Spiced Ketchup
spicy ketchup, easy to prepare suitable for people who love lively and tasty ketchup.
Do you know those rumors that ketchup is an evil dressing?
This Ketchup recipe will renew your habits when you try this recipe. It is a mixture of tomato sauce and spices, healthy and much tastier than the industrialized one.
Portion: 1KG +/- Preparation: 2 hours
YOU CAN FREEZE
When freezing, fill only 3/4 of the glass jar. The ketchup will expand and the glass may break. If preferred, freeze in food bags.
Validità – 3 mesi
WHICH TOMATO?
Preferibile la varietà a grappolo o pomodori San Marzano. Ma puoi usare anche gli altri. La cosa più importante è che il pomodoro è molto maturo – la salsa sarà più buona e corposa.
Also check this recipe: Homemade Ketchup, Blender mayonnaise
We are also on: Youtube Brazilian Recipes
Preparation theme: 2 hours
Ingredients
- 1kg of ripe tomatoes
- 750g diced peeled tomatoes
- 1 celery stalk
- 1 onion
- 3 cloves of garlic
- 2 spoons of olive oil
- 1 teaspoon of coriander powder
- 1 teaspoon fennel seeds
- 1 teaspoon ground ginger
- 1 teaspoon of cloves powder
- 3 teaspoons of salt
- ½ cup (tea) of water
- ½ cup (tea) white wine vinegar
- ½ cup of brown sugar
- to taste freshly ground black pepper
Method
Step 1
Bring a pan full of water (about half the volume) over high heat. In the meantime, wash the tomatoes. With a knife, cut an x at the base of each tomato. Prepare a bowl of water and ice. When the water in the pan starts to boil, add the tomatoes and cook until the skin starts to melt. With a perforated spoon, remove and transfer the tomatoes to the bowl with ice - the thermal shock makes the skin peel off more easily. From the X cut, extract the skin and discard it. Repeat with all the tomatoes.
Step 2
On a cutting board, divide the tomatoes in half, discard the seeds and cut them into cubes. Peel and finely chop the onion and garlic. Wash and slice the celery stalk and discard the leaves.
Step 3
Bring the pan over medium heat. When heated, season with olive oil and brown the onion for about 3 minutes, until it becomes golden brown. Add the garlic and celery and fry for another minute. Mix the coriander powder, the fennel seeds, the ginger powder, the cloves powder, the salt and the pepper.
Step 4
Add the chopped tomatoes and the cans of peeled tomatoes. Sprinkle with water and mix. When it boils, let it cook for about 20 minutes, until it is halved.
Step 5
Turn off the heat and transfer the sauce to the blender. Beat until it becomes smooth, pressing the lid firmly with a cloth - this prevents steam from pushing and opening the lid.
Step 6
Return the sauce to the pan, add the sugar and vinegar and bring over medium heat. When it boils, lower the heat and let it cook for about 10 minutes, stirring occasionally, until it thickens - remember that when it cools, the sauce will thicken more.
Step 7
Transfer to sterilized hermetically sealed containers and allow to cool to room temperature. When cold, cover and refrigerate for up to 3 weeks.