Fun fact: ketchup comes from China, not America, as half of the population thinks. This dish was prepared with anchovies, mushrooms, beans, spices and brine of salted fish or shellfish. Now chefs in each country are trying to create their own unique recipe for this sauce. And I, like many housewives, keep up with world culinary trends and try not only to learn how to make ketchup at home, but also to seal more than one jar for the winter, using different recipes. Today I will tell you several recipes for homemade tomato ketchup for the winter that my family adores.

Ketchup "Krasnodarskiy" at home

I have a friend who simply adores Krasnodar sauce and his wife took it from the store all the time, mistakenly thinking that it would be difficult to cook a good product at home. I shared this simple recipe with her and revealed a little secret to her: it is the sour apple puree that gives ketchup a special piquancy and slightly noticeable sourness. They were so surprised by the amazing taste that during the first two tests she had nothing to cover.

For 2 half-liter cans you need:

• Tomatoes - 1 kg;
• Sour apple - 2 pcs.;
• Onions - 30 gr.;
• Carnation - 1 social media;
• Ground cinnamon - 1 gr.;
• Black pepper - 6 pcs.;
• Sugar - 60 gr.;
• Salt - 10 gr.;
• Apple cider vinegar 6% - 5 ml.

How to cook:

1. We take tomatoes red, not juicy and without visible defects. We wash the vegetables and cut into slices, cutting out the place where the stalk is attached.
2. Cut off the skin from the apples, cut out the seeds and three slices on a fine grater. We remove the husk from the onion, wash it and finely chop it.
3. Pass the tomato slices through a juicer or bring them to a boil in a saucepan without apples and rub through a sieve.
4. Pour tomato juice into a saucepan with a thick bottom or a brazier, add grated apple, onion, sugar, salt and spices.
5. We put on fire and boil for 90 minutes, stirring occasionally.
6. In 5 min. until the end of cooking, add apple cider vinegar, mix and wait until boiling.
7. Pour hot ketchup into jars and seal. We set to cool not in a draft.

Tip: an hour after boiling, the sauce will become thick enough, so you need to stir more often.

Well, delicious ketchup is ready at home. Make your family happy with this wonderful gravy.

Tomato juice ketchup recipe

It's easy to experiment with this classic recipe, you just need to take into account the qualities of the original vegetables: reds are sour, yellows are very sweet, and pinks are in between. I suggest you exactly yellow tomatoes, because the gravy will be sweet cinnamon, and in color it will be unusual: rich orange. The main thing is that during cooking the puree does not burn and does not turn brown with a rancid taste.

Ingredients per liter of sauce:

• Tomatoes - 1 kg 600 gr.;
• Onions - 90 gr.;
• Ground red pepper - 0.3 gr.;
• Ground cinnamon - 0.3 gr.;
• Sugar - 40 gr.;
• Salt - 15 gr.

Tip: You can use a heavy-bottomed saucepan instead of a brazier to prevent the ketchup from burning.

How to cook:

1. Selected yellow "cream" tomatoes, wash and separate the tails.
2. Cut the vegetables into slices and put them in a saucepan. Peel the onion, chop it finely and add to the tomatoes.
3. Put the saucepan on the fire and bring the mixture to a boil. Leave and rub the hot tomato mixture through a sieve.
4. We send the resulting puree to the brazier and add seasonings, sugar and salt. And boil the mass to 1/3, stirring the sauce periodically.
5. Pour the boiled yellow tomato vegetable sauce into the jars and seal.

Advice: set to cool out of the reach of children.

Believe me, you will use this recipe very often, your children will appreciate it with a bang: no pungency and acidity.

Ketchup with mustard at home for the winter

The use of spices makes tomato puree ketchup. The composition of this dish is simply striking in its richness of spicy aromatic plants. But do not let this fact scare you, the aroma will be spicy with a subtle, barely perceptible aftertaste of mustard.

Components for 2 half-liter cans:

• Tomatoes - 2.1 kg;
• Onions - 110 gr.;
• Garlic wedges - 1 pc .;
• Ground cloves - 1.5 gr.;
• Mustard powder - 1.5 gr.;
• Ground cinnamon - 0.4 gr.;
• Ground allspice - 0.6 gr.;
• Sugar - 155 gr.;
• Salt - 35 gr.;
• Apple cider vinegar 6% - 125 ml.

Tip: Wipe hot tomatoes with a wooden spoon that does not heat up.

Let's start cooking:

1. We wash the red juicy tomatoes, cut into 4-6 pieces, put the vegetables in a saucepan and send them to the fire.
2. As soon as the vegetables boil, set aside the pan from the heat and rub the contents through a sieve.
3. Chop the peeled onion and garlic in a blender bowl, mix with the resulting tomato mass.
4. Add salt, sugar, spices and boil over low heat to ½ volume.
5. Before removing from heat, pour in the vinegar.
6. Pour the finished tomato ketchup into prepared jars and sterilize for 30 minutes.
7. With potholders or tongs, we take out the jars in turn and seal them. We put to cool down in a place inaccessible to children.

Believe me, this sauce is perfect with baked or fried meat. And you will share this recipe for tomato ketchup for the winter with all your friends.

Homemade ketchup "Baltimore"

Many housewives are a little afraid to use various new seasonings in cooking. But tarragon (tarragon) is known to everyone for its sweet drink of the same name. The herb of this spice contains 0.45% essential oil and 60 mg of ascorbic acid, so the ketchup will turn out to be not only spicy lemon-mint, but also very useful.

For cooking you will need:

• Tomatoes - 1 kg;
• Onions - 100 gr.;
• Cloves of garlic - 8 pcs.;
• Dried tarragon (tarragon) - 4 gr.;
• Bay leaf - 1 pc .;
• Ground black pepper - 2 gr.;
• Ground red pepper - 1 gr.;
• Lemon juice - 10 ml;
• Sugar - 60 gr.;
• Salt - 20 gr.;
• Refined sunflower oil - 40 ml.

How to do:

1. Wash the red tomatoes and cut them into 4-6 pieces.
2. Fold the tomato slices together with washed and chopped onion pieces, garlic and bay leaves.
3. Simmer under the lid until soft, remove the bay leaf, and rub the mixture through a sieve.
4. Boil the resulting mass over low heat until the consistency of thick sour cream, add salt, sugar, lemon juice, tarragon, ground black and red peppers.
5. We boil for another 2 minutes, pour the boiling mixture over the prepared cans, and pour on top of boiling refined vegetable oil and seal.

Tip: taste the sauce and add sugar and salt if necessary. And tarragon can be replaced with mint - 2 gr.

Tip: You can also use corn oil or olive oil.

Now you know how to cook ketchup at home for the winter, which tastes like a commercial sauce.

How to cook barbecue ketchup with garlic for the winter

In winter it gets dark so early, it is often very cold and you are at home almost all the time. Therefore, outdoor recreation, somewhere in the forest, is more valuable than in summer. And kebabs with snacks are much tastier. For such pleasant occasions, a jar of ketchup will come in handy, the recipe for which is completely simple.

Required Ingredients:

• Tomatoes - 600 kg;
• Cherry plum yellow - 600 gr.;
• Water - 200 ml;
• Garlic wedges - 2 pcs.;
• Basil - 2 branches;
• Cilantro - 2 branches;
• Red pepper - 1 gr.;
• Salt - 10 gr.;
• Sugar - 40 gr.

Cooking method:

1. Choose ripe tomatoes - fleshy. And we select the ripe yellow cherry plum, since the skin in it is sour, and it itself is quite sweet. Wash greens and vegetables, separate the tails and seeds, and also peel the garlic. Cut the tomatoes into slices.
2. Pour water into a multicooker and put tomatoes with plums. We turn on the multicooker in the "Cooking" mode for 30 minutes. If the bones do not separate, then put them whole, just add another 5 minutes to the "Cooking" process.
3. Add chopped herbs with garlic to the hot fruit and vegetable mass, interrupt the resulting mixture with an immersion blender. And then grind the mass through a sieve to obtain a uniform consistency.
4. Transfer the resulting puree to the multicooker bowl, add sugar and salt and ground red pepper and turn it on in the "Fry" mode for 5-10 minutes, stirring constantly.
5. Transfer the hot sauce to prepared sterilized jars and, covering with lids, roll up.

Well, yellow cherry plum ketchup is ready for the winter.

Tomato ketchup with onions for the winter

There are still a lot of homemade tomato ketchup recipes for the winter, but there are also some that can be surprising. Oddly enough it sounds, but starch goes well with tomato spicy puree and the consistency is so thick that the sauce does not spread at all on the plate.

Ingredients for two 0.5 l cans:

• Tomatoes - 2 kg;
• Onions - 110 gr.;
• Coriander - 1 gr.;
• Ground red pepper - 0.08 gr.;
• Dry basil - 2 gr.;
• Sugar - 130 gr.;
• Salt - 35 gr.;
• Starch - 20 gr.;
• Water - 40 gr.;
• Table vinegar 6% - 125 ml.

Cooking canned food:

1. Wash the selected hard red tomatoes, cut them into 4 pieces and put them in a saucepan. We also send finely chopped onions there.
2. We put everything on fire and boil until soft, wipe the tomato mass and boil for about 40 minutes.
3. Meanwhile, we dilute the starch in water and add to the boiling mass, mix thoroughly.
4. While the sauce is simmering for another 5 minutes, pour vinegar in another saucepan, add spices and salt with sugar and bring to a boil under the lid.
5. Mix the boiled tomato mass with starch with vinegar broth, bring to a boil, pour into prepared jars and seal.

Tip: while the mashed potatoes have not boiled yet, we keep the spice broth in vinegar under a tightly closed lid.

Be sure to cover the thick and tender tomato basil ketchup for the winter.

Bulgarian ketchup at home "Swallow your tongue"

A balanced combination of pepper and tomatoes produces a rich ketchup without vinegar. This preservation can be easily used as a gravy for baby food, as it contains enough vitamin C and easily digestible sugars to help improve digestion.

Ingredients per liter jar:

• Sweet pepper - 1 kg 300 gr.;
• Tomatoes - 800 gr.;
• Onions - 60 gr.;
• Vegetable oil (for frying) - 10 ml;
• Vegetable oil (in a mixture) - 25 ml;
• Ground allspice - a pinch;
• Ground black pepper - a pinch;
• Sugar - 30 gr.;
• Salt - 20 gr.

How to cook:

1. We wash the red hard tomatoes, cut into slices and send them to the pan. Heat vegetables until softened and rub through a sieve to get a uniform consistency. Stirring the mass, boil it in half.
2. Meanwhile, wash out the sweet red thick-walled pepper, cut out the inner pulp with seeds and stalks. Blanch them in boiling water for 7 minutes. and chill in cold water.
3. Grind the pepper in a blender bowl or pass it through a meat grinder, and then rub the resulting puree through a sieve.
4. Peel the onion, wash and cut into half rings. Fry the onions in refined oil until golden brown and rub through a sieve.
5. Pour sunflower oil, tomato mass, onion and pepper puree, spices and salt with sugar into a deep saucepan, mix and heat until boiling.
6. Transfer the finished ketchup to a prepared jar and sterilize for 90 minutes.
7. After that, we seal and wrap in a blanket until it cools completely.

Tip: Vegetables do not need to be sieved if you are comfortable with small pieces in ready-made homemade ketchup.

Appetizing ketchup like Heinz is ready for the winter. It goes well with pizza and is served with pasta.

Nothing is easier than watching a video of homemade tomato ketchup recipes for the winter. So sit back and play the video.

A few words before making ketchup:

1. It is advisable to use homemade tomatoes grown without chemical dressing for the preparation of ketchup.

2. Tomatoes must be fleshy and ripe.

3. For the preparation of ketchup, we will use natural preservatives - cloves, mustard, apple, and vinegar. This will help us preserve our ketchup for a long time.

4. To make the ketchup thick, we will evaporate it. Although this process is lengthy, it will help us avoid the inclusion of various additives such as starch.

5. Be sure to sterilize the jars and lids before pouring the ketchup.

Homemade ketchup for the winter "You will lick your fingers"

Delicious ketchup with apples and spices. You will have to tinker a little, but the result will reward all your efforts. Indeed - you will lick not only the plate, but also your fingers. 🙂 We will use a meat grinder and a blender as helpers.

I always take products "by eye". I add spices and salt with sugar to taste, so the list shows the approximate weight of the products.

Products for ketchup:

• tomatoes - 2.5 kg.;
• apples - 6 pcs.;
• onions - 6 pcs.;
• bell pepper - 4 pcs.;
• garlic - 1 head;
• sugar - 8 tablespoons;
• salt - 1.5 tablespoons;
• black pepper - 1 tsp;
• cloves - 1 tsp;
• cinnamon - 2 sticks (2 tsp);
• allspice - 1 tsp;
• bay leaf - 6 leaves;
• apple cider vinegar 6% - 150 ml.

The process of making delicious ketchup at home:

1. Let's start preparing products. We select ripe, strong, fleshy tomatoes and wash them well. We cut them into 4 parts so that they can fit into the hole of the meat grinder.

2. We will also thoroughly wash the apples and remove the cores. Cut into slices.

3. My Bulgarian pepper, cut out the middle and cut into 4 parts.

4. Peel the onion and garlic from the "clothes". We also cut the onion into 4 parts.

5. We pass the prepared vegetables through a meat grinder. You can also grind everything with a blender, just cut the vegetables into smaller pieces.

6. Pour our vegetable mixture into a suitable sized saucepan. Preferably with a thick bottom. Add cinnamon and spices. We put the spices in a gauze bag and put them in a saucepan. We put everything on fire.

7. Bring the vegetable mixture to a boil over high heat. Do not forget to stir it regularly so that the entire mass is evenly heated.

8. When the whole mass boils, then we begin to boil the ketchup to the consistency we need. Of course, if time is short, then you can do it in several stages. For example, in the morning for an hour and in the evening for two hours, and for the third time, finish cooking. In the photo, ketchup after three hours of boiling.

9. After our mass has boiled down to the structure we need, we take out cinnamon, if thrown in the form of a stick, and spices. During this time, they gave all the tasty and aromatic substances to the ketchup.

10. Now remove the pan from the heat and add salt, sugar and vinegar to the ketchup. You should be careful with vinegar. Pour in only half the norm to start and try so that the ketchup is not sour.

11. Grind the whole mass in a blender. We put everything on fire and let it boil. If you want a thicker ketchup, then you need to boil it to the thickness you need.

If you want a homogeneous ketchup, without tomato seeds and pieces of vegetable skins, then you can rub everything through a sieve.

12. Pour the ketchup boiled to the required density into sterilized jars. We turn them upside down and wrap them up.

13. That's all. Delicious ketchup is ready for the winter. Enjoy your favorite homemade meal.

Homemade tomato ketchup is delicious and simple

video recipe

The video below shows a simple recipe for homemade ketchup. But despite the simplicity of preparation, it turns out to be very tasty.

Chinese ketchup at home for the winter

If you believe history, the first ketchup was invented by the Chinese. True, there were no tomatoes in it. Its composition was represented by beans, mushrooms, anchovies and nuts. Everything was filled with wine or brine left over from salted fish. Since then, the recipe for ketchup has changed significantly. Nothing remained of the old ingredients. I suggest you try Chinese tomato ketchup. It will be delicious. This ketchup is perfect for kebabs and scrambled eggs, sandwiches and spaghetti with meat, as well as fish.

We will need:

• tomatoes - 1.5 kg.;
• garlic - 2-3 cloves;
• sugar - 380 gr.;
• salt - 50 gr.;
• vinegar 9% - 120 gr.;
• ground cloves - 4 gr.;
• ground cinnamon - 30 gr.;
• mustard to taste.

How to make Chinese ketchup at home:

1. Wash tomatoes and cut crosswise from above. We put them in a colander and pour boiling water over them. We remove the skin from them and cut out all solid formations. Cut into small pieces.

2. Wipe tomatoes through a sieve with very fine meshes.

3. Pour the mashed tomatoes into a saucepan with a thick bottom. Add vinegar, sugar, mustard, salt and spices to them. We pre-put the spices in a gauze bag. And you can put everything like that.

4. We put a saucepan with future ketchup on a small fire. It takes about 30-40 minutes. Do not forget to stir the mixture regularly.

5. Now we are watching closely. As soon as you feel the delicious aroma of ketchup, and the mass becomes homogeneous and like a sauce, then remove the saucepan from the heat and take out the bag with spices, if you put them in a bag.

6. Hot ketchup is poured into sterilized jars and rolled up.

7. Chinese ketchup is ready. Enjoy your meal!

Delicious tomato and basil ketchup for the winter

This ketchup is very flavorful. Even during cooking, I want to eat it. 🙂 Because it is very difficult to resist the wonderful smells hovering in the kitchen. My daughter loves this kind of ketchup with a slightly sweet taste. For its preparation I use the simplest products and, as usual, do it "by eye". In the process of cooking, I already adjust everything to taste. Therefore, below is an approximate list of products.

Let's prepare the following products:

• tomatoes - 2 kg.;
• garlic - 10 cloves;
• onions - 3 pcs.;
• apples - 3 pcs.;
• bell pepper - 2 pcs.;
• basil - 1 large bunch;
• sugar - 130 gr.;
• salt - 50 gr.;
• ground black pepper - to taste;
• hot pepper - a small pod;
• apple cider vinegar 6% - 4 tablespoons

Cooking basil ketchup:

1. Wash tomatoes, remove damaged areas and tails. Cut into pieces and put in a saucepan.

2. For ketchup I took sweet and sour apples. We wash them, remove the core and also cut into pieces. Add to the tomatoes.

3. Peel the onion, wash it, cut it into pieces and pour it into a saucepan with tomatoes and apples.

4. My Bulgarian pepper, remove the center and cut into slices. We send everything to a saucepan with vegetables.

5. Put the pan on low heat and cover with a lid. You do not need to pour water, as the tomatoes will let the juice out. However, the vegetable mixture should be stirred frequently, otherwise it may burn. Cook everything over low heat until the vegetables are tender.

If you add fresh basil to ketchup, then finely chop the grass and throw it over the vegetables 10 minutes before turning it off. So that it can be crushed together with other foods. If you have dried basil, then you can add it to the ketchup after rubbing the whole mass with a blender.

6. Let the contents of the saucepan cool slightly and grind the whole mass with a blender or grind through a sieve. Of course, in the second option, the mass will be homogeneous without pieces of skin.

7. We put everything again on a slow fire and begin to boil. The boil time depends on the consistency you want the ketchup to be. If thick, then it is worth cooking a little longer, but do not forget to stir. The mass is already quite dense and can easily burn. Add sugar, salt, black pepper. 10 minutes before cooking, pour vinegar into a saucepan.

8. Pour the ketchup into sterilized jars and roll up the lids. We turn the jars upside down so that the lids warm up well. After cooling down, you can send all the jars for storage.

How to make spicy tomato ketchup

at home for the winter

The male half of my family prefers very spicy ketchup. Therefore, I cook it with the addition of hot pepper. The recipe is very simple. You only need tomatoes, onions, hot peppers and spices.

These are the recipes I use for making ketchup. What are your favorite recipes for this dish? I would be glad if you share them in the comments.

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

Recipe Homemade ketchup is thick and delicious for the winter

Without ketchup, you cannot eat a sausage or a cutlet. But what could be better than natural ketchup? Only handmade ketchup.

For ketchup, you need ripe, meaty tomatoes. Crumpled fruit can be used for processing, but not rotten or moldy.

Homemade ketchup recipe

Ingredients:

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

Cooking method:

1. Wash the tomatoes.

2. Cut the clean tomatoes into wedges.

3. Wash and peel the apples.

4. Grate apples on a medium grater.

5. Peel the onion and cut into cubes.

6. Place tomatoes, onions and apples in a large saucepan.

7. Simmer the tomato-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 a saucepan with tomato paste over medium heat and bring to a boil. Boil the ketchup for about 5 minutes.

11. Sterilize jars and lids.

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

13. Banks turn upside down and wrap for about a day until they cool completely.

Store ketchup in a cool place.

Culinary Tips:

• homemade ketchup can be used as a pasta sauce or for stewing cabbage rolls;
• a more familiar taste of ketchup will be given by 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 the ketchup an unusual freshness and spice.
  

Enjoy your meal!

For more details, see the video recipe.

Video recipe "Homemade ketchup for the winter" Tomato "

Enjoy cooking and be healthy!

Always yours Alyona Tereshina.

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

Preparing ketchup:

1. Tomatoes are preferably fleshy and ripe. Run them through a juicer and pour the juice into a large saucepan. We put on fire. Do not take an enamel pan, 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, or when the pulp beats off and settles, choose water and continue cooking. It is not faster in time, but more economical in terms of gas (if you cook with gas).
2. The second method is to strain the pure 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 the 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. tablespoons of apple cider vinegar
• 1 tsp salt
• 1/3 teaspoon ground black pepper
• 1 teaspoon of cinnamon
• 3 tbsp. tablespoons of sugar

Preparing ketchup:

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

2. We put it in a saucepan in which we will cook. If the tomatoes are not juicy, then 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 want the apples and tomatoes to be 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.

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. From the ingredients obtained, two 0.5 liter jars of ketchup are obtained.

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, tastes slightly sour. 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

Preparing ketchup:

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, the yellow tomatoes themselves are sweeter. Secondly, there is pepper in the recipe, it is felt well, and makes the taste more piquant and softer.

A detailed description can be seen.

These were three step-by-step recipes for homemade ketchup, and then, in order not to tire you with reading, I want to show you a few more delicious recipe videos.

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 to shorten the steaming time of tomato juice for ketchup or sauce.

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

What sauce is best served with pasta, stew, potatoes, pilaf? Ketchup, of course.

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

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

The composition includes, of course, tomatoes and other simple products. Most often these are apples, onions, bell peppers and other vegetables and fruits. By adjusting the seasonings, salt and sugar, you can bring out your ideal 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 the ingredients on the list. Now, when the harvest is dazzling in the garden, I will introduce you to the three most delicious and simple ways to prepare ketchup for the winter.

How to make tomato ketchup at home for the winter

This ketchup is a spicy food lover's dream. It turns out to be very rich and piquant. You can adjust those seasonings and hot peppers that are indicated in the list of ingredients to suit 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 cloves;
• 2 teaspoons of cinnamon
• a glass of sugar;
• 2 teaspoons ground paprika
• 3 tablespoons of salt;
• half a glass of vinegar nine percent;
• 5 lavrushkas.

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 sticks. The accuracy of the shredder is not needed here. During the cooking process, after boiling, the onion will still be processed into a puree state.

3. Pour the tomato mass into a saucepan for cooking, put the onion and all the spices from the list, except for vinegar. Chili peppers are optional. You can send it to cooking right with a 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, it is imperative to stir periodically so that the contents do not burn.

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

5. One minute before removing from heat, add vinegar and stir. Pour the prepared sauce into sterile jars and seal them.

For a long and high-quality preservation, jars and lids must be sterilized. Additional processing will be a kind of ketchup bath in cans. After seaming, they need to be turned over onto lids and wrapped in a warm blanket. Until the next morning, the sauce will completely cool down and can be transferred to the basement.

Ketchup can be stored throughout the winter in a cool, dry place.

Homemade tomato ketchup with plums - lick your fingers

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

Bulgarian pepper provides a unique aroma, plums give a sweet and sour flavor, and seasonings complete the picture. Try it!

Ingredients:

• Plum - 1 kilogram;
• hot pepper tastes;
• 2 kilograms of tomatoes;
• 5 pieces of medium sweet peppers;
• 300 grams of onions;
• 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 of sweet peppers. Remove the pit from the plums. Cut the rind from the stalk of the tomato. Peel the onion. Hot peppers do not need to be peeled from seeds. Cut all these products into pieces that are convenient for twisting in a meat grinder.

2. Pass them through the fine grate of the meat grinder and place on the stove. Set the heat to high first, until boiling, and then reduce to medium, closer to minimum.

3. The mass must be boiled down within 1.5-2 hours. Then rub it through a sieve. Throw out the cake, and boil the sauce for another hour, until thickened. Add all the other products from the list and then heat on the stove again for half an hour.

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

How to make delicious tomato and apple ketchup for the winter

Ingredients:

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

Cooking steps:

1. Wash the tomatoes and pour boiling water for 3-5 minutes. After such a procedure, they are easy to clean. Remove the peel and chop the tomatoes at random. Peel and chop the apples in 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 pepper, chopped with tomato. Add 3-4 tablespoons of granulated sugar and stir. Cook for 40-60 minutes until excess moisture evaporates.

4. Cool slightly and grind the sauce with a blender. If you are planning to use ketchup outside of storage, then you can start now if you are comfortable with the density.

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

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

Today we looked at the different types of ketchup that you can make at home. Do not be afraid to experiment with tastes, add your favorite herbs and spices to the sauce. Only in this way can you prepare the perfect ketchup that you will not find in any store.

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