How To Cook Classic Recipe For Homemade Ketchup - Recipe

Ketchup is one of the most common sauces in the world and is a favorite of many people. It is available in almost all fast food restaurants and in most cases even for free. It is a tomato sauce. The classic recipe for its preparation uses tomato paste, vinegar, salt, sugar (or honey) and various aromatic spices. Onions, garlic, peppers and other vegetables or fruits can be added to give the sauce a different taste and aroma. Here are some original recipes on how to make a quick homemade ketchup for any occasion or for the winter.

A classic recipe for homemade ketchup

• 170 grams of tomato puree
• 1/2 cup white vinegar
• 1/4 tea cup of water
• 1/4 tea cup of honey
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 3/4 teaspoon salt

Mix all the ingredients in a saucepan and heat them over medium heat, stirring constantly until smooth and creamy. Once the mixture boils, reduce the heat and simmer for about 20 minutes or until the desired density is reached. Be sure to stir from time to time so as not to burn.

Remove from the heat and cover with a saucepan lid. Once slightly cooled, transfer the ketchup to a clean, glass jar with an airtight seal and store in the refrigerator.

Serve as a sauce with your favorite dishes.

An original recipe for homemade ketchup

This original homemade ketchup recipe is close to well-known Kupeshki ketchup brands in terms of taste, texture and color, but is much healthier as it is made with homemade ingredients. It can be made with tomato puree as well as with fresh tomatoes, cut into cubes. But ketchup is definitely tastier with tomatoes made and plucked fresh from the garden, as well as with the addition of fragrant home-grown spices.

• 1 tablespoon extra virgin olive oil
• 1 medium-sized onion, cut into moons
• 2 cloves garlic, chopped
• 1 small piece of fresh ginger, peeled and chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon ground allspice
• 2 tablespoons tomato paste
• 1 can of whole tomatoes in juice
• 2-5 tablespoons brown sugar
• 1/4 tea cup apple cider vinegar
• left
• ground black pepper

Heat olive oil over medium heat and fry the onion until soft and lightly browned for about 8 minutes. Add the garlic and fry for 2 minutes, stirring often. Pour the tomato paste and continue cooking until the sauce changes color to orange (about 2 minutes). Be sure to stir to keep from burning.

It is time to add the tomatoes with their juice, 2 tablespoons or more (if you want the ketchup to be sweeter) brown sugar, apple cider vinegar, salt and pepper. Stir and taste to adjust if necessary.

Allow the tomato mixture to simmer, reduce the heat and cook over low heat, stirring occasionally, until thickened (about 20 minutes). You can then adjust the taste again by adding more sugar, salt or pepper.

Blend the mixture, allow to cool to room temperature and fill into sterilized jars. Consume within 1 month.

Serve as a side dish to grilled or baked meat, as a sauce on sandwiches or burgers, or use as a base for barbecue sauce.

Enjoy your meal!

An interesting fact about ketchup

Advices:

• Most tomato sauces are made with Roma tomatoes due to their lower water content and richer taste. Almost all varieties are suitable for making ketchup, experiment.
• Because tomatoes are a low-pH food, that is, an acidic food, they can react with plastics, so it is recommended that they be stored in glass containers.