One of the main positive qualities of green tomatoes, which is a sin not to use in cooking, is a pronounced tomato smell and taste. And also the sourness, not inherent in ripe tomatoes. So if you've never cooked green tomatoes before, Tomato Cooking Recipes will tell you how to really make them. delicious dishes which stimulate the appetite and contain many vitamins. Let's start with some completely extraordinary dishes. Fried green tomatoes- a recipe that will surprise many. Fried green tomatoes are a quick, original and delicious recipe. Best to fry green tomatoes v corn flour, egg. Fried green tomatoes are a simple recipe that will surprise your home or even guests. If you have unripe unripe tomatoes left, be sure to make blanks from green tomatoes. Recipes will help you cook original dishes and twists with a wide variety of flavors - salty, sweet, spicy, spicy. There are many ways to prepare green tomatoes for the winter. Recipes here you can specify the following: pickled green tomatoes, pickled green tomatoes recipe, pickled green tomatoes recipe. The recipe for pickling green tomatoes does not always involve sterilization. Following certain rules, you can cook green tomatoes without sterilization, recipes usually indicate a general recommendation - to store such green tomatoes in a cool dark place. Moreover, even in a cold saline solution, canning of green tomatoes is possible. The recipe can use a wide variety of containers for preservation. There are green tomatoes in a saucepan, a recipe for green tomatoes in a jar, a recipe for green tomatoes in a barrel, a recipe for green tomatoes in a bucket. If you want to make a great ready-made appetizer, the Green Stuffed Tomato recipe is at your service. This recipe for delicious green tomatoes will be appreciated by lovers of spirits. Like the very popular Korean green tomato recipe, spicy like everything korean salads... Have you ever tried stuffed green tomatoes with cheese? We highly recommend it.

Some of the most popular are barrel green tomatoes... The recipe for green barrel tomatoes does not need to be used for pickling tomatoes in barrels, but cans will do. The recipe for pickling green tomatoes contains ingredients such as salt, water, dill, black and allspice, dill seeds, horseradish. Spicy lovers also use the recipe for green tomatoes with garlic and red pepper. There is also a recipe that will show you how to make green tomato recipes quickly. 5-7 days - and pickled green tomatoes are ready. Tomatoes turn out green - you will lick your fingers. The recipe is simple, the result is quick and tasty. Just do not add water, this is how you quickly pickle green tomatoes. Recipes for winter will require longer aging and more vinegar. And don't forget garlic if you like spicy green tomatoes. Pickled green tomato recipe - for lovers of tomatoes with gazik. The main thing here is to put the tomatoes tightly in a barrel or bucket, and shift each layer with spices so that the green tomatoes are well saturated with them. Preservation, recipes suggest, will take about two weeks, after which the green tomatoes will be ready to eat. And a delicious, ready-to-eat snack is a pickled green tomato salad. The marinade recipe is simple, you need vinegar, vegetable oil, sugar, salt and spices. Green tomato caviar - stew recipe vegetable snack... Green tomatoes can be used to make not only snacks and vegetable dishes but even green tomato jam. The recipe for this jam will diversify your traditional sweet preparations for the winter. So cook green tomatoes... Recipes with photos will help you prepare many dishes from them for a wide variety of tastes.

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 Univer TV series, who named him KETCHUNEZ. Of course the taste is for an amateur ... And for me, it is tastier - just real homemade ketchup from tomato, 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.

And now, in the midst of a ripe harvest, you probably have the opportunity to stock up on a few kilograms of tomatoes. Of these, you can quickly and easily (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 a few delicious recipes homemade ketchup. 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 ...

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 spice. 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 often vegetable mix so that the mass 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 will cool completely 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 to get 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. Chop it all up 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, the tomatoes and apples will release 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, 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 to tomato sauce all other ingredients and boil 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 has been 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 added starch

The addition of starch to ketchup makes it thicker and tastier. The sauce for this recipe is fantastic. It can be prepared for both instant eating and 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 an appetizing appearance. 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 gourmet 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!

Summer gave us good harvests of tomatoes. The calm autumn time is coming, which allows you to start cooking savory snacks, seasonings and sauces. Today we are preparing original ketchup with different ingredients. The recipes will be based on our favorite tomatoes.

Ketchup is a tomato sauce or seasoning made from fresh tomatoes with or without spices, salt, and sugar. It is used with a wide variety of hot and cold dishes: spaghetti, hamburgers, sandwiches, pizza.

Over the past 50 years, it has gained international acceptance and recognition. Summarizing the concept of the word "ketchup" is a thick tomato sauce that is used as a seasoning for and.

Today in the article:

Ketchup for the winter "European style"

Take a look interesting recipe seasonings for the winter.

Ingredients:

• 1.5 kg - tomatoes
• 2 teaspoons - salt
• 2 tbsp. spoons - vinegar 3%
• 1 teaspoon mustard
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground red pepper
• 2 pcs. - carnations
• Nutmeg - on the tip of a knife

Preparation:

1. Pour boiling water over the tomatoes, remove the skin, cut the pulp into small slices. Salt, place in an enamel bowl and heat over low heat for 30 minutes.
2. Wipe the tomato mass through a metal sieve, combine with vinegar and spices and heat for another 40 minutes without covering.
3. Pour the finished ketchup into sterilized jars and roll up with boiled lids.

Ketchup for the winter "Successful addition"

Ingredients:

• Tomatoes - 1 kg
• Apples - 500 g
• Sweet pepper - 2 pcs.
• Sugar - 1.5 tbsp. spoons
• Vegetable oil - 1/4 cup
• Vinegar 9% - 1/4 cup
• Salt - 1/2 tbsp spoons
• Ginger - 1/2 teaspoon
• Black peppercorns - 5 pcs.
• Ground black pepper - 1/4 teaspoon

Preparation:

1. From apples, you need to remove the core, seeds and skin, and chop the pulp.
2. Wash the bell peppers, remove the stalks and seeds, finely chop the pulp.
3. Chop the tomatoes and combine with pepper, apples, vegetable oil, salt, sugar. Mix everything and simmer over medium heat for 15 minutes.
4. Grind the ginger into a powder and add along with other seasonings to the prepared mass. Warm up the resulting mass for another 3 minutes and immediately spread it into sterilized half-liter jars.
5. Pasteurize for 30 minutes at 85 degrees C, then roll up and cool, turning upside down.

Delicious tomato ketchup for the winter "Bulgarian style"

Ingredients:

• 1 kg - tomatoes
• 500 g - sweet pepper
• 1/4 cup - vegetable oil
• 5 cloves - garlic
• 2 pcs. - bay leaf
• Parsley and dill, salt, pepper

Preparation:

1. The garlic needs to be crushed.
2. Pour boiling water over the tomatoes, remove the skin and mince the pulp.
3. Remove the seeds and stalks from the pepper, cut the pulp into small pieces.
4. Combine tomatoes with pepper. Add garlic, vegetable oil, Bay leaf, salt, pepper and let it boil, reduce heat and cook for 1 hour with constant stirring.
5. Rinse the greens, chop, add to the ketchup - bring it to a boil again and pour into jars. Store in the refrigerator.

Ketchup for the winter "Optimal taste" - with tomatoes and onions

Ketchup with tomatoes and onions

Ingredients:

• 5 kg - tomatoes
• 1 cup - chopped onion
• 1 cup of sugar
• 1/2 cup sugar
• 1/2 cup - salt
• 1 glass - vinegar 9%
• 1 teaspoon each: black pepper, cloves, mustard seed, cinnamon slice, 1/2 teaspoon celery seed

Preparation:

1. Wash the tomatoes.
2. Cut the onion into half rings.
3. Combine tomatoes and onions and steam together. Rub it all through a sieve.
4. Boil the resulting mixture by half. Put the spices in a bag and put them in a boiling mass. Add salt, sugar, vinegar and cook for another 7 minutes.
5. Remove the spices and pour the finished ketchup into bottles and seal.

Recipe preparation:

1. Wash and cut into pieces: 1.4 kg of green tomatoes and 500 g of apples.
2. Cut small 2 onions into slices.
3. Combine chopped green tomatoes and onions. We boil everything. Wipe the resulting mixture through a sieve. The resulting puree is thickened to a creamy consistency.
4. We do vinegar marinade with spices: 1 glass of vinegar 8% with the addition of 1 teaspoon of pepper. ground mustard and allspice and 1.5 tbsp. tablespoons of salt - heat to a boil and insist for 2 hours.
5. Then we filter the vinegar marinade, pour it into the condensed puree. Cook the resulting mixture a little again and fill it hot in preheated 1 liter jars.
6. We sterilize the sealed cans at 90 degrees C - 45 minutes.

Blanks of green tomatoes are a lifesaver for summer residents, when the frost is already on the nose, and the greenhouse does not stop producing tomatoes, however, already in green. So it happened with me. Leaving the bushes on the frozen soil no longer makes sense - I had to clean it up.

What to do with green tomatoes? Last fall, I used the remaining tomatoes from the main harvest to cook delicious snacks-. This season, I wanted to cook an unusual tomato sauce for meat dishes... The ketchup turned out to be delicate and quite interesting in taste. It seems that one hundred percent will suit meat and chicken.

Let's prepare the ingredients for making green tomato ketchup for the winter from the list. The main ingredients are green tomatoes, green apple and green onions... Our ketchup would be well suited to a “green” name.

Peel and chop the apple into slices. The middle must be cut out. Cut the green tomatoes into 4-6 pieces, so that it is convenient to pass through a meat grinder.

We twist tomatoes with apples in a meat grinder in mashed potatoes.

Transfer the puree to a saucepan with a non-stick bottom. Mix thoroughly and boil for about 30 minutes, skimming off the foam.

Add seasoning. Chop parsley, three garlic, grind red and black pepper in a mortar. All this will go into green ketchup. Salt and sugar puree.

We mix. Boil for another 30 minutes over low heat. Convert to puree with a blender.

There is an option through a sieve. I use two methods, first with a blender and then with a sieve. The ketchup is tender and airy.

Bring the ketchup to a boil. Add a few drops of 70% vinegar or 20 ml of 9% vinegar. Mix quickly.

We pour it into sterile jars. The cans can be baked in the oven, and the lids can be boiled or boiled in a saucepan.

We close the container with lids. Turn it over on a hat, wrap it with a towel until it cools down.

Green tomato ketchup is ready for the winter!

Self-prepared tomato ketchup for the winter will become a popular homemade product and will have, unlike purchased counterparts, an exclusively natural composition. In addition to its traditional use as a sauce, the additive can be used in cooking various dishes replacing tomato paste with it.

How to make tomato ketchup?

If you want to cook tomato ketchup for the winter, recipes tasty preparation and the subtleties of their execution will be the key to getting the best result.

1. Only ripe, fleshy tomatoes are selected for ketchup.
2. Washed specimens get rid of stalks and possible defects, cut into large pieces and boil for 10-15 minutes or until softened.
3. Grind the tomato mass through a sieve, separating the seeds and skins, or pour boiling water over the fruits and peel them off.
4. The resulting pulp is boiled to the desired density.
5. By harvesting tomato ketchup at home for the winter, the tomato base is flavored with spices, which are added ground or laid in a cloth bag while cooking ketchup.

Spicy tomato ketchup for the winter

You can make tomato ketchup for the winter more or less spicy by adjusting the amount of hot pepper or reducing the spiciness by first removing the seeds from the peppercorns. To obtain a more uniform texture of the sauce, the tomato mass at the final stage of boiling can be additionally puréed with a blender.

Ingredients:

• tomatoes - 3 kg;
• onions - 3 pcs.;
• sugar - 200 g;
• salt - 1 tbsp. spoon;
• ground pepper - 3 tsp;
• hot pepper - 2-4 pcs.;
• cinnamon - 1 tsp;
• basil - 1 tsp;
• cloves - 6 pcs.;
• vinegar 70% - 2 tbsp. spoons.

Preparation

1. Tomatoes are poured with boiling water for 5 minutes, peeled, cut.
2. The mass is boiled for 20 minutes.
3. Peel hot onions and peppers, grind with a blender, mix with cinnamon, cloves, add to tomato.
4. Tomato ketchup is boiled for another 25 minutes, sealed in a sterile container.

Tomato and apple ketchup for the winter

It turns out to be spicy and not at all spicy. In this case, starch is additionally added as a thickener, which must first be diluted with a small amount of water. It is important to continuously stir the workpiece during the final boiling stage to avoid burning.

Ingredients:

• tomatoes - 3 kg;
• apples - 0.5 kg;
• onions - 1 kg;
• Bell pepper- 1 kg;
• sugar - 300 g;
• salt - 1.5 tbsp. spoons;
• cinnamon - 0.5 tsp;
• a mixture of peppers - 1 tsp;
• cloves - 15 pcs.;
• vinegar - 50 ml;
• starch - 2 tbsp. spoons.

Preparation

1. Squeeze juice from tomatoes.
2. Grind apples, onions and peppers with a blender or with a meat grinder.
3. Heated tomato juice adding salt and sugar, cinnamon and spices in a gauze bag.
4. Add onion, boil for 15 minutes.
5. Apples are laid, and after 20 minutes pepper.
6. After 10 minutes, pour in vinegar and starch diluted in water.
7. Boil ketchup with apples and tomatoes, stirring for 3 minutes, seal in jars.

Tomato ketchup and plums for the winter

It will taste thick, rich and slightly velvety. Depending on the variety and sweetness of the latter, it may be necessary to adjust the amount of added granulated sugar. For grinding basic components instead of a meat grinder, you can use a blender.

Ingredients:

• tomatoes - 2 kg;
• plums - 1 kg;
• onions - 250 g;
• bell peppers - 5 pcs.;
• hot peppers- 1 PC.;
• garlic - 1 head;
• sugar - 200 g;
• salt - 2 tbsp. spoons;
• vinegar - 1 tbsp. spoon;
• cloves, pepper.

Preparation

1. Twist tomatoes, onions, garlic and plums in a meat grinder, boil for 2 hours.
2. Grind the mass through a sieve, add salt, sugar, boil for another hour.
3. Pour in vinegar, add spices, cook for 30 minutes.
4. Tomato ketchup is sealed for the winter in a sterile container.

Ketchup from yellow tomatoes for the winter - recipe

Unusually tasty and original-looking ketchup is obtained from yellow tomatoes... Sweet peppers are preferably yellow or orange. In this case, it is better to refuse green peppers. The cooking time of the tomato base can be changed depending on the desired final thickness of the workpiece.

Ingredients:

• yellow tomatoes - 2 kg;
• sweet pepper - 400 g;
• onions - 2 pcs.;
• cloves and allspice - 5 pcs.;
• sugar - 50 g;
• salt - 1 tsp;
• vinegar - 1 tbsp. spoon;
• cinnamon - 1/3 tsp.

Preparation

1. Chop tomatoes, peppers and onions, boil for 40 minutes, grind through a sieve.
2. Boil down the base for another 40 minutes.
3. Add salt, sugar, spices, cook for another 30 minutes.
4. Vinegar is introduced last, ketchup from yellow tomatoes is sealed for the winter in steamed jars.

Tomato ketchup for the winter with starch

Thick and rich will make tomato ketchup with starch. The amount can be adjusted depending on the desired final thickness of the sauce. To prevent lumps from forming, the additive dissolved in water should be poured into the boiling juice in a thin stream, without ceasing to stir the mass with a whisk.

Ingredients:

• tomatoes - 2.5 kg;
• garlic - 1 head;
• ground black and red pepper - 0.5 tsp;
• sugar - 300 g;
• salt - 2 tbsp. spoons;
• vinegar - 6 tbsp. spoons;
• starch - 2 tbsp. spoons.

Preparation

1. Juice is squeezed out of tomatoes, boiled with salt and sugar.
2. Add garlic, boil for 15 minutes.
3. Add pepper, vinegar and boil the sauce for 30 minutes.
4. Tomato ketchup is sealed for the winter, thick and tasty, in sterile vessels.

Zucchini ketchup with tomatoes

Homemade tomato ketchup acquires a special velvety taste when cooked with zucchini, which must first be peeled from the inner pulp with seeds and peel, using only tender pulp. Lovers of sweet sauces can increase the portion of sugar and exclude chili from the composition.

Ingredients:

• tomatoes - 800 g;
• zucchini - 1 kg;
• garlic - 1 head;
• onion - 1 pc.;
• carrots - 2 pcs.;
• oil - 100 ml;
• sugar - 2.5 tbsp. spoons;
• salt - 1.5 tbsp. spoons;
• vinegar - 1 tsp;
• ground cinnamon and chili - 0.5 tsp each;
• cloves - 4 pcs.;
• mustard seeds and black pepper - 1 teaspoon each.

Preparation

1. Onions, carrots and tomatoes are simmered in butter.
2. Add zucchini, salt, sugar, garlic, spices, simmer vegetables until soft.
3. Purée the mass with a blender, pass through a sieve.
4. Boil the ketchup for 10 minutes, add vinegar.
5. Seal the sauce in a sterile container.

Tomato and black currant ketchup

Unconventional at home made from tomatoes and black currants is a godsend for gourmets or lovers of unusual culinary solutions. The purple basil added to the composition will harmoniously emphasize the taste of each component, and wine vinegar with honey will help it open up to its fullest.

Ingredients:

• tomatoes - 500 g;
• black currant - 1 kg;
• red onion - 2 pcs.;
• garlic - 1 head;
• chili pepper - 2 pcs.;
• dry red wine - 200 ml;
• sugar - 150 g;
• wine vinegar - 100 ml;
• honey - 3 tbsp. spoons;
• salt, pepper, cinnamon, cloves.

Preparation

1. Tomatoes, currants, onions, garlic and basil are prepared and chopped.
2. The mass is boiled for 15 minutes.
3. Add salt, sugar, honey, pepper, spices, and vinegar.
4. Pour in wine, boil the sauce until thick.
5. Tomato and currant ketchup is sealed for the winter in a sterile container.

Sweet tomato ketchup for the winter

You can prepare homemade tomato ketchup for the winter in a delicate version with a sweet final taste. For this, an optimal combination of added sugar and vinegar is used, which in this case is preferable to take apple or wine 6%. When using hot pepper, you can limit yourself to a pinch or even exclude it from the composition.

Ingredients:

• tomatoes - 3 kg;
• hot pepper - to taste;
• cloves and peppers - 20 pcs.;
• sugar - 200 g;
• vinegar - 80 ml;
• garlic - 1 clove;
• salt - 25 g;
• cinnamon - 1 pinch.

Preparation

1. Tomatoes are cut and boiled down to a third.
2. Add salt, sugar, all spices and seasonings, cook for 10-20 minutes.
3. Grind the mass through a sieve.
4. Pour in vinegar, warm up the ketchup for another minute and put it in sterile jars.

Tomato and bell pepper ketchup

Homemade tomato ketchup will become thicker and more flavorful with bell pepper which is preferable to use a fleshy red or orange. Before use, the fruits are removed from the stalks and seeds. The cooking time will depend on the type of fruit, but it will take at least half an hour.

Ingredients:

• tomatoes - 2 kg;
• bell peppers and onions - 4 pcs.;
• allspice and black pepper - 5 pcs.;
• sugar and vinegar - 0.5 cups each;
• garlic - 1 clove;
• salt - 1 tbsp. spoon;
• cinnamon and hot pepper - pinch each.

Preparation

1. Chop tomatoes, bell peppers and onions.
2. Boil vegetables until soft for 30-60 minutes, grind through a sieve.
3. Mashed potatoes are boiled for 2 hours.
4. Add salt, sugar, vinegar, spices, heat the mass for another 10 minutes.
5. Capping hot sauce in sterile containers.

Tomato ketchup for the winter with cinnamon

Often when harvesting tomato ketchup for the winter, cinnamon is added to the tomato base. The additive gives the sauce a special spicy taste and inimitable aroma. Its amount can vary from a small pinch to a few teaspoons, depending on the recipe and, above all, on your taste preferences.

Ingredients:

• tomatoes - 4 kg;
• apples and onions - 1 kg each;
• red and black ground pepper - 1 tsp;
• sugar - 200 g;
• vinegar - 180 ml;
• mustard - 200 g;
• salt - 2 tbsp. spoons;
• cinnamon - 2 tsp.

Preparation

1. Tomatoes, onions and apples are twisted through a meat grinder.
2. Cook the mixture in a saucepan for 1 hour.
3. Add sugar, salt, vinegar, mustard, pepper and cinnamon.
4. The mass is pureed with a blender, poured into jars, hermetically sealed.

Green tomato ketchup

You can make ketchup with your own hands from not only ripe tomatoes, but also green ones. In this case, the traditional technology is complemented by the stage of soaking the cut fruits in salted water, which will relieve them of bitterness. The resulting sauce will be an ideal accompaniment to baked, boiled meat and fish dishes.