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Homemade tomato ketchup

0
500
Kitchen European
Calorie content 102.2 kcal
Portions 2 p.
Cooking time 60 minutes
Proteins * 0.6 g
Fats * 0.1 g
Carbohydrates* 24.9 gr.
* per 100 gr. product
Homemade tomato ketchup
Content

We can say with great confidence that homemade ketchup has many advantages over purchased ones. The main advantages are safe composition and naturalness. Homemade ketchup is renowned for its versatility: it can be used as a gravy, as an addition to meat dishes, or as a stand-alone snack.

Ingredients

Cooking process

step 1 out of 11
First of all, we will deal with the preparation of tomatoes. In this case, the ripe fruits should be selected, due to which our ketchup will have a richer taste.
step 2 out of 11
We wash the tomatoes thoroughly, remove the stalks from them. Next, each fruit must be cut into four parts.
step 3 out of 11
We spread the tomato slices in a saucepan with a thick bottom, pour water into it and send it to the fire to stew for 25 minutes. During this time, the tomatoes should soften.
step 4 out of 11
After 25 minutes, the stewed tomatoes are sent to the blender bowl and chopped until puree.
step 5 out of 11
We pass the resulting mass through a sieve to remove pieces of peel and seeds.
step 6 out of 11
We send the tomato mass back to the pan and wait until it boils.
step 7 out of 11
Next, pour sugar into the pan, after which we cook the mass for another 10 minutes.
step 8 out of 11
In the meantime, let's prepare the spices.
step 9 out of 11
We spread the spices and garlic passed through a press on cheesecloth, fold it into two layers and immerse it in the tomato mass. We cook everything for half an hour. The tomato mass must absorb all the spices.
step 10 out of 11
The next step is to add vinegar to the resulting mass. And immediately after the mass has boiled, remove the pan from the heat.
step 11 out of 11
It remains to pour our ketchup into clean and dry bottles. Bon Appetit!

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