Slowly, but surely also in Hamburg spring is coming. As a logical consequence, I’ll start this year’s BBQ seaon in a short. And hast to be with barbecue? Right, homemade tomato ketchup.
So I went for walk to the farmer’s market this weekend, bought all the ingredients needed and started my first try to cook a homemade tomato ketchup.
The local greengrocer recommended the smaller Campari tomatoes. On the one hand, because of its aromatic-sweet taste. On the other hand, because of its strong tomato flavor. In addition, onions, pimento (also called allspice) and mustard powder serve as further flavor components. And sugar for firstly balancing the acidity of the tomatoes and ensuring the ketchup-typical sweetness. Secondly, it makes the homemade tomato ketchup – in combination with vinegar – more durable.
Many recipes I’ve seen use a blender for smoothing the ketchup mass. But this method seems too brute to me. Instead, I used a mircomesh colander. With the help of the pestle of my mortar, I pressed the ingredients through the sieve and separated the liquid from the rest.
If I have learned a thing than this: homemade tomato ketchup needs some time. In particular, reducing the liquid to a creamy, viscous ketchup. For me it took about an hour and a half. And also the final outcome in terms of quantity is manageable – at least compared to the originally two kilograms of tomatoes. I bottled only 340 grams of tomato ketchup in a jam jar. Enough for an hearty barbecue. But not more. Therefore I’ll at least double the quantities next time – and bottle the ketchup in smaller jars.
While speaking of jars. For bottling your homemade tomato ketchup, all jars are basically suitable. For example, I used an empty jam jar for my ketchup. When bottling, you should only pay attention to these few points:
- The jars need close tightly,
- the jars must be absolutely clean,
- for avoiding that the jars crack or even burst when bottling, you should heat them in a pot with water before and keep them temperatured,
- after bottling, the jars must be tightly closed immediately.
I can’t say exactly how long an opened ketchup is nonperishable. But I guess about four to six weeks in the fridge.
Homemade Tomato Ketchup
Für 1 Glas
- 2 kilograms of tomatoes
- 250 grams of onions
- 100 grams of sugar
- 4 tablespoons of vinegar
- 1 teaspoon pepper, freshly ground
- 1 teaspoon mustard powder
- 0.5 teaspoon allspice, ground
- Wash tomatoes, remove stalk and cut into pieces.
- Peel and finely chop the onions.
- Put the onion, tomatoes and all the other ingredients in a large pot or crockpot.
- Allow to simmer for 45 minutes.
- Then press the mass through a sieve.
- Give back the resulting tomato paste into the pot and reduce it until it has a thick consistency.
- Season with sugar, pepper, mustard powder and allspice if needed.
- Bottle the hot puree into hot-flushed bottles or jars with a screw cap and immediately close tightly.
|Cooking time||2 hours|
|Calories||844 kcal per jar|
|Carbohydrates||171 Gramm per jar|
|Protein||23 Gramm per jar|
|Fat||5 Gramm per jar|