The Ketchup made with natural ingredients is a very simple recipe, accessible to everyone and also quite fast, which we can create especially for kids who love it. Since it can be preserved for a long time, let’s prepare it in industrial quantities, to enjoy it all year round. As for me, I only dedicate myself to it once a year, at most twice if I need to give it as a gift. I prepare small portions using small jars, so I can use up what I open quickly, because without chemical preservatives, it keeps in the fridge for a few days, just a week. However, if your family is large, store the sauce in larger containers, so adjust according to your needs.
I leave you the links to some tasty recipes to prepare with ease:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 17 oz tomato purée
- 14 oz red onions
- 3/8 cup wine or apple cider vinegar
- 3/4 cup brown sugar
- 1 tsp salt
- Half tsp nutmeg
- 1 tsp yellow mustard powder
- 1 tsp ground ginger
- 2 cloves
- 1 tsp hot paprika or as desired
Tools
- Blender / Mixer
- Pot
Preparation
Thinly slice the onion after peeling it and place it in a saucepan. Add a bit of water to soften it well and also add the cloves.
When the onion has softened, pour in the tomato purée, stir, cover with the lid but only three-quarters of the way, so the steam can escape and let it cook on moderate heat for about 30 minutes.
Remove from heat, pour the entire sauce into the blender and after blending finely, add the sugar and vinegar. Put back on the heat and cook for 10 minutes.
After this time, incorporate not only the salt but also the rest of the spices and let it cook for another 10 minutes, or until the sauce is well thickened.
Jar immediately after turning off the gas, while everything is still hot, in glass jars or bottles with hermetic seals (previously sterilized) and let cool.
At this point, place them in a pot for water bath cooking, which with sterilization will allow us to preserve them for a long time.
For this procedure, I recommend reading my article Homemade preserves, to operate correctly and safely.
Place our Ketchup made with natural ingredients in a dark, dry place, well-labeled, and do not open it before a week to let it flavor well. It will keep perfectly in the pantry for at least a year.
Advice and storage:
Once opened, it keeps in the refrigerator for about a week. For this reason, I usually prefer to use small jars or bottles, so there is no waste, since our sauce contains only natural preservatives and its use is not daily.
As for the sugar and paprika quantities, we can also increase them once it’s finished cooking.
When I prepare this ketchup sauce for my nephews, for example, I completely eliminate the paprika.
