Ketchup sweet

Ketchup sweet

Category: Sauces

Kitchen: Belarusian

Ingredients
Ripe tomatoes	5 Kg
Bulb onions	1 glass
Sugar	1 glass
Rock salt	1 tbsp. the spoon
Vinegar 9%	50 gr.
Carnation (inflorescences)	1 tsp
Ground mustard	1 tsp
Allspice (peas)	1 tsp
Ground cinnamon	1 tsp
Ground black pepper	1 tsp

Cooking method

• Cut the tomatoes, cook until completely soft and rub through a sieve.
• But now you can wipe it through a passaverdura (it turned out to be a handy thing) or pass it through a screw juicer. This is how anyone likes and who has what devices.
• Place the tomatoes in a heavy-bottomed saucepan and simmer over low heat, stirring constantly.
• In the meantime, peel the onion and rub it on a fine grater. This grater is used for grating potatoes on potato pancakes.
• Onions need 1 large glass - 250 ml. The result will be such that the onion is in the ketchup, but it seems to be not there.
• After preparing the onion, immediately add to the saucepan with the tomatoes and continue to cook.
• Boil this mixture from the beginning of cooking for 1.5 hours, stirring constantly.
• Put all the spices in a special canvas bag or just in a homemade gauze bag in two layers, tie it carefully and add to the pan.
• Continue cooking for another 30 minutes - 1 hour. Everything will depend on the tomatoes used. Some boil down quickly, others slower. That is, as soon as the ketchup begins to thicken, take out the bag of spices, squeeze it well into the ketchup and set aside. Add salt, sugar, stir thoroughly, cook for 5 minutes, add vinegar, stir. Pour into jars and roll up.

The dish is designed for

2-3 liters

Time for preparing:

2.5-3 hours

Cooking program:

Plate

Note

A recipe from those times when in the open spaces of the late USSR in every glorious city of N-sk, its own newspaper, "N-sky truth" was published.
And on the last page of the newspaper there was a heading "to the mistress of the note." This recipe was published there. And since then, this recipe has lived in my old notebook with a loud title on the cover of the "Book for writing recipes", which I started in those very old days.
I cook this ketchup almost every year, it is eaten mainly with spaghetti, other pasta and dumplings. Well, it is distributed in jars to everyone who came to dinner by chance and tried it.

It seemed to me that this recipe could not be missing on the forum, but my search did not give any results.
Therefore, there are no photos of the cooking process. There is only a photo of the result - ketchup in a jar. And the tomato season is in full swing.

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[Exocat]

Exocat, Lyudmila! Thanks for the wonderful recipe! Tell me, how much ready-made ketchup comes out of this portion?

how much ready-made ketchup comes out of this portion?

I have 2 liters + - 0.5 liters, depending on the tomatoes. I usually boil a lot. I like thick ketchup.

[Exocat]

Exocat, Lyudmila, thank you! That is, you need to do at least 2 servings. And then cool the cans under the covers, like all such canned food? And where do you store it in the refrigerator or not?

That is, you need to do at least 2 servings. And then cool the cans under the covers, like all such canned food? And where do you store it in the refrigerator or not?

I don't do it in two portions, such a volume does not boil well. I do it 2-3 times a season.
But if you still do, then you need a pan with a wide bottom and two bags of spices in it.
Under the covers, as usual.Stored in an apartment in a dark corner with the rest of the canned food.

[Exocat]

Exocat, Lyudmila, Thanks again! I meant that not in one pan to do 10 kg, but to cook 2 times.

[Exocat]

Exocat, Lyudmila, I make this ketchup too. I took the recipe from a friend for a long time. Then ketchups were just appearing and were something unusual and very tasty.
I love him very much, sweetish and spicy
But I am so sorry to boil it down, almost twice, so I added starch to it
And I cook the tomatoes with onions in slices right away, and then they break through with a blender and rub through a sieve. Less movement The result is a very thick mass.
And the main thing for me is to add spices exactly according to the recipe, otherwise it’s not tasty. Thanks for uploading the recipe.

I love him very much, sweetish and spicy

Thank you for your attention and modern additions.
Do you make hot ketchup from those times? The recipe is from the same place, maybe a friend had it too?

Thank you for your attention and modern additions.
Do you make hot ketchup from those times? The recipe is from the same place, maybe a friend had it too?

I cook ketchup only according to this recipe. There are several recipes that I do not change.