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Wash and dry the tomatoes.
Chop tomatoes, garlic and ginger and put in a vessel and cook on a low fire till tender and thick.
Pass through a sieve.
Add vinegar, sugar and chilli powder and cook until thick.
Add acetic acid and sodium benzoate mixed in 1/4 cup ..
This tomato catchup recipe is a spicy and sweet tomato sauce recipe made with ripe tomatoes and onions. Spiced with allspice, garlic and cinnamon, the tomato catchup is cooked along with vinegar for a savory tang to
You can now make your own tomato ketchup at home. You can enjoy your home made French fries, burgers, hot dogs and sandwiches even more with this delicious tomato ketchup recipe. It's
You can stop buying Tomato Ketchup from outside. Here is an easy and quick way to make your favorite Tomato Ketchup at home. As tasty as the one you buy from outside.
Place the tomatoes in a large kettle with the onions, garlic, bay leaves and red pepper pods.
Cook until soft and strain through a sieve or put through a food mill.
This should yield about two quarts of tomato puree.
Return the puree to the kettle and add the ..
1. prepare the swordfish: Arrange the swordfish in a shallow dish and season with salt and pepper. Rub the garlic onto both sides of the steaks, then drizzle the lemon juice and olive oil over the fish. Cover and refrigerate for up to 1 hour,
2. make the ..
Wash tomatoes.
Trim off the green portion and chop them.
Crush tomatoes with a wooden ladle to facilitate easy extraction of the pulp.
Heat crushed tomatoes.
Let boil for 20 minutes.
Remove from heat.
When slightly cool, liquidise and pass through sieve.
Add ..
Cut the tomatoes into quarters, place them in a preserving-pan with the salt and vinegar and simmer until the tomatoes are quite soft and broken up.
Strain the mixture through coarse muslin or a nylon sieve, then return the puree to the preserving-pan and add ..
1. Put the tomatoes into a 2.8 litre (5 pint) ovenproof glass bowl and three-quarters cover the top with cling film. Microwave on HIGH for 40-50 minutes until the tomatoes are very well cooked, very thick and reduced. Stir them frequently during the cooking ..
Choose meaty red tomatoes, remove skins and seeds.
Chop tomatoes and add celery, onion, and apples.
Place in a colander and drain overnight.
Next morning add remaining ingredients and stir to blend.
Pack into hot sterilized jars without cooking.
4
Cook first 3 ingredients, uncovered, 30 mm.
Press through sieve or food strainer.
Boil pulp, uncovered, 30 min.
Tie spices in cheesecloth bag; add to pulp with remaining ingredients in a kettle.
Boil, uncovered, 30 min., or until quite thick, stirring ..
1. Wash the tomatoes, cut into pieces and cook (without adding water) in a thick-bottomed pan until very soft.
2. Remove from fire, and allow to cool. Pass the cooked tomatoes through a strainer to take out thick pulp. Measure the pulp - it should be 2 ..
1. Boil the spices in vinegar for 10-15 minutes Cool, strain, and set aside.
2. Wash, wipe dry and chop the tomatoes, apple and onion, and set to boil in a thick-bottomed saucepan stirring all the while until you get a thick pulp. Remove from fire.
3. Pass ..
Simmer the tomatoes and apples, covered, until soft; then press through a coarse sieve.
Cook the onions and garlic together in the water, covered, for 20 min.
Strain through a coarse sieve and add to the tomato pulp in a kettle.
Add the salt, pepper, sugar, ..
Mix tomatoes and onions in a large (at least 1 gallon) enamel or stainless-steel kettle, cover, and simmer 20-30 minutes, stirring now and then, until mushy.
Puree, a little at a time, at low speed in an electric blender or put through a food mill, then press ..
1. Wash and quarter tomatoes and place in a preserving pan or large saucepan.
2. Cook slowly until soft, then boil rapidly to reduce them to a pulp.
3. Press the pulp through a sieve, return to the pan and stir in the sugar, vinegar, pepper, salt and ..
