Homemade ketchup without sugar - homemade ketchup from the oven and without sugar.
Homemade ketchup without sugar - Snezana Knežević - Recipes and Cookbook online
Homemade ketchup without sugar - homemade ketchup from the oven and without sugar.
- 10 kg of cherry tomatoes
- 100 g of dried onion
- 1 bag of white lettuce (ground)
- 0,5 bags of coriander seeds (ground)
- 1 teaspoon cumin (ground)
- 1 teaspoon bay leaves (ground)
- 1 teaspoon of turmeric powder
- 0,5 teaspoon of powdered ginger
- 5 teaspoon ground sweet paprika
- 4 tablespoons dried greens (ground)
- 3 tablespoons of fine sea salt
- 0,5 tsp pepper (ground)
- 100 g of raisins
- 150 ml of red wine
- 1 bunch of parsley leaves
- 0,5 bunches of celery leaf
- 100 g of baked chickpeas (ground)
- Place the washed cherry tomatoes in a large roasting pan, you don't need to cut them, just clean the stems. Place in an oven heated to 200 degrees C. Let the tomatoes heat up and they will release their liquid and crack.
- While the tomatoes are heating, prepare the spices. If you don't have chopped coriander, scallion, cumin, bay leaf, green pepper, and you have a coffee grinder, use it and grind all these spices into powder. You can find turmeric and ginger already ground. I think that these other spices can also be found in a ground state. Clean the raisins and soak them in red wine. Grind the chickpeas and cover them with a little cold water so that they are moist, thicker than for pancakes.
- When the tomatoes have warmed up, after about an hour, take out the roasting pan, uncover and add half of the spices ground into powder, dried onions, raisins together with the wine, a leaf of parsley and celery and some salt. Stir, cover again and return to the oven to continue cooking.
- After an hour, take the baking pan out of the oven again and mix everything with a stick mixer to get a slurry. Add the rest of the spices and ground chickpeas and return to cooking for another hour. Add salt and try not to oversalt by accident. Cook until it reaches a thickness that is difficult to separate from a spoon, so that it does not leak.
- After about three to four hours, the ketchup should be ready. I needed so much.
- Prepare sterilized jars and lids. Pour hot ketchup into the jars up to the top of the jar, close with a lid and turn the jars onto the lids. Leave the covered jars to cool. Then return them to their original position and put them in the pantry.
Use ketchup as a spread for bread, preparing dishes, sauces, pizzas. The husks are crushed with a hand mixer so that you can't even feel the seeds, and I don't mind otherwise.
Pleasant!
Snezana Knežević
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