PASCAL W DOMU! Domowy ketchup | Sprawdź odc. 46!

How is it pasteurized? Check it out:    • PASCAL W DOMU! Jak się pasteryzuje? | Spra...   SUBSCRIBE TO THE CHANNEL ➡➡➡https://goo.gl/ctyhL0 FACEBOOK ➡➡➡   / pascalbrodnickiofficial   INSTAGRAM ➡➡➡   / pascal_brodnicki_official   TWITTER ➡➡➡   / pascalbrodnicki   All about tomatoes:    • PASCAL W DOMU! Wszystko o pomidorach (odmi...   Ingredients: 4 onions 1 large, level tablespoon of garlic (approx. 4 cloves) 1.4-1.5 kg tomatoes 150 g brown sugar (or white sugar) 1 1 level tablespoon white vinegar 1/2 habanero chili (if you like it spicy) 1 level tablespoon cumin 2 cloves 1 level teaspoon sweet paprika 2.5 tablespoons Dijon mustard (or Worcestershire sauce) pepper and salt 1 tablespoon tomato paste (for color) Preparation: Start by finely chopping the onion. Then chop the garlic to obtain 1 large, level tablespoon. Simmer the onion and garlic for about 10 minutes. Meanwhile, remove the stalks from the tomatoes and scoop out the flesh with a spoon. Add the chopped tomatoes to the onion along with the sugar and vinegar. Add all the spices and cook for 25-30 minutes (depending on how watery the tomatoes were), stirring occasionally. Once cooked, blend for about 1 minute. To achieve a smooth ketchup, strain the mixture through a strainer. Then add tomato paste to achieve a reddish color. Boil the mixture again for 30-45 minutes (depending on how thick you want your ketchup), stirring occasionally. Pour the cooked ketchup into glass bottles or jars. The prepared ketchup can be stored in the refrigerator for 2 weeks.