Julie Bove wrote in rec.food.cooking:

>
> "Ed Pawlowski" > wrote in message
> ...
> > On Fri, 3 Jul 2015 23:49:05 -0700, "Julie Bove"
> > wrote:
> >
> > > Long story short, I have two open bottles of ketchup. I won't
> > > even get into that saga but there you have it. And I need the
> > > refrigerator space. And yes, open ketchup does need to be
> > > refrigerated these days. At least this kind does.
> >
> > What is special about it? Yes, the label does say to refrigerate,
> > but I never have. A bottle lasts about 3 months here and is just
> > fine. It is very acidic and stays fresh. The refrigeration's label
> > is put there by lawyers, not food scientists.
>
> It's the natural kind. A bottle lasts us a very long time unless I
> make meatloaf.
> >
> >
> > >
> > > I also don't want to use the oven because there is no end in
> > > sight for this heat wave. But I did find an oven recipe that
> > > sounded interesting.
> > >
> > > http://www.bonappetit.com/recipes/ar...-heinz-ketchup
> > > -in-your-brisket-recipe-the-bon-appetit-way
> > >
> > > I don't think any of us have ever eaten brisket but I see that
> > > Amazon Fresh has it in grass fed so that would be an option for a
> > > cooler day. However, I am not sure about the sauce. I have
> > > never actually made BBQ sauce because none of us like it and I
> > > have a feeling that the sauce might in fact be BBQ sauce.
> >
> > It is similar to BBQ sauce in that it has a tomato base but I'd
> > think of it more as a ketchup sauce.
> >
> >
> >
> > >
> > > What am I missing here? There has got to be something obvious
> > > that I'm not thinking of.
> > >
> >
> > Look for some sort of crockpot recipe. I has some beef cubes that
> > were cooked in a roughly half and half ketchup and mustard and it
> > was tender and pretty good. I don't know what other ingredients
> > were in it though.
>
> Okay. Thanks!

Hi Julie,

There are a lot of simple ways to use this up. Ed posted one idea.
I'll expand on it.

This ketcup can be used like a sweeter tomato base for a meat sauce
that can later go on pasta or even pizza dough. It will be 'sweet
tasting' comparitively as it's the wrong product to avoid that.

Take 2 cups ketchup, 1/2 cup loosely packed minced sweet onions
(regular is ok) and about 3/4 lb ground beef.

Brown the beef and drain *lightly* as you want some of that fat.
Leaving the rest of the fat, brown the onions a bit in it then add the
ketchup and beef back in. Let simmer (crockpot or stove) for a bit
then add oregano and anise (if you have it).

This basic meat sauce can be used on pizza or a spagetti dish.

Carol

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