Nowadays, it is perhaps difficult to find a person who does not know what ketchup is and what it is eaten with, but to find someone who has not tried homemade ketchup, much easier. Of course, to prepare your own ketchup at home, you need to spend time, but at the same time, such ketchup is much tastier and healthier than the production one.

It certainly does not contain stabilizers, flavor enhancers, and other harmful additives. Actually, make ketchup at home quite easy and no more difficult than, for example, preparing adjika or lecho. The basic basis of ketchup are ripe tomatoes, although home-made ketchup recipes based on purchased tomato paste are also known. Interestingly, the first ketchup was not at all the way we know it, and it was not prepared from tomatoes at all.

It was prepared from anchovies, beans, mushrooms and walnuts refueling fish pickle, wine and spices. Yes, you must admit that such a pun on products is not appetizing enough. Fortunately, over time, they began to cook from tomatoes, and this happened in the 19th century. Since then, this tomato sauce became popular all over the world and gained a lot of fans.

Homemade ketchups - recipes

Make homemade ketchup the easiest is their tomato paste. Homemade ketchup from tomato paste turns out thick and with rich taste. Try this recipe.

Homemade ketchup from tomato paste - recipe

Ingredients:

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

Mix in a bowl tomato paste with mustard, sugar, salt and vinegar. Put the spices in a separate bowl and pour hot water over them. Let it brew for 2 hours. After that, strain the infusion of spices through a colander. Let it cool and then add it to the tomato paste. Stir and ketchup is ready. It tastes better if you chill it in the refrigerator.

Homemade ketchup from tomato paste can be prepared for the winter.

Homemade tomato paste ketchup for the winter - recipe

Ingredients:

• Tomato paste - 500 ml.,
• Bay leaf - 2 pcs.,
• Dry mustard - 2 tbsp. spoons,
• Onion - 1 pc.,
• Garlic - 2-3 cloves,
• Ground black pepper, cloves,
• - 2 tbsp. spoons,
• Salt to taste.

Dilute the tomato paste with water. The mixture should be as thick as kefir. Pour it into a saucepan. Add sugar and salt. Finely chop the onion and add to the ketchup. When the ketchup boils, reduce the heat. Pour mustard powder, black pepper, cloves. After 10 minutes, add vinegar, garlic, passed through a press, into the pan. Boil it, stirring for another 10 minutes. Pour hot into sterile jars. Ready jars of ketchup must be turned over and wrapped. Homemade ketchup, recipe which we have considered is best stored in a cellar or basement.

Classic tomato ketchup - recipe

To make homemade apple ketchup you will need:

Tomatoes - 1 kg.

Homemade ketchup with apples - recipe

The first step is to peel the tomatoes from a thin skin. To do this, they must be put in a pan with boiling water for 3-5 minutes. After this procedure, the peel will move away from the tomatoes very simply, it will be enough to pry it with a sharp knife.

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

Chop the onion.

And add to the pot with the tomatoes.

Put on low heat and simmer for about half an hour. The mass should be completely stewed, become soft and thick, so you do not need to add water and oil.

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

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

Instead of apples, you can use pineapples or plums. Don't be afraid to experiment! Only in this way you can discover a new taste of your favorite blanks. For example, if you add to this homemade ketchup with apples fresh plums, then its taste will be more reminiscent of the southern Tkemali sauce, and by adding nuts to this homemade tkemali, you will get a new, bright in taste and appearance topping for meat or salad dressing.

After you have beaten the ketchup with a blender, boil it again and pour into jars with tight lids. You can serve this ketchup with meat, pasta, and also prepare various spaghetti or pizza based on it! Bon Appetit!

Homemade ketchup with apples. Photo

Today, in almost every refrigerator you can find a package of ketchup. This product is included in our everyday life very durable. It is convenient and tasty, capable regular pasta turn into a treat. One trouble - the composition on the pack can intimidate even a person who has a very superficial knowledge of chemistry ... So why risk your health if you can cook wonderful, and most importantly, healthy ketchup at home yourself! Its taste will even surpass the store, and even a child can be treated with such a delicacy.

Sauce from distant shores

It was not the Italians who were the first to think about how to make ketchup at home! The whole world is convinced that this dish belongs to mediterranean cuisine. In fact, the first ketchup was made by the Chinese. It happened at the end of the 17th century. True, there were no tomatoes in it, as in all of China. It was called ke-tsiap and was made from salted fish, shellfish and spices. This sauce came to Europe several decades later.

Only 100 years later, tomatoes appeared in the composition of ketchup. The British culinary specialist Richard Brigg is to be thanked for this - it was he who thought of replacing the fish base, which is unusual for a European, with tomatoes. The dish prepared by him instantly earned popularity, and tomato ketchup since then, it has firmly held its position in refrigerators and hearts of people around the world. What is the merit of Italy and is there any at all? The Italians, not being the inventors of ketchup, show a true love for this sauce. He firmly entered into their national cuisine. And now we don't represent the traditional Italian pasta or pizza without ketchup.

Many of our fellow citizens remember "Krasnodar Sauce" made from tomatoes. Was he a variation European recipe ketchup, or whether Soviet chefs themselves invented it again, it's hard to say. But one thing is indisputable - he enjoyed and continues to enjoy popular love.

What to cook ketchup from

It is possible that fish ketchup is still being prepared in Asia ... But for most of the admirers, this sauce is still associated with tomato base. There are many recipes and ways to make ketchup at home. One thing unites them - at the base of tomatoes. In addition to them, onions, garlic, bell peppers and rotunda, apples, zucchini, eggplant, greens, and many seasonings are used for cooking.

Necessary equipment and tools

Ideally, you should use a juicer to make ketchup. The best homemade ketchups are made not from tomatoes themselves, but from tomato juice. There should be no seeds or peel in it, only pulp and juice. You can chop tomatoes with food processor or even an immersion blender. Modern technology, operating at high speeds, is able to grind the seeds so much that they will not be visible in the finished sauce. An ordinary meat grinder cannot do this.

A steamer can be of great help. If, before making ketchup at home, steam the tomatoes, and then immerse them in cold water, they can be easily removed from the skin. The resulting tomatoes are passed through a fine sieve to separate the seeds.

In addition, you will need a cooking pot, cutting board, knife.

Recipe for classic tomato ketchup

Let's try to cook ketchup at home, the recipe of which is quite simple. To prepare it, you will need tomatoes, sugar, salt, garlic, cloves, nutmeg, cinnamon and pepper. If desired, you can add hot red pepper.

Product proportions:

• tomatoes - 1 kg;
• sugar - 50 g;
• salt - a pinch;
• 9% vinegar - 20 g;
• cloves - 4 pieces;
• peppercorns: black, white, allspice - only 5-6 peas;
• clove of garlic;
• cinnamon and nutmeg - on the tip of a knife;
• small bay leaf;
• Red hot peppers taste.

Cooking

1. Before making ketchup at home, get rid of the crusts and cut the tomatoes. You can immerse them in boiling water for a few seconds, and then pour over cold water. It is convenient to use a steamer. And with some varieties of tomato, the skin is removed so well.
2. We put the tomatoes in a food processor or blender, interrupt into minced meat.
3. Pour into a saucepan, set to boil. By the end of cooking, we should have 2/3 of the original volume left. This will take at least an hour.
4. Cooking spices. Pass the garlic through a grinder. Grind the pepper.
5. An hour after boiling, add salt, sugar, spices and garlic to the pan. Cook for another 5 minutes.
6. At the very end, pour in the vinegar, let it boil and turn it off.
7. Transfer to a jar, let cool.

This is how ketchup is made at home. The recipe also suggests the possibility of harvesting for the winter. For this hot sauce need to pour into banks and roll up. This blank does not need further sterilization.

Tomato and Pepper Ketchup

You can diversify the classic recipe with other ingredients. This is especially true in the summer-autumn period, when fragrant seasonal vegetables so they ask for the table. Great for making ketchup bell peppers. They can replace from a quarter to a third of a tomato. Can be added to sauce and onion. Before you make ketchup at home, it must be stewed in a frying pan. Together with the onion, ketchup is often added stewed carrots- it thickens the consistency and gives the sauce an amber hue. Adding fresh chopped greens to homemade tomato ketchup will make it fragrant and healthy. Experimenting with rolling such ketchup for the winter is not worth it.

A bit of exotic

When all your friends learn about how to make ketchup at home, you can still surprise and delight them with a new recipe. For example, to prepare sweet and sour ketchup from exotic fruits!

Product proportions:

• homemade tomatoes - 1 kg;
• onion - 500 g;
• garlic - 5-6 cloves;
• medium-sized pineapple - 1 pc;
• sunflower or olive oil- 100 g;
• salt, sugar, spices to taste.

Cooking

1. Onion and tomatoes cut into cubes.
2. Heat oil in a saucepan, fry onion. Add in the tomatoes and half the garlic. Continue quenching.
3. After 40 minutes, put the mixture in a bowl and let cool.
4. Add chopped pineapple, remaining garlic, spices. Sugar can not be added to such ketchup from homemade tomatoes, because it already turns out to be quite sweet.
5. Blend the mixture with a blender.

Chilled sauce can be served immediately. Store it in the refrigerator, in a sealed container.

Improvisation on the theme of ketchup

Not always available required ingredient. And sometimes there is some product in the refrigerator that inspires culinary experiments. It is quite possible to add a piece of broccoli, avocado, a small pear or a sour apple to ketchup. Sweet plums add a special charm to the sauce. Vinegar can be substituted lemon juice This will make the sauce more tender. Anyway, new ingredient you should not just put it in a saucepan, but replace some of the tomatoes with it.

How to make tomato ketchup for the winter?

Usually ketchup brewed according to classic recipe well kept. It is not necessary to transfer it to the cellar or basement. An ordinary pantry in a city apartment will save summer fragrances before winter. Like other blanks, ketchup can be closed in jars with screw caps. The role of preservatives is performed by vinegar and salt. Thorough disinfection of containers is very important for the safety of the product. It is best to wash the jars with soda, and then steam them. You can put them in the old fashioned way on a special stand over a saucepan of boiling water. And the presence in the kitchen modern technology simplifies the process as much as possible. For example, a dishwasher can both wash and sanitize jars on its own. The steamer handles the container perfectly.

What to serve with homemade ketchups

Of course, the classics of the genre are pasta filled with fragrant tomato sauce. This sauce goes well with meat and fish dishes, dumplings and salted dumplings, fried pies. Based homemade ketchup you can cook more complex sauces: filling for cabbage rolls, meatballs, stewed fish. You can combine it with mayonnaise or sour cream and stew a bird in it. Delicate omelet it will give expressiveness and aroma. It is excellent for cooking in pots. This sauce can also be added to mushroom or vegetable caviar. Unusual application homemade ketchup can be added to the brine for marinating herring "in Korean". Well, do not forget about its intended use - for pizza, shawarma, hot dogs.

In winter, an open jar of homemade ketchup will perfectly enliven any family dinner. This sauce, especially homemade from ripe summer tomatoes, even on festive table will take pride of place.

Summer gave us good tomato crops. A calm autumn time is coming, which allows you to do cooking savory snacks, condiments and sauces. Today we are preparing original ketchup With different ingredients. The basis of the recipes will be our favorite tomatoes.

Ketchup is a tomato sauce or condiment made from fresh tomatoes with or without addition of spices, salt, sugar. It is used with a wide variety of hot and cold dishes: spaghetti, hamburgers, sandwiches, pizza.

Over the past 50 years, it has gained international distribution and recognition. We generalize the concept of the word "ketchup" - this is a thick tomato sauce, which is used as a seasoning for and fish dishes.

Today's article:

Ketchup for the winter "European style"

Ingredients:

• 1.5 kg - tomatoes
• 2 teaspoons - salt
• 2 tbsp. spoons - vinegar 3%
• 1 teaspoon - mustard
• 1/2 teaspoon - cinnamon
• 1/2 teaspoon red ground pepper
• 2 pcs. – cloves
• Nutmeg - on the tip of a knife

Cooking:

1. Pour boiling water over the tomatoes, remove the skin, cut the flesh into small slices. Salt, put in enamelware and heat over low heat for 30 minutes.
2. Rub the tomato mass through a metal sieve, combine with vinegar and spices and heat for another 40 minutes without covering with a lid.
3. Pour the finished ketchup into sterilized jars and roll up with boiled lids.

Ketchup for the winter "Successful addition"

Ingredients:

• Tomatoes - 1 kg
• Apples - 500 g
• Sweet pepper - 2 pcs.
• Sugar - 1.5 tbsp. spoons
• Vegetable oil - 1/4 cup
• Vinegar 9% - 1/4 cup
• Salt - 1/2 tbsp. spoons
• Ginger - 1/2 teaspoon
• Black peppercorns - 5 pcs.
• Ground black pepper - 1/4 teaspoon

Cooking:

1. Apples need to remove the core, seeds and skin, and chop the pulp.
2. Wash the sweet pepper, remove the stalks and seeds, finely chop the flesh.
3. Chop the tomatoes too and combine with pepper, apples, vegetable oil, salt, sugar. Mix everything and simmer over medium heat for 15 minutes.
4. Grind the ginger into powder and add along with other seasonings to the prepared mass. Heat the resulting mass for another 3 minutes and immediately spread it into sterilized half-liter jars.
5. Pasteurize for 30 minutes at 85 degrees C, then roll up and cool, turning upside down.

Delicious tomato ketchup for the winter "Bulgarian style"

Ingredients:

• 1 kg - tomatoes
• 500 g - sweet pepper
• 1/4 cup - vegetable oil
• 5 cloves - garlic
• 2 pcs. - bay leaf
• Parsley and dill, salt, pepper

Cooking:

1. Garlic needs to be crushed.
2. Pour boiling water over the tomatoes, remove the skin and pass the pulp through a meat grinder.
3. Remove the seeds and stalks from the pepper, cut the flesh into small pieces.
4. Combine tomatoes with peppers. Add garlic, vegetable oil, bay leaf, salt, pepper and let boil, reduce heat and cook for 1 hour with constant stirring.
5. Rinse the greens, chop, add to the ketchup - bring it to a boil again and pour into jars. Store in refrigerator.

Ketchup for the winter "Optimal taste" - with tomatoes and onions

Ketchup with tomatoes and onions

Ingredients:

• 5 kg - tomatoes
• 1 cup - chopped onion
• 1 cup of sugar
• 1/2 cup - sugar
• 1/2 cup - salt
• 1 glass - vinegar 9%
• 1 teaspoon each: black pepper, clove, mustard seed, piece of cinnamon, 1/2 teaspoon celery seeds

Cooking:

1. Wash tomatoes.
2. Onion cut into half rings.
3. Combine tomatoes with onions and steam together. Rub it all through a sieve.
4. Reduce the resulting mixture by half. Put the spices in a bag and dip into the boiling mass. Add salt, sugar, vinegar and cook for another 7 minutes.
5. Remove the spices and pour the finished ketchup into bottles and cork.

Ketchup for the winter from green tomatoes

Recipe preparation:

1. Wash and cut into pieces: 1.4 kg of green tomatoes and 500 g of apples.
2. Cut 2 small onions into slices.
3. Mix together chopped green tomatoes and onions. We boil everything. Pass the resulting mixture through a sieve. The resulting puree is thickened to a creamy consistency.
4. Doing vinegar marinade with spices: 1 glass of vinegar 8% with the addition of 1 teaspoon of pepper. unground mustard and allspice and 1.5 st. tablespoons of salt - heat to a boil and insist for 2 hours.
5. Then we filter the vinegar marinade, pour it into the condensed puree. The resulting mixture is again boiled a little and hot filled with preheated 1 liter jars.
6. We sterilize corked jars at 90 degrees C - 45 minutes.

Now many have begun to understand that in ketchup bought in a store there are about as many real tomatoes as real potatoes v potato chips. And still, this tomato sauce with the addition of cinnamon and cloves remains one of the most popular and sold, both in our country and around the world. After all, he makes everything as appetizing as possible with such ease: from pasta to fried meat.

There is an opinion that making ketchup at home is a very troublesome and costly business, just like But personally, I think that this is not entirely true. After all, such preparations prepared for the winter will truly great addition to many traditional dishes and will certainly fully justify the time, money and labor you have spent.

Ingredients:

• Tomatoes - 6 kg
• onion - 750 gr
• hot pepper - 5 pcs
• any apples - 750 gr
• vinegar 9% - 1.5 cups
• sugar - 1.5 tbsp
• cinnamon, cloves - to taste
• salt - 3 tbsp. l.

Cooking method:

Wash vegetables well clean water. We cut the apples into small slices, after cutting out the core from them. We cut the tomatoes and peeled onions into approximately the same pieces, remove only the stalk from the hot pepper and put everything in one pan or an enameled basin.

We put it on fire and after the contents of the pan boil, reduce the heat to low and cook for another 2.5 hours, stirring occasionally so as not to burn, and then remove from the stove.

After the whole mass has cooled down, we need to pass it through a juicer or rub it through a sieve. Then we put the resulting mixture on the fire and when it boils, add salt, sugar, vinegar, spices to it to taste and reduce the heat to a minimum.

And cook for about two more hours, stirring occasionally. The viscosity of the ketchup at this point should reach the desired level. We lay it out in pre-sterilized jars and roll it up with boiled lids.

We turn the jars over, cover with a warm blanket and leave it like that until it cools completely. Then we clean it in a cellar or a dark place. We keep the opened product in the refrigerator, but not more than two weeks.

Spicy tomato ketchup with plums

Ingredients:

• Tomatoes - 2 kg
• plum - 1 kg
• onion - 250 gr
• bell pepper - 5 pcs
• hot pepper - 2 pcs
• garlic - 1 head
• vinegar - 1 tbsp. l
• spices (cloves and ground pepper) - to taste
• salt - 2 tbsp. l.

Cooking method:

We wash all vegetables and fruits in clean water. We separate the plum from the stone, tomatoes, bell pepper and onion cut into medium pieces, peel the garlic, and in hot pepper we separate only the tail, the seeds do not need to be removed.

We twist all these ingredients in a meat grinder, transfer to one pan and put on fire. Then cook from the moment of boiling for 2-3 hours, stirring occasionally, then remove from the stove and leave to cool completely.

Now skip boiled mixture through a sieve or juicer and put the resulting mass on fire. Bring to a boil and add sugar, salt, vinegar, cloves, ground pepper to taste. We continue to cook on low heat for about 30-40 minutes.

Pour into sterilized jars, roll up the lids and turn over. Cover with a warm blanket and leave to cool completely.

We clean the cooled ketchup in a dark pantry or cellar for the winter.

How to make ketchup at home with starch

Ingredients:

• Fleshy tomatoes - 2 kg
• onion - 2 pcs
• bay leaf - 2 pcs
• vinegar 9% - 1 tbsp. l
• starch - 1 tbsp. l
• sugar - 150 gr
• ground cinnamon - 1/2 tsp
• ground cloves - 5 pcs
• ground pepper - 1 tsp
• salt - 2 tsp

Cooking method:

For cooking this sauce we need to wash all the tomatoes and cut them into medium pieces.

Then we clean the onions, preferably large ones and chop them in arbitrary pieces. Pour two teaspoons of salt here, without a slide, and add bay leaves. We put on fire and after all the contents boil, cook for another 20 minutes over low heat, while not forgetting to stir occasionally.

After everything has boiled, add the above amount of sugar, ground pepper, cinnamon and five cloves rubbed into powder into the pan. We continue to cook for 40 minutes.

Then grind the whole mass with an immersion blender.

Now pour the finished ketchup into sterilized jars and roll up the lids.

Tomato ketchup in a slow cooker

Ingredients:

• Tomatoes - 2 kg
• sweet bell pepper - 500 gr
• onion - 400 gr
• hot pepper - 2 pcs
• dry mustard - 1 tbsp. l
• refined vegetable oil - 150 gr
• vinegar 9% - 1 tbsp. l
• sugar - 200 gr
• salt - 2 tbsp. l.

Cooking method:

We twist the washed and chopped tomatoes, peppers and onions in a meat grinder or grind with a blender.

We shift the resulting mass into the multicooker bowl and add mustard, sugar, salt and vegetable oil there. Mix and set the program "Baking" for 45 minutes. At the same time, do not forget to periodically mix the whole mass.

After the beep, open the lid of the multicooker and leave our mixture to cool. Then we grind it through a sieve, liquid part pour it back into the bowl, and grind the thick part with an immersion blender so that it looks like tomato paste. Then we return it to the liquid part, add vinegar and set the "Baking" mode for 60-70 minutes until cooked.

Pour hot ketchup into sterilized jars, roll it up, turn it upside down and wrap it in something warm until it cools completely.

A simple recipe for sweet and sour tomato ketchup (video)

Bon Appetit!!!

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

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

Ketchup for the winter is boiled on the stove or in a slow cooker. Most often, vinegar, salt and sugar are added to it, which allows it to be preserved for a long time. taste qualities and beneficial features. For density, starch is sometimes put. Ketchup is used as a sauce for meat and fish dishes, side dishes and salty pastries, as a dressing for salads, added to marinades, etc. Store it in ordinary glass jars in the refrigerator or in the pantry.

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

Ingredients:

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

Cooking method:

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

Interesting from the network

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

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

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

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