Tomato ketchup at home for the winter is usually made from the most ripe, red tomatoes. Even slightly crumpled and over-ripe vegetables are suitable for this recipe, the main thing is that spoiled ones do not fall under the knife - the blanks can sour. The fatter the tomatoes, the tastier and thicker the ketchup will turn out. You can season it with anything, in this recipe garlic and chili pepper. I tried to do different tastes - with basil, with onions, with oregano - everything is unusually tasty, and most importantly - no frightening additives with E indexes and other incomprehensible letters, beyond which nothing is hidden.
In my recipe for tomato ketchup, not even vinegar! Preparations from tomatoes and without vinegar are well stored, but I advise you to keep sterility in the cooking process, wash dishes thoroughly, and maintain the right cooking time. For reliability, always sterilize finished products. It does not take much time, but it gives almost a 100% guarantee of safety.
And another important point - the density of the finished tomato ketchup. It depends only on your desire and perseverance. The longer the tomato sauce is boiled down, the thicker the prepared sauce is. If you try very hard, then it will be impossible to pour the ketchup from the jar - just get a spoon!
- Cooking time: 1 hour
- Quantity: 1 l
Ingredients for Tomato Ketchup
- 2.5 kg of tomatoes;
- 1 head of garlic;
- 3 chili peppers;
- 1 tablespoon of ground paprika;
- 50 grams of granulated sugar;
- 25 g of salt.
A method of making tomato ketchup at home for the winter
We touch the vegetables, spoiled and with strong injuries we remove, remaining my, we cut out the core. Be sure to remove this unnecessary part of the tomatoes. They say that in this place of tomatoes everything harmful is concentrated; they managed to get vegetables from the soil and water.
Cut the processed tomatoes into large pieces, put them into a saucepan with a thick bottom, pour some water into the bottom and send them to the stove.
Simmer on low heat for about half an hour, the lid of the pan at this time should be closed.
Prepare seasonings. We crush the garlic teeth with a wide blade of the knife, remove the husk, chop finely.
Chili peppers knead between palms, shake out seeds. Chop the pepper finely.
Put garlic and pepper in a mortar, add abrasive - large table salt. Rub the garlic with pepper until it turns into a mush.
Rubbed steamed tomatoes through a sieve. You can chop the tomatoes for ketchup in a blender, then boil the mashed potatoes, but somehow you have to filter the mashed potatoes to achieve a smooth texture.
Mix tomato puree with a pulp of garlic and chili.
Add sugar, paprika and the remaining salt, put the saucepan with ketchup on the stove and boil to the desired consistency, this time without the lid.
Ketchup will splash and “spit” when boiling, be careful, take care of your hands and eyes.
Ready ketchup we pack up in dry, sterile jars. This can be finished if you prepare it for the nearest picnic. In this case, the banks can be sent to storage in the refrigerator.
For storage in an apartment in winter, household ketchup in jars is sterilized in boiling water for 15 minutes (half-liter jars).
Cooled blanks are removed for storage in a cool pantry. Let tomato ketchup, cooked for the winter at home, make your meals even more delicious!