If you’re growing Tomatoes in your garden and you have plucked too much of it, Homemade ketchup is a great way to use excess tomatoes from your garden. Although, there are many variations of Ketchup in the market but the homemade tomato variation can be healthy rather than buying. Truly, we have all eaten tomatoes Ketchup like Heinz and Maggi so some might really find it difficult to get used to homemade Ketchup, but giving it a try is worth it.
HOW TO MAKE TOMATOES KETCHUP AT HOME
- Tomato Juice
- Chopped Onions
- Ground Cinnamon
- Chopped Garlic
- Ground Cloves
- Powdered paprika
- Ground White Pepper
Preparing the Tomato Ketchup
- Select your tomatoes for good ones
- Immerse tomatoes (whole) in hot water for 3-6 seconds. Spray with cold water.
- Peel off tomato skin by pulling the skin back from the blossom end
- Remove the seed neatly with a knife
- Pulp the tomatoes in a blender and strain
- Heat the tomato pulp in an open pan for 1 hour
- While boiling, add all spices and salt into the boiling puree. Add the sugar syrup.
- Boil until you have the consistency you desire.
- Allow the ketchup to cool.
You can serve with the food of your choice and store the rest in your refrigerator.
Have you ever wondered why on earth tomato sauce splatter and leaves the gas burner messy compared to other sauce?
When water boils, water is fluid and free-moving enough that when gas bubbles form as water evaporates, those bubbles can move freely through the water and easily rise to the surface with little resistance.
On the other hand, tomato sauce is more than just water, there’s a lot going on in a pot of simple tomato sauce with all that pulp, fiber, and sugar that leads to a liquid that is thick and not so free-flowing as water, and therefore more viscous.
When tomato sauce boils, gas bubbles form and want to escape to the surface, but those gas bubbles meet a lot of resistance. The pressure builds up below the surface until finally those gas bubbles can break through to the surface, erupting upward and pulling globs of sauce with them. The result is splashes of tomato sauce flying out of the pot.
How To Avoid Spattering
The easiest option is to keep the sauce cooking on a lower heat setting. This won’t eliminate the splashes, but at least it will reduce their number and frequency. Another option is to stir, which will help push those gas bubbles to the surface faster and minimize the pressure buildup.
Do you have any tips or tricks to help minimize the spatter when you cook tomato sauce?
Have you ever wondered what to do with a half cut tomato? We only slice half of the tomato and wonder what to do with the rest. We automatically think to save it for our next meal.
Some think storing them in the fridge keeps them safe. But the fact is, it actually gives them a mealy texture and causes them to lose flavor. Others put it in an air tight container and place it in the refrigerator.
So what is the best way to store your half cut tomato? Rather that storing than storing them in the fridge or an air tight container, its recommended that the best way to save half sliced tomato is placing the tomato cut side-down on a plate, and leaving it on the counter. Try this and see how it works.
Do you have a favourite method of storing tomato? Tell us in your comment.