How to cook ketchup for the winter at home. Ketchup for the winter at home recipe with photo

23.07.2020

Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as real potatoes in potato chips. Still thick tomato sauce with piquant notes cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, it’s quite difficult for me to stop using it. Therefore, while the season of fresh vegetables is in full swing, I suggest preparing homemade tomato ketchup for the winter. You will lick your fingers - it turns out so tasty. In a sealed form, the seasoning is stored for more than 1 year, but open - it is advisable to eat no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But do not worry, a half-liter jar "disappears" in a few days.

The easiest and most delicious homemade ketchup for the future

Meat, potatoes, pizza, and even a piece of ordinary bread with this sauce is much tastier! Try it! I guarantee you will lick your fingers and ask for more. Fresh tomatoes + classic spices = excellent results.

Thank you so much for the recipe mom Larissa!

Ingredients:

Output: about 1.25 liters of finished sauce.

How to prepare delicious homemade tomato ketchup for the winter (you will lick your fingers):

To make a lot of thick sauce, use only well-ripened, fleshy, non-watery tomatoes. From the immature, only a large number of juice that evaporates when boiled. And the finished ketchup will come out quite a bit. Cut the tomatoes into small pieces. Place in a bowl (large saucepan). Clean the onion. Chop into a small cube. Put in tomato slices, mix. Cover with a lid.
Put on a small fire. Simmer until soft (about 15 minutes). Vegetables will immediately let the juice out, so they will not burn.
To bring the tomato base to homogeneity, use a metal sieve. Rub soft vegetables through it. A smooth puree without pits and skins will come out. Wipe as thoroughly as possible - more pulp will be in the bowl.
Pour the vegetable mass back into the bowl (stewpan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup is reduced by 2-2.5 times.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds, on several times folded cheesecloth. Tie the ends, make a bag. Dip in boiling puree. The spices will give off their flavor, but it will be quite easy to extract them from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will thicken even more. After the specified time, remove the bag of spices.
Prepare jars (special bottles). I have accumulated a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until the winter itself and for current use. Ordinary liter (half-liter) jars are also suitable. Sterilize jars (bottles). Boil the lids. Spread out hot billet. Roll up. Turn over, check if the preservation is leaking. In this position, wrap the jars.
After cooling, hide in a dark pantry, cellar for the winter. Store opened ketchup in the refrigerator. But after opening it is desirable to eat within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than store-bought products.

We prepare fragrant ketchup from tomatoes and apples for the winter

It is difficult to imagine a combination of apples and tomatoes in their raw form. But in this sauce they perfectly "get along". Apples are responsible not only for the taste, but also for the excellent thick consistency. I advise you to try.

Required products:

Output: about 1.5 liters of workpiece.

Plan for making ketchup from tomatoes and apples, harvesting for the future (for the winter):

Tomatoes must be ripe, soft, tasty. It is advisable to take apples with sourness, then the seasoning will turn out to be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut the rough part off the tomatoes. Cut into slices. Remove seeds and stems from apples. The skin does not need to be removed. It contains pectin, a natural thickener that will allow you to get the perfect consistency in a short time.
Grind all chopped components with a blender (meat grinder). Is the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft, easily rubbed through a sieve.
Pour into a deep heatproof container. Put on medium heat. Reduce heat after boiling. Cook covered, stirring every 10-15 minutes, about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a uniform consistency. But every minute of the time spent is worth it: homemade tomato and apple ketchup turns out to be very appetizing, you just lick your fingers. Having tried a spoon, I decided that it should be prepared for the winter not in jars, but in buckets. Return the grated sauce to the cooking pot.
Add sugar, salt, vinegar, ground pepper. Grinding peas is desirable personally. What is sold in bags contains a lot of small debris and does not have a special aroma. Also put in spices that make the usual red tomato sauce a real ketchup. It's cloves and cinnamon. You can put a whole cloves, and at the end of cooking, remove. Otherwise, the flavor will be too concentrated. Or take just 2-3 cloves and grind with pepper. Stir. Cook after boiling for another 5-7 minutes, until you achieve the desired consistency. Add other seasonings as desired spicy pepper, coriander.
Wash jars (bottles). Sterilize or pour several times with boiling water. Place on a kitchen towel to drain the water. Fill the container. Roll up with sterile dry caps. Cool upside down under an unnecessary blanket.
After cooling, hide for storage in the cellar, pantry, refrigerator. You open a jar of such real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste - you will swing - you don’t just want to lick your fingers, but also bite off your tongue from pleasure.

Spicy thick ketchup with garlic

It's hard to resist licking your fingers when you have a whole jar of delicious homemade sauce with pleasant, sharp, piquant taste. The bell pepper adds a special note, the garlic adds a slight spiciness, and the Provence herbs add a Mediterranean flavor.

Would need:

Output: about 1.75-2 liters.

How to cook:

Rubbing sauce components through a sieve is not an easy or pleasant task. Especially when you plan to prepare a large amount of conservation. Is there a special attachment for a food processor? You are very lucky. I don’t have such a nozzle, so I decided to make it easier for myself and conduct an experiment. The tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled off the skin. Wiping the pulp of tomatoes is faster and easier. The sauce thickened, by the way, well. To separate the pulp from the skin, blanch the vegetables. Make a criss-cross cut. Drop into boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin can be easily removed. Cut the tomatoes into large slices.
I also decided to clean the bell pepper from the film. Therefore, I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Put it in a baking bag. Send to the oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in microwave oven(900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Let the pods cool down a bit. Remove stems and seeds. Remove the skin. Cut randomly.
I used sweet lettuce. But the usual, yellow, white is also suitable. Clean the bulbs. Divide each into 4-8 parts.
Grind the ingredients with a blender or meat grinder.
For cooking, use dishes with a thick bottom so that the mass does not burn. Send it to the stove, over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is boiled down to classic density.
Remove the seeds by rubbing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help achieve a perfectly smooth consistency. Additionally, use it after grinding (optional).
Put the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush with a press). Stir. Cook for another 5-7 minutes after boiling.
Arrange in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, lids. Place the ketchup containers on top of the lids to see if it's leaking. After checking, wrap the workpiece with an unnecessary blanket. Remove the cooled sauce in a dark cool place (refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup comes out fragrant, piquant due to the use of ripe tomato fruits, fresh garlic, Provence herbs. The shelf life of closed preservation is more than 1 year. I advise you to prepare a lot of it - it disappears very quickly.

Appetizing, natural homemade preparations! Happy, successful results!

Greetings to the cooks who decided to cook tomato ketchup for the winter, you will lick your fingers! This is not only correct, but also a wonderful solution. After all, ketchup can transform any everyday dish. Even the most ordinary pasta seasoned with delicious and fragrant sauce, will seem like haute cuisine. And this is exactly what every hostess aspires to.

And if you also prepare a variety of ketchups at home from tomatoes, then there will be no price for you. TO mashed potatoes serve classic, meat - spicy or barbecue. You can’t pull the household by the ears! Dishes will be exquisite and unique. After all, you can’t buy such seasoning in the store!

I understand perfectly well that every hostess wants to be original. She herself is like that. Therefore, I am pleased to offer ketchup recipes with which you can surprise.

A simple recipe, and the ketchup is excellent - thick and generous in taste. The technology of preparation is very simple. The prepared ingredients are boiled, rubbed through a fine sieve, boiled down to the desired consistency.

Store the sauce in a sterile container. These can be convenient bottles with screw caps. You can close ketchup in ordinary jars under iron lids. The main thing is that the container would be sterilized. This requirement also applies to lids.

To prepare ketchup, choose ripe, fleshy, thin-skinned tomatoes. It is from these tomatoes that you can get a lot of pulp.

Cooking products

Tomatoes - 2.5 kilograms
Onion - one middle head. By weight approximately 120 grams
Sugar - 100 grams
Salt - 15 grams
Vinegar - 100 ml. (9 percent)
Spices 0.5 tsp. - ground black pepper, cinnamon, cloves, coriander grains.

From this amount of products, you should get 1.25 liters of the finished product.

We cook the sauce

Ketchup is ready. They are not afraid to treat even children. We know that we have prepared it from quality products. The classic set of ketchup ingredients allows it to be served with many second courses. Bon Appetit!
I would also like to add that open jars must be stored in the refrigerator.

Ketchup for the winter from tomatoes and apples

original and delicious sauce. Sweet and sour apples bring their zest to the tomato paradise.
Don't be put off by the presence of apples. In ketchup, they get along well with tomatoes and other vegetables. And the consistency of the culinary product becomes excellent.

I also want to advise you one of my favorite apple charlotte recipes,

List of ingredients

Two kilograms of red tomatoes, ripe and fleshy
Two hundred and fifty grams of sweet and sour apples
Two hundred and fifty grams of onion
Ninety grams of sugar
Tablespoon of salt
Half a teaspoon ground pepper mixture
four carnations
One hundred twenty-five milliliters of vinegar 6 percent.

I have about one and a half liters of ketchup coming out of the specified amount of products.

Step by step cooking process

Remove seeds from washed fruits. Leave the peel - it contains a lot of pectin, which will favorably affect the consistency of the finished product.
Cut the apples into small pieces that can be easily chopped with a blender or meat grinder.
Divide the peeled onion into small pieces.
Washed tomatoes cut into pieces.
Grind prepared vegetables with a blender or meat grinder. Put the mass in a saucepan, or a convenient saucepan. The mixture still has a heterogeneous, even rough consistency. But it's okay, we'll boil it and soften it.
Place the saucepan over medium heat, bring the mixture to a boil.
Reduce the fire, cover the dishes with a lid, boil the mass for an hour. But every 10-15 minutes it will be tedious to mix the future sauce.
The hour has passed. Now you need to remove the lid, cook for another 30-40 minutes. Don't forget to stir.
When the mixture boils down, turn off the oven, cool.
Grind with a sieve.
Send the grated mass to a saucepan, add sugar, salt, pepper, vinegar, cloves and cinnamon. Stir, boil for 5-7 minutes. after the mass boils. Be sure to taste it.
If the taste suits you, you need to take out the cloves, boil for another two minutes and turn off the oven.
Pour the hot sauce into a sterilized container.

Serve ketchup from tomatoes with apples to baked meat and poultry - the household will lick their fingers.

What would I like to recommend

Ketchup will be especially fragrant if you prepare a mixture of ground peppers yourself. To do this, peppercorns need to be ground in a mortar. It is better to do this during the cooking process. It will not take much time, and the dish will only benefit from this.
Cloves and cinnamon can also be sent to the mortar along with peppers.
Pour in the vinegar gradually, tasting the sauce. Varieties of tomatoes differ in different acidity.

How to cook spicy tomato ketchup with garlic for the winter

Homemade tomato ketchup is a great opportunity for culinary improvisation. I added a new ingredient, and the sauce sparkled with fresh colors.

That's how it is savory recipe ketchup. Here we will add garlic, which will give a slight sharpness. And also Bulgarian sweet pepper and Provence herbs, which will turn the sauce into a real work of culinary art.

Required products

Tomatoes - 3 kg.
Sweet pepper - 350 gr.
Onion - 350 gr. If possible, get the Crimean
Sugar - 5 tbsp. l.
Salt - 1.5 tbsp. l.
Vinegar - 150 ml. (9 percent)
Garlic - 3-5 cloves
Dry Provence herbs - 1 tsp
A pinch of ground cinnamon
Carnation - 4 - 6 pcs.

From the indicated amount of ingredients, you should get up to two liters of ketchup. Please keep this in mind when preparing jars.

Cooking ketchup

With such ketchup, your dishes will not be boring and insipid! Try to cook pizza with him, you won't regret it.

Homemade tomato ketchup for the winter

We say barbecue, we mean ketchup. Therefore, I offer you a recipe for ketchup for barbecue. It is very similar to a store product. But, of course, much better and more useful.

We need

Tomatoes 1.3 kg.
Sugar - 85 gr.
Salt - 1 tbsp.
Potato starch - 1.5 tbsp. l.
Red ground pepper- a pinch (sixth of a teaspoon)
Ground black pepper - a pinch (sixth of a teaspoon)
Paprika - a pinch (one sixth of a teaspoon)
Ground cinnamon - a pinch (sixth of a teaspoon)
Carnation - 1-2 pcs.
Vinegar 9 percent - 50 ml.

Step by step process

Wash the tomatoes, twist on the tomato.
Boil the tomato for five minutes, set aside to cool. This procedure will facilitate grinding through a sieve.
Grind the cooled mass with a sieve. You should get one liter of pure tomato juice.
Pour the juice into a saucepan, put on fire. After boiling, boil over medium heat for 15 minutes.
Grind the cloves in a coffee grinder, or grind in a mortar.
Put sugar, salt, vinegar, all spices into the juice. Mix well.
Taste, adjust if necessary.
Separate 85-100 ml of juice, cool.
Add starch to chilled juice, stir.
Pour the "starched" juice into a common cauldron, mix. Boil five minutes.
Pour hot into a sterile container, roll up with iron lids. Send to cool under warm clothes.

Skewers, or just fried meat with such ketchup will be great!

Recipe for homemade Krasnodar tomato ketchup for the winter

Ingredients

Kilogram of tomatoes
Pair of large apples
Half a teaspoon of salt
A teaspoon of sugar
Two tablespoons of apple cider vinegar
Half teaspoon ground cinnamon
A pinch of sweet and spicy paprika, ground coriander, dried garlic and parsley, ground nutmeg.

Immediately, I note that approximately 450 ml of ketchup is obtained. If you want to cook more, then increase the number of products.

Cooking yummy

Cut the washed tomatoes into pieces, send to a saucepan.
Add two tablespoons of water, put on a small fire.
Bring to a boil, cook for min. 30 until the tomatoes are completely softened. Time can be adjusted based on specific conditions.
Do the same procedure with apples. Remove the core, cut into pieces. Put to simmer over low heat, adding two tablespoons of water. Time - min. 20-30.
Grind softened tomatoes and apples with a sieve.
Combine two purees, put to boil. This must be done within 20 minutes. with constant stirring.
Lay sugar, salt, all spices and spices. Boil everything together for another 20 minutes.
Add vinegar, boil for another five minutes.
In a hot state, distribute into sterilized jars, twist.

Delicate, fragrant ketchup is ready to delight you all winter!
With all my heart I wish you to invent your own, unique recipe for tomato ketchup for the winter!

Not many housewives cook homemade ketchup for the winter. It is believed that the preparation of ketchup is a troublesome task, and there is an abundance of ketchup in the store. This is true. But if you carefully look at the composition of ketchup on the shelves, then it will contain more products with the prefix E than natural. There are natural ketchups, but their choice is not so large and they are much more expensive.

You can close homemade peppers not only in glass jars. For many years I have been pouring ketchup and sauce into ordinary glass bottles. I use salt to seal. Ketchup is stored in my pantry in the apartment until spring. Bottles should be thoroughly rinsed with a brush baking soda, dry in the oven or microwave. When you spill the ketchup, make a cork out of the bandage: lower the bandage folded in several layers into the neck by 1-1.5 cm and fill tightly with coarse salt. Tie the ends with thread. From above, you can also tie a cloth or bandage. This way to close bottles with juice and sauce was taught to my mother by her colleague. Then there was a shortage of not only cans, but lids.

Homemade ketchup recipes for the winter

Ketchup with apples

Ingredients:

Tomatoes - 3 kg
Apples - 1 kg
Garlic - 1-2 heads
Vinegar 9% - 1 cup
Ground cinnamon - 0.5 teaspoon
Ground red pepper - 0.5 teaspoon
Sugar - 1 cup
Salt - 1 tablespoon

How to make apple ketchup:

Tomatoes for ketchup take ripe and dense. Antonovka or other sour apples. With Antonovka, ketchup is more fragrant. You can replace apples with quince.
Wash tomatoes and apples. Cut into several pieces and boil over low heat until soft, about 1-1.5 hours.
Cool and rub through a metal sieve.
Transfer the puree back to the bowl. Add passed through a press or finely chopped garlic, mustard, cinnamon, ground red pepper, sugar and salt.
Heat over low heat to a boil and cook for 30 minutes at a low boil. Periodically stir the mass.
Add vinegar for 3-5 minutes. Pour the finished ketchup into jars or bottles. Seal tightly and refrigerate.

Ketchup with sweet pepper

Ingredients:

Tomatoes - 2.5 kg
Bulgarian pepper - 500 grams
Onions - 3-4 heads
Hot pepper - 1 pod
Vinegar 9% - ¾ cup (about 180 grams)
Carnation buds - 4 pieces
Cinnamon - 0.5 teaspoon
Ground black pepper - 0.5 teaspoon
Sugar - 1 cup
Salt - 1.5 tablespoons

How to make pepper ketchup:

Wash all vegetables well. Cut the tomatoes into several pieces. Red bell pepper de-seed and cut into quarters.
Peel the onion and cut into 4-6 pieces.
Scroll through the meat grinder all the vegetables. You can grind with a blender, but not to a puree.
Put the mass on the fire and, slowly heating, bring to a boil. Cook at a low boil, stirring occasionally for 2 hours.
Add sugar, salt, ground cinnamon, clove buds, ground black pepper and vinegar.
Bring to a boil and cook with the lid open until the mixture begins to thicken. Pour into clean jars and roll up. Cool down.
According to this recipe, you can cook ketchup with onions, replacing the red bell pepper with the same amount of onions.

Ketchup with apples "Korida"

Ingredients:

Tomatoes - 4 kg
Apples - 0.5 kg
Onion - 0.5 kg
Cinnamon - 0.5 teaspoon
Ground red pepper - 1 teaspoon
Ground cloves - 0.5 teaspoon
Sugar - 1.5 cups
Apple cider vinegar 6% - 200 grams
Salt - 1.5-2 tablespoons

How to make ketchup:

Wash all vegetables. Peel apples from seeds. Cut and scroll in a meat grinder or chop in a blender.
Transfer the mass to a bowl. Slowly heat to a boil and from the beginning of boiling, cook at a low boil for two hours with the lid open. Periodically mix the mass well.
Pass the boiled mass through a sieve. Pour back into the saucepan. Add spices and seasonings, sugar and salt. Cook at a low boil for about an hour. Add vinegar, stir and bring to a boil. Pour into prepared clean jars and seal tightly. Cool and store.
This ketchup goes well with meat dishes, pilaf, potato and vegetable dishes, pasta.

Homemade tomato ketchup

Ingredients:

Tomatoes - 2 kg
Bulb onion 0.5 kg
Sweet pepper - 0.5 kg
Dry mustard - 2 tablespoons
Sugar - 1 cup
Salt - 1 tablespoon

How to make ketchup:

This is a very simple homemade ketchup recipe. You need a minimum of products and, moreover, without vinegar.
Wash all vegetables well. Remove seeds from sweet peppers. Cut and scroll in a meat grinder or chop in a blender.
Transfer the vegetable mass to the pan and put on the stove. Stirring occasionally, bring to a boil. Reduce heat and cook for 1.5 hours.
Then add sugar, salt, ground pepper and mustard. Mix well. After boiling, boil for another 5-10 minutes and pour into clean jars. Roll up.
Cook ketchup without closing the pan with a lid so that excess moisture evaporates.
This universal recipe ketchup, which can be served with meat, vegetable dishes, to pasta. And you can also use ketchup when cooking borscht, stewing vegetables and when preparing other dishes.

Tomato ketchup with cilantro seeds

Ingredients:

Tomatoes - 5 kg
Bell pepper- 1 glass
Onion - 1 cup
Hot pepper - 1 pod
Sugar - 1 cup
Salt - 1 tablespoon
Red ground pepper - 1 teaspoon
Coriander seeds - 1 teaspoon
Vinegar essence - 1 teaspoon

How to make ketchup:

Wash all vegetables cold. Pepper and onion scroll through a meat grinder.
Cut the tomatoes into slices and put on the stove. Boil until they become soft and rub through a sieve.
Pour the tomato puree into a saucepan, add sweet pepper and onion, crushed bitter pepper, sugar, salt and ground red and black pepper. Mix well. Put on the stove and bring to a boil.
Grind cilantro seeds with a rolling pin and pour into a cotton bag or cheesecloth folded in several layers. Tie tightly and lower into the pan.
From the beginning of the boil, cook for 2.5 hours on low heat with the lid open. At the very end, take out the bag of cilantro seeds and pour in vinegar essence. Mix and pour into clean jars. Roll up.

Ketchup with cucumbers for the winter

Ingredients:

Tomatoes - 2 kg
Cucumbers - 2 pieces (large)
Hot pepper - 1 pod
Vinegar 9% - 2 tablespoons
Black ground pepper - 1 teaspoon
Dry mustard - 1 teaspoon
Sugar - 3 tablespoons
Salt - 4 tablespoons

How to make ketchup:

Cucumbers for making ketchup can be taken overgrown, which are not suitable for canning. In this case, you need to remove the seeds and peel.
Wash the tomatoes and scroll in a meat grinder. Put on the stove and cook until the mass is reduced by half.
Pass cucumbers and hot peppers through a meat grinder and add to the tomato mass. Immediately add sugar, salt, ground pepper and mustard. Cook for 30 minutes, stirring occasionally. At the very end, add vinegar.
Pour into prepared jars and seal.

Ketchup with plums and sweet peppers

Ingredients:

Plums - 5 kg (pitted)
Tomatoes - 2 kg
Sweet pepper - 10 pieces (medium)
Sugar - 1-1.5 cups
Garlic - 200 grams
Hot pepper - 1 pod
Salt - 2-3 tablespoons
Vinegar 9% - 1 tablespoon

How to make ketchup:

Ketchup can be made from dark or light plums. Beautiful ketchup is obtained from yellow plum. Then for cooking ketchup it is better to take yellow tomatoes and yellow bell peppers.
Wash plums and vegetables. Remove the pit from the plums. Remove seeds from peppers. Cut and boil until the vegetables are soft, about 25-40 minutes.
Rub through a sieve. Put back on the stove. Add garlic, sugar, salt passed through the press to the mass. Boil for 10-15 minutes. At the very end, add vinegar and pour into jars or bottles. Close hermetically.

Ingredients:

A tomato
onion
Garlic
Sugar
Coriander

Cooking method:

To make ketchup at home, we need the following ingredients: fresh tomatoes, onion, garlic, sugar, table vinegar 9%, non-iodized salt, Bay leaf, allspice peas, clove buds, mustard and coriander seeds, and a cinnamon stick.
First of all, wash the tomatoes, dry and chop. large pieces. If you have medium-sized tomatoes, cut them into 4 pieces, and larger ones into 6-8 slices. For homemade ketchup, not only beautiful selected fruits are suitable - feel free to dispose of soft or wrinkled ones (the main thing is that they are not spoiled). 3 kilograms of tomatoes fit in a 4 liter pot. We put the slices in the dishes and put on medium heat (you can under the lid).
In the meantime, peel the onion and garlic. The weight of the onion is already peeled, and the garlic I use is very large.
Now it is advisable to chop the onion with garlic in any way convenient for you. I like to do this with a blender, but you can skip the vegetables through a meat grinder. The result is a very fragrant onion-garlic mass.
While we were working on the flavor additive, the tomatoes spent about 15 minutes on the stove, softened and gave a lot of juice. Do not forget to periodically stir the contents of the dish so that nothing sticks or burns to the bottom.
Add to stewed tomatoes onion garlic mixture.
Immediately lay other seasonings: mustard and coriander seeds, bay leaf, allspice peas, clove buds and a cinnamon stick
Mix everything thoroughly and cook over medium heat without a lid for about half an hour. Do not forget to mix vegetables with seasonings every 5-7 minutes, otherwise they may boil.
During this time, the tomato mass should boil down, and the vegetables should boil well. In fact, the onions and garlic are completely dissolved in the tomatoes.
It's time to move on to the next step in making homemade ketchup: the contents of the pan must be wiped through a sieve. In this way, we will remove the skin and seeds of the tomatoes, as well as spicy additives that have given off enough of their flavor and are no longer needed.
First, with the help of a ladle, I put the more liquid part of the tomato base into the sieve - it drains quickly. It turns out liquid tomato juice, which we pour back into the pan and set to cook further - I boiled for about 40 minutes.
But the thick mass will have to be thoroughly rubbed through a sieve, as a result of which you will have a fairly thick tomato puree. Do not rush to immediately add it to the tomato juice, let the liquid evaporate properly.
By the way, I got about 400 grams of cake with spices.
When the initially liquid tomato juice evaporates well and turns into tomato sauce, its volume will decrease by 2-3 times.
Add tomato puree from step 12 to the thickened juice, mix and continue to boil for another 15 minutes.
When the tomato mass becomes the desired density, it's time to add salt and granulated sugar. Just don’t put everything in at once: I advise you to start small (for example, pour a teaspoon of salt and a tablespoon of sugar), try it, and then adjust the balance of sweet and salty to your liking. We boil the future homemade ketchup for another 5-7 minutes.
At the end, add table vinegar, the amount of which also depends on the natural acid of the tomatoes and your taste. Personally, I don't use a lot of vinegar, as our tomatoes aren't particularly sweet on their own.
Before pouring ketchup into jars and closing it for the winter, be sure to try the finished product, because it is you who will eat it. It is best to put a teaspoon on a cold saucer, and when the ketchup has cooled down, try it - when hot, it will taste different from cold.
In advance (or in the process of making homemade ketchup) you need to prepare the dishes. My favorite thing is to sterilize the jars in the microwave, and boil the lids on the stove (5 minutes after boiling is enough). Pour boiling ketchup into jars, not reaching the edge of the dish about 1 centimeter.
Seal the jars with lids immediately. You can use both simple tins (roll up with a key) and screw ones (they just twist - your husband will help you).
We turn the jars upside down and leave them in this position until they cool completely, wrapping them in something warm (a blanket, a blanket, a fur coat or a coat - which you usually use when canning). Thus, an additional heat treatment of the covers and the entire workpiece takes place. You need to store homemade ketchup where the rest of the seamings are - in the basement, cellar or other dark and cool room.
In total, 900 milliliters of finished ketchup is obtained from the indicated number of products. I have 2 cans (500 and 250 milliliters) and here is such a bowl (about 150 milliliters) for testing.
I would be glad if this simple homemade ketchup recipe for the winter comes in handy and you like the result.

Homemade ketchup

Ingredients:

tomatoes - 2 kg
bell pepper - 5 pcs.
onion - 5 pcs.
sugar - 150 g
salt - 2 tsp
hot pepper - to taste
starch - 2 tbsp.
vinegar 9% - 50 ml

Cooking:

Remove the skin from the tomatoes (throw in boiling water for 30 seconds), peel the onion and pepper.
Vegetables need to be mashed and boiled for 2-3 hours (to boil away excess liquid).
Next, add all the spices.
Boil with spices for 15-20 minutes.
Grind the tomato mixture in a blender until smooth.
Pour 0.5 cups of ketchup, cool, add starch, stir.
Add vinegar to the rest of the ketchup.
Combine ketchup with starch and ketchup with vinegar, bring to a boil, remove from heat.
If you want to prepare ketchup for the winter, then the hot sauce must be decomposed into hot sterilized jars and rolled up with lids.

Ketchup for the winter a simple recipe

Ingredients:

ripe juicy red tomatoes
for 1 liter of tomato:
½ medium sized bulbs
600-700 g wine vinegar
20-30 g salt
40-50 g sugar
a pinch of tarragon
1 g cayenne pepper
3 cloves
2 g ginger
2 g cinnamon
2 g nutmeg
2 g red pepper
1-2 pinches curry

Cooking method:

Ripe tomatoes are thoroughly peeled.
Then boil them under the lid for two hours over low heat, stirring constantly.
Rub the finished mass through a fine sieve and add vinegar and all the above spices to 1 liter of paste.
Spices are added to the sauce only in ground form.
Mix the mixture well and boil to the desired density for 20-25 minutes.
Properly cooked sauce has a thick texture and spreads easily on bread.
Pour hot ketchup into sterilized bottles and seal immediately.
Store in a cold place.

Ketchup for the winter with a hint of mustard

Ingredients:

five kilos of tomatoes;
half a kilo of granulated sugar;
two large onions;
two st. tablespoons of vegetable oil;
mustard powder - three tbsp. spoons;
vinegar - half a glass;
salt - two tbsp. spoons;
nutmeg - a pinch;
a couple of pieces carnations

Cooking:

Peel the tomatoes; cut into small pieces;
Grate the onion on a coarse grater;
Add vegetable oil to the pan;
Fry the prepared ingredients;
Leave on fire for an hour and a half, until the excess liquid boils away;
Grind through a sieve;
Transfer back to the saucepan;
Add all the spices in the tomato mass, except for salt and nutmeg;
Boil for another two or three hours;
Add salt and nutmeg five minutes before the end of ketchup preparation;
Pour the finished sauce into jars and roll up.
To make homemade tomato ketchup for the winter delicious, take only ripe and juicy tomatoes.
Before preparing the sauce, do not be lazy and remove the skin from the tomatoes.
If you do not like the smell and taste of garlic, then you can not add it to the sauce.
In order for the sauce to be more homogeneous, before pouring it into jars, beat the mass with a blender.

Ketchup barbecue at home for the winter

Ingredients:

two and a half kilograms of ripe and juicy tomatoes;
a kilo of bell pepper;
a pod of bitter pepper;
a tablespoon of chopped garlic;
three st. spoons of granulated sugar;
1 teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
six peas of bitter and allspice pepper;
five grains of cardamom;
laurel leaf - two pieces;
Art. a spoonful of starch diluted in half a glass of water.

Cooking method:

Tomatoes, sweet and bitter pepper cut into pieces and put on a small fire.
Put all the ingredients except: vinegar and starch.
One hour after boiling vegetable mix grind it through a fine sieve.
Boil the puree for another three to four hours.
About five minutes before readiness, add vinegar essence and starch.
Pour the finished product into jars.

Ketchup by Jamie Oliver

Ingredients:

a kilo of ripe tomatoes;
tomato paste - two tbsp. spoons;
medium-sized onions - four pcs.;
incomplete glass of sugar;
salt to taste;
odorless vegetable oil - a quarter cup;
greens - a bunch of basil and parsley (celery).
two teaspoons of fennel and coriander seeds;
four cloves;
two small pieces ginger;
small head of garlic;
chili pepper - one pc.

Cooking method:

Remove the skin from the tomato and cut into cubes;
Chop the onion, garlic and herbs very finely;
Ginger cut into thin plates;
Put in a saucepan with vegetable oil, and simmer for five minutes, add spices;
Add chopped tomatoes and a little water to the saucepan, close the lid and reduce by a third;
Puree the vegetable mixture;
Boil the puree for another forty minutes.

Winter ketchup recipe

Ingredients:

Cucumbers - 2 pieces;
Tomatoes - 2 kg;
Hot pepper - 1 piece;
Vinegar - 2 tbsp. spoons;
Black ground pepper - 1 teaspoon;
Dry mustard - 1 teaspoon;
Salt - 4 tbsp. spoons;
Sugar - 3 tbsp. spoons.

Cooking method:

We wash the tomatoes and pass them through a meat grinder. Read more:
We put them on the fire and cook until the tomato is reduced by half.
Hot peppers and cucumbers are also passed through a meat grinder.
Add chopped vegetables to tomatoes.
Immediately add salt, sugar, mustard, ground pepper and cook for 30 minutes.
Add vinegar at the end of cooking.
Pour into sterilized jars and roll up

The most proven ketchup recipes. Saving is easy!

The most proven ketchup recipes. Saving is easy!
The secret recipe for delicious ketchup for the winter.

Ketchup, probably, everyone should cook for the winter economical housewives. This is a great seasoning for all dishes: vegetable, meat. You can't make pasta and bake without ketchup delicious pizza. Even an ordinary boiled or fried potato seasoned with fragrant ketchup turns into a delicacy dish (especially in fasting)

This recipe was told to me by a familiar chef of one Italian restaurant, adding that this is his “ secret recipe". I don’t know what exactly is the secret of this ketchup, and how it differs from others - I didn’t compare. But once, having prepared this ketchup, I realized that I did not need other recipes.

What do you need for ketchup?

Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 pieces)
Green, sour apples (Semerenko-type variety 250 (500) g with skin, but without core. cut into large slices)
Onion 250 (500) g (peel and cut into 4 parts)

1 tbsp salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)

How to cook ketchup?

Chopped vegetables, put in a container for cooking and cook for 2 hours, stirring occasionally.

Tomatoes immediately release juice, so do not add water.

After two hours, everything should be boiled soft for you, and the apples should “fall apart”. We cool.

1. More time-consuming: twist in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2. Pass through the auger juicer. Moreover, we scroll the squeezers twice until they give us all the pulp and become almost dry.

Pour the grated mixture into a cooking container and add spices (except for vinegar and red pepper):

Cook for another 40 minutes, stirring so that the ketchup does not burn.

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in original recipe 1 st. spoon, but I add 1 teaspoon so that it is not too spicy)

If you want to make a large portion at once, when adding spices, keep the proportions.

Ketchup is ready. You can eat right away. It turns out approximately 1.2 liters.

And you can pour it into small sterile jars or glass bottles from store-bought ketchup, close tightly with “native” metal caps and wrap it up until it cools completely.

This homemade ketchup keeps well. And it eats great.

How to make ketchup at home

Of course, now there is no problem to buy ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If natural ketchup is found, then the price will definitely “bite”. Try making your own homemade ketchup. There are many various recipes cooking ketchup at home. We give an example of the most proven recipes.

ketchup recipe

You need to take health, strong, ripe tomatoes, wash them and dry them. If desired, you can remove the skin from the tomatoes beforehand. Next, cut the tomatoes into small wedges and put them in either freezer bags or containers. Lay in small portions at the rate of 0.5 portion - 1 liter of finished ketchup. You can add a couple of pieces of sweet pepper to the tomatoes, also pre-cut smaller. You can also add chopped herbs that you like. Prepared packages, containers, put away in freezer. Everything, the workpiece is done.

When you need sauce for the table, take out the tomatoes, let them stand and chop in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.

You can think of many options. For dumplings, for example, tomato sauce with sour cream or mayonnaise is great.

And now the recipes for hot processed ketchup:

Ketchup Four

To prepare ketchup Four you will need:

4 kg ripe tomatoes
4 bay leaves,
4 pieces of onion,
1 teaspoon ground black pepper,
half a teaspoon of ground hot pepper,
1 teaspoon ground cinnamon
300 g of granulated sugar,
salt to taste
vinegar 0.5 cups 6% (but you can not add).

Pass the tomatoes through a meat grinder. Add bay leaf and onion. The onion can be pre-chopped, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass if you cut it in half. Tomato mass can be rubbed through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Pour the hot mass into prepared jars and roll up.

Ketchup with mustard

To make mustard ketchup you will need:

2 kg ripe tomatoes,
half a kilo of onions,
half a kilo of sweet pepper,
glass of sugar,
1 tablespoon salt
1 tablespoon dry mustard
1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, sweet peppers, pass through a meat grinder. Boil the vegetable mass for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Boil the mixture for another 10-20 minutes. Pour the hot mass into prepared jars and roll up.

Plum ketchup

To prepare plum ketchup, you will need

2 kg of tomatoes, half a kilo of plums,
1 teaspoon ground red pepper,
250 g onions,
0.2 kg of granulated sugar,
1 tablespoon salt
100 g vinegar 9%,
cloves to taste.

Pass tomatoes, pitted plums, onions through a meat grinder. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you can not do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in the vinegar, bring to a boil and place in prepared jars. Roll up - ketchup at home is ready.

Ketchup "Spicy".

We will need:

Tomatoes - 6.5 kg
Onion - 300 g
Sugar - 450 g
Salt - 100 g
Garlic - half a medium-sized head.
Mustard (powder) - half a teaspoon.
Cloves, peppercorns, fragrant peppercorns - 6 pieces each.
Cinnamon - optional, 1/4 teaspoon
Vinegar - 350 ml. 9% (if you take the essence, then 40 ml.)

How to cook:

1. Remove the skin from the tomatoes. To do this, they need to be cut crosswise, and blanch in boiling water for a couple of minutes. Then dip in cold water- then the skin will be removed easily.
2. Grind tomatoes in a blender, or pass through a meat grinder, put in a saucepan and put on fire.
3. Put in a saucepan chopped onion, garlic, a third of sugar in a blender. Spices need to be ground and also in a pan.
4. Cook the whole mass over low heat until it is reduced by half. We put the remaining sugar, salt, vinegar in the pan, cook for another 15 minutes.
5. Arrange in sterilized jars (they must be hot) and roll up.

Ketchup with horseradish.

We will need:

Tomatoes - 2 kg
Onion - 2 large onions
Sugar - 100 g
Salt - 1 tbsp. a spoon
Dry red wine of any brand - 2 tbsp. spoons.
Vinegar- 2 tbsp. spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish - 1 tbsp. a spoon.

How to cook:

1. Cut the tomatoes, onions into slices (you can immediately remove the skin from the tomatoes, read the first recipe on how to do this).
2. Put on fire and cook for 20 minutes after boiling. Then we grind through a sieve.
3. Add sugar, salt, all spices, dry wine and cook over low heat for another hour, stirring frequently.
4. 20 minutes before the end of cooking, put horseradish in the pan, and 5 minutes before the end - vinegar (wine can be replaced with apple).
5. Lay out in sterilized jars and roll up.

Ketchup "Spicy"

We will need:

Tomatoes - 500 g
Onion - 500 g
Sweet pepper - 500 g
Hot pepper - 2 pods, if you do not like very hot - take one.
Sugar - half a glass.
Salt - 1 teaspoon.
Vegetable oil - 100 ml
Vinegar 9% - half a glass.
Garlic - half a small head.
Black pepper, allspice - 5 - 7 peas each.

How to cook:

1. Grind tomatoes, onions, sweet peppers, hot peppers in a blender or pass through a meat grinder.
2. We put the whole mass on fire, let it boil and cook over low heat for half an hour.
3. Add to the pan vegetable oil, sugar, salt, chopped garlic, all seasonings and cook until the mass is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, put in sterilized hot jars and roll up.

Ketchup at home

The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, but you can add some spices from yourself - it will also be delicious.

Winter Ketchup Ingredients:

◾ tomatoes - 5 kg;
◾ Bulgarian hot or sweet pepper - 300 g;
◾ onion - 500 g;
◾ granulated sugar - 200 g;
◾ salt - 1-2 tbsp;
◾ ground chili pepper - 2 tsp (without top);
◾ table vinegar 9% - half a glass.

Ketchup recipe at home:

1. We wash all the vegetables under running water, cut the peppers and clean the inside of the seeds.

2. Then dip the tomatoes into boiling water and cook for 5 minutes.

3. After that, we take them out and lower them into a bowl with cold water prepared in advance.

5. Chop the peeled onions into large pieces, cut the pepper into several pieces.

6. We twist all the prepared vegetables in a meat grinder.

7. Then we transfer them to a large, wide pan. Add sugar and salt, mix.

8. Bring to a boil, reduce the heat, remove the resulting foam. We cook for about half an hour.

9. After that, add chili and continue to boil the ketchup to the desired density.

11. Pour the resulting ketchup into pre-sterilized jars, twist with metal lids.

12. We turn the blanks upside down, wrap them with a blanket and leave until the jars have cooled.

Optionally, and to enhance the spiciness (although it is in abundance in this recipe), you can put chopped garlic in the sauce just before serving.

Ingredients:

Tomatoes - 5 kg;
Onion - 350-400 grams;
Sugar - 1 glass;
Vinegar - preferably fruit - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1-2 tsp;
Garlic - optional;
Hot pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

It won't take you much time and effort to make this sauce, but you will not only save money, but also prepare what can really be called real ketchup. To make juice, you can take any ripe tomatoes, but it is better to take more fleshy varieties.

Then the juice will be much thicker, which means there will be more ketchup. From five kilograms of tomatoes you get a little more than four liters of juice.

We leave about one glass of juice, cook the rest. At this time, prepare the other ingredients. We clean the onion and chop it in a meat grinder or blender - you need to turn the onion into a puree

If you want faster, you can use a regular grater. When the juice boils, add onion puree and cook together.

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice with onions is purchased, reduce the heat and simmer for about an hour and a half - the amount should decrease by about half.

The juice will foam - we check the readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar right away - otherwise, when the juice is boiled away, the taste of homemade ketchup will be spoiled.

IN cold juice add potato starch and ground pepper. Mix very well.

When the juice is thick, add salt and sugar, boil for about another five minutes - do not be afraid to try. You can increase or decrease the amount of salt and sugar as needed.

When you achieve the desired taste, add vinegar. At the very end of cooking, carefully pour in the juice with starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.

For taste and aroma, you can add a little cinnamon or cloves, you can also use dried herbs dill or garlic

Tomato sauce "Classic"

The classic tomato sauce-ketchup, described in the 1969 issue of Home Economics, consists of tomatoes, salt, sugar, vinegar, and spices. It is, so to speak, basic recipe, because now there is a huge number of its modifications, designed for every taste.

Ingredients:

3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 garlic clove
a pinch of cinnamon,
on the edge of a knife of hot red pepper.

Cooking:

Finely chop the tomatoes, put in a saucepan, put on fire and boil down by a third, without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Put spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put it back in the pan, bring to a boil, pour in the vinegar and arrange in sterilized jars. Roll up.

Homemade ketchup "Spicy"

Ingredients:

6.5 kg of tomatoes,
10 g garlic
300 g onion
450 g sugar
100 g salt
¼ tsp cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.

Cooking:

Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, isachar salt in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

Tomato sauce "Spicy"

Ingredients:

3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp. l. mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns
3-4 juniper berries,
salt.

Cooking:

Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then decompose hot into sterilized jars and cork.

Just ketchup

Ingredients:

5 kg of tomatoes,
1 cup chopped onion
150-200 g of sugar,
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
piece of cinnamon,
½ tsp ground celery seeds.

Cooking:

Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.

Ketchup "Delicious"

Ingredients:

3 kg of tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 st. l. with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne or chili pepper.

Cooking:

Grind tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

500 g tomato,
500 g onion
1 kg of multi-colored sweet pepper,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.

Cooking:

Grind tomatoes, onions, sweet and hot (together with seeds) peppers (meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to a minimum and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired thickness, stirring constantly. Arrange hot in sterilized jars, roll up.

Homemade ketchups are made not only from tomatoes, but apples, herbs, plums, sweet bell peppers are added to them... All this makes it possible to prepare a wonderful sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:

10 large fleshy tomatoes,
4 sweet apples
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp. l. 9% vinegar,
3 large cloves of garlic.

Cooking:

Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on a slow fire and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately arrange in sterilized jars. Roll up.

Ketchup "No hassle"

Ingredients:

2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 st. l. ground black pepper,
1 st. l. dry mustard,
salt to taste.

Cooking:

Grind all the ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

5 kg of tomatoes,
10 sweet peppers
10 bulbs
2.5 cups of sugar
2.5 st. l. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili pepper,
½ tsp ground paprika,
½ tsp ginger,
1 st. l. starch (if necessary).

Cooking:

Cut vegetables into large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to a minimum and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, the remaining spices and boil to the desired density over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cold place.

Ketchup with paprika

Ingredients:

5 kg of tomatoes,
3-4 bulbs
3 sweet peppers
2 tbsp. l. salt,
300 g sugar
100-150 ml 9% vinegar,

½ tsp ground red pepper,
a little cinnamon
greenery.

Cooking:

Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and pass through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in sterilized jars, roll up.

Ketchup "Hrenovy"

Ingredients:

2 kg of tomatoes,
2 large onions
100 g sugar
1 st. l. salt,
1 tsp ground black pepper,
1 tsp ground ginger,
1 tsp ground cloves,
2 tbsp. l. dry red wine
1 st. l. fresh grated horseradish
2 tbsp. l. wine vinegar.

Cooking:

Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.

Ketchup "Tomato plum"

Ingredients:

2 kg of tomatoes,
1 kg plums,
500 g onion
1 head of garlic
1 tsp black pepper
1 tsp red pepper,
salt, sugar to taste.

Cooking:

Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.

As you can see, homemade ketchups can be prepared most different ways. Good luck preparing!

Larisa Shuftaykina

Today, the basis of almost any store-bought ketchup is concentrated tomato paste. Tomatoes (fruits with fleshy pulp and low moisture content) are ground, boiled for a long time to remove excess liquid and get a thick product. Then they are packed and sent to specialized factories where ketchup is produced. Some manufacturers sin by adding modified starch and other thickeners, chemical stabilizers for greater density.

spice extracts- they are obtained from herbs, chili peppers and vegetables. The extraction method is similar to the production of perfumes, so the factories try to achieve the same taste regardless of the batch of the product (so that the taste is the same in each pack). At home, of course, it is better and healthier to use natural spices and fresh vegetables from the garden. So you will be 100% sure that it does not contain any flavors or dyes!

Salt, sugar- they give the sauce the right taste balance, and in combination with vinegar they play the role of a preservative, that is, they are responsible for the safety of the product. Ideally, use regular table salt (non-iodized) and white sugar. But again, in the composition you can often find glucose-fructose syrup or a sweetener such as saccharin.

Vinegar- acid regulates the taste balance and prolongs the shelf life of the product. Many manufacturers do not use naturally fermented vinegar, but chemically synthesized vinegar and lactic acid.

Water- it is added in production to dilute tomato paste to the desired consistency. For a homemade product, water is not required if you cook from natural tomatoes, but on the contrary, it will need to be evaporated until the desired density is reached.

Now that you know what ketchup is made of, let's get down to business - choose the recipe you like and make the most delicious tomato sauce from natural products so that you can eat it without fear for your health and feel free to give it to children!

Tomato ketchup for the winter - step by step photos

Homemade tomato ketchup is similar to store-bought ketchup both in taste and texture. This is a classic universal sauce, without pronounced spiciness, sweetish, with a delicate aroma of spices. It is suitable for any dish: barbecue, vegetables, pasta, etc. You can cook for one meal, immediately to the table or roll up a couple of jars of fragrant ketchup for the winter.

Total time: 120 minutes | Cooking time: 90 minutes
Yield: 2 l | Calories: 34.14

Ingredients

tomatoes - 4 kg
onions - 2 pcs. (130 g)
garlic - 3 teeth (15 g)
sugar - 100-150 g
salt - 2 tbsp. l. or to taste
vinegar 9% - 50-70 g
red ground pepper - 0.5 tsp.
ground black pepper - 0.5 tsp.
ground cinnamon - 0.5 tsp.
cloves - 3 pcs.

Cooking

Large photos Small photos

Rinse tomatoes, drain excess water. Cut large fruits in half so that they pass into the bell of the meat grinder. If there are any spoiled places, then cut them off along the way. Peel onions and garlic.

Pass all prepared vegetables through a meat grinder with a large grate. The electric meat grinder can complete the task in 5 minutes. You will end up with a full 5 liter pot (choose a wide one so that the moisture boils away quickly).

Put the pot on the fire and wait until it boils. Cook for 1 hour with a slight gurgle - without a lid, so that the moisture leaves, stir from time to time. It is not necessary to remove the foam, it will boil off on its own. During this time, the color of the tomato puree should become darker, and the skins should boil down, give their taste to the liquid.

Grind the slightly cooled puree through a fine metal sieve - in small portions, helping yourself with a spoon. Throw away the cake (seeds and peel), the waste should be no more than a glass. Try to grind efficiently so that as much of the thick as possible remains in the pan, then the ketchup will turn out thick, and not liquid, like water.

Return the saucepan with the resulting vegetable juice back to the fire. Cook for another 1 hour, without a lid, at a low boil, stirring from time to time so as not to burn. Ketchup should be reduced to about half its original volume (if you want to get an even thicker product, then boil even longer).

Add sugar, salt, and spices: cinnamon, red and black pepper, cloves (then you will need to throw away the umbrellas, so you can wrap them in a gauze bag if you don’t want to catch them later). Cook for 20 minutes, stirring.

Pour in 9% table vinegar - in small portions, the amount is determined depending on the degree of sweetness of the tomatoes to taste (you may need to add more sugar). After the vinegar has been poured, boil the ketchup for no longer than 10 minutes. Throw away the cloves. Pour hot ketchup into sterilized containers, roll up immediately.

Turn the workpiece upside down and leave it in this position until it cools.

Store homemade preserves in a cool place.

Ketchup without vinegar

This is a very simple recipe. tomato sauce without vinegar, which is easy to prepare at home. There are no preservatives in the composition, and the safety of the workpiece ensures lemon juice and sterilization. Such a product is suitable for people on a diet and those who adhere to proper nutrition and it can also be given even to small children.

pureed tomatoes - 500 ml
onion - 40 g
garlic - 1-2 teeth.
salt - 1/2 tsp.
sugar - 2 tbsp. l.
sweet peas - 1 pc.
cloves - 1-2 buds
ground black pepper - 1/3 tsp.
ground cinnamon - 1 chip.
lemon juice - 1 tbsp. l.

Grind tomatoes, onions and garlic through a meat grinder (you can first scald the tomatoes and remove the skin, but this is optional) to get 500 ml of tomato pulp. Add all the listed spices. Cook for 30 minutes. After half an hour, pour salt, sugar and squeeze lemon juice. Boil for another 5 minutes. Ketchup is ready! It remains to take out the cloves and allspice, cool and you can immediately serve.

The sauce can be stored for up to 7 days (in a clean container in the refrigerator). If you want to prepare ketchup without vinegar for the winter, then pour it into jars. Immerse in a pot of hot water and sterilize for 15 minutes, roll up turnkey, turn over the preservation, wrap and store after cooling.

Tomato ketchup for the winter with apples

The sauce with tomatoes and apples is thick thanks to the pectin found in the fruit. For cooking, it is better to take sweet and sour apples (for example, Semerenko). It is puree-like in consistency, with a light fruity aroma and a barely noticeable sourness.

apples - 300 g
tomatoes - 1 kg
hot pepper - 1 pc. optional
garlic - 1 tooth.
a mixture of ground peppers - 1/3 tsp.
sugar - 2-3 tbsp. l.
salt - 1 tbsp. l. or to taste
parsley and dill - optional

Wash the tomatoes, make an incision on top with a “cross”, scald with hot water for 5 minutes, and then peel off the upper skin. Peel the core of the apples. Skip the apples along with the tomatoes through a meat grinder. Pour the resulting puree into a saucepan, add salt and sugar, cook for half an hour, stirring occasionally. Punch with an immersion blender - the mass will become puree. Add a little chopped greens and garlic, a mixture of peppers and boil for 10 minutes. Pour into jars (sterilized), twist, turn over and sue under a thick blanket. Store in a cool pantry.

Tomato and bell pepper ketchup

A simple recipe for thick homemade ketchup with bell peppers and onions. It has a richer and spicier flavor than classic sauce, sharpness is present. Ideal for barbecues!

tomatoes - 500 g
red bell pepper - 500 g
sugar - 20 g
salt - 12 g
vegetable oil - 30 ml
onion - 30 g
garlic - 3-4 teeth.
hot ground pepper - to taste

Peel all the vegetables (peel the skin from the tomatoes, if desired), cut into medium cubes. Heat oil in a saucepan or heavy bottomed pan, sauté the onion. Add cubes of tomatoes and peppers, simmer until soft, 10-15 minutes. Punch with an immersion blender, adding garlic. Return the puree back to the fire, add salt, sugar and hot pepper, cook for 7-8 minutes. Pour into clean jars and sterilize in a saucepan with water - 15 minutes. After roll up, cover with a "fur coat", leave upside down until cool.

How to make ketchup from tomato paste

Delicious sauce can be prepared without even having a bin fresh tomatoes. You will need a thick, ready-made tomato paste without additives - you will add them all yourself. This sauce is prepared to be eaten immediately. But if you want to cook it not at once, but to make more servings, then store it in this case in the refrigerator.

tomato paste - 200 g
onions - 0.5 pcs.
allspice peas - 2 pcs.
red pepper - 0.5 pod
garlic - 1 tooth.
flower honey - 1 tsp
vegetable oil - 1-2 tbsp. l.
balsamic vinegar - 1 tbsp. l.
salt - to taste

Chop the onion into cubes, chop the garlic with a knife. Heat oil in a frying pan and fry them until softened. Add chili pepper (amount to taste), tomato paste, balsamic vinegar, honey, and pepper, pounded in a mortar. Simmer for 25 minutes, stirring all the time, season with salt to taste. Blend with an immersion blender until smooth. Cool down and serve.