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Tomato ketchup lick your fingers for the winter

0
828
Kitchen European
Calorie content 74.5 kcal
Portions 0.5 l.
Cooking time 120 minutes
Proteins * 0.6 g
Fats * 0.2 g
Carbohydrates* 18 gr.
* per 100 gr. product
Tomato ketchup lick your fingers for the winter
Content

Homemade ketchup is much more natural and healthier than store-bought ketchup. It can also be used for dressing, soups, pasta, and gravy.

Ingredients

Cooking process

step 1 out of 8
Any tomatoes are suitable, but remember that their taste determines the taste of ketchup, so if you want a more sour or sweeter sauce, choose the appropriate vegetables. Wash the tomatoes, make cross cuts on each vegetable and immerse them in boiling water for 3-5 minutes. Then, starting from the cuts, remove the skin from the tomatoes.
step 2 out of 8
Cut the pulp of the peeled tomatoes into cubes. If you want your ketchup to be smooth, remove the seeds from the tomatoes. Transfer the chopped tomatoes to a saucepan and cook over medium heat for 15 minutes.
step 3 out of 8
Peel the onions and chop finely. Add the chopped onion to the saucepan over the boiled tomatoes.
step 4 out of 8
Wash the apples, cut off the peel from them, remove the core with seeds, cut the pulp into small cubes. Fold the peel from apples into a bag of gauze, they will be needed for cooking.
step 5 out of 8
Put the sliced ​​apples in a saucepan to the tomatoes and onions, attach the peel wrapped in cheesecloth to the side, so that it disappears into the liquid.
step 6 out of 8
Cook the ketchup for 45-50 minutes, until the onions are tender, then whisk the whole mixture with a blender.
step 7 out of 8
Peel the garlic and chop it in any way. Measure out the required amount of spices. Add salt, sugar, spices and chopped garlic to the ketchup, stir, cook for another 10 minutes. At the very end of cooking, pour in the vinegar and bring the ketchup to a boil, boil for 5 minutes, stirring constantly. Make sure that it does not burn to the bottom of the pan.
step 8 out of 8
Spread the hot ketchup in dry sterilized jars, screw tightly with clean lids, cover and let them cool under a warm blanket. Then put your piece in the refrigerator or cool cellar.

Bon Appetit!

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