Skip to main content

Ketchup Wannabe


The title of this entry could also be called: Ketchup attempt #1, almost ketchup, Tomato-based sauce, or hmm not quite ketchup. This recipe has been kicking around since 2011 from the NY Times. I really based it very loosely on this recipe since when I made it following their directions, it came out very loose. I didn't even add the water as suggested and I had to cook it to make it thick. It is nonetheless quite good but I would not exactly call it ketchup.
Not very pleasant looking in the food processor
Ketchup Wannabe

3 tomatoes
3T vinegar
1 garlic clove
1/3 t ground cloves
1/3 c sugar
1T maple syrup
1/4 t sriracha (or cayenne pepper)
1T Worcestershire sauce
1t ground mustard seed
1T cornstarch

Slice the top off the tomato and squeeze the seeds out. Place the tomatoes in a food processor. Add the remaining ingredients. Puree. Pour into a small saucepan and simmer until thickened to a ketchup consistency.
Looks like Ketchup
Now this might not be ketchup but I do have to say it was quite tasty on oven fries. It was a little on the sweet side but then had a little heat from the sriracha.  It didn't make a huge amount so once I use this up I will try a different version. I'm thinking about using brown sugar next time and not making it as sweet. I didn't want to add molasses this time because adding the Worcestershire sauce (homemade of course) darkened the sauce already and I thought the molasses would make it even darker. (What am I talking about? brown sugar and molasses - well in case you didn't know molasses is what makes brown sugar brown. Here's a link if you want to read more).
Fries and Ketchup Wannabe

I think I might try omitting the cornstarch next time and see what happens. It did help with the thickening a bit but don't think it was entirely necessary. I don't know if this came out so liquidy because I used garden tomatoes or what? But I don't think that simmering it really harmed the fresh flavor.

So if I'm calling this version 1, why am I posting this? Because even though it was a first attempt, I do think it was quite good eating. And besides it's Labor Day - perfect time for a burger with ketchup wannabe!
Labels:

Comments

Post a Comment

I appreciate your comments!

Popular posts from this blog

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los...
2 comments
Read more

Mr. Boston

Since we were discussing cocktails, I thought I would discuss Mr. Boston . The Sous Chef has his father's Mr. Boston and then the girls one year for Christmas got him the new version.  They are different enough that you need to keep both of them. We had once thought about working our way through the book but then decided that probably wasn't a good idea.  We have found some really tasty treats though. Old Mr. Boston/New Mr. Boston Here is one of them: Banana Foster (from New Mr. Boston) 2 scoops vanilla ice cream 1 1/2 oz spiced rum 1/2 oz banana liqueur 1 medium banana cinnamon Combine ingredients in blender.  Blend until smooth.  Pour into a large glass and sprinkle with cinnamon I guess there is one improvement with the new Mr. Boston - the index is a bit better. In the old version, you cannot look up the drink by name. You can only look it up by liquor - which doesn't really help you out if you don't know what is in say a grasshopper and just wa...
Post a Comment
Read more

Almond & Jam Tarts

These are quite impressive looking but very easy to make - especially if you buy ground almonds. The really nice part is that you just press the dough into the tart pans. The only rolling is for the cut outs. Peach Jam Currant Jam Almond & Jam Tarts (Adapted from Bon Appetit ) Makes 2 tarts 7 oz (approx 2 cups) Ground Almonds or Hazelnuts* 4 1/2 c flour 2 1/4 t kosher salt 1 1/2 t baking powder 2 t nutmeg 1 1/2 c sugar 3 sticks butter 6 T heavy cream 3 egg yolks 1 t almond extract 1 Earl Grey tea bag 1 1/2 c apricot jam** 1 1/2 c plum jam** 2 t orange zest 1 egg 1/4 c raw sugar Mix almonds, flour, salt, baking powder and nutmeg in a bowl. Set aside. Cream butter and sugar together. Add egg yolks, cream, and almond extract. Mix well. Gradually add flour/almond mixture and mix until combined. Divide dough into 3 equal parts, flatten 1 into disk and chill for at least 1 hour. Press the remaining two doughs into tart pans cover and chill....
Post a Comment
Read more