Ketchup is an excellent sauce for various meats, vegetables, fish dishes and side dishes. You can see quite a lot of varieties on store shelves. of this product. But if you want natural, delicious tomato on your table, without preservatives or dyes, then we suggest you prepare it at home yourself.

Recipe for classic homemade tomato ketchup

Ingredients:

• tomato – 3 kg;
• sugar – 150 g;
• salt - a pinch;
• vinegar 9% – 80 ml;
• cloves – 20 pcs.;
• black peppercorns – 25 pcs.;
• garlic – 1 clove;
• cinnamon - a pinch;
• hot red pepper.

Preparation

Now we'll tell you how to do it homemade ketchup from tomatoes. Wash the tomatoes thoroughly, cut into slices, transfer to a saucepan and simmer over low heat by about a third, at open lid. Then add sugar, boil for 10 minutes, add salt to taste and cook for another 3 minutes. Next, season the tomatoes with spices, seasoning, cook for 10 minutes and thoroughly grind the mass through a sieve. Put it in the pan again, bring it to a boil, pour in the vinegar and put it in jars. Roll up the lids and place in a cool place.

Homemade tomato and apple ketchup recipe

Ingredients:

• tomatoes – 10 pcs.;
• apples – 4 pcs.;
• ground cinnamon– a pinch;
• nutmeg– 1 teaspoon;
• ground hot red pepper - a pinch;
• salt - a pinch;
• honey – 1 teaspoon;
• vinegar 9% – 2 tbsp. spoons;
• garlic – 3 cloves.

Preparation

Chop the tomatoes, put them in a saucepan, simmer under the lid until soft and rub the tomatoes through a sieve. Chop the apples, boil until soft with the lid closed, and grind with a blender. Next, combine in a saucepan tomato puree with apple juice, place on low heat and simmer until thickened, about 10 minutes. Then add pepper, nutmeg, cinnamon, salt, honey and cook the mixture for another 10 minutes. At the end, add vinegar, add chopped garlic, boil for another 5 minutes and immediately put into clean jars and roll up the lids. and the tomatoes are ready!

Homemade spicy tomato ketchup

Ingredients:

• tomatoes – 6 kg;
• garlic – 1 clove;
• onion – 1 pc.;
• sugar – 450 g;
• salt – 100 g;
• cinnamon - a pinch;
• mustard - to taste;
• cloves – 6 pcs.;
• black peppercorns – 6 pcs.;
• vinegar 70% – 40 ml.

Preparation

Cut the tomatoes crosswise, blanch them in boiling water, then put them in ice water, remove the skin and remove the seeds. Then grind the tomatoes in a blender or pass through a meat grinder. Add onion, garlic, spices to the tomato mass and beat again. Put the pan on the fire. Add a little sugar and boil the mass by about 2 times. Next, add the remaining sugar and cook for 10-15 minutes. Then add salt, pour in vinegar, cook for 10 minutes, put the hot mixture into sterilized jars and roll up.

Homemade tomato ketchup

Ingredients:

• tomatoes – 5 kg;
• onion – 3 pcs.;
• bell pepper- 3 pcs.;
• salt – 3 teaspoons;
• sugar – 300 g;
• vinegar 9% – 100 ml;
• ground black pepper – 1 teaspoon;
• ground red pepper - a pinch;
• cinnamon - a pinch;
• greenery.

Preparation

Cut the tomatoes into cubes, put them in a saucepan and put them on the fire. Chop the onion and add to the tomatoes. Bell pepper peel, chop and also add to the tomatoes. Boil the boiling mass over low heat by 2 times with the lid open. Then cool and rub everything through a sieve. Pour into the pan again and put on fire. Bring to a boil, add salt, sugar, cinnamon, pepper, and vinegar. We tie the greens into a bunch and dip them into the tomato mixture. Cook again for about 3 hours until all the liquid has completely evaporated. Place hot ketchup into clean jars and roll up.

Most often, homemade ketchup is prepared for the winter, which is why vinegar is indicated in all recipes. The finished ketchup is poured over, rolled up and, after cooling, put in a cold place. But if you plan to eat the sauce in the near future, then you don’t need to add vinegar.

Ingredients

• 5 kg of ripe tomatoes;
• 1 kg of onions;
• 250 g sugar;
• 2 tablespoons salt;
• 1 teaspoon ground cinnamon;
• 1 teaspoon ground black pepper;
• 1 teaspoon paprika or ground red pepper;
• 1 teaspoon ground cloves;
• 50 ml vinegar 9% - optional.

Preparation

Cut the tomatoes into large slices, removing the core. Place in a saucepan and place over low heat. If after 10–15 minutes the tomatoes have not produced juice, add a little water. Stir and simmer the vegetables over medium heat for another 40–50 minutes.

Add coarsely chopped onion, bring to a boil and simmer over low heat for another 1.5–2 hours. All this time the mass should be bubbling a little.

Remove the pan from the heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Stir and grind the mixture until smooth. After this, you can strain the ketchup through a sieve if you want to get rid of the tomato seeds.

Place the pan on the stove again, bring to a boil and cook for another 1.5–2 hours. During this time, the ketchup will thicken. 10 minutes before the end of cooking, pour vinegar into the pan and stir.

Ingredients

• 4 kg of ripe tomatoes;
• 500 g sweet and sour apples;
• 250 g onions;
• 1½ tablespoons salt;
• 250 g sugar;
• 50 ml apple cider vinegar- optional;
• a pinch of ground black pepper;
• ½ teaspoon ground cinnamon.

Preparation

Pass the peeled tomatoes through a juicer or meat grinder. Pour into a saucepan and place over moderate heat. Cook for about 1.5 hours until the mixture thickens.

Add coarsely chopped peeled apples and chopped onions to the tomato puree. Bring the mixture to a boil, remove from heat and leave for 15–20 minutes to cool slightly.

Grind it with a blender until smooth. Place the pan back over moderate heat, add salt and sugar and stir. After boiling, add vinegar, black pepper and cinnamon and cook for another 5-10 minutes.

Ingredients

• 2 kg of ripe tomatoes;
• 1 kg of ripe plums;
• 250 g onions;
• 100 g garlic;
• ¼ bunch of parsley;
• 2 hot red peppers;
• 1½ tablespoons salt;
• 200 g sugar;
• ½ teaspoon pepper mixture;
• 2 bay leaves;
• 2 tablespoons vinegar 9% - optional.

Preparation

Remove the skins from the tomatoes, remove the pits from the plums and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, place over moderate heat and cook, stirring occasionally, for 2 hours.

Mince the garlic, parsley and pepper. If you want to make ketchup spicier, use 3 hot peppers.

Add the garlic mixture, salt, sugar, pepper mixture, bay leaves and vinegar to the tomato-plum puree. Stir and cook until thickened, about 40–50 minutes. After cooking, remove the bay leaves from the ketchup.

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Ingredients

• 3 kg of ripe tomatoes;
• 600 g;
• 500 g onions;
• ½ head of garlic;
• 1 tablespoon salt;
• ½ teaspoon ground cinnamon;
• 12 black peppercorns;
• 3 peas of allspice;
• 4 cloves;
• ½ teaspoon ground nutmeg;
• 100 ml vinegar 9% - optional;
• 150 g sugar.

Preparation

Cut the peeled tomatoes, peppers, onions and garlic into large slices. Place vegetables in a saucepan and add salt. Cook covered over moderate heat for about 3 hours, stirring occasionally. During this time, the mass will decrease by 2–3 times.

Remove the pan from the heat and puree the tomato mass with a blender until smooth. In a mortar or coffee grinder, grind the cinnamon, black and allspice, cloves and nutmeg.

Add the spice mixture, vinegar and sugar to the pan and stir. Put ketchup on medium heat and cook for another half hour.

If you have made homemade ketchup, you know that low-juice varieties are ideal for this dish. Thanks to this, it takes less time to prepare ketchup, and the resulting product itself is thick: it will ideally complement meat dish, pasta and will even be a good alternative to tomato paste in preparing homemade dishes. One will help make ketchup even thicker: little secret: adding apples to it. The pectin contained in these fruits will be an excellent thickener. In addition, apples will make the taste of ketchup more intense, more contrasting, and brighter. Make your own tomato and apple ketchup once, and you'll never want to buy store-bought ketchup again!

Cooking time: about 2 hours
Product yield: 800-900 ml

Recipe Ingredients

To make thick homemade ketchup you will need

• 3 kg meaty tomatoes
• 3 apples
• 6 tbsp. tablespoons vegetable oil
• 3 tbsp. tablespoons vinegar (preferably red wine or balsamic)
• 2 teaspoons sugar
• 2 teaspoons salt
• 1 teaspoon black peppercorns
• 1 teaspoon allspice peas
• 1 teaspoon Italian herb mixture
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 10 clove buds
• 3-4 star anise
• 3 cinnamon sticks

How to make tomato-apple ketchup

Wash the tomatoes thoroughly. Tomatoes that are bruised, stale - all fruits of a “non-marketable” type - are perfect for making ketchup. Remove spoiled areas from the tomatoes and cut into arbitrary pieces.

Grind the tomatoes with a blender.

Skip tomato juice through a sieve to remove skins and seeds. If you have a juicer, you can use it - it will independently rid you of everything unnecessary.

Pour the juice into a saucepan and place it on the fire. When the juice begins to boil, skim off any foam that forms.

Wash and cut the apple into pieces about 1-1.5 cm in size, without peeling it or removing the seed pod.

Place apples in boiling juice.

Then add all the dry spices to the ketchup.

Cook the ketchup for an hour and a half. This time is approximate - you need to reduce the sauce to a third of the original volume. You will notice that the sauce has thickened well.

Remove ketchup from heat and strain through a sieve to remove spices, apple skins and seeds.

Return the sauce to the heat, add butter and add the bite. Mix these ingredients thoroughly. Cook the sauce for another 5 minutes.

Pour the ketchup into sterile jars and seal. Cool the sauce by wrapping the jars in a blanket. After cooling, the sauce will thicken a little more.

Store the sauce as you would any other preserved food. In winter, you will definitely be glad that you prepared this wonderful ketchup!

Now many people have begun to understand that ketchup bought in a store contains about the same amount of real tomatoes as real potatoes V potato chips. And still this one tomato sauce with the addition of cinnamon and cloves remains one of the most popular and best-selling, both in our country and throughout the world. After all, he so easily makes everything as appetizing as possible: from pasta to fried meat.

There is an opinion that making ketchup at home is a very troublesome and expensive task, just like But personally, I think that this is not entirely true. After all, such preparations prepared for the winter will be a truly wonderful addition to many traditional dishes, and will certainly be completely worth your time, money and labor.

Ingredients:

• Tomatoes – 6 kg
• onion – 750 gr
• hot pepper - 5 pcs
• any apples - 750 gr
• vinegar 9% - 1.5 cups
• sugar - 1.5 tbsp
• cinnamon, cloves - to taste
• salt - 3 tbsp. l.

Cooking method:

Wash the vegetables thoroughly in clean water. Cut the apples into small slices, after cutting out the core. Cut the tomatoes and peeled onions into approximately the same pieces, remove only the stem from the hot pepper and put everything in one pan or enamel basin.

We put it on the fire and after the contents of the pan boil, reduce the heat to low and cook for another 2.5 hours, stirring occasionally so as not to burn, and then remove from the stove.

After the whole mass has cooled, we need to pass it through a juicer or rub it through a sieve. Then we put the resulting mixture on the fire and when it boils, add salt, sugar, vinegar, spices to taste and reduce the heat to low.

And cook for about two more hours, stirring occasionally. By this time, the viscosity of ketchup should reach the desired level. We put it in pre-sterilized jars and roll up the boiled lids.

Turn the jars over, cover with a warm blanket and leave until completely cool. Then we put it in a cellar or dark place. Open product keep in the refrigerator, but no more than two weeks.

Spicy tomato and plum ketchup

Ingredients:

• Tomatoes – 2 kg
• plum - 1 kg
• onion - 250 gr
• bell pepper – 5 pcs
• hot pepper - 2 pcs
• garlic - 1 head
• vinegar - 1 tbsp. l
• spices (cloves and ground pepper) - to taste
• salt - 2 tbsp. l.

Cooking method:

We wash all vegetables and fruits in clean water. Separate the plum from the stone, cut the tomatoes, bell peppers and onions into medium pieces, peel the garlic, and hot pepper We separate only the tail, there is no need to remove the seeds.

Grind all these ingredients in a meat grinder, put them in one pan and put on fire. Then cook from the moment of boiling for 2-3 hours, stirring occasionally, then remove from the stove and leave until completely cooled.

Now let's skip boiled mixture through a sieve or juicer and place the resulting mass on the fire. Bring to a boil and add sugar, salt, vinegar, cloves, ground pepper taste. Continue cooking over low heat for about another 30-40 minutes.

Pour into sterilized jars, roll up the lids and turn over. Cover with a warm blanket and leave until completely cool.

We put the cooled ketchup in a dark pantry or cellar for the winter.

How to make ketchup at home with starch

Ingredients:

• Meaty tomatoes – 2 kg
• onions - 2 pcs
• bay leaf - 2 pcs
• vinegar 9% - 1 tbsp. l
• starch - 1 tbsp. l
• sugar - 150 gr
• ground cinnamon - 1/2 tsp
• ground cloves - 5 pcs.
• ground pepper - 1 tsp
• salt - 2 tsp.

Cooking method:

For cooking of this sauce we need to wash all the tomatoes and cut them into medium pieces.

Then we peel the onions, preferably large ones, and chop them into arbitrary pieces. Add two teaspoons of salt here, without a slide, and add bay leaves. We put it on the fire and after all the contents boil, cook over low heat for another 20 minutes, and do not forget to stir periodically.

Once everything is cooked, add it to the pan above. specified quantity sugar, ground pepper, cinnamon and five cloves ground into powder. Continue cooking for 40 minutes.

Then we grind the whole mass using an immersion blender.

Now let's pour it ready-made ketchup into sterilized jars and roll up the lids.

Tomato ketchup in a slow cooker

Ingredients:

• Tomatoes – 2 kg
• sweet bell pepper – 500 gr
• onion - 400 gr
• hot pepper - 2 pcs
• dry mustard - 1 tbsp. l
• refined vegetable oil - 150 g
• vinegar 9% - 1 tbsp. l
• sugar - 200 gr
• salt - 2 tbsp. l.

Cooking method:

Grind washed and chopped tomatoes, peppers and onions in a meat grinder or grind using a blender.

Transfer the resulting mass into the multicooker bowl and add mustard, sugar, salt there and pour in vegetable oil. Mix and set the “Baking” program for 45 minutes. At the same time, do not forget to periodically stir the entire mass.

After the beep, open the lid of the multicooker and leave our mixture to cool. Then we grind it through a sieve, pour the liquid part back into the bowl, and grind the thick part using an immersion blender so that it becomes similar to tomato paste. Then we return it to the liquid part, add vinegar and set the “Baking” mode for 60-70 minutes until ready.

Pour the ketchup hot into sterilized jars, roll it up, turn it upside down and wrap it in something warm until it cools completely.

A simple recipe for sweet and sour tomato ketchup (video)

Bon appetit!!!

Nowadays, it is perhaps difficult to find a person who does not know what ketchup is and what it is eaten with, but to find someone who has not tried homemade ketchup, much easier. Of course, making your own ketchup at home takes time, but at the same time, such ketchup is much tastier and healthier than commercial ketchup.

It certainly does not contain stabilizers, flavor enhancers, or other harmful additives. In fact, make ketchup at home Quite easy and no more difficult than, for example, preparing adjika or lecho. The basic base of ketchup is ripe tomatoes, although there are also known recipes for ketchups at home based on purchased tomato paste. Interestingly, the first ketchup was not at all the same as we know it, and it was not made from tomatoes at all.

It was prepared from anchovies, beans, mushrooms and walnuts, refueling fish brine, wine and spices. Yes, you will agree that such a pun on food is not appetizing enough. Fortunately, over time they began to cook from tomatoes, and this happened in the 19th century. Since then, this tomato sauce has become popular all over the world and has gained a lot of fans.

Homemade ketchups - recipes

Make homemade ketchup the easiest is their tomato paste. Homemade ketchup made from tomato paste is thick and rich taste. Try this recipe.

Homemade tomato paste ketchup - recipe

Ingredients:

• Tomato paste – 500 ml.,
• Salt - half a teaspoon,
• Table vinegar – 2 tbsp. spoons,
• Granulated sugar– 3 tbsp. spoons,
• Ready-made dining room - 1 tbsp. spoon,
• Spices: bay leaf, black peppercorns, a mixture of dried Italian herbs
• Hot water– 1 glass.

Mix tomato paste with mustard, sugar, salt and vinegar in a bowl. Place the spices in a separate bowl and cover them with hot water. Let it brew for 2 hours. After this, strain the spice infusion through a colander. Let it cool and then add it to the tomato paste. Stir and the ketchup is ready. It will taste better if you cool it in the refrigerator.

Homemade tomato paste ketchup can be prepared for the winter.

Homemade tomato paste ketchup for the winter - recipe

Ingredients:

• Tomato paste – 500 ml.,
• Bay leaf- 2 pcs.,
• Dry mustard – 2 tbsp. spoons,
• Onion- 1 PC.,
• Garlic – 2-3 cloves,
• Ground black pepper, cloves,
• – 2 tbsp. spoons,
• Salt to taste.

Dilute tomato paste with water. The mixture should be as thick as kefir. Pour it into a saucepan. Add sugar and salt. Finely chop the onion and add to ketchup. When the ketchup boils, reduce the heat. Add mustard powder, black pepper, cloves. After 10 minutes, add vinegar and garlic through a press to the pan. Boil it, stirring for another 10 minutes. Pour hot into sterile jars. Ready-made jars of ketchup must be turned over and wrapped. Homemade ketchup, recipe which we considered is best stored in a cellar or basement.

Classic tomato ketchup - recipe

To make homemade ketchup with apples you will need:

Tomatoes – 1 kg.

Homemade ketchup with apples - recipe

The first step is to peel the thin skins from the tomatoes. To do this, they need to be placed in a pan with boiling water for 3-5 minutes. After this procedure, the peel will come off the tomatoes very easily; all you need to do is pry it off with a sharp knife.

Next, the tomatoes should be cut into 4 parts or cut into smaller pieces. At the end, the vegetable mass is whipped with a blender, so the beauty of the pieces and their size are not important.

Chop the onion.

And add to the pan with the tomatoes.

Place on low heat and simmer for about half an hour. The mass should simmer completely, become soft and thick, so there is no need to add water or oil.

Cut the apples into thin slices. The blocks are stewed with vegetables for literally 5 - 10 minutes, so it will be better if their slices are thin and the apple variety is loose and sour.

Add the apples to the vegetables, simmer and gently blend with a blender until soft and smooth.

Instead of apples, you can use pineapples or plums. Don't be afraid to experiment! This is the only way you can discover a new taste for your favorite preparations. For example, if you add to this homemade ketchup with apples fresh plums, then its taste will be more reminiscent of the southern Tkemali sauce, and by adding nuts to this homemade tkemali, you will get a new, bright in taste and appearance topping for meat or salad dressing.

After you have blended the ketchup, boil it again and pour it into jars with tight lids. You can serve this ketchup with meat, pasta, and also use it to prepare various dishes for spaghetti or pizza! Bon appetit!

Homemade ketchup with apples. Photo