Today I want to tell you how to cook. This ketchup not only surpasses the taste of the store, but it is also more useful at times. If ketchup prepares their condensed tomato concentrate, thickeners and flavor enhancers, then at home you will prepare it from tasty and ripe ones.

From the history of the appearance of ketchup, it is known that its first recipes appeared in American cookbooks in the mid-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, Heinz is the largest producer of ketchups from all over the world. Tomato ketchup at home can be prepared according to many recipes, which eloquently speaks of the popularity of its production by housewives.

Today we 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 teaspoon,
• Onions - 4-5 pcs.,
• Sugar - 2 tbsp. spoons
• Hot chili pepper - 2-3 rings,
• Table vinegar - 2 tbsp. spoons
• Starch - 3 tbsp. spoons.

Tomato ketchup at home - recipe

For the preparation of ketchup juicy and fully ripe are perfect. Wash the tomatoes. Cut each tomato into several pieces.

Pass the tomatoes thus prepared through a meat grinder.

Peel the onions.

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

Transfer the tomato puree and onion into the pot in which ketchup will be cooked. Mix the mass.

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

Together with spices for spiciness I also add 2-3 rings of hot chili pepper.

In the event that you want to learn an even sharper tomato ketchup, increase the amount of pepper. Mix the foundation of future ketchup. Place the pan on the stove. Over low heat, with occasional stirring, boil tomato ketchup for one hour.

After one hour, when the tomato mass was boiled, it became softer and denser, you can add flavor enhancers to it. In our case, it is salt, sugar and vinegar. As during the preparation of any other workpieces for the winter, when cooking ketchup, we use ordinary rock salt. 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, add vinegar. Even a small amount of vinegar is a guarantee that ketchup will not deteriorate and will be well stored.

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

Tomato ketchup at home. A photo

If there are a lot of tomatoes, then they can be processed and stored. How to cook a delicious homemade ketchup   for winter read and look further.

Homemade thick and tasty ketchup recipe for the winter

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

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

Homemade Ketchup Recipe

Ingredients:

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

Cooking method:

1. Wash the tomatoes.

2. Cut clean tomatoes into slices.

3. Wash and peel the apples.

4. Grate apples on a medium grater.

5. Peel and dice the onion.

6. Put tomatoes, onions and apples in a large pot.

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

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

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

10. Put a pot with tomato mass on medium heat and bring to a boil. Boil ketchup for about 5 minutes.

11. Sterilize jars and lids.

12. Put the ketchup on the banks and immediately roll up the lids.

13. Banks turn upside down and wrap about a day until completely cooled.

Store ketchup in a cool place.

Culinary Tips:

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

Enjoy your meal!

See video recipe for more details.

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

Cook with pleasure and be healthy!

Always Yours Alena Tereshina.

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

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

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

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

Cooking it is not difficult. To do this, it is enough to have a meat grinder or blender, a cooking pan and ingredients on the list. Now that the garden is full of crops, I will introduce you to the three most delicious and easiest ways to prepare ketchup for the winter.

How to make ketchup at home from tomato for the winter

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

Ingredients:

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

Stages of cooking:

1. Wash tomatoes well. 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. Onion cut into large half rings or whetstones. The accuracy of the shredder is not needed here. In the cooking process, after cooking, the onion will still be processed into a puree state.

3. Pour tomato mass into a saucepan for cooking, put onion and all seasonings from the list, except for vinegar. Chili peppers are optional. You can send it to the cooking directly with the tail. The main thing is to rinse it well. Mix everything and put on fire. After the mass is bubbling, you need to reduce the power to slightly below average and boil for 1 hour. At the same time, it is necessary to stir occasionally so that the contents do not burn.

4. Place a sieve over a high plate and recline the cooked mass. Put the juice from it to the side, and wipe the vegetables with a spoon directly in the sieve. Cake can be thrown out, and put the mashed mass on fire and boil for about 30-50 minutes until the desired density. If at the initial stage the mixture seems too thick, you can add juice from a plate.

5. A minute before removing from heat, add vinegar and mix. Pour the finished sauce into sterile jars and clog them.

For long and high-quality preservation, banks and lids must be sterilized. Additional processing will be a kind of bath for ketchup in banks. After seaming, they need to be turned on the covers and wrapped in a warm blanket. Until the next morning, the sauce has cooled completely and can be transferred to the basement.

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

Homemade tomato ketchup with plums - lick your fingers

Now we will prepare a delicious ketchup. Thanks to the presence of sweet pepper and plums, it turns out to be just fantastic. Imagine this alliance when tomatoes and onions are boiled in the same pot with these products!

Bulgarian pepper provides a unique aroma, plum gives a sweet and sour shade, and seasonings complement the picture. Give it a try!

Ingredients:

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

Stages of cooking:

1. Pepper to clear of viscera. Remove the stone from the plums. Have a tomato cut a crust from the stalk. Peel the onion. Hot pepper can not be peeled from seeds. Cut all these products into pieces convenient for twisting in a meat grinder.

2. Pass them through the fine grinder of the meat grinder and put on the stove. First set a strong fire, before boiling, and then reduce to medium, closer to the minimum.

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

4. After the mass reaches the desired consistency, remove it from the heat and pour into sterile jars. Immediately after this, they must be corked and flipped to the covers. Set under the "fur coat" and leave overnight. Ketchup can be tried already after cooling, or you can save it for the winter.

How to cook delicious tomato and apple ketchup for the winter

Ingredients:

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

Stages of cooking:

1. Wash the tomatoes and pour boiling water for 3-5 minutes. After such a procedure, they are easy to clean. Peel the peel, and chop the tomatoes arbitrarily. Peel and chop the apples the same. Similar to do with onions and hot peppers.

2. Pour oil into a saucepan, put tomatoes, apples and onions. One tomato must be left for the next step. It, along with bitter 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. Once they become soft, you need to pour pepper chopped with tomato. Add 3-4 tablespoons of granulated sugar and mix. Cook for 40-60 minutes until the excess moisture evaporates.

4. Cool slightly and rinse the sauce with a blender. If you plan to use ketchup not for 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 until the desired density, add vinegar and pour into clean jars.

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

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

How do you cook tomato sauce? Which taste and texture do you like best? Share your experiences and wishes in the comments, we will be glad to listen to every opinion. See you soon!

Some 20 years ago, only a few heard about ketchup, and store shelves were occupied by half-liter cans with Krasnodar sauce. As children, we ate it almost in jars - with bread, to heartburn, it tastes delicious! And then ketchup appeared - oh, this bliss ... With it you could literally eat everything. But the bad thing is - the more types of ketchup appear in stores, the less likely it is to buy a real tomato sauce with spices and seasonings, more starch, dyes, and preservatives ... The only way out is to prepare the ketchup yourself. Only in this way will you know exactly what is in the composition of your ketchup, and cook it to your own taste. Home-made ketchups have one serious drawback - they are very tasty, therefore, if you decide to prepare ketchup for the winter, you can’t do a couple of jars.

Advice from perchica

I advise everyone to buy a manual juicer, it is especially good for making sauce or ketchup. You twist tomatoes - the juice flows separately for you, and the whole skin and seeds are separate, the juice does not remain there at all. The sauce turns out to be gorgeous, cook for a couple of hours and it's like real .. That's so she looks. I am sure that many saw her and passed by, because they did not know what a wonderful thing it was.

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

Cooking:
   Finely chop the tomatoes, put in a pan, put on the fire and boil for a third, without closing the lid. Then add sugar, boil for 10 minutes, pour in salt and cook for another 3 minutes. Put spices and seasonings in a pan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put again in a saucepan, bring to a boil, pour vinegar and arrange in sterilized jars. Roll up.

Ingredients:
   6.5 kg of tomatoes,
   10 g of garlic
   300 g onion
   450 g sugar
   100 g of salt
   ¼ tsp cinnamon
   ½ tsp mustard
   6 pcs cloves
6 pcs peppercorns,
   6 pcs allspice peas
   40 ml of 70% vinegar or 350 ml of 9%.

Cooking:
   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 up the seed chambers with a spoon and put them in a sieve above the pan. Juice drains into the pan. Put chopped tomatoes in the same place and chop everything with a blender (or pass through a meat grinder). Also grind onion, garlic, grind spices in the mill. Combine all ingredients except vinegar, isahara salt in a saucepan, set on fire. Add a third of sugar and boil the mass 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and spread hot in sterilized jars. Roll up.

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

Cooking:
   Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, rub through a sieve. Heat vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat for a third, season with sugar, salt, mustard and boil for another 10 minutes, then spread hot in sterilized jars and seal.

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

Cooking:
   Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, rub through a sieve. Pour into a pan, put on fire. Put spices in a bag of gauze and dip in boiling tomato mass. Boil about a third. Add salt, sugar, boil for another 5-7 minutes, take out a bag of spices, pour into sterilized bottles or jars, seal.

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

Cooking:
Grind tomatoes, sweet and hot pepper (mince or grind with a blender), put in a pan, add salt, sugar and put on fire. After boiling, reduce heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking add garlic, passed through the press. Arrange on sterilized banks, roll up.

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

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

Homemade ketchups are prepared 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 300g Jar:
   10 large fleshy tomatoes,
   4 sweet apples
   1 tsp ground black pepper (no slide),
   ½ tsp ground cinnamon
   1 tsp ground nutmeg (without slide),
   ½ tsp ground hot red pepper,
   ½ tsp salt
   1 tsp honey
   2 tbsp 9% vinegar
   3 large cloves of garlic.

Cooking:
   Chop the tomatoes, put them in a pan, simmer under the lid until soft and rub through a sieve. Cut apples, also stew until soft under the lid and rub through a sieve. Combine the tomato and apple puree in a saucepan, put on low heat and simmer for about 10 minutes until thick. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately arrange in sterilized jars. Roll up.

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

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

Ketchup "Spicy"

Ingredients:
   5 kg of tomatoes
   10 sweet peppers
10 bulbs,
   2.5 cups of sugar
   2.5 tbsp salt
   200 g of 9% vinegar,
10 pieces. black pepper peas
   10 pieces. allspice peas
   10 pieces. cloves
   ½ tsp cinnamon
   ½ tsp chili peppers
   ½ tsp ground paprika
   ½ tsp ginger
   1 tbsp starch (if necessary).

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

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

   ½ tsp ground red pepper
   some cinnamon
   greenery.

Cooking:
   Cut tomatoes, put in a pan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and wipe through a sieve. Put on the 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 greens into a bunch and lower into a tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot on sterilized banks, roll up.

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

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

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

Cooking:
Cut the tomatoes, steam in a saucepan under the lid over low heat, wipe through a sieve. Remove seeds from the plums, steam them and wipe them through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through the press, boil a third. Pour hot on sterilized jars, roll up.

As you can see, home-made ketchups can be prepared in a variety of ways. Successful blanks!

Larisa Shuftaykina

Another recipe:

3 kg tomato
   0.5 kg apples
   0.25 kg of onions

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

Ketchup is the most popular tomato sauce that can complement many dishes. Pizza, spaghetti and various types of meat cannot do without it. Real connoisseurs of ketchup use it literally with everything.

Ketchup, which supermarkets offer, is more and more like tomato paste with water and starch. This should lead to action - to prepare a real home-made ketchup. It is not only tasty, but also useful, because everything natural ingredients.

The article presents classic, original and quick recipes   this sauce. This news will delight those who were worried that home-made ketchup is certainly difficult.

Useful notes

Ingredient Tips:

• The taste of ketchup should be adjusted at its discretion, changing the content of salt, sugar and vinegar;
• If desired, you can use any type of vinegar - table, wine, apple or balsamic;
• For ketchup, choose fleshy tomato varieties, in which there is little watery core. But empty and hard varieties are also not good.

Attention! Do not use aluminum pans for cooking due to the characteristics of this metal. Tomato acid reacts with aluminum, making the dish potentially hazardous to health. In such a container should not cook acidic and spicy dishes, as well as store food. Choose pots   stainless steel, enameled, cast iron, coated or glass.

Tomato ketchup for the winter "Classic"

This is a simple universal recipe, which can be optionally supplemented with any spices.

• Ripe tomatoes - 3-4 kg;
• Sugar sand - 2/3 glasses;
• Salt - 1 tbsp. l;
• Apple cider vinegar (6%) - 5-6 tbsp. l .;
• Cinnamon and black. pepper (hammer.) - ¼ tsp.

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

Recipe step by step

How to cook a “classic” ketchup for the winter:

1. Dice the tomatoes and simmer in a thick-walled pan until the contents are boiled by a third;
2. Pour granulated sugar and salt according to the recipe, mix well and let it boil for another five minutes;
3. Rub the mass of tomato through a medium sieve;
4. Add spices to tomato puree and simmer another 10 minutes;
5. Introduce vinegar, bring to a boil and roll in sterile jars.

Based on this basic option, you can cook any fancy tomato sauce. You only need to deposit copyright additives.

Thick winter tomato-ketchup sauce with apples

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

But the housewives have a secret ingredient - pectin-rich apples. Pectin is an excellent thickener and is sold separately in bags under the name of "Confiture", "Jam" type, etc. But even better. add apples to ketchup, which not only make the sauce thick, but also make their own special taste and aroma.

Among other things, apples can reduce the amount of vinegar, because they contain natural acid.

Recipe step by step

How to cook tomato and apple homemade ketchup:

Original plum tomato ketchup for the winter

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

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

• Tomatoes - 2 kg;
• Plums - 0.5 kg;
• Onions - 0.3 kg;
• Salt - 1 tbsp. l .;
• Sugar - ½ cup;
• Vinegar - ½ cup;
• Paprika;
• Cloves;
• Hot red pepper.

The amount of sugar will largely depend on the sweetness of the plums - the sweeter they are, the less it is needed.

Recipe step by step

How to make tomato and plum ketchup:

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

Very fast ketchup for winter without starch

In addition to starch, there are other ways to make quick ketchup. One such method is described in this recipe.

• Tomatoes - 4 kg;
• Salt - 1 tbsp. l .;
• Sugar - 2/3 cup;
• Vinegar (9%) - 4 tbsp. l .;
• Cinnamon, paprika, black pepper, ginger, nutmeg - ¼ tsp each.

Recipe step by step

How to quickly make ketchup without starch:

Tomato and bell pepper ketchup for winter

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

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

Recipe step by step

How to cook ketchup with bell pepper:

If desired, do not use garlic or replace it with onions.

Slow Starch Tomato Ketchup

To make a really thick ketchup, you need to use starch. This option is suitable for pizza sauce, pasta, etc.

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

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

How to cook ketchup in a slow cooker:

Tkemali sauce from plums for the winter

There are many variations on the theme of tkemali, but its basis is plums. Original recipe   implies the same name plum variety “tkemali”, but it is replaced with thorns, cherry plum and any sweet and sour or acidic elastic plum. If there is yellow cherry plum, then the sauce will be even more exotic.

If the plums used are very acidic, then the sugar rate should be doubled.

Recipe step by step

How to cook tkemali:

Attention! Plum puree has the ability to burn, so it is desirable to cook tkemali in a stainless steel pan. You should also constantly stir the mass with a wooden spatula, touching the bottom itself.

Express recipe for tomato paste ketchup

Such a ketchup is being prepared in just 20 minutes. For this purpose, it is worth purchasing the best tomato paste.

This option is great for fresh consumption.

How to cook express ketchup   from tomato paste:

1. Finely chop and onion until golden brown;
2. Add tomato paste to the onion and mix;
3. Add water a little, bringing to the desired consistency;
4. Add salt, sugar and dry spices;
5. After boiling add finely chopped garlic and herbs, and also introduce vinegar.
6. After a couple of minutes, turn off the boil.

This option is suitable if you want homemade sauce, but it was not in the blanks for the winter.

Use these recipes as the basis for the workpieces, adjusting the amount of ingredients to taste. You can also make its amendmentsadding unusual seasonings, such as juniper berries or rosemary. If you use tomato paste with a small amount of water instead of tomatoes, then ketchup will be ready in 15 minutes. This option is used if there are no ketchup blanks for the winter at hand.