Cooking homemade ketchup: spicy and fragrant

Homemade ketchup is quite easy to make. It is much healthier and tastier than store-bought. In addition, in any recipe there is always room for creativity. Make minimal changes to the composition of the spices — and you already enjoy a whole new shade of taste!

For cooking, we need (for 2.5 liters): 

  • 3 kg of tomatoes and plums;
  • 1 tbsp salt;
  • 250 g gelling sugar;
  • 6 bay leaves;
  • 6 peas of allspice;
  • a little ground black pepper;
  • ½ tsp cinnamon;
  • 1 tbsp paprika;
  • ½ tsp ginger;
  • 6 cloves.

Preparing the tomatoes and plums

To make the sauce thick, choose only the hardest and most fleshy fruits. Cut them in half. Cut out the soft centers with seeds from the tomato, remove the seeds from the plums. 

Cooking steps

  • We cook the fruits over low heat until they release the juice. 
  • Add cloves, bay leaves and peas of allspice to tomatoes and plums.
  • Cook, stirring, for about 30 minutes: until the tomatoes and plums soften. 
  • Remove from heat and let the cooked fruits cool down. Then we transfer them to a colander. Get rid of the cloves, peppers, and bay leaves if you want a smooth ketchup. 
  • Separate the juice and tomato puree with a juicer. Don’t get rid of the juice — we need it.
  • Combine thick puree with juice again. Put on fire and boil for 10-15 minutes.
  • Add cinnamon, paprika, ginger and other spices from the ingredient list. Cook for another 5 minutes, stirring constantly.
  • Distribute the resulting sauce into jars. They must be preserved, turned over and covered with any warm material. Leave jars of ketchup for 12 hours.
  • Ketchup is perfect for any meat and fish.

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