Many surmise that there are about the same amount of natural tomatoes in store ketchup as there are real potatoes in potato chips. Nevertheless, the thick tomato sauce with spicy notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, it’s quite difficult for me to stop using it. Therefore, while the season of fresh vegetables is in full swing, I propose to prepare homemade tomato ketchup for the winter. Lick your fingers - it turns out so tasty. In a sealed form, the seasoning is stored for more than 1 year, but when it is open, it is advisable to eat it for no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But don't worry, a half-liter jar “disappears” in a few days.

The easiest and most delicious homemade ketchup for future use

Meat, potatoes, pizza, and even a slice of ordinary bread with this sauce is much tastier! Try it! I guarantee you will lick all your fingers and ask for more. Fresh tomatoes + classic spices = perfect results.

Thank you very much for the recipe to mom Larisa!

Ingredients:

Output: about 1.25 liters of ready-made sauce.

How to prepare delicious homemade tomato ketchup for the winter (lick your fingers):

To make a lot of thick sauce, use exceptionally well-ripened, meaty, not watery tomatoes. From unripe, only a large amount of juice will turn out, which will evaporate during cooking. And there will be very little ready-made ketchup. Cut the tomatoes into small wedges. Place in a bowl (large saucepan). Peel the onion. Chop into small cubes. Put on tomato wedges, stir. Cover with a lid.
Put on a low heat. Simmer until soft (about 15 minutes). The vegetables will immediately juice up, so they will not burn.
Use a metal sieve to smooth the tomato base. Rub soft vegetables through it. It will make a smooth seedless puree without skin. Wipe as thoroughly as possible - more pulp will end up in the bowl.
Transfer the vegetable mixture back to the bowl (saucepan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup is 2 to 2.5 times boiled down.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds on cheesecloth folded several times. Tie the ends, make a pouch. Dip in boiling puree. The spices will give off their aroma, but at the same time they will be completely simple to extract from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will become even thicker. After the indicated time, remove the spice bag.
Prepare jars (special bottles). I have a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until winter and for current use. Ordinary liter (half liter) jars are also suitable. Sterilize the jars (bottles). Boil the lids. Lay out the hot piece. Roll up. Turn over, check if the conservation is leaking. In this position, wrap the jars.
After cooling, hide in a dark pantry, a cellar for the winter. Store opened ketchup in the refrigerator. But after opening it, it is advisable to eat it within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than a store product.

Preparing aromatic tomato and apple ketchup for the winter

It is difficult to imagine a combination of apples and tomatoes raw. But in this sauce, they "get along" very well. Apples are responsible not only for the taste, but also for the excellent thick consistency. Try it.

Required products:

Output: about 1.5 liters of workpiece.

The plan for the preparation of tomato and apple ketchup, preparation for future use (for the winter):

Tomatoes must be ripe, soft and tasty. It is advisable to take apples with sourness, then the seasoning will turn out to be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut out the coarse part of tomatoes. Cut into wedges. Remove seeds and tails from apples. You do not need to remove the peel. It contains pectin, a natural thickener that will allow you to get the perfect consistency in a short time.
Grind all chopped components using a blender (meat grinder). Was the mass not quite uniform? Do not worry. After boiling, small pieces of vegetables will become soft, easily squeezed through a sieve.
Transfer to a deep heat-resistant container. Place on medium heat. Reduce heat after boiling. Cook covered, stirring every 10-15 minutes, about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a homogeneous consistency. But every minute of the time spent is worth it: homemade tomato and apple ketchup turns out to be very appetizing, you just lick your fingers. Having tried a spoon, I decided that it should be prepared for the winter not with cans, but with buckets. Return the grated sauce to the cooking container.
Add sugar, salt, vinegar, and ground pepper. It is advisable to grind the peas personally. What is sold in bags contains a lot of small rubbish and does not have a special aroma. Also add the spices that make a regular red tomato sauce a real ketchup. These are cloves and cinnamon. You can put the cloves whole, and remove at the end of cooking. Otherwise, the aroma will be too concentrated. Or take only 2-3 cloves and grind with pepper. Stir. Cook after boiling for another 5-7 minutes, until you achieve the desired consistency. Add other seasonings if desired - hot pepper, coriander.
Wash the jars (bottles). Sterilize or pour over boiling water several times. Place on a kitchen towel to drain the water. Fill the container. Roll up with sterile dry caps. Cool upside down under an unnecessary blanket.
After cooling, hide it for storage in the cellar, pantry, refrigerator. You open a jar of such real ketchup in winter and you enjoy the natural smell of tomatoes and spices. And the taste - you wobble - not just want to lick your fingers, but also bite off your tongue with pleasure.

Spicy thick ketchup with garlic

It is difficult to resist licking your fingers when in front of you is a whole jar of delicious homemade sauce with a pleasant, spicy, piquant taste. Bulgarian pepper adds a special touch, garlic adds a touch of pungency, and Provencal herbs add a Mediterranean flavor.

Would need:

Output: about 1.75-2 liters.

How to cook:

Rubbing sauce components through a sieve is not an easy and pleasant task. Especially when there are plans to prepare a large amount of conservation. Got a dedicated food processor attachment? You are very lucky. I don't have such a nozzle, so I decided to make it easier for myself and conduct an experiment. Tomato peel contains the main amount of pectin, a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it and peeled off the skin. Rubbing tomato pulp is faster and easier. The sauce thickened, by the way, good. Blanch the vegetables to separate the flesh from the skin. Make a crosswise incision. Dip in boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin comes off easily. Cut the tomatoes into large wedges.
I also decided to peel the bell peppers from the film. Therefore, I baked it in a heat-resistant bag. By the way, you can put in raw pods and ignore what I'll write in this paragraph. Wash the vegetable. Place it in a baking bag. Send to an oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in a microwave oven (900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Cool the pods slightly. Remove ponytails, seeds. Remove the skin. Slice at random.
I used sweet salad onions. But ordinary, yellow, white will do. Peel the bulbs. Divide each into 4-8 pieces.
Grind the ingredients with a blender or meat grinder.
For cooking, use pans with a thick bottom so that the mass will burn less. Send it to the stove over medium heat. When the sauce has boiled, screw the burner back on. Cook for 1.5-2 hours, until the mass is boiled down to a classic thickness.
Remove the seeds by rubbing the chopped vegetables through a metal sieve. Return the blank to the fire. A hand blender will help to achieve a perfectly smooth consistency. Additionally use it after rubbing (optional).
Add the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Chop the garlic finely with a knife (crush with a press). Stir. Cook for another 5-7 minutes after boiling.
Place in prepared containers. Since preservation is not sterilized, use sterile, dry cans, bottles, lids. Place containers of ketchup on top of the lids to check for leaks. After checking, wrap the blank with an unnecessary blanket. Put the cooled sauce in a cool dark place (refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup comes out fragrant, piquant due to the use of ripe tomato fruits, fresh garlic, Provencal herbs. The shelf life of closed conservation is more than 1 year. I advise you to harvest it a lot - it disappears very quickly.

Appetizing, natural homemade preparations! Enjoyable, successful results!

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 he 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.
5. Put the puree in a clean cooking container, add sugar, salt, cinnamon and ground red pepper, add mustard and finely chopped garlic.
6. Heat the sauce over low heat until boiling and continue cooking for half an hour, stirring.
7. 5 minutes before cooking, pour vinegar into the ketchup, stir and distribute in glass jars. Roll them up hermetically with lids, cool and keep at room temperature.

Video recipes:

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 cooking 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-like 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 to the desired density. If you find the mixture too thick initially, you can add juice from a plate.

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 need not 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 them 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 cook again on the stove for half an hour.

4. After the mass has reached 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 won't 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 listen to your every opinion. See you soon!

My family is very fond of adding ketchup to different dishes. And for meat and vegetables. And store-bought ketchup is not at all healthy, so we found an alternative - a simple recipe for making quick homemade ketchup, which can be made almost half a kilogram in 40 minutes. I am sure you will like this recipe, and you, like my family, will give up unhealthy purchased and expensive ketchup.

Ingredients:

• mashed tomatoes - 450 grams;
• water - 150-200 grams;
• onions - 50 grams;
• garlic - 2 cloves;
• sugar - 80 grams or to taste;
• lemon juice - 20 grams or to taste;
• salt - 3 grams or to taste;
• cinnamon - a pinch;
• cloves - 2-3 pieces;
• black pepper - 8-10 pieces;
• allspice - 4-5 pieces.

Quick homemade ketchup. Step by step cooking

1. We take a saucepan with a thick bottom and put the grated tomatoes into it. You can grind tomatoes using a food processor or juicer. You can break the tomatoes into porridge with a blender and strain through a sieve. If there are no tomatoes, you can use tomato juice or tomato paste.
2. If you are using tomato paste or pureed tomatoes, you need to dilute them with water to the consistency of tomato juice.
3. Now you need to prepare the onion and garlic. We clean the onion. If you do not cut off the dry tail, then the onion will not pinch your eyes. You need to cut it into small pieces. To do this, cut in half, then cut the half in half, then divide them into long parts, and these parts into small squares.
4. It will be easier to peel the garlic if you put it on a board, take a wide knife, and press the clove with the side of the knife. It will crush, cut off the top and remove the husk with ease. Cut the garlic into cubes too. To do this, we cut it into four parts, and make cubes out of them.
5. Pour onion and garlic into a saucepan with tomato.
6. Now add cloves to the tomato mixture, literally a couple of twigs, allspice peas and black peppercorns. In addition to these spices, you can add others that you like more or, conversely, add nothing.
7. Mix the future ketchup well.
8. Now we turn on the stove and put a saucepan on it so that the mass heats up and boils. Boil, stirring occasionally, until the ketchup is thick. This usually takes 20-25 minutes.
9. Pour lemon juice into the thickened mass, or, if it is not there, you can use vinegar 6% or 9%. You can change the quantity. If you like sour, add more.
10. Add a pinch of cinnamon, salt and sugar to the pan. Here, too, you can rely on your taste preferences and change the quantity.
11. Do not forget to mix well.
12. We continue to cook for two to three minutes, stirring occasionally.
13. Now we take an empty container and a sieve. You need to wipe the ketchup in order to remove the pepper, cloves, etc. from it. To do this, put the ketchup in a sieve and rub it with a spoon so that the pure mass is in the pan, and everything that is not needed is in the sieve. If you don't want to mess with it, you can do it differently. When you cook ketchup with spices, you can put them in a small gauze knot, and then just pull out and discard, so you don't have to grind.
14. The finished ketchup must be transferred to a sterilized jar. The sterilization of cans is different, but this, of course, can be done at home. The first way to sterilize is to hold the jar over steam. We boil water, put a grate on a saucepan and a clean jar washed with soda on top. Hold it like this for a few minutes and remove it. Just before pouring the ketchup, the jar should dry. You can also sterilize it in the microwave. To do this, pour about 2 centimeters of water into a jar and put it in the microwave for 2-3 minutes at a power of 800-900 watts. And the lid for the jar needs to be boiled.
15. Transfer the ketchup to a jar and swirl. You can store it in the refrigerator for up to two weeks. You can also spin this ketchup for the winter. To do this, after rubbing it through a sieve, boil it again for about 3-5 minutes, and pour the boiling ketchup into sterilized jars.

Now you know how to make a quick homemade ketchup. The recipe is very simple, and today you can serve delicious homemade homemade tomato sauce to the table. Now you can not be afraid to give ketchup to children, because you know for sure that there is nothing harmful in it. Visit us at "Very tasty", we always have a lot of great recipes! Bon Appetit!

Homemade tomato ketchup tastes like store-bought. It is just as thick and aromatic, it goes well with meat, vegetable and fish dishes. And most importantly, the homemade sauce is absolutely natural, as it is prepared from fresh tomatoes, without starch and dyes.

Cooking ketchup at home (including for the winter, and not just immediately to the table) is not difficult, although troublesome - but if there is a recipe with a photo, then there are no problems at all. First, you will need to twist the tomatoes through a meat grinder, then boil and grind them through a sieve, boil them again with spices and pour into jars. But you will definitely like the result! The tomato sauce will boil down and thicken, acquire a pleasant consistency and a magical aroma. In addition, if you wish, you can make the ketchup spicier, add your favorite spices and evaporate to the consistency you like.

Ingredients

• tomatoes 3 kg
• onions 3 pcs.
• apples 3 pcs.
• ground red pepper 0.5 tsp.
• ground black pepper 0.5 tsp
• ground cinnamon 0.5 tsp
• cloves 3 pcs.
• sugar 170 g
• non-iodized salt 1.5 tbsp. l.
• 9% vinegar 6 tbsp. l.

Homemade ketchup recipe for the winter

1. We prepare the main products: tomatoes, onions and apples. Tomatoes can be of any kind, the main thing is that they are ripe and sweet, then the ketchup will turn out to be rich and pleasant to taste. Onions, ordinary white, non-bitter onions will do. It is better to use apples of sour varieties such as "semerenko", they perfectly set off the taste of tomatoes, give the ketchup a thicker consistency of puree, a pleasant fruity aroma and a slight sourness.
2. 
   We peel the onion from the husk, remove the core from the apples (you do not need to peel the skin). We grind them into pieces that will freely pass into the mouth of the meat grinder. Cut large tomatoes into 2-4 pieces, small ones can be left intact. We pass tomatoes, apples and onions through a meat grinder. I ended up with a full 5-liter pan of vegetable puree (along with chopped skins and tomato seeds, which we will later remove by rubbing through a sieve).
3. 
   Place the pot on the stove and bring it to a boil. Then we reduce the heat and cook at a low boil for 1 hour - without a lid, skimming off the foam. During this time, the skins of the tomatoes will boil and fully give their taste to the sauce.
4. 
   Grind the hot puree through a sieve with a metal mesh - pour the tomato mixture into it in portions and rub thoroughly with a tablespoon, thus separating the seeds and skins from the liquid tomato base. There will be very little waste - about 1 glass.
5. 
   We throw away the cake. And put the saucepan with tomato sauce back on the fire. We continue to cook for another 1 hour, without a lid, over low heat, stirring the ketchup from time to time so that it does not burn.
6. 
   The ketchup will thicken as it cooks. We add aromatic spices to it: red and black pepper, ground cinnamon, cloves umbrellas. We continue to cook for another 15 minutes, stirring occasionally.
7. 
   We add sugar, salt and vinegar - be sure to introduce them in small portions, focusing on your taste. Depending on the ripeness and sweetness of the tomatoes, you may need to add a little more or less sugar and salt, or increase or decrease the amount of acid.
8. 
   We boil the ketchup for 10 minutes to completely dissolve the sugar grains.
9. 
   Pour the sauce into hot sterilized jars, immediately roll up the lids (sterilized).
10. We turn the cans upside down and wrap them in a blanket. As soon as the ketchup has cooled down, we send the preservation to storage in the basement or in another cool place. The shelf life of homemade ketchup is 1 year.