Tomato Ketchup

10 big tomatoes
1 tbsp corn starch mixed with 1/4 cup water
1tbsp of olive oil
1 cup of tomato paste (optional)
2/3 cup white sugar
1/4 cup apple cider vinegar/ lemon juice
1 tbsp salt
1/4 cup yellow mustard powder
1 tablespoon black pepper

Process: 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 blend in it, add the other ingredients, bring it to a boil and then simmer it for 10-15 minutes till the entire mixture thickens (Stir frequently).
The entire mixture should reduce to 1/2 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: You can also use Canned Crushed Tomatoes instead of fresh tomatoes save time. Use more sugar like around 2 cups if 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 the boiling it to half the size method as crushed tomatoes and paste are pretty thick. Just make sure to cook it for 20 to 25 minutes

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