My family is very fond of adding ketchup to different dishes. And for meat and vegetables. And store-bought ketchup is not at all healthy, so we found an alternative - a simple recipe for making quick homemade ketchup, which can be made almost half a kilogram in 40 minutes. I am sure you will like this recipe, and you, like my family, will give up unhealthy commercial and expensive ketchup.

Ingredients:

• mashed tomatoes - 450 grams;
• water - 150-200 grams;
• onions - 50 grams;
• garlic - 2 cloves;
• sugar - 80 grams or to taste;
• lemon juice - 20 grams or to taste;
• salt - 3 grams or to taste;
• cinnamon - a pinch;
• cloves - 2-3 pieces;
• black pepper - 8-10 pieces;
• allspice - 4-5 pieces.

Quick homemade ketchup. Step by step cooking

1. We take a saucepan with a thick bottom and put the grated tomatoes into it. You can grind tomatoes using a food processor or juicer. You can break the tomatoes into porridge with a blender and strain through a sieve. If there are no tomatoes, you can use tomato juice or tomato paste.
2. If you are using tomato paste or pureed tomatoes, you need to dilute them with water to the consistency of tomato juice.
3. Now you need to prepare the onion and garlic. We clean the onion. If you do not cut off the dry tail, then the onion will not pinch your eyes. You need to cut it into small pieces. To do this, cut in half, then cut the half in half, then divide them into long parts, and these parts into small squares.
4. It will be easier to peel the garlic if you put it on a board, take a wide knife, and press down on the clove with the side of the knife. It will crush, cut off the top and remove the husk with ease. Cut the garlic into cubes too. To do this, we cut it into four parts, and make cubes out of them.
5. Pour onion and garlic into a saucepan with tomato.
6. Now add cloves to the tomato mixture, literally a couple of twigs, allspice peas and black peppercorns. In addition to these spices, you can add others that you like more, or, conversely, add nothing.
7. Mix the future ketchup well.
8. Now we turn on the stove and put a saucepan on it so that the mass heats up and boils. Boil, stirring occasionally, until the ketchup is thick. This usually takes 20-25 minutes.
9. Pour lemon juice into the thickened mass, or, if it is not there, you can use vinegar 6% or 9%. You can change the quantity. If you like more acidic - add more.
10. Add a pinch of cinnamon, salt and sugar to the pan. Here, too, you can rely on your taste preferences and change the quantity.
11. Do not forget to mix well.
12. We continue to cook for two to three minutes, stirring occasionally.
13. Now we take an empty container and a sieve. You need to wipe the ketchup in order to remove the pepper, cloves, etc. from it. To do this, put the ketchup in a sieve and rub it with a spoon so that the pure mass is in the pan, and everything that is not needed is in the sieve. If you don't want to mess with it, you can do it differently. When you boil ketchup with spices, you can put them in a small gauze knot, and then just pull out and discard, so you don't have to grind.
14. The finished ketchup must be transferred to a sterilized jar. Jars can be sterilized in different ways, but, of course, you can also do this at home. The first way to sterilize is to hold the jar over steam. We boil water, put a grate on a saucepan and a clean jar washed with soda on top. Hold it like this for a few minutes and remove it. Only before pouring the ketchup should the jar dry. You can also sterilize it in the microwave. To do this, pour about 2 centimeters of water into a jar and put it in the microwave for 2-3 minutes at a power of 800-900 watts. And the lid for the jar needs to be boiled.
15. Transfer the ketchup to a jar and swirl. You can store it in the refrigerator for up to two weeks. You can also spin this ketchup for the winter. To do this, after rubbing it through a sieve, boil it again for about 3-5 minutes, and pour the boiling ketchup into sterilized jars.

Now you know how to make a quick homemade ketchup. The recipe is very simple, and today you can serve delicious homemade homemade tomato sauce to the table. Now you can not be afraid to give ketchup to children, because you know for sure that there is nothing harmful in it. Visit us at "Very tasty", we always have a lot of great recipes! Bon Appetit!

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

The easiest and most delicious homemade ketchup for future use

Meat, potatoes, pizza, and even a slice of ordinary bread with this sauce are much tastier! Try it! I guarantee you will lick all your fingers and ask for more. Fresh tomatoes + classic spices = perfect results.

Thank you very much for the recipe to mom Larisa!

Ingredients:

Output: about 1.25 liters of ready-made sauce.

How to prepare delicious homemade tomato ketchup for the winter (lick your fingers):

To make a lot of thick sauce, use exceptionally well-ripened, fleshy, not watery tomatoes. From unripe, only a large amount of juice will turn out, which will evaporate during cooking. And there will be very little ready-made ketchup. Cut the tomatoes into small wedges. Place in a bowl (large saucepan). Peel the onion. Chop into small cubes. Put on tomato wedges, stir. Cover with a lid.
Put on low heat. Simmer until soft (about 15 minutes). The vegetables will immediately juice up, so they will not burn.
Use a metal sieve to smooth the tomato base. Rub soft vegetables through it. It will make a smooth, seedless and skinless puree. Wipe as thoroughly as possible - more pulp will end up in the bowl.
Transfer the vegetable mixture back to the bowl (saucepan). Do not use a lid. Bring to a boil. Cook over low heat until the ketchup is 2-2.5 times cooked.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds on cheesecloth folded several times. Tie the ends, make a pouch. Dip in boiling puree. The spices will give off their aroma, but at the same time they will be completely simple to extract from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will become even thicker. After the indicated time, remove the spice bag.
Prepare jars (special bottles). I have a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until winter and for current use. Ordinary liter (half liter) jars are also suitable. Sterilize the jars (bottles). Boil the lids. Lay out the hot piece. Roll up. Turn over, check if the conservation is leaking. In this position, wrap the jars.
After cooling, hide in a dark pantry, a cellar for the winter. Store opened ketchup in the refrigerator. But after opening it, it is advisable to eat it within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than a store product.

Preparing aromatic tomato and apple ketchup for the winter

It is difficult to imagine a combination of apples and tomatoes raw. But in this sauce, they "get along" perfectly. Apples are responsible not only for the taste, but also for the excellent thick consistency. Try it.

Required products:

Output: about 1.5 liters of workpiece.

The plan for the preparation of tomato and apple ketchup, preparation for future use (for the winter):

Tomatoes must be ripe, soft and tasty. It is advisable to take apples with sourness, then the seasoning will turn out to be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut out the coarse part of tomatoes. Cut into wedges. Remove seeds and tails from apples. You do not need to remove the peel. It contains pectin, a natural thickener that will allow you to get the perfect consistency in a short time.
Grind all chopped components using a blender (meat grinder). Is the mass not quite uniform? Do not worry. After boiling, small pieces of vegetables will become soft, easily squeezed through a sieve.
Transfer to a deep heat-resistant container. Place on medium heat. Reduce heat after boiling. Cook covered, stirring every 10-15 minutes, about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a homogeneous consistency. But every minute of the time spent is worth it: homemade tomato and apple ketchup turns out to be very appetizing, you just lick your fingers. Having tried a spoon, I decided that it should be prepared for the winter not with cans, but with buckets. Return the grated sauce to the cooking bowl.
Add sugar, salt, vinegar, and ground pepper. It is advisable to grind the peas personally. What is sold in bags contains a lot of small rubbish and does not have a special aroma. Also add the spices that make a regular red tomato sauce a real ketchup. These are cloves and cinnamon. You can put the cloves whole, and remove at the end of cooking. Otherwise, the aroma will be too concentrated. Or take only 2-3 cloves and grind with pepper. Stir. Cook after boiling for another 5-7 minutes, until you achieve the desired consistency. Add other seasonings if desired - hot pepper, coriander.
Wash the jars (bottles). Sterilize or pour over boiling water several times. Place on a kitchen towel to drain the water. Fill the container. Roll up with sterile dry caps. Cool upside down under an unnecessary blanket.
After cooling, hide it for storage in the cellar, pantry, refrigerator. You open a jar of such real ketchup in winter and you enjoy the natural smell of tomatoes and spices. And the taste - you wobble - not just want to lick your fingers, but also bite off your tongue with pleasure.

Spicy thick ketchup with garlic

It is difficult to resist licking your fingers when in front of you is a whole jar of delicious homemade sauce with a pleasant, spicy, piquant taste. Bulgarian pepper adds a special touch, garlic adds a slight pungency, and herbs of Provence add a Mediterranean flavor.

Would need:

Output: about 1.75-2 liters.

How to cook:

Rubbing the sauce components through a sieve is not an easy and pleasant task. Especially when there are plans to prepare a large amount of conservation. Got a dedicated food processor attachment? You are very lucky. I don't have such a nozzle, so I decided to make it easier for myself and conduct an experiment. Tomato peel contains the bulk of pectin, a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it and peeled off the skin. Rubbing tomato pulp is faster and easier. The sauce thickened, by the way, good. Blanch the vegetables to separate the flesh from the skin. Make a crosswise incision. Dip in boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin comes off easily. Cut the tomatoes into large wedges.
I also decided to peel the bell peppers from the film. Therefore, I baked it in a heat-resistant bag. By the way, you can put in raw pods and ignore what I'll write in this paragraph. Wash the vegetable. Place it in a baking bag. Send to an oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in a microwave oven (900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Cool the pods slightly. Remove ponytails, seeds. Remove the skin. Slice at random.
I used sweet salad onions. But ordinary, yellow, white will do. Peel the bulbs. Divide each into 4-8 pieces.
Grind the ingredients with a blender or meat grinder.
For cooking, use pans with a thick bottom so that the mass less burns. Send it to the stove over medium heat. When the sauce has boiled, screw the burner back on. Cook for 1.5-2 hours, until the mass is boiled down to a classic thickness.
Remove the seeds by rubbing the chopped vegetables through a metal sieve. Return the blank to the fire. A hand blender will help you achieve a perfectly smooth consistency. Additionally use it after rubbing (optional).
Add the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Chop the garlic finely with a knife (crush with a press). Stir. Cook for another 5-7 minutes after boiling.
Place in prepared containers. Since preservation is not sterilized, use sterile, dry cans, bottles, lids. Place containers of ketchup on top of the lids to check for leaks. After checking, wrap the blank with an unnecessary blanket. Put the cooled sauce in a cool dark place (refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup comes out fragrant, piquant due to the use of ripe tomato fruits, fresh garlic, Provencal herbs. The shelf life of closed conservation is more than 1 year. I advise you to harvest it a lot - it disappears very quickly.

Appetizing, natural homemade preparations! Enjoyable, successful results!

Today, the basis of almost any store-bought ketchup is concentrated tomato paste... Tomatoes (fruits with fleshy pulp and low moisture content) are ground, boiled for a long time to remove excess liquid and get a thick product. Then they are packed and sent to specialized factories where ketchup is produced. Some manufacturers sin by adding modified starch and other thickeners, chemical stabilizers for greater density.

Spice extracts- they are obtained from herbs, chili peppers and vegetables. The extraction method is similar to the production of perfumes, so the factories try to achieve the same taste regardless of the batch of the product (so that the taste is the same in every pack). At home, of course, it is better and healthier to use natural spices and fresh vegetables from the garden. So you will be 100% sure that there are no flavors or dyes in it!

Salt, sugar- they give the sauce the right flavor balance, and in combination with vinegar, they play the role of a preservative, that is, they are responsible for the safety of the product. Ideally, use regular table salt (non-iodized) and white granulated sugar. But again, you can often find glucose-fructose syrup or a sweetener like saccharin in the composition.

Vinegar- acid regulates the taste balance and prolongs the shelf life of the product. Many manufacturers do not use naturally fermented vinegar, but chemically synthesized vinegar and lactic acid.

Water- it is added in production to dilute the tomato paste to the desired consistency. For a homemade product, water is not required if you are cooking from natural tomatoes, but on the contrary, it will need to be evaporated until the desired density is achieved.

Now that you know what ketchup is made of, let's get down to business - choose the recipe you like and make the most delicious tomato sauce made from natural products so that you can eat it without fear for your health and safely give it to children!

Tomato ketchup for the winter - step by step photos

Homemade tomato ketchup is similar to store-bought ketchup in taste and consistency. This is a classic universal sauce, without pronounced pungency, sweetish, with a delicate aroma of spices. It suits any dish: barbecue, vegetables, pasta, etc. You can cook it for one meal, right to the table, or roll up a couple of jars of flavored ketchup for the winter.

Total time: 120 minutes | Cooking time: 90 minutes
Output: 2 l | Calories: 34.14

Ingredients

• tomatoes - 4 kg
• onions - 2 pcs. (130 g)
• garlic - 3 teeth. (15 g)
• sugar - 100-150 g
• salt - 2 tbsp. l. or to taste
• vinegar 9% - 50-70 g
• ground red pepper - 0.5 tsp.
• ground black pepper - 0.5 tsp.
• ground cinnamon - 0.5 tsp.
• cloves - 3 pcs.

Preparation

Big photos Small photos

Rinse the tomatoes, drain off excess water. Cut large fruits in half so that they pass into the mouth of the meat grinder. If there are any damaged places, then cut them off along the way. Peel the onions and garlic.



Pass all prepared vegetables through a meat grinder with a large wire rack. The electric meat grinder will fight the task in 5 minutes. This will end up with a full 5 liter saucepan (choose a wide one so the moisture boils away quickly).



Put a saucepan on the fire and wait until it boils. Cook for 1 hour with a slight bubbling - without a lid, so that moisture leaves, stir from time to time. It is not necessary to remove the foam, it will evaporate on its own. During this time, the color of the tomato puree should become darker, and the skins should boil down, give their taste to the liquid.



Grate the slightly cooled puree through a fine metal sieve - in small portions, helping yourself with a spoon. Discard the cake (seeds and skins), the waste should be no more than a glass. Try to grind effectively so that as much of the thick as possible remains in the pan, then the ketchup will turn out to be thick, and not runny like water.



Return the pot with the resulting vegetable juice back to the fire. Cook for another 1 hour, without a lid, with a low boil, stirring from time to time so as not to burn. The ketchup should boil down to about half its original volume (if you want to get an even thicker product, then boil it even longer).



Add sugar, salt, and also spices: cinnamon, red and black pepper, cloves (the umbrellas will need to be thrown away later, so you can wrap them in a gauze bag if you don't want to catch them later). Cook for 20 minutes, stirring occasionally.



Pour in 9% table vinegar - in small portions, the amount is determined depending on the degree of sweetness of the tomatoes to taste (you may need to add more sugar). After pouring in the vinegar, cook the ketchup for no longer than 10 minutes. Throw away the cloves. Pour hot ketchup into a sterilized container, roll up immediately.

Turn the workpiece upside down and leave in this position until it cools.

Store homemade preserves in a cool place.

Ketchup without vinegar

This is a very simple vinegar-free tomato sauce recipe that is easy to make at home. There are no preservatives in the composition, and the safety of the workpiece is ensured by lemon juice and sterilization. Such a product is suitable for people on a diet and those who adhere to proper nutrition, and it can also be given even to small children.

• mashed tomatoes - 500 ml
• onions - 40 g
• garlic - 1-2 teeth.
• salt - 1/2 tsp.
• sugar - 2 tbsp. l.
• sweet peas - 1 pc.
• cloves - 1-2 buds
• ground black pepper - 1/3 tsp.
• ground cinnamon - 1 chips.
• lemon juice - 1 tbsp l.

Grind the tomatoes, onion and garlic through a meat grinder (you can first scald the tomatoes and remove the skin, but this is optional) to make 500 ml of tomato pulp. Add all the spices listed. Cook for 30 minutes. After half an hour, add salt, sugar and squeeze lemon juice. Boil for another 5 minutes. Ketchup is completely ready! It remains to take out the cloves and allspice, cool and you can immediately serve.

The sauce can be stored for up to 7 days (in a clean container in the refrigerator). If you want to prepare ketchup without vinegar for the winter, then pour it into jars. Immerse in a saucepan with hot water and sterilize for 15 minutes, roll up turnkey, turn the conservation over, wrap and store after cooling.

Tomato ketchup for the winter with apples

The tomato and apple sauce is thicker thanks to the pectin in the fruit. For cooking it is better to take sweet and sour apples (for example, "Semerenko"). It is puree in consistency, with a light fruity aroma and barely noticeable sourness.

• apples - 300 g
• tomatoes - 1 kg
• hot pepper - 1 pc. optional
• garlic - 1 tooth.
• a mixture of ground peppers - 1/3 tsp.
• sugar - 2-3 tbsp. l.
• salt - 1 tbsp. l. or to taste
• parsley and dill - optional

Wash the tomatoes, make a cross-cut on top, scald with hot water for 5 minutes, and then peel them off. Peel the core of the apples. Pass the apples together with the tomatoes through a meat grinder. Pour the resulting puree into a saucepan, add salt and sugar, cook for half an hour, stirring occasionally. Punch with an immersion blender - the mass will become puree. Add some chopped herbs and garlic, pepper mixture and simmer for 10 minutes. Pour into jars (sterilized), twist, turn over and sue under a thick blanket. Store in a cool closet.

Tomato and bell pepper ketchup

A simple recipe for thick homemade ketchup with bell peppers and onions. It has a richer and more spicy taste than the classic sauce, there is a sharpness. Ideal for barbecue!

• tomatoes - 500 g
• red bell pepper - 500 g
• sugar - 20 g
• salt - 12 g
• vegetable oil - 30 ml
• onions - 30 g
• garlic - 3-4 teeth.
• hot ground pepper - to taste

Peel all vegetables (peel off the skin from tomatoes, if desired), cut into medium cubes. Heat oil in a saucepan or in a saucepan with a thick bottom, sauté onion. Add tomato and pepper cubes, simmer until soft for 10-15 minutes. Punch with a hand blender, adding garlic. Return the puree back to the fire, add salt, sugar and hot pepper, cook for 7-8 minutes. Pour into clean jars and sterilize in a pot of water - 15 minutes. After rolling up, cover with a "fur coat", leave upside down until it cools.

How to make tomato paste ketchup

A delicious sauce can be prepared without even having fresh tomatoes in the bins. You will need a thick, ready-made tomato paste without additives - you add them yourself. This sauce is prepared to be eaten right away. But if you want to cook it more than once, but make more portions, then store it in the refrigerator in this case.

• tomato paste - 200 g
• onions - 0.5 pcs.
• allspice peas - 2 pcs.
• red pepper - 0.5 pod
• garlic - 1 tooth.
• flower honey - 1 tsp
• vegetable oil - 1-2 tbsp. l.
• balsamic vinegar - 1 tbsp. l.
• salt to taste

Chop the onion into cubes, chop the garlic with a knife. Heat oil in a skillet and fry until softened. Add chili pepper (quantity to taste), tomato paste, balsamic vinegar, honey, and pepper, ground in a mortar. Simmer for 25 minutes, stirring all the time, salt to taste in the process. Punch with a hand blender until smooth. Cool and serve.

The most proven ketchup recipes. Saving is easy!

The most proven ketchup recipes. Saving is easy!
The secret recipe for delicious ketchup for the winter.

Ketchup, probably, should be prepared for the winter by all thrifty housewives. This is an excellent seasoning for all dishes: vegetable, meat. Without ketchup, you can't make pasta and bake delicious pizza. Even ordinary boiled or fried potatoes, seasoned with aromatic ketchup, turns into a gourmet dish (especially in fasting)

This recipe was told to me by a chef friend of an Italian restaurant, adding that it was his “secret recipe”. I do not know what exactly is the secret of this ketchup, and how it differs from others - I have not compared it. But once, having prepared this ketchup, I realized that I did not need other recipes.

What do you need for ketchup?

Thin-skinned, fleshy tomatoes 2 (4) kg (cut into 4 pieces)
Apples are green, sour (sort of "Semerenko" type 250 (500) g with skin, but without core. Cut into large slices)
Onions 250 (500) g (peel and cut into 4 parts)

1 tablespoon salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)

How to prepare ketchup?

Chopped vegetables, put in a cooking container and cook for 2 hours, stirring occasionally.

Tomatoes let juice immediately, so we don't add water.

In two hours everything should be boiled and the apples should "fall apart." We cool it down.

1.More laborious: twist in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2.Pass through the auger juicer. Moreover, we scroll the wringes twice until they give us all the pulp and become almost dry.

Pour the grated mixture into a cooking container and add spices (except vinegar and red pepper):

Cook for another 40 minutes, stirring so that the ketchup does not burn.

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in the original recipe 1 tablespoon, but I add 1 teaspoon so that it is not very spicy)

If you want to make a large portion at once, when adding spices, observe the proportions.

The ketchup is ready. You can eat right away. This makes approximately 1.2 liters.

Or you can pour it into small sterile jars or glass bottles from under the store ketchup, close tightly with "native" metal lids and wrap it up until it cools completely.

This homemade ketchup keeps well. And it is eaten perfectly.

How to make ketchup at home

Of course, there is no problem now to buy ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If natural ketchup is found, then the price is sure to "bite". Try making your own homemade ketchup. There are many different recipes for making ketchup at home. Here are some of the most proven recipes.

Ketchup recipe

You need to take health, strong, ripe tomatoes, wash and dry them. Optionally, you can pre-peel the tomatoes. Then, cut the tomatoes into small wedges and place them either in freezer bags or containers. Place in small portions at the rate of 0.5 - 1 liter portion of ready-made ketchup. You can add a couple of pieces of sweet peppers to the tomatoes, also pre-cutting them into smaller pieces. You can also add the chopped greens you like. Put the prepared packages and containers into the freezer. Everything, the preparation is done.

When you need sauce for the table, take out the tomatoes, let them stand and chop in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.

You can think of many options. For dumplings, for example, tomato sauce with sour cream or mayonnaise is great.

And now the recipes for hot ketchup:

Ketchup Foursome

To prepare ketchup Four you will need:

4 kg of ripe tomatoes
4 pieces of bay leaves,
4 pieces of onions,
1 teaspoon ground black pepper
half a teaspoon of ground hot pepper,
1 teaspoon ground cinnamon
300 g granulated sugar
salt to taste
vinegar 0.5 cups 6% (but you can not add).

Pass the tomatoes through a meat grinder. Add bay leaves and onions. The onion can be pre-chopped, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass, if you cut them into halves. You can rub the tomato mass through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Put the hot mass in prepared jars and roll up.

Ketchup with mustard

To make ketchup with mustard you will need:

2 kg of ripe tomatoes,
half a kilo of onions,
half a kilo of sweet pepper,
a glass of granulated sugar
1 tablespoon salt
1 tablespoon dry mustard
1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, bell peppers, mince. Boil the vegetable mass for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Boil the mixture for another 10 -20 minutes. Put the hot mass in prepared jars and roll up.

Plum ketchup

To make ketchup with plums, you need

2 kg of tomatoes, half a kilogram of plums,
1 teaspoon ground red pepper
250 g onions,
0.2 kg of granulated sugar,
1 tablespoon salt
100 g vinegar 9%,
cloves to taste.

Mince tomatoes, pitted plums, and onions. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you can not do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in the vinegar, bring to a boil and place in prepared jars. Roll up - the ketchup is ready at home.

Ketchup "Sharp".

We need:

Tomatoes - 6.5 kg
Onions - 300 g
Sugar - 450 g
Salt - 100 g
Garlic - half a medium-sized head.
Mustard (powder) - half a teaspoon.
Cloves, peas, allspice peas - 6 pieces each.
Cinnamon - optional, a quarter teaspoon.
Vinegar - 350 ml. 9% (if you take the essence, then 40 ml.)

How to cook:

1. Remove the skin from the tomatoes. To do this, they need to be cut crosswise, and blanch in boiling water for a couple of minutes. Then dip in cold water - then the skin will come off easily.
2. Chop the tomatoes in a blender, or pass through a meat grinder, put in a saucepan and put on fire.
3. Put onions, garlic, a third of sugar, chopped in a blender into a saucepan. Grind the spices and also in a saucepan.
4. Boil the whole mass over low heat until it is half boiled down. Put the remaining sugar, salt, vinegar in a saucepan, cook for another 15 minutes.
5. We put in sterilized jars (they must be hot) and roll up.

Horseradish ketchup.

We need:

Tomatoes - 2 kg
Onion - 2 large onions
Sugar - 100 g
Salt - 1 tbsp spoon
Dry red wine of any brand - 2 tbsp. spoons.
Wine vinegar - 2 tbsp spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish - 1 tbsp. spoon.

How to cook:

1. Cut the tomatoes, onions into pieces (you can immediately remove the skin from the tomatoes, read the first recipe for how to do this).
2. Put on fire and cook for 20 minutes after boiling. Then we grind through a sieve.
3.Add sugar, salt, all spices, dry wine and cook on low heat for another hour, stirring often.
4. About 20 minutes before the end of cooking, put horseradish in a saucepan, and 5 minutes before the end - vinegar (wine can be replaced with apple cider).
5.Place in sterilized jars and roll up.

Ketchup "Spicy"

We need:

Tomatoes - 500 g
Onions - 500 g
Sweet pepper - 500 g
Hot pepper - 2 pods, if you do not like very hot - take one.
Sugar - half a glass.
Salt - 1 tsp.
Vegetable oil - 100 ml
Vinegar 9% - half a glass.
Garlic - half a small head.
Black pepper, allspice - 5 - 7 peas each.

How to cook:

1. Grind tomatoes, onions, bell peppers, hot peppers in a blender or pass through a meat grinder.
2. Put the whole mass on the fire, let it boil and simmer for half an hour.
3. Add vegetable oil, sugar, salt, chopped garlic, all the seasonings to the pan and cook until the mass is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, put in sterilized hot jars and roll up.

Homemade ketchup

The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, but you can add some spices from yourself - it will also be delicious.

Ingredients for the winter ketchup recipe:

◾automatic machines - 5 kg;
◾ hot or sweet Bulgarian pepper - 300 g;
◾ onion - 500 g;
◾ granulated sugar - 200 g;
◾ salt - 1-2 tablespoons;
◾ ground chili pepper - 2 tsp (no top);
Table vinegar 9% - half a glass.

Homemade ketchup recipe:

1. We wash all the vegetables under running water, cut the peppers and clean the seeds from the inside.

2. Then put the tomatoes in boiling water and cook for 5 minutes.

3. After that, take them out and put them in a bowl with pre-prepared cold water.

5. Peeled onions in large chunks, cut the pepper into several pieces.

6. We twist all prepared vegetables in a meat grinder.

7. Then transfer them to a large, wide saucepan. Pour in granulated sugar and salt, mix.

8. Bring to a boil, reduce heat, remove the resulting foam. Cook for about half an hour.

9. After that add the chili and continue to boil the ketchup to the desired thickness.

11. Pour the resulting ketchup into pre-sterilized jars, tighten with metal lids.

12. Turn the blanks upside down, wrap them in a blanket and leave them until the jars cool.

If desired and to enhance the pungency (although it is in abundance in this recipe), you can put chopped garlic in the sauce just before serving.

Ingredients:

Tomatoes - 5 kg;
Onions - 350-400 grams;
Sugar - 1 glass;
Vinegar - fruit is better - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1 - 2 tsp;
Garlic - optional;
Bitter pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

Making this sauce won't take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. For juicing, you can take any ripe tomatoes, but it is better to take more meaty varieties.

Then the juice will be much thicker, which means there will be more ketchup. Five kilograms of tomatoes will make just over four liters of juice.

We leave about one glass of juice, cook the rest. At this time, we will prepare the other ingredients. We clean the onion and chop it in a meat grinder or blender - you need to turn the onion into puree

If you want faster, you can use a regular grater. When the juice boils, add the onion puree and cook together.

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice with onions is purchased, we reduce the heat and simmer for about an hour and a half - the amount should be approximately halved.

The juice will foam - we can check readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar right away, otherwise the taste of homemade ketchup will be spoiled when the juice has boiled away.

Add potato starch and ground pepper to cold juice. Mix very well.

When the juice is thick, add salt and sugar, boil for about five minutes more - do not be afraid to try. Increase or decrease the amount of salt and sugar as needed

When you get the flavor you want, add the vinegar. At the very end of cooking, carefully pour in the juice with starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.

For flavor and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic

Tomato sauce "Classic"

The classic tomato ketchup sauce, described in the 1969 edition of Housekeeping, consists of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, a basic recipe, because now there are a huge number of its modifications, designed for every taste.

Ingredients:

3 kg of 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
on the edge of a hot red pepper knife.

Preparation:

Finely chop the tomatoes, put in a saucepan, put on the fire and boil down by a third, without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Put spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put in a saucepan again, bring to a boil, pour in vinegar and arrange in sterilized jars. Roll up.

Homemade ketchup "Spicy"

Ingredients:

6.5 kg of tomatoes,
10 g garlic
300 g onions
450 g sugar
100 g of salt
¼ h. L. 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 dip in ice water and remove the skin. You can cleanse the seeds if someone doesn't like them in the sauce: scoop out the seed chambers with a spoon and put them in a sieve over the saucepan. The juice will drain into the pot. Put chopped tomatoes in the same place and chop everything with a blender (or mince it). Also grind onion, garlic, spices in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan, put on fire. Add a third of the sugar and boil the mass in 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and put hot in sterilized jars. Roll up.

"Spicy" tomato sauce

Ingredients:

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

Preparation:

Chop the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the 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 put it hot in sterilized jars and seal.

Just ketchup

Ingredients:

5 kg of 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, put on fire. Fold the spices into a cheesecloth bag and put them in the boiling tomato mass. Boil down 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.

Ketchup "Delicious"

Ingredients:

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

Preparation:

Chop tomatoes, sweet and hot peppers (mince or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic passed through a press. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

500 g tomato
500 g onions
1 kg of colorful sweet pepper,
2 large hot pepper pods
100 ml of vegetable oil
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.

Preparation:

Chop tomatoes, onions, sweet and hot (together with seeds) peppers (with a meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired consistency, stirring constantly. Spread hot on sterilized jars, roll up.

Homemade ketchups are made not only from tomatoes, apples, herbs, plums, sweet bell peppers are added to them ... All this makes it possible to prepare a wonderful sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:

10 large meaty tomatoes,
4 sweet apples,
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon
1 tsp ground nutmeg (no slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp. l. 9% vinegar
3 large cloves of garlic.

Preparation:

Chop the tomatoes, put in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, also simmer until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on low heat and simmer until thick for about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately put in sterilized jars. Roll up.

Ketchup "No hassle"

Ingredients:

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

Preparation:

Grind all ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

5 kg of tomatoes,
10 sweet peppers
10 onions,
2.5 cups sugar
2.5 tbsp. l. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili peppers
½ tsp ground paprika,
½ tsp ginger,
1 tbsp. l. starch (if necessary).

Preparation:

Cut vegetables into large pieces, put 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 boil until the desired thickness over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cool place.

Ketchup with paprika

Ingredients:

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

½ tsp ground red pepper,
a little cinnamon
greens.

Preparation:

Chop the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel and chop the bell peppers and add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and rub through a sieve. Put on fire again, 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 in a bunch and dip into the tomato mass. Cook again for 3 hours to evaporate the liquid. Spread hot on sterilized jars, roll up.

Ketchup "Horseradish"

Ingredients:

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

Preparation:

Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring occasionally, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, simmer for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Spread hot on sterilized jars, roll up.

Ketchup "Tomato-plum"

Ingredients:

2 kg of 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, covered over low heat, rub through a sieve. Remove the seeds from the drain, steam it as well and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.

As you can see, homemade ketchups can be prepared in a variety of ways. Successful blanks!

Larisa Shuftaykina

The era of cooking tomato sauces began in the 20th century. It started simply by making homemade tomato ketchup for the winter. The recipes were invented by themselves, but the seasoning came out so that you lick your fingers. Soon, an enterprising American named Heinz began industrial production of ketchup. Well, we, in the old fashioned way, process the tomato crop at home, in full confidence that the sauce made with our own hands is much healthier and tastier. I share proven recipes for preparing spicy, sweet, thick ketchup with various additives.

Tomatoes of any kind, up to yellow, will be used for winter harvesting. Much more important is their structure. For the preparation of the sauce, select tomatoes that are not watery, with a dense, fleshy structure.

A simple recipe for homemade tomato ketchup for the winter

One of the best options for making a sauce. It is considered the classic and the most successful in taste.

Take:

• Tomatoes - 2.5 kg.
• Granulated sugar - 0.5 cups.
• Salt - ½ large spoon.
• Peppercorns - 20 pcs.
• Carnation buds - 2 pcs.
• Table vinegar - 2 large spoons.
• Coriander - 10 pcs.

Step by step cooking:

1. Divide large specimens into 4 parts, small ones are enough to cut in half. Send to the pan.
2. Place on the stove. Slowly heat the contents for about 20 minutes. Do not cover with the lid, in our interests, so that more liquid evaporates.
3. Wipe the mass with a sieve. Now sold in large sizes, like a colander, very quickly and conveniently.
4. Put the resulting tomato juice to boil. Bring slowly to a simmer. With regular stirring, simmer for 1-2 hours. The boiling time depends on the quality of the vegetable. Watery ones take longer to boil. The mass should become thick.
5. Place the seasonings in a long-tailed gauze bag for easy removal from the pot later. Send to tomato mass.
6. Add sugar and salt, stir. Continue cooking for 15-20 minutes. Take out the spice bag.
7. Always sample the ketchup at this stage in your ketchup preparation. Add sugar and salt as needed.
8. Pour in vinegar. Continue cooking for the last 5-10 minutes.
9. Turn off the heat, fill the jars, twirl. Cool down, check the tightness of the seaming. Move to permanent storage in the cellar, closet.

Tomato ketchup - recipe "Lick your fingers"

The addition of some familiar components can make the familiar taste spicy, divinely aromatic. Recipe from the series you lick your fingers and ask for additives. It is considered the best among gourmets.

• Tomatoes - 2 kilograms.
• Garlic - 8 cloves.
• Onions - 500 gr.
• Lemon.
• Basil is a large bunch.
• Tomato paste - 2 tablespoons.
• Sunflower oil - as needed.
• Sugar - 120 gr.
• Salt - 2.5 tbsp spoons.
• Balsamic vinegar - 2 small spoons (substitution for apple cider is acceptable, but the taste will change).
• Nutmeg - ½ small spoon.
• Ground cloves - the same amount.
• Sweet paprika is a full teaspoon.
• Allspice, ground - ½ teaspoon.
• Ground black pepper - the same amount.
• Dried basil - a teaspoon.
• Coriander is a teaspoon.
• Ground chili - ½ small spoon.

How to make the most delicious sauce:

1. Divide the head of garlic into cloves, peel them. Cut the onion heads into large cubes. Do the same with tomatoes.
2. Pour the oil into a saucepan. Add onions, toss in garlic cloves, add sugar.
3. Turn on the fire. Stir continuously so that the sugar cannot burn, fry for 3-5 minutes. The onion will become almost translucent.
4. Place tomatoes in a saucepan. Stir the contents from time to time and bring to a boil.
5. Cook for 10-15 minutes until the tomatoes release a sufficient amount of juice.
6. Mix the balsamic vinegar and lemon juice separately. Pour into a saucepan. Stir, continue cooking.
7. After a quarter of an hour, salt, continue to cook the mass for another 10 minutes.
8. Fold all dry spices intended for cooking ketchup into a gauze bag, add fresh basil to them.
9. Send the bag to the pot. Boil the mass for another 10-15 minutes.
10. Take out the bag, taste the contents of the pan. Add what's missing.
11. Remove from the burner, punch the mass into the puree with a blender (you can directly in the pan).
12. Pass the mashed potatoes in portions through a sieve, removing the skins and tomato grains.
13. Return to saucepan. Cook for 5-10 minutes. Let it simmer and turn off.
14. Pour into small sterile storage containers. Cool by covering with a towel. Transfer stored in the cellar.

Sweet tomato ketchup with paprika, cinnamon

Not everyone loves hot spices. Keep a ketchup recipe that can even be offered to children.

Would need:

• Tomatoes - 5 kg.
• Bulgarian pepper - 3 pcs.
• Onions - 3 pcs.
• Sugar - 300 gr.
• Acetic acid 9% - 100-150 ml.
• Ground black pepper - a teaspoon.
• Paprika - ½ teaspoon (as much as possible).
• Cinnamon - a pinch.
• Salt - 2 large spoons.
• Any greens.

Cooking a delicious sauce:

• Cut vegetables into slices. To quickly boil down, I advise you to divide it smaller, but if you are lazy, then do not waste time. Put it to boil.
• After boiling, reduce heat to low. Cook until the mass is halved. It will take 2-3 hours.
• Set aside from heat, let cool. Wipe with a sieve.
• Put it back on the stove again. Add spices. For lovers of variety, I recommend adding more coriander, turmeric. Take dill and parsley from greens. Tie it in a bunch, put it in a saucepan (at the end, take it out and discard it).
• Continue cooking for about 3 hours.
• Arrange in sterile jars, twist.

Homemade tomato and plum ketchup - the most delicious recipe

Plum, not less than tomatoes, is suitable for cooking sauces. In close collaboration, they give a magical flavor to the seasoning. Try to make at least a sample jar.

Take:

• Tomatoes - 2 kg.
• Plums - 1 kg.
• Head of garlic.
• Onions - 0.5 kg.
• Black, red pepper - in a small spoon.
• Granulated sugar, salt - to taste.

How to prepare:

1. Remove the seeds from the drains, put them in a saucepan. Place on the stove. Warming up slowly, steam. Having cooled slightly, grind in a sieve until smooth.
2. Do the same with tomatoes and onions. For quick boiling, cut vegetables into pieces. Place in a saucepan. Steam over low heat, let cool slightly. Rub through a sieve.
3. Combine both purees. Add the spices suggested in the recipe. Garlic should also be chopped into a gruel.
4. Cook until the mass is less than a third. Pour and twist immediately.

Ketchup with tomatoes and apples through a meat grinder

Fruit is often present in winter seasonings and tomato sauces. Apples are leading among them, and not by chance. Successfully combined with vegetables, they give their unique fruity flavor.

Would need:

• Tomatoes - 2.5 kg.
• Apples - 4 pcs. sweet and sour variety.
• Onions - 4 pcs.
• Sweet peppers - the same amount.
• Chives - 4-5 pcs.
• Cinnamon - tsp.
• Sugar - ½ cup.
• Salt is a big spoon.
• Carnation buds - 4 pcs.
• Peppercorns - 10 pcs.
• Allspice peas - 5 pcs.
• Essence - ½ small spoon.

Preparation:

1. Prepare vegetables for use by coreing apples, peppers, and seeds. It is advisable to cut off the thick peel of apples.
2. Pass through a fine grate in a meat grinder, crushing into gruel.
3. Transfer the mixture to a saucepan, start boiling. It will take about 1.5 hours for the puree to thicken, decreasing by a third.
4. Pour salt with sugar, cinnamon. It is advisable to place the rest of the spices in a gauze bag and send them to a saucepan, so that they can be easily removed after cooking.
5. Boil the ketchup for 30 minutes. Punch with a blender if you like a smooth paste. I skip this stage, because I like coarse grinding, with small inclusions of vegetables.
6. Add garlic chopped with a press, splash with vinegar. Switch off the hotplate. Homemade ketchup is kept cool without sterilization.

Tomato sauce from tomatoes without vinegar and cooking - a recipe for the winter

Here is a recipe for quick do-it-yourself ketchup. The disadvantage is that you will have to do small portions, since it is permissible to store such a seasoning only in the refrigerator and for a very short time. It is not harvested for the winter.

• Tomatoes - 500 gr.
• Garlic cloves - 3 pcs.
• Small onion.
• Cilantro (parsley) - 2 branches.
• Sunflower oil - 2 tbsp spoons.
• Ground pepper, salt. You can add a pinch of hot chili for spice.

How to do:

1. Scald the tomatoes with boiling water, pour over with cold water. Make a small incision and peel off the skin.
2. Chop into small pieces. Do the same with onions and garlic. Punch everything with a blender.
3. Chop the cilantro and add to the sauce. Add the rest of the spices, oil. Stir and serve.

Video recipe for delicious ketchup for the winter with tomatoes. Successful blanks!