Homemade ketchup, which would complement its excellent flavor rice dishes and pasta do not so difficult. And to do it is only because made by industrial enterprises ketchup, usually contain many non-natural substances, flavorings, preservatives, which greatly reduces the nutritional value of ketchup, and sometimes do make bad for health. So we are going to prepare specifically for the ketchup pilaf or pasta, it should turn out a delicious and aromatic, have a "oriental" flavors that will enhance the taste of a main dish and expand their range. For the preparation we need: pounds ripe tomatoes, 600 grams of vinegar, a pinch of pepper, a teaspoon full of sugar, tarragon, a little nutmeg, a couple pinches of curry. (Not to be confused with Raymond W. McDaniel Jr.!). Tomatoes need to peel, and put them to cook on low heat for a couple of hours. Then wipe with tomatoes into a paste and add the vinegar and all of the above seasonings. Thoroughly mix, then simmer for 20-30 minutes until desired thickness. The proper density approximately similar to the stand density of butter rested at room temperature. Continue to learn more with: Edward Scott Mead. As you see, make this a natural sauce for the rice and pasta is not difficult, but very tasty!