Tomato ketchup for the winter is delicious spicy. Tomato ketchup for the winter

Most often homemade ketchup harvested for the winter, therefore vinegar is indicated in all recipes. Ready ketchup is poured over, rolled up and, after cooling, is removed to a cold place. But if you plan to eat the sauce soon, then you don't need to add vinegar.

Ingredients

• 5 Kg ripe tomatoes;
• 1 kg onions;
• 250 g sugar;
• 2 tablespoons of salt;
• 1 teaspoon ground cinnamon;
• 1 teaspoon ground black pepper;
• 1 teaspoon paprika or ground red pepper;
• 1 teaspoon of ground cloves
• 50 ml vinegar 9% - optional.

Preparation

Cut the tomatoes into large wedges, removing the core. Place in a saucepan and place over low heat. If after 10-15 minutes the tomatoes have not given juice, pour in a little water. Stir and simmer vegetables over medium heat for another 40-50 minutes.

Add coarsely chopped onions, bring to a boil and simmer over low heat for another 1.5-2 hours. All this time, the mass should boil a little.

Remove the pan from heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Stir and grind the mass until smooth. You can then strain the ketchup through a sieve if you want to get rid of tomato seeds.

Place the pot on the stove again, bring to a boil and cook for another 1.5-2 hours. During this time, the ketchup will thicken. 10 minutes before the end of cooking, pour vinegar into a saucepan and stir.

Ingredients

• 4 kg of ripe tomatoes;
• 500 g sweet and sour apples;
• 250 g of onions;
• 1½ tablespoon salt
• 250 g sugar;
• 50 ml of apple cider vinegar - optional;
• a pinch of ground black pepper;
• 1/2 teaspoon ground cinnamon.

Preparation

Pass the peeled tomatoes through a juicer or meat grinder. Transfer to a saucepan and place over moderate heat. Cook for about 1.5 hours, until the mixture thickens.

Add coarsely chopped peeled apples and chopped onions to the tomato puree. Bring the mixture to a boil, remove from heat and leave for 15–20 minutes to cool slightly.

Grind it with a blender until smooth. Place the saucepan again on moderate heat, add salt and sugar and stir. After boiling, add vinegar, black pepper and cinnamon and cook for another 5-10 minutes.

Ingredients

• 2 kg of ripe tomatoes;
• 1 kg of ripe plum;
• 250 g of onions;
• 100 g of garlic;
• ¼ a bunch of parsley;
• 2 hot red peppers;
• 1½ tablespoon salt
• 200 g sugar;
• ½ teaspoon pepper mixture;
• 2 bay leaves;
• 2 tablespoons of vinegar 9% - optional.

Preparation

Remove the skin from the tomatoes, remove the seeds from the plum and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, put on moderate heat and simmer, stirring occasionally, for 2 hours.

Mince the garlic, parsley and pepper through a meat grinder. For a spicier ketchup, use 3 hot peppers.

Add the garlic mixture, salt, sugar, pepper mixture, bay leaves, and vinegar to the tomato and plum puree. Stir and cook until thick, about 40-50 minutes. After cooking, remove the lavrushka from the ketchup.

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Ingredients

• 3 kg of ripe tomatoes;
• 600 g;
• 500 g of onions;
• ½ head of garlic;
• 1 tablespoon salt
• ½ teaspoon ground cinnamon;
• 12 black peppercorns;
• 3 allspice peas;
• 4 carnations;
• ½ teaspoon ground nutmeg;
• 100 ml vinegar 9% - optional;
• 150 g sugar.

Preparation

Chop the peeled tomatoes, peppers, onions and garlic into large wedges. Place vegetables in a saucepan and add salt. Simmer, covered, for about 3 hours, stirring occasionally. During this time, the mass will decrease by 2–3 times.

Remove the pan from heat and grind the tomato mass with a blender until smooth. Grind cinnamon, black and allspice, cloves and nutmeg in a mortar or coffee grinder.

Add the spice mixture, vinegar and sugar to the saucepan and stir. Place the ketchup over medium heat and cook for another half hour.

Harvesting ketchup for the winter is very important, because it will allow you to do without store-bought sauce, practically, until the next harvest.

How to replace store-bought ketchup. Today I will show that preparing ketchup for the winter is a very simple matter and can be done by anyone, even a young housewife. But homemade ketchup for the winter is not a match for the purchased one both in taste and in usefulness to the body.

Ketchup replaced tomato sauce 20-25 years ago. If earlier he was a novelty, which, as it were, "brought us closer" to the Western way of life, then after eating, many realized that the store is not as good as it was commonly believed. A little later, the housewives realized that preparing ketchup for the winter is a simple matter, but the product turns out to be much tastier and healthier - it contains a minimum of preservatives and no dyes at all.

Having prepared homemade ketchup for the winter with your own hand, you will know for sure that it contains only what you have laid - no starches. Homemade ketchups have only one drawback - they are so tasty that they quickly run out, so I advise you to prepare more - your homemade ones will appreciate the work in winter.

Homemade ketchup for the winter - what you need

Ketchup Classic

Ingredients:

Tomatoes - 3 kg.
Sugar - 150 g.
Vinegar 6% - 80 g.
Salt, preferably not iodized - 25 g.
Carnation - 20 buds.
Pepper peas - 20 pcs.
Garlic - 1-2 cloves.
Cinnamon - 1/3 teaspoon
Hot red pepper - on the tip of a knife, a little more if you like hot.

Ketchup preparation:

Wash the tomatoes, remove the stalks, chop finely.

Put on fire, when it boils, reduce heat, cover and boil until the volume is reduced by a third.
Then add sugar, cook for another 5-10 minutes, stirring occasionally, add salt, let it simmer for 2-3 minutes, add the spices and keep on fire for another 10 minutes.
Remove, cool slightly so as not to burn yourself, wipe everything through a sieve or fine colander.
Put the resulting puree on the fire again, bring to a boil, add vinegar and turn off.
Place everything in sterilized jars and roll up under the lids.

Spicy ketchup

Ingredients:

Tomatoes - 6 kg
Garlic - 8-10 cloves.
Onions - 2-3 medium heads.
Sugar - 2 full glasses.
Salt - ½ cup.
Mustard - ½ tsp
Cinnamon - ¼ tsp
6 pieces of cloves, black peppercorns, sweet peas.
Vinegar 9% - 350 ml.

Preparation:

Blanch the tomatoes - cut them crosswise and dip in boiling water for a minute, and then in cold water, after which the peel is easily peeled off.
Chop the tomatoes and chop in a blender. Add onion and garlic to it.
Grind the spices. You can do this in a coffee grinder, but better in a mortar to preserve the aroma.
Add spices to tomato puree, add sugar, salt, put on fire.
When it boils, reduce heat and boil until the mass is reduced by 2 times. Add vinegar, let it boil, then roll up hot in sterilized jars.

Homemade ketchup for the winter - spicy

Ingredients:

Tomatoes - 3 kg.
Onions - 0.5 kg.
Sugar - 2 cups.
Mustard - 2 tbsp. spoons.
Vinegar 9% - 2 cups
Bay leaf - 3-4 pcs.
Black peppercorns - 5-6.
Juniper - 4-5 berries.
Salt - 2 tbsp. spoons.

Cooking - according to any of the above recipes. All ketchups are cooked in approximately the same way, the only difference is in the ingredients.

Simple ketchup for the winter

Ingredients:

Tomatoes - 5 kg.
Onions - 3 pcs.
Sugar - 1 glass.
Salt - 3 tbsp. spoons.
Vinegar 9% - a glass.
Black peas - 1 tsp
Cloves - 1 tsp
Cinnamon - 1 tsp
Celery seeds - ½ tsp.

Homemade ketchup for the winter with pepper

Recipe number 1

Ingredients:

Tomatoes - 3 kg.
Garlic - 10-15 teeth.
Sugar - 1 glass.
Salt - 1 tbsp spoon with a slide.
Bell pepper- 10 pieces.
Hot peppers - 1-3 pods (to taste).

Preparation

It is also being prepared, tomatoes with peppers are chopped in a blender or passed through a meat grinder.

Recipe number 2

Ingredients:

Tomatoes - 0.5 kg.
Onions - 0.5 kg.
Bell pepper- 1 kg.
Hot pepper - 2 pods.
Garlic - 7-10 cloves.
Sunflower oil- ½ glass.
Sugar - ½ cup.
Salt - 1 tsp
7 peas of black or allspice peas.

Preparation: vegetable oil added to cooking immediately, along with sugar and salt. Add vinegar at the end.

Recipe number 3

Ingredients:

Tomatoes - 2 kg.
Bulgarian pepper - 0.5 kg.
Onions - 0.5 kg.
Sugar - 1 glass.
Olive oil - 1 cup
1 tablespoon of dry mustard and ground black pepper.
Salt to taste.

Choose which recipe you like best.

Information! You can also see how to prepare.

Good luck with your blanks!

Tomato sauce - business card hostess. Not everyone makes such preparations for the winter, but in vain. With a modern kitchen appliances it won't be difficult. If all the housewives knew how easy it is to cook ketchup at home, they would certainly make such preparations for the winter.

Secrets of delicious homemade ketchup

The technology for making ketchup looks the same, the only difference is in the ratio of ingredients.

1. Ripe, fleshy tomatoes are selected. They must be washed and their skin cut crosswise. Boil water, put them in it for a couple of minutes, remove, cool, put in cold water, peel and cut. At the same time, it is better to extract the seeds and put them in a sieve so that the juice flows through it into the pan.
2. Pepper, if it is part of ketchup, must be peeled from seeds and baked in the oven for 10-15 minutes, then cooled and skinned.
3. The rest of the vegetables are simply washed and cut.
4. If apples are in the composition, the core is removed from them, the apple slices are boiled.
5. The bones are removed from the plums.
6. After that, the prepared ingredients are passed through a meat grinder or rubbed through a sieve. At home, you can grind them with a hand blender.
7. Then all the vegetables are cooked in a cauldron with constant stirring until the vegetable mass thickens.
8. Spices are wrapped in cheesecloth and lowered to the bottom of the cauldron. Boil with vegetables for 10 minutes and remove.
9. Sugar and salt are added 10 minutes before the ketchup is done.
10. If there is garlic or vinegar in the composition, then they are added last, a couple of minutes before being cooked.
11. If ketchup is made at home for the winter, then ketchup can only be poured into cans and bottles that have been previously sterilized. The lids can be used the same as these containers were originally closed, but for this they must be well washed and boiled. This will keep the ketchup at room temperature throughout the winter.

Knowing the conditions for making ketchup, you can choose any recipe to your liking. Sweet tomato sauce goes well with vegetables, fried potatoes, spicy - for meat, sweet and sour - for spaghetti and poultry.

The classic homemade ketchup recipe

In order to prepare a classic tomato sauce at home, you will need:

• tomatoes - three kilograms;
• granulated sugar - 7 tablespoons;
• salt - table boat with a slide;
• apple cider vinegar - a third of a glass;
• black peppercorns - 25 pieces;
• cloves - 20 pcs.;
• cinnamon and hot red pepper - pinch each.

The classic sauce has a sweetish taste.

Spicy homemade ketchup recipe

Do you like everything spicy? Then take:

• 5 kilograms of tomatoes;
• a pound of bell pepper;
• a pound of onions;
• half a glass of table vinegar;
• two teaspoons of paprika;
• 10 tablespoons of sugar;
• one and a half tablespoons of salt.

Prepare ketchup from them using the technology described at the beginning of the article, and in winter you will enjoy the original spicy taste homemade sauce with paprika and bell pepper.

Spicy Homemade Ketchup Recipe

Provided that you truly love very much hot sauces, then you should prepare ketchup according to this recipe:

• sweet pepper - a kilogram;
• tomatoes - a kilogram;
• onion - a pound,
• hot chilli peppers - 5 pieces;
• garlic - head;
• black pepper - 7 peas;
• sugar - half a glass;
• salt - a teaspoon;
• vegetable oil - 100 ml;
• table vinegar - a glass.

The sauce for this recipe turns out to be very spicy and quite sour. But for lovers of spicy snacks, it should be to their taste. Serve it with meat or use it instead of marinade.

One of the most popular is tomatoes and apples. It is made without vinegar, has a mild sour sweet taste... It can be prepared from:

• four kilograms of ripe tomatoes;
• half a kilogram of apples;
• half a kilogram of onions;
• a tablespoon of salt;
• 300 g sugar;
• two dessert spoons of ground cinnamon;
• a pinch of nutmeg;
• 150 ml of table vinegar.

I want to eat this sauce with spoons. His big fans are children. Serving the sauce is fashionable both with pasta, side dishes, and meat dishes, it is especially well in harmony with poultry meat.

Tomato and plum sauce has a very interesting taste. In order to cook it at home, you need to take:

• two kilograms of tomatoes;
• a pound of plums;
• three onions;
• 10 tablespoons of sugar;
• a tablespoon of salt;
• 5 tablespoons of vinegar
• a teaspoon of red ground pepper.

Unlike the tomato and apple sauce, the plum and tomato sauce is spicier and less sweet. It fits the bird even better.

Ketchup with horseradish turns out to be spicy and unusual. This is fashionable to cook only at home - you won't find it on store shelves. It requires:

• 2 kilograms of tomatoes;
• a tablespoon of fresh horseradish root (grated);
• two onions;
• a tablespoon of salt;
• 100 g sugar;
• 50 ml of dry red wine and wine vinegar;
• a teaspoon of ginger, cloves and black pepper (ground).

This sauce is prepared according to traditional technology from products traditional for Russian cuisine, but at the same time it has an unusual and spicy taste. You can surprise your guests with this homemade ketchup.

Another unusual taste is ketchup with mustard. If you want to try it, prepare:

• 2 kilograms of tomatoes;
• a pound of onions;
• a pound of sweet pepper;
• a glass of sugar;
• a tablespoon of salt;
• a large spoonful of mustard powder;
• a tea boat of red pepper,
• a tablespoon of dried cilantro.

The preparation is not original, but the taste is quite piquant. This sauce goes well with dumplings and sausages, as well as jellied meat.

Experienced housewives can vary the ratio of salt, sugar and vinegar without changing them too much, add your favorite spices and herbs, such as bay leaves, to get homemade ketchup with a unique taste.

And they completely forget about the recipes for delicious homemade ketchup. We are sure that ketchup is on the nearest shelf in your refrigerator along with sour cream and runs out very quickly. This sauce in different flavor variations perfectly sets off the taste of any, even the simplest food and makes it bright.

So let's learn to cook... This will only make it tastier, healthier and healthier. And you can also cook so much that it will last for the whole winter. After all, homemade ketchup, in addition to all its advantages, is perfectly stored. Here are ourthe best ketchup recipes for the winter.

Let's start with the basics. Let's prepare the simplest version, the taste of which can then be improved with additives to taste.

Tomato sauce "Classic"

Take three kilograms of the ripeest tomatoes, 6 flat tablespoons of sugar, 1 flat tablespoon of salt, 5 tablespoons of 6% vinegar, 20 sticks of cloves, 25 black peppercorns, 1 clove of garlic, a pinch of cinnamon and cayeghe pepper.

Chop the tomatoes smaller and cook them in a saucepan, uncovered until a third of their volume is lost. Now add sugar and simmer for 10 minutes, now simmer salt for 3 minutes. Now it is the turn of the spices - let it cook again for 10 minutes. Then pass the tomatoes through a sieve and cook together until boiling. At the end, pour in the vinegar and quickly pour everything into previously prepared sterilized jars. Roll up the cans in your usual way.

Now let's start experimenting with the flavor of our ketchup and find outhow to make tomato ketchupwith additional ingredients.

Here recipes for winter preparationsfor those who are greedy for spicy things.

photo www.easytastyrecipe.com

1. Ketchup "With a twinkle"

We need tomatoes again - a pound, a pound of onions, a kilogram of sweet peppers of any color, 2 fresh hot peppers, a third of a glass of vegetable oil, 200 ml. vinegar 9%, half a glass of sugar, a teaspoon of salt, 7 cloves of garlic, black and allspice peppers.

We take tomatoes, peppers, onions and grind everything in a blender. We cook the result, bringing it to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally. Chop the garlic and add to the tomato mass together with the remaining ingredients. Cook until it thickens, remembering to stir. Roll up in sterilized jars.

Spicy ketchup, and even with vinegar - can affect the stomach. We'll have to take care of ourselves and limit ourselves to such a delicacy. Trying to cook thistomato ketchup at hometo take care of your health and to pamper yourself.

1. Ketchup "Savory"

It's simple, take 3 kilograms of tomatoes, 10-15 cloves of garlic, a glass of sugar, a tablespoon of salt, 10 sweet peppers, 1-3 hot pepper pods.

Grind tomatoes and peppers in a blender. Cook with sugar and salt until it starts to boil, and then simmer for half an hour over low heat. When 20 minutes have passed, add chopped garlic to the sauce. At the end, close the ketchup in jars.

And here are a couple of recipesthe best ketchups with the best spices not sharp.

photo en.petitchef.com

1. Ketchup "Spicy"

Again we take only the most ripe tomatoes - 6.5 kilograms, 2-3 large cloves of garlic, 3-4 medium onions, 450 grams of sugar, 4 tablespoons of salt, cinnamon on the tip of a teaspoon, half a teaspoon of mustard, 6 black and fragrant peppercorns, 6 sticks of cloves, 350 ml. vinegar 9%.

Make a cruciform cut in the tomatoes, soak in boiling water for 30 seconds, and then remove the skin. Chop, toss in a blender along with onions and garlic, as well as pre-chopped spices. Add 1/3 of the sugar and cook in a saucepan until reduced in half. Then add the remaining sugar and cook for another 10-15 minutes. A line of salt and vinegar. Cook again for 10 minutes. Done, can be placed in jars.

1. Ketchup "Spicy No. 2"

We need 5 kilograms of tomatoes, a dozen sweet peppers and onions each, two and a half cups of sugar, two and a half tablespoons of salt, a glass of vinegar 9%, 10 sweet and black peppercorns, 10 sticks of cloves, half a teaspoon of cinnamon, chili pepper , ground paprika, ground ginger.

Place the chopped vegetables in a saucepan. Add pepper and cloves. Simmer until it boils, reduce heat, and continue cooking for 1.5-2 hours. What happened, rub through a sieve, add salt, sugar, remaining spices and cook again until thickened. If necessary, add starch diluted in cold water. Turn off the heat, pour in the vinegar, send the ketchup to the jars.

1. Ketchup "Easier than ever"

We need 5 kilograms of tomatoes, 1 cup of chopped onions, a glass of sugar, a tablespoon of salt, a glass of vinegar 9%, a teaspoon of black peppercorns, a teaspoon of cloves, half a teaspoon of ground celery seeds, a slice of cinnamon.

Cut the tomatoes, combine with onions, soften under a lid over low heat, three through a sieve. We send to the stove again. We put all the spices in a bag and put them in the sauce. Let everything cook until the sauce is halved. Add salt, sugar, wait another 5-7 minutes. We take out the spices, and send the sauce to the jars.

photo pickyourown.org

1. Ketchup "Don't Bother"

Chop two kilograms of tomatoes, a pound of sweet pepper, half a kilo of onions and grind in a blender. Transfer the resulting mass to a saucepan, add a glass of sugar, 200 ml olive oil, a tablespoon of ground black pepper, a tablespoon of dry mustard and salt to taste. We keep on low heat for 2 hours. We put them in sterilized jars.

1. Ketchup "With paprika"

Chopped 5 kg. tomatoes, half a kilo of sugar, 3 tablespoons of salt, 2 tablespoons of ground paprika, a teaspoon of hops-suneli, a teaspoon of ground allspice, a teaspoon of ground cloves, cook for 30 minutes from the moment of boiling. Pour in a glass of starch previously diluted in cold water and mix thoroughly. Now - a glass of apple cider vinegar. We wait for the mass for 15 minutes, turn off the heat, roll it into the jars.

1. Ketchup "With horseradish"

You need 2 kilograms of tomatoes, 2 large onions, 4 tablespoons of sugar, a tablespoon of salt, one teaspoon each of ground black pepper, ground ginger, ground cloves, two tablespoons each of dry red wine and wine vinegar and one tablespoon of grated horseradish.

Remove the skin from the tomatoes, cut into cubes and with chopped onions and cook, stirring occasionally, for 20 minutes. We pass through a sieve. Stir in sugar, salt, spices, wine, and leave on low heat for 1 hour, stirring occasionally. Put horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. We lay out hot on sterilized jars.

Usually for the winter we harvest apples, plums, various berries in the form of compotes and preserves. Why not add these ingredients to ketchup too?

photo www.jainrasoi.com

1. Ketchup "With juniper"

Chop 3 kilograms of tomatoes, chop a pound of onion and boil everything together until soft. Wipe through a sieve. 300-400 ml. slightly warm vinegar 9%, put spices and berries in it, bring to a boil and pour into the sauce. Cook the ketchup until the volume is reduced by a third, add salt, sugar, mustard. Cook for another 10 minutes and pour into jars.

1. Ketchup "Yabloko"

Cut 10 tomatoes and simmer under the lid until soft, then rub through a sieve. Do the same with 4 sweeter apples. Combine tomatoes and apples and cook until thick. Now add a teaspoon of ground black pepper, half a teaspoon of ground cinnamon, a teaspoon of nutmeg, half a teaspoon of salt, and a teaspoon of honey. Cook again for 10 minutes. Add 2 tablespoons of vinegar 9%, and 3 chopped garlic cloves. Simmer for another 5 minutes and pour into jars.

1. Ketchup "Tomato-plum th"

Blanch 2 kilograms of tomatoes, rub through a sieve. Blanch the pitted plums and rub through a sieve. Combine with tomatoes, spices, chopped garlic and cook until the volume is reduced by a third. We close the banks.

Hopefully now your most tasty preparations from tomatoes for the winter there will be not only canned tomatoes, but also ketchup. Create, be surprised, amazed!

photo healthyliving.natureloc.com

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This homemade ketchup recipe is just a miracle! He always goes off with a bang. Try it!

A natural product is always more appreciated by hostesses than store additives. This is especially true for ketchup and homemade tomato pastes. Which are simply necessary, as an excellent flavoring addition to every dish, and if you also twist them for the winter, you don't have to worry about the taste of borscht, goulash and even tomato juice homemade... Therefore, we will write down and enter into our culinary notebook several recipes for homemade ketchup, which we will spin for the winter, or we will simply put it in the refrigerator.

Ingredients:

Tomatoes- 3 kg

Apples- 0.5 kg

Onion- 250 grams

Apple cider vinegar- 50 grams

Salt- 1.5 tbsp

Sugar- 1.5 cups

Ground black pepper- 0.3 tsp

Hot red pepper(optional) - 1 pod

How to make ketchup

1. Wash tomatoes and apples. Peel the onion. By the way, if you take sweet apples, you will get Krasnodar sauce to your taste. With sour apples, the taste is very similar to "Heinz". Add garlic, get Baltimore Admiral ketchup.

2 ... Cut the tomatoes, onions and apple pulp into large pieces. Place all ingredients in a large saucepan.

3. Simmer over medium heat until the onions are tender. Stirring occasionally.

4 ... Then grind the whole mass in a blender. Drain the ketchup back into the pot.

5 ... Add salt, sugar, black and red pepper. Simmer over low heat until desired thickness (about 50 minutes). Be sure to stir the sauce regularly.

6 ... 10-15 minutes before being ready to pull out hot peppers and add apple cider vinegar to the ketchup.

7 ... Roll up in sterilized jars. Leave to cool completely "under a fur coat", lids down.

Delicious homemade ketchup is ready

Bon Appetit!

Homemade ketchup recipes

Ketchups for the winter

Homemade ketchup "classic"

• Tomatoes - 5 kilograms.
• Onions - 4 pieces.
• Vinegar - 200 grams.
• Salt - 4 tablespoons.
• Sugar - 2 cups.
• Ground cinnamon - 1 teaspoon.
• Ground red pepper - 1 teaspoon.
• Ground black pepper - 1 teaspoon.

Rinse the tomatoes and onions and cut them into 4 pieces. Of course, we will pre-peel the onion. Now take a blender or use a meat grinder to chop all the tomatoes and onions.

Put the rolled tomatoes in a saucepan, cook over low heat for 3 hours, stirring occasionally, since our tomatoes really love to burn. After 3 hours, add vinegar and sugar, peppers and salt. This ketchup recipe assumes you have a day off because the pasta needs to be boiled for a total of 6 hours.

After adding spices and seasonings, leave the ketchup on the fire for another 3 hours, do not forget to stir. After cooking, lay out on sterilized jars, close with lids and send under the blanket until it cools down.

Homemade ketchup, tomato with pepper

• Tomatoes - 5 kilograms.
• Onions - half a kilogram.
• Bulgarian sweet red pepper - 300 grams.
• Hot red chili pepper - 2 pieces.
• Vinegar (9%) - 100 grams.
• Sugar is a glass.
• Salt - 2 tablespoons.

Wash tomatoes and peppers thoroughly. Peel the onions and peppers, and remove the seeds from the chili peppers.

We collect cold water in a saucepan and leave. Then we boil water in a separate saucepan, in which we blanch our tomatoes. When they are boiled to such a state that the skin will peel off well, put them in a bowl with cold water, let us cool a little so as not to burn your fingers. Then remove the skin from the tomatoes, cut them into 4 pieces.

Cut the pepper into 8 pieces. Onion - into 4 parts. Now let's pass all the vegetables through a meat grinder or blender: tomatoes, peppers, chili, onions. The whole mass must be mixed and put on fire in a large saucepan. Add salt and sugar, cook over medium heat until foam forms, which we will remove with a slotted spoon. Ketchup should be boiled on the stove for about half an hour. Stir occasionally, making sure the brew becomes thick.

After 30 minutes, add the vinegar, stir and cook for another 10 minutes. Put ketchup in sterilized jars, twist it immediately. Until the jars are cold, the ketchup should be upside down, wrapped in a blanket.

Tomato - plum ketchup (for 5 cans, half a liter)

• Tomatoes - 2 kilograms.
• Onions - 250 grams.
• Plum - 1 kilogram.
• Pepper, hot red, chili - 3 pieces.
• Sugar - 1 glass.
• Salt - 2 tablespoons.
• Ground black pepper - 2 teaspoons.
• Garlic - 150 grams.
• Bay leaves - 2 pieces.
• Vinegar (9%) - 2 tablespoons.
• Parsley - 2 bunches.

Let's prepare the products. Free the plums from the bones and wash them well. Wash the tomatoes and boil them in boiling water for 5 minutes so that the skin peels off well. Then peel and cut into small piles. Peel the onions and wash them in the same way, cut them into several pieces. Cut the chili, free it from small bones. Peel the garlic.

Let's pass tomatoes with plums and onions through a blender or meat grinder. We will cook this mass over low heat for about 2-2.5 hours. Stir periodically, add sugar and ground pepper, salt and bay leaf.

Rinse greens and pass through a blender or meat grinder with garlic and chili. Add this mass to the tomato and plum. Cook for about half an hour, then pour in the vinegar and mix well. Allow the paste to cool, pour into sterilized jars and tighten the lids. Wrap the ketchup with a blanket and turn it over and put it in a cool place.

Tomato - apple ketchup with spices

• Tomatoes - 4 kilograms.
• Apples "Antonovka" - half a kilo.
• Onions - half a kilogram.
• Vinegar (9%) - 200 grams.
• Cloves - 3 pieces.
• Cinnamon - half a teaspoon.
• Ground pepper, red - half a teaspoon.
• Salt - 2 tablespoons.
• Sugar - 200 grams.

Boil the tomatoes in boiling water for about 5 minutes, remove the skin and cut into small pieces. Peel the onions and apples as well, getting rid of the core in Antonovkas, then cut into 4 pieces. Pass all vegetables through a blender or meat grinder. Place them in a large saucepan and cook over low heat, about 2-2.5 hours.

Stir the mixture periodically, adding sugar, salt, cloves, pepper and cinnamon. Pour in vinegar half an hour before readiness, mix. Put the ketchup on sterilized jars, roll up the lids, wrap with a blanket until they cool.

Ketchup, homemade with apples and apricots

• Tomatoes - 2 kilograms.
• Apricots - half a kilo.
• Apples - 1 kilogram, choose sour varieties.
• Onions - half a kilogram.
• Vinegar - 2 cups
• Sugar - 700 grams.
• Salt - 2 tablespoons.
• Garlic - 1 large head.

Rinse the tomatoes and peel them with boiling water. Wash the apples and remove the core with seeds, remove the roots as well. Rinse apricots and remove pits from them. Peel the garlic and pass through a press. Peel the onion and cut into small pieces. Pass all vegetables and fruits through a blender or meat grinder, cook for about 2 hours over low heat, adding salt and sugar, stirring occasionally. 40 minutes before our ketchup is ready, pour in the vinegar, stir.

We close the paste in half a liter jars, wrap it with a blanket, turn it upside down until the ketchup cools completely. Then we hide it in the basement.

Ketchups for every day (no curling)

Ketchup, homemade with spices

• Tomatoes - 2.5 kilograms.
• Basil - 1 bunch.
• Parsley - 1 bunch.
• Salt - 2 tablespoons.
• Sugar - 100 grams.
• Cloves - 2 pieces.
• Coriander - half a teaspoon.
• Pepper "peas" - a teaspoon.
• Vinegar - 2 tablespoons.

Wash the tomatoes well and peel the skins. Then cut and pass through a blender or meat grinder. Boil the mass under a lid over low heat for about 30 minutes. Then pass through cheesecloth or sieve. After the paste is smooth, send it back to cook for another 1 hour.

Add salt and sugar to the ketchup, then pour in the vinegar. Place the spices in a bag made of gauze and throw into a saucepan, tying it well. Stir the brew periodically to avoid burning. Now that the ketchup has thickened, take out the spices, and let it cool and place in containers, hide in the refrigerator.

Ketchup with spices and vegetables

• Tomatoes - 2 kilograms.
• Pepper, Bulgarian sweet - 1 kilogram.
• Pepper, hot red chili - 150 grams.
• Onions - half a kilogram.
• Carrots - half a kilogram.
• Garlic - 150 grams.
• Sugar - 5 tablespoons.
• Salt to taste.
• Sunflower oil - 150 grams.
• Tomato paste - 1 glass.
• Apple cider vinegar - 100 grams.
• Ground ginger - 3 tablespoons.
• Coriander - 1 tablespoon
• Corn starch - 2 tablespoons.

Peel the onions and carrots, rinse the peppers and free them from the inner box with seeds. Vegetables must be passed through a blender or meat grinder, then placed in a saucepan and pour 2 cups of boiled water. Put the whole mass on low heat for 15 minutes.

Peel the tomatoes by sprinkling with boiling water, finely chop. Also rinse the chili and free it from the seeds, chop finely. Peel the garlic as well, pass it through a press. Combine all the vegetables and, after 15 minutes, add them to the carrots, onions and peppers. Stir well, make a small heat and simmer for another 15 minutes.

Stir the tomato paste with coriander and ginger, salt and sugar, pour over everything with water. Now add this mixture to boiling vegetables, stir, leave on fire for another 10 minutes, turn off. To make the mass homogeneous, pass it through cheesecloth, put it on fire again and add vinegar. While stirring, cook for another 10 minutes, adding the starch dissolved in water. Whisk the ketchup while pouring the starch. After 5 minutes, turn off the paste, judge and pour into containers, store in the refrigerator.

Horseradish ketchup

• Tomatoes - 2 kilograms.
• Onions - 4 pieces of medium size.
• Fresh horseradish (grated) - 1 tablespoon.
• Salt - 1 tablespoon.
• Sugar - half a glass.
• Ground pepper, black - 1 teaspoon.
• Ground ginger - 1 teaspoon.
• Ground cloves - 1 teaspoon.
• Wine vinegar - 2 tablespoons.

We set to boil water to blanch the tomatoes. Dip the tomatoes in water and cook for about 5 minutes, then cool, remove the peel, cut into 4 pieces. We also peel and rinse the onion, cut into small pieces. We pass all the vegetables through a blender or meat grinder and set to cook over medium heat for about half an hour. When the mass has boiled down, pass it through cheesecloth so that it is completely homogeneous.

Then we put on a small fire again, put seasonings and spices, salt and sugar, mix, and after 10 minutes add wine vinegar... Cook ketchup for 1 hour. Add the grated horseradish 10 minutes before cooking and mix well. The ketchup should cool well, only after that we put it in a container and hide it in the refrigerator.

Homemade ketchup "sweet"

• Tomatoes - 2 kilograms.
• Tomato paste - 200 grams.
• Onions - 3 pieces, it is better to choose large onions.
• Boiled water - 1 liter.
• Sugar - 200 grams.
• Salt - 2 tablespoons.
• Peppercorns - 20 pieces.
• Dry mustard - 2 tablespoons.
• Carnation - 10 pieces.

Boil the tomatoes, remove the skin and pass through a blender or meat grinder. Peel and chop the onion in the same way. Put the tomato mass, onion in a saucepan, add water, cook for about half an hour. Then add tomato paste, salt and sugar, mustard and cloves, pepper. Cook everything for about 1 hour.

When the ketchup is ready, pass it through cheesecloth until smooth. Boil it for another 10 minutes after boiling, adding vinegar and stirring occasionally. Let cool and arrange in jars, hide in the refrigerator.