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Question by SHE U: how to make tomato catsup?
can u provide the filipino recipe for tomato catsup?
Best answer:
Answer by aswtdevl
I think it’s the same
4 pounds tomatoes
1 large onion, chopped
1 teaspoon ground cloves
1 teaspoon salt
1 teaspoon allspice
1 cup vinegar
Peel tomatoes, then drop 2 or 3 tomatoes at a time into boiling water. Leave them in the water for a minute, or until the skins begin to split. Remove them to a bowl until they are cool enough to handle. Peel and chop the tomatoes, making sure to catch all the juices. Simmer tomatoes and onion in a heavy saucepan until tender, about 10 minutes.
Purée the tomato-onion mixture in a blender or food processor and return to saucepan. Add spices and vinegar and simmer, uncovered, very slowly, for 1 1/2 hours or until the mixture is reduced in volume by about a third. Stir frequently. Cool and pour into containers. Let cool before storing in the refrigerator for up to 4 months or in the freezer for 9 months.
Makes 48 ounces.
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Ketchup Recipes
Ingredients:
8 pounds tomatoes
1 med. onion, chopped
1/4 teaspoon cayenne
1 cup sugar
1 cup white vinegar
1 1/2 teaspoon whole cloves
1 1/2 inches stick cinnamon, broken
1 teaspoon celery seed
4 teaspoons salt
Directions:
Wash, peel, remove stem ends and cores, and quarter tomatoes. Let tomatoes stand in colander to drain off excess liquid. In 8 to 10 qt. kettle or Dutch oven, mix tomatoes, onion and cayenne. Bring to boiling; cook until tomatoes are soft, about 15 min., stirring occasionally. Put tomatoes through food mill or a coarse sieve; press to extract juice. Add sugar to tomato juice and return to kettle. Bring to a boil; then simmer briskly 1 1/2 to 2 hrs. or till mixture is reduced by half (measure depth with ruler at start and end). Meanwhile, in small saucepan combine next 4 ingredients. Cover; bring mixture to boiling. Remove from heat; let stand.
Strain spiced vinegar mixture into tomato sauce. Discard the spices. Add salt to mixture; simmer till of desired consistency, about 30 minutes. Stir the tomato catsup often.
Pour hot catsup into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath (pints) 10 minutes.