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Tomato Cinnamon Ketchup

0
1566
Kitchen European
Calorie content 109.7 kcal
Portions 3 l.
Cooking time 5 h
Proteins * 0.8 gr.
Fats * 0.1 g
Carbohydrates* 27 gr.
* per 100 gr. product
Tomato Cinnamon Ketchup
Content

DIY ketchup from self-grown tomatoes is no match for what is sold in stores. This is not only a matter of taste, benefits, but also of economy. Even slightly overripe and mashed tomatoes are suitable for homemade ketchup.

Ingredients

Cooking process

step 1 out of 5
Wash the tomatoes, dry them and cut them into quarters.
step 2 out of 5
Peel the onions, wash, cut each onion into 6-8 parts.
step 3 out of 5
Put chopped tomatoes and onions in a saucepan, add cloves, put on medium heat and cook for 4 hours without a lid until the liquid boils away. Then you need to wipe the vegetable mass through a sieve or scroll through a meat grinder.
step 4 out of 5
You should have a relatively homogeneous mass with small vegetable granules. Add red, allspice and black pepper, salt, sugar and cinnamon to it. Place the ketchup on the stove and cook for 30 minutes, stirring constantly.
step 5 out of 5
Sterilize seaming jars, boil metal lids. Divide the hot ketchup into the jars and roll up the lids with a can key. Cool the seaming at room temperature, then transfer the cinnamon ketchup to a cool place. Use ketchup in a variety of people and homemade sauces.

Bon Appetit!

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