Best 4 Blender Ketchup Recipes

EASY HOMEMADE KETCHUP (NATURALLY SWEETENED!)

Steps:

• If using crushed tomatoes and you want very smooth ketchup, place all ingredients in a small blender and blend until creamy and smooth. Otherwise, proceed to step 2.
• Place all the ingredients in a medium saucepan and stir until well combined, then turn the heat on medium low. Stir gently until everything comes to a light simmer, then cover and reduce heat to low.
• Let simmer for 45 minutes to 1 hour, or until slightly reduced and darkened in color, stirring every 10-15 minutes to prevent sticking.
• Once reduced, use a teaspoon to remove a spoonful from the saucepan, and let it cool on the counter - you want to taste it cooled for accurate adjustment! Taste and adjust if desired, adding salt to taste, more vinegar (1 Tbsp at a time) for tang, more maple syrup for sweetness, or more onion powder for more savory notes.
• Enjoy with French fries, vegan burgers, breakfast sausage, and beyond! Will keep covered in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months (frozen into ice cube molds).

HOMEMADE KETCHUP

Steps:

• Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

HOMEMADE KETCHUP

Steps:

• Purée tomatoes with juice in a blender until smooth. 3Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and 1/2 teaspoon pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
• Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop).

BLENDER KETCHUP

Steps:

• Quarter tomatoes; remove stem ends.
• Add peppers, seeded and cut into chunks, and onions, peeled and quartered.
• Mix.
• Put vegetables into blender, filling 3/4 full.
• Blend at high speed for about 10 seconds; or until vegetables are pureed.
• Repeat as necessary; pour all into a large kettle.
• Add rest of ingredients; stir to blend thoroughly.
• Bring to boil over medium heat; lower heat and simmer, uncovered until volume is reduced by half.
• (My half recipe took about an hour ro reduce.) Pour into hot jars.
• Adjust lids.
• Process in boiling water bath for 10 minutes at 212 degrees.
• Remove jars and complete seals.