aprilconnett
Winston_Salem, NC
Posts: 186
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| Posted: Wed Feb 27, 2008 4:51 pm Post subject: Anyone have a recipe that calls for tomato sauce or paste? |
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I decided to try to make my own ketchup. Of course, I don't have 25 pounds of fresh tomatoes growing in the the garden at the end of February. So, I bought a giant can of tomato paste. The canned tomatoes and the sauce had a ton of sodium and other junk in them. So, I figured the paste was the way to go. i can just dilute it down with water. All of the ketchup recipes I can find call for fresh tomatoes. Does anyone have a recipe that calls for tomato sauce or paste?
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kaseylib
Wisconsin
Posts: 1084
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| Posted: Wed Feb 27, 2008 11:45 pm Post subject: |
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Here's another one from Allrecipes: http://allrecipes.com/Recipe/In-a-Pinch-Ketchup/Detail.aspx
Let us know how it turns out. I never made it from scratch before.
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SongofJoy57
Foothills of North Carolina Z = 7a & 7b
Posts: 887
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| Posted: Wed Feb 27, 2008 11:50 pm Post subject: |
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http://www.allthingsfrugal.com/ketchup.htm
It is much easier to start out with some tomato paste, thin it slightly with water and add the sugar, and spices.
Here are the basics:
1 Can Tomato Paste
1/4 Cup Water
1/4 Cup Brown Sugar
1/2 teaspoon salt
1/4 teaspoon Cumin
1/4 teaspoon dry mustard
1/4 teaspoon cinnamon
1/8 teaspoon cloves
2 Tablespoons Cider Vinegar
Mix together, cover and refrigerate. Remember that when you make things from scratch, they don't have as many preservatives (good and bad). You are going to have to use it up in a month or so.
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Sapphire
Oklahoma
Posts: 73
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| Posted: Thu Feb 28, 2008 12:54 am Post subject: |
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All I can tell you is it makes great chili!  
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aprilconnett
Winston_Salem, NC
Posts: 186
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| Posted: Thu Feb 28, 2008 12:45 pm Post subject: |
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Thanks, everyone!! As soon as I make it, I'll let you know how it turns out.
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SongofJoy57
Foothills of North Carolina Z = 7a & 7b
Posts: 887
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| Posted: Fri Jun 06, 2008 1:46 am Post subject: |
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I found an old recipe in some old papers that I had from my grandmaw:
Homemade Tomato Catsup
Slice ripe tomatoes, and boil them until the pulp is cooked out. Mash the pulp through a sieve to take out the skins and seeds, put back in pot. Then add to every gallon of the pulp: three tablespoons each of salt, ground pepper and mustard, and one tablespoon each of ground cloves and allspice. Cook it until it gets thick. Then cool it, put in bottles or jars, and seal.
I am waiting for my tomatoes to come on, and then I am going to try this.
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