Nothing on our menu is complete without it for a long time. No ketchup. We flavor them not only with sausages or barbecue. Pasta, buckwheat and even fried potatoes are eaten with ketchup. But the purchased sauce is not at all happy with its composition and from the naturalness there are only tomatoes in the picture.
You can try to make your own. Of course, do-it-yourself ketchup cannot be compared to store-bought ketchup. It will differ in taste and consistency from the purchased one. But all the advantage of homemade ketchup is just in its naturalness and cooking with your own hands.
Ingredients:
- 5 kg of tomatoes
- 150 g Sahara
- 2 tbsp. l. salt
- 10 pieces. onions
- 150 ml vinegar 6%
- 1.5 hours l. red peppercorns
- a bunch of fresh basil
How to cook:
1. Peel the onion and boil in boiling water until soft, but do not boil it. Wash the tomatoes and cut into slices.
2. Using a slotted spoon, put the onion out of the water into a deep saucepan or a special saucepan for cooking jam or salads. Add tomatoes to the onion.
3. Put the saucepan on low heat and after boiling, cook for exactly 1.5 hours with regular stirring.
4. Tear off basil leaves and chop finely.
5. Add basil, salt, sugar and ground pepper to the tomato mass. Boil the ketchup for 10 minutes.
6. Grind the mass with a blender until puree. Can be done in several passes. If there are seeds left, you can rub them through a metal sieve. And beat again with a blender.
7. Boil the ketchup for another 10 minutes and rub it while still hot through a sieve until uniform. Pour in vinegar and return to the stove.
8. Cook over the lowest heat for another 10 minutes. Pour ready-made homemade ketchup into sterilized bottles or jars and tighten with boiled lids.
Can be turned upside down to retract covers. But it is not necessary to wrap it up.
After cooling down, store the jars in a cool place.
Enjoy!
Good luck with your blanks!
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