How to Make Tomato Ketchup

April 13, 2016 | By

Tomato ketchup is probably one of the most well known condiments used in various dishes around the world, However, there is a tendency for us to purchase store bought ketchup as opposed to making it from scratch, and you might wonder what is the point of making something from scratch when you could walk into a grocery store and have 5 different brands of Ketchup to choose from, but trust me once you taste the real-stuff, homemade with real ingredients, there’s no contest.

Ingredients :

  4 finely chopped onions
  2 teaspoons (approx 5 grams) of fennel
  2 teaspoons (approx 5 grams) of coriander seeds
  4 cloves
  4 cloves of chopped  garlic
  1 kilogram (approx 2 pounds) of ripe tomatoes (halved)
  1 liter (approx 1 quart) of canned tomatoes
  250 ml (approx 1 cup) of red wine vinegar or distilled vinegar
  200 grams (approx 8 ounces) of brown or white sugar  
  Salt and pepper (to taste)

Firstly, add the chopped onions into the saucepan and saute them under a low heat until they turn a light brown, then place the fennel, cloves and coriander seeds into a mortar and pestle and pound the spices until they reach a coarse grind, alternatively you can wrap the spices up in a piece of paper and pound it slowly with a rolling pin, then add the spice mix into the pan along with the garlic as well as salt and pepper to taste, be sure not to over season the ingredients as when the ketchup cools down the flavors will intensify.

Then add the kilo of ripe and canned tomatoes into the pan and mix them well with the other ingredients. Once mixed, add the red wine vinegar and brown sugar and let them simmer for about 30 minutes over medium heat. When  done, leave the tomato mixture to cool for about 5 minutes before proceeding to the next stage.

Add the mixture into a food processor and puree it until it reaches a fine consistency, after that strain the mixture with a sieve into a bowl, and that’s it! You have made your very own gourmet tomato ketchup! The best way to store the ketchup would be in an air tight jar or bottle which is sterilized. This will ensure that  the shelf life of the ketchup will be maximized. It is an extremely easy process to do and you can find out how to do it here. There you have it! Gourmet tomato ketchup in under an hour, enjoy.

Category: Food

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