Homemade tomato ketchup for the winter through a meat grinder
Today I want to share a recipe for ketchup with the addition of mustard. Not quite the usual ingredient for this kind of sauces? However, it turns out very tasty and quite spicy. And home-made ketchup, in terms of taste and benefits, definitely cannot be compared with store-bought!
Step by step cooking recipe
Peel and finely chop the onion, fry in hot vegetable oil until golden brown.
Rinse the tomatoes, remove the dense center, cut arbitrarily, then pass through a meat grinder. If you want to get rid of the seeds, you can additionally wipe the mass through a sieve.
In a saucepan, combine the tomato mass and fried onions, mix and boil over medium heat for 20-25 minutes.
Add dry mustard, salt and sugar, mix well. Boil the workpiece for another 10 minutes.
A couple of minutes before readiness, pour in the vinegar, mix and remove the saucepan from the heat.
Pour hot ketchup into pre-prepared sterile jars, seal tightly and cool. Store chilled sauce in the refrigerator.
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