How to cook at home ketchup quickly, delicious, original?

There is much to know about how to prepare ketchup at home, you do not need to know. The main thing is to understand exactly which of the incredible number of varieties, types and variations of recipes you like. We will offer to your court several ways of cooking, which you can easily tailor to your taste.

It seems that now few people will tell how to properly prepare ketchup, since in every country where the sweet tomatoes grow and mature, there is an interpretation on the given topic. For example, for Italians, ketchup is the pulp of tomatoes that has been ground, but for the inhabitants of the Balkan peninsula, tomatoes are only a fraction of the original flavor.

How to cook at home ketchup fast

A couple of spoons of tomato paste diluted with water (to the state you need), add sugar and spices to taste. It is very important to take precisely the tomato paste, and not the originally processed starch. Spices in this case can be as dry herbs (hops-suneli, dry adzhika or Provencal herbs), and fresh. It is quite appropriate garlic and a fraction of vegetable oil.

How to cook homemade ketchup for the winter

Recipe # 1

Scroll through the meat grinder tomatoes. The resulting mass is poured onto a sieve and wipe. Seed and skins should remain in the sieve. Puree and juice must be boiled until thick. At the end add salt and sugar to taste, a little extra virgin olive oil and a huge amount of herbs of your choice. Then boiling "miracle" pour on sterile cans and preserve. All. The question of how to cook at home ketchup for the winter is closed.

Recipe # 2

Scrolled through a meat grinder, tomatoes recline into a colander in order to merge a little juice. The mass should lie in the sieve for no more than 30 minutes. Then, to this basis, add greens, garlic, sugar, salt and vegetable oil. Lay out on the banks and store in the refrigerator. Over time, the mass begins to sour, from which the sauce will get a pleasant piquancy and astringency. The question of how to make ketchup at home is no longer relevant.

Recipe # 3 (Bulgarian)

Someone can safely say that this is nothing but the most banal lecho, but who can say that there are flaws in it, or is it badly combined with shish kebab and pasta? Three parts of tomatoes will require one piece of onion and sweet pepper. All grind through a meat grinder or cut very finely, and then send to a slow fire to evaporate to the desired consistency. At the end of cooking, put sugar, salt, spices and greens. Grass and garlic do not regret, the vegetables on them will be delicious. Boil, pour over sterile jars and canned.

Keuchunez

In the end I would like to share the newfangled sauce from "Kuzi". In two parts of mayonnaise, take one piece of your favorite ketchup, mix and enjoy.

For preparation of any of the above methods of preparation, the following types of herbs are perfectly suited : dill, parsley, cilantro, basil, onion and garlic greens. Many prefer to add mint, bringing a unique freshness to the sauce. By the way, this variation is perfectly combined with lamb.