How to make your own ketchup quick, tasty, original?

A Lot about how to prepare at home ketchup, don't need to know. The main thing - accurately to understand which of the enormous number of varieties, types, and variations of recipes. We will offer to your judgment a few ways of cooking that you can easily modify to suit your taste.

It Seems that now very few people will tell you how to prepare the ketchup, as in every country, on the territory of which grow and ripen well sweet tomatoes, has its own interpretation on a given topic. For example, the Italians of the ketchup is tomato pulp to grind, but for the inhabitants of the Balkan Peninsula tomatoes - only a fraction in the original taste.

How to cook at home ketchup quickly

A Couple of spoons of tomato paste diluted with water (to the state you need), add sugar and spices to taste. It is very important to take it the tomato paste, not originally processed starch. The spices in this case can be as dry herbs (hops-suneli, adjika dry or Provencal herbs), and fresh. Quite appropriate garlic and a little vegetable oil.

How to cook at home ketchup for the winter

Recipe No. 1

Scroll through a meat grinder tomatoes. The resulting mass drain on a sieve and wipe. The sieve should remain seeds and skin. Puree and juice to boil down until thick. At the end add salt and sugar to taste, a little olive oil and lots of herbs of your choice. Then boiling «miracle» pour into a sterile banks and preserve. All. The question how to cook at home ketchup for the winter, is closed.

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Recipe number 2

Scrolled through the wringer tomatoes recline on a colander with the aim to drain some juice. The mass should lie in the sieve not more than 30 minutes. Then to this basis, add the greens, garlic, sugar, salt and vegetable oil. Laid out on the banks and store in the fridge. Over time, the mass starts to quasits what the sauce a nice piquancy and tartness. the Question of how to make ketchup at home, is no longer relevant.

Recipe No. 3 (Bulgarian)

One can safely say that this is nothing like the banal Lecho, but who can say that it has flaws, or it doesn't go well with barbecue and pasta? Three parts of tomatoes, you need one part onion and sweet pepper. All grind in a meat grinder or very finely chop, then send it on a slow fire to privatise to desired consistency. At the end of cooking put the sugar, salt, spices and herbs. Herb and garlic do not regret, infused with them, the vegetables will be delicious. Boil, pour into sterile banks and preserve.

"Ketones"

In the end I would like to share the new-fangled sauce from the “;”. Into two parts mayonnaise take one of your favorite ketchup, stir and enjoy.

For making any of the above cooking methods are great the following types of herbs: dill, parsley, cilantro, Basil, green onions and garlic. Many people prefer to add mint, which imparts a unique freshness to the sauce. By the way, this variation goes well with lamb.