The history of this ketchup is very complicated. It began in the distant times of shortage, when it was impossible to get anything without connections. My niece flatly refused to eat something other than dairy products, and she soon had to go to kindergarten. What my sister did not invent, in order to accustom the child to vegetables - but all attempts failed.
Once our uncle came from Bulgaria and brought a bunch of all the tasty, as well as a curiosity - ketchup. It was delicious, thick, and quite piquant. All the relatives tried it solemnly and put it on the shelf of the refrigerator. In the morning my sister found a daughter in a bottle of ketchup. She ate it with great pleasure. After that, my sister and I spent the whole autumn looking for a recipe to make it as close as possible to the one purchased.
This recipe is the result of our experiments and efforts. Of course, if you have a blender and a high-quality sieve, which make life much easier, you will make the sauce more beautiful and seedless.
Cooking time - 1 hour 20 minutes
Ingredients:
- 1 kg of tomato;
- 150 g sour apples;
- 2 pcs. bulb onions;
- 90 g of sugar;
- 1 tsp. salts;
- 40 ml of vinegar;
- cinnamon to taste;
- to taste chili;
- 1 tsp dried basil.
Preparation:
Wash tomatoes, small cut in half, large - into 4 parts. We put on fire, in order to not burn it - you can use the divider.
Cook the tomatoes until soft. Armed with a synthetic strainer, mash tomatoes. Neither the peel nor the seeds should penetrate the sauce.
Return the tomato puree to the pan.
Apples are cleared of seeds and peel and sent to the chopper. There also add chopped onions. Turn on the device and achieve the status of mashed potatoes.
Add light puree to the tomatoes.
Boil, stirring for 40 minutes.
Pour dry herbs, salt and spices, add chili and cinnamon, pour in vinegar and taste. If the apples are sweet, add more vinegar and salt.
Cook another 40 minutes or longer - until the ketchup is thick enough. If the mass is not homogeneous - grind it again with a blender.
We put the boiling mass in jars, twist the lids and cover until completely cooled.
To store the billet in the cellar, after opening no more than a week in the refrigerator.
Serve ketchup to fried potatoes and meat, fish or porridge - this preparation is universal, and the whole family will enjoy it.
