Ketchup is a savory recipe. Homemade ketchup for the winter from tomatoes "You will lick your fingers" - simple recipes

29.11.2020

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. Hot ketchup 1 put in sterilized jars, roll up and wrap until cool.

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.

See a photo of ketchup prepared with 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 on 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. Chop cherry plum, tomatoes and bell pepper 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. Ketchup homemade must 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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Many surmise that natural tomatoes in store ketchup about the same as real potatoes v 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. So while the season fresh vegetables 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 cook a lot 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 you have 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 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!

The era of cooking tomato sauces came back 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 established industrial production 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 best options preparation of 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:

Divide large specimens into 4 parts, small ones are enough to cut in half. Send to the pan.
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.
Wipe the mass with a sieve. Now sold in large sizes, like a colander, very quickly and conveniently.
Received tomato juice put to cook. 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.
Place the seasonings in a long-tailed gauze bag for easy removal from the pot later. Send to tomato mass.
Add sugar and salt, stir. Continue cooking for 15-20 minutes. Take out the spice bag.
Always sample the ketchup at this stage in your ketchup preparation. Add sugar and salt as needed.
Pour in vinegar. Continue cooking for the last 5-10 minutes.
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:

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

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.
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.
Combine both purees. Add the spices suggested in the recipe. Garlic should also be chopped into a gruel.
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 preparations seasonings and sauces from tomatoes. 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:

Prepare vegetables for use by coreing apples, peppers, and seeds. It is advisable to cut off the thick peel of apples.
Pass through a fine grate in a meat grinder, crushing into gruel.
Transfer the mixture to a saucepan, start boiling. It will take about 1.5 hours for the puree to thicken, decreasing by a third.
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.
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.
Add garlic chopped with a press, splash with vinegar. Switch off the hotplate. Homemade ketchup kept cool without sterilization.

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

Here's a recipe fast food ketchup with your own hands. 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:

Scald the tomatoes with boiling water, pour over cold water... Make a small incision and peel off the skin.
Chop into small pieces. Do the same with onions and garlic. Punch everything with a blender.
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!

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

How to cook ketchup

To cook delicious ketchup, it is not enough to pick up suitable recipe, although a lot depends on him. It is very important to consider a few points.

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

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

Homemade ketchup

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

Cooking method:

Wash the tomatoes well, cut off the stalks, cut each vegetable into 4 parts.
Chop greens and place in a saucepan with tomatoes.
Place the tomatoes in a saucepan and simmer for 20 minutes.
After the tomato mass has cooled, rub it through a sieve.
Bring tomato puree until boiling and cook until thickened. This will happen in an hour or an hour and a half. All this time, the mass should be mixed so that it does not burn.
Fold the spices in cheesecloth or bandage, wrap them well so that they do not fall out during cooking, and dip them into the tomato mass.
Pour in sugar and salt, pour in vinegar, boil for another 10 minutes.
Take out the spice bag.
Sterilize the jars, preferably small ones, and fill with hot ketchup. Seal with sterilized caps.

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

Spicy ketchup

tomatoes - 2 kg;
red bell pepper - 1 kg;
carrots - 0.5 kg;
onions - 0.5 kg;
tomato paste (no salt) - 0.2 kg;
vegetable oil - 0.15 l;
chilean pepper - 0.15 kg;
garlic - 100 g;
Apple cider vinegar (6 percent) - 70 ml;
sugar - 80 g;
dry basil - 20 g;
ginger - 50 g;
corn starch - 50 g;
ground coriander - 5 g;
water - 1 l;
salt - 20 g.

Recipe for the occasion::

Cooking method:

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

The ketchup prepared according to this recipe has a spicy aroma and pungent taste, quite pungent.

Spicy ketchup

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

Cooking method:

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

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

Classic ketchup

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

Cooking method:

Wash the tomatoes, chop finely, put in a saucepan and put it on low heat.
Boil the tomatoes until they are one-third less in volume.
Add sugar and cook for another 5 minutes.
Add salt and cook for another 3 minutes.
Wrap peppers and cloves in cheesecloth, put in a saucepan with tomatoes. Add pepper and cinnamon there.
Boil for another 10 minutes and remove the pan from heat.
When the mass has cooled, rub it through a sieve, after removing the gauze bag with spices, and place it back in the pan.
Crush the garlic and add to the tomato puree.
Pour in the vinegar, bring the ketchup to a boil and pour into jars or bottles that should be sterilized beforehand.

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

Table ketchup

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

Cooking method:

Wash the tomatoes, making a criss-cross cut on each.
Dip in boiling water, blanch for a couple of minutes, remove and transfer to a saucepan of cold water.
Remove the skins from the tomatoes, cut each in half.
Place the strainer in a clean saucepan. Take the seeds out of the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the wire rack and the juice gets into the pan. Wash the sieve.
Return it to the pot and rub the tomato pulp through it.
Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or in a coffee grinder.
Pass the onion and garlic through a meat grinder.
Place the tomato, onion and garlic puree in a saucepan, add all the spices, including cinnamon.
Bring to a boil, add 150 g of sugar and continue to cook, stirring constantly, until the mixture is about half boiled down.
Add remaining sugar and cook, stirring, for 10 minutes.
Pour in salt, pour in vinegar and boil for another 10 minutes.
Pour the ketchup hot into pre-prepared bottles or jars (they should be sterilized). Close tightly with lids. After cooling, they can be stored in the basement or closet.

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

Ketchup "Original"

tomatoes - 5 kg;
Bulgarian pepper - 0.3 kg;
onion- 0.5 kg;
sugar - 0.2 kg;
salt - 30 g;
paprika - 10 g;
table vinegar (9 percent) - 125 ml.

Cooking method:

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

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

Homemade ketchup is delicious and useful product that keeps well and eats quickly. The variety of recipes allows you to make a tomato sauce for every taste.

Ketchup is one of the most popular sauces in the world. Delicate and soft, sharp and rich. This versatile product goes well with many dishes. And if you don't know how to do it yourself at home, then read this review!
Recipe content:

Ketchup - universal sauce... It goes well with meat and fish, pasta and potatoes, however, any dish with it seems immediately tastier. But purchased sauces rarely contain natural products, and they are very expensive. They contain all kinds nutritional supplements as flavoring agents, stabilizers, flavor enhancers, preservatives. And if you want to enjoy the taste of a natural high-quality product all year round without paying fabulous money, then there is only one way out - to make ketchup at home on your own. If you follow the cooking sequence and certain rules, then it can be prepared in accordance with its organoleptic qualities. And then it will definitely surpass the purchased product.

How to make ketchup at home - the subtleties of cooking

It's hard to find people who haven't tried ketchup. But finding a person who has never tried homemade ketchup is easier than ever. Meanwhile, experienced chefs believe that homemade ketchup is much tastier than a purchased product, and this is not to mention its benefits. So, let's learn how to make delicious ketchup on our own.

To make delicious ketchup, it is not enough to choose the right recipe; it is also important to consider a few points.

The main thing for homemade ketchup is ripe good tomatoes... From unripe or overripe and low-quality tomatoes good ketchup will not work. It is advisable to use not store-bought or greenhouse-grown tomatoes, but village tomatoes grown in beds without chemical fertilizing. Only from such tomatoes will ketchup be fragrant and rich.
Other products must also be of good quality. In particular: apples and plums must not be broken and wormy.
All products are usually finely chopped thoroughly. For this, the most The best way- pass them through a meat grinder, and then grind the puree through a sieve. But there are more simple ways- Pass the components through an auger juicer, however, it will still not work to achieve such a texture as in the first version.
The ketchup pot should have a thick bottom.
A valuable property of ketchup is its density. Manufacturers use starch for this, but at home, a similar effect can be achieved by evaporation. This process takes place in 1.5-2 hours. First, the tomato mixture is brought to a boil, then it is cooked over minimal heat, stirring occasionally until the liquid evaporates.
An apple added to the ketchup will also help make the ketchup thicker. The pectin in this fruit is an excellent natural thickener. In addition, apples will make the taste of ketchup more intense, brighter and more contrasting.
Sodium benzoate is added to store-bought ketchups. It inhibits yeast and moldy fungi, which allows the product to be stored for a long time. The same substance is found in small quantities in mustard, cloves, apples, cinnamon, cranberries, and raisins.

Homemade ketchup - there is nothing healthier and tastier among tomato sauces. Real ketchup, cooked in compliance with the cooking technology and all proportions, is a very healthy product.

Caloric content per 100 g - 112 kcal.
Servings - 3.5-4 kg
Cooking time - about 1 hour

Ingredients:

Tomatoes - 5 kg
Garlic - 3 cloves
Onions - 2 heads
Sugar - 150-200 g
Salt - 30 g
Ground black pepper - 1 tsp
Cinnamon - 1 stick
Table vinegar 9% - 1 tbsp
Celery seeds - 0.5 tsp
Carnation - 5 stars

Step by step cooking:

Cut the washed tomatoes into wedges.
Finely chop the peeled onions.
Simmer the tomatoes and onions in an enamel bowl for 20 minutes. Then rub the mass through a sieve.
Pour the resulting juice into a clean cooking pot and boil it halfway down.
Put all the spices in a gauze bag and put them in a boiling mass.
10 minutes before the end of cooking, add sugar, salt, vinegar and garlic passed through a press.
Continue to cook the ingredients for 5-7 minutes and remove the spices from the sauce.
Pour hot ketchup into sterilized glass bottles and seal with sterilized caps.

Homemade ketchup with tomatoes and apples will become perfect complement To meat dishes, fish steak, spaghetti and would be a good alternative tomato paste for cooking homemade meals.

Ingredients:

Tomatoes - 3 kg
Apples - 3 pcs.
Vegetable oil - 6 tablespoons
Salt - 2 tsp
Vinegar - 3 tablespoons
Sugar - 2 tsp
Black peppercorns - 1 tsp
Allspice peas - 1 tsp
A mixture of Italian herbs - 1 tsp
Ground sweet paprika - 1 tsp
Turmeric - 1 tsp
Carnation - 10 umbrellas
Cinnamon sticks - 3 pcs.
Anise - 3-4 stars

Step by step cooking:

Wash the tomatoes, dry, cut into arbitrary pieces and grind with a blender.
Pass the tomato juice through a sieve to remove the seeds and skins. If you have a juicer, you can use it - it will independently save a lot of everything unnecessary.
Pour the juice into a saucepan and put it on fire. After boiling, remove the resulting foam.
Wash the apple and, without removing the seed capsule and without peeling the skin, cut into pieces of 1-1.5 cm. Send them to the boiled juice.
Add all dry spices and cook the ketchup for 1-1.5 hours until thickened to a third reduction from the original volume.
Remove the finished ketchup from heat and rub through a sieve to get rid of spices, peels and apple seeds.
Return the ketchup to the stove and add the vinegar and oil. Stir in the ingredients and cook the ketchup for 5 minutes.
Pour the sauce into sterile jars and seal with lids. Wrap the container with a warm blanket and cool. After cooling, it will thicken a little more.

Not many housewives prepare ketchup for the winter, considering it troublesome. However, this is not at all the case. After spending just a couple of hours of time and homemade ketchup will show off on the shelf of your pantry.

Ingredients:

Tomatoes - 3 kg
Garlic - 1-2 heads
Apples "Antonovka" - 1 kg
Vinegar 9% - 1 tbsp
Dry mustard - 2 tablespoons
Ground red pepper - 0.5 tsp
Ground cinnamon - 0.5 tsp
Sugar - 1 tbsp.
Salt - 1 tablespoon

Step by step cooking:

Wash the tomatoes and apples, cut into pieces and simmer until soft for about 1-1.5 hours.
Cool the mass and rub through a fine metal sieve.
Return the resulting puree to a clean saucepan, add sugar, salt, mustard, cinnamon, ground red pepper and garlic passed through a press.
Heat the sauce over low heat to a boil and simmer for 30 minutes, stirring occasionally.
3-5 minutes before the end of cooking, add vinegar, mix and pour ready-made ketchup into sterilized jars. Roll up the lids hermetically, refrigerate and store at room temperature.

Of course, you can buy ketchup in the store, but if it is made from natural products, then its choice is small, while the price is very high. And available ketchups contain more products with the E prefix than natural ingredients. Therefore, all thrifty housewives must prepare ketchup on their own for future use.

Ingredients:

Tomatoes - 1 kg
Quince - 300 g
Vinegar 9% - 1/3 tbsp
Garlic - 1 head
Dry mustard - 1.5 tsp
Ground cinnamon - a pinch
Salt - 1.5 tsp
Sugar - 1/3 tbsp.

Step by step cooking:

Wash and cut the tomatoes.
Wash the quince and cut into 2-4 halves.
Place the tomatoes with quince in a saucepan and cook them over low heat until soft for about 1.5 hours.
Cool the mixture and rub thoroughly through a fine sieve.
Put the puree in a clean cooking bowl, add sugar, salt, cinnamon and ground red pepper, add mustard and finely chopped garlic.
Heat the sauce over low heat until boiling and continue cooking for half an hour, stirring.
5 minutes before cooking, pour vinegar into the ketchup, stir and distribute over glass jars... Roll them up hermetically with lids, cool and keep at room temperature.

Video recipes: