Recipe of Quick Home made tomato ketchup Cooking Basics for Newbies

Learn how to make Tomato Ketchup at home an basic recipe with The Bombay Chef Varun Inamdar. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. Here's a homemade tomato ketchup recipe that uses roasted tomatoes for extra depth of flavor, as well as three kinds of vinegar: red wine, cider, and balsamic. Making tomato ketchup at home is a healthier alternative to processed ketchup.

Home made tomato ketchup is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Home made tomato ketchup is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook home made tomato ketchup using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Home made tomato ketchup:

1. Get 11/2 kg tomatoes
2. Make ready garlic cloves 6
3. Get 2 cubes ginger
4. Take cinnamon stick 1
5. Take cloves 2-3
6. Get 3 tbsp sugar
7. Get 1 tsp salt
8. Take 1 tbsp red chill powder
9. Prepare 1/3 cup veniger

Use it generously on steaks, as a quick and easy. To serve, pour into a bowl and leave to cool. The ketchup will thicken further after canning and cooling. Cover jars loosely with new, two-piece lids.

Instructions to make Home made tomato ketchup:

1. Wash and cut tomatoes in cubes
2. In pot add tomatoes, garlic, ginger, onion, cinnamon stick, cloves and mix well
3. Cover and cook on low flame for 30mins and keep stirring in between
4. Remove cinnamon stick, pour whole mixture in a blender and blend until fine puree, strain well
5. Put it on stove, add sugar, red chill powder, salt, veniger mix well and bring it to boil and cook on meduim flame for 35-40 mins until thickens and water is reduced
6. Let it cool and store in a dry and clean jar for up to 2-3 weeks in a refrigrator
7. Tomato ketchup is ready

The ketchup will thicken further after canning and cooling. Cover jars loosely with new, two-piece lids. Let jars stand until ketchup cools and lids are slightly indented in center. I love these two simple homemade ketchup recipes so much, and I promise, you will too! What I love about this recipe is that you can.

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