Homemade Ketchup

Hello Dear Friends,

First recipe of this week from homemade mayonnaise one of my favorite flavors ketchup… We all have an established ketchup taste for years, such that we do not want to use it unless it is the brand we are used to because we cannot get the same taste. At least that's the case with me, if I use ketchup, mayonnaise or different sauces, I always buy the same brand. This is usually the case with delicatessen products…

Since I have been preparing my own mayonnaise in a very short time recently, I decided to try a ketchup suitable for my taste. Let me add a little bit of this, while I was trying to get a little bit of this, a recipe that I liked the consistency and taste came out in 30 minutes in total.

As you know, ketchup is a tomato sauce, the amount of garlic and onion you add to it, as well as the maturity of the tomato will affect its color. The riper and tastier the tomatoes, the tastier the ketchup will be. I preferred to use shallots because its flavor is stronger, you can use normal onions.

You can make its aroma even richer by adding extra spices such as ginger. 500 ml of 250 g tomatoes. ketchup comes out. It is best to make it fresh instead of increasing the amount, but if you want, you can prepare 2 measures. Remember, as the amount increases, the cooking and thickening time will increase.

Homemade Mayonnaise to your recipe You can find it here.

Homemade Hot Sweet Sauce to your recipe You can find it here.

Love…

Ingredients for Homemade Ketchup Recipe

• 500 g bunch of tomatoes
• 2 cloves of garlic
• 3 shallots
• 2 tablespoon of olive oil
• 3 tablespoons apple cider vinegar
• Half a tablespoon of pepper paste
• 1 tablespoons of granulated sugar
• 1 cloves
• A small pinch of cinnamon
• 1 bay leaf
• Rock or sea salt according to your taste
• Freshly ground black pepper

How to Make Homemade Ketchup Recipe?

1. Peel the onion and garlic and put them in a blender. Put in a medium saucepan with 1 tablespoon of granulated sugar.
2. Either peel the tomatoes or simply cut them into 2 parts in the middle and pass them through the blender.
3. Turn the saucepan on to medium heat and sauté the onion and garlic with the sugar until lightly caramelized.
4. Add the tomatoes to the color-changing onions and garlic and start frying.
5. Crush the cloves in a mortar, add cinnamon, bay leaves and pepper paste to the tomatoes.
6. Add vinegar, olive oil, black pepper and salt and sauté until the tomatoes begin to absorb their juices.
7. When the mixture thickens and absorbs its water, take the bay leaf out of it and put it in the blender again and run it until 2-3 rounds of lumps crumble.
8. Put the mixture you passed through the blender back into the sauce pot, and cook it on medium heat until it reaches the desired density.
9. Put your cooked ketchup in a storage container when it is warm, close its mouth when it comes to room temperature and store it in the refrigerator.