Tangy tomatoes for all

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FOODMake tomato ketchup at home

PopulaR AND VERSATILETomatoes can be made in a variety of ways
PopulaR AND VERSATILETomatoes can be made in a variety of ways

The tomato in all probability originated in Peru or Ecuador — long before Columbus discovered America, it had reached Mexico. It is believed to have reached Europe from Mexico in 1555. It was considered a curiosity and was not discovered to be edible until the mid 1700s. There exists no record of the tomato in the U. S. until Thomas Jefferson grew it in 1781. It was not that popular until after the Civil War. The plant, a member of the Solanaceae family, is herbaceous, and a fast-growing tender perennial. It's grown today in practically every country in the world.

There exists tremendous number of varieties, and the flavour varies considerably, as does the water content. The oddly-shaped, wrinkled one, one can oft stumble across in Mediterranean countries, are incomparable when it comes to taste. The plum–shaped one in Italy, although of British origin, is suitable for canning, or conversion into tomato puree. In Mediterranean countries, tomatoes are halved and spread out in the sun to dry, and then preserved in olive oil. The dried tomatoes develop a peculiar flavour beside which fresh tomatoes taste rather weak.

Tomatoes are a great source of vitamins A and C. They are high in sugar and water content. These are high in fibre, potassium and folic acid. 100 gm of ripe, red tomatoes contain 22 calories. It's time for a recipe now.

Homemade tomato ketchup

Tomato ketchup is a common favourite, and the sauce is something we seldom can do without. Try out this home-made version, tasty and natural.


Ripe, red tomatoes — 8 small, deseeded

Red apple — 2

Onions — 2 medium-sized

White vinegar — 150 ml

Cloves — 6

Peppercorns — 12

Ginger — A small piece

Green chillies — 2

Sugar — 100 gm

Salt — 1 tbsp, or to taste


Clean and wash the vegetables and fruits well, in several rinses. Cube the tomatoes, onions and apples. In a heavy-bottomed vessel, combine the trio. Cook until the mix softens and the tomatoes turn mushy and juicy. Stir occasionally. Now, add the sugar, chillies, spices, vinegar and salt.

Check for seasoning. Simmer for half an hour. Stir now and then. Let the mixture cool for five minutes. Process so it turns into a smooth puree. Simmer for another five minutes over a high flame until the sauce turns thick. Cool. Conserve in a sterilised bottle. Makes a single cup.

Creole tomato sauce


Tomatoes — Three-and-a-half cups, pureed

Onion — 1 large, minced

Garlic — 1 clove, minced

Butter — 3 tbsp

A few sprigs of parsley, rosemary, thyme and sweet marjoram


Simmer together the garlic and onion in the fat. Add parsley and herbs when the mix turns tender and golden brown. Cook for five more minutes. Add tomatoes and season to taste. Cook for at least 30 minutes more. Serve with fish, omelette, or vegetables as well as with meat.

Tomato soup


Tomatoes — 450 gm, chopped

Bombay onions — 110 gm, chopped

Salt, pepper — For seasoning

Flour — 1 dessertspoonful

Sugar — 1 tsp

Water — 500 ml

Milk — 120 ml


In a pan (with lid), melt butter. Add tomatoes and onions. Cook for five minutes. Add water, salt and pepper, and cover the pan with the lid. Simmer slowly for an hour. Pass the soup through a metal sieve. Combine the milk and flour. Pour into the soup. Add sugar and cook for five minutes more.

Now add the remaining milk. Make the soup hot without bringing to a boil. Serve in a soup bowl with a dollop of cream, or garnish with herbs. Goes well with toast and croutons.





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