Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, home made tomato ketchup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Learn how to make Tomato Ketchup at home an basic recipe with The Bombay Chef Varun Inamdar. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. Here's a homemade tomato ketchup recipe that uses roasted tomatoes for extra depth of flavor, as well as three kinds of vinegar: red wine, cider, and balsamic. Making tomato ketchup at home is a healthier alternative to processed ketchup.
Home made tomato ketchup is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Home made tomato ketchup is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have home made tomato ketchup using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Home made tomato ketchup:
- Make ready 11/2 kg tomatoes
- Make ready garlic cloves 6
- Prepare 2 cubes ginger
- Make ready cinnamon stick 1
- Take cloves 2-3
- Prepare 3 tbsp sugar
- Make ready 1 tsp salt
- Get 1 tbsp red chill powder
- Take 1/3 cup veniger
Use it generously on steaks, as a quick and easy. To serve, pour into a bowl and leave to cool. The ketchup will thicken further after canning and cooling. Cover jars loosely with new, two-piece lids.
Instructions to make Home made tomato ketchup:
- Wash and cut tomatoes in cubes
- In pot add tomatoes, garlic, ginger, onion, cinnamon stick, cloves and mix well
- Cover and cook on low flame for 30mins and keep stirring in between
- Remove cinnamon stick, pour whole mixture in a blender and blend until fine puree, strain well
- Put it on stove, add sugar, red chill powder, salt, veniger mix well and bring it to boil and cook on meduim flame for 35-40 mins until thickens and water is reduced
- Let it cool and store in a dry and clean jar for up to 2-3 weeks in a refrigrator
- Tomato ketchup is ready
The ketchup will thicken further after canning and cooling. Cover jars loosely with new, two-piece lids. Let jars stand until ketchup cools and lids are slightly indented in center. I love these two simple homemade ketchup recipes so much, and I promise, you will too! What I love about this recipe is that you can.
So that is going to wrap this up for this exceptional food home made tomato ketchup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
