My ketchup recipe

Homemade Ketchup: Delicious Recipe for Winter

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 10 jars of 400 ml

The history of ketchup is fascinating, with deep roots in traditional vegetable preservation recipes. This ketchup recipe is a perfect way to take advantage of fresh tomatoes from the garden and transform them into a savory sauce, ideal for use throughout the year. Homemade ketchup is not only a healthy alternative to store-bought products but also an opportunity to control the ingredients and experiment with flavors.

Necessary ingredients:

- 3 kg of meaty tomatoes (make sure they are well ripe)
- 1.5 kg of bell peppers or capia (red, but you can combine with white peppers)
- 6 medium-sized onions
- 6-10 cloves of garlic (adjust to taste)
- 1 bunch of celery leaves (about 6-7 stalks)
- 4-5 bay leaves
- 1 tablespoon of dried tarragon
- 1 tablespoon of dried oregano
- 1 tablespoon of dried basil
- 1 teaspoon of ground ginger (or freshly grated root)
- 1 teaspoon of cinnamon
- 1/2 cup of vinegar (preferably apple)
- 1/3 cup of sugar
- Salt and pepper to taste

Preparation:

1. Preparing the tomatoes: Choose meaty tomatoes, preferably from the garden, which provide a more intense flavor. Wash them well and remove the white-green part near the stem. Use a sieve to puree them, obtaining a fine juice.

2. Preparing the peppers: Roast the peppers on a stovetop or grill until the skin turns black and peels off easily. Cover them with a lid and let them cool slightly, then peel and seed them.

3. Chop the ingredients: The onion and garlic can be finely chopped, preferably using a food processor. The roasted peppers will also be finely chopped.

4. Cooking the sauce: In a large pot, add the tomato juice and all the prepared ingredients: peppers, onion, garlic, celery leaves, bay leaves, tarragon, oregano, basil, ginger, cinnamon, vinegar, sugar, salt, and pepper. Start simmering on low heat, stirring occasionally.

5. Reducing the sauce: Let the sauce simmer slowly until the volume reduces by half, transforming into a thick paste. This process can take about 1-2 hours, but patience will yield a richer and more flavorful ketchup.

6. Adjusting the taste: Once the ketchup has reduced, remove the celery and bay leaves. Taste and adjust with salt, vinegar, or sugar, according to personal preferences.

7. Pureeing the sauce: Use an immersion blender to puree the ketchup until completely smooth. This is the perfect time to check the consistency; if you want a finer sauce, pass it through a sieve.

8. Sterilizing the containers: While the ketchup cools, sterilize the jars or bottles. Wash them well with detergent, then rinse and let them dry. Place them on a metal tray and put them in the cold oven. Preheat the oven to 150-180 degrees Celsius and maintain this temperature for 30 minutes.

9. Bottling the ketchup: When the ketchup is hot, pour it into the sterilized jars, making sure the containers are placed on a metal surface (e.g., the blade of a knife). Immediately seal the jars with clean, dry lids.

10. Final pasteurization: Place the jars in the preheated oven at 100 degrees Celsius for 2 hours. After this time, turn off the oven and let the jars cool slowly inside.

11. Storing the ketchup: Once opened, the jars of ketchup should be kept in the refrigerator. Make sure to check the lids for any deformities or rust to prevent spoilage of the sauce.

Useful tips:

- Choosing the tomatoes: Roma or the meatiest tomatoes are ideal for ketchup, as they have low water content and a concentrated flavor.
- Spicy version: If you want a spicier ketchup, add a few chopped hot peppers before simmering the sauce.
- Enhancing flavors: Experiment with other spices, such as cumin or sweet paprika, to give the ketchup a personal touch.

Nutritional benefits:

Homemade ketchup is an excellent source of vitamins A and C, thanks to the tomatoes, and contains antioxidants that can help the immune system. Additionally, the natural ingredients ensure a low content of preservatives compared to store-bought products.

Frequently asked questions:

- How long can homemade ketchup be stored? Well-preserved ketchup can be kept at room temperature for several months. After opening, keep it in the refrigerator and consume within 3-4 weeks.
- Can I use ketchup as a base for other sauces? Absolutely! Homemade ketchup can be used as a base for various sauces, such as barbecue sauce or burger sauces.

The homemade ketchup recipe is not just a way to preserve tomatoes, but also an opportunity to bring a touch of flavor to every meal. Enjoy it alongside fries, burgers, or even on a slice of toasted bread, and savor the authentic taste of natural ingredients. Enjoy your meal!

 Ingredients: 3 kilograms of meaty tomatoes 1.5 kilograms of bell peppers or capia, preferably red (I had both red and white); if you want a spicy ketchup, add a few hot peppers, to taste 6 medium-sized onions 6-10 cloves of garlic (depending on how much you like the taste of garlic, which won't be dominant anyway) 1 good bunch of celery leaves with the stem (6-7 pieces) 4-5 bay leaves 1 tablespoon of dried tarragon 1 tablespoon of dried oregano 1 tablespoon of dried basil 1 teaspoon of ground ginger (or grated fresh ginger root) 1 teaspoon of ground cinnamon 1/2 cup of vinegar (I used apple cider vinegar) 1/3 cup of sugar salt and pepper to taste

 Tags:  ketchup