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🍽️ Homemade Ketchup

162 kcal · 30 min · 4 servings

Ingredients

• Vine tomatoes 1 kg
• Onions, yellow 3 pcs.
• Rosemary, fresh 10 g
• Bay leaves, dried 2 pcs.
• Vinegar 100 ml
• Balsamic vinegar, light 100 ml
• Salt pinch
• Sugar 200 g
• Pepper, black ground pinch
• Cayenne pepper 0.25 tsp
• Paprika, sweet 0.5 tsp

Instructions

1. 1. Bring three liters of water to a boil in a large pot.
2. 2. Score the bottom of the tomatoes with a cross-shaped cut.
3. 3. Pour the boiling water over the tomatoes in a bowl and let them sit for a short time.
4. 4. Drain the water and rinse the tomatoes with cold water to cool them down quickly.
5. 5. Peel the skin off the tomatoes.
6. 6. Cut the peeled tomatoes in half.
7. 7. Dice the tomato halves into small pieces.
8. 8. Halve the onions and peel them.
9. 9. Chop the onions finely.
10. 10. Wash the rosemary thoroughly.
11. 11. Dry the rosemary.
12. 12. Add the diced tomatoes, chopped onions, rosemary, and bay leaves to the pot.
13. 13. Heat the mixture over medium heat until it boils.
14. 14. Add both types of vinegar to the pot.
15. 15. Add one teaspoon of salt.
16. 16. Add sugar to the mixture.
17. 17. Add pepper to the mixture.
18. 18. Add cayenne pepper to the mixture.
19. 19. Reduce the heat to low.
20. 20. Let the ketchup simmer for about 30 minutes.
21. 21. Stir the mixture occasionally.
22. 22. Remove the rosemary and bay leaves from the pot.
23. 23. Continue to reduce the ketchup for about 10 minutes while stirring constantly.
24. 24. Wait until the ketchup thickens slightly.
25. 25. Adjust the flavor to taste with salt.
26. 26. Adjust the flavor to taste with paprika powder.
27. 27. Fill the hot ketchup immediately into clean bottles.
28. 28. Rinse the bottles with hot water beforehand.
29. 29. Seal the bottles tightly.
30. 30. Let the ketchup cool down.

Nutrition per serving

• kcal: 162
• Protein: 3 g · Fett/Fat: 1 g · Carbs: 36 g