Homemade Tomato Ketchup from scratch

Recipe courtesy of Jamie Oliver
http://www.foodnetwork.com/recipes/jamie-oliver/homemade-tomato-ketchup-recipe.html
Total Time: 1 hr 45 min
Prep: 1 hr
Cook: 45 min

Yield: about 1 pint

Level: Advanced

Ingredients

1 large red onion, peeled and roughly chopped
1/2 bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
Olive oil
Thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
1/2 a fresh red chili, deseeded and finely chopped
Bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
Sea salt
1 teaspoon freshly ground black pepper
1 pound amazing cherry or plum tomatoes, halved plus 1 pound canned plum tomatoes, chopped or 2 pounds yellow, orange or green tomatoes, chopped
3/4 cup plus 2 tablespoons red wine vinegar
1/3 cup soft brown sugar

Directions

Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.

Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half (this may take a while).

Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.

Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months. (can also water bath to help with preservation)

Homemade Tomato Ketchup (from organic Tomato Paste)

http://www.collective-evolution.com/2014/08/18/diy-homeade-ketchup-kick-heinz-other-unhealthy-brands/

Ketchup is a pretty common staple in many American households. Kids seem to love it, and even as we grow up, the joy of ketchup seems to remain. In fact, McDonald’s uses about 250 million lbs. of ketchup in their restaurants annually. The problem is, is the ketchup we eat at fast food restaurants, or popular brands like Heinz that we use at home healthy?

Personally I hate the taste of Heinz. To me it’s very fake, sugary and chemically. Even the organic brand of Heinz is quite nasty for my palate. I currently use another organic brand that contains only clean and pure ingredients and I like it a lot better because it tastes like something you’d make fresh. But this! This is on my list to begin making.

Are All Ketchup’s Made Equally?

Various brands of ketchup will use different ingredients that will either make the end product healthier or not. Some of the big ones to look out for are:
– Are the tomatoes organic?

– Is there High Fructose Corn Syrup or Glucose/Fructose in it?

– Does it contain corn starch?

– Does it contain MSG?

The reason why you want to look out for these things is because it can either mean there are a lot of unwanted pesticides or toxins in the ketchup. If it contains HFCS or Glucose/fructose or corn syrup, you can bet it contains genetically modified ingredients (GMOs.) Not to mention, those ingredients can be very unhealthy for the body. MSG and other flavorings also don’t fair well with your health and are a good thing to avoid.

One of the most popular brands of ketchup, Heinz, has the follow ingredients: tomato concentrate made from red ripe tomatoes, distilled vinegar, high fructose corn syrup (HFCS), corn syrup, salt, spice, onion powder, and natural flavors.

I’ve highlighted in bold the ingredients that would be best avoided. The tomatoes would contain pesticides. The HFCS is a neurotoxin and a very unhealthy type of sugar. Both HFCS and corn syrup are likely GMO. The salt is likely table salt which dehydrates the body and extracts minerals. Sea salt is always best.

DIY Homemade Organic Ketchup

So here is how you can make your own healthy ketchup and the best part is you will know exactly what’s in it and you can source your own ingredients how you like. We always recommend organic or home-grown ingredients but of course that may not always be possible. This doesn’t mean you should stick with the old stuff, make it yourself but use as best ingredients as you can.

• 1 6 oz can organic tomato paste (make sure the can is BPA Free)
• ¼-1/2 cup apple cider vinegar (see Note)
• ½ teaspoon sea salt or Himalayan salt
• ½ teaspoon dried oregano
• ½ teaspoon cumin
• ⅛ teaspoon pepper
• 1 teaspoon mustard powder

Note: If you want less vinegar than the full ½ cup of apple cider vinegar, just add water to a total of ½ cup of liquid.

Method

1. Combine all ingredients in a small bowl and mix well.

2. That’s it!

This recipe will keep well in the fridge for a couple of weeks. Just store it in a sealed contain and you’re good to go.