Hello everyone!

I think everyone knows that sauces ennoble and complement dishes. And the most trendy is ketchup! You can eat literally everything with it - meat, meatballs, dumplings, spaghetti, pasta, jellied meat and many other dishes, this is not the whole list.

But the more varieties of this sauce appear on the supermarket shelf, the less natural products can be found in their composition. Preservatives alone, E-shki, sweeteners and coloring agents - in a word, all that a person should not use at all.

But there is a way! We will prepare the ketchup ourselves, then for sure we will know what it consists of. After all, a home-made product can be given even to children who love it so much. However, it has one huge drawback - it is insanely tasty and needs to be harvested for more. A pair of jars can not do, checked!

And if you are planning a huge crop of tomatoes, I recommend closing them also, and paying special attention, they are very tasty.

Now I propose to get down to business, choose the recipe you like and prepare this gravy for relatives and friends. All recipes deserve your attention.

  The classic recipe for tomato ketchup for the winter - you lick your fingers

I bring to your attention a classic flavored ketchup recipe that goes with many dishes. We will cook it ourselves. After all, homemade sauce without all kinds of additives and preservatives is healthy and very tasty. If cooked correctly, then the workpiece is much tastier than in the store.

Every year I close this gravy, which goes with a bang. It can even be given to children to eat, because there is no pronounced taste of spiciness and spices. Only a distant piquant note is felt. In a word, the sauce is universal and neutral. Try to cook, you will definitely like it ...

Ingredients:

• Tomatoes - 4 kg
• Sugar - 1 tbsp.
• Vinegar 6% - 106 gr.
• Salt - 35 gr.
• Water - 1 tbsp.
• Carnation - 3pcs.
• Garlic - 2-3 cloves
• Black pepper peas - 1 tsp
• Hot peppers - a little

Stages of cooking:

1. First of all, we start preparing tomatoes. Overripe tomatoes are great for this recipe, because the more ripe they are, the richer the color and brighter the taste.

Also, if you have ripe spoiled tomatoes, they can just be used for this harvest. I wash the tomatoes under running water, cut off the base of the stem, and if there are any damaged places, cut them off. We cut a large fruit into 4 parts, if the tomatoes are small in 2 parts.

2. Transfer the sliced \u200b\u200bfruits to the pan and add a glass of water. Cover and put on a stove to simmer for 20-25 minutes until soft.

3. At the end of time, the tomatoes stewed, became soft. Now we need to beat the blender to a puree state.

4. Wipe our mashed potatoes through a sieve to remove the remnants of the peel and seeds. In order for tomato juice to have a uniform consistency.

5. Pure tomato juice is sent to the stove and bring to a boil.

6. Add 200 gr. sugar, then you need to mix well until the crystals are completely dissolved and cook for 10 minutes from the moment of boiling.

7. While the juice is boiling, prepare the spices. We turn the gauze in several layers or take a napkin, put it on the table and pour spices and garlic crushed with a knife onto the fabric. We knit the fabric so that the seasonings remain in the knot.

8. After 10 minutes, add the juice and our bundle with spices to the pan so that the sauce is saturated with spices. Cook for 30 minutes. If you want to get ketchup with a thicker consistency, cook another 10 - 15 minutes.

Important! Vinegar is indicated in the recipe in grams, weighed on the scales. If you have 9% vinegar, add 71 grams.

10. Pour the finished hot mass into pre-prepared sterile bottles, seal hermetically with sterile lids.

With 4 kg of tomato, 2.5 liters of the finished product turned out.

Good luck with your workpieces!

  How to make tomato ketchup at home without vinegar and sterilization

Now I will share with you another cool recipe for making sauce without chemicals, preservatives and vinegar. Preparing such a ketchup is incredibly simple and fast, and at the exit - a taste explosion!

Required Products:

Cooking method:

1. Add the chopped garlic to the tomatoes or tomato juice that were rubbed through a sieve.

2. Then three onions on a fine grater, add spices - cloves, allspice, ground black pepper.

3. Put on fire, bring to a boil and boil for 20 minutes, stirring occasionally so that the tomato mass does not burn.

4. After time, add lemon juice, cinnamon, salt and sugar to the pan. Mix thoroughly and let it boil for 2 minutes. That's all done! We take out the allspice and cloves from the sauce.

Ketchup can be grated through a sieve, but can be left as is. After all, tomato seeds are very useful for the body.

5. This sauce can be stored in the refrigerator for up to 7 days. Or preserve as follows - pour the boiling mixture into sterile jars, seal with a lid and leave for a day under a warm towel until it cools completely.

Natural ketchup is ready! It is healthy and tasty. Suitable for people with a diet or a healthy diet.

Bon Appetit!

  Homemade ketchup for the winter without cooking and without sugar

This recipe for cooking sauce without cooking, of course it can not be stored for the winter. Noah could not pass him by. It is a divine taste. Honestly, when I tried for the first time, I almost swallowed my tongue! It is prepared very quickly if the tomatoes are dried in advance. It is very useful, you can add it to all dishes with which you like to eat ordinary ketchup. And we will not add sugar and salt.

Ingredients:

• Dried Tomatoes - 2 pcs.
• Tomatoes (fresh) - 2 pcs.
• Majul dates - 2 pcs.
• vinegar - 1/2 tsp

Cooking:

1. In advance we need to dry 2 tomatoes in a dehydrator. My tomatoes, core, cut into slices and put on a special baking sheet and send to the dehydrator for the night. Tomatoes are dried at a temperature of 42 C.

2. Cut fresh tomatoes into slices and send to a blender, add dried tomatoes overnight, dates that will add sweetness to the sauce. Since we do not add sugar, pour a little vinegar and interrupt until smooth. It is best to take apple or coconut vinegar, but regular vinegar also works.

3. Transfer the sauce to a clean, dry jar and send to the refrigerator.

Ketchup is ready! Enjoy the amazing taste. This recipe is also suitable for vegetarians and raw foodists.

Very tasty, try to cook, you will not regret it!

  Ketchup with apples and tomatoes, as in a store

What a wonderful time - harvesting time! Although you get tired during this period, it’s so nice to open conservation and treat your family in winter. Therefore, I stock up on all kinds of spins in several variations. And through experiments, once this sauce appeared on our table, we became his loyal fans and now we cook it every year. To taste, it resembles a store, very tasty. The flow goes even before the onset of cold weather!

Essential Ingredients:

• Tomatoes - 5 kg.
• Apple - 4 pcs.
• Onion - 5 pcs.
• Sugar - 4 tbsp. lies
• Salt - 2 tbsp. lies.
• Hot red pepper - 1 pc.
• Carnation - 3 pcs.
• Peppercorns - 8-10 pcs.

Cooking:

1. To prepare this sauce, it is best to take meaty and ripe varieties of tomatoes. We wash the tomatoes and pass through a meat grinder.

2. We select apples with sourness and not juicy. We also rinse, divide into pieces and grind together with onion peeled through a meat grinder.

3. All the ingredients that are ground, transfer to a container in which we will cook and send to the fire. Add salt and sugar, mix. As soon as the tomato-apple mixture boils, reduce the heat and boil, stirring occasionally. The tomato should boil (gurgle) a little over minimal heat, and not languish.

I use salt with large crystals, special for workpieces or ordinary, but not Extra.

4. Now we need to make a knot with seasonings as in the previous recipe. We spread a piece of gauze, fold it in half, and preferably three times, and put peppers and cloves on it. We tie a knot and lower it into a pan with boiling tomato mixture.

5. While ketchup is boiled on the stove, we take up the preparation of cans. We do not sterilize them. Therefore, they need to be thoroughly washed with detergent, special attention should be paid to the neck and placed upside down, no need to turn over !!!

7. The mixture is boiled somewhere around 1 liter. Take a teaspoon of sauce and put on a saucer, give time to cool. We try for salt and sugar and spiciness, if in your opinion something is missing, we add it.

The consistency of the finished ketchup depends on the duration of boiling. The longer you cook, the thicker.

8. When the tomato-apple mixture is boiled, take out the bundle with spices. Next, we begin to interrupt the mass with a blender, until a homogeneous consistency, without turning off the fire. You can grind through a sieve, but in my opinion a blender is much faster.

9. Separately, I put the pot of water on the stove. When the water begins to boil well, I drop the lids and lower the jars one at a time with tongs. I hold about one minute. Then I take it out, immediately pour the ketchup and close the lids. I turn the sunset upside down and cover it with a warm blanket.

The delicious sauce is ready!

  Video on how to cook ketchup at home through a meat grinder

On this cooking option, I stumbled across the vastness of YouTube. He interested me that he was preparing simply and quickly. And the main components are tomatoes, bell peppers and apples, I think this list will make an excellent sauce. I suggest you see, maybe this version of execution will interest you too ....

Successful blanks!

  Winter plum ketchup - a simple recipe

• Tomatoes - 2 kg.
• Plum - 800 gr.
• Sugar - 150 gr.
• Onion - 2 pcs.
• Basil - 1 bunch (fresh, green)
• Parsley - 1 bunch
• Garlic - 100 gr.
• Sugar - 150 gr.
• Salt - 1 tbsp. lies.
• Fresh chili pepper - 1 pc.
• Bay leaf - 2 pcs.
• A mixture of peppers - 3 pinches
• Ground paprika (sweet) - 1 tsp.
• White wine vinegar - 2 tbsp. lies.

Cooking Technology:

1. We prepare the products required by the recipe. In washing water, we cut the stems of a tomato, remove the seeds from the plums, peel the onions and garlic, put the greens on a towel so that the glass is excess moisture.

2. We interrupt tomatoes, plums and onions in a blender.

3. The resulting mashed potatoes are transferred to a saucepan in which the resulting mass will be cooked. And boil for 2 hours.

4. Peeled garlic and chili pepper grind in a blender.

Attention! If you want to make less hot ketchup, then remove the hot pepper seeds.

5. Grind the greens with a knife and send to the bowl of the blender to the garlic and continue to chop.

6. Then, in the boiled tomato-plum mass, add all the necessary spices, salt, sugar, as well as chopped garlic, pepper and herbs. Mix well and cook for another 60 minutes on low heat.

7. Plum ketchup is ready. Now give time to cool. Then we wipe the sauce through a sieve so that it has a uniform consistency. Pour into the pan and boil another 10 -15 minutes from the moment of boiling.

8. Pour into sterile jars, twist the lids or close them using a special key. Cover with a warm blanket or jacket and leave to cool completely for about a day.

From the indicated number of ingredients, 4 bottles of 200 g each came out.

Incredibly delicious!

  The best yellow tomato ketchup recipe

This recipe is suitable for those who grow yellow tomatoes. Indeed, from these pretty fruits you can make tomato juice, prepare canned tomatoes, spin salads, and of course make ketchup. I found the recipe for this sauce on the forum, he intrigued me and I decided to try cooking and did not regret it. And how the children liked the color, they were delighted! Try it and you stock up on this unusual gravy ...

Ingredients Required:

Cooking method:

1. Prepare the vegetables. Wash tomatoes and peppers in water. In tomatoes, cut the core and cut into slices. With bell pepper, remove the stalk and seeds, then cut into strips. Peel the onion from the husk, rinse and cut into 2 parts, then each half more 3 parts.

Optionally, add a little hot pepper.

2. Sliced \u200b\u200bvegetables are transferred to the pan and sent to the stove to stew. Bring the tomatoes to a boil, and then reduce the heat. Stew vegetables until soft, about 40 minutes.

I didn’t add water to tomatoes, as they are juicy.

Then add allspice and cloves and continue to simmer another 20 minutes.

3. We need to wipe the stew mass through a fine sieve. Peel and seeds from a tomato, as well as spices will remain in the strainer. And pour the resulting sauce into a pan with a thick bottom.

We put on fire, bring to a boil, then remove the fire for a minimum and simmer for 30 minutes.

4. Then add salt, sugar, cinnamon and vinegar and continue to simmer another 15 minutes.

Important! Be sure to stir the sauce periodically, because all the thick mass at the bottom of the pan can burn.

Be sure to taste ketchup and adjust the spices according to your taste sensations.

The output is a pleasant orange gravy of medium density. It tastes unusual, with a hint of piquancy, so to speak with a twist.

If you have not cooked such a wonderful sauce, I definitely recommend you try it!

  Delicious homemade tomato, bell pepper and onion ketchup

Great in taste, fragrant, spicy, rich, thick, pungent - it's all about ketchup cooked according to this recipe. You can’t just find anything better for meat!

Ingredients:

• Tomatoes - 0.5 kg
• Bulgarian red pepper - 0.5 kg
• Onions - 15 gr.
• Garlic - 3-4 cloves
• Sugar - 20 gr.
• Salt - 12 gr.
• Olive oil - 30 ml
• Ground paprika - 5 gr.

Cooking method:

1. Prepare the vegetables. Then we chop the onion with small slices, the coreless tomatoes into slices, the hot peppers into rings, the bell pepper into strips, after removing the seeds and the stalk.

2. Put the pan on the fire, pour the odorless vegetable oil and fry the onions until transparent. Then we send tomatoes to the onion. If desired, you can peel them. When the tomatoes become soft, add hot pepper to the pan. So that the sauce does not turn out very sharp, I remove the seeds and partitions, because they give the main bitterness. Next, add strips of bell pepper and fry for 5-6 minutes.

3. Transfer the stewed vegetables into a blender bowl, add chopped garlic and grind to a homogeneous mass.

4. Transfer the resulting mashed potatoes to the pan, add salt, sugar and paprika, mix. Bring to a boil and boil for 6 minutes. We decompose the finished ketchup into sterilized jars, close with hermetically sterilized lids and send the jars together with the preform to be sterilized for 10-15 minutes. After we put on a “fur coat” (wrap it up) and leave it to cool.

Cook with pleasure!

  Home-made sweet sauce for winter without starch

I propose to prepare also sweet sauce without adding starch according to a very easy recipe. This gravy will be a great addition to meat, fish, pasta and other dishes, and it is also natural and healthy, unlike purchased ones.

Essential Ingredients:

• Tomatoes - 1 kg
• Onion - 0.50 gr.
• Sugar - 200 gr.
• Salt 2 tbsp. spoons
• Cinnamon - 1 teaspoon
• Carnation - 2 buds
• Peppercorns - 5 amount

Cooking Technology:

1. Tomatoes cut into slices, peeled onions cut into 4 parts. We send the vegetables to the pan and cook until they become soft.

2. When the tomatoes and onions become soft, grind through a sieve or interrupt using a combine or blender.

3. The resulting juice is poured into a saucepan, preferably with a thick bottom. And boil the liquid 1.5 times. Put the spices in a bag of gauze, tie them into a knot and send them to the pan. Then add salt and sugar, mix thoroughly.

4. Turn on the maximum fire, bring to a boil. As soon as the contents of the pot boil, reduce the heat to a minimum and continue cooking for another 10 minutes.

5. While ketchup was boiling, during this time we prepared the container. Jars and lids should be sterilized and dry, as we will immediately pour the sauce, still boiling.

Pour ketchup into glass containers and screw the caps, wrap and give time to cool completely!

Then we take the jars to the cellar, where they will wait for their finest hour!

  The most delicious recipe for harvesting tomato ketchup with mustard

Cooked ketchup according to this recipe turns out to be sweet, delicate, with a pronounced taste of tomato and spices. This embodiment is very light and simple, even an aspiring cook can handle. And the whole family will enjoy the delicious sauce! Get down to cooking, don't be shy!

We need:

• Tomatoes - 3 kg.
• Mustard - 1 tbsp. lies.
• Salt - 1/2 tbsp. lies.
• Sugar - 3 tbsp. lies.
• Cinnamon 1/4 teaspoon
• Ground black pepper - 1/2 tsp.
• Carnation - 1 bud
• Vinegar - 1 s. lies.

Cooking process:

1. First we need to wash the tomatoes, cut into pieces and twist through a meat grinder.

2. Pour the resulting juice with pulp into the pan and send to the fire, covering it with a lid. As soon as the juice boils, remove the lid and set the temperature mode to the middle mark. Boil for 2 hours, stirring occasionally.

4. Now you need to add salt, sugar, mustard and mix well. Put the pan on the stove, bring to a boil and boil for another 1 hour, the consistency turned out as in a store. If you want a thinner sauce, reduce the time.

The duration of boiling depends on how much you want to get a thick product at the exit

5. 15 minutes before the end of cooking, add all the spices (I chopped cloves in a coffee grinder) and vinegar. Then you need to kill the whole mass in a blender until smooth.

Pour the hot sauce into warm, sterile jars, close the lids with a seaming key. Turn over and cover with a warm blanket for a day.

From the indicated amount of ingredients, two jars of 0.5 liter each came out.

I wish you good workpieces!

  Thick tomato juice ketchup with starch for the winter, you’ll lick your fingers!

I propose to prepare the sauce with a consistency similar to Heinz store ketchup, only we will have a natural product without the addition of various preservatives. The necessary density will help us achieve starch. The sauce turns out to be very tasty, and most importantly not at all harmful, in contrast (I will not name names ..)

Ingredients:

• Tomato juice - 2 l.
• Starch - 2 tbsp. l
• Sugar -15 tbsp. lies
• Vinegar (% - 6 tbsp.
• Garlic - 6 cloves
• Ground black pepper 1/2 tsp.
• Ground red pepper (hot) - 1/4 tsp.

Cooking Technology:

1. In the ready boiling juice made in your favorite way, add sugar, salt and finely chopped garlic. Cook over low heat for 15 minutes.

2. Then add the spices: black and red ground pepper, vinegar and cook the mixture for another 30-35 minutes.

3. In a glass of cold water we dilute starch and gradually pour into boiling juice, while stirring continuously, to avoid lumps. The mixture is brought to a boil and boiled for 7 minutes without ceasing to mix, so that the mixture does not burn.

4. We pack ready-made ketchup in sterile dry cans, and seal with tin lids.

  Tomato ketchup (sauce) - Georgian recipe

There is also a magnificent, versatile tomato-satsebel sauce in Georgian cuisine. It's just a hit, and cooking it is easy and simple. In fact, there are many variations on the preparation of this culinary masterpiece, I want to recommend one of them that I cook myself and which my family eats with pleasure. And how incredibly it combines with kebabs, I just thought and drooling. We’ll have to make a barbecue, because we’ll prepare the satchel’s now ...

Ingredients:

• Tomatoes -1kg
• Bell pepper-300g
• Garlic -50g
• Chili pepper - 30g
• Vegetable oil - 100g

And how to cook this Georgian sauce, I suggest watching in a video where the author succinctly and step by step explains:

Cook with pleasure!

That's all, this completes my selection! How fast time flew by!

I really hope that you will find recipes for yourself that you will love and you will cook them with pleasure for more than a dozen years.

Write comments, add an article to your bookmarks and share with friends by clicking the social buttons. networks! Or maybe you have your own corporate recipe for cooking, please share with us, and we will certainly cook it.

Thank you for visiting our culinary blog. See you soon!

Take care of yourself and loved ones!

In our time, it is perhaps difficult to find a person who does not know what ketchup is and what it is eaten with, but to find someone who has not tried it home ketchupmuch easier. Of course, to prepare your own ketchup at home, you need to spend time, but at the same time, such ketchup is much tastier and more useful than production.

It certainly does not have stabilizers, flavor enhancers, or other harmful additives. In fact, cook ketchup at homeeasy enough and no more complicated than, for example, cooking adjika or lecho. Ketchup is based on ripe tomatoes, although homemade ketchup recipes based on purchased tomato paste are also known. Interestingly, the first ketchup was not at all the same as we know it, and it was not made entirely from tomato.

It was prepared from anchovies, beans, mushrooms and walnuts, seasoned with fish brine, wine and spices. Yes, you must admit that such a pun is not appetizing enough. Fortunately, over time, they began to cook from tomatoes, but it happened in the 19th century. Since then, this tomato sauce has become popular all over the world and has gained a lot of fans.

Homemade Ketchups - Recipes

Make homemade ketchup easiest of all is their tomato paste. Homemade tomato paste ketchup is thick and full of flavor. Try this recipe.

Homemade tomato paste ketchup - recipe

Ingredients:

• Tomato paste - 500 ml.,
• Salt - half a teaspoon,
• Table vinegar - 2 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Ready dining room - 1 tbsp. a spoon,
• Spices: bay leaf, black peppercorns, a mixture of dried Italian herbs
• Hot water - 1 cup.

Stir in a bowl of tomato paste with mustard, sugar, salt and vinegar. Put the spices in a separate bowl and cover them with hot water. Let it brew for 2 hours. After this, strain the infusion of spices through a colander. Let it cool and then add it to the tomato paste. Stir and ketchup is ready. It will become tastier if you cool it in the refrigerator.

Homemade Tomato Paste Ketchup   can be prepared for the winter.

Homemade tomato paste ketchup for the winter - recipe

Ingredients:

• Tomato paste - 500 ml.,
• Bay leaf - 2 pcs.,
• Dry mustard - 2 tbsp. spoons
• Onions - 1 pc.,
• Garlic - 2-3 cloves,
• Ground black pepper, cloves,
•   - 2 tbsp. spoons
• Salt to taste.

Dilute the tomato paste with water. The mixture should be as thick as kefir. Pour it into the pan. Add sugar and salt. Finely chop the onion and add to the ketchup. When the ketchup boils, turn down the heat. Add mustard powder, black pepper, cloves. After 10 minutes, add the vinegar passed through the garlic press to the pan. Boil it, stirring for another 10 minutes. Pour hot into sterile jars. Ready-made jars with ketchup must be turned over and wrapped. Ketchup home recipe   which we examined is best stored in a cellar or basement.

Classic tomato ketchup - recipe

In order to prepare homemade ketchup with apples you will need:

Tomatoes - 1 kg.

Homemade ketchup with apples - recipe

   The first step is to peel the tomatoes from a thin skin. To do this, put them in a pot with boiling water for 3-5 minutes. After this procedure, the peel will move away from the tomatoes very simply, it will be enough to pry it with a sharp knife.

   Next, the tomatoes should be cut into 4 parts or cut into smaller pieces. In the final, the vegetable mass is whipped with a blender, so the beauty of the pieces and their size is not fundamental.

   Chop the onion.

   And add to the pan to the tomatoes.

   Put on low heat and simmer for about half an hour. The mass must be completely extinguished, become soft and thick, so you do not need to add water and oil.

Cut apples into thin slices. Blocks stew with vegetables literally 5-10 minutes, so it would be better if their slices are thin, and the variety of apples is friable and sour.

   Add apples to vegetables, stew and gently beat with a blender until soft and smooth.

Instead of apples, you can use pineapples or plums. Do not be afraid to experiment! This is the only way you can discover a new taste of your favorite workpieces. For example, if you add to this homemade ketchup with apples   fresh plums, its taste will be more reminiscent of the southern Tkemali sauce, and adding nuts to this homemade tkemali, you will get a new, bright in taste and appearance topping with meat or salad dressing.

   After you beat the ketchup with a blender, boil it again and pour it into jars with tight lids. You can serve this ketchup with meat, pasta, and also cook various for spaghetti or pizza on its basis! Bon Appetit!

Homemade ketchup with apples. Photo

A few words before making ketchup:

1. It is advisable to use homemade tomatoes grown without chemical dressing for the preparation of ketchup.

2. Tomatoes must be fleshy and ripe.

3. For the preparation of ketchup, we will use natural preservatives - cloves, mustard, apple, and also vinegar. This will help us maintain our ketchup for a long time.

4. To make ketchup thicker we will evaporate it. Although this process is lengthy, it will help us to avoid the inclusion of various additives in the form of starch.

5. Be sure to sterilize jars and lids before pouring ketchup.

  Homemade ketchup for the winter “Lick your fingers”

Delicious ketchup with apples and spices. You have to tinker a bit, but the result will reward all your work. Indeed - you lick not only a plate, but also your fingers. 🙂 As assistants we will use a meat grinder and a blender.

I always take products by eye. I add spices and salt with sugar to taste, so the approximate weight of the products is presented in the list.

Products for ketchup:

• tomatoes - 2.5 kg .;
• apples - 6 pcs.;
• onion - 6 pcs.;
• bell pepper - 4 pcs.;
• garlic - 1 head;
• sugar - 8 tbsp;
• salt - 1.5 tbsp .;
• black pepper - 1 tsp;
• cloves - 1 tsp;
• cinnamon - 2 sticks (2 tsp);
• allspice - 1 tsp;
• bay leaf - 6 leaves;
• apple cider vinegar 6% - 150 ml.

The process of making delicious ketchup at home:

1. We are engaged in the preparation of products. We select ripe, strong, meaty tomatoes and wash them well. We cut them into 4 parts so that they can fit in the hole of the meat grinder.

2. Apples will also be thoroughly washed and cored. Cut into slices.

3. My Bulgarian pepper, cut out the middle and cut into 4 parts.

4. Onions and garlic peeled from the "clothes". Onions are also cut into 4 parts.

5. Pass the prepared vegetables through a meat grinder. You can also grind everything with a blender, just cut the vegetables into smaller pieces.

6. Pour our vegetable mixture into a suitable pan in volume. It is desirable with a thick bottom. Add cinnamon and spices. Put the spices in a gauze bag and lower them into the pan. Put everything on fire.

7. On a high heat, bring the vegetable mixture to a boil. Do not forget to mix it regularly so that the entire mass is evenly warmed up.

8. When the whole mass boils, then we begin to boil ketchup to the consistency we need. Of course, if there is little time, then this can be done in several stages. For example, in the morning an hour and two in the evening, and for the third time already finish cooking. In the photo, ketchup after three hours of boiling.

9. After our mass is boiled to the structure we need, we get cinnamon, if we threw it in the form of a stick, and spices. During this time, they gave ketchup all the delicious and aromatic substances.

10. Now remove the pan from the heat and add salt, sugar and vinegar to the ketchup. With vinegar should be careful. Pour in only half the norm for a start and try so that the ketchup is not acidic.

11. Grind the whole mass in a blender. We put everything on fire and let it boil. If you want a thicker ketchup, then you need to boil it to the density you need.

If you want a uniform ketchup, without seeds from a tomato and slices of vegetable skins, then you can wipe everything through a sieve.

12. Ketchup boiled to the required density is poured into sterilized jars. Turn them upside down and wrap them.

13. That's all. Delicious ketchup is ready for the winter. Enjoy your favorite home-cooked meal.

  Homemade tomato ketchup is delicious and simple.

video recipe

The video below shows a simple recipe for homemade ketchup. But despite the simplicity of preparation, it turns out to be very tasty.

  Chinese ketchup at home for the winter

If you believe the story, then the first ketchup was invented by the Chinese. True, there were no tomatoes in it. Its composition was represented by beans, mushrooms, anchovies and nuts. Everything was filled with wine or brine left over from salted fish. Since then, ketchup recipe has changed significantly. There is nothing left of the previous ingredients. I suggest you try making Chinese ketchup with tomatoes. It will be very tasty. This ketchup is perfect for barbecue and scrambled eggs, sandwiches and spaghetti with meat, as well as fish.

We will need:

• tomatoes - 1.5 kg .;
• garlic - 2-3 cloves;
• sugar - 380 gr.;
• salt - 50 gr.;
• vinegar 9% - 120 gr.;
• ground cloves - 4 gr.;
• ground cinnamon - 30 gr.;
• mustard to taste.

How to cook Chinese ketchup at home:

1. Tomatoes are mine and cut from above crosswise. Put them in a colander and pour boiling water over it. Remove the peel from them and cut out all the solid formations. Cut into small pieces.

2. Wipe the tomatoes through a sieve with very small cells.

3. Pour the pureed tomatoes into a pan with a thick bottom. Add vinegar, sugar, mustard, salt and spices to them. Pre-stack the spices in a gauze bag. And you can put everything like that.

4. Put a saucepan with future ketchup on a small fire. It takes about 30-40 minutes. Do not forget to mix the mixture regularly.

5. Now carefully observe. As soon as you feel the delicious aroma of ketchup, and the mass becomes homogeneous and looks like a sauce, then remove the saucepan from the heat and take out the bag of spices if you put them in the bag.

6. Hot ketchup is poured into sterilized cans and rolled up.

7. Chinese ketchup is ready. Bon Appetit!

  Delicious tomato and basil ketchup for the winter

This ketchup is very aromatic. Even during cooking, I want to eat it. 🙂 Because it is very difficult to resist the wonderful smells floating around the kitchen. My daughter loves such a ketchup with a slightly sweet taste. For its preparation I use the simplest products and, as usual, do it “by eye”. In the process of cooking, I already adjust everything to taste. Therefore, an approximate list of products is given below.

We will prepare the following products:

• tomatoes - 2 kg .;
• garlic - 10 cloves;
• onion - 3 pcs.;
• apples - 3 pcs.;
• bell pepper - 2 pcs.;
• basil - 1 large bunch;
• sugar - 130 gr.;
• salt - 50 gr.;
• ground black pepper to taste;
• hot pepper - a small pod;
• apple cider vinegar 6% - 4 tbsp.

Cooking ketchup with basil:

1. My tomatoes, remove damaged areas and ponytails. Cut into pieces and put in a pan.

2. For ketchup took sweet and sour apples. With their help, we remove the core and also cut into pieces. Add to the tomatoes.

3. Peel the onion from the husk, wash it, cut into slices and pour it into a pan with tomatoes and apples.

4. Bulgarian pepper, remove the middle and cut into pieces. We send everything to a saucepan with vegetables.

5. Put the pan on a slow fire and cover with a lid. Water does not need to be poured, as tomatoes let the juice go. However, the vegetable mixture should be stirred often, otherwise it may burn. Cook everything over low heat until the vegetables are tender.

If you add fresh basil to ketchup, then chop the grass finely and throw it to the vegetables about 10 minutes before turning it off. So that it can be crushed together with other products. If you have dried basil, then you can add it to ketchup after wiping the entire mass with a blender.

6. Let the contents of the saucepan cool slightly and grind the entire mass with a blender or grind through a sieve. Of course, in the second embodiment, the mass will be homogeneous without pieces of skin.

7. We put everything again on a slow fire and begin to boil. Cooking time depends on the consistency you want to have ketchup. If thick, then it’s worth cooking a little longer, but do not forget to stir. The mass is already quite dense and can easily burn. Add sugar, salt, black pepper. 10 minutes before cooking, pour vinegar into a saucepan.

8. Pour ketchup into pre-sterilized jars and roll up the lids. Turn the jars upside down so that the lids are warmed up well. After cooling, all jars can be sent for storage.

  How to cook hot tomato ketchup

at home for the winter

The male half of my family prefers very spicy ketchup. Therefore, I cook it with the addition of hot pepper. The recipe is very simple. You only need tomatoes, onions, hot peppers and spices.

I use such recipes for making ketchup. And what are your favorite recipes for this dish? I would be glad if you share them in the comments.

In this article, we will teach you how to cook a real home-made ketchup with your own hands at home. More tasty and proven recipes with photos and videos on.

Do you know what is the most popular sauce in the world? No, not mayonnaise ... This is ketchup!

The most popular, beloved, and absolutely universal sauce!

It is not surprising that now there is such a large selection of ketchups in stores.

But store ketchup is still not the best option, agree.

Most often it confuses either its price, or its composition, or appearance, taste, etc. ... And you want it, it’s delicious after all!

What is the way out? Cook ketchup yourself, at home!

DIY homemade ketchup - the best recipes

The advantages of homemade ketchup:

1. Cooking ketchup and preparing it (preservation) is not at all difficult, and even if you are a beginner young hostess who is just starting to master the world of cooking in practice, then you can handle it clearly, don’t even worry!
2. The process of preparation and preparation does not require much time.
3. Ketchup does not mean the same taste: there are both classical and other recipes for the preparation of this sauce, which differ from each other in their component composition, and, accordingly, in taste and aroma. So, ketchup can be prepared both soft and tender, as well as rich and spicy - it all depends on your desire and the taste preferences of your family.
4. You can choose the ketchup recipe to your taste, because cooking ketchup leaves a place for your imagination and culinary preferences. Someone loves sweet ketchup, someone sour ketchup, or spicy ketchup: everyone has their own delicious ketchup recipe.
5. By procuring your own ketchup, you will be 100% sure of its quality: the best components, the absence of any incomprehensible additives that are inherent in store ketchups, the ability to save ketchup for the winter with the help of conservation - what could be better?
6. All the products needed for ketchup sauce are more than available, and you will not have any difficulties with this!
7. Homemade ketchup is a completely healthy product, it lacks various food additives: flavors, flavor enhancers, preservatives, stabilizers. Doctors do not recommend using such ketchups regularly, especially for children. There is a risk of gastritis, excess weight and stomach problems. By using your home-made ketchup, you will avoid many serious health problems!

The disadvantages of homemade ketchup

“Are there any flaws in home ketchup, and which ones?” You ask.

Yes there is. There is only one single drawback: home-made ketchup is so delicious that it is eaten very quickly, so you have to harvest it a little more, you can’t get by with a “couple of jars”!

Therefore, you should be advised: as soon as the tomato season begins - IMMEDIATELY start to slowly harvest ketchup for the winter, and also be sure to cook it for food for every day (fortunately, it is perfectly stored in the refrigerator!). So by the end of the tomato season you will be completely “packed” with winter “ketchup preparations”, plus to everything - you will have time to enjoy this wonderful sauce to the maximum in season. Reasonable? Maybe yes.

So, if you like to cook and prefer home-cooked food to the store - let's start cooking home-made ketchup and preparing it for the winter!

But first, some interesting facts.

The history of the origin of the most popular sauce in the world

Culinary historians call China the birthplace of ketchup.

And the most interesting - there were no tomatoes at all! It originally included walnuts, fish, beans, garlic, and much more. They ate noodles, rice, flat cakes and meat with this sauce.

The word ketchup is a derivative of the Chinese word “koechiap” or “ke-tsiap,” which means “pickle from salted fish.” In old Asian cooking, the term “ketchup” means “tomato-made sweet sauce.”

In the mid-17th century, ketchup came to Europe.

Travelers, sailors and merchants brought it to England. The sauce was enjoyed by the British, and then by all Europeans.

Each country added its own ingredient to the recipe, so this sauce was different in each country. And, of course, he had nothing to do with the ketchup that we know now.

Modern ketchup - the way we know it now - has appeared in the USA. The Americans almost completely reworked Asian and European ketchup cooking technologies, added vinegar, tomato paste instead of fresh tomatoes, etc. to it.

Almost all manufacturers of ketchup sauce are now using this recipe, mainly.

Features and subtleties in the preparation of ketchup

Both in its recipe and in the technology of cooking ketchup is incredibly simple and unique.

There are a lot of recipes for this sauce (and you will see it soon), and its preparation does not have strict rules: ketchup is prepared not only from tomatoes and spices (according to the classics), any other vegetables, or even fruits and berries, can also be added to it. .

You can also safely experiment with the taste of ketchup, and master more and more new recipes.

Cooking methods, as a rule, two:

1. First, rub the tomatoes and other vegetables or fruits together and cook over low heat until they boil and turn into a thick puree.
2. Vegetables are chopped, stewed, and then just mashed.
3. After preparing the ketchup, you can roll it into cans for the winter.

How to use ready-made ketchup?

Ketchup is not for nothing a universal sauce.

Universal - this means that it fits almost all dishes!

Do not believe? See: meat, potatoes, spaghetti, chicken, sausage, ham, meatballs and casseroles. Pizza, sandwiches, fried and baked potatoes, as well as vegetables, fish and grilled meat. The list goes on.

In addition to the fact that ketchup is used as an independent sauce, it can be used as a dressing for soups, borscht, stew, added to other sauces and gravy - as one of their ingredients, etc.

In order to prepare a delicious ketchup, it is not enough to choose the right recipe, although much depends on it. It is very important to consider several points.

The secrets of cooking the most delicious ketchup in the world

The biggest and most important mistake of the housewives is the use of “less expensive” tomatoes for cooking.

Those who have their own summer cottages and gardens, of course, are forced to use their crops to the maximum, and they are not the best tomatoes (especially for sauces, juices, dressings for borsch and lecho). This is understandable - rationality and economy.

But still! In order for ketchup to come out incredibly tasty, you need to use the best, tastiest, largest and sweetest, fully ripe tomatoes to cook it. First of all, the taste of future ketchup depends on the taste of the tomatoes used!

So, ketchup will come out tasty and fragrant if:

1. Tomatoes for its preparation are juicy, ripe (or even ripe), in addition, grown without the use of chemical fertilizers.
2. Add vinegar, cinnamon, mustard, cloves, raisins, cranberries, etc. to ketchup. not only give a special taste to the sauce, but also contribute to its long-term storage.
3. To achieve the necessary density of ketchup, it is not necessary to use starch. You can also “thicken” the sauce by boiling for a long time.
4. Vinegar for the preparation of ketchup should be apple, wine or ordinary table, 9%. If you use 6% vinegar, its amount must be increased by 1.5 times.
5. Ketchup may burn during cooking. To prevent this from happening, mix it as often as possible.
6. Do not use plastic dishes for long-term storage of ketchup. After some time, plastic begins to release substances hazardous to human health, which pass into the product. Moreover, this process also changes the taste of ketchup as well.
7. If there are no fresh tomatoes, but you still really want to treat household members with home-made ketchup, you can replace them with canned tomato juice and homemade tomato paste.
8. If you want the most tender ketchup in the world, then you will need to wipe the vegetable mass through a sieve - this way you will separate the skin and seeds from the juice and pulp by 100%. Or use a juicer for the same purpose.

Now we proceed to the sauce recipes themselves.

There will be a lot of them, you will have plenty to choose from, plus everything, you will simply have a huge opportunity for experimentation: you are in your own kitchen and no one is restricting you, so create as you like!

What does it mean?

This means that the exact grams given below are most likely for beginners, for those who are just mastering the culinary path. In order to have a landmark.

With experience, you will no longer need to know "how much to hang in grams" - experienced housewives measure everything "by eye".

Moreover, remember that everyone has different tastes, and if it seems (to your taste) that there will be too much salt / sugar / vinegar - feel free to change the amount. Experiment! This is the only way to find your recipe!

Homemade tomato ketchup for the winter "Incredible"

We will need the following ingredients:

• three large onions;
• a pound of apples;
• tomatoes - about three kilograms;
• salt - three dessert spoons;
• one and a half glasses of granulated sugar;
• approximately 30 gr. table vinegar.

Cooking ketchup:

1. Wash onions, apples and tomatoes and chop finely, put on the stove and cook for about an hour (onion should become completely soft).
2. Cool the resulting tomato puree and grind it with a blender (it is very convenient to do this with a submersible blender with a metal nozzle).
3. Salt, add sugar and put on the fire again in order to boil until the necessary density.
4. Ten minutes before the sauce is cooked, add vinegar, stir, cook another 10 minutes, remove from heat and pour into sterilized hot cans. Roll up, turn the jars upside down, cover with a blanket, give awn for several days.
5. Ketchup turns out to be gentle, soft, of incredible taste. If you want more spiciness - just add ground red and black pepper to the sauce to your taste.

If you want ketchup to have a more natural, pleasant taste, use home-made apple cider vinegar or purchased natural non-clarified apple cider vinegar (take into account that you need more!).

Fragrant Ketchup with Garlic

For lovers of spicy, pungent and fragrant. Leaves no one indifferent! You can add more garlic or less - experiment!

You can’t add vinegar to this ketchup.

If you keep it in the cold, then there is no problem at all. If you want, you can add either natural apple cider vinegar (at the end of preparation) or even lemon juice (an excellent preservative!).

In general, the more garlic - the greater the guarantee of safety without any vinegar.

We will need these products:

• two kilograms of tomato;
• three dessert spoons of sugar;
• dessert spoon of salt;
• 200 gr. vegetable oil (olive, sunflower, sesame - choose according to your taste);
• a small head of garlic;
• black and red ground pepper - about half a teaspoon about, but better measure on your own.

What will be the cooking steps:

1. Wash and cut tomatoes into small cubes.
2. In a deep pan, heat the sunflower oil and fry the slices of tomatoes in it until they are soft.
3. Grate the finished tomatoes through a sieve (or beat in a blender).
4. Put the tomato puree on the fire, bring to a boil, reduce the heat, and boil for about an hour to the density you need.
5. After forty minutes of boiling, add salt, sugar, pepper to the tomato mass and mix thoroughly.
6. Three to five minutes before cooking, add peeled and minced garlic. You can skip it through the press, or, for those who like small garlic slices, chop it finely and finely.
7. Pour the finished sauce into cooked sterile and hot jars, roll up.
8. Leave the jars (turn them upside down) to cool completely and put your ketchup in the cellar, basement for storage or in the pantry.

Attention!

Not everyone likes the taste and aroma of “cooked” garlic in a dish. Do you want your ketchup to feel like fresh garlic? Then remove the tomato mass from the heat, add chopped garlic into it, stir and pour into hot sterilized jars. Roll up the covers, let cool and send your workpieces for winter storage.

Ketchup for the winter from tomatoes with mustard

Do you like the taste and aroma of mustard? Then this ketchup recipe is what you need!

Spicy sauce with a very pleasant, burning and delicious mustard note.

For cooking, try using your favorite homemade mustard, cooked by you yourself - this is important! Either buy the most natural mustard in the store, or the third option is to use mustard powder. Just do not buy ready-made mustard powder - it will NOT be tasty, at least! Buy whole mustard seeds (better organic, they have a more intense and pleasant mustard taste), and grind them yourself in a coffee grinder.

So, our products (remember that it is possible to change the proportions, the main thing is moderate, without fanaticism):

• five kilograms of tomatoes;
• half a kilogram of granulated sugar;
• two to three large onions;
• two to three tablespoons of vegetable oil;
• mustard powder (mustard, ground mustard seeds) - according to your taste, decide for yourself how much you want a burning taste and mustard aroma in your ketchup;
• vinegar - about half a glass;
• salt - two tablespoons, but less can be, adjust yourself;
• nutmeg, cloves to taste, you can not add them at all, if you do not like it, this is not a question.
• You can’t add sugar, but then the sauce will be a little more sour. In addition, if you use ready-made mustard (either your own or purchased), then, most likely, there is already sugar there, so this must be taken into account.

Cooking mustard ketchup:

1. Wash the tomatoes and onions, peel, cut into small pieces.
2. First, fry the onion in vegetable oil, then add the tomatoes, fry, cover the dishes and leave on the fire for an hour and a half, until the excess liquid boils, and then grind the finished mass through a sieve (you can beat with a blender - as you prefer).
3. Transfer back to the pan and boil for another two hours, at least, and three - at most, if you want a thick, natural and delicious sauce.
4. All seasonings and spices - salt, sugar, mustard, etc. - you need to add five minutes before the end of the preparation of ketchup.
5. Pour the finished sauce into sterile hot jars and roll up.

Ketchup with starch at home for the winter

Why use starch in ketchup?

Sauce with starch is guaranteed not to spread. So, if density is important for you + a certain dense texture of ketchup - add starch. In addition, ketchup with starch looks more “glamorous” - it has a certain gloss, which creates an additional aesthetics for dishes.

This ketchup is ideal for barbecue and spaghetti, on top for sandwiches and grilled fish.

To such a preparation, in addition to the standard set of products, you can add cinnamon, ground pepper red and black for poignancy. Very interesting taste, aroma and piquancy of ketchup will add celery (root), try it, it's unusual!

If you like the taste and aroma of bell pepper - also add, only then observe the approximate general proportions of the other ingredients.

Our required products:

• two kilograms of tomato;
• two bow heads;
• 30 ml of vinegar (you can take white wine vinegar - it has an interesting taste);
• two dessert spoons of salt;
• six dessert spoons of sugar;
• ground black pepper - to taste;
• half a glass of water;
• two to three tablespoons of starch.

How to cook:

1. Wash, peel and chop onions and tomatoes (if we add bell pepper and celery - we pass them through a meat grinder), transfer the vegetables to a bowl and put on fire.
2. As it boils, we reduce the heat and simmer for two and a half hours, then remove from the heat and grind the vegetables in mashed potatoes in any way convenient for you.
3. Put it on the fire again, let it boil, add spices, salt, etc., boil for another five minutes, turn off and pour the finished sauce into sterile jars, roll it up, let it cool, and put it in the cellar or basement for storage.

Homemade ketchup "A la shop"

What a delicious store ketchup! But ... how many harmful additives, stabilizers and preservatives are there! ... And how you want the tomato sauce to be natural!

What to do?

There is a way out - you can prepare homemade ketchup, exactly the same as a store ketchup, only even tastier.

Because home, because with love.

Our ingredients:

• five kilograms of tomatoes;
• bulgarian pepper - one kilogram (optional component, especially if you want to get a real “store” ketchup);
• onions medium size - 8 pcs.;
• a glass of sugar;
• half a glass of 6% apple cider vinegar;
• salt, bay leaf - to taste.

Stages of cooking:

1. Salt the chopped tomatoes into cubes and let stand for twenty minutes to let the juice flow.
2. Twist the peeled onions and peppers in a meat grinder and add this vegetable mixture to the tomatoes, mix and put on fire.
3. Boil for half an hour, remove from heat, wipe and again put on fire a container with the resulting vegetable puree. Allow to boil, reduce heat to a minimum and boil mashed potatoes for two hours.
4. At the end of cooking, add granulated sugar, bay leaf and vinegar.
5. Pour into sterile jars and roll up.

Homemade ketchup for the winter “The most delicious”

For some reason, this man loves this ketchup recipe. Indulge your loved ones!

We need:

• five kilograms of tomatoes;
• a pound of Bulgarian pepper;
• 400 gr. onions;
• a glass of sugar;
• 1/4 cup salt;
• 100 ml of vinegar (you can take apple 6% vinegar);
• three tablespoons of starch;
• a bunch of parsley.

Cooking the most delicious ketchup:

1. Squeeze the juice out of the tomato using a juicer (if there is a special screw juicer for tomatoes - it’s generally wonderful!).
2. Pour juice into a saucepan, set on fire, bring to a boil.
3. Meanwhile, while the juice boils, peel the onions and peppers and pass them through a meat grinder, and then add them to our boiled juice.
4. Periodically removing the foam, boil over medium heat for a couple of hours.
5. Remove from heat, salt, add spices, sugar, and introduce starch diluted in water, mix thoroughly. Put it on the fire again, add a bunch of parsley, and with continuous stirring, cook another twenty minutes.
6. We take out the parsley, add vinegar, stir, remove from heat, and then cork it in prepared jars.
7. If there is no special juicer, then beat the tomatoes in a blender.

Ketchup home "Tasty, chef!"

The best and absolutely simple recipe as from a "real chef".

The ingredients we need:

• ripe, fleshy tomatoes - two kilograms;
• apples of sour varieties - three pieces;
• onions - three large heads;
• salt - two dessert spoons;
• half a glass of sugar;
• cloves, nutmeg, red pepper - to taste;
• a teaspoon of cinnamon - at your discretion,
• vinegar - if you doubt the safety of your workpiece, but not fundamentally.

Cooking ketchup "from the chef":

1. Cut and grind vegetables with a meat grinder or blender, put on fire and cook for about forty minutes, then cool the tomato mass and add sugar, salt and spices (except vinegar and ground red pepper), boil for another one and a half to two hours on medium heat.
2. Add pepper, boil for another 10 minutes and remove from heat, let cool slightly and pour into prepared sterile containers. Roll up.
3. If in doubt, add either vinegar or lemon juice, or experiment with garlic.

Ketchup "Ideal for barbecue" for the winter

For the preparation of barbecue ketchup, you will need such products:

• two and a half kilograms of ripe and juicy tomatoes;
• a kilogram of bell pepper;
• pod of hot chili;
• tablespoon chopped garlic (more or less possible - vary by yourself);
• three tablespoons of sugar;
• salt, mustard (or powder from mustard seeds), grated fresh ginger root, dill seeds, vinegar, allspice and peppercorns, bay leaves, cardamom - turn on intuition and create your own proportions to your taste !;
• a tablespoon of starch, diluted in half a glass of water.

The method of preparation of barbecue ketchup:

1. Cut tomatoes, sweet and bitter pepper into slices and put on a small fire. Put all the ingredients except vinegar and starch, let it boil. Fragrant spices can be put before cooking, in 10 minutes. So their smell will be better preserved.
2. Cook an hour, then wipe and boil for another two or three hours, depending on your desire for the density of future ketchup.
3. Five to seven minutes before adding vinegar and starch.
4. Ready ketchup pour into jars.

Ketchup "Winter special"

To prepare a “special” ketchup you need:

• kilogram tomato;
• tomato paste - two tablespoons;
• four medium onions;
• a glass of sugar;
• salt to taste;
• odorless vegetable oil - a quarter cup;
• greens - a bunch of basil and parsley (celery);
• two teaspoons of fennel and coriander seeds;
• four buds of cloves;
• two small pieces of ginger;
• a small head of garlic;
• chili pepper - one thing.

How to cook "Winter Special Ketchup":

1. Wash tomatoes and peel them. Cut into cubes.
2. Chop onion, garlic and greens very finely, cut ginger into thin slices, put in a saucepan with vegetable oil and cook for five minutes, adding spices.
3. Then add chopped tomatoes and a little water, close the lid and boil the whole mass by one third.
4. Turn the resulting mixture into mashed potatoes and boil for another forty minutes.
5. Roll up in sterile jars.
6. If you want a sour taste - add vinegar or lemon juice.

Thick ketchup for the winter

It is difficult enough at home to prepare a thick and saturated ketchup, because for this you need to spend a lot of time for the tomato sauce to boil and become dense in consistency. But there are two little secrets that will help the sauce become thicker:

1. Add apples to the composition.
2. Use in the preparation of starch.

So, the recipe with apples.

Homemade Thick Fragrant Ketchup

Cooking like this:

1. chop two kilograms of tomato and three apples in a blender;
2. boil the tomato-apple mixture for twenty minutes, cool, grind through a sieve;
3. add to the puree: a cinnamon stick, several cloves, and half a teaspoon - nutmeg, rosemary, oregano, salt, sugar, a teaspoon of paprika, a few peas of allspice and bitter pepper;
4. boil the mass for two hours;
5. at the end of cooking add two dessert spoons of 6% apple cider vinegar.

Homemade ketchup “Thick with Starch”

The principle of preparing the sauce is the same as in the previous version, and the recipe is as follows:

• three kilograms of tomatoes;
• three large onions;
• a teaspoon of paprika;
• allspice and bitter pepper - a few peas each;
• cinnamon and cloves - optional;
• salt - a tablespoon;
• sugar - a quarter cup;
• starch - three tablespoons dissolved in a glass of water.
• Attention! We add diluted starch 10 minutes before the end of cooking.

Homemade ketchup with basil for the winter

A simple, delicious and incredibly fragrant recipe!

We prepare as follows:

• peel one kilogram of tomatoes;
• rinse and dry a bunch of basil and parsley, chop greens;
• finely chop the tomatoes, add two tablespoons of sugar and one teaspoon of salt to them, puree the mixture;
• add chopped three cloves of garlic and herbs;
• cook for three or even four hours;
• pour into jars.

If you want ketchup for winter with basil to have a uniform and smooth consistency, wipe it through a fine sieve.

In the process of cooking the sauce, you can add salt and sugar as necessary.

If you come across too juicy tomatoes and the sauce does not boil for a long time, then dilute a couple of spoons of starch and add to ketchup, stirring constantly so that it does not burn, 10 minutes before the end of cooking.

If desired, you can add your favorite spices and seasonings to ketchup.

Ketchup for the winter "Great Home"

The products are the simplest:

• tomatoes - three kilograms, most importantly - the most ripe and sweet;
• a pound of apples of the Antonovka variety;
• onions - three heads;
• sugar needs a half cup;
• salt - three dessert spoons;
• apple cider vinegar 6% - 50-70 grams;
• black pepper, red, paprika, cinnamon, cloves, bay leaf - to taste.

How to cook:

1. Squeeze juice from tomatoes, onions and apples.
2. Pour the spices chopped in the coffee grinder to the bottom of the pan, throw the bay leaf whole, pour apple cider vinegar and vegetable juice into the spices, mix thoroughly so that no lumps form, and boil our sauce for five hours (yes, it takes so long, the main thing is that the fire was minimal).
3. We take the bay leaf from the finished ketchup and pour ketchup into sterile jars. Roll up and take away for storage.

These are the recipes and such are the tips.

Yes, another important tip: after making ketchup, do not forget to leave it a little for today-tomorrow meal! This will guarantee that in a week or two you will not run to your workpieces, and will not begin to “destroy” them ahead of time.

Because it’s very delicious!

Cook home-made ketchup with pleasure, cook a lot and tasty, boldly experiment with new recipes and invent your own, unique and inimitable. Remember that in your kitchen the CHEF is YOU!

All the wonderful culinary discoveries!

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

You can close homemade pepper not only in glass jars. For many years I have been pouring ketchup and sauce into ordinary glass bottles. And for blockage I use salt. Ketchup is kept in my pantry in the apartment until spring. Bottles need to be well washed with a baking soda brush, dried in the oven or microwave. When you pour ketchup, make a cork out of the bandage: put the bandage folded in several layers into the neck by 1-1.5 cm and fill it tightly with coarse salt. Tie the ends of the thread. You can still tie a cloth or bandage on top. My colleague taught my mom how to close juice bottles with sauce this way. Then there was a shortage of not only cans, but lids.

Homemade ketchup recipes for the winter

Ketchup with apples

Ingredients:

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

How to cook ketchup with apples:

1. Tomatoes for ketchup take ripe and dense. Varieties of apples Antonovka or other sour. With Antonovka ketchup is more aromatic. You can replace apples with quince.
2. Wash the tomatoes and apples. Cut into several parts and boil over low heat until soft, about 1-1.5 hours.
3. Cool and wipe through a metal sieve.
4. Transfer the resulting mashed potatoes to the pan again. Add the garlic, mustard, cinnamon, ground red pepper, sugar and salt, minced or finely chopped.
5. Heat over low heat to a boil and cook for 30 minutes with a slight boil. Stir the mixture periodically.
6. In 3-5 minutes add vinegar. Ready ketchup pour into jars or bottles. Hermetically roll up and cool.

Sweet pepper ketchup

Ingredients:

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

How to cook ketchup with pepper:

1. Wash all vegetables well. Cut tomatoes into several parts. Peel red bell pepper from seeds and cut into four parts.
2. Peel and chop the onion into 4-6 parts.
3. Scroll through the meat grinder all the vegetables. You can grind with a blender, but not until mashed.
4. Put the mass on the fire and slowly warming, bring to a boil. Cook at a gentle boil, stirring occasionally for 2 hours.
5. Add sugar, salt, ground cinnamon, clove buds, ground black pepper and vinegar.
6. Bring to a boil and cook with the lid open until the mass begins to thicken. Pour into clean jars and roll up. Cool.
7. According to this recipe, you can cook ketchup with onions, replacing the onion bell pepper with the same amount of onion.

Ketchup with apples "Korida"

Ingredients:

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

How to cook ketchup:

1. Wash all vegetables. Peel the apples from the seeds. Cut and scroll in a meat grinder or grind in a blender.
2. Transfer the mass to the pan. Heat slowly to a boil and from the beginning of boiling, cook at low boil for two hours with the lid open. Stir the mixture periodically well.
3. Wipe the cooked mass through a sieve. Pour into the pan again. Add spices and seasonings, sugar and salt. Cook at low boil for about an hour. Add vinegar, mix and let it boil. Pour into prepared clean cans and seal tightly. Cool and store.
4. This ketchup goes well with meat dishes, pilaf, potato and vegetable dishes, pasta.

Homemade tomato ketchup

Ingredients:

• Tomatoes - 2 kg
• Onion 0.5 kg
• Sweet pepper - 0.5 kg
• Dry mustard - 2 tablespoons
• Sugar - 1 cup
• Salt - 1 tablespoon

How to cook ketchup:

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

Tomato ketchup with cilantro seeds

Ingredients:

• Tomatoes - 5 kg
• Sweet pepper - 1 cup
• Onion - 1 cup
• Hot pepper - 1 pod
• Sugar - 1 cup
• Salt - 1 tablespoon
• Red ground pepper - 1 teaspoon
• Cilantro seeds - 1 teaspoon
• Acetic essence - 1 teaspoon

How to cook ketchup:

1. Wash cold all vegetables. Scroll pepper and onion through a meat grinder.
2. Slice the tomatoes and place on the stove. Boil until soft and rub through a sieve.
3. Pour the tomato puree into the pan, add sweet pepper and onion, chopped bitter pepper, sugar, salt and ground red and black pepper. Mix well. Put on the stove and bring to a boil.
4. Grind the seeds of cilantro with a rolling pin and pour into a bag of cotton cloth or gauze folded in several layers. Tie tightly and lower into a pan.
5. From the beginning of the boil, cook for 2.5 hours over low heat with the lid open. At the very end, remove the bag of cilantro seeds and pour in the vinegar essence. Stir and pour into clean jars. Roll up.

Ketchup with cucumbers for the winter

Ingredients:

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

How to cook ketchup:

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

Ketchup with plums and sweet pepper

Ingredients:

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

How to cook ketchup:

1. Ketchup can be made from dark or light plums. Beautiful ketchup is obtained from yellow plums. Then for the preparation of ketchup it is better to take yellow tomatoes and yellow bell peppers.
2. Wash the plums and vegetables. Remove the stone from the plums. Pepper to clear seeds. Chop and boil until the vegetables are soft for about 25-40 minutes.
3. Wipe through a sieve. Put on the stove again. Add garlic, sugar, salt passed through the press to the mass. Boil for 10-15 minutes. At the very end, add vinegar and pour into jars or bottles. Tightly close.

Ingredients:

• A tomato
• Onion
• Garlic
• Sugar
• Coriander

Cooking method:

1. To make ketchup at home, we need the following ingredients: fresh tomatoes, onions, garlic, sugar, 9% vinegar, un-iodized salt, bay leaves, allspice peas, clove buds, mustard and coriander seeds, and cinnamon sticks.
2. First of all, wash the tomatoes, dry and cut into large pieces. If your tomatoes are medium in size, we cut them into 4 parts, and larger ones into 6-8 slices. For homemade ketchup, not only beautiful selected fruits are suitable - safely discard soft or wrinkled fruits (the main thing is that they are not spoiled). 3 kilograms of tomatoes are placed in my pot with a capacity of 4 liters. We put the slices into the dishes and put on medium heat (possible under the lid).
3. Meanwhile, you need to peel the onions and garlic. The weight of the onion is indicated in the already peeled form, and I use very large garlic.
4. Now it is advisable to chop onion with garlic in any way convenient for you. Most of all I like to do this with a blender, but you can skip the vegetables through a meat grinder. The result is a very aromatic onion-garlic mass.
5. While we were busy with flavoring, the tomatoes spent about 15 minutes on the stove, softened and gave a lot of juice. Do not forget to periodically mix the contents of the dishes so that nothing sticks or sticks to the bottom.
6. Add onion-garlic mixture to stewed tomatoes.
7. Immediately lay other seasonings: mustard and coriander seeds, bay leaf, allspice peas, clove buds and cinnamon stick
8. Mix everything thoroughly and cook over medium heat without a lid for about half an hour. Do not forget to mix vegetables with seasonings every 5-7 minutes, otherwise they may become sticky.
9. During this time, the tomato mass should be boiled, and the vegetables boil well. In fact, onions and garlic are completely dissolved in tomatoes.
10. It is time to move on to the next step in preparing homemade ketchup: the contents of the pan must be wiped through a sieve. Thus, we will remove the peel and tomato seeds, as well as spicy additives that have given their flavor enough and will no longer be needed.
11. First, with the help of a ladle, I put in the sieve the more liquid part of the tomato base - it drains quickly. It turns out liquid tomato juice, which we pour back into the pan and set to cook further - I evaporated for about 40 minutes.
12. But the thick mass will have to be thoroughly wiped through a sieve, as a result of which you will have a fairly thick tomato puree. Do not rush to immediately add it to tomato juice, let the liquid evaporate as it should.
13. By the way, cake with spices I got about 400 grams.
14. When the initially liquid tomato juice evaporates well and turns into a tomato sauce, its volume will decrease by 2-3 times.
15. Add the tomato puree from step 12 to the thickened juice, mix and continue to evaporate for another 15 minutes.
16. When the tomato mass becomes the desired density, it is time to add salt and granulated sugar. Just don’t put it all at once: I advise you to start small (for example, pour a teaspoon of salt and a tablespoon of sugar), try, and then adjust the balance of sweet and salty to your taste. We boil the future home ketchup for another 5-7 minutes.
17. At the end, add table vinegar, the amount of which also depends on the natural acid of the tomatoes and your taste. Personally, I don’t use a lot of vinegar, because our tomatoes themselves are not very sweet.
18. Before you pour ketchup into cans and close it for the winter, be sure to try the finished product, because you will eat it. It is best to set aside a teaspoon on a cold saucer, and when the ketchup cools down, try it - in hot form it will differ in taste from cold.
19. In advance (or in the process of preparing homemade ketchup) you need to prepare the dishes. Most of all I like to sterilize the jars in the microwave, and boil the lids on the stove (about 5 minutes after boiling is enough). We pour boiling ketchup into cans, not reaching the edge of the dishes about 1 centimeter.
20. Immediately seal the jars with lids. You can use both simple tins (rolled up with a key), and screw ones (they simply twist - the husband will help you).
21. Turn the cans upside down and leave in this position until completely cooled, wrapping something warm (a blanket, blanket, fur coat or coat - which is usually used for canning). Thus, additional heat treatment of the covers and the entire workpiece occurs. You need to store home ketchup where the rest of the rolls are - in the basement, cellar or other dark and cool room.
22. In total, out of the specified number of products, 900 milliliters of ready-made ketchup are obtained, I have 2 cans (500 and 250 milliliters) and this is such a bowl (about 150 milliliters) per sample.
23. I would be glad if this simple recipe for home ketchup for the winter is useful to you and the result will be pleasant.

Homemade ketchup

Ingredients:

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

Cooking:

1. Peel the tomatoes (toss in boiling water for 30 seconds), peel the onion and pepper.
2. Vegetables need to be turned into mashed potatoes and cook for 2-3 hours (so that excess liquid boils away).
3. Next, add all the spices.
4. Boil with spices for 15-20 minutes.
5. In a blender, grind the tomato mixture until smooth.
6. Pour 0.5 cups of ketchup, cool, add starch, stir.
7. Add vinegar to the rest of the ketchup.
8. Combine ketchup with starch and ketchup with vinegar, bring to a boil, remove from heat.
9. If you want to prepare ketchup for the winter, then you need to put the hot sauce in hot sterilized jars and roll up the lids.

Ketchup for the winter is a simple recipe

Ingredients:

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

Cooking method:

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

Ketchup for the winter with a mustard note

Ingredients:

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

Cooking:

1. Peel the tomatoes; cut into small pieces;
2. Grate the onion on a coarse grater;
3. Add vegetable oil to the pan;
4. Fry prepared ingredients;
5. Leave on fire for an hour and a half, until excess liquid boils away;
6. Grind through a sieve;
7. Transfer back to the pan;
8. Add in the tomato mass all spices except salt and nutmeg;
9. Boil another two or three hours;
10. Add salt and nutmeg five minutes before the end of the ketchup preparation;
11. Pour the finished sauce into jars.
12. In order for home-made tomato ketchup to be tasty for the winter, take only ripe and juicy tomatoes.
13. Before preparing the sauce, do not be lazy and peel the tomatoes.
14. If you do not like the smell and taste of garlic, then you can not add it to the sauce.
15. In order to make the sauce more homogeneous, before pouring it into banks, beat the mass with a blender.

Barbecue ketchup at home for the winter

Ingredients:

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

Cooking method:

1. Cut tomatoes, sweet and bitter pepper into slices and put on a small fire.
2. Put all the ingredients except: vinegar and starch.
3. One hour after boiling the vegetable mixture, grind it through a fine sieve.
4. Cook puree for another three to four hours.
5. Five minutes before the readiness to add vinegar and starch.
6. Pour the finished product in jars.

Jamie Oliver's recipe ketchup

Ingredients:

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

Cooking method:

1. Peel the tomato and cut into cubes;
2. Chop onions, garlic and herbs very finely;
3. Ginger cut into thin plates;
4. Fold in a saucepan with vegetable oil, and simmer for five minutes, add spices;
5. Add chopped tomatoes and a little water to the stewpan, close the lid and boil a third;
6. Puree the vegetable mixture;
7. Boil the mashed potatoes for another forty minutes.

Winter ketchup recipe

  Ingredients:

• Cucumbers - 2 pieces;
• Tomatoes - 2 kg;
• Bitter pepper - 1 piece;
• Vinegar - 2 tbsp. spoons;
• Ground black pepper - 1 teaspoon;
• Dry mustard - 1 teaspoon;
• Salt - 4 tbsp. spoons;
• Sugar - 3 tbsp. spoons.

Cooking method:

1. We wash the tomatoes and pass them through a meat grinder. Read more:
2. We put them on the fire and cook until the tomato is halved.
3. Peppers and cucumbers are also passed through a meat grinder.
4. Add chopped vegetables to the tomato.
5. Immediately add salt, sugar, mustard, ground pepper and cook for 30 minutes.
6. At the end of cooking, add vinegar.
7. Pour into sterilized jars and roll up