Hand Made Tomato Ketchup (Purée)
Hand Made Tomato Ketchup (Purée)

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, hand made tomato ketchup (purée). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Hand Made Tomato Ketchup (Purée) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Hand Made Tomato Ketchup (Purée) is something that I have loved my whole life.

See how to make a silky smooth tomato purée that is perfect for sauces, stews, and other tomato-y delights. If you had fairly watery tomatoes, you may want to put the purée back in the pot, bring to a boil, reduce the heat to maintain a simmer and cook to reduce it to the texture you want. A wide variety of puree tomato ketchup options are available to you, such as form, primary ingredient, and certification.

To get started with this particular recipe, we must prepare a few ingredients. You can cook hand made tomato ketchup (purée) using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Hand Made Tomato Ketchup (Purée):
  1. Prepare Tomatos
  2. Get ＊Onion
  3. Prepare ＊Garlic
  4. Take ＊Ginger
  5. Get ＊Sugar
  6. Take ＊Salt
  7. Take ＊Coarse ground black pepper
  8. Get of each ＊Cinnamon, Allspice
  9. Get ＊Bay leaves
  10. Prepare ＊Red hot pepper
  11. Get ＊Soup stock cube

Tomato purée is a cooking essential you might be missing. Simpler and a bit thicker than its flavorful cousin, tomato sauce, tomato purée is a fast way to quickly prepare and freeze a bushel of fresh tomatoes for future cooking. Add remaining ingredients, cook until onion and garlic are soft. To serve, pour into a bowl and leave to cool.

Instructions to make Hand Made Tomato Ketchup (Purée):
  1. Core the tomatoes using a small paring knife. If you cut them as shown in the photo accompanying Step 2, it'll cause lumps. The tomatoes should be whole when you place them in your pot.
  2. Fill up about 2/3 of the pressure cooker with tomatoes, and set to medium heat. Once the indicator pin pops up, heat for another 2 minutes then let cool.
  3. During this time, grate the onion, garlic, and ginger (Put them into the food processor together).
  4. Place a coarse mesh sieve over a pot and strain the contents from Step 2. Remove the skin with chopsticks, and press the rest through.
  5. This is what it looks like after straining.
  6. Add the bay leaves, set the heat to high, and cook while skimming off any scum.
  7. After simmering, it will become a purée.
  8. Add the remaining * ingredients and continue cooking (it burns easily after adding the onions so keep stirring constantly).
  9. Pour into a storage container and it's done.

Smoky Tomato Ketchup with Poblano ChileMcCormick. A homemade tomato ketchup made from fresh tomatoes which tastes almost as though you bought it from a store but without any of the added sugar or Homemade Tomato Ketchup recipe is without preservatives, highly economical and more tasteful than the store brought. It is very easy to make it at. This easy homemade tomato ketchup is just as tasty as the store-bought version, and better for you too. Serve it with oven-baked root vegetable chips for a tasty canape.

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