Favorite sauce on the table is ketchup, loved for its taste and visual qualities. Cooking it is pleasant, easy, and it does not require special skills. The products are affordable and not outlandish. But there are peculiarities in its preparation. Find out how best to make tomato and apple ketchup at home.
Ketchup came to us from China, gradually conquering more and more territories. It was originally made from wine, mushrooms, nuts and brine from pelagic marine fish from the anchovy family - and was used mainly to enhance the flavor of certain dishes. Then tomatoes and other ingredients were gradually added to the composition, replacing historical ingredients. America recognized that this recipe was successful, changed the name and switched to industrial production of the product.
Modern versions of sauces that can be found in supermarkets only vaguely resemble natural and high-quality ketchups. Many sweeteners, thickeners and other components are added to the composition, which is not always beneficial for the body.
When making tomato ketchup, Russian housewives take tomatoes as a basis, and choose the remaining components according to their taste and their availability at home. Try simple, easy, but healthy variations of tomato ketchup.
Classic tomato and apple ketchup
- tomatoes - 2 kg;
- sweet and sour apples - 300 g;
- onions - 0.5 kg;
- garlic - half a head;
- sugar - 100 g;
- vinegar 9% - ¼ st.;
- salt - 1 tablespoon;
- spices to taste.
- Before starting the cooking process, it is necessary to select ripe, without spoilage, tomatoes, wash and dry on a towel.
- Peel the tomatoes, chop in a blender bowl until smooth, transfer to a cooking container.
- Put on the stove, bring to a boil over medium heat, reduce the gas. Stir constantly with a spatula.
- Remove the peel from the apples, grate on a coarse grater, place in a saucepan.
- Chop the onion, garlic and add to the preparation.
- Cook for 30 - 40 minutes, heat on low.
- Season with salt, sugar, vinegar and spices (red, black, white pepper), stir and leave to simmer for 10 minutes.
- Pour into portioned jars, roll up tightly and set aside in heat until the finished product cools completely.
One little trick you can use when peeling tomatoes is to pour boiling water over them, then the skin will come off easily.
A fragrant and simple sauce is ready! Bon Appetit!
The original ketchup recipe
You will need the following components:
- tomatoes - 3 kg;
- zucchini - 1 piece of medium size;
- bulgarian pepper - 1.5 kg;
- onions - 5 pcs.;
- apples of the "Antonovka" variety - 2 pcs.;
- garlic - 2 heads;
- refined sugar - 300 g;
- turmeric, hot pepper - 1 tsp each;
- salt - 1 tablespoon;
- vinegar essence - dessert spoon;
- vegetable oil - ¼ st.;
- greens optional.
From this proportion of products, you will get 6 cans with a volume of 0.5 liters of aromatic puree.
- Wash vegetables well, remove excess moisture and stalks.
- Peel the tomatoes, chop and transfer to a bowl.
- While the juice is boiling, cut the apples and all vegetables into small cubes.
- Add everything to a saucepan and boil for about an hour.
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Remove from the stove and whisk the contents with a hand blender until smooth.
Image - Add loose ingredients, squeeze out the garlic and continue to simmer for another 30 - 40 minutes.
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Pour in oil, essence, add herbs and hold for 10 minutes over low heat.
Image - Pour hot ketchup into pasteurized bottles, tighten the caps and cover with a blanket until morning.
Store in a cool and dry place.
Spicy and thick tomato ketchup is ready! Can be served with meat.
Features of the
The main feature of making ketchup according to the proposed recipe is the need to evaporate excess liquid very well. The less it is, the more delicate and pleasant texture the final product will have. In addition, it is necessary to take fruits of medium ripeness, and use natural ingredients (apples, cranberries, mustard) in combination with vinegar as preservatives.
Beneficial features
Tomatoes contain a large amount of: vitamins, carotene, choline, chromium, selenium, lycopene and macronutrients. Regular inclusion of tomato puree in the diet improves the functioning of the heart, blood vessels, liver and central nervous system, helps the body cope with colds, stress, depression and prevent malignant formations. Also, the use of tomatoes improves the condition of the skin, nails and hair.
Contraindications
Despite all the benefits, excessive consumption of tomato sauces can exacerbate chronic diseases of the digestive tract, kidneys and liver. If you have a history of allergies, diabetes mellitus, then it is better to completely exclude them from your menu. When purchasing ketchup in stores, it should be borne in mind that the preservatives, dyes and flavor enhancers included in the composition can provoke more serious diseases.
Eat in moderation and with health benefits!
Calorie content
A 100 gram portion of a homemade product contains 33 calories and includes: 1.2 g protein, 0.2 g fat, and 8 g carbohydrates. The classic store version includes 95 kcal, 2 g of protein, 1 g of fat and 23 g of carbohydrates in the same portion.
Home-cooked tomato ketchup is considered: tastier, easier, safer and more original for every housewife. By including certain components in the composition of the initial products, a wide range of flavors and colors can be achieved. If someone likes sweeter ketchups, choose a sweet apple or add plums. Those who like spicy and spicy sauces have the opportunity to vary the composition and amount of seasonings.
