How to make homemade tomato ketchup that tastes better than store-bought

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It's worth learning how to make homemade ketchup once to give up store-bought ketchup forever. The naturalness and real taste of tomatoes are its calling card. No preservatives.

What products are used to make ketchup?

To make ketchup, you will need the following list of products:

• tomatoes – 2 kg;
• starch – 2 tbsp.;
• salt – 1 tsp.;
• sugar – 100 g;
• vinegar – 20 g;
• seasoning for Korean carrots – 1 tbsp.

Cooking process

First, you need to make tomato juice. Cut the tomatoes into 4-6 pieces, put them in a saucepan and put them on the stove for 30 minutes. The heat should be medium. The vegetables should be stirred periodically. After the specified time, the pan is removed from the stove and allowed to cool. After that, the tomato mixture is passed through a sieve.

The tomato juice is returned to the stove and all other ingredients are added, except vinegar and starch. The vegetable mass must be brought to a boil and allowed to boil for 30 minutes.

Next, the starch must be dissolved in cold water and slowly added to the pan. Bring everything to a boil again, pour in the vinegar and cook for 10 minutes. The ketchup is ready. Now you need to sterilize the jars and pour the delicious and aromatic sauce into them. Roll up the lids and enjoy the best ketchup, because you made it.