Tomato ketchup is a popular and truly versatile tomato sauce. Both adults and children fell in love with him for a long time. I propose to prepare it for the winter during the ripening season of tomatoes using this simple and quick recipe with a photo.

The zest of the workpiece is that we will prepare the tomato juice sauce with starch. With a little work, you can enjoy natural, thick ketchup until your next harvest.

Ingredients:

2 liters of tomato juice;

15 table. lies. Sahara;

6 h. Lodge. salt;

7 cloves of garlic;

½ tsp ground red pepper - for a hot sauce (to make the sauce less spicy, you can reduce the amount of ground red pepper to ¼ tsp);

0.5 tsp ground black pepper;

6 table. tablespoons of vinegar (9%);

2 table. tablespoons of potato starch.

How to make starch ketchup for the winter

Make it your favorite way.

Add sugar, salt, chopped garlic to boiling juice.

Simmer for 10-15 minutes.

Add red and black ground pepper, vinegar and continue to cook for another 30 minutes.

Dissolve the starch in a glass of cold water and gradually pour into the boiling sauce, stirring constantly so that no lumps form.

Bring the mixture to a boil and simmer for 7-10 minutes, stirring constantly.

Pack the ready-made tomato sauce dry, roll up the lid.

This recipe can be finished, but I want to tell you that using the method described above, you can cook different flavors of ketchup. This ketchup is based on tomato juice, salt, sugar, vinegar, starch. But the main composition can be supplemented with other products and spices to your taste. For example, replace garlic with onions or add neither. By experimenting, you will surely find your "golden", the most delicious recipe that will only meet your taste preferences.

At the same time, note that the hot sauce always seems spicier (before trying it for spiciness, cool it in a spoon), and after adding starch, the taste of the workpiece "smoothes out" a little and becomes less spicy.

And if there is not enough ketchup for the whole winter, it doesn’t matter. The main thing is to stock up on enough tomato juice with starch. These staples can be used to make delicious natural homemade ketchup at any time of the year.

Ketchup is bliss ... You can eat literally anything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely it is to buy real tomato sauce with spices and seasonings, more and more starch, and dyes, and preservatives ... There is only one way out - to cook ketchup yourself. This is the only way you will know exactly what is in your ketchup, and you will prepare it to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you will not be able to do with a couple of jars.

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

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

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

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

Preparation:
Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can cleanse the seeds if someone doesn't like them in the sauce: scoop out the seed chambers with a spoon and put them in a sieve over the saucepan. The juice will drain into the pot. Put chopped tomatoes there and chop everything with a blender (or mince it). Also grind onion, garlic, spices in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan, put on fire. Add a third of sugar and boil the mass in 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and put hot in sterilized jars. Roll up.

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

Preparation:
Chop the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, rub through a sieve. Heat the vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then put it hot in sterilized jars and seal.

Ingredients:
5 kg of tomatoes,
1 cup chopped onion
150-200 g sugar
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
a piece of cinnamon
½ tsp ground celery seeds.

Preparation:
Chop the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, rub through a sieve. Pour into a saucepan, put on fire. Fold the spices into a cheesecloth bag and dip into the boiling tomato mass. Boil down by about a third. Add salt, sugar, boil for another 5-7 minutes, take out the bag of spices, pour into sterilized bottles or jars, and seal.

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

Preparation:
Chop tomatoes, sweet and hot peppers (mince or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic passed through a press. Arrange in sterilized jars, roll up.

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

Preparation:
Chop tomatoes, onions, sweet and hot (together with seeds) peppers (with a meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil to desired consistency, stirring constantly. Spread hot on sterilized jars, roll up.

Homemade ketchups are made not only from tomatoes, apples, greens, plums, sweet bell peppers are added to them ... All this makes it possible to prepare a wonderful sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:
10 large meaty tomatoes,
4 sweet apples,
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon
1 tsp ground nutmeg (no slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp 9% vinegar
3 large cloves of garlic.

Preparation:
Chop the tomatoes, put in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, also simmer until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on low heat and simmer until thick for about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately put in sterilized jars. Roll up.

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

Preparation:
Grind all ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

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

Preparation:
Cut vegetables into large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to low and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, remaining spices and boil until the desired thickness over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cool place.

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

½ tsp ground red pepper,
a little cinnamon
greens.

Preparation:
Chop the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel and chop the bell peppers and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and rub through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens in a bunch and dip into the tomato mass. Cook again for 3 hours to evaporate the liquid. Spread hot on sterilized jars, roll up.

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

Preparation:
Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring occasionally, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, simmer for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Spread hot on sterilized jars, roll up.

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

Preparation:
Chop the tomatoes, steam in a saucepan, covered over low heat, rub through a sieve. Remove pits from the drain, steam it and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.

As you can see, homemade ketchups can be prepared in a variety of ways. Happy blanks!

Larisa Shuftaykina

Ketchup is one of the most versatile sauces. It goes well with pasta and potatoes, meat and fish, and any dish tastes better with it. However, commercial sauces rarely contain only natural products, and those consisting only of them are expensive. If you want to enjoy the taste of a quality product all year round and at the same time not give fabulous money for it, there is only one way out - to cook ketchup at home. If done correctly, it will surpass the purchased one in its organoleptic qualities.

How to cook ketchup

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

• When choosing tomatoes for making ketchup at home, it is necessary to reject all overripe and unripe, at least somewhat damaged ones. At the same time, it is better to give preference to tomatoes grown not in greenhouses, but in the beds: fleshy and aromatic.
• Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which there may be whipped, wormy ones - these are not suitable for ketchup.
• Tomatoes and other foods, if required by the recipe, must be thoroughly chopped. The best way to do this is to pass through a meat grinder, then rub the puree through a sieve. There is also an easier way - to pass it through an auger juicer, but it does not allow achieving such quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the recipe chosen.

Homemade ketchup

• tomatoes - 2.5 kg;
• granulated sugar - 125 g;
• cloves - 2 pcs.;
• black peppercorns - 20 pcs.;
• coriander - 10 pcs.;
• table vinegar (9 percent) - 40 ml;
• salt - 10 g;
• greens to taste (basil, dill, parsley) - 100 g.

Cooking method:

• Wash the tomatoes well, cut off the stalks, cut each vegetable into 4 parts.
• Chop greens and place in a saucepan with tomatoes.
• Place the tomatoes in a saucepan and simmer for 20 minutes.
• After the tomato mass has cooled, rub it through a sieve.
• Bring the tomato puree to a boil and cook until thickened. This will happen in an hour or an hour and a half. All this time, the mass should be mixed so that it does not burn.
• Fold the spices in cheesecloth or bandage, wrap them well so that they do not fall out during cooking, and dip them into the tomato mass.
• Pour in sugar and salt, pour in vinegar, boil for another 10 minutes.
• Take out the spice bag.
• Sterilize the jars, preferably small ones, and fill with hot ketchup. Seal with sterilized caps.

Homemade ketchup, prepared according to a traditional recipe, has a pleasant sweet and sour taste. It is not spicy at all, so it can even be given to children.

Spicy ketchup

• tomatoes - 2 kg;
• red bell pepper - 1 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• tomato paste (no salt) - 0.2 kg;
• vegetable oil - 0.15 l;
• chilean pepper - 0.15 kg;
• garlic - 100 g;
• Apple cider vinegar (6 percent) - 70 ml;
• sugar - 80 g;
• dry basil - 20 g;
• ginger - 50 g;
• corn starch - 50 g;
• ground coriander - 5 g;
• water - 1 l;
• salt - 20 g.

Recipe for the occasion::

Cooking method:

• Peel carrots, peppers and onions, chop, mince.
• Grind the basil to a powder.
• Combine the basil, onions and carrots.
• Pour the carrot-onion-pepper mass with water in the amount of 0.2 l, simmer for 10 minutes.
• Mince tomatoes, garlic and hot peppers. If you want the ketchup to turn out sharper, you can not remove the seeds from the pepper, but grind it whole.
• Add tomatoes, hot peppers and garlic to the carrots and onions, and simmer the vegetables together for another 10 minutes.
• Dissolve the tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
• Cool the vegetable mass, then rub it through a sieve, beat the resulting puree in parts with a blender.
• Add spices, oil and vinegar, salt and sugar.
• Bring to a boil and simmer for 7 minutes.
• Dissolve starch in 100 ml of water.
• Pour the starch in a thin stream into the sauce, stirring it constantly, cook for a couple of minutes.
• Pour the ketchup into sterilized bottles or jars and seal them. When cool, store in the pantry.

The ketchup prepared according to this recipe has a spicy aroma and pungent taste, quite pungent.

Spicy ketchup

• tomatoes - 0.5 kg;
• onions - 0.5 kg;
• sweet pepper - 1 kg;
• hot peppers - 0.2 kg;
• vegetable oil - 100 ml;
• table vinegar (9 percent) - 0.25 l;
• garlic - 7 cloves;
• black peppercorns - 7 pcs.;
• sugar - 125 g;
• salt - 5 g.

Cooking method:

• Grind the sweet and hot peppers together with the seeds with a meat grinder.
• Do the same with the rest of the vegetables.
• Place vegetables in a saucepan and cook for half an hour.
• Wrap the peppercorns in cheesecloth and lower them to the bottom of the pan.
• Pass the garlic cloves through a press and add to the vegetables.
• Pour salt, sugar into the vegetable mass, pour oil and vinegar into it, mix.
• Boil to desired consistency and pour into sterilized bottles through a clean, boiled funnel.
• Close the lids, let cool.

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of truly spicy sauces and seasonings.

Classic ketchup

• tomatoes - 3 kg;
• sugar - 150 g;
• salt - 25 g;
• Apple cider vinegar (6 percent) - 80 ml;
• cloves - 20 pcs.;
• black peppercorns - 25 pcs.;
• garlic - 1 clove;
• ground cinnamon - a pinch;
• hot red pepper (ground) - on the tip of a knife.

Cooking method:

• Wash the tomatoes, chop finely, put in a saucepan and put it on low heat.
• Boil the tomatoes until they are one-third less in volume.
• Add sugar and cook for another 5 minutes.
• Add salt and cook for another 3 minutes.
• Wrap peppers and cloves in cheesecloth, put in a saucepan with tomatoes. Add pepper and cinnamon there.
• Boil for another 10 minutes and remove the pan from heat.
• When the mass has cooled, rub it through a sieve, after removing the gauze bag with spices, and place it back in the pan.
• Crush the garlic and add to the tomato puree.
• Pour in the vinegar, bring the ketchup to a boil and pour into jars or bottles that should be sterilized beforehand.

Ketchup has a universal classic taste, which allows it to be served with any dish. This is the most tomato ketchup that can be, because there are no other vegetables in it.

Table ketchup

• tomatoes - 6.5 kg;
• garlic - 10 g;
• onions - 0.5 kg;
• sugar - 0.45 kg;
• salt - 100 g;
• ground cinnamon - 2 g;
• mustard (seeds) - 3 g;
• cloves - 6 pcs.;
• black peppercorns - 6 pcs.;
• allspice peas - 6 pcs.;
• vinegar essence (70 percent) - 40 ml.

Cooking method:

• Wash the tomatoes, making a criss-cross cut on each.
• Dip in boiling water, blanch for a couple of minutes, remove and transfer to a pot of cold water.
• Remove the skins from the tomatoes, cut each in half.
• Place the strainer in a clean saucepan. Take the seeds out of the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the wire rack and the juice gets into the pan. Wash the sieve.
• Return it to the pot and rub the tomato pulp through it.
• Grind cloves, mustard seeds, pepper (black and allspice) using a special grinder or in a coffee grinder.
• Pass the onion and garlic through a meat grinder.
• Place the tomato, onion and garlic puree in a saucepan, add all the spices, including cinnamon.
• Bring to a boil, add 150 g of sugar and continue cooking, stirring constantly, until the mixture is about half boiled down.
• Add the remaining sugar and cook, stirring continuously, for 10 minutes.
• Pour in salt, pour in vinegar and boil for another 10 minutes.
• Pour the ketchup hot into pre-prepared bottles or jars (they should be sterilized). Close tightly with lids. After cooling, they can be stored in the basement or closet.

Table ketchup is very aromatic, has a delicate texture and a spicy taste. It cannot be said about him that he is an amateur. Everyone loves this homemade sauce.

Ketchup "Original"

• tomatoes - 5 kg;
• Bulgarian pepper - 0.3 kg;
• onions - 0.5 kg;
• sugar - 0.2 kg;
• salt - 30 g;
• paprika - 10 g;
• table vinegar (9 percent) - 125 ml.

Cooking method:

• Wash the pepper, remove the seeds, cut into pieces and grind with a blender or meat grinder.
• Wash the tomatoes, cut them, cook for 5 minutes and transfer to cold water. When the tomatoes have cooled slightly, remove them from the water and peel them off.
• Chop the tomatoes and chop with a meat grinder or blender.
• Remove the husk from the onion, chop and chop in the same way.
• Pour salt and sugar into a saucepan, put vegetable puree into it and put on fire.
• After bringing to a boil, reduce heat and simmer until the mass is optimal for ketchup consistency.
• Pour in paprika, boil for a couple of minutes.
• Pour in the vinegar and boil for another 3 minutes.
• Pour into pre-sterilized jars or bottles, close them with lids. Cool ketchup at room temperature, after which it is better to put it in a cooler place.

This ketchup has a specific taste, but no one dares to call it unpleasant. Having tried it once, you want to eat again and again.

Homemade ketchup is a tasty and healthy product that can be stored well and eaten quickly. The variety of recipes allows you to make a tomato sauce for every taste.

It is always better to use only natural ketchup and tomato sauce. To make natural homemade ketchup, you just need to buy ripe tomatoes and use our recipes.

Tomato sauce

• 3 liters of tomato juice with pulp,
• 80-100 ml of table vinegar,
• 150 g sugar
• 20 g salt
• 50 g each root parsley and celery,
• 10 g garlic
• 1 - 2 g ground black pepper,
• 0.5 g each of cloves and cinnamon.

For tomato sauce, take very ripe red tomatoes and boil the juice with the pulp. Finely chop the herbs and chop the garlic. Grind them immediately or after cooking in juice. (You can use a metal sieve.) At the end of cooking, add salt, sugar and vinegar. Tie black pepper, cloves and cinnamon in a gauze bag and put into the mass for 10-15 minutes. before the end of cooking. Pour the mass, boiled down to half of the original volume, into prepared jars and sterilize in boiling water: half-liter - 3-5 minutes, liter - 8-9 minutes.

Tomato sauce with apples

• 3 liters of tomato juice with pulp,
• 500 g sour apple puree,
• 30-50 ml of table vinegar,
• 75 g sugar, 20 g salt,
• 50 g of parsley and celery roots,
• 10 g garlic
• 1-2 g of black ground pepper, 0.3 g of cloves.

Combine tomato juice with pulp with applesauce, boil. Add crushed roots and garlic, and then spices, salt, sugar, vinegar. In 15 min. before the end of cooking, lower the gauze bag with dry seasonings. Sterilize like tomato sauce (see above).

Kuban-style sauce

For a liter jar:

• 2 kg of tomatoes,
• 0.5 cups granulated sugar
• 1 tbsp. a spoonful of salt
• 1 head of onion, 3 cloves of garlic
• 1 tbsp. a spoonful of vinegar essence,
• 15 black peppercorns,
• 25 allspice peas,
• 20 pieces of cloves,
• 0.5 g of cinnamon, 0.3 tsp of mustard powder.

Prepare tomato paste from healthy juicy red tomatoes. Add finely chopped onion and chopped garlic to it. Mix the mass and boil it down to half or a little more. At the end of cooking, add salt, sugar, vinegar essence. Dip the spices in a bag for 10 minutes. Pour the sauce hot into jars, roll up and sterilize half-liter sauce - 40 minutes, liter - 60 minutes.

French tomato sauce

• 5 kg of tomatoes,
• 500 g onions, 2 heads of garlic,
• 3-4 bay leaves,
• 20-30 g of tarragon greens,
• Salt, sugar, ground pepper,
• Vegetable oil.

Prepare a tomato paste from ripe tomatoes, add finely chopped onion, grated garlic and tarragon to it. Put the spices in the bag at the end of cooking. Pour hot sauce into jars. After letting it cool down a little, add a little vegetable oil on top and roll up. Keep cold.

Macedonian hot sauce

• 10 kg of tomatoes,
• 225 g cucumbers
• 600 g sugar
• 0.5 l of table vinegar,
• 120 g salt
• 30 g red hot pepper,
• 15 g ground black pepper,
• 5 g of mustard.

Prepare the tomato sauce by steaming the tomatoes. Wash fresh or pickled cucumbers, mince (or grate). Combine the sauce with this mass, boil it by 2/3 the volume, add salt, sugar, hot pepper, mustard. At the end of cooking, add vinegar and dry seasonings (preferably in a gauze bag). Pour boiling sauce into jars. Pasteurize at a temperature of 85-90 degrees C half-liter cans - 7-8 minutes, liter cans - 12-15 minutes.

Thick tomato-plum sauce

• 2 kg of tomatoes,
• 1 kg plums,
• 500 g onions
• Salt, sugar, black and red hot peppers,
• 1 head of garlic.

Prepare tomato puree by adding heavily chopped onion to it. Rub the puree through a fine sieve. Peel the plums and pits, rub the mass through a sieve, boil. Combine the two masses, add crushed garlic, salt, sugar, black and red pepper. Cook over low heat until reduced by 1/3 of the volume. Place the paste in jars (sterile) and roll up.

Ketchup with spices

• 5 kg of tomatoes,
• 1 cup chopped onion
• 160-200 g sugar
• 30 g salt
• 1 cup 9% vinegar
• One teaspoon of black pepper, cloves, mustard seed,
• A piece of cinnamon
• 0.5 tsp of celery seeds.

Wash tomatoes, cut, put in an enamel bowl. Peel and chop the onions, add to the tomatoes and steam under the lid. Cool the mass, rub through a fine metal sieve and boil again until the volume is halved. Dip dry spices into ketchup in a gauze bag. At the end of cooking, add salt, sugar, vinegar, boil after that for 5 minutes, no more. Ready-made ketchup is best poured into bottles and sealed immediately.

Horseradish ketchup

• 2 kg of ripe tomatoes,
• 1 tbsp. a spoonful of salt
• 2 medium onions
• 2 tbsp. spoons of wine vinegar,
• 2 tbsp. spoons of red wine
• 100 g sugar
• 1 teaspoon of ground ginger, cloves and pepper,
• 1 tbsp. l. grated horseradish.

Wash the tomatoes, remove the base of the stalks, peel and chop the onion. Boil tomatoes and onions for 15-20 minutes, then pass through a sieve. Add vinegar, wine, sugar and seasonings and simmer over low heat for about 1 hour. Pour into bottles or jars and close.

There are several tried and tested homemade sauces that are delicious.

Tomato ketchup turns out to be such that you lick your fingers and it is very easy to prepare it for the winter.

Tomato sauce is served with meat dishes, spaghetti and fried potatoes. You can buy the sauce in any grocery store, but there is no certainty that various chemical additives and preservatives are not present there.

Therefore, thrifty housewives have long been preparing ketchup for the winter at home, using only high-quality products without any chemicals. Even children can consume non-spicy ketchup. The sauce is prepared simply from the available ingredients. Of course, the homemade sauce will differ from the store-bought sauce in its thickness, but the main thing is that it will be simply excellent in taste.

You can adjust the taste of the sauce yourself: make it more spicy by adding chili peppers, or sour-sweet by adding apples to it. For those who love spicy ketchup, you can add various seasonings during the preparation of the sauce: cinnamon, cloves, nutmeg or dry mustard.

And don't forget, ketchup should only be stored in sterilized jars, otherwise it will go bad.

Homemade tomato ketchup for the winter Lick your fingers

Ingredients:

• three large onions;
• a pound of apples;
• three kilos of tomatoes;
• three dessert spoons of salt;
• one and a half glasses of granulated sugar;
• 30 gr. vinegar

Preparation:

• finely chop onions, apples and tomatoes;
• put on the stove and cook for about an hour;
• check onion for softness;
• cool tomato puree and grind with a blender;
• add salt and add sugar;
• put on fire and boil to the required density;
• ten minutes before the end of cooking the sauce, pour in the vinegar;
• pour into prepared glass containers.

For spiciness, add ground red and black pepper to the sauce. Use natural apple cider vinegar when preparing the sauce.

Garlic ketchup

Products:

• tomatoes - two kilos;
• three dessert spoons of sugar;
• salt - dessert spoon;
• 200 gr. vegetable oil;
• a small head of garlic;
• black and red ground pepper - half a teaspoon each.

Cooking steps:

• cut tomatoes into small cubes;
• heat the sunflower oil in a deep frying pan and fry the tomato slices in it;
• after the tomatoes are soft, grind them through a sieve or beat in a blender;
• put tomato puree on fire;
• boil for an hour;
• forty minutes after boiling the tomato mass, put salt, sugar, pepper;
• mix;
• five minutes before removing from heat, add peeled and chopped garlic.
• pour the finished sauce into prepared containers;
• roll up;
• leave to cool completely;
• put away in a cellar or basement for storage.

Recipe for ketchup for the winter at home from tomatoes with mustard

Spicy mustard sauce

1. five kilos of tomatoes;
2. a pound of granulated sugar;
3. two large onions;
4. two tbsp. tablespoons of vegetable oil;
5. mustard powder - three tbsp. spoons;
6. vinegar - half a glass;
7. salt - two tbsp. spoons;
8. nutmeg - a pinch;
9. a couple of pieces. cloves

Preparation:

• peel tomatoes;

• cut into small pieces;
• grate the onion;
• add vegetable oil to the pan;
• fry prepared ingredients;
• leave on fire for an hour and a half, until excess liquid boils away;
• grind through a sieve;
• transfer back to the pan;
• add all spices in the tomato mass, except for salt and nutmeg;
• boil for another two or three hours;
• add salt and nutmeg five minutes before the end of ketchup cooking;
• pour the finished sauce into jars;
• roll up.

To make homemade tomato ketchup tasty for the winter, take only ripe and juicy tomatoes.

Before preparing the sauce, do not be lazy and remove the skin from the tomatoes.

If you don't like the smell and taste of garlic, then you can skip adding it to the sauce.

To make the sauce more uniform, beat the mass with a blender before pouring it into the jars.

Ketchup with starch at home for the winter

This sauce will not spread, it is perfect for kebabs and spaghetti.

In order for homemade ketchup to have a dense consistency, starch must be added to the blank, which will give the necessary thickness and gloss to the finished product.

To such a preparation, in addition to the standard set of products: tomatoes, onions and bell peppers, you can add cinnamon, ground red and black peppers for spice. And if desired, add spice to the sauce and use celery.

Products:

• tomatoes - two kilos;
• two small onion heads;
• 30 ml vinegar (you can use white wine vinegar);
• 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.

Preparation:

• peel and cut tomatoes and onions;
• grind vegetables in a meat grinder;
• transfer to a container and put on fire;
• cook over low heat for two and a half hours;
• let the tomato mass cool and thoroughly grind it through a fine sieve;
• again pour the tomato blank into a container and put it on fire;
• salt, add spices and granulated sugar;
• for aroma, you can add two or three leaves of laurel;
• dilute starch in warm water;
• carefully add the starch solution to the sauce, mix thoroughly and quickly so that no lumps form;
• boil for another five minutes, turn off and pour the finished product into jars;
• for storage we put in a cellar or basement.

If you do not want to grind boiled tomato puree to get rid of tomato seeds and skins. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put in cold water for a few minutes. The peel is easily removed after such water procedures. Then cut the fruits in two and scoop out the seeds with a spoon. You don't need to throw them away. Grind them with a fine sieve, and add the juice to the tomato puree.

Homemade tomato ketchup as a store

What a delicious store-bought ketchup, but how many harmful additives, stabilizers and preservatives are there. And how you want the tomato sauce to be natural. There is a way out - you can make homemade ketchup from a tomato, the same as a store sauce. A delicious blank can be cooked for a whole year, while significantly saving the family budget.

To prepare tomato sauce, you do not need to buy selected fruits, it is enough to purchase slightly spoiled tomatoes, overripe, with damaged skin. This will not affect the taste of the finished product.

Choose very red tomatoes so that the prepared sauce turns out to be a bright red, appetizing color. Optionally, you can add cloves, peppers and other spices that you like to the sauce.

Ingredients for cooking:

• tomatoes - five kilos;
• Bulgarian pepper - one kilogram;
• medium-sized onions - 8 pcs.;
• a glass of granulated sugar;
• half a glass of 6% apple cider vinegar;
• salt - three dessert spoons;
• several leaves of lavrushka.

Cooking steps:

1. season the tomatoes cut into cubes and let stand for twenty minutes so that they let the juice flow;
2. twist peeled onions and peppers in a meat grinder;
3. add the vegetable mixture to the tomatoes;
4. put a container with a workpiece on the fire;
5. the tomato mixture should be boiled for thirty minutes;
6. remove from the stove and allow the tomato mass to cool;
7. grind the workpiece through a fine sieve;
8. put the container on low heat, salt, add granulated sugar and bay leaf;
9. cook with stirring for another two hours.
10. add vinegar ten minutes before being ready;
11. pour the finished product into a glass container.

Blanks for the winter, tomato ketchup: the most delicious recipe

Everyone at home will appreciate this product, especially if you cook a couple of jars of this delicious ketchup with a spicy spicy taste, then men will be simply delighted!

How many different tomato preparations for the winter can be made, including ketchup according to the most delicious recipe I only know.

There are a lot of recipes for making ketchup, but there is a tomato sauce base, which is prepared from a small amount of products. And there already your imagination and taste preferences will allow you to create exactly the sauce that will appeal to both adults and children.

The most delicious recipe for homemade ketchup for the winter from tomato and bell pepper

Products:

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

Preparation:

1. make tomato juice from a tomato using a juicer;
2. put the juice in a saucepan with high sides over the fire and bring to a boil;
3. peel onions and peppers, cut into small pieces and mince;
4. add twisted vegetables to boiling tomato juice;
5. mix thoroughly, bring to a boil;
6. be sure to remove the foam;
7. boil for at least two hours;
8. remove the pan from the heat and give
9. salt, add sugar;
10. dilute the starch in a glass of water and gently pour into the sauce, add a bunch of greens;
11. boil for another twenty minutes, take out the parsley and add vinegar, mix, turn off and let cool a little;
12. pour into prepared containers.

Advice! If you don't have a juicer, mince the tomatoes or beat them in a blender.

Chef's Best Ketchup Recipe

Ingredients:

• ripe, fleshy tomatoes - two kilos;
• sour apples - three pcs.;
• onion - three large heads;
• salt - two dessert spoons;
• sugar - a little more than half a glass;
• cloves, nutmeg, red pepper - to taste;
• a teaspoon of cinnamon.

Preparation:

1. chop and grind vegetables with a meat grinder or blender;
2. put on fire and cook for forty minutes;
3. cool the tomato mass and add sugar, salt and spices, except for vinegar and ground red pepper;
4. boil down for another one and a half to two hours;
5. add vinegar, pepper, boil for another 5-10 minutes;
6. remove from heat, let cool slightly, and pour into prepared container.

We are far from hiding, because ketchup is extremely tasty and ready to use.

Kebab ketchup at home for the winter

To prepare ketchup, you will need the following products:

1. two and a half kilograms of ripe and juicy tomatoes;
2. a kilo of bell pepper;
3. bitter pepper pod;
4. a tablespoon of chopped garlic;
5. three tbsp. tablespoons of granulated sugar;
6. h. a spoonful of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
7. six peas of bitter and allspice;
8. five grains of cardamom;
9. laurel leaf - two pieces;
10. Art. a spoonful of starch, diluted in half a glass of water.

How to prepare barbecue ketchup for the winter at home:

Cut the tomatoes, sweet and bitter peppers into pieces and put on a small fire. Add all the ingredients except: vinegar and starch. An hour after boiling the vegetable mixture, grind it through a fine sieve.

Cook the puree for another three to four hours. About five minutes before being ready, add vinegar essence and starch. Pour the finished product into jars.

Jamie Oliver's Ketchup

The famous chef, who has made a dizzying career, as usual, delighted with an excellent recipe.

To prepare "special" ketchup from Jamie Oliver you need:

• a kilo of ripe tomatoes;
• tomato paste - two tbsp. spoons;
• medium-sized onions - four pcs.;
• incomplete glass of sugar;
• salt to taste;
• odorless vegetable oil - a quarter of a glass;
• greens - a bunch of basil and parsley (celery).

Spices and condiments:

• two teaspoons of fennel and coriander seeds;
• four carnation buds;
• two small pieces of ginger;
• small head of garlic;
• chili pepper - one pc.

How to cook:

1. remove the skin from the tomato and cut into cubes;
2. chop the onion, garlic and herbs very finely;
3. cut ginger into thin slices;
4. put in a saucepan with vegetable oil, and simmer for five minutes, add spices;
5. add chopped tomatoes and a little water to a saucepan, cover with a lid and boil down to a third;
6. puree the vegetable mixture;
7. boil the puree for another forty minutes.

Thick ketchup at home for the winter

It is quite difficult to cook a thick and rich ketchup at home. You will lick your fingers. It takes a lot of time for the tomato sauce to boil down and become dense in consistency. But, there are two small secrets to help the sauce get thicker:

• Add apples.
• Use starch when cooking.

Recipe number 1. Flavored Apple Tomato Ketchup

Prepare as follows:

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

Recipe number 2. Thick ketchup with starch

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

• three kilos of tomatoes;
• three large onions;
• h. spoon of paprika;
• allspice and bitter pepper - a few peas;
• cinnamon and cloves - optional;
• salt is a table. spoon;
• sugar - a quarter cup;
• starch - three tables. spoons dissolved in a glass of water.

Attention! Add the starch 10 minutes before the end of cooking the sauce.

Ketchup with basil for the winter

A very simple and delicious recipe

We cook as follows:

1. peel one kilogram of tomatoes;
2. rinse and dry a bunch of basil and parsley, chop;
3. finely chop the tomatoes, add two tables to them. tablespoons of sugar and one teaspoon of salt;
4. purée the tomato mixture;
5. add chopped three cloves of garlic and herbs to it;
6. cook for three to four hours;
7. pour into jars or bottles.

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

While cooking the sauce, you can add salt and sugar as needed.

If you come across too juicy tomatoes, and the sauce does not boil for a long time. Dissolve two to three tablespoons of starch in half a glass of water and gently add to the ketchup. If desired, you can add various spices and seasonings to the sauce.

Heinz tomato ketchup at home for the winter - lick your fingers

It turns out a sauce like a famous brand

Home-style Heinz ketchup is a great tomato sauce that can be prepared from a small selection of ingredients. An amazingly tasty and rich sauce will be enjoyed by all family members. The main ingredient in ketchup is ripe tomatoes and sweet and sour apples.

Products:

• tomatoes - three kilos;
• a pound of Antonovka apples;
• onions - three heads;
• sugar - one and a half cups;
• salt - three dessert spoons;
• apple cider vinegar 6% - 50-70 grams;
• pepper - black, red, paprika, cinnamon, cloves, bay leaf - to taste.

Cooking instructions:

1. we prepare juice from tomatoes, onions and apples;
2. add spices to the bottom of the pan, it is advisable to grind them with a coffee grinder, throw the bay leaf whole;
3. add apple cider vinegar and vegetable juice to the spices;
4. mix thoroughly so that no lumps form;
5. boil for five hours;
6. we take out the laurel leaf from the finished ketchup and pour the finished product into the jars.

Attention!

If there is no juicer available, then you can twist the vegetables and fruits in a meat grinder, and then grind through a sieve in order to get rid of the bones and skin.

During the cooking process, the sauce must be stirred.

The vegetable mass should decrease in volume by two, or even three times.

As a result, we will get an excellent Heinz ketchup at home from tomatoes for the winter that you will lick your fingers - such deliciousness!

A pleasant snack with homemade ketchups. We hope you enjoyed our recipes.