How to make fresh tomato Ketchup (sauce) - the complete process
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Tomato ketchup is used in almost every household in south Asia. It is often used with breakfast dishes like noodles and parathas etc. It can be prepared easily at home at a time when prices of tomatoes fruits are at its lowest in the market. In this way you can prepare it according to your taste and under hygienic conditions with half of the cost of a bottle of tomato ketchup purchased from market. The list of ingredients needed to make tomato ketchup is given below. A bundle of spices is made in a muslin cloth and cooked with tomato juice.
Ingredients
Ripe and juicy Tomatoes: 1.25 kg.
Vinegar: 50 ml
Salt: 10 g
Sugar: 100 g
Preservative: a pinch
Ingredients for making spice bundle
2 large size Onions
2 pods of Garlic
8-10 corns of Pepper
Half flat teaspoon of Jeera
5 or 6 Cardamom pieces
Mace a small quantity
2 pieces of Cinnamon bark
Half teaspoon of red Chillie powder
50 things to eat up with ketchup
Method of ketchup making
Take about 1.25 kg ripe red tomatoes and wash them properly. After wash, cut the tomatoes into fine pieces and remove green or bruised portions. Put in a thick bottomed vessel and cook for about 10 minutes. When skins of tomatoes start to curl remove the vessel from the fire. Remove seeds and skin by churning and straining the material. Cut Onions and Garlic into fine pieces and smash the spices slightly. Put them into a piece of thin muslin cloth and tie it up into a firm bundle and drop it into juice. Add about 30 g of sugar to the juice and cook till volume is reduced to less than half. Leave the spice bundle in the juice as it is cooking. Add remaining sugar and salt. Cook further till juice thickens to sauce consistency. Add vinegar and remove from fire. Remove the spice bundle from the ketchup. Mix in the preservative and bottle in airtight jars.
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Comments
This sounds great, I do one with just tomatoes,onions, garlic and when cooked I freeze then use in soups stews, or whatever. Can you please tell me what Jeera is? is is something like paprika or is it hot spice like chillie.
Thanks for sharing this.
Alix, if you purchase tomatoes when these are sold at cheaper rate it gets economic also. Home made ketchup is always fresh.
Eileen, jeera is cumin seed. I am sorry I used the local term here. Anyways thanks to both of you for comments and visit to this page.
This does sound like a good ketchup recipe that I'll have to try. What's your favorite thing to cook?
I prefer to cook north Indian dish. Tomato ketchup, jams, and fruits squashes can be, easily and economically as per own taste, prepared at home
Wow
I love Ketchup
i like very much your product
i dont get it , why get 1.25 kg tomatoes and then cut potatoes into fine pieces. what then happens to the tomatoes?
sorry Alex, please read it as tomato. Thanks for pointing out the mistake.It has been corrected now.
It sounds delicious, I'm bookmarking it.
I am sure you'll never buy it if once tried at home. Thanks for bookmarking the page.
How long can you keep it in the fridge?
If it's not unusually warm, it can be used for 4-5 months even keeping at room temperature without using any storage. In fridge it can be used conveneintly for 6-8 months or more. Preservative used as described in the hub preserves the content of the ketchup for considerably long period.
What preservatives work the best for tomatoe based sauces? How much should I used and where can I buy them?
Aveion, if you are thinking to use sauce for a short duration, vinegar added in the sauce will preserve it. Hoever, you can add benzoic acid @ 500 to 750 parts per million (ppm)as a class II preservative to store it for a long period. 1mg/litre is equivalent to 1ppm
C.S.Alexis says:
2 years ago
I would bet that this recipe is much tastier than store bought. It could be doctored to taste for individual preference too I suppose. Thank you for sharing. I will bookmark this for all the extra tomatoes come fall. C.S.