Ketchup
(ENGLISH TRANSLATION : TOMATO SAUCE )
Ketchup (or less commonly catsup) also known as Red Sauce or Tomato Sauce is popular , usually made with ripened tomatoes. Ketchup has not always been made out of tomatoes.
A tomato sauce is any of a very large number of sauces made primarily out of TOMATOES usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meats and vegetables, but they are perhaps best known as sauces for pasta dishes.
Tomatoes have a rich flavour, a high liquid content, very soft flesh which breaks down easily, and the right composition to thicken up into a sauce when they are cooked (without the need of thickeners like roux). All of these make them ideal for simple and appealing sauces.
The simplest tomato sauces consist just of chopped tomato flesh (with the skins and seeds optionally removed), cooked in a little olive oil an simmered until it loses its raw flavour, and seasoned with salt.
Water is often added to keep it from drying out too much. Onion and garlic are almost always sauteed at the beginning before the tomato is added. Other seasonings typically include black pepper, oregano and parsley. Ground or chopped meat is also common.
Below is a quick and easy recipe. It is the most basic and can be customised by adding chopped herbs such as basil, thyme, marjoram or whatever one wishes.
Tomato Sauce
500 grams tomatoes
1 medium onion
1/2 head garlic
bay leaf
salt and pepper
2 tablespoons olive oil
2 cups vegetable stock or water
Peel and de-seed tomatoes, chop. Crush the garlic until very fine. The onion should also be finely chopped.
In a pot or deep pan, heat oil and then fry the onion till soft and transparent, approximately 3-5 minutes. Add the garlic and cook for another 5 minutes. Combine the chopped tomatoes, salt, pepper and bay leaf then on very low fire, simmer for around 10 minutes. Stir the mixture now and then to prevent it from sticking. Pour in the vegetable stock or water. Simmer for another 10 minutes.
Remove the cooking vessel from heat and set aside till cool. Puree in a food processor or run through a sieve. Return to heat and reduce till it reaches desired thickness.
500 grams tomatoes
1 medium onion
1/2 head garlic
bay leaf
salt and pepper
2 tablespoons olive oil
2 cups vegetable stock or water
Peel and de-seed tomatoes, chop. Crush the garlic until very fine. The onion should also be finely chopped.
In a pot or deep pan, heat oil and then fry the onion till soft and transparent, approximately 3-5 minutes. Add the garlic and cook for another 5 minutes. Combine the chopped tomatoes, salt, pepper and bay leaf then on very low fire, simmer for around 10 minutes. Stir the mixture now and then to prevent it from sticking. Pour in the vegetable stock or water. Simmer for another 10 minutes.
Remove the cooking vessel from heat and set aside till cool. Puree in a food processor or run through a sieve. Return to heat and reduce till it reaches desired thickness.
and another.....
Tomato Sauce
- 12 lbs. tomatoes
- 2 lbs. onions
- 2 ozs. garlic (chopped fine)
- 1 oz. ground ginger
- ½ oz. cloves
- 4 ozs. salt
- ½ oz. cayenne pepper
Place spices in a bag, and boil with rest of ingredients 2 hours (occasionally squeeze the spice bag), then beat through a sieve or colander till nothing but skinand seed remains. When cool, add a quart of best malt vinegar, half a lb. brown sugar, boil again until it is as thick as cream. Bottle and cork when cold. Always put sauce in small bottles if convenient, it keeps better, and seal top of same.
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