What housewife can do without tomato paste in the kitchen in winter? And ketchup is without a doubt the most popular sauce. Why do we buy pasta and ketchup in the store? After all, they contain all kinds of preservatives, dyes and thickeners. Do-it-yourself ketchup and tomato paste will be much tastier and healthier.
It is necessary
-
- 2 kg of ripe tomatoes,
- 2 onions
- 2 teaspoons of salt
- 150 g sugar
- 125 ml wine or apple cider vinegar,
- Spices: 1-2 cinnamon sticks
- 5 carnation buds
- 1 teaspoon each of black and allspice
- 2 bay leaves
- 1 sprig of rosemary
- a slice of fresh ginger root
- 1 hot pepper pod.
Instructions
Step 1
To prepare both ketchup and tomato paste, you first need to prepare the tomato mass. Cut the tomatoes into pieces, remove the stalks. Cut the onion into half rings. Place the tomatoes, onions, rosemary, bay leaf, and a teaspoon of salt in a saucepan. Add a little water, put on low heat and bring to a boil. Simmer over low heat for about 20 minutes. Cool slightly and rub the mixture through a sieve.
Step 2
To obtain tomato paste, boil the resulting tomato mass at a vigorous boil, stirring constantly. The mass should be boiled down until the volume is reduced by 2–2.5 times.
Step 3
Cooking ketchup. Grind allspice and black pepper in a mortar. Add pepper, cinnamon, sugar, cloves, grated ginger to the mashed tomato mass. Put on fire and bring to a boil. Reduce the fire. Simmer over very low heat for about 40 minutes.
Step 4
Add wine vinegar, 1 chopped hot pepper pod and simmer for another 10 minutes. Take out the cinnamon. The ketchup is ready.
Step 5
Pour the finished ketchup or tomato paste hot into pre-sterilized bottles or jars. Cover with lids, dip in a pot of water heated to 70 degrees, and sterilize for 20-25 minutes. Jars and bottles should be immersed so that the water is 1 cm below the neck. Take out, tighten the covers. Cover with a warm towel and leave to cool slowly.
