How to make ketchup without starch at home

Homemade ketchup without starch

Today we will tell you how to make homemade ketchup without adding starch to it. You will learn 3 proven recipes with step-by-step preparation.

From fresh tomatoes

This version of ketchup is made as a twist, for the winter.

Necessary products for a three-liter jar:

  • Tomatoes – 5 kilograms;
  • Onions – 8-10 medium bulbs;
  • Salt – two tablespoons;
  • Granulated sugar – 300 grams;
  • Spices – ground cinnamon, cloves, paprika, black pepper – one teaspoon each;
  • Vinegar (9%) – 3.5 tablespoons

Cooking method:

  1. Chop the tomatoes into a large pan (five-liter or larger), if the tomatoes are not juicy, then pour a little water into the bottom of the pan.
  2. Turn on low heat for a quarter of an hour until the tomatoes in the pan release enough juice. Then keep the tomatoes at a low simmer for some more time (30-40 minutes).
  3. Add the chopped onion and, in the same way, at a low boil, cook the mixture for another 1.5 – 2 hours with the lid open.
  4. Then add sugar, salt and all the prepared spices (except cloves). We take a hand blender and use it to make our ketchup into a homogeneous mass.
  5.  Then add a teaspoon of cloves and let it cook for another 2 hours in the same low simmer mode with the lid open, stirring occasionally.
  6. Add vinegar, bring the mixture to a boil again and pour into sterilized jars. Let it cool, and homemade ketchup without starch is ready!

If you want a completely homogeneous sauce, you can strain it through a sieve.

Recipe in 20 minutes

The previous version of ketchup for the winter requires a lot of time, but there is a recipe for making tomato ketchup much faster.

Composition:

  • tomatoes – 3 kg
  • onion – 1 head
  • garlic – 5 cloves
  • change – 1 h. l.
  • sugar – 3 tbsp. l.
  • mustard powder – 1 tsp. no slide
  • pepper mixture – 0.5 tsp.
  • bay leaf – 1 pc.
  • vinegar 70% – 1/4 tsp. l.

Recipe:

  1. We pass the onions, garlic and tomatoes through a meat grinder and put on fire.
  2. As soon as it boils, turn down the heat and remove the resulting liquid using a sieve and a ladle.
  3. Cook for another 10 minutes, then blend everything with a blender and rub through a sieve.
  4. Then add salt, sugar, mustard, pepper and bay leaf, bring to a boil again and cook for another 10 minutes.
  5. Add vinegar and remove the bay leaf, pour into sterile jars.

The output will be about one and a half liters of delicious ketchup.

From tomato paste

Tomato paste

A significant difference from the first recipe – instead of ripe tomatoes, tomato paste is used!

Required Products:

 

  • Tomato paste – 1 can (300-400 grams);
  • Mustard – a teaspoon (possibly more or less, depending on whether the mustard is strong);
  • Sugar – 2-3 tablespoons;
  • Salt – 1 tablespoon;
  • Vinegar 9% – 50 grams
  • Spices:
  • Crushed nutmeg and cinnamon – a quarter teaspoon each;
  • Cloves (not ground) – 4 pcs.;
  • Allspice – 8 peas;
  • Bay leaf – 2-3 leaves;
  • 2-3 cloves of garlic.

Cooking method:

  1. Pour all the spices (except paprika, if you use it) into a large mug, pour boiling water over it and let it brew for 10-15 minutes, then strain and add a little hot water if necessary. Cover the mug with its contents.
  2. Then put tomato paste, mustard, salt, sugar and paprika into a saucepan without putting it on the fire, add the spice infusion in small portions, constantly tasting the sauce and checking the thickness.
  3. When the appropriate consistency is achieved, put the pan on the fire, bring the mixture to a boil and cook for several minutes (up to five), stirring thoroughly so that the ketchup does not burn.
  4. Vinegar is added at the end of cooking only if you are going to preserve the finished product.

If desired, you can add oregano, dried or fresh chopped herbs, sweet paprika (2 teaspoons).

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