Homemade ketchup - I am against industrial products like ketchup, which is full of artificial flavors, additives, preservatives, etc. and that's why I suggest you prepare this ketchup, which will delight everyone who tries it, especially children, with its exceptional taste...
Homemade ketchup - Zorica Stajić - Recipes and Cookbook online
Homemade ketchup - I am against industrial products like ketchup, which is full of artificial flavors, additives, preservatives, etc. and that's why I suggest you prepare this ketchup, which will delight everyone who tries it, especially children, with its exceptional taste...
Homemade ketchup, ingredients:
- 3 liters of tomato juice (thick boiled)
- 2 bay leaves
- 6 peppercorns (5-6 peppercorns)
- 10 grains of shallot
- 1 teaspoon cumin
- 1,5 dl of apple cider vinegar
- 300 g of onion
- 350 g of sugar
- 100 g of salt
- 1,5 dl oil
- 2 tablespoons of stock (optional)
Homemade ketchup, preparation:
- First, boil the tomato juice. Put apple cider vinegar, bay leaf, pepper, shallot and cumin in a small bowl, heat everything (it should not boil), then let it cool. In another container, put the onion cut into thin ribs, pour water until the onion is soaked and cook until it softens. Blend in a blender until smooth. Return to the bowl, add sugar and salt, then cook over low heat until the sugar and salt melt. Finally, add oil and filtered apple cider vinegar.
- Mix everything and pour it into a pot with tomato juice and cook for at least half an hour, stirring occasionally. At the end, add oregano (I added an incomplete bag), and when the ketchup gets the required thickness, you can, if you want it to be even thicker, add the consistency dissolved in a little cold water. After that, cook for another 5 minutes.
- Pour the still warm ketchup into smaller jars, which you have previously washed well and heated (sterilized) in the oven at 150 degrees.
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