The easiest ketchup recipe for the winter. Homemade tomato ketchup

24.11.2021

Tomato ketchup with roots.

Ingredients:

1 kg of tomatoes
25 g parsley root
25 g celery root
25 g carrots
15 g garlic
50-70 g sugar
15-25 g salt
ground black pepper to taste

Cooking method:

Grate or finely chop parsley root, celery and carrots. Add finely chopped tomatoes, simmer over low heat for 40-50 minutes. Then rub the mass through a sieve. Add salt, sugar, garlic passed through a press, ground black pepper, simmer for 10 minutes. Put ketchup prepared according to this recipe at home in sterilized jars, roll up and wrap until it cools.

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Ketchup with celery.

Ingredients:

1 kg of tomatoes
200-250 g carrots
100 g onions
50 g each dill and celery
15 g garlic
50 ml vegetable oil
salt and sugar to taste

Cooking method:

For this ketchup recipe for the winter, tomatoes need to be peeled and finely chopped. Chop the onion and herbs, grate the carrots. Combine vegetables and herbs, pour in oil, simmer over low heat for 30 minutes. Add garlic passed through a press, salt, sugar, simmer for 10 minutes. Grind the mass in a blender until smooth and bring to a boil. Arrange hot ketchup in sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg of tomatoes
1 kg bell pepper
500 g carrots
250-300 g onions
10 g of parsley root
celery, parsnip
30 g of dill greens
parsley
cilantro
200 ml vegetable oil
30 ml 9% vinegar
10-15 g salt

Cooking method:

To prepare ketchup for the winter according to this recipe, all vegetables must be finely chopped. Put in a saucepan, add oil, simmer over low heat for 30 minutes, stirring. Pour in finely chopped herbs, salt, spices, simmer for another 5-7 minutes. Grind the mass with a blender, pour in vinegar, bring to a boil. Put hot ketchup 1 in sterilized jars, roll up and wrap until it cools.

Ingredients:

4.5 kg of tomatoes
500 g carrots
500 g onions
70 g celery stalks
100 g basil greens
70 ml vegetable oil
salt and sugar to taste

Cooking method:

Finely chop the onion, celery stalks and carrots, fry in oil for 5-7 minutes, stirring. Peel the tomatoes, chop finely, add to the fried vegetables. Simmer over low heat for 2 hours. Add salt, sugar, finely chopped basil, simmer for another 5 minutes. Put hot homemade ketchup, prepared for the winter, into prepared jars, roll up and wrap until it cools.

Ingredients:

2 kg of ripe tomatoes
150 g hot pepper
200 g bell pepper
200 g onions
50 g garlic
80 ml vegetable oil
50-60 g salt
50 ml 9% vinegar
spices to taste

Cooking method:

Chop tomatoes, peppers, garlic and onions with a meat grinder or blender. Add spices, heated in oil, salt, vinegar, mix thoroughly. Put Adjika in clean jars. Homemade ketchup should be kept in the refrigerator.

Pay attention to how appetizing the ketchup made according to this recipe looks in the photo:

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Ingredients:

1 kg of tomatoes
100-150 g onions
100 g celery root
20 g fresh hot pepper
15 ml 9% vinegar
25 g sugar
10-15 g salt
a pinch of ground cinnamon
carnation
ginger

Cooking method:

For this homemade ketchup recipe for the winter, rub the tomatoes through a sieve. Finely chop the onion, grate the celery root. Combine vegetables, add spices, salt, sugar, simmer over low heat until thickened. Pour in vinegar, stir. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

2.5 kg tomatoes
200 g onions
50 g starch
30 ml vegetable oil
50 ml of 9% vinegar,
200 g sugar
salt to taste
3 g of ground cinnamon
carnation
black and hot pepper

Cooking method:

Chop the tomatoes, heat for a few minutes, then rub through a sieve. Chop the onion very finely, fry in oil until soft. Add mashed tomatoes, spices, salt, sugar, simmer over low heat for 30 minutes. Put a little of the boiling mass in a glass, cool and stir the starch in it. Add vinegar to the rest of the mixture, simmer for about 1 hour. Pour in the mixture with starch, cook, stirring occasionally, for 5 minutes. Put hot ketchup in jars, roll up and wrap until it cools. Homemade ketchup for the winter using this recipe is thick and rich.

Ingredients:

2.5 kg tomatoes
100 g onions
100 g sugar
15-20 g salt
200 ml 9% vinegar
10 g black peppercorns
5 g cinnamon
5 g cloves

Cooking method:

To prepare ketchup according to this recipe, tomatoes and onions must be finely chopped, heated over low heat until soft. Then grind with a blender or rub through a sieve. Add ground spices and cook the mixture over medium heat until the volume is reduced by 2 times. Add vinegar, salt, sugar and bring to a boil. Pour hot ketchup into jars, roll up and wrap until cool.

Check out a photo of ketchup prepared according to these step-by-step recipes:

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Vegetable ketchup with mustard.

Ingredients:

1 kg of firm tomatoes
350-400 g bell pepper
300 g onions
50 ml vegetable oil
20 g mustard powder
100 g sugar
30 g salt
ground red pepper and other spices to taste

Cooking method:

Pass all vegetables through a meat grinder or chop in a blender. Put in a saucepan, add the rest of the ingredients, cook over low heat for 1 - 1.5 hours after boiling. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Spicy tomato ketchup with mustard.

Ingredients:

1 kg of tomatoes
10 g fresh chili
20 g tomato paste
20 g mustard powder
50 ml 9% vinegar
40 g sugar
10 g salt
ground black pepper to taste

Cooking method:

For this simple ketchup recipe, tomatoes need to be chopped, heated over low heat until soft, then rubbed through a sieve. Peel the chili peppers, chop finely, combine with mashed tomatoes. Add the rest of the ingredients, cook for 15-20 minutes over low heat. Beat the mixture in a blender until smooth, bring to a boil. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

1 kg of tomatoes
1 kg bell pepper
1 kg of onions
30 g fresh hot pepper
10g ginger root
200 ml vegetable oil
100-150 ml 9% vinegar
200 g sugar
10 g salt
5-7 peas of black allspice
3-4 carnation buds
5 g ground cinnamon

Cooking method:

Before making such homemade ketchup, the tomatoes need to be chopped, heated over low heat until soft, then rubbed through a sieve. Finely chop the onion, Bulgarian and hot peppers. Grate the ginger root. Combine prepared foods, add spices and vegetable oil, simmer over low heat for 30-40 minutes. Then grind with a blender until smooth. Add salt, sugar, vinegar and bring to a boil. Pour hot ketchup into jars and roll up.

Ingredients:

1 kg of tomatoes
100 g onions
10 g garlic
200 ml apple juice
20 ml 9% vinegar
salt and sugar to taste
a pinch of ground cinnamon
carnation
black and hot pepper

Cooking method:

Before preparing such homemade ketchup, the tomatoes need to be chopped, heated over low heat until soft, then rubbed through a sieve. Add finely chopped onion, garlic, apple juice, salt, sugar and spices, simmer over low heat for 1 hour after boiling. Add vinegar, stir. Put hot ketchup in sterilized jars and roll up.

Ingredients:

2 kg of tomatoes
1 kg plums
250 g onions
100 g garlic
200 g sugar
50 g salt
30 ml 9% vinegar
2 bay leaves
5 g ground red pepper

Cooking method:

Tomatoes, plums and onions mince or grind in a blender. Simmer the mixture over moderate heat for 1.5 hours. Add chopped garlic, spices, salt and sugar, simmer for another 30-40 minutes. Rub the mass through a sieve or grind in a blender until smooth, bring to a boil again, pour in vinegar and remove from heat. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

The best ketchup recipes for the winter are illustrated in these photos:

Ingredients:

1 kg of tomatoes
1 kg cherry plum
100 g bell pepper
30 g garlic
100-150 g sugar
30 g salt
ground cinnamon
ground black and hot pepper to taste

Cooking method:

To prepare such homemade ketchup, cherry plum needs to be pitted. Grind cherry plum, tomatoes and bell peppers using a blender or meat grinder. Bring the mass to a boil, simmer for 20-30 minutes. Add minced garlic, spices, salt and sugar, cook until desired thickness. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

1 kg of apricots
2 kg of tomatoes
500 g onions
500 g bell pepper
50 g hot pepper
5-6 peas of allspice
3- 4 carnation buds
salt and sugar to taste

Cooking method:

To prepare such ketchup for the winter at home, you need to remove the seeds from the apricots. Pass vegetables and apricots through a meat grinder or chop with a blender. Add spices and cook the mixture at low boil until thickened (1.5-2 hours). At the end of cooking add salt, sugar, simmer for another 5 minutes. Put hot ketchup in jars, roll up and wrap until it cools.

Ingredients:

1 kg bell pepper
500 g tomatoes
500 g onions
50 g hot pepper
30-35 g garlic
200 ml 9% vinegar
100 ml vegetable oil
100 g sugar
5-10 g salt
black and allspice to taste

Cooking method:

Chop tomatoes, onions and both types of peppers with a blender or meat grinder. Bring the mass to a boil, simmer for 30 minutes. Add butter, sugar, salt, spices, garlic passed through a press, simmer for 10-15 minutes. Pour in vinegar, stir.

As you can see in the photo, homemade ketchup according to this recipe must be put in sterilized jars, rolled up and allowed to cool:

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Ingredients:

1 kg bell pepper
1 kg of tomatoes
30-50 g garlic
30 g tomato paste
100 ml vegetable oil
30 g salt
30 g sugar
30 ml 9% vinegar
ground pepper and cardamom to taste

Cooking method:

Pass all vegetables individually through a meat grinder or chop with a blender. Heat oil in a saucepan, put pepper puree, simmer for 15 minutes. Add chopped tomatoes, garlic, tomato paste, salt, sugar, spices and simmer after boiling for 10 minutes. Pour in vinegar, stir. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

2 kg of tomatoes
300 g onions
30 g horseradish root
30 ml dry red wine
10 ml 9% vinegar
30 g salt
100 g sugar
5 g each ground ginger and black pepper

Cooking method:

To prepare such ketchup at home, tomatoes must be peeled and chopped together with onions and horseradish using a blender or meat grinder. Put the mass on the fire, add salt, sugar, spices, simmer for 30-40 minutes. Beat the hot mass with a blender until smooth, pour in vinegar and wine, bring to a boil. Pour hot ketchup into jars, roll up and wrap until cool.

Spicy tomato ketchup with horseradish.

Ingredients:

1 kg of tomatoes
1 kg bell pepper
500 g hot pepper
500 g garlic
200 g horseradish root
60 g salt

Cooking method:

Remove the seeds from the pepper, cut the stalks from the tomatoes, peel the garlic and horseradish root. Pass all products through a meat grinder or grind in a blender. Add salt, mix thoroughly to dissolve the salt. Arrange the seasoning in sterilized jars. Homemade ketchup should be kept in the refrigerator.

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Tomato ketchup with horseradish.

Ingredients:

1 kg of tomatoes
300 g horseradish
30 ml vinegar
30 ml vegetable oil
30 g salt
5 g ground red pepper

Cooking method:

Before making ketchup at home, the horseradish needs to be peeled, the stalk must be cut out from the tomatoes. Grind vegetables in a blender or mince. Add salt, pepper, oil and vinegar and mix thoroughly. Put the ketchup in prepared jars, store in the refrigerator.

Ingredients:

1 kg of tomatoes
80-90 g horseradish
80-90 g garlic
20-30 g salt

Cooking method:

To prepare such homemade ketchup for the winter, you need to cut out the stalks of tomatoes, peel the horseradish root and garlic. Grind tomatoes, garlic and horseradish with a blender or meat grinder, add salt, mix thoroughly. Place the ketchup in sterilized jars. Keep refrigerated.

Ingredients:

1 kg of tomatoes
300 g garlic
200 g horseradish root
50 ml vegetable oil
30 ml vinegar
100 g sugar
15 g salt

Cooking method:

To use this recipe for making homemade ketchup, peel the tomatoes and cut the stalk. Peel the garlic and horseradish root. Grind prepared tomatoes, horseradish and garlic with a meat grinder or blender. Add salt, sugar, vinegar, oil, mix thoroughly. Put the ketchup in dry sterilized jars. Keep refrigerated.

Ingredients:

1 kg of tomatoes
200 g bell pepper
200 g sour apples
200 g onions
50 g garlic
100 ml vegetable oil
15-20 g salt
sugar and ground hot pepper to taste

Cooking method:

Before making such ketchup at home, peppers and apples must be peeled and minced together with tomatoes and garlic. Finely chop the onion, fry in oil until soft. Add the rest of the ingredients, simmer for 30-40 minutes. Pour hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg bell pepper
500 g sour apples
100 g onions
20-30 g fresh hot pepper
200 ml apple juice
70-80 g sugar
10-15 g salt
1 bay leaf
a pinch of ground black pepper

Cooking method:

To prepare such ketchup for the winter at home, bell peppers need to be baked in an oven preheated to 180 ° C for 20-30 minutes, then peel and grind into a homogeneous mass. Add grated apples, finely chopped onions, hot peppers, apple juice, spices, salt and sugar, simmer over low heat for 30 minutes. Grind the hot mass with a blender until smooth and bring to a boil. Put hot ketchup in sterilized jars, roll up and let cool.

Ingredients:

2 kg of tomatoes
500 g apples
500 g carrots
200 g garlic
100 g fresh hot pepper
200 ml vegetable oil
salt and sugar to taste

Cooking method:

To prepare homemade ketchup for the winter, all vegetables and apples need to be peeled, peeled from tomatoes. Grind all prepared foods in a blender or mince them. Put in a saucepan with heated oil, simmer for 2 hours, stirring occasionally. Add salt, sugar, simmer for another 20 minutes. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

1 kg of tomatoes
500 g red bell pepper
200 g apples
60 g garlic
40 g fresh hot pepper
40 g sugar
20 g salt
100 ml vegetable oil

Cooking method:

Peel the pepper and apples. Grind all vegetables and apples with a meat grinder or blender. Add oil, salt, sugar, bring to a boil and simmer for 30 minutes over low heat. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

These photos illustrate homemade ketchup recipes:

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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

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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.

Sauces and seasonings allow you to reveal the aroma and taste of the dish, and sometimes even correct it. Most of them are sold in stores. But many of them can be made at home. And naturally, homemade sauces will be much healthier than store sauces. After all, at home we do not use flavor enhancers, stabilizers and other not the most useful additives. And the main conservative for us is vinegar, not sodium benzoate, as in industrial production.

Today we will cook together delicious ketchup, according to a simple recipe. We can cook it 2-3 weeks in advance or roll it up for the winter. And when we fry kebabs, then we serve our own, homemade ketchup with them. And how pleasant it is to open a jar of natural delicious ketchup made from ripe tomatoes in winter. Let's start cooking!

Ingredients:

3 kg of tomatoes;
4 pieces of bell pepper;
0.5 kg of onions;
1 small or half a large head of garlic;
1 tbsp salt;
0.5 tbsp. 9% vinegar;
0.5 tsp cinnamon;
12 black peppercorns;
3 peas of allspice;
4 carnations;
0.5 tsp nutmeg;
0.5 tbsp. Sahara.

* Ketchup turns out to be tender, sweetish and not at all spicy. Tastes like classic Hines ketchup. If you want to add spice, use hot chili peppers or sparkle to taste. You can also increase the amount of black pepper a little.

Tomato ketchup recipe for the winter

1. So, let's start making homemade ketchup. We take fresh tomatoes, rinse in cold water and dry. We do not chop very finely, be sure to remove the tails.

2. Place the sliced tomatoes in a saucepan.

3. Coarsely chop the bell pepper.

4.Add the bell pepper to the tomato saucepan.

5.Clean and chop the onion. To prevent onion from burning your eyes, rinse it under water, and then the cutting process will be less problematic.

6.Add onions to tomatoes and bell peppers.

7. Now it's the turn of the garlic, peel and add it to the rest of the vegetables in the pan. Pour in salt. Put the saucepan with vegetables on a small fire, cover and cook for about 3 hours. We check the process periodically and stir the vegetables. At this stage, the composition should be as follows: 3 kg of tomatoes, 4 pieces of bell pepper, 0.5 kg of onion, 1 head of garlic, 1 tbsp. salt.

8. There is no need to add water, the vegetables will let the juice go and cook in it.

9. The mass should boil down and significantly decrease in volume (by about 2.5-3 times).

10. Prepare spices: cinnamon, black peppercorns, nutmeg, cloves, allspice and black peppercorns, pound in a mortar or grind in a coffee grinder.

11. Take a hand blender and grind the whole mass for a few minutes until smooth. Ready vegetables can be left too cold, but be careful with hot contents.

12.Add the remaining ingredients: spices, sugar and vinegar. We mix everything.

13. And put our ketchup on the stove again. Turn on medium heat and cook for about 30 minutes.

14. Bring the mass to a boil.

15.Our homemade tomato ketchup is ready. Now we can pour it into sterilized jars and roll it up with sterilized lids. For information on how to properly sterilize jars, see the link. The jars should be filled to the very top so that the lids fit tightly and there is no air under them.

16. Turn the jars with their lids down and place them on a warm blanket. We wrap it well on all sides and leave the ketchup in jars for a day. The place should be warm and free of drafts.

17. A day later we take the cans out of the blanket and put them in the closet or take them to the basement. In this form, ketchup can be stored all winter. Well, if you are already impatient to try it, open it and enjoy it, the ketchup is ready and it doesn't need time to infuse. The main thing is for it to cool completely. I spent all the ketchup prepared for the winter in a month, so everyone liked it. I hope you appreciate the recipe too! Bon Appetit!

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

Ketchup is a great addition to spaghetti, meat, chips, and more. You can buy it at any grocery store, but it is difficult to find a real product, without dyes, chemical additives and at the same time with a pleasant taste.

The way out is to prepare the sauce yourself using quality ingredients. In addition, the taste of ketchup can be adjusted to suit your own preferences: to make the product spicier or, conversely, sweeter, add more seasoning or use a minimum of ingredients. The most important thing is to store the ketchup correctly - in sterilized jars so that it does not go bad.

For this recipe, it is better to use low-yield tomato varieties. This will make the sauce thicker and take less time to cook.

The main secret of making thick ketchup is adding apples to the dish. The fact is that these fruits contain pectin as a thickener. Ketchup turns out not only thicker, but also brighter, and the taste is more intense and contrasting.

Cooking will take 2 hours. The output will be 900 ml of the product. .

first of all, we will deal with tomatoes: we wash, remove the spoiled parts and cut into arbitrary pieces. For the recipe, crumpled, ugly fruits are suitable - everything that has a "non-marketable" appearance.

Then grind the prepared pieces in a blender.

To get rid of the seeds and skins, pass the resulting tomato juice through a sieve, or use a juicer to separate the pulp from the juice.

Then we put the juice on the fire. The foam should be removed from the surface as soon as the boiling process begins.

The next step is apples: we also wash them and cut them into pieces of 1.5 cm, the skin and the seed box do not need to be removed.

We send the pieces of fruit to the boiled tomato juice, followed by the dry spices. You need to cook for 1.5 hours. During this time, the sauce should decrease to 1/3 of its original volume and become thick.

Next, the ketchup must be removed from the heat and passed through a sieve again. Put the sauce on the stove again, add the remaining ingredients - vinegar and oil (mix well). It remains to boil for another 5 minutes.

The ketchup is ready. Divide it into sterilized jars and cool in a blanket. This will make the sauce even thicker.

Delicious ketchup for the winter at home

Let's start cooking:

We select the most suitable tomatoes and cut them into small pieces, send them to the pan. We cut the onion there. Make sure that the tomatoes are not overripe - this is the main ingredient that determines the taste of the sauce. It is better to use tomatoes grown on your own plot.

We send the vegetables to the stove and cook for an hour until the onions are softened.

We take out the mass and grind it in a blender to a creamy state. Add sugar and salt, put on the stove again. As soon as it boils, finely chopped apples should be added.

Cook until the thickness of the product suits us. As soon as we see that there are 10 minutes left to cook, add vinegar.

It remains to pour the ketchup into the prepared containers, cool it down and come up with what you can try it with.

To make the taste brighter and a little spicier, you can add a little ground red or black pepper.

Tomato ketchup at home for the winter

Let's start cooking:

First, let's cut sweet and ripe tomatoes into large slices.

We try to cut the onion as small as possible.

Simmer vegetables for 20 minutes under a closed lid.

Then let the mass cool down and rub through a sieve.

We put the extracted juice on a small fire and keep it until exactly half of it remains.

We put all the spices in a gauze bag and send them to the boiling sauce.

Shortly before the end of cooking, we send sugar, finely chopped garlic (you can use a crusher), salt and, of course, vinegar into the pan. At this point, the taste of the sauce can be adjusted to suit your own preferences.

After 7 minutes, take out the spices. Pour hot aromatic sauce into containers.

Spicy ketchup at home for the winter

A recipe for spicy lovers. It goes well with any meat and fish. In addition, this ketchup goes well with pasta, pizza and cutlets.

Step by step cooking:

Step 1: grind the ingredients in a blender: onion (500 gr.), Tomatoes (half a kilo), bell pepper (1 kg) and bitter (2 pods).

Step 2: Pass the resulting mass through a sieve.

Step 3: transfer to a saucepan and boil for an hour.

Step 4: pour in 1/2 cup vegetable oil, sugar (half a cup), 1 tsp. salt.

Step 5: add spices and minced garlic (6 cloves).

Step 6: boil for 30 minutes.

Step 7: add apple cider vinegar at the end of cooking (6% - half a glass), cook for another 20 minutes.

Ready. We remove the jars.

Sweet ketchup at home for the winter

Spicy ketchup is an amateur product. But sweet will appeal even to children. Therefore, it is worth stocking up on this type of sauce.

Algorithm for making ketchup:

Cut the tomatoes and onions into 4 pieces, put them in a cauldron and over low heat. We are waiting for them to cook.
Grind vegetables through a sieve, then in a food processor.
Pour the juice back into a saucepan and boil it until it becomes half as much. At the same time add spices in a bag, salt, cinnamon and sugar.
We put on the maximum heat, wait for the boil. Boil - turn down the heat and let it simmer for about 10 minutes.

Sweet homemade ketchup is ready!

Bulgarian ketchup at home for the winter

In the 80s, beautiful glass jars of 1 ruble 30 kopecks with the same Bulgarian ketchup were on the shelves. Many are familiar with its unique taste. There are many recipes for Bulgarian ketchup, perhaps it will be possible to create exactly that taste - originally from the USSR.

Getting started:

Scroll the onions, peppers and tomatoes through a meat grinder, and pass the garlic through a crusher, grate the horseradish root.
We send vegetables, except for garlic and horseradish, to a saucepan, pour oil and cook. When it boils, turn down the heat (no lid needed).
An hour has passed, so it's time to add horseradish, garlic and sugar, salt a little. Let it cook for another 2 hours.
The sauce should be tried, if anything, you can add salt or sugar.
Preparing jars. You can "fry" them in the oven. After 3 hours, pour the ketchup into containers and let cool.

You should make about 4 liters of ketchup.

Classic ketchup at home for the winter

Cooking like this:

We put the washed and chopped tomatoes as finely as possible in a cauldron and directly on the fire.
Cook until 1/3 of the original volume remains.
Add sugar and cook for another 5 minutes.
Add salt and keep on the stove for 3 minutes.
Gently wrap the cloves and peppers in cheesecloth and lower them to the tomatoes. Send cinnamon there.
After boiling for 10 minutes, you can remove the pan from the heat.
Wait until the sauce has cooled down, pass through a sieve (do not forget to take out the bag with spices). Put the mixture back into the saucepan.
Crush the garlic and add to the puree.
The vinegar is poured last. It remains to bring the sauce to a boil and pour into jars or bottles (sterilize in advance).

The taste of ketchup is versatile. It is served with any dish.

Krasnodar ketchup at home for the winter

Cooking begins with small pieces of tomatoes, onions and apples. Next, we pass the vegetables through a juicer. To make the ketchup more tender, you should additionally beat the whole mass with a blender.

We put on fire. Place the spices in cheesecloth and put them in a saucepan. At the end of cooking, add vinegar and garlic. Let it boil for another 10 minutes, remove the spices. Pour the prepared hot sauce into jars.

Depending on the juiciness of the tomatoes, the ketchup will take from three to five hours to cook.

Kebab ketchup at home for the winter

Step by step cooking:

Step 1: Wash the tomatoes and twist them through a meat grinder.

Step 2: simmer over a fire for 5 minutes, wait until it cools completely and rub the mixture through a sieve (you get 1 liter of juice).

Step 3: put the juice on the fire, when it boils, cook for 15 minutes.

Step 4: mix the juice with spices, vinegar, add sugar and salt.

Step 5: Pour 100 ml of juice from a saucepan and cool.

Step 6: stir the starch in the cooled mass (needed to thicken the ketchup), pour back into the sauce. Let it simmer for another 5 minutes.

Step 7: it remains to roll up the jars (sterilized) and close.

Ketchup Hines at home for the winter

On average, ketchup takes 6 hours to cook. Let's get started:

We find a juicer or a meat grinder and send ripe tomatoes there, and then onions. It is necessary not only to grind the vegetables, but also to get rid of the peel, seed capsule.

Pour dry spices (cloves and cinnamon), salt and sugar into a saucepan. We also throw in the bay leaf and vinegar (6%). Last but not least, tomato juice. We mix everything thoroughly so that there are no lumps left.

At the very end, add chili and paprika, stir again and cook for 4 hours (over low heat). Stir from time to time.

Ketchup can be boiled for more than 4 hours, the main thing is that it becomes 2 times less. This will make the juice thicker and darker.

We take out the bay leaf and pour the sauce into small sterilized jars.

Baltimore ketchup at home for the winter

Please note that the recipe contains tarragon (called tarragon) - this is an herb that contains essential oil and ascorbic acid, which gives ketchup a lemon-mint spicy taste. In addition, the sauce will turn out to be healthy.

How to cook:

Cut ripe red tomatoes into 6 pieces.
Put the slices to the already chopped garlic, onion, add bay leaf.
Simmer the ingredients until they are soft, then remove the bay leaf, and rub the mass through a sieve.
We boil the resulting mixture until it resembles thick sour cream in consistency.
Add the remaining products: sugar, tarragon, salt, lemon juice and pepper.
Boil for another 2 minutes, then put it in jars, pour a little vegetable oil on top.

Tarragon can be replaced with 2 gr. mint, and use olive or corn oil.

Spicy ketchup at home for the winter

Prepare as follows:

Remove the peel from the tomato, peel the seeds (if you don't like them in ketchup), grind the fruits in a blender.

How to peel tomatoes: cut each vegetable crosswise, pour over with boiling water, then lower it into ice water. The skin will begin to peel off easily.

Grind the garlic and onion in the same way, and grind the spices in a mill.
We combine all the ingredients (except sugar, salt and vinegar) and put on the stove.
Add sugar (1/3 cup) and boil to half the volume.
Pour out the rest of the sugar, cook for another 12 minutes.
It remains to add vinegar and salt and boil for 10 minutes.

Horseradish ketchup at home for the winter

Hot sauce is very beneficial: it helps fight germs, lowers sugar and purifies the blood. The sauce is also called hrenoder or gorloder, because it is hot.

Cooking shit is simple:

Cut the tomatoes into 4 pieces and twist them in a meat grinder. Then send to a saucepan and cook for 20 minutes over medium heat.
Other vegetables: pepper - peel, cut; garlic - soak in water and peel; horseradish - clean and cut into large pieces.
Grind vegetables and add to puree - cook for 10 minutes.
The final touches - salt to taste, add pepper and sugar.

Delicious crap is ready!

There is a simple recipe for making a gorloder without cooking, presented in the video.

Video ketchup lick your fingers

In conclusion, we will name 3 secrets of making delicious thick ketchup:

1. The secret of thick ketchup lies in tomatoes and the time it takes to cook them. If you want thicker ketchup, it will take longer to cook. And in order to save at least a little time for winter preparations, you can use cream tomatoes (they are fleshy). Very juicy specimens will take a long time to cook.

2. To make the product homogeneous, the tomatoes must first be boiled, and then grind through a sieve or turn into mashed potatoes using a meat grinder.

3. To evaporate unnecessary moisture, choose a wide cooking container and cook without a lid.