tomato ketchup

Take your barbecue to the next level with this Texan-style beef brisket. Marinated in a sticky BBQ sauce, the meat is slow-cooked until tender and falling apart.

BBQ brisket

about a 5kg/ 11 lb piece of beef brisket

500 ml/ 18 fl oz beef stock

sunflower oil

onion

garlic

500 ml/ 18 fl oz tomato ketchup

ml/ 3.5 fl oz Worcestershire sauce

75 ml/ 2.5 fl oz lemon juice

brown sugar

tbsp malt vinegar

Dijon mustard

tsp crushed chilli flakes

Tabasco sauce

thyme

tbsp each chilli powder and mustard powder

tbsp each paprika garlic powder, ground black pepper, caster sugar

bay leaf

To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.

Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.

In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.

To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

This tomato ketchup is loaded with fresh ingredients like tomatoes, garlic and ginger making the flavors rich and delicious. It is also low-fat, vegan and gluten-free. Serve tomato ketchup with your favorite side or snacks.

Tomato Sauce | Tomato Ketchup

2.5 kg tomatoes (or approx 5.4 lbs tomatoes)

garlic garlic

ginger (- 3 pieces of about 3 inch ginger)

dry red chilies

golden raisins

apple cider vinegar (or white vinegar)

salt

organic unrefined cane sugar (or regular sugar)

¼ teaspoon sodium benzoate (dissolved in 1 teaspoon hot water)

Rinse the tomatoes well in water.

Slice the top eye parts of the tomatoes. Roughly chop the tomatoes.

Discard spotted parts or peels.

Peel and rinse the garlic, ginger. Later roughly chop them.

Halve and deseed the dry red chilies.

Rinse the raisins and keep aside.

Preparation

In a huge pot or casserole or a 4 to 5 litre pressure cooker, take all the chopped tomatoes.

Add the ginger, garlic, red chilies, raisins, vinegar, salt and sugar.

Mix well and keep the pot or cooker on a low to medium flame on the stove top.

Keep on stirring at intervals.

When the tomatoes soften, switch off the fire. The softening takes about 25 to 27 minutes.

When the mixture is slightly hot or warm, blend the puree with an immersion blender or in a regular blender. If using a regular blender, then don't add too hot of the tomato mixture.

Make a smooth puree.

With a strainer which is not very fine, strain the puree very well directly into a pot or a large sauce pan.

Strain very well. Now you can sterilize the jar.

Cooking tomatoes

First rinse the jar.&nbsp;in a large sauce pan heat water till it reaches its boiling point - meaning it has begun to boil.

Immerse the jar and its lid in the hot water. Continue to boil the water along with jar for 8 to 10 minutes.

Remove the jar with the help of clean tongs and place the jar inverted on a thick towel kept on the kitchen tabletop. Let the jar dry naturally.

Sterilizing jar for storing tomato sauce

Keep the pot or pan with the strained tomato pulp on the stove top,

On a low to medium flame, simmer the pulp till it starts thickening and reaches a ketchup like consistency. Takes about 35 to 40 minutes.

Heat 1 tsp of water in a small bowl. add ¼ teaspoon of sodium benzoate to the hot water.

Stir and dissolve the sodium benzoate. The preservative should be dissolved in the water.

Pour the sodium benzoate solution to the hot tomato ketchup. Mix and stir very well.

Pour the hot tomato sauce in the sterilized jar. Close tightly with the lid.

Let the sauce cool and be kept aside for some hours or a day. Then keep it in the refrigerator and use after 1 or 2 days.

Serve tomato sauce with any snack or appetizer.

Making tomato sauce

If you love ketchup then checkout this easy homemade tomato ketchup recipe made with fresh tomatoes. It is a vegan and gluten-free condiment made without and high fructose corn syrup. Enjoy it with your favorite appetizers!

Homemade Ketchup

lb Tomatoes ((halved, stems removed))

Onion ((cubed))

Garlic ((large))

Organic cane sugar

Water

Salt

count Peppercorn

count Cloves

Apple cider vinegar

Add all the ingredients to the instant pot liner except apple cider vinegar.

Lock the instant pot lid.

Pressure cook on high setting for 5 minutes with the release valve in sealing position and &quot;keep warm&quot; setting on.

Allow the pressure to release naturally for 10 minutes and then release the remaining pressure by moving the release valve in venting position until the silver pin drops.

With an immersion hand blender, blend into a smooth puree.

Strain the puree using a strainer and transfer it back to the instant pot liner.

Mix in the apple cider vinegar.

Turn the saute mode on the high setting and allow the puree to cook and thicken for about 40-45 minutes.

When the sauce thickens, reduces to almost 1/3rd quantity, and there is no foam on the top, the ketchup is ready.

Allow it to cool down completely and then refrigerate it.

https://content.jwplatform.com/videos/kOm6WNBC.mp4

Homemade Ketchup Recipe

Ok, so here’s the story: we were cleaning out the pantry and came across an ancient can of abalone, a gift from my father-in-law. And the expiration date was today!! (See pic 1 in step 1 below) So we just had to whip up something quick... this is the result.

Top 4 tomato ketchup recipes from across the web

The most viewed tomato ketchup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

BBQ brisket

Tomato Sauce | Tomato Ketchup

Homemade Ketchup

Abalone cocktail

Top 4 tomato ketchup recipes from across the web

The most viewed tomato ketchup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BBQ brisket

Tomato Sauce | Tomato Ketchup

Homemade Ketchup

Abalone cocktail

The most viewed tomato ketchup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine