Domaci Ketchup Od Rajcice
Yields about 1 liter of ketchup.
- Prep time: 20min
- Cook time: 1h
- Total time: 1h 20min
- Difficulty: Intermediate
This ketchup does not require the peeling or deseeding of tomatoes. In fact, it’s best to leave them on because they add flavor to your ketchup. They will also add texture and thickness to it. Although you can eat the ketchup as soon as it cools, I recommend waiting at least a week before eating it. The flavors develop over time, and the ketchup improves with age.
Ingredients:
- 1 1/2 kg ripe tomatoes, roughly chopped
- 1 medium sized red onion, diced
- 2 garlic cloves, crushed
- 1 red chili pepper, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 tablespoon corriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon smoked paprika
- 1/2 cinnamon stick
- 70g brown sugar
- 4 tablespoons apple cider vinegar
- 1 tablespoon aceto balsamico
- juice of half a lemon
- 1 teaspoon sea salt
Directions:
In a large stockpot, combine the tomatoes, onion, garlic, chili pepper, cumin, mustard, and coriander seeds, black peppercorns, smoked paprika, and cinnamon stick and simmer for 45 minutes, or until approximately 1/3 of the juices have evaporated. Cooking requires frequent stirring.
Remove from the heat and set aside to cool to room temperature. Place the tomato mixture in a blender or food processor and process for 1 minute on high speed, or until you have a smooth tomato sauce.
Strain the tomato mixture through a sieve into a sauce pan, making sure to extract as much juice from the pulp as possible. On medium heat, combine brown sugar, apple cider vinegar, balsamic vinegar, lemon juice, and salt. Allow to simmer for approximately 10-15 minutes. The longer it simmers, the thicker your ketchup will be, so adjust the cooking time to your liking.
Fill sterilized jars or bottles halfway with hot ketchup and screw on the lids. Place a kitchen towel on the bottom of a large pot and arrange the jars inside, making sure they don’t touch each other or the pot’s sides. Pour boiling water over the jars, submerging them completely, and cook for 20 minutes on medium heat. Allow the jars to cool to room temperature after removing them from the water bath. For up to a year, store in a cool, dark place.
Commentary.
I saw one of Jamie Oliver’s shows one day. I’m not sure which one, but he’s made so many that even he probably has trouble remembering them all. Don’t get me wrong: I adore Jamie. He has this amazing spontaneity about him that I adore. However, he is a hazard in the kitchen. I always pity the guy who has to clean up after him. He did, however, make tomato ketchup. I had never considered making ketchup at home before that point. Tomato ketchup made from scratch… Brilliant!
Not long after that, a friend gave me a large bag of homegrown heirloom tomatoes. I knew exactly what I was going to do with them. I didn’t, however, follow Jamie’s recipe. I combined a couple of recipes I found on the internet and tailored the spices to our (well, his) preferences. I have to say, I’d happily buy and consume ketchup that tastes like that. That’s some good stuff, and it’s far superior to any store-bought variety I’ve tried so far. I’m not sure about the first tomato ketchup. Who would have guessed?
So, if you grow your own tomatoes and are feeling overwhelmed by the abundance of those sweet-smelling red gems, make this tomato ketchup. I guarantee you’ll enjoy it. It goes well with fries, hamburgers, hot dogs, and sandwiches.