Tomato ketchup with starch for winter
To make a delicate homemade tomato ketchup with starch, use this simple recipe. The sauce turns out fragrant, tangy and moderately spicy. I pour ketchup into small jars to use the contents at a time.
Step-by-step cooking recipe
Wash the tomatoes, cut them arbitrarily and pass them through a juicer. pour 0.5 liters of tomato juice into a separate container - we will dissolve starch in it.
Peel the hot pepper from the seeds and stalks, also pass it through a juicer.
Peel the Bulgarian pepper from the seeds and stalks and, together with the peeled garlic cloves, pass through a meat grinder.
In a cooking pot, combine tomato juice, hot pepper juice, garlic and crushed bell pepper. Add salt, sugar, ground black pepper, barbecue seasoning and Korean carrots. Mix everything well, bring to a boil and cook over low heat, stirring occasionally, for 15 minutes.
Pour starch into the remaining tomato juice (0.5 liters). Stir until smooth and send the mass to a pot with boiling billet. Boil, stirring, all together for 15 minutes.
5 minutes before cooking, add vinegar, mix.
Pour boiling ketchup into small sterile jars, seal tightly, turn upside down, wrap and leave to cool completely. Transfer the cooled sauce to a cool, dark place for storage.