How to Make Ketchup sauce

• Wash the ripe tomatoes and cut them into quarters. Remove the stems and any hard cores.
• In a large pot, add the chopped tomatoes, onions, and minced garlic. Cook over medium heat until the tomatoes become soft and release their juices.
• Reduce the heat and let the tomato mixture simmer for about 45 minutes, stirring occasionally, until it thickens.
• Once the mixture has thickened, remove the pot from the heat and allow it to cool slightly.
• Pass the tomato mixture through a fine-mesh strainer to remove any seeds and skins. You can use a spoon to press the mixture through the strainer.
• Return the strained tomato puree to the pot and add white vinegar, granulated sugar, salt, ground black pepper, ground cloves, ground cinnamon, and ground allspice.
• Stir well to combine all the ingredients. Simmer the mixture over low heat for another 45 minutes, stirring frequently to prevent it from sticking to the bottom of the pot.
• Taste the ketchup and adjust the seasoning according to your preference. If you want it sweeter, you can add a bit more sugar, or if you want it tangier, add a little more vinegar.
• Once the ketchup reaches the desired consistency and taste, remove it from the heat and let it cool completely.
• Transfer the homemade ketchup to sterilized glass bottles or jars. Store the bottles in the refrigerator for up to 1 month.

Ketchup is a versatile condiment that can be served with a wide range of dishes. It is most commonly used as a dipping sauce for French fries, burgers, hot dogs, and chicken nuggets. It can also be used as a base for various barbecue sauces or as a flavor enhancer in meatloaf, meatballs, and stews.

Ketchup is a classic and well-loved tomato-based sauce that adds a delightful combination of sweetness, tanginess, and spice to a variety of dishes. It is a staple condiment in many households and is a must-have accompaniment to numerous fast-food favorites.

Facts about the sauce:

1. Ketchup’s origins can be traced back to ancient China, where it was originally a pickled fish sauce known as “ke-tchup” or “kôe-chiap.”
2. The modern version of ketchup as we know it today evolved in the United States in the late 19th century when tomatoes became the primary ingredient.
3. Ketchup is a good source of lycopene, a powerful antioxidant that is beneficial for heart health and may help reduce the risk of certain types of cancer.
4. While tomatoes are the main ingredient in ketchup, the addition of spices and vinegar gives it its characteristic flavor profile.
5. In the United States, National Ketchup Day is celebrated on June 5th each year to honor this beloved condiment.