Tomato Ketchup
Ingredients:-
• Water 1 cup
• Tomatoes 1/2 kg, split in half
• Carrot 1
• Onion 1 small
• Garlic cloves 4-5
• Ginger 1 piece
• Pumpkin (orange) 3 slices optional
• Black peppercorns 4
• Bay leaves 3
• Cloves 2
• Salt to tatse
• Brown sugar 2 tbsp or to taste
• Paprika powder 1 tbsp
• Onion powder 1/2 tbsp
• Garlic powder 1/2 tbsp
• Vinegar 1 tbsp
• Tomato paste 4 tbsp - optional
Methods:-
• In a pressure cooker, add tomatoes, carrot, onion, garlic, ginger, pumpkin, bay leaves, cloves and black peppercorn. Add one cup of water and pressure cook for 3-4 whistles.
• Allow the pressure to release and remove the skin of the tomatoes.
• Let it cool to room temperature and transfer to a blender. Blend into a smooth paste.
• Transfer the mixture to a pan and add salt, paprika, onion and garlic powder, brown sugar, vinagar and tomato paste. Mix and cook on low for abour 30 minutes until the water has evaporated and ketchup has the perfect conaistency.
• Put a spoonful of ketchup on a plate. If the liquid does not separate that means the ketchup is ready.
• Allow to come to room temperature and transfer to a ketchup bottle.
• Refrigerate and use within one month. Enjoy!