How to make tomato ketchup?!
Tomato juice - 2 kg (2.5 kg ripe fresh Red tomatoes hybrid variety)
Sugar - 150 gm
Salt 25 gm (1 teaspoon equals to 3 gm)
Vinegar white - 1 cup or Acetic Acid 2 teaspoon (3/4 tablespoon for 1 kg)
Sodium benzoite - 1/3 teaspoon for 1 kg
Onion - 40 gms (2 medium size)
Garlic - 2 gms (1 full pod)
Ginger - 1 inch
Cardamon - 1 1/2 gm (ilaychi)
Cinemon - 1 1/2 gm (Dalchini)
Clove - 1 1/2 gm (long)
Black pepper - 2 gms
Red chilli powder - 2 gms
Jeera - 2 gms
1. Select red fleshy tomato trim out stem cavity yellow or greenish part if any.
2. Cut the fruit churn in mixy heat with salt.
3. Extract the juice with sieve, discard peal & seeds.
4. Measure juice, calculate all ingredients proportionately, if juice is less or more.
5. Grinde all ingredients masalas/spices only fine grinding is essential.
6. Take spices in loosely tied muslin bag hang in juice or dip it.
7. Boil the juice with spice bag till consistency remains 1/3 of original.
8. Squeese spice bag juice should come out, add sugar salt.
9. Add vinegar or acetic acid and preservative dissolved in hot water.
10. Bottle hot sauce in boiling hot bottels, keep 1 1/2 vacant in bottle
sauce is ready when cool store in cool and dry place .
So I'm not really a big Jamie Oliver fan, but OMGEEE this recipe is so good. Try it out, let me know what you think!
and besides, homemade is so much healthier and tastier
3 pounds very ripe tomatoes, coarsely chopped
1 1/2 teaspoons vegetable oil
1 small onion, finely chopped
1 large clove garlic, minced
1/4 cup light brown sugar
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
Pinch ground cinnamon
1/4 cup cider vinegar
Because of the cayenne pepper & the flakes there is a nice tang to the sauce. I think it willl also be brilliant as a sauce for chicken wings.
Puree the tomatoes in a blender until smooth. Strain puree through a medium-mesh sieve, pressing with a rubber spatula to get out all of the juices. Discard any solids. Set tomato puree aside.
In a non-reactive saucepan heat the oil over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes; do not allow to color. Add the tomato puree and all remaining ingredients except the vinegar and salt and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally at the beginning and more often towards the end of the cooking time, for about 1 hour or until thickened. Add the cider vinegar and salt and cook for 25 to 30 minutes more, until the consistency of ketchup. Adjust seasoning with salt if needed. Set aside to cool.
Store in non-reactive airtight containers in the refrigerator for up to 1 week, or USE canning method and this will keep for years
Mash tomato. Add salt. Add sugar. Add more "stuff." Voila.
used tomato and salt.