How To Make Homemade TOMATO KETCHUP With Fresh Tomatoes | Homemade TOMATO SAUCE | TOMATO KETCHUP
Recipes in this Video
Ketchup, often associated with American cuisine, has roots that trace back to fermented sauces in Southeast Asia. Its transformation into the sweet and tangy condiment we know today began in the 19th century. Homemade versions allow for customization of flavors and sweetness, making it a beloved staple in many households. Today, ketchup is enjoyed globally, with variations that reflect local tastes and ingredients.
Ingredients
- ●tomatoes
- ●onion
- ●garlic
- ●brown sugar
- ●white vinegar
- ●salt
- ●black pepper
- ●mustard powder
- ●cinnamon
- ●allspice
- ●cloves
- ●paprika
Instructions
- 1Wash and chop tomatoes into quarters.
- 2Peel and chop onion and garlic.
- 3Combine tomatoes, onion, and garlic in a large pot.
- 4Cook over medium heat until tomatoes break down, about 20 minutes.
- 5Blend the mixture until smooth using an immersion blender.
- 6Strain the blended mixture through a fine sieve to remove solids.
- 7Return the liquid to the pot and add brown sugar, vinegar, salt, and spices.
- 8Simmer the mixture over low heat for 30-40 minutes, stirring occasionally.
- 9Adjust seasoning to taste, adding more sugar or vinegar as needed.
- 10Cool the ketchup to room temperature before transferring to jars.
- 11Store in the refrigerator for up to 3 weeks.
Ingredient Alternatives
brown sugar
Healthier: honey
Cheaper: white sugar
Honey adds natural sweetness with fewer calories.
white vinegar
Healthier: apple cider vinegar
Apple cider vinegar offers a milder flavor.
onion
Healthier: shallots
Shallots provide a subtler taste.
garlic
Cheaper: garlic powder
Garlic powder is shelf-stable and easy to use.
Techniques
Equipment
Also Known As
Tomato sauce has roots in Italian cuisine, where it is a staple for pasta dishes and pizzas. Its simplicity and versatility have made it a beloved condiment worldwide, often used in various dishes beyond Italian cuisine. Today, many variations exist, including spicy arrabbiata and creamy vodka sauce, reflecting local tastes and ingredients.
Ingredients
- ●olive oil
- ●onion
- ●garlic
- ●carrot
- ●celery
- ●canned tomatoes
- ●tomato paste
- ●basil
- ●oregano
- ●sugar
- ●salt
- ●black pepper
- ●red wine
- ●bay leaves
- ●parmesan cheese
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add diced carrot and celery, cooking until softened, about 5 minutes.
- 5Pour in canned tomatoes and tomato paste, stirring to combine.
- 6Add dried basil, oregano, sugar, salt, and black pepper.
- 7Pour in red wine and add bay leaves; stir well.
- 8Bring the sauce to a simmer, then reduce heat to low.
- 9Cover and let simmer for 30-45 minutes, stirring occasionally.
- 10Remove bay leaves and adjust seasoning to taste.
- 11If desired, blend the sauce for a smoother texture.
- 12Serve hot, topped with grated parmesan cheese.
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