Ketchup from tomato paste

Favorite tomato sauce is easy to cook yourself. At the same time using imagination and guided by their own tastes, you can achieve the ideal for you ketchup based on a simple tomato paste.

How to make your own home homemade ketchup from tomato paste?

Ingredients:

• tomato paste - 250 g;
• water (boiled or purified) - 500 g;
• onion - 2 onions;
• garlic - 3 teeth;
• vinegar 9% - 25 g;
• cloves - 2 buds;
• pepper red - ½ tsp;
• black pepper - ½ tsp;
• mustard dry ½ tbsp. spoons;
• laurel - 1 sheet;
• dried dill - 1 teaspoon;
• sugar - 60 g;
• salt - 15 g.

Preparation

The most common paste mixed with water, from which the taste of ketchup will also depend, so it is better to apply purified drinking water, then pour salt and sugar. And put this mixture to heat, preferably in a saucepan with a thick bottom, to avoid even the possibility of burning. Do not forget to stir up the future ketchup anyway.

Cut the onions as small as possible, you can even use a grater. And then attach it to the mixture in a saucepan and stirring until it boils, then reduce the temperature to a minimum. Now you can add peppers, dill, cloves buds and 1 spoonful of vinegar, after which it should boil for about 40 minutes, again with regular stirring. Vinegar in ketchup is needed in the same way as sugar, it is these two tastes, sweet and sour, that fully reveal the very taste of tomatoes. It is these two ingredients that regulate the taste of a particular ketchup, and all other spices, including salt, are already simply additives if desired. Then you need to clean the garlic, and preferably from the husks and films, then squeeze directly into a saucepan, stir and after three minutes turn off the fire. It remains only to pour the mustard, mix and put the laurel, after closing the lid and leave the sauce to infuse and cool.

The recipe for quick preparation of ketchup from tomato paste

Ingredients:

• tomato paste - 150 ml;
• water (purified, warm) - 200 g;
• onion - 1 onion;
• garlic - 2 teeth;
• apple vinegar - 20 g;
• vegetable oil - 50 g;
• pepper cayenne - ¼ tsp;
• black pepper - ½ tsp;
• coriander - ½ tsp;
• cinnamon - ¼ tsp;
• mustard Russian - 1 teaspoon;
• sugar - 50 g;
• salt - 10 g.

Preparation

Garlic peel off the husk and film, do the same with the onion and it does not matter how to grind them. In the cup blender, pour the sugar and pour the warmed water, then pour in the onions and garlic, interrupting all this in a homogeneous mixture with the help of technology. In a thick-bottomed saucepan, pour in the oil, and then fry the tomato paste on it for only about three minutes. Tomato paste is best fried or boiled, thus reducing the likelihood of heartburn from your ketchup. After pour the mixture, prepared in a blender, the consistency is regulated by evaporation or addition of boiling water. And then add mustard, it softens the taste of tomato paste, now sprinkle all the spices and mix well. It remains to pour vinegar, add salt and you can turn it off.