It is always better to use only natural ketchup and tomato sauce. To make natural homemade ketchup, you just need to buy ripe tomatoes and use our recipes.

Tomato sauce

• Z l tomato juice with pulp,
• 80-100 ml of table vinegar,
• 150 g sugar
• 20 g salt
• 50 g each root parsley and celery,
• 10 g garlic
• 1 - 2 g ground black pepper,
• 0.5 g each of cloves and cinnamon.

For tomato sauce, take very ripe red tomatoes and boil the juice with the pulp. Finely chop the herbs and chop the garlic. Grind them immediately or after cooking in juice. (You can use a metal sieve.) At the end of cooking, add salt, sugar and vinegar. Tie black pepper, cloves and cinnamon in a gauze bag and put into the mass for 10-15 minutes. before the end of cooking. Pour the mass, boiled down to half of the original volume, into prepared jars and sterilize in boiling water: half-liter - 3-5 minutes, liter - 8-9 minutes.

Tomato sauce with apples

• 3 liters of tomato juice with pulp,
• 500 g sour apple puree,
• 30-50 ml of table vinegar,
• 75 g sugar, 20 g salt,
• 50 g of parsley and celery roots,
• 10 g garlic
• 1-2 g of black ground pepper, 0.3 g of cloves.

Combine tomato juice with pulp with applesauce, boil. Add crushed roots and garlic, and then spices, salt, sugar, vinegar. In 15 min. before the end of cooking, lower the gauze bag with dry seasonings. Sterilize like tomato sauce (see above).

Kuban-style sauce

For a liter jar:

• 2 kg of tomatoes,
• 0.5 cups granulated sugar,
• 1 tbsp. a spoonful of salt
• 1 head of onion, 3 cloves of garlic
• 1 tbsp. a spoonful of vinegar essence,
• 15 black peppercorns,
• 25 allspice peas,
• 20 pieces of cloves,
• 0.5 g of cinnamon, 0.3 tsp of mustard powder.

Prepare tomato paste from healthy juicy red tomatoes. Add finely chopped onion and chopped garlic to it. Mix the mass and boil it down to half or a little more. At the end of cooking add salt, sugar, vinegar essence... Dip the spices in a bag for 10 minutes. Pour the sauce hot into jars, roll up and sterilize half-liter sauce - 40 minutes, liter - 60 minutes.

French tomato sauce

• 5 kg of tomatoes,
• 500 g onions, 2 heads of garlic,
• 3-4 bay leaves,
• 20-30 g of tarragon greens,
• Salt, sugar, ground pepper,
• Vegetable oil.

Prepare a tomato paste from ripe tomatoes, add finely chopped onion, grated garlic and tarragon to it. Put the spices in the bag at the end of cooking. Pour hot sauce into jars. After letting it cool down a little, add a little bit on top vegetable oil and roll up. Keep cold.

Macedonian hot sauce

• 10 kg of tomatoes,
• 225 g cucumbers
• 600 g sugar
• 0.5 l of table vinegar,
• 120 g salt
• 30 g red hot pepper,
• 15 g ground black pepper,
• 5 g of mustard.

Prepare the tomato sauce by steaming the tomatoes. Wash fresh or pickled cucumbers, mince (or grate on fine grater). Combine the sauce with this mass, boil it by 2/3 the volume, add salt, sugar, hot peppers, mustard. At the end of cooking, add vinegar and dry seasonings (preferably in a gauze bag). Pour boiling sauce into jars. Pasteurize at a temperature of 85-90 degrees C half-liter cans - 7-8 minutes, liter cans - 12-15 minutes.

Thick tomato-plum sauce

• 2 kg of tomatoes,
• 1 kg plums,
• 500 g onions
• Salt, sugar, black and red hot peppers,
• 1 head of garlic.

To cook tomato puree by adding heavily chopped onions to it. Rub the puree through a fine sieve. Peel the plums and pits, rub the mass through a sieve, boil. Combine the two masses, add crushed garlic, salt, sugar, black and red pepper. Cook over low heat until reduced by 1/3 of the volume. Place the paste in jars (sterile) and roll up.

Ketchup with spices

• 5 kg of tomatoes,
• 1 cup chopped onion
• 160-200 g sugar
• 30 g salt
• 1 cup 9% vinegar
• One teaspoon of black pepper, cloves, mustard seed,
• A piece of cinnamon
• 0.5 tsp of celery seeds.

Wash tomatoes, cut, fold in enameled dishes... Peel and chop the onions, add to the tomatoes and steam under the lid. Cool the mass, rub through a fine metal sieve and boil again until the volume is halved. Dip dry spices into ketchup in a gauze bag. At the end of cooking, add salt, sugar, vinegar, boil after that for 5 minutes, no more. Ready-made ketchup is best poured into bottles and sealed immediately.

Horseradish ketchup

• 2 Kg ripe tomatoes,
• 1 tbsp. a spoonful of salt
• 2 medium onions
• 2 tbsp. spoons of wine vinegar,
• 2 tbsp. spoons of red wine
• 100 g sugar
• 1 teaspoon of ground ginger, cloves and pepper,
• 1 tbsp. l. grated horseradish.

Wash the tomatoes, remove the base of the stalks, peel and chop the onion. Boil tomatoes and onions for 15-20 minutes, then pass through a sieve. Add vinegar, wine, sugar and seasonings and simmer over low heat for about 1 hour. Pour into bottles or jars and close.

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 it occurs natural ketchup, then the price necessarily "bites". Try making your own homemade ketchup. There's a lot different recipes making ketchup at home... We will give an example of the most proven recipes.

Ketchup recipe

The very first recipe allows you to save most of the vitamins and does not require a lot of work. This sauce can be made in winter from prepared frozen tomatoes.
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. Prepared packages, containers, put in 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, great sauce will do from tomatoes with sour cream or mayonnaise.

And now the recipes for hot ketchup:

Ketchup Foursome

To prepare ketchup Four you will need:
4 kg ripe tomatoes, 4 bay leaves, 4 pieces onions, 1 teaspoon ground black pepper, half a teaspoon 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 leaf 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 of salt, 1 tablespoon of dry mustard, 1 teaspoon of ground red pepper, 1 teaspoon of cilantro

Prepared vegetables - tomatoes, onions, Bell pepper, 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 kilo of plums, 1 teaspoon of ground red pepper, 250 g of onions, 0.2 kg of granulated sugar, 1 tablespoon of salt, 100 g of 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.

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How to make homemade tomato ketchup for the winter

Sauces and condiments allow you to reveal the aroma and taste sensations dishes, and sometimes even fix it. Most of them are sold in stores. But many of them can be made at home. And naturally, homemade sauces will be much healthier than store sauces. After all, at home we do not use flavor enhancers, stabilizers and other not the most useful supplements... And the main conservative for us is vinegar, not sodium benzoate, as in industrial production.

Today we will cook delicious ketchup together, according to simple recipe... We can cook it 2-3 weeks in advance or roll it up for the winter. And when we fry kebabs, then we serve our own, homemade ketchup with them. And how pleasant it is to open a jar of natural delicious ketchup from ripe tomatoes in winter. Let's start cooking!

Ingredients:

• 3 kg of tomatoes;
• 4 pieces of bell pepper;
• 0.5 kg of onions;
• 1 small or half a large head of garlic;
• 1 tbsp salt;
• 0.5 tbsp. 9% vinegar;
• 0.5 tsp cinnamon;
• 12 black peppercorns;
• 3 peas of allspice;
• 4 carnations;
• 0.5 tsp nutmeg;
• 0.5 tbsp. Sahara.

* Ketchup turns out to be tender, sweetish and not at all spicy. It tastes like the classic Hines ketchup. If you want to add spice, use hot chili peppers or sparkle to taste. You can also increase the amount of black pepper slightly.

Tomato ketchup recipe for the winter

Homemade ketchup

I believe that everyone should cook ketchup for the winter. thrifty housewives ... it wonderful seasoning to all dishes: vegetable, meat. You can't make pasta and bake without ketchup delicious pizza... Even ordinary boiled or fried potatoes, seasoned fragrant ketchup, turns into a gourmet meal (especially in fasting)

Ketchup consumption is high, but good ketchup is quite expensive. In addition, store-bought ketchup usually contains starch, moreover, genetically modified starch.

Although doctors say that when GMOs are eaten, our cells will not "mutate" and our tails will not grow, if there is an alternative, why not make ketchup for the winter at home without any starch?

This recipe was told to me by an acquaintance chef of one Italian restaurant adding that it is 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 cooked this ketchup, I realized that I didn’t need any other recipes.

Quite a long time has passed and I think that due to the “prescription” of the event, the “secrecy” of the recipe has lost its relevance, so I boldly and gladly share it with my readers.

This recipe in the restaurant was prepared fresh every day, and I prepare it for the winter.

How to make ketchup at home

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) gr with skin, but without core. Cut into large slices)
• Onions 250 (500) gr (peel and cut into 4 parts)
• Spices:

0.5 (1) tablespoon salt

75 (150 gr.) Sugar

3 (7) pcs. carnation

0,5 (1) dessert spoon cinnamon

nutmeg on the tip of a knife

75 (150 gr.) 9% vinegar

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 time consuming: twist in a meat grinder and grind through a sieve(only dry skins should remain in the sieve).
2. Pass through a screw 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 gr. vinegar and red pepper (in original recipe 1 tbsp. spoon, but I add 1 teaspoon so that it is not very spicy)

If you want to do right away large portion, when adding spices, respect the proportions.

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

The time has come for the ripening of such a wonderful vegetable as tomato. So why don't we start making homemade ketchup from it? After all, it can be stored all winter, or even longer. Although, I very much doubt that it will last that long. After all, it turns out to be so tasty that it flies away in a short period of time. Verified by personal experience.

Even children like this kind of blank. For example mine, they no longer want to try the store. And they eat everything only with homemade food. And we ourselves will never give up this wonderful ketchup... It's just not transferable pleasure from natural products.

To ensure your success, read a few secrets successful preparation tomato ketchup:
1. The main vegetable, tomato, must be natural. Necessarily ripe or even overripe.

2. To keep the ketchup well, you can add cinnamon, vinegar, raisins, cloves or mustard to it. In addition, they will make the taste more intense.

3. For long-term storage, do not use a plastic container. Because after a while, the plastic releases life-threatening substances.

4. If you do not have such an abundance of tomatoes, but really want to please your loved ones with such a delicacy, then replace the tomato with ready-made tomato paste or tomato juice.

5. If, after a while, small air bubbles, then you violated something in the cooking process. Therefore, such a sauce is considered bad and cannot be eaten.

Like these ones simple moments it is desirable to take into account. And I offer you below a small selection of ketchup recipes for the winter. And I wish you all the best.

Tomato and basil ketchup for the winter

You will literally fall in love with this simple ketchup recipe. Having tried a couple of spoons of this sauce, you will not have enough strength to tear yourself away from it. Therefore, we cook more immediately and do not fear that someone will not appreciate your efforts.

However, if you want, you can not cook a large number of... As they say, on trial.

The peculiarity of this ketchup is that it contains a large amount of spices and herbs. It is with them that the taste is excellent. The aroma beckons from afar. Good luck with your cooking.

Composition:

• Ripe tomatoes - 2 kg
• Onions - 0.5 kg
• Garlic - 8 - 9 teeth
• Basil - 1 large bunch
• Sugar - 120 - 130 gr
• Salt - 50 gr
• Balsamic vinegar - 2 tsp
• Lemon - 1 piece
• Tomato paste - 2 tbsp l.
• Vegetable oil for frying
• Nutmeg - 0.5 tsp
• Ground cloves - 0.5 tsp
• Paprika - 1 tsp
• Ground allspice- 0.5 tsp
• Ground black pepper - 0.5 tsp.
• Red hot pepper - 0.5 tsp.
• Ground dried basil- 1 tsp.
• Ground coriander or in seeds - 1 tsp.

Operating procedure:

Since all the ingredients, except for the spices, will be crushed with a blender, the method of slicing does not matter much. Therefore, you can cut everything coarsely, in any shape.

1. Peel the onion, rinse in cool water and cut into large cubes.
2. It is enough to simply separate the garlic from the husk, rinse in water. The teeth can be left intact.

3. Put a clean saucepan on the stove, pouring into it required amount oils. While it is heating, add the onion, garlic and sugar. Mix well.

4. Do not forget to periodically stir the mixture in a saucepan. After waiting for the moment when the onion pieces are soft and begin to fall apart into individual petals, add coarsely chopped tomatoes. Stir well again.

Do not forget to mix the resulting mass more often. To avoid burning.

5. Cook the contents of the pot for about 10 - 15 minutes. During this time, the tomato will soften and release the required amount of juice.

Cooking the sauce:

6. While the mass is cooking, cook the following in a separate bowl. Squeeze out lemon juice, add to it balsamic vinegar and mix well. Combine this liquid with tomato paste... Mix thoroughly again until smooth.

7. After the time has elapsed, pour out the cooked separately aromatic sauce... After mixing thoroughly, continue to cook, stirring for about ten minutes.

8. Tear off the basil leaves from the stems. Using a thread, rewind the plucked stems with it. Dip them into a saucepan so that the end of the thread remains outside the entire mass. In order to get aroma and juice from them, it is enough to cook them for ten minutes. After that, using the end of the thread, pull them out of the mass and discard.

9. Pour all prepared spices and herbs together with basil stalks. Right now, it's important to adjust the taste of the ketchup. By adding spice, salt or sugar. Be sure to mix well. Otherwise, it can easily burn. Cook for about ten minutes.

10. Put the basil that was torn off earlier into a saucepan. Since they are very tender, they do not require a particularly long cooking. Therefore, having mixed them with tomato mass, cook for no longer than five minutes.

11. And now it's time for the funnest. After removing the pan from the heat, you need to grind its contents with a blender. To get a more uniform consistency. Then rub it through a sieve.

12. It is at this stage that you remove seeds, skins and other unnecessary elements in this way. Having received a delicate, aromatic red mass.

To avoid scalding, use a spoon when wiping. Alternatively, leave the pan to stand. For the mass to stop.

13. Put the resulting ketchup back on the fire and bring to a boil. Boil for three minutes.

14. Pour into sterilized jars or bottles that you have previously prepared. Close under the covers. Send under a fur coat until it cools completely.
15. Rearrange the cooled ketchup in a special cool place for storing the blanks on winter period.
Bon appetit, easy cooking!

Homemade tomato ketchup with apples

Don't be intimidated by the fact that a tomato combines with a fruit like an apple. After all, it will give your ketchup more refined taste... The degree of sourness or sweetness depends on the apple variety. The sweeter they are, the sweeter the ketchup will be. And vice versa.

Composition:

• Tomatoes - 3 kg
• Apples - 500 gr
• Onions - 250 gr
• Salt - 1.5 tbsp l.
• Sugar - 1.5 cups
• Apple cider vinegar - 50 gr
• Ground pepper - to taste

Operating procedure:

1. Essential vegetables with fruit, rinse thoroughly in a running warm water... Cut into large cubes. If necessary, peel food before slicing. For example, a bow.

To make the ketchup taste even more delicate, remove the peel from the tomato.

2. Put prepared food in a saucepan and put on fire. Stir them occasionally and cook until the onions are soft.

3. Grind the resulting mass with an immersion blender. Cook again for about an hour. Until you reach the consistency you want. Be sure to stir the contents of the pot as often as possible. Otherwise, this mixture will burn easily and quickly.

4. Five minutes before the end of cooking, add salt, sugar, pepper and vinegar. Mix thoroughly.

5. As soon as the ketchup is ready, it should be spread out in previously prepared glass containers. Close tightly under metal cover... Leave upside down under a fur coat for a day for self-sterilization. Then put away in the cold for long-term storage.
Successful and tasty blanks for you!

it great option making ketchup. It is perfect for any side dish, dish. Even for making pizza. There are no particular difficulties in the cooking process. But the result will please not only you. Everyone who you treat so wonderful will be happy tomato sauce... In addition, it is perfectly stored in the cellar. Do not waste your time, but rather get down to the blanks. Wish you success!

Composition:

• Tomatoes - 2.5 kg
• Red bell pepper - 4 pieces
• Apples - 4 pieces
• Onions - 4 pieces
• Garlic - 4 prongs
• Sugar - 0.5 cups
• Cinnamon - 1 tsp
• Salt - 1 tbsp l.
• Cloves - 3 - 5 pieces
• Black peppercorns - 10 pcs
• Allspice peas - 5 - 7
• Ground black pepper - to taste
• Vinegar 70% - 0.5 tsp

Operating procedure:

1. Rinse fruits and vegetables thoroughly. And then move on to their further preparation. Namely: apples must be peeled, cored with seeds. Peel the seeds and cut off the stalk. It is advisable to remove the core from the tomato as well.

2. Cut prepared food into medium slices. Next, grind them into food processor, in a meat grinder with a fine nozzle, grate or immediately chop until puree using a blender. Here you choose the method of chopping vegetables and apples that suits you best.

3. Pour the resulting mass into a saucepan. Put on fire. Without ceasing to stir the mass, especially along the bottom, cook for about an hour and a half. During this time, it should noticeably decrease in volume by at least 1/3 part. This makes the ketchup thicker than its original state.

4. Add salt, sugar, cinnamon, peppers and cloves. Mix thoroughly. Continue the cooking process for another half hour. Five minutes until tender, add chopped garlic. Stir again to distribute the ingredients as evenly as possible.

5. After removing the sauce from the heat, add 70% vinegar to it. Stir very well and can be distributed to jars. Roll up under the lid. Cover with a warm blanket for a day. Leave to cool completely. After that, store in a cooler place.
Bon Appetit!

But without the classics, we are nowhere. After all, many of us do not like to experiment. They use only time-tested ones, classic recipes... Ketchup turns out to be very tasty and beautiful. One of him appearance will win your heart forever.

Composition:

• Tomato - 2.5 kg
• Onions - 1 - 2 pieces
• Sugar - 100 g
• Salt - 15 g
• Vinegar 9% - 100 milliliters
• Spices 0.5 tsp. - ground black pepper, cinnamon, cloves, coriander beans.

Operating procedure:

When selecting tomatoes, pay attention to their variety. To prepare this type of workpiece, use only thin-skinned and not watery tomatoes. After all, the main thing is the pulp.

1. Rinse tomatoes, wipe off moisture residues with a towel. Cut into small pieces. Place the vegetable in a saucepan or saucepan.

2. Onions should be peeled. Cut into small cubes and pour over the tomato.

3. Place the saucepan on slow fire... Cover it with a tight lid. Then, when heated, the vegetables will release the required amount of juice.

4. Simmer vegetables for about twenty minutes. They should become soft. Remember to stir occasionally while cooking.

5. After reaching a soft state, remove the saucepan from the heat. Allow the contents to cool to the temperature that your hand can tolerate.

6. Take out the sieve. Rub the cooled mass through it. You should get a gentle, homogeneous puree.

7. Pour the mashed potatoes again into a saucepan. Put on medium heat. Cook without a lid until the liquid evaporates as much as possible. At the same time, the amount of puree will noticeably decrease by 2 - 2.5 times.

8. Put all the necessary spices in a piece of gauze. Roll it up and put it in a hot mass. This method allows you to imbue the ketchup with the aroma of spices. Saves us from further catching them. Cook for another 10 - 15 minutes.

9. Add salt, sugar and vinegar. Mix everything well. Cook for another seven minutes. You can taste it neatly. Adjust, if necessary, for the amount of salt and sugar. If there is enough, then the spices can be taken out. Boil for a couple of minutes. Then remove from heat.

10. Immediately pour the sauce into sterile jars. Pack under covers. Allow to cool under a fur coat. Store in a refrigerator or cellar.
Have a good mood and a productive day to you!

Video - Recipe for plum ketchup with tomatoes in a slow cooker

There is no doubt that nowadays you can cook anything you like in a multicooker. Even ketchup. It turns out to be no less tasty and tender. And the plum adds to it more saturated taste qualities... It is simply impossible to ignore such ketchup. I hope that this recipe will also attract your attention. Try it yourself and treat people close to you.

Making ketchup at home is easy. Of course, this requires a certain amount of your strength, patience and time. But what is the result! After all, it turns out to be very tasty and original blank made only from natural products. Even children can try it.

I am sure that you will definitely succeed. After all, it cannot be otherwise. Especially if you do everything with a soul and a wonderful positive mood.