What are the Benefits of Making Homemade Tomato Ketchup?
A fantastic way to savor the flavor of fresh tomatoes while maintaining their nutritious value is to make homemade tomato ketchup. Since homemade tomato ketchup is produced from fresh tomatoes and doesn’t have any sugar or preservatives added, it is a healthier alternative to store-bought ketchup. Furthermore, homemade condiments, such as tomato ketchup, are frequently less expensive than store-bought versions, making them a sensible option for individuals on a tight budget. Making your own tomato ketchup has a lot of advantages, like having control over the flavor and ingredients, being able to tailor it to your preferences, and having access to healthier and more natural components than those used in store-bought versions. You can produce an excellent homemade tomato sauce that will wow your family and friends with a few basic ingredients and utensils.
Step by Step Instructions for Preparing Delicious Homemade Tomato Ketchup
Making your own tomato ketchup is a terrific way to enjoy a condiment that is free of chemicals and preservatives. This delectable sauce is surprisingly simple to make from home, requiring just a few basic steps. This article will give detailed directions for making tomato ketchup from fresh tomatoes, as well as helpful hints for achieving the best results.
Ingredients:-
- Ripe Tomatoes – 1 kg
- Cinnamon stick – 1
- Ginger – 1-inch piece
- Garlic cloves – 6
- Salt as required
- Water – 1 Cup
- Sugar – 5 tbsp
- Vinegar – ¼ cup
- Kashmiri chili powder – ¼ tsp
Instructions:-
- Step 1: Take 1 kg of ripe tomatoes and cut into lengthwise on a chopping board.
- Step 2: Transfer chopped tomatoes to the kadai and add 1 cinnamon stick, 1 piece of ginger, 6 garlic cloves, and salt. Add 1 cup of water and place it on a medium flame. Cover and cook tomatoes until soft.
- Step 3: After the tomatoes are well cooked discard the cinnamon stick from it. Add 5 tablespoons of sugar, ¼ cup of vinegar, ¼ teaspoon of Kashmiri chili powder, and salt. Mix well and switch off the flame. Allow cooling.
- Step 4: After cooling, transfer the tomato mixture to a grinding jar. Blend smoothly. Pour puree through a strainer and extract the pulp and seeds from it.
- Step 5: Heat a Kadai on medium flame and transfer tomato puree to the kadai. Simmer and cook for 10 minutes. After 10 minutes tomato ketchup reached its perfect consistency. Now switch off the flame and allow it to cool.
- Now the homemade tomato ketchup is ready. Fill it in ketchup bottles and it can stay up to 3 weeks. Thank You
Making homemade tomato ketchup is enjoyable and satisfying. Not only is it delicious, but it is also far healthier than store-bought ketchup. With only a few simple ingredients, homemade tomato ketchup may be prepared quickly. The secret to preparing a great batch of homemade tomato ketchup is using the freshest tomatoes available and adjusting the flavor to taste. With this recipe, you will be able to enjoy a tasty condiment for weeks or months!
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Homemade Tomato Ketchup | how to make homemade tomato ketchup
Description
People of all ages like the popular condiment ketchup. It is a common household item that is used to flavor a range of foods. While preservatives and sugar can be found in store-bought ketchup, it can also be convenient. With the help of this easy homemade tomato ketchup recipe and fresh ingredients, you can quickly make your own ketchup at home. Homemade ketchup is not only healthier and more flavorful but it can also be tailored to your preferences. With this recipe, you can decide whether you want your ketchup to be sweeter or hotter and make it exactly as you like it.
Ingredients
Instructions
Step 1: Take 1 kg of ripe tomatoes and cut into lengthwise on a chopping board.
Step 2: Transfer chopped tomatoes to the kadai and add 1 cinnamon stick, 1 piece of ginger, 6 garlic cloves, and salt. Add 1 cup of water and place it on a medium flame. Cover and cook tomatoes until soft.
Step 3: After the tomatoes are well cooked discard the cinnamon stick from it. Add 5 tablespoons of sugar, ¼ cup of vinegar, ¼ teaspoon of Kashmiri chili powder, and salt. Mix well and switch off the flame. Allow cooling.
Step 4: After cooling, transfer the tomato mixture to a grinding jar. Blend smoothly. Pour puree through a strainer and extract the pulp and seeds from it.
Step 5: Heat a Kadai on medium flame and transfer tomato puree to the kadai. Simmer and cook for 10 minutes. After 10 minutes tomato ketchup reached its perfect consistency. Now switch off the flame and allow it to cool.
Now the homemade tomato ketchup is ready. Fill it in ketchup bottles and it can stay up to 3 weeks. Thank You.
