Homemade tomato ketchup
Origin of the recipe
It's hard to imagine today that ketchup was once an exotic product, but it's true—this sauce, like its name, originates from Indonesia. Another surprising fact: ketchup was originally made not from tomatoes, but from... mushrooms. The tomato ketchup we know today appeared in the early 19th century. Today, stores sell many varieties of ketchup, but it's actually quite easy to make your own.
What do you need for cooking?
Ingredients
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Tomatoes
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Apples
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Onions
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Salt
-
Sugar
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Ground black pepper
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Khmeli-suneli
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Paprika
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Apple cider vinegar
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Pot
- Blender
- Sieve
Make your own delicious and healthy ketchup without preservatives or artificial additives.
Step-by-step recipe
Step 1:
Cut the tomatoes into wedges and place them in a saucepan.
Step 2:
Chop the onion into random pieces, not too large.
Step 3:
Pour the onion into the pan with the tomatoes.
Step 4:
Peel the apples, cut them into cubes and place them in a saucepan.
Step 5:
Cook the contents of the pan for 15 minutes.
Step 6:
Pour the contents of the pan through a sieve, removing any excess liquid, then return everything back to the pan.
Step 7:
Using an immersion blender, puree the vegetables in a saucepan.
Step 8:
Strain the resulting homogeneous mass through a fine sieve into a bowl.
Step 9:
Pour the resulting smooth paste into a clean saucepan.
Step 10:
Place the pan with the pasta over low heat.
Step 11:
Add salt and sugar to the paste and stir.
Step 12:
Add paprika, salt, hops-suneli and stir.
Step 13:
Bring the paste to a boil and cook for 40 minutes, stirring occasionally.
Step 14:
Pour vinegar into the ketchup and bring to a boil.
Step 15:
Transfer the ketchup to storage containers and enjoy!
Cooking tips
Jars and lids must be sterilized, either in the oven or with steam.
If you have a container from store-bought ketchup, wash it and feel free to use it for homemade ketchup, as it is more convenient than a regular jar.
Adjust the amount of sugar to taste, but remember that you can always add more, not less. So if the initial amount isn't right for you, add it little by little.
