Introduction: Homemade Ketchup
Make homemade Ketchup using fresh tomatoes and simple ingredients. Make ketchup once – and you will never buy it again!
Get the recipe with American measures (ounces).
Tomatoes - 800 grams
Red bell pepper - 100 grams
Sugar - 25 grams
Onion - 50 grams
Garlic - One clove
Red wine vinegar - 50 ml
Balsamic vinegar - 20 ml
Paprika - to taste
Salt - about 0.5 teaspoon
Roast one small red bell pepper in the oven or on the stove top- wrap in aluminum foil and place over the gas stovetop, turning occasionally. Cook until soft, 5-10 minutes. Cool completely.
in the meantime, peel 800 grams (2 pounds) of tomatoes. If the tomatoes are firm enough, peel them using a vegetable peeler. Alternatively, use a sharp knife and make a crosswise incision. Place in boiling water for one minute, and shock in ice water. Remove the skins easily and cut in half.
Remove the foil from the bell pepper. Remove the stem and seeds, and peel the skins using a small knife.
Cut the tomatoes in half, and blend with the roasted pepper until smooth.
Small dice 50 grams (2 oz) of onion. Mince one clove of garlic.
Place 25 grams (1 oz) of sugar in a sauce pan. Heat until melted, and turns to an amber color.
Add the onion and the garlic and stir.
Add the tomatoes and pepper and cook over medium heat for 5 – 10 minutes.
Add 20 ml (1 tablespoon) of balsamic vinegar and 50 ml (1.5 fl oz) of red wine vinegar.
Stir and cook over low heat for 15 minutes.
Pass through a sieve, add a pinch of hot chili pepper and salt to taste.
Homemade tomato ketchup is ready! Store in an airtight container in the fridge for up to 2 weeks. Serve with homemade French Fries.