Zucchini ketchup with Thermomix

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31 January, 2025

Zucchini ketchup is a homemade, healthy and delicious alternative to the classic tomato sauce.

With the help of the Themomix, this recipe is prepared in a simple and fast way, achieving a soft texture and a perfect balance between sweetness and acidity.

Ideal to accompany hamburgers, fried potatoes or even as a basis for other sauces, this homemade ketchup will surprise the whole family with its unique and natural flavor. Cheer up to try it and enjoy a lighter and nutritious version of this popular sauce!

Calabacin ketchup with Thermomix

People

Cooking time:

30 minutes

Total time

30 minutes

Kitchen

Themomix

Category:

Sauces with Thermomix

Calabacin Ketchup ingredients with Thermomix

1 kg of zucchini
2 onions
3 garlic cloves
2 tablespoons of oil (to fry)
400 g of concentrated tomato
200 ml of apple vinegar
100 g of brown sugar
1 teaspoon of paprika (or chili powder)
1 teaspoon of fennel seeds (optional)
1 teaspoon coriander seeds (optional)
½ teaspoon of cumin (optional)
Salt and pepper to taste

Calabacin Ketchup Preparation with Thermomix

Sterilize the bottles: before starting, we recommend sterilizing the jars where the ketchup will be stored. To do this, bake the bottles at 150 ° C for 10 minutes or hyérvelos in a large pot. Plastic covers must be sterilized only with boiling water.
Prepare the ingredients: wash the zucchini, cut the ends and chop it into large cubes. Peel the onion and garlic, and chop them too.
Sauté in Thermomix: Add the oil to the thermomix vessel and heat 3 min/120 ° C/Vel 1. Then add the onion and garlic and fry 5 min/120 ° C/VEL 1.
Cook the zucchini: Incorporate the zucchini pieces and program 5 min/120 ° C/Vel 1.
Add the tomato and condiments: add concentrated tomato, apple vinegar, brown sugar and spices (except salt and pepper). Schedule 30 min/100 ° C/Vel 1, without a bucket to allow evaporation.
Crush: season with salt and pepper to taste and crush 1 min/vel 7-10 progressively until you get a homogeneous texture.
Package: pour hot ketchup into sterilized jars, close well and let room at room temperature.