Homemade ketchup for winter
Description
A delicious addition to everyday and festive dishes. To make homemade ketchup for winter, you'll need: ripe tomatoes, a little red pepper (not spicy), spices, garlic, and onion. Vinegar is essential—I use 9% wine vinegar, but apple cider vinegar works well too. From one kilogram of tomatoes, you'll get a small jar of ketchup, as they reduce quickly during cooking. You can, of course, use larger quantities of ingredients.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Blanch the tomatoes with boiling water and remove the skin.
- 3
Step 3
Dice the pepper, shallot, onion, and garlic finely. Remove the seeds from the tomatoes. Pour a little olive oil into a saucepan or deep skillet, add the onion, shallot, garlic, and thyme. Sauté until all the ingredients become soft.
- 4
Step 4
Then add the tomatoes and peppers, cook over medium heat for about 30 minutes, stirring occasionally.
- 5
Step 5
The ketchup begins to gradually thicken.
- 6
Step 6
Add salt, vinegar, paprika, chili powder, and sugar. Blend everything into a puree (it's best to use a portable blender). Continue cooking over low heat for about 15–20 minutes. Meanwhile, prepare the jars—they need to be sterilized.
- 7
Step 7
Place the finished homemade ketchup into a jar and seal it. Let it cool down, then store it in the refrigerator. By the way, the ketchup tastes excellent right after cooking. Serve it with homemade hamburgers.