Adventures in Preserving: Homemade Tomato Ketchup – A cooking blog - Kitchenist

Name: Adventures in Preserving: Homemade Tomato Ketchup – A cooking blog - Kitchenist
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbs pickling spice (or make your own, see below); 59 milliliters lightly packed brown sugar; 0 teaspoons cayenne, or to taste; 1 stalk celery, chopped roughly; 177 milliliters cider vinegar; 2 cloves garlic, peeled and crushed; 2 Tbs neutral oil; 1 large onion, chopped roughly; 1 red, yellow or orange bell pepper, cored and chopped roughly; 4 servings sea salt, to taste; 3 x 400g cans chopped tomato; 4 servings Homemade Tomato Ketchup; 2 Tbs tomato paste; 3 Strain the spiced vinegar and add it to the tomato sauce, along with the sugar, cayenne and a pinch or two of salt. Cook for another 30-40 minutes, until just thinner than bottled ketchup; 4 servings adapted from How to Cook Everything Vegetarian by Mark Bittman; 1 small 1. Heat the vinegar and pickling spice together in a small saucepan until it simmers. Turn off the heat and allow to steep for at least 45 minutes, while you continue with the rest of the recipe; 4 Remove from the heat the carefully purée the ketchup using an immersion blender. At this point, ketchup can be canned in sterilized jars or kept in the fridge for up to 2 weeks

Need a dairy free side dish? Adventures in Preserving: Homemade Tomato Ketchup – A cooking blog - Kitchenist could be a spectacular recipe to try. One portion of this dish contains about 3g of protein, 8g of fat, and a total of 211 calories. This recipe serves 4. Head to the store and pick up lightly brown sugar, strain the spiced vinegar and add it to the tomato sauce, sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.