Ketchup Panacris with garlic

Garlic Panacris Ketchup - A Delicious and Flavorful Variation

Ketchup is a beloved condiment worldwide, a perfect companion for various dishes, from fries to burgers. This garlic Panacris ketchup recipe brings a touch of originality and intense flavor, thanks to fresh, natural ingredients. Preparing this ketchup variation is not just a culinary process but also an opportunity to create pleasant memories in the kitchen. Let's discover together how to make this delicious ketchup!

Preparation Time: 30 minutes
Cooking Time: 80 minutes
Total Time: 110 minutes
Number of Servings: Approximately 6 jars of 250 ml

Necessary Ingredients

- 5 kg fresh tomatoes
- 3 kg colored bell peppers (a mix of colors for an attractive appearance)
- 5 white onions
- 1 kg carrots
- 2 celery roots
- 2 heads of garlic
- Spices:
- 2 bay leaves
- 1 teaspoon whole pepper
- 1 teaspoon coriander
- 1 teaspoon nutmeg
- 1 teaspoon sweet paprika
- 1 teaspoon allspice
- 1 teaspoon thyme
- 1 teaspoon mustard seeds
- 4 tablespoons oil (preferably olive or sunflower)
- 12 tablespoons iodized salt
- 300 g sugar
- 100 g multifloral honey
- 200 ml vinegar

A Bit of History

Ketchup has evolved significantly over time. Although it is now primarily associated with tomatoes, its origins lie in sauces from various cultures, based on diverse ingredients. This garlic ketchup recipe is a modern reinterpretation of a classic, adding flavor and a distinctive character.

Step-by-Step Instructions

1. Preparing the Tomatoes:
Start by washing the tomatoes thoroughly. Place them on a baking tray and roast them in the oven at 180°C for 20 minutes, until the skin starts to crack. This step will give the ketchup an intense aroma and better texture. After roasting, let them cool for a few minutes, then pass them through a tomato separator to achieve a smooth puree.

2. Preparing the Vegetables:
Peel the onion and chop it finely. Heat the oil in a large pot and add the onion, letting it sauté until golden. Wash the bell peppers and chop them finely, preferably using a food processor for a uniform consistency. Add them to the pot with the onion.

3. Adding Carrots and Celery:
Peel the carrots and celery, then chop them finely. Once the bell peppers have softened, add the carrots and celery to the pot. Let them sauté together for about 5-7 minutes.

4. Boiling the Sauce:
Add the previously prepared tomato puree and let the mixture simmer on low heat, uncovered, for 60 minutes. This step is crucial for concentrating the flavors and achieving a thicker consistency.

5. Seasoning:
In a mortar, grind the spices (pepper, coriander, nutmeg, paprika, allspice, thyme, and mustard) until they become a fine powder. Add them to the tomato sauce, mixing well to incorporate evenly.

6. Finalizing the Ketchup:
Near the end of the boiling time, add the bay leaves, sugar, honey, peeled and pressed garlic, salt, and vinegar. Let everything simmer on low heat for 20 minutes until the ketchup thickens to the desired consistency.

7. Bottling:
Once the ketchup is ready, pour it into sterilized jars or bottles of 250 ml, which have been pre-sterilized in the oven. Seal them well and let them cool to room temperature.

8. Storing:
Allow the ketchup to dry out until the next day. This process will help preserve the flavors and ensure a pleasant texture.

Serving Suggestions

Garlic Panacris ketchup is perfect for accompanying juicy burgers, fries, or even as an ingredient in various sauces. Try it alongside a portion of breaded zucchini or as a dip for nachos.

Variations and Tips

- Ingredient Variations: You can experiment with different types of bell peppers or add fresh herbs like basil or dill for an even more intense flavor.
- Preservation Tips: If you want to keep the ketchup longer, ensure the jars are well sterilized and store the ketchup in a cool, dark place.
- Alternative Sweeteners: Instead of sugar and honey, you can use maple syrup or a natural sweetener, depending on dietary preferences.
- Spicy Flavors: If you like spicy sauces, add a few slices of chili pepper to the vegetable mixture.

Nutritional Benefits

This homemade ketchup is rich in lycopene, a powerful antioxidant found in tomatoes, which has multiple health benefits. It is also a good source of vitamins and minerals from vegetables, such as vitamin C (from bell peppers and tomatoes) and vitamin A (from carrots). Compared to store-bought ketchups, it contains no additives or preservatives, offering a healthier and more natural food option.

Frequently Asked Questions

1. Can I use canned tomatoes?
While it is recommended to use fresh tomatoes for optimal taste, you can use canned tomatoes in their own juice, but make sure to drain them well.

2. Why is it important to sterilize the jars?
Sterilizing the jars helps prevent bacteria and mold, ensuring better preservation of the ketchup.

3. How long can ketchup be stored?
Homemade ketchup can be stored in the fridge for 6 months, but it is recommended to consume it sooner to enjoy its fresh flavors.

Garlic Panacris ketchup is more than just a condiment; it is a culinary experience that blends tradition with innovation. By trying this recipe, you will not only add a touch of flavor to your meals but also create cherished memories in the kitchen. So, put on your apron and let's make this delicious ketchup together!