Easy Ketchup from Scratch with BBQ Potato Springs
Homemade ketchup tastes so much better than its commercial counterpart. Here is a simple recipe that only takes about 15 minutes of active cooking time and a few hours passive. I haven’t tried it as a barbecue sauce yet, but I think it would make a good one!
We made some potato springs to go with it. To make these by hand, pierce a potato with a metal skewer (you can easily find these at the dollar store). Take a knife and, starting at one end, cut a continuous spiral around the potato. The knife uses the skewer as a guide. You can deep-fry these if you want a true french-fried flavor, or put them on the barbecue like we did.
I barbecued them with a soaked bamboo skewer in the middle. Coat them with oil. I used an oil mister to get in all the cracks. Spread the rings out carefully without pulling too hard (or they’ll break) and place them on the grill. Smaller potatoes are easier to cut like this. For a crunchier texture, cut them as thin as you can. I aimed for 1/4″, which was easier to do with the small potatoes. The large potatoes were still delicious, although the rings were thicker. They took a little longer to cook as well.
The potato springs and homemade ketchup was a lot of fun to make and eat! Give it a try and let us know how it goes! Share your experience in the comments below 🙂
This is a good rainy-day activity. It takes a few hours of passive cooking time, but is so worth the effort. It doesn't contain the preservatives found in commercial ketchup, so it's best to make small batches.
- 6 cups peeled tomatoes
- 1 peach
- 1 clove garlic
- 1/2 yellow onion
- 1/4 cup brown sugar
- 2 tsp mustard seeds
- 1 tsp cloves
- 1/2 tsp mustard powder
- 1/2 tsp celery seed
- 1/2 tsp salt
- 1 tsp black peppercorns
- Place the tomatoes, peach, garlic, and onions in a blender. Blend until smooth. (You may have to do this in two batches.) Pour into a medium-sized pot.
- Place the pot over medium heat and bring to a boil. Once boiling, reduce heat to simmer. Simmer for about 15 minutes.
- Using a fine sieve, strain the tomato mixture into a smaller pot. Set the tomato pulp aside. (You can use this as tomato paste or in soups.)
- Put the strained tomato juice over medium heat and bring to a boil. Stir in the brown sugar. Reduce the heat to low. Let simmer until the juice is reduced by half.
- In another small pot, place the vinegar and the spices. Cover the pot with a lid and bring to a boil. Immediately turn off the heat and remove from the stove. Let sit with the lid on for about 15 minutes (or longer for a stronger flavor).
- Stir the vinegar mixture into the tomatoes. Continue to simmer over low heat until the ketchup has thickened, about 30 minutes.
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