Cumin Tomato Ketchup Recipes

HOMEMADE KETCHUP

Steps:

• Add all the ingredients to a medium-size pot.
• Over medium-high heat, bring the ketchup to a boil. Once boiling, reduce the ketchup to a simmer and cook over low heat for 30-60 minutes.
• Remove the ketchup from the heat and mash the ingredients together with a potato masher (or the back of a fork). Allow the ketchup to cool. Once cool, blend the ketchup with an immersion or table-top blender to your desired consistency.
• Store in fridge in an air-tight container for up to 14 days, or freeze for later.

HOMEMADE KETCHUP

Steps:

• Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
• Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.
• Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary. Serve warm.
• Peach-Curry Ketchup
• Melt 1/2 tablespoon butter in a small saucepan over medium heat. Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth.
• Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary.

TOMATO KETCHUP

Steps:

• Place onion slices on grill. Grill until the slices are blackened on both sides -- about 15 minutes per side.
• In small black skillet toast the coriander seeds, cumin seeds, and mustard seeds about 5 minutes, and then grind them in a mortar and pestle or a spice grinder.
• In saucepan combine the blackened onions, the toasted spices, red wine vinegar, brown sugar, garlic, capers, and hot sauce.
• Add the paprika, cinnamon, allspice, ginger, oregano, black pepper, cardamom, and salt to taste. Then add the whole tomatoes and tomato paste. Simmer this mixture for 3 hours, stirring every 15 minutes to break up the tomatoes and to prevent sticking. Puree some of the mixture in a blender and return to the pot. If the pureed ketchup seems too thin, continue cooking it until it's reduced to a consistency you like.

FAMOUS TOMATO KETCHUP

Steps:

• Preheat the broiler. Toss the onion slices with the olive oil and broil them until charred, about 8 minutes on each side.
• Put the onions and all the remaining ingredients in a deep heavy nonreactive pot. Simmer uncovered over low heat for about 3 hours, stirring every 15 minutes to break up the tomatoes and to keep the ketchup from sticking to the bottom of the pot. The mixture will thicken.
• Puree the ketchup in batches in a food processor or blender. If the puree seems too thin, return it to the pot and simmer until it is as thick as you like it. This ketchup keeps well refrigerated for up to 4 weeks.
• Heat a skillet over medium heat until hot. Add the cumin seeds and toss occasionally until lightly toasted, about 1 minute. Transfer to a plate to cool, and repeat with the coriander seeds and then the mustard seeds. Be careful that the spices don't burn. You'll know that they're done when a toasty, nutty aroma rises out of the pan. When the seeds are cool, coarsely grind them together in a spice grinder or in a mortar with pestle.

SPICY TOMATO KETCHUP

Steps:

• Heat broiler. In a large bowl, toss onions with olive oil to coat. Place onions on a baking sheet and broil until blackened, about 10 to 12 minutes to a side.
• In a small iron skillet over medium heat, toast coriander, cumin and mustard seeds until fragrant, about 2 to 3 minutes. Grind toasted spices in a mortar and pestle or spice grinder.
• In a deep, heavy, nonreactive pot, combine onions, ground coriander, cumin and mustard and remaining ingredients. Simmer over medium-low heat about 3 hours, stirring every 15 minutes to break up tomatoes and to keep ketchup from sticking. Ketchup should reduce by a third. Let cool slightly.
• In a food processor or blender, puree ketchup in batches. Transfer to jars. Let cool completely, then refrigerate. Ketchup will keep for as long as 3 months in refrigerator, or frozen for as long as 6 months.

HOMEMADE TOMATO KETCHUP

Steps:

• Heat a medium saucepan over medium-low heat and whisk in the tomato paste, 2 tablespoons each of the cider vinegar and brown sugar and 1/2 cup of the water. Season with the onion, garlic and mustard powders along with the celery salt, cinnamon, allspice, cloves and salt.
• Bring to a simmer then reduce the heat to low and cook for 30 minutes, stirring frequently and adding more sugar or vinegar if desired and more water to reach your desired consistency.
• Season to taste with more salt, if needed, and allow to cool before transferring to a bottle or jar and storing in the fridge for up to 1 month.

SPICED TOMATO KETCHUP

Steps:

• Heat olive oil over low heat in a heavy-bottom saucepan. Add ginger and garlic cloves and cook, stirring, until fragrant but not browned, about 1 minute. Add vinegar, turn up the heat and reduce volume by half, about 2 to 3 minutes. Add sugar and stir until it has dissolved in the vinegar. Add tomatoes and spices (but not salt), bring to a simmer, reduce heat to very low, cover partly and simmer slowly until mix has reduced to a thick purée and there is little liquid in the pan, about 1 hour 45 minutes. Uncover and continue to simmer until all the liquid has cooked off, about 15 minutes.
• Season to taste with salt and pepper and stir in honey. Continue to simmer, stirring, until mix is shiny, about 5 minutes. Remove from heat and allow to cool. Taste and adjust salt. Transfer to a jar and refrigerate if not using right away. Serve at room temperature as an accompaniment to fish, chicken, meat or vegetables; spread it on bread; or use as a sandwich condiment.
• Optional step: Before or after the mix cools, put through the fine blade of a food mill.

HOMEMADE TOMATO KETCHUP

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil, then reduce heat to moderately-low.
• Simmer, partially covered, for an hour.
• Stir often and be sure ketchup doesn't scorch.
• Adjust seasonings and add more sugar or vinegar if you wish.
• Continue to simmer if not thickened.
• Process with a food mill using a medium size disc (approx. 5 mm). Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace.
• The pulp and sauce should be about the consistency of a thick tomato sauce.
• If not, return to the pot over medium heat until thickened.
• The ketchup will thicken further after canning and cooling.
• Cover jars loosely with new, two-piece lids.
• Let jars stand until ketchup cools and lids are slightly indented in center.
• Screw jars tightly closed and store in refrigerator.
• Ketchup will keep well for up to 6 months.

HOMEMADE TOMATO KETCHUP

Steps:

• In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute.
• Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour.
• Pass the mixture through a food mill (or cheesecloth) into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool.

CUMIN-CHIPOTLE KETCHUP

Steps:

• Stir cumin seeds in heavy small saucepan over medium heat until fragrant and seeds darken, about 1 minute. Transfer to plate and cool. Grind seeds in spice grinder or in mortar with pestle.
• Return cumin to same saucepan. Whisk in ketchup, chipotle chilies with 1 tablespoon spicy tomato sauce, lime juice and tequila. Simmer over medium-low heat until ketchup thickens slightly, stirring occasionally, about 5 minutes. Serve warm or at room temperature. (Can be made 1 week ahead. Cover and chill.)

HOMEMADE TOMATO KETCHUP

Steps:

• Mix the first 4 ingredients in a saucepan.
• Cover and bring to boil.
• Remove from heat and let stand.
• Wash, core, and quarter tomatoes.
• Drain in a colander, discarding liquid.
• Place tomatoes in a large pot.
• Add onion and cayenne.
• Bring to boiling.
• Cook for 15 minutes, stirring often.
• Put mixture through a food mill; discard seeds and skins.
• Add sugar to the tomato juice.
• Bring to boil and simmer for 1 1/2 to 2 hours or until reduced by half (measure depth with a ruler from start to finish).
• Strain vinegar mixture into tomatoes, discarding spices.
• Add salt.
• Simmer for about 30 minutes or until it reaches desired consistency, stirring often.
• Water Bath Canning-------------.
• Prepare ketchup as above.
• Pour hot ketchup into hot, clean pint jars, leaving a 1/2 inch head space.
• Wipe jar rims clean.
• Adjust lids.
• Process in boiling water bath for 10 minutes (start timing when water boils).

CUMIN TOMATO KETCHUP

Steps:

• In a small bowl (glass), whisk together ketchup,cumin and vinegar till mixed well. Refrigerate unused portions.

FRESH TOMATO KETCHUP

Steps:

• Place the tomatoes, onions, bell pepper and garlic in a large pot.
• Bring to boil over high heat, reduce the heat to medium-low and simmer, stirring occasionally until the vegetables are very soft, about 30 minutes.
• Pass through the finest blade of a food mill to make a semi-smooth puree. Alternatively, puree in the blender until smooth and pass through a fine strainer. Place the puree back in the cleaned soup pot.
• Place the peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on a piece of cheesecloth and tie it up to form a bag.
• Add to the tomatoes, along with the brown sugar, paprika, mace, cider vinegar, salt and cayenne.
• Simmer slowly, stirring frequently, until the ketchup is very thick, 1 1/2 to 2 hours. Remove the cheesecloth bag and discard.
• Ketchup can be cooled and stored in a sealed plastic container in the refrigerator for 2 weeks.
• Alternatively, you can put ketchup in sterilized jars. To do so, first wash the jars in hot, soapy water. Rinse well. Bring a large pot of water to a boil. Add 4 pint jars and lids and boil 1 minute. Remove with tongs and drain.
• While the ketchup is still hot, pour it into the sterilized jars, leaving 1/4-inch headroom. Seal and place in boiling water bath for 12 minutes. Remove and cool.