Homemade tomato ketchup for the winter step by step. How to make delicious homemade tomato ketchup for the winter

Many surmise that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips... Nevertheless, the thick tomato sauce with spicy notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, it’s quite difficult for me to stop using it. So while the season fresh vegetables in full swing, I propose to prepare homemade ketchup from tomatoes 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 is much tastier! Try it! I guarantee you will lick all your fingers and ask for more. Fresh tomatoes+ classic spices = excellent 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. A ready-made ketchup will come out quite a bit. 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 a 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. Wipe through it soft vegetables... It will make a smooth seedless puree without skin. Wipe as thoroughly as possible - more pulp will end up in the bowl.
Transfer the vegetable mixture back to the bowl (saucepan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup is 2 to 2.5 times boiled down.
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 easy 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. Spread out hot billet... 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" very well. 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). Was 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 container.
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 touch of pungency, and Provencal herbs add a Mediterranean flavor.

Would need:

Output: about 1.75-2 liters.

How to cook:

Rubbing 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 main amount 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 on the burner. 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!

Ketchup is a great addition to spaghetti, meat, fried potatoes and other dishes. 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 creation thick ketchup- 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 seeds and skins, skip 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. Place it in 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 slightly 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. Hot aromatic sauce we pour into containers.

Spicy ketchup at home for the winter

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 glass), 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 kind 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 is 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:

1. Scroll the onions, peppers and tomatoes through a meat grinder, and pass the garlic through a crusher, grate the horseradish root.
2. 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).
3. An hour has passed, so it's time to add horseradish, garlic and sugar, salt a little. Let it cook for another 2 hours.
4. The sauce should be tried, if anything, you can add salt or sugar.
5. Cooking 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 mass 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 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 (it is called tarragon) - this is an herb that contains essential oil and ascorbic acid, which gives the ketchup a lemon-mint pungent flavor. In addition, the sauce will turn out to be healthy.

How to cook:

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

Tarragon can be replaced with 2 grams. 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.
• Pour 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.
• Final touches - salt to taste, add pepper and sugar.

Delicious crap is ready!

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

Videos 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 a little time for winter preparations, you can use cream tomatoes (they are fatter). 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.

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, it will surpass the purchased one in its organoleptic qualities.

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. At the same time, 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 - 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 recipe chosen.

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 the tomato puree to a boil 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 by 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 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.
• Add tomatoes, hot peppers and garlic to 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 made with this recipe has a spicy flavor and spicy taste quite spicy.

Spicy ketchup

• tomatoes - 0.5 kg;
• onions - 0.5 kg;
• sweet pepper - 1 kg;
• hot peppers - 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 together with the seeds with a meat grinder.
• Do the same with the rest of the vegetables.
• Place 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 versatile classic taste, which allows you to serve it with any dish. This is the most tomato ketchup, which only 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 place 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 grinder 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 cooking, stirring constantly, until the mixture is about half boiled down.
• Add the remaining sugar and cook, stirring continuously, 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;
• onions - 0.5 kg;
• sugar - 0.2 kg;
• salt - 30 g;
• paprika - 10 g;
• table vinegar (9 percent) - 125 ml.

Cooking method:

• Wash the pepper, remove the seeds, cut into pieces and grind with a blender or meat grinder.
• Wash the tomatoes, cut, 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 husk from the onion, 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 pre-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.

It is probably difficult to find a person who would not like ketchup. The assortment of this beloved product is extremely wide. In any supermarket, there are many beautiful jars and packages on the shelves. But as soon as you look at the composition of store-bought ketchup, you involuntarily begin to remember school chemistry lessons. I don’t want to feed my family with such a “delicacy”, let alone children. Well, what about giving up your favorite dishes, which are already difficult to imagine without it? tomato sauce? Not worth it, because you can just make it with your own hands, at home. Of course, it will take a lot of time to prepare, but it will be worth it. Make homemade tomato ketchup and bell pepper it is possible for future use.

Ingredients

• Tomatoes - 2.5 kg
• Onions - 2 pcs. medium size
• Sweet peppers (preferably red) - 2 pcs.
• Garlic - 5 cloves
• Salt - 1.5 tbsp spoons
• Sugar - 100 g
• Vinegar - 50 ml
• Ground black pepper - 0.5 tsp
• Ground red pepper (hot) - to taste
• Greens - basil, dill, parsley (what is)
• Cinnamon - a pinch

From these products, approximately 1.3 liters of delicious ketchup is obtained.

Preparation

Let's prepare the tomatoes. You need to wash them, cut off the tails, "butts", cut the fruits into four parts and put them in a saucepan. Do the same with onions and peppers. Add garlic. Now you can put the pan on low heat. Wait for the tomatoes to start juicing, then the fire can be increased slightly. Make sure that the future ketchup does not burn, and for this, stir it more often.


When it boils, reduce the heat again and boil for an hour and a half with the lid open. The amount should be reduced by about half.


Let the mass cool, and then rub it through a sieve or gauze (previously ironed with an iron). Previously, you can send it to a meat grinder or use a blender, food processor. Add greens there as well. If there is a juicer, then pass the tomato mass through it, it will be much faster.

Pour the resulting juice into a suitable saucepan and put it on the fire again. When it boils, add salt, sugar, spices, boil for about half an hour and pour in the vinegar. Reduce the mixture to about half.


I sterilized the jars in the oven.


Pour the ketchup into sterilized glass jars, close them with lids, turn them upside down and wrap them with a towel.
You can store ketchup in the refrigerator or cellar.


Oven sterilization
Turn the oven to 140 °. Place the jars previously washed with baking soda on the wire rack. If they are wet, then put them upside down, dry - down. After five to ten minutes, increase the temperature to 150 ° and again to 160 °. If you are pouring hot ketchup, then the jars should be hot. To prevent the glass from bursting, place a tablespoon in the container. Pour boiling water over the metal lids and leave for a few minutes.
Tip: add salt, sugar and spices in portions and try ketchup, because everyone has their own taste.

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.

Transfer the tomato puree and onion to the pot where the ketchup will be boiled. 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 spiciness, I also add 2-3 rings hot pepper Chile.

In the event that you want to learn even spicy tomato ketchup, 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 tomato ketchup becomes closer and closer to the store-bought one, but not quite yet.

Homemade tomato ketchup. Photo