homemade ketchup

Made some homemade ketchup today...Yum!

do you mind sharing the recipe? We have been making "raw" tomato sauce, and let me tell you, it's sooo good! Looking for something to do with all my neighbors tomatoes!! Thanks!!

Also, can we get the recipe for raw tomato sauce please, SG?

CC

Looks fantastic Squaredeal!

CapeCoddess wrote:Also, can we get the recipe for raw tomato sauce please, SG?

CC

Sure! This is a raw sauce, no cooking. I think it might be better to "cook down" after you make it, but I like it raw. My daughter made spaghetti with it, said it was good, but didn't "stick" to the noodles very well, so that's why it might be better to cook it down. ANYWAY,

About 8 med tomatoes (or until your vitamix is loosely full)
1-2 cloves fresh garlic, I used more, we love garlic
1 t. salt
2 T olive oil
about 10 fresh basil leaves? I just picked some and put it in.
I also threw in a bell pepper that was growing, you don't have to

Blend it up in your Vitamix--I'm sure it would work in a regular blender too. It's sort of pink vs. red and frothy. I blended it on "low" for a couple of minutes to bring the air bubbles to the top. I froze them in 1 qt. zip lock bags which I think is close volume wise to a jar of store bought spaghetti sauce.

I drank a cup as a tomato soup and MAN was it good! I just sort of made parts of this up. so feel free to adjust!

Excellent! So simple...I LOVE simple. And freezing.
Thanks!
CC

Thanks for the recipe!

In my oldest cookbook: The Successful HouseKeeper, by M.W. Ellsworth and F. B. Dickerson (1882), there is a chapter on catsups. Interesting that tomato catsup (2 recipes) are included with catsups made from: currants, cucumbers, gooseberries, plums, and mushrooms. In fact, the beginning of the mushroom catsup recipe reads: "Mushroom catsup is more highly esteemed and more generally useful than any other." Hmmm. Of course, within the recipe it recommends you "carefully remove any decayed, dirty, or worm-eaten portions." Nowhere does it identify the variety of 'shrooms used.

I made homemade ketchup one year..Took all day to make 5 pints lol..
I made them ration it So it would last all winter. They hated the store bought! I don't eat ketchup but use it in various dishes. So store bought was fine for me

CindiLou, there are lots and lots of recipes for tomato catsup out there. (Boy would I like to have yours in my recipe cache!) Some years ago, I made up two batches of tomato catsup, one from Fine Cooking magazine, the other from....don't remember. Anyway, we took both to a burger cookout at our neighbor's house, and asked for reviews on the two varieties. You'd a thought the guest list was drawn from the Hatfields and McCoys! Man, those guys were vocal about their favorites! And it appeared the favorites were evenly divided amongst them! Moral: Like wine: if it tastes good to you, it's the best for you. Nonna

Used Mrs. Wages ketchup package. Calls for 18 medium tomatoes, a can of tomato paste, vinegar, sugar, and the package. My garden neighbor grows his tomatoes specifically for ketchup and swears by this seasoning blend. It made about 5 12 ounce jelly jars. I tasted it and thought it tasted great - Heinz stuff tastes bland in comparison.

Tried to find something different to do with 5 pounds of tomatoes. Seems like I've tried everything over the past couple years.   Ah, but no, just discovered a high fructose poison-less --  Homemade Ketchup.  It smells wonderful. Takes a short time to cook on the stove then a long time in the crock pot, maybe 12 hours, could be 15 hours.  Anyway the fresh tomatoes, spices and other ingredients sure smells excellent.

To see the recipe, scroll down about a third of a page.
http://dontwastethecrumbs.com/2014/09/diy-homemade-ketchup/

When I was in 4H we canned a bunch of ketchup!  It uses a ton of tomatoes, and was really tasty!

You're  right it uses a ton of maters!  Believe the article says 5 pounds maters should yield 32 ounces.