How to make tomato ketchup

Published: 17-May-2012 (01:25); Viewed: 2740; Difficulty: 1 out of 10

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How to make tomato ketchup
Tomato ketchup is very simple and very popular sauce. You can find it in any shops around country. Many companies produce hundreds differently flavoured ketchups. Unfortunately all manufactured ketchups are made with not very healthy flavourings and preservatives. That is why, we strongly recommend to make your own tomato ketchup.

step-by-step instructions

  1. To make very good tomato ketchup, it is necessary to use only the top quality ingredients. The amount of ingredients given below, will be enough to serve one meal for three.
    • Tomatoes. Four average tomatoes.
    • Garlic. 1-2 cloves.
    • Celery. 1 stick.
    • Hot chilli. 1/4 fruit.
    • Sugar. 1 tbsp.
    • Salt. 1/4 tsp.
    • Milled black pepper. 1/4 tsp.
    • White vinegar, grape or cider. 1/2 tsp.

  2. Peel tomatoes. Remove hard bits from inside. Clean celery. Peel garlic. Clean chilli.

  3. Blend all vegetables together to a uniform paste. Add salt, pepper, vinegar and sugar. Do not check the taste, because, after evaporation, the level of salt, pepper and acidity will be different.

  4. Simmer until the excess moisture evaporates. The total volume will be reduced to 2.5-3 times.

  5. Switch off heat. Add chopped coriander. Check salt and pepper. Chill down.

  6. Serve.

tips and tricks

  • To keep home made ketchup for a long time, you should preserve it by canning.
  • After heating, you can add plenty different spices, like garlic, coriander, chilli, basil etc. to make preferred taste and flavours.
  • This ketchup will stay in fridge for 2-3 days.
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by: Librarian
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tags: ketchup; restaurant recipes; tomato

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