Homemade ketchup from tomato paste

Making ketchup from tomato paste at home is not only possible, its taste can be identical to that of well-known brands. All you need to do is replicate the ingredients used in the spices on the package and buy quality sauce base, which is tomato paste.

Yield: 1 serving of 0.6 l.

Preparation time: 15 minutes.

Caloric content: 63 kcal per 100 grams of the dish.

Ingredients

• tomato paste (it should not contain starch or water) - 250 g;
• 6% vinegar (apple, wine) - 4 tbsp;
• purified water - 400 ml;
• white sugar - 45 g;
• "Extra" salt - 8 g;
• prepared mustard - 10 g;
• cinnamon - 3 g;
• red hot pepper - 2 g (optional);
• onion - 50 g;
• garlic - 2 cloves;
• bay leaf - 2 leaves;
• cloves - 6 pcs.

Preparation

1. Prepare the ingredients.

2. Remove the tomato paste from the jar into a saucepan or a deep frying pan with a thick bottom. Dilute it with water - the consistency should be like that of thick tomato juice.

3. Immediately add salt, sugar.

4. Next - cinnamon, prepared mustard.

5. Grate the onion and garlic on a fine grater into a paste.

6. Add it to the tomato. During boiling, the onion will break down and practically dissolve in the ketchup; it won't even be noticeable. Only the necessary aftertaste will remain.

7. Place the mixture on low heat. Add the bay leaf, cloves (remember the quantity to retrieve them later with a slotted spoon).

8. Bring the tomato to a barely noticeable simmer (do not boil it on high heat - the mixture dangerously bubbles, shooting out hot drops). Simmer the preparation for 10-13 minutes.

9. Remove the bay leaf and cloves with a slotted spoon.

10. Add vinegar. The ketchup is almost ready. You just need to check its taste and possibly adjust the amount of salt and sugar.

11. After 2-3 minutes, pour the ketchup into sterilized jars.

Homemade ketchup from tomato paste can be stored like regular canned goods (preferably in a cool place). There is no need to make a large stock, as tomato paste can always be purchased to prepare a new batch, which, as you might guess, runs out very quickly. Try it!