This products for ketchup

In a large mug, put the herbs, Bay leaves, chopped garlic, spices (nutmeg, cinnamon, cloves, sweet peas, oregano). Fresh herbs I had. Instead, I put dried green onion and currant leaves, and small sprigs of currants and cherries (ran into the garden and cut). I really like the ketchup cilantro and celery. But You can take any greens that You like. I recommend not to exclude from the garlic, cinnamon, nutmeg - without them you will not get that spicy taste, which have our favorite ketchup from the store. You can also add onions, thyme, coriander... everything you love...

Pour into the mug with spices and herbs to the boiling water (about 200 ml to just cover the entire mixture). Cover with a saucer and put in a warm place for 10 minutes (this can be done in advance - better than the infusions). Strain the resulting infusion through a strainer (this step I have no photo). Cool. In any case, pour the remaining in a Cup mix a small amount of boiling water (about 100 ml) cover with a saucer and suddenly we don't have the infusion.

Open the tomato paste. IMPORTANT! – if you select give preference to pasta made 100% from tomatoes (without salt, sugar and other additives). Colour paste should be red (not brown). I noticed that the pasta produced in August-September, much tastier than the pasta of the same brand, but produced in other seasons. The paste produced in southern regions, where tomatoes grow and ripen under the open sky, also delicious pasta from the more Northern areas. I paste "Pomidorka" (not advertising!).

In a small saucepan (with a non-stick coating) spread tomato paste, mustard, salt, sugar, paprika and mix everything thoroughly. Note: an IMPORTANT CAVEAT – mustard smooths out the specific taste of tomato paste, but the bitterness in the ketchup adds. If mustard is weak, add more if burning something less...

Pour into a saucepan 1/3 of the cooled infusion. Stir. Look at the consistency. If thick, add more of the infusion. Add little by little to make a sauce not too liquid. During this phase, all the while tasting our sauce. If something is missing (salt, sugar, spice), then add the required components. If we think something too much, instead of tincture diluted paste simple boiled water. When the consistency and taste we are satisfied, add a little water (1 – 2 tbsp), because after boiling the ketchup will thicken slightly. Why add the cooled infusion in cold tomato paste? The fact that when the sauce auditioned for the presence of spices hot, then we may be deceived in their numbers – in the hot sauce all the spices felt weaker than in cold. And then the ketchup may turn out with very strong spice taste, which is not very good. Put the saucepan on the stove on medium heat and while stirring bring the sauce to a boil. Boil 1 – 2 minutes (do not leave unattended - shoots). Remove from heat, pour in the sauce and vinegar (you can not add if you don't like sour). Stir. All the sauce is ready!

Ready ketchup put in a tank from where it will to use it. If it is a glass jar, then place carefully so it does not burst from the hot. Let cool to room temperature, cover and put in the fridge. The next day he is even better!

Bon appetit!