Natural Ketchup

 Ingredients: For about 2 l: -1.5 kg tomatoes -5-7 bell peppers or red peppers -5 medium onions -5 apples -75-100 g sugar -2 bay leaves -1 ½ tablespoons coarse salt -1/2 teaspoon pepper -1 ½ heads of garlic -1/2 tablespoon 9-degree food vinegar Other: 1 pinch of salicylate or 1 ½ crushed aspirin per 1 l ketchup

To prepare a delicious and versatile vegetable sauce, start by washing and peeling the vegetables. Choose fresh vegetables such as tomatoes, carrots, peppers, onions, and garlic, each playing an important role in flavoring the sauce. After peeling the vegetables, chop them into small cubes for even cooking and better integration into the sauce.

In a large pot, place all the sliced vegetables along with the remaining ingredients: olive oil, salt, pepper, herbs like basil or oregano, and if desired, a tablespoon of sugar to balance the acidity of the tomatoes. Bring the mixture to a boil over medium heat and let it simmer for about an hour. It is important to stir occasionally to prevent the vegetables from sticking to the bottom of the pot and to ensure even cooking.

Once the vegetables are well softened, strain the mixture through a fine sieve or cheesecloth, allowing the juice to drain. Let the vegetables cool slightly, then pass them through a food processor or a tomato machine. The pureeing process is essential to achieve a smooth paste, and repeating it will help achieve an ideal texture.

Return the obtained paste to the heat, allowing it to boil again while stirring constantly. This stage is crucial as you will want the sauce to reduce and thicken, concentrating the flavors. When the sauce reaches the desired consistency, add salicylic acid or aspirin, stirring well until it completely dissolves. This step is especially recommended if you do not have a cool pantry for storing the sauce.

Once the sauce is ready, pour it into sterilized bottles or jars. It is important to seal the containers well to prevent any contamination. Place the jars between blankets or in a warm place to cool completely. This process helps to create a vacuum, thus extending the shelf life of the sauce. Don't forget to label the jars with the date and contents, so you always know what you have in your pantry.

The resulting vegetable sauce is extremely versatile. It can be successfully used with pasta, on pizza, or in hot sandwiches. It also pairs perfectly with meats, fish, fried sausages, or meatballs, adding an extra burst of flavor to any dish.

 Tags:  onion garlic tomatoes pepper sugar fruits apples gluten-free recipes lactose-free recipes vegetarian recipes fat-free recipes