Tomato ketchup for the winter – a simple and tasty recipe, how to cook step by step

Rinse tomatoes under running water. Cut in half, especially large specimens can be cut into four parts. Put everything in a heavy bottomed saucepan.

Pour in enough water to cover the vegetables by 2-3 fingers. Bring to a boil, reduce heat to low and simmer for 20-30 minutes. Look at the vegetables – they should turn into a mushy mass.

Let the boiled tomatoes cool slightly, and then rub through a metal sieve to get rid of the peel and seeds. It is convenient to use a wooden spoon for this.

Add crushed garlic, sugar, salt and spices. Mix and try. If something is not enough for your taste, add more. Keep in mind that the ketchup will become more salty over time.

Put the pan on a slow fire and boil for 40-60 minutes. The exact time depends on the desired consistency. Stir the ketchup often during the cooking process, otherwise it will burn.

Add vinegar, boil everything together for another 1 minute and turn off the heat. Pour the ketchup into the prepared container, tightly close the lids, turn upside down and wrap with a thick towel. After a day, transfer the ketchup to storage in a dark, cool place.