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Old 04-13-2010, 04:21 AM   #11
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Thanks!
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Old 04-13-2010, 11:19 PM   #12
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I am excited to try these! I freakin LOVE ketchup.
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Old 04-13-2010, 11:39 PM   #13
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Quote:
Originally Posted by bigdaddy3k View Post
I am excited to try these! I freakin LOVE ketchup.
Well BD on that front we agree to differ! I had a severe allergy to tomatoes, cooked or raw, when I was young and wasn't allowed to have ketchup, spaghetti sauce, etc. I grew out of the allergy and eat some tomatoes but never developed a taste for ketchup. Dad and DH go through bottles of the stuff on hot dogs, hamburgers, fries, meatloaf, but I don't touch the stuff! I can't even stand the smell.
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Old 04-13-2010, 11:44 PM   #14
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And if you don't mind the use of corn syrup, you can try:

Heinz® Ketchup

1 6 oz can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 Tbs sugar
1 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder

1. Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth.

2. When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often.

3. Remove pan from heat and cover until cool.

4. Chill and store in a covered container.

Yield: 1.5 cups
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Old 04-14-2010, 03:44 AM   #15
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Mcnerd, what if I used fresh tomatoes instead of canned tomato paste? Any suggestions?
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Old 04-14-2010, 10:26 AM   #16
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You would not end up with Ketchup by using fresh tomatoes.
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Old 04-14-2010, 09:43 PM   #17
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Heinz!

Sorry LB I would wear it as cologne if it wasn't for the shirt stains.
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Old 04-15-2010, 09:08 AM   #18
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Quote:
Originally Posted by mcnerd View Post
You would not end up with Ketchup by using fresh tomatoes.
Then....dare I ask.....what is tomato paste made of?

Sorry if it sounded like an ignorant question. What I meant was if I wanted to make it completely from scratch, do you have any suggestions on how to replicate the tomato paste?
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Old 04-15-2010, 09:14 AM   #19
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Making ketchup from fresh tomatoes is certainly possible. The process is just much longer than if you use paste. After all, someone used fresh tomatoes to make the paste. It's all about cooking the tomato down, down, down until most of the liquid is gone and you are left with a paste.
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Old 04-15-2010, 10:19 AM   #20
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I totally agree that you could start from scratch, which might relate to starting with a cow when you have a recipe for grilling a steak, since there's a lot of extra steps you would need to take before getting to the stage when you could actually perform the steps of the recipe.

Here is a link describing true Tomato Paste and how/where it is made.
Tomato paste - Wikipedia, the free encyclopedia

Here is a recipe for making your own, but I have not tried it nor compared it to the commercial version:

Tomato Paste

Tomato paste lends depth and flavor to many dishes.

5 lbs plum tomatoes
1/4 cup extra-virgin olive oil, plus 2 tablespoons
Kosher salt, to taste

1. 1. Heat oven to 300°. Roughly chop tomatoes. Heat 1?4 cup of the oil in a 12" skillet over high heat. Add tomatoes and season lightly with salt; bring to a boil. Cook, stirring, until very soft, about 8 minutes.

2. 2. Pass the tomatoes through the finest plate of a food mill, pushing as much of the pulp through the sieve as possible, leaving the seeds behind.

3. 3. Rub a rimmed 13" x 18" baking sheet with remaining 2 tbsp. of oil; spread tomato purée evenly over sheet. Bake, using a spatula to turn the purée over on itself occasionally, until most of the water evaporates and the surface darkens, about 3 hours. Reduce heat to 250°; cook until thick and brick colored, 20?25 minutes.

4. 4. Store sealed in an airtight container in the refrigerator for up to one month, or freeze, wrapped well in plastic wrap, for up to 6 months.

Yield: 1 cup
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