Homemade tomato ketchup recipe and tricks

Homemade tomato ketchup recipe and tricks
Why do not you try handmade tomato ketchup in the season when fresh ripe fresh tomatoes are available? 

We will introduce how to make "homemade tomato ketchu" , which is made by simply boiled down. 


YOU MAY ALSO LIKE : All about tomato's origin

NOTE; Homemade tomato ketchup cooked in a sizzling manner makes any dish exceptional. Don't miss 5 recipes that can make use of ketchup.

Basic recipe of homemade ketchup


Why do not you try handmade tomato ketchup in the season when fresh ripe fresh tomatoes are available? We will introduce how to make homemade tomato ketchup, which is made by simply boiled down. 

Homemade tomato ketchup cooked in a sizzling manner makes any dish exceptional. Don't miss 5 recipes that can make use of ketchup.

Things to talk about;

Basic recipe of homemade ketchup
How to store homemade ketchup
5 Arrangement Recipes Using Homemade Ketchup
Enrich your home rice with homemade ketchup

Basic recipe of homemade ketchup

Introducing how to make homemade tomato ketchup made with raw tomatoes. It is a sweet and savory ketchup that can be used on pasta or bread as it is. It is surprisingly easy and completes in a short time. Choose tomatoes that are red and ripe.




Materials (for one 500cc container)

・ Tomato ...... about 1kg 
・ Onion ...... 1/4 (about 100g) 
・ Garlic ...... 1 piece 
・ Ginger ...... 1/2 piece 
・ Sugar ...... 2 tablespoons 
・ Salt ...... 1 and 1/2 teaspoon 
・ O Vinegar ...... 50cc 
・ Laurier ...... 1 piece [spice]
・ Black pepper ...... 8-10 grains
・ Clove ...... 2-3 grains 
・ Cinnamon... 1 piece 
・ Red pepper (red pepper) ...... Slightly 

※ Spice increase / decrease You can also make it by adding the type you like or using powder type or hole (solid) type. If your child eats, skip the red pepper.

How to make.

1. Mix tomatoes, onions, garlic and ginger in a blender.


Put the washed tomatoes, onions, garlic and ginger into a paste with a mixer. Since the amount is large, please divide it into the mixer about 3 times.

2. Strain in a colander.

Strain in a colander to remove seeds and skin. Again, please strain 3-4 times. Rub it with a spatula and strain carefully.

3. Stew in the pan.


Put the paste in a pan and let it boil. Stew until the volume is about the first half and the color is bright red

4. Add the Laurie and spices and cook over medium heat for about 10 minutes

Add all the Laurie and spices and continue to cook over medium heat for about 10 minutes. * If it is troublesome to remove small spices such as cloves and black pepper later, it is recommended to add the spices to tea packs and boil the whole pack.

5. Add sugar and salt.

Add sugar and salt and boil until the desired thickening is achieved.


6. Turn off the heat and add vinegar to complete.


When it's thickened, turn off the heat and add vinegar. It is completed if it mixes well. Once the rough heat has been removed, transfer it to a storage container. * Cloves and black pepper have strong bitterness and irritation when chewed. If it is troublesome to remove each time you use the ketchup, remove it when you transfer it to the storage container


Precautions when making.


When the tomato paste comes to a boil, it boils and bouncy, making it easier to bounce. Stew in a deep pot as much as possible to prevent burns and prevent tomatoes from splashing around. Also, do not look directly into the pan when mixing. Be careful, boiling tomatoes can hit your face


Spices and herbs as you like:

Spices and herbs can be added or removed as desired. In addition to the herbs and spices introduced here, sage, allspice, cumin, etc. are also suitable for ketchup. In addition, it is also possible to make simple with just Laurie. If you don't like spicy foods, please adjust by omitting the red pepper or adding just a little.


How to store homemade ketchup.


Refrigerated
It can be stored in a clean storage container and refrigerated for about a month. It is safe to put in a sealed bag that does not allow air or a storage bottle with a tightly closed lid. When using, use a clean spoon. One kilogram of raw tomatoes is enough to fit into a 500cc container. * The amount will change if you boil down well or if you do not boil down too much.

Freezing:
It can be stored in a sealed bag, deflated, and frozen for about 3 months. Rather than freezing all at once, it is convenient to subdivide the amount used at one time and freeze. Wrap the amount of food to be used at one time in plastic wrap, then put in a sealed bag and freeze. Thawing is OK at room temperature.
Thanks For Reading Our Post We are very happy for you to come to our site. Need To Advertise With Us ?Write To Email:lgist[email protected] https://www.lgists.com/
Newer Posts Newer Posts Older Posts Older Posts

Comments

Post a Comment
close