Many of us are accustomed to using ready-made ketchup, these popular tomato sauces. However, in ready-made ketchups, offered by the trading network, there are many non-nutrients that ensure their long-term preservation. But you can cook delicious homemade ketchup without chemical additives - use starch to give it the desired density. For the preparation of ketchups, it is best to use ripe sweet red not watery tomatoes of autumn varieties, or even better - tomato paste without preservatives (tomato itself is a good preservative).
Recipe for homemade ketchup with starch for the winter
Ingredients:
- tomato paste without preservatives with a solids content of at least 25% - 200 g;
- granulated sugar - 4 tbsp. spoons;
- vinegar apple natural - 1 tbsp. a spoon;
- garlic - 2-5 denticles;
- red pepper powder - to taste;
- ground black pepper - 0,5 tsp;
- other dry ground spices to your taste (cloves, fennel seeds, dill, caraway seeds, coriander);
- bay leaf - 1-4 pcs .;
- greens (optional);
- salt;
- starch - 1-2 tsp.
Preparation
We make tomato paste in water (1: 1 or 1: 2) and bring it to a boil in a small sauté pan. We add hand-crushed garlic, sugar, laurel, greens, peppers and other spices.
We extract greens and a laurel and discard. If we want to achieve density, add starch, (in fact, you can do without it - so it will even be healthier).
All carefully mix, pour in the vinegar and cook under the lid for another 5 minutes at the lowest heat or for 20 minutes in a water bath.
If we want to cook for the winter, we put the ketchup in sterile small jars, cover it with lids and sterilize it in a basin of water for 15 minutes, then we seal the jars.