Tomato Mango KetchupKitchenAid
Homemade ketchup not only possible, it’s downright easy. Subtly sweet and fruity, with hints of mango and a punch of vinegar, it is the perfect dip for fried potatoes or topping for the ultimate burger. You’ll never buy store-bought again.
1 pound roma tomatoes (fresh, halved or 1, 14 oz can whole, peeled San Marzano tomatoes)
1 mango (large, peeled and cored)
1 garlic cloves
1/2 onions (medium)
2 tablespoons granulated sugar
3 tablespoons white vinegar
1 tablespoon tomato paste
freshly ground black pepper
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1Juice tomatoes (with their juice if using canned tomatoes), mango, garlic, and onion through the sauce screen with pulp control closed. You should end up with about 2 cups of liquid.
2Place tomato juice in a medium saucepan along with sugar, vinegar, and tomato paste. Bring to a boil and simmer for 30 to 40 minutes or until mixture is significantly reduced and the consistency of ketchup. For a smoother, shinier ketchup, blend or pulse briefly in a food processor. Ketchup will keep, refrigerated in a jar or airtight container, for 1 to 2 weeks.