From these products you will get about 5 liters of ready-made homemade tomato ketchup. Optionally, you can also flavor with fresh spices that you have finely chopped or passionated - basil and parsley. Often, some flavors and flavors such as cinnamon, celery and cloves are added, but in this recipe we miss them. We also do not find the use of starch for compression. If you are looking for a similar effect, better add potatoes.
Ingredients
1/2 hr. Sugar
5 grains of Bahar
10 grains of pepper
5 pcs. Bay leaf
50 ml of Oil
3 chapters Luke
3 pcs. Apples
10 kg Tomatoes
1/2 hr. Salt
Method of preparation
1. Wash and clean the tomatoes and chop them in puree. Straighten to remove the seeds. Pour into a deep saucepan and put on the hot plate.
2. Peel and clean the onions and apples and put them in the neck with the tomatoes.
3. Smash the pepper and bacchus immediately before use to get the most out of the flavor of the spices. The bay leaves can be wrapped in gauze and boiled in tomato paste in this way - after being ready, they are easier to remove.
4. Put everything on the hotplate to boil until it thickens, intermittently stirring. When it reaches the desired density, remove it from the fire. Season with salt and sugar. Add the oil and stir.
5. The whole mixture is blended until the perfect smoothness is achieved.
6. Pour into bottles with a wide throat. Sterilize for 10 minutes.
7. The ketchup is used for pizzas, sauces, pasta, slices, baskets, etc.
