Name: Homemade Forki Ketchup
Yield: 4 servings
Ingredients: 1 kg ripe tomato peeled and seedless; 170 g Figueres onion; 2 cloves garlic; 50 g brown cane sugar; 6 tablespoons extra virgin olive oil; 2 tablespoons sweet paprika; 1 teaspoon ground black pepper; 1 teaspoon ginger powder; 1 tablespoons whole grain mustard; 3 cloves crushed by hand in mortar; 3 ground cinnamon; 1 teaspoon salt; 1 diced apple; white wine vinegar; Perris sauce or soy sauce; water (if needed)

Homemade Forki Ketchup

Forki Homemade Ketchup: a smooth and flavorful sauce made with peeled ripe tomatoes, sweet Figueres onion, and a touch of garlic, ideal for accompanying your favorite dishes.

Ingredients

Servings:

Ingredients

1 kgripe tomato peeled and seedless
170 gFigueres onion
2 clovesgarlic
50 gbrown cane sugar
6 tablespoonsextra virgin olive oil
2 tablespoonssweet paprika
1 teaspoonground black pepper
1 teaspoonginger powder
1 tablespoonswhole grain mustard
3 cloves crushed by hand in mortar
3 ground cinnamon
1 teaspoonsalt
1 diced apple
white wine vinegar
Perris sauce or soy sauce
water (if needed)

Nutritional Information

Per Serving (Approx.)

Calories

607 kcal

Protein

10 g

Fat

25 g

Carbohydrates

112 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Blanch the ripe tomatoes by immersing them in boiling water for 30 seconds, then transfer them to a bowl with cold water. Peel them and remove the seeds. Chop them into small pieces.
Finely chop the garlic and onion.
Peel the apple and cut it into small cubes approximately 1 centimeter in size.
In a large pan, sauté the onion, chopped garlic, and apple cubes in olive oil over low heat for 40 minutes, stirring occasionally until they become golden and tender.
Transfer the sautéed mixture to the blender jar along with the spices, a splash of white wine vinegar, sugar, salt, and a bit of water if needed to ease the blending. Blend until achieving a homogeneous mixture.
Return the chopped mixture to the frying pan and continue cooking over low heat for 1 hour, stirring occasionally. Meanwhile, ensure that the jars are pre-sterilized. Then place the jars in a pot with enough water to cover them completely and bring to a boil for 20 minutes. Allow the jars to cool in the water without handling them until the water is cold.

Recommendations & Tricks

With 1 kg of ripe, peeled tomatoes, you'll get approximately 2 jars of 250 grams of ketchup. Use Roma tomatoes for a more intense flavor.
For proper preservation, sterilize the glass jars and lids by submerging them in boiling water for 10 minutes before filling them with the ketchup.
After filling the jars with the hot ketchup, place them in a water bath for 20 minutes to ensure an airtight seal and safe preservation.
Make sure the Figueres onion is finely chopped to avoid large pieces in the ketchup, which can affect the final texture.
Finely mince the garlic cloves so they dissolve completely during cooking, avoiding noticeable chunks.
Stir often while cooking to prevent the brown sugar from sticking to the bottom of the pot and caramelizing excessively.
Slowly add the 6-8 tablespoons of extra virgin olive oil while mixing to help emulsify the sauce and give it a smooth texture.
Sweet paprika adds a touch of color and flavor; try adjusting the amount to your personal taste while maintaining at least one teaspoon.