Friday, October 17, 2014
First let me say that I love Heinz ketchup. I really don't care for other brands a whole lot. They are too sweet, spicy, vinegary, etc. I can tell the difference. I think I might be one of those super tasters. Seriously, my sense of taste is on overload. So why would I make my own? For shits and giggles really. I wanted to see how hard it was and what it tasted like. The recipe I used had a lot of good reviews and took all day in the crock pot. Before my boyfriend tasted it, he told me that he probably wouldn't like it. He's a Heinz guy too.
I followed the directions almost exact with a few spice exceptions. I didn't have dried mustard or celery salt on hand, so I just didn't add those. Several reviews said that it was too sweet, but I used the amount it called for. After I made it and it cooled, I tasted it by itself and it did taste a little sweet, but when I tasted it with some fries, it was fine. Rather tasty in fact. Better than I thought it would. I honestly didn't have high expectations, so I was surprised.
The whole house smelled like ketchup, so I was craving french fries all day. It takes 12 hours and needed to cool, so I had to wait until the next day.
I've made fries several times since I first made the ketchup and today the consensus was that it was really good and definitely could take on the big boys in a taste test.
This recipe is easy to make, but does take 12 hours in the crock pot and needs a stir once in a while, so it's best to be home or don't go out for too long if you plan to make it. Do plan on having french fries the following day!
Update: We ran out and had to buy some. My boyfriend said that he actually preferred mine. Woo hoo! Go me. Or the person who actually developed this recipe, which I found on All Recipes.
Yield: Three cups
Prep Time: 10 minutes
Cook Time: 12 hours
Total Time: 12 hours 10 minutes
2 (28 ounce) cans peeled ground tomatoes
1/2 cup water, divided
2/3 cup white sugar
3/4 cup distilled white vinegar
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 3/4 teaspoon salt
1/8 teaspoon celery salt
1/8 teaspoon mustard powder
1/4 teaspoon finely ground black pepper
1 whole clove
1/8 teaspoon cayenne pepper (optional)
Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pout into slow cooker. Add sugar, vinegar, and spices; whisk to combine.
Cook on high, uncovered, until mixture is reduced by half and very thick, about 10 -12 hours. Stir every hour or so.
Smooth the texture of the ketchup using an emersion blender, about 20 seconds.
Ladle the ketchup into a fine strainer and press mixture with the back of the 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.