The most affordable and common sauce from ripe tomatoes - tomato ketchup... Surely, there is no person who has not heard of ketchup. When I was little, I first saw a tall bottle with a red cap, brought from Bulgaria. Highly delicious sauce, especially with. The peculiarity of this sauce is that it had to be shaken out of the bottle - it was fun.

Contrary to popular belief that ketchup was born in Europe with the advent of tomatoes, this is not the case. It is believed that the homeland of ketchup is Southeast Asia, more specifically China. But, of course, the original sauce wasn't tomato sauce. Initially, it was a sauce made from pickled anchovies, nuts, with the addition of mushrooms and beans, probably soy or beans. V modern world from that very first sauce, only the name remains, although similar mushroom sauces are found from time to time.

At the beginning of the 19th century in American cookbooks for the first time they began to publish recipes for tomato ketchup. By and large, any almost entirely consists of the pulp of ripe tomatoes and spices. This is not counting additives that stabilize the sauce and increase shelf life. Ketchup is somewhat similar to marinara sauce, which consists of tomatoes, garlic, olive oil.

A little over 100 years ago, tomato ketchup was first produced in a factory environment. The problem with factory sauce is its thickness and storage. Most manufacturers prepare ketchups from tomato paste, or add starch, xanthan gum. Therefore, they have no problems with density and subsequent fluidity. But the storage time, sadly, is increased due to the addition of preservatives and other "useful" additives. No wonder, ketchup is consistently among the top unhealthy foods.

Homemade tomato ketchup can only be made from tomatoes and spices, excluding all kinds of chemical additives. It is not a fact that homemade ketchup can be stored for a long time. But, this has already been tested, they will eat it very quickly, and think about long-term storage not worth it.

The sauce requires very ripe red tomatoes with a high dry matter content and small seed pouches. As a rule, such tomatoes appear closer to autumn. It is worth saying that to prepare a small jar of tomato ketchup, you will need more than 1 kg of tomatoes. In addition, you need the usual spices that are in every kitchen.

Tomato ketchup. Step by step recipe

Ingredients

• Ripe tomatoes 1.5 kg
• Salt, black peppercorns, allspice, nutmeg, dry aromatic herbs, cumin, sugar, vinegar, ground hot pepper spices

1. If very ripe red tomatoes have appeared on sale or in your garden, it's time to cook tomato ketchup. For ketchup, you need large and very ripe tomatoes, beautiful red color without white blotches. It is desirable that the tomato variety has a high dry matter content. As a rule, these varieties of tomatoes are used for the production of tomato sauce and tomato paste, for pickling and canning.

   Ripe red tomatoes

2. Put the tomatoes prepared for processing in a large bowl and pour boiling water over them. After 1-2 minutes, pour over the tomatoes cold water to cool and peel off the outer film.

   Pour boiling water over the tomatoes for 1-2 minutes

3. In turn, carefully peel each tomato from the outer, cellophane-like film. Cut the tomato in half and carefully remove the seeds. It is convenient to do this with a small knife, cutting off the seed sacs from the tomato itself. We must try not to leave hard seeds, otherwise tomato ketchup will be with well-visible inclusions, and this is unpleasant.

   Peel the tomatoes, leaving only the pulp

4. Use a sharp knife to remove all the inner white parts - they, as a rule, always come across. In addition, it is necessary to cut off the growth zone, where the green tail was. If the inside of the tomato turned out to be "brown", it is better to use it for. It doesn't work in tomato ketchup.
5. Next, you need to grind tomato pulp into a homogeneous puree. It is most convenient to fold the tomato pulp into kitchen blender and chop thoroughly. I advise, for the complete exclusion of hard pieces - the remnants of the growth zone and the skin, additionally wipe the puree through a sieve or mesh colander. With all the tricks in preparation, I had almost a tablespoon of solid particles left in the sieve.

   Chop the pulp of tomatoes in mashed potatoes

6. Homemade ketchup will be cooked only with natural spices, without any chemical additives... I settled on next composition spices. Add 3-4 peas in a mortar allspice, 5-6 peas of black pepper, 1-2 pinches of ground nutmeg, a quarter teaspoon of cumin and dry fragrant herbs: basil, oregano, mint, etc. Add 0.5 tsp. sugar and 2-3 pinches of salt.

   Grind and sift the spices

7. Grind the spices very thinly. Additionally, I advise you to sift the aromatic spice mixture through a tea strainer. Most likely, you will have to add salt and sugar to taste, but final stage cooking. Mix tomato puree with spices and add 1 tbsp. l. natural grape vinegar.

   Add spices and vinegar to tomato puree

8. Place a saucepan of tomato puree over medium to low heat. No need to force heating, the ketchup sticks easily to the bottom of the pan. Stir the tomato puree with a wooden spoon to heat evenly. The pot does not need to be covered. And yet, be careful, when boiling, thick tomato puree begins to spray very aggressively in large drops, like a volcano.

   While stirring, bring the tomato puree to a boil

9. Stir often, simmer the tomato puree over low heat until it reaches a consistency suitable for the sauce. The heat treatment time can be up to half an hour. This is usually enough. It is necessary to try ketchup, and add wine vinegar, salt, sugar to taste, and also - but only to taste, a little ground into a powder of spicy red pepper... Stir the ketchup again and let it simmer for 1-2 minutes.

   Boil the ketchup to the desired thickness

Ketchup is the most popular tomato sauce, which is able to complement many dishes. Pizza, spaghetti and different kinds meat. True connoisseurs of ketchup use it literally with everything.

The ketchup on offer in supermarkets is becoming more and more like tomato paste with water and starch. This should spur action - making real homemade ketchup. It is not only tasty, but also healthy, because everything natural ingredients.

The article presents the classic, original and quick recipes this sauce. Such news will delight those who were worried that home cooking ketchup is certainly difficult.

Useful Notes

Ingredient Tips:

• The taste of ketchup should be adjusted at your discretion by changing the content of salt, sugar and vinegar;
• If desired, you can use any kind of vinegar - table, wine, apple or balsamic;
• For ketchup, choose fleshy varieties of tomatoes, in which there is little watery core. But empty and tough varieties are also not good.

Attention! Should not be used for cooking aluminum pans due to the nature of this metal. The acid in tomatoes reacts with aluminum, making the dish potentially hazardous to health. In such a container, you should not cook sour and spicy dishes as well as store food. Choose pots made of stainless steel, enamelled, cast iron coated or glass.

Tomato ketchup for the winter "Classic"

It's simple universal recipe, which can be supplemented with any spices if desired.

• Ripe tomatoes - 3-4 kg;
• Sugar. sand - 2/3 cup;
• Salt - 1 tbsp l;
• Apple cider vinegar. (6%) - 5-6 tbsp. l .;
• Cinnamon and black pepper (hammer) - ¼ tsp.

Idea! To avoid rubbing tomatoes through a sieve, you should first pour boiling water over tomatoes, dip in cold water and remove the skin. Peel tomatoes cut in half. The liquid with the seeds should be freed from the seeds using a sieve, and the pulp should be chopped with a blender.

Recipe step by step

How to prepare "classic" ketchup for the winter:

1. Dice the tomatoes and simmer in thick-walled saucepan until the contents are boiled down by a third;
2. Add granulated sugar and salt according to the recipe, mix well and let it boil for another five minutes;
3. Rub the tomato mass through a medium sieve;
4. Add spices to the tomato puree and simmer for another 10 minutes;
5. Add vinegar, bring to a boil and roll up in sterile jars.

Based on this basic version you can make any fancy tomato sauce. You just need to make author's additives.

Thick tomato sauce-ketchup for the winter with apples

One of most valuable qualities ketchup - its density, which is very difficult to achieve. Cooking can take two to three hours, and the mass will still be watery. Factory-made ketchup is made easier by adding starch and thick sauce ready.

But the housewives have secret ingredient- pectin-rich apples. Pectin is an excellent thickener and is sold separately in sachets called "Confiture", "Jam" ... etc. But even better add apples to ketchup, which not only make the sauce thick, but also add their special taste and aroma.

Among other things, apples can reduce the amount of vinegar, as they contain a natural acid.

Recipe step by step

How to make tomato and apple homemade ketchup:

Original tomato and plum ketchup for the winter

Plum can give the sauce an unusual flavor and pleasant sweetness... You can use any plum - each variety is good for such purposes in its own way.

In this recipe, you can leave plums without chopping in a blender - sweet pieces delicate fruit will be very useful in a sauce.

• Tomatoes - 2 kg;
• Plums - 0.5 kg;
• Onions - 0.3 kg;
• Salt - 1 tbsp l .;
• Sugar - ½ cup;
• Vinegar - ½ cup;
• Paprika;
• Carnation;
• Hot red pepper.

The amount of sugar will largely depend on the sweetness of the plums - the sweeter they are, the less you need.

Recipe step by step

How to make tomato and plum ketchup:

The recipe is pretty quick, healthy, and delicious. It is perfect for those who want to prepare an unusual homemade chicken sauce.

Very quick ketchup for the winter without starch

In addition to starch, there are other ways to make quick ketchup... One of these methods is described in this recipe.

• Tomatoes - 4 kg;
• Salt - 1 tbsp l .;
• Granulated sugar- 2/3 cup;
• Vinegar (9%) - 4 tbsp. l .;
• Cinnamon, paprika, black pepper, ginger, nutmeg - ¼ tsp each.

Recipe step by step

How to quickly make ketchup without starch:

Tomato and bell pepper ketchup for the winter

Bell pepper It has great taste and will help improve the consistency of the sauce. The more pepper, the thicker the ketchup will be.

This amount of bell pepper is the key to a thick and tasty sauce.

Recipe step by step

How to make bell pepper ketchup:

Optionally skip garlic or replace with onion.

Tomato ketchup with starch in a slow cooker

For real cooking thick ketchup it is necessary to use starch. This option is suitable for pizza sauce, pasta, etc.

• Ripe tomatoes - 5 kg;
• Onions - 0.4 kg;
• Salt - 1 tbsp l .;
• Granulated sugar - ¾ glass;
• Apple cider vinegar - 4 tbsp. l .;
• Potato starch - 3 tbsp. l .;
• Ground black pepper - ¼ tsp

The recipe can be supplemented with or without garlic.

How to cook ketchup in a multicooker:

Tkemali plum sauce for the winter

There are many variations on the theme of "tkemali", but its basis is plums. Original recipe implies the eponymous variety of plums "tkemali", but it is replaced with thorns, cherry plums and any sour-sweet or sour elastic plum. If there is yellow cherry plum, then the sauce will turn out to be even more exotic.

If the plums used are very acidic, then the sugar rate should be doubled.

Recipe step by step

How to cook tkemali:

Attention! Plum puree has the peculiarity of burning, so it is advisable to cook tkemali in a stainless steel pot... You should also constantly stir the mass with a wooden spatula, touching the very bottom.

Express recipe for ketchup from tomato paste

Such ketchup is prepared in just 20 minutes... For this purpose, it is worth purchasing the best tomato paste.

This option is great for fresh consumption.

How to cook express ketchup from tomato paste:

1. Finely chop the onion and sauté until golden brown;
2. Add tomato paste to the onion and stir;
3. Add water little by little, bringing to the desired consistency;
4. Add salt, sugar and dry spices;
5. After boiling, add finely chopped garlic and herbs, and add vinegar.
6. Turn off the boil after a couple of minutes.

This option is fine if you want. homemade sauce, but it was not in the blanks for the winter.

Use the recipes given as a basis for preparations, adjusting the amount of ingredients to taste. You can also make their amendments by adding unusual condiments such as juniper berries or rosemary. If you use tomato paste with a little water instead of tomatoes, the ketchup will be ready in 15 minutes. This option is used if there are no ketchup blanks at hand for the winter.

The content of the article:
1. Recipe for homemade tomato ketchup

Homemade tomato ketchup recipe

This is one of our first homemade ketchups. But despite the fact that we started with this recipe, it remained in our favorites. We improved it a little, picked up the amount of ingredients to our taste, and added it to our gold supply of blanks. This is our children's favorite recipe.

• 10 kilograms of tomato
• 3 level tablespoons of salt
• 0.5 liters of ground onion in a meat grinder
• 2 teaspoons of chalk cinnamon
• 2 teaspoons of chalk cloves
• 2 cups sugar
• 2 tablespoons 9% vinegar

Ketchup preparation:

1. Tomatoes are preferably fleshy and ripe. Scroll them through a juicer and pour into a large pot juice. We put on fire. Enamel pot do not take, the enamel may break off with prolonged exposure to temperature.

2. Peel the onion and grind it in a meat grinder. Add the onion to the tomato.

3. Add ground cloves to the tomato.

4. Add the cinnamon.

5. Add sugar.

6. Add salt and vinegar. Mix everything well.

7. Bring to a boil, reduce heat and simmer for about 5 - 6 hours. We need excess moisture to evaporate.

8. While the tomato juice was boiling, we prepared the lids and jars. We boiled the lids for a few minutes. And the banks were sterilized.

We usually do this over a teapot.

9. Pour boiling ketchup into jars and roll up.

10. Let the ketchup cool and put it in the basement or closet. From this amount of ingredients, 8 cans of ketchup are obtained. In general, the amount depends on the evaporation of water.

You can speed up the evaporation of water in several ways:

1. After boiling, set the pan aside. After cooling down, or when the pulp beats off and settles, choose water and continue cooking. It is not faster in time, but it is more economical in terms of gas (if you are cooking on gas).
2. The second way is to strain the clean tomato juice from the water. We did this through several layers of gauze (4 or more) or in a bag (made of sugar). It turns out better to drain in the bag. But it should be left for at least 3 - 4 hours. Time also cannot be saved.

And for clarity, the same recipe in video format.

Making ketchup at home video recipe

Homemade ketchup with apples for the winter

This recipe is slightly different from classic ketchup... The taste is a little more piquant and sour. But also very tasty.

• 2 kg. ripe red tomatoes
• 4 large apples
• 4 tbsp. spoons apple cider vinegar
• 1 tsp salt
• 1/3 teaspoon ground black pepper
• 1 teaspoon of cinnamon
• 3 tbsp. tablespoons of sugar

Ketchup preparation:

1. Prepare the tomatoes. We wash them and cut out the white core (if any) and cut off the "ass".

2. We put in a saucepan, in which we will cook. If the tomatoes are not juicy, you can add a few tablespoons of water to the bottom. We put on fire.

3. Also wash the apples and cut them into pieces, removing the core.

4. Add apples to tomatoes and simmer over low heat. We need apples and tomatoes to become soft. By the time it is 30 - 60 minutes.

5. After that, take a sieve and grind the boiled tomatoes with apples. We do this with a whisk and an iron sieve. It is easier to grind in portions. We should only have bones and skins left.

6. Pour the resulting sauce into a saucepan, add salt, sugar and spices.

7. Add apple cider vinegar and send on low heat to evaporate water. Stir the ketchup from time to time.

8. We evaporated for about 1 - 1.5 hours for our ketchup to thicken.

9. Pour into sterilized jars and close it. The resulting ingredients produce two 0.5 liter jars ketchup.

10. Let the ketchup cool and place it in the pantry. Or you can use it right away. He does not need to insist, he is already completely ready for use.

It tastes slightly different from the first recipe, slightly sour taste... But it is also very tasty, I would even say - spicy.

This recipe will be unusual not only in taste, but also in color. We specially used all vegetables of the same color. Of course, onions do not repeat the color, but they also do not affect the appearance of the finished product.

• 2.2 kg. tomato
• 400 grams of yellow pepper (one large oven)
• 2 medium onions (about 200 gr.)
• 2 tbsp. tablespoons of sugar
• 1 teaspoon salt
• 1 tbsp. spoon of 9% vinegar (can be replaced with two tablespoons of apple cider vinegar)
• 5 pieces. black allspice
• 5 pieces. carnation
• 1/3 teaspoon cinnamon

Ketchup preparation:

1. Preparing vegetables. We cut the tomatoes and cut them. Cut out the hard core and ass. Wash the pepper and cut it, removing the seeds. Peel and cut the onion.

2. We immerse all this in a saucepan and send it to the fire. There must be water at the bottom of the pan. If the tomatoes are not allowed to juice, then add a few tablespoons of water. Bring to a boil and reduce heat.

Simmer for about 30 minutes, until vegetables are soft, then add cloves and allspice. Simmer for another 20 minutes.

3. Remove from heat and grind with a hot whisk, adding a ladle, in portions.

4. Grind to almost dry consistency. Only bones and skins should remain, as well as cloves and peppercorns.

5. It turns out this is such a beautiful, bright, orange vegetable sauce... We set it to evaporate again for 30 - 40 minutes.

6. Add salt, sugar, cinnamon and vinegar. We simmer for about 20 minutes, look at the density.

7. Pour into sterile jars and roll up.

It tastes different from the classic one. First, yourself yellow tomatoes sweeter. Secondly, pepper is present in the recipe, it is felt well, and makes the taste more piquant and softer.

A detailed description can be seen.

It was three step by step recipes homemade ketchup, and then, so as not to tire you with reading, I want to show you a few more delicious videos recipes.

The most delicious adjika recipe for the winter

And it was not I who called it tasty, but the viewers from youtuba, where this recipe has already been viewed more than 270,000 times.

This method will help you shorten the steaming time of tomato juice for ketchup or sauce.

How to make tomato paste without long-term evaporation video recipe

Ketchup is bliss ... You can eat literally anything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely it is to buy real tomato sauce with spices and seasonings, more and more starch, and dyes, and preservatives ... There is only one way out - to cook ketchup yourself. This is the only way you will know exactly what is in your ketchup, and you will prepare it to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you will not be able to do with a couple of jars.

Classical tomato ketchup sauce, described in the 1969 issue of Housekeeping, consists of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, basic recipe because now there is great amount its modifications designed for every taste.

Ingredients:
3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 clove of garlic
a pinch of cinnamon
on the edge of a hot red pepper knife.

Preparation:
Finely chop the tomatoes, put in a saucepan, put on the fire and boil down by a third, without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Put spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put in a saucepan again, bring to a boil, pour in vinegar and arrange in sterilized jars. Roll up.

Ingredients:
6.5 kg of tomatoes,
10 g garlic
300 g onions
450 g sugar
100 g of salt
¼ tsp cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.

Preparation:
Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can cleanse the seeds if someone doesn't like them in the sauce: scoop out the seed chambers with a spoon and put them in a sieve over the saucepan. The juice will drain into the pot. Put chopped tomatoes there and chop everything with a blender (or mince it). Also grind onion, garlic, spices in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan, put on fire. Add a third of sugar and boil the mass in 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and put hot in sterilized jars. Roll up.

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

Preparation:
Chop the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, rub through a sieve. Heat the vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then put it hot in sterilized jars and seal.

Ingredients:
5 kg of tomatoes,
1 cup chopped onion
150-200 g sugar
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
a piece of cinnamon
½ tsp ground celery seeds.

Preparation:
Chop the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, rub through a sieve. Pour into a saucepan, put on fire. Fold the spices into a cheesecloth bag and dip into the boiling tomato mass. Boil down by about a third. Add salt, sugar, boil for another 5-7 minutes, take out the bag of spices, pour into sterilized bottles or jars, and seal.

Ingredients:
3 kg of tomatoes,
10-15 large cloves of garlic
1 cup of sugar,
1 tbsp with a top of salt,
10 fleshy peppers
1-3 hot pepper pods (to taste) or 1 tsp. ground cayenne pepper or chili.

Preparation:
Chop tomatoes, sweet and hot peppers (mince or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic passed through a press. Arrange in sterilized jars, roll up.

Ingredients:
500 g tomatoes
500 g onions
1 kg of colorful sweet pepper,
2 large hot pepper pods
100 ml of vegetable oil,
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.

Preparation:
Chop tomatoes, onions, sweet and hot (together with seeds) peppers (with a meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil to desired consistency, stirring constantly. Spread hot on sterilized jars, roll up.

Homemade ketchups are made not only from tomatoes, apples, greens, plums, sweet bell pepper… All this makes it possible to prepare a wonderful sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:
10 large meaty tomatoes,
4 sweet apples,
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (no slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp 9% vinegar
3 large cloves of garlic.

Preparation:
Chop the tomatoes, put in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, also simmer until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on slow fire and simmer until thick for about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately put in sterilized jars. Roll up.

Ingredients:
2 kg of ripe tomatoes,
500 g sweet pepper
500 g onions
1 cup of sugar,
200 g olive oil
1 tbsp ground black pepper,
1 tbsp dry mustard,
salt to taste.

Preparation:
Grind all ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ingredients:
5 kg of tomatoes,
10 sweet feathers tsev,
10 onions,
2.5 cups sugar
2.5 tbsp salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili peppers,
½ tsp ground paprika,
½ tsp ginger,
1 tbsp starch (if necessary).

Preparation:
Chop vegetables in large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to low and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, remaining spices and boil until the desired thickness over low heat. If necessary, add starch diluted in icy water... Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cool place.

Ingredients:
5 kg of tomatoes,
3-4 onions,
3 sweet peppers
2 tbsp salt,
300 g sugar
100-150 ml 9% vinegar,

½ tsp ground red pepper,
a little cinnamon
greens.

Preparation:
Chop the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel and chop the bell peppers and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and rub through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens in a bunch and dip into the tomato mass. Cook again for 3 hours to evaporate the liquid. Spread hot on sterilized jars, roll up.

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

Preparation:
Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring occasionally, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, simmer for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Spread hot on sterilized jars, roll up.

Ingredients:
2 kg of tomatoes,
1 kg plums,
500 g onions
1 head of garlic
1 tsp black pepper
1 tsp red pepper
salt, sugar to taste.

Preparation:
Chop the tomatoes, steam in a saucepan, covered over low heat, rub through a sieve. Remove pits from the drain, steam it and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.

As you can see, homemade ketchups can be made the most different ways... Happy blanks!

Larisa Shuftaykina

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

So let's learn to cook... From this it will only be tastier, healthier and healthier. And you can also cook so much that it will last the whole winter. After all, homemade ketchup, in addition to all its advantages, is perfectly stored. Here are ourthe best ketchup recipes for the winter.

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

Tomato sauce "Classic"

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

Chop the tomatoes smaller and cook them in a saucepan, uncovered until a third of their volume is lost. Now add sugar and simmer for 10 minutes, now simmer salt for 3 minutes. Now it is the turn of the spices - let it cook again for 10 minutes. Then pass the tomatoes through a sieve and cook together until boiling. At the end, pour in the vinegar and quickly pour everything into previously prepared sterilized jars. Roll up the cans in your usual way.

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

Here recipes for winter preparationsfor those who are greedy for spicy things.

photo www.easytastyrecipe.com

1. Ketchup "With a twinkle"

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

We take tomatoes, peppers, onions and grind everything in a blender. We cook the result, bringing it to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally. Chop the garlic and add to the tomato mass together with the remaining ingredients. Cook until it thickens, remembering to stir. Roll up in sterilized jars.

Spicy ketchup, and even with vinegar - can affect the stomach. We'll have to take care of ourselves and limit ourselves to such a delicacy. Trying to cook thistomato ketchup at hometo take care of your health and to pamper yourself.

1. Ketchup "Savory"

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

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

And here are a couple of recipesthe best ketchups with the best spices , not sharp.

photo en.petitchef.com

1. Ketchup "Spicy"

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

Make a cruciform cut in the tomatoes, soak in boiling water for 30 seconds, and then remove the skin. Chop, put in a blender along with onions and garlic, as well as pre-chopped spices. Add 1/3 of the sugar and cook in a saucepan until reduced in half. Then add the remaining sugar and cook for another 10-15 minutes. A line of salt and vinegar. Cook again for 10 minutes. Done, can be placed in jars.

1. Ketchup "Spicy No. 2"

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

Place the chopped vegetables in a saucepan. Add pepper and cloves. Simmer until it boils, reduce heat, and continue cooking for 1.5-2 hours. What happened, rub through a sieve, add salt, sugar, remaining spices and cook again until thickened. If necessary, add divorced to cold water starch. Turn off the heat, pour in the vinegar, send the ketchup to the jars.

1. Ketchup "As easy as shelling pears"

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

Cut the tomatoes, combine with onions, soften under a lid over low heat, three through a sieve. We send to the stove again. We put all the spices in a bag and put them in the sauce. Let everything cook until the sauce is halved. Add salt, sugar, wait another 5-7 minutes. We take out the spices, and send the sauce to the jars.

photo pickyourown.org

1. Ketchup "Don't Bother"

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

1. Ketchup "With paprika"

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

1. Ketchup "With horseradish"

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

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

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

photo www.jainrasoi.com

1. Ketchup "With juniper"

Chop 3 kilograms of tomatoes, chop a pound of onion and boil everything together until soft. Wipe through a sieve. 300-400 ml. slightly warm vinegar 9%, put spices and berries in it, bring to a boil and pour into the sauce. Cook the ketchup until the volume is reduced by a third, add salt, sugar, mustard. Cook for another 10 minutes and pour into jars.

1. Ketchup "Yabloko"

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

1. Ketchup "Tomato-plum"

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

Hopefully now your most tasty preparations tomatoes for the winter will not only canned tomatoes but also ketchup. Create, be surprised, amazed!

photo healthyliving.natureloc.com

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