Among a wide variety of sauces and liquid condiments, ketchup occupies a special place. It is often served with meat, fish and simply eaten with bread. In the vegetable season, cook tomato ketchup for the winter. The process is long, but very simple. I tell you everything in order!
Ingredients
- Tomatoes - 2 kg
- Garlic - 4 clove
- Vinegar - 80 ml
- Ground coriander - 0,5 tsp.
- Ground black pepper - 0,5 tsp.
- Sugar - 1 tbsp.l.
- Salt (without slide) – 1 art.l.
Step-by-step cooking recipe
Rinse tomatoes under running water. Cut in half, especially large specimens can be cut into four parts. Put everything in a saucepan with a thick bottom.
Pour enough water so that it covers the vegetables for 2-3 fingers. Bring to a boil, reduce the heat to low and cook for 20-30 minutes. Look at the vegetables - they should turn into a mushy mass.
Cool the boiled tomatoes slightly, and then rub through a metal sieve to get rid of the peel and seeds. It is convenient to use a wooden spoon for this.
Add garlic, sugar, salt and spices passed through the press. Mix and taste. If something to your taste is not enough, add more. Keep in mind that ketchup will become more salty over time.
Put the pan on a slow fire and boil for 40-60 minutes. The exact time depends on the desired consistency. During cooking, stir the ketchup often, otherwise it will definitely burn.
Add vinegar, boil everything together for another 1 minute and turn off the heat. Pour the ketchup into the prepared container, close the lids tightly, turn upside down and wrap with a thick towel. After a day, transfer the ketchup to a dark, cool place for storage.
