Thick homemade ketchup with starch from tomato juice for the winter. Tomato ketchup with starch for the winter To make homemade ketchup thick

Tasty and thick ketchup with a smooth and silky consistency can be prepared at home. This ketchup tastes similar to a store-bought product, but it does not contain any unnecessary ingredients. Meaty tomatoes and potato starch give the ketchup the necessary thickness. Children will especially like this delicate ketchup.

Homemade tomato ketchup with starch is quick and easy to prepare. The advantages of this preparation lie in both the natural composition and the pleasant tomato taste. It can be served with all your favorite meat dishes, side dishes, and is also good for greasing pizza dough. And most importantly, you won’t need to go to the store for ketchup in the winter cold, because jars of it will already be at hand.

The taste of a product depends directly on its composition, so if you like hot sauces, then increase the amount of pepper, garlic, etc. You can add finely chopped sweet bell peppers, boiled carrots, herbs, and a green apple to the finished tomato mass.

Ingredients

Meaty tomatoes - 1 kg;
Onion - 2 pcs.;
Garlic - 2 cloves;
Hot capsicum - to taste;
Cloves - 2-3 pcs.;
Salt - 2 tsp;
Sugar - 3 tbsp. l.;
Vinegar 9% - 50 ml;
Potato starch - 2-3 tsp.

Preparation

To make ketchup, you need to use fleshy, ripe tomatoes. The brightness and shade of the finished ketchup will depend on the variety and color of the tomato. If you have watery tomatoes in your kitchen, then you just need to boil the ketchup longer or add more starch.

Rinse the tomatoes and make slits on each fruit with a knife. Place the prepared tomatoes into a deep bowl. Pour boiling water from the kettle over them and cover with a lid.

After 10 minutes, drain the cooled water from the tomatoes and remove the skin.

Grind the peeled tomatoes with an immersion blender until smooth.

Add salt and sugar, onion and garlic, and cloves to the tomato puree. If you wish, you can add chilli peppers.

Place the container with ketchup on the stove and boil it for about 20 minutes over moderate heat. You can also add a sprig of red basil to taste. Skim off any foam when cooking ketchup. Turn off the heat and leave the sauce alone for 20 minutes to allow all the flavors to infuse.

Use a sieve to remove the seeds from the ketchup for a silkier consistency. Then put it on the fire, add vinegar and boil for about 5-10 minutes.

In a bowl, dilute potato starch in cold water (50-70 ml), then pour it into ketchup.

Stir the starch into the ketchup and cook for another 5-10 minutes until the consistency thickens.

Now you need to decide for yourself how thick you want the result to be. Our ketchup turned out to be of medium thickness, the consistency is homogeneous, you can see more details in the photo.

You may need to add diluted starch and simmer the sauce a little longer.
Prepare clean and sterilized bottles in advance and pour the prepared ketchup into them.

Roll up the ketchup bottles tightly and place them on the lids. Cover the workpieces with a blanket and leave for five hours until completely cooled. Keep starchy tomato ketchup in the pantry.

Congratulations to the culinary experts who decided to make finger-licking tomato ketchup for the winter! This is not only the right, but also a wonderful decision. After all, ketchup can transform any everyday dish. Even the most ordinary pasta, seasoned with a tasty and aromatic sauce, will seem like a haute cuisine dish. And this is exactly what every housewife strives for.

And if you also prepare a variety of ketchups at home from tomatoes, then you won’t get a price. Serve classic mashed potatoes, spicy or kebab with meat. You won’t be able to pull your household members back by the ears! The dishes will be exquisite and unique. After all, you can’t buy such seasoning in a store!

I understand perfectly well that every housewife wants to be original. That's how it is. Therefore, I am pleased to offer ketchup recipes that will surprise you.

A simple recipe, and the ketchup turns out excellent - thick and generous in taste. The cooking technology is very simple. The prepared ingredients are boiled, ground through a fine sieve, and boiled to the desired consistency.

The sauce should be stored in sterile containers. These can be convenient bottles with screw caps. You can seal ketchup in ordinary jars under iron lids. The main thing is that the container is sterilized. This requirement also applies to lids.

To make ketchup, choose ripe, fleshy tomatoes with thin skin. It is from these tomatoes that you can get a lot of pulp.

Preparing food

Tomatoes – 2.5 kilograms
Onion - one medium head. Weight approximately 120 grams
Sugar – 100 grams
Salt – 15 grams
Vinegar – 100 ml. (9 percent)
Spices 0.5 tsp. – ground black pepper, cinnamon, cloves, coriander beans.

From this amount of products you should get 1.25 liters of finished product.

Cooking the sauce

Ketchup is ready. They are not afraid to treat even children. We know that we prepared it from quality ingredients. The classic set of ketchup ingredients allows it to be served with many main dishes. Bon appetit!
I would also like to add that open jars must be stored in the refrigerator.

Ketchup for the winter made from tomatoes and apples

Original and delicious sauce. Sweet and sour apples add their own flavor to tomato heaven.
Don't let the presence of apples bother you. In ketchup they get along well with tomatoes and other vegetables. And the consistency of the culinary product becomes excellent.

I also want to recommend you one of my favorite recipes for apple charlotte,

List of ingredients

Two kilograms of red, ripe and fleshy tomatoes
Two hundred and fifty grams of sweet and sour apples
Two hundred and fifty grams of onion
Ninety grams of sugar
Tablespoon salt
Half a teaspoon of ground pepper mixture
Four carnations
One hundred twenty-five milliliters of 6 percent vinegar.

From the specified amount of products, I get about one and a half liters of ketchup.

Step-by-step cooking process

Remove seeds from washed fruits. Leave the peel - it contains a lot of pectin, which will favorably affect the consistency of the finished product.
Cut the apples into small pieces that can be easily chopped with a blender or meat grinder.
Divide the peeled onion into small slices.
Cut the washed tomatoes into pieces.
Grind the prepared vegetables with a blender or meat grinder. Place the mixture in a saucepan or a convenient saucepan. The mixture still has a heterogeneous, even rough consistency. But it’s okay, we’ll boil it and soften it.
Place the saucepan over medium heat and bring the mixture to a boil.
Reduce heat, cover the dish with a lid, and simmer the mixture for an hour. But every 10-15 minutes it will be tedious to stir the future sauce.
An hour has passed. Now you need to remove the lid and cook for another 30-40 minutes. Don't forget to stir.
When the mixture has boiled down, turn off the oven and cool.
Grind using a sieve.
Place the ground mixture in a saucepan, add sugar, salt, pepper, vinegar, cloves and cinnamon. Stir, boil for 5-7 minutes. after the mixture boils. Be sure to taste it.
If you are satisfied with the taste, you need to remove the cloves, boil for another two minutes and turn off the oven.
Pour the hot sauce into a sterilized container.

Serve tomato and apple ketchup with baked meat and poultry - your household will lick their fingers.

What would I like to recommend?

The ketchup will be especially aromatic if you prepare the mixture of ground peppers yourself. To do this, you need to grind the peppercorns in a mortar. It is better to do this during the cooking process. It won’t take much time, and the dish will only benefit from it.
Cloves and cinnamon can also be put into a mortar along with peppers.
Pour in the vinegar gradually, tasting the sauce. Tomato varieties have different acid levels.

How to prepare spicy tomato and garlic ketchup for the winter

Homemade tomato ketchup is a great opportunity for culinary improvisation. I added a new ingredient, and the sauce began to sparkle with fresh colors.

That's it for a zesty ketchup recipe. Here we will add garlic, which will add a slight spiciness. And also bell peppers and Provençal herbs, which will turn the sauce into a real work of culinary art.

Required Products

Tomatoes – 3 kg.
Sweet pepper – 350 gr.
Onion – 350 gr. If possible, purchase Crimean
Sugar – 5 tbsp. l.
Salt – 1.5 tbsp. l.
Vinegar – 150 ml. (9 percent)
Garlic – 3-5 cloves
Dry Provençal herbs – 1 tsp.
A pinch of ground cinnamon
Cloves – 4 – 6 pcs.

From the specified amount of ingredients you should get up to two liters of ketchup. Please take this into account when you prepare the jars.

Preparing ketchup

With this ketchup your dishes will not be boring and bland! Try making pizza with it, you won’t regret it.

Homemade shashlik tomato ketchup for the winter

When we say kebab, we mean ketchup. Therefore, I offer you a recipe for ketchup for barbecue. It is very similar to the store product. But, of course, much better and more useful.

We need

Tomatoes 1.3 kg.
Sugar – 85 gr.
Salt – 1 tbsp.
Potato starch – 1.5 tbsp. l.
Ground red pepper - a pinch (a sixth of a teaspoon)
Ground black pepper - a pinch (a sixth of a teaspoon)
Paprika – a pinch (a sixth of a teaspoon)
Ground cinnamon - a pinch (a sixth of a teaspoon)
Cloves – 1-2 pcs.
Vinegar 9 percent – 50 ml.

Step by step process

Wash the tomatoes and turn them into tomatoes.
Boil the tomato for about five minutes and set aside to cool. This procedure will make it easier to grind through a sieve.
Grind the cooled mass using a sieve. You should have one liter of pure tomato juice.
Pour the juice into a saucepan and put on fire. After boiling, cook over medium heat for 15 minutes.
Grind the cloves in a coffee grinder, or grind them in a mortar.
Add sugar, salt, vinegar, and all spices to the juice. Mix well.
Taste and adjust if necessary.
Separate 85-100 ml of juice and cool.
Add starch to the cooled juice and stir.
Pour the “starchy” juice into a common pot and stir. Boil for five minutes.
Pour hot into sterile containers and seal with iron lids. Leave to cool under warm clothes.

Kebabs or just fried meat with this ketchup will be great!

Recipe for homemade Krasnodar tomato ketchup for the winter

Ingredients

Kilogram of tomatoes
A pair of large apples
Half a teaspoon of salt
A teaspoon of sugar
Two tablespoons of apple cider vinegar
Half a teaspoon of ground cinnamon
A pinch of sweet and hot paprika, ground coriander, dried garlic and parsley, ground nutmeg.

I should immediately note that this makes approximately 450 ml of ketchup. If you want to cook more, then increase the amount of food.

Cooking something delicious

Cut the washed tomatoes into pieces and place in a saucepan.
Add two tablespoons of water and put on low heat.
Bring to a boil, cook for min. 30 until the tomatoes are completely softened. The time can be adjusted based on specific conditions.
Do a similar procedure with apples. Remove the core and cut into pieces. Simmer over low heat, adding two tablespoons of water. Time – min. 20 -30.
Grind the softened tomatoes and apples using a sieve.
Combine the two purees and cook. This needs to be done for 20 minutes. with constant stirring.
Add sugar, salt, all spices and herbs. Boil everything together for another 20 minutes.
Add vinegar and simmer for another five minutes.
When hot, distribute into sterilized jars and screw on.

Delicate, fragrant ketchup is ready to delight you all winter!
With all my heart I wish you to invent your own, unique recipe for tomato ketchup for the winter!

You can buy whatever your heart desires in the store, including ketchups with a wide variety of additives and ingredients. However, are you always sure of the quality and safety of the composition of these sauces? It is much better to prepare it at home, and it will taste in no way inferior to its store-bought counterpart. We offer you with tomato starch. Using the basic option, you can change it to suit your preferences in the future.

What products will be needed?

The main component of ketchup is, of course, tomatoes. If you see in recipes the addition of any other vegetables (apples, plums, etc.), then this is, rather, a free variation on the theme. So, to prepare ketchup you need to take:

2.5 kg of tomatoes (ripe and fleshy);
0.5 cups granulated sugar;
1 tbsp. l. sea salt;
4 tbsp. l. vinegar 9%;
2 tbsp. l. ;
20 black peppercorns;
1 tbsp. l. coriander seeds;
2 pcs. carnations;
dried herbs (basil, dill, parsley, etc.) - according to taste preferences.

Required inventory

The recipe we offer for ketchup with starch for the winter is quite simple and will not take much time. Take care of the dishes in advance, prepare in advance two large saucepans for cooking, several bowls, a ladle, and an iron sieve for rubbing.

In order to preserve ketchup for the winter, you need jars. They also need to be prepared in advance. Wash the glass container thoroughly and sterilize it with steam (for 0.7 - 15 minutes, 0.5 - 10 minutes). It is enough to boil iron lids for 1-2 minutes.

Cooking steps

This recipe for ketchup with starch at home is distinguished by its elementary composition of products and its simplicity and speed of preparation.

You can make your own adjustments to this classic version of ketchup. For example, in the form of additional spices or, for example, garlic, ginger.

Homemade ketchup: recipe for the winter with starch No. 2 (with bell pepper)

Take as a basis the proposed combination of basic products such as bell peppers, tomatoes, vinegar (the quantity is adjusted to taste). Starch, in turn, will help you make it the desired consistency, just like in the store. Everything else (spices and spices is purely a matter of taste, but do not underestimate them. So, the recipe for homemade ketchup with starch requires the following ingredients:

1 kg of ripe tomatoes, maybe even overripe: it’s good if it’s a special variety of fleshy tomatoes with a minimum amount of juice and seeds;
0.5 kg bell pepper (red);
5-10 cloves of garlic;
50 g granulated sugar;
1-2 tbsp. l. salt;
20 ml of 9% vinegar (or natural apple, wine);
1 tbsp. l. potato starch;
spices to taste (cumin, cloves, bay leaf, hot red and black pepper, paprika, etc.).

Cooking steps

Secrets of good ketchup

Firstly, tomatoes. If you want to make good ketchup with starch (our recipe or any other), then they must be of the best quality. Of course, it’s ideal when you grew them in your own garden or bought them at the market. The tomatoes must be ripe and red; yellow and orange varieties are also acceptable, but the color of the ketchup will suffer.

Secondly, the required density. This is what distinguishes ketchup from regular ketchup. It can be achieved in two ways: boiling or using a natural thickener - starch.

Thirdly, the use of natural preservatives. It's mostly vinegar, so it's great if you choose grape or wine rather than synthetic. In addition, substances that prevent the formation of mold fungi are contained in cinnamon, cloves, mustard, and apples. Therefore, these components are found quite often.

This ketchup with starch, the recipe for which we have given you, turns out to be much more useful compared to its store-bought counterpart. It contains exclusively natural ingredients and can be safely used for children's menus.

Ketchup makes many dishes tastier, adding juiciness and brightness, so why not, instead of buying it at the store, make your own ketchup for the winter? It's simple and very quick, and delicious dishes with homemade ketchup will delight you and your loved ones for many months. In addition, everything that is made with your own hands undoubtedly turns out more tasty and healthy. Do you agree? Then let's get started!

The most important ingredient in ketchup is, of course, tomatoes. In this regard, it is logical to assume that the taste of the final dish directly depends on their quality. To prepare ketchup, choose ripe red tomatoes of any size without defects, and the fruits can be both firm and soft to the touch. It is very important that the tomatoes are fleshy and not watery - thanks to this you will get ketchup for the winter with a rich taste and a thick consistency. Unripe, watery tomatoes will produce a large amount of juice, which will evaporate when cooked, leaving you with a minimal amount of valuable pulp. Of course, ketchup made from homemade tomatoes is especially tasty.

Tomatoes in ketchup can be supplemented with onions, bell peppers, hot chili peppers, garlic, as well as apples and plums. The latter should not be surprising - fruits not only give ketchup a pleasant taste, but also make its consistency thicker. Adding hot peppers and garlic to ketchup allows you to adjust the heat of the product, while spices such as allspice, cloves and cinnamon help make the ketchup more spicy and aromatic.

Ketchup for the winter, prepared in accordance with the recipe, can be a very healthy product. Tomatoes are rich in antioxidants, and a special place among them is occupied by the pigment lycopene, which gives vegetables their characteristic red color. Lycopene has a beneficial effect on the health of the cardiovascular system and prevents the formation of tumors. In addition, the phytoncides contained in tomatoes have antibacterial and anti-inflammatory properties, and pectin substances reduce blood pressure and cholesterol levels. Eating tomatoes also stimulates the synthesis of serotonin, which improves mood. However, the red color of the fruit alone lifts the mood, because they look so bright, appetizing and cheerful, don’t they?

There are many ways to prepare ketchup for the winter, but they all involve prolonged cooking of tomatoes to evaporate the liquid from them and thicken the pulp. The cooking process itself is extremely simple, you just need to be patient. It is most convenient to prepare ketchup for the winter in small jars, since when sealed it can be stored for about a year, while when opened it can be stored for no more than 2-3 weeks in the refrigerator. However, you can be sure that homemade ketchup will be eaten very quickly - such a yummy product does not last long.

Ketchup for the winter can make a large number of dishes amazingly tasty - pasta, fried or baked meat, kebab, fried potatoes, pizza and much more. So, while the vegetable season is in full swing, let's prepare for the cold weather and stock up on homemade ketchup!

Ketchup for the winter "You'll lick your fingers"

Ingredients:
2.5 kg of tomatoes,
1 medium onion,
100 g sugar,
15 g salt,
100 ml 9% vinegar,
3-4 buds of cloves,

1/2 teaspoon coriander seeds,
1/2 teaspoon ground cloves.

Preparation:
Place the sliced tomatoes and diced onions in a saucepan and simmer, covered, for about 15 minutes until the vegetables become soft and release their juice. After this, the resulting mass should be thoroughly rubbed through a sieve to obtain a homogeneous puree. Place the mixture in a saucepan, bring to a boil and cook over low heat without a lid until the mixture has reduced in volume by half. Place cloves and coriander seeds in gauze folded in several layers and tie in a knot. Place in tomato mixture along with black pepper and cinnamon. Add sugar, salt and vinegar. Stir and cook for 5-7 minutes. During this time, the ketchup should thicken. Remove the cheesecloth with spices and put the ketchup into sterilized jars. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket and let cool. After this, the ketchup can be stored. From the specified amount of ingredients, about 1.2 liters of ketchup is obtained.

Spicy ketchup with garlic for the winter

Ingredients:
3 kg tomatoes,
10-12 cloves of garlic,
10 black peppercorns,
10 peas of allspice,
5 buds of cloves,
1-2 pinches of ground cinnamon,
3 tablespoons 9% vinegar,
5 tablespoons of sugar,
1 tablespoon salt.

Preparation:
Cut the tomatoes into pieces. Pass through a meat grinder or grind with a blender. Pour the resulting mass into a saucepan with a thick bottom, bring to a boil and cook over low heat for about 1 hour, stirring occasionally. The cooking time for ketchup depends on its desired thickness. To obtain thick ketchup, the tomato mass must be reduced to half its original volume. Rub the resulting mass through a sieve and place back into the pan. Add garlic, salt, sugar, vinegar, cinnamon, passed through a press, as well as pepper and cloves, placed for convenience in a piece of gauze. Bring to a boil and cook for about 20 minutes, then remove the cheesecloth with spices. Place the ketchup in sterilized jars and seal tightly.

Ketchup with bell peppers and onions for the winter

Ingredients:
3 kg tomatoes,
4 bell peppers,
3 large onions,
1 small head of garlic,
1/2 cup 9% vinegar,
1/2 cup sugar
12 black peppercorns,
3-4 peas of allspice,
4 buds of cloves,
1 tablespoon salt,

1/2 teaspoon ground nutmeg.

Preparation:
Coarsely chop the tomatoes and bell peppers and place in a saucepan. Add chopped garlic and salt. Cover with a lid and simmer over low heat for about 2-3 hours, stirring occasionally. During this time, the vegetable mass should boil down 2.5-3 times. It must be pureed using a blender until a homogeneous consistency is obtained. Grind the peppercorns and cloves using a coffee grinder or mortar. Add to tomato mixture along with cinnamon, nutmeg, sugar and salt. Stir and cook for about 30 minutes. 5 minutes before it’s ready, pour in the vinegar. Place the ketchup in sterilized jars, filling them to the very top, and roll up. Leave the jars turned upside down and wrapped in a blanket to cool for 24 hours. Store the ketchup in a cool, dark place.

Tomato ketchup “With a spark” for the winter

Ingredients:
1 kg of tomatoes,
1 hot chili pepper,
3-4 cloves of garlic,
1 teaspoon mustard,
1/2 teaspoon ground cinnamon,
3 teaspoons sugar,
1 teaspoon salt,
8 black peppercorns
5 peas of allspice,
1/2 teaspoon 9% vinegar.

Preparation:
Chop the tomatoes coarsely, place them in a saucepan and boil for 10-15 minutes. Pass the resulting mass through a meat grinder or grind using a blender. After this, it is necessary to remove the skin and seeds from the mixture by rubbing it through a sieve. Place the tomato base back into the pan, bring to a boil and cook for 20 minutes. Add finely chopped hot pepper, pressed garlic, mustard, sugar, salt, cinnamon, as well as pepper and cloves placed in cheesecloth. Boil for 10 minutes and remove the cheesecloth with spices. Pour ketchup into sterilized jars, add vinegar and seal with sterilized lids. Turn the jars upside down and let cool under a blanket.

Tomato and apple ketchup for the winter

Ingredients:
2 kg tomatoes,
250 g onions,
250 g sweet and sour apples,
1/2 cup sugar
1 tablespoon salt,
1/2 teaspoon ground black pepper,
1/2 teaspoon ground cinnamon,
4-5 buds of cloves,
1/2 cup 6% vinegar.

Preparation:
Coarsely chop the tomatoes and onions. Remove the core from the apples and leave the peel. Grind all ingredients using a blender or meat grinder. Place in a saucepan and bring to a boil. Cover with a lid and simmer over low heat for about 1 hour, stirring the mixture every 10-15 minutes. Remove the lid and cook for another 30 to 45 minutes until most of the liquid has evaporated. Rub the resulting mass through a sieve and place back into the pan. Add spices (it is better to put the cloves in a piece of gauze to make it easier to remove later), sugar, salt and vinegar. Bring to a boil and cook for another 5-7 minutes, then fill sterilized jars with ketchup and seal tightly. This recipe will yield approximately 1.5 liters of ketchup.

Tomato ketchup with zucchini

Ingredients:
800 g zucchini,
5 tomatoes
2 onions,
1 tablespoon starch,
5-7 cloves of garlic,
7-10 black peppercorns,
1 teaspoon salt (heaped),
1/2 teaspoon 70% vinegar,
parsley or cilantro to taste.

Preparation:
Cut off the skin of the zucchini and remove the seeds. Grind the tomatoes, onions, garlic and half the zucchini using a meat grinder or blender. Place in a saucepan, bring to a boil, add finely chopped herbs, salt and black pepper crushed in a coffee grinder or mortar. Cook for about 45 minutes over low heat. Meanwhile, cut half of the remaining zucchini into cubes and boil in salted water until soft. Rub the tomato mass through a sieve and place the mixture back into the pan. Add boiled zucchini. Bring the sauce to a boil and remove from the stove. Add starch and mix well to thicken the ketchup. Add vinegar diluted with a tablespoon of hot water. Stir, pour ketchup into jars and roll up.

Tomato ketchup and plums for the winter

Ingredients:
2 kg tomatoes,
800 g plums,
2 onions,
1 head of garlic,
150 g sugar,
40 ml apple cider vinegar,
1 tablespoon salt,
1 tablespoon dried herb mixture (to taste)
1 teaspoon ground pepper mixture,
1/2 teaspoon chili powder (or to taste).

Preparation:
Remove pits from plums. Make cross-shaped cuts on the tomatoes, pour boiling water over them for a few minutes, then remove the skins. Grind the tomatoes, plums and onions into a puree using a blender. Place the mixture in a saucepan, bring to a boil and simmer over low heat for about 1 hour until the original mass is reduced by three in volume. Add chopped garlic, salt, sugar and spices. Stir and cook for about another hour, stirring occasionally. The mass should thicken well. If you want to get ketchup of a uniform consistency, at this stage the mass can be crushed using a blender, after which the sauce should be brought to a boil. Pour vinegar into the ketchup and simmer for another 10 minutes, then pour the ketchup into jars and roll up.
From the specified amount of ingredients you will get approximately 800 ml of ketchup.

Tomato ketchup prepared for the winter is an excellent addition to most dishes: meat, fried potatoes and other side dishes. Thanks to this simple recipe, you will prepare delicious ketchup with starch no worse than store-bought.

After all, factory-made ketchup contains quite aggressive components that are harmful to human health. And you can make delicious aromatic ketchup yourself. Its taste is in no way inferior to store-bought, and its composition is completely natural. You can eat this ketchup every day, and most importantly, even children will love it.

This is a classic recipe that you can modify a little to suit your tastes. For example, you can put more pepper if you like it spicy, or add your favorite herbs and spices.

Ingredients:

tomatoes – 1000 g,
onions - 2 pcs.,
garlic – 2 cloves,
hot capsicum - to taste,
cloves - 2-3 pcs.,
allspice - a couple of peas,
salt - 2 tsp,
sugar - 3 tbsp,
table vinegar - 50 ml.,
bay leaf – 2 pcs.,
starch - 2-3 tsp.

How to make tomato ketchup with starch

We take ripe tomatoes with a fleshy structure, wash them and make small punctures or cuts. Place in a bowl, add boiling water and cover with a lid.

In 10 minutes. Drain the water and carefully remove the skin from the tomato.

After this, we turn the tomatoes together with peeled onions into puree using a meat grinder/blender.

Add granulated sugar, salt, cloves, allspice, bay leaf and chopped hot peppers and garlic to the tomato mass.

Place the future ketchup on medium heat and boil, stirring for 20 minutes.

After the specified time has passed, turn off the burner and do not touch the sauce for another 30 minutes. During this time, all the ingredients will become friends with each other. Now grind the tomato mass through a sieve to achieve uniformity and get rid of the seeds.

We put it on gas again, add table vinegar and cook for another 10 minutes.

In a glass, dilute potato starch with water (50 ml) and add this solution to ketchup.

Mix thoroughly and cook for another 5-10 minutes until it thickens.

Pour the prepared sauce into sterile jars and roll up the lids. Place the preserved food upside down until it cools down.