Composition / ingredients
Step-by-step cooking
Step 1:
Wash ripe and juicy summer tomatoes under running water and make a perpendicular incision on the skin. Pour boiling water over the tomatoes and peel them off.
Step 2:
Cut tomatoes into large pieces and transfer to a thick-walled dish. I have a clay saucepan. Over medium heat, simmer the tomatoes in their own juice, stirring occasionally. The time may vary, it took me half an hour.
Step 3:
Add the onion, mashed in a blender. Stir and simmer for a couple of minutes.
Step 4:
Wash the plums under running water and free them from the pits, check for pests. Using an immersion blender, grind the plums into puree. I have a yellow plum, but both blue and red will fit here just as perfectly.
Step 5:
Pour the plum puree into a saucepan. Stir the mixture.
Step 6:
For flavor and taste, add seasonings: bay leaf, allspice and cloves. Simmer the sauce on low heat until it thickens. It took me about 10 minutes. The sauce will splash. But you can't cover it with a lid: we have to evaporate the liquid, not accumulate it inside. You can cover the saucepan with a special mesh lid from splashes.
Step 7:
But I don't have one, so I just covered the saucepan with a metal colander. Thanks to this life hack, the steam comes out in the same way, and the splashes remain inside :)
Step 8:
When the onion is boiled, fold the sauce into a metal colander and wipe it with a spoon, removing the seasonings.
Step 9:
The more thoroughly you wipe the ketchup, the more it will eventually turn out. I have only 1 tbsp of cake left. It needs to be thrown away.
Step 10:
Now our ketchup is homogeneous. Return it back to the saucepan on low heat, add salt and sugar. Do this in portions, mixing and tasting, so as not to overdo it. It remains only, stirring, to bring the ketchup to the desired density within a few minutes.
Step 11:
When the consistency of ketchup suits you completely, remove it from the heat and add vinegar.
Step 12:
Mix and bottle the ketchup.
Step 13:
Cover with lids, turn over and wrap until cool.
I especially liked this ketchup in a duet with beef steaks. The sauce is fragrant and thick, there are clearly fruity notes in it. But my family never guessed what kind of fruit gives such an interesting combination.
Out of the specified number of ingredients, I got only one bottle of ketchup with a volume of 300 ml. The more valuable it turned out for us :)
Keep ketchup in the refrigerator.
Bon appetit!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, add spices, focusing on your taste!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Allspice - 263 kcal/100g
