What refrigerator is without at least a packet of ketchup – probably none out there. While it is not one of my favorite condiments, ketchup is a mainstay in many of our everyday diets. Picture that hot side of fries without it. How about that perfect juicy hot dog? Or even meatloaf for some?
My problem with ketchup is that I never liked the taste as if you don’t get Heinz 57 (showing my Pittsburgh Pride here) it can taste synthetic.
So I though I would try to come up with my own recipe and see how I got on. While it took a few tries, I finally got the perfect mixture. This recipe is for those that like their ketchup on the sweeter-side, so beware. It is not going to taste like you are dumping sugar on your food, but it is more sweet than tart. This recipe should fill up 2 regular sided ketchup bottles. Hey, if you are going to take the time to make it – make extra!
Let’s go shopping:
*3 Cans of Diced Tomatoes
*1 Can Tomato Paste
*1 Cup Tomato Juice
*1/4 Cup Minced Vidalia Onion
*1 Teaspoon Garlic Salt
*1-1.5 Tablespoons of Red Wine Vinegar
*4 Tablespoons of Superfine Sugar
*Salt and Pepper to Taste
Now this is fairly simple, it is less about prep and more about keeping and eye on it. Get a pot or pan large enough for all of the above ingredients and get it on the stove on medium heat. Then add all of the ingredients one at a time. I honestly don’t see any difference in adding one first over the other. Then bring the mixture to a boil while stirring.
Then reduce the heat to a simmer and stir occasionally, reducing the mixture for about an hour or so. After this first hour, take the mixture and blend it using an immersion blender/food processor/blender until it is liquidized. Put it back into the pot and check the consistency. Is it thick enough? If it is not - keep on simmering! Also, taste it at this point to see what it needs. Is it too tart? Is it too sweet? Is it too bland? Then add sugar, salt and pepper to fix to your taste.
When it is to the consistency that you like, take off the heat and let it get to room temperature. Then you are ready to ladle it into empty ketchup bottles, tupperware or whatever you have available. Refrigerate up to a week. While it does freeze, it does get a bit watered down. So if you freeze, you may need to reduce it again after defrosting. Enjoy! I’ll tell ya, your friends will be impressed.