How to make home ketchup

Ketchup in recent years has become a very popular sauce in the daily menu of most people. In many respects it was due to its universal taste, which is ideally combined with many products, from pasta and cereals to meat and fish. However, much more delicious than what is sold in stores, home ketchup , which, moreover, contains only natural ingredients.

It can be well preserved, so it can be eaten regardless of the season. It perfectly complements almost any dish.

There are several recipes for how to make ketchup at home. In this case, in any case, the basis will serve as tomatoes, and it is on them depends on the taste of the prepared dish. Vegetables should be ripe and juicy, but not overripe and unspoiled. Five kilograms of tomatoes will need 4 medium bulbs and 3 pieces of sweet Bulgarian pepper. Tomatoes are served with hot water, after which peel is peeled from them, they are cut into small slices and placed in prepared dishes (you can take the cauldron for this purpose, since its thick walls will not burn vegetables if cooked for a long time). Put here the cleared onion and chopped onion, pepper, from which all the seeds are previously removed.

The vegetable mixture is put on the fire, brought to a boil and cooked under the lid for 3 hours at a low temperature. After that it is cooled and rubbed through a sieve or crushed with a blender. The resulting mass is again brought to a boil, here is put 2-3 tbsp. L. Salt, sugar (one and a half cups). You can also add spices, which are tasted in home ketchup. In most cases, use black pepper, cumin, coriander, cloves, etc. It is recommended not to cut the greens, but to put them in a bundle for a few minutes so that the dish is soaked with fragrance, then it is removed. After that, the dishes with tomato are left on the fire for another 3 hours. All water must evaporate after the end of cooking. After that, half a glass of vinegar is poured in here (it is better to use 9%), the mixture is brought to a boil, dispensed over sterilized glass jars and clogged. Some housewives prefer to add a home apple to the ketchup, which gives the sauce a certain sourness.

You can use the following recipe. From 2 kg a tomato is made juice (for this you can take a juicer or rub them through a sieve, previously steaming). 2 medium-sized bulbs rub on the grater, put in sauce along with a laurel leaf. Those who do not like home ketchup with visible splotches, can put it and other spices in a gauze pouch, which after the end of cooking is pulled out and wrung out, giving away its taste qualities to the dish. Then the mixture is brought to a boil, it puts 2 teaspoons of salt and a half cup of sugar, a pinch of black pepper (the amount is determined by the taste). Everything is cooked for about an hour. After this time has passed, a clove (wiped into a fine powder), coriander or cumin is added here. The mixture boiled for another 10 minutes, poured over sterile dishes.

It should be noted that cooking ketchup at home is not an easy matter. The result, most often, is much higher in taste and other qualities than the purchased product. Some housewives put here mustard, bitter pepper, ground nuts and other additives, depending on their taste preferences. The original taste is this dish with the addition of grapes or other berries. For this, they are laid when cooking together with tomatoes. After softening, everything is wiped through a sieve, and salt, sugar, spices are added here. The longer the mixture remains on the fire, the thicker the sauce will turn out, however, you should make sure that the vegetables do not burn.