Prepare a delicious and natural ketchup for the whole family is not difficult, especially if you have a multivarker. With the help of the kitchen assistant you can cook a huge amount of sauces, and if you do not plan to harvest ketchup on a production scale, then a small capacity of the device is quite suitable.
How to prepare ketchup in a multivark, we will understand this article.
Ketchup in the multivark for the winter
This fragrant and spicy ketchup will advantageously complement your dishes, emphasizing, and even improving their taste.
Ingredients:
- red onions - 1 pc .;
- fennel - 1 pc .;
- celery - 1 stem;
- olive oil;
- grated ginger - 1 tbsp. a spoon;
- garlic - 2 cloves;
- seeds of coriander - 1 tbsp. a spoon;
- tomatoes - 1 kg;
- red wine vinegar - 200 ml;
- salt - to taste;
- sugar - 70 g.
Preparation
Cut the tomato peel criss-cross, and then we fill the fruit with boiling water and peel the skin. We cut tomatoes, onions, fennel and celery into fairly large, arbitrary pieces. In the multivarka we turn on the baking mode, or fry, pour a little olive oil and fry the vegetables with the lid open for about 10-15 minutes, not forgetting to stir constantly. Fill vegetables with 350 ml of water, bring to a boil and switch to "Quenching", or "Pilaf" for 40-45 minutes.
The extinguished vegetable mass should become soft, since after quenching it should be blended with a blender. Ketchup is half ready, now it should be wiped through a sieve and returned to the bowl multivarka. Now our sauce should be seasoned with all the spices from the list of ingredients and left to stew for another hour.
Now a thick tomato ketchup, cooked in a multivark, you can immediately submit to the table, or pour over the sterilized jars and roll.
Ketchup recipe in a multivariate from tomato paste
A quick way to prepare ketchup is to use ready-made or homemade tomato paste.
Ingredients:
- tomato paste - 170 g;
- white wine vinegar - 1/2 tbsp .;
- brown sugar - 4 tbsp. spoons;
- Dried garlic - 1 tbsp. a spoon;
- Dried onions - 1 tbsp. a spoon;
- salt - 1 teaspoon;
- vegetable oil - 2 tbsp. spoons;
- water, or broth - 1 tbsp.
Preparation
Preparation of instant ketchup in the multivark begins with its heating in the "Baking" mode. Now on the bottom of the bowl you can pour the vegetable oil and fry tomato paste on it for literally 3-5 minutes. Dilute the paste with half of all the water, add a bite, dried garlic and onions, a little salt and sugar, carefully reshape and dilute the remaining water. Now the cover of the multivarker can be closed and the mode switched to "Quenching", the time is 40 minutes. If after 40 minutes the ketchup is not thickened enough, you can continue to evaporate excess liquid, or add a teaspoon of sifted flour to the sauce.
Home ketchup in multivark
Spicy ketchup from the following recipe is perfect for barbecue, or french fries , especially for a glass of cold beer.
Ingredients:
- celery seeds - 1 ½ tsp;
- cloves - 2 tsp.
- cinnamon - 1 stick;
- Mustard seeds - 1/2 tsp;
- apple cider vinegar - 4 tbsp. spoons;
- tomatoes - 5 kg;
- garlic - 1 clove;
- onions - 1 pc .;
- red pepper - 1 pc .;
- sugar - 2/3 of the item;
- salt - to taste.
Preparation
Seeds of celery, cloves, cinnamon and mustard seeds are put in a bag of gauze. In the saucepan pour vinegar, a couple of tablespoons of water and put in it a bag of spices, bring to a boil, remove from heat, and let stand for another 25 minutes.
Tomatoes are randomly sliced together with garlic, onions and peppers. We put the vegetables in the heated cup of the multivark and choose the cooking mode. If you are preparing ketchup in a multi-bar Panasonic, then choose "Pilaf", if it's Redmond, then "Buckwheat". Stew vegetables for about an hour, remember to add spicy vinegar and salt with sugar.
A soft vegetable mass is blended with a blender and leave the sauce to thicken for another hour in similar modes.