Homemade ketchup - Basic

Name: Homemade ketchup - Basic
Total time: 1800 s
Yield: Many
Cuisine: Kenyan
Ingredients: 1.5 kg ripe tomatoes; 500 ml water; 1/2 cup brown sugar; 1/4 teaspoon Cinnamon; 2-3 table spoon Apple cider Vinegar; 1/4 teaspoon salt

Ms Ngina @cook_9626140

Desire to have own homemade ketchup where I can describe each and every ingredient? This is what I came up with ..

Note;
I learned you can use whiter sugar and white vinegar (up to 1.5 cups) for a slightly brighter look.
Also I’ve learned that tomato variety influences the final color as well

Desire to have own homemade ketchup where I can describe each and every ingredient? This is what I came up with ..

Note;
I learned you can use whiter sugar and white vinegar (up to 1.5 cups) for a slightly brighter look.
Also I’ve learned that tomato variety influences the final color as well

Ms Ngina @cook_9626140

Desire to have own homemade ketchup where I can describe each and every ingredient? This is what I came up with ..

Note;
I learned you can use whiter sugar and white vinegar (up to 1.5 cups) for a slightly brighter look.
Also I’ve learned that tomato variety influences the final color as well

Desire to have own homemade ketchup where I can describe each and every ingredient? This is what I came up with ..

Note;
I learned you can use whiter sugar and white vinegar (up to 1.5 cups) for a slightly brighter look.
Also I’ve learned that tomato variety influences the final color as well

Saved

Ingredients

25- 30 mins

Many

1.5 kgripe tomatoes
500 mlwater
1/2 cupbrown sugar
1/4 teaspoonCinnamon
2-3 table spoonApple cider Vinegar
1/4 teaspoonsalt

Saved

Steps

25- 30 mins

1

Wash and chop the tomatoes into quarters - placed them in pressure cooker
- add the 500ml water. Cover
2

Place pressure cooker on heat source and let the tomatoes cook on medium heat for 3-4 whistles
3

Once done turn off the flame and leave to cool
-when completely cooled down, blend the cooked tomatoes to a very smooth paste using a jug or an immersion blender
4

Strain the puréed tomatoes to a non stick pan/sufuria. The spatula helps at this point. To ensure everything is squeezed in 😃
5

Add the brown sugar/cinnamon, ACV and salt to balance the sweetness and tanginess.
6

Place the Sufuria on fire and let your ketchup cook bubbling for 15-20 mins. stir with the mwiko to ensure your ketchup doesn’t misbehave and stick at the bottom. You can adjust sugar, salt, vinegar or chilli if using to your taste.
7

Use the spoon and plate to test readiness. Pour kidogo on the plate and gauge the thickness. If still runny cook further until the consistency is to your liking.
8

Leave to cool and then transfer to clean - sterilized airtight jars..
Store in the fridge and use as required.. on your pasta, chipo, as a dip etc etc