Ketchup is everyone's favorite sauce and is used with many foods. But the purchased product is of very dubious quality. Therefore, I suggest making ketchup yourself.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In cooking, ketchup is associated with a thick sauce. Therefore, unscrupulous manufacturers, in order to reduce the cost and labor costs, began to add starch to the formulation, which serves as a thickener. That is why ketchup was included in the list of prohibited products for canteens in children's institutions. But since nowadays everyone is fighting for a healthy diet, we will cook ketchup without using tomato paste and the use of starch. The main ingredients will be ripe tomatoes and apples. And it is thanks to the apples that the sauce will become thick, because they contain pectin, which is a natural thickener. And apples will give ketchup a more intense, contrasting and bright taste.
Ready-made ketchup can be stored in the refrigerator or prepared for the winter by rolling it up in sterilized jars. Canned ketchup will keep great and can be used as a sauce for all kinds of dishes. It will perfectly complement meat steak, will fit into fish dishes, will be suitable for making pizza, will improve the taste of pasta or rice, will find harmony with vegetables, and indeed will become an alternative to tomato paste for cooking culinary masterpieces.
- Caloric content per 100 g - 22 kcal.
- Servings - 400 ml
- Cooking time - 1.5 hours
Ingredients:
- Tomatoes - 1 kg
- Apples - 3 pcs.
- Table vinegar 9% - 2 tablespoons
- Garlic - 1 clove
- Mustard - 1 tsp
- Ground cinnamon - 0.5 tsp
- Salt - 1 tsp or to taste
- Sugar - 1 tsp
- Red hot pepper - 1/3 tsp or to taste
Cooking tomato and apple ketchup
1. Any tomatoes are suitable for homemade ketchup. I used the simplest, "cream" variety. So, wash and dry the fruits. Use a sharp knife to cut them into 4 pieces and place in a saucepan. You don't have to remove the peel, we will get rid of it after cooking. Wash the apples, remove the tails, remove the core with the seeds with a special knife and cut into slices of any size. After, place them in a saucepan with the tomatoes.
2. Place the pot on the stove. Boil over high heat, then reduce the temperature to a minimum, cover and simmer over low heat for about 30 minutes. During this time, the products should soften, acquire a soft and delicate texture.
3. Transfer the tomatoes and apples to a sieve, which is placed in a deep bowl.
4. Grind the food through a sieve until you get a smooth smooth paste. Discard the remaining cake.
5. Pour the tomato mass back into the saucepan and add the following provisions: ketchup, peeled garlic clove passed through a press, salt, sugar, ground cinnamon, red hot pepper. Place the saucepan on the stove and simmer the food for another 40 minutes over low heat after boiling under a tightly closed lid.
6. 2-3 minutes before the end of cooking, pour the vinegar into the ketchup and mix well. Boil the food for a couple of minutes and remove the pan from the stove.
7. Cool the finished sauce completely, and roll up in sterilized glass jars, closing with sealed lids. If you use it soon, then the ketchup can be placed in a regular jar and kept in the refrigerator.
See also the video recipe on how to make tomato-apple sauce.
