How to make Tomato Ketchup at home?
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M$2 Answers
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2 kg tomatoes
23 tbsp chopped onion
2 flakes garlic
4 cloves
1 cardamom, powdered
10 black pepper corns
a pinch cummin seeds
5 cm cinnamon piece
2 tsp red chilli powder
1/2 tbsp salt
2 tbsp suggar
1/4 cup vinegar
1/4 tsp sodium benzoate
Method:
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Select good red ripe tomatoes. Cut off blemishes and slice. Heat tomato pieces after slightly crushing them. Allow to boil for 5 min. Let it cool. Pulp the cooled, cooked tomato pieces and smash. Strain through a fine sieve to remove seeds and skin. add all spices to pulp.Boil so as to reduce quantity to a third of the original volume. Add vinegar , sugar and salt and heat till further reduced to a third of the quantity. Add sodium benzoate,dissolved in a little water when warm. Bottle while hot. Let cool and store.
This is an Indian based recipe.
from our grandma's file.
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M$
•1.5 kg or 3lb ripe tomatoes
•250ml or 8 fl oz cider vinegar
•8 tablespoons demerara sugar
•½ teaspoon salt
•½ teaspoon English mustard powder
•1 garlic clove crushed
•Tabasco to taste
•1 tablespoon tomato purée
•½ teaspoon cornflour
Method:-
Pour the vinegar and sugar into a large pan and bring to the boil then add all the other ingredients except for the cornflour. When everything return to the boil allow it to simmer for about 40 minutes and then cool. Transfer the mix to a food processor, give it a wizz and then return it to the pan via a sieve (push the residue through the sieve to get all the juices out).
Warm up the ketchup, mix the cornflour in a little water and add a small amount. The cornflour with thicken the tomato ketchup and stop it from separating so add just enough to get the consistency that you want. Allow it to cool and then you can bottle up.
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