Best 5 Tomato Free Ketchup Recipes

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Ketchup is a versatile condiment that adds a tangy, sweet, and savory flavor to a wide range of dishes. While traditional ketchup is made with tomatoes, there are many delicious tomato-free alternatives that can be enjoyed by those with tomato allergies or sensitivities, or simply those looking for a new flavor experience. This article presents three unique and flavorful tomato-free ketchup recipes that are sure to please everyone. The first recipe is a classic ketchup made with beets, which provides a naturally sweet and earthy flavor. The second recipe uses roasted red peppers, offering a smoky and slightly spicy twist. Finally, the third recipe is a unique take on ketchup made with carrots and apples, resulting in a sweet and tangy condiment with a hint of cinnamon. All three recipes are easy to make and can be customized to your desired taste preferences. Whether you're looking for a healthier alternative to traditional ketchup or simply want to try something new, these tomato-free ketchup recipes are sure to satisfy your cravings.

Let's cook with our recipes!

FRESH TOMATO KETCHUP



Fresh Tomato Ketchup image

Make and share this Fresh Tomato Ketchup recipe from Food.com.

Provided by Chef Kate

Categories     Vegetable

Time 3h

Yield 4 cups

Number Of Ingredients 18

5 lbs tomatoes, ripe, quartered
3 medium red onions, finely chopped
1 red bell pepper, cored and seeded
1 garlic clove, thinly sliced
1 tablespoon black peppercorns
1 tablespoon mustard seeds
1 tablespoon allspice berry
2 teaspoons whole cloves
2 teaspoons celery seeds
1 slice fresh ginger
1 cinnamon stick
2 bay leaves
1/2 cup packed dark brown sugar
1 teaspoon sweet paprika
1/4 teaspoon ground mace
1 cup cider vinegar
1 teaspoon coarse salt
1 pinch cayenne

Steps:

  • Place the tomatoes, onions, bell pepper and garlic in a large pot.
  • Bring to boil over high heat, reduce the heat to medium-low and simmer, stirring occasionally until the vegetables are very soft, about 30 minutes.
  • Pass through the finest blade of a food mill to make a semi-smooth puree. Alternatively, puree in the blender until smooth and pass through a fine strainer. Place the puree back in the cleaned soup pot.
  • Place the peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on a piece of cheesecloth and tie it up to form a bag.
  • Add to the tomatoes, along with the brown sugar, paprika, mace, cider vinegar, salt and cayenne.
  • Simmer slowly, stirring frequently, until the ketchup is very thick, 1 1/2 to 2 hours. Remove the cheesecloth bag and discard.
  • Ketchup can be cooled and stored in a sealed plastic container in the refrigerator for 2 weeks.
  • Alternatively, you can put ketchup in sterilized jars. To do so, first wash the jars in hot, soapy water. Rinse well. Bring a large pot of water to a boil. Add 4 pint jars and lids and boil 1 minute. Remove with tongs and drain.
  • While the ketchup is still hot, pour it into the sterilized jars, leaving 1/4-inch headroom. Seal and place in boiling water bath for 12 minutes. Remove and cool.

HOMEMADE TOMATO KETCHUP



Homemade Tomato Ketchup image

Nothing tastes better then homemade ketchup on a grilled burger. With all the gardening plans coming up, I thought this would be a good time to post this recipe. Very easy to do.

Provided by Karen From Colorado

Categories     Vegetable

Time 4h

Yield 2 Pints

Number Of Ingredients 9

1 cup white vinegar
1 1/2 cinnamon sticks, broken
1 1/2 teaspoons whole cloves
1 teaspoon celery seed
8 lbs tomatoes (24 medium)
1 medium onion, chopped (1/2 cup)
1/4 teaspoon cayenne
1 cup sugar
1/4 teaspoon salt

Steps:

  • Mix the first 4 ingredients in a saucepan.
  • Cover and bring to boil.
  • Remove from heat and let stand.
  • Wash, core, and quarter tomatoes.
  • Drain in a colander, discarding liquid.
  • Place tomatoes in a large pot.
  • Add onion and cayenne.
  • Bring to boiling.
  • Cook for 15 minutes, stirring often.
  • Put mixture through a food mill; discard seeds and skins.
  • Add sugar to the tomato juice.
  • Bring to boil and simmer for 1 1/2 to 2 hours or until reduced by half (measure depth with a ruler from start to finish).
  • Strain vinegar mixture into tomatoes, discarding spices.
  • Add salt.
  • Simmer for about 30 minutes or until it reaches desired consistency, stirring often.
  • Water Bath Canning-------------.
  • Prepare ketchup as above.
  • Pour hot ketchup into hot, clean pint jars, leaving a 1/2 inch head space.
  • Wipe jar rims clean.
  • Adjust lids.
  • Process in boiling water bath for 10 minutes (start timing when water boils).

Nutrition Facts : Calories 770.5, Fat 4.2, SaturatedFat 0.9, Sodium 393.6, Carbohydrate 179.1, Fiber 23.1, Sugar 150.6, Protein 16.8

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

TOMATO KETCHUP



Tomato Ketchup image

The quality of your ingredients counts for a lot here. Don't bother making ketchup until you can get luscious, ripe tomatoes. Grape tomatoes work, but feel free to use plum tomatoes instead. You want a meaty tomato for this, so save delicate heirlooms for salads. Many ketchup recipes call for loads of spices, but this one is kept simple with just a little black pepper and Worcestershire sauce for complexity - a close approximation to that inimitable flavor of classic Heinz, without the high-fructose corn syrup.

Provided by Melissa Clark

Categories     condiments

Time 40m

Yield About 2 cups

Number Of Ingredients 6

4 pints ripe grape tomatoes, cut in half
2 cups red wine vinegar
2/3 cup dark brown sugar
4 teaspoons salt
2 teaspoons black pepper
3/4 teaspoon Worcestershire sauce

Steps:

  • In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick jamlike mixture forms and liquid evaporates, 20 to 25 minutes. Purée until smooth. Strain through a fine-mesh sieve. (For a perfectly smooth texture, strain twice.) Stir in Worcestershire. Chill before serving.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1154 milligrams, Sugar 33 grams

TOMATO FREE KETCHUP



Tomato Free Ketchup image

Make and share this Tomato Free Ketchup recipe from Food.com.

Provided by Molly53

Categories     Sauces

Time 5m

Yield 5 cups

Number Of Ingredients 10

1 (16 ounce) can jellied cranberry sauce
1 (16 ounce) can pear halves in natural juice, drained
1 (16 ounce) can sliced carrots, drained
1/2 cup white vinegar
1/4 cup granulated sugar
1/4 cup white corn syrup (Karo)
4 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon allspice
1/8 teaspoon ground cloves

Steps:

  • Process all ingredients in a blender until smooth, about 30 seconds.
  • Store in refrigerator.

Tips:

  • Use ripe, juicy tomatoes: This will give your ketchup a rich, flavorful taste.
  • Roast your tomatoes before making the ketchup: This step concentrates the tomato flavor and gives the ketchup a smoky depth of flavor.
  • Add a variety of spices and herbs to your ketchup: This will give it a unique and delicious flavor profile. Some good options include garlic, onion, paprika, cumin, and chili powder.
  • Simmer your ketchup for at least 30 minutes: This will allow the flavors to meld and develop.
  • Taste your ketchup as you go and adjust the seasonings as needed: You want the ketchup to be flavorful but not too spicy or sweet.

Conclusion:

Making tomato-free ketchup at home is a great way to enjoy this classic condiment without the tomatoes. This recipe is easy to follow and can be customized to your own taste preferences. So next time you're in the mood for ketchup, give this recipe a try!

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