Introduction: Batchelor Catsup (pasta Sauce).
This is intended to be a simple instructable for catsup, but in a pinch it could be used with pasta. This is another one of those basic recipes you have to have. You can add it to mayonnaise to make other sauces, use it on meat for basting for a barbecue. There is no end to the possibilities for usage.
See also: https://www.instructables.com/id/Our-food-instructables/
Step 1: Ingredients.
1 - 46 ounce can thick pulpy tomato juice
1 - medium onion, chopped (1/2 large onion)
2 - tablespoons olive oil (or other cooking oil)
1/3 - cup packed dark brown sugar. (1/3 cup regular sugar in a pinch)
1 - heaping tablespoon cornstarch (thickening agent) or just use tomato paste
1/2 - cup cider vinegar (regular vinegar will do in a pinch)
Pinches of your favorite spices (i.e. garlic, oregano, salt, pepper, basil, and etc.)
1 - bell pepper pulverised (color is not important and I usually just use green)
mini food pricessor
Step 2: Preparation
Remove top and gut out seeds and white part.
Pulverise leftover shell in mini-food processor.
Do a general dice of the onion.
Clean jars for storage. Using old glass pizza sauce containers and no one will ever know,
Step 3: Do the Onions
Add the oil to the pot and bring to a medium or so heat.
Add the diced onions. (also add diced garlic if you do not have garlic powder.
Sweat onions till translucent.
Step 4: The Rest of the Ingredients and Done.
Add the tomato juice first. Then add the rest of the ingredients except the cornstarch. Stir well until melded. Bring to a boil and add the corn starch. Once that has thickened, turn the heat back down. Keep an eye on it. Cook to desired thickness either that of catsup or pasta sauce. Let cool and then store in a covered container in the fridge for use pretty quick.
Step 5: A More Traditional Way.
Add species and then let simmer.