Tomato ketchup homemade
ingredients
- 1 kg of very ripe, tasty tomatoes (in winter you can take the canned goods with all the tomatoes in their own juice!) Dutch water bombers are not suitable, neither in summer nor in winter!)
- 300 g paprika red
- 300 g of onions
- 2 teaspoons paprika powder
- 2 tsp allspice grains
- 4 star anise
- 4 tablespoons tomato paste
- 150 ml white wine vinegar
- 100 ml of red wine vinegar
- 100 g of sugar brown
- 2 teaspoons salt
- 1 teaspoon ginger ground or a fresh piece of ginger (finger thick, about 2 cm, peeled)
- 1 tsp cloves
- 4-6 bay leaves
preparation
- Pour tomatoes over boiling water, skin, quarter, core, mince.
- Halve the peppers, cut out the cores and all the white areas, and place them with the interface facing down on a tray on the top rail under the grill in the oven. Make the skin dark brown until it blisters, then peel the peppers quite easily and fry the pulp a little, cut into small cubes.
- Peel onions and dice small.
- Put the tomato pieces, pieces of pepper and onion cube in a saucepan and simmer gently over medium heat, then pre-treats with the blender.
- Pour the solid spices into a tea-egg and simmer (allspice, star anise, cloves, bay leaves, ginger) and stir in the powdered spices (paprika, salt).
- Approximately Simmer gently for 20 minutes.
- Remove the tea egg and puree the mixture through a sieve. Then add the sugar, the vinegar and the tomato paste.
- Let simmer for 10 minutes on medium heat. Season to taste and, if necessary, season to taste, then bring to a boil and then immediately pour into prepared, sterilized (boiled) bottles with screw lids (for example empty ketchup bottles), close tightly and turn upside down for 5 minutes.
So the ketchup is about 3-6 months preserved, so rather cook only small quantities (depending on consumption and number of heads).
You can also vary the recipe, e.g. Add curry for curry ketchup or make it fiery with chili peppers. Also you can the red wine vinegar, for example replace with raspberry vinegar and give the ketchup a different note. Just try it out with spices like thyme, oregano, lovage. Or add 1-2 tablespoons of mustard.
The imagination knows no limits!
