Ketchup at home

Servings: 10 Cooking time: 80 minutes

Photos recipe

It is very difficult to find someone who would not loveketchup. Hostess However, many believe that the ketchup in the home is almost impossible to prepare. In fact, it is not only possible but also need to prepare yourself only. Who, if not you know your own favorite taste ?! Only you can prepare meat sauce, ketchup sandwich or even pizza with mushrooms.

I offer you this classic recipeamazing sauce, and you are already on this basis will be able to continue to continue to experiment. Find your own secret ingredient that will make your most delicious ketchup in the world.

Ingredients for "Ketchup at home":

  • Tomatoes - 5 kg;
  • Onion - 350-400 grams;
  • Sugar - 1 cup;
  • Vinegar - better fruit - 50 grams;
  • Salt - 2 tbsp. l;
  • Black pepper dushistyy1- 2 tsp.;
  • Garlic - on request;
  • Pepper bitter - on request;
  • Starch - 1- 2 tbsp. l;
  • The recipe for "Ketchup at home":

    Making ketchup at home

    In this recipe I cook homemade ketchup alreadymany years. Since our family all love this wonderful sauce, then buying it at the store, you can simply go bankrupt. If you learn how to make ketchup at home, you'll never buy it off the shelf.

    Preparation of the sauce will not take you a lottime and effort, but you will not only save money, but also to cook something that really can be called a real ketchup. For juicing can take any ripe tomatoes, but it is better to take a more fleshy varieties.

    We select the whole ripe tomatoes

    Then the juice is much thicker, so - will be more ketchup. Of the five kilo of tomatoes will turn a little more than four liters of juice.

    Prepare tomato juice

    About one cup of juice leaving, cook the rest. At this time, we prepare the other ingredients. Clean the onion and grind it in a meat grinder or blender - you need to turn the bow into a puree.

    Onions clean, and three on a grater

    If you want faster, you can use a regular grater. When the juice starts to boil, add the onion puree and cook together.

    Cook onions in tomato juice

    Try all the time interfere with the tomato mass, toit is not to burn. As soon as the juice from the onions purchase, reduce the heat and cook over low heat for about an hour and a half - the number should be reduced by about half.

    Juice will foam - very readiness checksimple - once the foam stops appearing, you can assume that the juice is ready. Do not add salt and sugar at once - otherwise when the juice boil, taste homemade ketchup will be spoiled.

    Juice is boiled until no foam

    On a cold juice add the potato starch and pepper. Very good mix.

    On a cold juice add the starch

    When the juice is thick, add salt and sugar, boil for about five minutes - do not be afraid to try. If necessary, you can increase or decrease the amount of salt and sugar.

    Continue to boil down ketchup

    When you reach the desired taste, addvinegar. At the end of the cooking carefully pour the juice with starch, bring to a boil and turn off - do not overcook, or ketchup remain liquid. Hot ketchup pour into jars and roll up.

    Hot ketchup roll up to the banks

    Then act like all the blanks - turn over and wrapped in a warm blanket or thick towel. As soon as our the sauce has cooled, it can be trying.

    Cooled ketchup served at the table

    For a taste and flavor, you can add a little cinnamonor cloves, you can also use dried dill or garlic, which is perfect for cooking omelets in baguette. Bon Appetit : )

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