Ketchup is a versatile sauce with a rich history. Many people buy it in the store, but this tomato product is easy to cook at home and even save it for the winter. And most importantly, you will be sure that the composition does not include starch, flavor enhancers and modified gum.
For homemade sauce to outperform store-bought sauce, it is not enough to know the recipe. It is important to choose the right products for you. The main ingredient is tomatoes. Only ripe and fleshy fruits are suitable for tomato sauce, but not overripe or damaged. The rest of the fruits and vegetables that are added to ketchup, for example, plums or apples, must also be of high quality, that is, without rot and other defects.
Another cooking condition is that all ingredients must be finely chopped. It is extremely difficult to cope with this with a knife; it is better to use a meat grinder.
The sauce prepared according to this recipe will be a great addition to any dishes and side dishes, it is also suitable for rice.
For 2 kg of ripe tomatoes, you will need 100 g of sugar, 7 g of salt, 2 cloves, 7 pcs. coriander, 15 black peppercorns and 30 ml of vinegar. Greens (dill, basil and parsley) are added to taste.
First, prepare the tomatoes: wash, cut out the stalks and cut each tomato into 2 parts, put it in a saucepan. Chopped greens are poured onto them and cooked over low heat for 15 minutes. And when the vegetables have cooled, they are rubbed through a sieve or passed through a meat grinder. The resulting puree is again poured into a saucepan and boiled to thicken. It is important not to forget to constantly interfere with it. 10 minutes before turning off the heat, add sugar, vinegar and salt. Spices are put in cheesecloth or a cloth bag and also dipped in tomatoes.
Hot ketchup is poured into sterilized jars and covered with lids.
Ketchup manufacturers offer a huge variety of these sauces. At home, you can also not be limited to one recipe, but prepare delicious preparations with celery. For 2 kg of tomatoes, you will need 300 g of celery root, onions and sugar, 2 l of water, 50 ml of vinegar, 20 g of salt and seasoning: 2 g of ground cinnamon and cloves, 3 g of ginger and a pinch of red pepper.
Tomatoes are cut into small cubes and put in a saucepan, chopped celery and onions are added to them, water is poured and simmered over low heat so that the vegetables become soft. And when they cool down, rub it through a sieve. All spices and other ingredients are added to the tomato mass and boiled to thicken the sauce. And then they are poured into cans or bottles and stored in a cool place. By the way, you can use a blender instead of a sieve.
