Home ketchup from a tomato to cook very simply
Various sauces and gravies bring someA variety when serving ordinary dishes. But often, in order to save time, many housewives prefer to use ready-made mixtures, for example mayonnaise or ketchup, buying them in the store. But in summer, especially with a plentiful harvest harvested at the cottage, you can make from vegetables a mouth-watering natural gravy yourself. Prepare homemade ketchup from tomatoes! The recipe of anyone is based on a long, gradual process of boiling fruits to the desired density. Then the mixture is mixed with various spices to give a special, different taste and flavor.
How to cook homemade ketchup from a tomato in a classic way?
Preparation:
- Medium 2 pcs. Bulbs peel and finely chop.
- Fully ripe tomatoes (5-6 kg), wash and divide into roughly equal pieces. Fold them together with the onions in a pan with a thick bottom and cook for moderate fire for 30-40 minutes.
- Wipe the softened mass through an iron sieve.
- Then pour the tomato-onion juice back,pouring into the pan ½ full glass of sugar, 1 full st. l. salt, a pinch of coriander, 2 tsp. any (black or red) pepper, 1 full tsp. mustard, and put on a weak fire. Almost at the end of the cooking, pour ½ cup 9% vinegar solution. In the process of cooking, the volume should decrease by one third from the original, and the color should change to brownish-red.
- The resulting homemade ketchup from tomato pour over sterilized jars and roll them with iron lids. The next day you can remove the jars for storage in a cool place.
Ketchup from homemade tomato "Chinese"
1,5 kg of ripe (you can even overripe) tomatoesboil, stirring. Wipe the mass first through a colander, then through a sieve to remove seeds, peel and hard veins. In a linen bag, put 0.5 tsp. dry ground cloves, 2 crushed cloves of garlic and 3 tsp. cinnamon. Juice together with seasonings cook on low heat, half covering the lid. When the mixture is slightly thickened, pour 1 incomplete st. l. a large table salt and 2 incomplete cups of sugar. Remove the bag of spices in 5-10 minutes. until ready and pour in 1 incomplete glass of 6% vinegar. This homemade tomato ketchup can be harvested for the winter or consumed immediately, stored in the refrigerator. When serving, mix the sauce with the prepared mustard.
Can I prepare a thick homemade ketchup from a tomato in a quick way?
To ensure that the consistency of the sauce is not liquid,dishes introduce a variety of ingredients. At the beginning of cooking, usually add crushed onions, garlic, Bulgarian or bitter pepper, carrots, apples. Then the stewed mixture is wiped and brought to the ready, seasoned with spices. At the end of cooking it is possible to give a completely new taste to ketchup and a special density if mixed with nuts and pre-fried mushrooms. Before entering the tomato mixture, they must be ground with a blender or meat grinder. Walnuts are also processed. Ketchup is ready after a few minutes of boiling. As a winter conservation, this dish is not prepared. It is used in the refrigerator. </ strong </ p>
