The history of this ketchup is very complicated. It began in the distant times of scarcity, when it was impossible to get anything without connections. My niece flatly refused to eat anything other than dairy products, and she soon had to go to kindergarten. What the sister just did not invent in order to accustom the child to vegetables - but all attempts failed.
One day, our uncle came from Bulgaria and brought a bunch of everything tasty, as well as a curiosity - ketchup. It was tasty, thick and quite piquant. All relatives triumphantly tried it and put it on the shelf of the refrigerator. In the morning, my sister found her daughter by the ketchup bottle. She ate it with great pleasure. After this, my sister and I spent the whole autumn looking for a recipe so that it was as similar as possible to the one purchased.
This recipe is the result of our experiments and efforts. Of course, if you have a blender and a high-quality sieve that greatly facilitate life, you will make the sauce more beautiful and seedless.
Time for preparing - 1 hour 20 minutes
Ingredients:
- 1 kg tomato;
- 150 g of sour apples;
- 2 pcs. onions;
- 90 g of sugar;
- 1 tsp salts;
- 40 ml of vinegar;
- cinnamon to taste;
- to taste chili peppers;
- 1 tsp dried basil.
Cooking:
We wash the tomatoes, cut small in half, large - in 4 parts. We put on fire, so as not to burn, you can use the divider.
Cook the tomatoes until soft. Armed with a synthetic strainer, we grind the tomatoes. Neither the peel nor the seeds should penetrate the sauce.
Return the tomato puree to the pan.
We clear the apples from seeds and peel and send them to the chopper. We add the onion chopped with feathers there. We turn on the device and achieve the state of mashed potatoes.
Add light mashed potatoes to the tomatoes.
Boil, stirring 40 minutes.
Pour dry herbs, salt and spices, add chili and cinnamon, pour in vinegar and taste. If the apples are sweet, add more vinegar and salt.
Cook for another 40 minutes or longer - until the ketchup is thick enough. If the mass is not homogeneous - grind it again with a blender.
We lay out the boiling mass in jars, twist the lids and cover until completely cooled.
Keep the workpiece in the cellar, after opening no more than a week in the refrigerator.
Serve ketchup to fried potatoes and meat, fish or porridge - this preparation is universal, and the whole family will regale it.
