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Friday 1 July 2022

How To Make Real Tomato Ketchup 番茄酱的做法 獨家秘方

This is my secret recipe for a yummy homemade version, it is all about natural flavouring, and fresh ingredients and spices. It really takes very little effort to make and the best ever real tomato ketchup and so much better than supermarket ones.

350g sweet aramatico tomatoes
3 tablespoons granulated sugar
1 tablespoon distilled malt vinegar 
or apple cider vinegar is also a good substitute.
A pinch of smoked paprika
A pinch of onion powder
A pinch of garlic powder

If you like spicy, add a pinch of chilli flakes or 1 piece bird eye chilli instead

1) Wash tomatoes under cool running water. 
2) Sprinkle a pinch of sea salt on it.
3) Rinsing removes debris and dirt and any microbial contaminants they may contain.
4) Place tomatoes on a cutting board and cut them in half.
5)  Add the olive oil to a cold pan and heat both together in a medium low heat.  
6) Add 1 tablespoon of medium hot chilli flakes or you can just skip it. 
7) Stir it for less than a minute to prevent the oil from getting too hot, which can burn your chili flakes. 
8) Cook the tomatoes on medium low with or the lid off.
9)  Add 3 tablespoons of natural cane sugar or golden granulated sugar.
10)  Add 1 tablespoon distilled malt vinegar or apple cider vinegar is also a good substitute.
11) Cook until all the tomatoes are tender enough that there's no need for skinning them, about 15 minutes. 
12) Sprinkle with a pinch of smoked paprika, onion powder and garlic powder. (All cooking in low to medium heat, not in high heat).
13) Cook for about 20 minutes on medium heat, stirring often, until the sauce thickens.
14) Ladle ketchup into a fine strainer and press mixture with a heat resistant spatula to strain out any skins and seeds. Set aside to cool completely!
15) Store in a glass jam jar with lids in the fridge within two weeks. ( To maintain and keep the best homemade quality).

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