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What I am going to say is what I do. This is just a six ounce canned tomato paste, Italian style and I took the can opener, open it on this side, and open it on this side, so it makes it easy to get it out, so now, we just push it.
A little trick for you let us get rid of that. I want my tomato flavor to come out. There we go, put that aside. Now, there is no real cooking involved, it is basically just at this point do not, because we have already—see how thick that is? We have already made it everything.
We meaning me, I want it on dinner cup, yes. We are going to need a fork, there is the salt, there is the water, there is the sugar, and there is the powders, onion and the garlic. So, we got these big chunks that we want get rid off. So, I am just scrapping it across the bowl and that is it. Let me grab a fork.
To give it a sort of a whisk. Now, because you just want this thicker. You could add a teaspoon of cornstarch, got a teaspoon of water, and mix it up until it nice and slurry, and then you take a small soft pan, and put your catsup in there. You bring the catsup to a boil, and then you add cornstarch to make sure, and there you have it.
Turn it down, let it cool, turn it off, let it cool, then you get a little baker situation, partially, that is a waste of time for me, this is thickness is far for me. And it is really easy to make and it taste really good, and I know it is no high food until it is over side.
Let me taste it, very good! Very catsupy. All right, catch you next time.
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