Brew a thick homemade ketchup without starch, albeit longer, but it is healthier and tastier

My grandmother was a real tomato expert. She introduced me to the diversity of their varieties. And if I saw that the market sells not very cute tomatoes, certainly bought everything. And all in order to make them blanks. Homemade ketchup recipe for winter I knew it. And it always turned out to be incredibly delicious.



Today I will share this recipe with you. I'm sure that if you try this ketchup, you'll give up shop sauces forever!

Homemade ketchup recipe for the winter To prepare homemade ketchup for this recipe, you will need quite a lot of time. It is best to allocate a whole day for such blanks in order not to rush anywhere and enjoy the process plenty. With the arrival of the first cold weather, you will repeatedly say thank you for worrying about the diet of the family in advance. It's worth it!



The ingredients

• 5kg tomatoes
• 500g sugar
• 250ml vinegar
• 3 big bulbs
• 3 tbsp salt
• 1 tsp red and black ground pepper
• optional

Preparation

1. The first thing to do is wash all the tomatoes. There are a lot of them in the recipe, so this process will take some time. It is best to use homemade tomatoes. The taste and aroma of them are much richer than that of greenhouses.
2. Next, pass all the tomatoes through the meat grinder and place in a large pan. Boil the tomato mass for 10 minutes. Then rub all the tomatoes through a sieve or punch a blender. This is to get rid of all the skins.
3. Return the tomato mass to the pan and boil it for 3 hours. While the tomatoes are cooked, peel the bulbs and rub them in a fine grater. Then add the onions to the tomatoes and boil the future ketchup for another 2 hours.
   
   
   
   
4. Add all the other ingredients to the mixture. This is sugar, vinegar, salt, 2 types of ground pepper and other spices to taste. Oregano, for example. Stir it up carefully. And then cook the sauce for another 30 minutes. During this time, you will have time to sterilize all the cans and boil the lids.
5. Put the ketchup on the cans and cover them. Let the sauce cool at room temperature, and then send for storage in a dark and cool place. Like a cellar. Done!
   
   
   
   

Homemade ketchup recipe for the winter: editorial advice Make homemade ketchup is a simple matter. Problems arise when an open jar of sauce needs to be stored in the refrigerator. And if it's a half-liter jar, eating ketchup will not work quickly.

So that the product does not deteriorate and does not become moldy ahead of time, there are a lot of small tricks. They will save the day if they are used in time. Recently, my colleague Vadim Posternak told in detail how to keep the freshness of homemade or purchased sauce. I am sharing a useful article by link.



By the way, for the winter you can cook not only tomato sauce. I suggest making a fragrant paste from Bulgarian peppers. I know it’s not the cheapest pleasure right now. However, the result is definitely worth it. You can find the recipe here.

I would also like to know how to cook Italian food. The recipe is very simple, because to add an unusual taste to the sauce, you only need basil.



And finally, I want to share a recipe for homemade pesto sauce. It cooks quickly and easily, and is eaten in a matter of minutes. Fingers are good!

Tell me, do you make homemade sauces for the winter? It will be great if you share your recipe in the comments!