Once I read the recipe for ketchup I made myself. Now households do not even want to hear about store-bought analogues of this sauce. I'd like to share this culinary miracle. The taste is excellent, and the absence of nitrates and auxiliary harmful additives helps not to worry about the health of loved ones.
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Required ingredients
- red tomatoes: 1.7-1.8 kg;
- sour apples: 200 g;
- onions: 3-4 medium-sized onions;
- garlic: 3-4 cloves;
- salt: 1.5 tbsp l .;
- sugar: 2.5 tbsp l .;
- ground black pepper: 1/3 tsp l .;
- ground red pepper: 1/2 tsp l .;
- cloves: 7 pcs
Product selection
In order for you to get delicious ketchup with a beautiful color, you need to choose quality products. It's easy to do, just keep in mind a few basic rules and recommendations:
- Tomatoes can be of any variety. The thickness of the skin is also not important. The main thing is that the tomatoes are ripe and have a red color. Otherwise, the ketchup will turn out to be pale and ugly in appearance.
- Choose apples of sour varieties, this will give the cooked ketchup a spicy sourness and improve the taste of the original product.
- Last but not least, use only whole tomatoes, otherwise you risk introducing putrefactive bacteria into the ketchup. Which will lead not only to a loss of color, but also to the fact that the product you cooked will deteriorate.
Cooking process
It is easy to cook ketchup at home according to the proposed recipe, you need to follow several steps sequentially.
- Preparation of products. We wash all products thoroughly. Cut the tomatoes into pieces. Peel the apples and onions, remove the core from the apples, pass through a meat grinder. Peel and chop the garlic.
- Put the tomatoes in a saucepan and heat over low heat, stirring occasionally. When they let the juice out and soften (this will take 15 to 25 minutes, depending on the variety of tomatoes), remove from heat, let cool slightly and rub through a sieve. Only the skin and seeds remain in the waste.
- We send the resulting liquid tomato puree back to the pan, add twisted onions and apples, garlic, spices. Stir thoroughly and simmer over moderate heat for an hour. Then we wipe the resulting mass through a sieve again. This is necessary to obtain a homogeneous mass.
- We return the resulting sauce to the stove. Its consistency will be slightly thinner than ketchup. Therefore, it is necessary to boil for another 40-60 minutes over low heat to thicken. Remember to stir the sauce regularly to avoid scorching.
- Be sure to taste the resulting ketchup before removing it from the stove. Add missing spices if necessary.
- We pour it into pre-sterilized half-liter jars and roll up the lids. Leave to cool at room temperature. After cooling completely, put it in a cool place.
I am sure that the ketchup prepared by you according to this recipe will decorate any table. Bon Appetit.
Do you like to cook ketchup?
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