Ketchup from tomato paste in 20 minutes

Ketchup from tomato paste in 20 minutes

I won’t say that we are ready to eat ketchup with everything in order, but we are used to having it in the refrigerator all the time. And we are also used to the fact that it is homemade. I constantly prepare ketchup during the tomato season for the whole winter. Winter has long ended, and with it ketchup has disappeared. And since we often make barbecues in the summer, we should have ketchup with them.

I remembered that I had a recipe for homemade tomato paste ketchup. 20 minutes - and 800 g of delicious tomato sauce is ready. And without any sodium benzoates, thickeners or dyes.

The recipe is not bad for everyone: it turns out cheap, very healthy. In addition, you can experiment to your heart’s content with a range of spices and additives. For example, add finely chopped onions or bell peppers and add a variety of herbs. The main condition, if we want more usefulness, is that you need to take the pasta that contains only tomatoes.

Ingredients

Difficulty: It's quite simple.

Production time: 20 minutes.

Place the tomato paste in a saucepan or saucepan.

Add water little by little, keeping an eye on the consistency. It took me 2 cups for the Pomodorka pasta.

Cut the greens as finely as possible.

Chop the garlic too. I like it when it is cut finely, but you can also pass it through a press or grater.

Now put the pan with the pasta on the fire. Add salt, sugar and spices.

It is necessary to watch our tomato mass, because when heated it begins to squirt. Without moving away, I stirred with a wooden spatula.

Bring to a boil and add herbs and garlic.

Stir and cook for another 5 minutes. At the very end, add vinegar. If you love ketchup and don’t intend to store it for a long time, you don’t have to add vinegar. Well, maybe for taste. Turn off and let cool. That's all - ketchup is ready.

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Homemade tomato paste ketchup

This smoky ketchup is suitable even for children, not an ounce of vinegar! With this homemade ketchup, picky children will even eat boiled broccoli! 100% natural, harmless ketchup without vinegar, unnecessary additives or flavor enhancers. Prepares quickly and stores in the refrigerator.

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Ingredients and how to cook

ingredients for 12 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 35 min

Step-by-step production

Step 1:

Peel the onions and cut into large pieces. Peel the garlic clove and grate it on a small grater. Place in a blender bowl.

Step 2:

These ingredients now need to be crushed to a very homogeneous mixture, one might say puree. If desired, at this step you can add chopped fresh herbs to the blender bowl. The only reason I won’t add it is because I don’t like the way it looks in ready-made ketchup.

Step 3:

Place the tomato paste and onion-garlic puree into a suitable sized saucepan or thick-walled saucepan and fill with filtered water. Stir and place over medium heat. Onions, turned into puree, will not be felt at all in the finished ketchup during cooking.

Step 4:

The tomato mixture will boil very quickly. Add salt and granulated sugar.

Step 5:

Also seasonings: bay leaf, allspice and cloves. Remember the number of peas that you added, so that at the end of production they will all have to be removed so that the spices do not get caught in the finished ketchup.

Step 6:

Follow with organic smoked paprika. I put a heaped teaspoon because I really like it. You are guided by your own taste. Smoked paprika will give the finished ketchup a pleasant smoky flavor. Thoroughly stir all ingredients and reduce heat to low. After boiling, ketchup should cook for about half an hour. Stir occasionally to prevent it from burning.

Step 7:

Once the ketchup thickens enough and you are satisfied with its mixture, I advise you to test the sauce to understand whether there is enough of everything in it, or whether there is a need for additional salt, for example. If everything is satisfactory, remove it from the heat. Using a slotted spoon, remove all seasonings; they will no longer be useful.

This ketchup can be stored for one and a half weeks in the refrigerator, and if you pour it (while still hot) into sterilized bottles in advance, the storage time in the refrigerator will reach a maximum of three weeks.

First you need a tasty tomato paste, and then the ketchup itself will amuse you with its properties. The sauce has a natural, unobtrusive taste with a slight smoky smell. You can smell the seasonings, onions and garlic in it, but it’s not spicy at all!

Homemade ketchup is suitable for any meat dish, chicken dish, French fries, and as a sauce for barbecue, and for making homemade pizza. And it’s hard to imagine how it turns out to be more economical than ready-made ketchup from the store!

Little homemade ketchup can be offered to children starting from the age of three. Before introducing sauce into your baby’s diet, consult your pediatrician or allergist.

Homemade ketchup: 5 regular recipes for the winter

Ketchup is a universal sauce that complements the taste of meat, spaghetti, dumplings, pizza and ten other favorite dishes. Perhaps each of us has our own preferences regarding which flavor to choose. Some people love it when it’s sweet and spicy, others love it when it’s fiery and spicy, and still others love it for the traditional ketchup recipe, with the pronounced taste of new tomatoes. But, unfortunately, it’s not so easy to find a high-quality product on the shelves of hypermarkets; it contains a lot of preservatives, e-shek and other chemicals, so now we’ll make homemade ketchup with our own hands!

What is ketchup made from?

Today, the base of almost any store-bought ketchup is concentrated tomato paste . Tomatoes (fruits with fleshy pulp and low water content) are ground and boiled for a long time to remove excess liquid and obtain a thick product. Later they are packaged and sent to special factories where ketchup is produced. Some manufacturers sin by adding modified starch and other thickeners and chemical stabilizers for greater thickness.

Spice extracts - they are obtained from herbs, chili peppers and vegetables. The extraction method is similar to the creation of perfume, so factories try to achieve a similar taste regardless of the batch of product (so that the taste is similar in each pack). At home, of course, it is better and healthier to use natural spices and the freshest vegetables from the garden. This way you will be 100% sure that there are no flavors or dyes in it!

Salt, sugar - they give the sauce a suitable taste balance; also, in combination with vinegar, they play the role of a preservative, in other words, they are responsible for the safety of the product. As a standard, use ordinary table salt (non-iodized) and white granulated sugar. But again, you can often find glucose-fructose syrup or a sweetener such as saccharin in the composition.

Vinegar is an acid that regulates the flavor balance and extends the shelf life of the product. Almost all manufacturers do not use naturally fermented vinegar, but chemically synthesized vinegar and lactic acid.

Water - it is added during production to dilute the tomato paste to a suitable mixture. For a homemade product, water is not required if you are preparing it from natural tomatoes, but on the contrary, it will need to be evaporated until it reaches the appropriate thickness.

Now that you understand what ketchup is made of, let's get down to business - choose the recipe you like and prepare the most delicious tomato sauce from natural products, so that you can eat it without fear for your health and safely give it to your children!

Tomato ketchup for the winter - step by step photos

Homemade tomato ketchup is similar to store bought in both taste and mixture. This is a traditional all-purpose sauce, without pronounced pungency, sweetish, with a subtle aroma of spices. It goes well with any dish: barbecue, vegetables, pasta, etc. You can cook it for one meal, straight to the table, or roll up a couple of jars of fragrant ketchup for the winter.

Ingredients

• tomatoes – 4 kg
• onions – 2 pcs. (130 g)
• garlic - 3 teeth. (15 g)
• sugar – 100-150 g
• salt – 2 tbsp. l. or to taste
• vinegar 9% – 50-70 g
• reddish ground pepper – 0.5 tsp.
• dark ground pepper – 0.5 tsp.
• ground cinnamon – 0.5 tsp.
• cloves – 3 pcs.

Manufacturing

Wash the tomatoes and drain excess water. Cut large fruits in half so that they fit into the bell of the meat grinder. If there are any damaged areas, cut them off as well. Peel the onions and garlic.

Pass all cooked vegetables through a meat grinder with a large mesh. An electric meat grinder will complete the task in 5 minutes. The result will be a full 5-liter saucepan (choose a wide one so that the moisture quickly boils away).

Place the pan on the fire and wait until it boils. Cook for 1 hour with a slight bubbling sound - without a lid to allow moisture to escape, stir occasionally. It is not necessary to remove the foam; it will boil down without the help of others. During this period of time, the color of the tomato puree should become darkest, and the skins should boil down and give their own taste to the water.

Grind the slightly cooled puree through a fine iron sieve in small portions, helping yourself with a spoon. Throw out the cake (seeds and peel), the waste should be no more than a glass. Try to grind well so that as much of the thick as possible remains in the pan, then the ketchup will turn out thick and not watery like water.

Return the pan with the resulting vegetable juice back to the heat. Cook for another 1 hour, uncovered, at a low simmer, stirring occasionally so as not to burn. The ketchup should boil down to approximately twice its original size (if you want to get an even thicker product, boil even longer).

Add sugar, salt, and also spices: cinnamon, reddish and dark pepper, cloves (the umbrellas will need to be thrown away later, so you can wrap them in a gauze bag if you don’t want to catch them later). Cook for 20 minutes, stirring.

Pour in 9% table vinegar in small portions, the amount is determined depending on the degree of sweetness of the tomatoes to taste (you may need to add more sugar). After adding the vinegar, cook the ketchup for no longer than 10 minutes. Discard the cloves. Pour the hot ketchup into a sterilized container and roll it up immediately.

Turn the workpiece upside down and leave it in this position until it cools down.

Ketchup without vinegar

This is a very simple recipe for tomato sauce without vinegar, which is easy to prepare at home. There are no preservatives in the composition, and the preservation of the workpiece is ensured by lemon juice and sterilization. This product is suitable for people on a diet and those who adhere to proper nutrition; it can also be given even to small children.

• pureed tomatoes – 500 ml
• onions – 40 g
• garlic – 1-2 teeth.
• salt – 1/2 tsp.
• sugar – 2 tbsp. l.
• fragrant peas – 1 pc.
• cloves – 1-2 buds
• dark ground pepper – 1/3 tsp.
• ground cinnamon - 1 chip.
• lemon juice – 1 tbsp. l.

The sauce can be stored for up to 7 days (in an unsealed container in the refrigerator). If you want to prepare ketchup without vinegar for the winter, then pour it into jars. Immerse in a saucepan with hot water and sterilize for 15 minutes, roll up, turn over the preservation, wrap and store after cooling.

How to create ketchup from tomato paste at home

Ketchup is a sauce that is popular and recognizable all over the world, which perfectly complements, highlights and reveals the taste of various dishes: meat, fish, vegetables, etc. It can be purchased on store shelves, but we will tell you now how to create ketchup from tomato paste without the help of others.

Homemade tomato paste ketchup

• natural tomato paste – 100 ml;
• salt - to taste;
• reddish pepper (ground) – 5 g;
• dark pepper (ground) – 5 g;
• coriander (seeds) – 5 g;
• bay leaf;
• ready-made mild mustard – 1 teaspoon;
• sugar – 2 teaspoons;
• parsley.

In a deep bowl, mix tomato paste, prepared mustard, sweet sand, salt and throw in finely chopped fresh herbs. Pour coriander, ground peppers and bay leaves into a small bowl. Pour boiling water over the seasonings and leave for 20 minutes. Next, carefully filter the hot infusion through a strainer into a plate with tomato paste. Mix all the ingredients well and put the finished ketchup in a sauce boat.

Homemade tomato paste ketchup

• natural tomato paste – 505 ml;
• water – 105 ml;
• bay leaf – 2 pcs.;
• dry mustard – 2 tbsp. spoons;
• onion – 45 g;
• garlic – 10 g;
• cloves, spices;
• sugar – 15 g.

We dilute the tomato paste with filtered water until a thick consistency is obtained. Pour it into a saucepan, add sugar and salt. Peel the onion, chop finely and add to ketchup. Place the dishes on medium heat and after boiling, reduce the heat to low. Next, add mustard powder, dark pepper and cloves. After 10 minutes, add vinegar and squeeze the peeled garlic cloves through a press. Boil the homemade ketchup, stirring, for another 10 minutes, and then pour it into small, clean containers. Roll up the lids, turn the pieces over and wrap them in something warm.

DIY tomato paste ketchup in a slow cooker

• tomato paste – 345 ml;
• boiled water – 105 ml;
• onion – 4 pcs.;
• bell pepper – 185 g;
• garlic – 10 g;
• salt – 5 g;
• Apple vinegar – 2 tbsp. spoons;
• sugar – 35 g;
• spices.

We clean the onions and chop them into small cubes. Process the bell peppers and cut them into slices. Place the vegetables in the multicooker bowl, add the pasta and pour in the water. Mix everything thoroughly, add spices, sugar, add table vinegar and squeeze the garlic through a press. Close the lid, select “Pilaf” and cook the ketchup for 1 hour. After this, transfer the stewed vegetables into a saucepan and beat them with a blender until a homogeneous thick mass is obtained. Pour the ketchup into a jar and store it in the refrigerator.

Recipe for making ketchup from tomato paste

• tomato paste – 345 ml;
• water – 205 ml;
• onion – 105 g;
• bell pepper – 165 g;
• greenish apples – 215 g;
• salt – 15 g;
• sugar – 45 g;
• table vinegar – 55 ml;
• spices.

Before making ketchup from tomato paste, prepare the ingredients: wash green apples and bell peppers, process and chop into small slices. Remove the husks from the onions and chop them with a knife. Place the prepared vegetables and fruits in a saucepan, add clean water and simmer for 45 minutes over low heat. After this, we pass the contents through a juicer and add tomato paste, slightly diluted with cool water. Transfer the ketchup to an enamel pan, add salt, spices and sugar to taste. Then pour in table vinegar and simmer the sauce for about 15 minutes, stirring occasionally. Then cool the ketchup and put it into sterile jars.