Homemade ketchup is 100% natural and very healthy. This sauce is not compared with the store, and the price is much cheaper.
Initially, the Chinese invented ketchup, then there was not a single gram of tomato. Chinese ketchup was a mixture of mushrooms, fish, herbs and beans. But the ketchup that we used to eat was invented after many culinary experiments, so never be afraid to try something new in cooking!
The basis of ketchup is tomatoes that have ripened naturally, so homemade ketchup contains vitamins K, B, P, PP, as well as ascorbic acid. Despite the beneficial properties of tomatoes, there are recommendations not to use ketchup for at least half a year to young couples before conceiving a child.
Well, when we met with the history of ketchup and useful properties, it's time to find out how it is prepared!
The composition of homemade ketchup:
- Tomatoes - 2.5 kg
- Water - 100 ml
- Sol - 1st.l.
- Vinegar 9% - 100ml
- Starch - 3 tbsp.
- Spices to taste: ground pepper, cloves, cinnamon, nutmeg
Cooking Homemade Ketchup:
- Tomatoes take fleshy, red, which are well ripened. Wash them in warm water twice and cut them into an enamel pan. Add water there and start cooking the tomatoes until they are soft (the skin should bounce off).
- When they cool a little, you need to wipe them through a sieve. You should have a thick tomato juice. Then put all the spices on the tip of the knife, salt, sugar, vinegar and cook for about 1.5 hours, stirring occasionally.
- Starch should be added for thickness, so pour 2-3 cups of tomato juice in a deep mug. Dissolve starch in cold water (half glass) until smooth. Mix the starch first with two cups of juice, and then pour it into a common container. Boil for another half hour, taste it. Well, here's the ketchup ready! Cool it and pour it into jars.
Bon appetit, cook with pleasure!