Best 3 Fresh Organic Catsup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Seeking a flavorful and wholesome twist to your beloved catsup? Look no further! This curated article presents an array of fresh organic catsup recipes that will tantalize your taste buds and cater to various dietary preferences. From the classic tomato-based catsup to unique variations like roasted red pepper catsup and spicy habanero catsup, these recipes offer a symphony of flavors to elevate your culinary creations. Whether you're a seasoned home cook or just starting your kitchen adventures, these recipes provide easy-to-follow instructions and helpful tips to ensure catsup-making success. Prepare to relish the tangy, sweet, and savory notes of homemade catsup that will transform your meals into unforgettable experiences.

Check out the recipes below so you can choose the best recipe for yourself!

EASY HOMEMADE KETCHUP (NATURALLY SWEETENED!)



Easy Homemade Ketchup (Naturally Sweetened!) image

Easy, homemade ketchup made in 1 pot with simple ingredients! Naturally sweetened, tangy, and bright with tomato flavor! Perfect for burgers, fries, and beyond!

Provided by Minimalist Baker

Categories     Condiment

Time 1h10m

Number Of Ingredients 8

1 (14-ounce) can tomato purée or crushed tomatoes ((make sure the only ingredient is tomatoes!))
1/3 cup maple syrup
1/4 cup white vinegar
2 Tbsp apple cider vinegar
1/4 tsp onion powder
1/8 tsp garlic powder
3/4 tsp sea salt
1 pinch allspice

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).

Nutrition Facts : ServingSize 1 tablespoon, Calories 27 kcal, Carbohydrate 6.7 g, Protein 0.4 g, Fat 0.1 g, Sodium 161 mg, Fiber 0.5 g, Sugar 5.1 g

HOMEMADE TOMATO KETCHUP



Homemade Tomato Ketchup image

Provided by Jamie Oliver

Categories     condiment

Time 1h45m

Yield about 1 pint

Number Of Ingredients 15

1 large red onion, peeled and roughly chopped
1/2 bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
Olive oil
Thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
1/2 a fresh red chili, deseeded and finely chopped
Bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
Sea salt
1 teaspoon freshly ground black pepper
1 pound amazing cherry or plum tomatoes, halved plus 1 pound canned plum tomatoes, chopped or 2 pounds yellow, orange or green tomatoes, chopped
3/4 cup plus 2 tablespoons red wine vinegar
1/3 cup soft brown sugar

Steps:

  • Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
  • Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
  • Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
  • Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months.

HOMEMADE KETCHUP



Homemade Ketchup image

This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 12h10m

Yield 48

Number Of Ingredients 11

2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

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.

Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g

Tips:

  • Use ripe, organic tomatoes for the best flavor.
  • Cook the tomatoes until they are very soft and broken down.
  • Add a little bit of vinegar to help preserve the catsup.
  • Use a blender or food processor to puree the tomatoes until they are smooth.
  • Season the catsup to taste with salt, pepper, and other spices.
  • Can or bottle the catsup for later use.

Conclusion:

Fresh, organic catsup is a delicious and versatile condiment that can be used on a variety of foods. It is also a great way to use up extra tomatoes from your garden. Making your own catsup is easy and rewarding, and it is a great way to control the ingredients and avoid added sugars and preservatives. With a little time and effort, you can enjoy delicious, homemade catsup all year long.

Related Topics