Ketchup Easy Quick Recipes

EASY KETCHUP RECIPE

Steps:

• In a saucepan, stir together all of the ingredients until combined and bring everything to a simmer.
• Allow the ketchup to simmer, while stirring often, for about 5-10 minutes until the sugar has dissolved and everything is well combined.
• If the ketchup is too thick, you can add more water 1 tablespoon at a time until it reaches your desired consistency. I like using 1/4 cup + 2 tablespoons of water total for my ketchup.
• Taste and adjust the seasonings as desired, adding more sugar for sweetness, vinegar for tartness or salt for saltiness.
• Turn off the heat and allow the ketchup to cool completely before transferring it to an airtight jar or container.

HOMEMADE KETCHUP IN JUST 5 MINUTES!

Steps:

• Place all ingredients in powerful blender.
• Blend until combined and you reach a smooth texture.
• Add a pinch of nutmeg and chilli powder at the end for a spicy kick, or leave the ketchup plain.
• Store in an airtight container in the fridge for up to 1 week.

5 INGREDIENT QUICK HOMEMADE KETCHUP

Steps:

• Core and cut big tomatoes into 4s. Put all ingredients into a pot, bring to a boil stirring occasionally.
• When mixture comes to a boil, reduce heat to medium and let boil for 10 minutes. Then remove from heat allow to cool for 5 minutes, then either put in a blender or food processor (I used a food processor) and process until it is smooth in consistency (about 1 minute.)
• Then put in a container and serve. Refrigerate for storage. Lasts 4 weeks in the fridge in an airtight container.

KETCHUP, EASY & QUICK

Steps:

• In a small pan add water and vinegar and dissolve the sugar.
• When sugar is dissolved add the rest of the ingredients and let simmer for about 20 minutes.
• Don't taste it when it's warm, it horrible when it's warm. Let chill in fridge.

HOMEMADE KETCHUP

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.