Tomato Ketchup

Recently I went to a market and bought a well-known brand of tomato sauce and I found the taste somewhat off and pasty. I was wondering what I’m having! Is it really tomato ketchup or a sugar syrup? And that’s when I decided to make homemade tomato ketchup. So today I bought organic tomatoes from the market and is going to prepare tomato ketchup at home.

So today I bought organic tomatoes from the market and is going to prepare tomato ketchup at home.

Tomato Ketchup
Prep Time
1 hr
Cook Time
35 mins
Total Time
1 hr 35 mins
 
Recently I went to a market and bought a well-known brand of tomato sauce and I found the taste somewhat off and pasty. I was wondering what I’m having! Is it really tomato ketchup or a sugar syrup? And that’s when I decided to make homemade tomato ketchup. So today I bought organic tomatoes from the market and is going to prepare tomato ketchup at home.
Course: Canned Foods
Cuisine: American
Calories: 260 kcal
Ingredients
  • 5.5 lb (2.5 kg) Tomatoes
  • 0.15 oz (4 gram) Garlic
  • 3 pieces of 3 inch Ginger
  • 5 to 7 Dry red chilies de-seeded and halved
  • ½ cup Golden raisins
  • ½ cup Apple cider vinegar or white vinegar
  • 6 to 7 tablespoon Unrefined cane sugar or regular sugar
  • 1 tablespoon Rock salt
  • ¼ teaspoon Sodium benzoate dissolved in 1 teaspoon hot water
Instructions
  1. Firstly, rinse the tomatoes well in water.

  2. Now slice the top eye part of the tomatoes and roughly chop the tomatoes.

  3. Discard the spotted parts or peel it.

  4. Now peel and rinse the garlic and ginger and then roughly chop them.

  5. Half and de-seed the dry red chilies.

  6. Rinse the raisins and keep them aside.

  7. Now in a huge pot or in a pressure cooker put all the chopped tomatoes and add the ginger, garlic, red chilies, raisins, vinegar, salt, and sugar.

  8. Mix them well and keep the pot or pressure cooker on a low-medium flame.

  9. Keep on stirring at intervals.

  10. When the tomatoes are softened, switch off the fire.

  11. When the mixture is slightly hot or warm, blend it in a blender and make a smooth puree.

  12. Now with a strainer, which is not very fine strain the puree well directly into a pot or a saucepan.

  13. Then in a saucepan heat water till it reaches its boiling point.

  14. Immerse a jar and its lid in the hot water.

  15. Continue to boil the water along with the jar for 8 to 10 minutes.

  16. Remove the jar with the help of tongs and place the jar inverted on a thick towel.

  17. Let the jar dry naturally.

  18. Now keep the pot or the saucepan with the strained tomato pulp on the stove top.

  19. On a low to medium flame simmer the pulp till it starts thickening and reaches ketchup-like consistency, it takes about 35 to 40 minutes.

  20. Now add the sodium benzoate and stir it well to the hot tomato ketchup.

  21. NOTE

    Remember to dissolve the sodium benzoate in 1 teaspoon hot water.

  22. Now pour the hot tomato ketchup into the sterilized jar and tightly close the lid.

  23. Let the ketchup cool by keeping it aside for some hours or a day.

SERVE
  1. Your tomato ketchup is ready. Refrigerate it and use for 1 to 2 days.

OUR DINE TABLE
  1. After making it I realized the difference. It’s really worthful and I’ve decided to switch off my store-bought ketchup and will stick to my homemade handmade tomato ketchup which has been prepared from fresh organic tomatoes. I feel something that taste goods should pass down to others.

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Nutrition Details

CategoryAmount
Calorie 260
Sodium 160 mg
Carbohydrate 5 g
Sugar 100 g
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Article Categories:
Canned Food

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