Tomato ketchup for the winter with seeds. Homemade ketchup for the winter from tomatoes "You will lick your fingers" - simple recipes. Krasnodar ketchup at home for the winter

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 piquant 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 to the desired thickness. At this time, the remaining liquid will boil away.
• The resulting mass should be added sugar, salt, vinegar, pepper in the indicated amounts. 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. The cloves can be put in whole and removed after boiling to prevent the aroma from being too concentrated. 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 at any time to open it and enjoy the natural flavor of vegetables and spices. The sauce turns out to be very tasty and will please 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. When preparing the sauce, use natural Apple vinegar.

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 frying pan in hot oil.
• When the tomatoes are soft, they should be rubbed through a sieve or chopped until smooth with 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 put into the basement or cellar for further storage.

Homemade ketchup from a tomato as a store

Homemade ketchup has pleasant taste But its composition weight harmful for the human additives, preservatives and stabilizers. 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 on taste qualities dishes, these features will not affect in any way.

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 minced 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

In a home kitchen, it is quite difficult to cook a fragrant 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, cinnamon sticks, 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;
• you can 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 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 tomatoes emit a lot of juice, then add 2-3 large tablespoons of starch diluted in water 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

Tasty tomato sauce, which is prepared from a small set 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

Ketchup is one of the most versatile 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 to enjoy the taste of a quality product all year round and at the same time not give fabulous money for it, there is only one way out - to cook ketchup at home. If done correctly, it will surpass the purchased one in its organoleptic qualities.

How to cook ketchup

In order to prepare delicious ketchup, it is not enough to choose a suitable recipe, although a lot depends on it. 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 ones. 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 the tomato puree to a boil and cook 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, prepared according to a 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;
• bell pepper red - 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 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, 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.
• Dilute 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 made with this recipe has a spicy flavor and spicy taste quite spicy.

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 together with the seeds with a meat grinder.
• 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 universal classic taste, which allows it to be served 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 pot 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 place 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 grinder 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 them, 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 husks from the onions, chop and chop in the same way.
• Pour salt and sugar into a saucepan, put vegetable puree into it 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 a tasty and healthy product that can be stored well and eaten quickly. The variety of recipes allows you to make a tomato sauce for every taste.

Ketchup is bliss ... You can eat literally anything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely you are to buy real tomato sauce with spices and seasonings, more and more starch, and dyes, and preservatives ... There is only one way out - to cook ketchup yourself. This is the only way you will know exactly what is in your ketchup, and you will prepare it to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you will not be able to do with a couple of jars.

The classic tomato ketchup sauce, described in the 1969 edition of Housekeeping, is composed of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, a basic recipe, because now there are 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 clove of garlic
a pinch of cinnamon
on the edge of a hot red pepper knife.

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

Ingredients:
6.5 kg of tomatoes,
10 g garlic
300 g onions
450 g sugar
100 g of 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%.

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

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

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

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

Preparation:
Tomatoes are chopped, mixed with chopped onions, stew slightly under the lid at low heat, rub through a sieve. Pour into a saucepan, put on fire. Fold the spices into a cheesecloth bag and put them in the boiling tomato mass. Boil down by about a third. Add salt, sugar and boil for 5-7 minutes more, remove the bag of spices, pour into sterilized bottles or jars, cork.

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

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

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

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

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

Ketchup with apples

Ingredients for a 300 gram jar:
10 large meaty tomatoes,
4 sweet apples,
1 tsp ground black pepper (without a slide),
½ tsp ground cinnamon
1 tsp ground nutmeg (no slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp 9% vinegar
3 large cloves of garlic.

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

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

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

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

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

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

½ tsp ground red pepper,
a little cinnamon
greens.

Preparation:
Chop the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Bell pepper peel, 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 rub through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens in a bunch and dip into the tomato mass. Cook again for 3 hours to evaporate the liquid. Spread hot on sterilized jars, roll up.

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

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

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

Preparation:
Chop the tomatoes, steam in a saucepan under a lid over low heat, rub through a sieve. Remove pits from the drain, steam it 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 in a variety of ways. Happy blanks!

Larisa Shuftaykina

It is difficult to find the perfect ketchup in stores to suit gourmet preferences. Some people don't like the sour taste, others don't like the “chemical” smell of smoke in the “Kebab” sauce. A dressing with many thickeners, stabilizers, preservatives is also difficult to call useful. It's easier to make the sauce to your liking using only proven ingredients and spices.

Healthy Ingredients

Not many people think that homemade meat dressing not only improves the taste of the dish, but also protects our health, acts as an antidepressant. Tomato acts as an elixir of youth and a cough remedy. It is believed that red fruits help fight the development of cancer. Seasonings, spices and vegetables are added to ketchup, which have a beneficial effect on the body. The table below lists the benefits of traditional vegetable sauce.

Table - Beneficial features homemade tomato dressing ingredients

Ingredients	Composition	Influence on the body
Tomatoes	- Vitamins A, C, PP; - potassium; - magnesium; - phosphorus; - sodium; - lycopene; - organic and fatty acids	- Normalize the work of the digestive tract; - improve blood circulation; - increase immunity; - resist stress, restore strength, relieve fatigue; - help maintain optimal body weight
Bulb	- Vitamin C; - manganese; - folic acid; - quercetin; - phytoncides; - essential oils	- Stimulates the production of gastric juice; - is a prophylactic agent against colds; - promotes the construction of cartilage tissue; - has a diuretic effect
Chile	- Vitamins A, C, E, group B; - potassium; - calcium; - magnesium; - sodium; - phosphorus; - iron; - manganese; - fatty acid	- Helps to digest heavy food; - stimulates blood circulation; - enhances immunity; - strengthens hair, nails
Garlic	- Vitamins K, PP, C, group B; - potassium; - magnesium; - chlorine; - phosphorus; - iron; - essential oils	- Reduces cholesterol levels; - stimulates digestion; - prevents the development of pathogenic bacteria and viruses; - increases endurance, gives vigor
Bell pepper	- Vitamins A, PP, C, group B; - potassium; - calcium; - magnesium; - phosphorus; - iron; - fluorine; - sodium	- Helps to cope with insomnia and stress; - has a beneficial effect on the nervous system; - normalizes blood pressure; - strengthens nails and hair; - rejuvenates the skin
Black peas	- Vitamins C, E, group B; - iron; - beta-carotene; - calcium; - essential oils	- Stimulates blood circulation; - prevents the formation of blood clots; - protects the body from colds, helps fight viruses; - improves the functioning of the digestive system

Homemade ketchup is healthy when made with quality ingredients. Buy only fresh fruits without flaws and rot, otherwise the workpiece will be spoiled.

Tomato ketchup for the winter: recipes for every taste

Tomato ketchup recipes for the winter will surprise gourmets with a variety of tastes. To prepare a dressing at home, in addition to fresh vegetables and seasonings, you must prepare household appliances and utensils:

• blender, food processor, meat grinder;
• a saucepan with a thick bottom;
• deep frying pan or stewpan;
• sieve;
• wooden spatula;
• glass jars, bottles with lids;
• seaming key.

Also, care should be taken to sterilize storage containers. You can process the dishes in a saucepan, oven or microwave oven... Filled cans and bottles do not need to be rolled up with a key, especially if long storage is not expected. It is enough just to screw on the metal caps.

Cooking ketchup according to any recipe requires mandatory heat treatment. Freshly chopped vegetables retain their shape and look more like a salad rather than a smooth paste. Therefore, without cooking, it is impossible to achieve the desired consistency. In addition, the heat treatment prolongs the twist's shelf life.

Spicy

Description . Cook spicy tomato ketchup for the winter in just half an hour. The easiest way is to mix tomatoes with fresh chili pods, cook for 20 minutes and pass through a sieve. For a more spicy taste, you can add sweet peas, onions, garlic.

What to prepare:

• tomatoes - 500 g;
• chili - two pods;
• onion - six pieces;
• garlic head - one;
• 9% vinegar solution - 60 ml;
• black peas - 20 pieces;
• granulated sugar - 130 g.

How to cook

1. Blanch red fruits, peel, chop finely.
2. Chop the onion and chili without removing the seeds from the pods.
3. Mix prepared ingredients, place pot on fire.
4. Boil, reduce heat, wait half an hour.
5. Add black peas, crushed head of garlic, salt and sweeten.
6. Pour in the vinegar and, while stirring, bring the mixture to the desired consistency.
7. Pour into sterile containers.
8. Turn over, leave to cool.

Mustard

Description . Spicy sauce with garlic and onion cloves is very easy to prepare. Seasonings are selected according to individual taste. To make the dressing spicier, it is recommended to replace ground black pepper with red pepper and mustard seeds with powder.

What to prepare:

• red tomatoes - 5 kg;
• onions - 2 kg;
• 9% apple cider vinegar - 175 ml;
• mustard seeds - one teaspoon;
• sugar - one and a half cups;
• salt - 90 g;
• cloves, black pepper.

How to cook

1. Chop the onion, squeeze out the garlic cloves.
2. Cut the red fruits into wedges.
3. Cook them in a deep bowl, covered, until tender.
4. Rub through a sieve. Place on the stove.
5. Wait until it boils, add onion half rings and garlic mass.
6. Leave on low heat for a quarter of an hour.
7. Salt, sweeten, add spices and mustard seeds.
8. After five minutes, pour in the vinegar solution.
9. Wait for it to boil, leave it for five minutes, turn it off.
10. Pour into prepared jars.
11. Cap, leave upside down until cool.

With horseradish and wine

Description . A piquant and spicy "winter" dressing takes an hour and a half to prepare. The recipe includes dry wine and vinegar solution.

What to prepare:

• tomatoes - 2 kg;
• onion - two pieces;
• granulated sugar - 100 g;
• grated horseradish root - to taste;
• salt - 30 g;
• ground spices - ginger, black peas, cloves;
• dry red wine - 30 ml;
• wine vinegar - 30 ml.

How to cook

1. Blanch red fruits, peel off.
2. Cut up the pulp.
3. Chop the onions, mix with the pulp, leave for 20 minutes over low heat.
4. Rub the mixture through a sieve.
5. Sweeten, salt, add dry spices, pour in wine.
6. Add horseradish after 40 minutes.
7. After a quarter of an hour, add vinegar, wait another five minutes.
8. Pour into sterile jars, roll up.

With onions and coriander

Description . A beginner who chooses homemade tomato ketchup recipes for the winter is recommended to opt for a spicy sauce with onions and bell peppers. The dressing is quick and easy to prepare.

What to prepare:

• tomatoes - 4 kg;
• onions - 1 kg;
• sweet pepper - 1 kg;
• 3% vinegar solution - 100 ml;
• sugar - half a glass;
• salt - 30 g;
• spices - black peas, paprika, coriander.

How to cook

1. Make tomato juice by passing the fruit through a juicer.
2. Grind the remaining vegetables in a blender.
3. Mix the juice with mashed potatoes, put on low heat.
4. Remember to stir, cook for one hour.
5. Add spices, salt, sweeten.
6. Boil down twice (the juice should thicken).
7. Pour in the vinegar, cook for five minutes, remove from the stove.
8. Sterilize jars or bottles.
9. Pour, seal, turn containers until cool.

If there is no way to squeeze juice from fresh tomatoes, use ready-made tomato paste (three liters). The natural product contains only tomatoes and water.

With plums

Description . The original tomato sauce for the winter is prepared from ripe plum and tomato fruits, pungent pods. The taste is rich and aromatic even without additional spices.

What to prepare:

• tomatoes - 3 kg;
• plums - 1.5 kg;
• onion - two pieces;
• Bulgarian pepper - five pieces;
• chili - two pods;
• garlic head - one piece;
• 9% vinegar - 15 ml;
• sugar - 200 g;
• salt - two tablespoons;
• ground pepper, cloves.

How to cook

1. Coarsely chop the washed fruits, peeled from seeds, seeds, chop together with the garlic head in a blender.
2. Put on low heat, cook for two hours, stirring constantly.
3. Strain through a sieve, cook for another hour.
4. Pour in spices, sweeten, salt, pour in vinegar.
5. Boil for half an hour.
6. Pour into jars, roll up.

With carrots

Description . Sweet aromatic sauce is made with carrots, herbs, spices. For spiciness, you can add fresh or ground chili, ginger, onion head.

What to prepare:

• tomatoes - 3 kg;
• Bulgarian pepper - 1 kg;
• carrots - 500 g;
• garlic cloves - two or three pieces;
• 9% vinegar solution - 30 ml;
• sunflower or olive oil - one and a half cups;
• fresh parsley - a bunch;
• sugar - one glass;
• salt - two tablespoons.

How to cook

1. Blanch the tomatoes, peel them off.
2. Cut into wedges.
3. Chop the carrots into small pieces.
4. Slice the pods.
5. Place prepared vegetables in a blender and chop.
6. Place the puree in a saucepan, heat, stirring, over low heat until boiling.
7. Squeeze out the cloves, chop the parsley, add to the mixture.
8. Leave to cook for half an hour.
9. Salt, sweeten, add oil.
10. Wait five minutes.
11. Add the vinegar solution, bring to a boil.
12. Pour into jars, seal.

With bell pepper

Description . Spicy homemade ketchup with bell pepper is prepared with different seasonings and herbs: rosemary, basil, oregano. For a spicier dressing, you can add a red pepper pod or onion.

What to prepare:

• tomatoes - 2.5 kg;
• garlic head - one piece;
• sweet pepper - 500 g;
• carnation - four buds;
• cinnamon - half a teaspoon;
• salt - 15 g;
• sugar - one glass;
• 9% vinegar - 180 ml;
• ground black peas - half a teaspoon.

How to cook

1. Cut the tomatoes into wedges.
2. Peel the peppers, cut into pieces.
3. Place vegetables in a blender, chop without turning into mashed potatoes.
4. Put on fire, bring to a boil.
5. Pass the garlic head through a press.
6. Add to the mixture, add sugar, spices, salt.
7. Simmer for two hours over low heat, stirring occasionally.
8. Pour in the vinegar five minutes until tender.
9. Pour into sterile containers, seal, leave to cool.

Bulgarian pepper in combination with apples gives a pleasant sweet and sour aftertaste. Grind in a blender three kilos of tomatoes, one kilogram of onions and peppers, half a kilo of apples. Cook with spices for half an hour. Pour in vinegar and diluted before cooking. potato starch(a tablespoon for half a glass of water).

With garlic and chili

Description . While vinegar is a natural preservative, ketchup does not last long without vinegar. Chili will help extend the service life. It is hot pepper that protects the workpiece from mold. The following are two more recipes without the addition of vinegar solution.

What to prepare:

• tomatoes - 1 kg;
• chili - two pods;
• garlic clove - one;
• black pepper - five peas;
• carnation - five buds;
• ground nutmeg - half a teaspoon;
• sugar - 20 g;
• salt - 15 g.

How to cook

1. Cut the ripe fruit into several slices.
2. Put in a saucepan, boil for about seven minutes under the lid.
3. Rub through a sieve to separate the skins.
4. Keep on fire with the lid open for about an hour until the puree thickens.
5. Add sugar, spices, salt.
6. Squeeze out the clove.
7. Leave it on for ten minutes.

With fresh basil

Description . One of the basic recipes for tomato sauce for the winter. Cooking takes most of the time - three to four hours. Optionally, you can add not only greens, but also dry spices - coriander, paprika, cloves.

What to prepare:

• tomatoes - 1 kg;
• garlic clove - three pieces;
• fresh basil - a bunch;
• fresh parsley - a bunch;
• sugar - 40 g;
• salt - 10 g.

How to cook

1. Blanch the red fruits, remove the skin.
2. Cut up the pulp.
3. Chop the greens.
4. Place tomato slices, herbs, garlic cloves in a blender bowl.
5. Chop until puree, transfer to a saucepan.
6. Salt, sweeten, boil for three to four hours until the desired thickness.
7. Pour into sterile jars.

Hastily

Description . A simple recipe that does not require step by step to follow and perform actions. All you need to do is prepare a blender or food processor and a suitable saucepan.

What to prepare:

• tomatoes - 2 kg;
• sweet pepper - 500 g;
• onions - 500 g;
• olive oil - 200 g;
• sugar - a glass;
• ground pepper - a tablespoon;
• mustard powder - a tablespoon;
• salt.

How to cook

1. Cut vegetables into pieces.
2. Put in a blender, chop.
3. Transfer to a saucepan, season, salt, and sweeten.
4. Leave to simmer for two hours.
5. Pour into sterile jars.

To workpiece is not deteriorated without vinegar, sterilize the finished container in a pan or in the oven at 120 ° C. To sterilize in a saucepan, line the bottom with a thick towel folded several times, and place containers on top. Pour water over the "shoulders", boil for a few minutes. Leave in the oven liter cans for ten minutes.

With celery and ginger

Description . According to reviews, the dressing is sweet, so it is recommended to reduce the amount of sugar to taste. You can add more salt and red pepper if desired.

What to prepare:

• tomatoes - 1 kg;
• celery - 100 g;
• onion - one;
• Bulgarian pepper - one;
• ground ginger - a teaspoon;
• ground cloves - half a teaspoon;
• sugar - three quarters of a glass;
• salt - 10 g;
• 9% vinegar - 15 ml.

How to cook

1. Cut vegetables into small pieces.
2. Place in a deep skillet or stewpan.
3. Boil for 30 minutes until soft.
4. Wipe boiled vegetables through a sieve.
5. Add seasonings, sweeten, salt, pour in vinegar.
6. Leave on low heat, wait about an hour, until the dressing is thick and dark.

"Real jam"

Description . The name was not given by chance. Preparing tomato ketchup "Lick your fingers" for the winter with the addition of apples and onions. It turns out sweet and sour, moderately salty sauce.

What to prepare:

• tomatoes - 3 kg;
• apples - 0.5 kg;
• garlic cloves - six pieces;
• onion - one head;
• ground black pepper;
• sugar - 150 g;
• salt - 30 g;
• 9% apple cider vinegar - 50 ml.

How to cook

1. Blanch the juicy fruits, remove the skin.
2. Grind the pulp in a blender.
3. Put a saucepan with tomato puree on the fire, wait until it boils.
4. Peel the apples, chop in a blender.
5. Add to the pan, stir.
6. Chop the onion head, pass the cloves through a press.
7. Add to the total mass, cook until smooth.
8. Salt, add sugar, seasonings.
9. Pour in the vinegar five minutes before cooking.
10. Pour into prepared sterile jars or bottles.
11. Close the lids, leave to cool upside down under a towel.

You can also make ketchup from tomatoes and apples according to another recipe. For 3 kg of tomatoes, you need to take 1 kg of apples. Add the tomato paste, garlic, apple head, two tablespoons of mustard powder, a little bit of ground hot pepper... Add one glass of sugar and a tablespoon of salt. Boil for half an hour, pour in vinegar and roll up.

Amber

Description . Fragrant, spicy, a little spicy sauce will be a great addition to any unleavened dish. For the ketchup to have a beautiful amber color, it is recommended to use yellow tomatoes.

What to prepare:

• fleshy tomatoes - 2 kg;
• onion - two heads;
• sweet pepper - two pieces;
• garlic - five to six cloves;
• ginger - root 2 cm long;
• chili - one pod;
• olive oil - 50 ml;
• 6% apple cider vinegar - 75 ml;
• water - 250 ml;
• spices - coriander, oregano, black peas, basil;
• sugar - five tablespoons;
• salt - two teaspoons with a slide.

How to cook

1. Cut the stems out of the tomatoes, cut the fruits into slices.
2. Chop the onions and pods coarsely.
3. Heat oil in a heavy-bottomed saucepan.
4. Chop garlic, chili, ginger, dry spices.
5. Pour into a saucepan, fry for half a minute.
6. Add coarsely chopped vegetables, stir.
7. Pour in water, boil for half an hour.
8. Place the mixture in a blender, chop, rub the paste through a sieve back into the pan.
9. Sweeten, salt, pour in vinegar.
10. Leave on low heat until boiled twice.
11. Pour into jars or bottles.

Green

Description . Green and brown tomatoes are also great for making ketchup. An important condition when choosing fruits, the seeds must be ripe, without bitterness. Green fruits are more acidic than red ones, so no vinegar solution is added to the dressing.

What to prepare:

• unripe tomatoes - 1 kg;
• onion head - one;
• chili - a pod;
• garlic cloves - two pieces;
• sugar - 40 g;
• salt - 5 g.

How to cook

1. Cut the onion into small pieces.
2. Cut the green fruits into wedges.
3. Grind with a blender or roll vegetables through a meat grinder.
4. Put the resulting puree in a deep frying pan, simmer for about half an hour.
5. Grind through a sieve and put back in the skillet.
6. Chop the chili, crush the cloves.
7. Salt, sweeten, add chili, simmer for an hour.
8. Add garlic paste, stir, leave for another five minutes.
9. Pour the resulting homogeneous mixture into prepared heated jars.
10. Close containers, turn over, wrap until cool.

Barbecue

Description . The traditional "kebab" sauce is ideally combined with meat dishes and fried potatoes.

What to prepare:

• tomatoes - 2.5 kg;
• sweet pepper - 1 kg;
• chili - one pod;
• garlic - one clove;
• mustard powder, ground coriander, dill seeds;
• ginger - root 3 cm long;
• sweet peas - five pieces;
• cardamom - five grains;
• laurel - two leaves;
• vinegar essence - 5 ml;
• sugar - half a glass;
• salt - 10 g;
• diluted starch - 30 g in half a glass.

How to cook

1. Chop vegetables finely.
2. Place in a deep skillet, place over low heat.
3. Chop ginger, garlic.
4. Add spices to taste, salt and sweeten.
5. Boil for an hour, then pass through a sieve.
6. Put the puree on low heat, boil for another three to four hours until smooth.
7. Pour in the vinegar solution and diluted starch five minutes before cooking to make the dressing thick.
8. Pour into prepared containers.

Many of the major spices (grains of coriander, clove buds, black polka dots, cardamom) is not very nice to see in a homogeneous sauce. Therefore, before adding to the total mass, it is recommended to grind the beans with a coffee grinder. You can also tie the spices in a gauze cloth, place them in the paste while cooking, and remove them before adding the vinegar.

The chef can prepare designer ketchup at home for the winter. Experiments with seasonings, herbs, spices will open up new flavors. Ripe juicy tomatoes of any color are suitable for ketchup. If the mixture gets too thick during cooking, add some lukewarm water. Thicken the liquid sauce with diluted starch.

Reviews: "We take a little of all the seasonings"

And we, on the contrary, eat only homemade ketchup. But my grandmother prepares it for the whole family, because she does not trust the purchased ones. And in general, there is also full of all sorts of "eshek", chemistry, additives, preservatives. And at home, only natural products. However, this is the first time I've heard that ketchup can be cooked with apples ... I think we have a more traditional way of cooking. We need, of course, tomatoes, sugar, black peppercorns, salt, vinegar, cloves and cinnamon. We take a little of all the seasonings so that the ketchup does not have a pronounced taste of one thing. Chop the tomatoes and onions, simmer in a saucepan with vegetable oil, and when they become completely soft, remove from heat and grind or knead well. Then we send it back to the pan and bring it to a boil. After that, add spices, cook for about half an hour and add salt, sugar and vinegar. Cook with them for another 5 minutes. After that, the ketchup is ready, but it is better to let it brew. The next day will be the very thing!

Nastya, http://www.divomix.com/forum/recept-domashnego-ketchupa-na-zimu/

I found the recipe on one of the forums. Children are very fond of ketchup, but I don’t buy it, which doesn’t swell in the store. So I prepared my own, it turned out 2 liter bottles. Was eaten in two days. I plan to do a lot for the next year.
4.5 kg tomato - through a meat grinder 1 cup sugar 1 tbsp. l. Salt 13 tbsp. 9% vinegar
a few peas of black pepper on the tip of a knife of ground red pepper
All this in a saucepan, cook by original recipe 2 hours. I cooked more, I wanted more. Well, at the end, as always, I try ... suddenly there is something to add mood.

IrinaA, http://www.tomat-pomidor.com/newforum/index.php?topic=532.0

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

Ketchup is a seasoning for vegetables, 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 areas of application, 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 surpasses 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 you can

Thick ketchup for the winter

We need:

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

• 2 pcs of apples, sweet and sour varieties
• 1 tbsp vinegar
• 0.5 tsp salt
• 6 black peppercorns
• 6 allspice peas
• 2 carnation buds
• 2 boxes of cardomone
• 1 star anise
• 1 tsp oregano or a mixture of Italian herbs
• 1 tsp paprika
• 0.5 tsp garlic
• 0.5 tsp turmeric
• 0.25 tsp cinnamon
• 0.25 tsp nutmeg

Preparation:

1. We take only ripe tomatoes, any varieties are possible, but cream is better, they have a denser pulp. We cut them randomly, place them in a large saucepan with a thick bottom.

2. Apples also, cut randomly, with peel and seeds, remove rotten and wormy places. We send them to the tomato pan.

3. Put the saucepan on low heat 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, you can add either at the beginning of cooking, in the 1st reception, then they will have time to open, and during the cooking process they will be slightly muffled, or at the end of cooking, in the 3rd reception, then the presence of spices in the ketchup will be more pronounced and have a sharper piquant taste.

5. After boiling, we wipe the mass through a sieve, it turns out thick ketchup without impurities.

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

To cool, turn the cans over and cover them warm.

Ketchup with apples at home for the winter

We need:

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

Preparation:

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

2. Pour tomato juice into a saucepan and put 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 cheesecloth or a canvas bag and put it in tomato juice, add cinnamon, stir 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 it for sugar, if you need to add, add, and also put the bell pepper, mix and cook this mixture for another 10 minutes.

6. Dissolve the starch in warm water, mix well to avoid lumps. Before pouring the starch, we remove the bag of spices, they have already managed to give off 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 the sauce hot into sterile jars and close hermetically with boiled lids.

Tomato ketchup for the winter

We need:

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

Preparation:

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

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

3. After that, put all the spices, except 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 refrigerate 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

Preparation:

1. Chop the tomatoes at random, put in a saucepan and simmer for 20 minutes over medium heat. Rub the finished tomatoes through a sieve.

2. Put all the spices in the resulting juice, mix, set on less than average, heat and boil until the desired density. The ketchup can be served when it cools down.

3. When preparing for the winter, put the ketchup in jars, close hermetically with lids, turn it upside down and wrap it warm until it cools.

Delicious ketchup from a homemade recipe notebook

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 pieces of cloves,

Preparation:

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

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

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

A quick, delicious homemade ketchup recipe

This recipe is suitable for housewives who do not like to bother 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 peppers
• 1 tbsp salt with a slide
• 1 tbsp mustard with a slide
• 2 tbsp 9% vinegar

Preparation:

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

2. Bring to a boil and boil to the desired consistency. After cooling, it can be served.

If you wish, you can put it in hot cans and roll it up.

Bon Appetit!

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