Hello everyone!

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

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

But there is a way out! We will cook ketchup ourselves, then we will surely know what it consists of. After all, a homemade product can be given even to children who love it so much. However, it has one huge drawback - it is insanely tasty and you need to harvest more. You can't do with a couple of jars, it's checked!

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

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

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

I present to your attention a recipe for ketchup with a classic taste that suits a variety of dishes. We will cook it ourselves. After all, homemade sauce without all sorts of additives and preservatives, healthy and very tasty. If cooked correctly, then the preparation turns out to be much tastier than in the store.

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

Ingredients:

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

Cooking steps:

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

Also, if you have ripe spoiled tomatoes, they can be used for this harvest. Wash the tomatoes under running water, cut off the base of the stalk, and if there are spoiled places, cut them off. Cut a large fruit into 4 parts, if the tomatoes are small into 2 parts.

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

3. After the lapse of time, the tomatoes are stewed, become soft. Now we need to beat with a blender until puree.

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

5. We send pure juice from tomatoes to the stove and bring to a boil.

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

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

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

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

10. Pour the prepared hot mass into previously prepared sterile bottles, close the sterile lids tightly.

With 4 kg of tomato, we got 2.5 liters of the finished product.

Successful blanks!

How to make tomato ketchup at home without vinegar and sterilization

Now I will share with you another cool recipe for making a sauce without chemicals, preservatives and vinegar. Preparing such ketchup is incredibly simple and quick, and the result is a gustatory explosion!

Required products:

Cooking method:

1. Add chopped garlic with a knife to the tomatoes or tomato juice, rubbed through a sieve.

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

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

4. Over time, add lemon juice, cinnamon, salt and sugar to the pan. Mix thoroughly and let it boil for 2 minutes. You're done! Remove allspice and cloves from the sauce.

Ketchup can be grated through a sieve, or you can leave it as it is. After all, tomato grains are very useful for the body.

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

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

Enjoy your meal!

Homemade ketchup for the winter without cooking and without sugar

This recipe for making sauce without boiling, of course, it cannot be stored for the winter. Noah could not ignore him. This is a divine taste. Honestly, when I tried it for the first time, I almost swallowed my tongue! It cooks very quickly if the tomatoes are dried in advance. It is very healthy, you can add it to all dishes with which you like to eat ordinary ketchup. Also, we won't add granulated sugar and salt.

Ingredients:

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

Preparation:

1. Beforehand, we need to dry 2 tomatoes in a dehydrator. My tomatoes, cut out the core, cut into slices and spread on a special baking sheet and send them to the dehydrator overnight. Tomatoes are dried at a temperature of 42 C.

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

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

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

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

Ketchup with apples and tomatoes, as in the store

What a wonderful time - the preparation time! Although you get tired during this period, how nice it is in winter to open the conservation and treat your family. So I stock up on all kinds of twists in several variations. And through experiments, once this sauce appeared on our table, we became its loyal fans and now we cook it every year. It tastes like a shop, very tasty. It goes into consumption even before the onset of cold weather!

Required Ingredients:

• Tomatoes - 5 kg.
• Apple - 4 pcs.
• Onions - 5 pcs.
• Sugar - 4 tbsp. lodges
• Salt - 2 tbsp lies.
• Red hot pepper - 1 pc.
• Carnation - 3 pcs.
• Peppercorns - 8-10 pcs.

Preparation:

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

2. Choose apples with sourness and not juicy. We also wash, divide into pieces and grind them together with the peeled onions through a meat grinder.

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

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

4. Now we need to make a knot with seasonings as in the previous recipe. We spread a piece of gauze, fold it in half, or better in three, and put peppercorns and cloves on it. We tie a knot and put it in a saucepan with a boiling tomato mixture.

5. While the ketchup is boiling on the stove, we start preparing the cans. We do not sterilize them. Therefore, they must be thoroughly washed with a detergent, pay special attention to the neck and put with the neck up, no need to turn it over !!!

7. The mixture is boiled down for about 1 liter. We take a teaspoon of sauce and put it on a saucer, let it cool down. We try for salt and sugar and spiciness, if in your opinion something is missing - add.

The consistency of the finished ketchup depends on the duration of boiling. The longer it boils, the thicker it becomes.

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

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

Delicious sauce is ready!

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

On this cooking option, I stumbled upon the vastness of YouTube. He interested me that it is simple and quick to prepare. And the main ingredients are tomatoes, bell peppers and apples, I think this list will make an excellent sauce. I suggest you also see if you will be interested in this version of execution….

Successful blanks!

Ketchup with plums for the winter - a simple recipe

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

Cooking technology:

1. We prepare the products required by the recipe. We wash it in running water, cut out the stalks of the tomato, remove the seeds from the plums, peel the onions and garlic, put the herbs on a towel so that there is excess moisture in the glass.

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

3. Transfer the resulting puree into a saucepan, in which the resulting mass will be cooked. And we boil it down for 2 hours.

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

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

5. Chop the greens with a knife and send them to the blender bowl to the garlic and continue chopping.

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

7. Plum ketchup is ready. Now we give time to cool down. Then we rub the sauce through a sieve so that there is a uniform consistency. Pour into a saucepan and boil for another 10-15 minutes from the moment of boiling.

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

From the specified amount of ingredients, 4 bottles of 200 g each came out.

Incredibly delicious!

Best Yellow Tomato Ketchup Recipe

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

Required ingredients:

Cooking method:

1. Prepare vegetables. Rinse tomatoes and peppers in water. We cut out the core of the tomatoes and cut into slices. Remove the stem and seeds from bell pepper, then cut into strips. Peel the onion, rinse and cut into 2 parts, then each half another 3 parts.

Add some hot pepper if desired.

2. Put the chopped vegetables into a saucepan and send them to the stove to stew. Bring the tomatoes to a boil, and then reduce the heat. Simmer the vegetables until soft, about 40 minutes.

I did not add water to tomatoes, as they are juicy.

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

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

We put on fire, bring to a boil, then we turn off the heat to a minimum and simmer for 30 minutes.

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

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

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

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

If you haven’t made such a wonderful sauce yet, I definitely recommend you try it!

Delicious homemade tomato, bell pepper and onion ketchup

Great in taste, aromatic, spicy, rich, thick, spicy - it's all about ketchup prepared according to this recipe. You simply cannot find anything better for meat!

Ingredients:

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

Cooking method:

1. Preparing vegetables. Then we cut the onion into cubes, the cored tomatoes into slices, the hot pepper into rings, the Bulgarian pepper into strips, after removing the seeds and the stalk.

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

3. Transfer the stewed vegetables to a blender bowl, add chopped garlic and grind until smooth.

4. Transfer the resulting puree to a saucepan, add salt, sugar and paprika, mix. Bring to a boil and boil for 6 minutes. We lay out the finished ketchup on sterilized jars, close them with hermetically sterilized lids and send the jars together with the blank to sterilize for 10-15 minutes. Then we put on a "fur coat" (wrap it up) and leave until it cools.

Enjoy cooking!

Homemade sweet sauce for the winter without starch

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

Required Ingredients:

• Tomatoes - 1 kg
• Onions - 0.50 gr.
• Sugar - 200 gr.
• Salt 2 tbsp spoons
• Cinnamon - 1 tsp
• Carnation - 2 buds
• Peppercorns - 5 pcs.

Cooking technology:

1. Cut the tomatoes into slices, cut the peeled onions into 4 parts. We send vegetables to a saucepan and cook until they become soft.

2. When tomatoes and onions have become soft, grind through a sieve or interrupt with a food processor or blender.

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

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

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

We pour the ketchup into glass containers and screw them with lids, wrap them up and give time to cool completely!

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

The most delicious recipe for preparing tomato ketchup with mustard

The ketchup prepared according to this recipe turns out to be sweet, tender, with a pronounced taste of tomato and spices. This version of execution is very easy and simple, even a novice cook can handle it. And the whole family will enjoy the delicious sauce! Get down to cooking, don't be shy!

We have to:

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

Cooking process:

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

2. Pour the resulting juice with pulp into a saucepan and put on fire, covered with a lid. As soon as the juice boils, remove the lid and set the temperature regime to the middle mark. We boil for 2 hours, stirring occasionally.

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

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

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

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

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

I wish you successful blanks!

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

I propose to make a sauce with a consistency similar to the store-bought Heinz ketchup, only we will have a natural product without adding various preservatives. Starch will help us achieve the required density. The sauce turns out to be very tasty, and most importantly it is not at all harmful, in contrast (I will not name names ..)

Ingredients:

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

Cooking technology:

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

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

3. Dilute the starch in a glass of cold water and gradually pour into the boiling juice, stirring continuously to avoid lumps. Bring the mixture to a boil and boil for 7 minutes without stopping stirring so that the mixture does not burn.

4. Ready-made ketchup is packaged in sterile dry jars and sealed with tin lids.

Tomato ketchup (sauce) - Georgian recipe

And there is also an excellent, versatile tomato sauce in Georgian cuisine - satsebeli. It's just a HIT, and it's easy and simple to cook. In fact, there are many variations of this culinary masterpiece, I want to recommend one that I cook myself and that my family eats with pleasure. And how incredibly it combines with kebabs, I just thought and drool began to flow. We'll have to make a shish kebab, because we will cook satsebeli now ...

Ingredients:

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

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

Enjoy cooking!

That's all, this concludes my selection! How quickly time flew by!

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

Write comments, bookmark the article and share with your friends by clicking the social buttons. networks! Or maybe you have your own signature recipe, please share with us, and we will definitely cook it.

Thanks for visiting our culinary blog. See you soon!

Take care of yourself and your loved ones!

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

How to cook ketchup

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

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

That's all the secrets of delicious homemade ketchup! The rest depends on the selected 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;
• greens to taste (basil, dill, parsley) - 100 g.

Cooking method:

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

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

Spicy ketchup

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

Cooking method:

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

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

Spicy ketchup

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

Cooking method:

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

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

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

Table ketchup

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

Cooking method:

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

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

Ketchup "Original"

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

Cooking method:

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

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

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

Ketchup is an excellent sauce for various meat, vegetable, fish dishes and side dishes. On the shelves of stores, you can see a lot of varieties of this product. But if you want natural tomato delicious on your table, without preservatives and dyes, then we suggest you cook it at home yourself.

Classic Homemade Tomato Ketchup Recipe

Ingredients:

• tomato - 3 kg;
• sugar - 150 g;
• salt - a pinch;
• vinegar 9% - 80 ml;
• cloves - 20 pcs.;
• black peppercorns - 25 pcs.;
• garlic - 1 clove;
• cinnamon - a pinch;
• hot red pepper.

Preparation

Now we will tell you how to make homemade tomato ketchup. Thoroughly rinse the tomatoes, cut into slices, put them in a saucepan and boil them over low heat for about a third, with the lid open. Then add sugar, boil for 10 minutes, add salt to taste and cook for another 3 minutes. Then season the tomatoes with spices, seasoning, cook for 10 minutes and carefully grind the mass through a sieve. Put it in a saucepan again, bring it to a boil, pour in the vinegar and put it in jars. We roll up the lids and put in a cool place.

Homemade tomato and apple ketchup recipe

Ingredients:

• tomatoes - 10 pcs.;
• apples - 4 pcs.;
• ground cinnamon - a pinch;
• nutmeg - 1 tsp;
• ground hot red pepper - a pinch;
• salt - a pinch;
• honey - 1 tsp;
• vinegar 9% - 2 tbsp. spoons;
• garlic - 3 cloves.

Preparation

Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub the tomatoes through a sieve. Chop the apples, also boil until soft with the lid closed, and grind with a blender. Next, combine tomato puree with apple cider in a saucepan, put on low heat and simmer until thickened for about 10 minutes. Then add pepper, nutmeg, cinnamon, salt, honey and cook for another 10 minutes. At the end, add vinegar, put chopped garlic, boil for another 5 minutes and immediately put it in clean jars and roll up the lids. and the tomatoes are ready!

Homemade Tomato Spicy Ketchup

Ingredients:

• tomatoes - 6 kg;
• garlic - 1 clove;
• onion - 1 pc.;
• sugar - 450 g;
• salt - 100 g;
• cinnamon - a pinch;
• mustard - to taste;
• cloves - 6 pcs.;
• black peppercorns - 6 pcs.;
• vinegar 70% - 40 ml.

Preparation

Cut the tomatoes crosswise, blanch in boiling water, then put them in ice water, remove the skin and peel them of seeds. Then grind the tomatoes with a blender, or pass them through a meat grinder. Add onion, garlic, spices to the tomato mass and beat again. We put the pan on fire. Add a little sugar and boil down the mass by about 2 times. Next, pour in the remaining sugar and cook for 10-15 minutes. Then put salt, pour in vinegar, cook for 10 minutes, put the mixture hot in sterilized jars and roll up.

Homemade tomato ketchup

Ingredients:

• tomatoes - 5 kg;
• onion - 3 pcs.;
• bell pepper - 3 pcs.;
• salt - 3 tsp;
• sugar - 300 g;
• vinegar 9% - 100 ml;
• ground black pepper - 1 tsp;
• ground red pepper - a pinch;
• cinnamon - a pinch;
• greens.

Preparation

Cut the tomatoes into cubes, put them in a saucepan and put on fire. Chop the onion, add to the tomatoes. Peel, chop and add sweet peppers to the tomatoes. Boil the boiled mass over low heat 2 times with the lid open. Then we cool and rub everything through a sieve. Pour into a saucepan again and put on fire. Bring to a boil, add salt, sugar, cinnamon, pepper, pour in vinegar. Tie the greens in a bunch and dip them into the tomato mass. Cook again for about 3 hours to completely evaporate all the liquid. We put the ketchup hot on clean cans and roll up.

Ketchup is one of the most popular sauces in the world. Delicate and soft, sharp and rich. This versatile product goes well with many dishes. And if you don't know how to do it yourself at home, then read this review!
Recipe content:

Ketchup is a versatile sauce. It goes well with meat and fish, pasta and potatoes, however, any dish with it seems immediately tastier. But purchased sauces rarely contain natural products in their composition, and they are very expensive. They contain all kinds of food additives such as flavorings, stabilizers, flavor enhancers, preservatives. And if you want to enjoy the taste of a natural high-quality product all year round without paying fabulous money, then there is only one way out - to make ketchup at home on your own. If you follow the sequence of preparation and certain rules, then it can be prepared in accordance with its organoleptic qualities. And then it will definitely surpass the purchased product.

How to make ketchup at home - the subtleties of cooking

It's hard to find people who haven't tried ketchup. But finding a person who has never tried homemade ketchup is easier than ever. Meanwhile, experienced chefs believe that homemade ketchup is much tastier than a purchased product, and this is not to mention its benefits. So, let's learn how to make delicious ketchup on our own.

To make delicious ketchup, it is not enough to choose the right recipe; it is also important to consider a few points.

• The main thing for homemade ketchup is ripe good tomatoes. Unripe or overripe and low-quality tomatoes will not make good ketchup. It is advisable to use tomatoes not store-bought or grown in a greenhouse, but village tomatoes grown in beds without chemical dressing. Only from such tomatoes will ketchup be fragrant and rich.
• Other products must also be of good quality. In particular: apples and plums must not be broken and wormy.
• All products are usually finely chopped thoroughly. To do this, the best way is to pass them through a meat grinder, and then grind the puree through a sieve. But there are also simpler ways - to pass the components through an auger juicer, however, it will still not work to achieve such a texture as in the first option.
• The ketchup pot should have a thick bottom.
• A valuable property of ketchup is its density. Manufacturers use starch for this, but at home, a similar effect can be achieved by evaporation. This process takes place in 1.5-2 hours. First, the tomato mixture is brought to a boil, then it is cooked over minimal heat, stirring occasionally until the liquid evaporates.
• An apple added to it will also help make the ketchup thicker. The pectin in this fruit is an excellent natural thickener. In addition, apples will make the taste of ketchup more intense, brighter and more contrasting.
• Sodium benzoate is added to store ketchups. It inhibits yeast and moldy fungi, which allows the product to be stored for a long time. The same substance is found in small quantities in mustard, cloves, apples, cinnamon, cranberries, raisins.

Homemade ketchup - there is nothing healthier and tastier among tomato sauces. Real ketchup, cooked in compliance with the cooking technology and all proportions, is a very healthy product.

• Caloric content per 100 g - 112 kcal.
• Servings - 3.5-4 kg
• Cooking time - about 1 hour

Ingredients:

• Tomatoes - 5 kg
• Garlic - 3 cloves
• Onions - 2 heads
• Sugar - 150-200 g
• Salt - 30 g
• Ground black pepper - 1 tsp
• Cinnamon - 1 stick
• Table vinegar 9% - 1 tbsp
• Celery seeds - 0.5 tsp
• Carnation - 5 stars

Step by step cooking:

1. Cut the washed tomatoes into wedges.
2. Finely chop the peeled onions.
3. Simmer the tomatoes and onions in an enamel bowl for 20 minutes. Then rub the mass through a sieve.
4. Pour the resulting juice into a clean cooking pot and boil it halfway down.
5. Put all the spices in a gauze bag and put them in a boiling mass.
6. 10 minutes before the end of cooking, add sugar, salt, vinegar and garlic passed through a press.
7. Continue to cook the ingredients for 5-7 minutes and remove the spices from the sauce.
8. Pour hot ketchup into sterilized glass bottles and seal with sterilized caps.

Homemade ketchup with tomatoes and apples will be an ideal addition to meat dishes, fish steak, spaghetti and will be a good alternative to tomato paste for home cooking.

Ingredients:

• Tomatoes - 3 kg
• Apples - 3 pcs.
• Vegetable oil - 6 tablespoons
• Salt - 2 tsp
• Vinegar - 3 tablespoons
• Sugar - 2 tsp
• Black peppercorns - 1 tsp
• Allspice peas - 1 tsp
• A mixture of Italian herbs - 1 tsp
• Ground sweet paprika - 1 tsp
• Turmeric - 1 tsp
• Carnation - 10 umbrellas
• Cinnamon sticks - 3 pcs.
• Anise - 3-4 stars

Step by step cooking:

1. Wash the tomatoes, dry, cut into arbitrary pieces and grind with a blender.
2. Pass the tomato juice through a sieve to remove the seeds and skins. If you have a juicer, you can use it - it will independently save a lot of everything unnecessary.
3. Pour the juice into a saucepan and put it on fire. After boiling, remove the resulting foam.
4. Wash the apple and, without removing the seed capsule and without peeling the skin, cut into pieces of 1-1.5 cm. Send them to the boiled juice.
5. Add all dry spices and boil the ketchup for 1-1.5 hours until thickened to a third reduction from the original volume.
6. Remove the finished ketchup from heat and rub through a sieve to get rid of spices, peels and apple seeds.
7. Return the ketchup to the stove and add the vinegar and oil. Stir in the ingredients and cook the ketchup for 5 minutes.
8. Pour the sauce into sterile jars and seal with lids. Wrap the container with a warm blanket and cool. After cooling, it will thicken a little more.

Not many housewives prepare ketchup for the winter, considering it troublesome. However, this is not at all the case. After spending just a couple of hours of time and homemade ketchup will show off on the shelf of your pantry.

Ingredients:

• Tomatoes - 3 kg
• Garlic - 1-2 heads
• Apples "Antonovka" - 1 kg
• Vinegar 9% - 1 tbsp
• Dry mustard - 2 tablespoons
• Ground red pepper - 0.5 tsp
• Ground cinnamon - 0.5 tsp
• Sugar - 1 tbsp.
• Salt - 1 tablespoon

Step by step cooking:

1. Wash the tomatoes and apples, cut into pieces and simmer until soft for about 1-1.5 hours.
2. Cool the mass and rub through a fine metal sieve.
3. Return the resulting puree to a clean saucepan, add sugar, salt, mustard, cinnamon, ground red pepper and garlic passed through a press.
4. Heat the sauce over low heat to a boil and simmer for 30 minutes, stirring occasionally.
5. 3-5 minutes before the end of cooking, add vinegar, mix and pour ready-made ketchup into sterilized jars. Roll up the lids hermetically, refrigerate and store at room temperature.

Of course, you can buy ketchup in the store, but if it is made from natural products, then its choice is small, while the price is very high. And available ketchups contain more products with the E prefix than natural ingredients. Therefore, all thrifty housewives must prepare ketchup on their own for future use.

Ingredients:

• Tomatoes - 1 kg
• Quince - 300 g
• Vinegar 9% - 1/3 tbsp
• Garlic - 1 head
• Dry mustard - 1.5 tsp
• Ground cinnamon - a pinch
• Salt - 1.5 tsp
• Sugar - 1/3 tbsp.

Step by step cooking:

1. Wash and cut the tomatoes.
2. Wash the quince and cut into 2-4 halves.
3. Place the tomatoes with quince in a saucepan and cook them over low heat until soft for about 1.5 hours.
4. Cool the mixture and rub thoroughly through a fine sieve.
   

This homemade ketchup recipe is just a miracle! He always goes off 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, remove 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

Enjoy your meal!

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 with lids and send under the blanket until it cools down.

Homemade ketchup, tomato with pepper

• Tomatoes - 5 kilograms.
• Onions - half a kilo.
• 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, in a separate saucepan, boil water, 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 cooked 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 leaves - 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. We cut the chili, free it from small bones. Peel the garlic.

Let's pass the 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 kilo.
• 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 in 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 kilo.
• 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 kilo.
• 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 clean and rinse the onion, cut it into small pieces. We pass all the vegetables through a blender or a 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 stir 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.
• Pepper peas - 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. 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 place in jars, hide in the refrigerator.