Homemade Ketchup in Serbian Way-Salsa di Pomodoro
Homemade ketchup another of my recipes on how to make ketchup tasty and juicy, which can also be used as an addition or topping for pasta, ragout bolognese and goulash, paprikash and tomato soups. The preparation is not difficult, it is very simple, ketchup is cooked for 1–2 hours. Follow recipe.
6 kg of mashed tomatoes, without seeds and shells
12 pieces of medium onions, cut into quarters
12 red bell peppers, cut into longer pieces, or (6 red peppers + 6 hot peppers if you like slightly hot ketchup),
1 embroidery primrose in a piece
1 whole garlic (10 cloves in a piece)
2 tsp basil
1 tsp thyme
1-3 tsp black pepper, to taste
100 ml of oil
100 ml of vinegar
70 g of sugar
200 g of salt
3 bay leaves
Homemade Ketchup in Serbian Way
Put the cleaned and on the quarter chopped onions in the water, the water should be one finger above the vegetables, add 1 teaspoon of salt. Cook over medium heat.
When the water started to boil, add pepper, chopped bell peppers, primrose leaves and garlic. Cook the vegetables until soft.
When it is done, strain the vegetables and mash them in a blender or with the help of a mixer stick.
When you have mashed the vegetables, add the mashed tomatoes and put them to cook on a moderately moderate heat, add the vinegar and oil and cook until it boils.
The foam when disappears, cook for another 30 minutes on a moderate heat.
Then add 70 g of sugar and salt of 150 g -200 g. (depends on your taste)
Cook and stir occasionally.
Add oregano and basil 15 minutes before the end.
When the ketchup is ready, when it has reached its density, pack them in sterile jars or bottles. You can try with a small spoon on a small tray to separate the ketchup. Turn the plate downwards, if it drains strongly on several sides, it should still be cooked, if it drains slowly and in one stream, then the ketchup is ready.
Ketchup must be cooked for 1–2 hours.
Jars and bottles must be warm before pouring.
Using a ladle and funnel, pour the ketchup into bottles or jars and close them well with cellophane and rubber, then screw the lid over well.
Then turn the oven to 100 °C, leave the jars for 20 minutes.
Turn off the oven, open the door halfway to allow the jars to cool themselves
Store refrigerated jars and bottles in a cool, dark place.
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