Go to the Article: Simple Tips for Homemade Ketchup
How long would this last refrigerated? Although, with my toddler going through his dip everything in Ketchup phase, I doubt I'd have it that long.
Incredible and easy recipe. I loved home made ketchup.
greetings from Argentina!!
I guess sugar and vinegar will naturally preserve it so I'd give it a one month easily.
I like to add some chipotle in adobo for a chipotle ketchup
I had actually expected something more from ChefSteps - like using real tomatoes
Why would you say that? To my mind they are trying to reconstruct "Heinz" type ketchup at home. What is the number one ingredient in Heinz Ketchup? Tomato Paste. You go ahead and try making your own web site, design your own "Heinz-like" recipe for Ketchup using tomatoes, and tell us all how it works. A much more constructive question would have been "How come you used tomato paste in the recipe, instead of fresh ripe tomatoes?". I don't know where you live, but where I live the supposed fresh ripe tomatoes have no taste, they are farmed in a factory in California, picked green, and shipped north while the color develops. They are glorified red water bags shaped as tomatoes. There is no way I would expect to make good ketchup from them. I could wait until summer, and then there would be lots of tomatoes, but my guess is that the folks at Chef Steps knows everyone does not live in southern California, and tomato paste will work for everyone with no waiting until summer.
Would you be able to can this and store it at room temperature safely?
What is you want to make the tomato paste?
You basically duplicated the ingredients in commercial ketchup. Please explain how this is "cooking smarter" or why, as you said, it should taste better? My grandma makes the best ketchup, and there is no glucose, xanthan gum, or other artificial additives that nobody keeps in their house.
You may not be aware, but tomato paste is made from real tomatoes. It's just tomatoes, oil, salt, and citric acid.
I agree with @douglas.hallett on the fresh tomato having no taste. But just to clarify the process, tomatoes are picked green to withstand the shipping process (green tomatoes wont bruise as easily) then, the are place in room and gassed with CO2. This makes the color change and look really good but all yo are buying is unripen tomatoes that have not developed flavor. I'll stick with the tomato paste and enjoy the finished product.
My worst tasting tomato from the garden will hands down run circles around the best looking store bought tomato. @Stephanie If you don't feel like growing your own tomatoes, buy them from your local farmer's market.
Thanks for the recipe.
I have atomized glucose but not the regular stuff. Any ideas on how to substitute?
Hey Joe, To my mind, this is about creating your own version of a Heinz-style ketchup at home using far fewer ingredients and seeing how they all work together. It can be a fun conversation piece at dinner parties. Not everyone has the urge to recreate storebought stuff at home and we get that. For those who do, however, this is a fun little exercise–and it's delicious, too. Still, I'd love to try your grandma's!
How about agar agar? Modernist cuisine says it has stability from pH 2.5 to 10,... I guess making a ketchup fluid gel would be cool...
Haaayyy, that's a super cool idea. Try it and let us know how it goes! Try out our Fluid Gels class if you need any help: https://www.chefsteps.com/classes/fluid-gels/landing#/
People need to stop complaining about free content. I am a Chef, and this recipe is killer. I utilized this to make HP sauce, I subbed out the vinegar and glucose for Molasses and malt vinegar. It was slightly sweeter but delicious nonetheless. Thank you Chefsteps
Just wanted to let you know how much my weekend BBQ guests freaking loved the fresh ketchup I made using this recipe. It tastes just like the Heinz brand, except it has this tangible fresh flavor that just blows the store-bought version away. Kudos to CS, and thank you for this. It's simply perfect.
I would love to see a Tomato Paste recipe from CS, but I'm sure that's already in the works! )
Hey Scott, just curious, did you sub equal parts?
(Oh, and in total agreement about the complaining. Looker, meet Gift Horse's mouth. What is this? YouTube!? Let's keep it positive here)
and most of the water taken out though vacuum evaporation.
with the sugar and acid content in the application. I don't think i would need to worry about refrigeration... what do you guys think?
Thanks for letting us know, Robin. That's awesome.
HILARIOUS! i think you've hooked me. fuck.ya.
Imformative and helpful tips for better cooking.Writing from pakistan,
can we use gelatine instead of xantham gum?? i m from greece and we dont have this here!!
https://www.modernistpantry.com
These guys ship anywhere inn the world
Hello, i'm from belgium. I adapted the recipe by decreasing the vinegar and replacing it with water. how to balance the xanthan correctly? what percentage to use based on the total weight of the ingredients?
Can I use light corn syrup instead of glucose?
Love, LOVE that idea of subbing those ingredients to make a HP sauce. This is why I love this community
