4 kg of tomatoes
1 medium onion, finely chopped
1/2 teaspoon of paprika or malagueta, crushed
1 cup of sugar
1 cup of white wine vinegar
1 1/2 teaspoons of whole cloves
1 teaspoon of mustard in grain or powder
4 teaspoons of salt
4 kg of tomatoes
1 medium onion, finely chopped
1/2 teaspoon of paprika or malagueta, crushed
1 cup of sugar
1 cup of white wine vinegar
1 1/2 teaspoons of whole cloves
1 teaspoon of mustard in grain or powder
4 teaspoons of salt
Wash and deseed the tomatoes
Cut them into 4 parts
Place the tomatoes in a colander to allow excess liquid to drain
In a large saucepan, combine the tomatoes, onion, and paprika
Bring to a boil and simmer for about 15 minutes, stirring occasionally
Pass the mixture through a liqueur filter and then a coarse-mesh sieve
Press firmly to remove all the liquid
Add sugar to this liquid and return it to the saucepan
Bring to a boil again
Simmer slowly for 1 1/2 to 2 hours or until the mixture is reduced by half
Verify the measure with a ruler before and after
In a small saucepan, combine the vinegar, cloves, mustard in grain, and salt
Cover, bring to a boil, and remove from heat
Let it rest
Pour the vinegar mixture over the tomato puree
Add salt and simmer for 30 minutes or until the desired consistency is reached
Stir frequently to prevent sticking at the bottom of the saucepan
Transfer the catchup into sterilized glass jars, leaving about 2 cm space at the top
Put the lid on and cook in a water bath for 5 minutes
End with 1 liter of homemade catchup.
