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Store-bought ketchup: recipe and cooking features
Ketchup
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:
- Wash the tomatoes and remove the stems.
- Cut the tomatoes into medium dice, put them in a saucepan, and cook over medium heat for 20 minutes.
- Rub the mixture through a sieve.
- Put the tomato mixture back on the fire and simmer for 1.5-2 hours.
- Add salt, vinegar, sugar, pepper, cloves, herbs and other ingredients. Cook for another 10 minutes.
- Strain through a sieve.
Ready ketchup can be served immediately after cooling or rolled up in pre-sterilized jars.
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