What hostess can do in kitchen without tomato paste in the winter? And ketchup undoubtedly is the most popular sauce. Why we buy paste and ketchup in shop? At them there are various preservatives, dyes and thickeners. The ketchups and tomato paste made by the hands will be much more tasty and more useful.
It is required to you
- 2 kg of ripe tomatoes,
- 2 bulbs,
- 2 h spoon of salt,
- 150 g of sugar
- 125 ml of wine or apple cider vinegar,
- Spices: 1-2 sticks of cinnamon
- 5 buds of a carnation
- on 1 teaspoon black and allspice
- 2 bay leaves
- 1 branch of rosemary
- piece of a fresh root of ginger
- 1 pod of burning pepper.
Instruction
1. For preparation and ketchup, and tomato paste at first it is necessary to prepare tomato weight. Cut tomatoes with pieces, destem. Cut onions half rings. Put tomatoes, onions, rosemary, bay leaf and a teaspoon of salt in a pan. Add slightly water, put on slow fire and bring to the boil. You extinguish on slow fire about 20 minutes. Slightly cool and wipe weight through a sieve.
2. For receiving tomato paste to a uvarivayta the received tomato weight at intensive boiling, constantly stirring slowly. Weight has to uvaritsya before reduction of volume by 2-2.5 times.
3. We cook ketchup. Small pound a fragrant and black pepper in a mortar. Add pepper, cinnamon, sugar, a carnation, grated ginger to the wiped tomato weight. Put on fire and bring to the boil. Lower fire. Uparivayte on very weak fire about 40 minutes.
4. Add wine vinegar, 1 pod of the chopped hot pepper and take on slow fire of 10 more minutes. Take out cinnamon. Ketchup is ready.
5. Hot pour ready ketchup or tomato paste in in advance sterilized bottles or banks. Cover with covers, lower in a pan with the water heated to 70 degrees and sterilize 20-25 minutes. Banks and bottles have to be shipped so that water was 1 cm lower than a neck. Take out, twirl covers. Cover with a warm towel and leave slowly to cool down.