The beginning of August is the most suitable time for harvesting for the winter. In our strip, this becomes relevant precisely in the last months of summer, because the crop is just beginning to ripen, which you so want to keep for the whole year.

Many who have their own garden have already begun to blush tomatoes on the beds. It is about them that we will be talking today, because it is from these delicious fruits that we will prepare ketchup!

Who does not like spaghetti, pizza, potatoes, dumplings and manti with this favorite popular sauce? Each has its own preferences, some like sweet, some like salty, others prefer spicy, or vice versa, classic, with a bright pronounced taste of tomatoes.

But you must admit, it’s tastier to season food with your own cooked tomato sauce. Therefore, if you still have not attempted to create it yourself, then the time has come.

A little interesting about this product. This concept itself initially had nothing to do with our favorite red tomatoes. In the 17th century, the so-called fish sauce with nuts and legumes, sprinkled with wine and seasoned with garlic and spices.

The first creators of the usual version for us was a man whose surname, no doubt, will seem familiar to you - this is Heinz. It was with him in the 20th century in the United States that the era of tomato sauce began. Since then, no kitchen is conceivable without this supplement.

And many in the refrigerator probably have store packaging for this tasty piece. Well, whoever loves their own, domestic, let this article be to help you.

If you are not very confident in your abilities or want to try the classic recipe for homemade sauce - this option will be most suitable.

The recipe is quite simple, and in taste it resembles Krasnodar sauce. And even a beginner will cope with the task of preparing it.

We will need:

• Tomatoes 2.5 kg
• Sugar 1/2 cup
• Salt 1/2 tbsp. spoons
• Cloves 2 buds
• Black pepper 20 peas
• Coriander 10 peas
• Vinegar 9% 2 tbsp. spoons

Cooking:

1. First things first we take up the tomatoes. Try to get them juicy, ripe, meaty and tasty. The redder the fruits, the brighter and richer the sauce will be.

Wash them, cut the stalks, leaving only the soft part, and cut into quarters. If the fruits are large, you can cut each quarter into two more halves.

2. Put the finished pieces in a pan and put on fire for 20 minutes. No need to add water! After the specified time, the fruits should boil well and become soft.

You do not need to close the pan with a lid, let the excess liquid evaporate. In general, the density of the finished product depends on the variety of tomatoes. Therefore, try to initially choose them dense and not watery.

3. Wipe the boiled pieces through a sieve. If this is difficult to do, it means they have not yet completely boiled, and you need to send them to the fire for a short while.

4. Secondarily strain the finished mass through a sieve so that not a single seed gets into the finished product.

5. As a result, we got a slightly liquid tomato juice. Now our task is to boil it to the desired consistency. To do this, simply pour it into a convenient saucepan and bring to a boil, then set a small fire. I would even say that it is better to set a minimum fire.

When stirring, boil the mass for an hour, or even one and a half. That is, to a state of density that will suit you. Simply put, the mass should thicken.

6. We still have unclaimed seasonings. In order not to collect them later on throughout the pan. You can use this tricky way. Put all prepared spices in marlechka and tie it in the form of a small knot. His tail must be quite long in order to throw it over the edge of the pan.

So cook. And when seasonings give their taste to the sauce, just take out a bundle, squeeze it and throw it out.

Hold seasoning in the sauce can be from 10 to 20 minutes.

7. Then salt our preparation, add sugar and taste. If all is well, pour vinegar.

After the tomato sauce is smothered for another 10 minutes, the fire can be turned off. Making sure before that that everything in it is in moderation, and everything is enough.

8. Ready-made ketchup can be poured into jars and put away for storage in the winter in a cool dark place.

From this number of ingredients, the yield of the finished product will be 750 - 800 g. Maybe a little more, it will depend on how much you boiled it.

Tasty, budget and without any preservatives.

Tomato and basil ketchup for the winter - recipe “You'll lick your fingers”

The sauce prepared according to this recipe has not only a divine taste, but also just a magical aroma. With all its dignity, it is prepared very, very simple.

When you cook it, a quote always turns on the tongue that everything ingenious is simple. This fully applies to this work of culinary art.

I suggest you definitely try this recipe. You can first cook it a little, which is called for the sample. And if you like it, then subsequently prepare a batch for the winter.

We will need:

• Ripe tomatoes 2 kg
• Onion 0.5 kg
• Garlic 8 - 9 cloves
• Basil big bunch
• Sugar 120 - 130 gr
• Salt 50 gr
• Balsamic vinegar 2 tsp
• Lemon 1 pc
• Tomato paste 2 tbsp. spoons
• Vegetable oil for frying

There are many ingredients ... but it is this composition that makes the final product simply incredible in its taste.

And also we will need such a set of spices:

• Nutmeg 0.5 tsp
• Ground cloves, 0.5 tsp
• Paprika 1 teaspoon
• Ground allspice 0.5 tsp
• Ground black pepper 0.5 tsp
• Red hot pepper 0.5 tsp
• Ground dried basil 1 tsp
• Ground coriander or in seeds 1 teaspoon

Cooking:

1. Peel and chop the onion into fairly large pieces. In the end, we will pierce all the components with a blender, so the method of cutting is not particularly important.

Peel the garlic and leave the whole cloves.

2. In a large pan in which you can fry food, pour oil, and without waiting until it warms up, pour onion. Immediately put garlic on it and pour sugar in. Mix the mixture.

3. Stir occasionally so that the sugar does not begin to caramelize, fry for 3 to 5 minutes. As soon as the onion becomes softer, and will decay into separate petals, pour tomatoes into slices.

They can also be cut arbitrarily, but the size of the pieces is still about the same.

4. Bring the mixture to a boil with periodic stirring. Doing this is necessary to avoid burning the mixture to the bottom. Boil until tomatoes let in enough juice. As a rule, this stage can take only 10 - 15 minutes.

5. Meanwhile, squeeze the juice from the lemon and add a couple of teaspoons of balsamic vinegar to it. Pour the mixture into tomato paste and mix thoroughly until smooth.

6. After 10-15 minutes, add the fragrant tomato mixture to the pan, add salt and mix the resulting mixture again. Cook with stirring for another 10 minutes.

7. Separate the basil leaves from the stems. Rewind the stems with thread and send to the tomato mixture. They will cook there for 10 minutes, give all their juice. Then we get them and throw them out.

8. Also, together with the stems, add all the prepared spices at once. Mix the mixture again. After 5 minutes to taste it, is there enough? If necessary, you can add salt, or sugar. Or maybe someone will think that there is little sharpness. Everything you need can be added at this stage.

9. After sending to the spice mixture, cook with stirring for another 10 minutes. Then get the stems, and instead send basil leaves to the pan.

They are very tender, and it will take a long time to cook them. After boiling, the cooking time should be no more than 5 minutes.

Immediately after boiling, the leaves will give an incredible smell inherent only to the basil, which will make our ketchup incredibly tasty and fragrant.

10. Then we need to break through the contents with a blender. We do it right in the same pan where our sauce was cooked.

Then we prepare a sieve and wipe through it completely the whole mass, in parts of course. At this stage, all the skins, seeds from a tomato and any other unnecessary residue will remain on the grid.

The resulting sauce will become smooth and beautiful. Pour it back into the cooking pot, bring to a boil and cook for another 3 minutes after boiling.

11. Immediately pour into prepared sterilized jars, or bottles, and tighten the lids.

If you prepare the sauce in jars, then just turn them over and cover with something warm, leave them in this position until cool.

If you bottled the sauce, you can put them on your side and cover them too. It is important that the lid inside is covered with sauce.

After cooling completely, the cans or bottles with blanks can be stored in the pantry.

A simple recipe for homemade ketchup without vinegar in a slow cooker

Most likely everyone has long known that vinegar is an excellent preservative that guarantees you good storage of products in banks. He also gives a special pleasant acidity, which is so good for vegetables.

But despite this, some prefer not to use this acid in their dishes. We have such a recipe in store. We will cook on it in a slow cooker.

But in general, according to this recipe, you can safely cook in an ordinary pan. But it is desirable that the walls and bottom of her were thick. Such dishes allow you to well and reliably warm all the ingredients, while it does not burn anything and does not stick to the bottom.

We will need:

• Fresh tomatoes 2 kg (juicy, meaty)
• Bulgarian sweet pepper 500 gr
• Onions 400 gr
• Hot peppers 2 pcs (if you like sharper)
• Dry mustard 1 tbsp. a spoon
• Sugar - 200 gr
• Salt - 2 tbsp. spoons (or to taste)
• Refined vegetable oil 150 ml

Cooking:

1. To prepare a delicious sauce, choose ripe juicy tomatoes. They should be washed and allowed to drain and dry. Then cut the stalk, and cut the fruit into small slices. We will punch them in a blender, so peeling is not necessary.

If you don’t have a blender at hand, then there’s nothing to worry about. The meat grinder will quite cope with this task. You can also grate the fruits on a grater. In this case, the skin itself will remain in the hands. Of course, we will not use it in cooking.

2. Tomatoes chop one of the proposed methods, and pour into the bowl of the crock-pot.

3. We do the same with bell peppers. First, wash it, then clean and put it in the blender bowl.

I like when ketchup is prepared using pepper, it gets not only tasty filling, but also an incomparable aroma.

And also like it when the sauce is moderately spicy. Therefore, I clean the hot peppers from seeds and partitions and add to the chopped sweet counterparts.

If you use one and the other bright red peppers, then the sauce itself will turn out to be a brighter and more saturated color.

4. Grind the mixture of peppers in mashed potatoes and pour them to the tomato.

5. With onions we do the same. We clean, cut and grind in mashed potatoes. Then spread to the vegetables already prepared previously.

6. Add dry mustard to the laid out mashed vegetables. She will give additional pungency and piquancy.

Add salt, sugar and pour vegetable oil. As you can see from the recipe, we use quite a lot of sugar. Thanks to this sauce will turn out not only spicy, but also sweet. A mixture of two polar tastes will play the necessary role for us here. But in general, this of course can always be corrected.

Also during cooking, check if there is enough salt. If necessary, it can also be added if necessary.

Whenever it comes to adding salt and sugar, you should rely on your taste.

7. Mix all the components, close the multicooker lid and set the “Baking” mode. Set the timer to 45 minutes.

Our mass turned out to be rather heavy and dense, with a small component of liquid. Therefore, the lid should be periodically opened and the contents mixed, hooking it from the very bottom so that nothing burns.

8. After the timer signal lets you know that the time is up, put the cooked mixture in a sieve and rub through it as much as you can.

We do not throw out the remaining cake, it should be punched again with the blender to the smallest state, and sent back to the multicooker bowl, in fact, as well as the frayed part too.

9. Now is the time to try what we have to taste. And if in your opinion something is missing there, you can add salt, sugar, or add bitterness in the form of black pepper.

10. Close the pan with a lid, and again set the “Baking” program, set the minimum time to 60 minutes. In general, it will already depend on the variety of tomatoes. It happens that they have a lot of liquid, and it may take an extra half hour to evaporate it.

Therefore, while continuing to open the lid and stir the mixture, also check the consistency. Readiness can be checked in this way.

Put a few drops on a plate, and if they do not spread, but keep their shape, then the sauce is ready.

11. For winter harvesting, it should be poured hot into clean sterilized jars and tightly corked.

Store as usual in a dark, cool place.

Here's a delicious recipe without vinegar. Eat on health, it is very tasty!

Tomato paste ketchup at home

Yes, yes, it turns out that it’s not even necessary to have tomatoes to prepare a delicious homemade sauce. Tomato paste is excellent for replacing it. If you buy it in a store, choose a clean one, without additives and spices, because we will add all this ourselves.

Our cooking option is one time. If you want to cook more, you should simply proportionally increase the number of products.

We will need:

• Tomato paste 200 gr (shop)
• Onion 0.5 pcs
• Garlic 0.5 - 1 clove
• Honey 1 tsp
• Olive oil 1 - 2 tbsp. a spoon
• Balsamic vinegar 1 tbsp. a spoon
• Allspice 2 - 3 peas
• Red chilli to taste, about 0.5 - 1 teaspoon
• Salt to taste

Cooking:

1. Peel, rinse and finely chop the onion. We will fry it very shortly, so it is better to crumble it smaller.

2. Crush the garlic with a knife, you can directly with the skin. Then remove it, and finely chop the clove. Take it to taste, if the clove is too large, then you can take only half, if it is small, then take the whole.

Sometimes they ask why garlic is crushed before cutting. It is believed that in this form it most fully reveals its aroma, well, and taste, of course.

3. Put the pan on the fire and warm it up well. Pour olive oil, and fry chopped onions and garlic on it until light golden brown.

4. After frying, add chili pepper to the pan, adjust its amount in accordance with taste preferences. And also immediately pour in balsamic vinegar, add honey, crushed allspice in a mortar, peas (it will give a simply incomparable aroma).

If you need salt, then pour it in, first a little, then after trying the finished product, you can always add it.

And immediately spread the tomato paste. Mix the mass with a wooden spatula, wait until the mixture boils, then reduce the heat to a minimum and simmer on it for 25 minutes, periodically stirring the mass.

5. To obtain better mass uniformity, transfer the finished product to the blender bowl and punch it for 10 - 15 seconds. Thanks to this action, it will become not only completely like the real one, but also will give it airiness and tenderness. It will just melt in your mouth.

Such a product is mainly prepared in order to eat it right away. But if you want to make it a little more than usual, then store it in this case is better in the refrigerator.

I have not tried to store in the pantry, so I can’t say anything about this.

6. The taste of a sauce like a classic store. And the consistency is also very similar. It turns out very tasty. Yes, and cook it fast enough.

Therefore, take a note of the recipe, maybe it may be useful to you.

The recipe for plum ketchup for the winter

“Why plums?” You ask? Because by their consistency they are very similar to tomatoes - they are also juicy and fleshy, sweetish and can be processed well.

Therefore, this particular fruit can be an excellent substitute for a tomato. It's hard to believe, but you can check. If there was a fruitful year on plums, and there is nowhere to put jam, feel free to try. And I want to offer you a very simple recipe to prepare!

We will need:

• Plums 1 kg (preferably dark)
• Garlic 3 heads
• Hot peppers 1 pc
• Sugar 6 tbsp. spoons
• Salt a spoon
• Curry seasoning 20 gr

Cooking:

Pick ripe meaty fruits for cooking. The taste of the final product will depend on their taste. The more acidic they are, the more sugar may be needed.

You can cook from yellow plums, it also turns out quite tasty. But the color in this case will also be yellow. The most beautiful sauce is obtained from dark plums, and take them.

1. The first step is to wash them, gently cut along the groove and remove the bone. Then cut still in half. Thus, it turns out that we cut the fetus into 4 parts.

2. Pass the pieces through the meat grinder together with the skin. The peel gives the main color, so we will not clean it.

3. Through the grate of the meat grinder, also pass the garlic and peeled hot peppers. It turns out a great mixture of sour, bitter, sweet and spicy ingredients.

Little trick. Small products like garlic, it is better to send to a meat grinder at the beginning or middle of the process, so that the remnants of the plums “washed” all the garlic without residue.

4. Pour salt and sugar into a bowl of ground ingredients, and today we will use curry. We will get the sauce with "East Indian motifs."

If you do not like this seasoning, then you can simply exclude it from the recipe. And in return for it, crush a couple of peas of allspice in a mortar.

5. Cook the sauce as always, best using a pan with thick walls and a bottom. Transfer the mixed mixture into it and put on fire.

Cook for 20 - 30 minutes with stirring, if you eat immediately, or in the coming days. If you prepare the sauce for the winter, then cook it for 10 minutes longer.

Readiness is determined by the fact that the sauce should become reddish, as well as quite thick.

You can roll it up for the winter or eat it, serving it with meat, fish and poultry. That's all! As you can see, everything is quite simple! Although delicious.

Spicy homemade tomato and apple ketchup

Anyone who cooks for a long time knows for sure that apples are often part of dishes that seem to be completely unsuitable for this. Someone crumbles them in olivier, someone stuffs geese with them, and sometimes they even serve fresh, along with vegetables, for meat.

This is because these fruits are quickly prepared, and like a sponge they absorb the liquid in which they are located, giving at the same time their sweetness. Or acid, if the apples are sour. In a word, they are added to the composition of dishes not by chance, and it is these fruits that are an excellent addition to various second courses, salads and, of course, sauces.

We will need:

• Tomatoes 2.5 kg
• 4 apples
• Sweet bell pepper 4 pcs (preferably red)
• Onion 4 pcs
• 4 cloves of garlic
• Sugar 0.5 cup
• Salt 1 tbsp. a spoon

And also we need a lot of different spices:

• Ground cinnamon 1 tsp
• Cloves 3 - 4 buds
• Black pepper 10 peas
• Allspice 5 - 7 peas
• Ground black pepper to taste
• Acetic essence 70% 0.5 tsp (for harvesting for the winter)

Cooking:

1. Wash and peel all vegetables and fruits, cutting off all the stalks, seed cores and partitions. If the apples have a thick skin, then it must be cleaned.

In general, I peel the skin anyway, so the sauce is more tender.

2. Without delaying for a long time, immediately pass all this splendor through a meat grinder.

3. Prepare a fairly large cookware. If for these purposes there is a thick-walled pan, then it will be just fine.

The resulting ground mixture is placed in a bowl and put on fire. It should not be very big. Our task is to bring the mixture to a boil, then boil it by about a third. Also, the mass should decently thicken.

This usually takes about 1.5 hours.

4. Then add salt and sugar, as well as ground black pepper and cinnamon, into the mixture. Put the cloves and allspice buds in a clean marlechka and tie in a knot. Leave a long ponytail, or tie a thread. Dip the knot into the boiling mixture.

This must be done in order not to search for these seasonings in the pan later, but to easily remove them and discard them.

5. Together with spices, cook the mass for about half an hour. At the end of this stage, you can punch the mixture with a blender to get rid of small tomato seeds and peel of vegetables.

Although many do not do this on purpose to make the sauce look more appetizing and home-like.

5. At the end of cooking, add grated garlic. It should be introduced at the very end, because at high temperatures it loses its taste and aroma.

6. Turn off the pan and add vinegar essence, mix well again so that the acid is evenly distributed. If you cook just to eat, then vinegar can be omitted altogether.

Homemade ketchup with apples is ready, it can be wrapped in jars, it is stored perfectly in them without any sterilization,

And we love it freshly prepared, so we often cook in small quantities for dinner or lunch.

The recipe for tomato ketchup, as in a store

Often you have to cook dishes so that they look like "storefront" or "cafe".

Their children are especially fond of. Either french fries, as in a well-known restaurant chain, or ketchup, as from a store. And we, adults, have to follow their lead. What can’t you do so that the child likes it, and the food is as healthy as possible!

The next version of the recipe is just one of those. The recipe for your favorite sauce is very similar to the store.

We will need:

• Tomato paste (shop) 250 gr
• Onions 1 pc
• Garlic 3 medium cloves
• Dill 1 medium bunch
• Dried basil 0.5 tsp
• Sugar 2 tsp
• A pinch of salt or to taste
• Black ground pepper a pinch
• Red hot pepper pinch
• Water 3 tbsp. spoons
• Vegetable oil - 2 tbsp. spoons (preferably olive)
• Vinegar 9% 1 tsp

Cooking:

1. Clean and cut the middle head into fairly small cubes. Meanwhile, heat the pan and pour oil, preferably olive, on the hot surface. As soon as it warms up slightly, send onions into it and fry until golden brown.

In general, it must be said that onions are not necessary at all. Therefore, if you do not want to use it, you can refuse it.

But I like it when it's in the sauce. It gives an interesting aftertaste, and fills the tomato sauce with a more saturated content.

2. Put the tomato paste on a slightly limp and ruddy onion and pour a little water, mix thoroughly.

Water must be added in accordance with the consistency of tomato sauce. If it is thick, then more water will be required. For the average consistency, as I have today, it took exactly 3 tablespoons.

3. Add basil to the mass, a pinch of black and red pepper, as well as salt and sugar to taste. Do not forget to mix all the ingredients so that the spices used are evenly distributed.

4. Pour in the vinegar and evaluate the density. If the sauce is too thick, add a little more water.

5. At the end, you need to finely chop the greens, grate the garlic and add all this to the sauce. Stir and immediately turn off the heat so that the heat is enough to mix the garlic with ketchup.

6. If you want to roll this sauce for the winter, you must definitely fry the onions and the whole mass as a whole. Darken it on fire for at least 20 minutes, monitor the amount of density.

Arrange in small sterilized jars and tighten with scalded lids.

If you cook this ketchup 1-2 times, then it does not need long-term heat treatment. You can limit the time to half that offered.

Video on how to cook tomato ketchup at home (for excellent storage for the winter)

According to this recipe, tomato seasoning is perfectly stored in the apartment. It turns out very thick and tasty. And the secret of density is that we use starch in the ingredients.

Today we have not yet considered such a recipe, so we will correct this gap.

The recipe does not require additional sterilization. It is enough to cover the blanks with a warm blanket and leave under it until completely cooled.

Homemade tomato and greens sauce - recipe without cooking

This option for making homemade sauce is special. It takes very little time, but it turns out amazingly tasty!

This product cannot be called ketchup in the full sense of the word; rather, it is a delicious tomato sauce that can be served with meat, vegetables, and just eat it with bread.

Well, for the winter it’s also not understandable to procure it, because the cooked product is not subjected to heat treatment.

We will need:

• Ripe Tomatoes 500 gr
• Garlic 3 cloves
• Onion 0.5 pcs (or less)
• Cilantro or parsley 2 - 3 branches
• Olive oil 2 tbsp. spoons
• Ground black pepper to taste
• Salt to taste

If you want the sauce to be spicy, you can also add a pinch, or a couple of red ground pepper.

Cooking:

1. Tomatoes pour boiling water and soak them in water for 3 minutes. This allows you to quite easily remove the skin from them. Immediately you can cut them into smaller pieces and remove the place where the stalk was attached.

2. Grate or squeeze the garlic, this can be done immediately in the oil.

3. Chop onion finely. We chose red because it is not bitter and has a pleasant, barely perceptible sweet taste. This is just what you need for the sauce.

Send it to the garlic butter.

4. Cilantro, or if you do not like its smell, parsley, separate from the branches and cut not very finely so that the greens are felt in the finished product.

If you do not find this acceptable, you can cut it very finely.

5. Grind the peeled tomatoes in a blender to a porridge-like state, add salt, pepper, as well as an oil mixture with garlic and onions prepared in advance.

Transfer to a bowl, or a deep salad bowl.

6. Add chopped greens and mix thoroughly. The sauce is ready!

Coke flavored ketchup

More recently, a new gastronomic miracle appeared on the shelves of supermarkets - ketchup with the taste of cola. I remember in my youth joking about chewing gum with pizza flavor. It turned out to be not such a joke.

It would seem that it would not combine at all to combine - one of the famous factories of Russian manufacturers made such a bold move. So what is hiding behind this unusual name? Specially acquired this packaging. Well, how to stand here?

After reading the composition, it immediately became clear that no one poured Coca-Cola there, but only limited themselves to a special flavoring. Otherwise, the product has a composition completely normal for this product.

In appearance, it is also common - dark red, uniform, having a viscous consistency. Well, the most interesting thing is of course the taste. When taking a sample, all taste buds are at a loss, where does the taste of cola come from here at all?

And when you try it, without a doubt you understand that this is ketchup. The taste of the drink appears later, it is also called the aftertaste. There is a feeling that I ate the sauce and washed down with sweet cola. I think that such an interesting product is perfect for meat.

Using it daily on an ongoing basis is likely to be difficult, too unusual a combination.

But, as a discovery, this is undoubtedly worth a try!

By the way, if you find the right flavor, then you can prepare for the sample and the home version. To do this, take any of the recipes offered today, and add a few drops to the finished product.

Such interesting information at the end of our selection today. I really hope you enjoyed it. I tried to collect here options that are not difficult to prepare, but at the same time very tasty.

Most of them can be prepared just as seasoning for lunch or dinner, and prepared for the winter. When there are a lot of tomatoes, I want to save them as much as possible. Therefore, we not only preserve them, but also make various delicious seasonings, and ketchup is one of the most beloved and sought after in this category.

Therefore, cook and eat for health.

Bon Appetit!

Ketchup is one of the most favorite sauces for both adults and children in many families, including mine. But I really do not like to buy it in a store - because I do not know at all what the manufacturers actually put there. Therefore, in the summer and autumn, when there are a lot of tasty, juicy and affordable tomatoes, I will certainly close my home ketchup.

Then I will definitely be sure of its taste and composition when in the winter I open a jar of meat, pasta or chicken nuggets.

Ingredients:

• 2.5 kg of tomatoes;
• 3 onions (medium size);
• 0.5 cups of sugar;
• 80 ml of 9% vinegar;
• 0.5 teaspoon of black pepper, peas, clove buds, coriander seeds;
• 2 teaspoons of salt.

* From the specified amount of ingredients, about 1 liter of ketchup is obtained (this figure can vary slightly in one direction or another - it depends on the density of the ketchup).

Cooking:

Tomatoes and my onion. Peel the onion, cut the basal bottom and cut into small pieces. Cut the tomatoes in half, cut out the attachment points of the stalks and dense light areas (if any). Cut the tomatoes into slices. In a wide pan with a thick bottom, place the tomatoes and onions. Mix.

We put the pan on the fire, bring to a boil over medium heat. Then reduce the heat to a minimum, cover the pan with a lid and cook for 40 minutes.

Cool the resulting mass slightly and grind it through a sieve (it will turn out faster if you first grind the mass through a holey colander, and then through a sieve or a fine-meshed colander). As a result, we get a liquid mass, which we return to the pan. We put the pan with the tomato mass on the fire and bring to a boil.

From a wide bandage we cut a piece 30-40 cm long. On the edge of this piece we put peppercorns, cloves and coriander and tie it securely. The result was a bundle of spices on a long "string" of bandage.

In a boiling tomato mass we lower a knot with spices, and we attach the other end of the bandage to the handle of the pan (it will be so easy to remove it after cooking).

We cook the tomato mass until it is half boiled up and reaches the desired density. If you cook on low heat, it will take about 1 hour, on medium heat the process will go twice as fast, but you will have to mix the mass often so that it does not burn. Choose for yourself how it is more convenient for you to cook ketchup. When the ketchup reaches the desired density, put salt, sugar and vinegar, cook for another 5-10 minutes. We get a bag of spices.

Pour ketchup into prepared, sterilized jars and immediately close the lids.

Banks with ketchup are turned upside down and wrapped in a blanket. We leave ketchup in this form for a day, after which the jars can be transferred to a permanent place of storage. This ketchup can be stored at room temperature, but in a dark place.

Interesting fact: ketchup comes from China, not America, as half the population thinks. This dish was prepared with anchovies, mushrooms, beans, spices and pickled salted fish or shellfish. Now the chefs in every country are trying to create their own unique recipe for this sauce. And I, like many housewives, do not lag behind world culinary trends and try not only to learn how to make ketchup at home, but also to seal more than one jar for the winter, using different recipes. Today I will tell you some homemade tomato ketchup recipes for the winter that my family loves.

Ketchup "Krasnodar" at home

I have a friend who simply loves Krasnodar sauce and his wife took it all the time in the store, mistakenly thinking that it would be difficult to make a good product at home. I shared this simple recipe with her and revealed a little secret to her: it is mashed sour apple that gives ketchup a special piquancy and a slightly noticeable sourness. They were so surprised by the amazing taste that with the first two samples she had nothing to close.

For 2 half-liter cans you need:

• Tomatoes - 1 kg;
• Sour apple - 2 pcs.;
• Onion - 30 gr.;
• Carnation - 1 social .;
• Ground cinnamon - 1 gr.;
• Black pepper - 6 pcs.;
• Sugar - 60 gr.;
• Salt - 10 gr.;
• Apple cider vinegar 6% - 5 ml.

How to cook:

1. We take tomatoes, not juicy and without visible defects. Wash the vegetables and cut into slices, cutting out the place of attachment of the stem.
2. Cut the peel from apples, cut the seeds and three slices on a fine grater. We remove the husks from the onions, wash them and finely chop.
3. Pass slices of tomatoes through a juicer or bring them to a boil in a saucepan without apples and wipe through a sieve.
4. Pour tomato juice into a pan with a thick bottom or a roasting pan, add grated apple, onion, sugar with salt and spices.
5. We put on the fire and boil for 90 minutes, stirring occasionally.
6. In 5 minutes before cooking, add apple cider vinegar, mix and wait until boiling.
7. We pour hot ketchup into cans and cork. We set to cool down not in a draft.

Tip: an hour after boiling, the sauce will become quite thick, so you need to mix more often.

Well, delicious ketchup at home is ready. Please your relatives with this wonderful gravy.

Tomato Juice Ketchup Recipe

It is easy to experiment with this classic recipe, you just need to take into account the qualities of the original vegetables: red ones are sour, yellow ones are very sweet, and pink ones are medium in between. I offer you exactly yellow tomatoes, because the gravy will be sweet cinnamon, and the color will be unusual: saturated orange. The main thing is that during cooking the mashed potatoes do not burn and become brown with a rancid taste.

Ingredients per liter of sauce:

• Tomatoes - 1 kg 600 gr.;
• Onions - 90 gr.;
• Ground red pepper - 0.3 gr.;
• Ground cinnamon - 0.3 gr.;
• Sugar - 40 gr.;
• Salt - 15 gr.

Tip: instead of a roasting pan, you can use a pan with a thick bottom so that the ketchup does not burn.

How to weld:

1. Selected yellow tomatoes of the “cream” variety, wash and separate the tails.
2. We cut the vegetables into slices and put them in a pan. Peel the onion, finely chop it and add to the tomatoes.
3. Put the saucepan on the fire and bring the mass to a boil. Leave and wipe the hot tomato mixture through a sieve.
4. The resulting mashed potatoes are sent to the roasting pan and add seasonings, sugar and salt. And boil the mass to 1/3, periodically mixing the sauce.
5. Pour the cooked vegetable sauce from yellow tomatoes into jars and seal.

Tip: set to cool out of the reach of children.

Believe me, you will use this recipe very often, your children will appreciate it with a bang: no spiciness and acid.

Ketchup with mustard at home for the winter

The use of spices makes tomato puree ketchup. The composition of this dish is simply striking in its richness of aromatic plants. But let this fact not frighten you, the aroma will be piquant with a subtle, hardly perceptible smack of mustard.

Components for 2 half-liter cans:

• Tomatoes - 2.1 kg;
• Onion - 110 gr.;
• Sliced \u200b\u200bgarlic - 1 pc.;
• Ground cloves - 1.5 g .;
• Mustard Powder - 1.5 g .;
• Ground cinnamon - 0.4 gr.;
• Allspice, ground - 0.6 gr.;
• Sugar - 155 gr.;
• Salt - 35 gr.;
• Apple cider vinegar 6% - 125 ml.

Tip: wipe the hot tomatoes with a wooden spoon, which does not heat up.

Let's start cooking:

1. Wash red juicy tomatoes, cut into 4-6 parts, put the vegetables in a pan and send to the fire.
2. As soon as the vegetables boil, set the pan aside from the heat and wipe the contents through a sieve.
3. Grind the peeled onions and garlic in a blender bowl, mix with the resulting tomato mass.
4. Add salt, sugar, spices and boil over low heat to ½ volume.
5. Before removing from heat, pour in the vinegar.
6. Ready tomato ketchup is poured into prepared jars and sterilized for 30 minutes.
7. Tacks or tongs take out banks in turn and cork. We set to cool in a place inaccessible to children.

Believe me, this sauce is perfect for baked or fried meat. And you will share this recipe for tomato ketchup for the winter with all your friends.

Homemade Baltimore ketchup

Many housewives are a little afraid to use various new seasonings in cooking. But tarragon (tarragon) is known to everyone for its sweet drink of the same name. The herb of this spice contains 0.45% of essential oil and 60 mg of ascorbic acid, so ketchup will turn out not only spicy lemon-mint, but also very useful.

To prepare, you will need:

• Tomatoes - 1 kg;
• Onion - 100 gr.;
• Slices of garlic - 8 pcs.;
• Dried tarragon (tarragon) - 4 gr.;
• Bay leaf - 1 pc.;
• Ground black pepper - 2 gr.;
• Ground red pepper - 1 gr.;
• Lemon juice - 10 ml;
• Sugar - 60 gr.;
• Salt - 20 gr.;
• Refined sunflower oil - 40 ml.

How to do:

1. Wash red tomatoes and cut into 4-6 parts.
2. We put tomato slices together with washed and chopped onion slices, garlic and bay leaf.
3. Stew under the lid until soft, remove the bay leaf, and wipe the mixture through a sieve.
4. Boil the resulting mass over low heat until the consistency of thick sour cream, add salt, sugar, lemon juice, tarragon, ground black and red peppers.
5. Boil for another 2 minutes, pour the boiling mixture into prepared jars, and pour boiling refined vegetable oil on top and seal.

Tip: try the sauce and add sugar and salt if necessary. And tarragon can be replaced with mint - 2 gr.

Tip: You can also use corn or olive oil.

Now you know how to cook ketchup at home for the winter, reminiscent of industrial sauce to taste.

How to cook shashlik ketchup with garlic for the winter

It gets dark so early in winter, it is often very cold and you are at home almost all the time. Therefore, outdoor recreation, somewhere in a forest area, is more valuable than in summer. And kebabs with snacks are much tastier. Here for such pleasant cases, a jar of ketchup is useful to you, the recipe for which is completely simple.

Essential Ingredients:

• Tomatoes - 600 kg;
• Cherry plum yellow - 600 gr.;
• Water - 200 ml;
• Sliced \u200b\u200bgarlic - 2 pcs.;
• Basil - 2 branches;
• Cilantro - 2 branches;
• Red pepper - 1 gr.;
• Salt - 10 gr.;
• Sugar - 40 gr.

Cooking method:

1. Tomatoes choose ripe - fleshy. And for cherry plum we select the ripened yellow one, since the skin in it is acidic, and it is quite sweet. My greens and vegetables, we separate the tails and seeds, and also peel the garlic. Cut the tomatoes into slices.
2. Pour water into a slow cooker and put tomatoes with plums. Turn on the slow cooker in the "Cooking" mode for 30 minutes. If the seeds do not separate, then put them intact, only add another 5 minutes to the “Cooking” process.
3. Add chopped greens with garlic to the hot fruit and vegetable mass, interrupt the mixture with a submersible blender. And then we rub the mass through a sieve to obtain a homogeneous consistency.
4. The resulting mashed potatoes are transferred to the multicooker bowl, add sugar and salt and ground red pepper and turn on the "Frying" mode for 5-10 minutes, stirring constantly.
5. We transfer the hot sauce to prepared sterilized jars and roll it over with lids.

Well, the yellow cherry plum ketchup is ready for the winter.

Tomato ketchup with onions for the winter

There are still a lot of recipes for homemade tomato ketchup for the winter, but there are also ones that you can be surprised at. Oddly enough, this sounds, but starch goes well with tomato spicy puree and the consistency is so thick that the sauce does not spread on a plate.

Ingredients for two cans with a capacity of 0.5 l:

• Tomatoes - 2 kg;
• Onion - 110 gr.;
• Coriander - 1 gr.;
• Ground red pepper - 0.08 gr.;
• Dry basil - 2 gr.;
• Sugar - 130 gr.;
• Salt - 35 gr.;
• Starch - 20 gr.;
• Water - 40 gr.;
• Table vinegar 6% - 125 ml.

Cooking canned food:

1. Wash the selected red hard tomatoes, cut into 4 parts and put in a pan. Finely chopped onions are sent there.
2. We put everything on the fire and boil until soft, wipe the tomato mass and boil for about 40 minutes.
3. Meanwhile, we dilute the starch in water and add to the boiling mass, mix thoroughly.
4. While the sauce languishes for another 5 minutes, pour vinegar in another saucepan, add spices and salt with sugar and bring to a boil under the lid.
5. The boiled tomato mass with starch is mixed with vinegar broth, brought to a boil, poured into prepared jars and sealed.

Tip: while the mashed potatoes have not yet been cooked, we hold the decoction of spices on vinegar under a tightly closed lid.

Be sure to close the thick and tender tomato ketchup with basil for the winter.

Bulgarian ketchup at home “swallow the tongue”

A balanced combination of pepper and tomato allows you to get saturated ketchup without vinegar. This preservation can easily be used as a gravy for baby food, since it contains a sufficient amount of vitamin C and easily digestible sugars, which help improve digestion.

Ingredients per liter jar:

• Sweet pepper - 1 kg 300 gr.;
• Tomatoes - 800 gr.;
• Onions - 60 gr.;
• Vegetable oil (for frying) - 10 ml;
• Vegetable oil (as a mixture) - 25 ml;
• Ground allspice - a pinch;
• Ground black pepper - a pinch;
• Sugar - 30 gr.;
• Salt - 20 gr.

How to cook:

1. Wash red hard tomatoes, cut into slices and send to the pan. Heat the vegetables until soft and wipe through a sieve to get a homogeneous consistency. Stirring the mass, boil twice.
2. Meanwhile, wash the sweet red thick-walled pepper, cut the inner flesh with seeds and stalks. Blanch them in boiling water for 7 minutes. and cool in cold water.
3. Grind pepper in a blender bowl or pass through a meat grinder, and then wipe the resulting puree through a sieve.
4. We clean the onion, wash it and cut into half rings. Fry the onion in refined oil until golden brown and wipe through a sieve.
5. Pour the sunflower oil, tomato mass, mashed onion and pepper, spices and salt with sugar into a deep pan, mix and warm until boiling.
6. We transfer the finished ketchup to the prepared jar and sterilize for 90 minutes.
7. After this, we seal and wrap in a blanket until it cools completely.

Tip: You can not pass vegetables through a sieve if you are satisfied with small pieces in a ready-made home-made ketchup.

Appetizing ketchup like Heinz is ready for the winter. It goes well with pizza and is served with pasta.

Nothing is easier than watching video recipes for homemade tomato ketchup for the winter. Therefore, sit back and turn on the roller.

Ketchup is a great addition to almost any meal. It gives the treats a bright taste and aroma.

And the cooking of this sauce will not be difficult, it can be cooked even by the hostess for whom preparing blanks for the winter is a difficult task.

It would seem that could be easier? It is enough just to properly prepare the tomatoes, peel, grind, season with spices and boil. Everything, delicious ketchup at home for the winter and not only ready!

And in order for its preparation to still not cause difficulties, we offer several recipes with photos.

Traditional winter recipe

What you need to cook:

• Tomatoes - 3 kilograms;
• Half a glass of granulated sugar;
• ½ a large spoon of salt;
• Clove - 2-3 things;
• 10 peas of coriander;
• Allspice - 10 peas;
• Table vinegar - 100 ml.

How to make ketchup at home:

1. To start, we sort the tomatoes, rinse in cold water from dirt;
   
2. Next, remove the fruit stems from the fruits, cut the tomatoes into small pieces;
   
3. We spread the tomatoes in a medium-sized container, you can add a little water so that the tomatoes do not burn in the cooking process;
4. We put the pan on the stove, leave to cook;
   
5. After the vegetables begin to boil, reduce the heat to an average level and leave to cook under a closed lid for about 20 minutes;
6. We remove the container from the stove, put the boiled tomatoes on a sieve and begin to grind. This will help get rid of skins and seeds;
   
7. Shredded tomato mixture is transferred to the same pot, put on a small fire and left to cook for 1 hour;
8. The mixture should turn out with a thick consistency, so it can be boiled a little more than an hour;
9. Next, put all the spices on a small piece of gauze. We tie the edges of the gauze, as a result, the spices should be placed in a small bag of gauze material;
10. A bag of spices placed in a tomato mixture, also add salt, granulated sugar, table vinegar;
11. Boil the mixture for another 10 minutes, while the fire should be at a small level;
    
12. We thoroughly rinse jars for ketchup, clean it from all sides with baking soda from various contaminants and be sure to sterilize it;
13. We lay out the finished ketchup in jars, twist the lids;
    
14. The sauce should be stored in a cool place - in the cellar or refrigerator.
    

Cooking spicy ketchup

Components for cooking:

• Tomatoes - 8 kilograms;
• 5 kilograms of bell pepper;
• 4 kilograms of onions;
• 2 garlic heads;
• Half a hot pepper pod;
• Sugar - 500 grams;
• 4 large spoons of salt;
• 5 peas of allspice;
• Black pepper in the form of peas - 8 pieces;
• 5 buds of cloves;
• 3-4 leaves of parsley;
• 1.5 large tablespoons of 9% table vinegar;
• Gauze material.

How to cook ketchup with a spicy taste at home for the winter:

1. If you cook a large amount of ketchup at a time, then it is better to use a large pan for cooking. If there are no large containers, then you can use two medium pans;
2. We prepare tomatoes, bell pepper. We thoroughly rinse everything in cool water from dirt and dust;
3. Next, cut the pepper, remove all seeds, cut the stalk. Cut the vegetable into small pieces;
4. Tomatoes need to be cut into medium slices;
5. Peel and cut the onion into small slices;
6. Prepared and chopped vegetables must be passed through a meat grinder. As a result, a thick mixture should be obtained, from which ketchup will be prepared in the future;
7. We prepare spices. Allspice and black pepper, cloves, bay leaf should be placed in a small piece of gauze material and tied. As a result, all the vegetables will be in a small bag, which we will place in a container with the vegetable mixture. With this method, spices will not float in ketchup, and when boiling from the bag, an aroma will be released that will give a bright taste to the sauce;
8. Pour the vegetable mixture into a large saucepan, put a bag of spices there and put on a stove to boil;
9. We wash half the pod of hot pepper and put in a container with tomato;
10. We clean the heads of garlic from the skin, pass the peeled teeth through a crush. We spread the garlic in tomato, salt and granulated sugar, cover the lid, turn off the heat and leave to boil;
11. As soon as the mixture is 1/3 part, remove its splits, grind everything through a sieve. This will get rid of extra skins and seeds. Do not forget to remove the bag with spices;
12. Pour the homogeneous tomato mass into a container and put on a stove. Close the lid and leave to cook over low heat. The mixture should boil another 1/3 part;
13. About 10 minutes before the end of cooking, add table vinegar, mix and boil until cooked;
14. Ketchup jars should be thoroughly washed, cleaned, and must be sterilized, this will ensure long storage of the workpiece;
15. Put the finished ketchup into jars, twist the lids and put them in a cool place for storage.

How to cook hot ketchup at home for the winter

Prepare the following:

• 3 kilograms of fleshy tomatoes;
• Hot chili pepper - 3 pods;
• 1 large spoon with a slide of salt;
• 150 grams of granulated sugar;
• 1 large spoon of 9% table vinegar;
• Allspice in peas - 10 pieces;
• 10 pieces of black pepper.

Proceed to cooking hot ketchup:

1. Wash the tomatoes from the dirt and cut into small pieces;
2. We shift the tomato slices into the pan, let stand so that they let the juice out;
3. Next, put the container on the stove and boil over low heat for 40 minutes;
4. In the meantime, wash the chilli, cut into small pieces. Spread to the tomatoes;
5. About 15 minutes before the end we fall asleep peas of black and allspice;
6. Then remove the tomato mixture from the stove, transfer to a sieve and grind;
7. The ground mass is poured into the pan, put on the stove and boil again;
8. Once it boils, add salt, table vinegar and granulated sugar. All mix and boil for 15 minutes;
9. The jars are pre-washed and sterilized. Pour the mixture into glass containers and close the lids;
10. We remove the sharp ketchup for storage in the cellar or refrigerator.

Cooking a delicious sauce with apples

What you need to cook:

• Tomatoes - 4 kilograms;
• Apples - 500 grams;
• 500 grams of onion;
• Sugar - 250 grams;
• 1.5 large tablespoons of salt;
• ½ teaspoon cinnamon;
• 2 cloves;
• A pinch of red ground pepper;
• 1 cup table vinegar.

How to cook ketchup with apples at home for the winter:

1. Wash tomatoes and apples and cut into small pieces. From apples we clean the rosettes with seeds;
2. Peel the onion from the skin and cut into medium slices;
3. We pass vegetables with apples through a meat grinder;
4. We put everything in a container and put it on a stove. Boil for 2 hours;
5. Next, add cloves, cinnamon, salt, granulated sugar and leave to cook for another 1.5 hours;
6. 15 minutes before the end of cooking, add table vinegar and ground pepper to the mixture;
7. We prepare glass containers, rinse and sterilize;
8. Put the ready ketchup in the jars, close the lids;
9. Keep ketchup in a cool place - in the cellar or refrigerator.

For ketchup, meaty tomatoes of good ripeness should be used.

For the density of the sauce during cooking, you can add a little starch.

You can store blanks in jars or plastic bottles.

Be sure to cook ketchup at home for the winter with these recipes. The sauce turns out delicious and will perfectly complement any dish - meat, fish, vegetables, appetizers.

All members of your family will love it, so start cooking this spicy food supplement right now!

Ketchup is perhaps the most popular and versatile sauce that allows you to brighten up almost any dish, whether it be pasta or potatoes, meat or fish. Unfortunately, it is not always possible to choose tomato sauce in stores that meets all the demands of taste and quality. In addition, lately compliance with proper nutrition, consisting only of natural and environmentally friendly products, has become increasingly popular. In this article, we will tell you about how to make ketchup at home, and also consider an interesting history of its creation.

Sauce history

Strange as it may seem, the recipe for the progenitor of this tomato sauce has practically nothing to do with today. Initially, ketchup was prepared from walnuts, anchovies, mushrooms, spices and garlic based on wine and brine from salted fish. The sauce found such a composition in its historical homeland - in China.

In the seventeenth century, ketchup was first imported into Europe, namely in England. For two centuries, the British tried to maintain a real ketchup recipe, despite the lack of many ingredients, until someone decided to add tomatoes to it.

Gradually, the sauce reached America, undergoing various modifications. Since the tomato season is short, the preservation of ketchup in those days was a rather difficult issue. For preservation, manufacturers sometimes used boric acid and even formalin, which made the sauce poisonous.

And today, the composition of many tomato sauces, presented in a stunning assortment on the shelves of supermarkets, does not please with its naturalness and harmlessness. That is why we suggest you learn how to cook home-made ketchup. This process is quite simple and not very expensive.

How to make ketchup really tasty?

To get a tasty and fragrant tomato sauce is not enough just to find a good recipe. It is important to consider a few more points:

• When choosing tomatoes for cooking homemade ketchup, you should give preference only to ripe fruits, without damage and no signs of spoilage. Moreover, greenhouse tomatoes do not have the necessary softness and aroma, and therefore you should choose vegetables grown in the garden.
• The rest of the ketchup ingredients should also be fresh, clean and whole. This is especially true for plums and apples, which are often affected by worms.
• To obtain a pleasant, uniform texture, tomatoes and other components of ketchup must be chopped repeatedly in a meat grinder and then wiped through a sieve. To simplify this process, it is permissible to use a screw juicer, but it still does not allow to achieve a perfectly perfect structure.

It would seem that there is nothing complicated in these tips, but without observing them, you are unlikely to get a product with high organoleptic qualities.

Traditional ketchup

The recipe for homemade tomato sauce does not differ in a special abundance of ingredients, and each of them is really important. So, for its preparation you will need:

• 6 kilograms of tomatoes;
• 300 grams of sugar;
• 50 grams of salt;
• 150 milliliters of 6% apple cider vinegar;
• 2-3 cloves of garlic;
• 20-30 pcs. cloves and as much pepper as peas;
• a pinch of ground cinnamon and hot pepper.

Tomatoes are thoroughly washed, cut into small cubes and cooked in a saucepan over low heat. When the volume of tomatoes becomes one third less, sugar is poured, after which the sauce is cooked for five to seven minutes and salt is added. After a few minutes, you need to add cinnamon, hot pepper. It is best to place cloves and peas with peas in a gauze bag before adding them to the tomatoes.

The sauce is boiled for about ten minutes with spices, after which the gauze bag is removed, and the tomatoes are rubbed through a sieve. Flavored tomato puree is again placed in a pan, chopped garlic and vinegar are added, brought to a boil and poured into sterilized jars.

This recipe for tomato ketchup for the winter would be just perfect. It will retain its taste and aromatic qualities throughout storage.

Alternative to Fresh Tomatoes

It happens that there are no fresh tomatoes at hand, because the ripening season is not so long as to enjoy vegetables for a whole year. And then ready-made tomato paste comes to the rescue. Ketchup from it turns out no worse than from ripe tomatoes, and the sauce preparation process is greatly simplified. Ingredients:

• tomato paste - 400 grams;
• water - 170 grams;
• onions - 110 grams;
• green apples - 220 grams;
• bell pepper - 170 grams;
• salt - 20 grams;
• sugar - 50 grams;
• vinegar - 50 milliliters;
• spices to taste.

Vegetables and apples are thoroughly washed, peeled and cut into small pieces. Pour them with water and simmer for one hour. The finished mixture is cooled and wiped through a sieve, then tomato paste and spices are added to it.

The sauce is cooked over low heat for another 10 minutes, vinegar is added and laid out in jars. Tomato paste ketchup is also able to be stored for a long time, while maintaining taste and beneficial properties.

Spicy tomato sauce

This ketchup recipe will surely appeal to a true gourmet. The combination of delicate tomato puree, vegetables and spices can add a touch of sophistication to each dish. To create it, prepare:

• 1 kilogram of tomatoes;
• 0.5 kilograms of sweet pepper;
• 250 grams of onions and carrots;
• 50-60 grams of garlic and hot red pepper;
• 40 milliliters of apple cider vinegar;
• 40 grams of sugar;
• 10 grams of salt, basil and ground ginger;
• 0.5 liters of water;
• a pinch of ground coriander;
• a couple of spoons of vegetable oil.

Carrots, onions and sweet peppers are washed, peeled and passed through a meat grinder. Basil and half a glass of water are added to them. The mass is stewed over low heat, and at this time, tomatoes, garlic and hot pepper are passed through a meat grinder. Tomato mass is combined with vegetables, boiled for 10 minutes, then diluted with remaining water and boiled again for 5-8 minutes.

The sauce cools down, wiped through a sieve and again goes to a slow fire. Spices, oil and vinegar are introduced, ketchup is boiled for 10 minutes and laid out in bottles and cans.

• Did you know that at the dawn of its appearance, this tomato sauce was a medicine and even came in the form of tablets?
• Scientists have proven that regular consumption of tomatoes dramatically reduces the risk of cancer and problems with the cardiovascular system.
• The largest “bottle of ketchup” was built in Collinsville by the tower factory. Its total height was more than 50 meters.
• Due to the high acidity of ketchup, this sauce can be used as a cleaning agent. It can easily remove stains of grease and rust from metal surfaces.

Finally

Today we shared with you the best recipes for ketchup, which now you can cook on your own right at home. Experiment, add to your composition your favorite spices and spices. Such a sauce will certainly become a favorite among all members of your family, because it will be created with your own hands.