Home ketchup, recipe

A fragrant and rich taste of ketchup is suitable for many dishes. It can be served with meat and fish, various side dishes, used for sandwiches, added to borscht and soups. And if ketchup, the recipe of which is not so complicated, is also made independently, that is, it is much nicer.

So, 4 kg of medium-sized tomatoes will need salt (20 g), sugar (60 g), vinegar (40 g), spices. To begin with, tomatoes make juice, which in the future will boil. To this end, you can use a juicer, and you can proceed as follows. Tomatoes are scalded with boiling water, they peel off from them. The pulp is ground with a blender, laid out in a sieve, to merge excess liquid. Then, using a spoon, the tomato is well wiped (thus seeds are removed). The resulting juice is put on the fire, where it boils down to half. Most often, enough half an hour on a slow fire, because the resulting mass is so thick. After that, the remaining ingredients, spices (ground pepper, cloves, dry mustard) are laid out, and ketchup, the recipe of which is rather simple, is left on fire for the same amount of time. The finished dish is poured over sterilized glass jars and clogged with lids. For a more spicy taste, you can add chopped garlic or capsicum here.

To make an acute ketchup, you can take the recipe for the following. For half a kilogram of tomatoes and onions chopped in a meat grinder or blender with a kilogram of sweet pepper. The resulting mass is put on the plate, brought to a boil and left on a slow fire for half an hour. It is recommended to stir it occasionally. Then add a glass of vinegar (9%), half a glass of sugar, as much sunflower oil, a teaspoon of salt, a few cloves of garlic, which are previously passed through the press, and peas of sweet pepper. Next, the dish is cooked until it reaches the desired density. In hot form it is decomposed into cans and rolled up.

There is a simple recipe how to make ketchup with apples, the taste of which turns out to be quite original. To do this, 10 large tomatoes are cut into small pieces, put together in a saucepan, where they are stewed for a while, after which they are wiped through a sieve. 4 medium-sized sweet apples are cleaned from the core and peel, also cut into pieces, put for a few minutes on the fire and crushed. Both purees are combined, cooked at a low temperature for about 10 minutes. Further here put ground hot and fragrant pepper, nutmeg, a teaspoon of honey, cinnamon and a pinch of salt. In the last turn, add two spoons of vinegar and chopped garlic. After that, the mass is cooked for 5 minutes, decomposed into a prepared container, rolled up.

In the following way, on which it is possible to prepare ketchup, the recipe assumes the use of sweet Bulgarian pepper. For this, 3 kg of tomatoes and 10 large peppers, previously cleaned of seeds, are passed through a meat grinder or a blender. Here you can add a few pods of hot pepper. The mass is laid out in a saucepan, a glass of sugar and a tablespoon of salt are added to it. The sauce is cooked for 40 minutes until it is thick enough. Shortly before the end of cooking in ketchup put a few crushed garlic in cloves of garlic. In hot form the dish is laid out on small glass jars, rolled up with lids. Tomatoes here are recommended to choose juicy, having a sweet flesh. For several minutes in the boiling tomato you can put umbrellas of dill and bay leaves (after which they are removed).

Since this sauce is well kept in sterilized cans, home ketchup (the recipe can be chosen for every taste) will be able to be present in the menu all year round, regardless of the availability of fresh vegetables.