Homemade ketchup
By VicentaLakin
This year, the tomato market, the big harvest, we give each year to our neighbours, our leaders' colleagues and ourselves to “indigent”, but we can't finish it. How do we do that? How do we keep it long
Recipe Recommendations
- sweet and sour
- cook
- three-quarters of an hour
- simple
Steps for Homemade ketchup
1
(a) Open the pot, burn in flames, oil in vegetables of about two spoons, garlic and onions, fragrances, and fall into the knife to be the first tomato to be cut into six or eight petals
2
Cook the tomatoes and pick them up with a clamp
3
(b) A mix with corn starch and a quarter glass of water to keep it even, so that it can boil to a big bubble, contain fire and cool
4
Spoon in a clean bottle and put it in the fridge。Homemade ketchup Make Tips
1. Any variety of tomato works; if the tomatoes are too small, it just takes a bit more effort to peel them.
2. It can be kept for a longer time without adding meat.