Homemade ketchup is the best place to start when it comes to making your own condiments from scratch. It's super quick to make and doesn't require any special equipment or difficult techniques. This simple recipe will make your ketchup and the food you serve it with stand out from the crowd.
Large Batch
3200g (1 x large can) Canned Tomato
350g (1 x 13oz. can) Tomato Paste
400g (2 x large) Onion - Fine Dice
300g Sugar
200g Canola Oil
200g Dried Pitted Prunes Soaked
200g Red Wine
400g Cider Vinegar
25g Balsamic Vinegar
50g Molasses
50g Soy Sauce
8 x Bay Leaf
30g Salt
15g Pepper
10g Nutmeg
5g Garlic Powder
5g All Spice
Pinch Cayenne Pepper
Smaller Batch
800g (1 x med) Canned Tomato
115g (1/2 x 13oz. can) Tomato Paste
115g (1 x large) Onion - Fine Dice
100g Sugar
66g Canola Oil
66g Dried Pitted Prunes
66g Red Wine
135g Cider Vinegar
10g Balsamic Vinegar
20g Molasses
20g Gluten-Free Soy Sauce
3 x Bay Leaf
10g Salt
Chef Alan Barbour is based in the Canadian Maritime provinces. He works as the chef / owner of a small town New Brunswick Bistro. It is here that he researches and explores old and new Maritime recipes and the recipes of Atlantic North America. His cooking style blends diverse styles from Acadian cuisine to Cajun / Creole, Caribbean, Quebecois and more. An avid gardener, chef Alan oversees the intense urban garden behind the bistro. It is here where heritage and heirloom vegetable varieties are selected and grown for the bistro and recipe research. Alan is also passionate about local sustainable seafood, charcuterie, and baking and is an active forager. These recipes utilize curing, pickling and preserving food; all useful information for homesteaders and preppers.
3 окт 2024
