Homemade ketchup

... who doesn't like ketchup when we allocate it with pizza, or with some french fries .... Well, everyone likes what they like, but when you make it at home you know for sure what you put in it ... .And it's even healthier!

  • 5 kg of fleshy tomatoes (as much as possible to avoid juicy ones so as not to boil too much),
  • thyme,
  • basil
  • salt,
  • pepper
  • 100 ml of olive oil.

Servings: -

Preparation time: less than 60 minutes

HOW TO PREPARE RECIPE Homemade ketchup:

First we wash the tomatoes and then we put them on the special machine that separates the pulp from the seeds. The obtained juice is boiled together with the oil, thyme and basil. Allow to decrease and then add salt and pepper. If it leaves foam, it is preferable to set it aside. After boiling, store in bottles and put in the pantry.

In one of the bottles I added a little garlic, which I used as a grilled pork garnish .... it was a delight. I think garlic goes added when used.


Homemade ketchup: delicious recipe ready in 30 minutes

What would be a slice of pizza or a slice of french fries without ketchup? This indispensable sauce from people's homes and restaurants, especially fast food, has become one of those products that we can not part with. And because nothing compares to something cooked at home, we give you an idea that will surely make you smile: prepare your own ketchup and make serious supplies for the next period!

Here is a delicious homemade ketchup recipe that you will most likely use frequently from now on!


Chop all the vegetables into large pieces. Separate the basil leaves from the spine. Put celery, onion, fennel, sliced ​​garlic cloves, chopped ginger, hot pepper, basil stalk, coriander seeds, bay leaf and cloves in a pot, add a few tablespoons of oil, salt and pepper and put on simmer 10 minutes, until vegetables soften slightly.

Then add the tomatoes and 350 ml of water. Boil until the tomato sauce is reduced by half. Remove from the heat, add the basil leaves and with the help of a mixer make a puree which you then sift through a sieve twice to have a fine and glossy consistency. Put the sauce in a clean pan and boil, stirring occasionally, until the sauce is reduced and has a ketchup consistency. Pour into sterilized bottles and staple. It keeps very well for 6-8 months, after opening a bottle, keep it in the refrigerator.

Tip: If you can't find a fennel bulb, you can replace it with an anise star.

Homemade ketchup can be used in addition to pizza, for meats, sauces or soups.


Chop all the vegetables into large pieces. Separate the basil leaves from the spine. Put celery, onion, fennel, sliced ​​garlic cloves, chopped ginger, hot pepper, basil stalk, coriander seeds, bay leaf and cloves in a pot, add a few tablespoons of oil, salt and pepper and put on simmer 10 minutes, until vegetables soften slightly.

Then add the tomatoes and 350 ml of water. Boil until the tomato sauce is reduced by half. Remove from the heat, add the basil leaves and with the help of a mixer make a puree which you then sift through a sieve twice to have a fine and glossy consistency. Put the sauce in a clean pan and boil, stirring occasionally, until the sauce is reduced and has a ketchup consistency. Pour into sterilized bottles and staple. It keeps very well for 6-8 months, after opening a bottle, keep it in the refrigerator.

Tip: If you can't find a fennel bulb, you can replace it with an anise star.

Homemade ketchup can be used in addition to pizza, for meats, sauces or soups.


Chop all the vegetables into large pieces. Separate the basil leaves from the spine. Put the celery, onion, fennel, sliced ​​garlic cloves, chopped ginger, hot pepper, basil stalk, coriander seeds, bay leaf and cloves in a pot, add a few tablespoons of oil, salt and pepper and put on simmer for 10 minutes, until the vegetables soften slightly.

Then add the tomatoes and 350 ml of water. Boil until the tomato sauce is reduced by half. Remove from the heat, add the basil leaves and with the help of a mixer make a puree which you then sift through a sieve twice to have a fine and glossy consistency. Put the sauce in a clean pan and boil, stirring occasionally, until the sauce is reduced and has a ketchup consistency. Pour into sterilized bottles and staple. It keeps very well for 6-8 months, after opening a bottle, keep it in the refrigerator.

Tip: If you can't find a fennel bulb, you can replace it with an anise star.

Homemade ketchup can be used in addition to pizza, for meats, sauces or soups.


Chop all the vegetables into large pieces. Separate the basil leaves from the spine. Put celery, onion, fennel, sliced ​​garlic cloves, chopped ginger, hot pepper, basil stalk, coriander seeds, bay leaf and cloves in a pot, add a few tablespoons of oil, salt and pepper and put on simmer 10 minutes, until vegetables soften slightly.

Then add the tomatoes and 350 ml of water. Boil until the tomato sauce is reduced by half. Remove from the heat, add the basil leaves and with the help of a mixer make a puree which you then sift through a sieve twice to have a fine and glossy consistency. Put the sauce in a clean pan and boil, stirring occasionally, until the sauce is reduced and has a ketchup consistency. Pour into sterilized bottles and staple. It keeps very well for 6-8 months, after opening a bottle, keep it in the refrigerator.

Tip: If you can't find a fennel bulb, you can replace it with an anise star.

Homemade ketchup can be used in addition to pizza, for meats, sauces or soups.


The ketchup recipe I present below is probably the closest recipe to the one used by the Americans for this thick tomato sauce, slightly sweet and aromatic.

Homemade ketch has in the list of ingredients apples that bring jam, onion and celery, garlic, dried greens, cinnamon, nutmeg and cloves, vinegar and sugar.

I didn't invent the ketchup recipe. When you have friends and relatives across the ocean, it's easy to consult with them and find out the right ingredients to use to get ketchup.

And, even if the internet doesn't exist, you can find out and then try to see what the closest version is to the original recipe. Not every tomato juice can be called ketchup!

If you come across recipes that do not contain these ingredients, it means that they are just tomato sauces, which is why I think a lot of people are misled. When we want to launch a recipe in the public space, then it must be as close as possible to what those who invented it proposed. And Americans use sugar, vinegar, vegetables and spices that you usually find in sweets. Don't be scared, for sure the final result will please you.

Anyone who has been to America knows that food tastes sweet. You can't find bread with the taste of bread like here! You have the feeling that you are eating cozonac with stew.

I lost 4 kg on my first vacation in America, given that my sister-in-law cooks very well and very close to the taste of home. But, we left home all day to visit various objectives or for shopping and we ended up eating in restaurants, and the food did not go easily on the neck.

What I want to emphasize is that the Americans invented a recipe for sweet and fragrant tomato sauce, probably the only one I liked and I was able to eat it next to steak and french fries prepared on a Sunday, a few days before return to Romania.

Well, the ketchup recipe, even if it is made according to the American recipe, goes very well with sausages, steaks, omelettes or sandwiches. The taste will be really pleasant in the sweet-salty combination.

You don't need much effort to make my ketchup recipe. You don't have to bake peppers. Even tomatoes do not boil themselves in advance. Boiling them together with apple slices, onions, peppers and celery (root), is the best solution for vegetables to borrow their flavors, ensuring the basis of taste. They are boiled together, then passed and strained.

As you can see, you don't have to work too hard to get a delicious recipe that you will fall in love with.

I now leave you the list of ingredients and how to prepare homemade ketchup:

INGREDIENT:

4 kg tomatoes
1 kg red pepper (red bell pepper)
2 apples (200 g)
400 g onion
200 g celery
2 cloves crushed garlic
1 tablespoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon thyme
1/4 teaspoon oregano
1 cinnamon stick + 4 cloves + 1 nutmeg knife tip
200 g sugar
50 ml vinegar / balsamic vinegar
optional: 2 crushed aspirins

We choose ripe, healthy and tasty tomatoes for this ketchup. A little over 2 liters of ketchup came out of the amount I used.

For starters, boil the peeled tomatoes (possibly peeled), along with celery, quartered onions, peeled and sliced ​​apples, sliced ​​peppers (after they have been peeled and seeds) and crushed garlic.

Let it boil until the celery and peppers become soft (about 30 minutes). Remove from the heat, let it cool a bit and then pass everything with a blender. We pass the composition through a sieve, in order to obtain a paste as fine as possible.

Put the sauce back on the fire, adding the sugar, vinegar and cook for about 20 minutes. After this interval add the spices (salt, pepper, thyme, oregano, cinnamon). After 10 minutes we taste and add more spices depending on how we like it to be. Boil the ketchup until it gets a thicker consistency & # 8211 depending on the variety of tomatoes, boil for 2-3 hours, stirring at first from time to time, then continuously, so as not to stick to the bottom of the pot. A few minutes before we take it off the fire you can add crushed aspirin & # 8211 but I tell you you don't need it! We do not put aspirin or salicyl.
As we take from the fire we pour into sterilized and heated jars, pour a little olive oil (prevents the formation of mold flower), then we seal.

To make sure it lasts a long time, you can put the jars / bottles to boil in a pot lined with a towel (making sure that there are paper or other textiles between the jars / bottles) for 30 minutes.

We leave them covered with a blanket overnight, then we can store them in the pantry.


The ketchup recipe I present below is probably the closest recipe to the one used by Americans for this thick tomato sauce, slightly sweet and fragrant.

Homemade ketch has in the list of ingredients apples that bring jam, onion and celery, garlic, dried greens, cinnamon, nutmeg and cloves, vinegar and sugar.

I didn't invent the ketchup recipe. When you have friends and relatives across the ocean, it's easy to consult with them and find out the right ingredients to use to get ketchup.

And, even if the internet doesn't exist, you can find out and then try to see what the closest version is to the original recipe. Not every tomato juice can be called ketchup!

If you come across recipes that do not contain these ingredients, it means that they are just tomato sauces, which is why I think a lot of people are misled. When we want to launch a recipe in the public space, then it must be as close as possible to what those who invented it proposed. And Americans use sugar, vinegar, vegetables and spices that you usually find in sweets. Don't be scared, for sure the final result will please you.

Anyone who has been to America knows that food tastes sweet. You can't find bread with the taste of bread like here! You have the feeling that you are eating cozonac with stew.

I lost 4 kg on my first vacation in America, given that my sister-in-law cooks very well and very close to the taste of home. But, we left home all day to visit various objectives or for shopping and we ended up eating in restaurants, and the food did not go easily on the neck.

What I want to emphasize is that the Americans invented a recipe for sweet and fragrant tomato sauce, probably the only one I liked and I was able to eat it next to steak and french fries prepared on a Sunday, a few days before return to Romania.

Well, the ketchup recipe, even if it is made according to the American recipe, goes very well with sausages, steaks, omelettes or sandwiches. The taste will be really pleasant in the sweet-salty combination.

You don't need much effort to make my ketchup recipe. You don't have to bake peppers. Even tomatoes do not boil themselves in advance. Boiling them together with apple slices, onions, peppers and celery (root), is the best solution for vegetables to borrow their flavors, ensuring the basis of taste. They are boiled together, then passed and strained.

As you can see, you don't have to work too hard to get a delicious recipe that you will fall in love with.

I now leave you the list of ingredients and how to prepare homemade ketchup:

INGREDIENT:

4 kg tomatoes
1 kg red pepper (red bell pepper)
2 apples (200 g)
400 g onion
200 g celery
2 cloves crushed garlic
1 tablespoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon thyme
1/4 teaspoon oregano
1 cinnamon stick + 4 cloves + 1 nutmeg knife tip
200 g sugar
50 ml vinegar / balsamic vinegar
optional: 2 crushed aspirins

We choose ripe, healthy and tasty tomatoes for this ketchup. A little over 2 liters of ketchup came out of the amount I used.

For starters, boil the peeled tomatoes (possibly peeled), along with celery, quartered onions, peeled and sliced ​​apples, sliced ​​peppers (after they have been peeled and seeds) and crushed garlic.

Let it boil until the celery and peppers become soft (about 30 minutes). Remove from the heat, let it cool a bit and then pass everything with a blender. We pass the composition through a sieve, in order to obtain a paste as fine as possible.

Put the sauce back on the fire, adding the sugar, vinegar and cook for about 20 minutes. After this interval add the spices (salt, pepper, thyme, oregano, cinnamon). After 10 minutes we taste and add more spices depending on how we like it to be. Boil the ketchup until it gets a thicker consistency & # 8211 depending on the variety of tomatoes, boil for 2-3 hours, stirring at first from time to time, then continuously, so as not to stick to the bottom of the pot. A few minutes before we take it off the fire you can add crushed aspirin & # 8211 but I tell you you don't need it! We do not put aspirin or salicyl.
As we take from the fire we pour into sterilized and heated jars, pour a little olive oil (prevents the formation of mold flower), then we seal.

To make sure it lasts a long time, you can put the jars / bottles to boil in a pot lined with a towel (making sure that there are paper or other textiles between the jars / bottles) for 30 minutes.

We leave them covered with a blanket overnight, then we can store them in the pantry.


HOME KETCHUP

The ketchup recipe I present below is probably the closest recipe to the one used by Americans for this thick tomato sauce, slightly sweet and fragrant.

Homemade ketch has in the list of ingredients apples that bring jam, onion and celery, garlic, dried greens, cinnamon, nutmeg and cloves, vinegar and sugar.

I didn't invent the ketchup recipe. When you have friends and relatives across the ocean, it's easy to consult with them and find out the right ingredients to use to get ketchup.

And, even if the internet doesn't exist, you can find out and then try to see what the closest version is to the original recipe. Not every tomato juice can be called ketchup!

If you come across recipes that do not contain these ingredients, it means that they are just tomato sauces, which is why I think a lot of people are misled. When we want to launch a recipe in the public space, then it must be as close as possible to what those who invented it proposed. And Americans use sugar, vinegar, vegetables and spices that you usually find in sweets. Don't be scared, for sure the final result will please you.

Anyone who has been to America knows that food tastes sweet. You can't find bread that tastes like bread! You have the feeling that you are eating cozonac with stew.

I lost 4 kg on my first vacation in America, given that my sister-in-law cooks very well and very close to the taste of home. But, we left home all day to visit various objectives or for shopping and we ended up eating in restaurants, and the food did not go easily on the neck.

What I want to emphasize is that the Americans invented a recipe for sweet and fragrant tomato sauce, probably the only one I liked and I was able to eat it next to steak and french fries prepared on a Sunday, a few days before return to Romania.

Well, the ketchup recipe, even if it is made according to the American recipe, goes very well with sausages, steaks, omelettes or sandwiches. The taste will be really pleasant in the sweet-salty combination.

You don't need much effort to make my ketchup recipe. You don't have to bake peppers. Even tomatoes do not boil themselves in advance. Boiling them together with apple slices, onions, peppers and celery (root), is the best solution for vegetables to borrow their flavors, ensuring the basis of taste. They are boiled together, then passed and strained.

As you can see, you don't have to work too hard to get a delicious recipe that you will fall in love with.

I now leave you the list of ingredients and how to prepare homemade ketchup:

INGREDIENT:

4 kg tomatoes
1 kg red pepper (red bell pepper)
2 apples (200 g)
400 g onion
200 g celery
2 cloves crushed garlic
1 tablespoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon thyme
1/4 teaspoon oregano
1 cinnamon stick + 4 cloves + 1 nutmeg knife tip
200 g sugar
50 ml vinegar / balsamic vinegar
optional: 2 crushed aspirins

We choose ripe, healthy and tasty tomatoes for this ketchup. A little over 2 liters of ketchup came out of the amount I used.

For starters, boil the peeled tomatoes (possibly peeled), along with celery, quartered onions, peeled and sliced ​​apples, sliced ​​peppers (after they have been peeled and seeds) and crushed garlic.

Let it boil until the celery and peppers become soft (about 30 minutes). Remove from the heat, let it cool a bit and then pass everything with a blender. We pass the composition through a sieve, in order to obtain a paste as fine as possible.

Put the sauce back on the fire, adding the sugar, vinegar and cook for about 20 minutes. After this interval add the spices (salt, pepper, thyme, oregano, cinnamon). After 10 minutes we taste and add more spices depending on how we like it to be. Boil the ketchup until it gets a thicker consistency & # 8211 depending on the variety of tomatoes, boil for 2-3 hours, stirring at first from time to time, then continuously, so as not to stick to the bottom of the pot. A few minutes before we take it off the fire you can add crushed aspirin & # 8211 but I tell you you don't need it! We do not put aspirin or salicyl.
As we take from the fire we pour into sterilized and heated jars, pour a little olive oil (prevents the formation of mold flower), then we seal.

To make sure it lasts a long time, you can put the jars / bottles to boil in a pot lined with a towel (making sure that there are paper or other textiles between the jars / bottles) for 30 minutes.

We leave them covered with a blanket overnight, then we can store them in the pantry.


Homemade ketchup


I can say with all my heart that we are fans Ketchup. Either sweet or spicy, I can't help but prepare this recipe every year homemade ketchup. I prefer to prepare ketchup at home than to buy it because it is much more fragrant and tastier than the one I bought. I think you agree with me on this point. I recommend you try it too Spicy Ketchup prepared by Lory. I'm sure it will be too ketchup recipe to your liking.

Homemade Ketchup Ingredient:

3 kg tomatoes,
1 kg of red pepper,
5 summer apples,
5 pcs. Red onion,
200 g sugar,
6 teaspoons salt,
100 ml vinegar 10%,
1/2 tablespoon black peppercorns,
1 tablespoon mustard seeds,
6 cloves garlic,
3 tablespoons paprika,
2-3 hot peppers (optional, if we want it to be spicy),
1 tablespoon salicyl (or preservative powder),

Homemade Ketchup Preparation:
We wash the tomatoes, cut them and put them through the red squeezing machine. Cut the apples in four, remove the seeds and wash them. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. We boil the resulting tomato juice. Add chopped apples, onions and chopped peppers. Put the mustard seeds and pepper in a gauze bag, tie the bag and put it in the pan. Let it simmer until the apples, onions and peppers are cooked. We remove the bag, then we put the composition through a blender or food processor (or we pass them through a sieve). We put the obtained paste back to the boil together with 6 teaspoons of salt, 100 ml of vinegar, 200 g of sugar, which we initially mix with 3 tablespoons of paprika (also now if we want to obtain a ketchup spicy, add the hot peppers), and in a gauze bag we put 6 cloves of garlic, which we crush a little with the knife blade. Let it simmer until the composition thickens. Turn off the heat and add a tablespoon of salicylic acid (or preservative powder) to the resulting amount, stir until it dissolves, and remove the bag of garlic. pour ketchupin jars or bottles, we staple them and place them in a dry dunst in beds until the next day.

For those who want that ketchup-To make it more fragrant, you can add a few cloves to the mustard and pepper bag, about 5 pcs. , 1 cinnamon stick, and 3 allspice berries.


CONFIDENTIAL POLICY

The purpose of this blog is to provide ideas and daily recipes to all those who have come up with ideas and no longer know what to eat for breakfast. pr & acircnz or cin & # 259.

All the recipes and ideas presented here are my initiative, from everything you hear new, from friends, culinary shows, books, etc. For me, it is important that the recipes are as healthy as possible. I have not finished gastronomic schools or courses, respectively I do not have any certificates or attestations in the culinary field. I want to be from you and you from me, because I am not binge, ci o simpl & # 259 gospodin & # 259 la ea & icircn buc & # 259t & # 259rie. A & # 351a c & # 259 all suggestions will be constructively appreciated.

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