Ketchup is a delicious recipe. Thick ketchup for the winter

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According to Wikipedia's definition: "Ketchup is a sauce whose main ingredients are tomatoes, vinegar, sugar, spices (salt, red and black ground peppers)."

Ketchup is a seasoning for vegetables, meat, pasta and other dishes. Tomato ketchup has been known to the world since 1870, it was invented by the American Henry Heinz, he was the first to use vacuum evaporation.

Today, the food industry produces a large number of types of ketchup for different tastes and areas of application, but 5 main types of ketchup stand out from this amount:

• spicy (chili)
• to barbecue
• tomato or classic
• spicy (with paprika)
• for dishes national cuisines(Tatar, Caucasian, etc.)

Homemade ketchup surpasses store-bought ketchup not only in taste, but also in the absence of artificial preservatives. Therefore, today we will cook homemade ketchup, according to simple, quick and delicious recipes.

How to make other types of sauces you can

Thick ketchup for the winter

We need:

The recipe for each kilogram of tomatoes used, the rest is calculated according to the recipe.

• 2 pcs of apples, sweet and sour varieties
• 1 tbsp vinegar
• 0.5 tsp salt
• 6 black peppercorns
• 6 allspice peas
• 2 carnation buds
• 2 boxes of cardomone
• 1 star anise
• 1 tsp oregano or a mixture of Italian herbs
• 1 tsp paprika
• 0.5 tsp garlic
• 0.5 tsp turmeric
• 0.25 tsp cinnamon
• 0.25 tsp nutmeg

Preparation:

1. We take only ripe tomatoes, any varieties are possible, but cream is better, they are with a denser pulp. We cut them randomly, place them in a large saucepan with a thick bottom.

2. Apples also, cut randomly, with peel and seeds, remove rotten and wormy places. We send them to the tomato pan.

3. Put the saucepan on low heat and cook the ketchup in three steps:

• 1st reception - boil the mixture for 1 hour, stirring occasionally, turn off the heat and leave to cool completely.

• We do the 2nd and 3rd reception in the same way as in the 1st

4. Spices in the tomato mixture, you can add either at the beginning of cooking, in the 1st reception, then they will have time to open, and dim a little during the cooking process, or at the end of cooking, in the 3rd reception, then the presence of spices in the ketchup will be more pronounced and sharper spicy taste.

5. After boiling, we wipe the mass through a sieve, it turns out thick ketchup without impurities.

6. Add vinegar to the resulting mass, mix and bring to a boil over low heat, stirring continuously. Put hot ketchup in prepared jars and close with lids.

To cool, turn the cans over and cover them warm.

Ketchup with apples at home for the winter

We need:

• 3 kg tomato
• 1 kg bell pepper, any color
• 1 kg of onions
• 1/2 tsp cinnamon
• 15 pcs cloves
• 10 pieces of peppercorns
• 1.5 tbsp. sugar (1 tbsp. = 250 g)
• 1.5 tbsp salt
• 50 ml 9% vinegar
• 2 tbsp starch

Preparation:

1.Wash all vegetables, peel, pass through a juicer, meat grinder, blender, to whom, as it is convenient.

2. Pour tomato juice into a saucepan and put on the stove, bring to a boil, do not forget to remove the foam. When signs of boiling appear, add salt and sugar.

3. Put peppercorns, cloves in cheesecloth or a canvas bag and put it in tomato juice, add cinnamon, stir and boil for 5 minutes.

4. After that, send the onion to the pan and boil for 15 minutes, stir occasionally.

5. Next, lay the apples and cook for 20 minutes. Now you can try on sugar, if you need to add, add, and also put bell pepper, mix and cook this mixture for another 10 minutes.

6. Dissolve the starch in warm water, mix well to avoid lumps. Before pouring the starch, we remove the bag of spices, they have already managed to give off their aroma, and also add vinegar, mix everything well.

In a thin stream, with continuous stirring, pour the starch into the ketchup, bring to a boil and cook for 3 minutes.

7. Pour the sauce hot into sterile jars and close hermetically with boiled lids.

Tomato ketchup for the winter

We need:

• 6 kg tomato
• 1 kg of onions
• 2 tbsp salt
• 300 g sugar
• 1 tsp cinnamon
• 1 tsp carnation
• 1 tsp. ground black pepper and paprika
• 50 ml of 9% vinegar or 1.5 tsp. acetic acid

Preparation:

1. Wash the tomatoes, peel them off and put them through a meat grinder or blender. We put the container with tomato juice on the fire and boil it, with occasional stirring, for 1.5 hours. Don't forget to remove the foam.

2. Peel the onions and chop them in a blender. Add to the tomatoes, after boiling them, mix and cook for another hour.

3. After that, put all the spices, except vinegar, mix and cook for another 30 minutes. Pour vinegar at the end of cooking, let it boil and grind the resulting mixture through a sieve, you can grind it with an immersion blender. Arrange in jars, roll up and refrigerate under something warm.

Homemade ketchup to the table

We need:

• 1 kg tomato
• 3 tbsp 6% vinegar
• 2 tsp salt
• 2.5 tbsp Sahara
• 1/4 tsp granulated garlic
• 1/5 tsp red hot ground pepper
• 1/8 tsp allspice

Preparation:

1. Chop tomatoes at random, put in a saucepan and simmer for 20 minutes over medium heat. Rub the finished tomatoes through a sieve.

2. Put all the spices in the resulting juice, mix, set on less than medium, heat and boil until the desired density. The ketchup can be served when it cools down.

3. When preparing for the winter, put the ketchup in jars, close hermetically with lids, turn it upside down and wrap it warm until it cools.

Delicious ketchup from a homemade recipe notebook

We need:

• 2 kg tomato
• 2 onions
• 1 apple
• 1 tbsp salt
• 125 g sugar
• 1-2 tbsp vinegar 9%
• 1/2 tsp ground black pepper
• 1/2 tsp cinnamon
• 3 pieces of cloves,

Preparation:

1. We pass the tomatoes through a meat grinder or through a juicer.

2. Peel the apples and rub on a fine grater.

3. Peel and chop the onion. We mix all the ingredients and put them on the stove. Add all the spices, mix and boil for 1.5 hours. 10 minutes before the end of cooking, put the vinegar, mix. We roll it hot into jars.

A quick, delicious homemade ketchup recipe

This recipe is suitable for housewives who do not like to bother cooking. Ketchup is made quickly and tasty.

We need:

• 1 head of garlic (6 cloves)
• 1/2 tsp ground black pepper
• 1 tbsp cinnamon
• 1/4 tsp chili peppers
• 1 tbsp salt with a slide
• 1 tbsp mustard with a slide
• 2 tbsp 9% vinegar

Preparation:

1.Pour the tomato juice into a saucepan, add all the spices and put on high heat, stir.

2. Bring to a boil and boil to the desired consistency. After cooling, it can be served.

If you wish, you can put it in jars hot and roll it up.

Bon Appetit!

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So, my dear hostesses! Harvest time has come, as well as its preparation. After all, in winter, you want vegetables so much. But not everyone can freeze them. However, you can cook them for the winter in the form of salads, pickles, ketchups, sauces.

Today we will look at the preparation in the form of tomato ketchup. Everyone will definitely like it. After all, it cannot be otherwise. Having tried it at least once, you are unlikely to be able to exchange it in the future for the one sold in the store.

Homemade ketchup goes well with any meal. The main thing is to follow the sequence of its preparation exactly. It can be put on the table or used in the preparation of first and second courses.

Diversify taste qualities you can use fruits, vegetables, herbs. After all, this is already a matter of taste. Both adults and children like this sauce.

To insure your success in making ketchup, here are some secrets:

1. Vegetables must be natural and very ripe. In addition, it is advisable to use those that have just been plucked from the garden and did not have time to become flabby. Pay attention to the fact that they are grown naturally, without any chemical additives.

2. It is best to use vinegar 6 - 9%. The amount of vinegar that needs to be added depends on the percentage of acidity. The lower the acidity percentage, the more vinegar should be poured.

3. Do not forget about the container in which you are going to store this workpiece. Most preferred glass bottles or cans packed with new metal lids.

4. If there are no tomatoes, then replace them with good quality tomato paste.

That's all. It couldn't be easier. It remains only to take and cook. Below, I offer you a small selection of simple, but worth it recipes. Hope at least one will work for you. I wish you success and a sunny weekend!

1. Homemade tomato ketchup with zucchini for the winter

Using zucchini, you diversify the taste. Very tasty, aromatic and appetizing. And if you are a fan of zucchini, then this sauce will definitely conquer you, since it contains small pieces of vegetable. In general, let's get down to business soon! We collect everything you need and go! However, take with you a great mood and only positive emotions!

Compound:

• Zucchini (zucchini possible) - 800 g
• Tomatoes - 5 pcs.
• Onions - 2 heads
• Garlic to taste
• Parsley or cilantro to taste
• Black peppercorns - to taste
• Starch - 1 tablespoon
• Vinegar 70% - 1/2 tsp
• Salt to taste
• Boiled cold water - 1 tablespoon
• Hot boiled water - 1 tbsp. a spoon

Sequence of work:

1.All vegetables must be peeled and washed. Cut the peel from the zucchini, remove the seeds from the inside. Peel the onion and garlic. Cut the tomatoes into large pieces. Use fresh herbs.

2. Grind half of the zucchini and all the tomatoes, garlic, and onions through a fine meat grinder. To mix everything. Transfer to a cooking pot. Put on medium heat. Bring to a boil, stirring occasionally. Remove the resulting foam with a spoon.

3. Add chopped fresh herbs to the resulting mass. Pour in 1 teaspoon of salt. Add chopped black pepper.

4. Stir everything again thoroughly to evenly distribute the ingredients among themselves. Boil. Reduce heat from medium to low. Stir to avoid scorching. Cook for 45 minutes.

5. Having cooked the puree, let it cool slightly to the temperature that is familiar to your hands. Then rub the puree through a sieve. Set aside for a while.

6. Next, cut the remaining courgette into cubes. Boil it in plain salted water until tender.

7. Wipe them through a sieve too. Combine with mashed potatoes.

8. Bring the puree to a boil. Remove from heat. Add diluted starch to boiled cold water. The mass will immediately thicken noticeably.

9. Separately dissolve the vinegar in hot boiled water. Add the resulting solution to the mass. Mix everything thoroughly again.

10. Pour the ketchup into pre-prepared jars and bottles. Close tightly under the lid or roll up using a special key for this. Put on the lid, under the fur coat until it cools completely. Then keep cold.

Bon appetit, warm autumn weekend to you!

2. Tomato ketchup with hot pepper "Plain Velvet" for the winter

Ketchup has a beautiful and intriguing name. However, it is easy to prepare. This process takes a little time. The result will delight you with taste, aroma and velvety appearance.

Compound:

• Tomatoes - 3 kg
• Hot red pepper - 4 pieces
• Garlic - 1 piece
• Black pepper (ground) - 1 tsp.
• Bay leaf - 3 pieces
• Salt - 2 tsp
• Sugar - 5 tbsp. l.
• Sunflower oil - 100 ml
• Vinegar (9%) - 100 ml

Sequence of work:

1.Start the cooking process by preparing necessary products... Rinse the tomatoes thoroughly. Make cross-cut incisions.

2. Rinse red hot peppers in cool water as well. Remove stalk and seeds. Cut each peppercorn into two equal pieces lengthwise.

3. Garlic should be peeled. It is not necessary to cut the cloves. Since during the cooking process you will grind the food with a blender.

4. Now you need to remove the peel from the tomatoes. There is one very simple way to do this. Immerse the vegetable for literally 30 seconds in boiling water, then immediately in ice water. Now remove the skin.

5. It is better to divide all vegetables prepared by you into several, approximately equal parts. Because they will not go into the bowl of a blender or food processor at once. You can scroll everything through a meat grinder.

6. Pour the resulting puree into a specially designated heavy-bottomed saucepan. Put black pepper and bay leaf in the mass. Put on maximum heat.

7. Cook with constant stirring until the mixture begins to thicken. As soon as this happens, reduce the heat to low. Continue cooking until the volume is approximately halved. Only then can the pan be removed from the heat.

8. Remove the bay leaf. Then, using a hand blender, turn the contents of the pot into a smooth puree.

9. Pour salt and sugar into the puree. Pour out the vinegar sunflower oil... Mix everything very well so that all the ingredients are evenly distributed among themselves. Put again on low heat and cook from the moment of boiling for twenty minutes.

10. Arrange the resulting velvety ketchup in sterilized jars and roll up under the lids. Arrange jars under a blanket until they cool completely. After that, rearrange them for long-term storage in the cellar.

Here is such a wonderful ketchup obtained from this recipe.

And I wish you bon appetit and great mood!

3. Recipe for tomato ketchup for the winter, with peppers and starch

An unusual combination of vegetables and starch will give you a delicious sauce. And by expanding it into small, pre-prepared containers, you can delight and surprise your household even every day. Delicious, just lick your fingers!

Compound:

• Tomatoes - 8 kg
• Barbecue seasoning - 60 g
• Seasoning for Korean carrots- 30 g
• Hot pepper - 150 g
• Sweet pepper - 500 g
• Garlic - 40 g
• Starch - 10 tablespoons
• Vinegar 9% - 200 ml
• Sugar - 2.5 cups
• Salt - 3 tablespoons
• Ground black pepper - 3 tsp

Sequence of work:

1.Wash good ripe tomatoes thoroughly in running water. Wipe off excess moisture with a napkin. Squeeze the juice out of them in a juicer. Pour half a liter from the resulting amount of juice to dissolve the starch in it.

2. Take Bell pepper... Remove seeds from it. Separate from the stalk. Rinse, grind.

3. Peel the garlic and chop it too.

4. Combine prepared vegetables with juice in a common bowl. Add spices, salt, sugar and ground pepper there. Put the thoroughly mixed mixture on high heat and bring to a boil. Then boil it over medium heat for about fifteen minutes. Be sure to stir the mixture as often as possible.

5. Add starch to the poured tomato juice. Mix everything well so that all possible lumps dissolve.

6. Pour the resulting solution slowly into the overall consistency, while not stopping stirring it. Then cook again for twenty minutes. Add vinegar after the time has passed. After that, cook the sauce for another five minutes.

Put to full in sterilized jars (in any way convenient for you). Roll up under the lid. Turning the cans upside down, make up under a fur coat. When they have cooled down, they can be moved to a cold storage area.

Pleasant and tasty blanks!

4. How to cook tomato and plum ketchup at home for the winter

By adding a berry such as plum to the composition, you get excellent ketchup. She will transform the taste. You will never want to try a different composition. I am sure that you will absolutely like this recipe! I wish you success in your cooking!

Compound:

• Plums - 1 kg
• Tomato - 2 kg
• Onions - 250 g
• Bulgarian pepper - 5 pieces
• Chili pepper - 2 pieces
• Garlic - 1 head
• Sugar - 200 g
• Salt - 2 tbsp. spoons
• Vinegar - 1 tbsp a spoon
• Cloves and ground pepper - to taste

Sequence of work:

1. Rinse very well and peel vegetables and fruits if necessary. Then grind them. Use any device that is convenient for you here: a meat grinder, food processor or blender.

2. Pour the resulting chopped mixture into a saucepan with a thick bottom. Put to cook on the stove. After boiling, cook for twenty minutes. Be sure to stir.

Use the spatula to run especially well along the bottom. So that the mass does not burn. After all, it will immediately affect the taste.

3. The mass should be approximately halved in volume.

4. Strain the resulting amount of the cooked mixture through a sieve or cheesecloth. Thick part put to cook again for an hour.

5. Pour in salt, sugar, cloves and vinegar. Mix well.

6. Boil for about half an hour. Arrange in warm sterilized jars and pack under a metal lid. Keep cold.

Have a great weekend and successful storage of your workpieces!

5. Video - Recipe for homemade tomato ketchup for the winter

See how quick, simple and easy you can make homemade ketchup.

Of course, all the options and methods for preparing such an excellent workpiece are innumerable. However, for you, I have described the best recipes, in my opinion. Using them, you will be happy with the result. You will delight yourself and the people around you.

So let's not waste time! Rather, we go to collect a fresh ripe crop and go to the kitchen. After all, time does not stand still. And the hostesses have so much to do in a day!

Good luck with your cooking! Cook with desire, love and great mood!

The harvest is coming to an end. And you do not know what to make from a tomato, or you like a sauce made with your own hands, then we advise you to adopt such an incredible delicious recipe home for the winter. There is nothing difficult in cooking it, and the result will delight you and your loved ones.

This homemade sauce will perfectly complement any meat dish, fishy and can be used to make homemade pizza.

Today we will analyze 5 simple and delicious recipes for making ketchup at home. I also advise you to try to cook delicious.

Ingredients:

• Tomatoes - 1.5 kg.
• Sugar - 50-70 gr. (you can taste)
• Salt - ½ tbsp. spoons (no additives, preferably stone)
• Vinegar 9% - 2 tbsp spoons (or 70% - 1 tsp)
• Black pepper - 15-20 peas
• Coriander - 7-8 grains
• Cloves - 2 pcs.
• Allspice - 4-5 peas
• Greens (parsley, dried basil) - taste.

Cooking method:

1. We wash the tomatoes, cut out the cores, cut them into slices (halves, quarters).

2. Put the tomatoes in a saucepan, close the lid and put on fire.

3. Bring to a boil and cook for about 10 minutes, until tender.

4. Tomatoes are boiled, become soft, now grind with a blender (they should resemble tomato juice).

5. Then we put the resulting mass on a small fire and evaporate for 1.5-2 hours until the state of ketchup.

6. After 1.5 hours, gradually add sugar, salt, alter everything well.

7. Let's taste it. Now add spices, coriander, cloves, dried basil, washed parsley (not chopped), allspice and black pepper. We mix everything thoroughly.

8. Add vinegar 2 tbsp. spoons 9% or 1 tsp. spoon 70%. And we quickly interfere.

9. Cook the ketchup for another 10 minutes.

10. Then we filter it through a sieve.

11. Pour the resulting sauce into hot, sterilized jars. We close the lids. It is better to store it in the refrigerator. Bon Appetit.

Delicious ketchup with apples

Ingredients:

• Tomatoes - 2 kg.
• Apples (sour) - 2 pcs. (medium)
• Bulb onions - 2 pcs. (average)
• Salt - 1 tbsp a spoon
• Sugar - 80 gr.
• Carnation - 3 pcs.
• Ground red (black) pepper - 1 tsp
• Apple cider vinegar 6% - 3 tbsp. spoons.

Cooking method:

1. All ingredients washed, peel off apples, cut out the core. Peel the onion from the husk, chop coarsely.

2. Finely chop the tomatoes and add to a food processor. Next, grind apples and onions (you can all together).

3. Put the saucepan with the ingredients on low heat and cook for 40 minutes.

4. We take 1 tbsp. a spoonful of salt, 80 grams of sugar and three cloves, add to the boiling sauce. Stir and cook for another 30 - 40 minutes over medium heat (to bring to the thickness you need).

5. Now add 1 teaspoon of black or red ground pepper and pour in Apple vinegar 3 tbsp. spoons.

6. After 2-3 minutes, remove from heat and pour into cans already sterilized in advance, twist. Wrap it up with a warm blanket until it cools completely. Bon Appetit.

How to make spicy tomato ketchup for the winter

Ingredients:

• Tomatoes - 2 kg.
• Onions -1 kg.
• Bulgarian pepper - 1 kg.
• Bitter pepper - 3-4 pcs.
• Garlic - 1 head
• Sugar - 150 gr.
• Salt - 1.5 tbsp spoons
• Vinegar 9% - 120 ml.

Cooking method:

1. We take the tomatoes, wash, cut out the unripe areas, the core. Grind in a blender and cook in a saucepan for 10 minutes.

2. We wash the pepper under running water, cut it into pieces, remove the tails and seeds. Cut into small cubes.

3. Peel the onion and chop it not coarsely. Can be chopped with a blender.

4. Put the vegetables in a saucepan with tomato ketchup base.

3. Then add salt and sugar. Leave to cook for 20 minutes over low heat. If you think the sauce is too thick, you can add 100-150 ml. water.

4. Pass the garlic through a press and, together with vinegar, add to the bulk and boil for another 5 minutes.

5. Pour ready-made homemade ketchup into sterilized jars and roll up. We store our workpiece in a cool place. Bon Appetit.

Ketchup recipe with plums and tomatoes

IN this recipe not only tomatoes are used, but we also add plums. They add sweetness to the ketchup. Therefore, the taste will turn out to be sweet and sour and will bypass its store colleagues.

Ingredients:

• Tomatoes - 2 kg.
• Plums - 1 kg.
• Onions - 250 gr.
• Table salt - 1, 5 tbsp. spoons
• Granulated sugar - 200 gr.
• Bitter pepper - 2-3 pcs.
• Pepper mixture - ½ teaspoon
• Bay leaf - 2 pcs.
• Vinegar 9% - 2 tbsp spoons
• Garlic - 100 gr.
• Greens to taste.

Cooking method:

1. We choose large varieties of plums. We prepare, rinse well, remove the bones.

2. Rinse the tomatoes under cold running water. We throw them in boiling water for two to three minutes. We take them out and immediately place them in a bowl of cold water (this way we will leave the vitamins inside the vegetables). Remove the peel.

3. We take onions, peel them, then cut them into several equal parts.

4. Peel the garlic in the same way. We wash the pepper, cut off the green tails, take out the seeds.

5. Using a meat grinder, grind the ingredients, plums, tomatoes, onions (you can use a blender).

6. Put the resulting mass in a saucepan and put on fire. We cook it for two hours.

7. At this time, wash the greens and chop them finely. Pass the garlic and pepper through a meat grinder.

8. After 1.5 hours add chopped pepper and garlic to the pan. Pour in salt, sugar, as well as the rest of the ingredients.

9. Cook the ketchup for about half an hour, stirring constantly.

10. At this time, we will sterilize the cans. As soon as the sauce is ready, we begin to pour it in, roll up the lids and turn it upside down. Once they have cooled, they can be sent to a cool storage location. Bon Appetit.

Delicious and simple ketchup recipe

Ingredients:

• Ripe tomatoes - 5 kg
• Onions - 2 heads
• Garlic - 3 cloves
• Sugar - 150-200 gr.
• Salt - 50 gr.
• Vinegar 9% - 1 glass
• Black pepper and mustard mixture - 1 teaspoon each
• Cinnamon - 1-2 tsp
• Celery seeds - 0.5 tsp
• Carnation - 5 stars.

Cooking method:

1. Wash ripe tomatoes and cut into slices.

2. Peel the onion and chop it very finely.

3. Put the ingredients in a frying pan, simmer them together under a closed lid for 20 minutes. Cool and rub through a sieve.

4. The resulting juice is boiled in half.

5. Put the spices in a bag made of gauze and put them in boiling juice.

6. At the end of cooking, add salt, sugar, vinegar and garlic (peeled and chopped).

7. Take out the spices after 5-7 minutes.

8. Ready, hot sauce is poured into already sterilized jars and immediately rolled up. Enjoy your meal.

Greetings to the chefs who decided to make tomato ketchup for the winter, you will lick your fingers! This is not only correct, but also a wonderful decision. After all, ketchup can transform anyone everyday dish... Even the most ordinary pasta, seasoned with delicious and aromatic sauce will seem like a gourmet meal. And this is exactly what every hostess aspires to.

And if you also prepare a variety of ketchups from tomatoes at home, then you will not have a price. TO mashed potatoes Serve classic, with meat - savory or barbecue. Households by the ears can not be delayed! The dishes will be delicious and unique. You can't buy such a seasoning in a store!

I perfectly understand that every hostess wants to be original. She herself is. Therefore, I am pleased to offer ketchup recipes that you can surprise.

A simple recipe, and the ketchup turns out to be excellent - thick and generous in taste. The cooking technology is very simple. The prepared ingredients are boiled, ground through a fine sieve, boiled down to the desired consistency.

Store the sauce in a sterile container. These can be handy bottles with screw caps. You can close ketchup in ordinary jars under iron lids. The main thing is that the container should be sterilized. This requirement also applies to covers.

For ketchup, choose ripe, fleshy tomatoes with thin skin. It is from such tomatoes that you can get a lot of pulp.

Cooking food

• Tomatoes - 2.5 kilograms
• Bow - one medium head. By weight approximately 120 grams
• Sugar - 100 grams
• Salt - 15 grams
• Vinegar - 100 ml. (9 percent)
• Spices 0.5 tsp. - ground black pepper, cinnamon, cloves, coriander beans.

From this amount of products, you should get 1.25 liters of the finished product.

Cooking the sauce

The ketchup is ready. They are not afraid to treat even children. We know that we have prepared it from quality products. The classic set of ketchup ingredients allows it to be served with many main courses. Bon Appetit!
I would also like to add that open jars must be kept in the refrigerator.

Tomato and apple ketchup for the winter

Original and delicious sauce... Sour and sweet apples bring their zest to tomato paradise.
Don't be confused by the presence of apples. In ketchup, they get along well with tomatoes and other vegetables. And the consistency of the culinary product becomes excellent.

I also want to advise you one of my favorite apple charlotte recipes,

Ingredient List

• Two kilograms of red, ripe and fleshy tomatoes
• Two hundred fifty grams of sweet and sour apples
• Two hundred and fifty grams of onion
• Ninety grams of sugar
• Tablespoon of salt
• 1/2 teaspoon ground pepper mixture
• Four carnations
• One hundred twenty-five milliliters of vinegar 6 percent.

I have about one and a half liters of ketchup coming out of the specified amount of products.

Step by step cooking process

1. Remove seeds from washed fruits. Leave the peel - there is a lot of pectin in it, which will favorably affect the consistency of the finished product.
2. Cut the apples into small pieces that can be easily chopped with a blender or meat grinder.
3. Divide the peeled onion into small wedges.
4. Cut the washed tomatoes into slices.
5. Grind prepared vegetables with a blender or meat grinder. Fold the mass into a saucepan, or a convenient saucepan. The mixture still has a heterogeneous, even coarse consistency. But it's okay, we will boil it and soften it.
6. Put a saucepan over medium heat, bring the mixture to a boil.
7. Reduce the fire, cover the dishes, boil the mass for an hour. But every 10-15 minutes it will be tedious to stir the future sauce.
8. An hour has passed. Now you need to remove the lid, cook for another 30-40 minutes. Remember to stir.
9. When the mixture is boiled down, turn off the oven, cool.
10. Grind with a sieve.
11. Send the grated mass to a saucepan, add sugar, salt, pepper, vinegar, cloves and cinnamon. Stir, boil for 5-7 minutes. after the mass boils. Be sure to taste it.
12. If the taste suits you, you need to take out the cloves, boil for another two minutes and turn off the oven.
13. Pour the hot sauce into a sterilized container.

Serve tomato and apple ketchup with baked meat and poultry - households will lick their fingers.

What - I would like to advise

1. Ketchup will be especially aromatic if you prepare a mixture of ground peppers yourself. To do this, grind the peas in a mortar. It is best to do this while cooking. It won't take a lot of time, and the dish will only benefit from this.
2. Cloves and cinnamon can also be put into a mortar along with peppers.
3. Pour the vinegar gradually, tasting the sauce. Tomato varieties differ in acidity.

How to cook spicy tomato ketchup with garlic for the winter

Homemade tomato ketchup is a great opportunity for culinary improvisation. I added a new ingredient and the sauce started to play with fresh colors.

And so savory recipe ketchup. We'll add some garlic here for a bit of spiciness. And also bell peppers and Provencal herbs, which will turn the sauce into a real work of culinary art.

Necessary products

• Tomatoes - 3 kg.
• Sweet pepper - 350 gr.
• Onions - 350 gr. If possible, purchase Crimean
• Sugar - 5 tbsp. l.
• Salt - 1.5 tbsp l.
• Vinegar - 150 ml. (9 percent)
• Garlic - 3-5 cloves
• Dry Provencal herbs- 1 tsp
• Pinch of ground cinnamon
• Cloves - 4 - 6 pcs.

From the specified amount of ingredients, you should get up to two liters of ketchup. Please take this into account when preparing the jars.

Cooking ketchup

With such ketchup, your dishes will not be boring and bland! Try to make pizza with him, you won't regret it.

Homemade tomato ketchup kebab for the winter

We say barbecue, we mean ketchup. Therefore, I offer you a ketchup recipe for kebabs. It looks a lot like a store product. But, naturally, it is much better and more useful.

We need

• Tomatoes 1.3 kg.
• Sugar - 85 gr.
• Salt - 1 tablespoon
• Potato starch - 1.5 tbsp. l.
• Ground red pepper - a pinch (one-sixth of a teaspoon)
• Ground black pepper - a pinch (one-sixth of a teaspoon)
• Paprika - a pinch (one-sixth of a teaspoon)
• Ground cinnamon - a pinch (one-sixth of a teaspoon)
• Cloves - 1-2 pcs.
• Vinegar 9 percent - 50 ml.

Step by step process

1. Wash the tomatoes, twist them onto the tomato.
2. Boil the tomato for about five minutes, set aside to cool. This procedure will facilitate sieve grinding.
3. Grind the cooled mass with a sieve. You should get clean tomato juice one litre.
4. Pour the juice into a saucepan, put on fire. After boiling, boil over medium heat for 15 minutes.
5. Grind the cloves in a coffee grinder, or grind in a mortar.
6. Put sugar, salt, vinegar, all spices in the juice. Stir well.
7. Taste, correct if necessary.
8. Separate 85-100 ml of juice, cool.
9. Add starch to the chilled juice, stir.
10. Pour the "starched" juice into the common cauldron, mix. Boil for five minutes.
11. Pour hot into a sterile container, roll up with iron lids. Send for cooling under warm clothes.

Kebabs, or just fried meat with such ketchup will be great!

The recipe for homemade Krasnodar tomato ketchup for the winter

Ingredients

• Kilogram of tomatoes
• A pair of large apples
• Half teaspoon salt
• A teaspoon of sugar
• Two tablespoons of apple cider vinegar
• 1/2 teaspoon ground cinnamon
• A pinch of sweet and spicy paprika, ground coriander, dried garlic and parsley, ground nutmeg.

I note right away that this turns out to be approximately 450 ml of ketchup. If you want to cook more, then increase the amount of food.

Cooking yummy

1. Cut the washed tomatoes into pieces, send to a saucepan.
2. Add two tablespoons of water, put on a small heat.
3. Bring to a boil, Cook for min. 30 until the tomatoes are completely softened. The time can be adjusted based on specific conditions.
4. Do a similar procedure with apples. Core, cut into pieces. Simmer over low heat, adding two tablespoons of water. Time - min. 20 -30.
5. Grind softened tomatoes and apples with a sieve.
6. Combine two mashed potatoes, cook. This must be done for 20 minutes. with constant stirring.
7. Add sugar, salt, all spices and herbs. Boil everything together for another 20 minutes.
8. Add vinegar, boil for another five minutes.
9. In a hot state, distribute in sterilized jars, twist.

Delicate, fragrant ketchup is ready to delight you all winter!
With all my heart I wish you to invent your own, unique recipe for tomato ketchup for the winter!

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

How to cook ketchup

In order to make delicious ketchup, it is not enough to choose 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.

Cooking method:

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

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

Spicy ketchup

• tomatoes - 0.5 kg;
• onions - 0.5 kg;
• sweet pepper - 1 kg;
• 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 pot of cold water.
• Remove the skins from the tomatoes, cut each in half.
• Place the strainer in a clean saucepan. Take the seeds out of the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the wire rack and the juice gets into the pan. Wash the sieve.
• Return it to the pot and rub the tomato pulp through it.
• Grind cloves, mustard seeds, pepper (black and allspice) using a special 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 to cook, 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 husks from the onions, chop and chop in the same way.
• Pour salt and sugar into a saucepan, transfer to it vegetable puree and put on fire.
• After bringing to a boil, reduce heat and simmer until the mass is optimal for ketchup consistency.
• Pour in paprika, boil for a couple of minutes.
• Pour in vinegar and boil for another 3 minutes.
• Pour into 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.