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And how do you pasteurize? Check out: • PASCAL AT HOME! How do you pasteurize? ... SUBSCRIBE TO THE CHANNEL ➡➡➡https://goo.gl/ctyhL0 FACEBOOK ➡➡➡ / pascalbrodnickiofficial INSTAGRAM ➡➡➡ / pascal_brodnicki_official TWITTER ➡➡➡ / pascalbrodnicki All about tomatoes: • PASCAL AT HOME! All about tomatoes ... Ingredients: 4 onions 1 large flat tablespoon of garlic (approx. 4 cloves) 1.4 - 1.5 kg of tomatoes 150 g of brown sugar (or white) 1 flat tablespoon of white vinegar half a habanero chili (if you like it spicy) flat tablespoon of cumin 2 cloves flat teaspoon of sweet paprika 2.5 tablespoons of Dijon mustard (or Worcestershire sauce) pepper and salt 1 tablespoon of tomato paste (for color) Preparation: Start by finely dicing the onion. Then chop the garlic to get 1 large flat tablespoon. Stew the onion and garlic for about 10 minutes. In the meantime, hollow out the tomatoes from the stalks and use a spoon to scoop out the pulp. Add the chopped tomatoes to the onion along with the sugar and vinegar. Add all the spices and cook for 25-30 min. (depending on how watery the tomatoes were), stirring occasionally. After cooking, blend everything for about 1 min. To get a smooth ketchup, pour everything through a sieve. Then add the tomato paste to get a red color. Cook everything again for 30-45 min. (depending on how thick you want the ketchup to be), stirring occasionally. Pour the cooked ketchup into glass bottles or jars. You can store the prepared ketchup in the fridge for 2 weeks.