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Ketchup from plums, zucchini and tomatoes

0
997
Kitchen European
Calorie content 86.3 kcal
Portions 1.5 l.
Cooking time 80 minutes
Proteins * 0.6 g
Fats * 0.2 g
Carbohydrates* 20.7 g
* per 100 gr. product
Ketchup from plums, zucchini and tomatoes
Content

Delicious homemade sweet and sour thick ketchup is possible! A combination of tomatoes, zucchini and plums, complemented by a little salt, sugar and spices - and you have a great natural handmade ketchup on your table. Such ketchup can no doubt be offered even to children, because it consists entirely of only natural ingredients.

Ingredients

Cooking process

step 1 out of 8
We wash the young zucchini, in which the seeds have not yet formed, under running water, remove the stalk and peel it. Cut it into small pieces, put it in a bowl.
step 2 out of 8
For homemade ketchup, we choose juicy ripe tomatoes. We wash them under a stream of warm running water and put them on a cotton towel so that they dry out a little. Then cut the tomatoes into large slices with a sharp knife.
step 3 out of 8
Wash ripe blue plums with warm water, spread on a towel and leave for 10-15 minutes to drain the water. Then, with a sharp knife, cut the plums in half, take out the seeds.
step 4 out of 8
Mix plums, tomatoes and zucchini in a bowl and put on medium heat. Bring them to a boil, cover and cook for 30 minutes. During this time, vegetables and plums have practically boiled down, and their skin is easily separated. Remove them from heat and let cool slightly.
step 5 out of 8
Put the slightly cooled vegetables in a sieve and rub them with a spoon in mashed potatoes. In the sieve, we are left with the skins from plums and tomatoes, as well as tomato seeds.
step 6 out of 8
Put the grated homogeneous puree in a saucepan, add salt, sugar and spices, mix well and put on low heat. Bring home-made ketchup to a boil and cook for 10-15 minutes without covering, so that excess moisture evaporates from the ketchup, and it acquires a thick consistency. Then remove the pan from the heat.
step 7 out of 8
We lay out the finished hot ketchup on pre-sterilized jars, close with boiled lids, turn the jars upside down and leave to cool completely at room temperature.
step 8 out of 8
We put the finished homemade ketchup from plums, tomatoes and zucchini for storage in a dark, cool place or in the refrigerator.

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