Today I want to tell you how to cook. Such ketchup not only tastes better than store-bought ketchup, but is also healthier than it at times. If the production of ketchup is prepared from condensed tomato concentrate, thickeners and flavor enhancers, then at home you will cook it from delicious and ripe ones.

From the history of the appearance of ketchup, it is known that its first recipes appeared in American cookbooks mid nineteenth century. Somewhat later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup in industrial scale from thick tomato paste. And today Heinz is the largest ketchup manufacturer in the world. Tomato ketchup at home can be prepared according to many recipes, which speaks eloquently of the popularity of making it at home by housewives.

Today we are going to look at the classic tomato ketchup recipe.

Ingredients:

• Tomatoes - 3 kg.,
• Salt - 2 tbsp. spoons,
• Spices: black ground pepper, thyme, paprika, set provencal herbs- 1 teaspoon,
• Onion - 4-5 pcs.,
• Sugar - 2 tbsp. spoons,
• Hot chili pepper - 2-3 rings,
• Table vinegar - 2 tbsp. spoons,
• Starch - 3 tbsp. spoons.

Tomato ketchup at home - recipe

Juicy and fully ripe are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several pieces.

Pass the tomatoes prepared in this way through a meat grinder.

Peel the onion.

Like tomatoes, cut the onions into several pieces and pass through a meat grinder.

In the pan in which the ketchup will be cooked, transfer tomato puree and bow. Mix the mass.

To make tomato ketchup at home spicy and fragrant, add spices to it. Of the spices, black ground pepper, thyme, paprika, Provence herbs are well suited.

Together with spices for spiciness, I also add 2-3 rings hot pepper Chile.

If you want to learn even more spicy ketchup from tomatoes, increase the amount of pepper. Mix the base of the future ketchup. Put the saucepan on the stove. Over low heat, stirring occasionally, boil tomato ketchup for one hour.

After one hour, when the tomato mass has boiled down, become soft and thicker, you can add flavor enhancers to it. In our case, it is salt, sugar and vinegar. As in the preparation of any other blanks for the winter, when cooking ketchup, we use the usual rock salt. iodized salt not suitable for making ketchup from tomatoes.

As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup has not a pronounced sour, but a slightly sweet and sour taste.

After adding salt and sugar, pour in the vinegar. Even a small amount of vinegar is a guarantee that the ketchup will not spoil and will keep well.

Be sure to taste the ketchup and adjust it as you like. If everything suits you, you can proceed to the next stage of its preparation - giving it a puree-like consistency. Puree the boiled tomatoes with a hand blender. After this procedure, our homemade tomato ketchup is getting closer and closer to being store-bought, but not quite yet.

Homemade tomato ketchup. A photo

If there are a lot of tomatoes, then they can be processed and stored. How to make delicious homemade ketchup for the winter, read and see below.

Ketchup recipe homemade thick and tasty for the winter

Without ketchup, it is impossible to eat a sausage or cutlet. But what could be better than natural ketchup? Only handmade ketchup.

For ketchup you will need ripe tomatoes meaty varieties. You can use crumpled fruits for processing, but not rotten or moldy.

homemade ketchup recipe

Ingredients:

• 3 kg tomatoes
  
• 0.5 kg apples
  
• 250 gr. onion
• 1.5 st. l. salt
• 1.5 st. Sahara
• 1 tsp ground red pepper
• 1 tsp ground black pepper
• 50 ml apple cider vinegar

Cooking method:

1. Wash the tomatoes.

2. Cut clean tomatoes into slices.

3. Wash and peel apples.

4. Grate apples on a medium grater.

5. Peel and cut the onion into cubes.

6. In large saucepan add tomatoes, onions and apples.

7. Stew the tomato and vegetable mass for about 1 hour.

8. Rub the hot mass through a sieve so that the tomato seeds remain and everything else becomes monotonous.

9. Season the tomato mass with peppers, sugar, salt and vinegar.

10. Put the pan with the tomato mass on medium fire and bring to a boil. Boil ketchup for about 5 minutes.

11. Sterilize jars and lids.

12. Arrange the ketchup in jars and immediately roll up the lids.

13. Turn the jars upside down and wrap them for about a day until they cool completely.

Store ketchup in a cool place.

Cooking Tips:

• homemade ketchup can be used as a sauce for pasta or for stewing cabbage rolls;
• more habitual taste ketchup will give a mixture of ground cloves, coriander and cardamom;
  
• greens or garlic can be added to ketchup, garlic goes especially well with basil;
  
• a little lemon zest gives ketchup an unusual freshness and sharpness.
  

Bon appetit!

See the video recipe for more details.

video recipe "Homemade ketchup for the winter "Tomato""

Cook with pleasure and be healthy!

Always your Alena Tereshina.

What sauce is best served with pasta, stew, potatoes, pilaf? Of course, ketchup.

In addition, it can be used to make sandwiches, pizza, savory pastries and much more. And it will be doubly delicious using homemade sauce own cooking. Eating such yummy is even more pleasant and healthy. After all, you can guarantee the quality of products and production, and most importantly, homemade ketchup contains an important and indispensable ingredient- love and a piece of your soul. And it's worth it.

When buying and eating ketchup in stores, many people think that it is difficult and, in general, impossible to cook it at home. In fact, this is not true at all.

The composition includes, of course, tomatoes and others. simple products. Most often, these are apples, onions, bell peppers and other vegetables and fruits. By adjusting seasonings, salt and sugar, you can bring out your perfect tomato sauce.

It is not difficult to prepare it. To do this, it is enough to have a meat grinder or blender, a cooking pot and ingredients according to the list. Now, when the harvest is full of crops in the garden, I will introduce you to the three most delicious and simple ways prepare ketchup for the winter.

How to make ketchup at home from tomatoes for the winter

This ketchup is a dream for spicy lovers. It turns out very rich and spicy. Those seasonings and hot peppers that are listed in the list of ingredients, you can adjust to your taste. After adding all the ingredients, be sure to try and draw conclusions about the taste. Then your sauce will be the best.

Ingredients:

• fresh tomatoes - 4 kilograms;
• 1-3 chili peppers;
• 600 grams of onions;
• 10 carnations;
• 2 teaspoons of cinnamon;
• a glass of sugar;
• 2 teaspoons ground paprika;
• 3 tablespoons of salt;
• half a glass of nine percent vinegar;
• 5 laurels.

Cooking steps:

1. Wash the tomatoes thoroughly. For ketchup, you can use any fruit, even the most "ugly". The main thing is that they are ripe and not spoiled. After washing, they need to be twisted in a meat grinder.

2. Cut the onion into large half rings or bars. Accuracy shredding is not needed here. During the cooking process, after cooking, the onion will still be processed into a puree-like state.

3. Pour the tomato mass into a saucepan for cooking, put the onion and all the seasonings from the list, except for vinegar. The chili pepper does not need to be peeled. You can send it to the boil right with the tail. The main thing is to rinse it well. Mix everything and put on fire. After the mass gurgles, you need to reduce the power to slightly below average and boil for 1 hour. In this case, be sure to stir occasionally so that the contents do not burn.

4. Place a sieve over a high plate and discard the cooked mass there. Set aside the juice from it, and rub the vegetables with a spoon right in the sieve. The cake can be thrown away, and the mashed mass can be put on fire and boiled for about 30-50 minutes until the desired density. If the mixture seems too thick at the initial stage, you can add juice from a plate.

5. A minute before removing from heat, add vinegar and stir. spill ready sauce sterile jars and seal them.

For long-term and high-quality preservation, jars and lids must be sterilized. Additional processing will become a kind of bath for ketchup in jars. After seaming, they need to be turned over on the lids and wrapped in a warm blanket. By the next morning, the sauce has completely cooled down and can be transferred to the cellar.

Ketchup can be stored all winter in a cool and dry place.

Homemade ketchup from tomatoes with plums - you will lick your fingers

Now we will cook very delicious ketchup. Thanks to the presence of sweet peppers and plums in the composition, it turns out just fantastic. Just imagine this union when tomatoes and onions are cooked in the same saucepan with these products!

Bell pepper provides unique aroma, plum gives a sweet and sour hue, and seasonings complete the picture. Try it!

Ingredients:

• Plum - 1 kilogram;
• hot pepper to taste;
• 2 kilograms of tomatoes;
• 5 pieces of sweet pepper of medium size;
• 300 grams of onion;
• head of garlic;
• a tablespoon of vinegar;
• a glass of sugar;
• ground pepper and cloves to your taste;
• 2 tablespoons of salt.

Cooking steps:

1. Peel the entrails from the sweet pepper. Remove the pit from the plums. Cut off the stem from the tomato. Peel the onion. Hot peppers can not be cleaned from seeds. Cut all these products into pieces convenient for twisting in a meat grinder.

2. Pass them through the fine grate of the meat grinder and put on the stove. First, set the fire to high, until it boils, and then turn it down to medium, closer to the minimum.

3. The mass must be boiled for 1.5-2 hours. Then rub it through a sieve. Discard the cake, and boil the sauce for another hour, until it thickens. Add all other products from the list and again sweat on the stove for half an hour.

4. After the mass reaches desired consistency, remove it from the heat and pour into sterile jars. Immediately after that, they must be corked and turned over onto the lids. Set under the "fur coat" and leave overnight. You can try ketchup after it has cooled down, or you can save it for the winter.

How to cook delicious tomato and apple ketchup for the winter

Ingredients:

• 2 kilograms of tomatoes;
• 600 grams of onions;
• kilogram of apples;
• 5 bitter peppers;
• salt and granulated sugar to your taste;
• 100 ml of vegetable oil;
• 3 tablespoons of vinegar 9%.

Cooking steps:

1. Wash the tomatoes and pour boiling water for 3-5 minutes. After this procedure, they are easy to clean. Peel off the skin and chop the tomatoes randomly. Peel and cut apples the same way. Do the same with onions and hot peppers.

2. Pour oil into a saucepan, put tomatoes, apples and onions. One tomato should be left for the next step. It, along with hot pepper and a tablespoon of salt, must be ground in a blender and set aside.

3. Boil the mass over medium heat until the apples are soft. As soon as they become soft, you need to pour in the crushed pepper with tomato. Add 3-4 tablespoons of granulated sugar and mix. Cook for 40-60 minutes until excess moisture evaporates.

4. Cool slightly and grind the sauce with a blender. If you plan to use the ketchup for other than storage, you can start now if you are comfortable with the density.

5. If it seems liquid to you, boil until tender. To store for the winter, the crushed mass should be boiled for another 20-40 minutes to the desired density, add vinegar and pour into clean jars.

6. Turn over onto the lids and cover with a warm blanket while hot. The next day, you can transfer them to storage in the basement.

Today we reviewed various types ketchup you can make at home. Feel free to experiment with flavors, add your favorite herbs and spices to the sauce. Only in this way you can prepare the perfect ketchup, which you will not find in any store.

How do you prepare tomato sauce? What taste and texture do you like best? Share your experience and wishes in the comments, we will be glad to hear every opinion. See you soon!

Some 20 years ago, only a few people heard about ketchup, and store shelves were occupied by half-liter jars with Krasnodarsky tomato sauce. As children, we ate it almost in jars - with bread, to heartburn, how delicious it is! And then ketchup appeared - oh, this is bliss ... You could literally eat everything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely you are to buy real tomato sauce with spices and seasonings, more and more starch, dyes, and preservatives ... There is only one way out - to cook ketchup yourself. Only in this way will you know exactly what is in your ketchup, and you will cook it according 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 won’t get by with a couple of jars.

advice from perchica

I advise everyone to buy a manual juicer, it is especially good for making sauce or ketchup. tomatoes - juice it flows separately to you, and all the skin and seeds are separate, there is no juice left at all. The sauce turns out to be gorgeous, cook for a couple of hours and it’s like a real one .. This is how it looks. I’m sure that many saw it and passed by, because they didn’t know what a wonderful thing this is.

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

Cooking:
Finely chop the tomatoes, put in a saucepan, put on 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 it back in the pan, bring to a boil, pour in the vinegar and arrange in sterilized jars. Roll up.

Ingredients:
6.5 kg of tomatoes,
10 g garlic
300 g onion
450 g sugar
100 g 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%.

Cooking:
Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, isachar salt in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

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

Cooking:
Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat 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 decompose hot into sterilized jars and cork.

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

Cooking:
Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.

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

Cooking:
Grind tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.

Ingredients:
500 g tomatoes,
500 g onion
1 kg of multi-colored sweet pepper,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar
½ cups of sugar,
1 tsp salt,
7 cloves of garlic
7 black peppercorns
7 peas of allspice.

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

Homemade ketchups are made not only from tomatoes, but apples, herbs, plums, sweet bell peppers are added to them... 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 fleshy tomatoes,
4 sweet apples,
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp 9% vinegar,
3 large cloves of garlic.

Cooking:
Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew 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, 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 arrange in sterilized jars. Roll up.

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

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

Ketchup "Spicy"

Ingredients:
5 kg of tomatoes,
10 sweet peppers
10 bulbs
2.5 cups of 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 pepper,
½ tsp ground paprika,
½ tsp ginger,
1 tbsp starch (if necessary).

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

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

½ tsp ground red pepper,
a little cinnamon
greenery.

Cooking:
Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and pass 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 into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in 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.

Cooking:
Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.

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

Cooking:
Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam 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 prepared most different ways. Good luck preparing!

Larisa Shuftaykina

Another recipe:

3 kg tomato
0.5 kg apples
0.25 kg onion

Chop everything and cook until the onion is soft. Grind with a blender and cook until the desired density, I cooked for 50 minutes.
Before the end of cooking, add salt 1.5 tbsp. l., 1.5 cups of sugar, do not forget to stir, otherwise it will burn, red pepper, ground black pepper to taste, 50 g of apple cider vinegar, remove from heat, pour into jars and roll up. You can add garlic.

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

The ketchup offered by supermarkets is becoming more and more like tomato paste with water and starch. This should prompt action - make real homemade ketchup. It is not only tasty, but also healthy, because everything natural ingredients.

The article presents classic, original and quick recipes this sauce. This news will please those who were worried that home cooking ketchup is certainly complex.

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 tomato, in which there is little watery core. But empty and hard varieties are also not suitable.

Attention! Should not be used for cooking aluminum pans due to the characteristics of this metal. Tomato acid reacts with aluminum, making the dish potentially hazardous to health. In such a container, you should not cook sour and spicy dishes and also store food. Choose your pots stainless steel, enameled, coated cast iron 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 (hammered) - ¼ tsp

Idea! To avoid rubbing tomatoes through a sieve, you should first boil the tomatoes, dip in cold water and remove the skin. Remove seeds from tomatoes cut in half. The liquid with seeds should be freed from the seeds with a sieve, and the pulp should be crushed with a blender.

Recipe step by step

How to cook "classic" ketchup for the winter:

1. Cut the tomatoes into cubes and simmer in thick-walled saucepan until the contents are boiled down by a third;
2. Pour 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. Introduce vinegar, bring to a boil and roll up in sterile jars.

Based on this base case You can make any fantasy tomato sauce. You only need to enter author's additives.

Thick ketchup sauce for the winter from tomatoes and apples

One of most valuable qualities ketchup - its density, which is very difficult to achieve. Boiling may take two to three hours, and the mass will still be watery. Factory ketchup is easier to prepare - add starch and thick sauce ready.

But the owners have secret ingredient- pectin-rich apples. Pectin is an excellent thickener and is sold separately in sachets such as Jam, Jemka, etc. But even better add apples to ketchup, which will not only make the sauce thick, but also bring their own special taste and aroma.

Among other things, apples allow you to reduce the amount of vinegar, because they contain a natural acid.

Recipe step by step

How to make homemade tomato-apple ketchup:

Original tomato-plum ketchup for the winter

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

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

• Tomatoes - 2 kg;
• Plums - 0.5 kg;
• Onion - 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 ketchup from tomatoes and plums:

The recipe is quite quick, healthy and very tasty. It is suitable for those who want to prepare an unusual homemade sauce for chicken.

Very fast ketchup for the winter without starch

Besides starch, there are other ways to make quick ketchup. One such method 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 cook ketchup without starch:

Tomato and bell pepper ketchup for the winter

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

It is this amount bell pepper a guarantee of a thick and tasty sauce.

Recipe step by step

How to cook ketchup with bell pepper:

If desired, omit the garlic or replace it with onions.

Tomato ketchup with starch in a slow cooker

For real cooking thick ketchup starch must be used. This option is suitable for pizza sauce, pasta, etc.

• Ripe tomatoes - 5 kg;
• Onion - 0.4 kg;
• Salt - 1 tbsp. l.;
• Sugar - ¾ cup;
• Apple cider vinegar - 4 tbsp. l.;
• Potato starch - 3 tbsp. l.;
• Ground black pepper - ¼ tsp

The recipe can be supplemented with garlic or do without it.

How to cook ketchup in a slow cooker:

Tkemali sauce from plums for the winter

There are many variations on the theme of "tkemali", but its basis is plums. original recipe implies the tkemali plum variety of the same name, but it is replaced by blackthorn, cherry plum and any sweet and sour or sour elastic plum. If there is yellow cherry plum, then the sauce will turn out even more exotic.

If the plums used are very acidic, then the amount of sugar 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

This ketchup is being prepared in just 20 minutes. For this purpose, it is worth buying 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 mix;
3. Gradually add water, 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 preparations for the winter.

Use the above recipes as a basis for preparations, adjusting the amount of ingredients to taste. You can also enter their amendments by adding unusual seasonings 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 were no ketchup blanks for the winter at hand.