Homemade Italian-style Multi-purpose Condiment "ketchup"

Name: Homemade Italian-style Multi-purpose Condiment "ketchup"
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Red tomatoes; 100g Chopped onion; 25g Garlic chopped; 20g Refined salt; 30g Sugar; Some pepper; 30g Cooking oil

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Tomato sauce is widely used in Italian and Spanish cuisine. There are two types of tomato sauce in supermarkets, one is tomato sauce, and the other is seasoned tomato sauce. The difference between the two is that tomato sauce is very sweet and is generally used as a dipping material for western food or to make sweet dishes. The tomato sauce is used to make Western-style fried rice, fried noodles or pizza, etc. The taste is basically salty, and the aftertaste is slightly sweet. Both are widely used in Western food. For example, buying pure imported tomato sauce is generally more expensive than RMB ten.

Ketchup can be made by yourself. Italians usually make it by themselves. In Italy, only busy people go to the supermarket to buy finished ketchup. The ketchup is also very simple to make, as long as you cook it slowly, and put it in the refrigerator for a while. If you want to make a more delicate taste, you can first use a food processor to beat the tomatoes into juice, and then cook them slowly. The tomato sauce commonly used by Italians needs to be fried with oil, while tomato sauce does not need oil. To make tomato sauce, only tomato meat, fruit vinegar and sugar can be used to make it.

Today is the tomato sauce that is commonly used in Western food for seasoning. The main methods are as follows;"

Ingredients

Homemade Italian-style Multi-purpose Condiment "ketchup"

1. First wash the fresh tomatoes with a knife and draw a cross on each tomato, then put the tomatoes in boiling water for a few seconds to remove.

Homemade Italian-style Multi-purpose Condiment "ketchup" recipe

2. Drain the water and peel off the skin of the tomatoes.

3. Use a knife to cut the peeled tomatoes into pieces for later use.

4. Heat the pan, add the cooking oil, add the garlic and onion, and stir fry.

5. When the onion and garlic are fragrant, pour in the sliced tomatoes and stir fry.

6. Stir-fry for several times, sprinkle in appropriate amount of salt and stir well.

7. Sprinkle in salt and stir well, then add appropriate amount of sugar.

8. Sprinkle in a little pepper and stir well.

9. Then change it to a small fire and boil it slowly.

10. After about 30 minutes of boiling, the tomatoes are already mushy. When the juice is finally collected, use a shovel and spoon to stir them. Do not mash the pot, boil until the tomato paste is thick and it can be out of the pot.

11. After being allowed to cool naturally, the boiled ketchup can be bottled and stored in cold storage.

12. It is best to put it in a sterile glass bottle, and it can be taken as you use it when making western food. Generally, it can be stored in the refrigerator for about 10 days without deterioration.

Tips:
The characteristics of tomato sauce; the appearance is ruddy in color, savory and slightly sweet, with a complex taste of onion and garlic, and it is widely used in Italian food.

Tips;

1. It is better to choose the riper tomatoes than the red tomatoes, so that the sauce will be more colorful and taste better.

2. Don't use starch to thicken when making, just simmer slowly with low heat, so that the taste and texture of the ketchup will be authentic.

3. If you want to make a delicate sauce, you can also use a food processor to beat the tomato meat into a paste and then boil it. When seasoning, use onion powder and garlic powder. But I think the tomato sauce with a little pulp is delicious, and most Italians make it like this.

4. This sauce can be used to make spaghetti bolognese, risotto or Italian pizza.

The "Ketchup", an Italian seasoning widely used in Italian food, of the Big Sauce is ready for your reference!