Ketchup TRT

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Home made Ketchup is fabulous. Follow this recipe. Endulge! With fries this is great. Combine with Mayonaise, chopped onion to have a great sauce for your fries or burgers.

Ingredients

  • 4 large onions chop in large pieces
  • 250 grams of celery chopped in pieces
  • 4 sliced cloves of garlic
  • 6 Tbspn of olive oil
  • 1 tspn of ground coriander
  • 1 small cinnemon stick
  • 1 tspn of allspice
  • 0.5 tspn of black pepper
  • 1 tspn of powder celery
  • pinch of salt
  • 4 Tbspn of tomatoe puree
  • 2 KG of very ripe tomatoes chopped in large chunks
  • 1 - 2 tspn of tabasco to taste
  • 20 cl of white wine vinegar
  • 200 grams of caster sugar
  • Preparation

    1 Put the onions and celery into a food processor and blend until very finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 10 mins. Add the garlic, cook 5 mins more, then add the spices and cook for 3 minutes.

    2Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, partly uncovered, for around 1 hr until the tomatoes are mushy and the liquid has reduced by at least 30 percent.

    3Let the mix cool a little bit and then blend the mix with a blender until smooth then sieve carefully into a bowl. The ketchup will thicken a little when it cools down, but if it seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced further. Keep the ketchup in an clean closed container in the fridge for up to 3 months, or freeze. Keep in sterilised bottles or jars for up to 6 months.

Saucy
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