Homemade Tomato Paste Ketchup

This ketchup is even possible for children, not a gram of vinegar! With this homemade ketchup, picky kids will even eat boiled broccoli! 100% natural harmless ketchup without vinegar, extra additives and flavor enhancers. It is prepared quickly, stored in the refrigerator.

UnicornSteak

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Tomato paste

200

Onion

Garlic

Water

300

Salt

to taste

Sugar (Without slide)

Bay leaf

Allspice

Carnation

Paprika

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 7 % 1 g

Carbohydrates 79 % 11 g

34 kcal

GI: 73 / 0 / 27

Step-by-step cooking

Cooking time: 35 min

Step 1:
Peel the onion from the husk and cut into large pieces. Peel the garlic clove from the husk and grate on a fine grater. Transfer to a blender bowl.
Step 2:
These ingredients now need to be crushed to the most homogeneous consistency, you can say in a puree. If desired, at this stage, you can add chopped fresh herbs to the blender bowl. I won't add it just because I don't like the look of it in the finished ketchup.
Step 3:
Put the tomato paste and onion-garlic puree into a suitable-sized saucepan or saucepan with thick walls and fill with filtered water. Stir and put on medium heat. Onions, turned into mashed potatoes, will completely cease to be felt in the finished ketchup during cooking.
Step 4:
The tomato mass will boil very quickly. Add salt and granulated sugar.
Step 5:
As well as seasonings: bay leaf, allspice and cloves. Remember the number of peas that you have added, because at the end of cooking they will all have to be removed so that the spices do not get caught in the finished ketchup.
Step 6:
Then pour paprika. I put a teaspoon with a slide, because I love it very much. You are guided by your taste. Paprika will give the finished ketchup a pleasant taste. Mix all the ingredients thoroughly and reduce the heat to minimum. After boiling, the ketchup should cook for about half an hour. Stir it periodically so that it does not burn.
Step 7:
As soon as the ketchup thickens enough and you are satisfied with its consistency, I advise you to try the sauce to see if there is enough in it, or if there is a need for salt, for example. If everything suits you, remove it from the fire. Remove all seasonings with a slotted spoon, they will no longer be needed.

Such ketchup can be stored for a week and a half in the refrigerator, and if you pour it (still hot) into pre-sterilized bottles, the storage time in the refrigerator will reach a maximum of three weeks.

Initially you need a delicious tomato paste, then the ketchup itself will please with its qualities. The sauce has a natural unobtrusive taste . There are seasonings, onions and garlic in it, but it is not at all spicy!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Homemade ketchup is suitable for any meat dish, chicken dish, French fries, and as a sauce for barbecue, and for cooking homemade pizza. And how much it turns out to be more budget-friendly than ready-made ketchup from the store is difficult to imagine!

A little homemade ketchup can be offered to kids starting from the age of three. Before introducing the sauce into the baby's diet, consult with your pediatrician or allergist.

Bon appetit!