Google+ Followers

Sunday, February 24, 2013

Roasted, Spicy Ketchup / Steak Sauce ~ for Type Os

Roasted, Spicy Ketchup / Steak Sauce ~ Type O
 


Makes 2 Cups of Ketchup, Lasts for 1 week in the fridge, or can be frozen for later use. 
  • 3 lbs ripe Roma tomatoes (or use (2) 8 oz cans tomato sauce and 1 T. tomato paste)
  • 1 TBS Extra Virgin Olive Oil
  • 1 White Onion, finely chopped
  • 2 Large Cloves of Garlic, minced
  • 3/4 C Brown Sugar
  • 1/2 tsp Ground Mustard
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Cayenne Pepper
  • Dash of Cinnamon
  • 1/2 tsp Paprika
  • 1/4 tsp Allspice
  • 1/2 C Lemon Juice
  • Dash of Salt 
Throw thoroughly cleaned tomatoes in a blender and puree. (If using canned tomato sauce and paste, skip this step.

Pour the pureed tomatoes through a sieve and press with a spatula to capture all of the juices. Set aside 1/2 C of the tomato paste-like substance left in the sieve. We will add this later to our recipe. Freeze any of the remaining tomato paste in a plastic bag for other recipes. (Again, If using canned tomato sauce and paste, skip this step). 

In a non-reactive pan, heat the 1 T. Extra Virgin Olive Oil to a medium heat. Add the finely chopped onion and cook until it's soft-about 3 to 4 minutes. Don't let the onion brown.

Next, add the tomato puree and the remaining ingredients except for the lemon juice and the salt. (brown sugar, dry mustard, ginger, cayenne pepper, cinnamon, paprika, and allspice).

Bring the mixture to a slow boil, stirring occasionally. Once boiling, reduce the heat to simmer and cook for about one hour or until thickened, stirring occasionally.  

Once the mixture is thickened, add the lemon juice and salt. Bring this to a boil once again, then turn the heat down to a medium heat for about 15 minutes, stirring almost constantly.

Add the tomato paste that was set aside earlier and cook for 15 more minutes or until the mixture is thick like ketchup, stirring almost constantly.

Let the ketchup cool completely. Store the Spicy Ketchup in a non-reactive container and keep in the fridge for up to one week. You can also freeze this ketchup for later use in a ziploc bag. Spread the ketchup on your favorite hotdog and enjoy the tastes of summer.


Adapted from recipe found at:  http://www.curbly.com/users/rebekah-greiman/posts/13974-how-to-make-homemade-healthy-spiced-ketchup#

No comments:

Post a Comment