T his tweet I posted yesterday summarizes things well, "making homemade ketchup. sure, it costs more, and does not taste as good as store bought, but at least it takes a very long time to do."
course, we did a lot of things that are generally better not homemade, like french fries and fried chicken, but this is very different. For most Americans, the ketchup is one of our first taste of memories, and if the flavor profile is even the slightest judgment, our brain calculates this as "ketchup sure."
that said, I'm very proud of how ketchup close this comes to these brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, I decided to cook down the crushed tomatoes instead. This would require many hours of stirring on the stove, but using the slow cooker, we take the bulk of the work on the process. Of course, there ll still take several hours to reduce down a ketchup, but it does require giving it a quick stir every hour or two.
As I joke about the video (not really a joke), you'd have to be crazy to make your own ketchup, but despite my warnings, I know in my heart that many of you will opt for this solution nevertheless , and that makes me happy. Enjoy!
Ingredients t o make 3 cups ketchup
2 cans (28 ounces) of tomatoes on the ground (you can also crushed, or just crush whole Italian tomatoes)
2/3 cups white sugar
3/4 cup distilled white vinegar
1 teaspoon onion powder (not salt!)
1 / 2 teaspoon garlic powder coffee (no salt!)
1 3/4 teaspoon salt
1/8 teaspoon celery salt
1/8 teaspoon of mustard powder
1/4 teaspoon finely ground black pepper
1/4 teaspoon finely ground black pepper
1 whole clove
* cook on high setting in a slow cooker discovery until the mixture is reduced by about half and very thick. Furthermore, my "high" setting is not high, so it took 10 hours, but do not count on a time. Just cook it until it looks like mine did before I reached it.
See the complete recipe
See the complete recipe
