatoes so there are a few seeds that still remain. If you want a more seed-free ketchup, cut the tomatoes and remove the seeds before cooking. If you don’t like ketchups with a slightly sweet taste, add a little extra salt.


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