Homemade Ketchup
4 servings
75 minutes
A homemade alternative to the world's most popular sauce. It's worth learning how to make ketchup at home for the same reasons you should whisk mayonnaise by hand and not use bouillon cubes - you'll know for sure that nothing chemical has been added to it. In addition, the homemade recipe can be easily adjusted to your own tastes, creating the perfect balance of tomato sourness, hot pepper and cane sugar for you. Ketchup is universal in its application - with it, everything surprisingly becomes tastier.
1
Clean and finely chop the onion and garlic. Peel the tomatoes and chop them coarsely. In a large saucepan, place the onion, garlic, tomatoes, add water and 50 ml of vinegar, and set it over medium heat. Cook for 40 minutes, stirring occasionally, until the vegetables turn into a puree.
- Onion: 2 heads
- Garlic: 2 cloves
- Tomatoes: 2 kg
- Water: 100 ml
- Red wine vinegar: 150 ml
2
Meanwhile, in another saucepan, pour in the remaining vinegar, add black pepper, cloves, chili, bay leaf, and simmer on low heat for 10 minutes. Remove from heat and set aside for a while.
- Red wine vinegar: 150 ml
- Black peppercorns: 0.5 tablespoon
- Carnation: 4 pieces
- Dried red pepper: 0.5 tablespoon
- Bay leaf: 2 pieces
3
Blend the tomatoes in a blender, then strain the resulting mass back into the saucepan through a sieve. The seeds and remaining bits of skin should be left in the sieve.
- Tomatoes: 2 kg
4
Add vinegar and sugar to the saucepan and place it over medium heat. Bring to a boil, stirring constantly. Cook, maintaining a gentle boil, until the sauce thickens to the consistency of ketchup. You should end up with about 500 milliliters of sauce.
- Red wine vinegar: 150 ml
- Light brown sugar: 1 tablespoon
5
Remove the ready ketchup from the heat, add salt, and mix. Pour it into a sterilized bottle with a narrow neck using a funnel.
- Light brown sugar: 1 tablespoon