2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Children and adults alike can't resist adding delicious ketchup to their meals and sandwiches. And if you prepare it at home, it will be free of preservatives and other substances that are added in its industrial production.
In addition, it will have a different taste that everyone will like. For the preparation of ketchup, well-ripened healthy tomatoes are needed, preferably not from a greenhouse, but from a yard or garden.
To get a delicious homemade ketchup according to a classic recipe, you need 1 head of red onion, 1 stalk of celery, 2 cloves of garlic, half a hot pepper, 1 bunch of basil, 1 tablespoon of coriander seeds, 1 teaspoon of ground black pepper, 1 tbsp. olive oil, sea salt, 500 grams of fresh tomatoes, 500 grams of canned tomatoes, 100 milliliters of wine vinegar, 70 grams of brown sugar.
Put the onion and celery in a thick-bottomed saucepan, add the olive oil, chopped garlic, chopped hot pepper, coriander, black pepper and a pinch of sea salt. Fry everything for 10 minutes on low heat, stirring constantly. Add all the tomatoes and 350 milliliters of cold water.
Bring to the boil and simmer until the sauce is halved. Add the basil leaves and mash the sauce. Strain twice through a sieve to make it shiny. Pour into a clean saucepan, add vinegar and sugar and cook over low heat until it resembles real ketchup.
Try if it is salty enough and, if necessary, add more salt. Pour the ketchup into bottles, close well and leave in the refrigerator. Can be stored for half a year.
You can make ketchup with a softer texture. You need 2 kilograms of tomatoes, 1 kilogram of red peppers, 500 grams of carrots, 5 onions, 200 grams of tomato paste, 100 milliliters of oil, 2 heads of garlic, 70 milliliters of apple cider vinegar, 3 tablespoons of sugar, 4 teaspoons of starch, 2 teaspoons coriander, salt.
Chop the carrots, onions and peppers, add the basil and a little water and mash everything. Add 2 more glasses of water and boil for 10 minutes. Add the finely chopped tomatoes and garlic and cook for 10 minutes on low heat, stirring constantly.
Tomato puree is mixed with 700 milliliters of water and added to the pan. Boil everything for another 5 minutes. Turn off the heat and cool the sauce to room temperature.
Beat with a wire and rub through a sieve, discarding the remaining thick mixture. Pour the ground mixture into a clean saucepan, add salt and coriander, sugar, oil and vinegar, stir and boil for 7 minutes, stirring constantly.
The starch is dissolved in 100 milliliters of water and added in a thin stream while stirring constantly in the sauce. Remove from the heat, pour into bottles or jars, close and allow to cool.
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