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

Healthy Ingredients

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

Table - Beneficial properties of homemade tomato dressing ingredients

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

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

Tomato ketchup for the winter: recipes for every taste

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

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

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

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

Spicy

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

What to prepare:

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

How to cook

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

Mustard

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

What to prepare:

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

How to cook

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

With horseradish and wine

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

What to prepare:

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

How to cook

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

With onion and coriander

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

What to prepare:

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

How to cook

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

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

With plums

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

What to prepare:

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

How to cook

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

With carrots

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

What to prepare:

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

How to cook

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

With bell pepper

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

What to prepare:

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

How to cook

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

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

With garlic and chili

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

What to prepare:

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

How to cook

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

With fresh basil

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

What to prepare:

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

How to cook

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

Hastily

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

What to prepare:

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

How to cook

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

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

With celery and ginger

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

What to prepare:

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

How to cook

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

"Real jam"

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

What to prepare:

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

How to cook

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

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

Amber

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

What to prepare:

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

How to cook

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

Green

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

What to prepare:

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

How to cook

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

Shish kebab

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

What to prepare:

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

How to cook

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

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

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

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

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

Nastya, http://www.divomix.com/forum/recept-domashnego-ketchupa-na-zimu/

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

IrinaA, http://www.tomat-pomidor.com/newforum/index.php?topic=532.0

Ketchup is one of the most versatile sauces. It goes well with pasta and potatoes, meat and fish, and any dish tastes better with it. However, store-bought sauces rarely contain only natural products, and those consisting only of them are expensive. If you want to enjoy the taste of a quality product all year round and not pay exorbitant amounts of money for it, there is only one way out - make ketchup at home. If you make it correctly, it will surpass the store-bought one in its organoleptic qualities.

How to make ketchup

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.

• When choosing tomatoes for making ketchup at home, it is necessary to discard all overripe and underripe, or even slightly damaged. In this case, it is better to give preference to tomatoes grown not in greenhouses, but in garden beds: fleshy and aromatic.
• Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which you may find chipped, wormy ones - these are not suitable for ketchup.
• Tomatoes and other products, if required by the recipe, must be thoroughly chopped. The best way to do this is to pass it through a meat grinder, then rub the puree through a sieve. There is an easier way - to pass it through a screw juicer, but it does not allow you to achieve the same quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the chosen recipe.

Homemade ketchup

• tomatoes – 2.5 kg;
• granulated sugar – 125 g;
• cloves – 2 pcs.;
• black peppercorns – 20 pcs.;
• coriander – 10 pcs.;
• table vinegar (9 percent) – 40 ml;
• salt – 10 g;
• herbs to taste (basil, dill, parsley) – 100 g.

Cooking method:

• Wash the tomatoes well, cut off the stems, cut each vegetable into 4 parts.
• Chop the greens and put them in a saucepan with the tomatoes.
• Place the tomatoes in a saucepan and simmer over low heat for 20 minutes.
• After the tomato mass has cooled, rub it through a sieve.
• Bring the tomato puree to a boil and cook until it thickens. This will happen in an hour or an hour and a half. All this time the mass should be stirred so that it does not burn.
• Place the spices in gauze or a bandage, wrap them well so they don’t fall out during cooking, and dip them into the tomato mass.
• Add sugar and salt, pour in vinegar, and simmer for another 10 minutes.
• Remove the spice bag.
• Sterilize the jars, preferably small ones, and fill them with hot ketchup. Seal with sterilized lids.

Homemade ketchup, prepared according to a traditional recipe, has a pleasant sweet and sour taste. It is not spicy at all, so it can be given even to children.

Spicy ketchup

• tomatoes – 2 kg;
• red bell pepper – 1 kg;
• carrots – 0.5 kg;
• onion – 0.5 kg;
• tomato paste (without salt) – 0.2 kg;
• vegetable oil – 0.15 l;
• chili pepper – 0.15 kg;
• garlic – 100 g;
• apple cider vinegar (6 percent) – 70 ml;
• sugar – 80 g;
• dry basil – 20 g;
• ginger – 50 g;
• corn starch – 50 g;
• ground coriander – 5 g;
• water – 1 l;
• salt – 20 g.

Recipe for the occasion::

Cooking method:

• Peel the carrots, peppers and onions, chop, and pass through a meat grinder.
• Grind the basil to a powder.
• Mix basil with onions and carrots.
• Pour 0.2 liters of water into the carrot-onion-pepper mixture and simmer for 10 minutes.
• Mince tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can not remove the seeds from the pepper, but grind it whole.
• Add tomatoes, hot peppers and garlic to carrots and onions, simmer the vegetables together for another 10 minutes.
• Dilute tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
• Cool the vegetable mass, then rub it through a sieve, gradually beating the resulting puree with a blender.
• Add spices, oil and vinegar, salt and sugar.
• Bring to a boil and simmer for 7 minutes.
• Dissolve starch in 100 ml of water.
• Pour the starch into the sauce in a thin stream, stirring it constantly, and cook for a couple of minutes.
• Pour the ketchup into sterilized bottles or jars and seal them. When cool, store in the pantry.

Ketchup prepared according to this recipe has a spicy aroma and piquant taste, quite spicy.

Spicy ketchup

• tomatoes – 0.5 kg;
• onions – 0.5 kg;
• sweet pepper – 1 kg;
• hot capsicum – 0.2 kg;
• vegetable oil – 100 ml;
• table vinegar (9 percent) – 0.25 l;
• garlic – 7 cloves;
• black peppercorns – 7 pcs.;
• sugar – 125 g;
• salt – 5 g.

Cooking method:

• Grind sweet and hot peppers with a meat grinder along with their seeds.
• Do the same with the rest of the vegetables.
• Place the vegetables in a saucepan and cook them for half an hour.
• Wrap the peppercorns in cheesecloth and place them on the bottom of the pan.
• Pass the garlic cloves through a press and add to the vegetables.
• Pour salt and sugar into the vegetable mixture, pour oil and vinegar into it, stir.
• Boil to the desired thickness and pour into sterilized bottles through a clean, boiled funnel.
• Close with lids and let cool.

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of truly hot sauces and seasonings.

Classic ketchup

• tomatoes – 3 kg;
• sugar – 150 g;
• salt – 25 g;
• apple cider vinegar (6 percent) – 80 ml;
• cloves – 20 pcs.;
• black peppercorns – 25 pcs.;
• garlic – 1 clove;
• ground cinnamon - a pinch;
• hot red pepper (ground) - on the tip of a knife.

Cooking method:

• Wash the tomatoes, chop finely, place in a saucepan and place on low heat.
• Cook the tomatoes until their volume is reduced by a third.
• Add sugar and cook for another 5 minutes.
• Add salt and cook for another 3 minutes.
• Wrap the peppers and cloves in gauze and place in a pan with tomatoes. Add pepper and cinnamon to it.
• Boil for another 10 minutes and remove the pan from the heat.
• When the mass has cooled, rub it through a sieve, first removing the gauze bag with spices, and place it back in the pan.
• Crush the garlic and add to the tomato puree.
• Pour in vinegar, bring ketchup to a boil and pour into jars or bottles, which should be sterilized in advance.

Ketchup has a universal classic taste, which allows it to be served with any dish. This is the most tomato ketchup that can be, because there are no other vegetables in it.

Table ketchup

• tomatoes – 6.5 kg;
• garlic – 10 g;
• onions – 0.5 kg;
• sugar – 0.45 kg;
• salt – 100 g;
• ground cinnamon – 2 g;
• mustard (seeds) – 3 g;
• cloves – 6 pcs.;
• black peppercorns – 6 pcs.;
• allspice peas – 6 pcs.;
• vinegar essence (70 percent) – 40 ml.

Cooking method:

• Wash the tomatoes and make a cross on each one.
• Place in boiling water, blanch for a couple of minutes, remove and place in a pan of cold water.
• Remove the skins from the tomatoes and cut each in half.
• Place a sieve over a clean pan. Using a teaspoon, remove the seeds from the tomatoes and place them in a sieve, rub them so that the seeds remain on the grid and the juice gets into the pan. Wash the sieve.
• Return it to the pan and rub the tomato pulp through it.
• Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or coffee grinder.
• Pass the onion and garlic through a meat grinder.
• Place the tomato, onion and garlic puree in a saucepan, add all the spices, including cinnamon.
• Bring to a boil, add 150 g of sugar and continue cooking, stirring constantly, until the mixture has reduced by about half.
• Add the remaining sugar and cook, stirring continuously, for 10 minutes.
• Add salt, add vinegar and simmer for another 10 minutes.
• Pour hot ketchup into previously prepared bottles or jars (they should be sterilized). Seal tightly with lids. After cooling, they can be stored in the basement or pantry.

Table ketchup is very aromatic, has a delicate consistency and a spicy taste. It cannot be said about him that he is an amateur. Everyone loves this homemade sauce.

Ketchup "Original"

• tomatoes – 5 kg;
• bell pepper – 0.3 kg;
• onions – 0.5 kg;
• sugar – 0.2 kg;
• salt – 30 g;
• paprika – 10 g;
• table vinegar (9 percent) – 125 ml.

Cooking method:

• Wash the pepper, remove the seeds, cut into pieces and grind using a blender or meat grinder.
• Wash the tomatoes, cut them, cook for 5 minutes and place in cold water. When the tomatoes have cooled slightly, remove them from the water and peel off the skins.
• Chop the tomatoes and grind using a meat grinder or blender.
• Remove the skins from the onion, chop and chop in the same way.
• Pour salt and sugar into a saucepan, add vegetable puree into it and put on fire.
• After bringing to a boil, reduce the heat and simmer until the mixture reaches the optimal consistency for ketchup.
• Add paprika and cook for a couple of minutes.
• Pour in vinegar and cook for another 3 minutes.
• Pour into pre-sterilized jars or bottles and close them with lids. The ketchup should cool at room temperature, after which it is better to put it in a cooler place.

This ketchup has a specific taste, but no one dares to call it unpleasant. Having tried it once, you want to eat it again and again.

Homemade ketchup is a tasty and healthy product that stores well and is quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.

Sauces and seasonings allow you to reveal the aroma and taste of a dish, and sometimes even improve it. Most of them are sold in stores. But many of them can be prepared at home. And naturally, homemade sauces will be much healthier than store-bought ones. After all, at home we do not use flavor enhancers, stabilizers and other not very healthy additives. And the main preservative for us is vinegar, and not sodium benzoate, as in industrial production.

Today we will prepare delicious ketchup together according to a simple recipe. We can prepare it 2-3 weeks ahead or roll it up for the winter. And when we grill kebabs, we will serve them with our own homemade ketchup. How nice it is to open a jar of natural, delicious ketchup made from ripe tomatoes in winter. Let's start cooking!

Ingredients:

• 3 kg of tomatoes;
• 4 pcs. bell pepper;
• 0.5 kg of onion;
• 1 small or half a large head of garlic;
• 1 tbsp. salt;
• 0.5 tbsp. 9% vinegar;
• 0.5 tsp cinnamon;
• 12 black peppercorns;
• 3 peas of allspice;
• 4 cloves;
• 0.5 tsp nutmeg;
• 0.5 tbsp. Sahara.

* The ketchup turns out tender, sweetish and not at all spicy. Tastes like classic Hines ketchup. If you want to add spiciness, use hot chili pepper or flame to taste. You can also slightly increase the amount of black pepper.

Recipe for tomato ketchup for the winter

1. So, let's start making homemade ketchup. Take fresh tomatoes, wash them in cold water and dry them. Do not chop very finely, be sure to remove the tails.

2. Place the chopped tomatoes in a saucepan.

3. Coarsely chop the bell pepper.

4.Add bell pepper to the pan with the tomatoes.

5. Peel and chop the onion. To prevent onions from burning your eyes, rinse them under water, and then the cutting process will be less problematic.

6.Add onions to tomatoes and bell peppers.

7. Now it’s the garlic’s turn, peel it and add it to the rest of the vegetables in the pan. Add salt. Place the pan with vegetables on low heat, cover with a lid and cook for approximately 3 hours. Periodically monitor the process and stir the vegetables. At this stage, the composition should be as follows: 3 kg of tomatoes, 4 bell peppers, 0.5 kg of onions, 1 head of garlic, 1 tbsp. salt.

8. There is no need to add water; the vegetables will release juice and cook in it.

9. The mass should boil down and decrease significantly in volume (about 2.5-3 times).

10. Prepare spices: cinnamon, black peppercorns, nutmeg, cloves, allspice and black peppercorns, crush in a mortar or grind in a coffee grinder.

11. Take an immersion blender and grind the entire mass for several minutes until it has a homogeneous consistency. You don’t have to let the prepared vegetables cool too much, but be careful with the hot contents.

12.Add the remaining ingredients: spices, sugar and vinegar. Mix everything.

13.And put our ketchup on the stove again. Turn on medium heat and cook for about 30 minutes.

14.Bring the mixture to a boil.

15. Our homemade tomato ketchup is ready. Now we can pour it into sterilized jars and seal it with sterilized lids. For information on how to properly sterilize jars, see the link. The jars should be filled to the very top so that the lids fit tightly and there is no air under them.

16. Turn the jars over with their lids down and place them on a warm blanket. Wrap it well on all sides and leave the ketchup in the jars for a day. The place should be warm and draft-free.

17. After a day, we take the cans out of the blanket and put them in a closet or take them to the basement. In this form, ketchup can be stored all winter. Well, if you can’t wait to try it, open it and enjoy, the ketchup is already ready and does not need time to infuse. The main thing is that it cools completely. I used up all the ketchup I had stored for the winter in a month, everyone liked it so much. I hope you enjoy the recipe too! Bon appetit!

Today, the basis of almost any store-bought ketchup is concentrated tomato paste. Tomatoes (fruits with fleshy pulp and a low moisture content) are ground and boiled for a long time to remove excess liquid and obtain a thick product. Then they are packaged and sent to specialized factories where ketchup is produced. Some manufacturers sin by adding modified starch and other thickeners and chemical stabilizers for greater thickness.

Spice extracts- they are obtained from herbs, chili peppers and vegetables. The extraction method is similar to the production of perfumes, so factories try to achieve the same taste regardless of the batch of product (so that the taste is the same in each pack). At home, of course, it is better and healthier to use natural spices and fresh vegetables from the garden. This way you will be 100% sure that there are no flavors or dyes in it!

Salt, sugar- they give the sauce the necessary taste balance, and also, in combination with vinegar, play the role of a preservative, that is, they are responsible for the safety of the product. Ideally, use regular table salt (non-iodized) and granulated white sugar. But again, you can often find glucose-fructose syrup or a sweetener such as saccharin in the composition.

Vinegar- acid regulates the taste balance and extends the shelf life of the product. Many manufacturers do not use naturally fermented vinegar, but chemically synthesized vinegar and lactic acid.

Water- it is added in production to dilute tomato paste to the desired consistency. For a homemade product, water is not required if you cook from natural tomatoes, but on the contrary, it will need to be evaporated until the desired thickness is achieved.

Now that you know what ketchup is made from, let's get down to business - choose the recipe you like and prepare the most delicious tomato sauce from natural products so that you can eat it without fear for your health and safely give it to your children!

Tomato ketchup for the winter - step by step photos

Homemade tomato ketchup is similar to store bought in both taste and consistency. This is a classic universal sauce, without pronounced spiciness, sweetish, with a subtle aroma of spices. It goes well with any dish: barbecue, vegetables, pasta, etc. You can cook it for one meal, directly to the table, or roll up a couple of jars of aromatic ketchup for the winter.

Total time: 120 minutes | Cooking time: 90 minutes
Yield: 2 l | Calories: 34.14

Ingredients

• tomatoes – 4 kg
• onions – 2 pcs. (130 g)
• garlic - 3 teeth. (15 g)
• sugar – 100-150 g
• salt – 2 tbsp. l. or to taste
• vinegar 9% – 50-70 g
• ground red pepper – 0.5 tsp.
• ground black pepper – 0.5 tsp.
• ground cinnamon – 0.5 tsp.
• cloves – 3 pcs.

Preparation

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Rinse the tomatoes and drain excess water. Cut large fruits in half so that they fit into the bell of the meat grinder. If there are any damaged areas, cut them off as well. Peel the onions and garlic.



Pass all the prepared vegetables through a meat grinder with a large wire rack. An electric meat grinder will complete the task in 5 minutes. The result will be a full 5-liter saucepan (choose a wide one so that the moisture boils away quickly).



Place the pan on the fire and wait until it boils. Cook for 1 hour with a slight bubbling sound - without a lid to allow moisture to escape, stirring from time to time. There is no need to remove the foam; it will boil down on its own. During this time, the color of the tomato puree should become darker, and the skins should boil down and give off their flavor to the liquid.



Grind the slightly cooled puree through a fine metal sieve in small portions, helping yourself with a spoon. Discard the cake (seeds and peel), the waste should be no more than a glass. Try to grind effectively so that as much of the thick as possible remains in the pan, then the ketchup will turn out thick and not thin like water.



Return the pan with the resulting vegetable juice back to the heat. Cook for another 1 hour, uncovered, at a low simmer, stirring occasionally to prevent burning. The ketchup should boil down to about half its original volume (if you want to get an even thicker product, boil even longer).



Add sugar, salt, and spices: cinnamon, red and black pepper, cloves (the umbrellas will need to be thrown away later, so you can wrap them in a gauze bag if you don’t want to fish them out later). Cook for 20 minutes, stirring.



Pour in 9% table vinegar in small portions, the amount is determined depending on the degree of sweetness of the tomatoes to taste (you may need to add more sugar). After adding the vinegar, cook the ketchup for no longer than 10 minutes. Discard the cloves. Pour hot ketchup into a sterilized container and roll up immediately.

Turn the workpiece upside down and leave it in this position until it cools down.

Store homemade preserves in a cool place.

Ketchup without vinegar

This is a very simple vinegar-free tomato sauce recipe that is easy to make at home. There are no preservatives in the composition, and the preservation of the workpiece is ensured by lemon juice and sterilization. This product is suitable for people on a diet and those who adhere to proper nutrition, and it can also be given even to small children.

• pureed tomatoes – 500 ml
• onions – 40 g
• garlic – 1-2 teeth.
• salt – 1/2 tsp.
• sugar – 2 tbsp. l.
• sweet peas – 1 pc.
• cloves – 1-2 buds
• ground black pepper – 1/3 tsp.
• ground cinnamon - 1 chip.
• lemon juice – 1 tbsp. l.

Grind the tomatoes, onion and garlic through a meat grinder (you can first scald the tomatoes and remove the skin, but this is optional) to obtain 500 ml of tomato pulp. Add all the listed spices. Cook for 30 minutes. After half an hour, add salt, sugar and squeeze lemon juice. Boil for another 5 minutes. Ketchup is completely ready! All that remains is to remove the cloves and allspice, cool and serve immediately.

The sauce can be stored for up to 7 days (in a clean container in the refrigerator). If you want to prepare ketchup without vinegar for the winter, then pour it into jars. Immerse in a pan of hot water and sterilize for 15 minutes, roll up, turn over the preservation, wrap and store after cooling.

Winter tomato ketchup with apples

The sauce with tomatoes and apples is thick thanks to the pectin contained in the fruit. For cooking, it is better to take sweet and sour apples (for example, “Semerenko”). It has a puree-like consistency, with a light fruity aroma and barely noticeable sourness.

• apples – 300 g
• tomatoes – 1 kg
• hot pepper – 1 pc. optional
• garlic – 1 tooth.
• mixture of ground peppers – 1/3 tsp.
• sugar – 2-3 tbsp. l.
• salt – 1 tbsp. l. or to taste
• parsley and dill - optional

Wash the tomatoes, make a cross on top, scald with hot water for 5 minutes, and then peel off the top skin. Core the apples. Pass the apples and tomatoes through a meat grinder. Pour the resulting puree into a saucepan, add salt and sugar, cook for half an hour, stirring. Blend with an immersion blender and the mixture will become pureed. Add some chopped herbs and garlic, a mixture of peppers and boil for 10 minutes. Pour into jars (sterilized), twist, turn over and sit under a thick blanket. Store in a cool pantry.

Tomato and bell pepper ketchup

A simple recipe for thick homemade ketchup with bell peppers and onions. It has a richer and spicy taste than the classic sauce, there is some heat. Ideal for barbecues!

• tomatoes – 500 g
• red bell pepper – 500 g
• sugar – 20 g
• salt – 12 g
• vegetable oil – 30 ml
• onions – 30 g
• garlic – 3-4 teeth.
• hot ground pepper - to taste

Peel all the vegetables (peel the skins off the tomatoes if desired), cut into medium cubes. Heat the oil in a saucepan or thick-bottomed saucepan and sauté the onion. Add diced tomatoes and peppers, simmer until soft for 10-15 minutes. Blend with an immersion blender, adding garlic. Return the puree back to the heat, add salt, sugar and hot pepper, cook for 7-8 minutes. Pour into clean jars and sterilize in a saucepan with water for 15 minutes. After rolling it up, cover it with a “fur coat” and leave it upside down until it cools.

How to make ketchup from tomato paste

A delicious sauce can be prepared even without fresh tomatoes in your bins. You will need thick, ready-made tomato paste without additives - you will add them all yourself. This sauce is made to be eaten right away. But if you want to cook it more than once, but make more servings, then store it in the refrigerator.

• tomato paste – 200 g
• onions – 0.5 pcs.
• allspice peas – 2 pcs.
• red pepper – 0.5 pods
• garlic – 1 tooth.
• flower honey – 1 tsp.
• vegetable oil – 1-2 tbsp. l.
• balsamic vinegar - 1 tbsp. l.
• salt - to taste

Chop the onion into cubes, chop the garlic with a knife. Heat oil in a frying pan and fry them until softened. Add chili pepper (amount to taste), tomato paste, balsamic vinegar, honey, and pepper, ground in a mortar. Simmer for 25 minutes, stirring all the time, adding salt to taste during the process. Blend with an immersion blender until smooth. Cool and serve.

The most proven recipes for making ketchup. Saving is easy!

The most proven recipes for making ketchup. Saving is easy!
A secret recipe for delicious ketchup for the winter.

All thrifty housewives should probably prepare ketchup for the winter. 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)

A familiar chef from an Italian restaurant told me this recipe, 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 a screw 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 the original recipe, 1 tablespoon, but I add 1 teaspoon so that it is not too 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, close tightly with the “original” metal caps and wrap until it cools completely.

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 different recipes for making ketchup at home. We give examples of the most proven recipes.

Ketchup recipe

You need to take healthy, 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 the 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. For example, tomato sauce with sour cream or mayonnaise goes great with dumplings.

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 of 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.
Wine 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 vegetable oil, sugar, salt, chopped garlic, all seasonings to the pan and cook until the mixture 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 use any ripe tomatoes, but it is better to take meatier 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 the 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 potato starch and ground pepper to the cold juice. 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 dill or garlic

Tomato sauce “Classic”

Classic tomato ketchup sauce, described in the 1969 edition of Home Economics, consists of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, a basic recipe, because now there are a huge number of its modifications, designed for 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 corns,
40 ml 70% vinegar or 350 ml 9%.

Preparation:

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

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 apple puree in a saucepan, place over low heat and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar and chopped garlic, simmer for another 5 minutes and immediately pour into sterilized jars. Roll up.

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 mixture by half over low heat for 3 hours with the lid open. Cool and rub through a sieve. Put it back on the fire, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bunch and dip into the tomato mixture. Cook again for 3 hours to evaporate the liquid. Place hot into sterilized jars and seal.

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 a variety of ways. Happy preparations!

Larisa Shuftaykina