My entry for JFI- Tomato hosted by “RP of My Workshop”.
3 kg. Ripe tomatoes,
7-8 tbsp pepper powder,
Salt to taste.
Step 1: Wash the tomatoes and dry with towel. Cut into four pieces each.
Step 2: Cook tomatoes under pressure for 2-3 minutes, until they are soft.
Step 3: Drain the water of tomatoes in another bowl.
Step 4: Remove skin with steel spoon.
Step 5: Mash it with blender.
Step 6: Drain this tomato pulp and remove the skin and seeds.
Step 7: Heat thick bottom vessel and put this tomato pulp in it.
Step 8: Stirring it continuously for 15-minutes.
Step 9: Then add sugar in it.
Step 10: When it begins to thicken (takes 1\2-hours or more time), add salt.
Step 11: Continue cooking until ketchup consistency is reached.
Step 12: Turn off the flame and add pepper powder and mix well.
Step 13: Last add tomato ready made preservative (or vinegar).
Step 14: Allow cooling completely and storing.
Step 15: Take clean and dry glass bottles and fill with tomatoes ketchup.