Friday, October 30, 2009

A Dream and Homemade Ketchup...

I had a dream last night.  And though I don't remember it in it's entirety, nor the exact details, I do know that I woke up knowing I had to find a recipe for homemade ketchup.

Weird, I know.

I have no idea where it came from.  But it kind of makes sense in that we consume vast quantities of ketchup in this household (I have an 18-month-old...enough said).  Couple that with the recent discussion Hubby and I had on the quality (or lack thereof) in our food and it's production; I guess my subconscious figured on starting with the obvious.

So I turned to Google.

And I found the motherload on articles and blogs about making your own ketchup!  Not just that, I journeyed to our own fridge to look at the ingredients on our brand name ketchup.

In this order:
High Fructose Corn Syrup
Corn Syrup
Onion Powder
Spice and "Natural" flavoring

I don't know about you, but seeing the word syrup just makes my stomach turn.  Not just in the case of ketchup, but in general.  I think it's a gross word and I think of thick, nastiness glopping it's way through my intestines.  YUCK.  Also, Dr. Oz says that if High Fructose Corn Syrup (HFCS) is in the first five ingredients of anything, you shouldn't be eating it.  Not only is HFCS linked to obesity and type 2 diabetes, but it is highly processed, as are the foods it is usually in.  This means any nutritional value it may have once had, it is almost totally stripped of due to processing and this is never a good thing.

Now, I say all this and there are brands out there that offer organic ketchup that contains cane sugar instead of HFCS, but how fun would it be to make this a family affair in creating a favorite condiment!?!

So after some reading and researching, I came up with several blogs and sites that all recommended the same recipe!  I haven't tried it yet, but plan to do so ASAP!  Have fun in your own adventures and please share your experiences if you try it out!! Here it is as found in Saveur Magazine!


Photo: Andre Baranowski

4 whole cloves
1 bay leaf
1 stick cinnamon
1⁄4 tsp. celery seeds
1⁄4 tsp. chile flakes
1⁄4 tsp. whole allspice
2 lbs. tomatoes, roughly chopped
1 1⁄2 tsp. kosher salt
1⁄2 cup white vinegar
5 tbsp. brown sugar
1 onion, chopped
1 anaheim chile, chopped
1 clove garlic

1. Wrap cloves, bay leaf, cinnamon, celery seeds, chile flakes, and allspice in a layer of cheesecloth; tie into a bundle and put into a 4-qt. saucepan over medium-high heat along with tomatoes, salt, vinegar, sugar, onion, and anaheim chiles; smash and add the garlic. Cook, stirring, until onions and chiles are very soft, 40 minutes.
2. Remove spice bundle; purée sauce in a blender until smooth. Strain sauce through a mesh strainer into a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until thickened, 30 minutes. Add more salt, sugar, or vinegar, if you like.
3. Transfer ketchup to a glass jar. Set aside; let cool. Cover with a tight-fitting lid and refrigerate for up to 3 weeks.

This recipe was first published in Saveur in Issue #117


amariaf2000 said...

Hammm...a dream that makes you want to fix ketchup?!
This recipe sounds good!! My only problem is that I don't think I eat 2 1/2 cups of ketchup in 3 weeks. Hmm...but I do love ketchup! I may have to try this!

~angela @ peonypatch

aforestfrolic said...

Mmm, that actually sounds good...I'd love to hear how it turns out! What a wierd dream though, tee hee.

Jamie :)

Holly said...

Stopping by from SITS. I am going to try family loves ketchup and I am somewhat appalled by what is in it.

Holly @ 504 Main

Rook No. 17 said...

This sounds like a wonderful alternative to the junked-up sauce from the grocery store. Yeah, I agree that "syrup" is just wrong, and "natural flavoring" is usually another name for MSG. I found you through my friend Holly at 504 Main. You commented on her Cake in a Jar post and the name of your blog really caught my attention. I look forward to spending some more time getting to know your blog. Jenn @