If you prefer homemade ketchups based on reliable, proven recipes, then I will offer you my version of “Finger-licking good” tomato ketchup, which is good for storing in winter, and just for one-time preparation for some dish.

The taste of ketchup will largely depend on the type of apples and tomatoes you use. I personally take sourish tomatoes, but apples - sweeter varieties. You don’t have to add spices, or you can add your favorite ones. The main thing is that you maintain a balance of sweet and sour, then you will get wonderful ketchup that will be no worse, but better than store-bought, definitely!

To prepare homemade “finger lickin’ good” tomato ketchup for the winter, we will prepare all the products according to the list.

You can use any tomatoes for ketchup: overripe ones, slightly crushed ones, and even tomato trimmings. If you have a meat grinder or juicer with a special attachment for making juices with pulp, you can pass the tomatoes through it, getting rid of the tomato peel. I will simply remove the peels with my hands, after keeping the tomatoes in boiling water for 5-7 minutes.

After the boiling water has cooled, peel the tomatoes one by one and cut into small cubes along with the seeds. If you want to make absolutely perfect ketchup, then remove the seeds too; using a juicer makes this much easier.

Place the chopped tomatoes in a saucepan and cook over medium heat for 15 minutes.

Meanwhile, cut the onion into small cubes.

Add the chopped onion to the tomatoes and continue cooking the ketchup.

Using special tools, remove the cores from the apples and peel the apples.

Then cut the apples into small cubes.

IMPORTANT: to make the ketchup thick, do not throw away the apple peelings, but put them in a gauze or mesh bag and tie it. Apple peels contain a lot of pectin, which thickens ketchup.

Place chopped apples and a bag of apple peelings into a saucepan with tomatoes and onions.

Cook the ketchup for 45-50 minutes until the onion becomes soft. Then, using an immersion blender, beat the ketchup into a puree.

Measure out all the spices and peel the garlic.

Add salt, sugar and spices to the ketchup, pass the garlic through a press and also add to the ketchup. Cook ketchup for 10 minutes. At the very end, pour in the vinegar and let the ketchup boil, stirring constantly so that the sauce does not burn. After boiling, cook the ketchup for another 5 minutes and remove from heat.

Pour hot ketchup into sterilized jars or bottles and seal tightly with lids. Let the ketchup cool by covering the jars with a blanket. We store finger-licking ketchup in the basement or refrigerator.

Homemade “finger lickin’ good” tomato ketchup is ready for the winter. Tasty, bright, aromatic, this ketchup will forever take root in your home. I cook spaghetti and pizza with this ketchup, add it to various sauces and serve it with meat and fish.

Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Ketchup is a sauce with a long history. For modern people, this seasoning for dishes is associated with red bottles and store shelves. Previously, before the development of the food industry, ketchup at home for the winter was prepared in many families. Nowadays, natural nutrition is gaining popularity, and housewives are striving to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.

Recipes for making homemade ketchup for the winter

To make delicious ketchup that will last all winter and not spoil, you need high-quality tomatoes, ripe, strong, and without defects. Country or country tomatoes grown without chemicals are ideal. Factory sauces contain not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Ketchup prepared at home for the winter is healthier and has superior taste to its industrial counterparts; moreover, you can make either a classic sauce or use an original and unusual recipe.

Classic tomato recipe

The sauce from which ketchup got its name did not contain tomatoes. The Chinese seasoning ge-tsup was prepared with fish entrails, and later with anchovies. The British remade the recipe in their own way, replacing the fish with mushrooms and walnuts, then including olives. Much later, tomatoes were added, and the version today called classic was born. Ingredients for classic ketchup:

• tomatoes – 2.5 kg;
• sugar - half a glass;
• cloves – 2 buds;
• black pepper – 20 peas;
• coriander – 10 peas;
• vinegar 9% - 2 tablespoons;
• salt - half a tablespoon;
• greens (any) - a bunch.

How to prepare the sauce:

1. Select the tomatoes, wash them, remove the stems with a knife, cut them into small pieces, place them in a saucepan and wait until they boil. Add water if necessary; the juice that has been released is enough. Switch the stove to medium heat and cook for 20 minutes.
2. Cool the boiled tomatoes, pass through a sieve into the same pan. Cook the mass of future ketchup until thickened, an hour or more.
3. Place the spices in a piece of gauze, tie the ends to form a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, stir the mixture, cook for 10 minutes on low heat.
4. Pour the finished ketchup into sterilized containers, cool, and place in the refrigerator or cellar.

With apples and bell peppers

For lovers of interesting flavor combinations, ketchup will complement any snack. A little secret: if you add dried or smoked onions, you get an extraordinary aroma. This addition will be useful for those who are not against culinary experiments with ketchup. If you are not sure that eaters will approve of the unusual taste, limit yourself to the original recipe. To prepare this piquant ketchup you will need:

• red soft tomatoes – 1.5 kg;
• apples (green is preferable) – 1 kg;
• bell pepper (yellow, red) – 1 kg;
• onion (turnip) – 1 kg;
• vinegar 9% – 1 glass;
• sugar - tablespoon;
• salt - half a teaspoon;
• black pepper – 10 peas;
• allspice – 6 pcs.;
• garlic – 5 cloves;
• savory - to taste.

Step-by-step recipe for making ketchup:

1. Chop the tomatoes and onions, remove the core from apples, cut out the middle with seeds from peppers.
2. Pour a few tablespoons of water into vegetables and fruits, put on fire, and boil until pulpy.
3. Rub the mixture through a sieve, pour into a saucepan, place the spices in a gauze bag, and boil until thick.
4. Add sugar and salt, pour in vinegar, add squeezed garlic and chopped savory.
5. Pour the hot mixture into (heated) bottles, screw on the caps tightly, place in a sterilization container (large saucepan, tank), sterilize, then cool.

Preserving Spicy Tomato Sauce with Chili Peppers

The popular “hot” sauce is prepared simply, with a minimum of ingredients; the chili pepper will still overwhelm all other flavors. You can season many dishes with it, with caution. Chili goes well with pasta and its varieties, potatoes, rice, fish, and meat. It is important to remember that if you intend to season a dish with this sauce, do not add pepper when cooking it, otherwise your mouth will burn. For the hot sauce you need:

• meaty tomatoes – 3 kg;
• chili (or cayenne pepper) – 1-3 pods;
• salt - a heaped tablespoon;
• sugar – 150 g;
• vinegar 9% – 50 ml;
• peppercorns, allspice and black – 10 pcs.

Cooking sequence:

1. Wash and cut the tomatoes into slices, pour into a saucepan and put on heat (medium). Cook until soft, about 40 minutes, stirring constantly.
2. Cut and peel the chili, add to the tomatoes at the end of cooking. If a very hot sauce is desired, do not remove the seeds from the peppers. Add peppercorns and cook for 15 minutes.
3. Strain the mixture through a sieve using a wooden spoon or spatula. Peels, seeds, and spices will not pass through the sieve. Grinding can be simplified by using a juicer that has the function of squeezing juice from pulp, or a conventional device, but then the peel of the tomatoes must be removed before cooking.
4. Boil the pureed mixture, season with salt, vinegar, sugar, pour ketchup into jars or bottles, and close.

From tomato juice with starch in a slow cooker

When preparing ketchup at home for the winter, starch is rarely used; housewives prefer to boil off excess moisture without adding thickeners. Sometimes the resulting degree of thickness is not enough, for example, when preparing pizza. The sauce may spread and the dish will be moist. The dish of the day will be saved by homemade ketchup with added starch. For it you will need:

• very ripe tomatoes – 5 kg;
• onion – 400 g;
• apple cider vinegar – 50 g;
• sugar - glass;
• allspice – 15 peas or 1-2 teaspoons;
• hot pepper, garlic - to taste;
• starch - 2 tablespoons.

The sauce is prepared like this:

1. Squeeze out the tomato juice, preferably using a juicer, or you can grind the tomatoes in a meat grinder with a fine wire rack, drain the pulp in a colander, and let drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stewing mode.
2. Peel and chop the onion: use a meat grinder or puree in a blender.
3. Wait for the tomato juice to boil, add the onion puree. Simmer in a slow cooker for an hour and a half.
4. Pour salt, vinegar, sugar into the multicooker bowl.
5. Stir starch and pepper in a previously prepared glass of juice. While stirring the ketchup, pour in the resulting mixture. When the mixture thickens, turn off the multicooker.
6. Pour into jars and twist while hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for a fragrant, sweet and sour sauce, ideal for barbecue. In nature, this seasoning will be a great success. The cook regulates the spiciness of ketchup independently; the recipe does not set a clear framework for how hot such a sauce should be. Everything is done based on the desires of consumers, the ketchup will not become less tasty by reducing the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup composition:

• ripe plums – 5 kg;
• tomatoes – 1 kg;
• bell pepper – 500 g;
• garlic – 300 g;
• red pepper (hot) - to taste;
• so - 2 tablespoons;
• sugar – 300 g.

Preparing the sauce:

1. Wash the vegetables, remove the plum pits.
2. Grind plums, peppers and tomatoes in a meat grinder.
3. Place everything in a saucepan, cook for 2 hours, stirring.
4. Grate the garlic on a fine grater, or pass through a garlic press, add to the pan, cook for another 40 minutes.
5. Pour the ketchup into hot jars and roll up. Turn the jars over and wrap them in a blanket until cool.

Find out more recipes on how to cook delicious.

Quick tomato paste recipe

Ketchup is prepared quickly, with a minimum of ingredients. Tomato paste bought in a store is more natural in composition than factory-made ketchup. Read the label, choose pasta that contains only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by high temperature, is an antioxidant, and is good for the heart. Ingredients for “quick” ketchup:

• tomato paste – 100 g;
• seasonings: a mixture of dry herbs, garlic, black pepper - all together 50 g;
• salt - teaspoon;
• sugar – 2 teaspoons;
• mustard (ready) – tablespoon.

How to cook:

1. Dilute the paste with boiled water (about 200 ml).
2. Pour sugar, salt, seasonings into one glass, pour boiling water, let it brew, pour into the paste.
3. Place on the stove and cook for 2 minutes over low heat.
4. Pour into a treated jar. Store in the refrigerator for up to three weeks.

Aromatic redcurrant ketchup with spices without vinegar

The national Georgian delicacy, tkemali sauce, is made from sour plums. Its classic unique taste is not easy to reproduce; there are modifications of the sauce; plums are replaced with some other sour fruits or berries, for example, red currants. If you want to bring the taste of ketchup closer to classic tkemali, cilantro should be among the seasonings, add it to the ingredients below:

red currants (without green branches) – 1 kg;

• water - a quarter glass;
• garlic - medium head;
• dry dill – 2 tablespoons;
• coriander seeds, ground – 3 teaspoons;
• hot red pepper (ground) – 1.5 teaspoons;
• sugar - half a glass;
• salt – 2 teaspoons.

Preparation:

1. Place currants in a saucepan, pour in water, and bring to a puree over low heat (do not bring to a boil).
2. Drain the liquid, take a separate container, and rub the berries through a sieve.
3. Mix juice and puree, put on fire, simmer until thick.
4. Grind the spices and herbs to a powder, add to the puree, add salt, add sugar, cook for 5 minutes.
5. Pour into jars and cool.

Video: how to make ketchup for the winter at home

Ketchups sold in stores contain sodium benzoate. Manufacturers love this additive because it prevents mold and yeast from developing, allowing ketchup to be stored for a long time. Substances with this effect contain cinnamon, cloves, mustard, cranberries, apples. If you see these components in recipes, know: they protect the sauce from spoilage. Cooks use vinegar for the same purpose. You will hear practical tips on how to prepare your favorite seasoning for the winter in the video below, which shows step-by-step preparation of ketchup at home.

Discuss

How to make delicious homemade tomato ketchup for the winter

Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Nevertheless, the thick tomato sauce with spicy notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, but it’s quite difficult for me to stop using it. Therefore, while the fresh vegetable season is in full swing, I suggest preparing homemade tomato ketchup for the winter. You'll lick your fingers - it turns out so delicious. When sealed, the seasoning can be stored for more than 1 year, but when opened, it is advisable to eat it for no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But don’t worry, a half-liter jar “disappears” in a few days.

The simplest and most delicious homemade ketchup for future use

Meat, potatoes, pizza, and even a piece of regular bread with this sauce tastes much better! Try it! I guarantee you will lick your fingers and ask for more. Fresh tomatoes + classic spices = excellent results.

Thank you very much for the recipe, mom Larisa!

Ingredients:

Exit: approximately 1.25 liters of finished sauce.

How to make delicious homemade tomato ketchup for the winter (you'll lick your fingers):

To make a lot of thick sauce, use only well-ripened, fleshy, not watery tomatoes. Unripe ones will only produce a large amount of juice, which will evaporate during cooking. And there will be very little ready-made ketchup. Cut the tomatoes into small slices. Place in a bowl (large saucepan). Peel the onion. Chop into small cubes. Add to tomato slices and stir. Cover with a lid.
Place on low heat. Simmer until soft (about 15 minutes). The vegetables will immediately release their juice, so they won’t burn.
To bring the tomato base until smooth, use a metal sieve. Rub soft vegetables through it. The result will be a smooth puree without seeds or skin. Wipe as thoroughly as possible - more pulp will end up in the bowl.
Pour the vegetable mixture back into the bowl (sauce pan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup reduces by 2-2.5 times.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds, on gauze folded several times. Tie the ends and make a pouch. Dip into boiling puree. Spices will give off their aroma, but at the same time they will be completely easy to extract from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will become even thicker. After the specified time, remove the bag of spices.
Prepare jars (special bottles). I have accumulated a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until winter and for current use. Regular liter (half liter) jars will also work. Sterilize jars (bottles). Boil the lids. Lay out the hot workpiece. Roll up. Turn it over and check if the preservation is leaking. In this position, wrap the jars.
After cooling, hide it in a dark pantry or cellar for the winter. Store opened ketchup in the refrigerator. But after opening it is advisable to eat it within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than the store-bought product.

Making aromatic ketchup from tomatoes and apples for the winter

It is difficult to imagine the combination of apples and tomatoes in their raw form. But in this sauce they “get along” perfectly. Apples are responsible not only for the taste, but also for the excellent thick consistency. I advise you to try it.

Required Products:

Exit: about 1.5 liters of workpiece.

Plan for preparing ketchup from tomatoes and apples, preparing for future use (for the winter):

Tomatoes must be ripe, soft and tasty. It is advisable to take apples with sourness, then the seasoning will be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut out the rough part of the tomatoes. Cut into slices. Remove seeds and stems from apples. There is no need to remove the peel. It contains pectin - a natural thickener that will allow you to obtain the ideal consistency in a short time.
Grind all chopped components using a blender (meat grinder). Was the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft and easily pass through a sieve.
Pour into a deep heat-resistant container. Place on medium heat. Once boiling, reduce heat. Cook covered, stirring every 10-15 minutes, for about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a uniform consistency. But every minute of the time spent is worth it: homemade ketchup made from tomatoes and apples turns out very appetizing, you’ll just lick your fingers. After trying a spoon, I decided that it should be stored for the winter not in jars, but in buckets. Return the pureed sauce to the cooking vessel.
Add sugar, salt, vinegar, ground pepper. It is advisable to grind the peas in person. What is sold in bags contains a lot of small debris and does not have a special aroma. Also add spices that make regular red tomato sauce like real ketchup. It's clove and cinnamon. You can add whole cloves and remove them at the end of cooking. Otherwise the aroma will be too concentrated. Or take just 2-3 cloves and grind them with pepper. Stir. Cook after boiling for another 5-7 minutes until you achieve the desired consistency. If desired, add other seasonings - hot pepper, coriander.
Wash the jars (bottles). Sterilize or pour boiling water over it several times. Place on a kitchen towel to drain. Fill the container. Roll up with sterile dry lids. Cool upside down under a spare blanket.
After cooling, hide it for storage in a cellar, pantry, or refrigerator. You open a jar of this real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste will rock you - not only do you want to lick your fingers, but you also want to bite off your tongue with pleasure.

Spicy thick ketchup with garlic

It's hard to resist licking your fingers when in front of you is a whole jar of delicious homemade sauce with a pleasant, spicy, piquant taste. Bell pepper adds a special note, garlic adds a slight heat, and Provençal herbs add a Mediterranean aroma.

Required:

Exit: about 1.75-2 l.

How to cook:

Straining sauce components through a sieve is not the easiest or most enjoyable task. Especially when you plan to prepare a large amount of preserved food. Is there a special attachment for a food processor? You're very lucky. I don’t have such an attachment, so I decided to make my task easier and conduct an experiment. Tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled it off. Wiping the pulp of tomatoes is faster and easier. The sauce thickened well, by the way. To separate the pulp from the skin, blanch the vegetables. Make a crosswise cut. Place in boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin will come off easily. Cut the tomatoes into large slices.
I also decided to peel the bell pepper from the film. So I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Place it in a baking bag. Place in an oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in a microwave oven (900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Cool the pods slightly. Remove the tails and seeds. Remove the skin. Cut as desired.
I used sweet lettuce onions. But regular, yellow, white will also do. Clean the bulbs. Divide each into 4-8 parts.
Grind the ingredients with a blender or meat grinder.
For cooking, use dishes with a thick bottom so that the mass burns less. Place it on the stove over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is reduced to classic thickness.
Remove the seeds by pressing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help you achieve a completely smooth consistency. Additionally, use it after grinding (optional).
Add the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush it with a press). Stir. Cook for another 5-7 minutes after boiling.
Place in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, and lids. Place the ketchup containers on the lids to check if it is leaking. After checking, wrap the workpiece with an unnecessary blanket. Place the cooled sauce in a cool, dark place (refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup comes out aromatic and piquant due to the use of ripe tomato fruits, fresh garlic, and Provençal herbs. The shelf life of unopened preserves is more than 1 year. I advise you to prepare a lot of it - it disappears very quickly.

Delicious, natural homemade preparations! Pleasant, successful results!

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, store-bought 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 not pay exorbitant amounts of money for it, there is only one way out - make ketchup at home. If you make it correctly, it will surpass the store-bought one in its organoleptic qualities.

How to make ketchup

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

• When choosing tomatoes for making ketchup at home, it is necessary to discard all overripe and underripe, or even slightly damaged. In this case, it is better to give preference to tomatoes grown not in greenhouses, but in garden 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 you may find chipped, wormy ones - these are not suitable for ketchup.
• Tomatoes and other products, if required by the recipe, must be thoroughly chopped. The best way to do this is to pass it through a meat grinder, then rub the puree through a sieve. There is an easier way - to pass it through a screw juicer, but it does not allow you to achieve the same quality as the first one.

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

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;
• herbs to taste (basil, dill, parsley) – 100 g.

Cooking method:

• Wash the tomatoes well, cut off the stems, cut each vegetable into 4 parts.
• Chop the greens and put them in a saucepan with the tomatoes.
• Place the tomatoes in a saucepan and simmer over low heat for 20 minutes.
• After the tomato mass has cooled, rub it through a sieve.
• Bring the tomato puree to a boil and cook until it thickens. This will happen in an hour or an hour and a half. All this time the mass should be stirred so that it does not burn.
• Place the spices in gauze or a bandage, wrap them well so they don’t fall out during cooking, and dip them into the tomato mass.
• Add sugar and salt, pour in vinegar, and simmer for another 10 minutes.
• Remove the spice bag.
• Sterilize the jars, preferably small ones, and fill them with hot ketchup. Seal with sterilized lids.

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

Spicy ketchup

• tomatoes – 2 kg;
• red bell pepper – 1 kg;
• carrots – 0.5 kg;
• onion – 0.5 kg;
• tomato paste (without salt) – 0.2 kg;
• vegetable oil – 0.15 l;
• chili 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.

Video recipe for the occasion:

Cooking method:

• Peel the carrots, peppers and onions, chop, and pass through a meat grinder.
• Grind the basil to a powder.
• Mix basil with onions and carrots.
• Pour 0.2 liters of water into the carrot-onion-pepper mixture and simmer for 10 minutes.
• Mince tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can not remove the seeds from the pepper, but grind it whole.
• Add tomatoes, hot peppers and garlic to carrots and onions, simmer the vegetables together for another 10 minutes.
• Dilute 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, gradually beating the resulting puree 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 into the sauce in a thin stream, stirring it constantly, and cook for a couple of minutes.
• Pour the ketchup into sterilized bottles or jars and seal them. When cool, store in the pantry.

Ketchup prepared according to this recipe has a spicy aroma and piquant taste, quite spicy.

Spicy ketchup

• tomatoes – 0.5 kg;
• onions – 0.5 kg;
• sweet pepper – 1 kg;
• hot capsicum – 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 sweet and hot peppers with a meat grinder along with their seeds.
• Do the same with the rest of the vegetables.
• Place the vegetables in a saucepan and cook them for half an hour.
• Wrap the peppercorns in cheesecloth and place them on the bottom of the pan.
• Pass the garlic cloves through a press and add to the vegetables.
• Pour salt and sugar into the vegetable mixture, pour oil and vinegar into it, stir.
• Boil to the desired thickness and pour into sterilized bottles through a clean, boiled funnel.
• Close with lids and let cool.

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of truly hot 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, place in a saucepan and place on low heat.
• Cook the tomatoes until their volume is reduced by a third.
• Add sugar and cook for another 5 minutes.
• Add salt and cook for another 3 minutes.
• Wrap the peppers and cloves in gauze and place in a pan with tomatoes. Add pepper and cinnamon to it.
• Boil for another 10 minutes and remove the pan from the heat.
• When the mass has cooled, rub it through a sieve, first removing the gauze bag with spices, and place it back in the pan.
• Crush the garlic and add to the tomato puree.
• Pour in vinegar, bring ketchup to a boil and pour into jars or bottles, which should be sterilized in advance.

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 and make a cross on each one.
• Place in boiling water, blanch for a couple of minutes, remove and place in a pan of cold water.
• Remove the skins from the tomatoes and cut each in half.
• Place a sieve over a clean pan. Using a teaspoon, remove the seeds from the tomatoes and place them in a sieve, rub them so that the seeds remain on the grid and the juice gets into the pan. Wash the sieve.
• Return it to the pan and rub the tomato pulp through it.
• Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or 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 has reduced by about half.
• Add the remaining sugar and cook, stirring continuously, for 10 minutes.
• Add salt, add vinegar and simmer for another 10 minutes.
• Pour hot ketchup into previously prepared bottles or jars (they should be sterilized). Seal tightly with lids. After cooling, they can be stored in the basement or pantry.

Table ketchup is very aromatic, has a delicate consistency 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;
• bell 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 using a blender or meat grinder.
• Wash the tomatoes, cut them, cook for 5 minutes and place in cold water. When the tomatoes have cooled slightly, remove them from the water and peel off the skins.
• Chop the tomatoes and grind using a meat grinder or blender.
• Remove the skins from the onion, chop and chop in the same way.
• Pour salt and sugar into a saucepan, add vegetable puree into it and put on fire.
• After bringing to a boil, reduce the heat and simmer until the mixture reaches the optimal consistency for ketchup.
• Add paprika and cook for a couple of minutes.
• Pour in vinegar and cook for another 3 minutes.
• Pour into pre-sterilized jars or bottles and close them with lids. The ketchup should cool 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 it again and again.

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

And they completely forget about recipes for delicious homemade ketchup. We are sure that ketchup is on the nearest shelf in your refrigerator along with sour cream and runs out very quickly. This sauce, in different flavor variations, perfectly complements the taste of any, even the simplest food, and makes it bright.

So let's learn how to cook. This will only make it tastier, healthier and healthier. You can also make so much of it that it lasts all winter. After all, homemade ketchup, in addition to all its advantages, is perfectly stored. Here are oursbest ketchup recipes for the winter.

Let's start with the basics. Let's prepare the simplest version, the taste of which can subsequently be improved with additives to taste.

Tomato sauce “Classic”

Take three kilograms of the ripest tomatoes, 6 level tablespoons of sugar, 1 level tablespoon of salt, 5 tablespoons of 6% vinegar, 20 cloves, 25 black peppercorns, 1 clove of garlic, a pinch of cinnamon and Cayega pepper.

Chop the tomatoes into smaller pieces and cook them in a saucepan, without covering with a lid, until a third of the volume is lost. Now add sugar and simmer for 10 minutes, now salt - simmer for 3 minutes. Now it’s the turn of the spices – let them cook again for 10 minutes. Then pass the tomatoes through a sieve and cook all together until boiling. At the end, pour in the vinegar and quickly pour everything into prepared sterilized jars. Roll up the jars in your usual way.

Now let's start experimenting with the taste of our ketchup and find outhow to make tomato ketchupwith additional ingredients.

Here winter recipesfor those who have a craving for something spicy.

photo www.easytastyrecipe.com

1. Ketchup “With a spark”

We need tomatoes again - half a kilo, half a kilo of onions, a kilo of sweet pepper of any color, 2 fresh hot peppers, a third of a glass of vegetable oil, 200 ml. vinegar 9%, half a glass of sugar, a teaspoon of salt, 7 cloves of garlic, black and allspice.

Take tomatoes, peppers, onions and grind everything in a blender. Cook the resulting mixture, bring to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally. Chop the garlic and add to the tomato mass along with the remaining ingredients. Cook until it thickens, remembering to stir. Roll into sterilized jars.

Spicy ketchup, and even with vinegar, can affect the stomach. You will have to take care of yourself and limit yourself to such a delicacy. Let's try to cook something like thishomemade tomato ketchupto take care of your health and pamper yourself.

1. Ketchup “Smachny”

It's simple, take 3 kilograms of tomatoes, 10-15 cloves of garlic, a glass of sugar, a tablespoon of salt, 10 sweet peppers, 1-3 pods of hot pepper.

Grind tomatoes and peppers in a blender. Cook with sugar and salt until it starts to boil, and then simmer for half an hour over low heat. When 20 minutes have passed, add finely chopped garlic to the sauce. Finally, seal the ketchup into jars.

Here are a couple of recipesthe best ketchups with the best spices, not spicy.

photo en.petitchef.com

1. Ketchup “Spicy”

Again, we take only the ripest tomatoes - 6.5 kilograms, 2-3 large cloves of garlic, 3-4 medium onions, 450 grams of sugar, 4 tablespoons of salt, cinnamon on the tip of a teaspoon, half a teaspoon of mustard, 6 black and fragrant peppercorns, 6 cloves, 350 ml. vinegar 9%.

Make an X-shaped cut in the tomatoes, boil for 30 seconds, and then remove the skin. Chop, throw into a blender along with onions and garlic, as well as pre-chopped spices. Add 1/3 of the sugar and cook in the pan until the volume is reduced by half. Then add the remaining sugar and cook for another 10-15 minutes. Line of salt and vinegar. Cook again for 10 minutes. Done, you can put it in jars.

1. Ketchup “Spicy No. 2”

We need 5 kilograms of tomatoes, a dozen sweet peppers and onions, two and a half glasses of sugar, two and a half tablespoons of salt, a glass of vinegar 9%, 10 allspice and black peppercorns, 10 cloves, half a teaspoon of cinnamon, chili pepper , ground paprika, ground ginger.

Place the chopped vegetables in a saucepan. Add pepper and cloves. Cook until it boils, reduce heat and continue cooking for 1.5-2 hours. Rub the resulting mixture through a sieve, add salt, sugar, remaining spices and cook again until it thickens. If necessary, add starch diluted in cold water. Turn off the heat, pour in vinegar, and put the ketchup into jars.

1. Ketchup “Easy as Easy”

We will need 5 kilograms of tomatoes, 1 cup of chopped onions, a glass of sugar, a tablespoon of salt, a glass of 9% vinegar, a teaspoon of black peppercorns, a teaspoon of cloves, half a teaspoon of ground celery seeds, a piece of cinnamon.

We cut the tomatoes, combine with onions, soften under the lid over low heat, three through a sieve. We put it on the stove again. We put all the spices in a bag and put them in the sauce. Let everything cook until the sauce has reduced in volume by half. Add salt, sugar, wait another 5-7 minutes. We take out the spices and put the sauce into jars.

photo pickyourown.org

1. Ketchup "Don't bother"

Chop two kilograms of tomatoes, half a kilogram of sweet peppers, half a kilogram of onions and grind them in a blender. Transfer the resulting mass into a saucepan, add a glass of sugar, 200 ml of olive oil, a tablespoon of ground black pepper, a tablespoon of dry mustard and salt to taste. Keep on low heat for 2 hours. Place in sterilized jars.

1. Ketchup “With paprika”

Sliced ​​5 kg. tomatoes, half a kilo of sugar, 3 tablespoons of salt, 2 tablespoons of ground paprika, a teaspoon of khmeli-suneli, a teaspoon of ground allspice, a teaspoon of ground cloves, cook for 30 minutes from the moment of boiling. Pour in a glass of starch previously diluted in cold water and mix thoroughly. Now - a glass of apple cider vinegar. We wait for the mixture for 15 minutes, turn off the heat, and roll it into jars.

1. Ketchup “With horseradish”

You need 2 kilograms of tomatoes, 2 large onions, 4 tablespoons of sugar, a tablespoon of salt, one teaspoon each of ground black pepper, ground ginger, ground cloves, two tablespoons each of dry red wine and wine vinegar and one tablespoon of grated horseradish.

Remove the skin from the tomatoes, cut into cubes and chopped onions and cook, stirring, for 20 minutes. Pass through a sieve. Stir in sugar, salt, spices, wine, and leave on low heat for 1 hour, stirring occasionally. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Place hot into sterilized jars.

Usually for the winter we prepare apples, plums, and various berries in the form of compotes and jams. Why not add these ingredients to ketchup too?

photo www.jainrasoi.com

1. Ketchup “With juniper”

Chop 3 kilograms of tomatoes, chop half a kilogram of onions and boil everything together until soft. We wipe through a sieve. 300-400 ml. Heat a little vinegar 9%, add spices and berries, bring to a boil and pour into the sauce. Cook the ketchup until the volume is reduced by a third, add salt, sugar, and mustard. Cook for another 10 minutes and pour into jars.

1. Ketchup "Apple"

Chop 10 tomatoes and simmer covered until soft, then rub through a sieve. Do the same with 4 sweeter apples. Combine tomatoes and apples and cook until thick. Now add a teaspoon of ground black pepper, half a teaspoon of ground cinnamon, a teaspoon of nutmeg, half a teaspoon of salt and a teaspoon of honey. Cook again for 10 minutes. Add 2 tablespoons of 9% vinegar and 3 chopped garlic cloves. Simmer for another 5 minutes and pour into jars.

1. Ketchup “Tomato-plum”

Blanch 2 kilograms of tomatoes and rub through a sieve. Blanch the pitted plums and rub through a sieve. Combine with tomatoes, spices, chopped garlic and cook until the volume is reduced by a third. We close it in jars.

We hope that now your most delicious tomato preparations for the winter will be not only canned tomatoes, but also ketchup. Create, be surprised, be surprised!

photo healthyliving.natureloc.com

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