Homemade ketchup

I believe that everyone should have ketchup for the winter. thrifty housewives. This is an excellent seasoning for all dishes: vegetables, meat. Without ketchup you cannot make pasta or bake delicious pizza. Even ordinary boiled or fried potatoes, seasoned with aromatic ketchup, turn into a delicious dish (especially during Lent)

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

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

This recipe was told to me by a familiar chef of an 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.

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

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

How to make ketchup at home

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)
• Spices:

0.5 (1) tablespoon salt

75 (150 gr.) sugar

3 (7) pcs. carnation

0.5 (1) dessert spoon of cinnamon

nutmeg on the tip of a knife

75 (150 gr.) 9% vinegar

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. vinegar and red pepper (in the original recipe 1 tablespoon, 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 right away. It turns out to be approximately 1.2 liters.

Ketchup is an excellent sauce for various meat, vegetable, fish dishes and side dishes. You can see quite a lot of varieties of this product on store shelves. But if you want natural, delicious tomato on your table, without preservatives or dyes, then we suggest you prepare it at home yourself.

Recipe for classic homemade tomato ketchup

Ingredients:

• tomato – 3 kg;
• sugar – 150 g;
• salt - a pinch;
• vinegar 9% – 80 ml;
• cloves – 20 pcs.;
• black peppercorns – 25 pcs.;
• garlic – 1 clove;
• cinnamon - a pinch;
• hot red pepper.

Preparation

Now we’ll tell you how to make homemade tomato ketchup. We thoroughly wash the tomatoes, cut them into slices, place them in a saucepan and simmer over low heat by about a third, with the lid open. Then add sugar, boil for 10 minutes, add salt to taste and cook for another 3 minutes. Next, season the tomatoes with spices, seasoning, cook for 10 minutes and thoroughly grind the mass through a sieve. Put it in the pan again, bring it to a boil, pour in the vinegar and put it in jars. Roll up the lids and place in a cool place.

Homemade tomato and apple ketchup recipe

Ingredients:

• tomatoes – 10 pcs.;
• apples – 4 pcs.;
• ground cinnamon - a pinch;
• nutmeg – 1 teaspoon;
• ground hot red pepper - a pinch;
• salt - a pinch;
• honey – 1 teaspoon;
• vinegar 9% – 2 tbsp. spoons;
• garlic – 3 cloves.

Preparation

Chop the tomatoes, put them in a saucepan, simmer under the lid until soft and rub the tomatoes through a sieve. Chop the apples, boil until soft with the lid closed, and grind with a blender. Next, combine the tomato puree with apple puree in a saucepan, place on low heat and simmer until thickened for about 10 minutes. Then add pepper, nutmeg, cinnamon, salt, honey and cook the mixture for another 10 minutes. At the end, add vinegar, add chopped garlic, boil for another 5 minutes and immediately put into clean jars and roll up the lids. and the tomatoes are ready!

Homemade spicy tomato ketchup

Ingredients:

• tomatoes – 6 kg;
• garlic – 1 clove;
• onion – 1 pc.;
• sugar – 450 g;
• salt – 100 g;
• cinnamon - a pinch;
• mustard - to taste;
• cloves – 6 pcs.;
• black peppercorns – 6 pcs.;
• vinegar 70% – 40 ml.

Preparation

We cut the tomatoes crosswise, blanch them in boiling water, then put them in ice water, remove the skin and remove the seeds. Then grind the tomatoes in a blender or pass through a meat grinder. Add onion, garlic, spices to the tomato mass and beat again. Put the pan on the fire. Add a little sugar and boil the mass by about 2 times. Next, add the remaining sugar and cook for 10-15 minutes. Then add salt, pour in vinegar, cook for 10 minutes, put the hot mixture into sterilized jars and roll up.

Homemade tomato ketchup

Ingredients:

• tomatoes – 5 kg;
• onion – 3 pcs.;
• bell pepper – 3 pcs.;
• salt – 3 teaspoons;
• sugar – 300 g;
• vinegar 9% – 100 ml;
• ground black pepper – 1 teaspoon;
• ground red pepper - a pinch;
• cinnamon - a pinch;
• greenery.

Preparation

Cut the tomatoes into cubes, put them in a saucepan and put them on the fire. Chop the onion and add to the tomatoes. Peel the sweet pepper, chop it and add it to the tomatoes. Boil the boiling mass over low heat by 2 times with the lid open. Then cool and rub everything through a sieve. Pour into the pan again and put on fire. Bring to a boil, add salt, sugar, cinnamon, pepper, and vinegar. We tie the greens into a bunch and dip them into the tomato mixture. Cook again for about 3 hours until all the liquid has completely evaporated. Place hot ketchup into clean jars and roll up.

Ketchup is one of the most popular sauces in the world. Delicate and soft, sharp and rich. This versatile product goes well with many dishes. And if you don’t know how to make it at home yourself, then read this review!
Recipe contents:

Ketchup is a universal sauce. It goes well with meat and fish, pasta and potatoes, however, any dish with it immediately seems tastier. But store-bought sauces rarely contain natural products, and they are very expensive. They contain all kinds of food additives, such as flavorings, stabilizers, flavor enhancers, and preservatives. And if you want to enjoy the taste of a natural, high-quality product all year round, without paying exorbitant amounts of money, then there is only one way out - to make ketchup at home yourself. If you follow the cooking sequence and certain rules, then it can be prepared in accordance with its organoleptic qualities. And then it will definitely surpass the purchased product.

How to make ketchup at home - subtleties of preparation

It's hard to find people who haven't tried ketchup. But finding someone who has never tried homemade ketchup is easy. Meanwhile, experienced chefs believe that homemade ketchup is much tastier than a store-bought product, and this is not to mention its benefits. So, let's learn how to make delicious ketchup yourself.

To make delicious ketchup, it is not enough to choose the right recipe; it is also important to take into account several points.

• The main thing you need for homemade ketchup is ripe, good tomatoes. Unripe or overripe and low-quality tomatoes will not make good ketchup. It is advisable to use tomatoes not store-bought or grown in a greenhouse, but country tomatoes - grown in garden beds without chemical fertilizers. Only from such tomatoes will ketchup be aromatic and rich.
• Other products must also be of high quality. In particular: apples and plums should not be broken or wormy.
• All products are usually carefully finely ground. The best way to do this is to pass them through a meat grinder, and then grind the puree through a sieve. But there are also simpler ways - passing the components through a screw juicer, but you still won’t be able to achieve the same texture as in the first option.
• The pan for cooking ketchup should have a thick bottom.
• A valuable property of ketchup is its thickness. Manufacturers use starch for this, but at home a similar effect can be achieved by evaporation. This process takes place in 1.5-2 hours. First, the tomato mixture is brought to a boil, then cooked over low heat, stirring occasionally, until the liquid evaporates.
• Adding an apple to it will also help make the ketchup thicker. The pectin contained in this fruit is an excellent natural thickener. In addition, apples will make the taste of ketchup much more intense, brighter and more contrasting.
• Sodium benzoate is added to store-bought ketchups. It inhibits yeast and moldy fungi, which allows the product to be stored for a long time. The same substance is found in small quantities in mustard, cloves, apples, cinnamon, cranberries, and raisins.

Homemade ketchup - there is nothing healthier and tastier among tomato sauces. Real ketchup, cooked in compliance with the preparation technology and all proportions, is a very healthy product.

• Calorie content per 100 g - 112 kcal.
• Number of servings - 3.5-4 kg
• Cooking time - about 1 hour

Ingredients:

• Tomatoes - 5 kg
• Garlic - 3 cloves
• Onions - 2 heads
• Sugar - 150-200 g
• Salt - 30 g
• Ground black pepper - 1 tsp.
• Cinnamon - 1 stick
• Table vinegar 9% - 1 tbsp.
• Celery seeds - 0.5 tsp.
• Carnation - 5 stars

Step-by-step preparation:

1. Cut the washed tomatoes into slices.
2. Finely chop the peeled onion.
3. In an enamel bowl, simmer the tomatoes and onions for 20 minutes. Then grind the mass through a sieve.
4. Pour the resulting juice into a clean cooking pan and reduce by half.
5. Place all the spices in a gauze bag and lower into the boiling mixture.
6. 10 minutes before the end of cooking, add sugar, salt, vinegar and garlic passed through a press.
7. Continue cooking the ingredients for 5-7 minutes and remove the spices from the sauce.
8. Pour hot ketchup into sterilized glass bottles and seal with sterilized caps.

Ketchup with tomatoes and apples at home will be an ideal addition to meat dishes, fish steak, spaghetti and will be a good alternative to tomato paste for preparing homemade dishes.

Ingredients:

• Tomatoes - 3 kg
• Apples - 3 pcs.
• Vegetable oil - 6 tbsp.
• Salt - 2 tsp.
• Vinegar - 3 tbsp.
• Sugar - 2 tsp.
• Black peppercorns - 1 tsp.
• Allspice peas - 1 tsp.
• Mixture of Italian herbs - 1 tsp.
• Ground sweet paprika - 1 tsp.
• Turmeric - 1 tsp.
• Carnation - 10 umbrellas
• Cinnamon sticks - 3 pcs.
• Anise - 3-4 stars

Step-by-step preparation:

1. Wash the tomatoes, dry them, cut them into arbitrary pieces and grind them in a blender.
2. Pass the tomato juice through a sieve to remove the seeds and skin. If you have a juicer, you can use it - it will independently rid the mass of everything unnecessary.
3. Pour the juice into a saucepan and put on fire. After boiling, skim off any foam that forms.
4. Wash the apple and, without removing the seed pod or peeling the skin, cut into 1-1.5 cm pieces. Place them in the boiled juice.
5. Add all the dry spices and simmer the ketchup for 1-1.5 hours until thickened to a third of its original volume.
6. Remove the finished ketchup from the heat and rub through a sieve to get rid of spices, apple skins and seeds.
7. Return the ketchup to the stove and add the vinegar and oil. Stir in the ingredients and cook the ketchup for 5 minutes.
8. Pour the sauce into sterile jars and seal with lids. Wrap the container in a warm blanket and cool. After cooling it will thicken a little more.

Not many housewives prepare ketchup for the winter, considering this task to be troublesome. However, this is not at all true. After spending just a couple of hours, homemade ketchup will show off on the shelf of your pantry.

Ingredients:

• Tomatoes - 3 kg
• Garlic - 1-2 heads
• Antonovka apples - 1 kg
• Vinegar 9% - 1 tbsp.
• Dry mustard - 2 tbsp.
• Ground red pepper - 0.5 tsp.
• Ground cinnamon - 0.5 tsp.
• Sugar - 1 tbsp.
• Salt - 1 tbsp.

Step-by-step preparation:

1. Wash the tomatoes and apples, cut them into pieces and simmer over low heat until soft, about 1-1.5 hours.
2. Cool the mixture and grind through a fine metal sieve.
3. Return the resulting puree to a clean saucepan, add sugar, salt, mustard, cinnamon, ground red pepper and pressed garlic.
4. Heat the sauce over low heat to a boil and simmer for 30 minutes, stirring the mixture occasionally.
5. 3-5 minutes before the end of cooking, add vinegar, stir and pour the prepared ketchup into sterilized jars. Seal with lids, cool and store at room temperature.

Of course, you can buy ketchup in a store, but if it is made from natural products, then the choice is small, and the price is very high. And available ketchups contain more products with the prefix E than natural ingredients. Therefore, all thrifty housewives should definitely prepare their own ketchup for future use.

Ingredients:

• Tomatoes - 1 kg
• Quince - 300 g
• Vinegar 9% - 1/3 tbsp.
• Garlic - 1 head
• Dry mustard - 1.5 tsp.
• Ground cinnamon - a pinch
• Salt - 1.5 tsp.
• Sugar - 1/3 tbsp.

Step-by-step preparation:

1. Wash the tomatoes and cut into pieces.
2. Wash the quince and cut it into 2-4 halves.
3. Place the tomatoes and quince in a saucepan and cook over low heat until soft, about 1.5 hours.
4. Cool the mixture and grind thoroughly through a fine sieve.
   

In this article we will teach you how to make real homemade ketchup with your own hands at home. More delicious and proven recipes with photos and videos below.

Do you know what the most popular sauce in the world is? No, not mayonnaise... It's ketchup!

The most popular, beloved, and absolutely universal sauce!

It is not surprising that there is now such a large selection of ketchups in stores.

But store-bought ketchup is still not the best option, you must agree.

Most often, one is confused by either its price, or its composition, or its appearance, taste, etc... But I really want it, it’s delicious!

What is the way out? Make your own ketchup at home!

Homemade ketchup with your own hands - the best recipes

Benefits of homemade ketchup:

1. Cooking ketchup and preparing it (preservation) is not at all difficult, and even if you are a novice young housewife who is just beginning to master the world of cooking in practice, then you can definitely handle it, don’t even worry!
2. The cooking and preparation process does not require much time.
3. Ketchup does not mean the same taste: there are both classic and other recipes for preparing this sauce, differing from each other in component composition, and, accordingly, in taste and aroma. So, ketch can be prepared either soft and tender, or rich and spicy - it all depends on your desire and the taste preferences of your family.
4. You can choose a ketchup recipe to suit your own taste, because preparing ketchup leaves room for your imagination and culinary preferences. Some people like sweetish ketchup, others like sour ketchup, or spicy ketchup: everyone has their own recipe for delicious ketchup.
5. By preparing your own ketchup, you will be 100% confident in its quality: the best ingredients, the absence of any strange additives that are inherent in store-bought ketchups, the ability to preserve ketchup for the winter using canning - what could be better?
6. All the products needed for ketchup sauce are more than available, and you definitely won’t have any difficulties with this!
7. Homemade ketchup is a completely healthy product, it does not contain various food additives: flavorings, taste enhancers, preservatives, stabilizers. Doctors do not recommend using such ketchups regularly, especially for children. There is a risk of gastritis, excess weight and stomach problems. By using your own homemade ketchup, you will avoid many serious health problems!

Disadvantages of homemade ketchup

“Are there any disadvantages to homemade ketchup, and what are they?” - you ask.

Yes, I have. There is only one drawback: homemade ketchup is so tasty that it is eaten very quickly, so you will have to prepare more of it; “a couple of jars” is not enough here!

Therefore, my advice to you: as soon as the tomato season begins, IMMEDIATELY start preparing little ketchup for the winter, and also be sure to prepare it for food every day (fortunately, it stores well in the refrigerator!). This way, by the end of the tomato season, you will be completely “packed” with winter “ketchup preparations”, plus, you will have time to enjoy this wonderful sauce to the maximum during the season. Is it reasonable? Maybe yes.

So, if you love to cook and prefer homemade food to store-bought food, let’s start making homemade ketchup and storing it for the winter!

But first, some interesting facts.

The history of the origin of the most popular sauce in the world

Culinary historians call China the birthplace of ketchup.

And the most interesting thing is that there were no tomatoes in it at all! Its composition originally included walnuts, fish, beans, garlic and much more. They ate noodles, rice, flatbreads and meat with this sauce.

The word ketchup is derived from the Chinese word “koechiap” or “ke-tsiap”, which means “pickled fish brine.” In old Asian cooking, the term “ketchup” means “sweet sauce made from tomatoes.”

In the mid-17th century, ketchup came to Europe.

It was brought to England by travelers, sailors and merchants. The sauce was enjoyed by the British, and then by all Europeans.

Each country added some of its own ingredients to the recipe, so this sauce was different in each country. And, of course, it had nothing in common with the ketchup that we know now.

Modern ketchup - as we know it now - originated in the USA. The Americans almost completely reworked the Asian and European technology for preparing ketchup, adding vinegar, tomato paste instead of fresh tomatoes, etc.

This recipe is basically what almost all ketchup sauce manufacturers now use.

Features and subtleties of making ketchup

Both in its recipe and in its preparation technology, ketchup is incredibly simple and unique.

There are a huge number of recipes for this sauce (and you will soon see this), and its preparation does not have strict rules: ketchup is prepared not only from tomatoes and spices (according to the classics), any other vegetables, or even fruits and berries can also be added to it .

You can also safely experiment with the taste of ketchup and master more and more new recipes.

There are usually two methods of preparation:

1. First, tomatoes and other vegetables or fruits are pureed together and simmered over low heat until they are reduced and turn into a thick puree.
2. Vegetables are chopped, stewed, and then just pureed.
3. After preparing ketchup, you can roll it into jars for the winter.

How to use ready-made ketchup?

Ketchup is not a universal sauce for nothing.

Universal - this means that it suits almost all dishes!

Don't believe me? See: meat, potatoes, spaghetti, chicken, sausage, ham, cutlets and casseroles. Pizza, sandwiches, fried and baked potatoes, as well as vegetables, fish and grilled meat. The list goes on.

In addition to the fact that ketchup is used as an independent sauce, it can be used as a dressing for soups, borscht, stews, added to other sauces and gravies - as one of their ingredients, etc.

In order to prepare delicious ketchup, it is not enough to choose a suitable recipe, although a lot depends on it. It is very important to consider several points.

Secrets of making the most delicious ketchup in the world

The biggest and most important mistake housewives make is using “cheaper” tomatoes for cooking.

Those who have their own dachas and gardens, of course, are forced to use their harvest to the maximum, and they use (especially for sauces, juices, dressings for borscht and lecho) not the best tomatoes. This is understandable - rationality and economy.

But still! In order for the ketchup to be incredibly tasty, it is necessary to use the best, tastiest, largest and sweetest, fully ripe tomatoes for its preparation. The taste of the future ketchup primarily depends on the taste of the tomatoes used!

So, ketchup will come out tasty and aromatic if:

1. The tomatoes for its preparation are juicy, ripe (or even overripe), and, moreover, grown without the use of chemical fertilizers.
2. Adding vinegar, cinnamon, mustard, cloves, raisins, cranberries, etc. to ketchup. not only add a special taste to the sauce, but also contribute to its long-term storage.
3. To achieve the required thickness of ketchup, it is not necessary to use starch. You can also “thicken” the sauce by boiling it for a long time.
4. For making ketchup, you should use apple, wine or regular table vinegar, 9%. If you use 6% vinegar, its amount must be increased by 1.5 times.
5. During cooking, ketchup may burn. To prevent this from happening, stir it as often as possible.
6. Do not use plastic containers for long-term storage of ketchup. After some time, plastic begins to release substances hazardous to human health, which pass into the product. Moreover, this process changes the taste of ketchup as well.
7. If there are no fresh tomatoes, but you still really want to pamper your household with homemade ketchup, you can replace them with canned tomato juice and homemade tomato paste.
8. If you want the most delicate ketchup in the world, then you will need to rub the vegetable mass through a sieve - this way you will separate the skin and seeds from the juice and pulp by 100%. Or use a juicer for the same purpose.

Now let's move on to the recipes for making the sauce.

There will be a lot of them, you will have plenty to choose from, plus, you will simply have a huge opportunity for experimentation: you are in your own kitchen, and no one limits you, so create as you like!

What does it mean?

This means that the exact grams given below are most likely for beginners, for those who are just mastering the path of cooking. In order to have a guideline.

With experience, you will no longer need to know “exactly how much to weigh in grams” - experienced housewives measure everything “by eye”.

Moreover, remember that everyone has different tastes, and if you think (for your taste) that there will be too much salt/sugar/vinegar, feel free to change the amount. Experiment! This is the only way to find your recipe!

Homemade tomato ketchup for the winter “Incredible”

We will need the following ingredients:

• three large onions;
• half a kilo of apples;
• tomatoes - about three kilograms;
• salt - three dessert spoons;
• one and a half glasses of granulated sugar;
• approximately 30 gr. table vinegar.

Preparing ketchup:

1. Wash and finely chop the onions, apples and tomatoes, put on the stove and cook for about an hour (the onions should become completely soft).
2. Cool the resulting tomato puree and grind it with a blender (it is very convenient to do this with an immersion blender with a metal attachment).
3. Add salt, add sugar and put on the fire again to boil to the required thickness.
4. Ten minutes before the end of cooking the sauce, pour in vinegar, stir, cook for another 10 minutes, remove from heat and pour into sterilized hot jars. Roll up, turn the jars upside down, cover with a blanket, and let cool for several days.
5. The ketchup is tender, soft, and has an incredible taste. If you want more heat, simply add ground red and black pepper to the sauce to suit your taste.

If you want ketchup to have a more natural, pleasant taste, use homemade apple cider vinegar or purchased natural, unclarified apple cider vinegar (keep in mind that you need more of it!).

Flavored ketchup with garlic

For lovers of piquant, spicy and aromatic. Leaves no one indifferent! You can add more or less garlic - experiment!

You don't need to add vinegar to this ketchup.

If you keep it cold, then there is no problem at all. If you want, you can add either natural apple cider vinegar (at the end of cooking) or even lemon juice (an excellent preservative!).

In general, the more garlic, the greater the guarantee of safety without any vinegar.

We will need the following products:

• two kilograms of tomatoes;
• three dessert spoons of sugar;
• dessert spoon of salt;
• 200 gr. vegetable oil (olive, sunflower, sesame - choose according to your taste);
• a small head of garlic;
• black and red ground pepper - about half a teaspoon each, but it’s better to measure according to yourself.

What are the stages of preparation:

1. Wash the tomatoes and cut into small cubes.
2. Heat sunflower oil in a deep frying pan and fry the tomato pieces in it until soft.
3. Grind the prepared tomatoes through a sieve (or blend in a blender).
4. Put the tomato puree on the fire, bring to a boil, reduce the heat, and simmer for about an hour until the thickness you need.
5. Once about forty minutes of boiling have passed, add salt, sugar, pepper to the tomato mass and mix thoroughly.
6. Three to five minutes before the end of cooking, add peeled and chopped garlic. You can put it through a press, or for those who like small pieces of garlic, chop it finely.
7. Pour the finished sauce into prepared sterile and hot jars and roll up.
8. Leave the jars (turn them upside down) until they cool completely and put your ketchup in the cellar, storage basement or pantry.

Attention!

Not everyone likes the taste and aroma of “boiled” garlic in a dish. Do you want your ketchup to taste like it contains fresh garlic? Then remove the tomato mass from the heat, add chopped garlic to it, stir and pour into hot sterilized jars. Roll up the lids, let cool and send your preparations for winter storage.

Winter tomato ketchup with mustard

Do you like the taste and aroma of mustard? Then this ketchup recipe is what you need!

A spicy sauce with a very pleasant, hot and tasty mustard note.

To prepare, try using your favorite homemade mustard - this is important! Either buy the most natural mustard in the store, or - the third option - use mustard powder. Just don’t buy ready-made mustard powder - it won’t be tasty, at least! Buy whole mustard seeds (preferably organic ones, they have a richer and more pleasant mustard taste) and grind them yourself in a coffee grinder.

So, our products (remember that the proportions CAN be changed, the main thing is in moderation, without fanaticism):

• five kilograms of tomatoes;
• half a kilogram of granulated sugar;
• two or three large onions;
• two to three tablespoons of vegetable oil;
• mustard powder (mustard, ground mustard seeds) - according to your taste, decide for yourself how hot you want the taste and mustard aroma in your ketchup;
• vinegar - about half a glass;
• salt – two tablespoons, but less is possible, adjust it yourself;
• nutmeg, cloves - to taste, you don’t have to add them at all, if you don’t like it, that’s not a question.
• You don’t have to add sugar, but then the sauce will be a little more sour. In addition, if you use ready-made mustard (your own or purchased), then most likely there will already be sugar, so this needs to be taken into account.

Preparation of mustard ketchup:

1. Wash the tomatoes and onions, peel them, cut into small pieces.
2. First, fry the onion in vegetable oil, then add the tomatoes, fry, cover the dish with a lid and leave on the fire for an hour and a half until the excess liquid boils away, and then grind the finished mass through a sieve (you can use a blender, whichever is more convenient for you).
3. Place it back into the pan and simmer for another two hours, at least, and three at most, if you want a thick, natural and delicious sauce.
4. All seasonings and spices - salt, sugar, mustard, etc. - need to be added five minutes before the end of ketchup preparation.
5. Pour the finished sauce into sterile hot jars and roll up.

Ketchup with starch at home for the winter

Why use starch in making ketchup?

Sauce with starch is guaranteed not to spread. So, if thickness + a certain dense texture of ketchup is important to you, add starch. In addition, ketchup with starch looks more “glamorous” - it has a certain gloss, which creates additional aesthetics for the dishes.

This ketchup is ideal for kebabs and spaghetti, on top of sandwiches and grilled fish.

To this preparation, in addition to the standard set of products, you can add cinnamon, ground red and black pepper for spiciness. Celery (root) will add a very interesting taste, aroma and piquancy to ketchup, try it, it’s unusual!

If you love the taste and aroma of bell pepper, add it too, only then follow the approximate general proportions of other ingredients.

Our required products:

• two kilograms of tomatoes;
• two onions;
• 30 ml of vinegar (you can use white wine vinegar - it has an interesting taste);
• two dessert spoons of salt;
• six dessert spoons of sugar;
• ground black pepper - to taste;
• half a glass of water;
• two to three tablespoons of starch.

How to cook:

1. Wash, peel and chop the onions and tomatoes (if we add bell peppers and celery, pass them through a meat grinder), transfer the vegetables into a container and put on fire.
2. As soon as it boils, reduce the heat and simmer over low heat for two and a half hours, then remove from the heat and puree the vegetables in any way convenient for you.
3. We put it on the fire again, let it boil, add spices, salt, etc., boil for another five minutes, turn it off and pour the finished sauce into sterile jars, roll it up, let it cool, and put it in a cellar or basement for storage.

Homemade ketchup “A la store bought”

What delicious store-bought ketchup! But... how many harmful additives, stabilizers and preservatives are there!... And how I wish the tomato sauce was natural!

What to do?

There is a solution - you can make homemade ketchup, exactly the same as store-bought, only even tastier.

Because it’s homemade, because it’s with love.

Our ingredients:

• five kilograms of tomatoes;
• bell pepper – one kilogram (not a necessary component, especially if you want to get real “store-bought” ketchup);
• medium-sized onion – 8 pcs.;
• a glass of sugar;
• half a glass of 6% apple cider vinegar;
• salt, bay leaf - to taste.

Cooking steps:

1. Salt the diced tomatoes and let them stand for about twenty minutes so that they release their juice.
2. Grind the peeled onions and peppers in a meat grinder and add this vegetable mixture to the tomatoes, stir and put on fire.
3. Boil for half an hour, remove from heat, wipe and put the container with the resulting vegetable puree back on the fire. Bring to a boil, reduce heat to low and simmer the puree for two hours.
4. At the end of cooking, add granulated sugar, bay leaf and vinegar.
5. Pour into sterile jars and roll up.

Homemade ketchup for the winter “The most delicious”

For some reason, men really love this ketchup recipe. Pamper your loved ones!

We need:

• five kilograms of tomatoes;
• half a kilo of bell pepper;
• 400 gr. onions;
• a glass of sugar;
• 1/4 cup salt;
• 100 ml of vinegar (you can take 6% apple cider vinegar);
• three tablespoons of starch;
• a bunch of parsley.

Making the most delicious ketchup:

1. We squeeze the juice out of the tomatoes using a juicer (if you have a special auger juicer for tomatoes, that’s great!).
2. Pour the juice into a saucepan, put it on the fire, and bring to a boil.
3. Meanwhile, while the juice is boiling, we peel the onions and peppers and pass them through a meat grinder, and then add them to our boiled juice.
4. Periodically removing the foam, simmer over medium heat for a couple of hours.
5. Remove from heat, add salt, add spices, sugar, and add starch diluted in water, stir thoroughly. Put it back on the fire, add a bunch of parsley, and with continuous stirring, cook for another twenty minutes.
6. Take out the parsley, add vinegar, stir, remove from heat, and immediately seal in prepared jars.
7. If you don’t have a special juicer, then puree the tomatoes in a blender.

Homemade ketchup “Tasty, boss!”

The best and completely simple recipe, like from a “real chef”.

Ingredients we need:

• ripe, fleshy tomatoes - two kilograms;
• sour apples - three pieces;
• onion - three large heads;
• salt - two dessert spoons;
• half a glass of sugar;
• cloves, nutmeg, red pepper - to taste;
• a teaspoon of cinnamon - at your discretion,
• vinegar - if you doubt the safety of your workpiece, but not important.

Making chef's ketchup:

1. Cut and chop the vegetables using a meat grinder or blender, put on the fire and cook for about forty minutes, then cool the tomato mass and add sugar, salt and spices (except vinegar and ground red pepper), simmer for another one and a half to two hours over medium heat.
2. Add pepper, boil for another 10 minutes and remove from heat, let cool slightly and pour into prepared sterile container. Roll up.
3. If you doubt its safety, add either vinegar or lemon juice, or experiment with garlic.

Ketchup “Ideal for barbecue” for the winter

To prepare barbecue ketchup you will need the following products:

• two and a half kilograms of ripe and juicy tomatoes;
• kilogram of bell pepper;
• hot chili pepper pod;
• a tablespoon of chopped garlic (more or less is possible - vary it yourself);
• three tablespoons of sugar;
• salt, mustard (or mustard seed powder), grated fresh ginger root, dill seeds, vinegar, allspice and hot peppercorns, bay leaf, cardamom - use your intuition and create your own proportions to suit your taste!;
• a tablespoon of starch diluted in half a glass of water.

Method for preparing shish kebab ketchup:

1. Cut tomatoes, sweet and bitter peppers into pieces and place on low heat. Add all ingredients except vinegar and starch and let it boil. You can add aromatic spices 10 minutes before the end of cooking. This way their scent will be preserved better.
2. Cook for an hour, then wipe and boil again for two or three hours, depending on your wishes for the thickness of the future ketchup.
3. About five to seven minutes before it’s ready, add vinegar and starch.
4. Pour the finished ketchup into jars.

Ketchup “Winter Special”

To prepare “special” ketchup you need:

• kilogram of tomato;
• tomato paste - two tablespoons;
• four medium bows;
• a glass of sugar;
• salt to taste;
• odorless vegetable oil - a quarter cup;
• greens - a bunch of basil and parsley (celery);
• two teaspoons each of fennel and coriander seeds;
• four buds of cloves;
• two small pieces of ginger;
• small head of garlic;
• chili pepper - one piece.

How to prepare “Winter Special Ketchup”:

1. Wash the tomatoes and remove the skins. Cut into cubes.
2. 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, adding spices.
3. Then add chopped tomatoes and a little water, close the lid and boil the whole mass by one third.
4. Puree the resulting mixture and simmer for another forty minutes.
5. Roll into sterile jars.
6. If you want a more sour taste, add vinegar or lemon juice.

Thick ketchup for the winter

It is quite difficult to prepare thick and rich ketchup at home, because for this you need to spend a lot of time so that the tomato sauce boils down and becomes dense in consistency. But there are two little secrets that will help the sauce become thicker:

1. Add apples to the mixture.
2. Use starch when cooking.

So, a recipe with apples.

Homemade ketchup “Thick Aromatic”

Let's prepare it like this:

1. Grind two kilograms of tomatoes and three apples in a blender;
2. Boil the tomato-apple mixture for twenty minutes, cool, and grind through a sieve;
3. add to the puree: a cinnamon stick, a few clove stars, and half a teaspoon each of nutmeg, rosemary, oregano, salt, sugar, a teaspoon of paprika, a few peas of allspice and hot pepper;
4. boil the mixture for two hours;
5. at the end of cooking, add two dessert spoons of 6% apple cider vinegar.

Homemade ketchup “Thick with Starch”

The principle of preparing the sauce is the same as in the previous version, and the recipe is as follows:

• three kilograms of tomatoes;
• three large onions;
• a teaspoon of paprika;
• allspice and bitter pepper - several peas each;
• cinnamon and cloves - optional;
• salt - tablespoon;
• sugar - a quarter glass;
• starch - three tablespoons dissolved in a glass of water.
• Attention! Add the diluted starch 10 minutes before the end of cooking.

Homemade ketchup with basil for the winter

A simple, tasty and incredibly aromatic recipe!

Prepare as follows:

• peel one kilogram of tomatoes;
• wash and dry a bunch of basil and parsley, chop the herbs;
• Finely chop the tomatoes, add two tablespoons of sugar and one teaspoon of salt, puree the mixture;
• add chopped three cloves of garlic and herbs;
• cook for three or even four hours;
• pour into jars.

If you want your winter ketchup with basil to have a uniform and smooth consistency, rub it through a fine sieve.

While cooking the sauce, you can add salt and sugar as needed.

If you come across too juicy tomatoes and the sauce does not boil down for a long time, then dilute a couple of tablespoons of starch and add to the ketchup, stirring constantly so as not to burn, 10 minutes before the end of cooking.

If desired, you can add your favorite spices and seasonings to ketchup.

Ketchup for the winter “Great Homemade”

The products are the simplest:

• tomatoes – three kilograms, most importantly – the ripest and sweetest;
• half a kilo of Antonovka apples;
• onion - three heads;
• you need one and a half glasses of sugar;
• salt - three dessert spoons;
• apple cider vinegar 6% - 50-70 grams;
• black pepper, red pepper, paprika, cinnamon, cloves, bay leaf - to taste.

How to prepare:

1. Squeeze juice from tomatoes, onions and apples.
2. Pour the spices crushed in a coffee grinder into the bottom of the pan, throw in the whole bay leaf, and add apple cider vinegar and vegetable juice to the spices, mix thoroughly so that no lumps form, and simmer our sauce for five hours (yes, that’s exactly how long, the main thing is that the fire was minimal).
3. Remove the bay leaf from the prepared ketchup and pour the ketchup into sterile jars. We roll it up and take it away for storage.

These are the recipes and these are the tips.

Yes, another important tip: after preparing the ketchup, don’t forget to leave some of it for “today or tomorrow”! This will guarantee that in a week or two you won’t run to your preparations and start “destroying” them ahead of time.

Because it’s soooo delicious!

Prepare homemade ketchup with pleasure, cook a lot and taste it, feel free to experiment with new recipes and invent your own, unique and unrepeatable ones. Remember that in your kitchen, YOU are the CHEF!

Wonderful culinary discoveries to everyone!

You don’t need to know much about how to make ketchup at home. The main thing is to understand exactly which of the incredible number of varieties, types and variations of recipes you like. We will offer you several cooking methods that you can easily modify to suit your taste.

It seems that now few people will tell you how to prepare ketchup correctly, since each country in which sweet tomatoes grow and ripen well has its own interpretation on a given topic. For example, for Italians, ketchup is ground tomato pulp, but for residents, tomatoes are only a fraction of the original taste.

How to make ketchup at home quickly

A couple of spoons are diluted with water (to the state you need), add sugar and spices to taste. It is very important to use tomato paste, and not the original processed starch. Spices in this case can be either dry herbs (hops-suneli, or fresh ones. Garlic and a bit of vegetable oil are quite appropriate.

How to make ketchup for the winter at home

Recipe No. 1

Grind the tomatoes through a meat grinder. Place the resulting mass on a sieve and wipe. There should be seeds and skins left in the sieve. Puree and juice must be boiled until thick. At the end, add salt and sugar to taste, a little olive oil and a huge amount of herbs of your choice. Then pour the boiling “miracle” into sterile jars and preserve. All. The question of how to cook is closed.

Recipe No. 2

The tomatoes, minced through a meat grinder, are placed in a colander to drain off some juice. The mass should lie in the sieve for no more than 30 minutes. Then herbs, garlic, sugar, salt and vegetable oil are added to this base. Place in jars and store in the refrigerator. Over time, the mass will begin to ferment, which will give the sauce a pleasant piquancy and tartness.

The question of how to make ketchup at home is no longer relevant.

Recipe No. 3 (Bulgarian)

Someone can safely say that this is nothing more than the most banal lecho, but who can say that it has shortcomings, or that it does not go well with kebab and pasta? For three parts of tomatoes you will need one part of onion and sweet pepper. Grind everything through a meat grinder or chop it very finely, and then put it on low heat to evaporate to the desired consistency. At the end of cooking, add sugar, salt, spices and herbs. Do not skimp on herbs and garlic; vegetables infused with them will be delicious. Boil, pour into sterile jars and preserve.

"Kechunez"

The following dill, parsley, cilantro, basil, onion and garlic are perfect for any of the above cooking methods. Many people prefer to add mint, which adds unique freshness to the sauce. By the way, this particular variation goes well with lamb.