Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, homemade additive-free fresh ketchup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Homemade Additive-Free Fresh Ketchup is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Homemade Additive-Free Fresh Ketchup is something which I’ve loved my entire life. They’re nice and they look fantastic.
Jump to Video · Jump to Recipe. This homemade ketchup recipe could not be any easier to make. It's all about balancing the sweet, salty, and sour flavors, and lucky Once you have a fresh batch of my homemade ketchup, feel free to use it in many recipes.
To get started with this particular recipe, we must prepare a few components. You can have homemade additive-free fresh ketchup using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Homemade Additive-Free Fresh Ketchup:
- Make ready Ripe tomatoes (or canned whole tomatoes)
- Take Onion
- Prepare Garlic
- Prepare Apple cider vinegar
- Prepare Raw cane sugar
- Prepare Salt
- Get Thyme, oregano or other herbs
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Print Recipe Show ❤ & Comment Jump to Recipe. Whether you want a super fresh version of ketchup to impress your bbq guests with or a quick version that is still better for your family than anything you'll find in the I love these two simple homemade ketchup recipes so much, and I promise, you will too!
Steps to make Homemade Additive-Free Fresh Ketchup:
- Make an incision into the bottom of the tomatoes and pierce the tops with a fork several times. Grill the surface of the tomatoes over a gas flame and when the skin looks ready to peel off, soak them in cold water. Then smoothly peel the skin off.
- Blend all of the ingredients together in a blender, then transfer to a pan and cook the the mixture down. Continue to stir the mixture so that it doesn't burn.
- This photo shows the ketchup when it was about halfway through being cooked down. It tastes deliciously fruity at this point but will keep for longer if you continue to cook it down and evapourate away the moisture.
- While the ketchup is hot, pour it into a sterilised jar, filling it up to the top. Put the lid on the jar and place it upside down until cooled. When the ketchup has cooled, turn the jar the right way up again.
- ※ Since you will fill the jar while the ketchup is still hot, the inside of the jar will become a vacuum, meaning that the ketchup can be stored in the refrigerator for up to 3 months. Please make sure to consume it as quickly as possible after opening the jar.
- The tomato flavour of this ketchup is just incomparable to store-bought brands. I'm going to show my children how real ketchup should taste in the hope that they also carry on making this recipe.
I'm going to show you how to make homemade ketchup in ninety minutes. It's a painless process that yields something far superior to store bought varieties. Wonder if the slow-cooked version could be made with FRESH peeled and seeded plum tomatoes? Ketchup is an important part of so many classic American foods. Who doesn't enjoy this condiment with their hot dogs, burgers, or fries?
So that’s going to wrap this up for this special food homemade additive-free fresh ketchup recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
