Tomato Ketchup

Tomatoes are actually a type of berry, and were called “LOVE APPLE” in the 16th century. Tomato’s flavor depends more on the variety and how ripe it is than on where it had ripened. Varieties include baby plum, beef-steak, cherry, vine, and yellow cheery.

My entry for JFI- Tomato hosted by “RP of My Workshop”.

Ingredients:
3 kg. Ripe tomatoes,
500gm sugar,
7-8 tbsp pepper powder,
Salt to taste.
Method:
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.