How to make ketchup at home? This question interests many, but not a good hostess. She already knows the answer to it. After all, it is difficult to argue that a self-made product is much better than a store one. One hundred percent natural, such a ketchup will be a real highlight of your dishes.
It is interesting to know that ketchup was invented by the ubiquitous Chinese. But then in it the presence of tomatoes was not supposed. It was a mixture of herbs, mushrooms, beans and fish. What we used to call ketchup appeared much later. And this product was the result of numerous culinary experiments. So why not try something new for you too? Learn how to make ketchup at home.
Remember the main thing: the basis of this sauce is tomatoes ripened naturally. And homemade ketchup will contain ascorbic acid, vitamins PP, P, B, K. And now there are several recipes that will help you make the diet more healthy and saturated with beneficial substances.
How to make ketchup at home? First of all, you will need tomatoes - about 2.5 kilograms, a tablespoon of salt, about 100 milliliters of water, the same amount of nine percent vinegar, three tablespoons. starch. And spices can be chosen to taste: nutmeg, cloves, cinnamon, ground pepper and so on. Now you can figure out how to make
ketchup at home.
Tomatoes should be ripe, that is, red and fleshy. They must be washed a couple of times, always in warm water. Then cut them into an enameled pan. Now you can add water there and put on fire. Cook the tomatoes until they are soft enough (so that the peel goes off). Now you need to let them cool, wipe them with a sieve. As a result, you get a fairly thick tomato juice. Next, you need to add spices, sugar, salt, and also vinegar to it. The mixture is cooked for one and a half hours, but it must be stirred. In order to give the desired density, add starch to it. But doing this right away is not recommended. It is better to pour about two glasses of tomato into a cup, dilute starch in cold water (about half a glass). Now you can mix the starch with the cast juice and only then pour it into a common container. Then the mixture is boiled for half an hour, cooled and poured into jars. Tasty and healthy.
And how to make ketchup at home in a hurry? This is a recipe for those in a hurry. Take about a kilogram of tomatoes, salt, any spices to taste, as well as a pound of garlic. The latter must be passed through a meat grinder, however, like tomatoes. Now just add spices and salt to the mixture, put it in separate jars and refrigerate. Here is the answer to the question of how to make tomato ketchup. It’s easy, it won’t take you much time. And the result will definitely please your family. After all, natural products are always tastier, and most importantly, healthier than store ones, which are crammed with preservatives and chemicals. You can experiment with the ingredients, add new ones, invent something of your own. And it will turn out delicious, you see.