Good afternoon, dear readers.

I want to offer you a very tasty idea: making homemade ketchup with bell peppers.

We have already reviewed some of the recipes presented in the dedicated selection, but in them pepper acted only as an additional ingredient. And today he will play the main role.

Moreover, there will be a couple of options in which it will be the only vegetable in the recipe.

So this selection is for those who prefer to add variety to their diet and not be content with the same bottle of ketchup and a pack of mayonnaise.

As you can see, there are quite a few ways to prepare and combine foods, and you can always make a couple of jars of excellent sauce based on what vegetables and fruits have ripened at the moment.

Ketchup with bell pepper for the winter at home

I'll start with my favorite recipe. I love it for 2 things: a minimum of ingredients and garlic, which gives it a special “strong” taste. This is not some sweet sauce, but a real masculine dressing for meat.

Ingredients for 4 jars of 400 ml:

• 2 kg red bell pepper
• 1 cup peeled garlic
• 2 tbsp. (without a slide) salt
• 8 tbsp. (no slide) sugar
• 100 ml 9% vinegar

Spicy lovers can add 2-4 pods of hot pepper.

The preparation is very, very simple.

1. Wash the pepper and remove the stalks, seeds and membranes. Peel the garlic cloves and pass the vegetables through a meat grinder.

2. Add salt, sugar and vinegar to the resulting mixture, mix everything thoroughly and leave for 1 hour until the salt is completely dissolved.

To give the ketchup a smoother structure, you can additionally blend it with an immersion blender.

3. Done. Pour the ketchup into well-washed jars, close with metal or plastic lids and immediately store in the refrigerator.

It is not necessary to sterilize jars and lids. This preparation can stand in the refrigerator for up to six months.

Tomato ketchup with apples and bell peppers

If the previous recipe had a minimum set of products, then this one will be the maximum. So that you can appreciate how varied the cooking options can be.

Ingredients for 10-12 0.5 l cans:

• 5 kg tomatoes
• 1 kg apples
• 1 kg bell pepper
• 1 kg onion
• 1 piece hot pepper
• 1 head of garlic
• Salt - 2 tbsp.
• Sugar - 200 g

Amounts of ingredients indicated are for unrefined products.

The amount of sugar and salt may vary depending on the sweetness and juiciness of vegetables and fruits.

Preparation:

1. The most difficult thing in the whole process is preparing the products. Cut the stem off the tomatoes and cut them into slices. Remove the membranes and seeds from the peppers and cut them into any shape. Peel the onions and garlic, remove the core and seeds from the apples.

After all this tedious work, we pass everything together through a meat grinder, pour the resulting mixture into a thick-walled pan and put it on low heat.

2. When the mixture boils, add salt and sugar, stir and continue cooking for another 40-60 minutes, stirring occasionally, until the sauce has boiled down and reduced in volume by approximately 2 times.

After this, you need to taste it and, if necessary, add salt or sugar.

3. After an hour of boiling, the ketchup will be ready and just put it in sterilized jars, roll it up with sterilized iron lids and leave it to cool upside down, covered with a blanket.

This preparation will last in the cellar until next season without any problems.

A simple recipe for homemade ketchup for the winter

But this option is most similar in taste to those sauces with pepper that are sold in the store. Only much more natural and healthier.

Ingredients for 3 cans of 0.5 l:

• 2 kg tomato
• 1 kg bell pepper
• 3 tbsp. Sahara
• 1 tbsp. salt
• 100 ml vegetable oil
• 50 ml 9% vinegar
• Black peppercorns - 5-6 pcs.
• Allspice peas - 3 pcs
• Bay leaf - 2-3 pcs.

Preparation:

1. The cooking process here is also as simple as possible: grind the washed and peeled vegetables through a meat grinder, pour into a thick-walled or aluminum pan, turn on medium heat and bring the mixture to a boil.

If you want the consistency to be like store-bought ketchup, additionally blend the vegetables in the pan with an immersion blender.

2. When the pan boils, reduce the heat to low, add salt and sugar, bay leaves and peppercorns, stir and cook for 40-60 minutes, depending on the desired thickness.

It is most convenient to put pepper and bay leaf in cheesecloth, wrap it and tie it with a thread to easily remove these spices from the sauce before pouring into jars.

3. About 10 minutes before the end of cooking, add vegetable oil and vinegar and cook the ketchup, stirring constantly and without moving far from the stove so that nothing burns.

After 10 minutes, carefully place the hot ketchup into sterilized jars, roll up the lids, turn over, cover with a towel and leave in this form until it cools completely.

If you didn’t pack the spices in cheesecloth, be sure to remove the bay leaf from the pan. Once in the jar, it will give the ketchup a too strong taste.

Thanks to vegetable oil and vinegar, this sauce can be stored in an apartment at room temperature.

Ketchup with bell pepper, tomato juice and onion

Tomato-based sauces are convenient because you don’t have to use fresh tomatoes. They can easily be replaced with tomato juice. Of course, it is better if it is homemade, but in extreme cases, natural store-bought will do.

Ingredients for 3 liters of ketchup:

• 4 kg tomatoes
• 0.5 kg bell pepper
• 8 large onions
• 1 cup apple or wine vinegar 6%
• Sugar - 150 g
• Salt - 2 tbsp
• 1-2 heads of garlic
• 3 words spoons of starch
• Ground black pepper, bay leaf

Starch gives ketchup a thickness and structure that is as close as possible to the one that stores have accustomed us to.

Preparation:

1. Prepare homemade tomato juice by passing the tomatoes through a juicer. You can do this several times to get as much pulp as possible.

If you don’t have a juicer, you can grind the tomatoes through a meat grinder and then grind them through a sieve to get rid of the skins and seeds.

2. Peel the onion and pepper, cut into small pieces and puree in a food processor. To make things go faster and easier, add a couple of glasses of tomato juice to the bowl before whipping, since the food processor does not cope well with dry mass.

3. And like this, gradually, in small portions, we process all the vegetables, pouring the finished mixture from the bowl into a deep aluminum pan.

Add peeled garlic cloves and starch to the last portion.

4. Well, then everything is as usual: bring the mixture to a boil over medium heat, then reduce the heat to low and cook 1-1.5 to the desired consistency. About 5 minutes before the end of cooking, add salt, sugar, spices and vinegar. Stir, take a sample and, if necessary, add spices.

5. Pour hot ketchup into sterilized jars (remembering to remove the bay leaf), cool under a blanket and store in a cool place.

How to make ketchup from bell peppers without tomatoes

This cooking option is called Turkish pasta. There is nothing at all in it except peppers and salt. It is very convenient because you decide for yourself to what degree of fluidity you want to bring it. It can be either a thin sauce or a thick paste in which the spoon will stand.

The consistency that is closest to me is ketchup - medium, most similar to puree.

Preparation:

1. Clean and cut the desired amount of bell pepper into small pieces.

4 kg of unpeeled vegetables will yield approximately one 0.5 liter jar.

Place it in a saucepan, add water so that it barely covers the vegetables and turn on medium heat.

2. Bring to a boil and cook for 15-20 minutes until the peppers are completely softened.

3. Scroll the resulting mass through a meat grinder and pour it into the pan again.

4. Bring it to a boil over medium heat, add salt to taste, stir, reduce the heat to low and continue cooking until the desired consistency is achieved.

5. Now put the ketchup into sterilized jars and close the lids.

If you plan to eat ketchup within six months, then plastic lids will do. If the storage is long, you will need to first sterilize the filled jars and then roll them up with sterilized lids.

Recipe for sweet pepper and tomato ketchup without vinegar - you'll lick your fingers

I am sure that most readers will like this recipe best. Moderately sweet, moderately tomatoy, easy to prepare and goes perfectly with absolutely any dish, be it meat, vegetables or pasta.

Ingredients:

• Sweet or bell pepper - 1.5 kg
• Tomatoes – 500 g
• Salt - 1 tsp.

Preparation:

1. Cut washed and peeled vegetables into small slices and pass through a meat grinder.

2. Place the resulting mass in an aluminum pan, put it on medium heat and simmer until exactly half has evaporated. Don't forget to stir periodically.

It is easy to determine that half of the sauce has already evaporated by looking at the mark on the pan.

3. At the end, add salt, mix everything thoroughly again, cook for another couple of minutes and put the finished ketchup in sterilized jars, filling them to the very neck.

We roll up the jars with sterilized lids and cool them upside down under a blanket.

This product can also be stored at room temperature.

Video on how to make pepper and tomato paste sauce

I really hope that I was able to describe the recipes clearly and in detail, but if something remains unclear to you, then I suggest you watch this wonderful video, after which all questions will definitely disappear.

And in the end, I want to give you advice: do not refuse to prepare the version you like if you think that it contains too many ingredients. The options presented are really not complicated and are very easy to prepare. All you need is a little patience during the initial preparation of the products.

Thank you for your attention and see you again.

There are several proven and very tasty homemade sauces.

The tomato ketchup is finger-licking and it’s very easy to prepare for the winter.

Tomato sauce is served with meat dishes, spaghetti and fried potatoes. You can buy the sauce at any grocery store, but you can’t be sure that it doesn’t contain various chemical additives and preservatives.

Therefore, thrifty housewives have long been preparing ketchup for the winter at home, using only high-quality products without any chemicals. Even children can use non-spicy ketchup. The sauce is prepared simply from available ingredients. Of course, the sauce prepared at home will differ in thickness from the store-bought sauce, but the main thing is that the taste will be simply excellent.

You can adjust the taste of the sauce yourself: make it hotter by adding chili pepper, or sweet and sour by adding apples. For those who like piquant ketchup, you can add various seasonings during the preparation of the sauce: cinnamon, cloves, nutmeg or dry mustard.

And don’t forget, ketchup must be stored only in sterilized jars, otherwise it will spoil.

Homemade tomato ketchup for the winter You'll lick your fingers

Ingredients:

• three large onions;
• half a kilo of apples;
• three kilos of tomatoes;
• three dessert spoons of salt;
• one and a half glasses of granulated sugar;
• 30 gr. vinegar

Preparation:

• Finely chop onions, apples and tomatoes;
• put on the stove and cook for about an hour;
• check onion for softness;
• cool the tomato puree and grind it in a blender;
• add salt and sugar;
• put on fire and simmer until required thickness;
• ten minutes before the end of cooking the sauce, pour in the vinegar;
• Pour into prepared glass container.

For spiciness, add ground red and black pepper to the sauce. When preparing the sauce, use natural apple cider vinegar.

Ketchup with garlic

Products:

• tomatoes - two kilos;
• three dessert spoons of sugar;
• salt - dessert spoon;
• 200 gr. vegetable oil;
• a small head of garlic;
• ground black and red pepper - half a teaspoon each.

Cooking steps:

• cut tomatoes into small cubes;
• Heat sunflower oil in a deep frying pan and fry the tomato pieces in it;
• after the tomatoes become soft, grind them through a sieve or beat in a blender;
• put the tomato puree on the fire;
• boil for an hour;
• forty minutes after boiling the tomato mass, add salt, sugar, pepper;
• mix;
• Five minutes before removing from heat, add peeled and chopped garlic.
• Pour the finished sauce into prepared containers;
• roll up;
• leave until completely cool;
• put in a cellar or basement for storage.

Recipe for winter ketchup at home from tomatoes with mustard

Spicy sauce with a hint of mustard

1. five kilos of tomatoes;
2. half a kilo of granulated sugar;
3. two large onions;
4. two tbsp. spoons of vegetable oil;
5. mustard powder - three tbsp. spoons;
6. vinegar - half a glass;
7. salt - two tbsp. spoons;
8. nutmeg - a pinch;
9. a couple of pieces carnations

Preparation:

• peel tomatoes;

• cut into small pieces;
• grate the onion on a coarse grater;
• add vegetable oil to the pan;
• fry the prepared ingredients;
• leave on the fire for an hour and a half until the excess liquid boils away;
• grind through a sieve;
• transfer back to the pan;
• add all the spices to the tomato mass, except salt and nutmeg;
• simmer for another two or three hours;
• add salt and nutmeg five minutes before the end of cooking ketchup;
• pour the finished sauce into jars;
• roll up.

To make homemade tomato ketchup for the winter tasty, take only ripe and juicy tomatoes.

Before preparing the sauce, take the time to remove the skins from the tomatoes.

If you don't like the smell and taste of garlic, you don't have to add it to the sauce.

To make the sauce more homogeneous, beat the mixture with a blender before pouring it into jars.

Ketchup with starch at home for the winter

This sauce will not spread; it is perfect for both barbecue and spaghetti.

In order for home-made ketchup to have a dense consistency, it is necessary to add starch to the preparation, which will give the necessary thickness and gloss to the finished product.

To this preparation, in addition to the standard set of products: tomatoes, onions and bell peppers, you can add cinnamon, ground red and black pepper for spiciness. And if you want, add some spice to the sauce and use celery.

Products:

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

Preparation:

• peel and cut tomatoes and onions;
• grind vegetables in a meat grinder;
• transfer to a container and put on fire;
• cook over low heat for two and a half hours;
• let the tomato mass cool and carefully grind it through a fine sieve;
• pour the tomato stock into the container again and put it on the fire;
• salt, add spices and granulated sugar;
• for aroma, you can add two or three laurel leaves;
• dilute starch in warm water;
• carefully add the starch solution into the sauce, mix thoroughly and quickly so that no lumps form;
• boil for another five minutes, turn off and pour the finished product into jars;
• We put it in a cellar or basement for storage.

If you don't want to grind boiled tomato puree to get rid of tomato seeds and skins. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put them in cold water for a few minutes. The peel is easily removed after such water procedures. Then cut the fruits into two parts and scrape out the seeds with a spoon. There is no need to throw them away. Grind them in a fine sieve and add the juice to the tomato puree.

Homemade tomato ketchup like store bought

How delicious store-bought ketchup is, but there are so many harmful additives, stabilizers and preservatives. How would you like the tomato sauce to be natural? There is a way out - you can make homemade ketchup from tomatoes, the same as store-bought sauce. The delicious preparation can be cooked for the whole year, while significantly saving the family budget.

To prepare tomato sauce, you do not need to buy selected fruits; it is enough to buy slightly spoiled tomatoes, overripe, with damaged skins. This will not affect the taste of the finished product in any way.

Choose very red tomatoes so that the prepared sauce turns out to be a bright red, appetizing color. If you wish, you can add cloves, pepper and other spices that you like to the sauce.

Ingredients for cooking:

• tomatoes - five kilos;
• bell pepper – one kilogram;
• medium-sized onions – 8 pcs.;
• a glass of granulated sugar;
• half a glass of 6% apple cider vinegar;
• salt - three dessert spoons;
• a few bay leaves.

Cooking steps:

1. add salt to the diced tomatoes and let them stand for about twenty minutes so that they release their juice;
2. grind the peeled onions and peppers in a meat grinder;
3. add vegetable mixture to tomatoes;
4. put the container with the workpiece on the fire;
5. the tomato mixture should be boiled for thirty minutes;
6. remove from the stove and let the tomato mass cool;
7. grind the workpiece through a fine sieve;
8. put the container on low heat, add salt, granulated sugar and bay leaf;
9. cook with stirring for another two hours.
10. ten minutes before readiness add vinegar;
11. pour the finished product into a glass container.

Winter preparations, tomato ketchup: the most delicious recipe

Everyone at home will appreciate this product, especially if you cook a couple of jars of this delicious ketchup with a sharp spicy taste, then men will be simply delighted!

How many different tomato preparations can be prepared for the winter, including ketchup according to the most delicious recipe I know.

There are a great many recipes for making ketchup, but there is a base for tomato sauce, which is prepared from a small amount of ingredients. And then your imagination and taste preferences will allow you to create exactly the sauce that will appeal to both adults and children.

The most delicious recipe for homemade ketchup for the winter made from tomatoes and bell peppers

Products:

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

Preparation:

1. Prepare tomato juice from tomatoes using a juicer;
2. put the juice in a saucepan with high sides on the fire and bring to a boil;
3. peel the onion and pepper, cut into small pieces and mince;
4. add twisted vegetables to boiling tomato juice;
5. mix thoroughly and bring to a boil;
6. be sure to remove the foam;
7. boil for at least two hours;
8. remove the pan from the heat and let
9. salt, add sugar;
10. dilute the starch in a glass of water and carefully pour into the sauce, add a bunch of herbs;
11. simmer for another twenty minutes, remove the parsley and add vinegar, stir, turn off and let cool slightly;
12. pour into prepared containers.

Advice! If you don’t have a juicer, then mince the tomatoes or blend them in a blender.

Chef's Best Ketchup Recipe

Ingredients:

• ripe, fleshy tomatoes - two kilos;
• sour apples – three pcs.;
• onion - three large heads;
• salt - two dessert spoons;
• sugar - a little more than half a glass;
• cloves, nutmeg, red pepper - to taste;
• a teaspoon of cinnamon.

Preparation:

1. cut and chop vegetables using a meat grinder or blender;
2. put on fire and cook for about forty minutes;
3. cool the tomato mass and add sugar, salt and spices, except vinegar and ground red pepper;
4. simmer for another hour and a half to two hours;
5. add vinegar, pepper, boil for another 5-10 minutes;
6. Remove from heat, let cool slightly, and pour into prepared container.

We don’t hide it too far, because ketchup is extremely tasty and ready to use.

Homemade kebab ketchup for the winter

To make ketchup you will need the following products:

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

Method for preparing kebab ketchup for the winter at home:

Cut tomatoes, sweet and bitter peppers into pieces and place on low heat. Add all ingredients except vinegar and starch. An hour after boiling the vegetable mixture, grind it through a fine sieve.

Cook the puree for another three to four hours. About five minutes before it’s ready, add vinegar essence and starch. Pour the finished product into jars.

Jamie Oliver's Ketchup Recipe

The famous chef, who has made a dizzying career, as usual, pleased us with an excellent recipe.

To prepare Jamie Oliver's “special” ketchup you need:

• a kilo of ripe tomatoes;
• tomato paste - two tbsp. spoons;
• medium-sized onions - four pcs.;
• half a glass of sugar;
• salt to taste;
• odorless vegetable oil - a quarter cup;
• greens - a bunch of basil and parsley (celery).

Spices and seasonings:

• two teaspoons each of fennel and coriander seeds;
• four buds of cloves;
• two small pieces of ginger;
• small head of garlic;
• chili pepper - one pc.

How to cook:

1. Peel the tomato and cut into cubes;
2. chop the onion, garlic and herbs very finely;
3. cut ginger into thin slices;
4. place in a saucepan with vegetable oil and simmer for five minutes, add spices;
5. add chopped tomatoes and a little water to the saucepan, cover with a lid and boil by a third;
6. puree vegetable mixture;
7. Boil the puree for another forty minutes.

Thick ketchup at home for the winter

It is quite difficult to prepare thick and rich ketchup at home. You will lick your fingers. It takes a lot of time for the tomato sauce to reduce and become thick in consistency. But, there are two little secrets that will help the sauce become thicker:

• Add apples.
• Use starch when cooking.

Recipe No. 1. Flavored apple-tomato ketchup

Prepare as follows:

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

Recipe No. 2. Thick ketchup with starch

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

• three kilos of tomatoes;
• three large onions;
• teaspoon paprika;
• allspice and bitter pepper - a few peas;
• cinnamon and cloves - optional;
• salt - table. spoon;
• sugar - a quarter glass;
• starch - three tables. spoons dissolved in a glass of water.

Attention! Add starch 10 minutes before the end of cooking the sauce.

Ketchup with basil for the winter

Very simple and tasty recipe

Prepare as follows:

1. peel one kilogram of tomatoes;
2. wash and dry a bunch of basil and parsley, chop;
3. Finely chop the tomatoes, add two tablespoons to them. spoons of sugar and one teaspoon of salt;
4. puree tomato mixture;
5. add chopped three cloves of garlic and herbs to it;
6. cook for three to four hours;
7. pour into jars or bottles.

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

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

If you come across too juicy tomatoes and the sauce does not boil down for a long time. Dissolve two or three tablespoons of starch in half a glass of water and carefully add to ketchup. If desired, you can add various spices and seasonings to the sauce.

Heinz tomato ketchup at home for the winter - you'll lick your fingers

It turns out a sauce like the famous brand

Homemade Heinz ketchup is an excellent tomato sauce that can be prepared from a small set of ingredients. The amazingly tasty and rich sauce will appeal to all family members. The main ingredients of ketchup are ripe tomatoes and sweet and sour apples.

Products:

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

Cooking instructions:

1. prepare juice from tomatoes, onions and apples;
2. Pour spices into the bottom of the pan, preferably grind them with a coffee grinder, throw in the whole bay leaf;
3. add apple cider vinegar and vegetable juice to the spices;
4. mix thoroughly so that no lumps form;
5. boil for five hours;
6. Remove the bay leaf from the finished ketchup and pour the finished product into jars.

Attention!

If you don’t have a juicer, you can grind the vegetables and fruits in a meat grinder, and then grind them through a sieve to get rid of seeds and skins.

The sauce must be stirred during cooking.

The vegetable mass should decrease in volume by two or even three times.

As a result, we will get excellent Heinz ketchup at home from tomatoes for the winter that you will lick your fingers - so delicious!

Enjoy your snack with homemade ketchup. We hope you liked our recipes.

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According to Wikipedia definition: “Ketchup is a sauce whose main ingredients are tomatoes, vinegar, sugar, spices (salt, ground red and black pepper).”

Ketchup is a seasoning for vegetable, meat, pasta and other dishes. Tomato ketchup has been known to the world since 1870, it was invented by the American Henry Heinz, who was the first to use vacuum evaporation.

Today, the food industry produces a large number of types of ketchup for different tastes and areas of application, but from this quantity 5 main types of ketchup stand out:

• spicy (chili)
• to the barbecue
• tomato or classic
• spicy (with paprika)
• for dishes of national cuisines (Tatar, Caucasian, etc.)

Homemade ketchup is superior to store-bought ketchup not only in taste, but also in the absence of artificial preservatives. Therefore, today we will prepare homemade ketchup using simple, quick and tasty recipes.

How to prepare other types of sauces

Thick ketchup for the winter

We need:

The recipe is for each kilogram of tomatoes used, the rest is calculated according to the recipe.

• 2 apples, sweet and sour varieties
• 1 tbsp. vinegar
• 0.5 tsp salt
• 6 black peppercorns
• 6 allspice peas
• 2 clove buds
• 2 boxes of cardomom
• 1 star anise
• 1 tsp oregano or Italian herb mixtures
• 1 tsp paprika
• 0.5 tsp garlic
• 0.5 tsp turmeric
• 0.25 tsp cinnamon
• 0.25 tsp nutmeg

Preparation:

1. We take only ripe tomatoes, you can use any variety, but cream is better, they have denser pulp. Chop them randomly and place them in a large saucepan with a thick bottom.

2. We also cut apples randomly, with peel and seeds, remove rotten places and wormy ones. We send them to the pan with the tomatoes.

3. Place the pan on low heat and cook the ketchup in three batches:

• Step 1: Boil the mixture for 1 hour, stirring occasionally, turn off the heat and leave until it cools completely.

• We do the 2nd and 3rd steps in the same way as in the 1st

4. Spices can be added to the tomato mixture either at the beginning of cooking, in the 1st step, then they will have time to open up and become slightly muted during the cooking process, or at the end of cooking, in the 3rd step, then the presence of spices in the ketchup will be more pronounced and have a sharper piquant taste.

5. After boiling, rub the mixture through a sieve to obtain thick ketchup without impurities.

6. Add vinegar to the resulting mass, stir and bring to a boil over low heat, stirring continuously. Place the hot ketchup into prepared jars and close the lids.

To cool, turn the jars over and cover warm.

Ketchup with apples at home for the winter

We need:

• 3 kg tomato
• 1 kg bell pepper, any color
• 1 kg onions
• 1/2 tsp. cinnamon
• 15 pcs cloves
• 10 pcs peppercorns
• 1.5 tbsp. sugar (1 tbsp.=250 g)
• 1.5 tbsp. salt
• 50 ml 9% vinegar
• 2 tbsp. starch

Preparation:

1. Wash all vegetables, peel and pass through a juicer, meat grinder, blender, whatever is convenient.

2. Pour the tomato juice into a saucepan and place on the stove, bring to a boil, do not forget to skim off the foam. When signs of boiling appear, add salt and sugar.

3. Place peppercorns and cloves in gauze or a canvas bag and put it in tomato juice, add cinnamon, mix and boil for 5 minutes.

4. After that, add the onion to the pan and boil for 15 minutes, stirring occasionally.

5. Add apples next and cook for 20 minutes. Now you can taste for sugar, if you need to add, add, and also add bell pepper, mix and cook this mixture for another 10 minutes.

6. Dissolve starch in warm water, mix well to avoid lumps. Before pouring in the starch, remove the bag of spices, they have already given off their aroma, and also add vinegar, mix everything well.

In a thin stream, with continuous stirring, pour the starch into the ketchup, bring to a boil and cook for 3 minutes.

7. Pour the hot sauce into sterile jars and seal tightly with boiled lids.

Tomato ketchup for the winter

We need:

• 6 kg tomato
• 1 kg onion
• 2 tbsp. salt
• 300 g sugar
• 1 tsp cinnamon
• 1 tsp carnations
• 1 tsp each ground black pepper and paprika
• 50 ml 9% vinegar or 1.5 tsp. acetic acid

Preparation:

1. Wash the tomatoes, remove the “butt” and pass through a meat grinder or blender. Place the container with tomato juice on the fire and simmer, stirring occasionally, for 1.5 hours. Don't forget to remove the foam.

2. Peel the onion and chop in a blender. Add to the tomatoes, after boiling them, stir and cook for another 1 hour.

3. After, add all the spices, except vinegar, mix and cook for another 30 minutes. Pour in the vinegar at the end of cooking, let it boil and grind the resulting mixture through a sieve, or you can grind it with an immersion blender. Place in jars, roll up and cool under something warm.

Homemade ketchup for the table

We need:

• 1 kg tomato
• 3 tbsp. 6% vinegar
• 2 tsp salt
• 2.5 tbsp. Sahara
• 1/4 tsp. granulated garlic
• 1/5 tsp ground red hot pepper
• 1/8 tsp allspice

Preparation:

1.Chop the tomatoes randomly, place them in a saucepan and simmer over medium heat for 20 minutes. We rub the finished tomatoes through a sieve.

2. Put all the spices into the resulting juice, mix, set the heat to lower than medium and boil to the desired thickness. Ketchup can be served when it has cooled down.

3. When preparing for the winter, transfer the ketchup into jars, close them tightly with lids, turn them upside down and wrap them warm until they cool.

Delicious ketchup from a homemade recipe book

We need:

• 2 kg tomato
• 2 onions
• 1 apple
• 1 tbsp. salt
• 125 g sugar
• 1-2 tbsp. vinegar 9%
• 1/2 tsp. ground black pepper
• 1/2 tsp. cinnamon
• 3 pcs cloves,

Preparation:

1.Pass the tomatoes through a meat grinder or juicer.

2. Peel the apples and grate them on a fine grater.

3. Peel and chop the onion. Mix all the ingredients and place on the stove. Add all the spices, mix and boil for 1.5 hours. 10 minutes before the end of cooking, add vinegar and stir. Roll hot into jars.

Quick, delicious homemade ketchup recipe

This recipe is suitable for housewives who do not like to bother with cooking. Ketchup is made quickly and tasty.

We need:

• 1 head of garlic (6 cloves)
• 1/2 tsp. ground black pepper
• 1 tbsp. cinnamon
• 1/4 tsp. chili pepper
• 1 tbsp. heaped salt
• 1 tbsp. mustard with a slide
• 2 tbsp. 9% vinegar

Preparation:

1.Pour the tomato juice into a saucepan, add all the spices and place on high heat, stirring.

2. Bring to a boil and cook to the desired consistency. After cooling, you can serve.

If desired, you can transfer it hot into jars and roll it up.

Bon appetit!

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Today I want to tell you how to cook. This ketchup not only tastes better than store-bought ketchup, but is also many times healthier. If in production ketchup is prepared from condensed tomato concentrate, thickeners and flavor enhancers, then at home you will prepare it from tasty and ripe.

From the history of the appearance of ketchup, it is known that its first recipes appeared in American cookbooks in the mid-nineteenth century. Somewhat later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup on an industrial scale from thick tomato paste. And today the Heinz company is the largest manufacturer of ketchups in the whole world. Tomato ketchup at home can be prepared according to many recipes, which speaks volumes about the popularity of making it at home by housewives.

Today we will look at the classic tomato ketchup recipe.

Ingredients:

• Tomatoes - 3 kg.,
• Salt - 2 tbsp. spoons,
• Spices: ground black pepper, thyme, paprika, set of Provençal herbs - 1 teaspoon,
• Onions - 4-5 pcs.,
• Sugar - 2 tbsp. spoons,
• Hot chili pepper - 2-3 rings,
• Table vinegar - 2 tbsp. spoons,
• Starch - 3 tbsp. spoons.

Homemade tomato ketchup - recipe

Juicy and fully ripe ones are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several parts.

Pass the tomatoes prepared in this way through a meat grinder.

Peel the onions.

Like tomatoes, cut the onions into several parts and pass through a meat grinder.

Place the tomato puree and onion into the pan in which the ketchup will be cooked. Mix the mixture.

To make homemade tomato ketchup spicy and aromatic, add spices to it. Spices that work well include ground black pepper, thyme, paprika, and herbes de Provence.

Along with spices for spiciness, I also add 2-3 rings of hot chili pepper.

If you want to make tomato ketchup even hotter, increase the amount of pepper. Mix the base of the future ketchup. Place the pan on the stove. Over low heat, stirring occasionally, simmer the tomato ketchup for one hour.

After one hour, when the tomato mass has boiled down, become soft and thicker, you can add flavor enhancers to it. In our case, it is salt, sugar and vinegar. As when preparing any other preparations for the winter, when cooking ketchup we use ordinary rock salt. Iodized salt is not suitable for making tomato ketchup.

As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup does not have a pronounced sour taste, but a slightly sweet and sour taste.

After adding salt and sugar, pour in vinegar. Even a small amount of vinegar is a guarantee that the ketchup will not spoil and will be stored well.

Be sure to taste the ketchup and adjust it to your liking. If everything is satisfactory, you can move on to the next stage of its preparation - giving it a puree-like consistency. Using a hand blender, puree the boiled tomatoes. After this procedure, our homemade tomato ketchup becomes more and more similar to store-bought, but not quite yet.

Homemade tomato ketchup. Photo

The beginning of August is the best time to prepare for the winter. In our region, this becomes relevant precisely in the last months of summer, since the harvest that we so want to preserve for the whole year begins to ripen.

For many who have their own garden, the tomatoes in their beds have already begun to turn red. It is about them that we will talk today, because it is from these delicious fruits that we will prepare ketchup!

Who doesn't love spaghetti, pizza, potatoes, dumplings and manti with this favorite popular sauce? Everyone has their own preferences, some like it sweet, some like it salty, others prefer spicy, or vice versa, classic, with a pronounced tomato taste.

But you must admit, it’s tastier to season your food with homemade tomato sauce. Therefore, if you have not yet attempted to create it yourself, then the time has come.

A little interesting information about this product. This concept itself initially had nothing to do with our beloved red tomatoes. In the 17th century, this was the name for fish sauce with nuts and legumes, doused with wine and seasoned with garlic and spices.

The first creators of the variant that is familiar to us was a man whose name will undoubtedly seem familiar to you - Heinz. It was with this that the era of tomato sauce began in the United States in the 20th century. Since then, no kitchen has been conceivable without this additive.

And many people probably have a store-bought package of this delicious preparation in their refrigerator. Well, if you love your own home, let this article help you.

If you are not very confident in your abilities or want to try a classic homemade sauce recipe, this option will be the most suitable.

The recipe is quite simple, and its taste is reminiscent of Krasnodar sauce. And even a beginner can cope with the task of preparing it.

We will need:

• Tomatoes 2.5 kg
• Granulated sugar 1/2 cup
• Salt 1/2 tbsp. spoons
• Cloves 2 buds
• Black pepper 20 peas
• Coriander 10 peas
• Vinegar 9% 2 tbsp. spoons

Preparation:

1. First of all, let's take on the tomatoes. Try to buy them juicy, ripe, meaty and tasty. The redder the fruits are, the brighter and richer the sauce will be.

Wash them, cut off the stalks, leaving only the soft part, and cut into quarters. If the fruits are large, you can cut each quarter into two more halves.

2. Place the finished pieces in a saucepan and put on fire for 20 minutes. No need to add water! After the specified time, the fruits should boil well and become soft.

There is no need to cover the pan with a lid; let the excess liquid evaporate. In general, the thickness of the finished product depends on the variety of tomatoes. Therefore, try to initially choose them dense and not watery.

3. Rub the boiled pieces through a sieve. If this is difficult to do, it means they have not yet fully cooked, and you need to put them on the fire for a little while longer.

4. Strain the finished mass through a sieve again so that not a single seed gets into the finished product.

5. As a result, we ended up with slightly runny tomato juice. Now our task is to boil it to the desired consistency. To do this, simply pour it into a convenient saucepan and bring to a boil, then set the heat to low. I would even say that it is better to set the fire to minimum.

While stirring, simmer the mixture for an hour, or even an hour and a half. That is, to a state of thickness that suits you. Simply put, the mass should thicken.

6. We still have unclaimed seasonings. So as not to collect them all over the pan later. You can use this tricky method. Place all the prepared spices into a gauze and tie it in the form of a small knot. Its tail should be quite long to throw it over the edge of the pan.

So cook it. And when the seasonings give all their flavor to the sauce, just take out the knot, squeeze it and throw it away.

You can keep the seasonings in the sauce for 10 to 20 minutes.

7. Then salt our preparation, add sugar and taste it. If everything is good, add vinegar.

After the tomato sauce has simmered for another 10 minutes, you can turn off the heat. Having made sure before that that it contains everything in moderation and that everything is enough.

8. The finished ketchup can be poured into jars and stored in a cool, dark place for the winter.

From this amount of ingredients, the yield of the finished product will be 750 - 800 g. Maybe a little more, it will depend on how much you boiled it.

Tasty, inexpensive and without any preservatives.

Tomato and basil ketchup for the winter - “Finger lickin’ good” recipe

The sauce prepared according to this recipe has not only a divine taste, but also a simply magical aroma. For all its dignity, it is very, very simple to prepare.

When you cook it, the quote that always comes to mind is that everything ingenious is simple. This fully applies to this work of culinary art.

I suggest you definitely try this recipe. You can first cook it a little, which is called testing. And if you like it, then later prepare a batch for the winter.

We will need:

• Ripe tomatoes 2 kg
• Onions 0.5 kg
• Garlic 8 - 9 cloves
• Large bunch of basil
• Sugar 120 - 130 gr
• Salt 50 gr
• Balsamic vinegar 2 teaspoons
• Lemon 1 piece
• Tomato paste 2 tbsp. spoons
• Vegetable oil for frying

There are many ingredients... but it is this composition that makes the final product simply incredible in its taste.

We will also need the following set of spices:

• Nutmeg 0.5 teaspoon
• Ground cloves 0.5 teaspoon
• Paprika 1 teaspoon
• Ground allspice 0.5 teaspoon
• Ground black pepper 0.5 teaspoon
• Red hot pepper 0.5 teaspoon
• Ground dried basil 1 teaspoon
• Ground coriander or seeds 1 teaspoon

Preparation:

1. Peel the onion and cut into fairly large pieces. Ultimately, we will use a blender to blend all the components, so the cutting method is not particularly important.

Peel the garlic and leave the cloves whole.

2. Pour oil into a large saucepan in which you can fry food, and without waiting for it to warm up, add onion. Immediately add garlic and sugar. Stir the mixture.

3. Stirring occasionally to prevent the sugar from caramelizing, fry for 3 - 5 minutes. As soon as the onion becomes softer and breaks into separate petals, add the tomatoes cut into slices.

They can also be cut arbitrarily, but the size of the pieces should still be approximately the same.

4. Bring the mixture to a boil, stirring occasionally. This must be done to avoid the mixture burning to the bottom. Cook until the tomatoes release enough juice. As a rule, this stage can take only 10 - 15 minutes.

5. Meanwhile, squeeze the juice out of the lemon and add a couple of teaspoons of balsamic vinegar to it. Pour the resulting mixture into the tomato paste and mix thoroughly until smooth.

6.After 10 - 15 minutes have passed, add the aromatic tomato mixture to the pan, add salt and mix the resulting mass thoroughly again. Cook while stirring for another 10 minutes.

7. Separate the basil leaves from the stems. Wrap the stems with thread and add to the tomato mixture. They will cook there for 10 minutes and give up all their juice. Then we'll take them out and throw them away.

8. Also add all the prepared spices at once along with the stems. Stir the mixture again. After 5 minutes, taste it to see if it’s enough. If necessary, you can add salt or sugar. Or maybe someone will think that there is not enough sharpness. Everything you need can be added at this stage.

9. After adding the spice mixture, cook with stirring for another 10 minutes. Then remove the stems and place basil leaves in the pan instead.

They are very tender and will not take a long time to cook. After boiling, the cooking time should be no more than 5 minutes.

Immediately after boiling, the leaves will give off an incredible smell, unique only to basil, which will make our ketchup incredibly tasty and aromatic.

10. Then we should punch the contents with a blender. We do this right in the same pan where we cooked our sauce.

Then we prepare a sieve and rub the entire mass through it, in parts of course. At this stage, all the skins, tomato seeds and any other unnecessary residue will remain on the mesh.

The resulting sauce will be smooth and beautiful. Pour it back into the cooking pot, bring to a boil and cook for another 3 minutes after boiling.

11. Immediately pour into prepared sterilized jars or bottles and screw on the lids.

If you prepare the sauce in jars, then simply turn them over and cover them with something warm, leave them in this position until they cool.

If you poured the sauce into bottles, you can put them on their sides and cover them too. It is important that the inside of the lid is covered with sauce.

After complete cooling, the jars or bottles with the preparations can be stored in the pantry.

A simple recipe for homemade ketchup without vinegar in a slow cooker

Most likely, everyone has long known that vinegar is an excellent preservative that guarantees good storage of food in jars. It also adds a special pleasant sourness that suits vegetables so well.

But despite this, some people prefer not to use this acid in their dishes. We also have this recipe in store. We will cook using it in a slow cooker.

But in general, this recipe can be easily cooked in a regular saucepan. But it is desirable that its walls and bottom are thick. Such dishes allow you to heat all the ingredients well and reliably, while nothing in it burns or sticks to the bottom.

We will need:

• Fresh tomatoes 2 kg (juicy, meaty)
• Bulgarian sweet pepper 500 gr
• Onions 400 gr
• Hot capsicum 2 pcs (if you like it spicier)
• Dry mustard 1 tbsp. spoon
• Sugar – 200 gr
• Salt – 2 tbsp. spoons (or to taste)
• Refined vegetable oil 150 ml

Preparation:

1. To prepare a delicious sauce, choose ripe, juicy tomatoes. They should be washed and allowed to drain and dry. Then cut out the stalk and cut the fruits themselves into small slices. We will punch them in a blender, so it is not necessary to remove the skin.

If you don’t have a blender at hand, then it’s okay. A meat grinder can handle this task quite well. You can also grate the fruits. In this case, the peel itself will remain in your hands. Of course, we will not use it in cooking.

2. Chop the tomatoes using one of the suggested methods and pour into the multicooker bowl.

3. We do the same with bell peppers. First, wash it, then clean it and put it in a blender bowl.

I like it when ketchup is prepared using pepper; it not only gets a tasty filling, but also an incomparable aroma.

I also like it when the sauce is moderately spicy. Therefore, I remove seeds and membranes from hot peppers and add them to the chopped sweet counterparts.

If you use both bright red peppers, the sauce itself will turn out a brighter and richer color.

4. Grind the mixture of peppers into puree and pour them into the tomato.

5. We do the same with onions. Clean, cut and grind into puree. Then add it to the previously prepared vegetables.

6. Add dry mustard to the mashed vegetables laid out. It will give additional sharpness and piquancy.

Add salt, sugar and vegetable oil. As you can see from the recipe, we use quite a lot of sugar. Thanks to this, the sauce will turn out not only spicy, but also sweet. A mixture of two polar tastes will play the right role for us here. But in general, of course, this can always be corrected.

Also, during the cooking process, check whether there is enough salt. It can also be added if necessary.

Always use your own taste when it comes to adding salt and sugar.

7. Mix all the ingredients, close the multicooker lid and set the “Baking” mode. Set the timer to 45 minutes.

Our mass turned out to be quite heavy and dense, with a small liquid component. Therefore, the lid should be periodically opened and the contents mixed, hooking it from the very bottom so that nothing burns.

8. After the timer signal lets you know that the time is up, put the boiled mixture in a sieve and rub through it as much as you can.

We do not throw away the remaining cake; it should be punched again with a blender to the smallest state, and sent back to the multicooker bowl, in fact, like the ground part too.

9. Now is the time to taste what we got. And if, in your opinion, there is something missing, then you can add salt, sugar, or add more bitterness in the form of ground black pepper.

10. Close the pan with a lid, and again set the “Baking” program, set the minimum time to 60 minutes. In general, this will depend on the variety of tomatoes. It happens that they contain a lot of liquid, and it may take an extra half hour to evaporate it.

Therefore, while continuing to open the lid and stir the mixture, also monitor the consistency. You can check readiness this way.

Drop a few drops onto a plate, and if they do not spread but hold their shape, then the sauce is ready.

11. To prepare for the winter, it should be poured hot into clean, sterilized jars and sealed tightly.

Store as usual in a cool, dark place.

Here is such a delicious recipe without using vinegar. Eat for your health, it's very tasty!

Homemade tomato paste ketchup

Yes, yes, it turns out you don’t even have to have tomatoes to make a delicious homemade sauce. Tomato paste is a great substitute for it. If you buy it in a store, choose pure, without additives or spices, because we will add all this ourselves.

Our cooking option is for one time. If you want to cook more, you should simply increase the amount of food proportionally.

We will need:

• Tomato paste 200 gr (store-bought)
• Onions 0.5 pcs
• Garlic 0.5 - 1 clove
• Honey 1 teaspoon
• Olive oil 1 - 2 tbsp. spoon
• Balsamic vinegar 1 tbsp. spoon
• Allspice 2 - 3 peas
• Red chili pepper to taste, approximately 0.5 - 1 teaspoon
• Salt to taste

Preparation:

1. Peel the onion, rinse and finely chop. We will fry it for a very short time, so it is better to chop it smaller.

2. Crush the garlic with a knife, you can straight with the skin. Then remove it and finely chop the clove. Take it to taste, if the clove is too large, then you can take only half, but if it is small, then take the whole one.

Sometimes they ask why garlic is crushed before slicing. It is believed that in this form it most fully reveals its aroma, and, of course, taste.

3. Place the frying pan on the fire and warm it up thoroughly. Pour in olive oil and fry chopped onion and garlic until light golden brown.

4. After frying, add chili pepper into the pan, adjust the amount according to your taste preferences. And also immediately pour in balsamic vinegar, add honey, crushed allspice peas in a mortar (it will give a simply incomparable aroma).

If you need salt, add it, a little at first, then after tasting the finished product, you can always add it.

And immediately add tomato paste. Stir the mass using a wooden spatula, wait until the mixture boils, then reduce the heat to low and simmer for 25 minutes, stirring the mass occasionally.

5. To obtain better homogeneity of the mass, transfer the finished product into a blender bowl and beat it for 10 - 15 seconds. Thanks to this action, it will not only become completely like the real thing, but it will also give it airiness and tenderness. It will simply melt in your mouth.

This product is mainly prepared to be eaten immediately. But if you want to make it a little larger than usual, then it is better to store it in the refrigerator.

I haven’t tried storing it in the pantry, so I can’t say anything about it.

6. This sauce tastes like a classic store-bought one. And the consistency is also very similar. It turns out very tasty. And it’s quite quick to cook.

Therefore, take note of the recipe, perhaps it may be useful to you.

Recipe for making plum ketchup for the winter

“Why plums?” - you ask? Because their consistency is very similar to tomatoes - just as juicy and meaty, sweetish and easy to process.

Therefore, this particular fruit can be an excellent substitute for tomatoes. This is hard to believe, but you can check it. If it’s been a good year for plums, but you have nowhere to put the jam, feel free to try it. And I want to offer you a very easy to prepare recipe!

We will need:

• Plums 1 kg (preferably dark)
• Garlic 3 heads
• Hot pepper 1 piece
• Sugar 6 tbsp. spoons
• Salt Art. spoon
• Curry seasoning 20 gr

Preparation:

Select ripe, fleshy fruits for cooking. The taste of the final product will depend on their taste. The more acidic they are, the more sugar you may need.

You can also cook it from yellow plums, it also turns out quite tasty. But the color in this case will also be yellow. The most beautiful sauce is made from dark plums, so we’ll take them.

1. The first step is to wash them, carefully cut them along the groove and remove the pit. Then cut it in half again. Thus, it turns out that we cut the fruit into 4 parts.

2. Pass the pieces through a meat grinder along with the skin. The peel gives the main color, so we won’t peel it off.

3. Also pass the garlic and seeded hot capsicum through the grill of the meat grinder. It turns out a great mixture of sour, bitter, sweet and spicy ingredients.

A little trick. It is better to put small products like garlic into a meat grinder at the beginning or middle of the process so that the remaining plums “wash” all the garlic without a trace.

4. Add salt and sugar to the ground ingredients in a bowl, and we will also use curry today. We will get a sauce with “East Indian motifs”.

If you don’t like this seasoning, you can simply omit it from the recipe. And to replace it, crush a couple of peas of allspice in a mortar.

5. Cook the sauce as always, best using a saucepan with thick walls and bottom. Transfer the mixed mixture into it and put on fire.

Cook for 20 - 30 minutes with stirring, if you eat immediately, or in the coming days. If you are preparing the sauce for the winter, then cook it 10 minutes longer.

Readiness is determined by the fact that the sauce should become reddish and also quite thick.

You can roll it up for the winter or eat it, serving it with meat, fish and poultry. That's all! As you can see, everything is quite simple! It's delicious though.

Spicy homemade tomato and apple ketchup

Anyone who has been cooking for a long time knows for sure that apples are often included in dishes that would seem completely unsuitable for this. Some people crumble them into Olivier dishes, others stuff geese with them, and sometimes they even serve them fresh, along with vegetables, with meat.

This is because these fruits cook quickly and, like a sponge, absorb the liquid they are in, giving away their sweetness at the same time. Or acid if the apples are sour. In a word, they are not added to dishes by chance, and these fruits are an excellent addition to various main courses, salads and, of course, sauces.

We will need:

• Tomatoes 2.5 kg
• Apples 4 pcs
• Sweet bell pepper 4 pcs (preferably red)
• Onions 4 pcs
• Garlic 4 cloves
• Sugar 0.5 cups
• Salt 1 tbsp. spoon

We will also need a lot of different spices:

• Ground cinnamon 1 teaspoon
• Cloves 3 - 4 buds
• Black pepper 10 peas
• Allspice 5 - 7 peas
• Ground black pepper to taste
• Vinegar essence 70% 0.5 teaspoon (for preparing for the winter)

Preparation:

1. Wash and peel all vegetables and fruits, cutting off all stalks, cores with seeds and partitions. If the apples have a thick skin, then be sure to peel it.

I generally peel the skin anyway, this makes the sauce more delicate.

2. Without delaying for long, immediately pass all this splendor through a meat grinder.

3. Prepare a fairly large cooking vessel. If you have a thick-walled pan for these purposes, then that will be just fine.

Place the resulting ground mixture in a bowl and put on fire. It shouldn't be very big. Our task is to bring the mixture to a boil, then reduce it by about a third. The mass should also thicken considerably.

As a rule, this takes approximately 1.5 hours.

4. Then add salt and sugar, as well as ground black pepper and cinnamon, into the mixture. Place the clove buds and allspice in a clean gauze and tie in a knot. Leave a long ponytail or tie a thread. Place the knot into the boiling mixture.

This needs to be done so that later you don’t have to look for these seasonings in the pan, but can easily remove them and throw them away.

5. Cook the mixture together with the spices for about half an hour. At the end of this stage, you can punch the mixture with a blender to get rid of small tomato seeds and vegetable peels.

Although many people do not do this on purpose to make the sauce look more appetizing and homemade.

5. At the end of cooking, add grated garlic. It should be introduced at the very end, because at high temperatures it loses its taste and aroma.

6. Turn off the pan and add vinegar essence, mix thoroughly again so that the acid is distributed evenly. If you are just preparing a meal, then you don’t need to add vinegar at all.

Homemade ketchup with apples is ready, you can put it in jars, it is perfectly stored in them without any sterilization,

And we love it freshly prepared, so we often cook it in small quantities for dinner or lunch.

Store-bought tomato ketchup recipe

Often you have to prepare dishes so that they look like “store bought” or “café” ones.

Children especially love them. Either French fries, like in a well-known restaurant chain, or ketchup, like from a store. And we, adults, have to follow the lead. Whatever you can do to make your child like it and make the food as healthy as possible!

The next version of the recipe is just one of these. The recipe for your favorite sauce is very similar to the store-bought one.

We will need:

• Tomato paste (store-bought) 250 gr
• Onions 1 piece
• Garlic 3 medium cloves
• Dill 1 medium bunch
• Dried basil 0.5 teaspoon
• Sugar 2 teaspoons
• Salt a pinch or to taste
• Ground black pepper pinch
• Red hot pepper pinch
• Water 3 tbsp. spoons
• Vegetable oil – 2 tbsp. spoons (preferably olive)
• Vinegar 9% 1 teaspoon

Preparation:

1. Peel the middle head and cut into fairly small cubes. Meanwhile, heat the frying pan and pour oil, preferably olive oil, onto the hot surface. As soon as it warms up slightly, add the onion and fry until golden brown.

In general, it must be said that onions are not at all necessary. Therefore, if you do not want to use it, you can refuse it.

But I like it when it's in sauce. It gives an interesting aftertaste and adds richness to the tomato sauce.

2. Add the tomato paste to the slightly softened and browned onions and pour in a little water, mix thoroughly.

Water should be added according to the consistency of the tomato sauce. If it is thick, more water will be needed. For a medium consistency, like mine today, it took exactly 3 tablespoons.

3. Add basil to the mixture, a pinch of black and red pepper, as well as salt and sugar to taste. Don’t forget to mix all the ingredients so that the spices used are distributed evenly.

4. Pour in vinegar and evaluate the thickness. If the sauce turns out to be too thick, add a little more water.

5. Finally, you need to finely chop the greens, grate the garlic and add it all to the sauce. Stir and immediately turn off the heat so that there is just enough heat to mix the garlic with ketchup.

6. If you want to make this sauce for the winter, you need to thoroughly fry the onions and the whole mass. Simmer it on the fire for at least 20 minutes, watching the amount of thickness.

Place in small sterilized jars and screw on scalded lids.

If you prepare this ketchup for 1-2 times, then it does not need long-term heat treatment. You can limit yourself to half the time suggested.

Video on how to make tomato ketchup at home (for excellent storage for the winter)

According to this recipe, tomato seasoning is perfectly stored in the apartment. It turns out very thick and tasty. And the secret of thickness is that we use starch as part of the ingredients.

Today we have not considered such a recipe yet, so we will correct this gap.

The recipe does not require additional sterilization. It is enough just to cover the workpieces with a warm blanket and leave it under it until it cools completely.

Homemade tomato and herb sauce - recipe without cooking

This version of making homemade sauce is special. It takes very little time, but it turns out amazingly delicious!

This product cannot be called ketchup in the full sense of the word; rather, it is a delicious tomato sauce that can be served with meat, vegetables, or simply eaten with bread.

Well, obviously you can’t prepare it for the winter either, because the prepared product is not subject to heat treatment.

We will need:

• Ripe tomatoes 500 gr
• Garlic 3 cloves
• Onions 0.5 pcs (or less)
• Cilantro or parsley 2 - 3 sprigs
• Olive oil 2 tbsp. spoons
• Ground black pepper to taste
• Salt to taste

If you want the sauce to be spicy, you can also add a pinch or a couple of ground red pepper.

Preparation:

1. Pour boiling water over the tomatoes and soak them in water for 3 minutes. This will allow you to remove the skin from them quite easily. You can immediately cut them into smaller pieces and remove the place where the stalk was attached.

2. Grate or squeeze the garlic, this can be done directly into the oil.

3. Finely chop the onion. We chose red because it is not bitter and has a pleasant, subtle sweet taste. This is exactly what you need for the sauce.

Send it to the butter with garlic.

4. Separate the cilantro, or if you don’t like its smell, parsley from the branches and chop it not very finely so that the greenery can be felt in the finished product.

If you don't think this is acceptable, you can chop it very finely.

5. Grind the peeled tomatoes in a blender until mushy, add salt, pepper, and an oil mixture with garlic and onions prepared in advance.

Transfer to a bowl or deep salad bowl.

6. Add chopped herbs and mix thoroughly. The sauce is ready!

Ketchup with cola flavor

Quite recently, a new gastronomic miracle appeared on supermarket shelves - cola-flavored ketchup. I remember when I was young they joked about pizza-flavored gum. It turned out that this was not such a joke.

To combine what seems to be incompatible at all - such a bold step was taken by one of the famous factories of Russian manufacturers. So what's hiding behind this unusual name? I purchased this package specially. Well, how can we resist here?

After reading the composition, it immediately became clear that no one poured Coca-Cola into it, but only limited it to a special flavoring. Otherwise, the product has a completely normal composition for this product.

It looks just as ordinary - dark red, homogeneous, with a viscous consistency. Well, the most interesting thing is, of course, the taste. When taking a sample, all the taste buds are perplexed, where can the taste of cola come from here?

Moreover, when you try it, you understand without a doubt that it is ketchup. The taste of the drink appears later, it is also called the aftertaste. You are left with the feeling that you ate the sauce and washed it down with sweet cola. I think that such an interesting product would go great with meat.

It will most likely be difficult to use it daily on an ongoing basis; it is too unusual a combination.

But as a discovery, it’s undoubtedly worth a try!

By the way, if you find the right flavoring, you can prepare a homemade version for testing. To do this, take any of the recipes offered today and add a few drops to the finished product.

There is such interesting information at the end of our selection today. I really hope you liked it. I tried to collect here options that are not difficult to prepare, but at the same time very tasty.

Most of them can be prepared simply as a seasoning for lunch or dinner, and stored for the winter. When there are a lot of tomatoes, you want to preserve them as much as possible. Therefore, we not only preserve them, but also make various delicious seasonings, and ketchup is one of the most beloved and in demand in this category.

So cook and eat for your health.

Bon appetit!