5 March, 2017
What you think of when you hear the word Ketchup? Tomato Ketchup right?
Now the girls have a much more varied acceptance of table condiments. I remember the times when they used to live to eat and drink “ssaauce”. Everything got a shower of ssaauce rice, chapatti, bread, fries. If they got a chance they would have lived in the bottle of the sauce.
However, Tomato sauce or Ketchup is served with about anything that is hot from French fries, hamburgers, hot sandwiches, hot dogs, cooked eggs, and grilled or fried meat.
If that is not enough Ketchup is sometimes used as a base or as an ingredient in to make sauces and dressings.
Do you know eating tomatoes raw was not considered as safe? However, they were okay with tomato sauce.
According to Wikipedia Tomato ketchup was sold locally by farmers. Jonas Yerkes is credited as the first American to sell tomato ketchup in a bottle. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876. With industrial ketchup production and a need for better preservation, there was a great increase of sugar in ketchup, leading to our modern sweet and sour formula.
Making Ketchup at home is very simple but time-consuming. The seasoning can vary from recipe to recipe but the main ingredients are tomatoes, sugar, vinegar, salt, spices and seasonings. Common seasonings are onions, allspice, coriander, cloves, cumin, garlic, mustard and sometimes celery, cinnamon or ginger.
Generally, tomato ketchup is preserved with a preservative sodium benzoate. Naturally, when you are making a sauce from about 5 kgs of tomatoes your yield will be roughly about 4 to 4 1/4 kgs by weight. Hence the preservative! In case you do not want to use the preservative use well-sterilised glass jars and make lesser quantities and refrigerate.
A word of caution the sauce is poured boiling hot into the glass bottles the glass will crack if they are not dry. Also, place the jars on a wooden board and do not remove from the board till the sauce cools down completely.
I have made this sauce out of 7 huge tomatoes ( about a Kilo of tomatoes) my yield was about 2 cups and I have not used sodium benzoate. However, I have included it in my recipes below you can skip it. This happens to be the recipe from my mother’s cookbook!
Serve with bhajiya, sandwiches, dosa, tikki, cutlets….
The other sauces that I have tried are schezwan sauce, spicy peanut sauce, Malaysian sambal sauce, creamy herb sauce, marinara Sauce for Pasta, arrabbiata Sauce with pasta, pizza sauce, tamarind sauce, butter garlic sauce, honey chilli sauce.
- 7 Tomatoes roughly chopped
- 2 Onions roughly chopped
- 6 Garlic cloves roughly chopped
- 1 Inch Ginger peeled and chopped
- 100 Grams Sugar
- 15 Grams Salt
- 2-3 Tablespoon Red Chilli powder
- 2 Grams Spice powder notes below
- 2 Tablespoons Vinegar
- 1/4 Teaspoon Sodium Benzoate optional
- Cook the tomatoes, onion, garlic and ginger till the tomatoes are mushy. Cool completely.
- Grind the tomato paste in the blender and then strain it through a soup strainer.
- Add the tomato paste, sugar, salt, spice powder,red chilli powder.
- Cook till the mixture thicken add the vinegar. (Be careful as the mixture will spurt.)
- The sauce is done when the mixture boils in the centre.
- Remove from the heat and add soduim benzoate mixed in water (if using).
- Place the sterilised and dried bottles on a wooden board and add the sauce in the bottles. Let the sauce cool on the wooden board else the bottles will crack.
- Dry roast and grind the cloves, cardamom, cinnamon, nutmeg, mace, jeera and pepper.