Homemade Dorothy Lynch Dressing 2 Qts., Homemade Ketchup and Barbecue Sauce

Posted on by sharonsteere
Dorothy Lynch Dressing Recipe Our Favorite
 
 
  • 2 cup salad oil, We use Olive Oil.
  • Lukewarm Oil.
  • 2 cup Sugar
  • 2 10 3/4 ounce can Tomato Soup*
  • 1 cup Apple Cider Vinegar
  • ¼ teaspoon Garlic Powder
  • 1 teaspoon Dry Mustard
  • 1 teaspoon Salt
  • 1 teaspoon Celery Seed
  • 1 teaspoon pepper
 

1.Directions:
Prep Time: 20 mins

Total Time: 20 mins

1. Mix all ingredients in a blender until creamy.
2. Pour into canning jar or container and refrigerate overnight.
3. Here is an update on this dressing. To thicken the dressing add a little cornstarch. (Sharon is allergic to CORN!  I OMIT)

2.Sharon’s Notes::  Used Amy’s Tomato Bisque Soup-*-2 cans minus the extra 8 ounces

This recipe comes from allrecipes.com . I have made my changes below in bold. Thank you Allrecipes.
Homemade Ketchup
This homemade ketchup is so easy to make from scratch in a slow cooker. It tastes just as good as those big name brands in terms of taste, texture, and color. I’ve never had a tomato paste-based ketchup that I liked so I decided to cook down crushed tomatoes instead.
By John Mitzewich
Tested by Allrecipes Test Kitchen
Prep Time: 10 mins
Cook Time: 12 hrs
Total Time: 12 hrs 10 mins
Servings: 48
Yield: 3 cups ketchup

Ingredients
2 (28 ounce) cans crushed tomatoes
½ cup water, divided
⅔ cup white sugar (I like to use Brown Sugar)
¾ cup distilled white vinegar (I use Apple Cider Vinegar)
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
¼ teaspoon cayenne pepper, or to taste (I omit this)
1 whole clove (I omit cloves and use cinnamon instead)
Directions
Pour tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into the slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cinnamon; whisk to combine. 

Cook on High, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so. 

Use an immersion blender for about 20 seconds to smooth the texture of the ketchup. 

Ladle ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds. 

Transfer strained ketchup to a bowl. Cool completely. 

Taste and adjust salt, black pepper, and cayenne pepper as desired. 

Nutrition Facts
calories
16
sodium 139mg total carbohydrate 4g dietary fiber 0g total sugars 3g protein 1g vitamin c 1mg calcium 1mg iron 0mg potassium 1mg