How to make ketchup of tomato paste

How to make ketchup of tomato paste

Today it is already impossible to submit our menu without ketchup. Fragrant, sharp, spicy, juicy - a variety of flavoring shades of this sauce strengthens and shades taste of favourite dishes. Process of preparation of ketchup in house conditions rather simple. You can independently enter any given spice and spice into a compounding or to enhance sharpness – everything depends on your taste.

It is required to you

  • 500 гр. tomato paste
    • 4 glasses of boiled water
    • 1 tablespoons of salt
    • 5 glasses of sugar
    • 6 garlic gloves
    • 4 average bulbs
    • 5 h spoon of chili powder
    • 5 h spoon of ground black pepper
    • 3 stars of a carnation
    • 1 tablespoon of dry mustard
    • 3 tablespoons of 9% vinegar
    • 2 bay leaves
    • 1 teaspoon of the dried crushed fennel


1. Part tomato paste with water and put on strong fire.

2. Continuously stirring slowly, fill up salt and sugar.

3. Clean and small chop onions.

4. Add onions to tomato paste.

5. Bring weight to the boil and lower fire to a minimum.

6. Constantly stirring slowly, add pepper, a carnation and fennel.

7. Pour in 2 tablespoons of vinegar.

8. Cook ketchup of 40-45 minutes.

9. Clean and a flat part of a knife blade crush garlic. Chop small crushed cloves - it will enhance taste.

10. In 3 minutes prior to switching off add garlic.

11. Switch off fire and put bay leaf.

12. Add mustard and, having closed a cover, let's infuse 5-7 minutes.

13. Then add the remained vinegar and stir. Cool at the room temperature.

14. Before pouring of ketchup on banks remove from it bay leaf. Store ready ketchup in the fridge.

Author: «MirrorInfo» Dream Team