My home made Ketchup recipe using fresh ingredients
This recipe is essentially the original Heintz one with one 'twist' I added.
I've been making this for a few months and have had very good reviews:
Tomato paste is called for and powered garlic and powdered onion but I use all fresh ingredients.
Ten large fresh local tomatoes quartered in a LARGE 12" diameter SS pan.
Add one LARGE sweet onion rough chopped
Add a whole bulb of fresh garlic broken up and the individual cloves smashed. Throw in the skins and all.
Two cups of plain vinegar/Two cups of cane sugar or plain sugar/Two cups of water
A pinch of Kosher salt
Next the 'secret' ingredient: Two TBLS of tamarind paste
Bring all this to a low simmer for at least a couple of hours uncovered. (The longer fresh tomatoes are heated the more 'umami')
After a couple of hours strain through a coarse sieve but fine enough to catch the tomato seeds/skin bits etc.
Discard the sieved stuff and bring the sieved liquid back to a simmer for another hour to reduce. Before simmering again taste and adjust the sugar/vinegar/salt levels to your taste.
After another hour or so you should have about half an inch of thick ketchup. IMO you should be able to taste each ingredient.
I put the ketchup in a squeeze bottle and store it in the fridge.
I'd be interested in having anyone who makes this ketchup post here with their thoughts.
Instead of adding an artificial sweetener, why not add some carrots to the base ingredients and maybe sweeten with agave at the end if more sweetness is needed. (I don't know if carrots or agave are considered low carb...but they are sweet and natural.) I wouldn't feed xylitol to my dogs, cats, goats, horses or pig, so I am certainly not going to feed it to my human friends and family.