Ketchup is an indispensable product in the kitchen for any housewife. They prepare pizza and casseroles with it, add it to cabbage soup and borscht, many people love pasta or rice with ketchup and no one imagines barbecue or fried meat without this product. But what is sold in beautiful bottles only remotely resembles a real tomato sauce. Most often, the product sold is prepared from
applesauce, vinegar, with the addition of various stabilizers, regulators and even dyes. Much more useful will be ketchup, cooked at home, for example, ketchup, cooked in a slow cooker from natural products. If you approach the preparation with some imagination, this product will turn out to be really tasty and will finally squeeze out a miserable factory likeness from your table.
So, let's find out what products will be needed to cook homemade ketchup in a slow cooker. Choose a few ripe red tomatoes, take five to six large cloves of garlic, a couple of medium onions (white or red), a mixture of peppers (preferably ground), two or three tablespoons of olive oil, a bunch of fresh herbs (dill and parsley), salt. And the blender and, of course, the multicooker itself will serve as the best assistants for cooking.
Wash the tomatoes thoroughly, remove the stalks and cut into large slices with a sharp knife. Now it's time to use the technique to cook ketchup in a slow cooker. At the beginning of the cycle, use the program "Frying". Heat the bowl, pour in the oil and put the slices of tomatoes there. For flavor, in addition to dill and parsley, you can add a sprig of thyme, sage and rosemary. After waiting a few minutes, we extract the vegetables from the slow cooker, chop the herbs, onions and garlic finely. We put all these ingredients in a blender bowl, add salt and peppers and grind. Just ten minutes is enough to get a mass rich in color and smell from freshly roasted tomatoes, aromatic herbs and spices. Please note that this ketchup, cooked in a slow cooker, looks completely different than the purchased one, but it smells like! I want to eat it right now. But not yet time: in order to preserve this yummy for the winter, it must be boiled and boiled for several minutes.
We return the entire mass back to the bowl of the multicooker, set the "Extinguishing" mode, add a glass of water and leave for an hour. At this time, we sterilize the jars in any way convenient for you:
in the microwave, in the oven, or simply doused with cool boiling water. Hot pour the cooked ketchup into prepared jars, roll up the lids and turn it upside down, cover it with something warm, for example, a blanket, and leave it to cool.
Well, now you know how to make homemade ketchup. Opening such a jar in the most severe winter, you will definitely feel the very aroma of summer, fragrant herbs and ripe vegetables. And any dish in which this multicooker ketchup will be added will acquire a rich aroma. Most likely, next year you decide to cook this sauce twice as much to enjoy it until the new tomato harvest.