Tomato Ketchup - Tastier Than Baltimore
Ketchup from tomatoes in this recipe is obtained with a pleasant sweet-sour taste, bright color and thick texture. It is easy to confuse it with the store counterpart, but unlike the latter, homemade ketchup, cooked with your own hands, is much healthier, tastier than Baltimore and does not contain any dyes or harmful preservatives.
To make the sauce even more useful, table vinegar can be replaced with apple cider vinegar or citric acid. But in this case it is better to store ketchup in the refrigerator. When preparing ketchup, juicy and fleshy tomatoes are best suited, and they must be ripe and without veins. To add the sauce characteristic sweet-sour taste, be sure to add sour apples apples. Do not neglect the spices - with them ketchup gets surprisingly spicy aroma and pleasant aftertaste.
Cooking time - 2-2.5 hours
Ingredients:
- tomatoes - 3 kg;
- onions - 700 g;
- apple - 700 g;
- salt - 1.5 tbsp. spoons;
- sugar - 100 g;
- Table vinegar (9 percent) - 70 ml;
- ground red pepper - 0.5 tsp;
- ground black pepper - 0.5 tsp;
- ground coriander - 0.5 tsp;
- ground cinnamon - 0.5 tsp.
How to make homemade tomato ketchup
Purely washed tomatoes are cut into large pieces, with a dense junction with the stem cut out. Put the sliced tomatoes into the widest possible saucepan and set on a small fire.
We wait until the tomatoes give the juice and after that make the fire more intense. Cook the tomatoes on medium heat under a closed lid for about 20 minutes. In order not to burn the tomatoes, it is best to use a pot with thick walls and a bottom, also a saucepan or a cauldron will do. When the tomatoes are soft, remove the saucepan from the stove and cool slightly.
Put the softened tomatoes in parts on a sieve with a fine lattice and fray until the sieve remains alone seeds and peel.
Tomato ketchup is quite liquid, so put the pan back on the stove and boil for 40-50 minutes over low heat. Lid this time, do not cover the pan.
While the ketchup is boiling, prepare the remaining ingredients. Apples peeled and cut into two parts. Cut out each part of the core, and cut the flesh itself into small cubes.
Bulbs are cleaned and also cut into cubes.
We twist onions with apples through the meat grinder or we grind the blender. The mass should be homogeneous and without pieces.
Add twisted apples and onions to thickened ketchup. All mix and cook for about 30 minutes.
After that add salt and sugar. Cook about 15-20 minutes more.
If the tomato ketchup has reached the consistency you need, then add the remaining spices and boil for about 10 more minutes. If the ketchup is still liquid, then the cooking time should be increased. At this time, we remove the sample from tomato ketchup, if necessary, add more salt, sugar or spices.
In the last five minutes, pour in vinegar. Pour the ready-made ketchup from tomatoes into pre-sterilized cans prepared in advance and cork with sterilized lids.
Turning over the cover, remove the workpiece under the blanket until it cools completely. The next day, we transfer ketchup from tomatoes for storage in a cool place.
With proper boiling, the output is slightly less than two liters of ketchup. Leave a little on trial, and hide the rest away, otherwise your family will devour to the last drop! After all, the ketchup of tomatoes in this recipe turns out very tasty, tastier than the "Baltimore"! Successful to you preparations!
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