A little patience while cooking and in winter you enjoy your own creation. Homemade ketchup is versatile. By itself, as a sauce, as an addition to first courses, as a filling for second courses, as a sauce for meat and pasta.
Cooking time 1 hour
Tomatoes 2 kg
Head of garlic 1 pc
Dry mustard 1 tbsp l.
Sugar 1 tsp
Salt 1 tsp
Ground black pepper 1 tsp.
Wash and dry the tomatoes well.
Cut the tomatoes into wedges and place in a saucepan.
Put on fire and cook for 7-10 minutes until soft.
Measure out the required amount of salt, sugar and mustard. Peel and grate the garlic.
Add salt, sugar, garlic and mustard to a saucepan and cook for 2-3 minutes, stirring occasionally.
Rub the mass through a sieve.
Transfer back to the pot. Add ground black pepper. Boil over low heat until thick for 15-20 minutes.
Transfer to clean and dry jars and roll up. Wrap in warmth for 12 hours.
Domashny ketchup is ready. Store in a cool place.
Bon appetit and delicious winter!