Selbstgemacht: TomatenketchupHomemade Tomato Ketchup

Selbstgemacht: Tomatenketchup

So jetzt kommt’s: Das Hammer-Rezept! Das Rezept des Sommers, ach was sag ich, des Jahres!

Ich bin ja ein echter Tomatenketchup-Liebhaber. Der Stoff meiner Kindheit gehört für mich immer noch zu Bratwurst und Fischstäbchen (ja ich esse gerne Fischstäbchen!). Und der Stoff meiner Kindheit wird seit jeher nur von einer Weltmarke gekauft, die so heißt wie ein Verwandter.

Ich mach ja gerne alles selber, aber bei Ketchup war ich immer skeptisch. Ich dachte das kommt nie an das Original ran.

Letzte Woche hab ich es gewagt, sogar zwei Rezepte parallel gekocht zum Vergleich. Es war aber ziemlich schnell klar, dass das eine Rezepte verliert… Paprikapulver im Ketchup ist einfach voll daneben.

Das andere jedoch ließ meine Augen aufleuchten! Es schmeckte wie das Original, nur noch einen Ticken besser. Es war voller, intensiver und trotzdem schmeckte es wie Ketchup schmecken soll!

Ich fürchte bei uns wird es nur noch hausgemachten Tomatenketchup geben in Zukunft. Ja Befürchtung, weil man nämlich einiges an Tomaten braucht für das gute Zeugs. Man kann etwa sagen, dass das Endergebnis einem Drittel der eingesetzten Tomatenmenge entspricht. Das liegt einfach daran, dass nach dem Pürieren die Pampe durch ein Sieb gestrichen werden muss, denn Gemüsestückchen und Kerne haben in einem Ketchup absolut nichts verloren und dann will man ja auch die samtig-seidige Konsistenz haben. Da hilft nur eins: Einkochen was das Zeugs hält!

Zur Zeit gibt es auch die schönsten deutschen Tomaten zu günstigen Preisen. Bei uns sogar tolle San Marzano’s für 2,40 €/kg! Solltet ihr diese oder Ochsenherztomaten zu guten Preisen bekommen, schlagt zu und verwendet sie, da sie weniger Kerne und Flüssigkeit enthalten, als normale Tomaten.

Also kauft Tomaten, gleich ein paar Kilo und macht Euch an die Herstellung, es kostet nicht viel Arbeit, sondern nur etwas Zeit. Das Ergebnis könnt ihr dafür 1 Jahr lang genießen, vorrausgesetzt ihr habt genug gekocht!

Selbstgemacht: Tomatenketchup

Vor einem Jahr: Leinsamenbrot

Vor zwei Jahren: Die besten Chocolate Chip Cookies

Vor drei Jahren: Death by Chocolate

Selbstgemacht: Tomatenketchup

homemade tomato ketchup

I will now present you the best recipe of the summer, what am I saying, the year!

I’m a really tomato ketchup lover! The stuff of my childhood still belongs to bratwurst and fish sticks for me! And the stuff of my childhood is bought from a global brand ever since, which is named like a relative of mine.

You know I make a lot of things myself, but I was always sceptical about making ketchup. I thought it could never reach the original.

Last week I gave it a try. I even cooked two recipes simultaneously for comparing. But after a short time it was already clear that one recipe is a loser… because powdered paprika in ketchup is just completely wrong.

But the other recipe made my eyes lighten up! It tasted like the original, but even a bit better. It was more complex, intensive and still tasted like ketchup has to taste!

I’m afraid we will only eat homemade tomato ketchup anymore. Afraid? Yes, because you will need A LOT of tomatoes for this delicious stuff. You will need the tripled amount of tomatoes, that you want in ketchup. That’s because after pureeing the sauce, you have to press it through a sieve to remove the coarser rests of the vegetables and the seeds, because you don’t want to have that in your ketchup! Finally a ketchup needs to have that velvety silky texture. And you will only get it by reducing the sauce.

The most beautiful tasty German tomatoes are now in season for sensational prices. I’ve already seen awesome San Marzano on our market for 2,40 €/kg! If you find these or giant ox heart tomatoes, buy and use these, because they have less seeds and liquid and more flesh as normal tomatoes.

Go, buy tomatoes, a few kilo right away and make ketchup! It doesn’t make a lot of work, it just needs some time. Therefore you can enjoy the result one year long, given that you made enough!

homemade tomato ketchup

One year ago: Flaxseed Sourdough Bread

Two years ago: The best Chocolate Chip Cookies

Three years ago: Death by Chocolate

homemade tomato ketchup

 

363 Gedanken zu „Selbstgemacht: TomatenketchupHomemade Tomato Ketchup

  1. Danke für das Rezept, es kommt genau zum richtigen Zeitpunkt. Ich bin schon länger auf der Suche nach einem leckeren Ketchup-Rezept. Kampf den riesigen Tomatenbergen aus dem Garten 🙂

  2. Ich habe heute Dein Ketchup nach gekocht.Super lecker.Anstatt den Konllensellerie habe ich Staudensellerie genommen,den habe ich im Garten ;-).Ich habe reife bis übereife Tomaten genommen.Da ich ziemlich bequem bin :-))habe ich die Toamten nicht geschält ,sondern nur den Stielansatz entfernt und einmal durchgeschnitten.Das Rezept habe ich verdoppelt und mein Kochzeit ( zum eindicken des Ketchup ) hat ca 4Std auf Stufe 3 beim Ceranfeld bis 9 gedauert.
    Bei diesem Ketchup kommt kein bekanntes Fertigprodukt ( H….)nach.
    Ganz vergessen ! Du hast einen schönen Blog,auf dem ich durch einen Blogroll gelandet bin.
    LG
    Michaela

    1. Ich freu mich, dass es dir so gut schmeckt wie mir!
      Ob Staude oder Knolle ist wahrscheinlich egal, bin nur kein Freund des Staudenselleries ;).
      Wahrscheinlich kann mal sich das Schälen tatsächlich sparen, wenn man nachher eh noch passiert. Muss ich mal ausprobieren. Und ich hatte ja schon vermutet, dass sich die Einkochzeit bei Erhöhung der Menge steigert. Tja, da muss man durch.

      Es freut mich, dass dir mein Blog gefällt und hoffe du du schaust noch häufiger hier vorbei :).

  3. Hab gestern das Ketchup gekocht und eben probiert – Hammer! Ich habe es ein bißchen abgeändert, aber es schmeckt mir und meinem Freund wirklich sehr gut. Leicht säuerlich und nicht so süß wie die gekaufte „Pampe“, gibt es heute noch selbstgemachte Pommes dazu. Das Rezept ist wirklich sehr empfehlenswert!

  4. Liebe Lena,
    dein Rezept ist zwar nun schon fast vier Jahre alt – und es gibt ja inzwischen durchaus auch noch das ein oder andere Rezept im Netz… 🙂 Aber nach deiner Schwärmerei musste ich einfach DIESES Rezept bei meinen ersten Ketchupkochversuch ausprobieren (https://www.aid.de/inhalt/was-gibt-s-zur-wurst-ketchup-selbstgemacht-6829.html?pk_campaign=RSS-Blog&pk_kwd=).
    Für mich persönlich ist es etwas aufwändig – stehe mehr auf quick’n dirty, sprich: am liebsten einfach alles zusammenmixen und fertig. (Und das werde ich demnächst auch noch einmal austesten.) Aber auf jeden Fall sehr lecker und ein guter Start in die eigene Ketchup-Produktion. 😉
    Vielen Dank dafür und liebe Grüße,
    Judith

    1. Hallo Judith,
      die guten Sachen dauern einfach etwas länger ;). Es ist immer noch mein favorisiertes Ketchuprezept, daran hat sich nichts geändert.
      Und wenn man es nur einmal im Jahr macht rechtfertigt sich auch die Dauer!
      Ich bin gespannt wie dein quick and dirty Ketchup wird! Lass es mich wissen!
      Viele Grüße
      Lena

  5. Hi,

    tolles Rezept. Leider ist es aber derzeit schwierig an gescheite gute Tomaten zu kommen.

    Da ich aber immer die guten San Marzano in der Dose im Schrank stehen habe, die Frage, ob man die auch verwenden kann.

    Würden dann 2 Dosen (400ml) für das obige Rezept reichen?

    Danke und Gruß
    Martin

    1. Hallo Martin,
      deshalb mache ich im Sommer immer ein paar Flaschen ein, das reicht für das ganze Jahr ;).

      Ich habe es noch nie mit Tomaten in der Dose versucht, denke aber das geht genauso.
      Da die Dosentomaten normalerweise schon eine etwas eingedickte Sauce haben und keine Schale mehr haben würden 2x 400g Dosen ausreichen.

      Berichte auf jeden Fall wie es damit schmeckt!
      Viel Erfolg
      Lena

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