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Tomato ketchup on pasta with sugar and mustard

Tomato Ketchup from Tomato Paste with Sugar and Mustard

Tasty, simple, and wholesome! A little spicy and a little tangy :-). My family doesn't care for store-bought ketchups, so I'm always on the lookout for new and interesting homemade sauce recipes. Here's one of many.

NikaForever

Recipe author

Tomato ketchup on pasta with sugar and mustard

Composition / ingredients

Servings:

Tomato paste (or ripe tomatoes)

500

Water (boiled)

Salt

Sugar

0.5

Garlic

Onion

Ground red pepper

0.5

Ground black pepper

0.5

Cloves

Mustard

Vinegar

Bay leaf

Dill (dried or fresh)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 6 % 1 g

Carbohydrates 81 % 13 g

43 kcal

GI: 54 / 0 / 46

Cooking method

Step 1:

The ingredients.
Step 2:

Stir the tomato paste into the boiled water. Set the mixture over high heat.
Step 3:

Stirring constantly, add the salt and sugar.
Step 4:

Peel and chop the onion.
Step 5:

Add the onion, bring to a boil, and reduce the heat to low. Stir regularly.
Step 6:

Add the pepper, cloves, dill (if using dried), and 2 tablespoons of vinegar. Keep it at a gentle boil over low heat for 40–45 minutes, stirring from time to time.
Step 7:

If you're using fresh dill, wash and chop it.
Step 8:

Three minutes before the end of cooking, add the minced garlic and dill.
Step 9:

Turn off the heat, add the bay leaf and mustard, cover, and let it steep for 7 minutes; then add the remaining vinegar and stir. To put it up for winter, pour the ketchup into sterilized jars and seal them with sterilized lids using a jar sealer. Or just pour it into a jar and keep it in the fridge, unpreserved, for 5–6 days.
Step 10:

The ketchup is ready :) Serve it with meat or pasta, or use it to make pizza.