A better ketchup recipe than that purchased at the store
You do not need to buy a bottle at the store, you can make a better Ketchup at home in your own kitchen!
You might be surprised to learn that originallyKetchup was not made from tomatoesBut ingredients such as walnuts and fermented fish. Today's ketchup made from tomatoes is one of the most popular condiments in America and it is not surprising. It's sweet, tasty and tangy, and it's delicious about everything fromfries Toscrambled eggs.
According toNational Geographic in 201497% of US households reported having a bottle of ketchup. The first recipe for ketchup of published tomatoes appeared in 1812 andHenry J. Heinz Started to produce Ketchup in 1876. Once this has been produced commercially, it quickly became something that people bought rather than doing at home.
But have you ever had a homemade ketchup? Not only is it fresh and delicious, but you can also control the amount of sugar and salt and the season to your liking. It's also super easy to do. The homemade ketchup really highlights the flavor of tomatoes rather than hide it with a lot of vinegar, sugar and salt.
Do you want to become creative? Add a pinch or two ginger powder, curry powder or Sriracha sauce for an extra spice to your ketchup.
While fresh tomatoes are delicious, there is actually an advantage of health to cook them, as you do when you make ketchup. Heating, as well as peau tomatoes, have been shown toincrease the amount of antioxidant lycopene that the body can absorb. Ketchup homemade is low in saturated fat and sodium, and it is also a good source offiber,vitamin a,Vitamin E,iron,potassiumand copper, and a very good source ofvitamin C.
You will not even care with more versions more once you have tried your hand in this easy ketchup recipe!
Ketchup Home Recipe
Gives 44 servings (2 3/4 cups); Servant is 1 tablespoon
Ingredients
1 tablespoon of olive oil
1 cup of chopped onions
1 oz tomato puree can preferMUIR Glen Bio)
1/4 cup of apple cider vinegar
2 tablespoons of golden brown sugar
1/2 teaspoon of dry mustard
1/2 teaspoon of salt kosher (I useDiamond Crystal Cosher)
1/2 teaspoon ALLSPICE
1/4 cinnamon teaspoon
1/4 Smoked Paprika Coffee Spoon
1/4 teaspoon of garlic powder
puck the ground cloves
How to do it
- Heat the oil in a saucepan of 3 to 5 liters and add the onion. Cook over medium-low heat, stirring from time to time until soft and gold, about 10 minutes.
- Add the remaining ingredients and stir to combine. Bring to a boil, reduce heat and simmer, stirring occasionally for 15 minutes, up to thick.
- Mix the ketchup in batches in a mixer or use an immersion mixer up hand.
- Transfer the ketchup to a bowl and let cool completely before tasted to adjust the seasoning.
How to store it
Store the ketchup in a hermetic container in the refrigerator for up to 3 weeks.
