Ketchup is one of the most popular sauces in the world. Today, I’ll show you how to make it at home so it becomes your pride and tastes even better than store-bought versions.
- 2 kg of very ripe tomatoes
- 1 celery root
- 2 tbsp sugar (preferably brown)
- 4 tbsp raspberry syrup
- 3 garlic cloves
- 1 tbsp salt
- 1 onion
- 6 cloves
- 6 allspice berries
- 6 black peppercorns
- 1 sprig of rosemary
- 25 g finely chopped ginger root
Start by peeling and deseeding the tomatoes, then chop them into small pieces.
Place the tomatoes in a deep skillet or pot, and add grated celery root, garlic, sugar, raspberry syrup, and salt.
Chop the onion, then wrap it together with the rosemary and spices (cloves, allspice, and peppercorns) in a double layer of cheesecloth. Add this spice bundle to the skillet.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 2 hours, stirring occasionally, until the volume reduces by half.
Once the mixture has thickened, remove the spice bundle and let the ketchup cool slightly.
After cooling, blend the mixture until smooth using a blender, then return it to the stove and simmer for another 15 minutes on low heat.
Pour the finished ketchup into sterilized glass bottles or jars. Store it in the refrigerator for up to 2 weeks.
Enjoy!
Start by peeling and deseeding the tomatoes, then chop them into small pieces.
Place the tomatoes in a deep skillet or pot, and add grated celery root, garlic, sugar, raspberry syrup, and salt.
Chop the onion, then wrap it together with the rosemary and spices (cloves, allspice, and peppercorns) in a double layer of cheesecloth. Add this spice bundle to the skillet.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 2 hours, stirring occasionally, until the volume reduces by half.
Once the mixture has thickened, remove the spice bundle and let the ketchup cool slightly.
After cooling, blend the mixture until smooth using a blender, then return it to the stove and simmer for another 15 minutes on low heat.
Pour the finished ketchup into sterilized glass bottles or jars. Store it in the refrigerator for up to 2 weeks.
Enjoy!
