From the presented amount of ingredients in about 2 hours you can get about 470 ml of delicious home-made barbecue tomato sauce. Any meals will benefit from combinations with such ketchup. Its color, texture and taste are rather total, forced to abandon the purchased sauce for a long time. One more the advantage of home ketchup is the ability to achieve any color, replacing red tomatoes with orange, yellow or зелеными. 
AT ремя: 1 час. 45 minutes Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr cherry tomatoes or plum-shaped, cut in half; extra 450 gr. canned plum tomatoes chopped
- 1 large red onion, peeled and coarsely chopped
- 1/2 fennel bulb without greens and roots, chop coarsely
- 1 stalk of celery without leaves, coarsely chop
- Olive oil
- Thumb-sized ginger, peeled and large sliced
- 2 garlic cloves, peeled and sliced
- 1/2 fresh chili pepper, remove seeds and chop finely
- A bunch of basil, separately select leaves, cut the stems
- 1 tbsp. l coriander seed
- 2 clove umbrellas
- Sea salt
- 1 tsp ground black pepper
- 3/4 Art. and 2 tbsp. l red wine vinegar
- 1/3 Art. fine brown sugar
Recipes with similar ingredients: barbecue sauce, tomato sauce, plum tomatoes, red onion, fennel onion, celery, ginger root, chili pepper, coriander, basil, brown sugar, clove
Recipe preparation:
- Put onion, fennel and celery in a large pot with a thick bottom and plenty of olive oil, add ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with pepper and a good pinch of salt. Cook on slow fire for 10-15 minutes. until soft, periodically stirring.
- Add all the tomatoes and 1.5 tbsp. cold water. Bring to boil and simmer until the amount of sauce is will decrease by half.
- Add basil leaves, then mashed mass in the kitchen combine or using a hand blender and wipe twice through a sieve to make it smooth and shiny. Put the sauce in a clean pan and add vinegar with sugar. Put the mass on a small heat and simmer until the quantity decreases and the sauce thicken to the consistency of ketchup. At this stage of cooking season with seasonings.
- Pour ketchup through a boiled funnel into sterilized glass bottles, then close tightly and put in a cool dark place or refrigerator until consumed. Keep possible up to 6 months
