Ketchup is one of the most versatile sauces. He comes to pasta and potatoes, meat and fish, and any dish with him seems tastier. However, purchased sauces rarely contain only natural products, and consisting only of them are expensive. If you want to enjoy the taste of a quality product all year round and at the same time don’t give him fabulous money, the only way out is to make ketchup at home. If you make it right, then in its organoleptic qualities it will surpass the purchase.
How to make ketchup
In order to prepare a delicious ketchup, it is not enough to choose a suitable recipe, although much depends on it. It is very important to consider a few points.
- When choosing tomatoes for making ketchup at home, you need to reject all overripe and unripe, at least slightly damaged. At the same time, it is better to give preference to tomatoes that have grown not in greenhouses, but on beds: fleshy and fragrant.
- Other products from which ketchup will be prepared should also be of high quality. In particular, this applies to apples and plums, among which can be caught upholstered, wormy, - these are not suitable for ketchup.
- Tomatoes and other products, if required by prescription, should be crushed thoroughly. The best way to do this is to skip through a meat grinder, and then mash the puree through a sieve. There is an easier way - to pass through a screw juicer, but it does not allow to achieve such a quality as the first one.
That's all the secrets of delicious homemade ketchup! The rest depends on the selected recipe.
Homemade ketchup
Composition:
- tomatoes - 2, 5 kg;
- granulated sugar - 125 g;
- carnation - 2 pcs .;
- black pepper peas - 20 pcs .;
- coriander - 10 pcs .;
- table vinegar (9 percent) - 40 ml;
- salt - 10 g;
- greens to taste (basil, dill, parsley) - 100 g.
Method of preparation:
- Wash tomatoes well, cut the stalks, cut each vegetable into 4 pieces.
- Chop the greens and place in a saucepan with the tomatoes.
- Fold the tomatoes into the pan and simmer for 20 minutes.
- After the tomato mass has cooled, wipe it through a sieve.
- Bring the tomato sauce to a boil and cook until it thickens. It will happen in an hour and a half. All this time, the mass should be mixed so that it does not burn.
- Fold the spices into gauze or bandage, wrap well, so that they do not fall out during cooking, and dip into the tomato mass.
- Add sugar and salt, pour in vinegar, boil for another 10 minutes.
- Take out the bag of spices.
- Sterilize the jars, preferably small ones, and fill them with hot ketchup. Cork with sterilized caps.
Homemade ketchup prepared according to the traditional recipe has a pleasant sweet-sour taste. It is not sharp at all, so it can be given even to children.
Spicy Ketchup
Composition:
- tomatoes - 2 kg;
- paprika - 1 kg;
- carrots - 0, 5 kg;
- onions - 0.5 kg;
- tomato paste (without salt) - 0, 2 kg;
- vegetable oil - 0, 15 l;
- Chilean pepper - 0, 15 kg;
- garlic - 100 g;
- apple cider vinegar (6 percent) - 70 ml;
- sugar - 80 g;
- dry basil - 20 g;
- ginger - 50 g;
- corn starch - 50 g;
- ground coriander - 5 g;
- water - 1 l;
- salt - 20 g.
Method of preparation:
- Peel the carrots, peppers, and onions, slice, mince.
- Crush the basil to a powder.
- Mix basil with onions and carrots.
- Fill the carrot-onion and pepper mass with 0, 2 l of water, extinguish for 10 minutes.
- Mince the tomatoes, garlic and hot pepper. If you want to get the ketchup sharper, the seeds from the pepper can not be removed, and chop it whole.
- Put the tomatoes, hot peppers and garlic over the carrots and onions, stew the vegetables together for another 10 minutes.
- Dissolve tomato paste with 0, 7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
- Cool the vegetable mass, then rub it through a sieve, whipping it in parts, resulting in mashed potatoes and a blender.
- Add spices, oil and vinegar, salt and sugar.
- Bring to a boil and boil for 7 minutes.
- In 100 ml of water, dissolve starch.
- Pour the starch in a thin stream into the sauce, stirring it constantly, boil for a couple of minutes.
- Pour the ketchup into sterilized bottles or jars, seal them. When cool, send to storage in the pantry.
Ketchup prepared according to this recipe has a spicy aroma and savory taste, quite spicy.
Spicy ketchup
Composition:
- tomatoes - 0.5 kg;
- onion - 0, 5 kg;
- sweet pepper - 1 kg;
- hot chilli pepper - 0, 2 kg;
- vegetable oil - 100 ml;
- table vinegar (9 percent) - 0, 25 l;
- garlic - 7 cloves;
- black pepper peas - 7 pcs .;
- sugar - 125 g;
- salt - 5 g.
Method of preparation:
- Grind the sweet and hot peppers together with the seeds with the meat grinder.
- Do the same with other vegetables.
- Fold the vegetables into the pan and boil them for half an hour.
- Pepper peas wrap in cheesecloth and lower to the bottom of the pan.
- Skip garlic cloves through a press and add to vegetables.
- Pour salt, sugar into vegetable mass, pour oil and vinegar into it, mix.
- Boil to desired thickness and dispense into sterilized bottles through a clean boiled funnel.
- Close the lids, let cool.
Homemade ketchup for this recipe is stinging, it will appeal to lovers of really hot sauces and seasonings.
Classic ketchup
Composition:
- tomatoes - 3 kg;
- sugar - 150 g;
- salt - 25 g;
- apple cider vinegar (6 percent) - 80 ml;
- carnation - 20 pcs .;
- black pepper peas - 25 pcs .;
- garlic - 1 clove;
- ground cinnamon - a pinch;
- hot red pepper (ground) - on the tip of a knife.
Method of preparation:
- Wash the tomatoes, finely chop them, put them in a saucepan and put them on a slow fire.
- Cook the tomatoes until their volume is one third smaller.
- Dissolve sugar and cook for another 5 minutes.
- Add salt and cook another 3 minutes.
- Wrap pepper and cloves in cheesecloth, put in a pan with tomatoes. Pour in the same pepper with cinnamon.
- Boil another 10 minutes and remove the pan from the heat.
- When the mass has cooled, wipe it through a sieve, after removing the gauze bag with spices, and put it back in the pan.
- Crush the garlic and add to the tomato puree.
- Pour in the vinegar, bring the ketchup to a boil and pour it into jars or bottles that should be sterilized beforehand.
Ketchup has a universal classic taste that allows you to serve it to any dish. This is the most tomato ketchup that can be, because there are no other vegetables in it.
Table Ketchup
Composition:
- tomatoes - 6, 5 kg;
- garlic - 10 g;
- onion - 0, 5 kg;
- sugar - 0, 45 kg;
- salt - 100 g;
- ground cinnamon - 2 g;
- mustard (seeds) - 3 g;
- carnation - 6 pcs .;
- black pepper peas - 6 pcs .;
- allspice peas - 6 pcs .;
- Acetic essence (70 percent) - 40 ml.
Method of preparation:
- Wash the tomatoes, make a slit crosswise on each one.
- Dip in boiling water, flip it for a couple of minutes, remove and put it in a saucepan with cold water.
- Remove the peel from the tomatoes, cut each in half.
- Put the strainer on a clean pan. Remove the seeds from the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the rack and the juice falls into the pan. Wash the strainer.
- Return it to the pan and rub the tomato flesh through it.
- Grind the cloves, mustard seeds, pepper (black and sweet) with a special mill or in a coffee grinder.
- Mince onion and garlic.
- Place tomato, onion and garlic puree in a pan, add all the spices, including cinnamon.
- Bring to a boil, add 150 g of sugar and continue cooking, stirring constantly, until the mass is about half full.
- Add the remaining sugar and cook, without stopping stirring, 10 minutes.
- Add salt, pour in vinegar and boil for another 10 minutes.
- Pour hot ketchup into pre-prepared bottles or jars (they should be sterilized). Seal the caps tightly. After cooling, they can be removed for storage in the basement or storeroom.
Table ketchup is very fragrant, has a delicate texture and a spicy taste. About him you can not say that he is an amateur. This sauce, cooked at home, everyone likes.
Ketchup “Original”
Composition:
- tomatoes - 5 kg;
- Bulgarian pepper - 0, 3 kg;
- onions - 0, 5 kg;
- sugar - 0, 2 kg;
- salt - 30 g;
- paprika - 10 g;
- Table vinegar (9%) - 125 ml.
Method of preparation:
- Wash the pepper, remove the seeds from it, cut into pieces and grind with a blender or meat grinder.
- Wash the tomatoes, cut them, boil them for 5 minutes and put them in cold water. When the tomatoes have cooled slightly, remove them from the water and remove the skin from them.
- Slice the tomatoes and grind with a meat grinder or blender.
- Remove the peel from the onion, chop and chop it in the same way.
- Put salt and sugar in a pan, put vegetable puree in it and put on fire.
- Bringing to a boil, reduce the heat and boil until the mass is optimal for the ketchup consistency.
- Pour paprika, boil for a couple of minutes.
- Pour in the vinegar and cook for another 3 minutes.
- Pour into pre-sterilized cans or bottles, close them with lids. Cool ketchup should at room temperature, after it is better to clean in a cooler place.
This ketchup has a specific taste, but no one dares to call him unpleasant. After trying it once, you want to eat again and again.
Homemade ketchup is a tasty and healthy product that is well stored and quickly eaten. The variety of recipes allows you to make a sauce of tomatoes for every taste.
