Homemade ketchup

Recipe for making tomato ketchup. Pour the tomato mass into a saucepan with a thick bottom, add all the other ingredients except the onion and garlic. Cook for 2.5-3 hours.

1. Wash and peel the tomatoes, then chop in a blender and rub through a sieve, thereby getting rid of large parts. Although the recipe indicates 150 grams of sugar, it can even be a lot. Experiment to find your favorite proportion. It seems to me that 100-120 grams may be enough. But keep in mind that as the amount of sugar decreases, salt begins to be felt more strongly. Its amount can also be slightly reduced if you add less sugar.

2. Pour the tomato mass into a saucepan with a thick bottom, add all other ingredients except onion and garlic. Cook for 2.5-3 hours.3. Add whole onion and garlic in peel. Cook for another 2.5-3 hours.

Even though the recipe says 150 grams of sugar, it could even be a lot. Experiment to find your favorite proportion. It seems to me that 100-120 grams may be enough. But keep in mind that as the amount of sugar decreases, salt begins to be felt more strongly. Its amount can also be slightly reduced if you add less sugar. The original recipe says that the total cooking time is 3 hours. But as we reasoned when we first made this recipe, three hours would not be enough. I wanted really thick ketchup. Therefore, we still boiled, and it took twice as long to reach the desired consistency.

3. Add whole onion and garlic in peel. Cook for another 2.5-3 hours.4. Take out the onion, garlic and hot peppers. Pour into sterilized jars. Keep refrigerated.

The original recipe says that the total cooking time is 3 hours. But as we reasoned when we first made this recipe, three hours would not be enough. I wanted really thick ketchup. Therefore, we still cooked, and it took twice as long to reach the desired consistency. Ketchup is very boiled down. And then quickly eaten.