Ketchup for pasta and pizza

Homemade Ketchup for Pasta and Pizza: The Perfect Recipe for a Flavorful Winter

In a world where store-bought sauces may seem tempting, nothing compares to the taste of homemade ketchup made with fresh, flavorful ingredients. This ketchup recipe for pasta and pizza will not only delight your taste buds but will also turn you into a true kitchen master. Get ready to explore a world full of flavors and colors!

Preparation time: 1 hour
Cooking time: 30 minutes
Total time: 1 hour and 30 minutes
Yield: approximately 10-12 bottles (depending on bottle size)

Essential ingredients:

- 5 kg fresh tomatoes (choose well-ripened tomatoes with an intense flavor)
- 2 kg Kapia peppers (sweet flavor)
- 2 kg bell peppers (for a pleasant texture)
- 2 medium celery roots (for a subtle taste)
- 2 red onions (adds sweetness)
- 2 carrots (for a hint of sweetness)
- 4 apples (opt for tart apples to add a pleasant acidity)
- 2-3 hot peppers or small spicy bell peppers (optional, for a bit of heat)

Preparation solution:

- 200 ml apple cider vinegar (for balanced acidity)
- 250 ml oil (preferably olive oil for a refined taste)
- 2 tablespoons salt (helps with preservation and enhances flavors)

Magical spices:

- 3-4 bay leaves (deep flavor)
- 2 teaspoons thyme (fresh or dried)
- 100 g sugar (helps balance acidity)
- 1 tablespoon black pepper (for a touch of warmth)
- 2 tablespoons 7-pepper blend (a unique combination including allspice, hot pepper, cinnamon, ginger, nutmeg, coriander, and cloves)
- 2 hot peppers – optional (for the brave)

Step-by-step to a dream ketchup:

1. Preparing the tomatoes: Start by washing the tomatoes thoroughly. Use a juicer to extract the juice from them. The juice obtained is placed in a large pot and left to simmer over medium heat.

2. Roasting the vegetables: While the tomato juice simmers, roast the Kapia peppers and bell peppers until the skin becomes slightly charred and peels off easily. Once cooled, puree them using a food processor.

3. Preparing the flavored solution: In another pot, add the chopped red onion, carrot, celery, and apples. Pour in the vinegar and oil, then add the salt. Simmer the mixture on low heat for about 10-15 minutes until the vegetables become tender. Allow to cool slightly, then blend everything until you achieve a smooth paste.

4. Combining the ingredients: Add the vegetable paste to the pot with the tomato juice. This is the moment to add the spices: bay leaves, thyme, sugar, pepper, and the 7-pepper blend. If you want a spicier ketchup, feel free to add the hot peppers. Stir well and let it simmer for another 30 minutes, stirring occasionally.

5. Bottling: Once the ketchup has reached the desired consistency, remove the pot from heat. Use sterilized bottles to pour in the hot sauce, ensuring they are tightly sealed to prevent contamination.

6. Cooling and storing: Allow the bottles to cool completely at room temperature, then store them in a cool, dark place. Homemade ketchup is perfect for use throughout the winter.

Practical tips:

- Choosing tomatoes: Roma tomatoes are ideal for ketchup due to their high pulp content.
- Preservation: Ensure bottles are well sterilized to prevent bacterial growth.
- Variations: You can experiment with different vegetables, such as zucchini or leeks, to add personal touches.
- Serving: This delicious ketchup is perfect for pasta, pizza, as a barbecue sauce, or even as a topping for burgers.

Nutritional benefits:

This homemade ketchup recipe is rich in vitamins and antioxidants, thanks to the fresh ingredients. Tomatoes contain lycopene, a powerful antioxidant, while peppers and carrots provide significant amounts of vitamins A and C. Additionally, being homemade, the ketchup contains no added preservatives, making it a healthy choice for the whole family.

Frequently asked questions:

1. Can I use canned tomatoes?
Yes, it is possible, but fresh tomatoes will provide a more vibrant flavor.

2. Can ketchup be frozen?
It is recommended not to freeze ketchup, as the texture may change. Store it in bottles in the refrigerator.

3. What is the shelf life of homemade ketchup?
If stored properly, ketchup can last up to 1 year under suitable storage conditions.

4. Can I reduce the amount of sugar?
Yes, you can adjust the sugar amount to taste, but keep in mind that sugar helps balance the acidity of the tomatoes.

In conclusion, homemade ketchup is not just a recipe; it’s an experience. It’s a way to bring a piece of warmth and comfort from your home to your family’s table, and each bottle represents a cherished memory of time spent in the kitchen. So, get ready to enjoy the flavor of this special ketchup that will turn every meal into a celebration!