Homemade Ketchup Recipes?
09-21-2023, 08:16 AM
#11
Super Member
Join Date: Nov 2014
Location: Dakotas
Posts: 3,014
Not ketchup but “Yard Sauce”.
Remove skin from tomatoes and cut bigger ones in half then put in large baking pan or roaster. Add peeled garlic, peeled & sliced zucchini, sliced onion, spicy peppers or whatever you have from the garden. Sprinkle with garlic salt, black pepper, turmeric, and generous amount of cumin. Drizzle on olive oil. Roast about 50 minutes in 425 oven, covered loosely. Leave in oven after shutting off heat. When cooled enough to handle, ladle into food processor to liquify. I also run it through food mill to remove seeds. Freeze in containers. Use in goulash or soups. I cannot tell you exact amounts - that’s up to your personal taste.
Remove skin from tomatoes and cut bigger ones in half then put in large baking pan or roaster. Add peeled garlic, peeled & sliced zucchini, sliced onion, spicy peppers or whatever you have from the garden. Sprinkle with garlic salt, black pepper, turmeric, and generous amount of cumin. Drizzle on olive oil. Roast about 50 minutes in 425 oven, covered loosely. Leave in oven after shutting off heat. When cooled enough to handle, ladle into food processor to liquify. I also run it through food mill to remove seeds. Freeze in containers. Use in goulash or soups. I cannot tell you exact amounts - that’s up to your personal taste.
09-21-2023, 10:03 AM
#12
Super Member
Thread Starter
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 4,952
I make a twist from Living Traditions Homestead's recipe on YouTube. The video is called "Move over Heinz. I seriously made the best ketchup recipe ever." We don't like sweet ketchup so we changed the amount of sure and tweak spices as it cooks but this is the base recipe we use.
09-21-2023, 10:05 AM
#13
Super Member
Thread Starter
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 4,952
Not ketchup but “Yard Sauce”.
Remove skin from tomatoes and cut bigger ones in half then put in large baking pan or roaster. Add peeled garlic, peeled & sliced zucchini, sliced onion, spicy peppers or whatever you have from the garden. Sprinkle with garlic salt, black pepper, turmeric, and generous amount of cumin. Drizzle on olive oil. Roast about 50 minutes in 425 oven, covered loosely. Leave in oven after shutting off heat. When cooled enough to handle, ladle into food processor to liquify. I also run it through food mill to remove seeds. Freeze in containers. Use in goulash or soups. I cannot tell you exact amounts - that’s up to your personal taste.
Remove skin from tomatoes and cut bigger ones in half then put in large baking pan or roaster. Add peeled garlic, peeled & sliced zucchini, sliced onion, spicy peppers or whatever you have from the garden. Sprinkle with garlic salt, black pepper, turmeric, and generous amount of cumin. Drizzle on olive oil. Roast about 50 minutes in 425 oven, covered loosely. Leave in oven after shutting off heat. When cooled enough to handle, ladle into food processor to liquify. I also run it through food mill to remove seeds. Freeze in containers. Use in goulash or soups. I cannot tell you exact amounts - that’s up to your personal taste.
