Ketchup from tomato juice, prepared according to this recipe at home, turns out very tasty. It will perfectly complement many dishes. Even serving it just with some bread will give you an excellent snack.
Ingredients
To make ketchup from tomato juice at home you will need:
10 liters of homemade tomato juice;
5 tbsp. l. salt;
1 kg sugar;
2 tbsp. l. coriander;
1 tbsp. l. ground red pepper;
1 tbsp. l. ground black pepper;
1 tsp. cinnamon;
15 cloves;
1 head of garlic;
3 cups flour;
3 tbsp. l. vinegar 9%.
Cooking steps
Pour tomato juice into a large, wide saucepan.
Add sugar, salt, ground red and black pepper, coriander, cloves, cinnamon, peeled and pressed garlic to the tomato juice.
Mix well, bring to a boil, reduce heat and cook for two hours.
Pour a liter of juice from the pan, cool, add flour.
Mix thoroughly until smooth (no lumps), pour into a saucepan with tomato juice. Add vinegar, mix well and cook ketchup, stirring, for 15-20 minutes.
Pour into sterilized jars and seal.
Turn over jars of ketchup made from tomato juice at home, wrap them in a warm blanket and leave until completely cool.
Today I want to tell you how to cook. This ketchup not only tastes better than store-bought ketchup, but is also many times healthier. If in production ketchup is prepared from condensed tomato concentrate, thickeners and flavor enhancers, then at home you will prepare it from tasty and ripe.
From the history of the appearance of ketchup, it is known that its first recipes appeared in American cookbooks in the mid-nineteenth century. Somewhat later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup on an industrial scale from thick tomato paste. And today the Heinz company is the largest manufacturer of ketchups in the whole world. Tomato ketchup at home can be prepared according to many recipes, which speaks volumes about the popularity of making it at home by housewives.
Today we will look at the classic tomato ketchup recipe.
Ingredients:
- Tomatoes - 3 kg.,
- Salt - 2 tbsp. spoons,
- Spices: ground black pepper, thyme, paprika, set of Provençal herbs - 1 teaspoon,
- Onions - 4-5 pcs.,
- Sugar - 2 tbsp. spoons,
- Hot chili pepper - 2-3 rings,
- Table vinegar - 2 tbsp. spoons,
- Starch - 3 tbsp. spoons.
Homemade tomato ketchup - recipe
Juicy and fully ripe ones are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several parts.
Pass the tomatoes prepared in this way through a meat grinder.
Peel the onions.
Like tomatoes, cut the onions into several parts and pass through a meat grinder.
Place the tomato puree and onion into the pan in which the ketchup will be cooked. Mix the mixture.
To make homemade tomato ketchup spicy and aromatic, add spices to it. Spices that work well include ground black pepper, thyme, paprika, and herbes de Provence.
Along with spices for spiciness, I also add 2-3 rings of hot chili pepper.
If you want to make tomato ketchup even hotter, increase the amount of pepper. Mix the base of the future ketchup. Place the pan on the stove. Over low heat, stirring occasionally, simmer the tomato ketchup for one hour.
After one hour, when the tomato mass has boiled down, become soft and thicker, you can add flavor enhancers to it. In our case, it is salt, sugar and vinegar. As when preparing any other preparations for the winter, when cooking ketchup we use ordinary rock salt. Iodized salt is not suitable for making tomato ketchup.
As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup does not have a pronounced sour taste, but a slightly sweet and sour taste.
After adding salt and sugar, pour in vinegar. Even a small amount of vinegar is a guarantee that the ketchup will not spoil and will be stored well.
Be sure to taste the ketchup and adjust it to your liking. If everything is satisfactory, you can move on to the next stage of its preparation - giving it a puree-like consistency. Using a hand blender, puree the boiled tomatoes. After this procedure, our homemade tomato ketchup becomes more and more similar to store-bought, but not quite yet.
Homemade tomato ketchup. Photo
Sometimes it happens that the refrigerator runs out of ketchup, but you really want to serve this aromatic tomato sauce with the cooked meat dish. There is a solution - create it yourself at home from tomato juice in literally 5 minutes. Moreover, you can add your favorite seasonings and spices to the sauce, making it as close as possible to the taste of which you liked! I use fresh garlic, bay leaf, salt and ground pepper, since my family doesn’t like the aroma of onions, but you are free to first lightly fry the finely chopped onions in a small amount of vegetable oil, and then add tomato juice with spices and starch diluted in it . You can use dried garlic instead of fresh garlic, etc.
Homemade tomato juice ketchup can be stored in the refrigerator for at least 4-5 days. It can be served not only with meat or sausage dishes, but also with boiled legumes: beans, peas, chickpeas, etc. You can use homemade or store-bought juice to make the sauce.
So, prepare the necessary ingredients and let's start cooking!
Pour the tomato juice into a cauldron or ladle with a non-stick bottom, add bay leaves, salt and ground black pepper to taste.
Peel two cloves of garlic, rinse them and press them into a container.
Add potato starch. You need to add this ingredient to cold tomato juice, because it will form lumps in hot liquid! At this stage, you can add other spices, herbs, and seasonings. Remember that potato starch is more viscous than corn starch, so if using corn starch, increase the amount slightly.
Thoroughly stir the starch into the juice using a whisk.
Place the container on the stove, turning on the minimum heat, and bring almost to a boil, stirring constantly, but under no circumstances boil! Once the sauce thickens, turn off the heat. Taste the ketchup. If it is sour, then add a little granulated sugar, if unsalted, add salt, etc. Cool.
Tomato ketchup is a popular and truly versatile tomato sauce. Both adults and children have loved him for a long time. I suggest preparing it for the winter during the tomato ripening season using this simple and quick recipe with photos.
The highlight of the preparation is that we will prepare the sauce from tomato juice with starch. With a little work, you can enjoy natural thick ketchup until the next harvest.
Ingredients:
2 liters of tomato juice;
15 table. lie Sahara;
6 tsp. salt;
7 cloves of garlic;
½ tsp. ground red pepper - for hot sauce (to make the sauce less spicy, you can reduce the amount of ground red pepper to ¼ tsp);
0.5 tsp ground black pepper;
6 table. spoons of vinegar (9%);
2 table. spoons of potato starch.
How to make ketchup with starch for the winter
Make it your favorite way.
Add sugar, salt, chopped garlic to boiling juice.
Cook over low heat for 10-15 minutes.
Add ground red and black pepper, vinegar and continue to cook the mixture for another 30 minutes.
Dissolve the starch in a glass of cold water and gradually pour it into the boiling sauce, stirring constantly so that no lumps form.
Bring the mixture to a boil and simmer for 7-10 minutes, stirring constantly.
Pack the prepared tomato sauce into dry containers and cover with a lid.
The recipe can end here, but I want to tell you that using the method described above, you can prepare different flavors of ketchup. The basis of this ketchup is tomato juice, salt, sugar, vinegar, starch. But the main composition can be supplemented with other products and spices to suit your taste. For example, replace garlic with onion or add neither one nor the other. By experimenting, you will definitely find your “golden”, most delicious recipe that will meet only your taste preferences.
At the same time, please note that hot sauce always seems spicier (before testing for spiciness, cool it in a spoon), and after adding starch, the taste of the preparation “smoothes out” a little and becomes less spicy.
And if you don’t have enough ketchup for the whole winter, it doesn’t matter. The main thing is to stock up on enough tomato juice with starch. These staple ingredients can be used to make delicious, natural homemade ketchup at any time of the year.
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