Carlos Solis
Ketchup made from apples and tomatoes combines the vitamins and minerals of both fruits. Tomatoes are a good source of vitamins A and B, while apples provide fiber, antioxidants, and pectin — a plant polysaccharide that acts as a natural absorbent and gelling agent. Pectin can help eliminate toxins, heavy metals, and waste, improve digestion, aid weight loss by promoting a feeling of fullness, regulate blood sugar levels, and has anti-inflammatory properties. Additionally, apples add sweetness to the ketchup, allowing a reduction in added sugar in the sauce. Plus, homemade apple ketchup for the winter is a fantastic solution for gardeners looking to make use of imperfect fruits (this practical approach won’t compromise the quality of the product).
Ingredients: ripe tomatoes – 4 kg; sweet and sour apples – 500 g; onion – 250 g; sugar – 250 g; apple cider vinegar – 50 ml; ground cinnamon – ½ tsp; salt – 3 tsp; ground black pepper – a pinch.
Preparation
Peel the tomatoes (blanch them first to make peeling easier) and pass them through a meat grinder or juicer. Pour the tomato puree into a pot, set it over medium heat, and simmer until the mixture thickens, about 1.5 hours.
Add the chopped onion and the peeled, diced apples to the tomato puree. Bring the mixture to a boil, remove it from the heat, and let it cool. After 15 minutes, blend the mixture with an immersion blender. Add the sugar and salt, stir, and return the pot to medium heat. Once it boils again, pour in the vinegar, add the cinnamon and black pepper, and cook for another 10 minutes.
Life Hack
Tomatoes pair well with more than apples: make homemade ketchup with tomatoes and peppers using the same method.
We’ve discussed dishes that wouldn’t be complete without ketchup in the following publications:
