upliancefoodAll recipes

    TomatoKetchup

    watch the jar ↓

    Two glass jars of thick homemade tomato ketchup and a spoonful of it on a white plate600+ cooks
    ★ 4.5
    • Total time:2hr
    • Your hands-on time:25min you
    • Longest hands-free stretch:60min free

    How upliance makes tomato ketchup⤴️, step by step

    Outside the jar · a sieve
    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Ketchup. Done.
    25 min96 min
    1. upliance, upliance

      This cooks it.

      • COOK
      • PURÉE
      • STIR
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, cooks, purées and stirs, and the screen tells you what to drop in next. Scroll to watch it make tomato ketchup from above.

    2. You, 10 min

      Halve 20 tomatoes

      +−How rough?

      Wash and halve 20 tomatoes. Peel 10 garlic cloves, the onion (cut it in 4) and a small piece of ginger. Pull the stems off 5 dried red chillies. No fine chopping: the jar does the rest. Stick to the quantities; the ketchup depends on them.

    3. You, 1 min

      Drop 1 of 3

      +−What goes in

      20 halved tomatoes, 10 peeled garlic cloves, 2 cloves, 5 dried red chillies, the quartered onion, a 1 g piece of cinnamon, 3 g ginger and ½ tsp whole black pepper. upliance weighs each one as it lands.

    4. Line drawing: jar with lid and crown on
      upliance, 25 min

      Cooks the tomatoes soft

      +−What's the jar doing?

      With the lid and crown on, upliance cooks the tomatoes with the garlic, onion and whole spices for about 25 minutes, turning them gently as they collapse into their own juice.

    5. upliance, 40 s

      Blitzes it smooth

      +−Spices too?

      Yes, whole spices and all. The blade turns everything into a thick purée in under a minute. The seeds and skins get caught in the next step.

    6. You, 10 min

      Strain it. Rinse the jar.

      +−Why strain?

      This bit is all yours. Pour the hot purée through a sieve into a bowl and press it through with a ladle. Throw away the seeds and skins left in the sieve; that's what makes it silky like bottled ketchup. Rinse the jar with water. Go slow, it's hot.

    7. You, 1 min

      Drop 2 of 3

      +−What goes in

      All the strained sauce, back into the rinsed jar, with 20 tsp sugar, 100 g white wine vinegar, 4 tsp salt, 1 tsp black salt and 1 tsp Kashmiri mirch.

    8. Line drawing: crown lifted off the lid
      upliance, 60 min

      Cooks it down thick

      60MIN FREEleave the kitchen
      +−What's the jar doing?

      With the crown off so the steam can escape, upliance cooks the sauce down for about an hour, stirring all the way so it doesn't catch, till it's thick, glossy and a deep red. No splattering pot to babysit.

    9. You, 15 s

      Runny? Spoon in flour.

      +−Only if needed

      Only if it still looks watery: add 1 tbsp rice flour or 1 tbsp corn flour (one of them, not both). Already thick? Skip this and the next step.

    10. upliance, 10 min

      Stirs it thicker

      +−How long?

      About 10 more minutes of cooking and stirring with the crown off, till the flour thickens it to squeezy-bottle thick. Skip the flour and you finish 10 minutes sooner.

    11. You, 2 min

      Cool it. Bottle it.

      +−Storing

      Let it cool down, then spoon it into a clean glass airtight jar. It keeps in the fridge for up to 3 weeks.

    Your two hours, split

    You: 25 min
    halve tomatoes · 3 drops · strain
    upliance: 96 min60 free
    cook · purée · stir · cook down
    upliance: a steel jar on a smart base with a touchscreen

    You: 25 min. upliance: 96 min.

    Get uplianceWatch it on YouTube
    Full recipeIngredients by drop and every step+−

    Homemade tomato ketchup that beats the bottle: 20 tomatoes cooked soft with garlic, ginger and whole spices, strained silky, then cooked down sweet and tangy. Great with fries, burgers and sandwiches. Makes about 500 g.

    Continental. Vegan condiment. Serves 2. About 2 hr start to finish; about 25 min of it is you. Cooked 600+ times on upliance.

    Ingredients (2 servings)

    Drop 1cooked soft, puréed, then strained

    • Tomato cut in 220
    • Garlic peeled10 cloves
    • Cloves 2
    • Dried red chilli top stem removed5
    • Onion peeled, cut in 41
    • Cinnamon stick 1 g
    • Ginger peeled3 g
    • Black pepper whole½ tsp

    Drop 2with the strained sauce, cooked down ~60 min

    • Sugar 20 tsp
    • White wine vinegar 100 g
    • Salt 4 tsp
    • Black salt 1 tsp
    • Kashmiri mirch 1 tsp

    Only if runnycooked 10 min more

    • Rice flour or corn flour one of them, not both1 tbsp

    Steps

    1. Prep (you, ~10 min). Wash and halve 20 tomatoes. Peel 10 garlic cloves, the onion (cut it in 4) and 3 g ginger. Pull the stems off 5 dried red chillies. Stick to the quantities: the ketchup depends on them.
    2. Drop 1 (you, 1 min). Put the tomatoes, garlic, cloves, dried red chillies, onion, cinnamon, ginger and whole black pepper into the jar.
    3. upliance, ~25 min. With the lid and crown on, it cooks everything till the tomatoes collapse, turning them gently, then purées it smooth.
    4. Strain (you, ~10 min). Pour the purée through a sieve into a bowl, pressing it through with a ladle. Throw away the seeds and skins left in the sieve. Rinse the jar with water.
    5. Drop 2 (you, 1 min). Pour the strained sauce back into the jar with the sugar, white wine vinegar, salt, black salt and Kashmiri mirch.
    6. upliance, ~60 min. With the crown off so the steam escapes, it cooks the ketchup down, stirring all the way, till thick and glossy. This is your free time: about an hour away from the kitchen.
    7. Only if runny (you, 15 s). If the ketchup still looks watery, add 1 tbsp rice flour or corn flour.
    8. upliance, 10 min. With the crown off, it cooks and stirs the ketchup till it thickens. Skip this and the flour if it's already thick.
    9. Store (you, 2 min). Let it cool, then store it in a glass airtight jar in the fridge for up to 3 weeks.
    More recipesCooked 600+ times on upliance