Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, home made tomato ketchup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Home made tomato ketchup is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Home made tomato ketchup is something which I have loved my whole life.
Learn how to make Tomato Ketchup at home an basic recipe with The Bombay Chef Varun Inamdar. Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds. Making tomato ketchup at home is a healthier alternative to processed ketchup.
To begin with this recipe, we have to first prepare a few components. You can have home made tomato ketchup using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Home made tomato ketchup:
- Make ready 11/2 kg tomatoes
- Make ready garlic cloves 6
- Prepare 2 cubes ginger
- Prepare cinnamon stick 1
- Get cloves 2-3
- Take 3 tbsp sugar
- Take 1 tsp salt
- Make ready 1 tbsp red chill powder
- Get 1/3 cup veniger
Tomatoes: The very first tomato ketchup recipes called for fermenting fresh tomatoes. The fermented tomatoes were then passed through a food mill to form a smooth tomato sauce. Today's bottled ketchup is generally made with tomato concentrate; for a more intense tomato flavor, add tomato. This homemade tomato ketchup will make you wonder why you ever bought a Tomato ketchup is quite a staple in most kitchen pantries.
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
In our home, every snack needs to be. This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Print Recipe Show ❤ & Comment Jump to Recipe. During my heirloom tomato phase, I found myself with quite a few leftover and was racking my brains.
So that is going to wrap it up with this special food home made tomato ketchup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
