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Homemade ketchup with starch

0
619
Kitchen European
Calorie content 69.9 kcal
Portions 2 p.
Cooking time 1 d.
Proteins * 0.4 gr.
Fats * 0.1 g
Carbohydrates* 14.6 gr.
* per 100 gr. product
Homemade ketchup with starch
Content

Is it possible to compare natural homemade ketchup with a store analogue, in which there are a lot of flavors, dyes and stabilizers. A thick and tasty tomato blank can be added to soups at any time of the year, or used as a sauce.

Ingredients

Cooking process

step 1 out of 7
Wash meaty tomatoes under running water. Cut the tomatoes into large pieces, chop in mashed potatoes and grind through a sieve. Pour the tomato juice into a saucepan, leaving 1 glass separate and simmer over low heat.
step 2 out of 7
Peel and grind the onion in a puree on a grater or using a meat grinder.
step 3 out of 7
When the tomato juice boils, put the onion gruel into it and stir. Cook the ketchup, stirring often for 1.5 hours. During this time, it will boil down by about half and become thicker.
step 4 out of 7
Tomato juice will be ready as soon as the foam stops forming on the surface.
step 5 out of 7
Pour starch and pepper into a glass of cold juice and stir vigorously.
step 6 out of 7
Pour salt and sugar into a saucepan with juice, stir and cook for 5 minutes after boiling. Pour in the vinegar and pour the juice from a glass of starch. Mix thoroughly and boil the workpiece.
step 7 out of 7
Pour hot ketchup into sterile dry jars and roll up. Turn the jars over, cover with a blanket and leave to cool under it for a day. Cold ketchup can be tasted, it is ready.

Bon Appetit!

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