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Fantastic Homemade Thick Rich Ketchup Lena

Updated: Feb 29

  • According to this recipe, my mother always makes a bunch of ketchup, so we always have them over the winter, regularly when I travel to Serbia, I always put big jars of this wonderful ketchup. It is a big job, but it pays off, it is best for everyone to get involved, and it will be over quickly. Ketchup is rich to a lot of various ingredients, so it has an irresistible taste. You can use it as an addition in all dishes that have the ingredient of tomato like: bolognese ragout, alla matriciana, goulash, paprikash, steak sauce or dressing, tomato vegetable soups, etc. Simply a big job and a fantastic thing to have at home, especially if you know that you made it and that there are no bad additives that various companies put in. So if you want to make such a rich ketchup, follow the recipe instructions.

  • You don't have to add oregano and basil if you don't want to, in any case you can add them to this ketchup later, depending on what you are making. We in Italy quite often use bolognese and Alla matricana and other long dressings that have these ingredients of basil and oregano, so I always prepare it with these additives.

Ingredients: medium, total time: 3-4 hours
  • 15 kg of tomatoes/ chopped into quarters

  • 5 kg of onions/ finely chopped

  • 8 bags mustard powder/ or 3 Tbsp full of Mustard

  • 5-7 piece of celery stalks with leaves/ finely chopped

  • 3 kg of carrots/ finely chopped

  • 250-300 g of salt/ to taste, control

  • 2-3 tsp pepper/or to taste, control

  • 130 g sugar to taste/ control

  • 200 ml of oil

  • 3 kg of red peppers/ chopped in quarters

  • 3 kg primrose ties/ finely chopped

  • 2 whole garlic/ finely chopped

  • 200 ml of wine vinegar

  • 3 preservatives/ 1 bag/ 5 g

  • 3-4 Tablespoons oregano/ optional

  • 2 Tablespoon basil/ optional

  • 5 bay leaves

  • Sterilize jars/ or bottles

Preparation:
  1. Wash all vegetables well and clean. Chop them in the description above and combine in one large and deeper pan, and put to cook on a moderately low heat.

  2. Add the bay leaves, preservatives and stirring occasionally.

  3. As soon as the mixture boils, add salt, sugar, pepper, wine vinegar, mustard, oil, and stir well to combine everything nicely and let it cook for another 30 minutes.

  4. 10 minutes before the end, add oregano, basil, and cook until the end until you get a thick mixture of ketchup.

  5. Cooking ketchup takes 1–2 hours, depending on the strength of the fire.

  6. You can check if the ketchup is ready:

  7. when you pour with a spoon on one tray and turn the tray down — if it does not spill in one stream and flows slowly, it means that the ketchup is ready,

  8. if it spills on all sides and drains quickly, leave it to cook, stirring occasionally over a moderate heat.

  9. When are cooked vegetables well, and everything has softened properly, you will now pass everything through the machine. So that all the shells and seeds remain in the strainer, celery and primrose, if you do not want to remove them as vegetables, I advise you to blend them with a small amount of propagated tomatoes. You will get a smooth mixture, only then add to the strained vegetables and continue cooking for another 10–15 minutes.

  10. When the ketchup has gained density and blended well, turn off the heat and remove from the stove.

  11. Now you will fill them in sterile bottles or jars with the help of a funnel and a ladle.

  12. The bottles and jars, must be warm before pouring so that they do not burst.

  13. When you have filled them to the top, close them well with a stopper and cover with a thicker cloth or blanket, let them cool that way.

  14. Refrigerated filled jars and bottles go to a dark and cool place in the pantry.

  15. The preparation of ketchup is over, now you will have plenty of real thick homemade ketchup, that your family will use as well.

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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