Original plum and tomato ketchup
By combining seemingly disparate ingredients, you can create a wonderful appetizer or sauce with a unique, unusual flavor. This is how they created this piquant plum and tomato ketchup. The original sweet and sour taste of the berry perfectly complements the bright flavor of the tomato.
For this winter preserve, choose large, dark-blue plums. Make sure the pits are easily removed. The sweetness of the onion will somewhat offset the plum's acidity, and the hot pepper will add its pungent flavor to the vibrant palette. Fresh herbs and garlic will complement the overall flavor with spicy notes.
This interesting ketchup will add variety to any dish. Shashlik, schnitzel, chicken or fish, pasta, buckwheat, or rice are all excellent companions for this sauce.
It's easy to prepare at home; all the ingredients are readily available, and the recipe, complete with step-by-step photos, will help you along the way.
Ingredients:
- tomatoes - 1 kilogram,
- onions - 150 grams,
- garlic - 50 grams,
- ripe plums - 500 grams,
- finely crystalline granulated sugar - 100 grams,
- 9% table vinegar - 1 tablespoon,
- table salt - 1 tablespoon,
- hot pepper - 1 pod,
- bay leaf – 1-2 pieces.
How to make ketchup from plums and tomatoes
Wash the plums and leave them for 5-7 minutes to drain, then cut them in half and remove the pits.
Wash the tomatoes and place them in a suitable bowl. To blanch the tomatoes, pour water into a saucepan and bring to a boil. Drop in a few tomatoes at a time, then remove them after 2 minutes to a bowl of cold water. Once cooled, peel the tomatoes and chop into large pieces.
Peel the onion and cut it into 4-6 pieces, depending on the size of the head. Peel the garlic cloves.
Rinse the pepper and cut off the stem.
Next, chop the prepared plum halves. You can use a food processor or a handy immersion blender, although a trusty old hand grinder will also work great.
Chop the tomato pieces in the same way.
Combine the mixtures and pour into a suitable heat-resistant container.
Add bay leaf and spices.
Grind the onion, garlic and bitter pod using a meat grinder.
Boil the ketchup for 10-15 minutes, then pour in the spicy aromatic mixture.
Add vinegar and continue cooking for another 10 minutes over low heat.
Be careful not to let the aromatic mixture burn, stirring every 2-3 minutes. Wash the jars with baking soda and sterilize them. Boil the lids. Pour the prepared ketchup into clean, dry jars, seal, and invert them.
Store the cooled sauce.
