Ketchup Leather Recipe By Tasty Recipes

KETCHUP RECIPE BY TASTY

Steps:

• In a large, shallow saucepan, combine the tomato paste, brown sugar, molasses, garlic powder, onion powder, mustard powder, cinnamon, allspice, Worcestershire sauce, vinegar, salt, and water. Bring to a low boil over medium heat, stirring occasionally to prevent burning. Cook for 25-30 minutes, until reduced by about a quarter. The ketchup should be thick and spreadable. Let cool completely.
• Transfer to a clean, airtight container and store in the refrigerator. The ketchup should keep for up to 3 weeks.
• Enjoy!

KETCHUP LEATHER RECIPE BY TASTY

Steps:

• Preheat the oven to 180°F (82°C). Lightly grease a 9 x 13-inch (22x33 cm) baking dish with nonstick spray.
• In a medium bowl, mix together the ketchup, dried basil, and garlic powder.
• Transfer the ketchup mixture to the prepared baking dish and spread in an even layer.
• Bake for 3 hours, or until the ketchup is dehydrated with no shiny spots. Remove from the oven and let cool completely.
• Run a knife around the edges of the ketchup leather to loosen from the baking dish. Lift up a corner of the ketchup leather and slowly peel from the bottom of the dish.
• Transfer to a cutting board. Cut the ketchup leather into 6 even squares, discarding any scraps.
• Serve as desired, such as on top of a burger or breakfast sandwich, or over meatloaf.
• Enjoy!

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.

DIY KETCHUP ICE POPS RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the ketchup, tomato juice, lime juice, hot sauce, and Tajín until smooth.
• Divide the tomato mixture evenly between 6 ice pop molds, filling almost to the tops, then insert a wooden stick into the center of each mold.
• Freeze the pops for 4-6 hours, or until completely solid.
• When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep for up to 6 weeks in an airtight container in the freezer.
• Enjoy!