Homemade ketchup

Homemade Ketchup: A Flavorful and Natural Delight

Homemade ketchup is an absolutely delicious tomato sauce that has nothing in common with the commercial version. The rich and natural flavors of fresh ingredients turn this recipe into a true culinary treasure. Perfect for pizza, meat, sauces, or soups, this ketchup will surely become a favorite in your kitchen. Plus, it's simple to make and can be stored for 6-8 months, giving you a reserve of flavors at any time.

Preparation time: 20 minutes
Cooking time: 1 hour
Total: 1 hour 20 minutes
Servings: Approximately 1.5 liters

Ingredients:
- 1 large red onion
- 1 bulb of fennel (or 1 star anise if you can't find fennel)
- 1 medium celery stalk
- 2-3 tablespoons of olive oil
- A piece of fresh ginger the size of a walnut
- 2 cloves of garlic
- 1 chili pepper (adjust the amount according to taste)
- A sprig of fresh basil
- 1 tablespoon coriander seeds
- 2 cloves
- 1 bay leaf
- 1 teaspoon ground pepper
- Salt, to taste
- 1 kg ripe tomatoes
- 180 ml red wine vinegar
- 70 g brown sugar

Step 1: Preparing the vegetables
Start by chopping all the vegetables into large pieces. This doesn't have to be perfect - follow the principle that the more rustic, the better. Separate the basil leaves from the stem and gather all the ingredients.

Step 2: Cooking the vegetables
In a large pot, add the olive oil, then add the celery, onion, fennel, sliced garlic, chopped ginger, chili pepper, basil stem, coriander seeds, bay leaf, and cloves. Season with salt and pepper. Cook on low heat for 10 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Step 3: Adding the tomatoes
Once the vegetables have softened, add the coarsely chopped tomatoes and 350 ml of water. Bring the mixture to a boil over medium heat, stirring occasionally, until the tomato sauce reduces by half. This step is essential to concentrate the flavors, so don't rush the process.

Step 4: Blending the sauce
Once the sauce has reduced, remove the pot from the heat. Add the basil leaves and use a blender to turn the mixture into a smooth puree. To achieve a glossy consistency, strain the puree through a sieve twice. This will remove any larger pieces and ensure a fine ketchup.

Step 5: Final cooking
Place the filtered sauce into a clean pot and simmer on low heat, stirring occasionally. Cook until the ketchup reaches a thicker consistency, similar to that of commercial ketchup. Don't forget to check the taste and adjust the salt or sugar if necessary.

Step 6: Bottling
Once the ketchup has reached the desired consistency, pour it into sterilized, capped bottles. This step is important to prevent bacterial growth.

Helpful tips:
- Homemade ketchup keeps very well for 6-8 months in a cool, dark place. After opening a bottle, store it in the fridge.
- You can customize the recipe by adding spices like cinnamon or a splash of Worcestershire sauce for a more complex note.
- If you prefer a sweeter ketchup, you can adjust the amount of brown sugar according to your preferences.
- Use ketchup as a base for various sauces or as a side for grilled meat.

Homemade ketchup can become a staple in your kitchen, bringing an authentic and vibrant taste to every dish. Enjoy this simple and quick recipe that will transform your meals into unforgettable moments!