Store-bought ketchup: recipe and cooking features

The popularization of proper nutrition is increasingly forcing people to abandon store-bought products and switch to homemade food. For those who thought that proper nutrition and ketchup were two incompatible concepts, we have good news. And homemade tomato sauce will be a great alternative.

The FoodOboz editorial team will share a delicious recipe and the secrets of making ketchup.

Secrets of making ketchup

• Choose only ripe and beautiful tomatoes. It is ideal if they are grown at home without the use of chemical additives.
• Do not use starch to achieve a certain thickness of the sauce. The sauce will reach the desired consistency during the cooking process.
• Preservatives should be used to extend the shelf life of ketchup. The best option is table vinegar.

Homemade ketchup

Ingredients:

• Tomatoes - 2.5 kg
• Sugar - 0.5 cups
• Vinegar 9% - 2 tbsp
• Cloves - 2 pcs.
• Black pepper - 20 peas
• Coriander - 10 peas
• Salt - 0.5 tbsp
• Basil, parsley, other herbs - to taste

Method of preparation:

1. Wash the tomatoes and remove the stems.
2. Cut the tomatoes into medium dice, put them in a saucepan, and cook over medium heat for 20 minutes.
3. Rub the mixture through a sieve.
4. Put the tomato mixture back on the fire and simmer for 1.5-2 hours.
5. Add salt, vinegar, sugar, pepper, cloves, herbs and other ingredients. Cook for another 10 minutes.
6. Strain through a sieve.

Ready ketchup can be served immediately after cooling or rolled up in pre-sterilized jars.