Various sauces and gravy add some variety when serving ordinary dishes. But often, in order to save time, many housewives prefer to use ready-made mixtures, such as mayonnaise or ketchup, buying them in a store. But after all, in the summertime, especially with a plentiful harvest harvested at the cottage, you can make delicious natural gravy from vegetables yourself. Make homemade tomato ketchup ! The recipe for any is based on a long gradual process of boiling fruits to the desired density. Then the mixture is mixed with various spices to give a special, distinctive taste and aroma.
How to cook homemade tomato ketchup in a classic way?
Cooking:
- Medium 2 pcs. peel the onions and chop finely.
- Wash and ripe tomatoes (5-6 kg) and divide into approximately equal pieces. Put them together with onions in a pan with a thick bottom and set to cook on moderate heat for 30-40 minutes.
- Wipe the softened mass through an iron sieve.
- Then pour the tomato and onion juice back, adding to the pan ½ a full glass of granulated sugar, 1 full tbsp. l salt, a pinch of coriander, 2 tsp. any (black or red) pepper, 1 full tsp. mustard, and put on low heat. Almost at the end of cooking pour ½ cup of 9% vinegar solution. During cooking, the volume should decrease by a third from the original, and the color change to brownish red.
- Pour the resulting homemade tomato ketchup into sterilized jars and roll up with iron lids. The next day, you can remove the storage jars in a cool place.
Chinese tomato ketchup
Boil 1.5 kg of ripe (or even overripe) tomatoes, stirring occasionally. Wipe the mass first through a colander, then through a sieve to remove seeds, peel and hard veins. In a linen bag, put 0.5 tsp. dry cloves, 2 crushed cloves of garlic and 3 tsp. cinnamon. Boil the juice with the seasonings over low heat, covering half with a lid. When the mixture thickens a little, add 1 incomplete tbsp. l coarse salt and 2 incomplete glasses of sugar. Remove the bag of spices in 5-10 minutes. until tender and pour in 1 incomplete glass of 6% vinegar. Such homemade tomato ketchup can be prepared for the winter or consumed immediately, stored in the refrigerator. When serving, mix the sauce with the finished mustard.
Is it possible to cook a thick homemade tomato ketchup in a quick way?
To the consistency of the sauce was not liquid, a variety of ingredients are introduced into the dish. At the beginning of cooking, chopped onions, garlic, bell or bitter peppers, carrots, apples are usually added. Then the boiled mixture is wiped and brought to readiness, seasoning with spices. At the end of cooking, you can give the ketchup a completely new taste and special density if mixed with nuts and pre-fried mushrooms. Before being introduced into the tomato mixture, they must be crushed using a blender or meat grinder. Walnuts are also processed. Ketchup is ready after a few minutes of boiling. As a winter preservation, this dish is not prepared. It is used in a refrigerator.