Today in almost every refrigerator you can find the packaging of ketchup. This product has entered our daily life very firmly. It is convenient and tasty, it is able to turn ordinary macaroni into a delicacy. One trouble - the composition on the pack can frighten even a person who has very superficial knowledge of chemistry. .. So why risk your health, if wonderful, and most importantly - useful ketchup can be cooked at home on your own! His taste will even surpass the store, and even such a child will be able to treat such a delicacy.
Sauce from the far shores of
on how to make ketchup at home, the first to think about is not the Italians at all! The whole world is convinced that this dish belongs to the Mediterranean cuisine. In fact, the first ketchup was made by the Chinese. It happened in the late 17th century. True, there were no tomatoes in it, as in all of China. He was called ke-tsiap and was prepared from salted fish, shellfish and spices. In Europe, this sauce came a few decades later.
Only after 100 years in the composition of ketchup tomatoes appeared. To thank for this it is necessary the British culinary expert Richard Brigg - it was he who thought of substituting tomatoes for the European fish base. The dish prepared by him instantly deserved popularity, and tomato ketchup since then firmly holds positions in refrigerators and hearts of inhabitants of all world. What is the merit of Italy and is there anyway? Italians, not being inventors of ketchup, show true love for this sauce. He firmly entered their national cuisine. And now we do not represent traditional Italian pasta or pizza without ketchup.
Many of our fellow citizens remember the "Krasnodar Sauce", made from tomatoes. Whether it was a variation of the European recipe for ketchup, or whether the Soviet culinary specialists themselves invented it again, it is difficult to say. But one thing is certain: he used and continues to enjoy popular love.
From what to weld ketchup
Probably, in Asia till now prepare ketchup from a fish. .. But at the most part of admirers this sauce nevertheless associates with a tomato basis. There are many recipes and ways of how to make ketchup at home. The only thing that unites them is the basis of tomatoes. In addition, they use for cooking onion, garlic, bell pepper and rotunda, apples, zucchini, eggplant, greens, a variety of seasonings.
Required equipment and tools
Ideally, you need to use a juicer to prepare the ketchup. The best homemade ketchups are prepared not from tomatoes themselves, but from tomato juice. No seeds, no peels in it should not be, only the pulp and juice. You can grind tomatoes with a food processor or even a submerged blender. Modern technology, working at high speeds, is able to grind the seeds so that they will not be visible in the finished sauce. The usual meat grinder is not under force.
A steamer can do a good job. If before you make ketchup at home, tomatoes are steaming and then immersed in cold water, they can be easily removed from the skin. The resulting tomatoes are passed through a fine sieve to separate the seeds.
In addition, you will need a cooking pot, a cutting board, a knife.
Recipe for classic tomato ketchup
Let's try to make ketchup at home, the recipe of which is quite simple. To make it, you need tomatoes, sugar, salt, garlic, cloves, nutmeg, cinnamon and pepper. If desired, you can add and hot pepper.
- tomatoes - 1 kg;
- sugar - 50 g;
- salt - pinch;
- 9% vinegar - 20 g;
- carnations - 4 pieces;
- peppercorns: black, white, fragrant - only 5-6 peas;
- clove of garlic;
- cinnamon and nutmeg - on the tip of the knife;
- small bay leaf;
- red hot pepper to taste.
- Before you make ketchup at home, get rid of crusts and cut tomatoes. You can immerse them in boiling water for a few seconds, and then pour cold water. It is convenient to use a steam cooker. And with some varieties of tomato peel and so well removed.
- Put the tomatoes in a combine or blender, cut into minced meat.
- Pour into a saucepan, set to cook. By the end of cooking we should have 2/3 of the original volume. This will take at least an hour.
- Cooking spices. Garlic is passed through a chopper. Pepper is ground.
- After an hour after boiling, add salt, sugar, spices and garlic to the pan. Cook for another 5 minutes.
- At the very end, pour in the vinegar, let's boil and turn off.
- We put it in a jar, let it cool down.
This is how ketchup is made at home. The recipe assumes the possibility of harvesting for the winter. To do this, hot sauce should be poured over cans and rolled up. In the further sterilization this preparation does not need.
Ketchup from tomatoes and peppers
You can vary the classic recipe and other ingredients. This is especially true in the summer-autumn period, when fragrant seasonal vegetables and ask on the table. Great for cooking ketchup Bulgarian pepper. They can replace from a quarter to a third of a tomato. You can add in the sauce and onion. Before making ketchup at home, it should be put out in a frying pan. Together with the bulb in ketchup often add stewed carrots - it thickens the consistency and gives the sauce an amber tint. Adding fresh chopped greens to ketchup from homemade tomatoes will make it fragrant and useful. Experimenting with rolling up such a ketchup for the winter is not worth it.
A bit exotic
When all friends learn about how to make ketchup at home, it will still be possible to surprise and please them with a new recipe. For example, cook sweet and sour ketchup from exotic fruits!
- homemade tomatoes - 1 kg;
- onion - 500 g;
- garlic - 5-6 denticles;
- medium size pineapple - 1 pc;Sunflower or olive oil
- - 100 g;
- salt, sugar, spices to taste. Cut the onion and tomatoes into cubes.
- In the saucepan, heat oil, fry onion. Add the same tomatoes and half of garlic. Continue extinguishing.
- After 40 minutes put the mixture in a bowl and allow to cool.
- Add the chopped pineapple, the remaining garlic, the spices. In a ketchup from homemade tomatoes sugar can and does not add, because it is already quite sweet.
- Mix mixture with a blender.
Chilled sauce can be served on the table at once. Keep it in a refrigerator, in a sealed container.
Improvisation on the subject of ketchup
Not always there is a necessary ingredient at hand. And sometimes in the refrigerator there is a product that inspires culinary experiments. It is possible to add to the ketchup a slice of broccoli, avocado, a small pear or sour apple. A special charm gives the sauce a sweet plum. Vinegar can be replaced with lemon juice - this will make the sauce more gentle. In any case, the new ingredient should not just be put in a saucepan, but replaced with some of the tomatoes.
How to make ketchup from a tomato for the winter?
Usually ketchup, cooked according to a classic recipe, is well kept. It is not necessary to transfer it to a cellar or a cellar. The usual pantry in a city apartment will save summer aromas until winter. Like other preparations, ketchup can be closed in jars with screw caps. The role of preservatives is performed by vinegar and salt. For the safety of the product, it is very important to thoroughly disinfect the packaging. It is best to wash the jars with soda, and then treat with steam. You can in the old manner put them on a special stand over a saucepan with boiling water. And the availability of modern technology in the kitchen simplifies the process as much as possible. For example, a dishwasher is able to wash and disinfect the banks on its own. Perfectly processes a steamer.
How to serve homemade ketchups
Of course, the classics of the genre are pasta filled with a fragrant tomato sauce. It perfectly combines this sauce with meat and fish dishes, ravioli and salted dumplings, fried pies. On the basis of home ketchup, you can prepare and more complex sauces: pouring for cabbage rolls, meatballs, stewed fish. You can combine it with mayonnaise or sour cream and stew the bird in it. Tender omeletu it will give expressiveness and aroma. Great for preparing dishes in pots. This sauce can also be added to mushroom or vegetable caviar. Unusual application of home ketchup can be its addition to brine for marinating herring "in Korean."Well, do not forget about its targeted use - for pizza, shawarma, hot dogs.
In winter, an open jar of home ketchup will perfectly revitalize any family dinner. This sauce, especially prepared with own hands from ripe summer tomatoes, even on the festive table will take pride of place.