The most affordable and common ripe tomato sauce is tomato ketchup. Surely, there will not be a person who has not heard of ketchup. When I was little, I first saw a tall bottle with a red cap, brought from Bulgaria. Very tasty sauce, especially with. The peculiarity of this sauce is that it was necessary to shake it out of the bottle - it was fun.

Contrary to popular belief that ketchup was born in Europe with the advent of tomatoes, this is not so. It is believed that the birthplace of ketchup is Southeast Asia, more specifically China. But, of course, the initial sauce was not from tomatoes. Initially, it was a sauce of salted anchovies, nuts, with the addition of mushrooms and beans, probably soy or beans. In the modern world, only the name is left of that very first sauce, although such mushroom sauces are found from time to time.

At the beginning of the 19th century, American ketchup books first began to publish recipes for tomato ketchups. By and large, any almost entirely consists of pulp of ripe tomatoes and spices. This is not counting additives that stabilize the sauce and increase storage time. Ketchup is somewhat similar to marinara sauce, consisting of tomatoes, garlic, olive oil.

Just over 100 years ago, tomato ketchup was first produced under factory conditions. The problem of factory sauce is its density and storage. Most manufacturers prepare tomato paste ketchups, or add starch, xanthan gum. Therefore, they have no problems with density and subsequent fluidity. But the storage time, sadly, increases due to the addition of preservatives and other “useful” additives. Not without reason, ketchup steadily enters the top of unhealthy foods.

Homemade tomato ketchup can be prepared only from tomatoes and spices, excluding all kinds of chemical additives. Not the fact that home ketchup can be stored for a long time. But, this has already been verified, they will eat it very quickly, and you should not think about long-term storage.

To prepare the sauce, you need very ripe red tomatoes with a high dry matter content and small seed bags. As a rule, such tomatoes appear closer to autumn. It is worth saying that for the preparation of a small jar of tomato ketchup you will need more than 1 kg of tomatoes. In addition, you need the usual spices that are in every kitchen.

Tomato ketchup. Step by step recipe

Ingredients

• Ripe tomatoes 1.5 kg
• Salt, black pepper, allspice, nutmeg, dry aromatic herbs, zira, sugar, wine vinegar, ground hot pepper  spice

1. If very ripe red tomatoes appeared on the market or in your garden in bulk, it’s time to cook tomato ketchup. Ketchup needs large and very ripe tomatoes, a beautiful red color without white spots. It is desirable that the tomato variety is high in dry matter. As a rule, such varieties of tomatoes are used for the production of tomato sauce and tomato paste, for pickling and canning.

   Ripe red tomatoes

2. Put the tomatoes prepared for processing in a large bowl and pour boiling water over them. After 1-2 minutes, rinse the tomatoes with cold water so that they cool, and the outer film exfoliates.

   Pour boiling water over tomatoes for 1-2 minutes

3. Alternately, thoroughly peel each tomato from an external, cellophane-like film. Cut the tomato in half and carefully remove the seeds. This is convenient to do with a small knife, cutting off the seed bags from the tomato itself. It is necessary to try so that hard seeds do not remain, otherwise tomato ketchup will be with clearly visible inclusions, and this is unpleasant.

   Peel the tomatoes, leaving only the pulp

4. Use a sharp knife to remove all the internal white parts - they usually come across always. In addition, it is necessary to cut the growth zone, where there was a green tail. If inside the tomato turned out to be “brown”, it is better to use it for. He is not good at tomato ketchup.
5. Next, you need to chop the tomato pulp into a smoothie. It is most convenient to put the pulp of tomatoes in a kitchen blender and chop it thoroughly. I advise, to completely eliminate solid pieces - the remains of the growth zone and the skin, additionally wipe the mashed potatoes through a sieve or mesh colander. With all the tricks in the preparation, I had almost a tablespoon of solid particles in the sieve.

   Grind the pulp of mashed tomatoes

6. Homemade ketchup will be cooked only with natural spices, without any chemical additives. I settled on the following composition of spices. Fill 3-4 peas of allspice, 5-6 peas of black pepper, 1-2 pinches of ground nutmeg, and a quarter teaspoon of zira and dried aromatic herbs: basil, oregano, mint, etc. into a mortar. Add 0.5 tsp. sugar and 2-3 pinches of salt.

   Grind and sift the spices

7. Grind the spices very thinly. In addition, I advise you to sift the mixture of fragrant spices through a tea strainer. Most likely, you will have to taste the addition of salt and sugar, but at the final stage of cooking. Mix tomato puree with spices and add 1 tbsp. l natural grape vinegar.

   Add spices and vinegar to tomato puree

8. Put a pan with tomato puree on a fire - medium or lower than average. No need to force heating, ketchup easily sticks to the bottom of the pan. Stir the tomato puree with a wooden spoon for a more uniform heating. Do not cover the pan with a lid. And yet, be careful, thick tomato puree when boiling, begins to very aggressively spray large drops, like a volcano.

   Stir, bring the tomato puree to a boil

9. Stirring often, simmer the tomato puree over low heat until it reaches a density acceptable for the sauce. Heat treatment time can be up to half an hour. This is usually enough. You need to try ketchup, and to taste add wine vinegar, salt, sugar, and also - but only to taste, a little ground into a powder of hot red pepper. Stir the ketchup again and let it boil for 1-2 minutes.

   Cook ketchup to desired density

Ketchup is the most popular tomato sauce that can complement many dishes. Pizza, spaghetti and various types of meat cannot do without it. Real connoisseurs of ketchup use it literally with everything.

Ketchup, which supermarkets offer, is more and more like tomato paste with water and starch. This should lead to action - to prepare a real home-made ketchup. It is not only tasty, but also useful, because everything natural ingredients.

The article presents classic, original and quick recipes  this sauce. This news will delight those who were worried that home-made ketchup is certainly difficult.

Useful notes

Ingredient Tips:

• The taste of ketchup should be adjusted at its discretion, changing the content of salt, sugar and vinegar;
• If desired, you can use any type of vinegar - table, wine, apple or balsamic;
• For ketchup, choose fleshy tomato varieties, in which there is little watery core. But empty and hard varieties are also not good.

Attention! Do not use aluminum pans for cooking due to the characteristics of this metal. Tomato acid reacts with aluminum, making the dish potentially hazardous to health. In such a container should not cook acidic and spicy dishes, as well as store food. Choose pots  stainless steel, enameled, cast iron, coated or glass.

Tomato ketchup for the winter "Classic"

This is a simple universal recipe, which can be optionally supplemented with any spices.

• Ripe tomatoes - 3-4 kg;
• Sugar sand - 2/3 glasses;
• Salt - 1 tbsp. l;
• Apple cider vinegar (6%) - 5-6 tbsp. l .;
• Cinnamon and black. pepper (hammer.) - ¼ tsp.

Idea! To avoid rubbing tomatoes through a sieve, you should first pour tomatoes with boiling water, dip in cold water and remove the skin. Peel the tomatoes cut in half from the seeds. The seed liquid should be pitted with a sieve, and the pulp should be crushed with a blender.

Recipe step by step

How to cook a “classic” ketchup for the winter:

1. Dice the tomatoes and simmer in a thick-walled pan until the contents are boiled by a third;
2. Pour granulated sugar and salt according to the recipe, mix well and let it boil for another five minutes;
3. Rub the mass of tomato through a medium sieve;
4. Add spices to tomato puree and simmer another 10 minutes;
5. Introduce vinegar, bring to a boil and roll in sterile jars.

Based on this basic option, you can cook any fancy tomato sauce. You only need to deposit copyright additives.

Thick winter tomato-ketchup sauce with apples

One of the most valuable qualities of ketchup is its density, which is very difficult to achieve. Boiling can take two to three hours, and the mass will still be liquidish. Factory ketchup is easier to prepare - starch is added and thick sauce is ready.

But the housewives have a secret ingredient - pectin-rich apples. Pectin is an excellent thickener and is sold separately in bags under the name of "Confiture", "Jam" type, etc. But even better. add apples to ketchup, which not only make the sauce thick, but also make their own special taste and aroma.

Among other things, apples can reduce the amount of vinegar, because they contain natural acid.

Recipe step by step

How to cook tomato and apple homemade ketchup:

Original plum tomato ketchup for the winter

Plum can give the sauce an unusual touch and pleasant sweetness. You can use any plums - each variety in its own way is good for such purposes.

In this recipe, you can leave the plums without grinding in a blender - sweet pieces of tender fruit will be very useful in sauce.

• Tomatoes - 2 kg;
• Plums - 0.5 kg;
• Onions - 0.3 kg;
• Salt - 1 tbsp. l .;
• Sugar - ½ cup;
• Vinegar - ½ cup;
• Paprika;
• Cloves;
• Hot red pepper.

The amount of sugar will largely depend on the sweetness of the plums - the sweeter they are, the less it is needed.

Recipe step by step

How to make tomato and plum ketchup:

The recipe is quite quick, healthy and very tasty. It is suitable for those who want to cook an unusual homemade chicken sauce.

Very fast ketchup for winter without starch

In addition to starch, there are other ways to make quick ketchup. One such method is described in this recipe.

• Tomatoes - 4 kg;
• Salt - 1 tbsp. l .;
• Sugar - 2/3 cup;
• Vinegar (9%) - 4 tbsp. l .;
• Cinnamon, paprika, black pepper, ginger, nutmeg - ¼ tsp each.

Recipe step by step

How to quickly make ketchup without starch:

Tomato and bell pepper ketchup for winter

Bell pepper has great taste  and will help improve the consistency of the sauce. The more pepper, the thicker the ketchup will be.

It is this amount of bell pepper that guarantees a thick and tasty sauce.

Recipe step by step

How to cook ketchup with bell pepper:

If desired, do not use garlic or replace it with onions.

Slow Starch Tomato Ketchup

To make a really thick ketchup, you need to use starch. This option is suitable for pizza sauce, pasta, etc.

• Ripe tomatoes - 5 kg;
• Onion - 0.4 kg;
• Salt - 1 tbsp. l .;
• Sugar - ¾ cup;
• Apple cider vinegar - 4 tbsp. l .;
• Potato starch - 3 tbsp. l .;
• Ground black pepper - ¼ tsp.

The recipe can be supplemented with garlic or do without it.

How to cook ketchup in a slow cooker:

Tkemali sauce from plums for the winter

There are many variations on the theme of tkemali, but its basis is plums. Original recipe  implies the same name plum variety “tkemali”, but it is replaced with thorns, cherry plum and any sweet and sour or acidic elastic plum. If there is yellow cherry plum, then the sauce will be even more exotic.

If the plums used are very acidic, then the sugar rate should be doubled.

Recipe step by step

How to cook tkemali:

Attention! Plum puree has the ability to burn, so it is desirable to cook tkemali in a stainless steel pan. You should also constantly stir the mass with a wooden spatula, touching the bottom itself.

Express recipe for tomato paste ketchup

Such a ketchup is being prepared in just 20 minutes. For this purpose, it is worth purchasing the best tomato paste.

This option is great for fresh consumption.

How to cook express ketchup  from tomato paste:

1. Finely chop and onion until golden brown;
2. Add tomato paste to the onion and mix;
3. Add water a little, bringing to the desired consistency;
4. Add salt, sugar and dry spices;
5. After boiling add finely chopped garlic and herbs, and also introduce vinegar.
6. After a couple of minutes, turn off the boil.

This option is suitable if you want homemade sauce, but it was not in the blanks for the winter.

Use these recipes as the basis for the workpieces, adjusting the amount of ingredients to taste. You can also make its amendmentsadding unusual seasonings, such as juniper berries or rosemary. If you use tomato paste with a small amount of water instead of tomatoes, then ketchup will be ready in 15 minutes. This option is used if there are no ketchup blanks for the winter at hand.

The content of the article:
  1. Homemade tomato ketchup recipe

Homemade Tomato Ketchup Recipe

This is one of our first home ketchups. But in spite of the fact that we started with this recipe, he remained in our favorites. We improved it a bit, picked up the amount of ingredients to our taste, and entered into our gold stock of blanks. This is our kids favorite recipe.

• 10 kilogram tomato
• 3 tablespoons of salt without a slide
• 0.5 liter chopped onion in a meat grinder
• 2 teaspoons of cinnamon
• 2 teaspoons cloves
• 2 cups sugar
• 2 tablespoons 9% vinegar

Cooking ketchup:

1. It is advisable to take tomatoes fleshy and ripe. Scroll them through a juicer and pour juice into a large saucepan. We put on the fire. Do not take an enameled pan; enamel may crack off after prolonged exposure to temperature.

2. Peel and grind the onion in a meat grinder. Add the onion to the tomato.

3. Add ground cloves to the tomato.

4. Add cinnamon.

5. Add sugar.

6. Add salt and vinegar. Mix well.

7. Bring to a boil, reduce heat and simmer for about 5 - 6 hours. We need to evaporate excess moisture.

8. While the tomato juice was boiling, we prepared the lids and cans. We boiled the lids for a few minutes. And the banks were sterilized.

We usually do this over the kettle.

9. Pour boiling ketchup into cans and roll up.

10. Let the ketchup cool and put it in the basement or pantry. From this amount of ingredients, 8 jars of ketchup are obtained. In general, the amount depends on the evaporation of water.

You can speed up the evaporation of water in several ways:

1. After boiling, set the pan aside. After cooling, or when the flesh breaks and settles, we select water and continue to cook further. In time it is not faster, but more economical in gas (if you cook with gas).
2. The second way is draining pure tomato juice from the water. We did this through several layers of gauze (4 or more) or in a bag (from sugar). In the bag it turns out better to track. But you must leave at least 3 to 4 hours. On time, too, can not save.

And for clarity, the same recipe in video format.

Cooking ketchup at home video recipe

Homemade ketchup with apples for the winter

This recipe is slightly different from classic ketchup. The taste is a little piquant and sour. But also very tasty.

• 2 kg ripe red tomatoes
• 4 large apples
• 4 tbsp. tablespoons of apple cider vinegar
• 1 teaspoon of salt
• 1/3 teaspoon black pepper
• 1 teaspoon cinnamon
• 3 tbsp. tablespoons of sugar

Cooking ketchup:

1. Prepare the tomatoes. Wash them and cut out the white core (if any) and cut off the “assholes”.

2. Put in a pan in which we will cook. If the tomatoes are not juicy, then you can add a few tablespoons of water to the bottom. We put on the fire.

3. Just wash the apples and cut them into pieces, removing the core.

4. Add apples to the tomatoes and simmer over low heat. We need apples and tomatoes to become soft. In time it is 30 - 60 minutes.

5. After that, take a sieve and grind the boiled tomatoes with apples. We do this with a whisk and an iron sieve. Portion grind easier. Only bones and skins should remain with us.

6. Pour the resulting sauce into the pan, add salt, sugar and spices.

7. Add apple cider vinegar and send on low heat to evaporate water. Stir ketchup from time to time.

8. We evaporated for about 1 - 1.5 hours, so that our ketchup thickened.

9. Pour into sterilized jars and close it. From the obtained ingredients, two 0.5 liter jars of ketchup are obtained.

10. Let the ketchup cool and set it in the pantry. And you can immediately use it. He does not need to insist, he is already completely ready for use.

To taste, it is slightly different from the first recipe, a slightly more acidic taste. But it’s also very tasty, I would even say it is juicy.

This recipe will be unusual not only in taste but also in color. We specifically used all vegetables of the same color. Onion, of course, does not repeat the color, but it does not affect the appearance of the finished product.

• 2.2 kg tomato
• 400 grams of yellow pepper (one large stove)
• 2 medium onions (about 200 gr.)
• 2 tbsp. tablespoons of sugar
• 1 teaspoon of salt
• 1 tbsp. spoon of 9% vinegar (can be replaced with two tablespoons of apple cider vinegar)
• 5 pieces. black allspice
• 5 pieces. carnations
• 1/3 teaspoon cinnamon

Cooking ketchup:

1. Prepare the vegetables. My tomatoes and cut. Cut hard core and assholes. Wash and cut pepper, peeling from seeds. We clean and cut the onion.

2. Immerse all this in a pot and send to the fire. There must be water at the bottom of the pan. If the tomatoes do not let the juice, then add a few tablespoons of water. Bring to a boil and reduce heat.

Stew for about 30 minutes, until the vegetables are soft, then add cloves and allspice. Stew for another 20 minutes.

3. Remove from heat and grind with a hot whisk, applying ladle, portioned.

4. Grind almost to a dry consistency. Only bones and skins should remain, as well as cloves and peppercorns.

5. It turns out such a beautiful, bright, orange vegetable sauce. We set it to evaporate again for 30 - 40 minutes.

6. Add salt, sugar, cinnamon and vinegar. Stew for about 20 minutes, look at the density.

7. Pour into sterile jars and roll up.

To taste, it differs from the classic. First, the yellow tomatoes themselves are weaker. Secondly, pepper is present in the recipe, it feels good, and makes the taste more piquant and softer.

A detailed description can be seen.

These were three step by step recipes for home ketchup, and then, so as not to bother you with reading, I want to show you some more delicious video recipes.

The most delicious adjika recipe for the winter

And I didn’t call it tasty, but viewers from youtuba, where they already watched this recipe more than 270,000 times.

  And this method will help you reduce the time of evaporation of tomato juice for ketchup or sauce.

How to make tomato paste without long evaporation video recipe

Ketchup is bliss ... You can eat literally everything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely it is to buy a real tomato sauce with spices and seasonings, more starch, dyes, and preservatives ... The only way out is to prepare the ketchup yourself. Only in this way will you know exactly what is in the composition of your ketchup, and cook it to your own taste. Home-made ketchups have one serious drawback - they are very tasty, therefore, if you decide to prepare ketchup for the winter, you can’t do a couple of jars.

The classic tomato ketchup sauce described in Housekeeping after 1969 consists of tomatoes, salt, sugar, vinegar and spices. This, so to speak, is a basic recipe, because now there are a huge number of modifications for every taste.

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

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

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

Cooking:
  Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can cleanse the seeds if someone doesn’t like them in the sauce: scoop up the seed chambers with a spoon and put them in a sieve above the pan. Juice drains into the pan. Put chopped tomatoes in the same place and chop everything with a blender (or pass through a meat grinder). Also grind onion, garlic, grind spices in the mill. Combine all ingredients except vinegar, salt and sugar in a saucepan, set on fire. Add a third of sugar and boil the mass 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and spread hot in sterilized jars. Roll up.

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

Cooking:
  Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, rub 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 for a third, season with sugar, salt, mustard and boil for another 10 minutes, then spread hot in sterilized jars and seal.

Ingredients:
  5 kg of tomatoes
  1 cup chopped onion,
  150-200 g of sugar,
  30 g of salt
  1 cup 9% vinegar
  1 tsp black pepper peas
1 tsp cloves
  a 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, rub through a sieve. Pour into a pan, put on fire. Put spices in a bag of gauze and dip in boiling tomato mass. Boil about a third. Add salt, sugar, boil for another 5-7 minutes, take out a bag of spices, pour into sterilized bottles or jars, seal.

Ingredients:
  3 kg of tomatoes
  10-15 large cloves of garlic,
  1 cup of sugar,
  1 tbsp with salt
  10 meaty peppers,
  1-3 pods of hot pepper (to taste) or 1 tsp ground cayenne pepper or chili.

Cooking:
  Grind tomatoes, sweet and hot pepper (mince or grind with a blender), put in a pan, add salt, sugar and put on fire. After boiling, reduce heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking add garlic, passed through the press. Arrange on sterilized banks, roll up.

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

Cooking:
  Grind tomatoes, onions, sweet and burning (along 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 density, stirring constantly. Arrange hot on sterilized banks, roll up.

Homemade ketchups are prepared not only from tomatoes, apples, greens, 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 300g Jar:
  10 large fleshy tomatoes,
  4 sweet apples
  1 tsp ground black pepper (no slide),
  ½ tsp ground cinnamon
  1 tsp ground nutmeg (without slide),
  ½ tsp ground hot red pepper,
  ½ tsp salt
  1 tsp honey
  2 tbsp 9% vinegar
  3 large cloves of garlic.

Cooking:
Chop the tomatoes, put them in a pan, simmer under the lid until soft and rub through a sieve. Cut apples, also stew until soft under the lid and rub through a sieve. Combine the tomato and apple puree in a saucepan, put on low heat and simmer for about 10 minutes until thick. 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.

Ingredients:
  2 kg ripe tomatoes
  500 g of sweet pepper
  500 g of onion,
  1 cup of sugar,
  200 g of olive oil,
  1 tbsp ground black pepper
  1 tbsp 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. Arrange on sterilized banks, roll up.

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

Cooking:
  Cut vegetables into large pieces, put in a pan 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 until the desired density on a small fire. If necessary, add starch diluted in ice water. Remove from heat, pour vinegar. Pour into sterilized banks, roll up. Store in a cool place.

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

  ½ tsp ground red pepper
  some cinnamon
  greenery.

Cooking:
  Cut tomatoes, put in a pan 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 wipe through a sieve. Put on the 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 greens into a bunch and lower into a tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot on sterilized banks, roll up.

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

Cooking:
  Peel the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Wipe through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Arrange hot on sterilized banks, roll up.

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

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

As you can see, home-made ketchups can be prepared in a variety of ways. Successful blanks!

Larisa Shuftaykina

And they completely forget about the recipes for a delicious home-made ketchup. We are sure that ketchup is on the nearest shelf in your refrigerator along with sour cream and ends very quickly. This sauce in different taste variations perfectly sets off the taste of any, even the simplest, food and makes it bright.

So let's learn how to cook. From this, it will only be tastier, healthier and healthier. And you can cook it so much that is enough for the whole winter. After all, home ketchup, in addition to all its advantages, is perfectly stored. Here are ourbest ketchup recipes for the winter.

Let's start with the basics. We will prepare the simplest option, the taste of which is subsequently improved by additives to taste.

Tomato sauce "Classic"

Take three kilograms of the most ripe tomatoes, 6 tablespoons of sugar without a hill, 1 tablespoon of salt without a hill, 5 tablespoons of vinegar 6%, 20 cloves of cloves, 25 black peppercorns, 1 clove of garlic, a pinch of cinnamon and kayegg pepper.

Chop the tomatoes smaller and cook them in a saucepan without covering until a third of the volume is lost. Now add sugar and simmer for 10 minutes, now salt - simmer for 3 minutes. Now it's the turn of spices - again let them cook for 10 minutes. Then let the tomatoes through the sieve and cook together until boiling. At the end, pour the vinegar and pour everything quickly into the prepared sterilized jars. Roll up banks in the way that is familiar to you.

Now, let's start experimenting with the taste of our ketchup and find outhow to cook tomato ketchupwith additional ingredients.

Here recipes for winter preparationsfor those who are keen on spicy.

photo www.easytastyrecipe.com

1. Ketchup "With a twinkle"

We again need tomatoes - a pound, a pound of onion, a kilogram of sweet pepper of any color, 2 fresh hot peppers, a third of a glass of vegetable oil, 200 ml. vinegar 9%, half a glass of sugar, a teaspoon of salt, 7 cloves of garlic, black and allspice peppers.

We take tomatoes, peppers, onions and chop everything in a blender. What happened, cook, bringing to a boil, reduce heat and simmer for 30 minutes, periodically mixing. Chop the garlic and add to the tomato mass together with the remaining ingredients. Cook until it thickens, remembering to mix. Roll up in sterilized jars.

Acute ketchup, and even with vinegar - can affect the stomach. Have to take care of yourself and limit in such a treat. We try to cook suchtomato ketchup at hometo take care of your health and treat yourself to a loved one.

1. Ketchup "Savory"

It's simple, take 3 kilograms of tomatoes, 10-15 cloves of garlic, a glass of sugar, a tablespoon of salt, 10 sweet peppers, 1-3 pods of hot pepper.

Grind tomatoes and peppers in a blender. Cook with sugar and salt until it starts to boil, and then simmer for half an hour over low heat. When 20 minutes have passed, add the chopped smaller garlic to the sauce. At the end, close the ketchup in jars.

And here are a couple of recipesthe best ketchups with the best spicesnot sharp.

photo en.petitchef.com

1. Ketchup "Piquant"

Again we take only the ripe tomatoes - 6.5 kilograms, 2-3 large cloves of garlic, 3-4 medium onions, 450 grams of sugar, 4 tablespoons of salt, cinnamon on the tip of a teaspoon, half a teaspoon of mustard, 6 black and fragrant peppercorns, 6 cloves of cloves, 350 ml. vinegar 9%.

Make a cruciform incision on the tomatoes, hold in boiling water for 30 seconds, and then remove the peel. Cut, toss in a blender along with onions and garlic, as well as pre-ground spices. Add 1/3 of the sugar and boil in a saucepan until the volume is reduced to half. Then add the remaining sugar and cook for another 10-15 minutes. A line of salt and vinegar. Cook for 10 minutes again. Done, you can put it in jars.

1. Ketchup "Piquant No. 2"

We need 5 kilograms of tomatoes, a dozen sweet peppers and onions, two and a half glasses of sugar, two and a half tablespoons of salt, a glass of 9% vinegar, 10 allspice and black peppercorns, 10 cloves of cloves, half a teaspoon of cinnamon, chili pepper , ground paprika, ground ginger.

Put chopped vegetables in a pan. Add pepper and cloves. Cook until it boils, reduce heat and continue cooking for 1.5-2 hours. Wipe through the sieve, add salt, sugar, remaining spices and cook again until thickened. If necessary, add starch diluted in cold water. Turn off the fire, pour in the vinegar, send the ketchup to the cans.

1. Ketchup "Easy

We will need 5 kilograms of tomatoes, 1 cup shredded onions, a glass of sugar, a tablespoon of salt, a glass of vinegar 9%, a teaspoon of black peppercorns, a teaspoon of cloves, half a teaspoon of ground celery seeds, a slice of cinnamon.

Cut the tomatoes, combine with the onion, soften under the lid over low heat, three through a sieve. Sent to the stove again. Put all the spices in a bag and dip in the sauce. Let everything cook until the volume of the sauce is halved. Add salt, sugar, wait another 5-7 minutes. We get the spices, and the sauce is sent to the banks.

photo pickyourown.org

1. Ketchup "Do not bother"

Cut two kilograms of tomatoes, a pound of sweet pepper, half a kilo of onions and chop in a blender. The resulting mass is transferred to the pan, add a glass of sugar, 200 ml of olive oil, a tablespoon of ground black pepper, a tablespoon of dry mustard and salt to taste. Keep on low heat for 2 hours. We put in sterilized jars.

1. Ketchup "With Paprika"

Sliced \u200b\u200b5 kg. tomatoes, half a kilo of sugar, 3 tablespoons of salt, 2 tablespoons of ground paprika, a teaspoon of sunflower hops, a teaspoon of ground allspice, a teaspoon of ground cloves, we cook 30 minutes from the moment of boiling. Pour a glass of starch previously diluted in cold water and mix thoroughly. Now a glass of apple cider vinegar. We are waiting for a mass of 15 minutes, turn off the fire, roll it into banks.

1. Ketchup "With horseradish"

You need 2 kilograms of tomatoes, 2 large onions, 4 tablespoons of sugar, a tablespoon of salt, one teaspoon of ground black pepper, ground ginger, ground cloves, two tablespoons of dry red wine and wine vinegar and one tablespoon of grated horseradish.

Remove the peel from the tomatoes, cut into cubes and with chopped onions and cook, stirring, for 20 minutes. Pass through a sieve. Stir in sugar, salt, spices, wine, and let it simmer for 1 hour, stirring occasionally. 20 minutes before the end of cooking, put horseradish, and 5 minutes before the end - vinegar. We lay out hot on sterilized jars.

Usually for the winter we harvest apples, plums, various berries in the form of compotes and jams. Why not add these ingredients to ketchup?

photo www.jainrasoi.com

1. Ketchup "With Juniper"

We chop 3 kilograms of tomatoes, chop a pound of onion and boil everything together until soft. Wipe through a sieve. 300-400 ml. We heat 9% vinegar a little, put spices and berries in it, bring to a boil and pour into the sauce. Cook ketchup to reduce the volume by a third, add salt, sugar, mustard. Cook for another 10 minutes and pour into jars.

1. Ketchup "Apple"

Cut 10 tomatoes and simmer under the lid until soft, then wipe through a sieve. Do the same with 4 apples sweeter. Combine tomatoes and apples and cook until thick. Now add a teaspoon of ground black pepper, half a teaspoon of ground cinnamon, a teaspoon of nutmeg, half a teaspoon of salt and a teaspoon of honey. Cook for 10 minutes again. Add 2 tablespoons of vinegar 9%, and 3 minced cloves of garlic. Stew and pour into jars for another 5 minutes.

1. Ketchup "Tomato-plum th"

Blanch 2 kilograms of tomatoes, wipe through a sieve. Blanched pitted plums and wipe through a sieve. Combine with tomatoes, spices, chopped garlic and cook until the volume decreases by a third. Close in the banks.

We hope that now your most delicious tomato harvests for the winter will be not only canned tomatoes, but also ketchup. Create, be amazed, amaze!

photo healthyliving.natureloc.com

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