Ketchup is one of the most popular sauces in the world, which is used by almost every person. It is served with potatoes, meat, spaghetti, used in the preparation of various dishes and much more. And although many brands today offer a varied selection of this tomato sauce on store shelves, only the homemade one is finger-licking good.

Try and make homemade tomato ketchup with starch yourself at least once, using our simple and affordable recipe, and you will never buy this sauce in stores again. And for greater clarity, we included detailed step-by-step instructions with photos.

Ingredients

Servings: – + 8

• tomatoes 1.3 kg
• bulb onions 2 pcs.
• garlic 6 cloves
• chilli 2 pcs.
• potato starch) 4 tsp.
• red wine vinegar 200 ml
• granulated sugar 100 g
• allspice (peas) 10 pieces.
• cinnamon (sticks) 2 pcs.
• star anise (star anise) 4 things.

Per serving

Calories: 50 kcal

Proteins: 0.8 g

Fats: 0.1 g

Carbohydrates: 11.3 g

1 hour. 45 min. Video recipe Print

Let's start preparing ketchup for the winter by processing vegetables - 6 cloves of garlic and 2 onions must be peeled, rinsed under running water along with tomatoes and hot chili peppers, and then thoroughly dry all the vegetables with paper towels.

The next step will be to blanch the tomatoes - you need to make shallow cross-shaped cuts on them, then place them in boiling water for a couple of minutes and immediately after that transfer them to a container with ice. If you don’t have one at hand, then cold water will also do; the main thing is to organize a temperature difference that will stop the heat treatment of the product. Now you need to remove the skin, it will be easy to do, after blanching it will begin to come off on its own.

We remove the places where the stalk is attached to the tomato, coarsely chop the tomatoes, onions and chilies and place them in a blender bowl - mix everything thoroughly into a homogeneous mass, there should be no pieces left.

We pass the garlic cloves through a press and also add them to the tomato mixture along with the rest of the spices and herbs - allspice, star anise and cinnamon sticks.

Pour the pureed tomato sauce into a thick-bottomed saucepan and place over medium heat. As soon as the mixture boils, reduce the flame to minimum and leave to simmer for about 35 minutes.

After this, let the ketchup cool a little and grind it through a fine sieve to get rid of the spices that have already lost all their taste and aroma.

Return the tomato mass to the cooking pan, pour in 200 ml of red wine vinegar and add 100 g of sugar - mix everything thoroughly and put it back on the stove. Bring the mixture to a boil and cook for another 10 minutes.

Without wasting time, take 4 tablespoons of starch and dilute it in cool water, stirring well so that there are no lumps.

Pour the resulting solution with starch into the boiling tomato mass, stir thoroughly and after the liquid boils again, cook for another 2-3 minutes.

The spicy, aromatic ketchup is ready - all you have to do is pour it into dry, sterile containers and roll up with boiled lids. Turn the rolled up jars upside down and leave to cool under a warm blanket overnight. Store homemade ketchup in the refrigerator or any other cool, dark place.

Advice: to make your sauce aromatic and tasty, use only ripe and juicy tomatoes for its preparation - it is better to discard unripe fruits.




This recipe is so easy to make that even a novice cook can handle it. Therefore, quickly run to the store, buy the missing ingredients and quickly prepare delicious tomato ketchup for the winter with starch in your kitchen. Bon appetit and new culinary discoveries!

You can buy whatever your heart desires in the store, including ketchups with a wide variety of additives and ingredients. However, are you always sure of the quality and safety of the composition of these sauces? It is much better to prepare it at home, and it will taste in no way inferior to its store-bought counterpart. We offer you with tomato starch. Using the basic option, you can change it to suit your preferences in the future.

What products will be needed?

The main component of ketchup is, of course, tomatoes. If you see in recipes the addition of any other vegetables (apples, plums, etc.), then this is, rather, a free variation on the theme. So, to prepare ketchup you need to take:

• 2.5 kg of tomatoes (ripe and fleshy);
• 0.5 cups granulated sugar;
• 1 tbsp. l. sea ​​salt;
• 4 tbsp. l. vinegar 9%;
• 2 tbsp. l. ;
• 20 black peppercorns;
• 1 tbsp. l. coriander seeds;
• 2 pcs. carnations;
• dried herbs (basil, dill, parsley, etc.) - according to taste preferences.

Required inventory

The recipe we offer for ketchup with starch for the winter is quite simple and will not take much time. Take care of the dishes in advance, prepare in advance two large saucepans for cooking, several bowls, a ladle, and an iron sieve for rubbing.

In order to preserve ketchup for the winter, you need jars. They also need to be prepared in advance. Wash the glass container thoroughly and sterilize it with steam (for 0.7 - 15 minutes, 0.5 - 10 minutes). It is enough to boil iron lids for 1-2 minutes.

Cooking steps

This recipe for ketchup with starch at home is distinguished by its elementary composition of products and its simplicity and speed of preparation.

You can make your own adjustments to this classic version of ketchup. For example, in the form of additional spices or, for example, garlic, ginger.

Homemade ketchup: recipe for the winter with starch No. 2 (with bell pepper)

Take as a basis the proposed combination of basic products such as bell peppers, tomatoes, vinegar (the quantity is adjusted to taste). Starch, in turn, will help you make it the desired consistency, just like in the store. Everything else (spices and spices is purely a matter of taste, but do not underestimate them. So, the recipe for homemade ketchup with starch requires the following ingredients:

• 1 kg of ripe tomatoes, maybe even overripe: it’s good if it’s a special variety of fleshy tomatoes with a minimum amount of juice and seeds;
• 0.5 kg bell pepper (red);
• 5-10 cloves of garlic;
• 50 g granulated sugar;
• 1-2 tbsp. l. salt;
• 20 ml of 9% vinegar (or natural apple, wine);
• 1 tbsp. l. potato starch;
• spices to taste (cumin, cloves, bay leaf, hot red and black pepper, paprika, etc.).

Cooking steps

Secrets of good ketchup

Firstly, tomatoes. If you want to make good ketchup with starch (our recipe or any other), then they must be of the best quality. Of course, it’s ideal when you grew them in your own garden or bought them at the market. The tomatoes must be ripe and red; yellow and orange varieties are also acceptable, but the color of the ketchup will suffer.

Secondly, the required density. This is what distinguishes ketchup from regular ketchup. It can be achieved in two ways: boiling or using a natural thickener - starch.

Thirdly, the use of natural preservatives. It's mostly vinegar, so it's great if you choose grape or wine vinegar rather than synthetic. In addition, substances that prevent the formation of mold fungi are contained in cinnamon, cloves, mustard, and apples. Therefore, these components are found quite often.

This ketchup with starch, the recipe for which we have given you, turns out to be much more useful compared to its store-bought counterpart. It contains exclusively natural ingredients and can be safely used for children's menus.

Roll up ketchup with starch for the winter

4 (80%) 1 vote[s]

The popularity of tomato ketchup can hardly be overestimated - it is eaten with bread, added to pasta and fried meat, spread on pizza flatbreads and dipped in French fries. Perhaps no other sauce is in such demand.

Of course, the easiest way is to buy ready-made ketchup, since the choice of this product is huge these days. However, the industrial version of the sauce contains unpleasant additives - emulsifiers, dyes, stabilizers, GMOs and other chemical elements that are incomprehensible to the common man. And although scientists claim that consuming genetically modified products will not make our horns grow and our tails will not fall off, it is still better to prepare ketchup with starch at home, which, by the way, is no worse, if not better, than its industrial counterpart for the winter .

Necessary products for canning ketchup with starch:

• ten kilograms of very ripe, fleshy tomatoes;
• kilogram of onions;
• four hundred grams of granulated sugar;
• four large spoons of table salt;
• two teaspoons of ground cinnamon;
• half a teaspoon of ground cloves;
• two teaspoons of ground black pepper;
• one large garlic head;
• two large spoons of potato or corn starch; hot paprika - to taste and optional;
• a mixture of herbs - whatever you like;
• two large spoons of table vinegar.

How to make ketchup at home:

1. Tie dill umbrellas, lovage, tarragon, basil, cilantro, parsley leaves into a bunch - in general, any spicy herbs if possible and to your taste.
2. Prepare thick juice from washed and cut tomatoes. To do this, you can lightly boil the tomatoes and rub them through a sieve or use a screw juicer, such as the legendary “Strumka”. A juice cooker will not work in this particular case - after it you will have to boil the tomato juice for a very long time to the desired thickness.
3. Pour a large glass of tomato juice and set aside to dilute the starch.
4. Peel the onions, finely chop and grind in a meat grinder or blender into a homogeneous, mushy mass.
5. Mix onion and tomato juice and put on the stove.
6. Reduce the onion-tomato mixture over low heat, stirring all the time. It is best to use thick-walled dishes for boiling, for example, cast iron - in it the mixture does not stick to the bottom and walls so much.
7. Peel the garlic and pass through a press.
8. Place the herbal “broom” and all the spices and seasonings, except vinegar and starch, into the boiling and bubbling mass.
9. After five to seven minutes, taste the hot sauce.
10. If the result is satisfactory, remove the herbs and dilute the required amount of starch with the reserved raw tomato juice.
11. Pour the diluted starch into the ketchup in a thin stream, stirring constantly, as when cooking jelly or jelly.
12. Keep on fire, avoiding boiling, until the required and desired thickness is obtained.
13. A few minutes before it’s ready, pour in the vinegar.
14. Pour the prepared ketchup into a clean, dry(!) container and seal tightly.

You can store such a preparation for the winter both in the cellar and in the kitchen cabinet. For canning, it is best to take ripe tomatoes without dents or other defects. At home, the sauce is obtained with a rather bright taste, despite the fact that sodium gluconate is not used for its preparation.

Tomato ketchup is a popular and truly universal tomato sauce. Both adults and children have loved him for a long time. I suggest preparing it for the winter during the tomato ripening season using this simple and quick recipe with photos.

The highlight of the preparation is that we will prepare the sauce from tomato juice with starch. With a little work, you can enjoy natural thick ketchup until the next harvest.

2 liters of tomato juice;

15 table. lie Sahara;

7 cloves of garlic;

½ tsp. ground red pepper - for hot sauce (to make the sauce less spicy, you can reduce the amount of ground red pepper to ¼ tsp);

0.5 tsp ground black pepper;

6 table. spoons of vinegar (9%);

2 table. spoons of potato starch.

How to make ketchup with starch for the winter

Make tomato juice in your favorite way.

Add sugar, salt, chopped garlic to boiling juice.

Cook over low heat for 10-15 minutes.

Add ground red and black pepper, vinegar and continue to cook the mixture for another 30 minutes.

Dissolve the starch in a glass of cold water and gradually pour it into the boiling sauce, stirring constantly so that no lumps form.

Bring the mixture to a boil and simmer for 7-10 minutes, stirring constantly.

Pack the finished tomato sauce into dry sterile jars and cover with a lid.

The recipe can end here, but I want to tell you that using the method described above, you can prepare different flavors of ketchup. The basis of this ketchup is tomato juice, salt, sugar, vinegar, starch. But the main composition can be supplemented with other products and spices to suit your taste. For example, replace garlic with onion or add neither one nor the other. By experimenting, you will definitely find your “golden”, most delicious recipe that will meet only your taste preferences.

At the same time, please note that hot sauce always seems spicier (before testing for spiciness, cool it in a spoon), and after adding starch, the taste of the preparation “smoothes out” a little and becomes less spicy.

And if you don’t have enough ketchup for the whole winter, it doesn’t matter. The main thing is to stock up on enough tomato juice with starch. These staple ingredients can be used to make delicious, natural homemade ketchup at any time of the year.

Thick homemade ketchup with starch from tomato juice for the winter Tomato ketchup is a popular and truly universal tomato sauce. Both adults and children have loved him for a long time.

Homemade ketchup with starch for the winter

Cooking time: Not indicated

You can also make cherry plum sauce.

– 2 heads of onions,

– 150 g granulated sugar,

– 0.5 tsp. ground black pepper,

Remove the husks from the bulbs. We cut off the tail and, for convenience, cut it into 2-3 parts. After this, grind it in a meat grinder. We do the same with washed tomatoes. Gets tomato and onion mince.

Pour the sauce back into the pan.

Add vinegar, pepper, sugar and salt.

Again we put the ketchup, already seasoned with new flavors, on the stove. I added a couple more bay leaves for flavor.

It still needs to cook for at least twenty minutes.

We dilute starch in water. It is not necessary to heat it up for this. You can just take some filtered water.

Almost at the very end, pour the starch solution into the ketchup in a thin stream. In order for it to dissolve faster in the sauce, at this moment you must stir thoroughly and continuously with a spatula or spoon.

It is preferable to choose 9% vinegar for preservation.

The recipe with photo will teach you how to prepare ketchup with starch for the winter. It turns out delicious and no worse than store-bought.

Hello everyone!

I think everyone knows that sauces enhance and complement dishes. And the most trendy one is ketchup! You can eat literally anything with it - meat, cutlets, dumplings, spaghetti, pasta, jellied meat and many other dishes, this is not the whole list.

But the more varieties of this sauce appear on supermarket shelves, the less natural products can be found in their composition. Just preservatives, E-shki, sweeteners and dyes - in a word, everything that a person should not consume at all.

But there is a way out! We'll make ketchup ourselves, then we'll know for sure what it consists of. After all, a home-made product can be given even to children who love it so much. However, it has one huge drawback - it is incredibly tasty and you need to prepare more. A couple of jars are not enough, check!

And if you are planning a huge harvest of tomatoes, I recommend that you also close them and pay special attention, they are very tasty.

Now I propose to get down to business, choose the recipe you like and prepare this gravy for your family and friends. All recipes deserve your attention.

A classic recipe for tomato ketchup for the winter - you'll lick your fingers

I bring to your attention a recipe for ketchup with a classic taste that goes with many dishes. We will prepare it ourselves. After all, homemade sauce without all kinds of additives and preservatives is healthy and very tasty. If prepared correctly, the product turns out much tastier than in the store.

Every year I make this gravy and it goes really well. Even children can eat it, because there is no pronounced taste of heat and spice. Only a distant piquant note is felt. In a word, the sauce is universal and neutral. Try it, you will definitely like it...

Ingredients:

• Tomatoes – 4 kg
• Sugar - 1 tbsp.
• Vinegar 6% - 106 gr.
• Salt - 35 gr.
• Water - 1 tbsp.
• Cloves - 3 pcs.
• Garlic - 2-3 cloves
• Black peppercorns - 1 tsp.
• Hot pepper - a little

Cooking steps:

1. First of all, let's start preparing the tomatoes. Overripe tomatoes are perfect for this recipe, because the riper they are, the richer the color and brighter the taste.

Also, if you have ripe spoiled tomatoes, they can be used for this preparation. Wash the tomatoes under running water, cut off the base of the stalk and if there are spoiled places, cut them off. Cut a large fruit into 4 parts, if the tomatoes are small, cut into 2 parts.

2. Place the chopped fruits in a saucepan and add a glass of water. Cover with a lid and put on the stove to simmer for 20-25 minutes until soft.

3. As time passed, the tomatoes stewed and became soft. Now we need to beat with a blender until pureed.

4. We rub our puree through a sieve to remove any remaining peel and seeds. To ensure that the tomato juice has a uniform consistency.

5. Place pure tomato juice on the stove and bring to a boil.

6. Add 200 gr. sugar, then you need to mix well until the crystals are completely dissolved and cook for 10 minutes from the moment of boiling.

7. While the juice is boiling, prepare the spices. We roll up the gauze in several layers or take a napkin, place it on the table and pour spices and garlic, crushed with a knife, onto the cloth. We tie the fabric so that the seasonings remain in the knot.

8. After 10 minutes, add the juice and our spice bundle to the pan so that the sauce is saturated with spices. Cook for 30 minutes. If you want to get a thicker consistency of ketchup, cook for another 10 - 15 minutes.

Important! Vinegar is indicated in the recipe in grams, weighed on scales. If you have 9% vinegar, add 71 grams.

10. Pour the finished hot mass into pre-prepared sterile bottles and close hermetically with sterile lids.

With 4 kg of tomatoes, we got 2.5 liters of the finished product.

Good luck with your preparations!

How to make tomato ketchup at home without vinegar and sterilization

Now I will share with you another cool recipe for making sauce without chemicals, preservatives and vinegar. This ketchup is incredibly easy and quick to prepare, and the end result is a flavor explosion!

Required Products:

Cooking method:

1. Add chopped garlic with a knife to the tomatoes or tomato juice that have been rubbed through a sieve.

2. Then grate the onion on a fine grater, add spices - cloves, allspice, ground black pepper.

3. Place on the fire, bring to a boil and simmer for 20 minutes, stirring from time to time so that the tomato mass does not burn.

4. After time has passed, add lemon juice, cinnamon, salt and sugar to the pan. Mix thoroughly and let boil for 2 minutes. That's it! Remove allspice and cloves from the sauce.

You can grind the ketchup through a sieve, or you can leave it as is. After all, tomato seeds are very beneficial for the body.

5. This sauce can be stored in the refrigerator for up to 7 days. Or preserve it as follows - pour the boiling mixture into sterile jars, seal with a lid and leave for a day under a warm towel until it cools completely.

Natural ketchup is ready! It is healthy and tasty. Suitable for use by people who are on a diet or follow a healthy diet.

Bon appetit!

Homemade ketchup for the winter without cooking and without sugar

This recipe for making sauce without cooking, of course, cannot be stored for the winter. Noya could not ignore him. This tastes divine. Honestly, when I tried it for the first time, I almost swallowed my tongue! It cooks very quickly if you dry the tomatoes in advance. It is very healthy, you can add it to all dishes with which you like to eat ordinary ketchup. We will also not add granulated sugar and salt.

Ingredients:

• Dried tomatoes - 2 pcs.
• Tomatoes (fresh) - 2 pcs.
• Medjool dates - 2 pcs.
• vinegar - 1/2 tsp.

Preparation:

1. In advance we need to dry 2 tomatoes in a dehydrator. Wash the tomatoes, cut out the core, cut into slices and place on a special baking sheet and place in a dehydrator overnight. Tomatoes are dried at a temperature of 42 C.

2. Cut fresh tomatoes into slices and put them in a blender, add overnight dried tomatoes and dates, which will add sweetness to the sauce. Since we are not adding sugar, pour in a small amount of vinegar and beat until smooth. It's best to use apple or coconut vinegar, but regular vinegar will do.

3. Transfer the sauce into a clean, dry jar and put it in the refrigerator.

Ketchup is ready! Enjoy the amazing taste. This recipe is also suitable for vegetarians and raw foodists.

Very tasty, try it, you won’t regret it!

Ketchup with apples and tomatoes, just like in the store

What a wonderful time - the time of preparations! Although you get tired during this period, it’s so nice to open canned food in winter and treat your family. That's why I stock up on all kinds of twists in several variations. And through experimentation, once this sauce appeared on our table, we became its devoted fans and now prepare it every year. It tastes like store bought, very tasty. It goes into use even before the cold weather sets in!

Required ingredients:

• Tomatoes - 5 kg.
• Apple - 4 pcs.
• Onion - 5 pcs.
• Sugar - 4 tbsp. lodge
• Salt - 2 tbsp. lie
• Red hot pepper - 1 pc.
• Cloves - 3 pcs.
• Peppercorns - 8-10 pcs.

Preparation:

1. To prepare this sauce, it is best to take fleshy and ripe varieties of tomatoes. We wash the tomatoes and put them through a meat grinder.

2. Choose apples that are sour and not juicy. We also wash it, divide it into pieces and grind it together with the peeled onion through a meat grinder.

3. We transfer all the ingredients that have been ground into a container in which we will cook and send it to the fire. Add salt and sugar, mix. As soon as the tomato-apple mixture boils, reduce the heat and simmer, stirring occasionally. The tomato should slightly boil (gurgle) over low heat, and not simmer.

I use salt with large crystals, special for preparations or regular, but not Extra.

4. Now we need to make a knot with seasonings as in the previous recipe. We spread a piece of gauze, fold it in half, or better yet, in three, and put peppercorns and cloves on it. Tie a knot and place it in a saucepan with boiling tomato mixture.

5. While the ketchup is boiling on the stove, we begin preparing the cans. We do not sterilize them. Therefore, they need to be thoroughly washed with detergent, pay special attention to the neck and place them upside down, no need to turn them over!!!

7. My mixture boils down to about 1 liter. Take a teaspoon of sauce and put it on a saucer, let it cool. We taste for salt and sugar and spiciness; if you think something is missing, add it.

The consistency of the finished ketchup depends on the duration of boiling. The longer you simmer, the thicker it becomes.

8. When the tomato-apple mixture has boiled down, remove the spice bundle. Next, proceed to blend the mass with a blender until it has a homogeneous consistency, without turning off the heat. You can grind it through a sieve, but in my opinion a blender is much faster.

9. Separately, I place a pan of water on the stove. When the water begins to boil well, I throw in the lids and lower the jars one by one using tongs. I hold it for about one minute. Then I take it out, immediately pour the ketchup and close the lids. I turn the seam upside down and cover it with a warm blanket.

The delicious sauce is ready!

Video on how to prepare ketchup at home using a meat grinder

I came across this cooking option on YouTube. It interested me that it was simple and quick to prepare. And the main ingredients are tomatoes, bell peppers and apples; I think this list will make an excellent sauce. I suggest you take a look, maybe you will be interested in this version...

Happy preparations!

Ketchup with plums for the winter - a simple recipe

• Tomatoes - 2 kg.
• Plum - 800 gr.
• Sugar - 150 gr.
• Onions - 2 pcs.
• Basil - 1 bunch (fresh, green)
• Parsley - 1 bunch
• Garlic - 100 gr.
• Sugar - 150 gr.
• Salt - 1 tbsp. lie
• Fresh chili pepper - 1 pc.
• Bay leaf - 2 pcs.
• Pepper mixture - 3 pinches
• Ground paprika (sweet) - 1 tsp.
• White wine vinegar - 2 tbsp. lie

Cooking technology:

1. Prepare the products required by the recipe. Wash in running water, cut out the stems of the tomatoes, remove the seeds from the plums, peel the onions and garlic, place the greens on a towel to drain off excess moisture.

2. Blend tomatoes, plums and onions in a blender.

3. Transfer the resulting puree into a saucepan in which the resulting mass will be cooked. And boil for 2 hours.

4. Grind the peeled garlic and chili pepper in a blender.

Attention! If you want to make a less spicy ketchup, then remove the seeds from the hot pepper.

5. Chop the greens with a knife and add them to the blender bowl with the garlic and continue chopping.

6. Then add all the necessary spices, salt, sugar, as well as chopped garlic, pepper and herbs to the boiled tomato-plum mass. Mix well and cook for another 60 minutes over low heat.

7. Plum ketchup is ready. Now let it cool down. Then we rub the sauce through a sieve so that it has a uniform consistency. Pour into the pan and boil for another 10-15 minutes from the moment of boiling.

8. Pour into sterile jars, screw on the lids or close them using a special key. Cover with a warm blanket or jacket and leave until completely cooled for about a day.

From the specified amount of ingredients, 4 bottles of 200 g each came out.

Incredibly delicious!

Best Yellow Tomato Ketchup Recipe

This recipe is suitable for those who grow yellow tomatoes. After all, from these cute fruits you can make tomato juice, prepare canned tomatoes, spin salads, and, of course, make ketchup. I found the recipe for this sauce on the forum, it intrigued me and I decided to try making it and did not regret it. And how the children liked the color, they were delighted! Try and stock up on this unusual gravy...

Required ingredients:

Cooking method:

1. Prepare vegetables. Wash tomatoes and peppers in water. Cut out the core of the tomatoes and cut into slices. Remove the stem and seeds from the bell pepper, then cut into strips. Peel the onion, wash it and cut it into 2 parts, then each half into 3 more parts.

If you wish, you can add a little hot pepper.

2. Place the chopped vegetables in a saucepan and put them on the stove to simmer. Bring the tomatoes to a boil, and then reduce the heat. Simmer vegetables until soft, about 40 minutes.

I did not add water to the tomatoes, as they are juicy.

Then add allspice and cloves and continue to simmer for another 20 minutes.

3. We need to rub the stewed mass through a fine sieve. The peel and seeds from the tomato, as well as the spices, will remain in the strainer. And pour the resulting sauce into a saucepan with a thick bottom.

Place on the fire, bring to a boil, then reduce the heat to low and simmer for 30 minutes.

4. Then add salt, sugar, cinnamon and vinegar and continue to simmer for another 15 minutes.

Important! Be sure to stir the sauce periodically, because all the thick mass is at the bottom of the pan and can burn.

Be sure to taste the ketchup and adjust the spices according to your taste.

The result is a medium-thick, pleasant orange-colored gravy. It tastes unusual, with a touch of piquancy, so to speak, with a twist.

If you haven’t made such a wonderful sauce before, I definitely recommend giving it a try!

Delicious homemade ketchup made from tomatoes, bell peppers and onions

Great taste, aromatic, spicy, rich, thick, spicy - that's all about the ketchup prepared according to this recipe. You simply can’t find anything better to go with meat!

Ingredients:

• Tomatoes – 0.5 kg
• Bulgarian red pepper – 0.5 kg
• Onions - 15 gr.
• Garlic - 3-4 cloves
• Sugar - 20 gr.
• Salt - 12 gr.
• Olive oil – 30 ml
• Ground paprika - 5 gr.

Cooking method:

1. Prepare vegetables. Then cut the onion into cubes, coreless tomatoes into slices, hot pepper into rings, bell pepper into strips, having previously removed the seeds and stem.

2. Place the frying pan on the fire, pour in odorless vegetable oil and fry the onion until transparent. Then we add tomatoes to the onions. If you wish, you can peel them. When the tomatoes become soft, add hot pepper to the pan. To prevent the sauce from becoming very spicy, I remove the seeds and partitions, because they are the ones that give the main bitterness. Next add the bell pepper strips and fry for 5-6 minutes.

3. Transfer the stewed vegetables into a blender bowl, add chopped garlic and grind until smooth.

4. Transfer the resulting puree into a saucepan, add salt, sugar and paprika, mix. Bring to a boil and simmer for 6 minutes. We put the finished ketchup into sterilized jars, close them with hermetically sterilized lids and send the jars along with the preparation to sterilize for 10-15 minutes. Then we put on a “fur coat” (wrap it up) and leave it until it cools.

Cook with pleasure!

Homemade sweet sauce for the winter without starch

I also suggest preparing a sweet sauce without adding starch using a very easy recipe. This gravy will be an excellent addition to meat, fish, pasta and other dishes, and it is also natural and healthy, unlike store-bought ones.

Required ingredients:

• Tomatoes – 1 kg
• Onion - 0.50 gr.
• Sugar - 200 gr.
• Salt 2 tbsp. spoons
• Cinnamon - 1 teaspoon
• Cloves - 2 buds
• Peppercorns - 5 pcs.

Cooking technology:

1. Cut the tomatoes into slices, cut the peeled onion into 4 parts. Place the vegetables in a saucepan and cook until they become soft.

2. When the tomatoes and onions have become soft, grind through a sieve or blend using a food processor or blender.

3. Pour the resulting juice into a saucepan, preferably with a thick bottom. And boil the liquid by 1.5 times. We put the spices in a gauze bag, tie them in a knot and put them in the pan. Then add salt and sugar and mix thoroughly.

4. Turn on maximum heat and bring to a boil. As soon as the contents of the pan boil, reduce the heat to low and continue cooking for another 10 minutes.

5. While the ketchup was boiling down, during this time we prepared the container. The jars and lids must be sterilized and dry, since we will immediately pour the sauce while it is still boiling.

Pour the ketchup into glass containers and screw on the lids, wrap them up and let it cool completely!

Then we take the jars to the cellar, where they will wait for their finest hour!

The most delicious recipe for making tomato ketchup with mustard

The ketchup prepared according to this recipe is sweet, delicate, with a pronounced taste of tomato and spices. This version is very easy and simple, even a novice cook can handle it. And the whole family will enjoy the delicious sauce! Get cooking, don't be shy!

We have to:

• Tomatoes - 3 kg.
• Mustard - 1 tbsp. lie
• Salt - 1/2 tbsp. lie
• Sugar - 3 tbsp. lie
• Cinnamon 1/4 tsp.
• Ground black pepper - 1/2 tsp.
• Cloves - 1 bud
• Vinegar - 1 s. lie

Cooking process:

1. First we need to wash the tomatoes, cut them into pieces and grind them through a meat grinder.

2. Pour the resulting juice and pulp into a saucepan and place on the fire, covering with a lid. As soon as the juice boils, remove the lid and set the temperature to medium. Boil for 2 hours, stirring occasionally.

4. Now you need to add salt, sugar, mustard and mix well. Place the pan on the stove, bring to a boil and simmer for another 1 hour, the consistency is the same as in the store. If you want a thinner sauce, reduce the time.

The duration of boiling depends on how thick you want the resulting product to be.

5. 15 minutes before the end of cooking, add all the spices (I crushed the cloves in a coffee grinder) and vinegar. Then you need to blend the whole mass in a blender until smooth.

Pour the hot sauce into warm sterile jars and close the lids using a seaming key. Turn over and cover with a warm blanket for a day.

From the specified amount of ingredients, two 0.5 liter jars came out.

I wish you successful preparations!

Thick ketchup made from tomato juice with starch for the winter, you'll lick your fingers!

I propose to prepare a sauce with a consistency similar to store-bought Heinz ketchup, only we will have a natural product without adding various preservatives. Starch will help us achieve the required thickness. The sauce turns out very tasty, and most importantly not harmful at all, unlike (I won’t name names..)

Ingredients:

• Tomato juice - 2 l.
• Starch - 2 tbsp. l.
• Sugar -15 tbsp. lodge
• Salt - 1.5 tbsp. lodge
• Vinegar 9% - 6 tbsp. lie
• Garlic - 6 cloves
• Ground black pepper 1/2 tsp.
• Ground red pepper (hot) - 1/4 tsp.

Cooking technology:

1. Add sugar, salt and finely chopped garlic to the finished boiling juice, made in your favorite way. Cook over low heat for 15 minutes.

2. Then add spices: ground black and red pepper, vinegar and cook the mixture for another 30-35 minutes.

3. In a glass of cold water, dilute the starch and gradually pour it into the boiling juice, stirring continuously to avoid lumps. Bring the mixture to a boil and boil for 7 minutes without ceasing to stir so that the mixture does not burn.

4. Pack the finished ketchup into sterile dry jars and seal with tin lids.

Tomato ketchup (sauce) - Georgian recipe

There is also a magnificent, universal tomato sauce in Georgian cuisine - satsebeli. It's just a HIT, and it's easy and simple to prepare. In fact, there are many variations in the preparation of this culinary masterpiece; I want to recommend one of them, which I cook myself and which my family enjoys eating. And how incredibly it goes with kebabs, I just thought and my mouth started watering. We’ll have to make a shish kebab, because we’re about to prepare satsebeli...

Ingredients:

• Tomatoes -1kg
• Bell pepper-300g
• Garlic -50g
• Chili pepper – 30g
• Vegetable oil – 100g

I suggest you watch how to prepare this Georgian sauce in the video, where the author explains succinctly and step by step:

Cook with pleasure!

That's it, this concludes my selection! How quickly time flew by!

I really hope that you will find recipes that you will love and will cook with pleasure for decades.

Write comments, add the article to bookmarks and share with friends by clicking the social buttons. networks! Or maybe you have your own signature recipe, please share with us, and we will definitely prepare it.

Thank you for visiting our food blog. See you soon!

Take care of yourself and your loved ones!