TOMATO KETCHUP (GREEN ZEBRA)
Basically, I designed this recipe myself. It is not based on any other recipes, it is prepared as much from scratch as possible, since its illegal for me to make my own sherry. Basically the same deal as my other recipe's. I designed this recipe for the exclusive purpose of using it in my barbecue sauce recipe, because I will not use commercial prepared ketchup in my bbq sauce, that's just wrong. This is the solution. This is my second ketchup recipe, my first was developed over a year ago; however, the ketchup was mistakenly thrown out before I had even tasted it, and I didn't document that recipe nearly as well as this one. My original recipe was based on white tomatoes (italian ice tomatoes), this one is based on green tomatoes (green zebra tomatoes). All my tomatoes were garden fresh, none came from a can or the store. Expect more ketchup recipes in the future, as part of my continuing mission to develop a competition worthy barbecue sauce.
Provided by prushik
Categories Sauces
Time 3h45m
Yield 3/4 cup, 2-6 serving(s)
Number Of Ingredients 11
Steps:
- Skin tomatoes, remove stems and puree until you have 1 1/2 cups of puree'd tomatoes.
- Soften onions by cooking them on low heat in corn oil until they begin to become translucent. Once onions are softened, puree them. You should have only 1/4 cup worth of puree'd onions. You may puree the garlic clove with the onion. Try to remove as much of the corn oil as possible before puree'ing the onions.
- Combine all ingredients in a small sauce pan and simmer for about an hour and a half, until it begins to thicken. Remember to stir from time to time to prevent scorching.
- Remove from heat and transfer the entire sauce into a blender and puree until smooth. Be careful with blending the sauce while it is hot, you may want to allow it to cool a bit first.
- Place the finished ketchup into a container and refrigerate, allow at least 2 hours for the flavors to marry.
Nutrition Facts : Calories 237.2, Fat 0.3, SaturatedFat 0.1, Sodium 1179.9, Carbohydrate 43.4, Fiber 2.1, Sugar 38.5, Protein 2.3
GREEN TOMATO KETCHUP - QUEBEC STYLE CHOW-CHOW
This is a traditional ketchup from quebec. It's delicious served with meats, but we especially like it with Tortiere. Sometimes fruit (apple or peaches- grated) were added, and that would be added to the saucepan before boiling.
Provided by Nat Da Brat
Categories Chutneys
Time 1h15m
Yield 12 cups
Number Of Ingredients 6
Steps:
- In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
- Let stand for at least 8 hours, better overnight.
- Rinse; drain well.
- Combine vegetables with vinegar, sugar and spice bag.
- In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
- Stir frequently until slightly thickened.
- Pour into hot, sterilized jars and seal.
Nutrition Facts : Calories 299.5, Fat 0.8, SaturatedFat 0.1, Sodium 6339.4, Carbohydrate 70.7, Fiber 5.7, Sugar 60, Protein 5.2
KRISTI'S GREEN ZEBRA TOMATO KETCHUP
This is a ketchup that I came up with based on other ketchups. :) Gotta use up my garden tomatoes while they're fresh! :) I would recommend hitting this with a stick blender if you want a smoother texture, this is a little on the lumpy side. :)
Provided by Kristi Waterworth
Categories Free Of...
Time 40m
Yield 1 bottle
Number Of Ingredients 9
Steps:
- Chunk up tomatoes, garlic and onions. Pulse in food processor until liquified and no chunks remain.
- Drop in spices, vinegar and honey. Pulse to combine.
- Dump into sauce pan and reduce until you reach desired consistancy.
- Allow to cool and put into a squeeze bottle for immediate use. Keep refrigerated!
Nutrition Facts : Calories 198.9, Fat 0.5, SaturatedFat 0.1, Sodium 2334.9, Carbohydrate 51.5, Fiber 3.6, Sugar 38.2, Protein 2.5
HOMEMADE TOMATO KETCHUP
Make and share this Homemade Tomato Ketchup recipe from Food.com.
Provided by 2Bleu
Categories Vegetable
Time 2h20m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 63.6, Fat 2.4, SaturatedFat 0.3, Sodium 308.4, Carbohydrate 10.7, Fiber 1.3, Sugar 4.2, Protein 1.1
SWEET GREEN TOMATO KETCHUP
This is my version of Mom's version of Granny's Green Tomato Ketchup! No sterilizing jars and canning...just eating and enjoying! Use this as a sidedish, or on potatoes or even with corn chips instead of salsa!
Provided by Nadine
Categories Side Dish Sauces and Condiments Recipes
Time 5h
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, layer the tomatoes, bell peppers and onion, seasoning each layer with salt as you go. Keep making layers until you run out of vegetables. Cover the bowl, and refrigerate for 4 to 5 hours.
- Pour the vegetables into a colander and rinse off the salt under running water. Put them into a pot with a lid, and stir in the vinegar, brown sugar, cinnamon, pumpkin pie spice, white sugar, whole cloves, and corn syrup. Bring to a boil, and then simmer over medium heat, uncovered, for about 30 minutes. The tomatoes will start to turn pale.
- When the vegetables are very soft, press them through a sieve, being sure to find all of the cloves and remove them. Cool the sauce and store in the refrigerator.
Nutrition Facts : Calories 85.1 calories, Carbohydrate 21.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.7 g, Sodium 3470.6 mg, Sugar 19.2 g
GREEN TOMATO FRIES WITH FIERY KETCHUP
Green tomater fries! Why not? The ketchup is hot and you may use much less cayenne if you like. Adapted from
Provided by Sharon123
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl combine the seasoned flour ingredients, and mix well. In a separate bowl combine Fiery Ketchup ingredients.
- Heat oil in deep fryer to 400 degrees.
- For each serving, dip 4 ounces tomatoes in buttermilk, letting excess drain off and then dredge in seasoned flour. Be sure to get all sides, press lightly while flouring so it will stick.
- Fry individual portions so you do not overcrowd fryer. Deep fry for about 1 minute, until outside is golden brown. Drain on paper towels.
- Serve with 2 ounces Fiery Ketchup for dipping. Enjoy!
Nutrition Facts : Calories 2374.6, Fat 220.7, SaturatedFat 28.9, Cholesterol 2.5, Sodium 767.4, Carbohydrate 95, Fiber 5.4, Sugar 21.5, Protein 13.4
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