Wash the sweet paprika, cut it, remove the stalk, seeds and white membrane. Cut into arbitrary pieces, not very finely. Place in a saucepan with a thick bottom.

Peel the onion, chop it finely and place it in a saucepan with our paprika.

We also peel the garlic, lightly chop it and add it to the pan.

We take ripe tomatoes, meaty varieties. The more watery the tomatoes, the longer it will take to simmer the sauce, and, as a result, you will get much less ketchup.

This is the third time I have used a juicer to make homemade ketchup. I have a powerful one, but, in any case, I pass the pulp again 3 or even 4 times until I see that there is literally a glass of cake left - seeds and skins - and it is quite dry.

It is impossible to say how much juice you will get, since its amount depends on the variety of tomatoes. This time I got about 4.5-5 liters. The yield of the initial product - ketchup - is approximately 2 liters.

If you don’t have a good juicer, wash the tomatoes and pour boiling water over them. Next, after about a minute (a little less), drain the boiling water and pour in the tomatoes cold water. Hold them for another 30 seconds. After these manipulations, the skin is removed quickly and without problems. We also cut out the stalk. Then we cut them randomly and put them in a pan.

But, let's return to the option with a juicer. I directly throw in the whole tomatoes (the juicer allows it), without even removing the stalk, of course, if it is not visually too large.

Add tomato juice to the pan where paprika, onion and garlic are already located and put on fire. Bring to a boil and cook over low heat for about an hour and a half. Do not cover the pan with a lid, let the water evaporate and the mixture thicken.

Next, take an immersion blender and puree everything until smooth. The mixture is thickening quite a bit, but still not thick enough. Return to the heat for at least another hour, and then you will add all the spices. By the way, when you already see that the ketchup is almost the same consistency as you wanted, it’s time to turn it off, because after cooling it will become a little thicker.

Now for the spices. Apart from smoked paprika there is nothing unusual. I took mustard in peas and ground it in a coffee grinder. By the way, I ground it not finely enough, so in my ketchup you can see yellow inclusions, which do not interfere at all, but slightly spoil the appearance. So you can easily buy it already ground and take about 1 tablespoon. Grind the cloves and allspice too.

At the end of cooking, when you already see that our homemade ketchup has thickened enough, pour all the spices into the pan, mix and taste. Now is the time to adjust the taste. And vinegar! Add vinegar. Now try it. As for me, there is enough of everything here, but you see for yourself, decide for yourself. And our ketchup is ready. Pour hot into sterilized jars and enjoy for your health.

A little about sterilized jars. I always wash them with baking soda and rinse them off thoroughly. hot water, and then put it in the microwave at full power for about three minutes. That's it, the banks are ready. I simply pour boiling water over the lids.

It (ketchup) is in my basement, but it was never stored for more than a month or two - it was eaten. Once opened, keep in the refrigerator only. Enjoy your meal!

1. Strain the tomatoes through a very fine-mesh colander.
2. Place the mass in enamel pan and add salt, sugar, vinegar.
3. Place the spices in a gauze bag and add to the tomato mass.
4. Cook this mixture over very low heat.
5. After a stable taste and aroma appears, when the mass takes the form of a sauce, stop boiling and remove the bag of spices.

Remember that when preparing delicious ketchup, it is not the tomatoes that play a decisive role, but the spices. They are the ones who set it off tomato taste and add spice

KETCHUP FOR WINTER FOR RICE AND PASTA DISHES

Ingredients:

Preparation:

1. Thoroughly peel ripe tomatoes.
2. Then boil them covered for two hours over low heat, stirring constantly.
3. Rub the finished mass through a fine sieve and add vinegar and all the above spices to 1 liter of paste. Spices are added to the sauce only in ground form.
4. Mix the mixture well and boil to the desired thickness for 20-25 minutes.
5. Properly cooked sauce has a thick structure and spreads easily on bread.
6. Pour hot ketchup into sterilized bottles and immediately seal.
7. Store in a cool place.

Homemade tomato ketchup WESTERN EUROPEAN

Ingredients:

• 5kg of tomatoes,
• 1 tbsp salt
• 1 teaspoon ready mustard
• ½ teaspoon red ground pepper
• a pinch of grated nutmeg
• 2 clove buds
• 0.5 teaspoons cinnamon
• 1-2 tbsp. spoons of 3% vinegar

Preparation:

1. Wash the tomatoes, pour boiling water over them and remove the skins.
2. Chop and cook for 30 minutes, adding salt.
3. Then rub the resulting mass through a sieve, and add all the spices and vinegar to the resulting puree.
4. Boil the mixture again for 40 minutes over low heat without a lid.

Ketchup can be made spicier by adding more vinegar and pepper, or sweeter by increasing the amount of sugar.

ENGLISH HOMEMADE KETCHUP

Ingredients:

• 4 kg tomatoes
• 500-600 g chopped onions and celery root
• 4 liters of water
• 100ml 10% vinegar
• 750 g sugar
• 50g salt
• 1 g red pepper
• 5g ground ginger
• 3 g ground cinnamon
• 3 g ground cloves

Instructions:

1. Chop the tomatoes, add onion and celery.
2. Pour water and simmer in an enamel bowl until soft, stirring constantly.
3. Pass the softened vegetables through a fine sieve.
4. And boil again ready mixture with frequent stirring, adding spices in a gauze bag.
5. Evaporate the prepared mass to the required thickness, avoiding its burning
6. Ready ketchup need to be poured into sterile bottles.
7. Store in a cool place.

Try making homemade ketchup using these recipes and enjoy its extraordinary taste and aroma!!!

Ketchup is bliss... You can literally eat anything with it. But here’s the thing: the more types of ketchup that appear in stores, the less likely it is to buy the real thing. tomato sauce with spices and seasonings, more and more starch, and dyes, and preservatives... There is only one way out - to make ketchup yourself. This is the only way you will know exactly what is in your ketchup, and you will prepare it to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you won’t be able to get by with a couple of jars.

Classical tomato ketchup sauce, described in the 1969 edition of Home Economics, consists of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, basic recipe because it exists now great amount its modifications designed to suit every taste.

Ingredients:
3 kg tomatoes,
150 g sugar,
25 g salt,
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 clove of garlic,
a pinch of cinnamon,
hot red pepper on the edge of a knife.

Preparation:
Finely chop the tomatoes, place in a saucepan, put on fire and boil by a third without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Place spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and strain through a steel sieve or colander. Place it back into the pan, bring to a boil, pour in the vinegar and place in sterilized jars. Roll up.

Ingredients:
6.5 kg tomatoes,
10 g garlic,
300 g onion,
450 g sugar,
100 g salt,
¼ tsp. cinnamon,
½ tsp. mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.

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

Ingredients:
3 kg tomatoes,
500 g onions,
300-400 g sugar,
2 tbsp. mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns,
3-4 juniper berries,
salt.

Preparation:
Chop the tomatoes, chop the onion, steam a little over medium heat in a saucepan with a lid, rub through a sieve. Heat the vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then place hot in sterilized jars and seal.

Ingredients:
5 kg tomatoes,
1 cup chopped onion,
150-200 g sugar,
30 g salt,
1 cup 9% vinegar,
1 tsp black peppercorns,
1 tsp carnations,
a piece of cinnamon
½ tsp. ground celery seeds.

Preparation:
Chop the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, rub through a sieve. Pour into a saucepan and put on fire. Place the spices in a gauze bag and place in the boiling tomato mixture. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag of spices, pour into sterilized bottles or jars, and seal.

Ingredients:
3 kg tomatoes,
10-15 large cloves of garlic,
1 cup of sugar,
1 tbsp. with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne pepper or chili.

Preparation:
Tomatoes, sweet and hot peppers grind (pass through a meat grinder or grind with a blender), put in a saucepan, add salt, sugar and put on fire. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic, passed through a press. Place in sterilized jars and seal.

Ingredients:
500 g tomatoes,
500 g onions,
1 kg multi-colored sweet peppers,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar,
½ cup sugar
1 tsp salt,
7 cloves of garlic,
7 black peppercorns,
7 peas of allspice.

Preparation:
Grind tomatoes, onions, sweet and hot peppers (along with seeds) (with a meat grinder or blender). Put the resulting mass on the fire, bring to a boil, reduce the heat to low and simmer for 30 minutes, stirring. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil to desired thickness, stirring constantly. Place hot into sterilized jars and seal.

Homemade ketchups are prepared not only from tomatoes, they also contain apples, herbs, plums, sweet bell pepper... All this makes it possible to prepare an excellent sauce for a wide variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:
10 large fleshy tomatoes,
4 sweet apples,
1 tsp ground black pepper (without a slide),
½ tsp. ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp. ground hot red pepper,
½ tsp. salt,
1 tsp honey,
2 tbsp. 9% vinegar,
3 large cloves of garlic.

Preparation:
Chop the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, simmer until soft under the lid and rub through a sieve. Combine tomato and apple puree in a saucepan, place over low heat and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar and chopped garlic, simmer for another 5 minutes and immediately pour into sterilized jars. Roll up.

Ingredients:
2 kg ripe tomatoes,
500 g sweet pepper,
500 g onions,
1 cup of sugar,
200 g olive oil,
1 tbsp. ground black pepper,
1 tbsp. dry mustard,
salt to taste.

Preparation:
Grind all ingredients in a meat grinder or blender, mix, add spices and cook over low heat for 2 hours, stirring. Place in sterilized jars and seal.

Ingredients:
5 kg tomatoes,
10 sweet feathers tsev,
10 onions,
2.5 cups sugar,
2.5 tbsp. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice corns,
10 pieces. cloves,
½ tsp. cinnamon,
½ tsp. chili pepper,
½ tsp. ground paprika,
½ tsp. ginger,
1 tbsp. starch (if necessary).

Preparation:
Vegetables cut in large pieces, place in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to low and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, remaining spices and cook to the desired thickness over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars and seal. Store in a cool place.

Ingredients:
5 kg tomatoes,
3-4 onions,
3 sweet peppers,
2 tbsp. salt,
300 g sugar,
100-150 ml 9% vinegar,

½ tsp. ground red pepper,
a little cinnamon
greenery.

Preparation:
Chop the tomatoes, put them in a saucepan with a thick bottom, and put on fire. Chop the onion, add to the tomatoes, Bell pepper peel, chop and also add to the tomatoes. Boil the boiled mass by half over low heat for 3 hours at open lid. Cool and rub through a sieve. Put it back on the fire, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bunch and dip into the tomato mixture. Cook again for 3 hours to evaporate the liquid. Place hot into sterilized jars and seal.

Ingredients:
2 kg tomatoes,
2 large onions,
100 g sugar,
1 tbsp. salt,
1 tsp ground black pepper,
1 tsp ground ginger,
1 tsp ground cloves,
2 tbsp. dry red wine,
1 tbsp. fresh grated horseradish
2 tbsp. wine vinegar.

Preparation:
Peel the tomatoes, cut into pieces, add chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Place hot into sterilized jars and seal.

Ingredients:
2 kg tomatoes,
1 kg plums,
500 g onions,
1 head of garlic,
1 tsp black pepper,
1 tsp red pepper,
salt, sugar to taste.

Preparation:
Chop the tomatoes, steam in a saucepan with a lid over low heat, and rub through a sieve. Remove the seeds from the plums, steam them and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, and boil by a third. Pour hot into sterilized jars and seal.

As you can see, homemade ketchups can be prepared in the most different ways. Happy preparations!

Larisa Shuftaykina

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

How to make ketchup

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

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

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

Homemade ketchup

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

Cooking method:

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

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

Spicy ketchup

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

Cooking method:

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

Ketchup prepared according to this recipe has spicy aroma And spicy taste, quite spicy.

Spicy ketchup

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

Cooking method:

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

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

Classic ketchup

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

Cooking method:

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

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

Table ketchup

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

Cooking method:

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

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

Ketchup "Original"

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

Cooking method:

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

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

Homemade ketchup is delicious and useful product, which stores well and is quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.

It is always better to use only natural ketchup and tomato sauce. To make natural homemade ketchup you just need to buy ripe tomatoes and use our recipes.

Tomato sauce

• Z l tomato juice with pulp,
• 80-100 ml table vinegar,
• 150 g sugar,
• 20 g salt,
• 50 g each of root parsley and celery,
• 10 g garlic,
• 1 - 2 g ground black pepper,
• 0.5 g each of cloves and cinnamon.

To prepare tomato sauce, take very ripe red tomatoes and boil the juice and pulp. Finely chop the greens and chop the garlic. Grind them immediately or after cooking in juice. (You can use a metal sieve.) At the end of cooking, add salt, sugar and vinegar. Tie black pepper, cloves and cinnamon into a gauze bag and lower into the mixture for 10-15 minutes. before the end of cooking. Pour the mass, boiled down to half the original volume, into prepared jars and sterilize in boiling water: half-liter jars - 3-5 minutes, liter jars - 8-9 minutes.

Tomato sauce with apples

• 3 liters of tomato juice with pulp,
• 500 g sour apple puree,
• 30-50 ml table vinegar,
• 75 g sugar, 20 g salt,
• 50 g each of parsley and celery roots,
• 10 g garlic,
• 1-2 g ground black pepper, 0.3 g cloves.

Combine tomato juice with pulp applesauce, boil. Add mashed roots and garlic, and then spices, salt, sugar, vinegar. In 15 min. Before the end of cooking, lower the gauze bag with dry seasonings. Sterilize like tomato sauce (see above).

Cuban sauce

For a liter jar:

• 2 kg tomatoes,
• 0.5 cups granulated sugar,
• 1 tbsp. spoon of salt,
• 1 onion, 3 cloves of garlic,
• 1 tbsp. spoon of vinegar essence,
• 15 black peppercorns,
• 25 peas of allspice,
• 20 pcs cloves,
• 0.5 g cinnamon, 0.3 teaspoon mustard powder.

Prepare tomato paste from healthy, juicy red tomatoes. Add finely chopped onion and crushed garlic to it. Mix the mixture and boil until half or more. At the end of cooking, add salt, sugar, vinegar essence. Place the spices in the bag for 10 minutes. Pour the hot sauce into jars, roll up and sterilize half-liter jars for 40 minutes, liter jars for 60 minutes.

French tomato sauce

• 5 kg tomatoes,
• 500 g onion, 2 heads of garlic,
• 3-4 bay leaves,
• 20-30 g tarragon greens,
• Salt, sugar, ground pepper,
• Vegetable oil.

Prepare tomato paste from ripe tomatoes, add finely chopped onion, grated garlic and tarragon. Place the spices in the bag at the end of cooking. Pour the sauce into jars while hot. Let it cool a little, add a little vegetable oil on top and roll up. Keep refrigerated.

Macedonian hot sauce

• 10 kg tomatoes,
• 225 g cucumbers,
• 600 g sugar,
• 0.5 liters of table vinegar,
• 120 g salt,
• 30 g red hot pepper,
• 15 g ground black pepper,
• 5 g mustard.

Prepare tomato sauce by steaming softened tomatoes. Wash fresh or pickled cucumbers, pass through a meat grinder (or grate fine grater). Combine the sauce with this mass, boil by 2/3 of the volume, add salt, sugar, hot pepper, mustard. At the end of cooking, add vinegar and dry seasonings (preferably in a gauze bag). Pour the boiling sauce into jars. Pasteurize at a temperature of 85-90 degrees C half-liter jars - 7-8 minutes, liter jars - 12-15 minutes.

Thick tomato-plum sauce

• 2 kg tomatoes,
• 1 kg plums,
• 500 g onions,
• Salt, sugar, black and red hot pepper,
• 1 head of garlic.

Prepare tomato puree by adding finely chopped onion. Rub the puree through a fine sieve. Peel and pit the plums, rub the mixture through a sieve, and boil. Combine the two masses, add crushed garlic, salt, sugar, black and red pepper. Cook over low heat until reduced by 1/3 volume. Immediately put the paste into jars (sterile) and roll up.

Ketchup with spices

• 5 kg tomatoes,
• 1 cup chopped onion,
• 160-200 g sugar,
• 30 g salt,
• 1 glass of 9% vinegar,
• One teaspoon of black pepper, cloves, mustard seed,
• A piece of cinnamon
• 0.5 teaspoon of celery seeds.

Wash the tomatoes, cut them, put them in an enamel bowl. Onion peel and chop, add to the tomatoes and steam everything under the lid. Cool the mass, rub through a fine metal sieve and cook again until the volume is reduced by half. Place dry spices in ketchup in a gauze bag. At the end of cooking, add salt, sugar, vinegar, then simmer for 5 minutes, no more. It is better to pour the finished ketchup into bottles and seal them immediately.

Ketchup with horseradish

• 2 kg ripe tomatoes,
• 1 tbsp. spoon of salt,
• 2 medium sized onions
• 2 tbsp. spoons of wine vinegar,
• 2 tbsp. spoons of red wine,
• 100 g sugar,
• 1 teaspoon each of ground ginger, cloves and pepper,
• 1 tbsp. l. grated horseradish.

Wash the tomatoes, remove the base of the stalks, peel and chop the onion. Cook the tomatoes and onions for 15-20 minutes, then pass through a sieve. Add vinegar, wine, sugar and seasonings and simmer for about 1 hour. Pour into bottles or jars and close.