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Roll up tomatoes ketchup salads for the winter recipes. How to make delicious homemade tomato ketchup for the winter

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

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

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

Did you know that you can make cucumber ketchup with tomato paste?

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

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

So let's start our culinary journey ...

  • How to make tomato ketchup at home
  • Ketchup - "Mother-in-law almost swallowed her tongue" (tomatoes, apples, onions)
  • The most delicious ketchup for the winter - lick your fingers
  • Homemade tomato and apple ketchup for the winter - lick your fingers
  • Tomato ketchup with added starch
  • Tomato and apple ketchup

How to make tomato ketchup at home

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

Ingredients:

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

Step by step description of the recipe:

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

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

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

Stir the vegetable mixture often so that the mixture does not burn.

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

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

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

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

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

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

Ingredients:

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

Step by step description of the recipe:

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

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

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

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

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

The most delicious ketchup for the winter - lick your fingers

Ketchup using this recipe is very simple. However, it turns out to be much tastier than store-bought sauces. Try it yourself!

Ingredients:

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

Step by step description of the recipe:

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

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

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

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

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

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

Ingredients:

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

Step by step description of the recipe:

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

2. As soon as the mixture is cooked for the allotted time, you need to grind it with an immersion blender. and simmer for another 15-20 minutes.

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

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

Tomato ketchup with starch

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

Ingredients:

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

Step by step description of the recipe:

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

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

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

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

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

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

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

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

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

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

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

Tomato and apple ketchup

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

Ingredients:

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

Step by step description of the recipe:

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

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

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

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

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

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

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

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

The most proven ketchup recipes. Saving is easy!

The most proven ketchup recipes. Saving is easy!
The secret recipe is very delicious ketchup for the winter.

Ketchup should probably be cooked for the winter by everyone thrifty housewives... This is an excellent seasoning for all dishes: vegetable, meat. You can't make pasta and bake without ketchup delicious pizza... Even ordinary boiled or fried potatoes, seasoned with aromatic ketchup, turns into a gourmet dish (especially in fasting)

This recipe was told to me by an acquaintance of the chef of an Italian restaurant, adding that it was his “ secret recipe”. I do not know what exactly is the secret of this ketchup, and how it differs from others - I have not compared it. But once, having prepared this ketchup, I realized that I did not need other recipes.

What do you need for ketchup?

Thin-skinned, fleshy tomatoes 2 (4) kg (cut into 4 pieces)
Apples are green, sour (sort of "Semerenko" type 250 (500) g with skin, but without core. Cut into large slices)
Onions 250 (500) g (peel and cut into 4 parts)

1 tablespoon salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)

How to prepare ketchup?

Chopped vegetables, put in a cooking container and cook for 2 hours, stirring occasionally.

Tomatoes let the juice start right away, so we don't add water.

In two hours everything should be boiled and the apples should "fall apart". We cool it down.

1.More laborious: twist in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2.Pass through the auger juicer. Moreover, we scroll the wringes twice until they give us all the pulp and become almost dry.

Pour the grated mixture into a cooking container and add spices (except vinegar and red pepper):

Cook for another 40 minutes, stirring so that the ketchup does not burn.

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in original recipe 1 tbsp. spoon, but I add 1 teaspoon so that it is not very spicy)

If you want to make a large portion at once, when adding spices, observe the proportions.

The ketchup is ready. You can eat right away. This makes approximately 1.2 liters.

Or you can pour it into small sterile jars or glass bottles from under the store ketchup, tightly close with "native" metal lids and wrap up until it cools completely.

This homemade ketchup keeps well. And it is eaten perfectly.

How to make ketchup at home

Of course, there is no problem now to buy ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If natural ketchup is found, then the price is sure to "bite". Try making your own homemade ketchup. There's a lot different recipes making ketchup at home. Here are some of the most proven recipes.

Ketchup recipe

You need to take health, strong, ripe tomatoes, wash them and dry them. Optionally, you can first remove the skin from the tomatoes. Then, cut the tomatoes into small wedges and place them either in freezer bags or containers. Stack in small portions at the rate of 0.5 - 1 liter portion of ready-made ketchup. You can add a couple of pieces of sweet peppers to the tomatoes, also pre-cutting them into smaller pieces. You can also add the chopped greens you like. Put the prepared packages and containers into the freezer. Everything, the preparation is done.

When you need sauce for the table, take out the tomatoes, let them stand and chop in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.

You can think of many options. For dumplings, for example, tomato sauce with sour cream or mayonnaise is great.

And now the recipes for hot ketchup:

Ketchup Foursome

To prepare ketchup Four you will need:

4 kg of ripe tomatoes
4 pieces of bay leaves,
4 pieces of onions,
1 teaspoon ground black pepper
half a teaspoon of ground hot pepper,
1 teaspoon ground cinnamon
300 g granulated sugar
salt to taste
vinegar 0.5 cups 6% (but you can not add).

Pass the tomatoes through a meat grinder. Add bay leaves and onions. The onion can be pre-chopped, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass, if you cut it in half. The tomato mass can be wiped through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Put the hot mass in prepared jars and roll up.

Ketchup with mustard

To make ketchup with mustard you will need:

2 kg of ripe tomatoes,
half a kilo of onions,
half a kilo of sweet pepper,
a glass of granulated sugar
1 tablespoon salt
1 tablespoon dry mustard
1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, bell peppers, mince. Boil the vegetable mass for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Boil the mixture for another 10 -20 minutes. Put the hot mass in prepared jars and roll up.

Plum ketchup

To make ketchup with plums, you need

2 kg of tomatoes, half a kilogram of plums,
1 teaspoon ground red pepper
250 g onions
0.2 kg of granulated sugar,
1 tablespoon salt
100 g vinegar 9%,
cloves to taste.

Mince tomatoes, pitted plums, and onions. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you can not do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in the vinegar, bring to a boil and place in prepared jars. Roll up - the ketchup is ready at home.

Ketchup "Sharp".

We need:

Tomatoes - 6.5 kg
Onions - 300 g
Sugar - 450 g
Salt - 100 g
Garlic - half a medium-sized head.
Mustard (powder) - half a teaspoon.
Cloves, peppercorns, allspice peppercorns - 6 pieces each.
Cinnamon - optional, a quarter teaspoon.
Vinegar - 350 ml. 9% (if you take the essence, then 40 ml.)

How to cook:

1. Remove the skin from the tomatoes. To do this, they need to be cut crosswise, and blanch in boiling water for a couple of minutes. Then dip in cold water - then the skin will come off easily.
2. Chop the tomatoes in a blender, or pass through a meat grinder, put in a saucepan and put on fire.
3.Put the chopped in a blender into a saucepan onion, garlic, a third of sugar. Spices need to be ground and also in a saucepan.
4. Boil the whole mass over low heat until it is half boiled down. Put the remaining sugar, salt, vinegar in a saucepan, cook for another 15 minutes.
5. We put in sterilized jars (they must be hot) and roll up.

Horseradish ketchup.

We need:

Tomatoes - 2 kg
Onion - 2 large onions
Sugar - 100 g
Salt - 1 tbsp spoon
Dry red wine of any brand - 2 tbsp. spoons.
Vinegar- 2 tbsp. spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish - 1 tbsp. spoon.

How to cook:

1. Cut the tomatoes, onions into slices (you can immediately remove the skin from the tomatoes, read the first recipe for how to do this).
2. Put on fire and cook for 20 minutes after boiling. Then we grind through a sieve.
3.Add sugar, salt, all spices, dry wine and cook on low heat for another hour, stirring often.
4. About 20 minutes before the end of cooking, put horseradish in a saucepan, and 5 minutes before the end - vinegar (wine can be replaced with apple cider).
5.Place in sterilized jars and roll up.

Ketchup "Spicy"

We need:

Tomatoes - 500 g
Onions - 500 g
Bell pepper- 500 g
Hot pepper - 2 pods, if you don't like very hot - take one.
Sugar - half a glass.
Salt - 1 tsp.
Vegetable oil - 100 ml
Vinegar 9% - half a cup.
Garlic - half a small head.
Black pepper, allspice - 5 - 7 peas each.

How to cook:

1.Tomatoes, onions, bell peppers, hot peppers grind in a blender or pass through a meat grinder.
2. Put the whole mass on the fire, let it boil and simmer for half an hour.
3.Add to the pot vegetable oil, sugar, salt, chopped garlic, all seasonings and cook until the mass is boiled down to half.
4.Add vinegar 10 minutes before the end of cooking. remove from heat, put in sterilized hot jars and roll up.

Ketchup at home

The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, but you can add some spices from yourself - it will also be delicious.

Ingredients for a ketchup recipe for the winter:

◾automatic machines - 5 kg;
◾ hot or sweet Bulgarian pepper - 300 g;
◾ onion - 500 g;
◾ granulated sugar - 200 g;
◾ salt - 1-2 tablespoons;
◾ ground chili pepper - 2 tsp (no top);
Table vinegar 9% - half a glass.

Homemade ketchup recipe:

1. We wash all the vegetables under running water, cut the peppers and clean the seeds from the inside.

2. Then put the tomatoes in boiling water and cook for 5 minutes.

3. After that, take them out and put them in a bowl with pre-prepared cold water.

5. Peeled onions by crumbling in large pieces, cut the pepper into several parts.

6. We twist all prepared vegetables in a meat grinder.

7. Then transfer them to a large, wide saucepan. Pour in granulated sugar and salt, mix.

8. Bring to a boil, reduce heat, remove the resulting foam. Cook for about half an hour.

9. After that add the chili and continue to boil the ketchup to the desired thickness.

11. Pour the resulting ketchup into pre-sterilized jars, tighten with metal lids.

12. Turn the blanks upside down, wrap them in a blanket and leave them until the jars cool.

If desired and to enhance the pungency (although it is in abundance in this recipe), you can put chopped garlic in the sauce just before serving.

Ingredients:

Tomatoes - 5 kg;
Onions - 350-400 grams;
Sugar - 1 glass;
Vinegar - fruit is better - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1 - 2 tsp;
Garlic - optional;
Bitter pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

Making this sauce won't take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. For juicing, you can take any ripe tomatoes, but it is better to take more meaty varieties.

Then the juice will be much thicker, which means there will be more ketchup. Five kilograms of tomatoes will make just over four liters of juice.

We leave about one glass of juice, cook the rest. At this time, we will prepare the other ingredients. Peel the onion and chop it in a meat grinder or blender - you need to turn the onion into puree

If you want faster, you can use a regular grater. When the juice boils, add onion puree and cook together.

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice with onions is purchased, we reduce the heat and simmer for about an hour and a half - the amount should be approximately halved.

The juice will foam - we can check readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar at once - otherwise, when the juice has boiled away, the taste homemade ketchup will be spoiled.

Add to cold juice potato starch and ground pepper. Mix very well.

When the juice is thick, add salt and sugar, boil for about five minutes more - do not be afraid to try. Increase or decrease the amount of salt and sugar as needed

When you get the flavor you want, add the vinegar. At the very end of cooking, carefully pour in the juice with starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.

For flavor and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic


Tomato sauce "Classic"

Classical tomato ketchup sauce, described in the 1969 issue of Housekeeping, consists of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, basic recipe because now there is great amount its modifications designed for every taste.

Ingredients:

3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 clove of garlic
a pinch of cinnamon
on the edge of a hot red pepper knife.

Preparation:

Finely chop the tomatoes, put in a saucepan, put on the fire and boil down by a third, without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Put spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put in a saucepan again, bring to a boil, pour in vinegar and arrange in sterilized jars. Roll up.

Homemade ketchup "Spicy"

Ingredients:

6.5 kg of tomatoes,
10 g garlic
300 g onions
450 g sugar
100 g of salt
¼ h. L. cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.

Preparation:

Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can cleanse the seeds if someone doesn't like them in the sauce: scoop out the seed chambers with a spoon and put them in a sieve over the saucepan. The juice will drain into the pot. Put chopped tomatoes there and chop everything with a blender (or mince it). Also grind onion, garlic, spices in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan, put on fire. Add a third of sugar and boil the mass in 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and put hot in sterilized jars. Roll up.

"Spicy" tomato sauce

Ingredients:

3 kg of tomatoes,
500 g onions
300-400 g sugar
2 tbsp. l. mustard,
300-400 ml of 9% vinegar,
2-3 bay leaves,
5-6 peas of black pepper,
3-4 juniper berries,
salt.

Preparation:

Chop the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, rub through a sieve. Heat the vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then put it hot in sterilized jars and seal.

Just ketchup

Ingredients:

5 kg of tomatoes,
1 cup chopped onion
150-200 g sugar
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
a piece of cinnamon
½ tsp ground celery seeds.

Preparation:

Chop the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, rub through a sieve. Pour into a saucepan, put on fire. Fold the spices into a cheesecloth bag and dip into the boiling tomato mass. Boil down by about a third. Add salt, sugar, boil for another 5-7 minutes, take out the bag of spices, pour into sterilized bottles or jars, and seal.

Ketchup "Delicious"

Ingredients:

3 kg of tomatoes,
10-15 large cloves of garlic
1 cup of sugar,
1 tbsp. l. with a top of salt,
10 fleshy peppers
1-3 hot pepper pods (to taste) or 1 tsp. ground cayenne pepper or chili.

Preparation:

Grind tomatoes, sweet and hot peppers (mince or grind with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic passed through a press. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

500 g tomato
500 g onions
1 kg of colorful sweet pepper,
2 large hot pepper pods
100 ml of vegetable oil,
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.

Preparation:

Chop tomatoes, onions, sweet and hot (together with seeds) peppers (with a meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil to desired consistency, stirring constantly. Spread hot on sterilized jars, roll up.

Homemade ketchups are made not only from tomatoes, apples, greens, plums, sweet bell pepper… All this makes it possible to prepare a wonderful sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:

10 large meaty tomatoes,
4 sweet apples,
1 tsp ground black pepper (without a slide),
½ tsp ground cinnamon
1 tsp ground nutmeg (no slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp. l. 9% vinegar
3 large cloves of garlic.

Preparation:

Chop the tomatoes, put in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, also simmer until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on low heat and simmer until thick for about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately put in sterilized jars. Roll up.

Ketchup "No hassle"

Ingredients:

2 kg of ripe tomatoes,
500 g sweet pepper
500 g onions
1 cup of sugar,
200 g olive oil
1 tbsp. l. ground black pepper,
1 tbsp. l. dry mustard,
salt to taste.

Preparation:

Grind all ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

5 kg of tomatoes,
10 sweet peppers
10 onions,
2.5 cups sugar
2.5 tbsp. l. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili peppers,
½ tsp ground paprika,
½ tsp ginger,
1 tbsp. l. starch (if necessary).

Preparation:

Cut vegetables into large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to low and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, remaining spices and boil until the desired thickness over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cool place.

Ketchup with paprika

Ingredients:

5 kg of tomatoes,
3-4 onions,
3 sweet peppers
2 tbsp. l. salt,
300 g sugar
100-150 ml 9% vinegar,

½ tsp ground red pepper,
a little cinnamon
greens.

Preparation:

Chop the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel and chop the bell peppers and add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and rub through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens in a bunch and dip into the tomato mass. Cook again for 3 hours to evaporate the liquid. Spread hot on sterilized jars, roll up.

Ketchup "Horseradish"

Ingredients:

2 kg of tomatoes,
2 large onions,
100 g sugar
1 tbsp. l. salt,
1 tsp ground black pepper,
1 tsp ground ginger
1 tsp ground cloves
2 tbsp. l. dry red wine
1 tbsp. l. fresh grated horseradish,
2 tbsp. l. wine vinegar.

Preparation:

Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring occasionally, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, simmer for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Spread hot on sterilized jars, roll up.

Ketchup "Tomato-plum"

Ingredients:

2 kg of tomatoes,
1 kg plums,
500 g onions
1 head of garlic
1 tsp black pepper
1 tsp red pepper
salt, sugar to taste.

Preparation:

Chop the tomatoes, steam in a saucepan under a lid over low heat, rub through a sieve. Remove the bones from the plums, steam them and rub them through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.

As you can see, homemade ketchups can be made the most different ways... Happy blanks!

Larisa Shuftaykina

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, without defects. Rural or country tomatoes grown without chemicals are ideal. As 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 for taste surpasses industrial counterparts, moreover, it can be done as classic sauce, and use the 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 the fish with mushrooms and walnuts, then included the 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 tomatoes, rinse, remove stalks with a knife, cut 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. Ready-made ketchup pour into sterilized containers, cool, place in a refrigerator or cellar.

With apples and bell pepper

Ketchup for those who like interesting flavor combinations will complement any appetizer. Little secret: if you add 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 very desirable spicy sauce, 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 tomato juice, it is better with the help of a juicer, or you can scroll the tomatoes in a meat grinder with a fine grate, discard the pulp in a colander, 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 how to cook delicious.

Quick recipe for tomato paste

Ketchup is cooked on hastily, with a minimum of ingredients. Tomato paste, bought in a store, is more natural in composition than factory 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

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. Practical advice on how to cook your favorite seasoning for the winter, you will hear in the video below, reproduced there step by step cooking ketchup at home.

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Discuss

How to make delicious homemade tomato ketchup for the winter

Ketchup makes many dishes taste better by adding juiciness and brightness, so why not make your own ketchup for the winter instead of buying it in the store? It's simple and very fast, but delicious dishes with homemade ketchup will delight you and your loved ones for more than one month. In addition, everything that is done with your own hands, undoubtedly, turns out to be more tasty and healthy. Do you agree? Then let's get started!

The most important ingredient in ketchup is, of course, tomatoes. In this regard, it is logical to assume that the taste of the final dish directly depends on their quality. Choose ripe red tomatoes of any size without defects for making ketchup, while the fruits can be both firm and soft to the touch. It is very important that the tomatoes are fleshy, not watery, so that you get a rich-tasting ketchup for the winter with a thick consistency. Unripe watery tomatoes will produce a large amount of juice that evaporates when cooked, leaving you with a minimum of valuable pulp. Of course, ketchup made from homemade tomatoes is especially tasty.

Tomatoes in ketchup can be topped with onions, bell peppers, hot chili peppers, garlic, and apples and plums. The latter should not be surprised - the fruit not only gives the ketchup a pleasant flavor, but also makes it thicker in consistency. Adding hot peppers and garlic to ketchup can help regulate the pungency of the product, while spices such as allspice, cloves, and cinnamon help make ketchup more spicy and flavorful.

Ketchup for the winter, prepared in accordance with the recipe, can be a very healthy product. Tomatoes are rich in antioxidants, and a special place among them is the pigment lycopene, which gives vegetables their characteristic red color. Lycopene has a beneficial effect on the health of the cardiovascular system and prevents the formation of tumors. In addition, the phytoncides contained in tomatoes have antibacterial and anti-inflammatory properties, and pectin substances lower blood pressure and cholesterol levels. Eating tomatoes also stimulates the synthesis of serotonin, which improves mood. However, only the red color of the fruits raises the mood, because they look so bright, appetizing and cheerful, don't they?

There are a lot of ways to prepare ketchup for the winter, but they all consist in prolonged cooking of tomatoes to evaporate the liquid from them and thicken the pulp. The cooking process itself is extremely simple, you just need to be patient. It is most convenient to harvest ketchup for the winter in small jars, since it is stored for about a year in a sealed form, while in the open form it is no more than 2-3 weeks in the refrigerator. Nevertheless, you can rest assured that homemade ketchup will be eaten very quickly - such yummy is not worth long.

Ketchup for the winter is able to make a large number of dishes amazingly tasty - pasta, fried or baked meat, barbecue, fried potatoes, pizza and more. So, while the vegetable season is in full swing, let's get ready for the cold weather and stock up on homemade ketchup!

Ketchup for the winter "Lick your fingers"

Ingredients:
2.5 kg of tomatoes,
1 medium onion
100 g sugar
15 g salt
100 ml of 9% vinegar,
3-4 carnation buds,

1/2 teaspoon coriander seeds
1/2 teaspoon ground cloves

Preparation:
Place the sliced ​​tomatoes and diced onions in a saucepan and simmer, covered, for about 15 minutes, until the vegetables are tender and juiced. After that, the resulting mass should be thoroughly rubbed through a sieve to get a homogeneous puree. Put the mass in a saucepan, bring to a boil and cook over low heat, without a lid, until the mass is halved in volume. Put the cloves and coriander seeds in a folded cheesecloth and tie in a knot. Put in tomato paste along with black pepper and cinnamon. Add sugar, salt and vinegar. Stir and cook for 5-7 minutes. During this time, the ketchup should thicken. Remove the spiced cheesecloth and place the ketchup in sterilized jars. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket and let them cool. The ketchup can then be stored away. From the specified amount of ingredients, about 1.2 liters of ketchup is obtained.

Spicy ketchup with garlic for the winter

Ingredients:
3 kg of tomatoes,
10-12 cloves of garlic
10 black peppercorns,
10 allspice peas,
5 carnation buds,
1-2 pinches of ground cinnamon
3 tablespoons 9% vinegar
5 tablespoons of sugar
1 tablespoon of salt.

Preparation:
Cut the tomatoes into pieces. Pass through a meat grinder or grind with a blender. Pour the resulting mass into a saucepan with a thick bottom, bring to a boil and simmer for about 1 hour, stirring occasionally. The cooking time for ketchup depends on its desired thickness. To receive thick ketchup the tomato mass should be boiled down to half of the original volume. Rub the resulting mass through a sieve and put back into the pan. Add minced garlic, salt, sugar, vinegar, cinnamon, and pepper and cloves, placed in a piece of gauze for convenience. Bring to a boil and cook for about 20 minutes, then remove the spiced cheesecloth. Divide the ketchup into sterilized jars and seal tightly.

Ketchup with bell pepper and onions for the winter

Ingredients:
3 kg of tomatoes,
4 bell peppers,
3 large onions,
1 small head of garlic
1/2 cup 9% vinegar
1/2 cup sugar
12 black peppercorns,
3-4 peas of allspice,
4 carnation buds,
1 tablespoon salt

1/2 teaspoon ground nutmeg

Preparation:
Coarsely chop the tomatoes and bell peppers and put in a saucepan. Add chopped garlic and salt. Cover and simmer for about 2-3 hours, stirring occasionally. During this time, the vegetable mass should be boiled 2.5-3 times. It must be pureed with a blender until a smooth consistency is obtained. Grind the peppercorns together with the cloves using a coffee grinder or mortar. Add to the tomato mass along with cinnamon, nutmeg, sugar and salt. Stir and cook for about 30 minutes. 5 minutes until ready to pour in the vinegar. Put the ketchup in sterilized jars, filling them to the very top, and roll up. Allow the jars, turned upside down and wrapped in a blanket, to cool for a day. Store the ketchup in a cool, dark place.

Tomato ketchup "With a spark" for the winter

Ingredients:
1 kg of tomatoes,
1 hot chili pepper
3-4 cloves of garlic
1 teaspoon mustard
1/2 teaspoon ground cinnamon
3 teaspoons of sugar
1 teaspoon salt
8 black peppercorns,
5 allspice peas,
1/2 teaspoon 9% vinegar

Preparation:
Coarsely chop the tomatoes, put in a saucepan and boil for 10-15 minutes. Pass the resulting mass through a meat grinder or grind with a blender. After that, it is necessary to remove the skin and seeds from the mixture by rubbing it through a sieve. Place the tomato base back in the pot, bring to a boil and cook for 20 minutes. Add finely chopped hot peppers, garlic passed through a press, mustard, sugar, salt, cinnamon, as well as peppers and cloves placed in cheesecloth. Boil for 10 minutes and remove the cheesecloth with spices. Pour the ketchup into sterilized jars, add vinegar and roll up with sterilized lids. Turn the jars upside down and let cool under the covers.

Tomato and apple ketchup for the winter

Ingredients:
2 kg of tomatoes,
250 g onions
250 g sweet and sour apples,
1/2 cup sugar
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
4-5 carnation buds,
1/2 cup 6% vinegar

Preparation:
Coarsely chop the tomatoes and onions. Remove the core from the apples, leave the peel. Grind all ingredients with a blender or meat grinder. Place in a saucepan and bring to a boil. Cover and simmer for about 1 hour, stirring every 10-15 minutes. Remove the lid and cook for another 30 to 45 minutes to allow most of the liquid to evaporate. Rub the resulting mass through a sieve and put back into the pan. Add spices (it is better to put cloves in a piece of gauze, so that later it will be easier to remove it), sugar, salt and vinegar. Bring to a boil and cook for another 5-7 minutes, then fill sterilized jars with ketchup and seal tightly. By this recipe you will have about 1.5 liters of ketchup.

Tomato ketchup with zucchini

Ingredients:
800 g zucchini,
5 tomatoes,
2 onions
1 tablespoon starch
5-7 cloves of garlic
7-10 peas of black pepper,
1 teaspoon of salt (with a slide),
1/2 teaspoon 70% vinegar
parsley or cilantro to taste.

Preparation:
Cut off the skins and remove the seeds from zucchini. Chop the tomatoes, onions, garlic and half of the courgette with a meat grinder or blender. Put in a saucepan, bring to a boil, add finely chopped herbs, salt and black pepper chopped in a coffee grinder or mortar. Cook for about 45 minutes over low heat. Meanwhile, cut half of the remaining zucchini into cubes and boil in salted water until soft. Rub the tomato mass through a sieve and put the mixture back into the pan. Add boiled zucchini. Bring sauce to a boil and remove from heat. Add the starch and stir well to thicken the ketchup. Add vinegar diluted with a tablespoon of hot water. Stir, pour the ketchup into jars and roll up.

Tomato ketchup and plums for the winter

Ingredients:
2 kg of tomatoes,
800 g plums,
2 onions
1 head of garlic
150 g sugar
40 ml of apple cider vinegar,
1 tablespoon salt
1 tablespoon of dried herb mixture (to taste)
1 teaspoon of ground pepper mixture
1/2 teaspoon chili powder (or to taste)

Preparation:
Remove seeds from plums. Make cross-shaped cuts on the tomatoes, pour boiling water for a few minutes, then remove the skin. Grind tomatoes, plums and onions into puree using a blender. Put the mixture in a saucepan, bring to a boil and simmer for about 1 hour, so that the initial mass is reduced by three times. Add chopped garlic, salt, sugar and spices. Stir and cook for about an hour, stirring occasionally. The mass should thicken well. If you want to get a uniform consistency of ketchup, at this stage, the mass can be grinded with a blender, after which the sauce must be brought to a boil. Pour vinegar into the ketchup and boil for another 10 minutes, then put the ketchup in jars and roll up.
From the specified amount of ingredients, you will get about 800 ml of ketchup.

The era of cooking tomato sauces came back in the 20th century. It started simply by making homemade tomato ketchup for the winter. The recipes were invented by themselves, but the seasoning came out so that you lick your fingers. Soon, an enterprising American named Heinz began industrial production of ketchup. Well, we, in the old fashioned way, process the tomato harvest at home, in full confidence that the sauce made with our own hands is much healthier and tastier. I share proven recipes for preparing spicy, sweet, thick ketchup with various additives.

Tomatoes of any kind, up to yellow, will be used for winter harvesting. Much more important is their structure. For the preparation of the sauce, select tomatoes that are not watery, with a dense, fleshy structure.

A simple recipe for homemade tomato ketchup for the winter

One of best options preparation of sauce. It is considered the classic and the most successful in taste.

Take:

  • Tomatoes - 2.5 kg.
  • Granulated sugar - 0.5 cups.
  • Salt - ½ large spoon.
  • Peppercorns - 20 pcs.
  • Carnation buds - 2 pcs.
  • Table vinegar - 2 large spoons.
  • Coriander - 10 pcs.

Step by step cooking:

  1. Divide large specimens into 4 parts, small ones are enough to cut in half. Send to the pan.
  2. Place on the stove. Slowly heat the contents for about 20 minutes. Do not cover with the lid, in our interests, so that more liquid evaporates.
  3. Wipe the mass with a sieve. Now sold in large sizes, like a colander, very quickly and conveniently.
  4. Put the resulting tomato juice to boil. Bring slowly to a simmer. With regular stirring, simmer for 1-2 hours. The boiling time depends on the quality of the vegetable. Watery ones take longer to boil. The mass should become thick.
  5. Place the seasonings in a long-tailed gauze bag for easy removal from the pot later. Send to tomato mass.
  6. Add sugar and salt, stir. Continue cooking for 15-20 minutes. Take out the spice bag.
  7. At this stage in your ketchup preparation, always sample the ketchup. Add sugar and salt as needed.
  8. Pour in the vinegar. Continue cooking for the last 5-10 minutes.
  9. Turn off the heat, fill the jars, twirl. Cool down, check the tightness of the seaming. Move to permanent storage in the cellar, closet.

Tomato ketchup - recipe "Lick your fingers"

The addition of some familiar components can make the familiar taste spicy, divinely aromatic. You will lick your fingers and ask for a recipe from the series. It is considered the best among gourmets.

  • Tomatoes - 2 kilograms.
  • Garlic - 8 cloves.
  • Onions - 500 gr.
  • Lemon.
  • Basil is a large bunch.
  • Tomato paste - 2 tablespoons.
  • Sunflower oil - as needed.
  • Sugar - 120 gr.
  • Salt - 2.5 tbsp spoons.
  • Balsamic vinegar - 2 small spoons (substitution for apple cider is acceptable, but the taste will change).
  • Nutmeg - ½ small spoon.
  • Ground cloves - the same amount.
  • Sweet paprika is a full teaspoon.
  • Allspice, ground - ½ teaspoon.
  • Ground black pepper - the same amount.
  • Dried basil - a teaspoon.
  • Coriander is a teaspoon.
  • Ground chili - ½ small spoon.

How to make the most delicious sauce:

  1. Divide the head of garlic into cloves, peel them. Cut the onion heads into large cubes. Do the same with tomatoes.
  2. Pour the oil into a saucepan. Add onions, toss in garlic cloves, add sugar.
  3. Turn on the fire. Stir continuously so that the sugar cannot burn, fry for 3-5 minutes. The onion will become almost translucent.
  4. Place tomatoes in a saucepan. Stir the contents from time to time and bring to a boil.
  5. Cook for 10-15 minutes, until the tomatoes release a sufficient amount of juice.
  6. Mix separately balsamic vinegar with lemon juice... Pour into a saucepan. Stir, continue cooking.
  7. After a quarter of an hour, salt, continue to cook the mass for another 10 minutes.
  8. Fold all dry spices intended for cooking ketchup into a gauze bag, add fresh basil to them.
  9. Send the bag to the pot. Boil the mass for another 10-15 minutes.
  10. Take out the bag, taste the contents of the pan. Add what's missing.
  11. Remove from the burner, punch the mass into the puree with a blender (you can directly in the pan).
  12. Pass the mashed potatoes in portions through a sieve, removing the skins and tomato grains.
  13. Return to saucepan. Cook for 5-10 minutes. Let it simmer and turn off.
  14. Pour into small sterile storage containers. Cool by covering with a towel. Transfer stored in the cellar.

Sweet tomato ketchup with paprika, cinnamon

Not everyone loves hot spices... Keep a ketchup recipe that can even be offered to children.

Would need:

  • Tomatoes - 5 kg.
  • Bulgarian pepper - 3 pcs.
  • Onions - 3 pcs.
  • Sugar - 300 gr.
  • Acetic acid 9% - 100-150 ml.
  • Ground black pepper - a teaspoon.
  • Paprika - ½ teaspoon (as much as possible).
  • Cinnamon - a pinch.
  • Salt - 2 large spoons.
  • Any greens.

Cooking a delicious sauce:

  • Cut the vegetables into slices. To quickly boil down, I advise you to divide it smaller, but if you are lazy, then do not waste time. Put it to boil.
  • After boiling, reduce heat to low. Cook until the mass is halved. This will take 2-3 hours.
  • Set aside from heat, let cool. Wipe with a sieve.
  • Return to the stove again. Add spices. For lovers of variety, I recommend adding more coriander, turmeric. Take dill, parsley from greens. Tie it in a bunch, put it in a saucepan (at the end, take it out and discard it).
  • Continue cooking for about 3 hours.
  • Arrange in sterile jars, twist.

Homemade tomato and plum ketchup - the most delicious recipe

Plum, not less than tomatoes, is suitable for cooking sauces. In close collaboration, they give a magical flavor to the seasoning. Try to make at least a sample jar.

Take:

  • Tomatoes - 2 kg.
  • Plums - 1 kg.
  • Head of garlic.
  • Onions - 0.5 kg.
  • Black, red pepper - in a small spoon.
  • Granulated sugar, salt - to taste.

How to prepare:

  1. Remove the seeds from the plums, put them in a saucepan. Place on the stove. Warming up slowly, steam. Having cooled slightly, grind in a sieve until smooth.
  2. Do the same with tomatoes and onions. For quick boiling, cut vegetables into pieces. Place in a saucepan. Steam over low heat, let cool slightly. Rub through a sieve.
  3. Combine both purees. Add the spices suggested in the recipe. Garlic should also be chopped into a gruel.
  4. Cook until the mass is less than a third. Pour and twist immediately.

Ketchup with tomatoes and apples through a meat grinder

Fruit is often present in winter preparations seasonings and sauces from tomatoes. Apples are leading among them, and not by chance. Successfully combined with vegetables, they give their unique fruity flavor.

Would need:

  • Tomatoes - 2.5 kg.
  • Apples - 4 pcs. sweet and sour variety.
  • Bow - 4 pcs.
  • Sweet peppers - the same amount.
  • Chives - 4-5 pcs.
  • Cinnamon - tsp.
  • Sugar - ½ cup.
  • Salt is a big spoon.
  • Carnation buds - 4 pcs.
  • Peppercorns - 10 pcs.
  • Allspice peas - 5 pcs.
  • Essence - ½ small spoon.

Preparation:

  1. Prepare vegetables for use by coreing apples, peppers, and seeds. It is advisable to cut off the thick peel of apples.
  2. Pass through a fine grate in a meat grinder, chopping into a gruel.
  3. Transfer the mixture to a saucepan, start boiling. It will take about 1.5 hours for the puree to thicken, decreasing by a third.
  4. Pour salt with sugar, cinnamon. It is advisable to place the rest of the spices in a gauze bag and send them to a saucepan, so that they can be easily removed after cooking.
  5. Boil the ketchup for 30 minutes. Punch with a blender if you like homogeneous mass... I skip this stage, because I like coarse grinding, with small inclusions of vegetables.
  6. Add garlic chopped with a press, splash with vinegar. Switch off the hotplate. Homemade ketchup is kept cool without sterilization.

Tomato sauce from tomatoes without vinegar and cooking - a recipe for the winter

Here's a recipe fast food ketchup with your own hands. The disadvantage is that you will have to do small portions, since it is permissible to store such a seasoning only in the refrigerator and for a very short time. It is not harvested for the winter.

  • Tomatoes - 500 gr.
  • Garlic cloves - 3 pcs.
  • Small onion.
  • Cilantro (parsley) - 2 branches.
  • Sunflower oil - 2 tbsp spoons.
  • Ground pepper, salt. You can add a pinch of hot chili for spice.

How to do:

  1. Scald the tomatoes with boiling water, pour over with cold water. Make a small incision and peel off the skin.
  2. Chop into small pieces. Do the same with onions and garlic. Punch everything with a blender.
  3. Chop the cilantro and add to the sauce. Add the rest of the spices, oil. Stir and serve.

Video recipe for delicious ketchup for the winter with tomatoes. Happy blanks!