Perfect for meat: a recipe for homemade ketchup with garlic for the winter

Homemade ketchup with garlic and herbs according to the recipe from Shuba is perfect for meat dishes.

Ingredients:

Tomato juice - 4 liters

Sugar - 360 gramms

Garlic, head - 1 pc.

Salt - 2 tbsp.

Ground black pepper - 1 tsp.

Ground red pepper - 1 tsp.

Turmeric - 0.5 tsp.

Cardamom, grain - 2 pcs.

Cloves - 6 pcs.

Potato starch - 4 tbsp.

Ground cinnamon - 0.5 tsp.

See also: They look like mushrooms: How to preserve pickled zucchini for the winter

1. Wash and sterilize 0.5-liter jars. Boil the lids for 6-7 minutes in boiling water.

2. Sort out the tomatoes, selecting very ripe, whole, and not rotten ones. Wash and blend them in a blender, then strain through a fine sieve.

3. Pour the tomato juice into a saucepan, add sugar, and bring it to a boil over high heat. Reduce the heat to low and cook for 40 minutes.

4. Take 1 cup of tomato juice from the saucepan and dissolve the starch in it; set it aside.

5. Add salt, ground black and red pepper, ground cinnamon, and garlic (passed through a press). Mix and continue to cook for another 20 minutes.

6. Pour the diluted starch and tomato juice back into the pan. Add turmeric, cloves, and cardamom. Cook for another 5-10 minutes and then pour the mixture into sterilized jars. Seal the jars, turn them over, and wrap them until completely cool.

We also recommend paying attention to the recipe for crispy zucchini.

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