Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, home made tomato ketchup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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 favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Home made tomato ketchup is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook home made tomato ketchup using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Home made tomato ketchup:
- Take 11/2 kg tomatoes
- Take garlic cloves 6
- Make ready 2 cubes ginger
- Take cinnamon stick 1
- Make ready cloves 2-3
- Make ready 3 tbsp sugar
- Make ready 1 tsp salt
- Take 1 tbsp red chill powder
- Make ready 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.
Steps 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’s going to wrap it up with this exceptional food home made tomato ketchup recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
