How to cook ketchup for the winter is delicious. Simple recipes for tomato ketchup at home for the winter

21.04.2020

The content of the article:
1. Recipe for homemade tomato ketchup

Homemade tomato ketchup recipe

This is one of our first homemade ketchups. But despite the fact that we started with this recipe, it remained our favorites. We improved it a little, picked up the amount of ingredients to our taste, and added it to our gold supply of blanks. This is our children's favorite recipe.

10 kilograms of tomato
3 level tablespoons of salt
0.5 liters of ground onion in a meat grinder
2 teaspoons of chalk cinnamon
2 teaspoons of chalk cloves
2 cups sugar
2 tablespoons 9% vinegar

Ketchup preparation:

1. Tomatoes are preferably fleshy and ripe. Run them through a juicer and pour the juice into a large saucepan. We put on fire. Do not take the enamel pan, the enamel may break off with prolonged exposure to temperature.

2. Peel the onion and grind it in a meat grinder. Add the onion to the tomato.

3. Add ground cloves to the tomato.

4. Add the cinnamon.

5. Add sugar.

6. Add salt and vinegar. Mix everything well.

7. Bring to a boil, reduce heat and simmer for about 5 - 6 hours. We need excess moisture to evaporate.

8. While the tomato juice was boiling, we prepared the lids and jars. We boiled the lids for a few minutes. And the banks were sterilized.

We usually do this over a teapot.

9. Pour boiling ketchup into jars and roll up.

10. Let the ketchup cool and put it in the basement or closet. From this amount of ingredients, 8 cans of ketchup are obtained. In general, the amount depends on the evaporation of water.

You can speed up the evaporation of water in several ways:

After boiling, set the pan aside. After cooling down, or when the pulp beats off and settles, choose water and continue cooking. It is not faster in time, but it is more economical in terms of gas (if you are cooking on gas).
The second way is to strain the clean tomato juice from the water. We did this through several layers of gauze (4 or more) or in a bag (made of sugar). It is better to drain in the bag. But it should be left for at least 3 - 4 hours. Time also cannot be saved.

And for clarity, the same recipe in video format.

Making ketchup at home video recipe

Homemade ketchup with apples for the winter

This recipe is slightly different from the classic ketchup. The taste is a little more piquant and sour. But also very tasty.

2 kg. ripe red tomatoes
4 large apples
4 tbsp. tablespoons of apple cider vinegar
1 tsp salt
1/3 teaspoon ground black pepper
1 teaspoon of cinnamon
3 tbsp. tablespoons of sugar

Ketchup preparation:

1. Prepare the tomatoes. We wash them and cut out the white core (if any) and cut off the "ass".

2. We put in a saucepan in which we will cook. If the tomatoes are not juicy, then you can add a few tablespoons of water to the bottom. We put on fire.

3. Also wash the apples and cut them into pieces, removing the core.

4. Add apples to tomatoes and simmer over low heat. We want the apples and tomatoes to be soft. By time it is 30 - 60 minutes.

5. After that, take a sieve and grind the boiled tomatoes with apples. We do this with a whisk and an iron sieve. It is easier to grind in portions. We should only have bones and skins.

6. Pour the resulting sauce into a saucepan, add salt, sugar and spices.

7. Add Apple vinegar and send on to a low fire to evaporate the water. Stir the ketchup from time to time.

8. We evaporated for about 1 - 1.5 hours for our ketchup to thicken.

9. Pour into sterilized jars and close it. From the ingredients obtained, two 0.5 liter jars of ketchup are obtained.

10. Let the ketchup cool and place it in the pantry. Or you can use it right away. He does not need to insist, he is already completely ready for use.

It tastes slightly different from the first recipe, tastes slightly sour. But it is also very tasty, I would even say - spicy.

This recipe will be unusual not only in taste, but also in color. We used all vegetables of the same color on purpose. Of course, onions do not repeat the color, but they also do not affect the appearance of the finished product.

2.2 kg. tomato
400 grams of yellow pepper (one large oven)
2 medium onions (about 200 gr.)
2 tbsp. tablespoons of sugar
1 teaspoon salt
1 tbsp. spoon of 9% vinegar (can be replaced with two tablespoons of apple cider vinegar)
5 pieces. black allspice
5 pieces. carnation
1/3 teaspoon cinnamon

Ketchup preparation:

1. Prepare vegetables. We cut the tomatoes and cut them. Cut out the hard core and ass. Wash the pepper and cut it, removing the seeds. Peel and cut the onion.

2. We immerse it all in a saucepan and send it to the fire. There must be water at the bottom of the pan. If the tomatoes are not allowed to juice, then add a few tablespoons of water. Bring to a boil and reduce heat.

Simmer for about 30 minutes, until vegetables are soft, then add cloves and allspice. Simmer for another 20 minutes.

3. Remove from heat and grind with a hot whisk, adding a ladle, in portions.

4. Grind to almost dry consistency. Only bones and skins should remain, as well as cloves and peppercorns.

5. It turns out this is such a beautiful, bright, orange vegetable sauce... We set it to evaporate again for 30 - 40 minutes.

6. Add salt, sugar, cinnamon and vinegar. We simmer for about 20 minutes, look at the density.

7. Pour into sterile jars and roll up.

It tastes different from the classic one. First, the yellow tomatoes themselves are sweeter. Secondly, there is pepper in the recipe, it is felt well, and makes the taste more piquant and softer.

A detailed description can be seen.

It was three step by step recipes homemade ketchup, and then, so as not to tire you with reading, I want to show you a few more delicious videos recipes.

The most delicious adjika recipe for the winter

And it was not I who called it tasty, but the viewers from youtuba, where this recipe has already been viewed more than 270,000 times.

This method will help you to shorten the steaming time of tomato juice for ketchup or sauce.

How to make tomato paste without steaming for a long time video recipe

Tomato ketchup is, of course, an interesting thing ... not so long ago this word appeared in our vocabulary! And before that they just called it - tomato sauce... Our grandmothers also made for the winter from surplus tomatoes, and great-grandmothers ... And now we are in a newfangled way - ketchup!

Well, okay, whatever you call it, it will still be delicious. You can make it of any taste - sweet, sour, spicy, and add a lot of things to it, there would be a desire to tinker a little longer.

Recipes:

Tomato lovers eat everything with him - pasta, rice, meat, scrambled eggs, sausages, dumplings. It is also indispensable for making pizza or homemade hot dogs.

The recipe allows you to make it from what is at hand. Special conditions and technologies are not required, so why not make it for the winter for the whole family, especially since you can also use non-standard tomatoes, which cannot be salted!

So, let's start cooking with the simplest and gradually complicate it.

Wash cans with baking soda, rinse thoroughly under running water and sterilize, preferably in the oven, so that after sterilization they are dry.

We cook step by step, but if you want to add something - do not hesitate!

Tomato ketchup for the winter - a simple step-by-step classic recipe at home without apples

And also without any other bells and whistles, just tomatoes, salt and spices. It used to be called Classic tomato sauce. This is the basis for any kind of ketchup, you can add any components to it and get different flavors.

tomatoes 2 kg.;
half a glass of sugar;
a tablespoon with a small top of salt;
a tablespoon of acetic acid;
10 pieces of cloves;
two cloves of garlic;
a pinch of cinnamon;
a pinch of red hot pepper.

Preparation:

Wash and dry the tomatoes on a towel, peel the garlic.
Cut the tomatoes into large wedges and place in a wide-bottomed saucepan on slow heating. Cover tightly and bring to a boil.
Cool and rub through a sieve or a fine metal mesh colander.
Put the mashed potatoes in a saucepan and boil over low heat without a lid to reduce the contents by a third.
Add salt, sugar, spices and garlic, boil for another ten minutes and remove the garlic.
Pour in vinegar and boil for another two or three minutes.
Arrange in sterile dry jars and roll up.
Turn the top upside down and cool in this form, put in the cellar.

Preparation for the winter is ready! Perfect with meat or for dressing soups with tomato!

Let's try to make this ketchup in a multicooker, for which modern technology will stand idle, it's a pity that the volume is small. Very aromatic and tasty, with a pronounced apple flavor.

What you need:

tomatoes are large, fleshy, very ripe two kilos;
apples with a sour taste of kilo;
a pound of onions;
large head of garlic;
half a cup sugar;
salt incomplete table. l .;
black pepper, ground half a teaspoon;
five carnations;
acetic acid a teaspoon.

Recipe:

Wash, clean and dry all vegetables on a towel.
We cut everything in large pieces and put it in the multicooker bowl.
We put on the frying or baking mode for two hours and close the lid.
Add spices, sugar, salt and simmer for another 15 minutes.
Cool, rub everything through a sieve and put the mashed potatoes again in the multicooker bowl.
Pouring in acetic acid, mix and set the stewing mode for 30 minutes.
We put it hot on dry sterile jars and roll it up.
Cool upside down, store in a cellar or refrigerator.

Delicious with pasta or rice!

Spicy tomato sauce that goes well with meat: chicken, pork kebab, French-style meat.

Ingredients:

tomatoes 2 kilos;
bulgarian pepper 2 kilos;
a kilogram of apples with a sour taste;
a pound of onions;
head of garlic;
a glass of sugar;
10 g of Provencal dry herbs;
chayn. l. ground cinnamon;
chayn. l. ground coriander;
two tablespoons of salt;
half a teaspoon of ground red hot pepper;
half a glass of wine vinegar.

Cooking process:

Wash the vegetables, peel and dry on a towel, remove the seeds from the pepper.
Cut all vegetables into large pieces, put in a saucepan with a thick bottom and put on medium heat. Let it boil and simmer for thirty minutes.
Cool and pass (rub) through a meat grinder, put the resulting puree in a saucepan.
Bring to a boil and add salt, sugar, spices, vinegar.
Cook for five minutes.
Arrange in dry sterile jars and roll up. Cool upside down and store in a cool, dark place.

The resulting sauce will be very spicy and spicy, for everybody!

For you, I have the most best recipes homemade preparations:

Dressing for borscht
Cucumber salad for the winter

Let's make it for a change with seasoning for korean carrots... The taste will be unusual, we will surprise our household and guests!

two kilograms of tomatoes;
two tablespoons of starch;
h. l. salt with a slide;
a glass of sugar;
Art. l. seasonings for Korean carrots;
h. l. acetic acid.

Preparation:

We wash the tomatoes and dry them on a towel.
We put them in a saucepan with a thick bottom and heat over low heat until boiling.
Cool and rub through a sieve, put the resulting juice on low heat, wait for it to boil and add spices and salt with sugar. Cook for about ten minutes.
Dilute starch in a glass warm water and, stirring vigorously in a saucepan, introduce it into the boiling juice in a very thin stream.
From now on, stir continuously !!!
Cook for 15 minutes, pour in acetic acid and mix thoroughly.
Remove from heat and place in dry sterile jars. Let's roll it up.

This kind of ketchup is usually loved by teenagers. Especially with pasta!

A classic of the genre, children love this kind of ketchup without vinegar. Easy to prepare and very tasty, natural and healthy. Decorate and add charm to any dish.

Ingredients:

tomatoes and onions, two kilos each;
a pound of bell pepper;
a glass of sugar;
a tablespoon of salt;
two tablespoons of dry mustard;
if you wish, you can add a little of any dry ground spices.

How to cook simple tomato ketchup:

We wash and clean the vegetables, dry them on a towel, remove the seeds from the pepper.
Cut vegetables into large pieces and put them in a saucepan with a thick bottom.
We boil for 30 minutes.
Cool and rub through a sieve or colander made of fine metal mesh.
Put the mashed potatoes in a saucepan and continue to boil with sugar, salt and spices for another twenty minutes, do not forget to stir.
We put it in dry sterile jars and roll it up.
We turn it upside down, let it be so until it cools completely, put it in a cold place.

Kids and their buddies will love the sweet and mild taste. Bon Appetit!

I call this ketchup tkemali and I cook it from red plums or yellow cherry plums, as they have a sour taste and are ideal for ketchup. I'll be honest - with red plum it will turn out very well, but with yellow cherry plum- generally a fairy tale!

take an equal amount of tomatoes and plums, 2 kg each;
3 heads of garlic;
a teaspoon of ground coriander, Provencal herbs, mint, black pepper;
a glass of sugar;
table. lies. salt.

Preparation:

We take tomatoes of salad varieties - large and fleshy. We wash the tomatoes, cut off the bottom and make a cross-shaped incision, blanch in boiling water for one minute and remove the peel. Cut into slices, carefully removing the seeds with the tip of a knife.
We wash plum or cherry plum and remove the seeds.
We clean the garlic and pass it through a press.
We pass the plums and tomatoes through a blender (or a meat grinder twice), grinding into dust.
We put on medium heat and boil for about an hour.
Add all the other ingredients and boil over low heat for about an hour.
We put it hot in dry sterile jars and roll it up. Store in a cellar.

The exquisite taste of this sauce will win your hearts forever! I especially like plum tkemali when you want to add meat dish an unusual twist.

Watch the video, though here tkemali ketchup is made from blue plums. But this will not play a special role - so it's incredibly tasty.

In addition, I will list some more useful and tasty preparations:

Squash caviar

Tomato and bell pepper ketchup for the winter - lick your fingers

The ketchup will turn out to be thick and very rich in taste. Everyone, without exception, likes it, as it is close to the classic and traditional taste.

For this you need:

tomatoes two kilograms;
sweet bell pepper 4 pieces;
half a glass of sugar;
salt half a tablespoon;
apple cider vinegar 4 tablespoons;
a mixture of ground peppers;
a few sprigs of coriander, basil and parsley.

Let's start cooking:

Wash and peel all vegetables and herbs, remove seeds from pepper.
Cut the tomatoes and peppers into medium pieces, finely chop the greens, and simmer for about an hour.
Cool and pass through a sieve.
Put the resulting puree over medium heat and cook for another forty minutes.
Add dry spices, salt and sugar and boil for another half hour.
Pour in vinegar, stir and turn off the heat.
After 5 minutes, arrange in sterile jars and roll up.
Cool upside down and store in a cold cellar.

Bon appetit in winter!

Children often ask for ketchup - just like in a store. Well, where to go, we will cook exactly the same to taste as in the store!

tomato paste from a store, a half-liter jar, take the one where only tomatoes or tomatoes are indicated in the composition, even if it will even be more expensive;
two onions;
a small head of garlic;
a small bunch of dill;
a few sprigs of basil;
sugar two tablespoons with top;
a pinch of ground black and red hot peppers;
two tablespoons vegetable oil, ideally olive oil;
acetic acid on the bottom of a teaspoon.

Recipe:

Peel the onion, chop and fry in a pan until golden brown.
Place all ingredients in a food processor bowl and chop into dust.
If it's too thick, add a little water.
Place in a heavy-bottomed saucepan.
Put on medium heat and bring to a boil. Cook for ten to fifteen minutes and arrange in dry sterile jars. Roll up, cool and place in a cold dark place.

Tomato ketchup for the winter turns out exactly the same as in the store!

Video - Homemade tomato ketchup with apples and bell pepper through a meat grinder

We cook according to a simple recipe - there is nothing complicated here. We pass vegetables and fruits through a meat grinder.

It makes a great homemade tomato sauce. If you want to get thicker, then just boil the tomatoes longer than usual.

Apples are better for picking sweet and sour breeds, for example Antonovka.

For such a recipe, it is not necessary to choose tomatoes, the most ordinary ones, even a little spoiled, will do.

How to cook awesome homemade tomato ketchup for the winter so that everyone's mouths open: secrets and tips

There is nothing complicated and mysterious in making homemade ketchup, it’s just the word that sounds overseas! If you learn a few simple rules, then you can not open the recipe at all and cook from your head all your life.

These are the basic rules:

Tomatoes should be at least half of the total amount of vegetables.
There is no place for skins and seeds in ketchup, either remove through blanching, or boil in own juice and roll back on a sieve, there is no other way.
Do not be afraid to roll back on a sieve, it only sounds scary, but business is about fifteen minutes.
Ketchup should be homogeneous, therefore we use ground seasonings, and if fresh herbs, the best thing is to chop into dust in a food processor.
There is no place for water in ketchup - therefore, it is necessary to boil for a long time in order to evaporate excess moisture.
Tomatoes can be used non-standard, with sores and cracks, the main thing is to carefully cut everything off.
The more vinegar and spices, the sharper the result.
The more sugar, the sweeter the taste.
Plums and apples will add acid and in such recipes you can do without vinegar altogether if you put them in cans almost boiling.
Condiments like cilantro and coriander, and provencal herbs- for an amateur, not everyone likes them.
Basil of ketchup will not spoil and will not stand out with a special taste.
Ketchup jars must be sterile and dry.
You can use yellow tomatoes and then the sauce will turn out to be of an unusual sunny color.

Well, in general, that's all, do not be afraid to create in the kitchen and bring novelty to the dishes already known to everyone!

What sauce is best served with pasta, stew, potatoes, pilaf? Ketchup, of course.

In addition, it can be used to make sandwiches, pizza, savory pastries and much more. And it will be doubly tastier to use homemade sauce homemade... Eating such yummy food is even more pleasant and healthier. After all, you can guarantee the quality of products and production, and most importantly, homemade ketchup contains an important and irreplaceable ingredient - love and a piece of your soul. And it's worth a lot.

Buying and eating ketchup in stores, many people think that cooking it at home is difficult and, in general, impossible. In fact, this is not at all the case.

The composition includes, of course, tomatoes and others simple products... Most often these are apples, onions, bell peppers and other vegetables and fruits. By adjusting the seasonings, salt and sugar, you can bring out your ideal tomato sauce.

It is not difficult to prepare it. To do this, it is enough to have a meat grinder or blender, a cooking pot and the ingredients on the list. Now, when the harvest is replete in the garden, I will introduce you to the three most delicious and in simple ways prepare ketchup for the winter.

How to make tomato ketchup at home for the winter

This ketchup is a spicy food lover's dream. It turns out to be very rich and piquant. You can adjust those seasonings and hot peppers that are indicated in the list of ingredients to suit your taste. After adding all the ingredients, be sure to try and draw conclusions about the taste. Then your sauce will be the best.

Ingredients:

fresh tomatoes - 4 kilograms;
1-3 chili peppers;
600 grams of onions;
10 cloves;
2 teaspoons of cinnamon
a glass of sugar;
2 teaspoons ground paprika
3 tablespoons of salt;
half a glass of vinegar nine percent;
5 lavrushkas.

Cooking steps:

1. Wash the tomatoes thoroughly. For ketchup, you can use any fruit, even the most "ugly". The main thing is that they are ripe and not spoiled. After washing, they need to be twisted in a meat grinder.

2. Cut the onion into large half rings or slices. The accuracy of the shredder is not needed here. During the cooking process, after boiling, the onion will still be processed into a puree-like state.

3. Pour the tomato mass into a saucepan for cooking, put the onion and all the spices from the list, except for vinegar. Chili peppers are optional. You can send it to cooking right with a tail. The main thing is to rinse it well. Mix everything and put on fire. After the mass gurgles, you need to reduce the power to slightly below average and boil for 1 hour. In this case, it is imperative to stir periodically so that the contents do not burn.

4. Place a sieve over a high plate and discard the cooked mass there. Set the juice from it aside, and rub the vegetables with a spoon directly in a sieve. The cake can be thrown away, and the mashed mass can be put on the fire and boiled for about 30-50 minutes until the desired density. If you find the mixture too thick initially, you can add juice from a bowl.

5. One minute before removing from heat, add vinegar and stir. Pour out ready-made sauce on sterile jars and seal them.

For a long and high-quality preservation, jars and lids must be sterilized. An additional processing will be a kind of bath for ketchup in cans. After seaming, they need to be turned over onto lids and wrapped in a warm blanket. Until the next morning, the sauce will completely cool down and can be transferred to the basement.

Ketchup can be stored throughout the winter in a cool, dry place.

Homemade tomato ketchup with plums - lick your fingers

Now we will cook very delicious ketchup... Thanks to the presence of sweet peppers and plums in the composition, it turns out to be simply fantastic. Just imagine this union when tomatoes and onions are cooked in the same pan with these products!

Bulgarian pepper provides unrepeatable aroma, plum gives a sweet and sour flavor, and seasonings complete the picture. Try it!

Ingredients:

Plum - 1 kilogram;
hot pepper tastes;
2 kilograms of tomatoes;
5 pieces of medium sweet peppers;
300 grams of onions;
head of garlic;
a tablespoon of vinegar;
a glass of sugar;
ground pepper and cloves to your taste;
2 tablespoons of salt.

Cooking steps:

1. Bell pepper cleanse the insides. Remove the pit from the plums. Cut the rind from the stalk of the tomato. Peel the onion. Hot peppers need not be peeled from seeds. Cut all these products into pieces that are convenient for twisting in a meat grinder.

2. Pass them through the fine grate of the meat grinder and put on the stove. Set the heat to high first, until boiling, and then reduce to medium, closer to minimum.

3. The mass must be boiled down within 1.5-2 hours. Then rub it through a sieve. Throw out the cake, and boil the sauce for another hour, until it thickens. Add all the other products from the list and then cook again on the stove for half an hour.

4. After the mass has reached the desired consistency, remove it from the heat and pour into sterile jars. Immediately after that, they must be sealed and turned over onto lids. Place under a "fur coat" and leave overnight. You can try ketchup after it has cooled down, or you can save it for the winter.

How to make delicious tomato and apple ketchup for the winter

Ingredients:

2 kilograms of tomatoes;
600 grams of onions;
a kilogram of apples;
5 bitter peppers;
salt and granulated sugar to your taste;
100 ml of vegetable oil;
3 tablespoons vinegar 9%.

Cooking steps:

1. Wash the tomatoes and pour boiling water for 3-5 minutes. After such a procedure, they are easy to clean. Remove the peel and chop the tomatoes at random. Peel and chop the apples in the same way. Do the same with onions and hot peppers.

2. Pour oil into a saucepan, put tomatoes, apples and onions. One tomato should be left for the next step. It, along with hot pepper and a tablespoon of salt, must be ground in a blender and set aside.

3. Boil the mass over medium heat until the apples are soft. As soon as they become soft, you need to pour in the pepper, chopped with tomato. Add 3-4 tablespoons of granulated sugar and stir. Cook for 40-60 minutes until excess moisture evaporates.

4. Cool slightly and grind the sauce with a blender. If you are planning to use ketchup outside of storage, then you can start now if you are comfortable with the density.

5. If it seems liquid to you, boil until tender. For storage for the winter, the crushed mass must be boiled for another 20-40 minutes to the desired density, add vinegar and pour into clean jars.

6. Turn over onto lids and cover while hot with a warm blanket. The next day, you can store them in the basement.

Today we looked at the different types of ketchup that you can make at home. Do not be afraid to experiment with tastes, add your favorite herbs and spices to the sauce. Only in this way can you prepare the perfect ketchup that you will not find in any store.

How do you prepare tomato sauce? What flavor and texture do you like best? Share your experience and wishes in the comments, we will be happy to listen to your every opinion. See you soon!

Today I want to tell you how to cook. Such ketchup not only tastes better than store-bought ketchup, but is also healthier at times. If the production of ketchup prepares their condensed tomato concentrate, thickeners and flavor enhancers, then at home you will prepare it from delicious and ripe ones.

From the history of the appearance of ketchup, it is known that its first recipes appeared in American cookbooks the middle of the nineteenth century. Somewhat later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup on an industrial scale from thick tomato paste... And today the Heinz company is the largest producer of ketchup in the world. Homemade tomato ketchup can be prepared according to many recipes, which speaks volumes about the popularity of its production at home by housewives.

Today we will look at the classic tomato ketchup recipe.

Ingredients:

Tomatoes - 3 kg.,
Salt - 2 tbsp. spoons,
Spices: ground black pepper, thyme, paprika, a set of Provencal herbs - 1 tsp,
Onions - 4-5 pcs.,
Sugar - 2 tbsp. spoons,
Hot chili pepper - 2-3 rings,
Table vinegar - 2 tbsp. spoons,
Starch - 3 tbsp. spoons.

Homemade tomato ketchup - recipe

Juicy and fully ripe are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several pieces.

Pass the tomatoes prepared in this way through a meat grinder.

Peel the onions.

Like tomatoes, cut the onions into several pieces and mince them.

In the pot in which the ketchup will be boiled, transfer tomato puree and onions. Mix the mass.

To make tomato ketchup at home spicy and aromatic, add spices to it. From spices, black ground pepper, thyme, paprika, and Provencal herbs are well suited.

Together with spices for spice, I also add 2-3 rings hot pepper Chile.

In the event that you want to teach even more spicy ketchup from tomatoes, increase the amount of pepper. Stir the base of the future ketchup. Place the pot on the stove. Boil the tomato ketchup over low heat, stirring occasionally, for one hour.

After one hour, when the tomato mass has boiled down, has become softer and thicker, you can add flavor enhancers to it. In our case, these are salt, sugar and vinegar. As in the preparation of any other preparations for the winter, we use ordinary rock salt while cooking ketchup. Iodized salt is not suitable for making tomato ketchup.

As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup does not have a pronounced sour, but a slightly sour-sweet taste.

After adding salt and sugar, pour in the vinegar. Even a small amount of vinegar is a guarantee that the ketchup will not spoil and will keep well.

Be sure to taste the ketchup and adjust it however you like. If everything suits you, you can proceed to the next stage of its preparation - giving it a puree-like consistency. Beat the boiled tomatoes with a hand blender in mashed potatoes. After this procedure, our homemade ketchup from tomatoes is becoming closer and closer to the store, but not quite yet.

Homemade tomato ketchup. Photo

Ketchup is one of the most popular and beloved sauces. It goes well with meat, pasta and potatoes. And what taste he gives to the kebab ... It's just incredible! And we eat some dishes with mayonnaise, others with ketchup. And some of us, at all ... mixes mayonnaise with ketchup, and eat with dumplings 😁.

Remember Kuzyu from the TV series Univer, who named him - KETCHUNEZ. Of course the taste is for an amateur ... And for me, it is tastier - it is real homemade tomato ketchup, without impurities.

Yes, the counters have a huge selection of tomato treats. But we will not buy it, but we will cook it ketchup at home(Very tasty, real jam!). Moreover, it is much healthier, tastier and you can cook it exactly the way you want.

And now, in the midst of a ripe harvest, you probably have the opportunity to stock up on a few kilograms of tomatoes. Of these, you can quickly and easily (another recipe). Every year, prudent hostesses prepare their favorite sauce for the family, without chemicals, using only natural products... Such yummy can be eaten even by children, especially if it is not spicy!

Now we will analyze a few delicious recipes homemade ketchup. You can adjust the flavor yourself by adding salt, sugar or chili peppers. The most important thing in cooking is to always take a sample. After all, what is delicious for one person may not like another.

So let's start our culinary journey ...

Making homemade ketchup is easy. Now, when the vegetable garden is full of ripe harvest, it is especially easy. To do this, you only need what grows in the garden and a little spices. The result is a thick, aromatic and rich sauce that can be eaten by the whole family.

Ingredients:

2 kilograms of tomatoes;
300 grams of onions;
3 tablespoons of apple cider vinegar, 6 percent vinegar;
300 grams of apples (sour apples are better);
a full tablespoon of salt;
ground black and red pepper (half a teaspoon each) - you can adjust the taste;
80 grams of granulated sugar.

Step by step description of the recipe:

1.Wash the tomatoes and turn them through a meat grinder. If you want to make ketchup without tomato seeds, rub the mass through a sieve. I do not do this. In this form, the sauce is even thicker and more piquant. You can also beat the vegetables with a blender.

2. Peel the apples and peel. Cut into small pieces. Peel and cut the onion in the same way. Now they also need to be passed through a meat grinder or killed with a blender.

3. Combine all puréed vegetables in one saucepan and put on fire. The mass must be boiled down until it decreases by about a third and thickens. The exact time is difficult to determine. After all, it all depends on the variety of your vegetables.

Stir often vegetable mix so that the mass does not burn.

4. Now the mass needs to be whipped again with a blender. This will allow you to break up all the pieces that are left after the meat grinder. If you don't have a blender on hand, you don't have to. Add salt, granulated sugar, mix and boil for another 20-30 minutes, until the desired density.

5. Once you have reached the desired consistency, add spices and vinegar. Stir and simmer for another 2-4 minutes.

6. Pour the sauce into sterilized jars and seal with boiled lids. Turn upside down and cover with a warm blanket or towel. Until the next morning, the jars are completely cool and can be lowered into the basement or other storage location.

Be sure to taste the mass. Adjust the amount of salt, sugar, or spices as needed. Bon Appetit!

Ketchup - "Mother-in-law almost swallowed her tongue" (tomatoes, apples, onions)

The name of the sauce speaks for itself. The taste is such that you will eat away the mind! The main ingredients are tomatoes, apples and onions. You can use any tomatoes. The main thing is that they are sweet and unspoiled. But choose the apples yourself. If you want to get a tart, sour taste - take sour apples... For sweeter and more delicate ketchup, use the sweet fruit.

Ingredients:

3 kilograms of ripe tomatoes;
300 grams of onions;
a pound of apples;
one and a half tablespoons of salt;
one and a half glasses of granulated sugar;
50 ml apple cider vinegar;
ground pepper, paprika and other seasonings to taste.

Step by step description of the recipe:

1. Wash all vegetables and fruits. Peel the onion. Cut off the peel from the stalk of tomatoes. Free the apples from the core. Cut all this into small cubes for cooking.

2. Place everything in a large pot and place it on the stove. Cook the mixture over medium heat until the pieces are tender.

3. After a while, the tomatoes and apples will give off juice. The aroma will spread throughout the kitchen in a matter of minutes. Try the bites with a tooth or fork. Once they are soft, they need to be crushed.

4. Immerse a blender in a saucepan and grind the mixture until smooth. Boil in this form for about 50 minutes, until the mass thickens well. 10 minutes before being ready, add all the other products from the list, mix thoroughly and cook. Remember to stir occasionally.

5. Distribute the sauce on the prepared jars and seal. Turn upside down at night and wrap with a warm cloth. In the morning, when the contents have completely cooled down, you can put them in a cool storage place for the winter.

The most delicious ketchup for the winter - lick your fingers

Ketchup is very easy to make using this recipe. However, it turns out to be much tastier. store sauces... Try it yourself!

Ingredients:

kilogram of tomato;
a quarter teaspoon of granulated garlic;
a fifth of a teaspoon of red ground pepper;
3 tablespoons of vinegar 6%;
some allspice;
a teaspoon of salt;
2 tablespoons full of sugar stove;

Step by step description of the recipe:

1. Wash the tomatoes and remove the sprout crust. Cut into wedges and transfer to a saucepan. Add a glass of water to this and set it on the stove. After boiling, cover with a lid, reduce power to slow and cook for 15-20 minutes without opening the lid.

2. Rub the cooked tomatoes through a sieve. Thus, we get such a tomato sauce.

3. Add all other ingredients to the tomato sauce and cook for 15 minutes. During this time, it will acquire a thicker consistency and richer taste.

You can eat ketchup after cooling down. If you plan to store it for the winter, you need to transfer it to sterile jars and seal it. This sauce is perfect for meat, pilaf, fries and more.

Homemade tomato and apple ketchup for the winter - lick your fingers

Having tasted this sauce, you will forever forget about store-bought alternatives. After all, it is not only tastier, but also healthier. This ketchup can be safely eaten by the whole family. Try it!

Ingredients:

a kilogram of sweet and sour apples;
2 kilograms of tomatoes;
4 cloves of garlic;
ground black pepper to taste;
2 tablespoons of nine percent vinegar
a teaspoon of nutmeg;
a teaspoon of cinnamon;
3 tablespoons of granulated sugar;
a tablespoon without a pea of salt.

Step by step description of the recipe:

1. Scroll apples, tomatoes and garlic in a meat grinder. Pour the whole mass into a saucepan and place on the stove. Boil for 30 minutes without adding salt and spices.

2. Once the mixture has been cooked for the allotted time, you need to grind it with an immersion blender. and simmer for another 15-20 minutes.

3. Now that the sauce is almost ready, you can add the rest of the ingredients (except for the garlic and vinegar), stir and cook for another 10 minutes. Then pass the garlic into the mass through a press and pour in the vinegar. After that, it remains to hold the ketchup on the stove for another 5 minutes.

4. Put the ketchup in sterilized jars, to the top. Seal and turn onto lids. Additional sterilization is not required. It is enough to cover it with warm material until the next morning. The next morning the jars are already completely cool and can be transferred to the basement.

Tomato ketchup with starch

Adding starch to ketchup makes it thicker and tastier. The sauce for this recipe is fantastic. It can be prepared for both instant eating and storage for the winter.

Ingredients:

2 and a half kilograms of tomato (any ripe fruits can be used);
5 onions;
100 grams of granulated sugar;
50 ml apple cider vinegar;
a tablespoon of salt (with a slide);
one and a half tablespoons of starch;
spices at your discretion.

Step by step description of the recipe:

1. Make juice from tomatoes. This can be done in 3 ways:

peel them and grind with a blender (if desired, you can pass through a sieve);
pass through a meat grinder, you can several times;
use a special juicer.

Take a glass of juice (250 ml) immediately and leave for later.

2. Peel the onion, cut into pieces and chop in a blender until puree.

3. Combine onions and tomatoes in one bowl and put on medium heat. After boiling, you need to boil the mass for 20-25 minutes, stirring often. During this time, the sauce will thicken, and a wonderful aroma will spread throughout the apartment.

4. Now the mass needs to be seasoned. Stir granulated sugar, salt and spices here. To do this, you can use ground pepper, paprika and a mixture of Provencal herbs.

5. Mix thoroughly and cook for another 20 minutes. During this time, the ketchup will be saturated with the added seasonings, it will become even tastier and thicker. Taste the sauce and adjust if necessary.

6. In the glass of juice left at the beginning of the journey, stir the starch evenly. Pour it into boiling ketchup and, with constant stirring, boil for 5 minutes. A minute before cooking, you need to pour in the vinegar.

After cooling, the ketchup will become even thicker. Therefore, do not pay attention to the fact that after removing it from the stove it seems to you slightly liquid.

7. Pour the sauce into sterile jars and seal with pre-boiled lids. Turn over onto lids until it cools and cover with a blanket. It can then be transferred to a permanent storage location. If you have a little ketchup left that does not fit in the jars, then you can eat it after cooling down.

This ketchup can be prepared for storage. To do this, use the same recipe, just do not add vinegar. As soon as the sauce cools down and thickens even more, it can be served to the table.

Tomato and apple ketchup

Very tasty, aromatic and rich ketchup is obtained if you cook it according to this recipe. Bell pepper brings a unique note and amazing aroma. The correct ratio of all the ingredients together provides a fantastic effect. Try it.

Ingredients:

2 and a half kilograms of tomatoes;
5 medium sized apples;
5 fleshy Bulgarian peppers;
5 onions;
4 cloves of garlic;
a teaspoon of dry mustard;
10 pieces of peas;
half a glass of sugar;
half a teaspoon of vinegar essence;
1 teaspoon cinnamon
a few carnation buds;
a tablespoon of salt;
ground black pepper to your taste.

Step by step description of the recipe:

1. Peel and core the apples. Pepper is also free from all that is superfluous. Pass the tomatoes, apples, peppers and onions through a meat grinder. Place on the stove and cook for an hour and a half, stirring often so that the mass does not burn to the bottom of the pan.

2. After an hour and a half, the mass will thicken, take on an appetizing appearance. Now it can be salted, sweetened, seasoned.

In order not to look for peppercorns in the pan later, make a bag of gauze for them, tie them with a thread. Place the knot in a saucepan and leave the thread on dry land for easy removal later.

Boil the sauce with spices for 1 hour. If you want a softer ketchup, you can use a blender to mix it up.

3. 5 minutes before cooking, add garlic and vinegar, minced in a press. After removing from the heat, remove the pea bundle and start pouring.

4. Put the ketchup in clean jars and seal. Turn over onto lids and wrap with something warm. Leave until next morning, and then put in the cellar.

Homemade ketchup is always tastier and healthier than the most refined sauces that are offered to us in stores. And cooking them is not at all difficult. It does not require any special skills or effort. And today you had the opportunity to see this for yourself. I hope you found the recipes useful. I would be glad for your comments ...

I wish you successful preparation and long storage. Bon appetit and see you soon!