Thick tomato ketchup for winter
Description
A very simple and successful recipe for homemade ketchup for winter storage. The ketchup has a smooth, thick consistency, and can be stored for a long time thanks to the vinegar in the recipe. This ketchup will appeal to both adults and children. It can be served not only with meat or poultry, but also used in preparing pizza and many other homemade dishes, replacing store-bought tomato paste. You can make two versions at once: a spicy ketchup and a mild one, and then you'll definitely forget about looking for other options. It's perfect with pasta, meat, and vegetables.
Instructions
- 1
Step 1
First of all, select the ripest tomatoes. Slightly spoiled ones can also be used, but you need to carefully cut off the damaged parts with a knife to avoid spoiling the taste of the finished dish.
- 2
Step 2
Also prepare the remaining ingredients. If you prefer a spicier sauce, you can add 1-2 chili peppers.
- 3
Step 3
In a cauldron or any thick-bottomed pot, chop tomatoes, bell pepper, and onion coarsely. If you decide to add hot pepper, only remove the stem but leave the seeds. Place over high heat and simmer.
- 4
Step 4
When the vegetables have settled and released their juice, add the garlic cloves and spices.
- 5
Step 5
Reduce the heat and simmer until the mixture reduces by about half (2-3 hours).
- 6
Step 6
Blend everything in a blender until smooth.
- 7
Step 7
Then rub the mixture through a sieve and place back on the heat.
- 8
Step 8
Bring to a boil and slowly pour in the starch diluted in water (for 1 tablespoon, use approximately 30-50 ml of water), stirring continuously to prevent lumps from forming. Stir in sugar and salt to taste. Adjust seasoning and, at the very end, add vinegar.
- 9
Step 9
Pour the ketchup into previously prepared sterilized jars, seal with sterile lids, turn upside down, and wrap until cooled.
- 10
Step 10
Thick tomato ketchup for winter is ready.