HOMEMADE KETCHUP
This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 12h10m
Yield 48
Number Of Ingredients 11
Steps:
- Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
- Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
- Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
- Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
- Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g
GRANDMA'S SPAGHETTI SAUCE
This is a recipe my grandma made for years and she never wrote it down until I was learning how to make it. It is a sweet meat sauce. I love it and just wanted to share it with everyone else. Let me know what you think. This recipe makes a lot of sauce. I usually put 4 cups in a resealable plastic bag and freeze for later use.
Provided by Michelle
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
- Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
- Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 35.1 g, Cholesterol 72.6 mg, Fat 19.1 g, Fiber 3.3 g, Protein 23.3 g, SaturatedFat 7.6 g, Sodium 2296.6 mg, Sugar 28.9 g
GRANDMA'S HOMEMADE KETCHUP
Make and share this Grandma's Homemade Ketchup recipe from Food.com.
Provided by Chuck Hughes
Categories < 4 Hours
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, add the oil, onions, apples, and peaches, sauteing until translucent, about 5 minutes.
- Add the tomatoes, garlic, brown sugar, cinnamon stick, cloves, chile flakes, vinegar, and hot sauce. Season the sauce with salt and pepper and lower the heat. Cook for about 1 hour, until reduced by half.
- Serve with the Vegetarian Shepherd's Pie.
- Will last in the refrigerator for 1 week.
GRANDMA'S HOMEMADE KETCHUP
Steps:
- In a large saucepan, add the oil, onions, apples, and peaches, sauteing until translucent, about 5 minutes. Add the tomatoes, garlic, brown sugar, cinnamon stick, cloves, chile flakes, vinegar, and hot sauce. Season the sauce with salt and pepper and lower the heat. Cook for about 1 hour, until reduced by half. Serve with the Vegetarian Shepherd's Pie, recipe follows. Will last in the refrigerator for 1 week.
- For the Vegetarian Shepherd's Pie, start with the spaghetti squash: Preheat the oven to 300 degrees F. First, cut the spaghetti squash in half and remove the seeds. Place the squash on a baking sheet and bake for 1 1/2 hours. As an alternative, place on a plate and cook in the microwave on high power for about 20 minutes.
- Roasted Garlic: Put the garlic head on a baking tray. Drizzle with 1 teaspoon olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender.
- Breadcrumbs: In a bowl, mix the breadcrumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the pine nuts, the eggs, basil, thyme, and parsley. Put aside.
- Mashed Potatoes: Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth. Season the potatoes with salt and pepper.
- Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside.
- Preheat the oven to 450 degrees F.
- Vegetables: Heat the remaining oil in a large pan and saute the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes. Add garlic and mushrooms and continue cooking until brown, about 10 minutes. Remove from heat. Add the cooked lentils and the reserved bread crumb mixture. Stir and put aside.
- In an 8 by 11-inch/20 by 28-cm baking dish, spoon the vegetable mixture onto the bottom. Layer with the spaghetti squash, then the mashed potatoes and smooth them down. Cook in the oven for 30 minutes or so, until the top is slightly browned. Garnish with fried shallots, to taste.
GRANDMA'S SALAD DRESSING
This dressing recipe has been in our family for 4 generations. We keep passing it on since its so good, and pass it on to our guests who want it as well.
Provided by Mary Ann Benzon
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 28
Number Of Ingredients 7
Steps:
- Prepare dressing in a large jar with a tight fitting lid. Add the oil, vinegar, sugar, ketchup, salt, Worcestershire sauce and onion. Shake until the sugar is dissolved. Refrigerate and shake well before using.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 8.7 g, Fat 7.9 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1 g, Sodium 94.1 mg, Sugar 8.3 g
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