Ketchups from the store often contain a lot of sugar.
An alternative to store-bought ketchup
1 tablespoon of ready-made sauce contains up to 1 teaspoon of this ingredient..
It is often so sweet and sticky that the dried residue is difficult to wash off the plate.
Once you make your own zucchini ketchup according to this recipe from the przyslijprzepis portal, you will eat only that.
There is no sugar or vinegar in this recipe and the ketchup is great.
It’s hard to imagine a barbecue without a serving of mustard and ketchup.
However, if you care about what you eat, use your zucchini crop to make amazing homemade ketchup..
Thanks to one strongly aromatic addition, it perfectly resembles the one from the store, and even thanks to the fact that it does not contain sugar or vinegar, it significantly surpasses it in taste and composition.
If you have young zucchini, you can use them whole, without cutting out the middle.
Don’t forget to cut the seeds out of the older ones.
Fry the vegetables in batches, otherwise they will start to stew and the zucchini ketchup will have more water.
Zucchini is so delicate in taste that it requires initial preparation by roasting, and thanks to this method you will get a more pronounced taste and a better consistency..
You may or may not peel the tomatoes.
It is enough to mix them together with the skin – there are the most vitamins.
Prepare them separately and combine them with the zucchini only at the end of the preparation.
If you do this in advance, the vegetables will cook much longer.
How to flavor zucchini ketchup?
You can significantly improve the color and taste of the products by adding tomato paste (diluted with hot water to the consistency of ketchup) and a little dried ground turmeric..
Be careful with the amount of this spice.
Too much can make the ketchup bitter.
Season zucchini ketchup only with dried herbs – the ones you like.
Fresh herbs can become bitter or ferment in the container.
Don’t skip adding celery stalks, even if you don’t like this vegetable in other dishes.
It is very aromatic and at the same time fresher and less earthy in taste and smell than the root itself.
It won’t dominate the taste of the sauce, but will accentuate and highlight it.
It is the celery stalk that gives the sauce its typical ketchup taste..
Zucchini ketchup recipe
Ingredients:
2 kg of zucchini.
2 kg of tomatoes with thick flesh.
1 white part of the middle pore.
2-3 stalks of celery.
2 tablespoons of dried oregano or marjoram.
salt and pepper to taste.
oil.
Optional: 2-3 tablespoons of tomato puree and half a teaspoon of ground turmeric.
Method of preparation:
Wash the tomatoes and cut out the hard parts.
We scald them with boiling water and peel the skin or cut them into cubes and grind them.
Place the tomatoes in a large pot and place on a medium heat.
Heat while stirring occasionally.
In the meantime wash and peel the zucchini..
Cut the ends off the older plants and cut out the seeds.
Cut into cubes.
Fry in batches in a separate pot or pan.
Wash the leek and rinse it thoroughly also between individual layers.
Cut it into slices.
Cut the celery stalks and leaves into small pieces.
Stir-fry the leeks and celery, making sure they don’t brown – otherwise the ketchup may turn bitter.
After cooking the tomatoes with leeks and celery for an hour add roasted zucchini, salt and pepper to taste..
At this stage, also add marjoram or oregano, tomato puree and turmeric.
Taste while seasoning until you get the best taste for you.
Cook over low heat 20 minutes while stirring.
Remove from heat and boiling zucchini ketchup pour into medium glasses..
Wipe the edges and close the lids, keeping them dry.
Place the canning jars in a pot lined with a clean cotton towel, fill with water up to 3/4 of the height of the canning jars and heat.
When the water starts to boil, we lower the temperature and heat the canning jars for about 20-30 minutes..
Pasteurization of homemade ketchup
The recipe lacks natural preservatives (vinegar and sugar), therefore pay particular attention to hygiene during preparation and proper pasteurization..
Washed and sterilized jars boil for approximately 30 minutes..
And don’t forget the lids.
The lids should also be cooked for about 1-2 minutes.
Check that they are not deformed – that they still close the cups tightly.
When pouring the prepared zucchini ketchup into glasses carefully wipe the edges of the glasses and lids with a paper towel – they should be completely dry.
We pasteurize in boiling water at a temperature close to boiling..
Zucchini ketchup will be suitable for e.g.with meat, fries and other dishes.
Bon appetit!
