Ketchup (tomato Sauce)
Ketchup (tomato Sauce)

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, ketchup (tomato sauce). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Ketchup (tomato Sauce) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Ketchup (tomato Sauce) is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have ketchup (tomato sauce) using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Ketchup (tomato Sauce):
  1. Make ready 700 grams ripe tomatoes
  2. Take 125 grams onion, chopped
  3. Make ready 300 ml malt vinegar
  4. Take 60 grams sugar
  5. Make ready 2 tsp salt
  6. Take 1 tsp dry mustard
  7. Make ready pinch cayenne pepper
  8. Get 4 cloves whole
  9. Prepare 4 blade of mace

Sauce, unlike ketchup, is derived from Latin word salsas meaning "salted" and, serves the purpose of a cooking medium, meat tenderiser and help enhancing the flavours of any dish it is added to. Whereas, the word ketchup, is considered to have been originated from the Chinese word 'koechiap', which means "brine of fish". Around the seventeenth century, it was related to a sauce that contained. Tomato sauce (also known as Neapolitan sauce, salsa roja in Spanish, or salsa di pomodoro in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment.

Instructions to make Ketchup (tomato Sauce):
  1. Slice tomatoes and chop onions
  2. Put in pan with all the ingredients. Cloves and blade of mace both in muslin bag
  3. Simmer gently for about 1 hour
  4. Put through liquidizer and/or sieve (remove muslin bag first)
  5. Return to pan and simmer to thickness required stirring frequently
  6. Leave in china or pyrex bowl to cool
  7. When quite cold put into screw top bottles or jars.
  8. If you want to keep it a bit longer you may have to further sterilize after bottling. Secondary sterilizing: in deep pan cover bottled ketchup jars with water trying to keep it at 77°C for 30 minutes

Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes. Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper. Although original recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients, the unmodified modern recipe refers to tomato ketchup in the USA.

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