Tomato ketchup homemade - fast and healthy
Tomato ketchup, fast homemade and healthy. That's nothing for the Heinz and Kuehne and fast food purists, I'll say.
Years ago, there was a scandal, where you have found a lot of mold poison in ketchup, because just as gummy tomatoes are taken, with the many spices and the sugar content you do not taste it. This has permanently spoiled the desire for ready ketchup.
If you yourself have delicious aromatic tomatoes from the garden, you can of course process them. I do not have that and therefore grab some tomato paste. Incidentally, the content of healthy lycopene in tomato paste is particularly high. For sweetening I take dry fruits.
- 1 big red pepper
- 1 onion
- 6 dried apricots
- Salt, pepper, rose paprika
- 2-3 tbsp balsamic vinegar
- 1 large tube of tomato paste
- Cut onions, peppers and apricots and stir-fry well in oil, then add balsamic vinegar and spices and stir gently while stirring. Maybe you have to admit a little more water.
- Then puree the whole thing, add tomato paste, depending on the consistency, a little water, boil it up again, and fill it still hot in a screw jar. The fridge will last for at least a week.
- When flavoring the imagination of course, there are no limits. Curry, garlic, rosemary, thyme I've tried each and it tastes always different, but unbeatable delicious. And the effort is not that big again.
You can also make a larger amount and freeze, then it's really worth it.