Delicious tomato ketchup for the winter can be made at home: a recipe from an experienced housewife.

Good afternoon, dear readers of the channel! Today I will tell you how to make delicious ketchup at home.

Ketchup is quite popular, but nowadays it is difficult to buy a truly high-quality product. If ketchup is made from natural products, then it costs a lot. For this reason, many people prepare ketchup on their own.

There are many recipes, but how do you choose the one that will become your signature one? Today I am sharing with you my favorite recipe.

Method for preparing ketchup

For one bookmark, I usually take 5 kg of ripe red tomatoes, preferably large fleshy fruits and onions (1 kg). We also need 300 g of sugar and 80 g of salt.

For one serving, the following amount of food is required (you cannot use iodized food). As for seasonings, their choice depends on the hostess.

I usually put ground cinnamon in ketchup (1 tsp. l.), cloves (1 tsp. l.), black pepper and a wig (1 tsp. l.), nutmeg (1 pc.) and vinegar 9% (60 ml).

To make the ketchup really tasty, you should only use fresh ingredients.

In tomatoes, remove the seeds and cut the pulp into large pieces. Chop the onion coarsely. Stir these foods and place in a large saucepan. Then put the vegetables on a low heat and add some water: the mass should boil slowly.

To prevent the ketchup from burning, it must be constantly stirred. Thus, the mass must be extinguished for at least 2 hours.

After two hours, add salt, sugar and other spices, except cloves. Then grind the tomato paste in a blender or meat grinder.

Sometimes, if I have time, I rub the stewed tomatoes using a sieve. In this case, the store version of ketchup is obtained.

Pour the tomato mass back into a saucepan, add the cloves, grate the nutmeg on a grater and boil until thick. When you are satisfied with the result, add vinegar.

Then pour the ketchup into jars, roll up and wrap. When the ketchup has cooled down, you can store the blanks.

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