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

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

Ingredients:

• Tomatoes - 6 kg
• onion - 750 gr
• bitter 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:

We wash the vegetables well in clean water. Cut the apples into small slices, after cutting out the core from them. Cut the tomatoes and peeled onions into about the same pieces, remove only the stem from the hot pepper and put everything in one pan or an enamel basin.

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

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

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

Turn the jars over, cover with a warm blanket and leave until they cool completely. Then we put 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 pieces
• 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. Separate the plum from the stone, cut the tomatoes, bell peppers and onions into medium pieces, peel the garlic, and separate only the tail of the hot pepper, you do not need to remove the seeds.

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

Now we pass the boiled mixture through a sieve or juicer and put the resulting mass on the fire. Bring to a boil and add sugar, salt, vinegar, cloves, ground pepper to taste. We continue to cook over 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 put 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
• onions - 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:

To prepare this sauce, we need to wash all the tomatoes and cut them into medium pieces.

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

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

Then grind the whole mass with a hand blender.

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

Tomato ketchup in a slow cooker

Ingredients:

• Tomatoes - 2 kg
• bell pepper - 500 gr
• onions - 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 there and pour in vegetable oil. Mix and set the Baking program for 45 minutes. At the same time, do not forget to periodically stir the entire mass.

After the beep, open the lid of the multicooker and leave our mixture to cool. Then we grind it through a sieve, pour the liquid part 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 tender.

Pour the ketchup hot 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!!!

I have long been interested in the question of how you can independently prepare your favorite sauces at home. And I thought that there were a lot of tomatoes at hand, it’s time to remove them from the bushes, but there’s nowhere to store them. And I began to look for options for making ketchup from, which can be closed for the winter. Therefore, today a selection of 10 delicious and simple recipes, about which they say "you just lick your fingers." And by the way, I'm not exaggerating at all.

In my understanding, ketchup should be slightly sweet and always thick. But, as it turned out, there is so much way to prepare it that I want to try everything. Moreover, any of them is absolutely universal. It can be served with, and, in general, with any dishes.

I am also pleased with the fact that I have never met the need to sterilize filled jars anywhere. And this greatly saves our invaluable time. I think that today you will definitely decide on the choice of the recipe.

As always, before starting, I want to tell you about small nuances that are better to adhere to, so as not to spoil the workpieces.

1. Try to avoid using iron cookware. After all, we know that tomatoes have a lot of acid, so why do we need the taste of metal in ketchup? It is better to take enameled, glass containers and plastic, wooden spatulas, spoons and a sieve.
2. Our important rule: jars must be sterile.
3. With the addition of sugar and salt, the tomato mass will begin to stick to the bottom, so at this stage it needs to be stirred frequently.
4. If you do not like pieces of vegetable pulp in a sauce, then after cooking, pass them through a strainer or squeeze them in cheesecloth.
5. Or peel the tomato ahead.
6. Before closing in jars, the vegetable mass wiped through a sieve must be boiled.

That's all, it's time to cook.

In this vegetable recipe, we'll only take tomatoes. Even without the addition of spices, the sauce will turn out to be very tasty. But for flavor, add some spices and herbs.

I really like this recipe also because we can use not very beautiful fruits, with dried and blackened places. Simply by cutting and twisting them in a meat grinder. Therefore, you do not have to throw away part of the crop that we could not put into salting. And you can process a large number of tomatoes at once, which will allow any housewife to breathe a sigh of relief in the future.

Well, the main value is all homemade, without the use of flavors, chemical preservatives and other nonsense. Therefore, you can regale children without a twinge of conscience.

Composition:

• 1.5 kg. tomatoes,
• 50-70 g granulated sugar,
• 0.5 tbsp salt,
• 2 tbsp 9% vinegar or 1 tsp. 70% vinegar
• 15-20 peas of black pepper,
• 8 coriander seeds,
• 2 sprigs of cloves,
• 4-5 peas of allspice,
• greens to taste.

From the specified amount of tomato, about 500 ml of ketchup is obtained.

We wash the fruits, cut out all the substandard places and cut them into slices.

Put the pieces in a saucepan, cover with a lid and put on high heat.

After boiling, cook for 10 minutes, until the pulp becomes soft.

Using a blender, grind the fruits into a homogeneous gruel.

Set the tomato mass to evaporate over low heat for 1.5-2 hours.

Then we check the consistency density. If it suits us, then add some sugar and salt. Stir until they dissolve and taste. If there is not enough sweetness, then add some more sugar.

Already without spices it turned out very tasty. But you can add dried herbs and stalks of parsley or cilantro. You can do without it. And then pour in the vinegar.

Cook the ketchup for another 10 minutes.

Grind the finished mass through a sieve. Better to use the plastic option. The remnants of seeds and skins (cake) can be thrown away.

Pour into sterile jars.

It remains to seal them with lids and allow to cool. It is advised to store it in the refrigerator or basement.

How to make thick tomato ketchup with apples and onions

Another very tasty recipe with the addition of apples and onions. The acidity of tomatoes is well diluted and the taste of the sauce is not very concentrated.

From 2 kg of tomatoes, 3 full half-liter jars come out and about 200 ml will remain to eat right away.

Ingredients:

• tomatoes - 2 kg.,
• sour apples, medium - 2 pcs.,
• medium onion - 2 pcs.,
• add salt - 0.5 - 1 tbsp. spoons,
• sugar - 75-80 gr.,
• cloves - 3 pcs.,
• ground red or black pepper - 0.5 tablespoons,
• apple cider vinegar 6% - 3 tbsp. l.

The tomatoes are washed and sorted. We cut off dark and spoiled places. Remove the peel from the apples and cut out the seeds.

And grind all the products through a meat grinder or blender. My mom uses a special food processor attachment more often.

Pour the mixture into a saucepan. We put on medium heat and cook for 50 minutes. The mass is boiled down and becomes thicker.

With a blender, once again puree the pieces of pulp that come across.

Add salt, sugar and cloves. Stir and taste. We will simmer the tomato mixture for half an hour to achieve the desired thickness. Then add ground pepper and vinegar. We mix, we try.

You need to stir this mass, so it will not burn.

Pour the sauce into prepared jars.

How to make delicious homemade tomato and plum sauce

For the southern latitudes of our vast country, where there is often a large harvest of plums, I advise you to also process them into sauce.

They go well with tomatoes, although we are used to using them more often as desserts.

Composition:

• plum - 2 kg,
• tomatoes - 3 kg,
• onions - 250 gr,
• garlic - 2 heads,
• 3 apples,
• a glass of sugar
• 2 tbsp salt,
• 100 ml 9% table vinegar,
• spices (cloves, ground pepper, ground coriander) - 0.5 tsp each.

We get rid of apples from the middle. It will be better if you have homemade aromatic and green varieties. Peel the onion and head of garlic.

We wash the plums and take out the pit. We wash and sort the tomatoes, simultaneously cutting out all unnecessary places.
Grind all vegetables with a blender or meat grinder.

You will have a full 5 L capacity of vegetable mass. Do not take aluminum, it is better to use a cauldron.

We set the mass to cook, after boiling, reduce the heat to a minimum and simmer for 2 hours. You do not need to close the lid, because we want to evaporate unnecessary moisture so that the mixture thickens.

Squeeze the garlic, spices and vinegar into the mass and cook for another 30 minutes.

We close the mixture in sterile jars.

This plum tomato ketchup is also absolutely versatile.

Spicy ketchup with bell pepper without sterilization

You can vary the pungency of this sauce yourself. Don't like hot peppers, but love Bulgarian? Well, just use one of its types in cooking. After all, any recipe goes through many changes until it adapts to the taste of the hostess. I don't like spicy dishes either, so I just don't put chili in this sauce and that's it.

Well, what about those who, on the contrary, are looking sharper? Of course, take red pods and add their tomato mass.

Composition for 3 kg of tomatoes:

• 0.3 kg of onions,
• hot pepper pod,
• 5 garlic cloves,
• 0.5 tbsp. sunflower oil,
• 0.5 tbsp. vinegar
• 4 tsp salt,
• 4 tsp granulated sugar.

Wash the tomatoes and cut them into pieces. We cut out bruised, dry and spoiled places.

Remove the middle from the pepper.

Cut the onion into large pieces.

We pass the fruits through a meat grinder. It turned out about 3 liters of tomato mixture.

Then we also grind the onions and peppers. We put the vegetable mass on heating. Squeeze the garlic into it, add salt and sugar. Pour in vegetable oil and simmer for 1 hour. Pour in vinegar and simmer for another 10 minutes.

The vegetable mixture has boiled down and needs to be tasted. At this stage, dry spices are added.

Pour into sterile jars and roll up. Ketchup keeps well in the cold and in the apartment.

Method of making tomato and zucchini sauce

And now there is another unusual way of making ketchup with the addition of zucchini. Believe me, this sauce will surprise you. And it is also convenient in that large, overgrown fruits, in which there is not as much water as in young ones, go better into it.

This does not affect the taste, but you will save soy time by evaporating moisture.

Ingredients for 3 kg of courgettes:

• 1.5 kg of tomatoes,
• 2 medium heads,
• 4 tablespoons tomato paste
• 1 tsp hot pepper
• 4 sweet bell peppers,
• 250 ml of sunflower oil,
• 250 g granulated sugar
• 2 tbsp salt,
• 1 tbsp acetic acid (70%).

Peel the zucchini and cut into pieces.

Grind the tomatoes in mashed potatoes. For this, it is better to take a meat grinder or blender.

Grind the zucchini to them and spread the tomato paste. It will give a deeper color to the entire mass.
Grind the pepper in the same way.

Add garlic through a press. Pour in salt, sugar and odorless vegetable oil.

Add some red hot pepper.

Stir and cook after boiling for 30 minutes. Pour in vinegar and cook for another 10 minutes.

Put the mass in sterile jars and close until winter.

Of course, this kind of ketchup comes with pulp. But you can also puree it with a hand blender or grind it through a strainer.

Homemade cinnamon recipe without vinegar

And here is another unusual and loved by many recipe. It turns out to be spicy, because we use cinnamon and cloves. They also replaced vinegar with lemon juice. For those who follow the correct diet or diet. Our actions will in no way affect the long-term storage of such ketchup.

Composition:

• 450 g mashed tomatoes,
• glass of water,
• 1 onion
• 2 garlic cloves
• 70 g sugar
• 20 ml lemon juice
• salt - 3 gr,
• a little cinnamon
• 3 sprigs of cloves,
• black pepper - 8-10 pieces,
• allspice - 4-5 pieces.

Grind the tomatoes through a sieve. To make it more convenient to do, you can boil them until soft on medium heat of the stove. Then we dilute this mass with water.

We cut the onion and garlic. We spread it all to the tomatoes. And immediately pour in the spices: cloves, pepper.

Cook the mixture for half an hour, the sauce should thicken.

Then add lemon juice, a pinch of cinnamon, salt and sugar.

Let's put it out for another 3 minutes. Rub the mixture in a strainer, removing the bones and skin.

And then boil it again for 5 minutes. We put it in sterile jars.

Tomato ketchup with basil and "Marinara" garlic

Basil adds an Italian touch to the ketchup. It can be used dried and fresh. Better to use both options at once.

For 1 kg of tomatoes:

• salt - 1 tsp,
• 1 tsp sugar,
• 3-4 garlic cloves,
• 1-2 tbsp. l. olive oil,
• 1 tsp paprika,
• a little black pepper or Italian herbs,
• dried basil and fresh basil leaves.

Remove the skin from the tomatoes. This can be done by dipping them in boiling water for 15 seconds, after making a cross-shaped incision on top. Or you can just scrape the flesh off the peel with a spoon.

Grind them in a blender.

Pour the oil into the pan, squeeze the garlic into it and bring to a golden state.

Pour tomatoes to it.

The mass should boil, but not boil. We spread the salt and sugar.

Cut fresh basil into small pieces and add at the very end, when the sauce becomes thick. About 7 minutes before cooking.

And we pour it into a prepared container.

Sweet tomato sauce "I almost swallowed my tongue"

And this recipe is for those with a sweet tooth like me. I can't help it, but ketchup is associated with sweetness. The essence of the whole recipe is that more granulated sugar is added than usual. If earlier we cost about 70-80 grams, then here we take all 250 (glass).

Composition:

• tomatoes - 2.5 kg,
• 3 onions,
• sugar - 250 g,
• vinegar (9%) - 90 ml,
• vegetable oil - 60 ml,
• black pepper - 1/2 tsp,
• hops-suneli - 1 tablespoon,
• coriander - 1 tablespoon
• salt 1.5 tbsp,
• 4 tsp starch.

Chop the tomatoes into pieces in a blender. You can remove the skin from them in advance.

Cut and fry the onion in hot oil. It was gilded and gave its scent to the oil. We take it out with a slotted spoon, and pour the tomato mass into the oil. Bring to a boil and reduce heat to a minimum. We simmer for 30 minutes.

Add sugar and salt, black pepper, chili, coriander and hops.

Boil for another 30 minutes, stirring.

We dilute the starch in half a glass of water.

And until he had time to settle, we pour it into the vegetable mass. We will languish for another 15 minutes.

Pour into sterile containers, cork and wrap in a blanket.

Recipe for ketchup without apples with starch in a slow cooker

Starch is often used as a thickener. For example, when very watery tomatoes were caught. And also adherents of the fact that it is impossible to cook vegetables for a long time, because useful vitamins and microorganisms come out and are destroyed. And starch allows you not to evaporate moisture, thereby not increasing the time of heat treatment of vegetables.

The multicooker will perfectly cook food without our participation, you don't have to run and stir something. But we will cook under a closed lid, which means we will get a lot of released juice.

For 1 kg of tomato:

• 0.5 pcs. bell pepper (you can not add, if desired),
• 1 onion
• 1 medium bull's-eye
• 2 tbsp. l. sugar,
• 1.5 tsp salt
• 1-2 tbsp starch.

Peel the apples, cut out the middle and cut into pieces. We put them immediately in the multicooker bowl.
We cut the tomatoes, removing the stalks.

We will also cut onion and pepper there.

Sprinkle with salt and sugar.

Simmer for 1 hour. To do this, select the "Extinguishing" mode. You can also use the program "Baking" or "Cake" (who has a menu in English).

It turned out a lot of juice, it is better to drain it.

Then we transfer the mass to a container and grind it with a blender.

We introduce starch to make the ketchup thicker.

We close in sterile jars or freeze.

Video recipe for making tomato sauce with mustard

You can't go anywhere without mustard! And it goes to cucumbers and butter. In general, its taste is suitable for absolutely any unsweetened food. It also acts as a natural natural preservative.

In order for you not to look for a list of products in the recipe, I present it here:

• 2 kg tomato,
• 8 cloves of garlic
• 1 tsp mustard powder with a slide,
• 1 tsp sugar,
• 1 tsp salt,
• 1 tsp ground black pepper.

And here is the video recipe itself.

Thank you for attention! And also I advise you to close a couple of jars of homemade ketchup for the winter, because it is much tastier than store-bought. And you don't even have to think about his safety, because everything is from your own garden.

Hello everyone!

I think everyone knows that sauces enrich and complement dishes. And the most trendy 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, all that a person should not use at all.

But there is a way out! We will prepare the ketchup ourselves, then for sure we will 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 have 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 kinds 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 perfect 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 ​​fruits 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. We rub our puree through a sieve to remove the remnants of the peel and seeds. In order for the tomato juice to have a uniform 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 fold the cheesecloth 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 with sterile lids hermetically.

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

Good luck with your blanks!

How to make tomato ketchup at home without vinegar and sterilization

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

Required products:

Cooking method:

1. Add the 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 from time to time so that the tomato mass does not burn.

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

Ketchup can be rubbed 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 who are on a diet or a healthy diet.

Bon Appetit!

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 will not 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 put 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, we do not water big amount vinegar and interrupt until smooth. It is best to take apple cider vinegar or coconut vinegar, but regular vinegar will work as well.

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 it, 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. Therefore, 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 store, 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.
• Hot red pepper - 1 pc.
• Carnation - 3 pcs.
• Peppercorns - 8-10 pcs.

Preparation:

1. For the preparation of 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 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, 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, there is 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 may be interested in this version of execution….

Happy 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 mixture - 3 pinches
• Ground paprika (sweet) - 1 tsp.
• White wine vinegar - 2 tbsp. lies.

Cooking technology:

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

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

3. Transfer the resulting puree to 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 want 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 to chop.

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 low 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 cute 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 and you stock up on this unusual gravy ...

Required Ingredients:

Cooking method:

1. Preparing vegetables. Rinse tomatoes and peppers in water. We cut out the core of tomatoes and cut into slices. Remove the stalk 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 vegetables until soft, about 40 minutes.

I didn't 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 turn off the heat to a minimum and simmer for 30 minutes.

4. Then add salt, sugar, cinnamon and vinegar and continue simmering 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 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 be sterilized 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 propose to prepare also a sweet sauce without the addition of 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 down, 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 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. Lodges.
• Carnation - 1 bud
• Vinegar - 1 sec. lies.

Cooking process:

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

2. Pour the resulting juice with pulp into a saucepan and send it to the 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 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 hot sauce into warm sterile jars, close with lids using 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 prepare 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 not harmful at all, 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. In a glass of cold water, dilute the starch and gradually pour into the boiling juice, while 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, sealed with tin lids.

Tomato ketchup (sauce) - Georgian recipe

And there is also an excellent, versatile tomato sauce in Georgian cuisine - satsebeli. This is just a HIT, and it is easy and simple to prepare it. In fact, there are many variations of this culinary masterpiece, I want to recommend one of them, which I cook myself and which 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 kebab, because we will cook satsebeli now ...

Ingredients:

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

And how to prepare 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 fall in love with and that you will cook using them 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 cooking recipe, please share with us, and we will definitely cook it.

Thank you for visiting our culinary blog. See you soon!

Take care of yourself and your loved ones!

Ketchup is one of the most popular and beloved sauces. It goes well with meat, pasta and potatoes. And what taste he gives to the kebab ... It's just incredible! And we eat some dishes with mayonnaise, others with ketchup. And some of us, at all ... mixes mayonnaise with ketchup, and eat with dumplings 😁.

Remember Kuzyu from the Univer TV series, who named him KETCHUNEZ. Of course the taste is for an amateur ... And for me, it is tastier - it is real homemade tomato ketchup, without impurities.

Yes, the counters have a huge selection of tomato treats. But we will not buy it, but we will cook it ketchup at home(Very tasty, real jam!). Moreover, it is much healthier, tastier and you can cook it exactly the way you want.

And now, in the midst of a ripe harvest, you probably have the opportunity to stock up on a few kilograms of tomatoes. Of these, you can quickly and easily (another recipe). Every year, prudent hostesses prepare their favorite sauce for the family, without chemicals, using only natural products. Such yummy can be eaten even by children, especially if it is not spicy!

Now we will analyze some delicious homemade ketchup recipes. You can adjust the flavor yourself by adding salt, sugar or chili peppers. The most important thing in cooking is always taking a sample. After all, what is tasty for one person may not like another.

So let's start our culinary journey ...

Making homemade ketchup is easy. Now, when the garden is full of ripe harvest, it is especially easy. To do this, you only need what grows in the garden and a little spice. The result is a thick, aromatic and rich sauce that can be eaten by the whole family.

Ingredients:

• 2 kilograms of tomatoes;
• 300 grams of onions;
• 3 tablespoons of apple cider vinegar, 6 percent vinegar;
• 300 grams of apples (sour apples are better);
• a full tablespoon of salt;
• ground black and red pepper (half a teaspoon each) - you can adjust the taste;
• 80 grams of granulated sugar.

Step by step description of the recipe:

1.Wash the tomatoes and turn them through a meat grinder. If you want to make ketchup without tomato seeds, rub the mass through a sieve. I do not do this. In this form, the sauce is even thicker and more piquant. You can also beat the vegetables with a blender.

2. Peel apples and cores. Cut into small pieces. Peel and cut the onion in the same way. Now they also need to be passed through a meat grinder or killed with a blender.

3. Combine all puréed vegetables in one saucepan and put on fire. The mass must be boiled down until it decreases by about a third and thickens. The exact time is difficult to determine. After all, it all depends on the variety of your vegetables.

Stir the vegetable mixture often so that the mixture does not burn.

4. Now the mass needs to be beaten again with a blender. This will allow you to break up all the pieces that are left after the meat grinder. If you don't have a blender on hand, you don't have to. Add salt, granulated sugar, mix and boil for another 20-30 minutes, until the desired thickness.

5. Once you have reached the desired consistency, add spices and vinegar. Stir and simmer for another 2-4 minutes.

6. Pour the sauce into sterilized jars and seal with boiled lids. Turn upside down and cover with a warm blanket or towel. Until the next morning, the jars will cool completely and can be lowered into the basement or other storage location.

Be sure to taste the mass. Adjust the amount of salt, sugar, or spices as needed. Bon Appetit!

Ketchup - "Mother-in-law almost swallowed her tongue" (tomatoes, apples, onions)

The name of the sauce speaks for itself. The taste is such that you will eat away the mind! The main ingredients are tomatoes, apples and onions. Any tomatoes can be used. The main thing is that they are sweet and unspoiled. But choose the apples yourself. If you want a tart, sour taste, use sour apples. For sweeter and more delicate ketchup, use the sweet fruit.

Ingredients:

• 3 kilograms of ripe tomatoes;
• 300 grams of onions;
• a pound of apples;
• one and a half tablespoons of salt;
• one and a half glasses of granulated sugar;
• 50 ml of apple cider vinegar;
• ground pepper, paprika and other seasonings to taste.

Step by step description of the recipe:

1. Wash all vegetables and fruits. Peel the onion. Cut off the peel from the stalk of tomatoes. Free the apples from the core. Cut it all into small cubes for cooking.

2. Place everything in a large pot and place it on the stove. Cook the mixture over medium heat until the pieces are soft.

3. After a while, tomatoes and apples will give off juice. The aroma will spread throughout the kitchen in a matter of minutes. Try the bites with a tooth or fork. As soon as they soften, they need to be crushed.

4. Immerse a blender in a saucepan and grind the mixture until smooth. Boil in this form for about 50 minutes, until the mass thickens well. 10 minutes before being ready, add all the other products from the list, mix thoroughly and cook. Remember to stir occasionally.

5. Distribute the sauce on the prepared jars and seal. Turn upside down at night and wrap with a warm cloth. In the morning, when the contents have completely cooled down, you can put them in a cool storage place for the winter.

The most delicious ketchup for the winter - lick your fingers

Ketchup using this recipe is very simple. However, it turns out to be much tastier than store-bought sauces. Try it yourself!

Ingredients:

• kilogram of tomato;
• a quarter teaspoon of granulated garlic;
• a fifth of a teaspoon of red ground pepper;
• 3 tablespoons of vinegar 6%;
• some allspice;
• a teaspoon of salt;
• 2 tablespoons full of sugar stove;

Step by step description of the recipe:

1.Wash the tomatoes and remove the sprout crust. Cut into wedges and transfer to a saucepan. Add a glass of water to this and set it on the stove. After boiling, cover with a lid, reduce power to slow and cook for 15-20 minutes without opening the lid.

2. Rub the cooked tomatoes through a sieve. Thus, we get such a tomato sauce.

3. Add all other ingredients to the tomato sauce and cook for 15 minutes. During this time, it will acquire a thicker consistency and richer taste.

You can eat ketchup after cooling down. If you plan to store it for the winter, you need to transfer it to sterile jars and seal it. This sauce is perfect for meat, pilaf, fries and more.

Homemade tomato and apple ketchup for the winter - lick your fingers

Having tasted this sauce, you will forever forget about store-bought alternatives. After all, it is not only tastier, but also healthier. This ketchup can be safely eaten by the whole family. Try it!

Ingredients:

• a kilogram of sweet and sour apples;
• 2 kilograms of tomatoes;
• 4 cloves of garlic;
• ground black pepper to taste;
• 2 tablespoons of nine percent vinegar
• a teaspoon of nutmeg;
• a teaspoon of cinnamon;
• 3 tablespoons of granulated sugar;
• a tablespoon without a pea of ​​salt.

Step by step description of the recipe:

1. Scroll apples, tomatoes and garlic in a meat grinder. Pour the whole mass into a saucepan and place on the stove. Boil for 30 minutes without adding salt and spices.

2. As soon as the mixture has been cooked for the allotted time, you need to grind it with an immersion blender. and simmer for another 15-20 minutes.

3. Now that the sauce is almost ready, you can add the rest of the ingredients (except the garlic and vinegar), stir and cook for another 10 minutes. Then pass the garlic into the mass through a press and pour in the vinegar. After that, it remains to hold the ketchup on the stove for another 5 minutes.

4. Put the ketchup in sterilized jars, to the top. Seal and turn onto lids. Additional sterilization is not required. It is enough to cover it with warm material until the next morning. The next morning the jars are already completely cool and can be transferred to the basement.

Tomato ketchup with starch

The addition of starch to ketchup makes it thicker and tastier. The sauce for this recipe is fantastic. It can be prepared for both instant eating and storage for the winter.

Ingredients:

• 2 and a half kilograms of tomato (any ripe fruits can be used);
• 5 onions;
• 100 grams of granulated sugar;
• 50 ml of apple cider vinegar;
• a tablespoon of salt (with a slide);
• one and a half tablespoons of starch;
• spices at your discretion.

Step by step description of the recipe:

1. Make juice from tomatoes. This can be done in 3 ways:

• peel them and grind with a blender (if desired, you can pass through a sieve);
• pass through a meat grinder, you can several times;
• use a special juicer.

Take a glass of juice (250 ml) immediately and leave for later.

2. Peel the onion, cut into pieces and chop in a blender until puree.

3. Combine onions and tomatoes in one bowl and put on medium heat. After boiling, you need to boil the mass for 20-25 minutes, stirring often. During this time, the sauce will thicken, and a wonderful aroma will spread throughout the apartment.

4. Now the mass needs to be seasoned. Stir granulated sugar, salt and spices here. To do this, you can use ground pepper, paprika and a mixture of Provencal herbs.

5. Mix thoroughly and cook for another 20 minutes. During this time, the ketchup will be saturated with the added seasonings, it will become even tastier and thicker. Taste the sauce and adjust if necessary.

6. Stir the starch evenly in the glass of juice left at the beginning of the journey. Pour it into boiling ketchup and, with constant stirring, boil for 5 minutes. A minute before cooking, you need to pour in the vinegar.

After cooling, the ketchup will become even thicker. Therefore, do not pay attention to the fact that after removing it from the stove it seems to you slightly liquid.

7. Pour the sauce into sterile jars and seal with pre-boiled lids. Turn over onto lids until it cools and cover with a blanket. It can then be transferred to a permanent storage location. If you have a little ketchup left that does not fit in the jars, then you can eat it after cooling down.

This ketchup can be prepared for storage. To do this, use the same recipe, just do not add vinegar. As soon as the sauce cools down and thickens even more, it can be served.

Tomato and apple ketchup

Very tasty, aromatic and rich ketchup is obtained if you cook it according to this recipe. Bulgarian pepper brings a unique note and amazing aroma. The correct ratio of all the ingredients together provides a fantastic effect. Try it.

Ingredients:

• 2 and a half kilograms of tomatoes;
• 5 medium sized apples;
• 5 fleshy Bulgarian peppers;
• 5 onions;
• 4 cloves of garlic;
• a teaspoon of dry mustard;
• 10 pieces of peas;
• half a glass of sugar;
• half a teaspoon of vinegar essence;
• 1 teaspoon cinnamon
• a few carnation buds;
• a tablespoon of salt;
• ground black pepper to your taste.

Step by step description of the recipe:

1. Peel and core the apples. Pepper is also free from all that is superfluous. Pass the tomatoes, apples, peppers and onions through a meat grinder. Set on the stove and cook for an hour and a half, stirring often so that the mass does not burn to the bottom of the pan.

2. After an hour and a half, the mass will thicken, acquire an appetizing appearance. Now it can be salted, sweetened, seasoned.

In order not to look for peppercorns in the pan later, make a bag of gauze for them, tie them with a thread. Place the bundle in a saucepan and leave the thread on dry land for easy removal later.

Boil the sauce with spices for 1 hour. If you want a softer ketchup, you can use a blender to mix it up.

3. 5 minutes before cooking, add garlic and vinegar, minced in a press. After removing from heat, remove the pea bundle and start pouring.

4. Put the ketchup in clean jars and seal. Turn over onto lids and wrap with something warm. Leave until next morning, and then put in the cellar.

Homemade ketchup is always tastier and healthier than the most refined sauces that are offered to us in stores. And cooking them is not at all difficult. It does not require any special skills or effort. And today you had the opportunity to see this for yourself. I hope you found the recipes useful. I would be glad for your comments ...

I wish you successful preparation and long storage. Bon appetit and see you soon!

If you make homemade ketchup, it will not compare in taste and consistency to any other store-bought product. And its main feature is that you can add absolutely any spices and spices to such a sauce, making it uniquely tasty and rich for yourself. As you yourself want, we will add such ingredients.

If we talk about any preparations for the winter. then there are already many recipes on the site. I advise you to see how it is done and. Don't miss it, be sure to cook it.

How to make homemade tomato ketchup and what you need to make it? There are 6 delicious and easy tomato sauce recipes for the winter right now.

Essential set of ingredients for kutchup

• Fleshy ripe tomatoes, soft - 3 kg.
• Red pepper with thick walls, sweet - 3 pcs.
• Bulb onions - 500 gr.
• 6 garlic cloves.
• A spoonful of salt.
• 150 ml. vinegar (classic table is taken) nine percent.
• Cinnamon - 1⁄2 teaspoon
• Peppercorns - 10 peas.
• Ground allspice - 1⁄2 teaspoon.
• Dried cloves in buds - 4 pcs.
• Grated nutmeg - half a teaspoon.
• Granulated sugar - 180-200 gr.

The process of making homemade ketchup

Carefully wash each tomato, no sand and dirt should remain on the fruits, cut out the tail area and cut each vegetable in half or into 4 parts.

We clean the Bulgarian pepper from seeds and internal veins, crumble it coarsely and send it to a bowl with tomatoes.

We clean the onion, rinse it under cold water, so this product will “cut” the eyes less when cutting, and chop it in half rings. We send to the available ingredients.

Pass the peeled garlic through a garlic or three finely grated, add to the vegetables.

We transfer the prepared ingredients to a saucepan, salt, stir, cover and transfer to the stove, setting the minimum heating level. Cook the ketchup for about three hours, but not less than two and a half, periodically opening the dishes and stirring the composition.

Water should not be added to the pan; only the above products should be present during cooking. At the same time, in volume during cooking, the mass will decrease by about half, it should be so.

While the tomato composition is boiling, we prepare the spices. They need to be combined and ground in a coffee grinder into a homogeneous mass.

Cool the finished vegetables a little and then grind them into a homogeneous consistency using an immersion blender.

We season the pasta with ground spices, mix it, put it on the fire again and now we cook for no more than half an hour.

5 minutes before the end of cooking, pour in the vinegar, once again thoroughly mix your mass and you can turn off the stove.

Pour hot tomato ketchup into cans sterilized in any way directly from the fire. We cover with lids, twist, turn the jars with their necks to the bottom, cover all the resulting beauty with a blanket and leave for exactly one day, no less.

All is ready! Delicious homemade Heinz ketchup can be eaten immediately after cooling. Can be stored in a cool place and removed as needed.

You can serve such vuksenyatina not only with sausage and meat products, but also use it when cooking cabbage soup, borscht, stewing vegetables, etc.

It is easy and inexpensive to prepare a delicious sauce.

For cooking we take:

• 2.5 kg. tomatoes.
• 350 gr. sweet and sour varieties of any apples.
• 350 gr. classic onions (you can use salad if you wish, but the usual is better).
• A tablespoon of coarse salt.
• Half a glass of sugar.
• A level teaspoon of a mixture of ground peppers.
• 4 cloves.
• 140 ml. apple cider vinegar (6%).
• Half a teaspoon of cinnamon.

How to make delicious tomato paste for the winter

Wash the vegetables and apples, cut out the stalk from the first, remove the cores from the second, cut the food into medium-sized pieces - slices.

You do not need to remove the peel from apples, it will allow you to create the desired consistency, since it contains a natural thickener pectin, but tomatoes, if desired, can be removed from the peel, but this is not necessary.

We immerse all the components of the sauce in a blender bowl or deep bowl / saucepan, grind into a homogeneous gruel.

If there is no food processor or blender in the house, you can twist the tomatoes with apples in a meat grinder, but in this case it is best to pass the food through the calico again.

Send the resulting composition to a cauldron, saucepan or deep frying pan, put on fire, let it boil. Cover and simmer, stirring occasionally, for fifteen minutes.

Salt the mixture, continue cooking for an hour and a half. If after the indicated time the mass is still liquid, remove the lid and cook until the mixture thickens.

Now pour spices and sugar into the container, while the cloves must first be ground into powder. Pour in vinegar, mix ingredients.

Cover and let stand for 5 minutes on the stove, then remove and pour into prepared jars.

Close the ketchup for the winter, while remembering that the jars should be filled to capacity, there should not be empty spaces in it.

Turn the rolled containers over and leave to cool under a warm blanket overnight. In the morning, the sauce will be ready and can be stored in the refrigerator or closet.

Flavored ketchup with basil

You will need to prepare:

• A kilo of tomatoes.
• A bunch of fresh parsley and basil.
• 2.5 tablespoons of sugar.
• 1 spoonful of salt.
• 3 cloves of garlic.
• Half a glass of cold water.
• 2.5 tablespoons of starch.
• Spices and seasonings to your taste.

The cooking process will be as follows

Wash the tomatoes, peel each fruit, cut into small pieces, send to the pot and to the stove.

Add chopped greens to boiling tomatoes (chop very finely), boil for 40 minutes.

Pour in sugar, stir it, then salt and stir everything in the same way until it is completely dissolved, continue cooking for another 40 minutes.

Sell ​​the cloves of garlic on a garlic maker, send them to the saucepan to the tomatoes.

Stir and continue cooking for another 3 hours, opening the lid every 20 minutes and stirring.

Dissolve the starch in cold water, gently add it to the ketchup at the end of cooking, mix, boil for another 5 minutes and pour the mass into the jars.

Seal containers with lids, let the sauce stand in the room for 24 hours, and then put it in the refrigerator. Homemade ketchup is ready!

After adding starch, if desired, the mass can be ground into a more liquid one with a kitchen blender. You can also strain through a sieve, this should be done by someone who does not like it when small pieces of tomatoes or greens come across in ketchup.

The original recipe for tomato ketchup with wine vinegar and tarragon

You will need to prepare:

• Red (yellow are not suitable) ripe tomatoes - 2-2.5 kg.
• One onion.
• 700 ml. (slightly less) wine vinegar.
• 30 gr. salt.
• 60 gr. Sahara.
• 1/3 of a teaspoon of dry tarragon.
• A pinch of ground black and the same amount of red ground pepper.
• 3 clove buds.
• Ginger root - 2-3 gr.
• A pinch of cinnamon and an equal portion of nutmeg.
• Half a hot chili pepper.
• 2 pinches of ground paprika.
• 2 pinches of curry.

How to prepare original ketchup

By blanching (making an incision, pouring it over with boiling water and then immersing it in cold water) we clean each tomato from its skin.

We cut the tomatoes into 6 pieces, send them to cook for two hours under a lid over medium heat. At the same time, do not forget to interfere periodically.

Grind the finished tomatoes into a homogeneous mass using a fine sieve or blender, add all the spices indicated in the recipe, except for vinegar (they must be ground), mix.

Three onions on a grater, put in ketchup, put it all on fire and continue to cook for 25 minutes.

Pour in vinegar, simmer on the stove for another five minutes, remove from heat and pack in sterile jars.

If the sauce is very runny, you can add a little potato starch to it, but this is optional, if desired.

List of products for cooking:

• Ripe tomatoes without rot - 3 kilograms.
• Classic onions - 0.5 kg.
• Sugar - 400 gr.
• Dry mustard - 2 tablespoons.
• Vinegar (9%) - 400 ml.
• Lavrusha - 3 leaves.
• Juniper (berries) - 5 pcs.
• Salt - 2 tablespoons (you can adjust a little more or, on the contrary, less, adjust to your own taste).
• Ground black pepper - a teaspoon without a slide.

Our actions - harvesting ketchup for the winter

Wash the tomatoes, remove the peel from each, cut, send to the cauldron.

Peel the onions, cut into small cubes and send them to the vegetables, cook the food over medium heat for 3 hours.

Pass the finished mass through a sieve, send it back to the cauldron, now add all the spices and spices, mix, stew for another 15 minutes, pour in the vinegar, leave the puree until boiling and can be distributed among the jars. Capacities, it should be noted, must be sterilized.

We roll up the sauce, turn over the jars on the necks, cover with a terry towel or any blanket on top, leave overnight.

Delicate homemade ketchup fast (vido)

A simple and quick recipe, no hassle. Homemade ketchup is a delicious, delicate sauce for everything - meat, pasta, poultry, etc.

Store homemade ketchup in the refrigerator or cellar, always in a dark and cool place. The shelf life of a hermetically sealed product is 1 year from the date of seaming.

Try homemade ketchup yourself and you will feel the difference. The recipes have been checked, we can safely proceed, the tomato season has just come!

Good luck and all the best!