Original ketchup from plums and tomatoes

6.10.2018 Winter blanks

If you try to combine, at first glance, completely different products, you can get a great snack or sauce with an original, unusual taste. This is how it was possible to create a spicy ketchup from plums and tomatoes. The original sweet and sour taste of the berry will perfectly complement the bright taste of tomato.

Plums for this harvest for the winter take large, dark blue. Check that the bone is well separated. The sweetness of onions somewhat levels plum acid, and hot pepper adds its sharp colors to a bright flavoring palette. Fresh herbs and garlic will complement the overall picture of the taste with spicy notes.

Such an interesting ketchup diversifies the taste of any dish. Kebab, schnitzel, chicken or fish, pasta, buckwheat or rice - a great company for this sauce.

Preparing it at home is easy, all the ingredients are available, and a recipe with step by step photos will help in the process.

Ingredients:

tomatoes - 1 kilogram,
onions - 150 grams,
garlic - 50 grams,
ripe plums - 500 grams,
fine crystalline granulated sugar - 100 grams,
9% table vinegar - 1 tablespoon,
table salt - 1 tablespoon,
hot pepper - 1 pod,
bay leaf - 1-2 pieces.

How to make plum and tomato ketchup

Wash the plums and leave for 5-7 minutes to drain the water, then cut in half and separate the bone.

Rinse the tomatoes and put them in a convenient bowl. To blanch a tomato, pour water into a pan and boil. Immediately lower a few fruits and after 2 minutes, get into a container with cold water. Peel off the cooled tomatoes and cut into large pieces.

Peel the onion, and cut into 4-6 parts, depending on the size of the head. Peel the garlic cloves.

Rinse the pepper and cut the tail.

Next, grind the prepared plum halves. You can use a kitchen machine or a convenient hand blender, although an old faithful manual meat grinder will be a great helper.

Grind slices of tomatoes in the same way.

Combine the mixture and pour into a suitable heat-resistant container.

Add bay leaf and spices.

Chop the onion, garlic and bitter pod with a meat grinder.

Boil ketchup for 10-15 minutes, then pour in a hot aromatic mass.

Add vinegar and continue cooking for another 10 minutes over low heat.

Make sure that the aromatic mixture does not burn, stir every 2-3 minutes. Wash the container with soda and sterilize. Boil the lids. Pour the finished ketchup into clean, dry cans, close and turn over.