Tomato ketchup
Description
Perfectly complements meat, poultry, and side dishes. You can add your favorite spices to the tomato ketchup to taste. Cook it until reaching the desired thickness. I prefer thick homemade ketchup with meat dishes and french fries. The sauce is ready. Store in the refrigerator and serve with meals.
Instructions
- 1
Step 1
1. If using fresh tomatoes, wash them, peel them (by dipping in boiling water), and cut into cubes. Cut canned tomatoes into cubes. Place the tomatoes in a saucepan.
- 2
Step 2
2. Add allspice, celery, cayenne pepper or chili to the tomatoes.
- 3
Step 3
3. Peel the onion and garlic. Cut into small cubes. Place cinnamon, cloves, chopped onion and garlic, and mustard seeds into a saucepan.
- 4
Step 4
4. Simmer the tomatoes over medium heat for 45 minutes to an hour. The onions should be soft.
- 5
Step 5
5. After 45 minutes to an hour, remove the pot with tomatoes from the heat and let it cool.
- 6
Step 6
6. After the tomatoes have cooled, blend them with a blender for about a minute, then, if necessary, pass the tomato puree through a sieve.
- 7
Step 7
7. Return the tomato puree to the saucepan.
- 8
Step 8
8. Add brown sugar, vinegar, and salt to the puree. Mix well.
- 9
Step 9
9. Cook the ketchup over low heat, stirring occasionally, until it reaches the desired consistency.
- 10
Step 10
10. Cool the finished tomato ketchup and transfer it into a sealed jar.
- 11
Step 11
11. Store the tomato ketchup in a covered jar in the refrigerator for up to three weeks.