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.

Abalone cocktail

(16 oz) abalone

olive oil

tsp toasted garlic

limes, the juice of

To taste salt & pepper

To taste dried parsley

Empty the can in a bowl. Do not discard the juices. Cube the abalone.

... olive oil and lime juice. Mix thoroughly and season with salt and pepper.

#milk - This is the vegetarian version of the popular Thai Panang curry that is originally prepared with chicken / mutton. Today I prepared it with paneer, using my homemade panang curry paste. This is quite an amazing curry that has some intense flavour and aroma coming from the lemongrass, kaffir lime leaves and coconut milk. The gravy has a creamy consistency and is spicy, sweet and sour. It is best relished with plain steamed rice.

Thai Panang Paneer Curry

For Thai Panang Curry Paste -

onion,

1" galangal / ginger, sliced

8-10 dry red chillies,

coriander roots, chopped

lime

lemon grass (bottom part), sliced

kaffir lime leaves

tbsp roasted peanuts, powdered

coriander powder

cumin powder

tsp pepper powder

tbsp tomato ketchup

tamarind paste

tsp sugar

For Thai Panang Curry

paneer,

panang paste

coconut milk

green chilies, slit

Thai Panang Curry Paste - Blend all the above mentioned ingredients to a smooth paste by adding some water. Store in an airtight container to be used later.

Thai Panang Paneer Curry - Heat oil in a pan / kadhai and add the panang paste. Cover and cook on a medium flame for 2 minutes. Add salt, chilies, paneer cubes and coconut milk.

Simmer, covered on a medium flame for 2-3 minutes. Switch off the flame and transfer to a serving dish. Enjoy with plain steamed rice.

This easy Homemade Ketchup recipe uses pantry ingredients and is better than anything you can buy at the store! It is healthier and more delicious too!

tomato paste*

tomato sauce

Tablespoons light brown sugar*

Tablespoons granulated sugar*

apple cider vinegar

water

salt (,

black pepper (,

garlic powder

onion powder

cinnamon (, dash)

red pepper

Combine all the ingredients in a medium saucepan over medium heat, stirring well.

Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes, stirring often. Remove from heat.

Store in a glass pint jar or other glass container with a lid, in the fridge for up to 2 weeks.

Sweeteners and spices can be adjusted, to taste.

This is great!! I'll never buy ketchup again, only difference though is i will try the 2-3 T of ACV. Just a little to much for my taste. So I did add a little more tomato paste and couple of squirts of porch sauce

I just made this today. I would say almost perfect replacement for store-bought ketchup except a little too much vinegar. Next time I will try 3-4 tablespoons of vinegar instead of a third of a cup

I made this last night and it turned out great! My husband loves it. I just steadily added the sugars &amp; AC vinegar to avoid overdoing them. I had a little of each left at the end. Next time I'll be doubling the recipe so I can freeze it. Thanks!

We will never purchase ketchup again. With a few pantry staples you can make the most fabulous ketchup. I took some of the comments into consideration when adding sugar. I personally used 2 tbsp of brown sugar and 1½ tbsp white sugar and a ½ tsp of salt. It was absolutely perfect. Thank you!!!

Loved it! I did not find it too sweet, I have saved recipe to make again. Thank you!

As written, this is VERY sweet, like way sweeter than store bought Heinz sweet. I doubled the recipe to keep some plain (for onion rings) and to make a batch of cocktail sauce and I found myself doctoring the hell out of both just to tamp down the sugar. My bad for following the recipe. Clearly you can adjust for taste. I would recommend starting with half the sugar called for and then adding more if you like it that way. It’s just really hard to take the sweetness away once you have added it.

This homemade catsup is phenomenal on grilled hotdogs &amp; buns w creamy pnut butter on half of toasted bun w homemade catsup on other half. I hadn't had dogs like this in quite a few years and the flavors go well together! Don't knock it till you try it!

https://content.jwplatform.com/videos/kiPpA7q5.mp4

Top 6 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

Thai Panang Paneer Curry

Homemade Ketchup

Top 6 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

Thai Panang Paneer Curry

Homemade Ketchup

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