Homemade ketchup from frozen tomatoes. Barbecue at home for the winter

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According to Wikipedia definition: “Ketchup is a sauce whose main ingredients are tomatoes, vinegar, sugar, spices (salt, ground red and black pepper).”

Ketchup is a seasoning for vegetable, meat, pasta and other dishes. Tomato ketchup has been known to the world since 1870, it was invented by the American Henry Heinz, who was the first to use vacuum evaporation.

Today, the food industry produces a large number of types of ketchup for different tastes and areas of application, but from this quantity 5 main types of ketchup stand out:

spicy (chili)
to the barbecue
tomato or classic
spicy (with paprika)
for dishes of national cuisines (Tatar, Caucasian, etc.)

Homemade ketchup is superior to store-bought ketchup not only in taste, but also in the absence of artificial preservatives. Therefore, today we will prepare homemade ketchup using simple, quick and tasty recipes.

How to prepare other types of sauces

Thick ketchup for the winter

We need:

The recipe is for each kilogram of tomatoes used, the rest is calculated according to the recipe.

2 apples, sweet and sour varieties
1 tbsp. vinegar
0.5 tsp salt
6 black peppercorns
6 allspice peas
2 clove buds
2 boxes of cardomom
1 star anise
1 tsp oregano or Italian herb mixtures
1 tsp paprika
0.5 tsp garlic
0.5 tsp turmeric
0.25 tsp cinnamon
0.25 tsp nutmeg

Preparation:

1. We take only ripe tomatoes, you can use any variety, but cream is better, they have denser pulp. Chop them randomly and place them in a large saucepan with a thick bottom.

2. We also cut apples randomly, with peel and seeds, remove rotten places and wormy ones. We send them to the pan with the tomatoes.

3. Place the pan on low heat and cook the ketchup in three batches:

Step 1: Boil the mixture for 1 hour, stirring occasionally, turn off the heat and leave until it cools completely.

We do the 2nd and 3rd steps in the same way as in the 1st

4. Spices can be added to the tomato mixture either at the beginning of cooking, in the 1st step, then they will have time to open up and become slightly muted during the cooking process, or at the end of cooking, in the 3rd step, then the presence of spices in the ketchup will be more pronounced and have a sharper piquant taste.

5. After boiling, rub the mixture through a sieve to obtain thick ketchup without impurities.

6. Add vinegar to the resulting mass, stir and bring to a boil over low heat, stirring continuously. Place the hot ketchup into prepared jars and close the lids.

To cool, turn the jars over and cover warm.

Ketchup with apples at home for the winter

We need:

3 kg tomato
1 kg bell pepper, any color
1 kg onions
1/2 tsp. cinnamon
15 pcs cloves
10 pcs peppercorns
1.5 tbsp. sugar (1 tbsp.=250 g)
1.5 tbsp. salt
50 ml 9% vinegar
2 tbsp. starch

Preparation:

1. Wash all vegetables, peel and pass through a juicer, meat grinder, blender, whatever is convenient.

2. Pour the tomato juice into a saucepan and place on the stove, bring to a boil, do not forget to skim off the foam. When signs of boiling appear, add salt and sugar.

3. Place peppercorns and cloves in gauze or a canvas bag and put it in tomato juice, add cinnamon, mix and boil for 5 minutes.

4. After that, add the onion to the pan and boil for 15 minutes, stirring occasionally.

5. Add apples next and cook for 20 minutes. Now you can taste for sugar, if you need to add, add, and also add bell pepper, mix and cook this mixture for another 10 minutes.

6. Dissolve starch in warm water, mix well to avoid lumps. Before pouring in the starch, remove the bag of spices, they have already given off their aroma, and also add vinegar, mix everything well.

In a thin stream, with continuous stirring, pour the starch into the ketchup, bring to a boil and cook for 3 minutes.

7. Pour the hot sauce into sterile jars and seal tightly with boiled lids.

Tomato ketchup for the winter

We need:

6 kg tomato
1 kg onion
2 tbsp. salt
300 g sugar
1 tsp cinnamon
1 tsp carnations
1 tsp each ground black pepper and paprika
50 ml 9% vinegar or 1.5 tsp. acetic acid

Preparation:

1. Wash the tomatoes, remove the “butt” and pass through a meat grinder or blender. Place the container with tomato juice on the fire and simmer, stirring occasionally, for 1.5 hours. Don't forget to remove the foam.

2. Peel the onion and chop in a blender. Add to the tomatoes, after boiling them, stir and cook for another 1 hour.

3. After, add all the spices, except vinegar, mix and cook for another 30 minutes. Pour in the vinegar at the end of cooking, let it boil and grind the resulting mixture through a sieve, or you can grind it with an immersion blender. Place in jars, roll up and cool under something warm.

Homemade ketchup for the table

We need:

1 kg tomato
3 tbsp. 6% vinegar
2 tsp salt
2.5 tbsp. Sahara
1/4 tsp. granulated garlic
1/5 tsp ground red hot pepper
1/8 tsp allspice

Preparation:

1.Chop the tomatoes randomly, place them in a saucepan and simmer over medium heat for 20 minutes. We rub the finished tomatoes through a sieve.

2. Put all the spices into the resulting juice, mix, set the heat to lower than medium and boil to the desired thickness. Ketchup can be served when it has cooled down.

3. When preparing for the winter, transfer the ketchup into jars, close them tightly with lids, turn them upside down and wrap them warm until they cool.

Delicious ketchup from a homemade recipe book

We need:

2 kg tomato
2 onions
1 apple
1 tbsp. salt
125 g sugar
1-2 tbsp. vinegar 9%
1/2 tsp. ground black pepper
1/2 tsp. cinnamon
3 pcs cloves,

Preparation:

1.Pass the tomatoes through a meat grinder or juicer.

2. Peel the apples and grate them on a fine grater.

3. Peel and chop the onion. Mix all the ingredients and place on the stove. Add all the spices, mix and boil for 1.5 hours. 10 minutes before the end of cooking, add vinegar and stir. Roll hot into jars.

Quick, delicious homemade ketchup recipe

This recipe is suitable for housewives who do not like to bother with cooking. Ketchup is made quickly and tasty.

We need:

1 head of garlic (6 cloves)
1/2 tsp. ground black pepper
1 tbsp. cinnamon
1/4 tsp. chili pepper
1 tbsp. heaped salt
1 tbsp. mustard with a slide
2 tbsp. 9% vinegar

Preparation:

1.Pour the tomato juice into a saucepan, add all the spices and place on high heat, stirring.

2. Bring to a boil and cook to the desired consistency. After cooling, you can serve.

If desired, you can transfer it hot into jars and roll it up.

Bon appetit!

Tell VK

My family loves adding ketchup to different dishes. Both 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, of which you can make almost half a kilogram in 40 minutes. I am sure you will like this recipe, and you, like my family, will refuse harmful store-bought and expensive ketchup.

Ingredients:

pureed tomatoes - 450 grams;
water - 150-200 grams;
onion - 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 preparation

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 use a blender to break the tomatoes into porridge and strain through a sieve. If there are no tomatoes, you can use tomato juice or tomato paste.
If you use tomato paste or pureed tomatoes, you need to dilute them with water to the consistency of tomato juice.
Now you need to prepare the onions and garlic. Peel the onion. If you do not cut off the dry tail, the onion will not sting your eyes. You need to cut it into small pieces. To do this, cut it in half, then cut the half in half again, then divide them into long parts, and these parts into small squares.
It will be easier to peel garlic if you put it on a board, take a wide knife, and press the clove with the side of the knife. It will be crushed, cut off the top and easily remove the husk. You also need to cut the garlic into cubes. To do this, cut it into four parts and make cubes from them.
Pour the onion and garlic into the pan with the tomato.
Now add cloves, literally a couple of sprigs, allspice and black peppercorns to the tomato mixture. In addition to these spices, you can add others that you like best or, conversely, add nothing.
Mix the future ketchup thoroughly.
Now turn on the stove and place a saucepan on it so that the mass heats up and boils. You need to cook, stirring occasionally, until the ketchup becomes thick. This usually takes 20-25 minutes.
Pour lemon juice into the thickened mass or, if you don’t have it, you can use 6% or 9% vinegar. You can change the quantity. If you like it sour, add more.
Add a pinch of cinnamon, salt and sugar to the pan. Here, too, you can rely on your taste preferences and change the quantity.
Don't forget to mix well.
Continue cooking for two to three minutes, stirring the mixture occasionally.
Now take an empty container and a sieve. You need to wipe the ketchup to remove pepper, cloves, etc. To do this, put the ketchup in a sieve and rub it with a spoon so that the clean mass ends up in the pan, and everything that is not needed is in the sieve. If you don't want to bother with this, you can do it differently. When you cook ketchup with spices, you can put them in a small gauze bundle, and then just pull them out and throw them away, so you don’t have to grind them.
The finished ketchup should be transferred to a sterilized jar. Sterilization of jars varies, but this, of course, can be done at home. The first method of sterilization is to hold the jar over steam. Boil water, place a wire rack on the pan and a clean jar, washed with soda, on top. Hold it like this for a few minutes and remove it. Just make sure the jar is dry before adding ketchup. You can also sterilize it in the microwave. To do this, pour about 2 centimeters of water into the 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.
Place the ketchup in a jar and screw it up. It can be stored in the refrigerator for up to two weeks. You can also use this ketchup for the winter. To do this, after grinding 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 quick homemade ketchup. The recipe is very simple, and today you can serve delicious homemade tomato sauce of your own making. Now you can not be afraid to give your children ketchup, because you know for sure that there is nothing harmful in it. Come visit us at “Very Tasty”, we always have a lot of great recipes! Bon appetit!

If you make homemade ketchup, it will not compare in taste and consistency with any store-bought product. And its main feature is that you can add absolutely any herbs and spices to such a sauce, making it uniquely tasty and rich for yourself. We will add such ingredients as we wish.

If we talk about all sorts of preparations for the winter. there are already a lot of recipes on the site. I advise you to see how it is done. Don't miss it, be sure to prepare it.

How to make homemade tomato ketchup and what do you need to make it? Right now 6 delicious and simple tomato sauce recipes for the winter.

Required set of ingredients for kutchup

Fleshy, ripe, soft tomatoes – 3 kg.
Red pepper with thick walls, sweet – 3 pcs.
Onions – 500 gr.
6 garlic cloves.
Spoon of salt.
150 ml. vinegar (use classic table vinegar) 9 percent.
Cinnamon – 1⁄2 teaspoon.
Peppercorns - 10 peas.
Ground allspice – 1⁄2 teaspoon.
Dried cloves in buds – 4 pcs.
Grated nutmeg - half a teaspoon.
Granulated sugar – 180-200 gr.

The process of making homemade ketchup

We carefully wash each tomato, no sand or dirt should remain on the fruit, cut out the tail area and cut each vegetable in half or into 4 parts.

We clean the bell pepper from seeds and internal veins, chop it coarsely and place it in a bowl with tomatoes.

We peel the onion, rinse it under cold water, so this product will cut into the eyes less when cut, and chop it into half rings. We send to the available ingredients.

Pass the peeled garlic through a garlic press or finely grate it and add to the vegetables.

Transfer the prepared ingredients into a saucepan, add salt, mix, cover and move to the stove, setting the heat level to minimum. Cook the ketchup for about three hours, but no less than two and a half, periodically opening the container and stirring the composition.

Water should not be added to the pan; only the above products should be present during cooking. At the same time, the mass will decrease in volume by about half during cooking, this is how it should be.

While the tomato mixture is cooking, prepare the spices. They need to be combined and ground in a coffee grinder into a homogeneous mass.

Cool the finished vegetables a little and then use an immersion blender to grind them into a homogeneous consistency.

Season the paste with ground spices, mix, put it back on the fire and now cook for no more than half an hour.

5 minutes before the end of cooking, pour in the vinegar, mix the mixture thoroughly again and you can turn off the stove.

Pour hot tomato ketchup into jars sterilized in any way directly from the fire. We cover with lids, screw them on, turn the jars upside down, cover all the resulting beauty with a blanket and leave for exactly a day, no less.

All is ready! Delicious homemade Heinz ketchup can be eaten immediately after cooling. You can store it in a cool place and take it out as needed.

You can serve this kind of vinegar not only with sausage and meat products, but also use it when cooking cabbage soup, borscht, stewing vegetables, etc.

This is a simple and inexpensive way to make a delicious sauce.

To prepare we take:

2.5 kg. tomatoes.
350 gr. sweet and sour variety of any apples.
350 gr. classic onions (you can use salad onions if you wish, but regular ones are better).
A tablespoon of coarse salt.
Half a glass of sugar.
A level teaspoon of a mixture of ground peppers.
4 cloves.
140 ml. apple cider vinegar (6%).
Half a teaspoon of cinnamon.

How to make delicious tomato paste for the winter

Wash the vegetables and apples, cut out the stem from the former, remove the cores from the latter, cut the products into medium-sized pieces - slices.

There is no need to peel the apples, it will allow you to create the desired consistency, since it contains a natural thickener pectin, but tomatoes can be peeled if desired, but this is not necessary.

Place all the ingredients of the sauce into a blender bowl or deep bowl/pan and grind into a homogeneous paste.

If you don’t have a food processor or blender at home, you can grind the tomatoes and apples in a meat grinder, but in this case it’s best to pass the products through calico again.

Place the resulting composition in a cauldron, saucepan or deep frying pan, put on fire, and let it boil. Cover with a lid and simmer, stirring, for fifteen minutes.

Salt the mixture and continue cooking for another hour and a half. If after the specified time the mixture is still liquid, remove the lid and cook until the mixture thickens.

Now pour the spices and sugar into the container; the cloves will need to be ground into powder first. Pour in vinegar and mix ingredients.

Cover with a lid and leave to stand on the stove for 5 minutes, then remove and pour into prepared jars.

Close the ketchup for the winter, but remember that the jars must be filled to capacity; there should be no empty spaces left in it.

Turn the rolled containers over and leave to cool under a warm blanket overnight. In the morning the sauce will be ready and can be stored in the refrigerator or pantry.

Fragrant ketchup with basil

You will need to prepare:

A kilo of tomatoes.
A bunch of fresh parsley and basil each.
2.5 spoons of sugar.
1 spoon of salt.
3 cloves of garlic.
Half a glass of cold water.
2.5 tablespoons of starch.
Spices and seasonings to your own taste.

The cooking process will be as follows

Wash the tomatoes, peel each fruit, cut into small pieces, place in a saucepan and on the stove.

Add chopped herbs to the boiling tomatoes (shred very finely), simmer for 40 minutes.

Add sugar, stir it, then salt and stir everything until completely dissolved, continue cooking for another 40 minutes.

Squeeze the garlic cloves into the garlic press and add them to the saucepan with the tomatoes.

Stir and continue cooking for another 3 hours, opening the lid every 20 minutes and stirring your mixture.

Dissolve the starch in cold water, after cooking, carefully add it to the ketchup, stir, boil for another 5 minutes and pour the mixture into jars.

Seal the containers with lids, let the sauce sit in the room for a day, and then put it in the refrigerator. Homemade ketchup is ready!

After adding starch, if desired, the mass can be ground into a more liquid mixture with a kitchen blender. You can also strain through a sieve; this should be done by those who do not like small pieces of tomatoes or herbs in ketchup.

Original recipe for tomato ketchup with wine vinegar and tarragon

You will need to prepare:

Red (yellow are not suitable) ripened tomatoes - 2-2.5 kg.
One onion.
700 ml. (maybe a little less) wine vinegar.
30 gr. salt.
60 gr. Sahara.
1/3 teaspoon dry tarragon.
A pinch of ground black and the same amount of ground red pepper.
3 clove buds.
Ginger root – 2-3 gr.
A pinch of cinnamon and the same part of nutmeg.
Half a hot chili pepper.
2 pinches of ground paprika.
2 pinches of curry seasoning.

Method for preparing original ketchup

By blanching (we make an incision, pour boiling water over it and then immerse it in cold water), we peel each tomato from the skin.

Cut the tomatoes into 6 parts and cook for two hours, covered, over medium heat. At the same time, do not forget to stir periodically.

Grind the finished tomatoes into a homogeneous mass using a fine sieve or blender, add all the spices specified in the recipe, except vinegar (they must be ground), and mix.

Grate the onion, put it in ketchup, put it all on the fire and continue cooking for 25 minutes.

Pour in vinegar, simmer on the stove for another five minutes, remove from heat and pack into sterile jars.

If the sauce is very thin, you can add a little potato starch to it, but this is not necessary, if desired.

List of products for cooking:

Ripe tomatoes without rot - 3 kilograms.
Classic onions – 0.5 kg.
Sugar – 400 gr.
Dry mustard – 2 tablespoons.
Vinegar (9%) – 400 ml.
Lavrusha – 3 leaves.
Juniper (berries) – 5 pcs.
Salt – 2 tablespoons (you can adjust it a little more or, on the contrary, less, to your own taste).
Ground black pepper - a teaspoon without a slide.

Our actions - preparing ketchup for the winter

Wash the tomatoes, remove the peel from each, cut, and place in a cauldron.

Peel the onions, cut into small cubes and add to the vegetables; cook over medium heat for 3 hours.

Pass the finished mass through a sieve, put it back into the cauldron, now add all the spices and herbs, mix, simmer for another 15 minutes, pour in the vinegar, leave the puree until it boils and you can distribute it into jars. Containers, it is worth noting, must be sterilized.

Roll up the sauce, turn the jars over the necks, cover the top with a terry towel or any blanket, and leave overnight.

Gentle homemade ketchup quickly (video)

A simple and quick recipe, no fuss. Homemade ketchup is a delicious, delicate sauce for everything - meat, pasta, poultry, etc.

Homemade ketchup should be stored in the refrigerator or cellar, always in a dark and cool place. The shelf life of a hermetically sealed product is 1 year from the date of sealing.

Try making homemade ketchup yourself and you will feel the difference. The recipes have been tested, feel free to get started, the tomato season has just arrived!

Good luck and all the best!

Homemade natural ketchup for every taste - a selection of super recipes

Just 20 years ago, only a few people had heard of ketchup, and store shelves were occupied by half-liter jars of Krasnodarsky tomato sauce. As children, we ate it almost in jars - with bread, until we got heartburn, how delicious it is! And then ketchup appeared - oh, this is bliss... You could eat literally anything with it. But here's the problem - the more types of ketchup appear in stores, the less likely it is to buy real tomato sauce with spices and seasonings, more and more starch, dyes, and preservatives... There is only one way out - to make ketchup yourself. This is the only way you will know exactly what is in your ketchup, and you will prepare it to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you won’t be able to get by with 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 the tomatoes, the juice flows separately, and all the skins and seeds are separate, no juice remains there at all. The sauce turns out great, cook for a couple of hours and it’s like the real thing.. Here This is what it looks like. I’m sure that many people saw it and passed by because they had no idea what a wonderful thing it was.

Ingredients:
3 kg 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,
hot red pepper on the edge of a knife.

Preparation:
Finely chop the tomatoes, place in a saucepan, put on fire and boil by a third without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Place spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and strain through a steel sieve or colander. Place it back into the pan, bring to a boil, pour in the vinegar and place in sterilized jars. Roll up.

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

Preparation:
Cut the tomatoes crosswise, blanch in boiling water, then plunge into ice water and remove the skin. You can remove the seeds if someone doesn’t like them in the sauce: use a spoon to scrape out the seed chambers and place in a sieve placed over the pan. The juice will drain into the pan. Place the chopped tomatoes there and grind everything with a blender (or pass through a meat grinder). Also chop the onion, garlic, and grind the spices in a mill. Combine all ingredients, except vinegar, salt and sugar, in a saucepan and put on fire. Add a third of sugar and reduce the mixture by half. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

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

Preparation:
Chop the tomatoes, chop the onion, steam a little over medium heat in a saucepan with a lid, rub through a sieve. Heat the vinegar, add spices, 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 place hot in sterilized jars and seal.

Ingredients:
5 kg 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 and put on fire. Place the spices in a gauze bag and place in the boiling tomato mixture. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag of spices, pour into sterilized bottles or jars, and seal.

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

Preparation:
Grind the tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), place in a saucepan, add salt, sugar and put on fire. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic, passed through a press. Place in sterilized jars and seal.

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

Preparation:
Grind tomatoes, onions, sweet and hot peppers (along with seeds) (with a meat grinder or blender). Put the resulting mass on the fire, bring to a boil, reduce the heat to low and simmer for 30 minutes, stirring. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil to desired thickness, stirring constantly. Place hot into sterilized jars and seal.

Homemade ketchups are made not only from tomatoes, they also contain apples, herbs, plums, sweet bell peppers... All this makes it possible to prepare an excellent sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:
10 large fleshy tomatoes,
4 sweet apples,
1 tsp ground black pepper (without a slide),
½ tsp. ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp. ground hot red pepper,
½ tsp. salt,
1 tsp honey,
2 tbsp. 9% vinegar,
3 large cloves of garlic.

Preparation:
Chop the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, simmer until soft under the lid and rub through a sieve. Combine tomato and apple puree in a saucepan, place over low heat and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar and chopped garlic, simmer for another 5 minutes and immediately pour into sterilized jars. Roll up.

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

Preparation:
Grind all ingredients in a meat grinder or blender, mix, add spices and cook over low heat for 2 hours, stirring. Place in sterilized jars and seal.

Ketchup “Spicy”

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

Preparation:
Cut the vegetables into large pieces and place 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, the remaining spices and cook to the desired thickness over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars and seal. Store in a cool place.

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

½ tsp. ground red pepper,
a little cinnamon
greenery.

Preparation:
Chop the tomatoes, put them in a saucepan with a thick bottom, and put on fire. Chop the onion, add to the tomatoes, peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mixture by half over low heat for 3 hours with the lid open. Cool and rub through a sieve. Put it back on the fire, 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 into a bunch and dip into the tomato mixture. Cook again for 3 hours to evaporate the liquid. Place hot into sterilized jars and seal.

Ingredients:
2 kg 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.

Preparation:
Peel the tomatoes, cut into pieces, add chopped onion and cook, stirring, for 20 minutes. Rub 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. Place hot into sterilized jars and seal.

Ingredients:
2 kg 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 with a lid over low heat, and rub through a sieve. Remove the seeds from the plums, steam them and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, and boil by a third. Pour hot into sterilized jars and seal.

As you can see, homemade ketchups can be prepared in a variety of ways. Happy preparations!

Larisa Shuftaykina

Another recipe:

3 kg tomato
0.5 kg apples
0.25 kg onions

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

It is difficult to find the perfect ketchup in stores that meets the preferences of gourmets. Some people don’t like the sour taste, others don’t like the “chemical” smell of smoke in the “Kebab” sauce. A dressing with a lot of thickeners, stabilizers, and preservatives can also hardly be called healthy. It’s easier to make the sauce to your taste, using only proven ingredients and spices.

Healthy Ingredients

Not many people think that homemade dressing for meat not only improves the taste of the dish, but also protects our health and acts as an antidepressant. Tomato acts as an elixir of youth and an anti-cold remedy. It is believed that red fruits help fight the development of cancer. Seasonings, spices and vegetables are added to ketchup, which have a beneficial effect on the body. The table below shows the benefits of traditional vegetable sauce.

Table - Beneficial properties of homemade tomato dressing ingredients

Ingredients	Compound	Effect on the body
Tomatoes	– Vitamins A, C, PP; – potassium; – magnesium; – phosphorus; – sodium; – lycopene; – organic and fatty acids	– Normalize the functioning of the gastrointestinal tract; – improve blood circulation; – increase immunity; – resist stress, restore strength, relieve fatigue; – help maintain optimal body weight
Bulb	- Vitamin C; – manganese; - folic acid; – quercetin; – phytoncides; - essential oils	– Stimulates the production of gastric juice; – is a preventative against colds; – promotes the construction of cartilage tissue; – has a diuretic effect
Chile	– Vitamins A, C, E, group B; – potassium; – calcium; – magnesium; – sodium; – phosphorus; - iron; – manganese; - fatty acid	– Helps digest heavy foods; – stimulates blood circulation; – increases immunity; – strengthens hair and nails
Garlic	– Vitamins K, PP, C, group B; – potassium; – magnesium; – chlorine; – phosphorus; - iron; - essential oils	– Reduces cholesterol levels; – stimulates digestion; – prevents the development of pathogenic bacteria and viruses; – increases endurance, gives vigor
bell pepper	– Vitamins A, PP, C, group B; – potassium; – calcium; – magnesium; – phosphorus; - iron; – fluorine; – sodium	– Helps cope with insomnia and stress; – has a beneficial effect on the nervous system; – normalizes blood pressure; – strengthens nails and hair; – rejuvenates the skin
Black peas	– Vitamins C, E, group B; - iron; – beta-carotene; – calcium; - essential oils	– Stimulates blood circulation; – prevents the formation of blood clots; – protects the body from colds, helps fight viruses; – improves the functioning of the digestive system

Homemade ketchup is healthy if made from quality ingredients. Buy only fresh fruits without flaws or rot, otherwise the preparation will be spoiled.

Tomato ketchup for the winter: recipes for every taste

Tomato ketchup recipes for the winter will surprise gourmets with a variety of flavors. To prepare dressing at home, in addition to fresh vegetables and seasonings, you need to prepare household appliances and dishes:

blender, food processor, meat grinder;
a saucepan with a thick bottom;
deep frying pan or saucepan;
sieve;
wooden spatula;
glass jars, bottles with lids;
seaming key.

You should also take care to sterilize storage containers. You can process the dishes in a saucepan, oven or microwave. Filled cans and bottles do not need to be sealed with a key, especially if long-term storage is not expected. Simply screw on the metal caps.

Preparing ketchup according to any recipe requires mandatory heat treatment. Freshly chopped vegetables retain their shape and resemble a salad rather than a smooth paste. Therefore, without cooking it is impossible to achieve the desired consistency. In addition, fire processing extends the shelf life of the twist.

Spicy

Description . Prepare spicy tomato ketchup for the winter in just half an hour. The easiest way is to mix the tomatoes with fresh chili pods, cook for 20 minutes and pass through a sieve. For a more spicy taste, you can add sweet peas, onions, and garlic.

What to prepare:

tomatoes – 500 g;
chili - two pods;
onion - six pieces;
garlic head - one;
9% vinegar solution – 60 ml;
black peas – 20 pieces;
granulated sugar – 130 g.

How to cook

Blanch the red fruits, peel and finely chop.
Grind the onion and chili without removing the seeds from the pods.
Mix the prepared ingredients and place the pan on the fire.
Boil, reduce heat, wait half an hour.
Add black peas, crushed garlic head, salt and sweeten.
Pour in the vinegar and, stirring, bring the mixture to the desired consistency.
Pour into sterile containers.
Turn over and leave to cool.

Mustard

Description . Spicy sauce with garlic and onion cloves is very easy to prepare. Seasonings are selected according to individual taste. To make the dressing spicier, it is recommended to replace ground black pepper with red pepper and mustard seeds with powder.

What to prepare:

red tomatoes – 5 kg;
onions – 2 kg;
9% apple cider vinegar – 175 ml;
mustard beans - one teaspoon;
sugar – one and a half glasses;
salt – 90 g;
cloves, ground black pepper.

How to cook

Chop the onion and squeeze out the garlic cloves.
Cut the red fruits into slices.
Cook them in a deep container with a lid until they become soft.
Rub through a sieve. Place on the stove.
Wait until it boils, add onion half rings and garlic mass.
Leave on low heat for a quarter of an hour.
Salt, sweeten, add spices and mustard seeds.
After five minutes, pour in the vinegar solution.
Wait for it to boil, leave for five minutes, turn off.
Pour into prepared jars.
Seal and leave upside down until cool.

With horseradish and wine

Description . The piquant and spicy “winter” dressing takes an hour and a half to prepare. The recipe includes dry wine and vinegar solution.

What to prepare:

tomatoes – 2 kg;
onion - two pieces;
granulated sugar – 100 g;
grated horseradish root - to taste;
salt – 30 g;
ground spices – ginger, black peas, cloves;
dry red wine – 30 ml;
wine vinegar – 30 ml.

How to cook

Blanch the red fruits and remove the skin.
Cut the pulp.
Chop the onions, mix with the pulp, leave for 20 minutes on low heat.
Press the mixture through a sieve.
Sweeten, salt, add dry spices, pour in wine.
After 40 minutes, add horseradish.
After a quarter of an hour, add vinegar, wait another five minutes.
Pour into sterile jars and seal.

With onion and coriander

Description . A beginner choosing homemade tomato ketchup recipes for the winter is recommended to choose a spicy sauce with onions and bell peppers. The dressing is quick and easy to prepare.

What to prepare:

tomatoes – 4 kg;
onion – 1 kg;
sweet pepper – 1 kg;
3% vinegar solution – 100 ml;
sugar - half a glass;
salt – 30 g;
spices – black peas, paprika, coriander.

How to cook

Make tomato juice by running the fruits through a juicer.
Grind the remaining vegetables in a blender.
Mix the juice with the puree and place on low heat.
Remember to stir, cook for one hour.
Add spices, salt and sweeten.
Boil by half (the juice should thicken).
Pour in the vinegar, cook for five minutes, remove from the stove.
Sterilize jars or bottles.
Pour, seal, invert containers until cool.

If it is not possible to squeeze juice from fresh tomatoes, use ready-made tomato paste (three liters). The natural product contains only tomatoes and water.

With plums

Description . The original tomato sauce for the winter is prepared from ripe plum and tomato fruits and hot pods. The taste is rich and aromatic even without additional spices.

What to prepare:

tomatoes – 3 kg;
plums – 1.5 kg;
onion - two pieces;
bell pepper – five pieces;
chili - two pods;
garlic head - one piece;
9% vinegar – 15 ml;
sugar – 200 g;
salt - two tablespoons;
ground pepper, cloves.

How to cook

Coarsely chop the washed, seeded and pitted fruits and chop together with the garlic head in a blender.
Place over low heat and cook for two hours, stirring constantly.
Strain through a sieve and cook for another hour.
Add spices, sweeten, salt, and vinegar.
Boil for half an hour.
Pour into jars and roll up.

With carrots

Description . A sweet, aromatic sauce is made with carrots, herbs, and seasonings. For spiciness, you can add fresh or ground chili, ginger, and onion.

What to prepare:

tomatoes – 3 kg;
bell pepper – 1 kg;
carrots – 500 g;
garlic cloves - two or three pieces;
9% vinegar solution – 30 ml;
sunflower or olive oil - one and a half glasses;
fresh parsley - a bunch;
sugar - one glass;
salt - two tablespoons.

How to cook

Blanch the tomatoes and remove the skin.
Cut into slices.
Chop the carrots into small pieces.
Chop the pods.
Place the prepared vegetables in a blender and chop.
Place the puree in a saucepan and heat, stirring, over low heat until it boils.
Squeeze out the cloves, chop the parsley, and add to the mixture.
Leave to cook for half an hour.
Salt, sweeten, pour in oil.
Wait five minutes.
Add vinegar solution and bring to a boil.
Pour into jars and seal.

With bell pepper

Description . Spicy homemade ketchup with bell pepper is prepared with various seasonings and herbs: rosemary, basil, oregano. To make the dressing spicier, you can add a red pepper or onion.

What to prepare:

tomatoes – 2.5 kg;
garlic head - one piece;
sweet pepper – 500 g;
cloves - four buds;
cinnamon - half a teaspoon;
salt – 15 g;
sugar - one glass;
9% vinegar – 180 ml;
ground black peas - half a teaspoon.

How to cook

Cut the tomatoes into wedges.
Clean the peppers and cut into pieces.
Place the vegetables in a blender and puree without turning them into a puree.
Place on the fire and bring to a boil.
Pass the garlic head through a press.
Add to the mixture, add sugar, spices, and salt.
Cook over low heat for two hours, stirring occasionally.
Pour in the vinegar five minutes before it’s ready.
Pour into sterile containers, seal, and leave to cool.

Bell peppers combined with apples give a pleasant sweet and sour taste. Grind three kilograms of tomatoes, a kilogram of onions and peppers, and half a kilogram of apples in a blender. Cook with spices for half an hour. Before cooking, pour in vinegar and dissolved potato starch (a tablespoon per half a glass of water).

With garlic and chili

Description . Vinegar solution is a natural preservative, but ketchup without vinegar does not last long. Chili will help extend its lifespan. It is hot pepper that protects the workpiece from mold. Next, two more recipes are offered without adding vinegar solution.

What to prepare:

tomatoes – 1 kg;
chili - two pods;
garlic clove - one;
black pepper - five peas;
cloves - five buds;
ground nutmeg - half a teaspoon;
sugar – 20 g;
salt – 15 g.

How to cook

Cut the ripe fruits into several slices.
Place in a saucepan and simmer, covered, for seven minutes.
Press through a sieve to remove the skins.
Keep on the fire with the lid open for about an hour until the puree thickens.
Add sugar, spices, salt.
Squeeze out the clove.
Leave for ten minutes.

With fresh basil

Description . One of the elementary recipes for tomato sauce for the winter. Cooking takes most of the time - three to four hours. If desired, you can add not only herbs, but also dry spices - coriander, paprika, cloves.

What to prepare:

tomatoes – 1 kg;
garlic clove – three pieces;
fresh basil - a bunch;
fresh parsley - a bunch;
sugar – 40 g;
salt – 10 g.

How to cook

Blanch the red fruits and remove the skin.
Cut the pulp.
Chop the greens.
Place tomato slices, herbs, and garlic cloves in a blender bowl.
Grind until puree, transfer to a saucepan.
Add salt, sweeten, and simmer for three to four hours until desired thickness.
Pour into sterile jars.

Hastily

Description . A simple recipe that does not require you to follow and follow steps step by step. All you need to do is prepare a blender or food processor and a suitable pan.

What to prepare:

tomatoes – 2 kg;
sweet pepper – 500 g;
onion – 500 g;
olive oil – 200 g;
sugar - glass;
ground pepper - a tablespoon;
mustard powder - a tablespoon;
salt.

How to cook

Cut the vegetables into pieces.
Place in a blender and grind.
Place in a saucepan, season, salt and sweeten.
Leave to simmer over low heat for two hours.
Pour into sterile jars.

To prevent the workpiece from spoiling without vinegar essence, sterilize the finished containers in a saucepan or oven at 120°C. To sterilize in a saucepan, line the bottom with a thick towel, folded several times, and place containers on top. Fill with water up to the shoulders and boil for a few minutes. Leave the liter jars in the oven for ten minutes.

With celery and ginger

Description . According to reviews, the dressing is sweet, so it is recommended to reduce the amount of sugar to taste. You can add more salt and red pepper if desired.

What to prepare:

tomatoes – 1 kg;
celery – 100 g;
onion - one;
bell pepper – one;
ground ginger - teaspoon;
ground cloves - half a teaspoon;
sugar - three quarters of a glass;
salt – 10 g;
9% vinegar – 15 ml.

How to cook

Cut the vegetables into small pieces.
Place in a deep frying pan or saucepan.
Boil for 30 minutes until soft.
Rub the boiled vegetables through a sieve.
Add seasonings, sweeten, salt, pour in vinegar.
Leave to simmer over low heat for about an hour until the dressing becomes thick and dark.

"Real jam"

Description . The name was not given by chance. Tomato ketchup “You'll lick your fingers” is being prepared for the winter with the addition of apples and onions. The result is a sweet and sour, moderately salty sauce.

What to prepare:

tomatoes – 3 kg;
apples – 0.5 kg;
garlic cloves - six pieces;
onion - one head;
ground black pepper;
sugar – 150 g;
salt – 30 g;
9% apple cider vinegar – 50 ml.

How to cook

Blanch the juicy fruits and remove the skin.
Grind the pulp in a blender.
Place a saucepan with tomato puree on the fire and wait until it boils.
Peel the apples and grind in a blender.
Add to the pan, stir.
Chop the onion head and pass the cloves through a press.
Add to the total mass, cook until smooth.
Salt, add sugar, seasonings.
Five minutes before readiness, pour in the vinegar.
Pour into prepared sterile jars or bottles.
Close with lids and leave to cool upside down under a towel.

You can make ketchup from tomatoes and apples using another recipe. For 3 kg of tomatoes you need to take 1 kg of apples. Add a head of garlic, two tablespoons of mustard powder, and a little ground hot pepper to the tomato-apple paste. Add one glass of sugar and a tablespoon of salt. Boil for half an hour, pour in vinegar and roll up.

Amber

Description . Aromatic, spicy, slightly spicy sauce will be an excellent addition to any unleavened dish. To make ketchup a beautiful amber color, it is recommended to use yellow tomatoes.

What to prepare:

fleshy tomatoes – 2 kg;
onion - two heads;
sweet pepper – two pieces;
garlic - five to six cloves;
ginger – root 2 cm long;
chili - one pod;
olive oil – 50 ml;
6% apple cider vinegar – 75 ml;
water – 250 ml;
spices – coriander, oregano, black peas, basil;
sugar - five tablespoons;
salt - two heaped teaspoons.

How to cook

Remove the stems from the tomatoes and cut the fruits into slices.
Coarsely chop the onions and pods.
Heat the oil in a thick-bottomed saucepan.
Grind garlic, chili, ginger, dry spices.
Pour into the pan, fry for half a minute.
Add coarsely chopped vegetables, stir.
Pour in water and simmer for half an hour.
Place the mass in a blender, grind, rub the paste through a sieve back into the pan.
Sweeten, salt, add vinegar.
Leave on low heat until reduced by half.
Pour into jars or bottles.

Green

Description . Green and brown tomatoes are also suitable for making ketchup. An important condition when choosing fruits is that the seeds must be ripe, without bitterness. Green fruits are more acidic than red ones, so no vinegar solution is added to the dressing.

What to prepare:

unripe tomatoes – 1 kg;
onion head - one;
chili - pod;
garlic cloves - two pieces;
sugar – 40 g;
salt – 5 g.

How to cook

Cut the onion into small pieces.
Cut green fruits into slices.
Grind the vegetables in a blender or through a meat grinder.
Place the resulting puree in a deep frying pan and simmer for about half an hour.
Grind through a sieve and put back into the pan.
Grind the chili and crush the cloves.
Salt, sweeten, add chili, simmer for an hour.
Add garlic paste, stir, leave for another five minutes.
Pour the resulting homogeneous mixture into prepared heated jars.
Close the containers, turn them over, and wrap them until cool.

Shish kebab

Description . Traditional “kebab” sauce goes perfectly with meat dishes and fried potatoes.

What to prepare:

tomatoes – 2.5 kg;
sweet pepper – 1 kg;
chili - one pod;
garlic - one clove;
mustard powder, ground coriander, dill seeds;
ginger – root 3 cm long;
sweet peas - five pieces;
cardamom – five grains;
laurel - two leaves;
vinegar essence – 5 ml;
sugar - half a glass;
salt – 10 g;
diluted starch - 30 g per half glass.

How to cook

Finely chop the vegetables.
Place in a deep frying pan and place on low heat.
Grind ginger, garlic.
Add spices to taste, salt and sweeten.
Boil for an hour, then pass through a sieve.
Place the puree on low heat and simmer for another three to four hours until smooth.
Pour in the vinegar solution and diluted starch five minutes before readiness to make the dressing thick.
Pour into prepared containers.

Many large spices (coriander seeds, clove buds, black peas, cardamom) are not very pleasant to see in a homogeneous sauce. Therefore, before adding to the total mass, it is recommended to grind the grains with a coffee grinder. You can also tie the spices in a gauze cloth, place them in the paste while cooking, and remove them before adding vinegar.

A chef can prepare signature ketchup at home for the winter. Experimenting with seasonings, herbs, and spices will open up new tastes. Ripe juicy tomatoes of any color are suitable for ketchup. If the mixture becomes too thick during cooking, add a little warm water. “Thicken” the liquid sauce with diluted starch.

Reviews: “We take a little bit of all the seasonings”

On the contrary, we only eat homemade ketchup. But my grandmother prepares it for the whole family, because she doesn’t trust store-bought ones. And in general, it’s full of all sorts of “food”, chemicals, additives, preservatives. And at home there are only natural products. True, this is the first time I’ve heard that ketchup can be prepared with apples... It seems to me that we have a more traditional method of preparation. You need, of course, tomatoes, sugar, black peppercorns, salt, vinegar, cloves and cinnamon. We take all the seasonings little by little so that the ketchup does not have a pronounced taste of one thing. Chop the tomatoes and onions, simmer in a saucepan with vegetable oil, and when they become completely soft, remove from the heat and grind or knead well. Then put it back into the pan and bring to a boil. After this, add spices, cook for about half an hour and add salt, sugar and vinegar. Cook with them for another 5 minutes. After this, the ketchup is ready, but it’s better to let it brew. The next day it will be just right!
Nastya, http://www.divomix.com/forum/recept-domashnego-ketchupa-na-zimu/

I found the recipe on one of the forums. Children love ketchup very much, but I don’t buy it, no matter what they get from the store. So I prepared my own, it turned out to be 2 liter bottles. It was eaten in two days. I plan to do a lot next year.
4.5 kg tomatoes - through a meat grinder 1 cup sugar 1 tbsp. l. Salt 13 tbsp. 9% vinegar
a few black peppercorns on the tip of a knife ground red pepper
Place all this in a saucepan, cook according to the original recipe for 2 hours. I cooked it more, I wanted it thicker. Well, at the end, as always, I try... suddenly I’m in the mood to add something.
IrinaA, http://www.tomat-pomidor.com/newforum/index.php?topic=532.0