Tomato and bell pepper ketchup for the winter. Thick ketchup for the winter

Tomato ketchup with roots.

Ingredients:

1 kg tomatoes
25 g parsley root
25 g celery root
25 g carrots
15 g garlic
50-70 g sugar
15-25 g salt
ground black pepper to taste

Cooking method:

Grate parsley root, celery and carrots or chop finely. Add finely chopped tomatoes, simmer over low heat for 40-50 minutes. Then rub the mass through a sieve. Add salt, sugar, pressed garlic, ground black pepper, simmer for 10 minutes. Place the ketchup prepared according to this recipe at home into sterilized jars, roll it up and wrap it until it cools.

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Ketchup with celery greens.

Ingredients:

1 kg tomatoes
200-250 g carrots
100 g onions
50 g each dill and celery
15 g garlic
50 ml vegetable oil
salt and sugar to taste

Cooking method:

For this winter ketchup recipe, tomatoes need to be peeled and finely chopped. Chop the onion and greens, grate the carrots. Combine vegetables and herbs, add oil, simmer over low heat for 30 minutes. Add garlic, salt, sugar, passed through a press, simmer for 10 minutes. Grind the mixture in a blender until smooth and bring to a boil. Place hot ketchup in sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg tomatoes
1 kg bell pepper
500 g carrots
250-300 g onions
10 g parsley root
celery, parsnip
30 g dill each
parsley
cilantro
200 ml vegetable oil
30 ml 9% vinegar
10-15 g salt

Cooking method:

To prepare ketchup for the winter according to this recipe, all vegetables need to be finely chopped. Place in a saucepan, add oil, simmer over low heat for 30 minutes, stirring. Add finely chopped herbs, salt, spices, simmer for another 5-7 minutes. Grind the mixture using a blender, add vinegar, and bring to a boil. Place hot ketchup 1 in sterilized jars, roll up and wrap until cool.

Ingredients:

4.5 kg tomatoes
500 g carrots
500 g onions
70 g celery stalks
100 g basil greens
70 ml vegetable oil
salt and sugar to taste

Cooking method:

Finely chop the onion, celery stalks and carrots, fry in oil for 5-7 minutes, stirring. Peel the tomatoes, chop finely, add to the fried vegetables. Simmer over low heat for 2 hours. Add salt, sugar, finely chopped basil, simmer for another 5 minutes. Place hot homemade ketchup, prepared for the winter, into prepared jars, roll up and wrap until cool.

Ingredients:

2 kg ripe tomatoes
150 g hot pepper
200 g bell pepper
200 g onions
50 g garlic
80 ml vegetable oil
50-60 g salt
50 ml 9% vinegar
spices to taste

Cooking method:

Grind tomatoes, peppers, garlic and onions using a meat grinder or blender. Add spices heated in oil, salt, vinegar, mix thoroughly. Place adjika into clean jars. Homemade ketchup should be stored in the refrigerator.

Notice how delicious the ketchup prepared according to this recipe looks in the photo:

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Ingredients:

1 kg tomatoes
100-150 g onions
100 g celery root
20 g fresh hot pepper
15 ml 9% vinegar
25 g sugar
10-15 g salt
a pinch of ground cinnamon
carnations
ginger

Cooking method:

For this recipe for homemade ketchup for the winter, you need to rub the tomatoes through a sieve. Finely chop the onion and grate the celery root. Combine vegetables, add spices, salt, sugar, simmer over low heat until thickened. Pour in vinegar and stir. Place hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

2.5 kg tomatoes
200 g onions
50 g starch
30 ml vegetable oil
50 ml 9% vinegar,
200 g sugar
salt to taste
3 g ground cinnamon
carnations
black and hot pepper

Cooking method:

Chop the tomatoes, heat for a few minutes, then rub through a sieve. Chop the onion very finely and fry in oil until soft. Add mashed tomatoes, spices, salt, sugar, simmer over low heat for 30 minutes. Put a little boiling mass into a glass, cool and stir the starch in it. Add vinegar to the rest of the mixture, simmer for about 1 hour. Pour in the mixture with starch, cook, stirring, for 5 minutes. Place hot ketchup into jars, roll up and wrap until cool. Ketchup prepared at home for the winter using this recipe turns out thick and rich.

Ingredients:

2.5 kg tomatoes
100 g onions
100 g sugar
15-20 g salt
200 ml 9% vinegar
10 g black peppercorns
5 g cinnamon
5 g cloves

Cooking method:

To prepare ketchup according to this recipe, you need to finely chop the tomatoes and onions and heat them over low heat until soft. Then grind with a blender or rub through a sieve. Add ground spices and cook the mixture over moderate heat until the volume is reduced by half. Add vinegar, salt, sugar, bring to a boil. Pour hot ketchup into jars, roll up and wrap until cool.

Look at the photo of ketchup prepared according to these step-by-step recipes:

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Vegetable ketchup with mustard.

Ingredients:

1 kg firm tomatoes
350-400 g bell pepper
300 g onions
50 ml vegetable oil
20 g mustard powder
100 g sugar
30 g salt
ground red pepper and other spices to taste

Cooking method:

Pass all vegetables through a meat grinder or grind in a blender. Place in a saucepan, add the remaining ingredients, cook over low heat for 1 - 1.5 hours after boiling. Place hot ketchup into sterilized jars, roll up and wrap until cool.

Spicy tomato ketchup with mustard.

Ingredients:

1 kg tomatoes
10 g fresh chili pepper
20 g tomato paste
20 g mustard powder
50 ml 9% vinegar
40 g sugar
10 g salt
ground black pepper to taste

Cooking method:

For this simple recipe for making ketchup, you need to chop the tomatoes, heat over low heat until soft, then rub through a sieve. Remove seeds from chili peppers, chop finely and combine with tomato puree. Add the remaining ingredients, cook for 15-20 minutes over low heat. Beat the mixture in a blender until smooth and bring to a boil. Place hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg tomatoes
1 kg bell pepper
1 kg onions
30 g fresh hot pepper
10g ginger root
200 ml vegetable oil
100-150 ml 9% vinegar
200 g sugar
10 g salt
5-7 peas of black allspice
3-4 buds of cloves
5 g ground cinnamon

Cooking method:

Before making this homemade ketchup, you need to chop the tomatoes, heat over low heat until soft, then rub through a sieve. Finely chop the onion, bell pepper and hot pepper. Grate the ginger root. Combine the prepared products, add spices and vegetable oil, simmer over low heat for 30-40 minutes. Then grind with a blender until smooth. Add salt, sugar, vinegar, bring to a boil. Pour hot ketchup into jars and roll up.

Ingredients:

1 kg tomatoes
100 g onions
10 g garlic
200 ml apple juice
20 ml 9% vinegar
salt and sugar to taste
a pinch of ground cinnamon
carnations
black and hot pepper

Cooking method:

Before preparing this homemade ketchup, you need to chop the tomatoes, heat over low heat until soft, then rub through a sieve. Add finely chopped onion, garlic, apple juice, salt, sugar and spices, simmer over low heat for 1 hour after boiling. Add vinegar and stir. Place hot ketchup into sterilized jars and roll up.

Ingredients:

2 kg tomatoes
1 kg plums
250 g onions
100 g garlic
200 g sugar
50 g salt
30 ml 9% vinegar
2 bay leaves
5 g ground red pepper

Cooking method:

Grind tomatoes, plums and onions through a meat grinder or grind in a blender. Simmer the mixture over moderate heat for 1.5 hours. Add chopped garlic, spices, salt and sugar, simmer for another 30-40 minutes. Rub the mixture through a sieve or grind in a blender until smooth, bring to a boil again, pour in vinegar and remove from heat. Place hot ketchup into sterilized jars, roll up and wrap until cool.

The best ketchup recipes for the winter are illustrated in these photos:

Ingredients:

1 kg tomatoes
1 kg cherry plum
100 g bell pepper
30 g garlic
100-150 g sugar
30 g salt
ground cinnamon
ground black and hot pepper to taste

Cooking method:

To prepare this homemade ketchup, the cherry plum needs to be pitted. Grind the cherry plum, tomatoes and bell peppers using a blender or meat grinder. Bring the mixture to a boil, simmer for 20-30 minutes. Add garlic, spices, salt and sugar, passed through a press, cook until desired thickness. Place hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg apricots
2 kg tomatoes
500 g onions
500 g bell pepper
50 g hot pepper
5-6 peas of allspice
3-4 buds of cloves
salt and sugar to taste

Cooking method:

To prepare this ketchup for the winter at home, you need to remove the pits from apricots. Pass vegetables and apricots through a meat grinder or chop using a blender. Add spices and cook the mixture at low boil until thickened (1.5-2 hours). At the end of cooking, add salt and sugar and simmer for another 5 minutes. Place hot ketchup into jars, roll up and wrap until cool.

Ingredients:

1 kg bell pepper
500 g tomatoes
500 g onions
50 g hot pepper
30-35 g garlic
200 ml 9% vinegar
100 ml vegetable oil
100 g sugar
5-10 g salt
black and allspice to taste

Cooking method:

Grind tomatoes, onions and both types of peppers using a blender or meat grinder. Bring the mixture to a boil, simmer for 30 minutes. Add butter, sugar, salt, spices, pressed garlic, simmer for 10-15 minutes. Pour in vinegar and stir.

As you can see in the photo, homemade ketchup according to this recipe needs to be put into sterilized jars, rolled up and allowed to cool:

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Ingredients:

1 kg bell pepper
1 kg tomatoes
30-50 g garlic
30 g tomato paste
100 ml vegetable oil
30 g salt
30 g sugar
30 ml 9% vinegar
ground pepper and cardamom to taste

Cooking method:

Pass all vegetables individually through a meat grinder or chop using a blender. Heat oil in a saucepan, add pepper puree, simmer for 15 minutes. Add chopped tomatoes, garlic, tomato paste, salt, sugar, spices and simmer after boiling for 10 minutes. Pour in vinegar and stir. Place hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

2 kg tomatoes
300 g onions
30 g horseradish root
30 ml dry red wine
10 ml 9% vinegar
30 g salt
100 g sugar
5 g each ground ginger and black pepper

Cooking method:

To prepare such ketchup at home, you need to peel the tomatoes and grind them together with onions and horseradish using a blender or meat grinder. Put the mixture on the fire, add salt, sugar, spices, simmer for 30-40 minutes. Beat the hot mass with a blender until smooth, add vinegar and wine, bring to a boil. Pour hot ketchup into jars, roll up and wrap until cool.

Spicy tomato ketchup with horseradish.

Ingredients:

1 kg tomatoes
1 kg bell pepper
500 g hot pepper
500 g garlic
200 g horseradish root
60 g salt

Cooking method:

Remove seeds from peppers, cut out stems from tomatoes, peel garlic and horseradish root. Pass all products through a meat grinder or grind in a blender. Add salt, mix thoroughly until the salt dissolves. Place the seasoning in sterilized jars. Homemade ketchup should be stored in the refrigerator.

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Tomato ketchup with horseradish.

Ingredients:

1 kg tomatoes
300 g horseradish
30 ml vinegar
30 ml vegetable oil
30 g salt
5 g ground red pepper

Cooking method:

Before you make ketchup at home, you need to peel the horseradish and cut out the stem of the tomatoes. Grind the vegetables in a blender or pass through a meat grinder. Add salt, pepper, oil and vinegar, mix thoroughly. Place ketchup in prepared jars and store in the refrigerator.

Ingredients:

1 kg tomatoes
80-90 g horseradish
80-90 g garlic
20-30 g salt

Cooking method:

To prepare this homemade ketchup for the winter, you need to cut out the stalks of the tomatoes, peel the horseradish root and peel the garlic. Grind tomatoes, garlic and horseradish using a blender or meat grinder, add salt, mix thoroughly. Place ketchup into sterilized jars. Keep refrigerated.

Ingredients:

1 kg tomatoes
300 g garlic
200 g horseradish root
50 ml vegetable oil
30 ml vinegar
100 g sugar
15 g salt

Cooking method:

To use this recipe for making homemade ketchup, you need to peel the tomatoes and cut out the stem. Peel the garlic and horseradish root. Grind the prepared tomatoes, horseradish and garlic using a meat grinder or blender. Add salt, sugar, vinegar, oil, mix thoroughly. Place ketchup in dry, sterilized jars. Keep refrigerated.

Ingredients:

1 kg tomatoes
200 g bell pepper
200 g sour apples
200 g onions
50 g garlic
100 ml vegetable oil
15-20 g salt
sugar and ground hot pepper to taste

Cooking method:

Before you prepare this ketchup at home, you need to peel the peppers and apples and, together with the tomatoes and garlic, put them through a meat grinder. Finely chop the onion and fry in oil until soft. Add the rest of the ingredients, simmer for 30-40 minutes. Pour hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg bell pepper
500 g sour apples
100 g onions
20-30 g fresh hot pepper
200 ml apple juice
70-80 g sugar
10-15 g salt
1 bay leaf
pinch of ground black pepper

Cooking method:

To prepare such ketchup for the winter at home, bell peppers need to be baked in an oven preheated to 180 °C for 20-30 minutes, then peeled and ground into a homogeneous mass. Add grated apples, finely chopped onions, hot peppers, apple juice, spices, salt and sugar, simmer over low heat for 30 minutes. Grind the hot mass using a blender until smooth and bring to a boil. Place hot ketchup in sterilized jars, roll up and let cool.

Ingredients:

2 kg tomatoes
500 g apples
500 g carrots
200 g garlic
100 g fresh hot pepper
200 ml vegetable oil
salt and sugar to taste

Cooking method:

To prepare homemade ketchup for the winter, all vegetables and apples need to be peeled and the tomatoes must be peeled. Grind all prepared products in a blender or pass through a meat grinder. Place in a saucepan with heated oil, simmer for 2 hours, stirring occasionally. Add salt, sugar, simmer for another 20 minutes. Place hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg tomatoes
500 g red bell pepper
200 g apples
60 g garlic
40 g fresh hot pepper
40 g sugar
20 g salt
100 ml vegetable oil

Cooking method:

Peel the peppers and apples. Grind all vegetables and apples using a meat grinder or blender. Add butter, salt, sugar, bring to a boil and simmer for 30 minutes over low heat. Place hot ketchup into sterilized jars, roll up and wrap until cool.

These photos illustrate recipes for making homemade ketchup:

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Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Nevertheless, the thick tomato sauce with spicy notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, but it’s quite difficult for me to stop using it. Therefore, while the fresh vegetable season is in full swing, I suggest preparing homemade tomato ketchup for the winter. You'll lick your fingers - it turns out so delicious. When sealed, the seasoning can be stored for more than 1 year, but when opened, it is advisable to eat it for no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But don’t worry, a half-liter jar “disappears” in a few days.

The simplest and most delicious homemade ketchup for future use

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

Thank you very much for the recipe, mom Larisa!

Ingredients:

Exit: approximately 1.25 liters of finished sauce.

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

To make a lot of thick sauce, use only well-ripened, fleshy, not watery tomatoes. Unripe ones will only produce a large amount of juice, which will evaporate during cooking. And there will be very little ready-made ketchup. Cut the tomatoes into small slices. Place in a bowl (large saucepan). Peel the onion. Chop into small cubes. Add to tomato slices and stir. Cover with a lid.
Place on low heat. Simmer until soft (about 15 minutes). The vegetables will immediately release their juice, so they won’t burn.
To bring the tomato base until smooth, use a metal sieve. Rub soft vegetables through it. The result will be a smooth puree without seeds or skin. Wipe as thoroughly as possible - more pulp will end up in the bowl.
Pour the vegetable mixture back into the bowl (sauce pan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup reduces by 2-2.5 times.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds, on gauze folded several times. Tie the ends and make a pouch. Dip into boiling puree. Spices will give off their aroma, but at the same time they will be completely easy to extract from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will become even thicker. After the specified time, remove the bag of spices.
Prepare jars (special bottles). I have accumulated a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until winter and for current use. Regular liter (half liter) jars will also work. Sterilize jars (bottles). Boil the lids. Lay out the hot workpiece. Roll up. Turn it over and check if the preservation is leaking. In this position, wrap the jars.
After cooling, hide it in a dark pantry or cellar for the winter. Store opened ketchup in the refrigerator. But after opening it is advisable to eat it within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than the store-bought product.

Making aromatic ketchup from tomatoes and apples for the winter

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

Required Products:

Exit: about 1.5 liters of workpiece.

Plan for preparing ketchup from tomatoes and apples, preparing for future use (for the winter):

Tomatoes must be ripe, soft and tasty. It is advisable to take apples with sourness, then the seasoning will be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut out the rough part of the tomatoes. Cut into slices. Remove seeds and stems from apples. There is no need to remove the peel. It contains pectin - a natural thickener that will allow you to obtain the ideal consistency in a short time.
Grind all chopped components using a blender (meat grinder). Was the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft and easily pass through a sieve.
Pour into a deep heat-resistant container. Place on medium heat. Once boiling, reduce heat. Cook covered, stirring every 10-15 minutes, for about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a uniform consistency. But every minute of the time spent is worth it: homemade ketchup made from tomatoes and apples turns out very appetizing, you’ll just lick your fingers. After trying a spoon, I decided that it should be stored for the winter not in jars, but in buckets. Return the pureed sauce to the cooking vessel.
Add sugar, salt, vinegar, ground pepper. It is advisable to grind the peas in person. What is sold in bags contains a lot of small debris and does not have a special aroma. Also add spices that make regular red tomato sauce like real ketchup. It's clove and cinnamon. You can add whole cloves and remove them at the end of cooking. Otherwise the aroma will be too concentrated. Or take just 2-3 cloves and grind them with pepper. Stir. Cook after boiling for another 5-7 minutes until you achieve the desired consistency. If desired, add other seasonings - hot pepper, coriander.
Wash the jars (bottles). Sterilize or pour boiling water over it several times. Place on a kitchen towel to drain. Fill the container. Roll up with sterile dry lids. Cool upside down under a spare blanket.
After cooling, hide it for storage in a cellar, pantry, or refrigerator. You open a jar of this real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste will rock you - not only do you want to lick your fingers, but you also want to bite off your tongue with pleasure.

Spicy thick ketchup with garlic

It's hard to resist licking your fingers when in front of you is a whole jar of delicious homemade sauce with a pleasant, spicy, piquant taste. Bell pepper adds a special note, garlic adds a slight heat, and Provençal herbs add a Mediterranean aroma.

Required:

Exit: about 1.75-2 l.

How to cook:

Straining sauce components through a sieve is not the easiest or most enjoyable task. Especially when you plan to prepare a large amount of preserved food. Is there a special attachment for a food processor? You're very lucky. I don’t have such an attachment, so I decided to make my task easier and conduct an experiment. Tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled it off. Wiping the pulp of tomatoes is faster and easier. The sauce thickened well, by the way. To separate the pulp from the skin, blanch the vegetables. Make a crosswise cut. Place in boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin will come off easily. Cut the tomatoes into large slices.
I also decided to peel the bell pepper from the film. So I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Place it in a baking bag. Place in an oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in a microwave oven (900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Cool the pods slightly. Remove the tails and seeds. Remove the skin. Cut as desired.
I used sweet lettuce onions. But regular, yellow, white will also do. Clean the bulbs. Divide each into 4-8 parts.
Grind the ingredients with a blender or meat grinder.
For cooking, use dishes with a thick bottom so that the mass burns less. Place it on the stove over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is reduced to classic thickness.
Remove the seeds by pressing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help you achieve a completely smooth consistency. Additionally, use it after grinding (optional).
Add the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush it with a press). Stir. Cook for another 5-7 minutes after boiling.
Place in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, and lids. Place the ketchup containers on the lids to check if it is leaking. After checking, wrap the workpiece with an unnecessary blanket. Place the cooled sauce in a cool, dark place (refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup comes out aromatic and piquant due to the use of ripe tomato fruits, fresh garlic, and Provençal herbs. The shelf life of unopened preserves is more than 1 year. I advise you to prepare a lot of it - it disappears very quickly.

Delicious, natural homemade preparations! Pleasant, successful results!

step by step recipe with photos

Today it is impossible to imagine our table without all kinds of sauces and, of course, without ketchup. But, in order not to constantly buy it in the store, you can make ketchup yourself at home, and it will be in no way inferior to the factory sauce. The main condition for making homemade ketchup is ripe, strong tomatoes. And to make the color more saturated and beautiful, it is better to take red tomatoes and sweet peppers of the same color.

Ingredients

tomatoes – 2 kg
sweet pepper – 1 kg
garlic – 1 medium head
vegetable oil – 1/2 cup
salt, pepper - to taste
sugar – 1 tbsp. l.
vinegar - 1.5 tbsp. l.

Preparation

1. First you need to thoroughly wash the tomatoes and peppers. Bring the water to a boil, put the tomatoes there and boil for 5 minutes, after cutting out the place where the tail was. After that, immerse them in cold water and carefully remove the skin. Then grind the peeled tomatoes in a blender until you get a homogeneous mass, reminiscent of gruel, without pieces. Then place this mixture in an enamel saucepan.

2. Then blend the peeled garlic in a blender.

3. Place the garlic in a bowl, cover with plastic wrap and leave until needed. Cut out the stems of the sweet pepper, remove the seeds and cut in half.

4. The pepper also needs to be scrolled in a blender until a homogeneous mass is obtained.

5. Add grated pepper and vegetable oil to the pan with the tomato mixture and place over high heat until it boils. Then add salt and sugar. After boiling, reduce the heat and cook for another 40–50 minutes, remembering to stir. Ten minutes before the end of cooking, add vinegar, pepper and garlic to the sauce.

6. While the ketchup is cooking, you need to prepare jars and lids for sealing. To do this, they need to be thoroughly washed with soda and sterilized over steam. You can also seal homemade ketchup in commercial ketchup bottles. After the ketchup is cooked without removing from the heat, you can pour it into clean jars and roll up the prepared lids.

7. Then turn the jars of ketchup upside down and put them in a warm place until they cool completely. Homemade ketchup is completely ready!

Note to the hostess

1. The housewife, feeling a lack of time, will probably think that two stages of food processing can be combined: grind the pepper and tomatoes at the same time. She'll be wrong. These vegetables have different textures. Grinding them in one bowl of a blender so that the mass turns out completely homogeneous will not work. Such technology adjustments will affect the consistency of the ketchup - it will be lumpy.

2. When a home kitchen turns into a mini-branch of a cannery, sometimes there is a shortage of containers for pickles, confitures, compotes and other basic ingredients. The sauce is unpretentious in terms of packaging: it doesn’t matter whether it’s poured into a jar or a wide-necked bottle. Glass bottles with secure screw caps should be stocked up ahead of time, and you'll also need a long brush to rinse the inside clean before sterilizing. The only problem is how to place these containers upside down at the final stage? And here a resourceful woman will find a solution. For example, he will build a cocoon from an old blanket and place bottles in its folds. If they tip over, the soft fabric will prevent disaster.

Ketchup is one of the most popular and beloved sauces by all. It goes well with meat, pasta and potatoes. And what a taste it imparts to barbecue... It’s simply incredible! And we eat some dishes with mayonnaise, others with ketchup. And some of us even... mix mayonnaise with ketchup and eat it with dumplings.

Remember Kuzya from the TV series Univer, who called him KETCHUNEZ. Of course, the taste is not for everyone... And for me, real homemade tomato ketchup, without impurities, tastes better.

Yes, the counters have a huge selection of tomato delicacies. But we won’t buy it, we’ll cook it homemade ketchup(Very tasty, real jam!). Moreover, it is much healthier, tastier and you can prepare it exactly the way you want.

Did you know that you can make ketchup from cucumbers with tomato paste?

And now, in the midst of a ripe harvest, you probably have the opportunity to stock up on several kilograms of tomatoes. You can quickly and easily prepare delicious ketchup for the winter from them (another recipe). Every year, prudent housewives prepare their family’s favorite sauce, without chemicals, using only natural products. Even children can eat this yummy food, especially if it’s not spicy!

Now we will look at some delicious homemade ketchup recipes. You can adjust the taste yourself by adding salt, sugar or chili pepper. The most important thing in cooking is to always take a sample. After all, what is tasty for one person may not be to the taste of another.

So let's begin our culinary journey...

How to make ketchup at home from tomatoes
Ketchup - “Mother-in-law almost swallowed her tongue” (tomatoes, apples, onions)
The most delicious ketchup for the winter - you'll lick your fingers
Homemade ketchup for the winter made from tomatoes and apples - you'll lick your fingers
Tomato ketchup with added starch
Tomato and apple ketchup

How to make ketchup at home from tomatoes

Making homemade ketchup is very simple. Now, when the garden is full of ripe harvest, it is especially easy. All you need is what grows in the garden and some seasonings. The result is a thick, aromatic and rich sauce that the whole family can eat.

Ingredients:

2 kilograms of tomatoes;
300 grams of onion;
3 tablespoons of apple cider vinegar, six percent;
300 grams of apples (preferably sour);
a full tablespoon of salt;
ground black and red pepper (half a teaspoon each) - can be adjusted to taste;
80 grams of granulated sugar.

Step-by-step description of the recipe:

1. Wash the tomatoes and grind through a meat grinder. If you want to make ketchup that does not contain tomato seeds, then you need to rub the mixture through a sieve. I do not do this. In this form, the sauce turns out even thicker and piquant. You can also puree the vegetables with a blender.

2. Peel the apples from the core and skin. Cut into small pieces. Peel and cut the onion in the same way. Now they also need to be passed through a meat grinder or blended.

3. Combine all the pureed vegetables in one saucepan and put on fire. The mass must be boiled until it reduces by about a third and thickens. The exact time is difficult to determine. After all, it all depends on the variety of your vegetables.

Stir the vegetable mixture frequently to prevent the mixture from burning.

4. Now you need to beat the mass again with a blender. This will allow you to break up all the pieces that remain after the meat grinder. If you don't have a blender on hand, you don't have to do this. Add salt, granulated sugar, stir and cook for another 20-30 minutes, until the desired thickness.

5. Once you reach the desired consistency, add the spices and vinegar. Stir and cook for another 2-4 minutes.

6. Pour the sauce into sterilized jars and seal with boiled lids. Turn upside down and cover with a warm blanket or towel. Until the next morning, the jars will have cooled completely and they can be taken down to the basement or other storage place.

Be sure to taste the mixture. Adjust the amount of salt, sugar or spices as needed. Bon appetit!

Ketchup - “Mother-in-law almost swallowed her tongue” (tomatoes, apples, onions)

The name of the sauce speaks for itself. The taste is so mind-blowing! The main ingredients are tomatoes, apples and onions. You can use any tomatoes. The main thing is that they are sweet and unspoiled. But choose the apples yourself. If you want a tart, sour taste, take sour apples. If the ketchup is sweeter and more delicate, use sweet fruits.

Ingredients:

3 kilograms of ripe tomatoes;
300 grams of onions;
half a kilo of apples;
one and a half tablespoons of salt;
one and a half glasses of granulated sugar;
50 ml apple cider vinegar;
ground pepper, paprika and other seasonings to taste.

Step-by-step description of the recipe:

1. Wash all vegetables and fruits. Peel the onion. Cut off the rind from the stem of the tomatoes. Core the apples. Cut all this into small cubes for cooking.

2. Place everything in a large saucepan and place on the stove. Cook the mixture over medium heat until the pieces become soft.

3. After some time, tomatoes and apples will release juice. The aroma will spread throughout the kitchen in a matter of minutes. Taste the pieces with a clove or a fork. As soon as they soften, they need to be crushed.

4. Immerse the blender in the pan and grind the mixture until smooth. Boil in this form for about 50 minutes until the mass thickens well. 10 minutes before readiness, add all other products from the list, mix thoroughly and cook. Don't forget to stir periodically.

5. Distribute the sauce among the prepared jars and seal. Turn it upside down overnight and wrap it in a warm cloth. In the morning, when the contents have cooled completely, you can put them in a cool place for storage for the winter.

The most delicious ketchup for the winter - you'll lick your fingers

Making ketchup for this recipe is very easy. However, it turns out much tastier than store-bought sauces. Try it yourself!

Ingredients:

kilogram of tomato;
a quarter teaspoon of granulated garlic;
a fifth of a teaspoon of ground red pepper;
3 tablespoons vinegar 6%;
a little allspice;
a teaspoon of salt;
2 full tablespoons of baking sugar;

Step-by-step description of the recipe:

1. Wash the tomatoes and remove the crust from the sprout. Cut into slices and transfer to a saucepan. Add a glass of water to this and place on the stove. After boiling, cover with a lid, reduce power to low and cook for 15-20 minutes without opening the lid.

2. Rub the boiled tomatoes through a sieve. Thus, you get this tomato sauce.

3. Add all other ingredients to the tomato sauce and simmer for 15 minutes. During this time, it will acquire a thicker consistency and richer taste.

You can eat ketchup after it has cooled. If you plan to store it for the winter, you need to transfer it to sterile jars and seal it. This sauce is perfect for meat, pilaf, french fries and much more.

Homemade ketchup for the winter made from tomatoes and apples - you'll lick your fingers

Once you try this sauce, you will forever forget about store-bought alternatives. After all, it is not only tastier, but also healthier. The whole family can safely eat this ketchup. Try it!

Ingredients:

a kilogram of sweet and sour apples;
2 kilograms of tomatoes;
4 cloves of garlic;
ground black pepper to taste;
2 tablespoons of nine percent vinegar;
a teaspoon of nutmeg;
a teaspoon of cinnamon;
3 tablespoons granulated sugar;
a tablespoon without a heap of salt.

Step-by-step description of the recipe:

1. Grind apples, tomatoes and garlic in a meat grinder. Pour the entire mass into a saucepan and place on the stove. Boil for 30 minutes without adding salt or spices.

2. As soon as the mixture has been boiled for the required time, you need to grind it with an immersion blender. and simmer over low heat for another 15-20 minutes.

3. Now that the sauce is almost ready, you can add the remaining ingredients (except garlic and vinegar), stir and cook for another 10 minutes. Then pass the garlic through a press into the mass and pour in the vinegar. After this, it remains to keep the ketchup on the stove for another 5 minutes.

4. Transfer ketchup to the top into sterilized jars. Seal and invert onto lids. No additional sterilization is required. It is enough to cover it with warm material until the next morning. The next morning the jars will have cooled completely and can be moved to the basement.

Tomato ketchup with added starch

Adding starch to ketchup allows it to be thicker and tastier. The sauce for this recipe is fantastic. It can be prepared both for immediate consumption and for storage for the winter.

Ingredients:

2 and a half kilograms of tomatoes (you can use any ripe fruit);
5 onions;
100 grams of granulated sugar;
50 ml apple cider vinegar;
a heaping tablespoon of salt;
one and a half tablespoons of starch;
spices at your discretion.

Step-by-step description of the recipe:

1. Make juice from tomatoes. This can be done in 3 ways:

peel them and grind them with a blender (if desired, you can pass them through a sieve);
pass through a meat grinder, several times;
use a special juicer.

Scoop out a glass of juice (250 ml) immediately and leave for later.

2. Peel the onion, cut into pieces and grind in a blender until pureed.

3. Combine onions and tomatoes in one bowl and place over medium heat. After boiling, you need to boil the mixture for 20-25 minutes, stirring frequently. During this time, the sauce will thicken, and a wonderful aroma will spread throughout the apartment.

4. Now the mass needs to be seasoned. Stir granulated sugar, salt and add spices here. To do this, you can use ground pepper, paprika and all the Provençal herbs.

5. Mix thoroughly and cook for another 20 minutes. During this time, the ketchup will be saturated with added seasonings and will become even tastier and thicker. Taste the sauce and adjust it as needed if necessary.

6. In the glass of juice left at the beginning of the journey, you need to stir the starch evenly. Pour it into boiling ketchup and, with constant stirring, boil for 5 minutes. A minute before it’s ready, add vinegar.

After cooling, the ketchup will become even thicker. Therefore, do not pay attention to the fact that after removing from the stove it seems slightly liquid to you.

7. Pour the sauce into sterile jars and seal with pre-boiled lids. Before cooling, turn over onto lids and cover with a blanket. After this, you can transfer it to a permanent storage location. If you have some ketchup left that doesn’t fit in the jars, you can eat it after it has cooled.

This ketchup can be prepared without being stored. To do this, use the same recipe, just do not add vinegar. As soon as the sauce has cooled and thickened even more, it can be served.

Tomato and apple ketchup

Very tasty, aromatic and rich ketchup is obtained if you prepare it according to this recipe. Bell pepper adds a unique note and amazing aroma. The correct ratio of all ingredients together provides a fantastic effect. Give it a try.

Ingredients:

2 and a half kilograms of tomatoes;
5 medium sized apples;
5 fleshy bell peppers;
5 onions;
4 cloves of garlic;
a teaspoon of dry mustard;
10 pieces of peppercorns;
half a glass of sugar;
half a teaspoon of vinegar essence;
1 teaspoon cinnamon;
several buds of cloves;
a tablespoon of salt;
ground black pepper to your taste.

Step-by-step description of the recipe:

1. Peel and core apples. The pepper should also be freed from all unnecessary things. Pass tomatoes, apples, peppers and onions through a meat grinder. Place on the stove and cook for an hour and a half, stirring frequently so that the mass does not burn to the bottom of the pan.

2. After an hour and a half, the mass will thicken and take on an appetizing appearance. Now it can be salted, sweetened, seasoned.

To avoid searching for peppercorns in the pan later, make a bag of gauze for them and tie them with thread. Place the knot in the pan and leave the thread “on dry ground” to make it easier to remove it later.

Boil the sauce with spices for 1 hour. If you want a more delicate ketchup, you can blend the mixture with a blender.

3. 5 minutes before readiness, add crushed garlic and vinegar. After removing from heat, remove the bundle of peas and start bottling.

4. Place ketchup in clean jars and seal. Turn over onto the lids and wrap with something warm. Leave until the next morning, and then put it in the cellar.

Homemade ketchup is always tastier and healthier than the most exquisite sauces that are offered to us in stores. And preparing them is not at all difficult. This does not require special skills or effort. And today you had the opportunity to see this for yourself. I hope you found the recipes useful. I will be glad for your comments...

I wish you successful preparations and long storage. Bon appetit, and see you again!