The ease of store-bought ketchup is fine for most days but for special occasions, it’s kind of nice to kick things up a notch. This zesty, gorgeous ketchup will impress your friends and make over-commercialized taste buds dance with organic joy.
First things first, place a medium pot of water on to boil then remove the stems from four large beefsteak tomatoes.
Cut an X into the bottom of each tomato. You will see the benefit of this soon.
When water reaches a boil, place tomatoes top down into water. Allow to simmer until tomatoes begin peeling at the cuts which should only take a minute or two.
Place them immediately into an icy bath of water.
Remove tomato peels.
Cut tomatoes into wedges, discarding the core.
Next, remove seeds from wedges.
After removing my favorite parts of the tomato, place skinless, seedless wedges into the food processor.
Push the pulse button one push at a time until about the consistency of a chunky salsa. Don’t use low or high as this will make the tomatoes frothy.
Fill blender with the following:
- Tomatoes (from above instructions)
- 1/2 cup vinegar
- 1/2 cup water
- 1/2 cup brown sugar (packed)
- 2 tablespoons of double concentrated tomato paste
- 1 teaspoon smoked paprika
- dash of saffron (optional)
- 1/2 teaspoon chili powder
- Salt & fine pepper to taste
Blend on low, raising speed as it begins to puree together. Optional step for quicker thickening, add 1 tablespoon of cornstarch before blending.
Simmer and stir over medium low heat for about 20 minutes or until reduced to the thickness you would like it to be.
I could eat this with a spoon. Not that I would. But I could. If I wanted to.
After ketchup has cooled, place in a container. Bottles like this tall, handsome one can be found for a small price. They are handy to have on hand for leftover sauces, frostings and now your zesty, homemade ketchup!
Your zesty, homemade ketchup makes about 1 1/2-2 cups and might last a week or two in the fridge, so it’s a good idea to put a date on the bottle.