Tomato Ketchup Green Zebra Recipes

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GREEN TOMATO KETCHUP - QUEBEC STYLE CHOW-CHOW



Green Tomato Ketchup - Quebec Style Chow-Chow image

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

30 medium green tomatoes, chopped (about 6 pounds)
15 medium onions, chopped (about 3 pounds)
2/3 cup coarse salt
3 cups white vinegar
2 1/2 cups granulated sugar
6 tablespoons mixed pickling spices, tied in cheesecloth

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

TOMATO KETCHUP (GREEN ZEBRA)



Tomato Ketchup (Green Zebra) image

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

1 1/2 cups puree'd skinned tomatoes (green)
1/4 cup malt vinegar
1/4 cup puree'd softened sweet onion
1 garlic clove, puree'd
1 ounce sherry wine
1 tablespoon dark barley malt extract
1/4 cup palm sugar (melted)
1 teaspoon sea salt
1/2 teaspoon fennel
1/8 teaspoon ginger
1/8 teaspoon clove

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

KRISTI'S GREEN ZEBRA TOMATO KETCHUP



Kristi's Green Zebra Tomato Ketchup image

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

6 -7 ripe green zebra tomatoes
4 garlic cloves, minced
1/2 cup onion
1/4 cup rice wine vinegar
2 tablespoons honey
1 tablespoon black pepper
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon dill

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

"AMISH" TOMATO KETCHUP, FOR CANNING



My dh's Amish mother raised him on this recipe. He MUCH prefers it over store-bought ketchup. It was a taste I had to acquire, but now my ds's also prefer this type of ketchup. Enjoy!

Provided by WJKing

Categories     Vegetable

Time 3h10m

Yield 10 or more bottles

Number Of Ingredients 8

3 quarts tomato juice
1 pint apple cider vinegar
4 -5 cups sugar
1 teaspoon salt
1/4 teaspoon pepper
3 drops clove oil
5 drops cinnamon oil
4 tablespoons ground dry mustard

Steps:

  • Mix all ingredients& boil for 2 1/2 hours, or until thick.
  • Pour into jars.
  • (no need to heat filled jars).
  • I use'old' glass ketchup bottles.
  • It is not necessary for these to'seal.
  • 'My Amish mother-in-law has been making this her entire life, and has never used a'sealed' jar for this recipe, and it's always been great!

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