Apple cider vinegar ketchup recipe. Homemade ketchup made from ripe tomatoes - just lick your fingers! Aromatic Red Currant Ketchup with Spices Without Vinegar

Ketchup is a great addition to spaghetti, meat, chips, and more. 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-juiced tomato varieties. This will make the sauce thicker and take less time to cook.

The main secret of making thick ketchup is 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 the seeds and skins, pass 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, 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. Pour hot aromatic sauce 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 cup), 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.

Let's get 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 it 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 them through a meat grinder.

Step 2: simmer over a fire for 5 minutes, wait until it cools completely and grind the mass 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 (called tarragon) - this is an herb that contains essential oil and ascorbic acid, which gives ketchup a lemon-mint spicy taste. 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 cleanses 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 at least 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.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A sauce with a long history is ketchup. For a modern person, this seasoning for dishes is associated with red bottles and store shelves. Ketchup was prepared at home for the winter earlier, before the development of the food industry, in many families. Now natural food is gaining popularity, and housewives are striving to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.

Recipes for making homemade ketchup for preparation for the winter

To prepare delicious ketchup that will be stored all winter and will not spoil, you need high-quality tomatoes, ripe, strong, and free from defects. Rural or country tomatoes grown without chemicals are ideal. As a part of factory sauces, not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Home-cooked ketchup for the winter is healthier, it tastes better than industrial counterparts, besides, you can make both a classic sauce and use an original and unusual recipe.

Classic tomato recipe

The sauce from which the ketchup got its name did not contain tomatoes. The Chinese seasoning ge-tsup was prepared with fish entrails and later with anchovies. The British changed the recipe in their own way, replacing fish with mushrooms and walnuts, then included olives. Tomatoes were added much later, and a variant was born, today called the classic. Ingredients for Classic Ketchup:

• tomatoes - 2.5 kg;
• sugar - half a glass;
• carnation - 2 buds;
• black pepper - 20 peas;
• coriander - 10 peas;
• vinegar 9% - 2 tablespoons;
• salt - half a tablespoon;
• greens (any) - a bunch.

How the sauce is made:

1. Select the tomatoes, rinse, remove the stalks with a knife, cut into small pieces, place in a saucepan, wait for a boil. Add water if necessary, and there is enough juice released. Switch the stove to medium heat, cook for 20 minutes.
2. Cool boiled tomatoes, pass through a sieve, into the same saucepan. Cook the mass of the future ketchup until it thickens, an hour or more.
3. Put the spices in a piece of gauze, tie the ends, getting a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, stir the mixture, cook for 10 minutes, making a slow fire.
4. Pour ready-made ketchup into sterilized containers, cool, place in a refrigerator or cellar.

With apples and bell pepper

Ketchup for lovers of interesting flavor combinations will complement any snack. Little secret: if you add sun-dried onions, or smoked onions, you get an extraordinary aroma. This supplement is useful for those who are not against culinary experiments with ketchup. If you are not sure if eaters will approve of an unusual taste, limit yourself to the original recipe. To prepare this spicy ketchup you will need:

• red soft tomatoes - 1.5 kg;
• apples (green is preferable) - 1 kg;
• bell pepper (yellow, red) - 1 kg;
• onion (turnip) - 1 kg;
• vinegar 9% - 1 glass;
• sugar - a tablespoon;
• salt - half a teaspoon;
• black pepper - 10 peas;
• allspice - 6 pcs.;
• garlic - 5 teeth;
• savory to taste.

Step-by-step recipe for making ketchup:

1. Chop the tomatoes and onions, core out the apples, cut the middle with seeds for the peppers.
2. Pour a few tablespoons of water into vegetables and fruits, put on fire, boil until gruel.
3. Rub the mixture through a sieve, pour into a saucepan, dip the spices in a gauze bag, boil until thick.
4. Pour in sugar and salt, pour in vinegar, add squeezed garlic, chopped savory.
5. Pour the hot mixture into bottles (heated), tighten the lids tightly, put in a container for sterilization (large saucepan, tank), sterilize, then cool.

Preservation of Hot Tomato Chili Sauce

The popular "hot" sauce is prepared simply, with a minimum of ingredients; chili peppers will still overpower all other flavors. You can season it with many dishes, with care. Chile goes well with pasta and its varieties, potatoes, rice, fish, meat. It is important to remember that if you intend to season a dish with this sauce, do not add pepper when cooking it, otherwise there will be a fire in your mouth. For hot sauce you need to take:

• fleshy tomatoes - 3 kg;
• chili (or cayenne pepper) - 1-3 pods;
• salt - a tablespoon with a slide;
• sugar - 150 g;
• vinegar 9% - 50 ml;
• peppercorns, allspice and black - 10 pcs.

Cooking sequence:

1. Wash, cut tomatoes into slices, pour into a saucepan, put on fire (medium). Cook until soft, about 40 minutes, stirring all the time.
2. Cut and peel the chili, add to the tomatoes at the end of cooking. If a very hot sauce is desired, do not remove the seeds from the pepper. Pour in peppercorns, cook for 15 minutes.
3. Wipe the mixture with a sieve, using a wooden spoon or spatula. Skin, seeds, spices will not pass through the sieve. Grinding can be simplified by using a juicer that has the function of squeezing juice with pulp, or a conventional device, but then the peel from the tomatoes must be removed before cooking.
4. Boil the puréed mixture, season with salt, vinegar, sugar, pour the ketchup into jars or bottles, close.

From tomato juice with starch in a slow cooker

In the preparation of ketchup at home for the winter, starch is rarely used; housewives prefer to boil excess moisture without adding thickeners. Sometimes the obtained degree of consistency is not enough, for example, when baking pizza. The sauce may spread and the dish will be moist. Homemade ketchup with the addition of starch will save the dish of the day. For him you will need:

• very ripe tomatoes - 5 kg;
• onions - 400 g;
• apple cider vinegar - 50 g;
• sugar - a glass;
• allspice - 15 peas or 1-2 teaspoons;
• bitter pepper, garlic - to taste;
• starch - 2 tablespoons.

The sauce is prepared like this:

1. Squeeze out the tomato juice, preferably using a juicer, or you can scroll the tomatoes in a meat grinder with a fine grid, discard the pulp in a colander, and let it drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stewing mode.
2. Peel and chop the onion: use a meat grinder or puree in a blender.
3. Wait for the tomato juice to boil, add the onion puree. Simmer in a slow cooker for an hour and a half.
4. Pour salt, vinegar, sugar into the multicooker bowl.
5. In a glass of juice prepared earlier, stir the starch and pepper. While stirring the ketchup, pour in the mixture. When the mixture thickens, turn off the multicooker.
6. Pour into jars, swirl hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for a fragrant, sweet and sour sauce, ideal for barbecue. In nature, this seasoning will be a huge success. The culinary specialist regulates the pungency of ketchup on his own, the recipe does not set a clear framework for how hot such a sauce should be. Everything is done based on the wishes of consumers, ketchup will not become less tasty from a decrease in the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup composition:

• ripe plums - 5 kg;
• tomatoes - 1 kg;
• bell pepper - 500 g;
• garlic - 300 g;
• red pepper (hot) - to taste;
• so - 2 tablespoons;
• sugar - 300 g

Sauce preparation:

1. Wash the vegetables, remove the seeds of the plums.
2. Scroll plums, peppers, tomatoes in a meat grinder.
3. Place everything in a saucepan, cook for 2 hours, stirring occasionally.
4. Grate the garlic on a fine grater, or pass through a garlic press, add to the pan, cook for another 40 minutes.
5. Pour the ketchup into hot jars, roll up. Turn over the jars, wrap with a blanket until it cools.

Find out more recipes on how to cook delicious.

A quick recipe for tomato paste

Ketchup is prepared in a hurry, with a minimum of ingredients. Store-bought tomato paste is more natural than factory-made ketchup. Read the label, choose a paste that contains only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by heat, is an antioxidant, good for the heart. Ingredients for "quick" ketchup:

• tomato paste - 100 g;
• seasonings: a mixture of dry herbs, garlic, black pepper - all together 50 g;
• salt - a teaspoon;
• sugar - 2 teaspoons;
• mustard (ready-made) - a tablespoon.

How to cook:

1. Dilute the paste with boiled water (about 200 ml).
2. Pour sugar, salt, seasonings into one glass, pour boiling water over, let it brew, pour into a paste.
3. Put on the stove, cook for 2 minutes on low heat.
4. Transfer to a processed jar. Store in refrigerator for up to three weeks.

Aromatic Red Currant Ketchup with Spices Without Vinegar

The national Georgian delicacy, tkemali sauce, is made from sour plums. Its classic unique taste is not easy to reproduce, there are modifications of the sauce, plums are replaced by some other sour fruits or berries, for example, red currants. If you want to bring the taste of ketchup closer to the classic tkemali, cilantro should be among the seasonings, add it to the ingredients below:

red currants (without green twigs) - 1 kg;

• water - a quarter glass;
• garlic - medium head;
• dry dill - 2 tablespoons;
• ground coriander seeds - 3 teaspoons;
• hot red pepper (ground) - 1.5 teaspoons;
• sugar - half a glass;
• salt - 2 teaspoons.

Preparation:

1. Put currants in a saucepan, pour in water, bring to a state of puree over low heat (do not bring to a boil).
2. Drain the liquid, taking a separate container, rub the berries through a sieve.
3. Mix juice and puree, put on fire, boil until thick.
4. Grind spices and herbs to a powder, add to mashed potatoes, salt, add sugar, cook for 5 minutes.
5. Pour into jars, cool.

Video: how to cook ketchup for the winter at home

Store-bought ketchups contain sodium benzoate. Manufacturers love this supplement because it prevents mold and yeast from growing, allowing the ketchup to be stored for a long time. A substance with such an effect contains cinnamon, cloves, mustard, cranberries, apples, if you see these components in recipes, be aware that they prevent the sauce from spoiling. For the same purpose, culinary experts use vinegar. You will hear practical advice on how to prepare your favorite seasoning for the winter in the video below, which reproduces the step-by-step preparation of ketchup at home.

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Discuss

How to make delicious homemade tomato ketchup for the winter

Many surmise that there are about the same amount of natural tomatoes in store 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. Therefore, while the season of fresh vegetables is in full swing, I propose to prepare homemade tomato ketchup for the winter. Lick your fingers - it turns out so tasty. In a sealed form, the seasoning is stored for more than 1 year, but when it is open, it is advisable to eat it for no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But don't worry, a half-liter jar “disappears” in a few days.

The easiest and most delicious homemade ketchup for future use

Meat, potatoes, pizza, and even a slice of ordinary bread with this sauce is much tastier! Try it! I guarantee you will lick all your fingers and ask for more. Fresh tomatoes + classic spices = perfect results.

Thank you very much for the recipe to mom Larisa!

Ingredients:

Exit: about 1.25 liters of ready-made sauce.

How to prepare delicious homemade tomato ketchup for the winter (lick your fingers):

To make a lot of thick sauce, use exceptionally well-ripened, meaty, not watery tomatoes. From unripe, only a large amount of juice will turn out, which will evaporate during cooking. And there will be very little ready-made ketchup. Cut the tomatoes into small wedges. Place in a bowl (large saucepan). Peel the onion. Chop into small cubes. Put on tomato wedges, stir. Cover with a lid.
Put on 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. Rub soft vegetables through it. It will make a smooth, seedless and skinless puree. Wipe as thoroughly as possible - more pulp will end up in the bowl.
Transfer the vegetable mixture back to the bowl (saucepan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup is 2 to 2.5 times boiled down.
Place the ground cinnamon and pepper, as well as the whole cloves and coriander seeds on the cheesecloth folded several times. Tie the ends, make a pouch. Dip in boiling puree. The spices will give off their aroma, but at the same time they will be completely simple to extract from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will become even thicker. After the indicated time, remove the spice bag.
Prepare jars (special bottles). I have a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until winter and for current use. Ordinary liter (half liter) jars are also suitable. Sterilize the jars (bottles). Boil the lids. Lay out the hot piece. Roll up. Turn over, check if the conservation is leaking. In this position, wrap the jars.
After cooling, hide in a dark pantry, a cellar for the winter. Store opened ketchup in the refrigerator. But after opening it, it is advisable to eat it within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than a store product.

Preparing aromatic tomato and apple ketchup for the winter

It is difficult to imagine a combination of apples and tomatoes raw. But in this sauce, they "get along" perfectly. Apples are responsible not only for the taste, but also for the excellent thick consistency. Try it.

Required products:

Exit: 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 the 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 in front of you is 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.

Required:

Exit: 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 pepper 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 a 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 will burn less. 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 to 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 a lot of it - it disappears very quickly.

Appetizing, natural homemade preparations! Enjoyable, successful results!

Sauces and seasonings allow you to reveal the aroma and taste of the dish, and sometimes even correct it. Most of them are sold in stores. But many of them can be made at home. And naturally, homemade sauces will be much healthier than store sauces. After all, at home we do not use flavor enhancers, stabilizers and other not the most useful additives. And the main conservative for us is vinegar, not sodium benzoate, as in industrial production.

Today we will cook together delicious ketchup, according to a simple recipe. We can cook it 2-3 weeks in advance or roll it up for the winter. And when we fry kebabs, then we serve our own, homemade ketchup with them. And how pleasant it is to open a jar of natural delicious ketchup made from ripe tomatoes in winter. Let's start cooking!

Ingredients:

• 3 kg of tomatoes;
• 4 pieces of bell pepper;
• 0.5 kg of onions;
• 1 small or half a large head of garlic;
• 1 tbsp salt;
• 0.5 tbsp. 9% vinegar;
• 0.5 tsp cinnamon;
• 12 black peppercorns;
• 3 peas of allspice;
• 4 carnations;
• 0.5 tsp nutmeg;
• 0.5 tbsp. Sahara.

* Ketchup turns out to be tender, sweetish and not at all spicy. It tastes like the classic Hynes ketchup. If you want to add spice, use hot chili peppers or sparkle to taste. You can also increase the amount of black pepper a little.

Tomato ketchup recipe for the winter

1. So, let's start making homemade ketchup. We take fresh tomatoes, rinse in cold water and dry. We do not chop very finely, be sure to remove the tails.

2. Place the sliced ​​tomatoes in a saucepan.

3. Coarsely chop the bell pepper.

4.Add the bell pepper to the tomato saucepan.

5.Clean and chop the onion. To prevent onion from burning your eyes, rinse it under water, and then the cutting process will be less problematic.

6.Add onions to tomatoes and bell peppers.

7. Now turn the garlic, peel and add it to the rest of the vegetables in the pan. Pour in salt. Put the saucepan with vegetables on a small fire, cover and cook for about 3 hours. We periodically monitor the process and stir the vegetables. At this stage, the composition should be as follows: 3 kg of tomatoes, 4 pieces of bell pepper, 0.5 kg of onion, 1 head of garlic, 1 tbsp. salt.

8. There is no need to add water, the vegetables will start up the juice and cook in it.

9. The mass should boil down and significantly decrease in volume (by about 2.5-3 times).

10. Prepare spices: cinnamon, black peppercorns, nutmeg, cloves, allspice and black peppercorns, pound in a mortar or grind in a coffee grinder.

11. Take a hand blender and grind the whole mass for a few minutes until smooth. You can not cool the finished vegetables very much, but be careful with the hot contents.

12.Add the remaining ingredients: spices, sugar and vinegar. We mix everything.

13. And put our ketchup on the stove again. Turn on medium heat and cook for about 30 minutes.

14. Bring the mass to a boil.

15.Our homemade tomato ketchup is ready. Now we can pour it into sterilized jars and roll it up with sterilized lids. For information on how to properly sterilize jars, see the link. The jars should be filled to the very top so that the lids fit tightly and there is no air under them.

16. Turn the jars over with their lids down and place them on a warm blanket. We wrap it well on all sides and leave the ketchup in jars for a day. The place should be warm and free of drafts.

17. A day later we take the cans out of the blanket and put them in the closet or take them to the basement. In this form, ketchup can be stored all winter. Well, if you can't wait to try it, open it and enjoy it, the ketchup is ready and it doesn't need time to infuse. The main thing is for it to cool completely. I spent all the ketchup prepared for the winter in a month, so everyone liked it. I hope you appreciate the recipe too! Bon Appetit!

Tomato ketchup with roots.

Ingredients:

• 1 kg of tomatoes
• 25 g parsley root
• 25 g celery root
• 25 g carrots
• 15 g garlic
• 50-70 g sugar
• 15-25 g salt
• ground black pepper to taste

Cooking method:

Grate or finely chop parsley root, celery and carrots. Add finely chopped tomatoes, simmer over low heat for 40-50 minutes. Then rub the mass through a sieve. Add salt, sugar, garlic passed through a press, ground black pepper, simmer for 10 minutes. Put ketchup prepared according to this recipe at home in sterilized jars, roll up and wrap until it cools.

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Ketchup with celery.

Ingredients:

• 1 kg of tomatoes
• 200-250 g carrots
• 100 g onions
• 50 g each of dill and celery
• 15 g garlic
• 50 ml vegetable oil
• salt and sugar to taste

Cooking method:

For this ketchup recipe for the winter, tomatoes need to be peeled and finely chopped. Chop the onion and herbs, grate the carrots. Combine vegetables and herbs, pour in oil, simmer over low heat for 30 minutes. Add garlic passed through a press, salt, sugar, simmer for 10 minutes. Grind the mass in a blender until smooth and bring to a boil. Arrange hot ketchup in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg of tomatoes
• 1 kg bell pepper
• 500 g carrots
• 250-300 g onions
• 10 g of parsley root
• celery, parsnip
• 30 g of dill greens
• parsley
• cilantro
• 200 ml vegetable oil
• 30 ml 9% vinegar
• 10-15 g salt

Cooking method:

To prepare ketchup for the winter according to this recipe, all vegetables must be finely chopped. Put in a saucepan, pour in oil, simmer over low heat for 30 minutes, stirring. Pour in finely chopped herbs, salt, spices, simmer for another 5-7 minutes. Grind the mass with a blender, pour in vinegar, bring to a boil. Put hot ketchup 1 in sterilized jars, roll up and wrap until it cools.

Ingredients:

• 4.5 kg of tomatoes
• 500 g carrots
• 500 g onions
• 70 g celery stalks
• 100 g basil greens
• 70 ml vegetable oil
• salt and sugar to taste

Cooking method:

Finely chop the onion, celery stalks and carrots, fry in oil for 5-7 minutes, stirring. Peel the tomatoes, chop finely, add to the fried vegetables. Simmer over low heat for 2 hours. Add salt, sugar, finely chopped basil, simmer for another 5 minutes. Put hot homemade ketchup, prepared for the winter, into prepared jars, roll up and wrap until it cools.

Ingredients:

• 2 kg of ripe tomatoes
• 150 g hot pepper
• 200 g bell pepper
• 200 g onions
• 50 g garlic
• 80 ml vegetable oil
• 50-60 g salt
• 50 ml 9% vinegar
• spices to taste

Cooking method:

Chop tomatoes, peppers, garlic and onions with a meat grinder or blender. Add spices heated in oil, salt, vinegar, mix thoroughly. Put Adjika in clean jars. Homemade ketchup should be kept in the refrigerator.

Pay attention to how appetizing the ketchup made according to this recipe looks in the photo:

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Ingredients:

• 1 kg of tomatoes
• 100-150 g onions
• 100 g celery root
• 20 g fresh hot pepper
• 15 ml 9% vinegar
• 25 g sugar
• 10-15 g salt
• a pinch of ground cinnamon
• carnation
• ginger

Cooking method:

For this homemade ketchup recipe for the winter, rub the tomatoes through a sieve. Finely chop the onion, grate the celery root. Combine vegetables, add spices, salt, sugar, simmer over low heat until thickened. Pour in vinegar, stir. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

• 2.5 kg tomatoes
• 200 g onions
• 50 g starch
• 30 ml vegetable oil
• 50 ml of 9% vinegar,
• 200 g sugar
• salt to taste
• 3 g of ground cinnamon
• carnation
• black and hot pepper

Cooking method:

Chop the tomatoes, heat for a few minutes, then rub through a sieve. Chop the onion very finely, fry in oil until soft. Add mashed tomatoes, spices, salt, sugar, simmer over low heat for 30 minutes. Put a little of the boiling mass in a glass, cool and stir the starch in it. Add vinegar to the rest of the mass, simmer for about 1 hour. Pour in the mixture with starch, cook, stirring occasionally, for 5 minutes. Put hot ketchup in jars, roll up and wrap until it cools. Homemade ketchup for the winter using this recipe is thick and rich.

Ingredients:

• 2.5 kg tomatoes
• 100 g onions
• 100 g sugar
• 15-20 g salt
• 200 ml 9% vinegar
• 10 g black peppercorns
• 5 g cinnamon
• 5 g cloves

Cooking method:

To prepare ketchup according to this recipe, tomatoes and onions must be finely chopped, heated over low heat until soft. Then grind with a blender or rub through a sieve. Add ground spices and cook the mixture over medium heat until the volume is reduced by 2 times. Add vinegar, salt, sugar and bring to a boil. Pour hot ketchup into jars, roll up and wrap until cool.

Check out a photo of ketchup prepared according to these step-by-step recipes:

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Vegetable ketchup with mustard.

Ingredients:

• 1 kg of firm tomatoes
• 350-400 g bell pepper
• 300 g onions
• 50 ml vegetable oil
• 20 g mustard powder
• 100 g sugar
• 30 g salt
• ground red pepper and other spices to taste

Cooking method:

Pass all vegetables through a meat grinder or chop in a blender. Put in a saucepan, add the rest of the ingredients, cook over low heat for 1 - 1.5 hours after boiling. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Spicy tomato ketchup with mustard.

Ingredients:

• 1 kg of tomatoes
• 10 g fresh chili
• 20 g tomato paste
• 20 g mustard powder
• 50 ml 9% vinegar
• 40 g sugar
• 10 g salt
• ground black pepper to taste

Cooking method:

For this simple recipe for making ketchup, tomatoes need to be chopped, heated over low heat until soft, then rubbed through a sieve. Peel the chili from the seeds, chop finely, combine with mashed tomatoes. Add the rest of the ingredients, cook for 15-20 minutes over low heat. Beat the mixture in a blender until smooth, bring to a boil. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

• 1 kg of tomatoes
• 1 kg bell pepper
• 1 kg of onions
• 30 g fresh hot pepper
• 10g ginger root
• 200 ml vegetable oil
• 100-150 ml 9% vinegar
• 200 g sugar
• 10 g salt
• 5-7 peas of black allspice
• 3-4 carnation buds
• 5 g ground cinnamon

Cooking method:

Before making such homemade ketchup, the tomatoes must be chopped, heated over low heat until soft, then rubbed through a sieve. Finely chop the onion, Bulgarian and hot peppers. Grate the ginger root. Combine prepared foods, add spices and vegetable oil, simmer over low heat for 30-40 minutes. Then grind with a blender until smooth. Add salt, sugar, vinegar and bring to a boil. Pour hot ketchup into jars and roll up.

Ingredients:

• 1 kg of tomatoes
• 100 g onions
• 10 g garlic
• 200 ml apple juice
• 20 ml 9% vinegar
• salt and sugar to taste
• a pinch of ground cinnamon
• carnation
• black and hot pepper

Cooking method:

Before preparing such homemade ketchup, the tomatoes need to be chopped, heated over low heat until soft, then rubbed through a sieve. Add finely chopped onion, garlic, apple juice, salt, sugar and spices, simmer over low heat for 1 hour after boiling. Add vinegar, stir. Put hot ketchup in sterilized jars and roll up.

Ingredients:

• 2 kg of tomatoes
• 1 kg plums
• 250 g onions
• 100 g garlic
• 200 g sugar
• 50 g salt
• 30 ml 9% vinegar
• 2 bay leaves
• 5 g ground red pepper

Cooking method:

Tomatoes, plums and onions mince or grind in a blender. Simmer the mixture over moderate heat for 1.5 hours. Add chopped garlic, spices, salt and sugar, simmer for another 30-40 minutes. Rub the mass through a sieve or grind in a blender until smooth, bring to a boil again, pour in vinegar and remove from heat. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

The best ketchup recipes for the winter are illustrated in these photos:

Ingredients:

• 1 kg of tomatoes
• 1 kg cherry plum
• 100 g bell pepper
• 30 g garlic
• 100-150 g sugar
• 30 g salt
• ground cinnamon
• ground black and hot pepper to taste

Cooking method:

To prepare such homemade ketchup, cherry plum needs to be pitted. Grind cherry plum, tomatoes and bell peppers with a blender or meat grinder. Bring the mass to a boil, simmer for 20-30 minutes. Add minced garlic, spices, salt and sugar, cook until desired thickness. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

• 1 kg of apricots
• 2 kg of tomatoes
• 500 g onions
• 500 g bell pepper
• 50 g hot pepper
• 5-6 allspice peas
• 3- 4 carnation buds
• salt and sugar to taste

Cooking method:

To prepare such ketchup for the winter at home, you need to remove the seeds from the apricots. Pass vegetables and apricots through a meat grinder or chop with a blender. Add spices and cook the mixture at low boil until thickened (1.5-2 hours). At the end of cooking, add salt, sugar, simmer for another 5 minutes. Put hot ketchup in jars, roll up and wrap until it cools.

Ingredients:

• 1 kg bell pepper
• 500 g tomatoes
• 500 g onions
• 50 g hot pepper
• 30-35 g garlic
• 200 ml 9% vinegar
• 100 ml vegetable oil
• 100 g sugar
• 5-10 g salt
• black and allspice to taste

Cooking method:

Chop tomatoes, onions and both types of peppers with a blender or meat grinder. Bring the mass to a boil, simmer for 30 minutes. Add butter, sugar, salt, spices, garlic passed through a press, simmer for 10-15 minutes. Pour in vinegar, stir.

As you can see in the photo, homemade ketchup according to this recipe must be decomposed into sterilized jars, rolled up and allowed to cool:

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Ingredients:

• 1 kg bell pepper
• 1 kg of tomatoes
• 30-50 g garlic
• 30 g tomato paste
• 100 ml vegetable oil
• 30 g salt
• 30 g sugar
• 30 ml 9% vinegar
• ground pepper and cardamom to taste

Cooking method:

Pass all vegetables individually through a meat grinder or chop with a blender. Heat oil in a saucepan, put pepper puree, simmer for 15 minutes. Add chopped tomatoes, garlic, tomato paste, salt, sugar, spices and simmer after boiling for 10 minutes. Pour in vinegar, stir. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

• 2 kg of tomatoes
• 300 g onions
• 30 g horseradish root
• 30 ml dry red wine
• 10 ml 9% vinegar
• 30 g salt
• 100 g sugar
• 5 g each ground ginger and black pepper

Cooking method:

To prepare such ketchup at home, tomatoes must be peeled and chopped together with onions and horseradish using a blender or meat grinder. Put the mass on the fire, add salt, sugar, spices, simmer for 30-40 minutes. Beat the hot mass with a blender until smooth, pour in vinegar and wine, bring to a boil. Pour hot ketchup into jars, roll up and wrap until cool.

Spicy tomato ketchup with horseradish.

Ingredients:

• 1 kg of tomatoes
• 1 kg bell pepper
• 500 g hot pepper
• 500 g garlic
• 200 g horseradish root
• 60 g salt

Cooking method:

Remove the seeds from the pepper, cut the stalks from the tomatoes, peel the garlic and horseradish root. Pass all products through a meat grinder or grind in a blender. Add salt, mix thoroughly to dissolve the salt. Arrange the seasoning in sterilized jars. Homemade ketchup should be kept in the refrigerator.

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Tomato ketchup with horseradish.

Ingredients:

• 1 kg of tomatoes
• 300 g horseradish
• 30 ml vinegar
• 30 ml vegetable oil
• 30 g salt
• 5 g ground red pepper

Cooking method:

Before making ketchup at home, the horseradish needs to be peeled, the stalk must be cut out from the tomatoes. Grind vegetables in a blender or mince. Add salt, pepper, oil and vinegar, mix thoroughly. Put the ketchup in prepared jars, store in the refrigerator.

Ingredients:

• 1 kg of tomatoes
• 80-90 g horseradish
• 80-90 g garlic
• 20-30 g salt

Cooking method:

To prepare such homemade ketchup for the winter, tomatoes need to cut the stalks, peel the horseradish root and garlic. Grind tomatoes, garlic and horseradish with a blender or meat grinder, add salt, mix thoroughly. Arrange the ketchup in sterilized jars. Keep refrigerated.

Ingredients:

• 1 kg of tomatoes
• 300 g garlic
• 200 g horseradish root
• 50 ml vegetable oil
• 30 ml vinegar
• 100 g sugar
• 15 g salt

Cooking method:

To use this recipe for making homemade ketchup, peel the tomatoes and cut the stalk. Peel the garlic and horseradish root. Grind prepared tomatoes, horseradish and garlic with a meat grinder or blender. Add salt, sugar, vinegar, oil, mix thoroughly. Put the ketchup in dry sterilized jars. Keep refrigerated.

Ingredients:

• 1 kg of tomatoes
• 200 g bell pepper
• 200 g sour apples
• 200 g onions
• 50 g garlic
• 100 ml vegetable oil
• 15-20 g salt
• sugar and ground hot pepper to taste

Cooking method:

Before making such ketchup at home, peppers and apples must be peeled and minced together with tomatoes and garlic. Finely chop the onion, fry in oil until soft. Add the rest of the ingredients, simmer for 30-40 minutes. Pour hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg bell pepper
• 500 g sour apples
• 100 g onions
• 20-30 g fresh hot pepper
• 200 ml apple juice
• 70-80 g sugar
• 10-15 g salt
• 1 bay leaf
• a pinch of ground black pepper

Cooking method:

To prepare such ketchup for the winter at home, bell peppers need to be baked in an oven preheated to 180 ° C for 20-30 minutes, then peel and grind into a homogeneous mass. Add grated apples, finely chopped onions, hot peppers, apple juice, spices, salt and sugar, simmer over low heat for 30 minutes. Grind the hot mass with a blender until smooth and bring to a boil. Put hot ketchup in sterilized jars, roll up and let cool.

Ingredients:

• 2 kg of tomatoes
• 500 g apples
• 500 g carrots
• 200 g garlic
• 100 g fresh hot pepper
• 200 ml vegetable oil
• salt and sugar to taste

Cooking method:

To prepare homemade ketchup for the winter, all vegetables and apples need to be peeled, peeled from tomatoes. Grind all prepared foods in a blender or mince them. Put in a saucepan with heated oil, simmer for 2 hours, stirring occasionally. Add salt, sugar, simmer for another 20 minutes. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

• 1 kg of tomatoes
• 500 g red bell pepper
• 200 g apples
• 60 g garlic
• 40 g fresh hot pepper
• 40 g sugar
• 20 g salt
• 100 ml vegetable oil

Cooking method:

Peel the pepper and apples. Grind all vegetables and apples with a meat grinder or blender. Add oil, salt, sugar, bring to a boil and simmer for 30 minutes over low heat. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

These photos illustrate homemade ketchup recipes:

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