A variety of ketchups and tomato sauces will appeal to almost everyone. Here are just those of their varieties that can be found on the shelves of any store that are not always useful. It is much better to pick up your tomato ketchup recipe and cook at home. Then you don’t have to worry about the health of loved ones. Not sure how to make tomato ketchup?
Try proven methods!
Classic tomato sauce
You will need three kilograms of tomatoes, one hundred and fifty grams of granulated sugar, twenty-five grams of salt, eighty grams of vinegar, cloves, peas, garlic, cinnamon, paprika. Before making tomato ketchup, select and sterilize glass jars to store the finished product. Finely chop the tomatoes and put them in a pan, boil a third of the volume over medium heat, pour in sugar and cook for another ten minutes. Add salt and cook for three minutes, then wipe everything through a colander or sieve. Boil again, pour in the vinegar and pour into pre-prepared jars. Roll up. Great homemade ketchup with a rich tomato flavor is ready!
Spicy ketchup
To make such a sauce, you will need six and a half kilograms of tomatoes, several cloves of garlic, three hundred grams of onions,
four hundred and fifty grams of granulated sugar, one hundred grams of salt, cinnamon, cloves, mustard, peppercorns, forty milliliters of 70% vinegar. Before you make ketchup from tomatoes, they need to be blanched in boiling water, dipped in ice water, remove the skin and seeds. After that, the tomatoes should be chopped and chopped with a blender. If not, use a meat grinder. Grind garlic, onions, mix with spices and tomatoes, put on the stove. Pour in a third of the sugar and boil until the volume is halved. Pour in the remaining sugar, salt in a quarter hour and pour in the vinegar. Boil for ten minutes and pour into clean glass jars. The product can be rolled up and stored for the winter.
Hot ketchup
Some prefer spicy to all other tastes. How to cook tomato ketchup sharper? Take three kilograms of tomatoes, half a kilogram of onion, four hundred grams of sugar, a couple of spoons of mustard, four hundred milliliters 9%
vinegar, bay leaf, black pepper peas, a couple of juniper berries, salt. Grind tomatoes and onions, steam over medium heat under a lid and wipe through a sieve. Heat vinegar, add spices to it and boil, cool and mix with tomato puree. Boil the mixture for a third, add sugar, salt and mustard, and then boil another ten minutes. Place hot ketchup in pre-sterilized jars and roll up.
Easy ketchup
How to cook tomato ketchup if you don’t want to add components in stages? Take two kilograms of ripe tomatoes, a pound of bell pepper and the same amount of onion, a glass of granulated sugar, salt, pepper, dry mustard and two hundred grams of olive oil. Grind all the ingredients with a blender, add spices and simmer the ketchup for about two hours. Pour the finished product into clean jars and roll up.