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Homemade Ketchup with Cornstarch for Winter

A fragrant homemade sauce loaded with spices—a treat for you and your family! I love ketchup, and now I don't even buy it at the store anymore, because I've learned to make this deliciousness myself. It's quick, it's easy, and the result is simply unbeatable. All you need is a short list of ingredients: a few vegetables and an assortment of spices. If you're missing a spice or two, feel free to swap in whatever suits your taste. Red wine vinegar can be replaced with apple cider vinegar or plain white vinegar, though the last option is the least preferable. This recipe yields about 2 cups (0.5 liter) of sauce.

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Ketchup with starch for winter
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Ketchup with starch for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 1 g
Fats 0 % 0 g
Carbohydrates 92 % 11 g
53 kcal
GI: 55 / 0 / 45
  • Prep the tomatoes: rinse and dry them, remove the stem ends, and cut them into large chunks. Peel and chop the onion, then purée it together with the tomatoes in a blender. Stir finely minced garlic (or garlic pushed through a press) and the spices into the vegetable mixture. Set it over the heat and bring to a boil, stirring. Reduce the heat and simmer the ketchup for 30–35 minutes, then pass it through a sieve. Add the vinegar and sugar to the purée and stir well. Bring it back to a boil and simmer over low heat for 10 minutes, stirring so it doesn't catch. Meanwhile, prepare the cornstarch: stir 2 teaspoons of it into a little cold water until smooth and lump-free. Add the slurry to the sauce, stir thoroughly, bring to a boil, and cook for 1–2 minutes. The ketchup is ready! Pour it into sterilized jars, seal with boiled lids, turn the jars upside down, and let them cool in a warm spot. Store the ketchup in the refrigerator for up to six months. Now you can enjoy your favorite dishes with homemade ketchup!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Garlic - 143  kcal/100g
  • Anise - 337  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Starch - 320  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Allspice - 263  kcal/100g
  • Red wine vinegar - 19  kcal/100g
  • Cinnamon stick - 261  kcal/100g

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