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Homemade ketchup "lick your fingers"

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555
Kitchen European
Calorie content 51.9 kcal
Portions 1.3 l.
Cooking time 60 minutes
Proteins * 0.8 gr.
Fats * 5 gr.
Carbohydrates* 9.2 gr.
* per 100 gr. product
Homemade ketchup lick your fingers
Content

Homemade ketchup is easy to prepare. At the same time, the taste and aroma of homemade sauce will never be compared to store-bought ones. Such ketchup can be safely given to children, because all the ingredients in it are natural, and there are no "extra" additives. Tomatoes for ketchup are suitable for any variety. The main condition is absolute maturity.

Ingredients

Cooking process

step 1 out of 12
Peel the onions, rinse and cut into small pieces. We also clean the garlic and cut it coarsely.
step 2 out of 12
Pour vegetable oil into a large frying pan or saucepan and immediately pour chopped onions and garlic into it. Sprinkle with the specified amount of granulated sugar and mix.
step 3 out of 12
Fry the onion and garlic with constant stirring for a couple of minutes, until the onion begins to fall into layers and becomes translucent. My tomatoes and cut into slices, simultaneously cutting out the trace from the stalk. Add the chopped tomatoes to the onion.
step 4 out of 12
Stir the vegetable mixture and continue frying with constant stirring for ten to fifteen minutes. During this time, the tomatoes will juice up and soften noticeably.
step 5 out of 12
Wash the lemon with hot water so that it gives more juice. Squeeze citrus juice into a separate small container and add balsamic vinegar and tomato paste to it. Mix the mass with a whisk until smooth.
step 6 out of 12
Add the resulting lemon juice sauce to the softened tomatoes and add salt. Stir and continue stewing for another ten minutes. Do not forget to periodically stir the mass to avoid burning.
step 7 out of 12
Rinse fresh basil and shake off excess water. We cut off the leaves and save, and tie the stems with a thread and lower them into the boiling tomato mass. We also add all the spices indicated in the recipe to the mass. Stir and taste the sauce. Additional salt, sugar, or more spices can be added if desired. Cook for another ten minutes.
step 8 out of 12
After the specified time has elapsed, remove the basil stalks and discard. And add the previously torn leaves to the sauce.
step 9 out of 12
Mix herbs with sauce and cook for five minutes.
step 10 out of 12
After that, remove the sauce from the stove and punch it with an immersion blender, trying to achieve a homogeneous mass.
step 11 out of 12
In order for the finished ketchup to be completely homogeneous, in addition, after processing with a blender, you need to rub it through a sieve. Discard the remnants of herbs and spices in a sieve.
step 12 out of 12
We pack the wiped ketchup in pre-sterilized jars or bottles and screw them up with sterile dry lids.Turn the sealed container upside down to check the tightness and cover it with a blanket. Let the ketchup cool slowly, then put it in a cool dark place for storage.

Bon Appetit!

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