Tomato ketchup | Homemade Ketchup || How to
Make tomato ketchup at home with step-by-step photos.
Tomato Ketchup is a sweet and tangy sauce prepared with tomatoes, sugar, and vinegar with assorted seasoning and spices. This ketchup does come close to those brands in terms of taste, texture, and color.
Certain things just taste better alongside a trail of ripe, red ketchup. For the most part, that well-known bottle does a good job, too
I have never liked tomato paste-based ketchup, so I decided to cook homemade tomato ketchup…
Some Tips For The Best Tomato Ketchup:
First, you cut the tomatoes into small cubes.
Peel and chop the onion.
Coarsely chop the ginger and garlic, and keep them aside.
Pictorial:
Put chopped tomatoes into a wide pan/pot.
Then add ginger, garlic, and onions.
Keep mixing by adding cloves and cinnamon sticks.
Cover the lid and cook for 30 minutes on low flame.
After 30 minutes, stir further, then shift into another bowl and let it cool down a bit.
Blend the tomato puree.
Using a filter or strainer to separate the skin and seeds of tomatoes
Transfer tomato puree to the pan/pot,t further stir and mix well.l
Combine all remaining spices with the tomato puree and mix well.
Keep stirring till the puree becomes thick or the water dries out.t
Check the consistency of the pureeso that it does not drift.
Tomato ketchup is ready to use and can be stored in any bottle or container for 2 weeks.
Tomato ketchup is a sweet and tangy sauce prepared with tomatoes, sugar, and vinegar with assorted seasonings and spices...
Ingredients:
- 1 kg of tomatoes
- 100g sugar
- ½ tsp red chili flakes
- 1 cup of white vinegar
- 1 medium onion
- 3-4 garlic cloves
- 1-inch, ginger slices
- ½ tsp salt
- 1 pinch, red food color optional
- 1-inch, cinnamon stick
- 3-cloves
How to make the Ketchup?
- In a wide pan, put chopped tomatoes
- Add onion,ginger-garlic
- Keep mixing by adding clove and cinnamon stick
- Mix well
- Let them cook together on low heat tilturnns soft
- Stir occasionally to prevent burning
- Remove the lid and turn off the flame
- Shift into another bowl and let it cool a bit
- Then blend the tomato puree
- Using a filter or strainer,r separate tomato seeds and skins
- Take another pan and pour all the tomato paste into it
- Place on the stove and start adding sugar, salt, crushed red chili, and vinegar
- Constantly stir to combine well by adding red food color
- Boil the mixture well on medium-low heat
- Keep stirring till the tomato puree is thickened
- Also, cook the mixture till the water evaporates completely and turns thick.
- At this stage, check the seasoning
- Finally, transfer the tomato sauce or ketchup once cooled completely
- You can store it in a container or bottle for up to 2 weeks
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