KETCHUP

INGREDIENTS

• – 3 kg of tomatoes.
• – Sterilized glass jars and bottles.
• – Laurel.

PROCEDURE:

1. Wash the tomatoes in loads of water.
2. Boil the tomatoes in a pot with water.
3. Move the tomatoes by way of the machine that separates the juice from the tomato.
4. Pour right into a clear, sterilized bottle with water and alcohol.
5. Let the sauce cool for a second within the bottle in order that it does not have an excessive amount of steam. Cowl the bottle with a cap.
6. Boil the bottle with the sauce for 3 hours.