If you have made homemade ketchup, then you know that low-juicy varieties are ideal for this dish. Thanks to this, it takes less time to cook ketchup, and the result is a thick product: it will ideally complement a meat dish, pasta, and even become a good alternative to tomato paste in cooking homemade dishes. One little secret will help to make ketchup even thicker: adding apples to it. Pectin, which is contained in these fruits, will be an excellent thickener. In addition, apples will make the taste of ketchup more intense, more contrasting, brighter. Make your own tomato and apple ketchup one day, and you'll never want to buy pre-made from the store again!

Cooking time: about 2 hours
Product yield: 800-900 ml

Ingredients

To make thick homemade ketchup, you will need

• 3 kg fleshy tomatoes
• 3 apples
• 6 art. spoons of vegetable oil
• 3 art. tablespoons of vinegar (preferably red wine or balsamic)
• 2 teaspoons of sugar
• 2 tsp salt
• 1 teaspoon black peppercorns
• 1 teaspoon allspice
• 1 teaspoon mixed Italian herbs
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 10 cloves
• 3-4 star anise
• 3 cinnamon sticks

Cooking

Wash the tomatoes well. For the preparation of ketchup, tomatoes that are bruised, stale are perfect - all fruits of a “non-marketable” look. Remove the spoiled places from the tomatoes and cut into random pieces.



Grind the tomatoes with a blender.



Pass the tomato juice through a sieve to get rid of the skin and seeds. If you have a juicer, then you can use it - it will independently save you from everything unnecessary.



Pour the juice into a saucepan and put it on fire. When the juice begins to boil, remove the resulting foam.



Wash and cut the apple into pieces about 1-1.5 cm in size, without peeling it from the skin and without removing the seed box.



Send apples to boiled juice.



Then add all the dry spices to the ketchup.



Boil the ketchup for an hour and a half. This time is approximate - you need to boil the sauce to a third of the original volume. You will notice that the sauce has thickened nicely.



Remove the ketchup from the heat and rub it through a sieve to get rid of the spices, skins and seeds of the apples.



Return sauce to heat, add oil and bite. Mix these ingredients thoroughly. Simmer the sauce for another 5 minutes.



Pour the ketchup into sterile jars and seal. Cool the sauce by wrapping the jars in a blanket. As it cools, the sauce will thicken a little more.

Store the sauce as you would any other preserve. In winter, you will definitely be glad that you have prepared this wonderful ketchup!

Ketchup for the winter is a great culinary idea, both in terms of taste and in terms of savings. In the supermarket, such sauces are quite expensive, and they are packaged in small packages, so you constantly have to buy more and more bags of your favorite treat. If you make ketchup at home, it will cost much less, and a few jars are enough for the whole winter and for the whole family.

The basis for ketchup is traditionally tomatoes, but they must be supplemented with other vegetables and aromatic spices. Sweet and hot peppers, garlic and onions are suitable for this. Apples, plums, cherry plums and even prunes are used as more interesting ingredients for a piquant taste. This allows you to get different versions of ketchup every time, choosing your ideal sauce for each dish. For ketchup, you can take a wide variety of spices, and their composition usually depends solely on the preferences of the cook. Experienced chefs recommend paying attention to cinnamon, dried herbs, ground peppers and peppercorns, cloves, coriander, etc.

Ketchup for the winter is boiled on the stove or in a slow cooker. Most often, vinegar, salt and sugar are added to it, which makes it possible to preserve its taste and useful properties for a long time. For density, starch is sometimes put. Ketchup is used as a sauce for meat and fish dishes, side dishes and salty pastries, as a salad dressing, added to marinades, etc. Store it in ordinary glass jars in the refrigerator or in the pantry.

Tomatoes - this is the first association that occurs with the word "ketchup". The rest will depend solely on the chosen recipe. This one, for example, uses standard ingredients that will allow you to get a delicate taste and the same consistency. The chili will spice up the sauce without making it too spicy. If desired, you can take hot red pepper instead of Bulgarian to get a really hot treat.

Ingredients:

• 5 kg of tomatoes;
• 300 g of bell pepper;
• 2 tsp ground chili pepper;
• 500 g of onion;
• 2 tbsp. l. salt;
• 200 g of sugar;
• ½ cup of vinegar.

Cooking method:

1. Peel the tomatoes from the skin, remove the seeds and stalks from the bell pepper.
2. Cut vegetables into large pieces and pass through a meat grinder, mix in one bowl.
3. Add salt and sugar to vegetables, stir.
4. Bring the resulting mixture to a boil and cook for 30 minutes.
5. Season the ketchup with chili pepper, continue to cook until you get the sauce of the desired thickness.
6. Pour vinegar into the saucepan, mix again and, after boiling, cook for another 5 minutes.
7. Pour the finished hot ketchup into jars, roll up the lids and let cool.

Interesting from the network

For many, it may seem strange to add fruits to ketchup, but the taste of this dish will dispel the doubts of even the most inveterate skeptics. It is best to use sour apples, such as antonovka. With this variety, ketchup will turn out not only tasty, but also fragrant, especially in combination with dry mustard and cinnamon. The sauce will be quite spicy. If you want to get a more neutral ketchup, it is better to exclude red pepper from the composition. If desired, replace the apples with cherry plum in the same volume.

Ingredients:

• 3 kg of tomatoes;
• 1 kg of apples;
• 2 tbsp. l. dry mustard;
• 1 glass of vinegar;
• 2 heads of garlic;
• ½ tsp red ground pepper;
• 1 st. l. salt;
• 1 cup of sugar;
• ½ tsp cinnamon.

Cooking method:

1. Rinse apples and tomatoes, cut into large slices and put in one saucepan.
2. Pour fruits and vegetables with water, cook for an hour and a half.
3. Grind the contents of the pan to a puree state using a sieve or blender.
4. Pass the garlic through a press and add to the resulting mass.
5. Season the apple-tomato mixture with cinnamon, salt, sugar, red pepper and mustard.
6. Mix everything thoroughly and boil again.
7. Boil ketchup for 30 minutes, then pour vinegar into it.
8. Continue cooking for another 5 minutes, pour ketchup into jars and seal tightly.
9. Wrap jars of ketchup in a warm blanket and cool at room temperature.

Ketchup in a slow cooker differs from that cooked in a saucepan in a thicker consistency. You can limit yourself to 1 hour of preparation if you do not plan to store the sauce for a long time. In this case, do not add vinegar either. If you don't have a blender, just strain the vegetables through a sieve after stewing. Ready ketchup should be cooled at room temperature and transferred to a cool place.

Ingredients:

• 1 kg of tomatoes;
• 3 cloves of garlic;
• 1/3 tsp coriander;
• 1 st. l. dried basil;
• 1 pinch of cinnamon;
• 3 cloves;
• 1 st. l. salt;
• 1 st. l. Sahara;
• 1 onion;
• 1/3 tsp allspice;
• 10 black peppercorns;
• 1 st. l. vinegar.

Cooking method:

1. Rinse the tomatoes thoroughly and remove the skin from them, cut into slices.
2. In a blender, chop the onion and garlic, put to the tomatoes along with all the juice that has stood out.
3. Grind all the spices in a mortar and pour over the vegetables.
4. Mix all the ingredients well together and transfer to the multicooker bowl.
5. Cook ketchup for 1 hour 30 minutes in the "Extinguishing" mode.
6. Pour the resulting mass into a bowl and grind with a blender.
7. Return everything back to the slow cooker, boil in the "Baking" mode.
8. Add vinegar and bring the ketchup to a boil again.
9. Arrange the sauce in jars, roll up the lids.

Now you know how to cook ketchup for the winter according to the recipe with a photo. Bon appetit!

Ketchup for the winter is prepared surprisingly easily and quickly, so many housewives will be surprised why they have never tried to make such sauces at home before. It is best to stock up on them during the vegetable season and leave the jars in a cool place, taking them out as needed during the cold season. So that everything works out the first time and the result exceeds your expectations, remember a few simple tips from experienced chefs:

• Before you make ketchup, be sure to remove the skin from the tomatoes. To do this, make a cross-shaped incision on each of them, and then scald the vegetables well with boiling water. After this procedure, the skin will be removed very easily;
• Spices in ketchup can be added crushed or whole, but in the second version, the finished sauce should be filtered;
• Choose ripe tomatoes for ketchup, but make sure that the fruits are dense and solid;
• In rolled jars, ketchup can be stored for up to 1 year, but only if it contains vinegar.

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

Yes, and cooking this sauce will not be difficult, even the hostess for whom preparing preparations for the winter is a difficult task can cook it.

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

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

Traditional winter recipe

What you need for cooking:

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

How to make ketchup at home:

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

Cooking spicy ketchup

Cooking Ingredients:

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

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

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

How to make spicy ketchup at home for the winter

Let's prepare the following:

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

Let's start cooking spicy ketchup:

1. We wash the tomatoes from dirt and cut into small pieces;
2. We shift the tomato slices into a saucepan, let them stand so that they let the juice go;
3. Next, put the container on the stove and boil over low heat for 40 minutes;
4. In the meantime, wash the chili pepper, cut into small pieces. We spread to the tomatoes;
5. 15 minutes before the end, we fall asleep peas of black and allspice;
6. Then remove the tomato mixture from the stove, transfer to a sieve and grind;
7. Pour the grated mass into a saucepan, put on the stove and boil again;
8. As soon as it boils, add salt, table vinegar and granulated sugar. Mix everything and boil for 15 minutes;
9. Jars are pre-washed and sterilized. Pour the mixture into glass containers and close the lids;
10. We remove spicy ketchup for storage in the cellar or refrigerator.

Cooking a delicious sauce with apples

What you need for cooking:

• Tomatoes - 4 kilograms;
• Apples - 500 grams;
• 500 grams of onions;
• Sugar - 250 grams;
• 1.5 large spoons of salt;
• ½ tsp cinnamon;
• 2 pieces of cloves;
• A pinch of red ground pepper;
• 1 glass of table vinegar.

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

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

For ketchup, use fleshy tomatoes of good ripeness.

To thicken the sauce, you can add a little starch during the cooking process.

You can store blanks in jars or plastic bottles.

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

It will be loved by all members of your family, so start preparing this spicy addition to dishes right now!

Many housewives prepare ketchup from tomato paste at home. Of course, it is easier to buy a finished product, but how can you be sure of its high quality? And in homemade ketchup there are no preservatives and emulsifiers. Plus, it's pretty easy to prepare.

Making ketchup at home will not cause you any difficulties. It can be served with pasta, fried potatoes and meat.

On a note! Use natural tomato paste without flavorings and additives.

Compound:

• 100 g of tomato paste;
• 1 tsp salt;
• 2 tsp granulated sugar;
• 0.5 tsp mustard;
• 1-2 garlic cloves;
• 50 ml of boiling water;
• blend of dried herbs;
• 2 leaves of laurel;
• freshly ground black pepper.

Advice! To make the sauce thicker, add ½ tsp during the stewing process. starch.

Cooking:

Preparing the pasta sauce

And now let's look at how to make ketchup at home for pasta. This dish is in no way inferior in taste to real Italian pasta.

Compound:

• 2 tsp olive oils;
• salt;
• freshly ground black pepper;
• 2-3 garlic cloves;
• 700 ml of tomato paste;
• oregano;
• thyme.

Cooking:

Ketchup for hot and cold dishes

Try making ketchup from tomato juice at home. It can not only be served with hot dishes and cold appetizers, but also used as a dressing for salads.

Compound:

• 1 liter of tomato juice;
• 1 tsp granulated sugar;
• salt;
• freshly ground black and red pepper to taste;
• 2 tbsp. l. vinegar.

Advice! To give an exquisite flavor to ketchup, you can add cinnamon powder, nutmeg, allspice, ginger or cloves to taste.

Cooking:

1. Pour the juice into a saucepan and simmer for ten minutes after boiling.
2. Then we introduce granulated sugar, salt, vinegar and a mixture of peppers into the juice.
3. Cook ketchup until it thickens.

We make preparations for the winter

Many people prepare ketchup at home for the winter. Its recipe is quite simple, and fresh tomatoes are the basis of the sauce.

Attention! Choose ripe and fleshy tomatoes.

Compound:

• 1 kg of tomatoes;
• red pepper to taste;
• 2-3 garlic cloves;
• shallot;
• white onion head;
• ¼ st. wine vinegar;
• 1 st. l. brown sugar;
• ¼ tsp paprika;
• ¼ tsp chili powder;
• ¼ tsp thyme;
• olive oil;
• 2 tsp salt.

Cooking:

On a note! This ketchup can be served immediately after cooking. For example, homemade hamburgers are very tasty with it.

Ketchup recipe at home from canned tomatoes

Ketchup can be prepared not only from fresh tomatoes, but also from canned ones. Believe me, no one can resist dishes seasoned with such a sauce. By the way, canned tomatoes can be replaced with fresh ones.

Attention! You can store such ketchup for no longer than three weeks in the refrigerator!

Compound:

• 0.8 kg of canned tomatoes;
• ¼ tsp allspice;
• ¼ tsp celery powder;
• ¼ tsp ground chili;
• 1 cinnamon stick;
• 3 cloves;
• garlic head;
• ½ tsp mustard seeds;
• 50 g brown sugar;
• ½ st. vinegar;
• 1.5 tsp salt.

Cooking:

If you have a good crop of tomatoes that you can’t eat right away, try processing them for ketchup. Making ketchup at home is not at all difficult, but it turns out to be healthy and tasty. Almost all the products that make up the famous sauce grow in country gardens and household plots. The composition of store-bought ketchup includes food additives, dyes, preservatives, and they harm our health, reduce the nutritional value of the sauce.

Making ketchup at home for the winter is not at all difficult, the preparation will be much tastier and safer, because the product will turn out to be natural and healthy. For the sake of this, it is worth working hard, and the hostesses do not regret the time spent. Classic ketchup recipes necessarily consist of tomatoes, they are prepared to taste sweet, sweetish with sourness and spicy.

It is believed that the invention of ketchup is the work of the Chinese, this is his homeland. Today, this product bears little resemblance to that invention. In those days, completely different products were used - mushrooms, nuts, small fish, fish pickle mixed with wines and garlic, overseas seasonings, spices.

In the 19th century, Americans created the ketchup recipe that we use today. Today, the wonderful sauce is the most popular all over the world, suitable for various dishes in modern cooking.

What is needed for this and how to cook ketchup at home? You will need vegetables, fragrant spices, a stove and a great desire to prepare an excellent sauce for the winter. And to help you, my simple ketchup recipes.

Making ketchup at home from tomatoes

I advise everyone to cook delicious tomato preparations, for the whole winter it will be possible to forget about ketchup from the store. These homemade sauces are great for meat, vegetable, fish dishes and side dishes.

Spicy ketchup at home for the winter - a few recipes

You will need:

• sweet multi-colored pepper - 1 kg,
• tomatoes - 1 kg,
• tomato paste - 2 tbsp,
• garlic head,
• vegetable oil - 1/2 cup
• salt - 1 tbsp,
• sugar - 1.5 cups,
• vinegar 9% - 2 tbsp,
• spicy ground paprika, ground black pepper - to taste.

1. Free sweet pepper from seeds, twist in a meat grinder, pour in vegetable oil, cook for 10 minutes.
2. Skip garlic and tomatoes in a meat grinder or chop with a blender, combine with boiled pepper.
3. Salt, add sugar, spices, boil for another 10 minutes.
4. Pour in the vinegar, mix and immediately pour hot ketchup into sterilized jars.
5. Roll up or close with boiled iron lids. Wrap warm, do not touch until completely cool.

You will need:

• tomatoes - 2 kg,
• plums - 1 kg,
• onion - 0.5 kg,
• sugar - 200 gr,
• garlic - 100 gr,
• red hot pepper - 1 pod,
• salt-1.5 tbsp,
• bay leaf - 3 pcs.

1. Remove the pits from the plums.
2. Scald the tomatoes first with boiling water, then with cold water, remove the skin.
3. In a meat grinder, scroll through the tomatoes, plums and onions.
4. Cook the resulting mass for an hour and a half over low heat, adding bay leaf and crushed garlic, passed through the garlic.
5. Salt, add sugar, cook until thickened for 45-50 minutes.
6. Pour in the vinegar 5 minutes before the end of cooking.
7. Get the bay leaf from the finished ketchup, put the workpiece in jars, roll it up, wrap it up until it cools.

Yield - 5 half-liter jars of ketchup.

You will need:

• ripe fleshy tomatoes - 2 kg,
• cilantro, basil, parsley, dill - medium bunch,
• garlic - 3 medium heads,
• hot hot pepper - 1 pod,
• vinegar 9% - 2 tbsp,
• salt, sugar - to taste.

1. Twist vegetables and herbs in a meat grinder, place on the stove to cook for 30 minutes.
2. Add chopped garlic, salt, sugar 10 minutes before the end of cooking - to taste. Finished with vinegar
3. Pour the hot mass into clean jars, twist. Sterilization is not required.

Thick ketchup at home for the winter

• I take 6 kg. fleshy tomatoes, grind with a blender, put the mass in a saucepan, pour 2 tbsp. salt, with a slight boil, cook for 40 minutes. I pour the blank into half-liter sterilized jars, I get 6 of them. Ketchup turns out thick, it does not feel any grains or skins. I roll up, turn the containers upside down, wrap them up, do not touch them for several days, the seaming is infused and comes. As needed, I add my favorite spices to the sauce.

Homemade tomato ketchup like store bought

• In a liter of tomato juice (you can twist the tomatoes in a meat grinder), add 1 tbsp. salt, 100 gr. sugar, 1 tsp vinegar essence, 5 black peppercorns and 5 garlic cloves, ground red pepper to taste, put to boil on the stove, bring to a boil.
• Dilute 1.5 tablespoons in a small amount of water. starch, add to the vegetable preparation, cook for another 15 minutes.
• Roll into sterilized jars.

Ketchup with cherry plum at home

From delicious cherry plum fruits at home, it is possible to prepare wonderful ketchup, which goes well with meat and potatoes cooked in pots.

Required products:

• cherry plum - 1 kg,
• chopped dill and cilantro - 2 tbsp each everyone
• garlic cloves - 3 pcs,
• red ground hot pepper - 1/4 tsp,
• water - 1/4 cup,
• salt, pepper - to taste.

1. Remove seeds from cherry plum, put in a saucepan, add water, bring to a boil, boil for 10 minutes, constantly stir.
2. I throw cherry plum on a sieve, pour the broth into a separate container.
3. Through a sieve I wipe the cherry plum, salt, add sugar, set to boil.
4. As soon as it boils, I spread the chopped garlic, greens, pepper, stir, cook for 3 minutes, remove the foam.
5. I close the lids, put away to be stored in the refrigerator.

Chili ketchup at home - recipe

• tomatoes - 3 kg,
• chili pepper - 3-4 pods,
• salt - 1 tbsp,
• sugar-200 gr,
• onion - 2.5 large heads
• ground cinnamon-1 tsp,
• cloves - 4 buds,
• ground black pepper - 2 tsp,
• vinegar essence - 2 tbsp.

1. Pour the washed tomatoes with boiling water, remove the skin, cut into pieces and place in a saucepan. Cook until half-done 20-25 minutes, until the tomatoes are boiled.
2. At this time, let's take care of the dressing, this is what the taste of the sauce depends on. Chop the onion, pods of bitter chili peppers, pass through a meat grinder or chop with a blender.
3. Introduce cloves rubbed in a mortar, cinnamon, black pepper, salt, sugar into the vegetable mass, mix, pour vinegar essence. Combine the dressing with boiled tomatoes, mix, continue cooking for 15-20 minutes with the lid closed so that the sauce does not evaporate.
4. Roll up in sterilized containers, send for a day under a fur coat. It turns out delicious, cinnamon gives wonderful taste to ketchup. The amount of the resulting product is slightly different each time, it all depends on the tomatoes taken, the liquid, on average from 1.7 to 2.2 liters.

Ketchup from yellow tomatoes at home

• fleshy yellow tomatoes - 3 kg,
• onion and sweet pepper - each 0.5 kg,
• sugar - 1 glass,
• salt - 3 tbsp,
• garlic - 2 heads,
• spices - ground black pepper, dried basil, coriander, ground red pepper, ginger - each 1 tsp.

1. We cut the washed tomatoes into 4 parts, remove the stalks, put them in a saucepan.
2. In the same way, cut the onion and peeled sweet peppers, send them to a saucepan. Pour 0.5 cups of water, put the pan on the fire, cook until the vegetables soften, in time it is about 20 minutes.
3. We process the vegetable mixture using a juicer. It turns out 3 liters of mass, we put it on the fire, boil it down. The liquid should boil down by about 2 times.
4. The boiled tomato mass will become thicker, add the remaining ingredients - garlic squeezed through a press, spices, salt, sugar, stir, let boil for 15 minutes.
5. Pour the finished ketchup into sterilized jars, roll up. It turns out 3 half-liter jars of delicious tomato ketchup.

Yellow tomato ketchup can be made at home spicy according to the recipe. The sauce is smooth and quite thick.

For 1 half-liter jar, take:

• yellow tomatoes - 900 gr,
• onion - 1 head,
• sweet pepper - 3 pods,
• hot red ground pepper - 1 or 2 tsp,
• salt-1.5 tsp,
• garlic head,
• sugar - 2 tsp,
• parsley - 2 sprigs.

1. Coarsely chop the tomatoes, grind in a meat grinder. Instead of a meat grinder, a blender or a coarse grater is suitable. It turns out a decent amount of tomato juice, put it on fire, boil it down. Do not forget to remove the foam from the tomato, boil with the lid open, in time it will take half an hour.
2. Pass the remaining vegetables with parsley through a meat grinder or finely chop, add to the boiled tomato, stir, let it boil for another 20 minutes.
3. Rub the sauce through a strainer, add the remaining ingredients - salt, sugar, red pepper, stir, taste and taste. If something is missing from seasonings, salt, sugar, add according to your preference. Next, put on a slow fire, cook for 15 minutes.
4. We remove the workpiece from the fire, pour the hot ketchup into a pre-sterilized jar, roll it up, wrap it up until it cools completely.

Ketchup with apples and tomatoes

You will need:

• tomatoes - 3 kg, apples of sour varieties - 2 kg, according to taste preference - garlic, allspice, cloves, hot red pepper, bay leaf, ground ordinary pepper, sweet paprika (can be replaced with fresh sweet peppers, a couple of pieces), vinegar 9 percent - 100 gr, salt - 1/4 cup, sugar - 1 cup.

First of all, we pass tomatoes and apples through a meat grinder, boil together for 15 minutes.

Vinegar and garlic are added at the very end of cooking, and boil for another 2 minutes, roll into jars. The consistency is thick sauce and very tasty.

Ketchup with apples and onions

Simple homemade ketchup without any preservatives and extra additives can be prepared in this way.

What you need:

• ripe tomatoes - 3 kg,
• apples with sourness - 0.5 kg,
• onion - 5 pcs. medium size,
• salt - 1.5 tsp,
• sugar - 8 tbsp,
• apple cider vinegar - 3.5 tbsp,
• a mixture of peppers - 1.5 tsp,
• ground chili pepper - 0.5 tsp

1. Tomatoes, apples, onions can be chopped as desired in one of the ways: pass through a meat grinder or use a blender. Whoever likes it.
2. Put the mixture in a saucepan on the stove, bring to a boil, cook for about an hour, over low heat, stirring constantly, otherwise it may burn. Want a thicker sauce? Then cook more.
3. 50 minutes have passed since the beginning of cooking, add a mixture of peppers and chili peppers, apple cider vinegar, salt, sugar, boil for another 10 minutes. Ketchup is ready, pour into jars, roll up. Incredibly tasty, and you can use it with various dishes, just spread it on bread.

Ketchup with plums for the winter-recipe

You will need:

• plum with stone - 2.5 kg,
• hot pepper - 3 pods,
• salt, ground allspice and bitter red pepper - each 0.5 tsp,
• bay leaf - 1 pc,
• crushed garlic - 3-4 cloves

1. We clean the plum from the ponytails and stones. In its pure form, about 2 kg will turn out. plums, scroll them and hot peppers through a fine grate in a meat grinder. You can do otherwise - at the beginning, boil plums and hot peppers, and then pierce with a blender.
2. Place the twisted mass in a saucepan with a thick bottom, add bay leaf, salt, ground allspice and bitter red pepper, crushed garlic. We mix, send to the stove, boil, reduce the heat, boil to the desired density of ketchup. We pour into jars.