1. Wash the tomatoes and onions. Tomatoes peeled and stalked
2. Cut off the head and tail of the onion and shred
3. Put the chopped tomatoes and onions into the food processor
4. Squeeze out fruit and vegetable juice, don’t filter out the residue
5. Take a spoonful of fruit and vegetable juice, mix it with starch and mix thoroughly for later use.
6. Put the fruit and vegetable juice in a small pot, add bay leaves, boil over high heat and turn to low heat, stir while cooking until the juice becomes slightly thick, then take out the bay leaves, add honey, white vinegar, salt, and mix thoroughly , Then pour in the starch juice, cook until thick, turn off the heat.
7. Take a clean, blanched and drained bottle with hot water, put it in tomato sauce and seal it for storage. Because the ketchup made by yourself does not add anything, it has a short shelf life, so remember to keep it in the refrigerator for at least 30 days.
8. Let’s compare it with commercially available ketchup. The color is slightly lighter, but the taste is definitely not lost.
Tips:Because the ketchup made by yourself does not add anything, it has a short shelf life, so remember to keep it in the refrigerator for at least 30 days
