The ketchup It is undoubtedly one of the classics of cooking recipes, as it is very versatile and can be used in a wide variety of dishes such as pasta, meat, eggs or vegetables. It is true that we can find it abundantly in supermarkets, but if we like to cook, making it at home we will consume a healthier product.
The classic recipe
We can find numerous versions of tomato sauce recipes, but the most common or classic is the one made with the next ingredients: two kilos of tomatoes, if possible ripe, one kilo of onion, two green peppers, three carrots, extra virgin olive oil, salt and sugar.
Tomatoes we have to wash them skin, peel them and cut them into pieces. We must also chop the garlic, the onion, the pepper, cut it into julienne strips, and the carrots into thin slices.
Next we prepare a saucepan with extra virgin olive oil over medium heat. Then we add onion, peppers and carrots. It is necessary to sauté well until you see that the onion is acquiring a golden hue to give the final juice a greater flavor. Then we can add the chopped tomato and leave the whole mixture cooking for an hour, but stirring it every so often.
Tomatoes can be added whole, but the cooking process will take longer and the mixture will have rougher in texture and will show less intense red.
After the hour, we can pass the sauce through the mill and we will have to put it back to simmer. We will have to leave it again for an hour, also stirring from time to time so that it does not stick. Then we add the salt and to compensate if we see that it has been very acidic we can add sugar. This we will have than to check it and adjust it to taste.
It is necessary to have the jars ready where to pour the sauce, ready to go. Once we add it, it is advisable to let it cool down. If we want it to last us longer we can freeze the boats, but without filling them to the brim, as the liquid, when it becomes a solid state, rises slightly.
This sauce does not require flour or any other thickening productas it shrinks on its own. If we can use seasonal tomatoes Better, because we will obtain a more intense flavor in addition to benefiting from the properties of this vegetable in full.