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

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

Ingredients:

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

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

Tomato ketchup recipe for the winter

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

2. Place the chopped tomatoes in a saucepan.

3. Chop coarsely bell pepper.

4.Add the bell pepper to the tomato saucepan.

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

6.Add onions to tomatoes and bell peppers.

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

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

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

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

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

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

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

14. Bring the mass to a boil.

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

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

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

Ketchup is one of the most universal sauces... It goes well with pasta and potatoes, meat and fish, and any dish tastes better with it. However, commercial sauces rarely contain only natural products, and those consisting only of them are expensive. If you want all year round enjoy the taste 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 organoleptic qualities it will surpass the purchased one.

How to cook ketchup

To cook delicious ketchup, it is not enough to pick up suitable recipe, although a lot depends on him. It is very important to consider a few points.

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

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

Homemade ketchup

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

Cooking method:

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

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

Spicy ketchup

• tomatoes - 2 kg;
• red bell pepper - 1 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• tomato paste (no salt) - 0.2 kg;
• vegetable oil - 0.15 l;
• chilean pepper - 0.15 kg;
• garlic - 100 g;
• Apple vinegar(6%) - 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, mince.
• Grind the basil to a powder.
• Combine the basil, onions and carrots.
• Pour the carrot-onion-pepper mass with water in the amount of 0.2 l, simmer for 10 minutes.
• Mince tomatoes, garlic and hot peppers. If you want the ketchup to turn out sharper, you can not remove the seeds from the pepper, but grind it whole.
• Add tomatoes, hot peppers and garlic to the carrots and onions, and simmer the vegetables together for another 10 minutes.
• Dissolve 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 rub it through a sieve, beat the resulting puree in parts with a blender.
• Add spices, oil and vinegar, salt and sugar.
• Bring to a boil and simmer for 7 minutes.
• Dissolve starch in 100 ml of water.
• Pour the starch in a thin stream into the sauce, stirring it constantly, cook for a couple of minutes.
• Pour the ketchup into sterilized bottles or jars and seal them. When cool, store in the pantry.

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

Spicy ketchup

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

Cooking method:

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

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of truly spicy sauces and seasonings.

Classic ketchup

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

Cooking method:

• Wash the tomatoes, chop finely, put in a saucepan and put it on low heat.
• Boil the tomatoes until they are one-third less in volume.
• Add sugar and cook for another 5 minutes.
• Add salt and cook for another 3 minutes.
• Wrap peppers and cloves in cheesecloth, put in a saucepan with tomatoes. Add pepper and cinnamon there.
• Boil for another 10 minutes and remove the pan from heat.
• When the mass has cooled, rub it through a sieve, after removing the gauze bag with spices, and place it back in the pan.
• Crush the garlic and add to the tomato puree.
• Pour in the vinegar, bring the ketchup to a boil and pour into jars or bottles that should be sterilized beforehand.

Ketchup has a versatile classic taste, which allows you to serve it with any dish. This is the most tomato ketchup that can be, because there are no other vegetables in it.

Table ketchup

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

Cooking method:

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

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

Ketchup "Original"

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

Cooking method:

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

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

Homemade ketchup is delicious and useful product that keeps well and eats quickly. The variety of recipes allows you to make a tomato sauce for every taste.

Making classic ketchup at home for the winter is not at all difficult, however technological process not fast.

Absolutely none. V Soviet time tomato sauce was popular and its more concentrated form - pasta, but only later with the opening of borders, the sauce began to be called ketchup.

There is an opinion that ketchup is a homogeneous product, when all the ingredients included in it are ground, and it is impossible to understand what the product is made of. But in the sauce, pieces of vegetables are allowed. It is very difficult to legitimize this fact, as well as to challenge it.

Anyone who has surplus tomatoes is engaged in the preparation of ketchup. However, there are many gourmets who prefer only homemade food as a higher quality product.

Ingredients for a classic

In order for the preparation of ketchup at home for the winter, it was easy and quick to need:

• tomatoes;
• salt;
• sugar;
• lemon acid;
• colander or sieve;
• heating device;
• pot;
• huge pan (wider than tall) This requirement is not unreasonable. When boiling, we need an area for the liquid to evaporate;
• wooden spoon with a long handle.

A special recipe for cooking classic version no. All ingredients are bookmarked according to their own taste.

Requirements for tomatoes

Ketchup, as a rule, is prepared from those tomatoes that are no longer suitable for use in conservation. These can be small, smothered, crooked tomatoes that have nowhere to go.

However, it is unacceptable to let spoiled or after cutting off rot in ketchup. Such tomatoes contain pathogenic microflora, which, even after heat treatment, can bandage (explode) cans.

Especially tasty and beautiful ketchup is obtained from fleshy, thick-walled tomatoes containing an increased amount of dry matter and sugars.

If you are purposefully engaged in the cultivation of tomatoes for the production of ketchup, then by selecting special varieties you can create a very high quality product.

Cooking technology

1. A little water is poured into the bottom of the pan, and the tomatoes are poured. Cutting into pieces, twisting in a meat grinder, chopping and crushing is absolutely not necessary. Under the influence of hot steam, after 10-12 minutes, all tomatoes will become soft and themselves will lose their integrity;
2. We grind the tomatoes through a metal sieve or a colander with very small holes. If the sieve is large and tomato seeds get into the ketchup, then it will have to be re-sieved through several layers of gauze. In fact, we get tomato juice. The denser the tomatoes, the thicker the juice.
3. Pour the juice into a wide saucepan. We put on heat and begin to boil the juice. A very tasty homemade tomato ketchup for the winter will turn out when the evaporation of the liquid proceeds quickly, but this does not require strong heating, but constant stirring of the juice.
4. The stirring process is carried out with a wooden spoon with a long handle. Initially, there is no need for constant stirring, but when the moisture evaporates and the juice becomes thicker, it is necessary to stir almost constantly so that the contents do not stick to the bottom.
5. Classic ketchup does not provide for the addition of spices, but salt, citric acid and sugar must be added and they do this when the boiling is almost over.

Recipe for the classics

When adding certain ingredients to ketchup, of course you should be guided by your taste and adjust to your preferences, or you can use the recipe in which 1 liter of ready-made ketchup is invested:

• Salt -12-15 g:
• Sugar - 25-50;
• Citric acid- 10 g.

Ready ketchup is poured into prepared cans and rolled up.

In a hot state, ketchup will always seem thinner, but when it cools completely, it will acquire a thicker consistency.

Ketchup with cloves

Many ketchup lovers consider a classic taste similar to the Soviet Krasnodarsky sauce. But he owes his interesting taste to carnation inflorescences.

To achieve this taste, you need to add a few things at the very beginning of cooking. Cloves release their aroma slowly, gradually and only towards the end. thermal process she will "create" her unforgettable scent.

Before putting the ketchup in the jars, the inflorescences are removed, since the excessive aroma is not as good as the subtle undertones.

Thick tomato-apple ketchup

Homemade ketchup recipes for the winter can be supplemented with any spices and herbs. However, in order for the ketchup to be thick and natural, without the addition of thickeners, it is necessary to resort to the help of pectin substances that are found in natural products.

Ketchup with apples is very good. During the ripening period of tomatoes, apples of summer varieties are already ripening: white filling, papirovka, summer striped and others.

A feature of the technology is that apples are cut into pieces without peeling off the skin, because it is in it that contains a large number of pectin substances. The middle of the apple is selected, and everything else is folded into a saucepan, a little water is added and boiled on slow heating for 20-30 minutes.

In order to cook thick ketchup without losing taste and color, 300 g of apples are required per 1 kg of tomatoes.

Boiling ketchup is faster, and the product is tender, soft and very fragrant.

Ketchup with tomato and sweet pepper

To add a touch of ketchup spicy taste, aroma and sophistication are added to the tomatoes with bell pepper.

The main requirement for peppers is their ripeness and thick walls. If the pepper is thin, it will not add density, flavor or aroma to the sauce.

To make homemade ketchup for the winter from tomato and bell pepper, you can use the following recipe:

• Tomatoes - 2 kg;
• Bulgarian sweet pepper - 500 g;

Salt, sugar and citric acid are added at the end of cooking to your liking, per 1 liter of ketchup not less than:

• Salt 15 g;
• Sugar - 50;
• Citric acid 10 g.

Tomatoes and peppers, peeled from seeds and stalks, are placed in a saucepan at the same time and boiled. Then the mixture is ground and continues to boil to the desired consistency.

The preservation of ketchup is carried out in the traditional way.

Home tomato ketchup for the winter - the most delicious, it is very useful to add it to everyday meals. The most important thing is that the sauce is prepared taking into account all proportions and technologies.

Recipes presented in our article are time-tested, with their help anyone can make homemade ketchup himself. The most important thing is to stock up on ripe tomatoes, aromatic spices and you can start making the sauce.

You can also prepare various snacks for the winter with this sauce, for example cucumbers in ketchup.

Homemade tomato ketchup for the winter, recipe real jam

To prepare ketchup, you will need the following components:

• 300g onions;
• 500 grams of apples;
• 3 kg of tomatoes;
• 1 head of garlic;
• 0.7 st. tablespoons of salt;
• 150 grams of sugar;
• 50 grams of vinegar (better than apple cider);
• pepper mix

Step by step recipe:

• The ripe and softest tomatoes should be chosen. To give the dish a spicy sourness, you need to give preference when buying less sweet varieties. Grind and boil.
• The apples are cored. You should not peel the fruit from the peel, since it contains pectin, which is necessary to give a thick consistency to the future sauce. Pass through a meat grinder or juicer, add to the tomatoes.
• Onions and garlic should be peeled and chopped, added to the mass.
• The resulting mass is placed on medium heat. After it boils, the heat should be reduced. The mixture is left to cook under the lid, while it is recommended to stir regularly every 10-15 minutes for an hour.
• Then, the lid should be removed and continue to cook until the desired thickness. At this time, the remaining liquid will boil away.
• Sugar, salt, vinegar, pepper should be added to the resulting mass in the indicated quantities. You need to take ground pepper, buy it in a store or chop it yourself. You should also add special spices that give the tomato sauce a certain taste - these are cloves and cinnamon. Cloves can be put in whole and removed after boiling to prevent over-concentrated aroma. Or grind 2-3 cloves with pepper and add to the sauce container. After the mass has boiled, it should be boiled for another 5-7 minutes, until it acquires the required consistency. You can also add other seasonings as desired, such as hot peppers and coriander.
• Banks should be prepared in advance, sterilized or doused with boiling water. The containers are left to drain on a towel and then filled with sauce and rolled up. The jars are closed with dry, sterile lids, after which they are turned over and left as such, covered with a blanket.
• After the jars have cooled, they should be left stored in a pantry, cellar or refrigerator. And in winter you can open it at any time and enjoy the natural smell of vegetables and spices. The sauce turns out to be very tasty and will be enjoyed by all family members.

Recommendation! If you do not want to grind boiled tomato puree to get rid of tomato skins. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put in cold water for a few minutes. The peel is easily removed after such water procedures.

Advice! For spiciness, add ground red and black pepper to the sauce. Use natural apple cider vinegar when making the sauce.

Watch the video! Homemade ketchup - tasty and simple

With garlic

Ingredients:

• 2 kg of tomatoes;
• 3 dessert spoons of sugar;
• 1 dessert spoon of salt;
• 200 grams of sunflower oil;
• head of garlic;
• half a teaspoon of black and red pepper.

• The tomatoes should be thoroughly washed and cut into small cubes, after which the slices are fried in a pan in hot oil.
• When the tomatoes are tender, rub through a sieve or chop until homogeneous mass using a blender.
• The grated puree is set to cook for 1 hour, after 40 minutes, salt, sugar and pepper are added to the tomato mass.
• All components are thoroughly mixed.
• Before removing from heat, finely chopped garlic is added to the sauce and the ketchup is poured into containers prepared in advance, the jars are rolled up.
• The sauce should be left to cool and then removed to a basement or cellar for further storage.

Homemade ketchup from a tomato as a store

Homemade ketchup tastes good, but it contains a lot of additives, preservatives and stabilizers that are harmful to the human body. And I want to use natural ketchup as a sauce. That is why it is best to prepare this dish at home. The sauce will turn out to be not only tasty and healthy, but also very budgetary.

To make ketchup for the whole year, you should choose only the ripe vegetables. You can give preference to overripe, spoiled fruits, since these features will not affect the taste of the dish.

Recommendation! For ketchup to get a rich red color, you should choose deep red tomatoes. As an additional component, you can use cloves, peppers and other favorite spices.

To prepare the dish, you will need the following components:

• 5 kg of tomatoes;
• 1 kg of bell pepper;
• 8 medium onions;
• 1 cup of sugar;
• 0.5 cups apple cider vinegar 6%;
• 3 dessert spoons of salt;
• There are several bay leaves.

Step by step recipe:

• Selected, washed tomatoes should be cut into cubes, salt and left for 20 minutes so that the fruits give juice.
• Grind onions and peppers in a meat grinder and add the mass to the chopped tomatoes.
• The workpiece should be transferred to a saucepan and cooked for 30 minutes.
• The mixture is removed from the stove and passed through a sieve, the workpiece is again set to simmer, salt and add sugar and lavrushka to it.
• The sauce is boiled for two hours, stirring regularly, vinegar is added to the ketchup 10 minutes until cooked.
• The billet is poured into cans and rolled up. Ketchup in cans will delight with its taste all winter months.

Watch the video! Delicious homemade ketchup for the winter

Barbecue at home for the winter

Ingredients:

• 2.5 kg of ripe tomatoes;
• 1 kg of bulgarian pepper;
• 1 pod of hot pepper;
• 1 large spoonful of minced garlic
• 3 large spoons of sugar;
• 1 teaspoon each of coriander, mustard, ginger root, dill seeds;
• 6 peas of black and allspice;
• 5 pcs cardamom;
• 2 bay leaves;
• 0.25 ml apple cider vinegar;
• 1 large spoonful of starch, which should be diluted with 0.5 cups of water.

Preparation:

• Vegetables should be cut into pieces and put on fire.
• Add all the ingredients except vinegar and starch and cook for 1 hour, then remove from heat and rub through a sieve.
• Cook the mashed potatoes over medium heat for 3-4 hours, a couple of minutes before cooking, add vinegar and diluted starch to the dish.
• The finished product should be poured into the jars and tightened with lids.

Watch the video! Kebab ketchup for the winter

Thick ketchup

On home kitchen difficult enough to weld aromatic sauce with a thick consistency. A lot of time is spent on boiling down the mass. However, there are a few secrets to helping the sauce get much thicker:

• add apples;
• use starch during cooking.

Flavored Apple Tomato Ketchup

• 2 kg tomato;
• 3 apples;
• spices;
• salt and sugar to taste;
• 2 tsp apple cider vinegar 6%.

The sauce is prepared in several stages:

• tomatoes and apples are thoroughly chopped using a blender;
• the finished mixture should be left to cook for 20 minutes, then cool and rub through a sieve;
• in mashed potatoes, you can add cloves, a cinnamon stick, a teaspoon of chopped nutmeg, oregano, rosemary, salt, sugar, paprika, black peppercorns and hot pepper to taste.
• the mixture is left on fire and boiled for 2 hours.
• after the mass is removed from the heat, vinegar should be added to it.

Watch the video! How to make delicious thick ketchup for the winter at home without starch

Thick ketchup with starch

You can cook tomatoes in this way in the same way as in the previous recipe, for this you need the following ingredients:

• 3 kg tomato;
• 3 large onions;
• 1 tsp paprika;
• a few peas of allspice and bitter pepper;
• add cinnamon and cloves to taste;
• 1 large spoonful of salt;
• ¼ glasses of sugar;
• 3 large spoons of starch, diluted in 1 tbsp. water.

Advice! The starch should be added to the ketchup 10 minutes before the end of cooking.

With basil for the winter

Even a novice housewife can repeat this simple recipe.

• 1 kg of tomatoes;
• a bunch of parsley and basil;
• 2 tablespoons sugar;
• 1 tsp salt;
• 3 cloves of garlic.

Technology:

1. Tomatoes should be prepared, washed and peeled.
2. Chop the basil and parsley.
3. Tomatoes should be cut into small pieces and mixed with sugar and salt.
4. The mixture should be chopped to a puree state and chopped garlic and herbs should be added to the resulting mass.
5. Boil the mass for 3-4 hours and pour it into previously prepared containers.

Important! To make the basil sauce have a uniform consistency, rub it through a sieve. During cooking, salt and sugar are added to it. If the tomatoes emit a lot of juice, then 2-3 large tablespoons of starch, diluted in water, are added to the resulting mass. You can also add various seasonings to the sauce to taste.

Watch the video! Incredibly delicious homemade ketchup for the winter

Plum and tomato ketchup for the winter

To prepare this recipe you will need:

• 1kg plums;
• 2 times more tomatoes;
• ¼ kg of onions;
• 5pcs bell pepper;
• 2 pieces of hot pepper;
• 200g sugar;
• 1 head of garlic;
• 2 tbsp. l salt;
• 1 tbsp. l vinegar;
• spices to taste.

Technological process:

1. Wash vegetables and fruits, peel and twist through a meat grinder.
2. Pour the mixture into a saucepan and bring to a boil over medium heat, stirring constantly.
3. Cook for 2 hours until the mixture is boiled down 2 times. Remember to stir.
4. Remove from heat, cool and strain.
5. Again put on fire and cook for 1 hour after boiling over low heat.
6. Add sugar, salt, spices, vinegar, mix well.
7. Boil for another 30 minutes.
8. Pour into sterilized jars and roll up.

Watch the video! Tomato ketchup and plums recipe for the winter

Chili ketchup recipe

Chili ketchup is one of the most popular. It is used with meat, vegetables and poultry.

• 3kg of tomatoes;
• 4 pieces of chili peppers;
• 30 g pepper mixture;
• 6 tablespoons sugar;
• 1 tbsp salt;
• 70 ml. vinegar;
• 1 head of garlic.

Technology:

1. Chop the chili pepper with seeds with a knife.
2. Peel and core the tomatoes and roll through a meat grinder, add chopped peppers.
3. Put on fire, bring to a boil.
4. Add salt, garlic, sugar and pepper mixture.
5. Stir, boil, add vinegar.
6. Stir constantly, cook until the desired consistency is obtained.
7. Pour into jars and close hermetically.

Advice! Chili ketchup is recommended to be added to cucumbers and zucchini for the winter to make them more spicy.

Watch the video! Spicy ketchup Chile

Ketchup Heinz

Delicious tomato sauce made from a small selection of products. Ketchup is based on tomatoes and sweet and sour apples.

• 3 kg tomato;
• 0.5 kg of Antonovka apples;
• 3 onions;
• 100 g sugar;
• 3 dec. tablespoons of salt;
• 70 ml of apple cider vinegar 6%;
• a mixture of peppers, cinnamon, cloves, lavrushka - to taste.

Technology:

• Juice is made from tomatoes, onions and apples;
• Chopped spices are poured into the pan, the lavrushka is thrown whole;
• Pour in apple cider vinegar and juice, mix everything until a homogeneous consistency;
• Cook for 5 hours;
• We remove the lavrushka and pour it into the jars.

Advice! If there is no juicer, then vegetables and fruits can be passed through a meat grinder, and then through a sieve in order to remove the bones and skin. During the cooking process, the sauce must be stirred. The vegetable mass will decrease by 2-3 times. The result is a wonderful homemade Heinz ketchup.

The recipes presented in our article will appeal to the whole family and will delight the long winter months with their taste.

Watch the video! How to easily make thick, homemade ketchup for the winter

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 at home for the winter earlier, before development Food Industry cooked 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 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 a part of factory sauces, not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Home-cooked ketchup for the winter is healthier 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 the tomatoes, rinse, remove the stalks with a knife, cut into small pieces, place in a saucepan, wait for a boil. Add water if necessary, and there is enough juice released. Switch the stove to medium heat, cook for 20 minutes.
2. Cool boiled tomatoes, pass through a sieve, into the same saucepan. Cook the mass of the future ketchup until it thickens, an hour or more.
3. Put the spices in a piece of gauze, tie the ends, getting a bag, dip it into liquid tomatoes, add salt, vinegar, sugar, stir the mixture, cook for 10 minutes, making a slow fire.
4. Pour ready-made ketchup into sterilized containers, cool, place in a refrigerator or cellar.

With apples and bell pepper

Ketchup for lovers of interesting flavor combinations will complement any snack. Little secret: if you add dried 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 what eaters will approve 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 ( a large pot, tank), sterilized, then cooled.

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;
• chile (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 the tomato juice, preferably using a juicer, or you can scroll the tomatoes in a meat grinder with a fine grid, discard the pulp in a colander, and let it drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stewing mode.
2. Peel and chop the onion: use a meat grinder or puree in a blender.
3. Wait for boiling tomato juice, add 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;
• Bulgarian pepper - 500 g;
• garlic - 300 g;
• red pepper (hot) - to taste;
• so - 2 tablespoons;
• sugar - 300 g

Sauce preparation:

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

Find out more recipes on how to cook delicious.

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

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

red currants (without green twigs) - 1 kg;

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

Preparation:

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

Video: how to cook ketchup for the winter at home

Store-bought ketchups contain sodium benzoate. Manufacturers love this supplement because it prevents mold and yeast from growing, allowing the ketchup to be stored for a long time. A substance with such an effect contains cinnamon, cloves, mustard, cranberries, apples, if you see these components in recipes, be aware that they prevent the sauce from spoiling. For the same purpose, culinary experts use vinegar. Practical advice 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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How to make delicious homemade tomato ketchup for the winter