Homemade zucchini ketchup: Elevate your condiments game

When you can trip over plump zucchinis in the garden, and stores tempt you with promotions on vegetables, it’s time to start preparing supplies for the winter. Besides jars of jams or pickles, you can't miss homemade zucchini ketchup.

Homemade ketchup beats all the store-bought ones. Not only is it tastier, but we also have the assurance that it is made from good-quality ingredients. There are no unnecessary additives like modified starch or guar gum that manufacturers tend to use.

Ketchup is among the most popular condiments for sandwiches, French fries, or casseroles. It appeals to both children and adults, and fans of the spicy version often debate with mild flavor enthusiasts about its superiority. Although it is most often associated with tomatoes, zucchini ketchup is also gaining popularity.

Ingredients:

                  
• approx. 4.4 lbs of zucchini (2.6 lbs after cleaning)
• 3 onions
• 2 teaspoons of salt
• 14 oz of tomato passata
• 1 tablespoon of sweet paprika
• 1.5 tablespoons of salt
• 1 teaspoon of pepper
• 1/3 cup of sugar
• 1/3 cup of vinegar
• 160 g of tomato concentrate

Instructions:

Step 1: Cut the zucchini in half. Scoop out the flesh with a spoon and set it aside.

Step 2: Grate the firm part of the zucchini and onions in the fine holes of a grater or in a food processor. Transfer to a bowl, add salt, and mix. Set aside for 20 minutes.

Step 3: After this time, strain thoroughly using a colander. Transfer to a large pot, pour the tomato passata, add sugar, and mix. Cook for 20 minutes.

Step 4: After this time, pour in the vinegar, add the tomato concentrate, and cook for another 10 minutes. Season with sweet paprika and pepper, then blend.

Step 5: Transfer the resulting ketchup into jars. Seal tightly and pasteurize for approx. 20 minutes.

Step 6: After pasteurization, set aside to cool. Store in a dry and cool place. Enjoy!