Anyone here can homemade ketchup?

[lpalta]

I have a at least 50 lbs tomatoes for canning. I found a recipe "Country Style Ketchup" online that calls for 24 lbs tomatoes yeilding 6 to 7 pints so I will cook enough to make 14 pints. I am wondering if anyone has a favorite recipe they would be willing to share? Lucy

[Frozen_Signal]

Parmesan Pan Fried Tomatoes

Tuck these next to roast chicken or pork chops for a great plate garnish. Or serve with bacon and eggs for a breakfast treat.
Ingredients

1 cups A/P white flour 1 Tbsp. Onion powder 2 tsp. Granulated garlic 1 tsp. Salt 1/2 tsp. Black pepper, ground 1 cups Parmesan cheese, grated 1 cups Panko Japanese breadcrumbs 12 slices Tomatoes, sliced 1/2" thick (3 tomatoes) 2 each Eggs 2 Tbsp. Dijon mustard 3 Tbsp. Olive oil Combine flour, onion powder, granulated garlic, salt and pepper. Mix well. In separate bowl combine panko and parmesan. In third bowl combine eggs and mustard. Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs. Heat olive oil in non-stick frying pan, over medium-high heat. Place 3 slices( 1 order) in pan, and let cook about 1 1/2 - 2 minutes on each side, until just golden brown. Don't flip too soon or parmesan mix will fall off. Serve hot.

[Frozen_Signal]

now i know thats not a ketchup recipe but its something to do with all those maters

[Frozen_Signal]

• 
  1 Tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely minced (use a microplane if you can)
• ¼ cup light brown sugar
• ½ tsp paprika (smoked paprika is by far the best thing to use)
• ¼ tsp ground allspice
• ¼ tsp ground cloves
• ⅓ cup distilled white vinegar
• 1 Tbsp tomato paste
• 2 lbs tomatoes
• Salt and freshly ground black pepper

Directions

1. Dip each tomato into simmering water for about half a minute; then plunge the tomato into a bowl of ice water to halt the cooking process.
2. When you have gone through all the tomatoes, they should be easy to skin.
3. After you have removed the skins, core and seed each tomato, leaving only the flesh.
4. Chop the tomatoes and purée them in a blender until you have a smooth tomato sauce. You should end up with about 1½-2 cups of tomato purée.
5. In a saucepan, heat the oil.
6. Add the minced onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.
7. Add the brown sugar, paprika, allspice, and cloves and cook, stirring occasionally, until the sugar is completely dissolved. Don't leave any small clumps.
8. Add the vinegar and tomato paste and cook over moderate heat until thick, about 3 minutes.
9. Stir in the puréed tomatoes and and simmer over moderate heat, stirring occasionally, until your ketchup is very thick, 15 to 20 minutes. (You're basically trying to steam away as much of the tomatoes' extra water as you can)
10. Transfer the ketchup to a blender or food processor and purée until smooth.
11. Season with salt and pepper.
12. This stuff will keep in the refrigerator for a week or two, but you can also freeze it.

i just found this one online....

[petal*pusher]

Mmmmmmmm....I wanna sit on YOUR back porch so I can smell those wonderful smells!

Years ago...when the kids were small...I used to make ketchup from a recipe in my old red and white checkered (Better Homes & Gardens) cookbook. It had to simmer for quite a while...the entire house took on that wonderful aroma....and the taste was terrific! Let me know if you want me to look for the recipe...and good for you not wasting those tomatoes!.........p

[petal*pusher]

OOps....forgot to mention Lucy.....just before dropping tomatoes into the hot water, cut a little "X" into the bottom of each tomato......they'll skin a lot easier this way......hope this helps!.......p

[lpalta]

Oh golly, this sounds yummy.

[lpalta]

Thanks for the great tip. Betty Crocker, that's a thought. I do have some of the old cookbooks in the attic. Good time to dust them off.

[Bird Lover]

Lucy, I've never tried my hand at canning anything. I have a fear of poisoning my family with botulism, lol. One bottle of ketchup would last 5 years in this house, neither of us use it on anything.
Whenever I need some ideas for a recipe, one of my favorite sites is recipezaar.com. You can search in a number of ways, for ingredient, dessert, vegetable, etc. And you'll find a huge assortment of recipes there.

[NEIndiana]

Lucy, another thing to do with all of those tomatoes are to use it in salsa. I can both the salsa and spaghetti sauce every year and end up having to plant more tomatoes to make enough for family members that live outside of our house! They sell packaged mixes that are excellent for this at any store that is like a Tractor Supply, DC Farmer, Rural King, etc.
Pat, I'm sure you wouldn't poison Leo intentionally. LOL