Tomato Ketchup

Here’s a detailed recipe for making homemade tomato ketchup:

Ingredients:

– 2 kg ripe tomatoes
– 1 onion, chopped
– 1 cup apple cider vinegar
– 1 cup brown sugar
– 1 teaspoon salt
– 1/2 teaspoon ground cloves
– 1/2 teaspoon ground allspice
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (optional, for a spicy kick)

 Instructions:

1. Prepare the tomatoes: Wash and coarsely chop the tomatoes. Place in a large pot with chopped onions.

2. Sauté: Cook the tomatoes and onion over medium heat until soft and mushy, stirring occasionally. This will take about 30-40 minutes.

3. Prepare the mixture: While the tomatoes are cooking, remove the seeds and skins from the mixture with a fine mesh strainer or food processor. You should skip the greasy tomato puree.

4. Cook Half: Return the tomato paste to the pot and add the apples, brown sugar, salt, crushed cloves, ground allspice, ground cinnamon, and cayenne pepper if using. Stir well to combine.

5. Reheat: Bring the mixture to a boil over medium heat. Cook uncovered, stirring occasionally until the ketchup is as thick as you like. This will take about 1-2 hours.

6. Change ingredients: Taste the ketchup and adjust seasonings as needed. For a sweeter ketchup, you can add more sugar, or as much salt and spices as you like.

7. Cool and store: Once the ketchup has thickened, remove from the heat and allow to cool completely. Transfer to the deep-fried molds or bottles and store in the refrigerator for up to a month.

When you make homemade tomato ketchup, you can control the ingredients and customize the flavor. Enjoy this tangy sauce on burgers, fries, sandwiches, and more!

Calories in Tomato Ketchup

Tomato ketchup, a ubiquitous condiment, has a fascinating history and offers various benefits:Tomato ketchup, a ubiquitous condiment, has a fascinating history and offers various benefits:

History:
– Developed from fermented fish based sauces and first originated from Asia.
– It arrived in Europe when British sailors brought it in the 17^{th} century.
– Their most well-known soup became the tomato based soup in the United States in nineteenth century.
– It was Heinz who brought it into use and codified its conditions in 1876.

Benefits:
1. Nutrient Content: It contains lycopene that is known to possess antioxidant characteristics and exhibits a number of health benefits.
2. Convenience: Contributes a lot to the marinating of foods that makes them tastier and multi-purpose without much strain.
3. Versatility: Compliments a wide variety of foods, whether it is fries or eggs and take note of the improved flavor.
4. Long Shelf Life: The processed carbonation is protected by vinegar and sugar, which help it last without the need to be refrigerated.

This journey of tomato ketchup from ancient practices to contemporary food conveyances showcases that it has always been a hit and valued condiment.

Tomato ketchup is an essential condiment whose utilization in dishes is cherished for enhancing taste profiles and convenience when cooking. Besides contributing an unforgettable sour-sweet taste and flavor it gives increase to dishes, vinegar brings ordinary warmth of familiar taste, which is universal for a people of the different countries. Though used on burgers or fries or eggs or sandwiches or ketchup or mayonnaise or can be an ingredient in chocolate this condiment is made from vinegar and salt and is used in kitchens all over the world. It is not only a condiment on our dinner tables but has a significant impact at industrial levels, providing employment in manufacturing, supply, and delivery of tomato ketchup which in turns strengthens the economy. That it remains a favorite dessert through the years certainly places it in the category of cultural icon, representing common and inveterate plates of food that do not get left behind with the old folks. In a way, tomato ketchup is not only a type of seasoning that immeasurably makes meals but also adds warmth to people and bonds them over food.

Also read: Chilli Garlic sauce