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According to Wikipedia: "Ketchup is a sauce whose main ingredients are tomatoes, vinegar, sugar, spices (salt, red and black ground peppers)."

Ketchup is a seasoning for vegetable, meat, pasta and other dishes. Tomato ketchup has been known to the world since 1870, it was invented by the American Henry Heinz, he was the first to use vacuum evaporation.

Today, the food industry produces a large number of types of ketchup for different tastes and applications, but 5 main types of ketchup stand out from this amount:

• spicy (chili)
• to barbecue
• tomato or classic
• spicy (with paprika)
• for dishes of national cuisines (Tatar, Caucasian, etc.)

Homemade ketchup is superior to store-bought ketchup not only in taste, but also in the absence of artificial preservatives. Therefore, today we will cook homemade ketchup, according to simple, quick and delicious recipes.

How to make other types of sauces

Thick ketchup for the winter

We need:

A recipe for each kilogram of tomatoes used, the rest is calculated according to the recipe.

• 2 apples, sweet and sour varieties
• 1 tbsp vinegar
• 0.5 tsp salt
• 6 black peppercorns
• 6 allspice peas
• 2 cloves
• 2 boxes of cardomom
• 1 star anise
• 1 tsp oregano or Italian herb blends
• 1 tsp paprika
• 0.5 tsp garlic
• 0.5 tsp turmeric
• 0.25 tsp cinnamon
• 0.25 tsp nutmeg

Cooking:

1. We take only ripe tomatoes, any variety is possible, but cream is better, they have denser pulp. We cut them arbitrarily, put them in a large saucepan with a thick bottom.

2. We also cut apples arbitrarily, with peel and seeds, remove rotten places and worms. We send them to the pan to the tomatoes.

3. We put the pan on a slow fire and cook the ketchup in three steps:

• 1st reception - boil the mixture for 1 hour, stirring occasionally, turn off the heat and leave to cool completely.

• We do the 2nd and 3rd reception in the same way as in the 1st

4. Spices in the tomato mixture can be added either at the beginning of cooking, in the 1st dose, then they will have time to open up, and muffle a little during cooking, or at the end of cooking, in the 3rd dose, then the presence of spices in ketchup will be more pronounced and have a sharper spicy taste.

5. After boiling, we rub the mass through a sieve, we get a thick ketchup without impurities.

6. Add vinegar to the resulting mass, mix and bring to a boil, over low heat, stirring constantly. We lay out hot ketchup in prepared jars and close the lids.

To cool, turn the jars over and keep warm.

Ketchup with apples at home for the winter

We need:

• 3 kg tomato
• 1 kg bell pepper, any color
• 1 kg onion
• 1/2 tsp cinnamon
• 15 cloves
• 10 pcs peppercorns
• 1.5 st. sugar (1 tbsp. = 250 g)
• 1.5 tbsp salt
• 50 ml 9% vinegar
• 2 tbsp starch

Cooking:

1. Wash all vegetables, peel and pass through a juicer, meat grinder, blender, to whom, as convenient.

2. Pour the tomato juice into a saucepan and put it on the stove, bring to a boil, do not forget to remove the foam. When signs of boiling appear, add salt and sugar.

3. Put peppercorns, cloves in gauze or a canvas bag and put it in tomato juice, add cinnamon, mix and boil for 5 minutes.

4. After that, send the onion to the pan and boil for 15 minutes, stir occasionally.

5. Next, lay the apples and cook for 20 minutes. Now you can try for sugar, if you need to add, add, and also put bell pepper, mix and cook this mixture for another 10 minutes.

6. Dissolve starch in warm water, mix well to avoid lumps. Before pouring starch, remove the bag of spices, they have already given up their aroma, and also add vinegar, mix everything well.

In a thin stream, with continuous stirring, pour the starch into the ketchup, bring to a boil and cook for 3 minutes.

7. Pour hot sauce into sterile jars and seal tightly with boiled lids.

Tomato ketchup for the winter

We need:

• 6 kg tomato
• 1 kg onion
• 2 tbsp salt
• 300 g sugar
• 1 tsp cinnamon
• 1 tsp carnations
• 1 tsp ground black pepper and paprika
• 50 ml 9% vinegar or 1.5 tsp. acetic acid

Cooking:

1. Wash the tomatoes, peel them from the "butt" and pass through a meat grinder or blender. We put the container with tomato juice on the fire and boil, with occasional stirring, for 1.5 hours. Don't forget to skim off the foam.

2. Peel the onion and chop in a blender. Add to the tomatoes, after boiling them, mix and cook for another 1 hour.

3. After that, put all the spices, except for vinegar, mix and cook for another 30 minutes. Pour vinegar at the end of cooking, let it boil and grind the resulting mixture through a sieve, you can grind it with an immersion blender. Arrange in jars, roll up and cool under something warm.

Homemade ketchup to the table

We need:

• 1 kg tomato
• 3 tbsp 6% vinegar
• 2 tsp salt
• 2.5 tbsp Sahara
• 1/4 tsp granulated garlic
• 1/5 tsp red hot ground pepper
• 1/8 tsp allspice

Cooking:

1. Randomly chop the tomatoes, put them in a saucepan and put on a medium heat to stew for 20 minutes. We wipe the finished tomatoes through a sieve.

2. Put all the spices in the resulting juice, mix, set to less than average, fire and boil to the desired density. Ketchup can be served when cold.

3. When harvesting for the winter, we shift the ketchup into jars, close it hermetically with lids, turn it upside down and wrap it warm until it cools.

Delicious ketchup from a homemade recipe book

We need:

• 2 kg tomato
• 2 onions
• 1 apple
• 1 tbsp salt
• 125 g sugar
• 1-2 tbsp vinegar 9%
• 1/2 tsp ground black pepper
• 1/2 tsp cinnamon
• 3 cloves,

Cooking:

1. We pass the tomatoes through a meat grinder or through a juicer.

2. Peel the apples and rub on a fine grater.

3. Peel and chop the onion. Mix all the ingredients and put on the stove. Add all the spices, mix and boil for 1.5 hours. 10 minutes before the end of cooking, put vinegar, mix. Roll hot into jars.

Quick, delicious homemade ketchup recipe

This recipe is suitable for housewives who do not like to bother with cooking. Ketchup is made quickly and tasty.

We need:

• 1 head of garlic (6 cloves)
• 1/2 tsp ground black pepper
• 1 tbsp cinnamon
• 1/4 tsp chili pepper
• 1 tbsp salt with a slide
• 1 tbsp mustard with a slide
• 2 tbsp 9% vinegar

Cooking:

1. Pour the tomato juice into a saucepan, add all the spices and put on a strong fire, stir.

2. Bring to a boil and boil to the desired consistency. After cooling, you can serve.

If desired, you can transfer hot to jars and roll up.

Bon appetit!

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This homemade ketchup recipe is amazing! He always diverges with a bang. Be sure to try!

A natural product is always more appreciated by hostesses than store-bought supplements. This is especially true for ketchups and homemade tomato pastes. Which are simply necessary as an excellent flavoring addition to each dish, and if you also spin them for the winter, you can not worry about the taste of borscht, goulash and even home-made tomato juice. Therefore, we will write down and put in our culinary notebook several recipes for homemade ketchup, which we will spin for the winter, or simply put in the refrigerator.

Ingredients:

Tomatoes- 3 kg

Apples- 0.5 kg

Bulb onions- 250 grams

apple cider vinegar- 50 grams

Salt- 1.5 tbsp

Sugar- 1.5 cups

Ground black pepper- 0.3 tsp

Hot red pepper(optional) - 1 pod

How to cook ketchup

1. Wash tomatoes and apples. Peel the onion. By the way, if you take sweet apples, then you will get Krasnodar sauce to taste. With sour apples, the taste is very similar to Heinz. Add garlic, get Baltimore Admiral ketchup.

2 . Tomatoes, onions and pulp of apples cut into large pieces. Place all ingredients into a large saucepan.

3. Simmer over medium heat until the onion is soft. Stir occasionally.

4 . Then grind the whole mass in a blender. Drain the ketchup back into the pot.

5 . Add salt, sugar, black and red pepper. Simmer over low heat until desired thickness (about 50 minutes). Be sure to stir the sauce regularly.

6 . 10-15 minutes before readiness, pull out the hot pepper and add apple cider vinegar to the ketchup.

7 . Roll into sterilized jars. Leave until completely cooled "under a fur coat", lids down.

Delicious homemade ketchup is ready

Bon appetit!

Homemade ketchup recipes

Ketchups for the winter

Homemade ketchup "classic"

• Tomatoes - 5 kilograms.
• Onions - 4 pieces.
• Vinegar - 200 grams.
• Salt - 4 tablespoons.
• Sugar - 2 cups.
• Ground cinnamon - 1 teaspoon.
• Ground red pepper - 1 teaspoon.
• Ground black pepper - 1 teaspoon.

Rinse the tomatoes and onions and cut into 4 pieces. Onion, of course, pre-peel. Now let's take a blender or use a meat grinder to chop all the tomatoes and onions.

Put the rolled tomatoes in a saucepan, cook over low heat for 3 hours, stirring occasionally, because our tomatoes really like to burn. After 3 hours, you need to add vinegar and sugar, peppers and salt. This ketchup recipe assumes that you have a day off, since the pasta needs to be boiled for a total of 6 hours.

After adding spices and seasonings, leave the ketchup on the fire for the same 3 hours, do not forget to stir. After cooking, lay out in sterilized jars, close the lids and send under the covers until it cools down.

Homemade ketchup, tomato and pepper

• Tomatoes - 5 kilograms.
• Onions - half a kilogram.
• Bulgarian sweet red pepper - 300 grams.
• Hot red chili pepper - 2 pieces.
• Vinegar (9%) - 100 grams.
• Sugar is a glass.
• Salt - 2 tablespoons.

Wash the tomatoes and peppers well. We clean the onion and pepper, we also get rid of the pits of the chili pepper.

We collect cold water in a saucepan and leave it. Then, in a separate pan, boil water, in which we blanch our tomatoes. When they are boiled to such a state that the skin will peel off well, put them in a bowl of cold water, cool a little so as not to burn your fingers. Then we remove the skin from the tomatoes, cut them into 4 parts.

Pepper should be cut into 8 parts. Onion - into 4 parts. Now let's skip all the vegetables through a meat grinder or blender: tomatoes, peppers, chili, onions. The whole mass must be mixed and put on fire in a large saucepan. Add salt and sugar, cook over medium heat until foam forms, which we will remove with a slotted spoon. Ketchup should cook on the stove for about half an hour. Stir occasionally, making sure the brew thickens.

After 30 minutes, add vinegar, stir and cook for another 10 minutes. We put ketchup in sterilized jars, immediately twist it. Until the jars are cold, ketchup should be upside down, wrapped in a blanket.

Tomato-plum ketchup (for 5 cans, half a liter in volume)

• Tomatoes - 2 kilograms.
• Onions - 250 grams.
• Plum - 1 kilogram.
• Pepper, red hot, chili - 3 pieces.
• Sugar - 1 cup.
• Salt - 2 tablespoons.
• Black ground pepper - 2 teaspoons.
• Garlic - 150 grams.
• Bay leaf - 2 pieces.
• Vinegar (9%) - 2 tablespoons.
• Parsley - 2 bunches.

Let's prepare the products. Remove the bones from the plums and wash well. Wash the tomatoes and boil in boiling water for 5 minutes so that the skin peels off well. Then peel and cut into small piles. We clean the bulbs and also wash them, cut them into several pieces. Chile cut, free from small bones. We clean the garlic.

Pass through a blender or meat grinder tomatoes with plums and onions. We will cook this mass over low heat for about 2-2.5 hours. Periodically you need to mix, add sugar and ground pepper, salt and bay leaf.

Rinse the greens and pass through a blender or meat grinder with garlic and chili. Add this mass to the tomato-plum. Cook for about half an hour, then pour in the vinegar and mix well. Allow the paste to cool, pour into sterilized jars and screw on the lids. Wrap ketchup with a blanket and, turning over, put in a cool place.

Tomato-apple ketchup with spices

• Tomatoes - 4 kilograms.
• Apples "Antonovka" - half a kilogram.
• Onions - half a kilogram.
• Vinegar (9%) - 200 grams.
• Cloves - 3 pieces.
• Cinnamon - half a teaspoon.
• Ground pepper, red - half a teaspoon.
• Salt - 2 tablespoons.
• Sugar - 200 grams.

Boil the tomatoes in boiling water for about 5 minutes, remove the skin and cut into small pieces. Peel the onions and apples as well, getting rid of the core in the “Antonovka”, then cut into 4 parts. Pass all vegetables through a blender or meat grinder. Put them in a large saucepan and cook over low heat, about 2-2.5 hours.

Periodically stir the mass, adding sugar, salt, cloves, pepper and cinnamon. Half an hour before readiness, pour in the vinegar, mix. Put the ketchup in sterilized jars, roll up the lids, wrap with a blanket until they cool.

Ketchup, homemade with apples and apricots

• Tomatoes - 2 kilograms.
• Apricots - half a kilogram.
• Apples - 1 kilogram, choose sour varieties.
• Onions - half a kilogram.
• Vinegar - 2 cups.
• Sugar - 700 grams.
• Salt - 2 tablespoons.
• Garlic - 1 large head.

Rinse and peel the tomatoes by pouring boiling water over them. Wash the apples and remove the core with stones, remove the roots as well. Rinse the apricots and remove the pits from them. Peel the garlic and pass through a press. Peel the onion and cut into small pieces. Pass all vegetables and fruits through a blender or meat grinder, cook for about 2 hours over low heat, adding salt and sugar, stirring occasionally. 40 minutes before the readiness of our ketchup, pour in the vinegar, mix.

We close the paste in jars for half a liter, wrap it with a blanket, turn it upside down until the ketchup has completely cooled. Then we hide in the basement.

Ketchups for every day (without twisting)

Ketchup, homemade with spices

• Tomatoes - 2.5 kilograms.
• Basil - 1 bunch.
• Parsley - 1 bunch.
• Salt - 2 tablespoons.
• Sugar - 100 grams.
• Cloves - 2 pieces.
• Coriander - half a teaspoon.
• Peppercorns - a teaspoon.
• Vinegar - 2 tablespoons.

Wash the tomatoes well and peel the skins. Then cut and pass through a blender or meat grinder. The mass must be boiled under the lid over low heat for about 30 minutes. Then pass through cheesecloth or sieve. After the pasta is homogeneous, again send it to cook for another 1 hour.

Add salt and sugar to the ketchup, then pour in the vinegar. Place the spices in a bag made of gauze, and throw into the pan, tying it well. Stir occasionally to prevent scorching. Now that the ketchup has thickened, remove the spices and let it cool and place in containers, hide in the refrigerator.

Ketchup with spices and vegetables

• Tomatoes - 2 kilograms.
• Pepper, Bulgarian sweet - 1 kilogram.
• Pepper, hot red chili - 150 grams.
• Onions - half a kilogram.
• Carrots - half a kilogram.
• Garlic - 150 grams.
• Sugar - 5 tablespoons.
• Salt - to taste.
• Sunflower oil - 150 grams.
• Tomato paste - 1 cup.
• Apple cider vinegar - 100 grams.
• Ground ginger - 3 tablespoons.
• Coriander - 1 tablespoon.
• Corn starch - 2 tablespoons.

Peel the onions and carrots, rinse the peppers and free them from the inner box with seeds. Vegetables must be passed through a blender or meat grinder, then placed in a saucepan and pour 2 cups of boiled water. Put the whole mass on a small fire for 15 minutes.

Free the tomatoes from the skin, dousing with boiling water, finely chop. Also rinse the chile and free it from the seeds, finely chop. Peel the garlic as well, pass through a press. Mix all the vegetables and, after 15 minutes, put them to the carrots, onions and peppers. Mix well, make a small fire and boil for another 15 minutes.

Mix tomato paste with coriander and ginger, salt and sugar, pour everything with water. Now add this mixture to boiling vegetables, mix, leave on fire for another 10 minutes, turn off. To make the mass homogeneous, pass it through cheesecloth, put it on fire again and add vinegar. Stirring, cook for another 10 minutes, adding starch dissolved in water. Whisk the ketchup while pouring the starch. After 5 minutes, turn off the paste, judge and pour into containers, store in the refrigerator.

Ketchup with horseradish

• Tomatoes - 2 kilograms.
• Onions - 4 pieces of medium size.
• Fresh horseradish (grated) - 1 tablespoon.
• Salt - 1 tablespoon.
• Sugar - half a glass.
• Ground pepper, black - 1 teaspoon.
• Ground ginger - 1 teaspoon.
• Ground cloves - 1 teaspoon.
• Wine vinegar - 2 tablespoons.

Put the water to boil to blanch the tomatoes. Dip the tomatoes in water and cook for about 5 minutes, then cool, remove the peel, cut into 4 parts. We also clean and wash the onion, cut into small pieces. Pass all the vegetables through a blender or meat grinder and cook over medium heat for about half an hour. When the mass is boiled, pass it through cheesecloth so that it is completely homogeneous.

After that, put it on a small fire again, put seasonings and spices, salt and sugar, mix, and after 10 minutes add wine vinegar. Cook ketchup for 1 hour. 10 minutes before readiness, add grated horseradish and mix well. Ketchup should cool well, only after that we put it in a container and hide it in the refrigerator.

Homemade ketchup "sweet"

• Tomatoes - 2 kilograms.
• Tomato paste - 200 grams.
• Onions - 3 pieces, it is better to choose large onions.
• Boiled water - 1 liter.
• Sugar - 200 grams.
• Salt - 2 tablespoons.
• Peppercorns - 20 pieces.
• Dry mustard - 2 tablespoons.
• Cloves - 10 pieces.

Boil the tomatoes, remove the skin and pass through a blender or meat grinder. Peel and chop the onion as well. Put the tomato mass, onion in a saucepan, add water, cook for about half an hour. Then add tomato paste, salt and sugar, mustard and cloves, pepper. Boil everything for about 1 hour.

When the ketchup is ready, pass it through cheesecloth so that it becomes homogeneous. Boil it for another 10 minutes after boiling, adding vinegar and stirring occasionally. Let cool and put in jars, hide in the refrigerator.

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 a delicious and fragrant sauce, will seem like a gourmet dish. 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. Serve classic with mashed potatoes, spicy or barbecue with meat. 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 turns out 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 over medium heat, bring the mixture 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 improvisations. I added a new ingredient, and the sauce sparkled with fresh colors.

Here is a spicy ketchup recipe. 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 (sixth of a teaspoon)
• Ground cinnamon - a pinch (one 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 for tomato ketchup for the winter!

Hello dear friends! What do you think is the most popular tomato sauce? I think it's ketchup. It is always present in my refrigerator. Do you know how to cook it at home for the winter?

It turns out it's very simple and fast. This is what I will tell you today. There are a lot of variations of this wonderful sauce, as always. And, of course, we will consider the best recipes for its preparation.

In my family, it is served with almost all meat dishes, sometimes mixed with spices, herbs, garlic or mayonnaise. And you can combine all this together and get just awesome "ketchunez".

In fact, homemade ketchup is much healthier than store-bought ketchup. Still, they put natural products in it, and in the store there are all kinds of chemicals, fu. So let's learn how to make this sauce at home.

Only very good, ripe and strong tomatoes are suitable for this sauce.

A classic Soviet ketchup recipe. The taste is really similar to the one that my mother bought in the store during my bright childhood.

Ingredients:

• Tomatoes - 2.5 kg
• Onion - 250 gr
• Allspice peas - 10 pcs
• Carnation - 7 pcs
• Bay leaf - 8 pcs
• Black peppercorns - 15 pcs
• Salt - 1 tablespoon
• Sugar - 170 gr
• Vinegar 9% - 150 gr

Cooking:

1. Cut ripe tomatoes into slices. Peel the onion and cut into small pieces so that it boils well.

2. Put the vegetables in the pot and add all the spices. Put the pan on the gas, bring to a boil and cook until tender, about 2 hours. Stir while cooking so nothing burns.

3. After they have boiled, grind everything through a fine sieve until a puree-like mass is obtained.

In fact, here you can simplify your task and use an immersion blender.

4. Then add salt, sugar and vinegar there. Let it simmer over the fire until thickened, about 35-40 minutes. The sauce should thicken twice. Don't forget to stir it.

5. Then, while hot, spread the sauce into jars. From the presented amount of ingredients, two jars are obtained and a little more remains for the sample. Cover the jars with a warm blanket and leave to cool. Keep it in a cool place.

A simple recipe for homemade tomato and apple ketchup

I like this recipe just because of the addition of apples. They give it a special taste. If you like sweet sauce, go for the sweet varieties. If you take sour ones, you get something like "Heinz".

Ingredients:

• Tomatoes - 3 kg
• Apples - 500 gr
• Onion - 250 gr
• Salt - 1.5 tablespoons
• Sugar - 1.5 cups
• Apple cider vinegar - 50 gr
• Ground pepper - to taste

Cooking:

1. Wash all vegetables and fruits and cut into small pieces. Peel the onion first.

If you first remove the skin from the tomatoes, then the sauce will turn out even more tender.

2. Put on fire and cook until the onion is soft.

3. Then grind everything with an immersion blender until a puree. Then cook on fire until desired thickness. Approximately 50 minutes. And don't forget to stir constantly so that nothing burns. 5 minutes before the end of cooking, put salt, sugar, pepper and pour in vinegar. Mix everything properly.

4. Arrange the finished sauce in sterile jars and tighten the lids. Turn over, wrap with a towel or blanket and leave for a day for self-sterilization. Then put it in your storage of blanks.

Tomato and bell pepper ketchup - lick your fingers

According to this recipe, a very thick and rich sauce is obtained, thanks to the bell pepper. Moderately spicy and slightly spicy.

Ingredients:

• Tomatoes - 1.5 kg
• Bulgarian pepper - 2 pcs
• Sugar - 50-70 gr
• Salt - 0.5 tbsp.
• Apple cider vinegar - 2 tbsp. (you can use the usual 9%)
• Black peppercorns - 20 pcs
• Allspice - 5 pcs
• Ground coriander - 1/4 tsp
• Parsley - a few sprigs

Cooking:

1. Wash the tomatoes, remove the core and cut into slices. Remove the seeds from the pepper and cut into small cubes. Put everything in a saucepan and put to boil on fire, about 10 minutes, until the tomatoes begin to release juice.

2. Then remove from heat and bring with a blender to a liquid mass similar to tomato juice. Then put on a slow fire for 1.5 hours until it thickens.

3. 10 minutes before the end of cooking, add salt, sugar, all spices and herbs. Boil for another 10 minutes and remove from heat. Grind the finished sauce through a sieve until only seeds and spices remain in it.

4. Put the ketchup into jars and screw on the lids. Store in a cool place.

Video on how to make delicious ketchup at home

If you still doubt whether it is worth making such a sauce at home, I have selected a video recipe for you. After watching it, you will understand how simple the cooking process is. Everything is described in great detail here.

Ingredients:

• Tomatoes - 2.5 kg
• Sugar - 1/2 cup
• Salt - 1/2 tbsp. lies.
• Black peppercorns - 20 pcs
• Carnation - 2 pcs
• Coriander peas - 10 pcs
• Vinegar 9% - 2 tbsp. lies.

Now, I think, you definitely won’t have any doubts and it’s time to decide to try to make such a wonderful and delicious sauce at home.

Step-by-step recipe for tomato, apple and bell pepper ketchup

Try another version of this sauce. It goes great with both meat and garnish. And do not forget about, on the basis of which this sauce is spread.

Ingredients:

• Tomatoes - 2.5 kg
• Red bell pepper - 4 pcs
• Apples - 4 pcs
• Onion - 4 pcs
• Garlic - 4 cloves
• Sugar - 0.5 cups
• Cinnamon - 1 teaspoon
• Salt - 1 tablespoon
• Cloves - 3-5 pieces (to taste)
• Black peppercorns - 10 pcs
• Allspice peas - 5-7
• Black ground pepper - to taste
• Vinegar essence - 0.5 teaspoon

Cooking:

1. Peel and seed apples. Remove stems and seeds from peppers. Remove the core from the tomatoes.

2. For convenience, you can cut the vegetables into small slices and pass through a meat grinder with a fine nozzle. Or puree the vegetables with a blender.

3. Put on fire and simmer for 1.5 hours, stirring constantly. Approximately 1/3 of the entire mass should evaporate in order for the sauce to thicken.

3. Then add salt, sugar, cinnamon, cloves, all peppers and mix. Continue cooking for another 30 minutes. 5 minutes before the end, add chopped garlic.

4. After removing the pan from the heat, pour in the vinegar essence and mix. Next, pour into jars and roll up. Turn the jars upside down, wrap them in something warm and leave to cool. Then put away in your bins.

Spicy tomato sauce for the winter in a slow cooker

I suggest you familiarize yourself with the recipe for spicy ketchup cooked in a slow cooker. The sauce is spicy, moderately spicy, with a sweet and sour taste.

Ingredients:

• Tomatoes (fleshy) - 2 kg
• Bulgarian sweet pepper - 500 gr
• Onion - 400 gr
• Fresh hot pepper - 2 pcs
• Dry mustard - 1 tbsp.
• Salt - 2-2.5 tbsp.
• Sugar - 200 gr
• Vegetable oil - 150 gr

Cooking:

1. Prepare all vegetables - wash and peel, stalks or seeds. Cut into slices and send to a blender for grinding.

2. Transfer everything to the multicooker bowl, add mustard, salt, sugar and vegetable oil. Mix everything. Turn on the "baking" mode for 45 minutes.

3. Then grind everything through a sieve and pour it back into the bowl. What remains in the sieve, do not throw away. Use an immersion blender to puree the leftovers and add to the bowl. Mix everything until smooth. Taste and add salt or sugar if needed. Cook in the same mode for another 1.5 hours.

If desired, you can add 1-2 tablespoons of vinegar 9%.

4. Times may change. Check the thickness of the sauce. If you drop sauce on a plate and it does not spread, then it's ready. Then pour everything into sterile jars, roll up and turn upside down. Wrap with something warm and leave to cool. Then just put it in your storage.

By the way, I also want to advise you to look at the article on conservation. There are some very interesting recipes out there.

Good luck with your preparations!

Tomato sauce is the visiting card of the hostess. Not everyone makes such preparations for the winter, but in vain. With modern kitchen appliances, this will not be difficult. If all housewives knew how easy it is to cook ketchup at home, then they would certainly make such preparations for the winter.

Secrets of delicious homemade ketchup

The ketchup preparation technology looks the same, the difference is only in the ratio of ingredients.

1. Ripe, fleshy tomatoes are selected. They need to be washed and cross cut into their skin. Boil water, dip them in it for a couple of minutes, remove, cool, put in cold water, peel and chop. In this case, it is better to extract the seeds and put them in a sieve so that the juice through it drains into the pan.
2. Pepper, if it is part of ketchup, must be cleaned of seeds and baked in the oven for 10-15 minutes, then cool and remove the skin from it.
3. The rest of the vegetables are simply washed and cut.
4. If it contains apples, the core is removed from them, the apple slices are boiled.
5. The pits are taken out of the plums.
6. After that, the prepared ingredients are passed through a meat grinder or rubbed through a sieve. At home, you can grind them with an immersion blender.
7. Then all the vegetables are boiled in a cauldron with constant stirring until the vegetable mass thickens.
8. Spices are wrapped in gauze and sink to the bottom of the cauldron. Boil with vegetables for 10 minutes and remove.
9. Sugar and salt are added 10 minutes before ketchup is ready.
10. If the composition contains garlic or vinegar, then they are added last, a couple of minutes before readiness.
11. If ketchup is made at home for the winter, then ketchup can only be poured into jars and bottles that have been previously sterilized. The lids can be used the same as these containers were originally closed, but for this they must be washed and boiled well. This will allow the ketchup to be stored all winter at room temperature.

Knowing the conditions for preparing ketchup, you can choose any recipe to your liking. Sweet tomato sauce goes well with vegetables, fried potatoes, spicy - with meat, sweet and sour - with spaghetti and poultry meat.

Classic homemade ketchup recipe

In order to prepare a classic tomato sauce at home, you will need:

• tomatoes - three kilograms;
• granulated sugar - 7 tablespoons;
• salt - a table boat with a slide;
• apple cider vinegar - a third of a glass;
• black peppercorns - 25 pieces;
• cloves - 20 pcs.;
• cinnamon and hot red pepper - a pinch each.

The classic sauce has a sweet taste.

Spicy homemade ketchup recipe

Love all things spicy? Then take:

• 5 kilograms of tomatoes;
• half a kilo of bell pepper;
• half a kilo of onions;
• half a glass of table vinegar;
• two teaspoons of paprika;
• 10 tablespoons of sugar;
• one and a half tablespoons of salt.

Prepare ketchup from them according to the technology described at the beginning of the article, and in winter you will enjoy the original spicy taste of homemade sauce with paprika and bell pepper.

Spicy homemade ketchup recipe

Provided that you really like very hot sauces, then you should make ketchup according to this recipe:

• sweet pepper - kilogram;
• tomatoes - kilogram;
• onion - half a kilo,
• hot capsicum - 5 pieces;
• garlic - head;
• black pepper - 7 peas;
• sugar - half a glass;
• salt - a teaspoon;
• vegetable oil - 100 ml;
• table vinegar - a glass.

The sauce according to this recipe is very spicy and quite sour. But lovers of spicier snacks should like it. Serve with meat or use as a marinade.

One of the most popular is from tomatoes and apples. It is made without vinegar, has a delicate sweet and sour taste. It can be prepared from:

• four kilograms of ripe tomatoes;
• half a kilogram of apples;
• half a kilogram of onion;
• a tablespoon of salt;
• 300 g of sugar;
• two dessert spoons of ground cinnamon;
• pinches of nutmeg;
• 150 ml table vinegar.

I want to eat this sauce with spoons. His biggest fans are children. It is fashionable to serve the sauce both with pasta, side dishes, and with meat dishes; it harmonizes especially well with poultry meat.

A very interesting taste has a sauce of tomatoes and plums. In order to cook it at home, you need to take:

• two kilograms of tomatoes;
• half a kilo of plums;
• three bulbs;
• 10 tablespoons of sugar;
• a tablespoon of salt;
• 5 tablespoons table vinegar,
• a teaspoon of red ground pepper.

Unlike tomato and apple sauce, plum and tomato sauce is spicier and not as sweet. It suits the bird even better.

Ketchup with horseradish turns out to be spicy and unusual. It is fashionable to cook this only at home - you can’t find it on store shelves. It requires:

• 2 kilograms of tomatoes;
• a tablespoon of fresh horseradish root (grated);
• two bulbs;
• a tablespoon of salt;
• 100 g of sugar;
• 50 ml of red dry wine and wine vinegar;
• a teaspoon each of ginger, cloves and black pepper (ground).

This sauce is prepared according to traditional technology from products traditional for Russian cuisine, but the taste is not ordinary and spicy. You can surprise your guests with this homemade ketchup.

Another unusual taste is ketchup with mustard. If you want to try it, prepare:

• 2 kilograms of tomatoes;
• half a kilo of onions;
• half a kilo of sweet pepper;
• a glass of sugar;
• a tablespoon of salt;
• a large spoonful of mustard powder;
• a tea boat of red pepper,
• a tablespoon of dried cilantro.

The preparation is not original, but the taste is quite piquant. This sauce goes well with dumplings and sausages, as well as jelly.

Experienced housewives can vary the ratio of salt, sugar and vinegar without changing them too much, add their favorite spices and spices, such as bay leaves, to get homemade ketchup with a unique taste.