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 - a pound, a pound of 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 starch diluted in cold water. 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.

We hope that now your most delicious tomato preparations for the winter will be not only canned tomatoes, but also ketchup. Create, be surprised, amazed!

photo healthyliving.natureloc.com

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Ketchup is one of the most popular sauces in the world. Delicate and soft, sharp and rich. This versatile product goes well with many dishes. And if you don't know how to do it yourself at home, then read this review!
Recipe content:

Ketchup is a versatile sauce. It goes well with meat and fish, pasta and potatoes, however, any dish with it seems immediately tastier. But purchased sauces rarely contain natural products, and they are very expensive. They contain all kinds of food additives such as flavorings, stabilizers, flavor enhancers, preservatives. And if you want to enjoy the taste of a natural high-quality product all year round without paying fabulous money, then there is only one way out - to make ketchup at home on your own. If you follow the cooking sequence and certain rules, then it can be prepared in accordance with its organoleptic qualities. And then it will definitely surpass the purchased product.

How to make ketchup at home - the subtleties of cooking

It's hard to find people who haven't tried ketchup. But finding a person who has never tried homemade ketchup is easier than ever. Meanwhile, experienced chefs believe that homemade ketchup is much tastier than a purchased product, and this is not to mention its benefits. So, let's learn how to make delicious ketchup on our own.

To prepare delicious ketchup, it is not enough to choose the right recipe, it is also important to consider a few points.

• The main thing for homemade ketchup is ripe good tomatoes. Unripe or overripe and low-quality tomatoes will not make good ketchup. It is advisable to use tomatoes that are not store-bought or grown in a greenhouse, but village tomatoes grown in beds without chemical dressing. Only from such tomatoes will ketchup be fragrant and rich.
• Other products must also be of good quality. In particular: apples and plums must not be broken and wormy.
• All products are usually finely chopped thoroughly. For this, the best way is to pass them through a meat grinder, and then grind the puree through a sieve. But there are also simpler ways - to pass the components through an auger juicer, however, it will still not work to achieve such a texture as in the first option.
• The ketchup pot should have a thick bottom.
• A valuable property of ketchup is its density. Manufacturers use starch for this, but at home, a similar effect can be achieved by evaporation. This process takes place in 1.5-2 hours. First, the tomato mixture is brought to a boil, then it is cooked over minimal heat, stirring occasionally until the liquid evaporates.
• An apple added to it will also help make the ketchup thicker. The pectin in this fruit is an excellent natural thickener. In addition, apples will make the taste of ketchup more intense, brighter and more contrasting.
• Sodium benzoate is added to store ketchups. It inhibits yeast and moldy fungi, which allows the product to be stored for a long time. The same substance is found in small quantities in mustard, cloves, apples, cinnamon, cranberries, raisins.

Homemade ketchup - there is nothing healthier and tastier among tomato sauces. Real ketchup, cooked in compliance with the cooking technology and all proportions, is a very healthy product.

• Caloric content per 100 g - 112 kcal.
• Servings - 3.5-4 kg
• Cooking time - about 1 hour

Ingredients:

• Tomatoes - 5 kg
• Garlic - 3 cloves
• Onions - 2 heads
• Sugar - 150-200 g
• Salt - 30 g
• Ground black pepper - 1 tsp
• Cinnamon - 1 stick
• Table vinegar 9% - 1 tbsp
• Celery seeds - 0.5 tsp
• Carnation - 5 stars

Step by step cooking:

1. Cut the washed tomatoes into wedges.
2. Finely chop the peeled onions.
3. Simmer the tomatoes and onions in an enamel bowl for 20 minutes. Then rub the mass through a sieve.
4. Pour the resulting juice into a clean cooking pot and boil it halfway down.
5. Put all the spices in a gauze bag and put them in a boiling mass.
6. 10 minutes before the end of cooking, add sugar, salt, vinegar and garlic passed through a press.
7. Continue to cook the ingredients for 5-7 minutes and remove the spices from the sauce.
8. Pour hot ketchup into sterilized glass bottles and seal with sterilized caps.

Homemade ketchup with tomatoes and apples will be an ideal addition to meat dishes, fish steak, spaghetti and will be a good alternative to tomato paste for home cooking.

Ingredients:

• Tomatoes - 3 kg
• Apples - 3 pcs.
• Vegetable oil - 6 tablespoons
• Salt - 2 tsp
• Vinegar - 3 tablespoons
• Sugar - 2 tsp
• Black peppercorns - 1 tsp
• Allspice peas - 1 tsp
• A mixture of Italian herbs - 1 tsp
• Ground sweet paprika - 1 tsp
• Turmeric - 1 tsp
• Carnation - 10 umbrellas
• Cinnamon sticks - 3 pcs.
• Anise - 3-4 stars

Step by step cooking:

1. Wash the tomatoes, dry, cut into arbitrary pieces and grind with a blender.
2. Pass the tomato juice through a sieve to remove the seeds and skins. If you have a juicer, you can use it - it will independently save a lot of everything unnecessary.
3. Pour the juice into a saucepan and put it on fire. After boiling, remove the resulting foam.
4. Wash the apple and, without removing the seed capsule and without peeling the skin, cut into pieces of 1-1.5 cm. Send them to the boiled juice.
5. Add all dry spices and boil the ketchup for 1-1.5 hours until thickened to a third reduction from the original volume.
6. Remove the finished ketchup from heat and rub through a sieve to get rid of spices, peels and apple seeds.
7. Return the ketchup to the stove and add the vinegar and oil. Stir in the ingredients and cook the ketchup for 5 minutes.
8. Pour the sauce into sterile jars and seal with lids. Wrap the container with a warm blanket and cool. After cooling, it will thicken a little more.

Not many housewives prepare ketchup for the winter, considering it troublesome. However, this is not at all the case. After spending just a couple of hours of time and homemade ketchup will flaunt on the shelf of your pantry.

Ingredients:

• Tomatoes - 3 kg
• Garlic - 1-2 heads
• Apples "Antonovka" - 1 kg
• Vinegar 9% - 1 tbsp
• Dry mustard - 2 tablespoons
• Ground red pepper - 0.5 tsp
• Ground cinnamon - 0.5 tsp
• Sugar - 1 tbsp.
• Salt - 1 tablespoon

Step by step cooking:

1. Wash the tomatoes and apples, cut into pieces and simmer until soft for about 1-1.5 hours.
2. Cool the mass and rub through a fine metal sieve.
3. Return the resulting puree to a clean saucepan, add sugar, salt, mustard, cinnamon, ground red pepper and garlic passed through a press.
4. Heat the sauce over low heat to a boil and simmer for 30 minutes, stirring occasionally.
5. 3-5 minutes before the end of cooking, add vinegar, mix and pour ready-made ketchup into sterilized jars. Roll up the lids hermetically, refrigerate and store at room temperature.

Of course, you can buy ketchup in the store, but if it is made from natural products, then its choice is small, while the price is very high. And available ketchups contain more products with the E prefix than natural ingredients. Therefore, all thrifty housewives must prepare ketchup on their own for future use.

Ingredients:

• Tomatoes - 1 kg
• Quince - 300 g
• Vinegar 9% - 1/3 tbsp
• Garlic - 1 head
• Dry mustard - 1.5 tsp
• Ground cinnamon - a pinch
• Salt - 1.5 tsp
• Sugar - 1/3 tbsp.

Step by step cooking:

1. Wash and cut the tomatoes.
2. Wash the quince and cut into 2-4 halves.
3. Place the tomatoes with quince in a saucepan and cook them over low heat until soft for about 1.5 hours.
4. Cool the mixture and rub thoroughly through a fine sieve.
   

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

It is known from the history of ketchup that its first recipes appeared in American cookbooks in the middle of the nineteenth century. A little later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup on an industrial scale from thick tomato paste. And today the Heinz company is the largest producer of ketchup in the world. Homemade tomato ketchup can be prepared according to many recipes, which speaks volumes about the popularity of its production at home by housewives.

Today we will look at the classic tomato ketchup recipe.

Ingredients:

• Tomatoes - 3 kg.,
• Salt - 2 tbsp. spoons,
• Spices: ground black pepper, thyme, paprika, a set of Provencal herbs - 1 tsp,
• Onions - 4-5 pcs.,
• Sugar - 2 tbsp. spoons,
• Hot chili pepper - 2-3 rings,
• Table vinegar - 2 tbsp. spoons,
• Starch - 3 tbsp. spoons.

Homemade tomato ketchup - 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 onions.

Like tomatoes, cut the onions into several pieces and mince them.

Transfer the tomato puree and onion to the pot where the ketchup will be boiled. Mix the mass.

To make tomato ketchup at home spicy and aromatic, add spices to it. From spices, black ground pepper, thyme, paprika, and Provencal herbs are well suited.

Along with the spices for the pungency, I also add 2-3 rings of hot chili peppers.

In the event that you want to learn even spicy tomato ketchup, increase the amount of pepper. Stir the base of the future ketchup. Place the pot on the stove. Boil the tomato ketchup over low heat, stirring occasionally, for one hour.

After one hour, when the tomato mass has boiled down, has become softer and thicker, you can add flavor enhancers to it. In our case, these are salt, sugar and vinegar. As in the preparation of any other preparations for the winter, we use ordinary rock salt while cooking ketchup. Iodized salt is not suitable for making tomato ketchup.

As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup does not have a pronounced sour, but a slightly sour-sweet 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 however you like. If everything suits you, you can proceed to the next stage of its preparation - giving it a puree-like consistency. Beat the boiled tomatoes with a hand blender in mashed potatoes. After this procedure, our homemade tomato ketchup is getting closer and closer to the store, but not quite yet.

Homemade tomato ketchup. Photo

The most proven ketchup recipes. Saving is easy!

The most proven ketchup recipes. Saving is easy!
The secret recipe for delicious ketchup for the winter.

Ketchup, probably, should be prepared for the winter by all thrifty housewives. This is an excellent seasoning for all dishes: vegetable, meat. Without ketchup, you can't make pasta and bake delicious pizza. Even ordinary boiled or fried potatoes, seasoned with aromatic ketchup, turns into a gourmet dish (especially in fasting)

This recipe was told to me by an acquaintance of the chef of an Italian restaurant, adding that it was his “secret recipe”. I do not know what exactly is the secret of this ketchup, and how it differs from others - I have not compared it. But once, having prepared this ketchup, I realized that I did not need other recipes.

What do you need for ketchup?

Thin-skinned, fleshy tomatoes 2 (4) kg (cut into 4 pieces)
Apples are green, sour (sort of "Semerenko" type 250 (500) g with skin, but without core. Cut into large slices)
Onions 250 (500) g (peel and cut into 4 parts)

1 tbsp salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)

How to prepare ketchup?

Chopped vegetables, put in a cooking container and cook for 2 hours, stirring occasionally.

Tomatoes immediately let the juice out, so we don't add water.

In two hours everything should be boiled and the apples should "fall apart". We cool it down.

1.More laborious: twist in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2.Pass through the auger juicer. Moreover, we scroll the wringes twice until they give us all the pulp and become almost dry.

Pour the grated mixture into a cooking container and add spices (except vinegar and red pepper):

Cook for another 40 minutes, stirring so that the ketchup does not burn.

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in the original recipe 1 tablespoon, but I add 1 teaspoon so that it is not very spicy)

If you want to make a large portion at once, when adding spices, observe the proportions.

The ketchup is ready. You can eat right away. This makes approximately 1.2 liters.

Or you can pour it into small sterile jars or glass bottles from under the store ketchup, close tightly with "native" metal lids and wrap up until it cools completely.

This homemade ketchup keeps well. And it is eaten perfectly.

How to make ketchup at home

Of course, there is no problem now to buy ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If natural ketchup is found, then the price is sure to "bite". Try making your own homemade ketchup. There are many different recipes for making ketchup at home. Here are some of the most proven recipes.

Ketchup recipe

You need to take health, strong, ripe tomatoes, wash them and dry them. Optionally, you can first remove the skin from the tomatoes. Then, cut the tomatoes into small wedges and place them either in freezer bags or containers. Stack in small portions at the rate of 0.5 - 1 liter portion of ready-made ketchup. You can add a couple of pieces of sweet peppers to the tomatoes, also pre-cutting them into smaller pieces. You can also add the chopped greens you like. Put the prepared packages and containers into the freezer. Everything, the preparation is done.

When you need sauce for the table, take out the tomatoes, let them stand and chop in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.

You can think of many options. For dumplings, for example, tomato sauce with sour cream or mayonnaise is great.

And now the recipes for hot ketchup:

Ketchup Foursome

To prepare ketchup Four you will need:

4 kg of ripe tomatoes
4 pieces of bay leaves,
4 pieces of onions,
1 teaspoon ground black pepper
half a teaspoon of ground hot pepper,
1 teaspoon ground cinnamon
300 g granulated sugar
salt to taste
vinegar 0.5 cups 6% (but you can not add).

Pass the tomatoes through a meat grinder. Add bay leaves and onions. The onion can be pre-chopped, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass, if you cut it in half. The tomato mass can be wiped through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Put the hot mass in prepared jars and roll up.

Ketchup with mustard

To make ketchup with mustard you will need:

2 kg of ripe tomatoes,
half a kilo of onions,
half a kilo of sweet pepper,
a glass of granulated sugar
1 tablespoon salt
1 tablespoon dry mustard
1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, bell peppers, mince. Boil the vegetable mass for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Boil the mixture for another 10 -20 minutes. Put the hot mass in prepared jars and roll up.

Plum ketchup

To make ketchup with plums, you need

2 kg of tomatoes, half a kilogram of plums,
1 teaspoon ground red pepper
250 g onions
0.2 kg of granulated sugar,
1 tablespoon salt
100 g vinegar 9%,
cloves to taste.

Mince tomatoes, pitted plums, and onions. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you can not do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in the vinegar, bring to a boil and place in prepared jars. Roll up - the ketchup is ready at home.

Ketchup "Sharp".

We need:

Tomatoes - 6.5 kg
Onions - 300 g
Sugar - 450 g
Salt - 100 g
Garlic - half a medium-sized head.
Mustard (powder) - half a teaspoon.
Cloves, peppercorns, allspice peppercorns - 6 pieces each.
Cinnamon - optional, a quarter teaspoon.
Vinegar - 350 ml. 9% (if you take the essence, then 40 ml.)

How to cook:

1. Remove the skin from the tomatoes. To do this, they need to be cut crosswise, and blanch in boiling water for a couple of minutes. Then dip in cold water - then the skin will come off easily.
2. Chop the tomatoes in a blender, or pass through a meat grinder, put in a saucepan and put on fire.
3.Put onions, garlic, a third of sugar, chopped in a blender into a saucepan. Grind the spices and also in a saucepan.
4. Boil the whole mass over low heat until it is half boiled down. Put the remaining sugar, salt, vinegar in a saucepan, cook for another 15 minutes.
5. We put in sterilized jars (they must be hot) and roll up.

Horseradish ketchup.

We need:

Tomatoes - 2 kg
Onion - 2 large onions
Sugar - 100 g
Salt - 1 tbsp spoon
Dry red wine of any brand - 2 tbsp. spoons.
Wine vinegar - 2 tbsp spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish - 1 tbsp. spoon.

How to cook:

1. Cut the tomatoes, onions into pieces (you can immediately remove the peel from the tomatoes, read how to do this in the first recipe).
2. Put on fire and cook for 20 minutes after boiling. Then we grind through a sieve.
3.Add sugar, salt, all spices, dry wine and cook on low heat for another hour, stirring often.
4. About 20 minutes before the end of cooking, put horseradish in a saucepan, and 5 minutes before the end - vinegar (wine can be replaced with apple cider).
5.Place in sterilized jars and roll up.

Ketchup "Spicy"

We need:

Tomatoes - 500 g
Onions - 500 g
Sweet pepper - 500 g
Hot pepper - 2 pods, if you don't like very hot - take one.
Sugar - half a glass.
Salt - 1 tsp.
Vegetable oil - 100 ml
Vinegar 9% - half a cup.
Garlic - half a small head.
Black pepper, allspice - 5 - 7 peas each.

How to cook:

1. Grind tomatoes, onions, bell peppers, hot peppers in a blender or pass through a meat grinder.
2. Put the whole mass on the fire, let it boil and simmer for half an hour.
3. Add vegetable oil, sugar, salt, chopped garlic, all the seasonings to the pan and cook until the mass is reduced to half.
4.Add vinegar 10 minutes before the end of cooking. remove from heat, put in sterilized hot jars and roll up.

Ketchup at home

The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, but you can add some spices from yourself - it will also be delicious.

Ingredients for a ketchup recipe for the winter:

◾automatic machines - 5 kg;
◾ hot or sweet Bulgarian pepper - 300 g;
◾ onion - 500 g;
◾ granulated sugar - 200 g;
◾ salt - 1-2 tablespoons;
◾ ground chili pepper - 2 tsp (no top);
Table vinegar 9% - half a glass.

Homemade ketchup recipe:

1. We wash all the vegetables under running water, cut the peppers and clean the seeds from the inside.

2. Then put the tomatoes in boiling water and cook for 5 minutes.

3. After that, take them out and put them in a bowl with pre-prepared cold water.

5. Peeled onions in large chunks, cut the pepper into several pieces.

6. We twist all prepared vegetables in a meat grinder.

7. Then transfer them to a large, wide saucepan. Pour in granulated sugar and salt, mix.

8. Bring to a boil, reduce heat, remove the resulting foam. Cook for about half an hour.

9. After that add the chili and continue to boil the ketchup to the desired thickness.

11. Pour the resulting ketchup into pre-sterilized jars, tighten with metal lids.

12. Turn the blanks upside down, wrap them in a blanket and leave them until the jars cool.

If desired and to enhance the pungency (although it is in abundance in this recipe), you can put chopped garlic in the sauce just before serving.

Ingredients:

Tomatoes - 5 kg;
Onions - 350-400 grams;
Sugar - 1 glass;
Vinegar - fruit is better - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1 - 2 tsp;
Garlic - optional;
Bitter pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

Making this sauce won't take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. For juicing, you can take any ripe tomatoes, but it is better to use more meaty varieties.

Then the juice will be much thicker, which means there will be more ketchup. Five kilograms of tomatoes will make just over four liters of juice.

We leave about one glass of juice, cook the rest. At this time, we will prepare the other ingredients. We clean the onion and chop it in a meat grinder or blender - you need to turn the onion into puree

If you want faster, you can use a regular grater. When the juice boils, add the onion puree and cook together.

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice with onions is purchased, we reduce the heat and simmer for about an hour and a half - the amount should be approximately halved.

The juice will foam - we can check readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar right away, otherwise the taste of homemade ketchup will be spoiled when the juice boils down.

Add potato starch and ground pepper to cold juice. Mix very well.

When the juice is thick, add salt and sugar, boil for about another five minutes - do not be afraid to try. Increase or decrease the amount of salt and sugar as needed

When you get the flavor you want, add the vinegar. At the very end of cooking, carefully pour in the juice with starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.

For flavor and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic

Tomato sauce "Classic"

The classic tomato ketchup sauce, described in the 1969 edition of Housekeeping, is composed of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, a basic recipe, because now there are a huge number of 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.

Homemade ketchup "Spicy"

Ingredients:

6.5 kg of tomatoes,
10 g garlic
300 g onions
450 g sugar
100 g of salt
¼ h. L. 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.

"Spicy" tomato sauce

Ingredients:

3 kg of tomatoes,
500 g onions
300-400 g sugar
2 tbsp. l. 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.

Just ketchup

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.

Ketchup "Delicious"

Ingredients:

3 kg of tomatoes,
10-15 large cloves of garlic
1 cup of sugar,
1 tbsp. l. 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.

Ketchup "Spicy"

Ingredients:

500 g tomato
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 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 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. l. 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 low heat 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.

Ketchup "No hassle"

Ingredients:

2 kg of ripe tomatoes,
500 g sweet pepper
500 g onions
1 cup of sugar,
200 g olive oil
1 tbsp. l. ground black pepper,
1 tbsp. l. 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.

Ketchup "Spicy"

Ingredients:

5 kg of tomatoes,
10 sweet peppers
10 onions,
2.5 cups sugar
2.5 tbsp. l. 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. l. starch (if necessary).

Preparation:

Cut vegetables into 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 ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cool place.

Ketchup with paprika

Ingredients:

5 kg of tomatoes,
3-4 onions,
3 sweet peppers
2 tbsp. l. 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.

Ketchup "Horseradish"

Ingredients:

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

Ketchup "Tomato-plum"

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 prepared in a variety of ways. Happy blanks!

Larisa Shuftaykina

Tomato ketchup is, of course, an interesting thing ... not so long ago this word appeared in our vocabulary! And before that they simply called it - tomato sauce. Our grandmothers made for the winter from surplus tomatoes, and great-grandmothers ... And now we are in a newfangled way - ketchup!

Well, okay, whatever you call it, it will still be delicious. You can make it of any taste - sweet, sour, spicy and add a lot of things to it, there would be a desire to tinker a little longer.

Recipes:

Tomato lovers eat everything with him - pasta, rice, meat, scrambled eggs, sausages, dumplings. It is also indispensable for making pizza or homemade hot dogs.

The recipe allows you to make it from what is at hand. Special conditions and technologies are not required, so why not make it for the winter for the whole family, especially since you can also use non-standard tomatoes that cannot be salted!

So, we will start cooking with the simplest and gradually we will complicate it.

Wash cans with baking soda, rinse thoroughly under running water and sterilize, preferably in the oven, so that after sterilization they are dry.

We cook step by step, but if you want to add something - do not hesitate!

Tomato ketchup for the winter - a simple step-by-step classic recipe at home without apples

And also without any other bells and whistles, only tomatoes, salt and spices. It used to be called Classic tomato sauce. This is the basis for any kind of ketchup, you can add any components to it and get different flavors.

• tomatoes 2 kg.;
• half a glass of sugar;
• a tablespoon with a small top of salt;
• a tablespoon of acetic acid;
• 10 pieces of cloves;
• two cloves of garlic;
• a pinch of cinnamon;
• a pinch of red hot pepper.

Preparation:

1. Wash and dry the tomatoes on a towel, peel the garlic.
2. Cut the tomatoes into large wedges, and place in a wide-bottomed saucepan on slow heating. Cover tightly and bring to a boil.
3. Cool and rub through a sieve or a fine metal mesh colander.
4. Put the mashed potatoes in a saucepan and boil over low heat without a lid to reduce the contents by a third.
5. Add salt, sugar, spices and garlic, boil for another ten minutes and remove the garlic.
6. Pour in vinegar and boil for another two or three minutes.
7. Arrange in sterile dry jars and roll up.
8. Turn the top upside down and cool in this form, put in the cellar.

Preparation for the winter is ready! Perfect with meat or for dressing soups with tomato!

Let's try to make this ketchup in a multicooker, for which modern technology will stand idle, it's a pity that the volume is small. Very aromatic and tasty, with a pronounced apple flavor.

What you need:

• tomatoes are large, fleshy, very ripe two kilos;
• apples of sour taste kilo;
• a pound of onions;
• large head of garlic;
• half a cup sugar;
• salt incomplete table. l .;
• black pepper, ground half a teaspoon;
• five carnations;
• acetic acid a teaspoon.

Recipe:

1. We wash, clean and dry all vegetables on a towel.
2. We cut everything into large pieces and put it in the multicooker bowl.
3. We put on the frying or baking mode for two hours and close the lid.
4. Add spices, sugar, salt and set the simmering mode for another 15 minutes.
5. Cool, rub everything through a sieve and put the mashed potatoes again in the multicooker bowl.
6. Pour in acetic acid, mix and set the stewing mode for 30 minutes.
7. We lay out hot on dry sterile jars and roll up.
8. Cool upside down, store in a cellar or refrigerator.

Delicious with pasta or rice!

Spicy tomato sauce that goes well with meat: chicken, pork kebab, French-style meat.

Ingredients:

• tomatoes 2 kilos;
• bulgarian pepper 2 kilos;
• a kilogram of apples with a sour taste;
• a pound of onions;
• head of garlic;
• a glass of sugar;
• 10 g of Provencal dry herbs;
• chayn. l. ground cinnamon;
• chayn. l. ground coriander;
• two tablespoons of salt;
• half a teaspoon of red hot ground pepper;
• half a glass of wine vinegar.

Cooking process:

1. Wash the vegetables, peel and dry on a towel, remove the seeds from the pepper.
2. Cut all vegetables into large pieces, put in a saucepan with a thick bottom and put on medium heat. Let it boil and simmer for thirty minutes.
3. Cool and pass (rub) through a meat grinder, put the resulting puree in a saucepan.
4. Bring to a boil and add salt, sugar, spices, vinegar.
5. Cook for five minutes.
6. Arrange in dry sterile jars and roll up. Cool upside down and store in a cool, dark place.

The resulting sauce will be very spicy and spicy, for an amateur!

I have the best homemade recipes for you:

1. Dressing for borscht
2. Cucumber salad for the winter

Let's make it for a change with Korean carrot seasoning. The taste will be unusual, we will surprise our household and guests!

• two kilograms of tomatoes;
• two tablespoons of starch;
• h. l. salt with a slide;
• a glass of sugar;
• Art. l. seasonings for Korean carrots;
• h. l. acetic acid.

Preparation:

1. We wash the tomatoes and dry them on a towel.
2. We put them in a saucepan with a thick bottom and heat over low heat until boiling.
3. Cool and rub through a sieve, put the resulting juice on a slow fire, wait for it to boil and add spices and salt with sugar. Cook for about ten minutes.
4. We dilute the starch in a glass of warm water and, stirring vigorously in a saucepan, introduce it into the boiling juice in a very thin stream.
5. From now on, stir continuously !!!
6. Cook for 15 minutes, pour in acetic acid and mix thoroughly.
7. Remove from heat and place in dry sterile jars. We roll up.

This kind of ketchup is usually loved by teenagers. Especially with pasta!

A classic of the genre, children love this kind of ketchup without vinegar. Easy to prepare and delicious, natural and healthy. Decorate and add charm to any dish.

Ingredients:

• tomatoes and onions, two kilos each;
• a pound of bell pepper;
• a glass of sugar;
• a tablespoon of salt;
• two tablespoons of dry mustard;
• if you wish, you can add a little of any dry ground spices.

How to make simple tomato ketchup:

1. We wash and clean the vegetables, dry them on a towel, remove the seeds from the pepper.
2. We cut the vegetables into large pieces and put them in a saucepan with a thick bottom.
3. We boil for 30 minutes.
4. Cool and wipe through a sieve or colander made of fine metal mesh.
5. We spread the mashed potatoes in a saucepan and continue to boil with sugar, salt and spices for another twenty minutes, do not forget to stir.
6. We put it in dry sterile jars and roll it up.
7. We turn it upside down, let it be so until it cools completely, put it in a cold place.

Kids and their buddies will love the sweet and mild taste. Bon Appetit!

I call this ketchup tkemali and I cook it from red plums or yellow cherry plums, as they have a sour taste and are ideal for ketchup. Frankly, it will turn out very well with a red plum, but with a yellow cherry plum, it's a fairy tale!

• take an equal amount of tomatoes and plums, 2 kg each;
• 3 heads of garlic;
• a teaspoon of ground coriander, Provencal herbs, mint, black pepper;
• a glass of sugar;
• table. lies. salt.

Preparation:

1. We take tomatoes of salad varieties - large and fleshy. We wash the tomatoes, cut off the bottom and make a cross-shaped incision, blanch in boiling water for one minute and remove the peel. Cut into slices, carefully removing the seeds with the tip of a knife.
2. We wash plum or cherry plum and remove the seeds.
3. We clean the garlic and pass it through a press.
4. We pass the plums and tomatoes through a blender (or a meat grinder twice), grinding into dust.
5. We put on medium heat and boil for about an hour.
6. Add all the other ingredients and boil over low heat for about an hour.
7. We put it hot in dry sterile jars and roll it up. Store in a cellar.

The exquisite taste of this sauce will win your hearts forever! Plum tkemali is especially pleasant when you want to add an unusual zest to a meat dish.

Watch the video, though here tkemali ketchup is made from blue plums. But this will not play a special role - so it's incredibly tasty.

In addition, I will list some more useful and tasty preparations:

1. Squash caviar

Tomato and bell pepper ketchup for the winter - lick your fingers

The ketchup will turn out to be thick and very rich in taste. Everyone, without exception, likes it, as it is close to the classic and traditional taste.

For this you need:

• tomatoes two kilograms;
• sweet bell pepper 4 pieces;
• half a glass of sugar;
• salt half a tablespoon;
• apple cider vinegar 4 tablespoons;
• a mixture of ground peppers;
• a few sprigs of coriander, basil and parsley.

Let's start cooking:

1. Wash and peel all vegetables and herbs, remove seeds from pepper.
2. Cut the tomatoes and peppers into medium pieces, finely chop the greens, and simmer for about an hour.
3. Cool and pass through a sieve.
4. Put the resulting puree over medium heat and cook for another forty minutes.
5. Add dry spices, salt and sugar and boil for another half hour.
6. Pour in vinegar, stir and turn off the heat.
7. After 5 minutes, arrange in sterile jars and roll up.
8. Cool upside down and store in a cold cellar.

Bon appetit in winter!

Children often ask for ketchup - just like in a store. Well, where to go, we will cook exactly the same to taste as in the store!

• tomato paste from a store, a half-liter jar, take the one where only tomatoes or tomatoes are indicated in the composition, even if it will even be more expensive;
• two onions;
• a small head of garlic;
• a small bunch of dill;
• a few sprigs of basil;
• sugar two tablespoons with top;
• a pinch of ground black and red hot peppers;
• two tablespoons vegetable oil, ideally olive oil;
• acetic acid on the bottom of a teaspoon.

Recipe:

1. Peel the onion, chop and fry in a pan until golden brown.
2. Place all ingredients in a food processor bowl and chop into dust.
3. If it's too thick, add a little water.
4. Place in a heavy-bottomed saucepan.
5. Put on medium heat and bring to a boil. Cook for ten to fifteen minutes and arrange in dry sterile jars. Roll up, cool and place in a cold dark place.

Tomato ketchup for the winter turns out exactly the same as in the store!

Video - Homemade tomato ketchup with apples and bell pepper through a meat grinder

We cook according to a simple recipe - there is nothing complicated here. We pass vegetables and fruits through a meat grinder.

It makes a great homemade tomato sauce. If you want to get thicker, then just boil the tomatoes longer than usual.

Apples are better for picking sweet and sour breeds, for example Antonovka.

For such a recipe, it is not necessary to choose tomatoes, the most ordinary ones, even a little spoiled, will do.

How to cook awesome homemade tomato ketchup for the winter so that everyone's mouths open: secrets and tips

There is nothing complicated and mysterious in making homemade ketchup, this is just the word that sounds like overseas! If you learn a few simple rules, then you can not open the recipe at all and cook from your head all your life.

These are the basic rules:

1. Tomatoes should be at least half of the total amount of vegetables.
2. There is no place for skins and seeds in ketchup, either we remove it through blanching, or we boil it in our own juice and roll it back on a sieve, there is no other way.
3. Do not be afraid to roll back on a sieve, it only sounds scary, but business is about fifteen minutes.
4. The ketchup should be homogeneous, therefore we use ground seasonings, and if fresh herbs, then the best thing is to chop into dust in a food processor.
5. There is no place for water in ketchup - therefore, it is necessary to boil for a long time in order to evaporate excess moisture.
6. Tomatoes can be used non-standard, with sores and cracks, the main thing is to cut everything carefully.
7. The more vinegar and spices, the sharper the result.
8. The more sugar, the sweeter the taste.
9. Plums and apples will add acid and in such recipes you can do without vinegar altogether if you put them in cans almost boiling.
10. Condiments like cilantro and coriander, and Provencal herbs are not for everybody's taste, not everyone likes them.
11. Basil of ketchup will not spoil and will not stand out with a special taste.
12. Ketchup jars must be sterile and dry.
13. You can use yellow tomatoes and then the sauce will turn out to be of an unusual sunny color.

Well, in general, that's all, do not be afraid to create in the kitchen and bring novelty to the dishes already known to everyone!