Ketchup, probably, everyone should cook for the winter economical housewives. This is a great seasoning for all dishes: vegetable, meat. You can't make pasta and bake without ketchup delicious pizza. Even ordinary boiled or fried potatoes seasoned fragrant ketchup, turns into a delicacy dish (especially in fasting)

This recipe was told to me by a familiar chef of one Italian restaurant, adding that this is his “ secret recipe". I don’t know what exactly is the secret of this ketchup, and how it differs from others - I didn’t compare. But once, having prepared this ketchup, I realized that I did not need other recipes.

What do you need for ketchup?

Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 pieces)
Green, sour apples (Semerenko-type variety 250 (500) g with skin, but without core. cut into large slices)
Onion 250 (500) g (peel and cut into 4 parts)

1 tbsp 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 cook ketchup?

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

Tomatoes immediately release juice, so do not add water.

After two hours, everything should be boiled soft for you, and the apples should “fall apart”. We cool.

1. More time-consuming: 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 squeezers twice until they give us all the pulp and become almost dry.

Pour the grated mixture into a cooking container and add spices (except for 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 st. spoon, but I add 1 teaspoon so that it is not too spicy)

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

Ketchup is ready. You can eat right away. It turns out approximately 1.2 liters.

And you can pour into small sterile jars or glass bottles from under store-bought ketchup, tightly close with "native" metal caps and wrap until completely cool.

This homemade ketchup keeps well. And it eats great.

How to make ketchup at home

Of course, now there is no problem 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 will definitely “bite”. Try making your own homemade ketchup. There's a lot various recipes cooking ketchup at home. We give an example of the most proven recipes.

ketchup recipe

You need to take health, strong, ripe tomatoes, wash them and dry them. If desired, you can remove the skin from the tomatoes beforehand. Next, cut the tomatoes into small wedges and put them in either freezer bags or containers. Lay in small portions at the rate of 0.5 portion - 1 liter of finished ketchup. You can add a couple of pieces of sweet pepper to the tomatoes, also pre-cut smaller. You can also add chopped herbs that you like. Put the prepared bags, containers in the freezer. Everything, the workpiece 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 processed ketchup:

Ketchup Four

To prepare ketchup Four you will need:

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

Pass the tomatoes through a meat grinder. Add Bay leaf and bow. 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. Tomato mass can be rubbed through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Pour the hot mass into prepared jars and roll up.

Ketchup with mustard

To make mustard ketchup you will need:

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

Prepared vegetables - tomatoes, onions, sweet peppers, pass through a meat grinder. Boil the vegetable mass for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Boil the mixture for another 10-20 minutes. Pour the hot mass into prepared jars and roll up.

Plum ketchup

To prepare plum ketchup, you will need

2 kg of tomatoes, half a kilo 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.

Pass tomatoes, pitted plums, onions through a meat grinder. 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 - ketchup at home is ready.

Ketchup "Spicy".

We will need:

Tomatoes - 6.5 kg
Onion - 300 g
Sugar - 450 g
Salt - 100 g
Garlic - half a medium-sized head.
Mustard (powder) - half a teaspoon.
Cloves, peppercorns, fragrant peppercorns - 6 pieces each.
Cinnamon - optional, 1/4 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 be removed easily.
2. Grind tomatoes in a blender, or pass through a meat grinder, put in a saucepan and put on fire.
3. Put in a saucepan chopped in a blender onion, garlic, a third of sugar. Spices need to be ground and also in a pan.
4. Cook the whole mass over low heat until it is reduced by half. We put the remaining sugar, salt, vinegar in the pan, cook for another 15 minutes.
5. Arrange in sterilized jars (they must be hot) and roll up.

Ketchup with horseradish.

We will need:

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

How to cook:

1. Cut the tomatoes, onions into slices (you can immediately remove the skin from the tomatoes, read the first recipe on 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 over low heat for another hour, stirring frequently.
4. 20 minutes before the end of cooking, put horseradish in the pan, and 5 minutes before the end - vinegar (wine can be replaced with apple).
5. Lay out in sterilized jars and roll up.

Ketchup "Spicy"

We will need:

Tomatoes - 500 g
Onion - 500 g
Bell pepper– 500 g
Hot pepper - 2 pods, if you do not like very hot - take one.
Sugar - half a glass.
Salt - 1 teaspoon.
Vegetable oil - 100 ml
Vinegar 9% - half a glass.
Garlic - half a small head.
Black pepper, allspice - 5 - 7 peas each.

How to cook:

1. Tomatoes, onions, sweet peppers, spicy pepper grind in a blender or pass through a meat grinder.
2. We put the whole mass on fire, let it boil and cook over low heat for half an hour.
3. Add vegetable oil, sugar, salt, chopped garlic, all seasonings to the pan and cook until the mass is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. 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.

Winter Ketchup Ingredients:

◾ tomatoes - 5 kg;
◾ Bulgarian hot or sweet pepper - 300 g;
◾ onion - 500 g;
◾ granulated sugar - 200 g;
◾ salt - 1-2 tbsp;
◾ ground chili pepper - 2 tsp (without top);
◾ table vinegar 9% - half a glass.

Ketchup recipe at home:

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

2. Then dip the tomatoes into boiling water and cook for 5 minutes.

3. After that, we take them out and lower them into a bowl with cold water prepared in advance.

5. Peeled onions crumble large pieces, pepper cut into several parts.

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

7. Then we transfer them to a large, wide pan. Add sugar and salt, mix.

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

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

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

12. We turn the blanks upside down, wrap them with a blanket and leave until the jars have cooled.

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

Ingredients:

Tomatoes - 5 kg;
Onion - 350-400 grams;
Sugar - 1 glass;
Vinegar - preferably fruit - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1-2 tsp;
Garlic - optional;
Hot pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

It won't take you much time and effort to make this sauce, but you will not only save money, but also prepare what can really be called real ketchup. To make juice, you can take any ripe tomatoes, but it is better to take more fleshy varieties.

Then the juice will be much thicker, which means there will be more ketchup. From five kilograms of tomatoes you get a little more than four liters of juice.

We leave about one glass of juice, cook the rest. At this time, prepare the other ingredients. We clean the onion and chop it in a meat grinder or blender - you need to turn the onion into a 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 bought, reduce the heat and simmer for about an hour and a half - the amount should decrease by about half.

The juice will foam - we check the 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 boils, the taste homemade ketchup will be corrupted.

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

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

When you achieve the desired taste, add 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 taste 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 Home Economics, consists of tomatoes, salt, sugar, vinegar, and spices. It is, so to speak, basic recipe, because now there is a huge number of 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 garlic clove
a pinch of cinnamon,
on the edge of a knife of hot red pepper.

Cooking:

Finely chop the tomatoes, put in a saucepan, put on 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 it back in the pan, bring to a boil, pour in the vinegar and arrange in sterilized jars. Roll up.

Homemade ketchup "Spicy"

Ingredients:

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

Cooking:

Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, isachar salt in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

Tomato sauce "Spicy"

Ingredients:

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

Cooking:

Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat 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 decompose hot into sterilized jars and cork.

Just ketchup

Ingredients:

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

Cooking:

Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.

Ketchup "Delicious"

Ingredients:

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

Cooking:

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

Ketchup "Spicy"

Ingredients:

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

Cooking:

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

Homemade ketchups are prepared not only from tomatoes, they are added with apples, herbs, 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 fleshy tomatoes,
4 sweet apples
1 tsp ground black pepper (no 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.

Cooking:

Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on a slow fire and simmer until thick, 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 arrange in sterilized jars. Roll up.

Ketchup "No hassle"

Ingredients:

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

Cooking:

Grind all the 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 bulbs
2.5 cups of sugar
2.5 st. l. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili pepper,
½ tsp ground paprika,
½ tsp ginger,
1 st. l. starch (if necessary).

Cooking:

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

Ketchup with paprika

Ingredients:

5 kg of tomatoes,
3-4 bulbs
3 sweet peppers
2 tbsp. l. salt,
300 g sugar
100-150 ml 9% vinegar,
½ tsp ground red pepper,
a little cinnamon
greenery.

Cooking:

Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and pass 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 into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in sterilized jars, roll up.

Ketchup "Hrenovy"

Ingredients:

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

Cooking:

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

Ketchup "Tomato plum"

Ingredients:

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

Cooking:

Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam and rub 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 prepared most different ways. Good luck preparing!

Larisa Shuftaykina

Greetings to the cooks who decided to cook tomato ketchup for the winter, you will lick your fingers! This is not only correct, but also a wonderful solution. After all, ketchup can transform any everyday dish. Even the most ordinary pasta seasoned with delicious and fragrant sauce, will seem like a dish haute cuisine. And this is exactly what every hostess aspires to.

And if you also prepare a variety of ketchups at home from tomatoes, then there will be no price for you. To mashed potatoes serve classic, meat - spicy or barbecue. You can’t pull the household by the ears! Dishes will be exquisite and unique. After all, you can’t buy such seasoning in the store!

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

A simple recipe, and the ketchup is excellent - thick and generous in taste. The technology of preparation is very simple. The prepared ingredients are boiled, rubbed through a fine sieve, boiled down to the desired consistency.

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

To prepare ketchup, choose ripe, fleshy, thin-skinned tomatoes. It is from these tomatoes that you can get a lot of pulp.

Cooking products

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

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

We cook the sauce

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

Ketchup for the winter from tomatoes and apples

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

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

List of ingredients

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

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

Step by step cooking process

1. Remove seeds from washed fruits. Leave the peel - it contains a lot of pectin, which will favorably affect the consistency of the finished product.
2. Cut the apples into small pieces that can be easily chopped with a blender or meat grinder.
3. Divide the peeled onion into small pieces.
4. Washed tomatoes cut into pieces.
5. Grind prepared vegetables with a blender or meat grinder. Put the mass in a saucepan, or a convenient saucepan. The mixture still has a heterogeneous, even rough consistency. But it's okay, we'll boil it and soften it.
6. Place the saucepan on medium fire, bring the mass to a boil.
7. Reduce the fire, cover the dishes with a lid, boil the mass for an hour. But every 10-15 minutes it will be tedious to mix the future sauce.
8. The hour has passed. Now you need to remove the lid, cook for another 30-40 minutes. Don't forget to stir.
9. When the mixture boils down, turn off the oven, cool.
10. Grind with a sieve.
11. Send the grated mass to a saucepan, add sugar, salt, pepper, vinegar, cloves and cinnamon. Stir, boil for 5-7 minutes. after the mass boils. Be sure to taste it.
12. If the taste suits you, you need to take out the cloves, boil for another two minutes and turn off the oven.
13. Pour the hot sauce into a sterilized container.

Serve ketchup from tomatoes with apples to baked meat and poultry - the household will lick their fingers.

What would I like to recommend

1. Ketchup will be especially fragrant if you prepare a mixture of ground peppers yourself. To do this, peppercorns need to be ground in a mortar. It is better to do this during the cooking process. It will not take much time, and the dish will only benefit from this.
2. Cloves and cinnamon can also be sent to the mortar along with peppers.
3. Pour in the vinegar gradually, tasting the sauce. Varieties of tomatoes differ in different acidity.

How to cook spicy tomato ketchup with garlic for the winter

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

That's how it is savory recipe ketchup. Here we will add garlic, which will give a slight sharpness. And also Bulgarian sweet pepper and Provence herbs, which will turn the sauce into a real work of culinary art.

Required products

• Tomatoes - 3 kg.
• Sweet pepper - 350 gr.
• Onion - 350 gr. If possible, get the Crimean
• Sugar - 5 tbsp. l.
• Salt - 1.5 tbsp. l.
• Vinegar - 150 ml. (9 percent)
• Garlic - 3-5 cloves
• Dry Provence herbs - 1 tsp
• A pinch of ground cinnamon
• Carnation - 4 - 6 pcs.

From the indicated amount of ingredients, you should get up to two liters of ketchup. Please keep this in mind when preparing jars.

Cooking ketchup

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

Homemade tomato ketchup for the winter

We say barbecue, we mean ketchup. Therefore, I offer you a recipe for ketchup for barbecue. It is very similar to a store product. But, of course, much better and more useful.

We need

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

Step by step process

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

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

Recipe for homemade Krasnodar tomato ketchup for the winter

Ingredients

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

Immediately, I note that approximately 450 ml of ketchup is obtained. If you want to cook more, then increase the number of products.

Cooking yummy

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

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

Interesting fact: ketchup comes from China, not America, as half the population thinks. This dish was prepared with anchovies, mushrooms, beans, spices and salted fish or shellfish brine. Now chefs in every country are trying to create their own unique recipe this sauce. And I, like many housewives, do not lag behind world culinary trends and try not only to learn how to make ketchup at home, but also to seal more than one jar for the winter, using different recipes. Today I will tell you a few recipes for homemade tomato ketchup for the winter, which my family loves.

Ketchup "Krasnodar" at home

I have a friend who just loves the "Krasnodar" sauce and his wife always took it in the store, mistakenly thinking what to cook at home a good product it will be hard. I shared this with her. simple recipe and revealed to her little secret: exactly mashed potatoes sour apple gives ketchup a special piquancy and slightly noticeable sourness. They were so surprised by the amazing taste that the first two samples she had nothing to close.

For 2 half-liter jars you need:

• Tomatoes - 1 kg;
• Apple of sour varieties - 2 pcs.;
• Onion - 30 gr.;
• Carnation - 1 soc.;
• Ground cinnamon - 1 gr.;
• Black pepper - 6 pcs.;
• Sugar - 60 gr.;
• Salt - 10 gr.;
• Apple cider vinegar 6% - 5 ml.

How to cook:

1. We take red tomatoes, not juicy and without visible defects. We wash the vegetables and cut them into slices, cutting out the place where the stem is attached.
2. Cut off the skin from the apples, cut out the seeds and three slices on a fine grater. We remove the husk from the onion, wash and finely chop.
3. We skip the pieces of tomatoes through a juicer or bring them to a boil in a saucepan without apples and rub through a sieve.
4. Pour into a heavy-bottomed saucepan or roasting pan tomato juice, add grated apple, onion, sugar with salt and spices.
5. We put on fire and boil for 90 minutes, stirring occasionally.
6. For 5 min. before the end of cooking, add Apple vinegar, mix and wait until boiling.
7. Pour hot ketchup into jars and seal. We set to cool not in a draft.

Tip: an hour after boiling, the sauce will become thick enough, so you need to mix more often.

Well, delicious ketchup ready at home. Treat your loved ones with this wonderful gravy.

tomato juice ketchup recipe

With this classic recipe it is easy to experiment, you just need to take into account the qualities of the original vegetables: red ones are sour, yellow ones are very sweet, and pink ones are in between. I offer you exactly yellow tomatoes, since the gravy will be sweet cinnamon, and unusual in color: rich orange. The main thing is only that during cooking the mashed potatoes do not burn and become Brown with a rancid taste.

Ingredients per liter of sauce:

• Tomatoes - 1 kg 600 gr.;
• Onion - 90 gr.;
• Ground red pepper - 0.3 gr.;
• Ground cinnamon - 0.3 gr.;
• Sugar - 40 gr.;
• Salt - 15 gr.

Tip: Instead of a brazier, you can use a heavy-bottomed pot so that the ketchup does not burn.

How to weld:

1. Selected yellow tomatoes of the "cream" variety, wash and separate the tails.
2. Cut vegetables into slices and put in a bowl. Peel the onion, finely chop it and add to the tomatoes.
3. We put the saucepan on the fire and bring the mass to a boil. Leave and rub the hot tomato mixture through a sieve.
4. We send the resulting puree to the roaster and add seasonings, sugar and salt. And boil the mass to 1/3, periodically stirring the sauce.
5. Welded vegetable sauce pour from yellow tomatoes into jars and seal.

Tip: set to cool out of the reach of children.

Believe me, you will use this recipe very often, your kids will appreciate it with a bang: no spiciness and acidity.

Ketchup with mustard at home for the winter

The use of spices makes tomato puree ketchup. The composition of this dish is simply striking in its richness of spicy-aromatic plants. But don't let this fact scare you, the aroma will be spicy with a subtle, subtle mustard flavor.

Ingredients for 2 half-liter jars:

• Tomatoes - 2.1 kg;
• Onion - 110 gr.;
• Garlic slices - 1 pc.;
• Ground cloves - 1.5 gr.;
• Mustard powder - 1.5 gr.;
• Ground cinnamon - 0.4 gr.;
• Ground allspice - 0.6 gr.;
• Sugar - 155 gr.;
• Salt - 35 gr.;
• Apple cider vinegar 6% - 125 ml.

Tip: rub hot tomatoes with a wooden spoon that does not heat up.

Let's start cooking:

1. We wash the red juicy tomatoes, cut them into 4-6 parts, put the vegetables in a saucepan and send them to the fire.
2. As soon as the vegetables boil, we set aside the pan from the heat and wipe the contents through a sieve.
3. Grind the peeled onion and garlic in a blender bowl, mix with the resulting tomato mass.
4. Add salt, sugar, spices and boil over low heat to ½ volume.
5. Before removing from the heat, pour in the vinegar.
6. Ready tomato ketchup pour into prepared jars and sterilize for 30 minutes.
7. With potholders or tongs, we take out the jars in turn and cork. We put to cool in a place inaccessible to children.

Believe me, this sauce is perfect for baked or fried meat. And you will share this winter tomato ketchup recipe with all your friends.

Homemade ketchup "Baltimore"

Many housewives are a little afraid to use various new seasonings in cooking. But tarragon (tarragon) is known to everyone for its sweet drink of the same name. The herb of this spice contains 0.45% essential oil and 60 mg of ascorbic acid, so ketchup will turn out not only spicy lemon-mint, but also very healthy.

For cooking you will need:

• Tomatoes - 1 kg;
• Onion - 100 gr.;
• Garlic cloves - 8 pcs.;
• Dried tarragon (tarragon) - 4 gr.;
• Bay leaf - 1 pc.;
• Ground black pepper - 2 gr.;
• Ground red pepper - 1 gr.;
• Lemon juice - 10 ml;
• Sugar - 60 gr.;
• Salt - 20 gr.;
• Sunflower refined oil - 40 ml.

How to do:

1. Wash red tomatoes and cut into 4-6 pieces.
2. Fold the tomato slices together with washed and chopped onion slices, garlic and bay leaf.
3. Stew under the lid until soft, remove the bay leaf, and rub the mixture through a sieve.
4. Boil the resulting mass over low heat until the consistency of thick sour cream, add salt, sugar, lemon juice, tarragon, ground black and red peppers.
5. Boil for another 2 minutes, pour the boiling mixture into prepared jars, and pour boiling refined on top vegetable oil and seal.

Tip: taste the sauce and add sugar and salt if necessary. And tarragon can be replaced with mint - 2 gr.

Tip: You can also use corn or olive oil.

Now you also know how to make ketchup at home for the winter, reminiscent of industrial-made sauce.

How to cook barbecue ketchup with garlic for the winter

In winter it gets dark so early, it is often very cold and you are at home almost all the time. Therefore, outdoor recreation, somewhere in a forest area, is more valuable than in summer. And kebabs with appetizers are much tastier. For such pleasant occasions, you will need a jar of ketchup, the recipe of which is quite simple.

Required Ingredients:

• Tomatoes - 600 kg;
• Yellow cherry plum - 600 gr.;
• Water - 200 ml;
• Garlic slices - 2 pcs.;
• Basil - 2 branches;
• cilantro - 2 branches;
• Red pepper - 1 gr.;
• Salt - 10 gr.;
• Sugar - 40 gr.

Cooking method:

1. Tomatoes choose ripe - fleshy. And we select the ripened yellow cherry plum, since the skin in it is sour, and it itself is quite sweet. Wash greens and vegetables, separate the tails and bones, and also peel the garlic. We cut the tomatoes into slices.
2. Pour water into the slow cooker and put the tomatoes with plums. We turn on the multicooker in the “Cooking” mode for 30 minutes. If the bones do not separate, then we put them whole, only add another 5 minutes to the “Cooking” process.
3. Add the chopped greens with garlic to the hot fruit and vegetable mass, mix the resulting mixture with a submersible blender. And then grind the mass through a sieve to obtain a homogeneous consistency.
4. We transfer the resulting puree to the multicooker bowl, add sugar with salt and ground red pepper and turn on the “Frying” mode for 5-10 minutes, stirring constantly.
5. We shift the hot sauce into prepared sterilized jars and, having covered with lids, roll up.

Well, ketchup from yellow cherry plum ready for the winter.

Tomato ketchup with onions for the winter

There are still a lot of recipes for homemade tomato ketchup for the winter, but there are also those that you can be surprised at. Strange as it may sound, but starch goes well with spicy tomato puree and the consistency is so thick that the sauce absolutely does not spread on the plate.

Ingredients for two jars with a capacity of 0.5 l:

• Tomatoes - 2 kg;
• Onion - 110 gr.;
• Coriander - 1 gr.;
• Ground red pepper - 0.08 gr.;
• Basil dry - 2 gr.;
• Sugar - 130 gr.;
• Salt - 35 gr.;
• Starch - 20 gr.;
• Water - 40 gr.;
• Table vinegar 6% - 125 ml.

Preparing canned food:

1. Wash the selected red hard tomatoes, cut into 4 parts and put in a saucepan. We also send finely chopped onion there.
2. We put everything on the fire and boil until soft, wipe the tomato mass and boil for about 40 minutes.
3. In the meantime, dilute the starch in water and add to the boiling mass, mix thoroughly.
4. While the sauce languishes for another 5 minutes, pour vinegar in another saucepan, add spices and salt with sugar and bring to a boil under the lid.
5. We mix the boiled tomato mass with starch with vinegar broth, bring to a boil, pour into prepared jars and seal.

Tip: while the puree has not yet boiled down, we keep the decoction of spices in vinegar under a tightly closed lid.

Be sure to close the thick and tender tomato basil ketchup for the winter.

Bulgarian ketchup at home "You can swallow your tongue"

A balanced combination of pepper and tomato allows you to get a rich ketchup without vinegar. This preserve can easily be used as a gravy for baby food, as it contains a sufficient amount of vitamin C and easily digestible sugars that help improve digestion.

Ingredients per liter jar:

• Sweet pepper - 1 kg 300 gr.;
• Tomatoes - 800 gr.;
• Onion - 60 gr.;
• Vegetable oil (for frying) - 10 ml;
• Vegetable oil (in the mixture) - 25 ml;
• Ground allspice - a pinch;
• Ground black pepper - a pinch;
• Sugar - 30 gr.;
• Salt - 20 gr.

How to cook:

1. Wash red hard tomatoes, cut into slices and send to the pan. We heat the vegetables until softened and rub through a sieve to get a uniform consistency. Stirring the mass, boil it in half.
2. In the meantime, wash the sweet red thick-walled pepper, cut out the inner pulp with seeds and stalks. Blanch them in boiling water for 7 minutes. and cool in cold water.
3. Grind the pepper in a blender bowl or pass through a meat grinder, and then rub the resulting puree through a sieve.
4. Peel the onion, wash and cut into half rings. Fry the onion in refined oil until golden brown and rub through a sieve.
5. Pour into a deep saucepan sunflower oil, tomato mass, onion and pepper puree, spices and salt with sugar, mix and heat until boiling.
6. We transfer the finished ketchup to the prepared jar and sterilize for 90 minutes.
7. After that, we seal it and wrap it in a blanket until it cools completely.

Tip: You can leave the vegetables out of the sieve if you are satisfied with small pieces in the finished homemade ketchup.

Appetizing ketchup like Heinz is ready for the winter. It goes well with pizza and served with pasta.

Nothing is easier than watching video recipes for homemade tomato ketchup for the winter. Therefore, make yourself comfortable and turn on the video.

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

How to cook ketchup

In order to prepare delicious ketchup, it is not enough to pick up suitable recipe although a lot depends on it. It is very important to take into account several points.

• When choosing tomatoes for making ketchup at home, it is necessary to reject all overripe and unripe, at least slightly damaged ones. At the same time, it is better to give preference to tomatoes grown not in greenhouses, but in beds: fleshy and fragrant.
• Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which there may be chipped, wormy ones - these are not suitable for ketchup.
• Tomatoes and other products, if required by the recipe, must be thoroughly crushed. The best way to do this - pass through a meat grinder, after which rub the puree through a sieve. There is an easier way - to pass through a screw juicer, but it does not allow to achieve such quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the selected recipe.

Homemade ketchup

• tomatoes - 2.5 kg;
• granulated sugar - 125 g;
• cloves - 2 pcs.;
• black peppercorns - 20 pcs.;
• coriander - 10 pcs.;
• table vinegar (9 percent) - 40 ml;
• salt - 10 g;
• greens to taste (basil, dill, parsley) - 100 g.

Cooking method:

• Wash the tomatoes well, cut the stalks, cut each vegetable into 4 parts.
• Chop the greens and put in a saucepan with tomatoes.
• Place the tomatoes in a saucepan and simmer for 20 minutes over low heat.
• After the tomato mass has cooled, wipe it through a sieve.
• Bring the tomato puree to a boil and cook until it thickens. This will happen in an hour or an hour and a half. All this time, the mass should be stirred so that it does not burn.
• Fold the spices in gauze or bandage, wrap well so that they do not fall out during cooking, and dip into the tomato mass.
• Pour sugar and salt, pour in vinegar, boil for another 10 minutes.
• Take out the spice bag.
• Sterilize jars, preferably small ones, and fill with hot ketchup. Seal with sterilized lids.

Homemade ketchup prepared according to traditional recipe It has a pleasant sweet and sour taste. It is not spicy at all, so it can be given even to children.

Spicy ketchup

• tomatoes - 2 kg;
• red bell pepper - 1 kg;
• carrots - 0.5 kg;
• onion - 0.5 kg;
• tomato paste (without salt) - 0.2 kg;
• vegetable oil - 0.15 l;
• chili pepper - 0.15 kg;
• garlic - 100 g;
• apple cider vinegar (6 percent) - 70 ml;
• sugar - 80 g;
• dry basil - 20 g;
• ginger - 50 g;
• corn starch - 50 g;
• ground coriander - 5 g;
• water - 1 l;
• salt - 20 g.

Recipe for the occasion::

Cooking method:

• Peel carrots, peppers and onions, chop, pass through a meat grinder.
• Grind the basil to a powder state.
• Mix basil with onions and carrots.
• Pour the carrot-onion-pepper mass with water in an amount of 0.2 liters, simmer for 10 minutes.
• Pass through the meat grinder tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can leave the seeds out of the pepper, but grind it whole.
• Put the tomatoes, hot peppers and garlic to the carrots and onions, simmer the vegetables together for another 10 minutes.
• Dilute the tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
• Cool the vegetable mass, then wipe it through a sieve, whisking the resulting puree with a blender in parts.
• Add spices, oil and vinegar, salt and sugar.
• Bring to a boil and boil for 7 minutes.
• Dissolve starch in 100 ml of water.
• Pour the starch into the sauce in a thin stream, stirring constantly, cook for a couple of minutes.
• Pour ketchup into sterilized bottles or jars, seal them. When cool, send to storage in the pantry.

Ketchup prepared according to this recipe has a spicy aroma and spicy taste, pretty sharp.

spicy ketchup

• tomatoes - 0.5 kg;
• onion - 0.5 kg;
• sweet pepper - 1 kg;
• hot capsicum - 0.2 kg;
• vegetable oil - 100 ml;
• table vinegar (9 percent) - 0.25 l;
• garlic - 7 cloves;
• black peppercorns - 7 pcs.;
• sugar - 125 g;
• salt - 5 g.

Cooking method:

• Grind with a meat grinder sweet and hot peppers along with the seeds.
• Do the same with the rest of the vegetables.
• Put the vegetables in a saucepan and boil them for half an hour.
• Peppercorns wrap in cheesecloth and lower to the bottom of the pan.
• Pass the garlic cloves through a press and add to the vegetables.
• Pour salt, sugar into the vegetable mass, pour oil and vinegar into it, mix.
• Boil down to the desired density and pour into sterilized bottles through a clean, boiled funnel.
• Close with lids, let cool.

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of real hot sauces and condiments.

Classic ketchup

• tomatoes - 3 kg;
• sugar - 150 g;
• salt - 25 g;
• apple cider vinegar (6 percent) - 80 ml;
• cloves - 20 pcs.;
• black peppercorns - 25 pcs.;
• garlic - 1 clove;
• ground cinnamon - a pinch;
• hot red pepper (ground) - on the tip of a knife.

Cooking method:

• Wash the tomatoes, chop finely, put in a saucepan and put it on a slow fire.
• Boil the tomatoes until their volume is reduced by a third.
• Add sugar and cook for another 5 minutes.
• Add salt and cook for 3 more minutes.
• Wrap peppers and cloves in gauze, put in a saucepan with tomatoes. Pour in the pepper and cinnamon.
• Boil for another 10 minutes and remove the pan from the heat.
• When the mass has cooled, wipe it through a sieve, after removing the gauze bag with spices, and place it back in the pan.
• Crush the garlic and add to the tomato puree.
• Pour in the vinegar, bring the ketchup to a boil and pour into jars or bottles that should be sterilized in advance.

Ketchup has a universal classic taste, which allows you to serve it with any dishes. This is the most tomato ketchup that can be, because it does not contain any other vegetables.

Table ketchup

• tomatoes - 6.5 kg;
• garlic - 10 g;
• onion - 0.5 kg;
• sugar - 0.45 kg;
• salt - 100 g;
• ground cinnamon - 2 g;
• mustard (seeds) - 3 g;
• cloves - 6 pcs.;
• black peppercorns - 6 pcs.;
• allspice peas - 6 pcs.;
• vinegar essence (70 percent) - 40 ml.

Cooking method:

• Wash the tomatoes, make an incision crosswise on each.
• Dip in boiling water, blanch for a couple of minutes, remove and transfer to a pot of cold water.
• Remove the skin from the tomatoes, cut each in half.
• Place the sieve on a clean saucepan. Remove the seeds from the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the grate and the juice gets into the pan. Wash the sieve.
• Return it to the pot and rub the tomato pulp through it.
• Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or in a coffee grinder.
• Pass onion and garlic through a meat grinder.
• Place the tomato, onion and garlic puree in a saucepan, add all the spices, including cinnamon.
• Bring to a boil, add 150 g of sugar and continue to cook, stirring constantly, until the mass is reduced by about half.
• Add the remaining sugar and cook, stirring constantly, for 10 minutes.
• Pour in salt, pour in vinegar and boil for another 10 minutes.
• Pour hot ketchup into pre-prepared bottles or jars (they should be sterilized). Close tightly with lids. After cooling, they can be stored in the basement or pantry.

Table ketchup is very fragrant, has a delicate texture and a spicy taste. It cannot be said that he is an amateur. Everyone loves this homemade sauce.

Ketchup "Original"

• tomatoes - 5 kg;
• bell pepper - 0.3 kg;
• onions - 0.5 kg;
• sugar - 0.2 kg;
• salt - 30 g;
• paprika - 10 g;
• table vinegar (9 percent) - 125 ml.

Cooking method:

• Wash the pepper, remove the seeds from it, cut into pieces and chop with a blender or meat grinder.
• Wash the tomatoes, cut, cook for 5 minutes and transfer to cold water. Once the tomatoes have cooled down a bit, take them out of the water and peel them off.
• Cut the tomatoes and chop with a meat grinder or blender.
• Remove the husk from the onion, chop and also chop in the same way.
• Pour salt and sugar into a saucepan, transfer to it vegetable puree and put on fire.
• Bringing to a boil, reduce the heat and cook until the mass acquires the optimal consistency for ketchup.
• Add paprika, boil for a couple of minutes.
• Pour in the vinegar and boil for another 3 minutes.
• Pour into pre-sterilized jars or bottles, close them with lids. Ketchup should cool at room temperature, after which it is better to remove it to a cooler place.

This ketchup has a specific taste, but no one dares to call it unpleasant. Once you taste it, you want to eat it again and again.

Homemade ketchup is delicious and useful product, which is well stored and quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.