Spicy ketchup, prepared for the winter at home according to this photo recipe, ennobles meat and fish dishes. Sandwiches and “multi-story” sandwiches grease this bright burning. To make the pizza taste spicy, a small layer of ketchup is applied to the cake before baking. Harvesting can be kept until the next harvest of vegetables, opening cans as needed. Ketchup is used for “culinary drawing”: they fill a regular plastic bag with a thick mass. Then the cone is rolled up, its top is carefully cut. It turns out a great tool for drawing. Patterns from crimson ketchup draw ornaments on meatloaf, lean toast, roast steaks.

Products:
- tomatoes - 2 kilograms,
- onion - 1 kilogram,
- Bulgarian pepper - 1 kilogram,
- bitter pepper - 3-4 pieces,
- garlic - 1 head,
- sugar - 150 grams,
- salt - 1.5 tablespoons,
- vinegar 9% - 120 milliliters.



  1. Tomatoes wash, cut damaged and unripe areas.




  2. Pepper is cut into pieces, seeds are removed. These seeds are not discarded. They are dried, ground in a coffee grinder, then added to soups and cereals.




  3. Tomatoes are chopped with a blender and boiled for 10 minutes.




  4. Onions and all kinds of pepper are cut into very small cubes. You can use a blender by setting the average grinding speed. Vegetables are placed in a pot with tomato-based ketchup. This type of grinding allows you to get a thick tomato ketchup, in which miniature pieces of colorful pepper float. If you like a homogeneous structure, then use the "turbo mode" of the blender to grind all types of vegetables.




  5. Add salt and sugar. Ketchup is boiled for 20 minutes, setting a small fire. If the ketchup is too thick, you can add 100 milliliters of water.



  6. Add the garlic passed through the press, pour in the vinegar. Ketchup is boiled for another 5 minutes.




  7. Ready ketchup is poured into sterilized jars, standardly rolled up. Store sharp workpieces in a cool room.

No less bright and piquant it turns out

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

Ketchup, probably, should be prepared for the winter by all thrifty housewives. This is a wonderful seasoning for all dishes: vegetable, meat. Without ketchup, you won’t make pasta or bake delicious pizza. Even ordinary boiled or fried potatoes, seasoned with fragrant ketchup, turns into a gourmet dish (especially fasting)

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

What is needed for ketchup?

Thin-skinned tomatoes, fleshy 2 (4) kg (cut into 4 parts)
  Green, sour apples (sort of “Semerenko” type 250 (500) g with skin, but without a core. Cut into large slices)
  Onions 250 (500) g (peel and cut into 4 parts)

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

How to cook ketchup?

Cut the vegetables, put in a container for cooking and cook for 2 hours, stirring.

Tomatoes immediately let the juice, so we do not add water.

Two hours later, everything should boil for you, and the apples "fall apart." Cool.

1. More labor-intensive: twist in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
  2. Pass through a screw juicer. Moreover, the scrolls are scrolled twice until they give us all the flesh and become almost dry.

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

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

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in the original recipe 1 tbsp. Spoon, but I add 1 teaspoon so that it is not very hot)

If you want to make immediately a large portion, when adding spices, observe the proportions.

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

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

Such home-made ketchup is perfectly stored. And it is eaten perfectly.

How to make ketchup at home

Of course, now there is no problem buying ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If there is natural ketchup, then the price is “biting”. And try to cook your own, home-made ketchup. There are many different recipes for making ketchup at home. We give the most tested recipes as an example.

Ketchup recipe

You need to take health, strong, ripe tomatoes, wash and dry them. If desired, you can previously remove the peel from the tomato. Then, cut the tomatoes into small slices and put them in either freeze bags or containers. Stack in small portions from the calculation - a serving of 0.5 - 1 liter of ready-made ketchup. You can add a couple of sweet peppers to the tomatoes, also previously cutting smaller ones. You can also add chopped greens that you love. Prepare the prepared bags and containers in the freezer. All the work is done.

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

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

And now the recipes for hot processing ketchup:

Ketchup Four

To prepare ketchup Four you need:

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

Pass the tomatoes through a meat grinder. Add bay leaf and onion. Onions can be pre-chopped, or you can just cut in half and get it after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass if you cut it in half. You can wipe the tomato mass through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil another 40 minutes. Arrange the hot mass in prepared jars and roll up.

Mustard Ketchup

To prepare ketchup with mustard you will need:

2 kg ripe tomatoes
  a pound of onion,
  a pound of sweet pepper,
  a glass of granulated sugar
  1 tablespoon of salt
  1 tablespoon dry mustard
  1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, sweet peppers, mince. Boil the vegetable mass for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Boil the mixture for another 10 -20 minutes. Arrange the hot mass in prepared jars and roll up.

Ketchup with Plum

To prepare ketchup with plum, you need

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

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

Ketchup “Sharp”.

We will need:

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

How to cook:

1. Peel the tomatoes. To do this, they need to be incised crosswise and blanched in boiling water for a couple of minutes. Then dip in cold water - then the skin will peel off easily.
  2. Tomatoes chop in a blender, or pass through a meat grinder, put in a pan and put on fire.
  3. Put in a pan chopped onions, garlic, a third of sugar. Spices need to grind and also in the pan.
  4. Boil the whole mass over low heat until it is half full. Put the remaining sugar, salt, vinegar into the pan, cook for another 15 minutes.
  5. We put it into sterilized jars (they must be hot) and roll up.

Ketchup with horseradish.

We will need:

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

How to cook:

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

Ketchup "Sharp"

We will need:

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

How to cook:

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

Ketchup at home

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

Ingredients for the winter ketchup recipe:

  Automatic machines - 5 kg;
  ◾ Bulgarian hot or spicy pepper - 300 g;
  ◾ onion - 500 g;
  ◾ sugar-sand - 200 g;
   ◾ salt - 1-2 tbsp;
  Молот ground chili pepper - 2 tsp (without top);
  Oksus table 9% - half a glass.

Ketchup recipe at home:

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

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

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

5. Peeled onions in large pieces, cut the pepper into several parts.

6. Twist all the prepared vegetables in a meat grinder.

7. Then we shift them into a large, wide pan. Pour sugar and salt, mix.

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

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

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

12. Turn the workpiece upside down, wrap it with a blanket and leave until the banks cool.

Optionally and to enhance the severity (although in this recipe it is abundant), you can put chopped garlic in the sauce immediately before serving.

Ingredients:

Tomatoes - 5 kg;
  Onions - 350-400 grams;
  Sugar - 1 cup;
  Vinegar - better fruit - 50 g;
  Salt - 2 tbsp. l;
  Allspice black pepper 1 - 2 tsp;
  Garlic - at will;
  Bitter pepper - at will;
  Starch - 1 - 2 tbsp. l;

Making ketchup at home

Cooking this sauce will not take you much time and effort, but you will not only save money, but also prepare what can really be called real ketchup. For the preparation of juice, you can take any ripe tomatoes, but it is better to take more meaty varieties.

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

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

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

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

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

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

When the juice is thick, add salt and sugar, boil for about five more minutes - do not be afraid to try. If necessary, you can increase or decrease the amount of salt and sugar.

When you get your taste, add vinegar. At the very end of cooking, carefully pour the juice with starch, bring to a boil and turn it off - do not digest, otherwise the ketchup will remain liquid. We pour hot ketchup into cans and roll up.

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

Tomato sauce "Classic"

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.

Homemade spicy ketchup

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, isahara salt 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.

Spicy Tomato Sauce

Ingredients:

3 kg of tomatoes
  500 g onion
  300-400 g of sugar,
  2 tbsp. l 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 put hot in sterilized jars and seal.

Just ketchup

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.

Ketchup "Delicious"

Ingredients:

3 kg of tomatoes
  10-15 large cloves of garlic,
  1 cup of sugar,
  1 tbsp. l 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 saucepan, 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.

Ketchup "Sharp"

Ingredients:

500 g tomato
  500 g 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. l 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.

Ketchup "No Hassle"

Ingredients:

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

Cooking:

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

Ketchup "Spicy"

Ingredients:

5 kg of tomatoes
  10 sweet peppers
  10 bulbs,
  2.5 cups of sugar
  2.5 tbsp. l 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. l 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.

Ketchup with paprika

Ingredients:

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

  ½ tsp ground red pepper
  some cinnamon
  greens.

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.

Ketchup "Horseradish"

Ingredients:

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

Ketchup "Tomato-plum"

Ingredients:

2 kg of tomatoes
  1 kg drain,
  500 g 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

In stores, it’s hard to find the perfect ketchup that meets gourmet preferences. Some do not like the sour taste, others - the "chemical" smell of smoke in the "Shish kebab" sauce. Refueling with many thickeners, stabilizers, preservatives is also difficult to call useful. It is easier to make the sauce to your taste, using only proven ingredients and spices.

Healthy ingredients

Not many people think that home-made meat dressing not only improves the taste of the dish, but also protects our health and acts as an antidepressant. Tomato acts as an elixir of youth and a cold medicine. It is believed that red fruits help fight the development of cancer. Seasonings, spices and vegetables are added to ketchup, which have a beneficial effect on the body. The table below shows the benefits of a traditional vegetable sauce.

Table - Useful properties of homemade tomato dressing ingredients

Homemade ketchup is good if made with quality ingredients. Buy only fresh fruits without flaws and rot, otherwise the harvest will be spoiled.

Tomato ketchup for the winter: recipes for every taste

Tomato ketchup recipes for the winter will surprise gourmets with a variety of tastes. To prepare a dressing at home, in addition to fresh vegetables and seasonings, it is necessary to prepare household appliances and utensils:

• blender, food processor, meat grinder;
• a pot with a thick bottom;
• deep pan or stewpan;
• sieve;
• a wooden spatula;
• glass jars, bottles with caps;
• sealing key.

You should also take care of sterilizing storage containers. You can process the dishes in a pot, oven or microwave. Filled cans and bottles are optionally rolled up with a key, especially if long-term storage is not expected. Simply screw on with metal caps.

Cooking ketchup according to any recipe requires mandatory heat treatment. Fresh chopped vegetables retain their shape and look more like a salad rather than a uniform paste. Therefore, without cooking it is impossible to achieve the desired consistency. In addition, processing on fire extends the shelf life of the spin.

Acute

Description Cook sharp tomato ketchup for the winter in just half an hour. The easiest way is to mix the tomatoes with fresh chili pods, cook for 20 minutes and pass through a sieve. For a more spicy taste, you can add sweet peas, onions, garlic.

What to prepare:

• tomatoes - 500 g;
• chili - two pods;
• onion - six pieces;
• garlic head - one;
• 9% acetic solution - 60 ml;
• black peas - 20 pieces;
• granulated sugar - 130 g.

How to cook

1. Flush red fruits, peel, chop finely.
2. Chop the onion and chilli without removing the seeds from the pods.
3. Mix the prepared ingredients, place the pan on the fire.
4. Boil, reduce heat, wait half an hour.
5. Add black peas, crushed garlic head, salt and sweeten.
6. Pour in the vinegar and, stirring, bring the mixture to the desired consistency.
7. Pour into sterile containers.
8. Turn over, leave to cool.

Mustard

Description Spicy sauce with garlic and onion slices is very simple to prepare. Seasonings are selected according to individual taste. To make the dressing sharper, it is recommended to replace ground black pepper with red and mustard seeds with powder.

What to prepare:

• red tomatoes - 5 kg;
• onions - 2 kg;
• 9% apple cider vinegar - 175 ml;
• mustard seeds - one teaspoon;
• sugar - one and a half glasses;
• salt - 90 g;
• cloves, black ground pepper.

How to cook

1. Chop onion, squeeze garlic cloves.
2. Slice red fruits into slices.
3. Boil them in a deep container under the lid until soft.
4. Wipe through a sieve. Put on the stove.
5. Wait for boiling, add onion half rings and garlic mass.
6. Leave on low heat for a quarter of an hour.
7. Salt, sweeten, add spices and mustard seeds.
8. After five minutes, pour in the vinegar solution.
9. Wait for boiling, leave for five minutes, turn off.
10. Pour into prepared jars.
11. Cork, leave inverted until cool.

With horseradish and wine

Description A spicy and spicy “winter” dressing is prepared for an hour and a half. The recipe includes dry wine and vinegar.

What to prepare:

• tomatoes - 2 kg;
• onion - two pieces;
• granulated sugar - 100 g;
• grated horseradish root - to taste;
• salt - 30 g;
• ground spices - ginger, black peas, cloves;
• dry red wine - 30 ml;
• wine vinegar - 30 ml.

How to cook

1. Flush red fruits, peel off.
2. Cut the flesh.
3. Chop the onions, mix with the pulp, leave for 20 minutes over low heat.
4. Wipe the mixture through a sieve.
5. Sweeten, salt, pour in dry spices, pour in the wine.
6. After 40 minutes, add horseradish.
7. After a quarter of an hour add vinegar, wait another five minutes.
8. Pour into sterile jars, roll up.

With onion and coriander

Description A beginner who chooses homemade tomato ketchup recipes for the winter is advised to stay on a spicy sauce with onions and bell peppers. Refueling is quick and easy.

What to prepare:

• tomatoes - 4 kg;
• onions - 1 kg;
• sweet pepper - 1 kg;
• 3% vinegar solution - 100 ml;
• sugar - half a glass;
• salt - 30 g;
• spices - black peas, paprika, coriander.

How to cook

1. Make tomato juice by passing the fruits through a juicer.
2. Grind the remaining vegetables in a blender.
3. Mix juice with mashed potatoes, put on a slow fire.
4. Do not forget to stir, cook for one hour.
5. Add spices, salt, sweeten.
6. Boil twice (the juice should thicken).
7. Pour in the vinegar, cook for about five minutes, remove from the stove.
8. Sterilize jars or bottles.
9. Pour, cork, turn over containers until cool.

If it is not possible to squeeze juice from fresh tomatoes, use ready-made tomato paste (three liters). The composition of the natural product includes only tomatoes and water.

With plums

Description The original tomato sauce for the winter is prepared from ripe plum and tomato fruits, burning pods. The taste is rich and aromatic even without additional spices.

What to prepare:

• tomatoes - 3 kg;
• plums - 1.5 kg;
• onion - two pieces;
• bell pepper - five pieces;
• chili - two pods;
• garlic head - one piece;
• 9% vinegar - 15 ml;
• sugar - 200 g;
• salt - two tablespoons;
• ground pepper, cloves.

How to cook

1. Coarsely chop the washed, peeled, seedless fruit, chop together with the garlic head in a blender.
2. Put on a slow fire, cook for two hours, stirring constantly.
3. Strain through a sieve, cook for another hour.
4. Pour spices, sweeten, salt, pour vinegar.
5. Boil for half an hour.
6. Pour into banks, roll up.

With carrots

Description Sweet aromatic sauce is obtained with carrots, herbs, seasonings. For sharpness, you can add fresh or ground chili, ginger, onion head.

What to prepare:

• tomatoes - 3 kg;
• bell pepper - 1 kg;
• carrots - 500 g;
• garlic cloves - two or three pieces;
• 9% vinegar solution - 30 ml;
• sunflower or olive oil - one and a half glasses;
• fresh parsley - a bunch;
• sugar - one glass;
• salt - two tablespoons.

How to cook

1. Flush tomatoes, peel off.
2. Slice into slices.
3. Chop the carrots into small pieces.
4. Chop the pods.
5. Put the prepared vegetables in a blender, chop.
6. Put the mashed potatoes in a pan, heat, stirring, over low heat until boiling.
7. Squeeze the cloves, chop the parsley, add to the mixture.
8. Leave to cook for half an hour.
9. Salt, sweeten, pour in oil.
10. Wait five minutes.
11. Add the vinegar solution, bring to a boil.
12. Pour into jars, cork.

With bell pepper

Description Spicy home-made ketchup with bell pepper is prepared with various seasonings and herbs: rosemary, basil, oregano. To make the dressing sharper, you can add a pod of red pepper or onion.

What to prepare:

• tomatoes - 2.5 kg;
• garlic head - one piece;
• sweet pepper - 500 g;
• cloves - four buds;
• cinnamon - half a teaspoon;
• salt - 15 g;
• sugar - one glass;
• 9% vinegar - 180 ml;
• ground black peas - half a teaspoon.

How to cook

1. Cut the tomatoes into slices.
2. Scrub the peppers, cut into pieces.
3. Fold the vegetables in a blender, chop without mashed.
4. Put on fire, bring to a boil.
5. Pass the garlic head through the press.
6. Add to the mixture, add sugar, spices, salt.
7. Cook for two hours over low heat, stir occasionally.
8. Pour in the vinegar five minutes before being cooked.
9. Pour into sterile containers, seal, leave to cool.

Bell pepper in combination with apples gives a pleasant sweet and sour taste. Grind three kilos of tomatoes in a blender, per kilogram of onions and peppers, a pound of apples. Cook with spices for half an hour. Pour vinegar and dissolved potato starch (a tablespoon into half a glass of water) before cooking.

With garlic and chili

Description Acetic solution is a natural preservative, but ketchup is not stored for long without vinegar. Chili will help to extend the life. It is hot pepper that protects the workpiece from mold. The following two more recipes without the addition of acetic solution.

What to prepare:

• tomatoes - 1 kg;
• chili - two pods;
• garlic clove - one;
• black pepper - five peas;
• cloves - five buds;
• ground nutmeg - half a teaspoon;
• sugar - 20 g;
• salt - 15 g.

How to cook

1. Cut ripe fruits into several slices.
2. Put in a pan, cook under the lid for about seven minutes.
3. Wipe through a sieve to separate the skins.
4. Keep on fire for about an hour until the mash thickens.
5. Pour sugar, spices, salt.
6. Squeeze a clove.
7. Leave on for ten minutes.

With fresh basil

Description One of the elementary recipes for tomato sauce for the winter. Cooking takes most of the time — three to four hours. If desired, you can add not only greens, but also dry spices - coriander, paprika, cloves.

What to prepare:

• tomatoes - 1 kg;
• garlic clove - three pieces;
• fresh basil - a bunch;
• fresh parsley - a bunch;
• sugar - 40 g;
• salt - 10 g.

How to cook

1. Flush red fruits, peel.
2. Cut the flesh.
3. Chop the greens.
4. Place tomato slices, herbs, garlic cloves in a blender bowl.
5. Grind to a puree state, transfer to a pan.
6. Salt, sweeten, boil for three to four hours until the desired density.
7. Pour into sterile jars.

Hastily

Description A simple recipe that does not require step by step to comply and perform actions. It is enough to prepare a blender or food processor and a suitable pan.

What to prepare:

• tomatoes - 2 kg;
• sweet pepper - 500 g;
• onions - 500 g;
• olive oil - 200 g;
• sugar - a glass;
• ground pepper - a tablespoon;
• mustard powder - a tablespoon;
• salt.

How to cook

1. Cut the vegetables into pieces.
2. Put in a blender, chop.
3. Transfer to a pan, season, salt, sweeten.
4. Leave to simmer for two hours.
5. Pour into sterile jars.

To prevent the workpiece from deteriorating without vinegar essence, sterilize the finished containers in a saucepan or in the oven at 120 ° C. For sterilization in a pan, line the bottom with a thick towel folded several times, and place containers on top. Pour water over the “shoulders”, boil for several minutes. Leave liter jars in the oven for ten minutes.

With celery and ginger

Description According to reviews, the dressing is sweet, so it is recommended to reduce the amount of sugar to taste. If desired, you can add more salt and red pepper.

What to prepare:

• tomatoes - 1 kg;
• celery - 100 g;
• onion - one;
• bell pepper - one;
• ground ginger - a teaspoon;
• ground cloves - half a teaspoon;
• sugar - three quarters of a glass;
• salt - 10 g;
• 9% vinegar - 15 ml.

How to cook

1. Cut vegetables into small pieces.
2. Place in a deep frying pan or stewpan.
3. Boil for about 30 minutes until soft.
4. Wipe the boiled vegetables through a sieve.
5. Add seasonings, sweeten, salt, pour vinegar.
6. Leave on low heat, wait about an hour, until the dressing becomes thick and dark.

"Real jam"

Description The name is not given by chance. Preparing ketchup from tomatoes "You'll lick your fingers" for the winter with the addition of apples and onions. It turns out sweet and sour, moderately salty sauce.

What to prepare:

• tomatoes - 3 kg;
• apples - 0.5 kg;
• garlic cloves - six pieces;
• bulb - one head;
• ground black pepper;
• sugar - 150 g;
• salt - 30 g;
• 9% apple cider vinegar - 50 ml.

How to cook

1. Flanch juicy fruits, peel.
2. Grind the pulp in a blender.
3. Put a pot of tomato puree on the fire, wait for it to boil.
4. Peel apples, chop in a blender.
5. Add to pan, mix.
6. Grind the onion head, pass the cloves through the press.
7. Add to the total mass, cook until smooth.
8. Salt, add sugar, seasonings.
9. Pour vinegar five minutes before cooking.
10. Pour into prepared sterile jars or bottles.
11. Close the lids, leave to cool under the towel upside down.

You can make ketchup from tomatoes and apples according to another recipe. For 3 kg of tomatoes, you need to take 1 kg of apples. Add the garlic head, two tablespoons of mustard powder, a little ground hot pepper to the tomato and apple paste. Pour one glass of sugar and a tablespoon of salt. Boil for half an hour, pour in vinegar and roll up.

Amber

Description Fragrant, spicy, slightly spicy sauce will be a great addition to any fresh dish. To make ketchup a beautiful amber color, it is recommended to use yellow tomatoes.

What to prepare:

• meaty tomatoes - 2 kg;
• onion - two heads;
• sweet pepper - two pieces;
• garlic - five to six cloves;
• ginger - a root 2 cm long;
• chili - one pod;
• olive oil - 50 ml;
• 6% apple cider vinegar - 75 ml;
• water - 250 ml;
• spices - coriander, oregano, black peas, basil;
• sugar - five tablespoons;
• salt - two teaspoons with a slide.

How to cook

1. Cut the stems from the tomatoes, cut the fruits into slices.
2. Coarsely chop the onions and pods.
3. In a pan with a thick bottom, heat the oil.
4. Grind garlic, chili, ginger, dry spices.
5. Pour into the pan, fry for half a minute.
6. Add coarsely chopped vegetables, mix.
7. Pour in water, boil for half an hour.
8. Place the mass in a blender, chop, rub the paste through a sieve back into the pan.
9. Sweeten, salt, pour vinegar.
10. Leave over low heat until boiled twice.
11. Pour into jars or bottles.

Green

Description Green and brown tomatoes are also good for making ketchup. An important condition when choosing fruits - seeds must be ripe, without bitterness. Green fruits are more acidic than red, so vinegar is not added to the dressing.

What to prepare:

• unripe tomatoes - 1 kg;
• onion head - one;
• chili - pod;
• garlic cloves - two pieces;
• sugar - 40 g;
• salt - 5 g.

How to cook

1. Cut the onion into small pieces.
2. Slice the green fruits.
3. Grind or blender vegetables through a meat grinder.
4. Put the resulting mashed potatoes in a deep frying pan, simmer for about half an hour.
5. Grind through a sieve and put back into the pan.
6. Grind the chilli, crush the cloves.
7. Salt, sweeten, add chili, stew for an hour.
8. Add garlic paste, mix, leave for another five minutes.
9. Pour the resulting homogeneous mixture into the prepared heated cans.
10. Close containers, turn over, wrap until cool.

Barbecue

Description The traditional "shish kebab" sauce is ideally combined with meat dishes and fried potatoes.

What to prepare:

• tomatoes - 2.5 kg;
• sweet pepper - 1 kg;
• chili - one pod;
• garlic - one clove;
• mustard powder, ground coriander, dill seeds;
• ginger - a root 3 cm long;
• sweet peas - five pieces;
• cardamom - five grains;
• laurel - two leaves;
• vinegar essence - 5 ml;
• sugar - half a glass;
• salt - 10 g;
• diluted starch - 30 g per half a glass.

How to cook

1. Finely chop the vegetables.
2. Place in a deep frying pan, put on a small fire.
3. Grind ginger and garlic.
4. Add spices to taste, salt, sweeten.
5. Boil for an hour, then pass through a sieve.
6. Put the mashed potatoes on low heat, boil for another three to four hours until a homogeneous consistency.
7. Pour in the vinegar solution and diluted starch five minutes before being ready to make a thick dressing.
8. Pour into prepared containers.

Many large spices (coriander grains, clove buds, black peas, cardamom) are not very nice to see in a uniform sauce. Therefore, before adding to the total mass, it is recommended to grind the grains with a coffee grinder. You can also tie the spices in gauze, place in the paste during cooking, and remove before adding vinegar.

The chef can prepare the author's ketchup at home for the winter. Experiments with seasonings, herbs, spices will open new tastes. Ripe juicy tomatoes of any color are suitable for ketchup. If the mixture is too thick during cooking, add a little warm water. Thicken the liquid sauce with diluted starch.

Reviews: “We take a little seasoning”

And we, on the contrary, eat only home-made ketchup. But my grandmother is preparing it for the whole family, because she does not trust the purchases. Anyway, there is full of all sorts of "Yeshek", chemistry, additives, preservatives. And at home only natural products. True, for the first time I hear that ketchup can be cooked with apples ... We, it seems to me, have a more traditional way of cooking. Of course, tomatoes, sugar, black peppercorns, salt, vinegar, cloves and cinnamon are needed. We take all seasonings little by little so that ketchup does not have a pronounced taste of one thing. We chop the tomatoes and onions, stew in a saucepan with vegetable oil, and when they become completely soft, remove from heat and grind or knead well. Then we send back to the pan and bring to a boil. After that, add spices, cook for about half an hour and add salt, sugar and vinegar. We cook with them for another 5 minutes. After that, the ketchup is ready, but it is better to let it brew. The next day will be the most!

Nastya, http://www.divomix.com/forum/recept-domashnego-ketchupa-na-zimu/

I found the recipe on one of the forums. Children are very fond of ketchup, but I don’t buy it, which is why they don’t swell in a store. I’ve prepared my own, it turned out 2 liter bottles. It was eaten in two days. I plan to do a lot next year.
  4.5 kg tomato - through a meat grinder 1 cup sugar 1 tbsp. l Salt 13 tbsp. 9% vinegar
  a few peas of black pepper on the tip of a knife of ground red pepper
  All this in a pan, cook according to the original recipe for 2 hours. I cooked more, I wanted more. Well, in the end, as always, I try ... suddenly the mood has something to add.

IrinaA, http://www.tomat-pomidor.com/newforum/index.php?topic\u003d532.0

If you cook homemade ketchup, it does not compare to the taste and texture with any store product. And its main feature is that you can add absolutely any spices and spices to such a sauce, making it unique, tasty and rich for yourself. We’ll add such ingredients as we ourselves want.

If we talk about all sorts of preparations for the winter. then the site has many recipes. I advise you to see how and is done. Do not miss, be sure to cook.

How to cook homemade tomato ketchup and what do you need to cook it? Right now there are 6 tasty and simple recipes for tomato sauce for the winter.

The Essential Kutchup Ingredient Kit

• Meaty tomatoes are ripe, soft - 3 kg.
• Red pepper with thick walls, sweet - 3 pcs.
• Onions - 500 gr.
• 6 garlic cloves.
• A spoonful of salt.
• 150 ml. vinegar (taken as a classic table) nine percent.
• Cinnamon - 1⁄2 teaspoon.
• Peppercorns - 10 peas.
• Ground allspice - 1⁄2 teaspoon.
• Dried cloves in buds - 4 pcs.
• Grated nutmeg - half a teaspoon.
• Sugar - 180-200 gr.

The process of making homemade ketchup

Gently wash each tomato, no sand and dirt should remain on the fruits, cut out the tail area and cut each vegetable in half or 4 parts.

Bulgarian pepper is peeled of seeds and inner veins, coarsely chopped and sent to a bowl with tomatoes.

We clean the onion, rinse it under cold water, so this product will be smaller when cutting, “cut” the eyes, and chop in half rings. We send to the available ingredients.

Peeled garlic pass through the garlic or three finely on a grater, add to the vegetables.

We shift the prepared ingredients into the pan, salt, mix, cover and transfer to the stove, setting the minimum heating level. Cook ketchup for about three hours, but not less than two and a half, periodically opening the dishes and mixing your composition.

Water should not be added to the pan; only the above products should be present during cooking. At the same time, in the volume during cooking, the mass will decrease by about half, it should be so.

While the tomato composition is cooked, prepare the spices. They need to be combined and ground in a coffee grinder into a homogeneous mass.

Ready vegetables are cooled a little and then with the help of an immersion blender we grind into a homogeneous composition.

Season the pasta with ground spices, mix, again send to the fire and now cook no more than half an hour.

5 minutes before the end of cooking, pour in the vinegar, once again thoroughly mix our mass and you can turn off the stove.

In jars sterilized in any way, pour directly from the fire, that is, hot tomato ketchup. We cover with lids, twist, turn the jars with their necks up to the bottom, cover all the resulting beauty with a plaid and leave it for exactly one day, no less.

All is ready! Delicious homemade Heinz ketchup can be eaten immediately after cooling. Can be stored in a cool place and taken out as needed.

You can serve such a cooked meat not only with sausage and meat products, but also used when cooking cabbage soup, borsch, stewing vegetables, etc.

It is simple and inexpensive to prepare a delicious sauce.

For cooking, take:

• 2.5 kg tomatoes.
• 350 gr sweet and sour varieties of any apples.
• 350 gr classic onions (you can use salad if desired, but usually better).
• A tablespoon of coarse salt.
• Half a glass of sugar.
• A teaspoon without a hill of ground pepper mixture.
• 4 cloves.
• 140 ml. apple cider vinegar (6%).
• Half a teaspoon of cinnamon.

How to make delicious tomato paste for the winter

Wash vegetables and apples, from the first cut out the place of the stalk, from the second remove the cores, cut the products into medium-sized pieces - slices.

It is not necessary to remove the peel from apples, it will allow you to create the desired consistency, since it contains a natural thickener pectin, but tomatoes can be removed from the peel if desired, but this is not necessary.

Immerse all the components of the sauce in a blender bowl or a deep bowl / pan, grind into a homogeneous gruel.

If there is no food processor or blender in the house, you can twist the tomatoes and apples in a meat grinder, but in this case, it is best to then pass the products through the chintz again.

Send the resulting composition to a cauldron, pot or deep frying pan, put on fire, let it boil. Cover and simmer, stirring, for fifteen minutes.

Salt the mixture, continue cooking for another hour and a half. If after a specified time the mass is still liquid, remove the lid and cook until the composition thickens.

Now pour spices and sugar into the container, and the cloves will need to be ground into powder. Pour in the vinegar, mix the ingredients.

Cover and let stand for 5 minutes on the stove, then remove and pour into prepared jars.

Close the ketchup for the winter, while remembering that the jars should be filled to capacity, there should be no empty spaces in it.

Turn over rolled containers and leave to cool under a warm blanket overnight. In the morning the sauce will be ready, it can be removed for storage in a refrigerator or pantry.

  Fragrant Ketchup with Basil

Will need to prepare:

• A kilo of tomatoes.
• A bunch of fresh parsley and basil.
• 2.5 tablespoons of sugar.
• 1 teaspoon of salt.
• 3 cloves of garlic.
• Half a glass of cold water.
• 2.5 tablespoons of starch.
• Spices and seasonings to your taste.

The cooking process will be as follows

Wash the tomatoes, peel each fruit, cut into small pieces, send it to the pan and the stove.

Add chopped greens to the boiling tomatoes (it should be chopped very finely), boil for 40 minutes.

Pour sugar, stir it, then salt and mix everything until completely dissolved, continue cooking for another 40 minutes.

Sell \u200b\u200bgarlic cloves in the garlic shop, send to the tomato pan.

Stir and continue cooking for another 3 hours, every 20 minutes opening the lid and stirring your composition.

Dilute the starch in cold water, gently at the end of cooking, introduce it into ketchup, mix, boil for another 5 minutes and pour the mass into jars.

Cork containers with lids, let the sauce stand in the room for a day, and then put it in the refrigerator. Homemade ketchup is ready!

After adding starch, if desired, the mass can be grated into a more liquid kitchen blender. You can also strain through a sieve, this must be done to someone who does not like when small pieces of tomatoes or greens come across in ketchup.

  Original recipe for tomato ketchup with wine vinegar and tarragon

Will need to prepare:

• Red (yellow are not suitable) ripened tomatoes - 2-2.5 kg.
• One onion.
• 700 ml (maybe a little less) wine vinegar.
• 30 gr salt.
• 60 gr Sahara.
• 1/3 of a teaspoon of dry tarragon.
• A pinch of ground black and as much red pepper.
• 3 buds of cloves.
• Ginger root - 2-3 gr.
• A pinch of cinnamon and the same portion of nutmeg.
• Half a hot chili pepper.
• 2 pinches of ground paprika.
• 2 pinches of curry seasoning.

The method of preparation of the original ketchup

By blanching (we make an incision, pour over boiling water and then immerse in cold water), we clear every tomato from the skin.

We cut the tomatoes into 6 parts, send them to cook for two hours under a lid over medium heat. In this case, do not forget to interfere periodically.

We grind the finished tomatoes into a homogeneous mass using a fine sieve or a blender, add all the spices indicated in the recipe, except for vinegar (they must be ground), mix.

Three onions on a grater, put in ketchup, put it all on fire and continue cooking for 25 minutes.

Pour vinegar, simmer for another five minutes on a stove, remove from heat and pack in sterile jars.

If the sauce is very liquid, you can add a little potato starch to it, but this is not necessary, if desired.

List of products for cooking:

• Ripe tomatoes without rot - 3 kilograms.
• Classic onions - 0.5 kg.
• Sugar - 400 gr.
• Dry mustard - 2 tablespoons.
• Vinegar (9%) - 400 ml.
• Lavrush - 3 leaves.
• Juniper (berries) - 5 pcs.
• Salt - 2 tablespoons (you can slightly more or, conversely, less, adjust to your own taste).
• Ground black pepper - a teaspoon without a slide.

Our actions - harvesting ketchup for the winter

Wash the tomatoes, peel each cut, cut, send to the cauldron.

Peel the onions, cut into small cubes and send to the vegetables, cook over 3 hours on medium heat.

Pass the finished mass through a sieve, again send to the cauldron, now add all the spices and spices, mix, stew for another 15 minutes, pour the vinegar, leave the mashed potatoes until boiling and can be distributed over the banks. Capacities, it is worth noting, must be sterilized.

We roll up the sauce, turn the cans over the neck, cover with a terry towel or any blanket on top, leave it overnight.

  Gentle homemade ketchup for quick (view)

Simple and quick recipe, without troubles. Homemade ketchup is a delicious, delicate sauce for everything - meat, pasta, poultry, etc.

Keep home ketchup in the refrigerator or cellar, always in a dark and cool place. The shelf life of a hermetically sealed product is 1 year from the date of seaming.

Try to make homemade ketchup yourself and you will feel the difference. The recipes are checked, boldly proceed, just the tomato season has come!

Good luck and all the best!

One of the most delicious ways to preserve tomatoes is to harvest a homogeneous tomato mass of different consistencies. Pasta, sauce, adjika, dressing, caviar - all this and much more can be personally stored for the whole year, significantly saving the family budget and delighting households with natural products. The best part is that practically all “illiquid” specimens are suitable for preserving such preparations: deformed, rumpled, crushed, overripe, overgrown, with damaged skin, cut off, etc. Among the popular recipes, the highest demand is for the winter. It is many times more useful than store ones, since it does not contain any artificial additives: stabilizers, amplifiers, preservatives. Harvested at home with apples, plums or without additional ingredients, ketchup can be as sharp as chili or tender and delicate.

Homemade tomato ketchup for the winter - recipe with photo

In the 17th century, the first ketchup looked completely different. A strange sauce was brought into England from distant China and consisted of salted fish, wine, garlic, shellfish, nuts, beans and mushrooms. An unusual seasoning was called catchup and was used to prepare all kinds of hot and cold dishes. Only over time, tomatoes began to be added to the sauce, which gradually replaced other ingredients. Today, almost every housewife knows how to cook home-made tomato ketchup for the winter according to the recipe with a photo. The rest is time to learn.

Ingredients for harvesting tomato ketchup for the winter

• ripe tomatoes - 5 kg
• white onion - 0.5 kg
• apple vinegar - 100 ml
• sugar - 0.5 tbsp.
• fresh ginger - 2 tsp
• celery seeds - 1 tsp
• cinnamon - 1 tsp
• ground cloves - 1 tsp
• black pepper - 1 tsp
• sea \u200b\u200bor table salt - 1 tsp

Step-by-step instructions for a tomato ketchup recipe for winter

1. Prepare and measure all components in the required quantity.

   
   

2. Rinse the tomatoes and cut them into pieces. Peel the onion, chop into strips and put to the tomatoes. Boil the vegetable mixture in an enamel pan for 20 minutes.

   
   

3. Pass the boiled mass through a sieve. Thus, it will be possible to separate the peel and seeds.

   
   

4. Mix the resulting mass with spices, sugar and salt. Put on the burner and boil in half.

   
   

5. Arrange the thickened tomato mixture in small sterile jars.

   
   

6. Place a container with ketchup in a wide pan, fill with water and sterilize preservation for 10-15 minutes.

   
   

7. Carefully remove the workpiece from boiling water. Roll up homemade tomato ketchup with sterile lids for the winter.

   
   

Chili ketchup for the winter at home - video recipe

To make chili ketchup for the winter, you only need tomatoes, vinegar and a set of suitable spices at home. The process of preparing the sauce is quite simple, but it requires a decent amount of time. As a rule, a home-made product is not only more useful than a market one, but also tastes much better. In addition, all proportions can be adjusted to your taste: more tender, sweeter or sharper. To give the sauce a more unusual taste, slices of spicy vegetables can be added to the homogeneous mass.

How to cook chili ketchup for the winter at home, see the recipe with the video:

Delicious ketchup for the winter as a store, a recipe at home

One of the most valuable properties of high-quality ketchup is its density. Some manufacturers use starch to achieve it. In home cooking, a similar effect is achieved through prolonged boiling. The process takes about 2-3 hours, but the final taste of ketchup for the winter is almost the same as in a store. The second secret to making quality sauce is ripe tomatoes. If the vegetables are unripe or too dry, the result is worse than expected.

Necessary ingredients for preparing ketchup for the winter as in a store

• juicy tomatoes - 5 kg
• bulgarian peppers - 300 g
• onions - 8 pcs.
• granulated sugar - 200 g
• table vinegar - 0.5 tbsp.
• salt - 1.5 tbsp

Step-by-step instructions for a ketchup recipe in a store at home

1. Rinse the bell peppers, clean the stalks and the core.
2. Blanch the tomatoes, remove the top peel, chop into large pieces.
3. Remove the bulbs from the husk, cut them into 8 parts. Pass all prepared vegetables through a meat grinder.
4. In a deep saucepan, mix the tomato mass, add the same salt and sugar. Boil the sauce in a moderate light for 30-45 minutes.
5. Put hot or black pepper in a pan and continue boiling ketchup for another 1-1.5 hours.
6. 5-7 minutes before the end of cooking pour vinegar into the pan. Thoroughly mix the workpiece, place in sterile jars and roll up with vacuum lids. Delicious ketchup for the winter as a store ready!

Ketchup with apples and tomatoes at home, recipe with photo

Thick saturated homemade ketchup is the pinnacle of the housewife’s skill. To achieve this peak, you need to know a few small nuances. Firstly, ripe but low-succulent tomatoes are better for harvesting tomato sauce. So they do not have to boil for a long time. Secondly, apples are an excellent thickener for such a dish. Or rather, pectin, which is in their composition. Thirdly, it is better to make ketchup with apples and tomatoes at home from your vegetables. Since purchased products can give the workpiece a completely unexpected taste.

Ingredients for harvesting homemade ketchup with tomatoes and apples for winter

• meaty tomatoes - 3 kg
• large apples - 3 pcs.
• refined oil - 6 tbsp.
• granulated sugar - 2 tsp.
• turmeric - 1 tsp
• table salt - 2 tsp
• paprika - 1 tsp
• black and allspice - 1 tsp.
• italian herbs - 1 tsp
• cinnamon - 3 sticks
• clove buds - 10 pcs.
• anise stars - 4 pcs.

Step-by-step instructions for homemade ketchup recipe with apples and tomatoes for the winter

1. Wash fresh tomatoes, grind with a blender, pass through a sieve.
2. Pour the resulting tomato juice into a saucepan and put on a stove to boil.
3. Instead of washed and chopped apples, dip in boiling juice instead of with all the spices. Cook 1.5 - 2 hours.
4. After the allotted time, strain the mass through a sieve again and continue to boil, adding vinegar and vegetable oil.
5. After 10-15 minutes, mix the large pots well and place them in sterile half-liter or “mayonnaise” jars.
6. Seal the workpiece with vacuum caps and hide in a cold place. After a couple of months, you will probably be glad that ketchup with apples and tomatoes for the winter was a success!

Homemade tomato and garlic ketchup for the winter - recipe with video

To date, only rare varieties of mushroom and olives sauces resemble the original ketchup recipe. Modern versions (both store and home) have nothing to do with the original version. Tomato sauce, which received an authentic name from the Americans, completely replaced the old versions, securing a huge popularity. Now, even at home, we are preparing for the winter a popular ketchup with garlic, paprika or chili.

Homemade ketchup for the winter from tomato and plum, recipe with photo

It is difficult to find an adult who has never tasted tomato ketchup. Moreover, not everyone has an idea about the existence of variations with ripe plums. This is a tasty, healthy and unusual substitute for bored sauce, which perfectly emphasizes the taste of any meat dish: barbecue, steak, meatballs, chops, roll, etc. Harvest tomato and plum ketchup for the winter - step back from annoying stereotypes!

Ingredients for harvesting tomato and plum ketchup for winter

• ripe tomatoes - 2 kg
• juicy plums - 1 kg
• white onion - 300 g
• bulgarian peppers - 5 amount.
• chili pepper - 2 pcs.
• granulated sugar - 0.5 tbsp.
• table salt - 2 tbsp.
• ground pepper and cloves - 0.5 tsp each.
• table vinegar - 1 tablespoon

Step-by-step instructions for homemade tomato and plum ketchup for the winter

1. Blanch ripe tomatoes and plums, then peel. Paprika and onion cut into slices. Pass everything together through a meat grinder.
2. Put the vegetable mass in a deep saucepan and cook over medium heat until the consistency you like.
3. 10 minutes before the end of cooking, put in the pan all the remaining ingredients: vinegar, spices, sugar and salt.
4. Add tomato and plum ketchup and place hot in sterile half-liter containers.
5. Seal the jars with tight lids and rearrange them after cooling in the refrigerator. To store the workpiece in the pantry, roll the ketchup with metal lids.

Homemade ketchup for the winter from a tomato, plum, apples and pepper is absolutely not difficult to cook. Of course, buying sauce in a store is much faster. But to prepare it yourself at home - much nicer!