What are you cooking?

Plum dumplings season 

 

 

 

 

 
 

Probably last passata batch for the year and first bottles of ketchup so far. The ketchup tastes better than any store ketchup I tasted so far 

Here's the recipe for the ketchup:
5 kg of garden tomatoes
1 kg of fat red peppers
150ml of olive oil
2 hot peppers
one fistful of dollars garlic
one fistful of celery leaves
3 tablespoons of sugar
salt
pepper
some bay leafs

You start by cutting the tomatoes and taking them through the machine that removes the skin and seeds. You transfer all the puree into the pot. We cut the peppers in quarters and boiled them in some of that puree to get them soft a bit so we can take them through the machine to remove unnecessary skin. Same with the celery leaves and the garlic plus hot peppers. We didn't boil them in water to not remove any of the flavor 

When you get the peppers soft and cooled, take the peppers and the puree you used to soften them up through the machine(we have a Russian model that you use by hand), same as the celery, garlic and the tomato puree you used for that. Once everything is in the main pot just stir from time to time, you can add the bay leaves at this time. Add sugar, pepper, salt and the oil when the composition starts to thicken. When it's thick enough, transfer to sterilized bottles and cover them to keep warm