How to make delicious ketchup for the winter. Winter preparations, tomato ketchup: the most delicious recipe

Homemade ketchup Not many housewives prepare for the winter. They think that making ketchup is a troublesome task, and there is an abundance of ketchup in the store. This is true. But if you look carefully at the composition of ketchup on the shelves, it will contain more products with the prefix E than natural ones. There are natural ketchups, but their choice is not so large and they are much more expensive.

Close homemade pepper is possible not only in glass jars. For many years I have been pouring ketchup and sauce into regular glass bottles. And I use salt to seal it. Ketchup is stored in my pantry in my apartment until spring. Bottles should be rinsed thoroughly with a brush baking soda, dry in the oven or microwave. When you pour the ketchup, make a cork out of the bandage: lower the bandage folded in several layers into the neck by 1-1.5 cm and fill it tightly with coarse salt. Tie the ends with thread. You can also tie a cloth or bandage on top. My mother was taught this way of closing bottles with juice and sauce by her colleague. Then there was a shortage of not only cans, but lids.

Homemade ketchup recipes for the winter

Ketchup with apples

Ingredients:

Tomatoes – 3 kg
Apples – 1 kg
Garlic – 1-2 heads
Vinegar 9% - 1 glass
Ground cinnamon – 0.5 teaspoon
Ground red pepper – 0.5 teaspoon
Sugar – 1 glass
Salt – 1 tablespoon

How to make ketchup with apples:

Use ripe and firm tomatoes for ketchup. Antonovka or other sour apples. Antonovka makes ketchup more flavorful. You can replace apples with quince.
Wash the tomatoes and apples. Cut into several pieces and simmer over low heat until soft, about 1-1.5 hours.
Cool and strain through a metal sieve.
Transfer the resulting puree back into the pan. Add pressed or finely chopped garlic, mustard, cinnamon, ground red pepper, sugar and salt.
Heat over low heat until boiling and cook for 30 minutes at low simmer. Stir the mixture periodically.
Add vinegar in 3-5 minutes. Pour the finished ketchup into jars or bottles. Seat tightly and refrigerate.

Ketchup with sweet pepper

Ingredients:

Tomatoes – 2.5 kg
Bell pepper – 500 grams
Onion – 3-4 heads
Hot pepper – 1 pod
Vinegar 9% - ¾ cup (about 180 grams)
Carnation buds – 4 pieces
Cinnamon – 0.5 teaspoon
Ground black pepper – 0.5 teaspoon
Sugar – 1 glass
Salt – 1.5 tablespoons

How to make ketchup with pepper:

Wash all vegetables well. Cut the tomatoes into several parts. Remove seeds from red bell pepper and cut into four pieces.
Peel the onion and cut into 4-6 parts.
Grind all the vegetables through a meat grinder. You can grind it with a blender, but not to puree.
Place the mixture on the fire and, slowly heating, bring to a boil. Cook at low boil, stirring occasionally for 2 hours.
Add sugar, salt, ground cinnamon, clove buds, black ground pepper and vinegar.
Bring to a boil and cook with the lid open until the mixture begins to thicken. Pour into clean jars and seal. Cool.
According to this recipe, you can cook ketchup with onions, replacing the red bell pepper with the same amount of onion.

Ketchup with apples “Corida”

Ingredients:

Tomatoes – 4 kg
Apples – 0.5 kg
Onion – 0.5 kg
Cinnamon – 0.5 teaspoon
Ground red pepper – 1 teaspoon
Ground cloves – 0.5 teaspoon
Sugar – 1.5 cups
Apple cider vinegar 6% - 200 grams
Salt – 1.5-2 tablespoons

How to make ketchup:

Wash all vegetables. Peel apples from seeds. Chop and grind in a meat grinder or grind in a blender.
Transfer the mixture into a saucepan. Heat slowly to a boil and from the beginning of boiling, cook at low simmer for two hours with the lid open. Stir the mixture well periodically.
Rub the boiled mass through a sieve. Pour back into the pan. Add spices and seasonings, sugar and salt. Cook at low simmer for about an hour. Add vinegar, stir and let it boil. Pour into prepared clean jars and seal tightly. Cool and store.
This ketchup goes well with meat dishes, pilaf, potato and vegetable dishes, and pasta.

Homemade tomato ketchup

Ingredients:

Tomatoes – 2 kg
Onions 0.5 kg
Sweet pepper – 0.5 kg
Dry mustard – 2 tablespoons
Sugar – 1 glass
Salt – 1 tablespoon

How to make ketchup:

This is a very simple homemade ketchup recipe. You need a minimum of products and, moreover, without vinegar.
Wash all vegetables well. Remove the seeds from the sweet pepper. Chop and grind in a meat grinder or grind in a blender.
Transfer the vegetable mixture into a saucepan and place on the stove. Stirring occasionally, bring to a boil. Reduce heat and cook for 1.5 hours.
Then add sugar, salt, ground pepper and mustard. Mix well. After boiling, boil for another 5-10 minutes and pour into clean jars. Roll up.
Cook ketchup without covering the pan with a lid to allow excess moisture to evaporate.
This universal recipe ketchup, which can be served with meat, vegetable dishes, to pasta. You can also use ketchup when preparing borscht, stewing vegetables and when preparing other dishes.

Tomato ketchup with cilantro seeds

Ingredients:

Tomatoes – 5 kg
Bell pepper– 1 glass
Onion – 1 cup
Hot pepper – 1 pod
Sugar – 1 glass
Salt – 1 tablespoon
Ground red pepper – 1 teaspoon
Cilantro seeds – 1 teaspoon
Vinegar essence – 1 teaspoon

How to make ketchup:

Wash all vegetables cold. Grind peppers and onions through a meat grinder.
Cut the tomatoes into slices and place on the stove. Boil until they become soft and rub through a sieve.
Pour the tomato puree into a saucepan, add sweet pepper and onion, chopped hot pepper, sugar, salt and ground red and black pepper. Mix well. Place on the stove and bring to a boil.
Grind the cilantro seeds with a rolling pin and pour into a cotton bag or gauze folded in several layers. Tie tightly and place in the pan.
From the beginning of boiling, cook for 2.5 hours over low heat with the lid open. At the very end, remove the bag of cilantro seeds and pour in vinegar essence. Mix and pour into clean jars. Roll up.

Ketchup with cucumbers for the winter

Ingredients:

Tomatoes – 2 kg
Cucumbers – 2 pieces (large)
Hot pepper – 1 pod
Vinegar 9% - 2 tablespoons
Ground black pepper – 1 teaspoon
Dry mustard – 1 teaspoon
Sugar – 3 tablespoons
Salt – 4 tablespoons

How to make ketchup:

You can take overgrown cucumbers for making ketchup, which are not suitable for canning. In this case, you need to remove the seeds and peel them.
Wash the tomatoes and grind in a meat grinder. Place on the stove and cook until the mass is reduced by half.
Pass the cucumbers and hot peppers through a meat grinder and add to the tomato mass. Immediately add sugar, salt, ground pepper and mustard. Cook for 30 minutes, stirring occasionally. Add vinegar at the very end.
Pour into prepared jars and seal.

Ketchup with plums and sweet peppers

Ingredients:

Plums – 5 kg (pitted)
Tomatoes – 2 kg
Sweet pepper – 10 pieces (medium)
Sugar – 1-1.5 cups
Garlic – 200 grams
Hot pepper – 1 pod
Salt – 2-3 tablespoons
Vinegar 9% - 1 tablespoon

How to make ketchup:

Ketchup can be made from dark or light plums. Beautiful ketchup comes from yellow plum. Then to prepare ketchup it is better to take yellow tomatoes and yellow bell pepper.
Wash plums and vegetables. Remove the pit from the plums. Remove seeds from pepper. Chop and simmer until the vegetables are soft, about 25-40 minutes.
Rub through a sieve. Put it back on the stove. Add garlic, sugar, and salt to the mass. Boil for 10-15 minutes. At the very end, add vinegar and pour into jars or bottles. Close tightly.

Ingredients:

Tomato
Onion
Garlic
Sugar
Coriander

Cooking method:

To make ketchup at home, we need the following ingredients: fresh tomatoes, onion, garlic, sugar, table vinegar 9%, not iodized salt, Bay leaf, allspice peas, clove buds, mustard and coriander seeds, and a cinnamon stick.
First of all, wash the tomatoes, dry them and cut them in large pieces. If you have medium-sized tomatoes, cut them into 4 pieces, and larger ones into 6-8 slices. Not only beautiful, selected fruits are suitable for homemade ketchup - feel free to discard soft or wrinkled ones (the main thing is that they are not spoiled). I fit 3 kilograms of tomatoes into a 4 liter pan. Place the slices in a bowl and place on medium heat(can be under the lid).
Meanwhile, you need to peel the onions and garlic. The weight of the onion is indicated already peeled, and I use very large garlic.
Now it is advisable to chop the onion and garlic in any way convenient for you. I like to do this best with a blender, but you can put the vegetables through a meat grinder. The result is a very aromatic onion-garlic mass.
While we were studying aromatic additive, the tomatoes spent about 15 minutes on the stove, softened and gave a lot of juice. Do not forget to periodically stir the contents of the dish so that nothing sticks or burns to the bottom.
Add to stewed tomatoes onion-garlic mixture.
Immediately add other seasonings: mustard and coriander seeds, bay leaves, allspice, clove buds and a cinnamon stick.
Mix everything thoroughly and cook over medium heat without a lid for about half an hour. Don’t forget to stir the vegetables with seasonings every 5-7 minutes, otherwise they may stick.
During this time, the tomato mass should boil down and the vegetables should be well boiled. In fact, the onions and garlic were completely dissolved in the tomatoes.
It's time to move on to the next stage of preparing homemade ketchup: the contents of the pan must be rubbed through a sieve. This way we will remove the peels and seeds of the tomatoes, as well as spicy additives that have given off their flavor enough and are no longer needed.
First, using a ladle, I put the more liquid part of the tomato base into the sieve - it drains quickly. It turns out liquid tomato juice, which we pour back into the pan and set to cook further - I evaporated for about 40 minutes.
But the thick mass will have to be thoroughly rubbed through a sieve, as a result of which you will have a fairly thick tomato puree. Do not rush to immediately add it to tomato juice, let the liquid evaporate properly.
By the way, I got about 400 grams of cake with spices.
When the initially liquid tomato juice evaporates well and turns into tomato sauce, its volume will decrease by 2-3 times.
Add the tomato puree from step 12 to the thickened juice, mix and continue to evaporate for another 15 minutes.
When the tomato mass reaches the desired thickness, it’s time to add salt and granulated sugar. Just don’t add everything at once: I advise you to start small (for example, add a teaspoon of salt and a tablespoon of sugar), taste, and then adjust the balance of sweet and salty to your taste. Boil the future homemade ketchup for another 5-7 minutes.
At the end we add table vinegar, the amount of which also depends on the natural acidity of the tomatoes and your taste. Personally, I don’t use a lot of vinegar, since our tomatoes themselves are not particularly sweet.
Before you pour ketchup into jars and close it for the winter, be sure to try finished product, because you are the one who will eat it. It is best to put a teaspoon on a cold saucer, and when the ketchup has cooled, try it - when it is hot, it will taste different from cold.
In advance (or while preparing homemade ketchup), you need to prepare the dishes. My favorite way to sterilize jars is to microwave oven, and boil the lids on the stove (5 minutes after boiling is enough). Pour boiling ketchup into jars, not reaching about 1 centimeter from the edge of the container.
Immediately seal the jars with lids. You can use both simple tins (rolled with a key) and screw ones (they just screw in - your husband will help you).
We turn the jars upside down and leave them in this position until they cool completely, wrapped in something warm (a blanket, rug, fur coat or coat - what you usually use when canning). In this way, additional heat treatment of the lids and the entire workpiece occurs. You need to store homemade ketchup in the same place as the rest of the ketchup - in the basement, cellar or other dark and cool room.
Total of specified quantity Products yield 900 milliliters ready-made ketchup I have 2 jars (500 and 250 milliliters) and this bowl (about 150 milliliters) for testing.
I will be glad if this simple recipe for homemade ketchup for the winter is useful to you and you like the result.

Homemade ketchup

Ingredients:

tomatoes - 2 kg
bell pepper - 5 pcs.
onions - 5 pcs.
sugar - 150 g
salt - 2 tsp.
hot pepper - to taste
starch - 2 tbsp.
vinegar 9% - 50 ml

Preparation:

Remove the skins from the tomatoes (throw them into boiling water for 30 seconds), peel the onions and peppers.
Vegetables need to be pureed and cooked for 2-3 hours (so that excess liquid boils away).
Next, add all the spices.
Boil with spices for 15-20 minutes.
In a blender, grind the tomato mixture until smooth.
Pour 0.5 cups of ketchup, cool, add starch, stir.
Add vinegar to the rest of the ketchup.
Combine ketchup with starch and ketchup with vinegar, bring to a boil, remove from heat.
If you want to prepare ketchup for the winter, then hot sauce You need to put it in hot sterilized jars and roll up the lids.

Ketchup for the winter - a simple recipe

Ingredients:

ripe juicy red tomatoes
for 1 liter of tomato:
½ medium sized onion
600-700 g wine vinegar
20-30 g salt
40-50 g sugar
pinch of tarragon
1 g cayenne pepper
3 clove buds
2 g ginger
2 g cinnamon
2 g nutmeg
2 g red pepper
1-2 pinches of curry

Cooking method:

Thoroughly peel ripe tomatoes.
Then boil them covered for two hours over low heat, stirring constantly.
Rub the finished mass through a fine sieve and add vinegar and all the above spices to 1 liter of paste.
Spices are added to the sauce only in ground form.
Mix the mixture well and boil to the desired thickness for 20-25 minutes.
Properly cooked sauce has a thick structure and spreads easily on bread.
Hot ketchup Pour into sterilized bottles and seal immediately.
Store in a cool place.

Ketchup for the winter with a hint of mustard

Ingredients:

five kilos of tomatoes;
half a kilo of granulated sugar;
two large onions;
two tbsp. spoons of vegetable oil;
mustard powder - three tbsp. spoons;
vinegar - half a glass;
salt - two tbsp. spoons;
nutmeg– a pinch;
a couple of pieces carnations

Preparation:

Peel the tomatoes; cut into small pieces;
Grate the onion on a coarse grater;
Add vegetable oil to the pan;
Fry the prepared ingredients;
Leave on the fire for an hour and a half until the excess liquid boils away;
Grind through a sieve;
Transfer back to pan;
Add all the spices to the tomato mass, except salt and nutmeg;
Boil for another two to three hours;
Add salt and nutmeg five minutes before the end of ketchup preparation;
Pour the finished sauce into jars and roll it up.
To make homemade tomato ketchup for the winter tasty, take only ripe and juicy tomatoes.
Before preparing the sauce, take the time to remove the skins from the tomatoes.
If you don't like the smell and taste of garlic, you don't have to add it to the sauce.
To make the sauce more homogeneous, beat the mixture with a blender before pouring it into jars.

Homemade kebab ketchup for the winter

Ingredients:

two and a half kilograms of ripe and juicy tomatoes;
a kilo of bell pepper;
hot pepper pod;
tablespoon chopped garlic;
three tbsp. spoons of granulated sugar;
1 teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
six peas of hot and allspice;
five cardamom grains;
laurel leaf - two pieces;
Art. a spoonful of starch diluted in half a glass of water.

Cooking method:

Cut tomatoes, sweet and bitter peppers into pieces and place on low heat.
Add all ingredients except vinegar and starch.
One hour after boiling vegetable mixture grind it through a fine sieve.
Cook the puree for another three to four hours.
About five minutes before it’s ready, add vinegar essence and starch.
Pour the finished product into jars.

Jamie Oliver's Ketchup Recipe

Ingredients:

a kilo of ripe tomatoes;
tomato paste - two tbsp. spoons;
medium-sized onions - four pcs.;
half a glass of sugar;
salt to taste;
odorless vegetable oil - a quarter cup;
greens - a bunch of basil and parsley (celery).
two teaspoons of fennel and coriander seeds;
four buds of cloves;
two small pieces of ginger;
small head of garlic;
chili pepper - one pc.

Cooking method:

Peel the tomato and cut into cubes;
Chop the onion, garlic and herbs very finely;
Cut the ginger into thin slices;
Place in a saucepan with vegetable oil and simmer for five minutes, add spices;
Add chopped tomatoes and a little water to the saucepan, cover with a lid and boil by a third;
Puree vegetable mixture;
Boil the puree for another forty minutes.

Recipe for making ketchup for the winter

Ingredients:

Cucumbers – 2 pieces;
Tomatoes – 2 kg;
Hot pepper – 1 piece;
Vinegar – 2 tbsp. spoons;
Ground black pepper – 1 teaspoon;
Dry mustard – 1 teaspoon;
Salt – 4 tbsp. spoons;
Sugar – 3 tbsp. spoons.

Cooking method:

We wash the tomatoes and pass them through a meat grinder. Read more:
Place them on the fire and cook until the tomato is reduced by half.
We also pass hot peppers and cucumbers through a meat grinder.
Add chopped vegetables to the tomato.
Immediately add salt, sugar, mustard, ground pepper and cook for 30 minutes.
At the end of cooking, add vinegar.
Pour into sterilized jars and seal

Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as real potatoes V potato chips. However, the thick tomato sauce with spicy notes 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, but it’s quite difficult for me to stop using it. So while it's season fresh vegetables in full swing, I suggest preparing homemade tomato ketchup for the winter. You'll lick your fingers - it turns out so delicious. When sealed, the seasoning can be stored for more than 1 year, but when opened, it is advisable to eat it for no more than 2-3 weeks. Natural ingredients without synthetic additives they deteriorate faster. But don’t worry, a half-liter jar “disappears” in a few days.

The simplest and most delicious homemade ketchup for future use

Meat, potatoes, pizza, even a slice regular bread It tastes so much better with this sauce! Try it! I guarantee you will lick your fingers and ask for more. Fresh tomatoes + classic spices= excellent result.

Thank you very much for the recipe, mom Larisa!

Ingredients:

Exit: approximately 1.25 liters of finished sauce.

How to make delicious homemade tomato ketchup for the winter (you'll lick your fingers):

To cook a lot thick sauce, use exclusively well-ripened, fleshy, non-watery tomatoes. Only unripe ones will turn out a large number of juice that will evaporate during cooking. And there will be very little ready-made ketchup. Cut the tomatoes into small slices. Place in a bowl (large saucepan). Peel the onion. Chop into small cubes. Add to tomato slices and stir. Cover with a lid.
Place on low heat. Simmer until soft (about 15 minutes). The vegetables will immediately release their juice, so they won’t burn.
To bring tomato base until smooth, use a metal sieve. Rub through it soft vegetables. The result will be a smooth puree without seeds or skin. Wipe as thoroughly as possible - more pulp will end up in the bowl.
Pour the vegetable mixture back into the bowl (saucepan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup reduces by 2-2.5 times.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds, on gauze folded several times. Tie the ends and make a pouch. Dip into boiling puree. Spices will give off their aroma, but at the same time they will be completely easy 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 specified time, remove the bag of spices.
Prepare jars (special bottles). I have accumulated 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. Regular liter (half liter) jars will also work. Sterilize jars (bottles). Boil the lids. Lay out hot billet. Roll up. Turn it over and check if the preservation is leaking. In this position, wrap the jars.
After cooling, hide it in a dark pantry or cellar for the winter. Opened ketchup store in the refrigerator. But after opening it is advisable to eat it within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than the store-bought product.

Making aromatic ketchup from tomatoes and apples for the winter

It is difficult to imagine the combination of apples and tomatoes in their raw form. But in this sauce they “get along” perfectly. Apples are responsible not only for taste, but also for excellent thick consistency. I advise you to try it.

Required Products:

Exit: about 1.5 liters of workpiece.

Plan for preparing ketchup from tomatoes and apples, preparing 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 be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut out the rough part of the tomatoes. Cut into slices. Remove seeds and stems from apples. There is no need to remove the peel. It contains pectin - a natural thickener that will allow you to get perfect consistency for a short time.
Grind all chopped components using a blender (meat grinder). Was the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft and easily pass through a sieve.
Pour into a deep heat-resistant container. Place on medium heat. Once boiling, reduce heat. Cook covered, stirring every 10-15 minutes, for 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 uniform consistency. But every minute of the time spent is worth it: homemade ketchup made from tomatoes and apples turns out very appetizing, you’ll just lick your fingers. After trying a spoon, I decided that it should be stored for the winter not in jars, but in buckets. Return the pureed sauce to the cooking vessel.
Add sugar, salt, vinegar, ground pepper. It is advisable to grind the peas in person. What is sold in bags contains a lot of small debris and does not have a special aroma. Also add spices that make regular red tomato sauce like real ketchup. It's clove and cinnamon. You can add whole cloves and remove them at the end of cooking. Otherwise the aroma will be too concentrated. Or take just 2-3 cloves and grind them with pepper. Stir. Cook after boiling for another 5-7 minutes until you achieve the desired consistency. If desired, add other seasonings - hot pepper, coriander.
Wash the jars (bottles). Sterilize or rinse several times boiling water. Place on a kitchen towel to drain. Fill the container. Roll up with sterile dry lids. Cool upside down under a spare blanket.
After cooling, hide it for storage in a cellar, pantry, or refrigerator. You open a jar of this real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste will rock you - not only do you want to lick your fingers, but you also want to bite off your tongue with pleasure.

Spicy thick ketchup with garlic

It's hard to resist licking your fingers when there's a whole jar of delicious food in front of you. homemade sauce with pleasant, spicy, spicy taste. bell pepper adds a special note, garlic - a slight pungency, and Provencal herbs - a Mediterranean aroma.

Required:

Exit: about 1.75-2 l.

How to cook:

Straining sauce components through a sieve is not the easiest or most enjoyable task. Especially when you plan to prepare a large amount of preserved food. Is there a special attachment for a food processor? You're very lucky. I don’t have such an attachment, so I decided to make my task easier and conduct an experiment. Tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled it off. Wiping the pulp of tomatoes is faster and easier. The sauce thickened well, by the way. To separate the pulp from the skin, blanch the vegetables. Make a crosswise cut. Place in boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin will come off easily. Cut the tomatoes into large slices.
I also decided to peel the bell pepper from the film. So I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Place it in a baking bag. Place in 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 the tails and seeds. Remove the skin. Cut as desired.
I used sweet lettuce onions. But regular, yellow, white will also do. Clean the bulbs. Divide each into 4-8 parts.
Grind the ingredients with a blender or meat grinder.
For cooking, use dishes with a thick bottom so that the mass burns less. Place it on the stove over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is reduced to classic thickness.
Remove the seeds by pressing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help you achieve a completely smooth consistency. Additionally, use it after grinding (optional).
Put the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush it with a press). Stir. Cook for another 5-7 minutes after boiling.
Place in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, and lids. Place the ketchup containers on the lids to check if it is leaking. After checking, wrap the workpiece with an unnecessary blanket. Place 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 aromatic and piquant due to the use of ripe tomato fruits, fresh garlic, provencal herbs. The shelf life of unopened preserves is more than 1 year. I advise you to prepare a lot of it - it disappears very quickly.

Delicious, natural homemade preparations! Pleasant, successful results!

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 food processor or juicers. 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 you can also 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. homemade. 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 cool recipes! Bon appetit!

Everyone should probably have ketchup for the winter. thrifty housewives. This is an excellent seasoning for all dishes: vegetables, meat. You can't make pasta or bake without ketchup. delicious pizza. Even ordinary boiled or fried potatoes, seasoned flavored ketchup, turns into a delicious dish (especially during Lent)

This recipe was told to me by a chef I know Italian restaurant, adding that it was his “ secret recipe" I don’t know what exactly is the secret of this ketchup, and how it differs from others - I haven’t compared it. But once, after preparing this ketchup, I realized that I didn’t need other recipes.

What do you need for ketchup?

Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 parts)
Green, sour apples (Semerenko type variety 250 (500) g with skin, but without core. cut into large slices)
Onions 250 (500) g (peeled and cut into 4 parts)

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

How to prepare ketchup?

Place the chopped vegetables in a cooking container and cook for 2 hours, stirring.

Tomatoes release juice immediately, so we don’t add water.

After two hours, everything should be boiled and the apples should “fall apart.” Cool.

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

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

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

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

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

Ketchup is ready. You can eat it right away. It turns out to be approximately 1.2 liters.

Or you can pour it into small sterile jars or glass bottles from store-bought ketchup, tightly close with “original” metal lids and wrap until completely cool.

This homemade ketchup keeps well. And it eats great.

How to make ketchup at home

Of course, now there is no problem buying ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If you find natural ketchup, then the price will definitely rise. Try making your own homemade ketchup. There are many various recipes making ketchup at home. We give examples of the most proven recipes.

Ketchup recipe

You need to take health, strong, ripe tomatoes, wash them and dry them. If desired, you can first remove the skin from the tomatoes. Next, cut the tomatoes into small wedges and place them in either freezer bags or containers. Place in small portions at the rate of 0.5 – 1 liter of ready-made ketchup. You can add a couple of sweet peppers to the tomatoes, also cutting them into smaller pieces. You can also add chopped herbs that you like. Place the prepared bags and containers in freezer. That's it, the preparation is done.

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

There are many options you can come up with. Great for dumplings, for example. sauce will do of tomatoes with sour cream or mayonnaise.

And now the recipes for hot ketchup:

Ketchup Four

To prepare Chetverka ketchup you will need:

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

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

Ketchup with mustard

To prepare ketchup with mustard you will need:

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

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

Ketchup with plum

To prepare plum ketchup you will need

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

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

Ketchup “Spicy”.

We will need:

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

How to cook:

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

Ketchup with horseradish.

We will need:

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

How to cook:

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

Ketchup "Spicy"

We will need:

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

How to cook:

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

Ketchup at home

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

Ingredients for winter ketchup recipe:

◾tomatoes – 5 kg;
◾hot or sweet bell pepper – 300 g;
◾onion – 500 g;
◾granulated sugar – 200 g;
◾salt – 1-2 tbsp;
◾ground chili pepper – 2 tsp. (without top);
◾table vinegar 9% – half a glass.

Homemade ketchup recipe:

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

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

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

5. Chop the peeled onions into large pieces, cut the pepper into several parts.

6. Grind all the prepared vegetables in a meat grinder.

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

8. Bring to a boil, reduce heat, skim off any foam that has formed. Cook for about half an hour.

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

11. Pour the resulting ketchup into pre-sterilized jars and screw on metal lids.

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

If desired, and to enhance the spiciness (although this recipe has plenty of it), you can add chopped garlic to the sauce immediately before serving.

Ingredients:

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

Making ketchup at home

Preparing this sauce will not take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. To make juice, you can take any ripe tomatoes, but it is better to take more meaty varieties.

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

Reserve about one glass of juice and cook the rest. At this time, prepare the other ingredients. Peel the onion and grind it in a meat grinder or blender - you need to turn the onion into a puree

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

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice and onions have been purchased, reduce the heat and simmer over low heat for about an hour and a half - the amount should decrease by about half.

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

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

When the juice is thick, add salt and sugar and simmer for about five more minutes - don’t be afraid to taste. If necessary, you can increase or decrease the amount of salt and sugar

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

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

Tomato sauce “Classic”

Classical tomato ketchup sauce, described in the 1969 edition of Home Economics, consists of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, basic recipe because it exists now great amount its modifications designed to suit every taste.

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.

Homemade ketchup “Spicy”

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 peas,
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.

Tomato sauce "Spicy"

Ingredients:

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

Just ketchup

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.

Ketchup “Delicious”

Ingredients:

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

Ketchup "Spicy"

Ingredients:

500 g tomato,
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. l. 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 applesauce 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.

Ketchup “No hassle”

Ingredients:

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

Preparation:

Grind all ingredients in a meat grinder or blender, mix, add spices and 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. l. 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. l. 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.

Ketchup with paprika

Ingredients:

5 kg tomatoes,
3-4 onions,
3 sweet peppers,
2 tbsp. l. salt,
300 g sugar,
100-150 ml 9% vinegar,
½ tsp. ground red pepper,
a little cinnamon
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 mass by half over low heat for 3 hours at open lid. 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.

Ketchup "Hrenovy"

Ingredients:

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

Preparation:

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.

Ketchup “Tomato-plum”

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 the most different ways. Happy preparations!

Larisa Shuftaykina

Age of Cooking tomato sauces came back in the 20th century. It started simply, with making homemade tomato ketchup for the winter. We came up with the recipes ourselves, but the seasoning turned out to be finger-licking good. Soon an enterprising American named Heinz established industrial production ketchup. Well, we, in the old fashioned way, process the tomato harvest at home, in full confidence that the sauce made by ourselves is much healthier and tastier. I share proven recipes for preparing spicy, sweet, thick ketchup with various additives.

Tomatoes of any variety, including yellow ones, can be used for winter harvesting. Their structure is much more important. To prepare the sauce, select tomatoes that are not watery, with a dense, meaty structure.

A simple recipe for homemade tomato ketchup for the winter

One of best options sauce preparations. It is considered classic and the most successful in taste.

Take:

Tomatoes – 2.5 kg.
Granulated sugar – 0.5 cups.
Salt – ½ large spoon.
Peppercorns – 20 pcs.
Carnation buds – 2 pcs.
Table vinegar – 2 large spoons.
Coriander – 10 pcs.

Step-by-step preparation:

Divide large specimens into 4 parts; small ones should be cut in half. Place in a saucepan.
Place on the stove. Slowly heat the contents for about 20 minutes. Do not cover with a lid, in our interests, so that more liquid evaporates.
Wipe the mixture using a sieve. Now they are sold in large sizes, like a colander, very quickly and conveniently.
Set the resulting tomato juice to simmer. Slowly bring to a boil. With regular stirring, cook for 1-2 hours. The boiling time depends on the quality of the vegetable. Watery ones take longer to boil. The mass should become thick.
Place the seasonings in a gauze bag with a long tail for easy removal from the pan. Add to the tomato mixture.
Add sugar and salt, stir. Continue cooking for 15-20 minutes. Take out the spice bag.
At this stage of preparing ketchup, always taste the preparation. Add sugar and salt if necessary.
Pour in vinegar. Continue cooking for the last 5-10 minutes.
Turn off the heat, fill the jars, screw on. Cool, check the tightness of the seal. Move to a permanent storage location in the cellar or pantry.

Tomato ketchup – finger-licking recipe

Adding some familiar components can make the usual taste piquant, divinely aromatic. The recipe from the series will leave you licking your fingers and asking for more. Among gourmets it is considered the best.

Tomatoes – 2 kilograms.
Garlic – 8 cloves.
Onion – 500 gr.
Lemon.
Basil - a large bunch.
Tomato paste – 2 tablespoons.
Sunflower oil – as needed.
Sugar – 120 gr.
Salt – 2.5 tbsp. spoons.
Balsamic vinegar – 2 small spoons (replacement with apple cider vinegar is acceptable, but the taste will change).
Nutmeg – ½ small spoon.
Ground cloves - the same amount.
Sweet paprika - a full teaspoon.
Allspice, ground – ½ teaspoon.
Ground black pepper - the same amount.
Dried basil - teaspoon.
Coriander - a teaspoon.
Ground chili - ½ small spoon.

How to make the most delicious sauce:

Divide the head of garlic into cloves and peel them. Cut the onion heads large cube. Do the same with tomatoes.
Pour oil into the pan. Add onion, throw in garlic cloves, add sugar.
Turn on the fire. Stirring continuously so that the sugar does not burn, fry for 3-5 minutes. The onion will become almost transparent.
Add tomatoes to the pan. Stirring the contents from time to time, bring to a boil.
Cook for 10-15 minutes until the tomatoes release enough juice.
Mix separately balsamic vinegar With lemon juice. Pour into the pan. Stir and continue cooking.
After a quarter of an hour, add salt and continue cooking the mixture for another 10 minutes.
Place all the dry spices intended for cooking ketchup in a gauze bag, add fresh basil to them.
Place the bag into the pan. Boil the mixture for another 10-15 minutes.
Take out the bag and taste the contents of the pan. Add what's missing.
Remove from the burner and puree the mixture with a blender (you can do it directly in the pan).
Pass the puree through a sieve in parts, removing the tomato skins and seeds.
Return to the pan. Cook for 5-10 minutes. Let it boil strongly and turn it off.
Pour into small sterile storage containers. Cool, covered with a towel. Transfer to the cellar for storage.

Sweet tomato ketchup with paprika, cinnamon

Not everyone loves spicy seasonings. Keep a ketchup recipe that you can offer even to children.

Required:

Tomatoes – 5 kg.
Bell pepper - 3 pcs.
Onion – 3 pcs.
Sugar – 300 gr.
Acetic acid 9% - 100-150 ml.
Ground black pepper - teaspoon.
Paprika – ½ teaspoon (more is possible).
Cinnamon – a pinch.
Salt – 2 large spoons.
Any greens.

Prepare a delicious sauce:

Cut the vegetables into pieces. To boil down faster, I advise you to divide it into smaller pieces, but if you are lazy, then don’t waste your time. Let it cook.
After boiling, reduce the heat intensity to low. Cook until the mass is reduced by half. This will take 2-3 hours.
Remove from heat and let cool. Wipe with a sieve.
Return to the stove. Add spices. For those who like variety, I recommend adding coriander and turmeric. From greens, take dill and parsley. Tie it into a bundle, lower it into the pan (at the end, take it out and throw it away).
Continue cooking for approximately 3 hours.
Place in sterile jars and screw on.

Homemade tomato and plum ketchup - the most delicious recipe

Plums are just as suitable as tomatoes for making sauces. In close cooperation, they give magical taste seasonings Try making at least a sample jar.

Take:

Tomatoes – 2 kg.
Plums – 1 kg.
Head of garlic.
Onions – 0.5 kg.
Black and red pepper - a small spoon.
Granulated sugar, salt - to taste.

How to prepare:

Remove the pits from the plums and place in a saucepan. Place on the stove. Warming up slowly, steam. After cooling slightly, grind in a sieve until smooth.
Do the same with tomatoes and onions. To speed up the boiling process, cut the vegetables into pieces. Place in a saucepan. Steam over low heat and let cool slightly. Rub through a sieve.
Combine both purees. Add the spices suggested in the recipe. Garlic should also be chopped into a paste.
Cook until the mass is reduced by a third. Pour and swirl immediately.

Ketchup with tomatoes and apples through a meat grinder

Fruits are often present in winter preparations seasonings and tomato sauces. Apples are the leader among them, and for good reason. Successfully combined with vegetables, they add their own unique fruity note.

Required:

Tomatoes – 2.5 kg.
Apples – 4 pcs. sweet and sour variety.
Onions – 4 pcs.
Sweet pepper - the same amount.
Garlic cloves – 4-5 pcs.
Cinnamon - teaspoon.
Sugar – ½ cup.
Salt - a large spoon.
Carnation buds – 4 pcs.
Peppercorns – 10 pcs.
Allspice peas – 5 pcs.
Essence – ½ small spoon.

Preparation:

Prepare vegetables for work by removing the core of apples, the membranes and seeds of peppers. It is advisable to cut off the thick skin of apples.
Pass through a fine grinder, grinding into pulp.
Transfer the mixture to a saucepan and start boiling. It will take approximately 1.5 hours for the puree to become thick, reducing by a third.
Add salt, sugar and cinnamon. It is advisable to place the remaining spices in a gauze bag and place them in a pan so that they can be easily removed after cooking.
Boil the ketchup for 30 minutes. Punch with a blender if you like a homogeneous mass. I'm skipping this step because I love coarse grind, with small splashes of vegetables.
Add crushed garlic and add vinegar. Turn off the burner. Homemade ketchup is stored cool without sterilization.

Tomato sauce made from tomatoes without vinegar and cooking - a recipe for the winter

Here is the recipe instant cooking make your own ketchup. The disadvantage is that you have to do small portions, since such a seasoning can only be stored in the refrigerator and for a very short time. It is not prepared for the winter.

Tomatoes – 500 gr.
Garlic cloves – 3 pcs.
Small onion.
Cilantro (parsley) – 2 sprigs.
Sunflower oil – 2 tbsp. spoons.
Ground pepper, salt. For spiciness, you can add a pinch of hot chili.

How to do:

Scald the tomatoes with boiling water and rinse with cold water. Make a small cut and peel off the skin.
Chop into small pieces. Do the same with onions and garlic. Blend everything with a blender.
Chop the cilantro and add to the sauce. Add the rest of the spices and oil. Stir and serve.

Video recipe for delicious winter ketchup with tomatoes. Happy preparations!