Tomato Ketchup

Cook along · 10 steps

Method

1. 1

   Chop ½ kg red and ripe tomatoes into big pieces.

2. 2

   Transfer to a thick-bottomed vessel. Add beetroot, salt, ginger, black pepper powder, cloves, sugar, and lemon juice.

3. 3

   Mix well and cook on high flame for 30 minutes, stirring occasionally.

   

4. 4

   After 15 minutes, tomatoes will soften and release their own water. No water needs to be added.

5. 5

   After 30 minutes, water will dry up and tomatoes and beetroot will be cooked well.

   

6. 6

   Turn off heat and transfer to a plate. Let it cool for 15-20 minutes.

7. 7

   Transfer to a mixer jar and grind into a smooth paste.

8. 8

   Place a sieve on a pan and strain the paste to remove peel and seeds.

   

9. 9

   Mix well. Tomato ketchup is ready.

10. 10

    Store in a bottle in the fridge for up to 1 month. If using vinegar instead of lemon juice, it can be stored for 3 weeks.