In our time, perhaps, it is 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 homemade ketchup much easier. Of course, making your own ketchup at home takes time, but at the same time, such ketchup is much tastier and healthier than commercial ketchup.

It certainly does not contain stabilizers, flavor enhancers, and other harmful additives. Actually, make ketchup at home quite easy and not more difficult than, for example, cooking adjika or lecho. The basic basis of ketchup is ripe tomatoes, although there are also known homemade ketchup recipes based on purchased tomato paste. Interestingly, the first ketchup was not at all the same as we know it, and it was not prepared from tomatoes at all.

It was prepared from anchovies, beans, mushrooms and walnuts, seasoned with fish brine, wine and spices. Yes, you must admit that such a pun of food is not appetizing enough. Fortunately, over time, they began to cook from tomatoes, and this 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 their tomato paste. Homemade tomato paste ketchup is thick and rich in flavor. Try this recipe.

Homemade tomato paste ketchup - recipe

Ingredients:

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

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

Homemade tomato paste ketchup can also 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. Transfer it to a saucepan. Add sugar and salt. Chop the onion finely and add to the ketchup. When the ketchup begins to boil, reduce 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 cans of ketchup must be turned over and wrapped. Homemade ketchup, recipe which we have considered is best stored in a cellar or basement.

Classic tomato ketchup - recipe

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

Tomatoes - 1 kg.

Homemade ketchup with apples - recipe

The first step is to peel the thin skins of the tomatoes. To do this, put them in a saucepan 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 off with a sharp knife.

Next, the tomatoes should be cut into 4 pieces or cut into smaller pieces. At the end, the vegetable mass is whipped with a blender, so the beauty of the pieces and their size is not important.

Chop the onion.

And add to the saucepan to the tomatoes.

Put on low heat and simmer for about half an hour. The mass should be completely extinguished, become soft and thick, so there is no need to add water and oil.

Cut the apples into thin slices. The blocks are stewed with vegetables for literally 5 - 10 minutes, so it will be better if their slices are thin, and the apple variety is loose and sour.

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

Pineapples or plums can be used instead of apples. Don't be afraid to experiment! This is the only way you can discover a new taste of your favorite blanks. For example, if you add to this homemade ketchup with apples fresh plums, then its taste will more resemble the southern Tkemali sauce, and by adding nuts to this homemade tkemali, you will get a new, bright in taste and appearance topping for 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, as well as prepare various types of ketchup for spaghetti or pizza! Bon Appetit!

Homemade ketchup with apples. Photo

The time has come for the ripening of such a wonderful vegetable as tomato. So why don't we start making homemade ketchup from it? After all, it can be stored all winter, or even longer. Although, I very much doubt that it will last that long. After all, it turns out to be so tasty that it flies away in a short period of time. Verified by personal experience.

Even children like this kind of blank. For example mine, they no longer want to try the store. And they eat everything only with homemade food. And we ourselves will never refuse such a wonderful ketchup. It is simply not a transferable pleasure from natural products.

To ensure your success, here are some of the secrets to making tomato ketchup successfully:
1. The main vegetable, tomato, must be natural. Necessarily ripe or even overripe.

2. To keep the ketchup well, you can add cinnamon, vinegar, raisins, cloves or mustard to it. In addition, they will make the taste more intense.

3. For long-term storage, do not use a plastic container. Because after a while, the plastic releases life-threatening substances.

4. If you do not have such an abundance of tomatoes, but really want to please your loved ones with such a delicacy, then replace the tomato with ready-made tomato paste or tomato juice.

5. If, after a while, small air bubbles appear in the jars of ketchup, then you have violated something during the cooking process. Therefore, such a sauce is considered bad and cannot be eaten.

It is advisable to take into account such simple points. And I offer you below a small selection of ketchup recipes for the winter. And I wish you all the best.

Tomato and basil ketchup for the winter

You will literally fall in love with this simple ketchup recipe. Having tried a couple of spoons of this sauce, you will not have enough strength to tear yourself away from it. Therefore, we cook more immediately and do not fear that someone will not appreciate your efforts.

However, if you want, you can not cook a large number of... As they say, on trial.

The peculiarity of this ketchup is that it contains a large amount of spices and herbs. It is with them that the taste is excellent. The aroma beckons from afar. Good luck with your cooking.

Composition:

• Ripe tomatoes - 2 kg
• Onions - 0.5 kg
• Garlic - 8 - 9 teeth
• Basil - 1 large bunch
• Sugar - 120 - 130 gr
• Salt - 50 gr
• Balsamic vinegar - 2 tsp
• Lemon - 1 piece
• Tomato paste - 2 tbsp l.
• Vegetable oil for frying
• Nutmeg - 0.5 tsp
• Ground cloves - 0.5 tsp
• Paprika - 1 tsp
• Ground allspice - 0.5 tsp.
• Ground black pepper - 0.5 tsp.
• Red hot pepper - 0.5 tsp.
• Ground dried basil - 1 tsp
• Ground coriander or in seeds - 1 tsp.

Operating procedure:

Since all the ingredients, except for the spices, will be crushed with a blender, the method of slicing does not matter much. Therefore, you can cut everything coarsely, in any shape.

1. Peel the onion, rinse in cool water and cut into large cubes.
2. It is enough to simply separate the garlic from the husk, rinse in water. The teeth can be left intact.

3. Place a clean saucepan on the stove, pouring the required amount of oil into it. While it is heating, add the onion, garlic and sugar. Mix well.

4. Do not forget to periodically stir the mixture in a saucepan. After waiting for the moment when the onion pieces are soft and begin to fall apart into individual petals, add coarsely chopped tomatoes. Stir well again.

Do not forget to mix the resulting mass more often. To avoid burning.

5. Cook the contents of the pot for about 10 - 15 minutes. During this time, the tomato will soften and release the required amount of juice.

Cooking the sauce:

6. While the mass is cooking, cook the following in a separate bowl. Squeeze out the lemon juice, add balsamic vinegar to it and mix well. Combine this liquid with tomato paste. Stir again until smooth.

7. After the time has elapsed, pour out the aromatic sauce prepared separately. After mixing thoroughly, continue to cook, stirring for about ten minutes.

8. Tear off the basil leaves from the stems. Using a thread, rewind the plucked stems with it. Dip them into a saucepan so that the end of the thread remains outside the entire mass. In order to get aroma and juice from them, it is enough to cook them for ten minutes. After that, using the end of the thread, pull them out of the mass and discard.

9. Pour all prepared spices and herbs together with basil stalks. Right now, it is important to adjust the taste of the ketchup. By adding spice, salt or sugar. Be sure to mix well. Otherwise, it can burn easily. Cook for about ten minutes.

10. Put the basil that was torn off earlier into a saucepan. Since they are very tender, they do not require a particularly long cooking. Therefore, having mixed them with tomato mass, cook for no longer than five minutes.

11. And now it's time for the funnest. After removing the pan from the heat, you need to grind its contents with a blender. To get a more uniform consistency. Then rub it through a sieve.

12. It is at this stage that you remove seeds, skins and other unnecessary elements in this way. Having received a delicate, aromatic red mass.

To avoid scalding, use a spoon when wiping. Alternatively, leave the pan to stand. For the mass to stop.

13. Put the resulting ketchup back on the fire and bring to a boil. Boil for three minutes.

14. Pour into sterilized jars or bottles that you have previously prepared. Close under the covers. Send under a fur coat until it cools completely.
15. Rearrange the cooled ketchup in a special cool place for storing preparations for the winter.
Bon appetit, easy cooking!

Homemade tomato ketchup with apples

Don't be intimidated by the fact that a tomato combines with a fruit like an apple. After all, it will give your ketchup a more refined taste. The degree of sourness or sweetness depends on the apple variety. The sweeter they are, the sweeter the ketchup will be. And vice versa.

Composition:

• Tomatoes - 3 kg
• Apples - 500 gr
• Onion - 250 gr
• Salt - 1.5 tbsp l.
• Sugar - 1.5 cups
• Apple cider vinegar - 50 gr
• Ground pepper - to taste

Operating procedure:

1. Thoroughly rinse the required vegetables and fruits in running warm water. Cut into large cubes. If necessary, peel food before slicing. For example, a bow.

To make the ketchup taste even more delicate, remove the peel from the tomato.

2. Put prepared food in a saucepan and put on fire. Stir them occasionally and cook until the onions are soft.

3. Grind the resulting mass with an immersion blender. Cook again for about an hour. Until you reach the consistency you want. Be sure to stir the contents of the pot as often as possible. Otherwise, this mixture will burn easily and quickly.

4. Five minutes before the end of cooking, add salt, sugar, pepper and vinegar. Mix thoroughly.

5. As soon as the ketchup is ready, it should be laid out in pre-prepared glass containers. Close tightly under the metal cover. Leave upside down under a fur coat for a day for self-sterilization. Then put in the cold for long-term storage.
Successful and tasty blanks for you!

This is a great option for making ketchup. It is perfect for any side dish, dish. Even for making pizza. There are no particular difficulties in the cooking process. But the result will please not only you. Everyone who you treat with such a wonderful tomato sauce will be happy. In addition, it is perfectly stored in the cellar. Do not waste your time, but rather get down to the blanks. Wish you success!

Composition:

• Tomatoes - 2.5 kg
• Red bell pepper - 4 pieces
• Apples - 4 pieces
• Onions - 4 pieces
• Garlic - 4 prongs
• Sugar - 0.5 cups
• Cinnamon - 1 tsp
• Salt - 1 tbsp l.
• Cloves - 3 - 5 pieces
• Black peppercorns - 10 pcs
• Allspice peas - 5 - 7
• Ground black pepper - to taste
• Vinegar 70% - 0.5 tsp

Operating procedure:

1. Rinse fruits and vegetables thoroughly. And then move on to their further preparation. Namely: apples must be peeled, cored with seeds. Peel the seeds and cut off the stalk. It is advisable to remove the core from the tomato as well.

2. Cut prepared food into medium slices. Next, grind them on a food processor, a meat grinder with a fine nozzle, grate or immediately grind to a puree state using a blender. Here you choose the method of chopping vegetables and apples that is more suitable for you.

3. Pour the resulting mass into a saucepan. Put on fire. Without ceasing to stir the mass, especially along the bottom, cook for about an hour and a half. During this time, it should noticeably decrease in volume by at least 1/3 part. This makes the ketchup thicker than its original state.

4. Add salt, sugar, cinnamon, peppers and cloves. Mix thoroughly. Continue the cooking process for another half hour. Five minutes until tender, add chopped garlic. Stir again to distribute the ingredients as evenly as possible.

5. After removing the sauce from the heat, add 70% vinegar to it. Stir very well and can be distributed to jars. Roll up under the lid. Cover with a warm blanket for a day. Leave to cool completely. After that, store in a cooler place.
Bon Appetit!

But without the classics, we are nowhere. After all, many of us do not like to experiment. Only time-tested, classic recipes are used. Ketchup turns out to be very tasty and beautiful. One of him appearance will win your heart forever.

Composition:

• Tomato - 2.5 kg
• Onions - 1 - 2 pieces
• Sugar - 100 g
• Salt - 15 g
• Vinegar 9% - 100 milliliters
• Spices 0.5 tsp. - ground black pepper, cinnamon, cloves, coriander beans.

Operating procedure:

When selecting tomatoes, pay attention to their variety. To prepare this type of workpiece, use only thin-skinned and not watery tomatoes. After all, the main thing is the pulp.

1. Rinse tomatoes, wipe off moisture residues with a towel. Cut into small pieces. Place the vegetable in a saucepan or saucepan.

2. Onions should be peeled. Cut into small cubes and pour over the tomato.

3. Put the saucepan over low heat. Cover it with a tight lid. Then, when heated, the vegetables will release the required amount of juice.

4. Simmer vegetables for about twenty minutes. They should become soft. Remember to stir occasionally while cooking.

5. After reaching a soft state, remove the saucepan from the heat. Allow the contents to cool to the temperature that your hand can tolerate.

6. Take out the sieve. Rub the cooled mass through it. You should get a gentle, homogeneous puree.

7. Pour the mashed potatoes again into a saucepan. Put on medium heat. Cook without a lid until the liquid evaporates as much as possible. At the same time, the amount of puree will noticeably decrease by 2 - 2.5 times.

8. Put all the necessary spices in a piece of gauze. Roll it up and put it in a hot mass. This method allows you to imbue the ketchup with the aroma of spices. Saves us from further catching them. Cook for another 10 - 15 minutes.

9. Add salt, sugar and vinegar. Mix everything well. Cook for another seven minutes. You can taste it neatly. Adjust, if necessary, for the amount of salt and sugar. If everything is enough, then the spices can be taken out. Boil for a couple of minutes. Then remove from heat.

10. Immediately pour the sauce into sterile jars. Pack under covers. Allow to cool under a fur coat. Store in a refrigerator or cellar.
Have a good mood and a productive day to you!

Video - Recipe for plum ketchup with tomatoes in a slow cooker

There is no doubt that nowadays you can cook anything you like in a multicooker. Even ketchup. It turns out to be no less tasty and tender. And the plum adds a richer taste to it. It is simply impossible to ignore such ketchup. I hope that this recipe will also attract your attention. Try it yourself and treat people close to you.

Making ketchup at home is easy. Of course, this requires a certain amount of your strength, patience and time. But what is the result! After all, it turns out to be a very tasty and original preparation made only from natural products. Even children can try it.

I am sure that you will definitely succeed. After all, it cannot be otherwise. Especially if you do everything with a soul and a wonderful positive mood.

This homemade ketchup recipe is just a miracle! He always goes with a bang. Try it!

A natural product is always more appreciated by hostesses than store additives. This is especially true for ketchup and homemade tomato pastes. Which are simply necessary, as an excellent flavoring addition to each dish, and if you also twist them for the winter, you don't have to worry about the taste of borscht, goulash and even homemade tomato juice. Therefore, we will write down and enter in our culinary notebook several recipes for homemade ketchup, which we will spin for the winter, or we will simply put it in the refrigerator.

Ingredients:

Tomatoes- 3 kg

Apples- 0.5 kg

Onion- 250 grams

Apple cider vinegar- 50 grams

Salt- 1.5 tbsp

Sugar- 1.5 cups

Ground black pepper- 0.3 tsp

Hot red pepper(optional) - 1 pod

How to make ketchup

1. Wash tomatoes and apples. Peel the onion. By the way, if you take sweet apples, you will get Krasnodar sauce to your taste. With sour apples, the taste is very similar to "Heinz". Add garlic, get Baltimore Admiral ketchup.

2 ... Cut the tomatoes, onions and apple pulp into large pieces. Place all ingredients in a large saucepan.

3. Simmer over medium heat until the onions are tender. Stirring occasionally.

4 ... Then grind the whole mass in a blender. Drain the ketchup back into the pot.

5 ... Add salt, sugar, black and red pepper. Simmer over low heat until desired thickness (about 50 minutes). Be sure to stir the sauce regularly.

6 ... 10-15 minutes until ready, take out the hot pepper and add apple cider vinegar to the ketchup.

7 ... Roll up in sterilized jars. Leave to cool completely "under a fur coat", lids down.

Delicious homemade ketchup is ready

Bon Appetit!

Homemade ketchup recipes

Ketchups for the winter

Homemade ketchup "classic"

• Tomatoes - 5 kilograms.
• Onions - 4 pieces.
• Vinegar - 200 grams.
• Salt - 4 tablespoons.
• Sugar - 2 cups.
• Ground cinnamon - 1 teaspoon.
• Ground red pepper - 1 teaspoon.
• Ground black pepper - 1 teaspoon.

Rinse the tomatoes and onions and cut them into 4 pieces. Peel the onion, of course. Now take a blender or use a meat grinder to chop all the tomatoes and onions.

Put the rolled tomatoes in a saucepan, cook over low heat for 3 hours, stirring occasionally, since our tomatoes are very fond of burning. After 3 hours, add vinegar and sugar, peppers and salt. This ketchup recipe assumes you have a day off because the pasta needs to be boiled for a total of 6 hours.

After adding spices and seasonings, leave the ketchup on the fire for another 3 hours, do not forget to stir. After cooking, lay out on sterilized jars, close the lids and send them under the blanket until it cools down.

Homemade ketchup, tomato with pepper

• Tomatoes - 5 kilograms.
• Onions - half a kilogram.
• Bulgarian sweet red pepper - 300 grams.
• Hot red chili pepper - 2 pieces.
• Vinegar (9%) - 100 grams.
• Sugar is a glass.
• Salt - 2 tablespoons.

Wash tomatoes and peppers thoroughly. Peel the onions and peppers, and remove the seeds from the chili peppers.

We collect cold water in a saucepan and leave. Then we boil water in a separate saucepan, in which we blanch our tomatoes. When they are boiled to such a state that the skin will peel off well, put them in a bowl of cold water, cool a little so as not to burn your fingers. Then remove the skin from the tomatoes, cut them into 4 pieces.

Cut the pepper into 8 pieces. Onion - into 4 parts. Now let's pass all the vegetables through a meat grinder or blender: tomatoes, peppers, chili, onions. The whole mass must be mixed and put on fire in a large saucepan. Add salt and sugar, cook over medium heat until foam forms, which we will remove with a slotted spoon. Ketchup should be boiled on the stove for about half an hour. Stir occasionally, making sure the brew becomes thick.

After 30 minutes, add the vinegar, stir and cook for another 10 minutes. Put ketchup in sterilized jars, twirl immediately. Until the jars are cold, the ketchup should be upside down, wrapped in a blanket.

Tomato - plum ketchup (for 5 cans, half a liter)

• Tomatoes - 2 kilograms.
• Onions - 250 grams.
• Plum - 1 kilogram.
• Pepper, hot red, chili - 3 pieces.
• Sugar - 1 glass.
• Salt - 2 tablespoons.
• Ground black pepper - 2 teaspoons.
• Garlic - 150 grams.
• Bay leaf - 2 pieces.
• Vinegar (9%) - 2 tablespoons.
• Parsley - 2 bunches.

Let's prepare the products. Free the plums from the bones and wash them well. Wash the tomatoes and boil them in boiling water for 5 minutes so that the skin peels off well. Then peel and cut into small piles. Peel the onions and wash them in the same way, cut them into several pieces. Cut the chili, free it from small bones. Peel the garlic.

Let's pass tomatoes with plums and onions through a blender or meat grinder. We will cook this mass over low heat for about 2-2.5 hours. Stir periodically, add sugar and ground pepper, salt and bay leaf.

Rinse greens and pass through a blender or meat grinder with garlic and chili. Add this mass to the tomato and plum. Cook for about half an hour, then pour in the vinegar and mix well. Allow the paste to cool, pour into sterilized jars and tighten the lids. Wrap the ketchup with a blanket and, turning it over, put it in a cool place.

Tomato - apple ketchup with spices

• Tomatoes - 4 kilograms.
• Apples "Antonovka" - half a kilo.
• Onions - half a kilogram.
• Vinegar (9%) - 200 grams.
• Cloves - 3 pieces.
• Cinnamon - half a teaspoon.
• Ground pepper, red - half a teaspoon.
• Salt - 2 tablespoons.
• Sugar - 200 grams.

Boil the tomatoes in boiling water for about 5 minutes, remove the skin and cut into small pieces. Peel the onions and apples as well, getting rid of the core in Antonovkas, then cut into 4 pieces. Pass all vegetables through a blender or meat grinder. Place them in a large saucepan and cook over low heat, about 2-2.5 hours.

Stir the mixture periodically, adding sugar, salt, cloves, pepper and cinnamon. Pour in vinegar half an hour before readiness, mix. Put the ketchup on sterilized jars, roll up the lids, wrap it with a blanket until it cools.

Ketchup, homemade with apples and apricots

• Tomatoes - 2 kilograms.
• Apricots - half a kilo.
• Apples - 1 kilogram, choose sour varieties.
• Onions - half a kilogram.
• Vinegar - 2 cups
• Sugar - 700 grams.
• Salt - 2 tablespoons.
• Garlic - 1 large head.

Rinse the tomatoes and peel them with boiling water. Wash the apples and remove the core with seeds, remove the roots as well. Rinse apricots and remove pits from them. Peel the garlic and pass through a press. Peel the onion and cut into small pieces. Pass all vegetables and fruits through a blender or meat grinder, cook for about 2 hours over low heat, adding salt and sugar, stirring occasionally. 40 minutes before our ketchup is ready, pour in the vinegar, stir.

We close the paste in half a liter jars, wrap it with a blanket, turn it upside down until the ketchup cools completely. Then we hide it in the basement.

Ketchups for every day (no curling)

Ketchup, homemade with spices

• Tomatoes - 2.5 kilograms.
• Basil - 1 bunch.
• Parsley - 1 bunch.
• Salt - 2 tablespoons.
• Sugar - 100 grams.
• Cloves - 2 pieces.
• Coriander - half a teaspoon.
• Pepper "peas" - a teaspoon.
• Vinegar - 2 tablespoons.

Wash the tomatoes well and peel the skins. Then cut and pass through a blender or meat grinder. Boil the mass under a lid over low heat for about 30 minutes. Then pass through cheesecloth or sieve. After the paste is smooth, send it back to cook for another 1 hour.

Add salt and sugar to the ketchup, then pour in the vinegar. Place the spices in a bag made of gauze and throw into a saucepan, tying it well. Stir the brew periodically to avoid burning. Now that the ketchup has thickened, take out the spices, and let it cool and place in containers, hide in the refrigerator.

Ketchup with spices and vegetables

• Tomatoes - 2 kilograms.
• Pepper, Bulgarian sweet - 1 kilogram.
• Pepper, hot red chili - 150 grams.
• Onions - half a kilogram.
• Carrots - half a kilogram.
• Garlic - 150 grams.
• Sugar - 5 tablespoons.
• Salt to taste.
• Sunflower oil - 150 grams.
• Tomato paste - 1 glass.
• Apple cider vinegar - 100 grams.
• Ground ginger - 3 tablespoons.
• Coriander - 1 tablespoon
• Corn starch - 2 tablespoons.

Peel the onions and carrots, rinse the peppers and free them from the inner box with seeds. Vegetables need to be passed through a blender or meat grinder, then placed in a saucepan and pour 2 cups of boiled water. Put the whole mass on low heat for 15 minutes.

Peel the tomatoes by sprinkling with boiling water, finely chop. Also rinse the chili and free it from the seeds, chop finely. Peel the garlic as well, pass it through a press. Combine all the vegetables and, after 15 minutes, add them to the carrots, onions and peppers. Stir well, make a small heat and simmer for another 15 minutes.

Stir the tomato paste with coriander and ginger, salt and sugar, pour over everything with water. Now add this mixture to boiling vegetables, stir, leave on fire for another 10 minutes, turn off. To make the mass homogeneous, pass it through cheesecloth, put it on fire again and add vinegar. While stirring, cook for another 10 minutes, adding the starch dissolved in water. Whisk the ketchup while pouring the starch. After 5 minutes, turn off the paste, judge and pour into containers, store in the refrigerator.

Horseradish ketchup

• Tomatoes - 2 kilograms.
• Onions - 4 pieces of medium size.
• Fresh horseradish (grated) - 1 tablespoon.
• Salt - 1 tablespoon.
• Sugar - half a glass.
• Ground pepper, black - 1 teaspoon.
• Ground ginger - 1 teaspoon.
• Ground cloves - 1 teaspoon.
• Wine vinegar - 2 tablespoons.

We set to boil water to blanch the tomatoes. Dip the tomatoes in water and cook for about 5 minutes, then cool, remove the peel, cut into 4 pieces. We also peel and rinse the onion, cut into small pieces. We pass all the vegetables through a blender or meat grinder and set to cook over medium heat for about half an hour. When the mass has boiled down, pass it through cheesecloth so that it is completely homogeneous.

Then we put it on a small fire again, put seasonings and spices, salt and sugar, mix, and after 10 minutes add wine vinegar. Cook ketchup for 1 hour. Add the grated horseradish 10 minutes before cooking and mix well. The ketchup should cool well, only after that we put it in a container and hide it in the refrigerator.

Homemade ketchup "sweet"

• Tomatoes - 2 kilograms.
• Tomato paste - 200 grams.
• Onions - 3 pieces, it is better to choose large onions.
• Boiled water - 1 liter.
• Sugar - 200 grams.
• Salt - 2 tablespoons.
• Peppercorns - 20 pieces.
• Dry mustard - 2 tablespoons.
• Carnation - 10 pieces.

Boil the tomatoes, remove the skin and pass through a blender or meat grinder. Peel and chop the onion in the same way. Put the tomato mass, onion in a saucepan, add water, cook for about half an hour. Then add tomato paste, salt and sugar, mustard and cloves, pepper. Cook everything for about 1 hour.

When the ketchup is ready, pass it through cheesecloth until smooth. Boil it for another 10 minutes after boiling, adding vinegar and stirring occasionally. Let cool and arrange in jars, hide in the refrigerator.

The most proven ketchup recipes. Saving is easy!

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

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

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

What do you need for ketchup?

Thin-skinned tomatoes, fleshy 2 (4) kg (cut into 4 pieces)
Apples are green, sour (sort of "Semerenko" type 250 (500) g with skin, but without core. Cut into large slices)
Onions 250 (500) g (peel and cut into 4 parts)

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

How to prepare ketchup?

Chopped vegetables, put in a cooking container and cook for 2 hours, stirring occasionally.

Tomatoes let juice immediately, so we don't add water.

In two hours everything should be boiled and the apples should "fall apart". We cool it down.

1.More laborious: twist in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2.Pass through the auger juicer. Moreover, we scroll the wringes twice until they give us all the pulp and become almost dry.

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

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

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

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

The ketchup is ready. You can eat right away. This makes approximately 1.2 liters.

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

This homemade ketchup keeps well. And it is eaten perfectly.

How to make ketchup at home

Of course, there is no problem now to buy ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If natural ketchup is found, then the price is sure to "bite". Try making your own homemade ketchup. There are many different recipes for making ketchup at home. Here are some of the most proven recipes.

Ketchup recipe

You need to take health, strong, ripe tomatoes, wash them and dry them. Optionally, you can first remove the skin from the tomatoes. Then, cut the tomatoes into small wedges and place them either in freezer bags or containers. Stack in small portions at the rate of 0.5 - 1 liter of ready-made ketchup. You can add a couple of pieces of sweet peppers to the tomatoes, also pre-cutting them into smaller pieces. You can also add the chopped greens you like. Put the prepared packages and containers into the freezer. Everything, the preparation is done.

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

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

And now the recipes for hot ketchup:

Ketchup Foursome

To prepare ketchup Four you will need:

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

Pass the tomatoes through a meat grinder. Add bay leaves and onions. The onion can be pre-chopped, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass, if you cut it in half. The tomato mass can be wiped through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Put the hot mass in prepared jars and roll up.

Ketchup with mustard

To make ketchup with mustard you will need:

2 kg of ripe tomatoes,
half a kilo of onions,
half a kilo of sweet pepper,
a glass of granulated sugar
1 tablespoon salt
1 tablespoon dry mustard
1 teaspoon cilantro

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

Plum ketchup

To make ketchup with plums, you need

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

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

Ketchup "Sharp".

We need:

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

How to cook:

1. Remove the skin from the tomatoes. To do this, they need to be cut crosswise, and blanch in boiling water for a couple of minutes. Then dip in cold water - then the skin will come off easily.
2. Chop the tomatoes in a blender, or pass through a meat grinder, put in a saucepan and put on fire.
3.Put onions, garlic, a third of sugar, chopped in a blender into a saucepan. Grind the spices and also in a saucepan.
4. Boil the whole mass over low heat until it is half boiled down. Put the remaining sugar, salt, vinegar in a saucepan, cook for another 15 minutes.
5. We put in sterilized jars (they must be hot) and roll up.

Horseradish ketchup.

We need:

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

How to cook:

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

Ketchup "Spicy"

We need:

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

How to cook:

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

Ketchup at home

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

Ingredients for a ketchup recipe for the winter:

◾automatic machines - 5 kg;
◾ hot or sweet Bulgarian pepper - 300 g;
◾ onion - 500 g;
◾ granulated sugar - 200 g;
◾ salt - 1-2 tablespoons;
◾ ground chili pepper - 2 tsp (no top);
Table vinegar 9% - half a glass.

Homemade ketchup recipe:

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

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

3. After that, take them out and put them in a bowl with pre-prepared cold water.

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

6. We twist all prepared vegetables in a meat grinder.

7. Then transfer them to a large, wide saucepan. Pour in granulated sugar and salt, mix.

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

9. After that add the chili and continue to boil the ketchup to the desired thickness.

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

12. Turn the blanks upside down, wrap them in a blanket and leave them until the jars cool.

If desired and to enhance the pungency (although it is in abundance in this recipe), you can put chopped garlic in the sauce just before serving.

Ingredients:

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

Making ketchup at home

Making this sauce won't take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. For juicing, you can take any ripe tomatoes, but it is better to use more meaty varieties.

Then the juice will be much thicker, which means there will be more ketchup. Five kilograms of tomatoes will make just over four liters of juice.

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

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

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

The juice will foam - we can check readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar right away, otherwise the taste of homemade ketchup will be spoiled when the juice boils down.

Add potato starch and ground pepper to cold juice. Mix very well.

When the juice is thick, add salt and sugar, boil for about another five minutes - do not be afraid to try. Increase or decrease the amount of salt and sugar as needed

When you get the flavor you want, add the vinegar. At the very end of cooking, carefully pour in the juice with starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.

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

Tomato sauce "Classic"

The classic tomato ketchup sauce, described in 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 again in a saucepan, bring to a boil, pour in vinegar and arrange in sterilized jars. Roll up.

Homemade ketchup "Spicy"

Ingredients:

6.5 kg of tomatoes,
10 g garlic
300 g onions
450 g sugar
100 g of salt
¼ h. L. 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 grind 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.

"Spicy" tomato sauce

Ingredients:

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

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.

Just ketchup

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 put them in 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.

Ketchup "Delicious"

Ingredients:

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

Ketchup "Spicy"

Ingredients:

500 g tomato
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 (without a 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. l. 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.

Ketchup "No hassle"

Ingredients:

2 kg of ripe tomatoes,
500 g sweet pepper
500 g onions
1 cup of sugar,
200 g olive oil
1 tbsp. l. ground black pepper,
1 tbsp. l. 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.

Ketchup "Spicy"

Ingredients:

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

Ketchup with paprika

Ingredients:

5 kg of tomatoes,
3-4 onions,
3 sweet peppers
2 tbsp. l. 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 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.

Ketchup "Horseradish"

Ingredients:

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

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.

Ketchup "Tomato-plum"

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 under a lid over low heat, rub through a sieve. Remove the bones from the plums, steam them and rub them 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

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;
• tomatoes three kilos;
• 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 pepper for spiciness. 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 until 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 lumps do not 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 a juicer is not 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.