Homemade tomato ketchup without artificial additives
Homemade ketchup with seeds visible~ There are no artificial additives, so it would be great for children or adults with atopy or allergies to eat it.
3 serving
Within 30 minutes
밥심은국력
Ingredients
  • cherry tomato
    30ea
  • bay leaf
    2piece
  • Water
    4TS
  • brown sugar
    1TS
  • Vinegar
    2TS
  • Salt
    little
  • potato starch
    1TS
  • Water
    2TS
Cooking Steps
STEP 1/19
I bought a pack of cherry tomatoes cheaply. Cherry tomatoes are more delicious because they are sweeter than big tomatoes. But it doesn't matter if you use a big tomato. It's good to choose red and ripe tomatoes. Be sure to remove the seeds and use large tomatoes. If you want to use a large tomato, it's about 2-3 pieces.
STEP 2/19
After washing the cherry tomatoes, place them on a sieve to remove moisture and remove the top. Make a cut with a cross and trim it so that the skin is peeled well.
STEP 3/19
Boiling water in an electric pot and pouring it into a pot can shorten the boiling time. I poured a liter of water. When the water boils, add cherry tomatoes.
STEP 4/19
After about 30 seconds, you can see that the shell rises. Don't worry about the time and take it out when the skin starts to rise.
STEP 5/19
These are the skins, right?
STEP 6/19
Soak it in cold water to remove the heat and peel it. It's even better to change the cold water a couple of times. If you add ice, it's icing on the cake.
STEP 7/19
It's peeled off. It comes off better than I thought, so don't worry.
STEP 8/19
Put the peeled bell tomatoes in a pot and boil them with 4 tablespoons of water, 1 tablespoon of brown sugar, 2 tablespoon of vinegar, half a spoon of salt, and 2-3 sheets of bay leaves.
STEP 9/19
Boil it over medium heat
STEP 10/19
Reduce heat and close the lid to thicken.
STEP 11/19
When cherry tomatoes start to mushy
STEP 12/19
Remove the bay leaves.
STEP 13/19
If it's like this
STEP 14/19
Change it with a goblin bat. It can splash when it's split, so it's better to have a deep pot. If you don't have this bat, cool it down and grind it in a blender.
STEP 15/19
It's quite ketchup color.
STEP 16/19
To adjust the concentration of ketchup, make water starch and mix 1 tbsp of starch with 2 tbsp of water. It's good to make it right away so that the water starch doesn't sink.
STEP 17/19
Stir in the water starch little by little.
STEP 18/19
It's ketchup. I didn't make a lot because it doesn't contain preservatives.
STEP 19/19
I tried baked bread, cheese sticks, and homemade ketchup.
The origin of ketchup is not America, but China. In 1690, people in China's Guangdong Province and Amoy region, a port in the Taiwan Strait, made a sauce with salt, vinegar, and spices to store the remaining fish caught in nearby waters. This was almost similar to the salted fish form of fish, and it began to be called \"Ketchyab\" and later spread to the Malay Peninsula under the name \"Kekap\". In the early 18th century, merchants in Singapore began selling \"keccop\" in trade with Britain, which spread to Europe and eventually became \"keccop\" in Britain using various ingredients.
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