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Ketchup cremos cu 15 minute de fierbere - rețeta din roșii coapte la cuptor | Savori Urbane
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Jul 29, 2025
Această rețetă de ketchup de casă este creată de mine, după gusturile mele. Am căutat o metodă care să scurteze substanțial timpul de fierbere efectivă a ketchupului pe aragaz deoarece este neplăcut să stai cu orele și să tot amesteci în oală (mai ales că și stropește!). Așa că, pornind de la ideea mea mai veche aplicată la gemul de prune (vezi aici rețeta ) am decis să folosesc cuptorul pentru a coace în prealabil roșiile și a le deshidrata un pic. Astfel am ajuns ca, după procesarea lor cu blenderul, să nu mai fie nevoie de mai mult de 15 minute de fierbere efectivă în oală, pe aragaz! Rezultatul este unul deosebit: un sos ketchup cremos, gustos și aromat, bine echilibrat (dulce-acrișor-sărat) și fără conservanți. Este perfect pentru cartofi prăjiți, preparate tip crispy, pentru hotdog, sandvișuri etc. INGREDIENTE (pt. 2 sticle a cca. 250 ml fiecare) - eu am făcut porție triplă 1 kg de roșii 100 g ceapă 85 g rădăcină de țelină 15 g sare 25 ml oțet de mere 35 g zahăr brun 20 ml ulei de floarea soarelui sare, piper opțional: ardei iute sau fulgi de chili măcinați, sosuri picante de ardei etc Am povestit despre următoarele rețete: Bulion de roșii - rețeta mamei mele: https://savoriurbane.com/bulion-de-rosii-reteta-mamei-mele/ Passata groasă de roșii: https://youtu.be/eXdlPiXayM0 Gem de prune cu nucă - la cuptor: https://youtu.be/fM1xiUijVKc Limbă cu sos remoulade și țelină: https://savoriurbane.com/limba-cu-sos-remoulade-si-telina/ Sterilizarea borcanelor, sticlelor, capacelor: https://youtu.be/xalkmflKYMs Ketchup cu oțet balsamic: https://savoriurbane.com/ketchup-de-casa-cremos-ca-cel-din-comert-insa-fara-conservanti/ Zacuscă la ceaun: https://youtu.be/5LvXRLIbYkA Zacuscă de vinete rețeta mamei mele: https://savoriurbane.com/zacusca-de-vinete-reteta-mamei-mele/
View Video Transcript
0:00
Ciao, dears! I'm Ona from Savory Urbane and today I invite you to see how I make homemade
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ketchup from tomatoes, of course. Tomatoes from the market, preferably, a balanced ketchup
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sweet and sour, very aromatic, with a consistency, look how flowery it is and how fine it is in
0:19
texture. It has a gorgeous color, no preservatives and if I tell you that it only takes 15 minutes
0:27
to boil. What do you say? It's a recipe I thought up to relieve the housewife of unnecessary efforts
0:37
We won't put the tomatoes through a tomato machine and we won't stand and boil the ketchup
0:42
for hours glued to the stove. We only have 15 minutes for one short stage
0:48
Look at what a miracle you can make. Let's get to work and see how I prepared it
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As I said, this is a ketchup recipe created by me based on my taste, experience and my
1:00
family's preferences. I made ketchup for the first time last year, so I didn't have time to publish the recipe
1:08
but now I said I'd make it directly on video. You'll see how great the cooking method is, that we cook the tomatoes in the oven at least
1:15
so as not to waste time. What do we want for the broth
1:19
Ketchup or zekuska? reduce, not by boiling, to remove the water. How about we start from the beginning
1:26
The Italians do it. Who are the greatest tomato cooks, right? Let's choose the right varieties for something like this. It's not the same as the table tomato
1:37
Aurora, or Ox Heart, which is juicy and good, that if you suck on it it runs down your chin
1:42
and you eat it with telomia or with Liptoid cheese, and you put it in salads, with the
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the tomato for the passata, broth or ketchup, which has to be fleshy, as little juicy as possible
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dry inside. And these are the varieties. Roma can be found in the market in Arad. Local producers
1:59
have been making these special for years. He said, oh my god, these are broth tomatoes. I mean
2:04
I need these. Or San Martanu. You'll see what they look like when I cut them. They have no juice at
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all. What does that mean? That I don't waste time boiling them. It means shorter thermal processing
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a more beautiful color of the final dish and shorter cooking time. No, we don't spend five
2:23
hours reducing a broth. In total, I have three kilograms of tomatoes. I don't only have Roma
2:29
and San Martianu. I also have supermarket tomatoes, supposedly from Romania. I cut one and was
2:35
horrified. They're green inside. We'll see what we do with them. They have a good flavor
2:40
because I tried to eat an advertisement for food. You'll see when I cut them
2:44
Overall, I have a total of 3 kilograms of combined tomatoes. For this amount of tomatoes, I have 300 grams of onion here. It can be white or red
2:58
A 250 gram slice of celery, which I'll cut smaller. Alina gives a very good taste
3:04
my mother also puts celery in the broth. Then, we need this. Salt, 45 grams, coarse salt from the
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pickles, whey. Vinegar is added. I use apple cider vinegar, 75 milliliters for this amount
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of tomatoes, 100 grams of brown sugar. And for tempering the onion and celery
3:29
I will use 50-60 milliliters of sunflower oil. The only spice I put is pepper
3:40
It is not wrong if you want to try with bay leaf, cloves. Some put cloves, others put mustard powder
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There are recipes that put garlic, for example. It seems to me that it tastes like gouache and not
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Ketchup for me is with celery, onion, tomatoes, something sweet, something sour to balance
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salt and oil and pepper. And then I wash the tomatoes and you will see
4:08
I put the oven on at 220 degrees maximum speed. If you have ventilation, even better to get rid of the water in the tomatoes
4:16
I'll show you right away how to do it. What the tomatoes from Romania look like, from the supermarket. Terrible
4:23
And now let's cut a special one for this. Look how it has no juice
4:30
And of course, from here I'll take out very little in this area from the stem and so I'll
4:34
leave them in halves and put them on the tray. There will be glue on top of the pile
4:40
If you want, do it in 2 batches and now we'll get another one from the supermarket. No, that's more okay
4:45
This is from somewhere else. I got it from 2 different supermarkets
4:52
get another one from this, fine. Look how good it is. I'll take off the stem. Look, that's how it
5:03
should be, without juice. Red haze for the broth and especially for the passata. We have that
5:09
sensational Italian recipe for tomato passata, the way Italians make it, with a completely
5:14
different method from the broth are. Our broth, the word comes from the French word bouillon
5:21
which means stew. I'll leave you a link to see the Italian's technique
5:28
The yield. In two people, I can cook 400 kilograms of tomatoes because they fill
5:33
their pantry with puree. See how great they do it. Since these are so big, I cut them in quarters
5:41
and put them here and so on. I do it with everything. Here, I only remove this area
5:50
from the stem and fill the tray. If necessary, we put another tray and work it once. Look
5:56
this is one of those that is so hard that you can break your knife in it. No, what can you do
6:01
This is the product. It looks good on the outside. Look, this is also from the supermarket and it's
6:05
civilized. This is not. But this is the situation. We also use the market and the supermarket
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it. Here's another one of those. Great. Wonderful. I'll show you when I'm done with everything
6:32
And I've reached the last one. I use this method with great success when making jam of plums
6:38
We have a video, Plum Jam in the Oven. Don't stir. Put the plums in a pan without sugar
6:46
for half an hour. Then add sugar, walnuts or whatever you want, another half an hour
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and stir twice and put the jam in jars You know how it comes out Lux that what we want to dehydrate to remove the water from the tissues That what I left with And now to help the water come out of the tissues
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I'm going to put salt on them. Not all of it. I want to have a little bit for the onion when I
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saute it. Look like this. About half here, half I leave for the onion. Good. 220 degrees
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We'll start with half an hour and get our bearings. If necessary, we'll leave it longer
7:40
If you want, do it in 2 pans to see if it will decrease, we won't be left with anything
7:44
And now I'm going to grate the celery. Then you can chop it if you want, in small pieces
7:52
but it doesn't matter because everything is it will pass. I'll use a food processor at the end
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One, two, it's going. I'm done with celery and I'll saute it first under the lid, which takes longer to cook
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than the onion. The onion softens immediately. In a pan or saucepan, I put the grated celery
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We don't let it sit for too long because it browns. You know it oxidizes
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That's why when you make a salad with raw celery, you immediately have to put the dressing
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and lemon juice on it. We have such a good remold sauce with raw celery
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Oh, how good! With lemon, with mayonnaise, with that. And that, that dressing, the cold sauce, I serve it with tongue
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Look how good it looks. Along with remold sauce with celery, on top of it, I put the rest of the salt from that
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weighed one, everything, everything, everything, in the oil. And now I'm going to the stove on low heat, under the lid, even stirring from time to time
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Every now and then, for at least 7 minutes, I saute the grated celery and at the same
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time I'll chop the onion into small pieces and add that later
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This is how the celery is mixed well with the salt and oil
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Let it start to sizzle, but I put the lid on from the very beginning
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Low heat, medium to low, not even low, really low. And put the lid on, like this
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And every now and then I come to stir and show you about 5 minutes, we'll see you until
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it softens. Until then, add the onion. We won't see. How nice. I've mixed here a couple
10:03
of times. It's been about 6 minutes now. On low heat, you can see that it's starting
10:10
to stick a little, it's not burning. But the celery is quite sweet, it has sugars, it softens
10:16
nicely. Now I can add the onion cut into large pieces like this and of course we put the lid
10:24
back on in another 7-8 minutes. Good, so that nothing burns. You don't need water, no nothing
10:34
is needed. Leave the onion now, because it has enough water in its tissues. No, you see we have
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to give the celery a little head start, otherwise it wouldn't have been there. It would have remained
10:43
hot and we don't want it. But the ketchup has to be a fine paste, so that we don't have any pieces
10:51
left in it. No, 7 to 8 minutes. Still with the lid on. Low, low, low heat. No, let's see what happens
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I kept stirring because the celery sticks otherwise, but it doesn't have anything
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It will be ready right away. I can leave it a little now and without the lid and I would
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put pepper here to give a good taste and aroma to all the ketchup. Let's get the pepper
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I only put the sugar and vinegar at the end after the tomatoes are processed
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And we have the ketchup cream. How much pepper? The equivalent of about half a teaspoon
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No, no, everyone is they want. If you want something spicy, you can put hot pepper here
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cut into strips and then tempered here and God have mercy after that. Everyone knows how hot they eat
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It doesn't sting your tongue too much after that. I put pepper in it because there are a lot of tomatoes
12:02
For 3 kilograms of water, pepper is required to have a good aroma. About like that. A little more, as they say in rag, a little more. I rub some more celery here
12:19
So that the onion becomes translucent. For the moment, I've softened it
12:23
but I still don't have that glassy effect that tastes good. I can leave everything uncovered for a little while now, but still on low heat and mix it in
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one go and let it cook. Because if you want something to cook, well, don't keep stirring
12:42
About like that. 1, 2 minutes and it'll be ready. Not ready. That's enough. I can turn
12:54
off the heat. I pull it aside and let it cool until the tomatoes in the oven are done. I
13:03
keep it covered with a lid. It'll just sweat a little more and take off everything that's
13:08
stuck to it. It's deglazed from the steam pan. Done. You'll be waiting for an hour
13:16
3kg of tomatoes at 220 degrees. Look how much juice. I turned them a little with a spatula
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So that but look at these are the good parts. Just a little bit of blush
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so soft so soft these that are woody we'll see what we do with them most of them yes and look
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here how much juice i have it's still used from here i'll leave them aside for a while so i don't
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have to work with them hot in the processor i can let them cool for at least 20 minutes and then And then I put everything here in the food processor with knives and then we put the onion and the hot peppers and my opinion is
14:02
that we'll put everything in a sieve and put it in a saucepan and give it a few more boils to
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reduce if necessary. We'll see how the paste looks, the consistency after we process them
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What a good smell. Come on, here a lot of the water has come out already. I saw the steam
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coming out of the oven. The flavors are concentrated here. Smell. Oh, how good. No, like this. Yes
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it's going to be a really nice ketchup. I know I've made it in a food processor with knives before
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And now I'm going to start taking some tomatoes that have cooled down a bit
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They smell so good. I'll put all this juice in the pan, of course, but I prefer to work in 2 batches, like this
15:04
with half of the onion and celery. Anyway, they'll meet in the saucepan afterwards
15:12
No, let's see
15:33
No, let's see. It's like this
15:42
tasty. It still needs vinegar, sugar, of course. But I think we'll have to put it through a sieve
15:52
because this hard core of the tomatoes is a bit confusing. Let's process it one more time and see
16:13
But not now, if we put it through a sieve, we'll put it after boiling it a little more
16:18
With sugar and vinegar. So in a saucepan wider I take out the first round and continue with the next ones
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And we give a few bubbles and see if those small fragments that were so strongly tomato-like from that white core will soften
16:38
Wow, how good it smells. Look at that pure tomato flavor. Great. No, continue. All I have here from
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the onion celery. If I had only had those fine tomatoes from the market, I wouldn't have this
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texture problem. They are very well baked in the oven. I'll put the rest of the tomatoes and I'll
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take the paper from the tray and pour all that good juice here. This is concentrated tomato flavor
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This is the most tray. Let me put it like this so you can see this clear, low liquid
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All, all, all. Good. No. And now we'll do this other round too. No. Let's see
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Done. No, let's see. This is more liquid because there's all that much of that here
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I'll clean everything, everything, everything. The first part was better dense, because it
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didn't have the water in the pan. What a gorgeous color it has. Look
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And now we're adding vinegar and sugar. Brown sugar. And I covered the vinegar because it smelled like crazy
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Now we're going to put it on the fire to boil. So that the vinegar vapor can come out and the sugar can cook
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And we'll see what the texture is like and if we need to add it. No, put it on the fire with it
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I put it like this with the lid open so that the steam can come out and the vinegar can
18:37
come out. And now you see what lava is here. So here it's splattering like a splatter
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Realize how much I shortened it. How much I helped you with this technique with the half-baked tomatoes in the oven
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Because if I were doing it in the classic way like with broth with raw tomato paste
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made and put on the fire, I would be standing here by the saucepan for an hour and a half
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I let it boil for 15 minutes. And then I'm going to try processing it with a hand blender and if I don't like the consistency
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even then, look how it's already splattered. It splashed on my finger
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If I don't like it even then, I strain it through a sieve
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So, from the time I added the sugar and vinegar and it came to a boil
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From the moment it started to boil, I calculate 15 minutes, and with a lid placed so well
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open so that the vinegar vapor had a way to escape and I didn't splash everything on me
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It already went all over my tile. Yes, that's good technique because otherwise I would have
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spent an hour and a half mixing because that's how it was from the beginning. Volcanic lava, magma
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I'm trying to see now with the hand blender. Maybe we can still manage it from close to close
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but I think you'll have to strain it through a sieve. Now if I messed up with those stored tomatoes, that's my fault
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I'll tell you that you won't have this problem. No, and in the end, the sieve is sacred
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If I messed up with those stored tomatoes, that's a wooden spoon with the back of a spoon and what it comes out
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Look how fine it is. And that's how I do everything. If you only have quality tomatoes, you won't have this problem
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No, I'll see you when everything is ready. That's how I do it, with the wooden spoon shower
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so I have a good yield If you don mind that it more rustic don put it through the sieve Now I said I make fine ketchup We do it like my great did except she had a mushroom a wooden mushroom It looked like the one for mending stockings but it was only for
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the kitchen, so big and with a horsehair sieve. She used it to make the broth by hand, and also
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through the sieve and the fine pates with that mushroom. So we arm ourselves with patience and
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pass everything. We fought. That's all the dry mass left. I can put this stuff in a stew tomorrow
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in a paprika. It doesn't go to waste. And now I've started transferring it back to pot
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that I have to give it another boil now if it has cooled down. Look how fine it is now
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Yes, something else. I give it a boil, just to get it to a boil and come with the jars or bottles with sterilized lids
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See you soon. I gave it another boil. No, now it is completely different
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Look how fine, aromatic, hot. I sterilized the jars or bottles using the oven method
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I leave you a short video right there in the description of the clip on how I sterilized
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jars, bottles and their lids. In this case, it was bottles from a Santal juice
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There are also Cy, Teddy and others that are very good for this kind of thing
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Santali, it is nice that they take off the label that is that big plastic and you take it off
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I want to tell you that at a glassware store, I think it was at Tay's, I looked at these 200
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to 300 milliliters bottles and I think it was 6 Ron 6.50 for 1. Well, with juice and everything
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with peach or orange sandalwood, 5.2 a piece with everything and juice and dinner. Well
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it's worth it. You take your time, drink and shape the bottles and wash them and look
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you can pack ketchup afterwards. It's better if they have a wider mouth because it's thicker
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not broth. Funnel. And let's move on to filling the bottles. Look how delicious it is. Perfect
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I preheated the oven to 120 degrees. Why? After I close the bottles with the lids provided
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I'll immediately put them in the oven to sterilize and I'll tell you how long I leave them and what I do after
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Because it doesn't make sense like in the old days with boiling, with rags, with newspapers in the pot
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In the oven it's best. And the temperature is better, 120 compared to boiling water which is 100
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degrees. Only better to prepare more bottles and the jars are too few
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So we'll see you when they're all full. So, think about it, from a kilo of tomatoes you'll get 2 jars
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200. That's about the yield. What's left here on the saucepan? I'll take it with a spatula
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and put it in something small. I won't waste any more time. Look at what a beautiful color
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the ketchup has. Very nice. Diana also has a very nice recipe with balsamic vinegar
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which is made from red wine. It darkens the color very much and is so bloodier, more red
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I close the lids very well because I can feel them in my hand, just to heat the bottles
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This is natural ketchup, 100% without preservatives and other things. And now on a smaller tray I take the bottles, put them in the oven preheated to 120 degrees
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and leave them for about 20 minutes. Without opening the oven, I turn it off and leave them
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there to cool until morning. So, effectively I turn off the oven and leave them there
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I often do the same with zakuska, canned beans or baked beans, and I mean others
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No, starting tomorrow when they cool down, I'll put them in the pantry and they'll keep for two years
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My dears, my ketchup is ready to go on the shelves in the pantry
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Look at the color, texture, taste and aroma. There's no point in telling you, you have to try the recipe and tell me how it turned out
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To make it easier for you, I'll leave you with the list of ingredients for 1 kg of tomatoes
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and from there everyone multiplies. Keep in mind that 1 kg of tomatoes makes two 200ml bottles
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Low quality. That's it. We want to make something good, tasty homemade, that we can be sure of when we put it on the
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table for our loved ones. Children are crazy about french fries with ketchup. I don't know
26:30
Some people put it in all kinds of dishes and where they wouldn't I have to put ketchup on them
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The fact that I really only spent 15 minutes at the pot was that short boiling stage after I
26:43
processed it. It saved me a lot of effort and gave me time to do anything else. I had no work
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to do during that time when the tomatoes were in the oven. I watch TV or read
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Dear friends, we have on the blog, I also told you about the recipe for tomato passata
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That Italian method, which also saves you a lot of hassle and wasted time
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My mother's zakuska which is made in a cauldron in a rustic or classic version on the stove
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eggplant zakuska, with baked peppers, eggplants baked like the world, charred skin, peppers with the specific aroma of baked peppers on the grill or on the stove
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never in the oven and many recipes with vegetables. I'll leave all of this in the description, so you can choose what else you want to preserve
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Maybe make pickles or salads of pickles or others. If you like the recipe, give me a like, rate it, share it with your friends. See you next time. Ciao
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