Good afternoon, my reader. Today, ketchup is added to food in almost every family. Without this delicious and aromatic sauce, it is difficult to imagine a large number of homemade dishes. Vegetable stews, many first courses and meat dishes - all this is constantly seasoned with ketchup, which increases the taste of food. Today we will try to make a special ketchup, in which, as always, we will use only natural products: tomatoes, onions, spices. However, there is a recipe that makes such a preparation no less (and for some more) tasty than the usual version of ketchup. This will happen if we add another interesting ingredient to our sauce - starch.
Please put your likes and subscribe to the channel "About Fasenda". This will allow us to publish more interesting garden articles.
Ketchup with starch
Required products: - tomatoes - 2.2 kg, - onions - two heads, - vinegar - 50 ml, - salt - one tablespoon, - sugar sand - 150 g, - black pepper - 1/2 teaspoon, - water - half a glass, - starch - two or three tablespoons spoons.
Cooking method
- We clean both onions from the husk. We throw them into a meat grinder and twist them. We wash selected tomatoes and also pass through the knives of a meat grinder. Mix the first and second and get the minced onion and tomato.
- We take a saucepan (it is better to use a thick bottom), pour our mixture into it and put it on the tile. Heat until boiling and simmer over low heat for at least 2 hours.
- After these hours have passed, turn off the stove and leave the pan to cool. Anyone who does not want to wait for this long process can take the saucepan, for example, to the balcony.
- When the mass has cooled down, you need to make it homogeneous. A fine sieve is suitable for use here, on which we carefully sift the entire ketchup blank. The skins and seeds should remain on the sieve, and the ketchup should already look like its final version.
Return the sifted sauce to the pan and season it with pepper. We also pour salt and sugar into it, throw in spices, pour in vinegar. - Put the (already filled ketchup) on the stove again. By the way, I sometimes add a leaf or two of lavrushka to make the sauce even more fragrant. You can do the same, but this, as they say, is not for everybody.
- Bring the ketchup to a boil and cook for another 20 minutes. At the same time, dissolve starch in clean (filtered) water and, just before the end of cooking, carefully (in thin streams) pour the starch solution into our sauce. For greater interpenetration at the time of infusion, you need to constantly stir the ketchup.
- For two to three minutes, cook the workpiece along with the starch and turn off the hotplate.
- We sterilize the jars, boil the lids for them and pour the ketchup into these containers. Done!
Helpful Prescription Tips
- This sauce is usually made from overripe or slightly mashed tomatoes.
- For thick ketchup, go for the meaty tomato varieties.
- If you do not like spicy, then reduce (or do not put it at all) the amount of pepper.
- Vinegar is better suited here 9%.
Enjoy your meal!
Do you like to cook ketchup?
Original articleand many other materials, you can find on ourwebsite.
You can also read about tomato caviar in the following article:Green Tomato Caviarin