You don’t need to know a lot about how to cook ketchup at home. The main thing is to understand exactly which of the incredible number of varieties, types and variations of recipes you like. We will offer you several cooking methods that you can easily modify to your taste.
It seems that now few people will say how to prepare ketchup correctly, since in every country in whose territory sweet tomatoes grow and mature well, there is a different interpretation on a given topic. For example, for Italians, ketchup is a pulp of tomatoes ground, but for residents of the Balkan Peninsula, tomatoes are only a fraction of the original taste.
How to cook ketchup at home quickly
A couple of spoons of tomato paste is diluted with water (to the state you need), add sugar and spices to taste. It is very important to take tomato paste, and not the original processed starch. Spices in this case can be both dry herbs (hops-suneli, dry adjika or Provencal herbs), and fresh. Garlic and a fraction of vegetable oil are quite appropriate.
How to cook home-made ketchup for the winter
Recipe number 1
Scroll through the meat grinder tomatoes. Discard the resulting mass on a sieve and wipe. Seeds and skins should remain in the sieve. Mashed potatoes and juice must be boiled until thick. At the end, add salt and sugar to taste, a little olive oil and a huge amount of herbs of your choice. Then pour the boiling “miracle” into sterile jars and preserve. Everything. The question of how to cook ketchup for the winter at home is closed.
Recipe number 2
Tomatoes scrolled through a meat grinder recline into a colander in order to drain a little juice. The mass should lie in a sieve for no more than 30 minutes. Then, greens, garlic, sugar, salt and vegetable oil are added to this base. They are laid out in banks and stored in the refrigerator. Over time, the mass will begin to ferment, from which the sauce will receive a pleasant piquancy and astringency.
The question of how to make ketchup at home is no longer relevant.
Recipe No. 3 (Bulgarian)
Someone can safely say that this is nothing more than the most commonplace, but who can say that it has flaws, or does it go poorly with barbecue and pasta? Three parts of tomatoes will require one part of onion and sweet pepper. Grind everything through a meat grinder or cut very finely, and then send to a slow fire to evaporate to the desired consistency. At the end of cooking, put sugar, salt, spices and herbs. Do not spare the herbs and garlic, the vegetables insisted on them will be delicious. Boil, pour into sterile jars and preserve.
Kechunez
In the end, I would like to share the newfangled sauce from Kuzi. For two parts of mayonnaise, take one part of your favorite ketchup, mix and enjoy.
The following types of herbs are perfect for preparing any of the above cooking methods : dill, parsley, cilantro, basil, onion and garlic. Many people prefer to add mint, which brings unique freshness to the sauce. By the way, it is this variation that goes well with lamb.