How to cook ketchup in a multivariate?

Ketchup - an indispensable in the kitchen product for any hostess. Pizza and casseroles are cooked with it, it is added to soup and borsch, many like pasta or rice with ketchup and no one imagines a shish kebab or fried meat without this product. But what is sold in beautiful bottles - only remotely resembles a real tomato sauce. Most often the product being sold is prepared from apple puree, vinegar, with the addition of various stabilizers, regulators and even dyes. Where would be useful ketchup, cooked at home, for example, ketchup, in a multivark cooked from natural products. If you approach cooking with a certain amount of imagination, this product will turn out to be really tasty and finally will squeeze out of your table a pitiful factory similarity.

So, let's find out what foods will be needed to make homemade ketchup in a multivark. Select some of the ripe red tomatoes, take five to six large cloves of garlic, a pair of medium bulbs (white or red), a mixture of peppers (preferably ground), two to three tablespoons of olive oil, a bunch of fresh herbs (dill and parsley), salt. And the best assistants for the preparation will be a blender and, of course, the multivark itself.

Tomatoes carefully washing, remove the stems and cut with a sharp knife into large slices. Now it's time to use the technique to prepare the ketchup in the multivark. At the beginning of the cycle, use the "Frying" program. Preheat the bowl, pour in the oil and put there slices of tomatoes. For the aroma except dill and parsley, you can add on a sprig of thyme, sage and rosemary. After waiting a few minutes, we extract the vegetables from the multivarka, chop the greens, onions and garlic finely. We put all these ingredients in the bowl of the blender, add salt and peppers and grind them. Only ten minutes is enough to get a rich in color and smell mass of fresh roasted tomatoes, fragrant herbs and spices. Note that this ketchup, prepared in a multivariate, looks very different from the one purchased, but smells like! I want to eat it right now. But it's not the time: to preserve this yummy for the winter, it must be boiled and boiled for a few minutes.

We return the whole mass back to the bowl of the multivark, set the "Quenching" mode, add a glass of water and leave for an hour. At this time, we can sterilize the jars in any convenient way for you: in a microwave oven, in an oven, or simply by steep boiling water. The ready cooked ketchup is poured hot into the prepared cans, rolled up with lids and turned upside down, covered with something warm, such as a blanket, and leave it to cool.

Well, now you know how to make home ketchup. Having opened such a jar in the most severe winter, you will certainly feel the same aroma of summer, fragrant herbs and ripe vegetables. And any dish, in which this ketchup from the multivark will be added, will acquire a rich flavor. Most likely, next year you decide to cook this sauce twice more to enjoy it until a new harvest of tomatoes.