Made from perfectly ripe big vine tomatoes, this homemade ketchup is the best recipe to try!!
500 ml-1L Jar
10 big tomatoes
1 tbsp corn starch mixed with ¼ cup water
1tbsp of olive oil
1 cup of tomato paste (optional)
2/3 cup white sugar
2 tablespoons apple cider vinegar/ ¼ cup lemon juice
1 tbsp salt
¼ cup yellow mustard powder
1 tablespoon black pepper
Process 1: Score the tomatoes in equal parts from all sides and put them in boiling water for 4-5 minutes. Once they cool down at room temperature, peel the skin and blend it into a smooth paste. Heat a medium pot and put the blended mixture in it, add the other ingredients, bring it to a boil and then simmer it for 10-15 minutes until the entire mixture thickens (Stir frequently).
The entire mixture should reduce to ½ of the size.
Ladle the ketchup into a fine strainer making sure to remove any unwanted skins or seeds. Store it in the refrigerator.
*Note for an Alternate method: You can also use Canned Crushed Tomatoes instead of fresh tomatoes to save time. Use more sugar-like around 1- ½ to 2 cups of the crushed tomatoes can are around 800 ml.
2 cans of crushed tomatoes and one small can of tomato paste will serve the purpose. You don’t need to use corn starch in this method or boiling to half the size method as crushed tomatoes and paste are pretty thick. Just make sure to cook it for 20 to 25 minutes. Let it cool down and then blend it smooth. Store it in the jar and refrigerate.
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