Do you want to make your own tomato catsup to save some bucks? Well, you came to the right place.
Aside from gravy, one of the most abused condiment is catsup. People are so into it, brands pop out like mushrooms. I also know people who include a gallon in their monthly groceries.
Though this condiment varies in colors and taste, allow me to say that a larger percentage of people, which also include myself, prefer those types with a sweet and sour taste.
Some Fun Facts About Catsup
- Catsup and ketchup are two correct spelling. The former is the less popular one.
- June 5 is National Ketchup Day.
- Catsup was first publicly sold by F. & J. Heinz Company back in 1876.
- 97% of American homes keep catsup in their kitchen.
- Filipino spaghetti has catsup.
- By eating 4 tablespoons of it, you will receive the same nutritional value of an entire medium tomato.
- Popular companies only make catsup from ripe tomatoes during summer.
- Some catsups in USA are labeled “Fancy.” This is a USDA grade, relating to specific gravity. Such term pertains to products with higher tomato solid concentration than other grades.
What are the Ingredients?
Of course, the main ingredient is tomato. However, since we will do homemade, we can use the packed tomato sauce.
Here are the ingredients:
- 400 grams of tomato sauce
- 3/4 cup brown sugar
- 1/2 cup white vinegar
- 1 teaspoon salt
- 2 cups mineral water
- 2 onion – finely chopped
- 3 cloves garlic – finely minced
- a pinch of salt
- In a pan boil water along with onions, and garlic for about 10 minutes or until the vegetables disintegrate.
- Strain using a fine strainer.
- Add to a tomato sauce and brown sugar mixture in a separate pan.
- Boil until it thickens (about 5 minutes).
- Add vinegar, salt and put into boil while mixing for about a minute.
- Let it cool down and fill your bottle.
This catsup recipe has a long shelf life. Just make sure that you’ll put it in a sterile container.