Homemade Ketchup - Copycat Ketchup Recipe That Tastes Like a Famous Brand!
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- Опубликовано: 3 апр 2013
- Learn how to make Homemade Ketchup! Go to foodwishes.blogspot.com/2013/0... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Copycat Ketchup Recipe that tastes like a certain famous brand!
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Check out the recipe: www.allrecipes.com/Recipe/232397/Homemade-Ketchup/
I'd rather poke my eyeballs out with ice picks. Seasoned, of course, than make ketchup. I do appreciate your vids however.
I’m not crazy! My daughter goes crazy on store bought ketchup. I used organic cane sugar. She can have as much as she wants. No crazy! Thank you chef John!
2020 in a pandemic cross contamination procedures are absolutely necessary
I ran across this video a few years ago before I moved to the country and started living off-grid. Your recipe has been very helpful. The only difference is I use fresh tomatos from my garden.
Dis card?! Really!
There are a couple of really good reasons to make your own ketchup. 1. If you grow your own tomatoes and have a surplus you can make a year's supply at one time. This is really the only way to save money by making your own ketchup. 2. If you are diabetic and love ketchup, but cannot handle the sugar in regular ketchup. I made and canned 14 pints of ketchup last June and have used most of it up. It is SOOO much better than store bought ketchup and has no added sugar.
so these stores really well then? How do you store them?
"i made and canned 14 pints"
im gonna guess she cans them
Yes. You have to water bath t for shelf storage.
I used the Mrs. WAges mix last time and it was great. I sweetened it with Splenda. You can find the mix on Amazon. nchfp.uga.edu also has a recipe totally from scratch wich is also good. The Mrs. Wages mix is just a spice packet and the flavor is really good.
Another reason: you can’t have onion and every $@@#* ketchup in the store is full of onion.
Also, you can just use tomato paste and thin it out a bit.
My wife is a diehard Heinz ketchup woman. I would never try to substitute another brand to see if she would notice...especially after the last (and only) time I did that. So when my wife tasted your ketchup recipe and said it was not only really good but, "I think it's better than Heinz"....well, what better compliment could I have hoped for? Thanks Chef!
Tony Samson ketchup has its place. its sweet and tangy and goes very well with salty and hot carb-rich things like french fries and corn dogs.
Jose Velazquez im imagining corn fries as hush puppies and french dogs as hot dogs with truffles and fancy cheese
glen moss Hunts is better
This version is way healthier than Heinz. Heinz main ingredient is high-fructose corn syrup
SOCOM Hunts isn't made in the city of champions.
Your personality makes these videos addictive
I agree. Even though his inflections drive me a bit batty, his personality really makes this fun.
go away Dave.....we love him!
The Sqoou ☺ its a robotic or technically altered voice.
Isn't it?
i love Chef John, his posts are EXCELLENT! entertaining, easy to understand and useful, but i always thought, that's not a real voice, its very very good, but its a robot?
its the inflection & cadence that make me think so.
herd alert
Ideal Smith It is his real voice.
“It’s not that much cheaper, but at least when you are done you will not like it as much as the store bought brands” - chef John you are the best 😂
Thats never stopped me before.
Chef John is Allrecipe's bootlicker.
"Was it worth it? Hell no!"
I literally facepalmed when he said that.
Was scrolling comments mid video and thought wtf.. Then finally got to the point. Lolled hard
But I love you guys anyway.
Hahahaha ...is it a waist of time to make an imitation of a ketchup I can buy in a store? Purpose of video 🤔
Don’t do this... 😂
Don’t worry, I won’t make your terrible ketchup 🤦♂️
LIVELEAK NEDERLAND 😂😂😂😂
Well, I must say that I am one of those craziest people out there who loves cooking and making their own food!! I am a cancer survivor and started following you since 2015, that was the year I was diagnosed and the thing that I liked the most was the fact that you have very good recipes that I could make at home!! I really appreciate this ketchup recipe!!! I made it and to me it was worth the time and effort of making it!! Love it!!
Hey delicias
I sincerely hope that you are well and that your family are all doing great.
Like you I love to cook.
❤ lots of love from my wife Anne and myself ( Les)
great for those of us who garden, and have an abundance of tomatoes.
I made mine out of real tomatoes, onions, garlic and basil and it was way better than any catchup you can buy.
You could also pickle your tomatoes. They sell big glass bottles with pickled cucumbers and tomatoes in the same glass in eastern European stores. Tastes awesome. I'd do that if I had a garden.
i am going to try this but not strain it. i want to see how chunky ketchup might be like. sounds good to me. remember, i am the master of my disaster.
So how did it go? For the record, I've never had Amish made ketchup that was strained. And I've had plenty of Amish made ketchup :)
sorry haven't tried it yet
john koerner Please get on it. I've been waiting 4 months for your results! Ridiculous....
Joseluis0015 lmao!
We need to know how the chunks affect the ketchup!
I used to make ketchup for a girlfriend with severe food allergies - nuts, soy, wheat, and (of all things) corn products. (I also baked for her, before gluten-free became "a thing".) I actually found a recipe online posted either by Hunts or Heinz that I tinkered until it met her nutritional requirements and the taste test. It was several years ago and I've forgotten most of the details (she's since succumbed to one of the allergies), but I remember that using honey as the sweetener seemed to give the ketchup a little more body.
I will totally make this with leftover garden tomatoes! Boom!
Good for you!
@@CrypticConversions lol
Same tho
If you make and put it in the fridge soon, it will be fresher than store-bought.
If you boil down tomatoes in the microwave lidded, super-fresh: no oxidation.
Ha ha! Too funny, John. I'm going to try it just because I can. What the heck, I'm retired. 😁
Jo Enamorado aaaah sweet retirement, enjoy!
Thanks for the recipe. I am looking to have more control over what I eat, so this is greatly appreciated. And we crazy folks love you too!
Well thanks for being so honest chef John - and thank you for finding the time to make something that even YOU don't recommend others to make. lol
I went looking for my recipe and I found it.... here you go if you all want to try it, it's not nearly as hard as its made out to be..
120 oz., or roughly 15 cups of tomatoes
3.5 cup of vinegar
(16% to 30% of tomato amount is vinegar varies per recipe)
3 cloves garlic chopped
3 cup of brown sugar
(sugar is almost always equal to vinegar amount)
2 cups of onions chopped to fit in a blender
1 tsp. dry mustard
1 green pepper
1 tsp. of black pepper
3 tbsp. of kosher salt
2 tbsp. allspice
1.5 tbsp. dry mustard
1 tsp. of ground clove
Save out half cup of vinegar for later cooking
combine tomatoes and vinegar in a blender in stages,
due to most blenders aren't large enough to accomodate all of
the liquid at once, for example, put in half cup of vinegar fill
with fresh tomatoes, blend until all chunks are
blended up pour almost all of it into the saucepan, leaving just a
little liquid in the blender for the next batch,
add a little vinegar, blend, repeat until you reach 120 oz. (my blender
is only 40 oz, so that was three times.
Again leave some of the mix behind in the blender, slice up the green
pepper, put into blender along with the onions chopped up, dice the
cloves of garlic and also apply them to the mix. Pour the mix in the
saucepan and bring to a simmer. Cook around thirty minutes then add the
salt, pepper, all spice, mustard, and clove. Cook on a medium heat,
making sure to stir the mix. After about an hour or so, add the
last cup of vinegar to taste.
Also in the last stage of cooking, add corn starch little by little
until desired thickness is achieved, remember cooling with also cause it
to thicken.
enjoy
Tim Vincent 9
I love the way you tantalizingly sprinkle, drizzle, and drop the ingredients into the pot!
i've watch about 500 of his videos and made maybe 3 of his recipes. but i learned a new technique in everyone of them. thank you so much professor chef john, you're the best teacher on the internet!
Thanks, chef John! I am a French's Ketchup fan. I like it's brighter tomato and slightly sharper flavor, and the oh so slightly higher spice level it has compared to the other majors. I've made a decent mustard and a very good mayo but I've never been able to make a homemade ketchup that beats the major brands. Tomatoes have the most amazing chemistry and what they do to make this stuff so consistently good is truly an art.
I make ketchup using home-grown heirloom tomatoes. They take longer to thicken, but they're free and so delicious! Also, if you want to make a really superior ketchup, use plums.
Anja H glad you see I'm not the only one who used plums! Lol! My children thought that all ketsup was made with plums, until their friends told them otherwise. Lol
Plums only, or tomatoes plus plums?
@@johnhogue9402 just plums
though at that point just go ahead and make proper tkemali
plums?!? I learn something new every day.
Thank you for this, no extra unwanted ingredients, great!
oh and thank you sooooo much for the confidence you give me in cooking, you / food wishes are blessings.
I always make my own ketchup, so I am very pleased that you committed to producing this vid. It isn't that hard to do and the flavors are so much brighter when you use fresh whole ingredients. For instance, I use whole celery seed, clove, allspice, and mustard seed, which I toast lightly in a skillet, then grind in a spice grinder, then add to 1/2 finely diced onion sauteed in butter. Then I add 2 cloves of fresh minced garlic for 1 minute, then add tomato puree from our garden tomatoes before cooking down. I think an anchovy does wonders for the flavor, too (or you may add a dash of Worcester saucce). Guests rave in wonder at the great flavor. You can can it, too!
John G That's a ton of shit just for some ketchup
+John G I would love to have your recipe . Yummmy :)
M E too > its NOT CRAZY TO MAKE YOUR OWN
WannaHearTheMostAnnoyingSoundInTheWorld? I agree with you. And if you did a taste test against a name brand store version, I bet the store version would win.
Want to know the truth? NO> THE CAN TOMATO'S WOULD LOOSE HANDS DOWN! Enough thing beat fresh! There a big difference in the taste > Try it your self and see,. use fresh and a can tomato, then compare
my reason for looking this up was simply to reduce plastic bottles in landfills. I understand that some manufacturers have switched bottles that can biodegrade better but I'm looking up all my popular condiments to reduce those containers I'm throwing away and am switching to those I can wash like Mason jars. I know, I'm weird but thought it would help knowing why some might be interested.
USCOMBATDIVER Zero wasters of the world unite! Homemade is one of the best ways to reduce waste!
I luv your honesty and humor 😊 I will be making it
So far I go and make almost everything I watch Chef John make.... thanks a lot, chef.
This recipe takes way too long. I made a version of this on the stove in less than 45 minutes. I used canned, crushed tomatoes, chopped onion, minced garlic, kosher salt, dry ground spices; (cinnamon, cloves, ginger, allspice, mustard), a little bit of water, apple cider vinegar, & turbinado sugar. After cooking the mixture for about 20 minutes, the mixture was thickened. Blended in my blender then poured it through a mesh strainer. It made 1-1/2 pints. And it tastes much better than the store bought stuff and there's no chemical preservatives or HFCS. This was one of the easiest and quickest dupes I've ever made. No joke.
Can you taste the cloves and cinnamon ? In tea the smells and taste of both bother me lol.
opal richardson Both spices are strong flavored so I only use a very small amount of each in my recipe. Maybe a pinch, especially cloves since it can overpower a recipe if too much is added. Generally speaking, I can taste that there are spices in my ketchup but they're just hanging out in the background. If you really cannot tolerate them, leave them out and add a little more of something else that you do like. Smoked or Spanish paprika would give a nice mild BBQ flavor to the ketchup. Or bump up the ginger.
Did you make this recipe with there measurements? The canned tomatoes are 28 oz or 56( 2 canned tomatoes of 28 oz? Thank you
Mary Mary I used 1 28oz. can of crushed tomatoes.
Thank you very much!!!
We have an onion allergy in our family, so we routinely make ketchup with tomato paste-- so easy in the food processor and it's good.
Such enthusiasm to make this video. My great grandmother always made her own ketchup every year, and did it in the slow cooker.
Great recipe John, thank you so much!
LOL, I'm going to brave this one tomorrow. I'll start at the crack of dawn so I can be done by bedtime. I think you are simply the best. You keep me laughing. 😀
Chef John you are a sweet heart and a general good person. I love you tons
How do you know he's a good person in general? From a video? He could have dead babies stored in his basement for all you know.
Probably so, but bet you they are delicious 😋
You are entertaining and when I'm working overtime, you keep me alert. Thank you! AND I love the recipes. Again--Thank You!
We’ve grown over 123lbs of San Marzano tomatoes this year and I don’t know what to do with all of the extra. My boys love ketchup and we homeschool so I like to teach them how things are made. We are cooking down tomatoes now to can and preserve when it is all finished! Thanks Chef John!
It's never crazy to make food yourself. Knowing what's in it is important. And if there's something you can't eat, you have the control to make it your way. And if you're growing your own food, this is a great way to use excess tomatoes. Not crazy! 🤪
"was it worth it? hell no!"
omg that was hilarious hahaha
Yes... Looks delicious... Can't wait
the way this man talks is oddly addictive to listen to, well done, you make a simple video like this really fun to watch
I do appreciate this recipe. I'm one of those 'crazy' people who happens to react badly to every food additive on the planet. The more natural and closer to whole foods that I get, the healthier I am. I have a pretty serious autoimmune disease that's usually terminal, so I'm really fighting for my life here.
And, despite that, sometimes I still want some damn ketchup. But I don't want to pay $6-12 for a bottle of ketchup that promises not to kill me.
There are no food additives normally in ketchup I know of other than corn syrup we don’t use here. That’s because of corporate America’s greed on the peoples health. In where I live no corn syrup is used just sugar. I guess I’m thankful for where I live. I can also get store brand ketchup for $1, no food additives no corn syrup. It’s ok, it’s tomatoey rather and many found Heinz to be too garlicky actually. We have our own brand.
@@KittenBowl1 Most ketchup is pretty straightforward with the recipe and these days there are a ton of options that don't even have corn syrup. Heinz Simply Tomato Ketchup is an example that is easy to find and cost difference is negligible. The only reason i resort to making ketchup at home is because I have too many tomatoes from the garden and don't feel like canning. Which is why I am here refreshing my memory on how to make it.
Me too
I am allergic to corn and byproducts of corn and the few ketchup that do not have corn have preservatives I don't enjoy so hell yea I'm going to try this. I can even use stevia rather than sugar probably. We shall see. Thanks for this video.
Did you ever end up making this with stevia in the last 4 years? Lol I want to try it. 😋
Stevia may make it bitter. Use Splenda. It is made for heat.
Yeah, finally a slow cooker recipe!!! I used one for some of your recipes (was great for the Genovese sauce) but I wish you'd post some more. These things are great for working moms.
i love how he's so honest about this. Chef John,you're awesome! x
I watch this show, not because I like to cook (I'm more into baking), but because Chef John is hilarious and I dig his voice.
instead of sugar u can use honey or malt or apple juice :)
Love the honesty here
When I was a kid, my great aunt made ketchup. It was like an old canning recipe, though. Not sweet at all, but tart and vinegary. I loved it.
this guy ends sentences in cliffhangers. holy shit
Michael Zaragoza its nice.
Its good to make your own . if ya got a garden full of tomatoes . :) and ya want some thing to do with em that will last a long time once canned . same as home made salsa. and spaghetti sauce its all good .
Each year when we get a bumper crop of tomatoes and veggies, we give them to the local soup kitchen
I love his honesty.
Love your channel...glad I stumbled on it! Keep up the great work!
I've heard of taste testing various ketchups, and I saw on on a tv program once where 10 - yes, TEN - different ones were tested. I was not at all surprised that the one coming in dead last, the one generally described as "slimy" and "too sweet" or ""taste nothing but sweet" was Heinz. When people found out what it was, they seemed genuinely surprised to learn that the one coming in in last place (unanimously!) was the top seller AND the one they usually purchase. I, on the other hand, fully expected it.
Keep it short man!
If you use tomato paste, it cuts out the slow-cook and blending work, and can be prepared in about 15 Minutes. It may not taste as good as Chef John's this way but when I made it once this way it was delicious. Try adding some Curry Powder to the recipe in this video. Certainly no HFCS, and you can spice it as you like. That is the best advantage to doing it yourself. No HFCS, and you get to spice it as you like. With different spice combinations not available in the store-bought versions it tastes damn good, and can be made for at least a little less money, from ingredients you may typically keep on hand. I would make it again because I like the taste I got, and of course it it just goes damn good on a hamburger. Try it as a dip for veggies as well, like Romaine Lettuce.
It will taste better, actually. With curry powder, water, onion, and vinegar, it will be the "curry-wurst" sauce they use in Germany on their "curry-wurst" dogs.
One of my work colleagues grew way too many tomatoes two years ago and made ketchup with them. He used honey and treacle and fresh wild garlic and apple cider vinegar, and that ketchup was amazing.
thank you so much for mentioning high fructose corn syrup. I love you chef John. God bless.
you sir are hilarious! I love how you said you ran out of daylight!
No way.. your pizzahut breadsticks were legit
@@chopz5881 fuck you, you got the first reply
"A little touch of mustard powder" (throws in a whole clump)
it was like a quarter teaspoon, it just looks bigger bc of the framing of the shot.
Bourdain agreed with you completely. I've always wanted to know how to make it though. Thanks John.
How could anyone not love this guy! Even though he said it's crazy to make it from scratch, I have this burning desire to buy a slow cooker so I can make this.
:)
you can ketchup in the morning lol
Steven Winston You can catch up in the morning.
Dog you didn't get the joke
rose sun Why?
Steven Winston It's a really terrible joke though.
I made it without the clove and it was much better
Did you make a separate batch with the clove? Or is it just better in your head?
+Anonymous User separate occasions a few weeks apart haha
of course it is! anything this guy cook isn't that good!
Alex Freire Obvious troll is obvious
+Alex Freire hater
John, did I ever tell you that I love those videos? Because I do! I hope you never stop making those. Ever. EVERRRRRRRRRRR!
I will make it!! Absolutely!!
What's next, how to make your own mustard?
Dog Dog, if ever you have a baby girl dog, please call her 'Bonita'.
But, why?
Dog Bone-eater, geddit?
Oh lol! That's hilarious! Someone give this man a medal!
Farley Hill Lol, Right after I read that, the drums from the video kicked in. Perfect timing. xD
Congratulation! You got the recipe exactly right. Tastes just like the stuff made by the company in Pittsburgh. Even finicky little kids who eat ketchup on everything can't tell the difference.
I made a gallon of sugar-free ketchup (substitute Splenda for sugar). Now I can make sugar-free barbecue sauce for months.
While made mine for making barbecue sauce, I would not be ashamed to put in front of the most discerning french fry freaks.
Lol i love the honesty.
I'm still gonna try and make some
Amazing video! This looks healthy and so delicious! 😎
Why make your own Ketchup? Because the FIRST ingredient in most store bought/well known Ketchup {& BBQ Sauce} brands is High Fructose Corn Syrup, not tomatoes as it should be. > Just check the label of the one you got at home.
yes you are eating ketchup flavoured fructose
The majority of brands have High Fructose Corn Syrup or Corn Syrup as the main ingredient. If its listed as #3 on the back of your ketchup bottle then its still a main ingredient, just slightly less than tomato concentrate. Which brings me to the first ingredient you mentioned "Concentrate". Totally not a good ingredient btw.
The reason to not make it its that it takes 10-12 fucking hours, that shit destroys your bills...
animehbkscm A slow cooker on high power for 12 hours costs about $1.50
degenret01 That out of your ass?
Thank you i really needed this!
I loveee 6-in1!!! Never seen anyone else use it!
But if you are not using huge amounts of Salt and Sugar, then it is probably much better for you.
+Freddie Clark ya but you only eat like a tablespoon at a time. Switching to homemade ketchup isn't exactly anyones secret to losing weight or getting healthy lol. It's like getting a diet coke with your triple quarter pounder and large fries. It just doesn't matter.
Istiaq Zaman
Much more than a tablespoon, and who drinks coke anyway ??, I havnt had one of those sugar bombs for about 25 years. Also I dont eat at McDonalds....Ever
A tablespoon is 3 packets of ketchup just so you know. So you probably eat 2 tablespoons tops. Again, that still won't really have a profound effect on your health. Also nobody even mentioned Mcdonalds what does that have to do with anything?
Istiaq Zaman
You said a triple quarter pounder, who else serves that ???.
um... pretty much every burger place in america
4:24 You double-dipped... :P
I applaud your honesty. Seen a few of your vids now where you advice against making said recipe..
Nice to see someone appreciate their craft and voice their true thoughts openly, instead of just focusing on marketing and money.
Great sense of humor, Chef!
I use honey in stead of sugar...
I thought about doing that, or even more crazy idea, using maple syrup.
MAPLE SYRUP KETCHUP SOUNDS AWESOME MAN!!
How about sorghum? Or do you think it would make it taste too weird since sorghum in itself tastes similarly to honey mixed with soy sauce?
She looks hot.
haaaaaaaaaaaa xD
I'll definitely give this a go. I love canning, it's one of my hobbies and think this would be a great thing to cann especially since I get tomatoes by the bushel. Thanks for the recipe
even though you don't recommend videos like this one and the cream cheese, I really appreciate them! I'm an American living in middle of nowhere Africa. it's awesome, but I miss these simple things!
Could you use fresh tomatoes from the garden instead of the can
I assume you can, but you're gonna have to crush them down yourself. It's just way easier to use canned and avoid the messy process.
Actually good quality tinned tomatoes can be better than using fresh tomatoes for these purposes. For example, where I live the fresh tomatoes are usually sour and not very good quality, so choosing a good quality tomato from the can in most cases produces a richer, sweeter and better tomato flavour to dishes. Even a lot of master chefs prefer using canned tomatoes for sauces if they are not vine ripe.
Evil Genius But then again, why not avoid all those preservatives, stabilizers and what not they dump in those cans?
MrQuagmire26 i have my my own tomatoes in my garden 7 different types, and they're way sweeter than any tomatoe i've ever bought, and since i have a lot of them i make ketchup out of some to store it longer.
+Monique Silva If you use fresh tomatoes, put them in the pot whole. It sounds weird, but they'll quickly stew down even uncut. The reason is: Tomatoes contain an enzyme that makes the juice more watery, but heating to at least 180°F before rupturing the tomato kills the enzymes, resulting in a thicker ketchup.
(Source - Cookwise, by Shirley Corriher)
what have you done chef john you cant put mustard in your ketchup a food rebel is what you are
lmao
Dry mustard is a very common ingredient in ketchup tho
actually mustard powder is a very common ingredient in ketchup recipes.... I was floored by this too when I started researching how to do it.
Chef John, you are the best!
Oh yeah I'm going to give this a try. It's either in a plastic bottle, or it's not organic, or it has a sweetener I'd rather avoid. I can do this myself, and I will try it with agave syrup. So thank you for the video John, I'm one of the crazies!
wich producer from ketchup pay you no to make home ketchup ? is why your say do not make ketchup home?
No, its because it takes too long... so...
well said
sauce industrial complex
Mmmm ketchup... Just like my mom puts in my spaghetti
Who the fuck puts ketchup on fucking spaghetti.I hope you mean tomato sauce..
+MCnickFTW 😂😂😂 just busted out laughing
***** The fuck is wrong with you?Got offended by mu opinion?Welcome to the internet
+beach bum So there's vomit on your sweater already? Is it Mom's spaghetti?
+beach bum Only a sociopath would put ketchup on spaghetti. When DeNiro's character "Jimmy the Gent Burke" did it in Goodfellas it removed all authenticity from the film for me. While "The Gent" was not 100% Italian, it may have explained the faux pas. The only people I see putting ketchup on spaghetti are jews and blacks.
I love this video. I made my own ketchup years ago and when I got done I realized I could spent time cooking anything else and it would have been more worth the time/effort.
Gotta love this channel!
Dried onions, dried garlic, dried mustard... What do Americans have against fresh products? This is weird!
Cala Mity Laziness, that's what. I prefer fresh too. I make my own mayonnaise and would totally give this ketchup a try only WITHOUT the sugar added. Yuck.
I've never heard of anyone using fresh mustard
Maybe not in the US, but in Europe, we do use it.
Cala Mity In the US it's all about convenience. But taste is always lacking. You just can't beat fresh ingredients.
Sad! It's weird for us Europeans to see people cooking with dried ingredients. I really don't see the point in drying it! It's not like as if people were going to make mustard themselves. They can just buy a fresh mustard pot, instead of using it dried.
Thats A LOT of sugar
Store bought ketchup is higher at 25% sugar.
iAmmarXGames "a lot"
Y did u reply 2 months later
We have made our own ketchup basically like that for years. We use less sugar, slightly more clove, and it gives something different to do with tomatoes from the garden and one less thing to go to the store for.
Being a teacher with summers off and plenty of time to do these projects helps too
I lived in Italy for 3 years and became accustomed to their more vinegary ketchup. Now I can make it! Thanks Chef John! It is very difficult to go back to the American style after that, it just tastes like straight syrup and I don't want that on my burger!
You, like, your ketchup, cold? ...
you DON'T?
.....................yeah...............is there some other way to eat it?
+animalmother556x45 some like room temp. It really depends on what you eat it with tbh
Most people prefer it frozen.
The crunchy texture of frozen ketchup really adds contrast to the dish.
:) thank you! Will try because I don’t like ingredients in those store bought brands
Love you for putting a smile on my face
I just discovered these vids. This is my second.
I like your no-bones-about-it approach. It feels more honest/sincere than a lot of other cooking videos and shows.
I am going to make this, because it's different from other home ketchup recipes I've tried, and I'm curious how to get as close to the store brands as possible.
FYI: It's not about price, but self-satisfaction and control. Once I know how to replicate the store brand, I can tweak it for taste and health.
I did it. Use my tomatoes from the garden which just added a step which was to skin the tomatoes. Now I'm not much of a cook compared to my two neighbors which are Chiefs. Got to say thanks to chef Jon here everything on the table was homemade and they where impressed I made ketchup. Well it was the only on the table everything else was on the counter. Thanks chef Jon now I can say I did it and now to go back to the easy way.
yes i found you! i had seen one of your videos along time ago it was the fish and chips video and i didnt subscribe. i like how you cared about the crispyness of the fish you are easily one of the best in the business i remember you because you have great attention to detail and thats important to me Thanks brother! finally subscribed
Chef John...thanks again...I have a lot of tomatoes from my garden and it will be my first time making ketchup!!! I am going to pick up some tomato sauce and incorporate my garden tomatoes to make...Heavenly Ketchup...thanks to your Sweet Inspiration!!!
I did it. I made it. It was soo good! You might not think so, but to me, worth it!
Loved it!
2:40 I always love it when Chef John tells a pun!
I tried your ketchup recipe despite your warnings :))) and I must say I find it amazing! It may not be exactly like store bought ketchup but it’s amazing anyway.
P.s your humour makes cooking fun !
I’m making it...doesn’t seem all that arduous to me☺️thanks for the video!