Homemade Ketchup - Concentrated Tomato Sauce
Equipment
- Pan
- Knife
- Tablespoon
- Cutting Board
- Jar
- Blender
Ingredients
- 2 Onions Medium Size -> 450 gr
- 4 Garlic Cloves
- 1 Piece of Celery 50 gr
- 1 Tablespoon of Salt 15 gr
- 1/2 Tablespoon of Black Pepper 7 gr
- 1 Tablespoon of Smoked Paprika 12 gr
- 1 Tablespoon of Hot Paprika 12 gr
- 2 Tablespoon of Brown Sugar 30 gr
- 2 Tablespoon of Sherry Vinegar or any other (30 ml)
- 4.5 Pounds of Tomato 2 Kg
Instructions
- Sauté in a Pan, the Garlic, Onion and Celery, with the Salt and Pepper.
- Cook the vegetables at medium heat for 10 minutes before adding the Smoked and Spicy Paprika, along with the Sugar and Sherry Vinegar.
- While cooking the vegetables, lightly boil the Tomatoes in a separate pot, and pass them through cold water, to remove the skin.
- Once you separated the skin from the tomatoes, use the blender to make a puree, and add it to the pan with the rest of the vegetables. Cook for an hour and a half over low heat, stirring occasionally.
- Transfer all the preparation to blend well. Then pour the preparation back to the Pan.
- Reduce to the desired texture (evaporating the liquid) for about 10-15 minutes over medium / low heat.
- Store in a Jar in the Refrigerator. The ketchup will lasts up to a month.
Notes
The quality of the ingredients is important, as always, especially the Tomato, But also remember that the longer you simmer the ketchup, the better it will taste.
If you don't want it spicy, you can change the spicy paprika, for a sweet one.
If you don't have Sherry Vinegar, you can use whichever you have on hand.
When you add the Tomato, cook over low heat for at least 1 hour and a half with the lid on, be patient and make sure that it does not stick or burn.
It is essential to put mixture again in the pan to evaporate more liquid as it is necessary to achieve the typical texture of Ketchup, remember that when it cools down it will thicken a little more.
Be careful to never leave the preparation out of the fridge for several hours. Taking good care of the ketchup, it will last at least a month.
If you don't want it spicy, you can change the spicy paprika, for a sweet one.
If you don't have Sherry Vinegar, you can use whichever you have on hand.
When you add the Tomato, cook over low heat for at least 1 hour and a half with the lid on, be patient and make sure that it does not stick or burn.
It is essential to put mixture again in the pan to evaporate more liquid as it is necessary to achieve the typical texture of Ketchup, remember that when it cools down it will thicken a little more.
Be careful to never leave the preparation out of the fridge for several hours. Taking good care of the ketchup, it will last at least a month.