Do-it-yourself ketchup from tomatoes for the winter. The most proven recipes for making homemade ketchup

In contact with

Push class

This sauce is considered universal because it suits many dishes. It is eaten with pasta and potatoes, added to, meat and fish are poured over. Let's try to experiment with ketchup recipes at home from tomatoes and other exclusively natural products.

With apples - bright rich taste

Everyone who tried to make this ketchup with apples at home was delighted. The finished product has a delicate texture and a soft, pleasant taste. We will cook it in a 6-7 liter saucepan, and we will also need a meat grinder, a sieve to rub the tomatoes, and a second saucepan.

Ingredients:

• 4 kg of tomatoes;
• 0.5 kg of onions and apples;
• Art. vinegar and sugar;
• tsp cinnamon and black pepper;
• 2 tbsp. l. salt;
• 10 pieces. cloves;
• hot fresh pepper (optional).

Wash the vegetables, peel the onion and pepper, remove the middle from the apples, leave the peel. Grind onions, peppers, apples, tomatoes in a meat grinder. We shift the mass into a saucepan, cook for 2 hours minimum temperature, stirring occasionally.

We wipe fruit and vegetable puree through a sieve, pour vinegar into it, add salt, sugar, ground pepper, cloves, cinnamon. We cook for about half an hour. Of the spices, ginger and paprika are also suitable here. The finished product is poured into bottles with screw caps or ordinary jars.

Created according to this recipe, spicy homemade ketchup has a spicy taste, spicy aroma. It is ideal for meat dishes as well. If you like scalding sauces, write down the recipe in your cookbook.

We need:

• 2 kg of tomatoes;
• 1 kg bell pepper(choose red, fleshy);
• 0.5 kg of onions and carrots;
• 150 g of chili pepper;
• a head of garlic;
• 1 st. rast. oils;
• 3 art. l. apple cider vinegar;
• 200 g unsalted tomato paste;
• 80 g of sugar;
• 20 g dried basil;
• a pinch of ground coriander;
• 100 g starch (corn);
• 50 g ginger;
• 1 liter of water;
• 20 g salt.

Peel carrots, bell peppers, onions, scroll through a meat grinder, pour chopped basil (or powder) into the mass, pour in a glass of water, simmer for 10 minutes. Tomatoes with garlic and chili peppers are also chopped in a meat grinder. If you need the most spicy ketchup, you can leave the seeds in the chili.

We combine both mixtures and simmer them for 10 minutes. Dissolve the pasta in 0.7 liters of water, pour the liquid into the vegetables, cook for another 10 minutes. Cool the mass, wipe it through a sieve. It is advisable to mash the puree with a blender.

Pour salt, sugar, spices into the mass, pour vinegar, oil. Bring it to a boil and cook for 7 minutes. Dissolve the starch in 100 ml of water, pour it into the sauce in a thin stream, cook it all for another 2 minutes. Pour the product into sterilized glass containers, cool and send for storage.

The taste of this sauce is mild and pleasant. This sweet and sour homemade ketchup is perfect for other main courses. It can also be used in the children's menu.

• 2.5 kg of tomatoes;
• 125 g sugar;
• 2 pcs. cloves;
• 10 pieces. coriander;
• 40 ml of vinegar;
• 10 g of salt;
• 20 pcs. black peppercorns;
• 100 g fresh herbs (basil, dill, parsley).

My tomatoes, remove the stalks, cut into 4 parts. Grind the greens and send it to the tomatoes. Cook the mixture for 20 minutes over low heat, cool, rub through a sieve. Put the resulting puree back on the fire, after boiling, cook until thickened (1-1.5 hours), stir occasionally.

We put the spices in cheesecloth (we wash it first to remove the smell of medicines), tie it up, lower the “bag” into tomato puree. We fall asleep sugar, salt, pour in vinegar, leave on fire for another 10 minutes. We take out spices, pour ketchup into bottles or jars.

The sauce has excellent organoleptics: rich color, uniform texture, delicate tomato flavor with mustard notes. It will pleasantly shade french fries, barbecue, grilled vegetables. With this delicious homemade ketchup in winter and summer, even Lenten dish"sound" warm and bright.

From the products we need:

• 5 kg of tomatoes;
• 0.5 kg of sugar;
• a pair of bulbs;
• 2 tbsp. l. rast. oils;
• 3 art. l. mustard powder;
• 0.5 st. vinegar;
• a pinch of ground nutmeg;
• 2 tbsp. l. salt;
• 2 pcs. carnations.

Pour boiling water over the tomatoes, remove the skin, finely chop. Three onions on a grater. Pour oil into a saucepan, send onions and tomatoes into it, fry and leave on fire for 1-1.5 hours. We grind the mass with a sieve.

We return the puree to the pan, add sugar, mustard powder, vinegar and cloves, boil for another couple of hours. At the very end, we fall asleep salt and nutmeg. After 5 minutes, pour ketchup into jars.

Don't forget that the first rule of good ketchup is tomatoes. We need fleshy and fragrant vegetables from the garden without damage. Other ingredients must also be of high quality. If these are vegetables - without broken parts and pests inside.

In contact with

Not many housewives cook homemade ketchup for the winter. It is believed that the preparation of ketchup is a troublesome task, and there is an abundance of ketchup in the store. This is true. But if you look closely at the composition of ketchup on the shelves, then it will contain more products with the prefix E than natural ones. There are natural ketchups, but their choice is not so large and they are much more expensive.

Close homemade pepper possible not only in glass jars. For many years I have been pouring ketchup and sauce into ordinary glass bottles. I use salt to seal. Ketchup is stored in my pantry in the apartment until spring. Bottles should be thoroughly rinsed with a brush baking soda, dry in the oven or microwave. When you spill the ketchup, make a cork out of the bandage: lower the bandage folded in several layers into the neck by 1-1.5 cm and fill tightly with coarse salt. Tie the ends with thread. From above, you can also tie a cloth or bandage. This way to close bottles with juice and sauce was taught to my mother by her colleague. Then there was a shortage of not only cans, but lids.

Homemade ketchup recipes for the winter

Ketchup with apples

Ingredients:

• Tomatoes - 3 kg
• Apples - 1 kg
• Garlic - 1-2 heads
• Vinegar 9% - 1 cup
• Ground cinnamon - 0.5 teaspoon
• Ground red pepper - 0.5 teaspoon
• Sugar - 1 cup
• Salt - 1 tablespoon

How to make apple ketchup:

1. Tomatoes for ketchup take ripe and dense. Antonovka or other sour apples. With Antonovka, ketchup is more fragrant. You can replace apples with quince.
2. Wash tomatoes and apples. Cut into several pieces and boil over low heat until soft, about 1-1.5 hours.
3. Cool and rub through a metal sieve.
4. Transfer the puree back to the bowl. Add passed through a press or finely chopped garlic, mustard, cinnamon, ground red pepper, sugar and salt.
5. Heat over low heat to a boil and cook for 30 minutes at a low boil. Periodically stir the mass.
6. Add vinegar for 3-5 minutes. Pour the finished ketchup into jars or bottles. Seal tightly and refrigerate.

Ketchup with sweet pepper

Ingredients:

• Tomatoes - 2.5 kg
• Bulgarian pepper - 500 grams
• Onions - 3-4 heads
• Hot pepper - 1 pod
• Vinegar 9% - ¾ cup (about 180 grams)
• Carnation buds - 4 pieces
• Cinnamon - 0.5 teaspoon
• Ground black pepper - 0.5 teaspoon
• Sugar - 1 cup
• Salt - 1.5 tablespoons

How to make pepper ketchup:

1. Wash all vegetables well. Cut the tomatoes into several pieces. De-seeded red bell pepper and cut into quarters.
2. Peel the onion and cut into 4-6 pieces.
3. Scroll through the meat grinder all the vegetables. You can grind with a blender, but not to a puree.
4. Put the mass on the fire and, slowly heating, bring to a boil. Cook at a low boil, stirring occasionally for 2 hours.
5. Add sugar, salt, ground cinnamon, clove buds, ground black pepper and vinegar.
6. Bring to a boil and cook with the lid open until the mixture begins to thicken. Pour into clean jars and roll up. Cool down.
7. According to this recipe, you can cook ketchup with onions, replacing the red bell pepper with the same amount of onions.

Ketchup with apples "Korida"

Ingredients:

• Tomatoes - 4 kg
• Apples - 0.5 kg
• Onion - 0.5 kg
• Cinnamon - 0.5 teaspoon
• Ground red pepper - 1 teaspoon
• Ground cloves - 0.5 teaspoon
• Sugar - 1.5 cups
• Apple cider vinegar 6% - 200 grams
• Salt - 1.5-2 tablespoons

How to make ketchup:

1. Wash all vegetables. Peel apples from seeds. Cut and scroll in a meat grinder or chop in a blender.
2. Transfer the mass to a bowl. Slowly heat to a boil and from the beginning of boiling, cook at a low boil for two hours with the lid open. Periodically mix the mass well.
3. Pass the boiled mass through a sieve. Pour back into the saucepan. Add spices and seasonings, sugar and salt. Cook at a low boil for about an hour. Add vinegar, stir and bring to a boil. Pour into prepared clean jars and seal tightly. Cool and store.
4. This ketchup goes well with meat dishes, pilaf, potato and vegetable dishes, pasta.

Homemade tomato ketchup

Ingredients:

• Tomatoes - 2 kg
• Bulb onion 0.5 kg
• Sweet pepper - 0.5 kg
• Dry mustard - 2 tablespoons
• Sugar - 1 cup
• Salt - 1 tablespoon

How to make ketchup:

1. This is a very simple homemade ketchup recipe. You need a minimum of products and, moreover, without vinegar.
2. Wash all vegetables well. Remove seeds from sweet peppers. Cut and scroll in a meat grinder or chop in a blender.
3. Transfer the vegetable mass to the pan and put on the stove. Stirring occasionally, bring to a boil. Reduce heat and cook for 1.5 hours.
4. Then add sugar, salt, ground pepper and mustard. Mix well. After boiling, boil for another 5-10 minutes and pour into clean jars. Roll up.
5. Cook ketchup without closing the pan with a lid so that excess moisture evaporates.
6. This is universal recipe ketchup, which can be served with meat, vegetable dishes, pasta. And you can also use ketchup when cooking borscht, stewing vegetables and when preparing other dishes.

Tomato ketchup with cilantro seeds

Ingredients:

• Tomatoes - 5 kg
• Sweet pepper - 1 cup
• Onion - 1 cup
• Hot pepper - 1 pod
• Sugar - 1 cup
• Salt - 1 tablespoon
• Red ground pepper - 1 teaspoon
• Coriander seeds - 1 teaspoon
• Vinegar essence - 1 teaspoon

How to make ketchup:

1. Wash all vegetables cold. Pepper and onion scroll through a meat grinder.
2. Cut the tomatoes into slices and put on the stove. Boil until they become soft and rub through a sieve.
3. Pour the tomato puree into a saucepan, add sweet pepper and onion, crushed bitter pepper, sugar, salt and ground red and black pepper. Mix well. Put on the stove and bring to a boil.
4. Grind cilantro seeds with a rolling pin and pour into a cotton bag or cheesecloth folded in several layers. Tie tightly and lower into the pan.
5. From the beginning of the boil, cook for 2.5 hours on low heat with the lid open. At the very end, take out the bag of cilantro seeds and pour in the vinegar essence. Mix and pour into clean jars. Roll up.

Ketchup with cucumbers for the winter

Ingredients:

• Tomatoes - 2 kg
• Cucumbers - 2 pieces (large)
• Hot pepper - 1 pod
• Vinegar 9% - 2 tablespoons
• Black ground pepper - 1 teaspoon
• Dry mustard - 1 teaspoon
• Sugar - 3 tablespoons
• Salt - 4 tablespoons

How to make ketchup:

1. Cucumbers for making ketchup can be taken overgrown, which are not suitable for canning. In this case, you need to remove the seeds and peel.
2. Wash the tomatoes and scroll in a meat grinder. Put on the stove and cook until the mass is reduced by half.
3. Pass cucumbers and hot peppers through a meat grinder and add to the tomato mass. Immediately add sugar, salt, ground pepper and mustard. Cook for 30 minutes, stirring occasionally. At the very end, add vinegar.
4. Pour into prepared jars and seal.

Ketchup with plums and sweet peppers

Ingredients:

• Plums - 5 kg (pitted)
• Tomatoes - 2 kg
• Sweet pepper - 10 pieces (medium)
• Sugar - 1-1.5 cups
• Garlic - 200 grams
• Hot pepper - 1 pod
• Salt - 2-3 tablespoons
• Vinegar 9% - 1 tablespoon

How to make ketchup:

1. Ketchup can be made from dark or light plums. A beautiful ketchup is obtained from a yellow plum. Then for cooking ketchup it is better to take yellow tomatoes and yellow bell peppers.
2. Wash plums and vegetables. Remove the pit from the plums. Remove seeds from peppers. Cut and boil until the vegetables are soft, about 25-40 minutes.
3. Rub through a sieve. Put back on the stove. Add garlic, sugar, salt passed through the press to the mass. Boil for 10-15 minutes. At the very end, add vinegar and pour into jars or bottles. Close hermetically.

Ingredients:

• Tomato
• onion
• Garlic
• Sugar
• Coriander

Cooking method:

1. To make ketchup at home, we need the following ingredients: fresh tomatoes, onion, garlic, sugar, table vinegar 9%, non-iodized salt, Bay leaf, allspice peas, clove buds, mustard and coriander seeds, and a cinnamon stick.
2. First of all, wash the tomatoes, dry them and cut into large pieces. If you have medium-sized tomatoes, cut them into 4 pieces, and larger ones into 6-8 slices. For homemade ketchup, not only beautiful selected fruits are suitable - feel free to dispose of soft or wrinkled ones (the main thing is that they are not spoiled). 3 kilograms of tomatoes fit in a 4 liter pot. We put the slices in the dishes and put on medium heat (you can under the lid).
3. In the meantime, peel the onion and garlic. The weight of the onion is already peeled, and the garlic I use is very large.
4. Now it is advisable to chop the onion with garlic in any way convenient for you. I like to do this with a blender, but you can skip the vegetables through a meat grinder. The result is a very fragrant onion-garlic mass.
5. While we were doing aromatic additive, the tomatoes spent on the stove for about 15 minutes, softened and gave a lot of juice. Do not forget to periodically stir the contents of the dish so that nothing sticks or burns to the bottom.
6. Add the onion-garlic mixture to the stewed tomatoes.
7. Immediately lay other seasonings: mustard and coriander seeds, bay leaf, allspice peas, clove buds and a cinnamon stick
8. Mix everything thoroughly and cook over medium heat without a lid for about half an hour. Do not forget to mix vegetables with seasonings every 5-7 minutes, otherwise they may boil.
9. During this time, the tomato mass should boil down, and the vegetables should boil well. In fact, the onions and garlic are completely dissolved in the tomatoes.
10. It's time to move on to the next step in making homemade ketchup: the contents of the pan must be wiped through a sieve. In this way, we will remove the skin and seeds of the tomatoes, as well as spicy additives that have given off enough of their flavor and are no longer needed.
11. First, with the help of a ladle, I put the more liquid part of the tomato base into the sieve - it drains quickly. It turns out liquid tomato juice, which we pour back into the pan and set to cook further - I boiled for about 40 minutes.
12. But the thick mass will have to be thoroughly rubbed through a sieve, as a result of which you will have a fairly thick tomato puree. Do not rush to immediately add it to the tomato juice, let the liquid evaporate properly.
13. By the way, I got about 400 grams of cake with spices.
14. When the initially liquid tomato juice evaporates well and turns into tomato sauce, its volume will decrease by 2-3 times.
15. Add tomato puree from step 12 to the thickened juice, mix and continue to boil for another 15 minutes.
16. When the tomato mass becomes the desired density, it's time to add salt and granulated sugar. Just don’t put everything in at once: I advise you to start small (for example, pour a teaspoon of salt and a tablespoon of sugar), try it, and then adjust the balance of sweet and salty to your liking. We boil the future homemade ketchup for another 5-7 minutes.
17. At the end, add table vinegar, the amount of which also depends on the natural acid of the tomatoes and your taste. Personally, I don't use a lot of vinegar, as our tomatoes aren't particularly sweet on their own.
18. Before pouring ketchup into jars and closing it for the winter, be sure to try the finished product, because it is you who will eat it. It is best to put a teaspoon on a cold saucer, and when the ketchup has cooled, try it - when hot, it will taste different from cold.
19. In advance (or in the process of making homemade ketchup) you need to prepare the dishes. I like to sterilize jars in microwave oven, and boil the lids on the stove (5 minutes after boiling is enough). Pour boiling ketchup into jars, not reaching the edge of the dish about 1 centimeter.
20. Seal the jars with lids immediately. You can use both simple tins (roll up with a key) and screw ones (they just twist - your husband will help you).
21. We turn the jars upside down and leave them in this position until they cool completely, wrapping them in something warm (a blanket, a blanket, a fur coat or a coat - which you usually use when canning). Thus, an additional heat treatment of the covers and the entire workpiece takes place. You need to store homemade ketchup where the rest of the seamings are - in the basement, cellar or other dark and cool room.
22. In total, 900 milliliters of finished ketchup is obtained from the indicated number of products. I have 2 cans (500 and 250 milliliters) and here is such a bowl (about 150 milliliters) for testing.
23. I would be glad if this simple homemade ketchup recipe for the winter comes in handy and you like the result.

Homemade ketchup

Ingredients:

• tomatoes - 2 kg
• bell pepper - 5 pcs.
• onion - 5 pcs.
• sugar - 150 g
• salt - 2 tsp
• hot pepper - to taste
• starch - 2 tbsp.
• vinegar 9% - 50 ml

Cooking:

1. Remove the skin from the tomatoes (throw in boiling water for 30 seconds), peel the onion and pepper.
2. Vegetables need to be mashed and boiled for 2-3 hours (to boil away excess liquid).
3. Next, add all the spices.
4. Boil with spices for 15-20 minutes.
5. Grind the tomato mixture in a blender until smooth.
6. Pour 0.5 cups of ketchup, cool, add starch, stir.
7. Add vinegar to the rest of the ketchup.
8. Combine ketchup with starch and ketchup with vinegar, bring to a boil, remove from heat.
9. If you want to prepare ketchup for the winter, then the hot sauce must be decomposed into hot sterilized jars and rolled up with lids.

Ketchup for the winter a simple recipe

Ingredients:

• ripe juicy red tomatoes
• for 1 liter of tomato:
• ½ medium sized bulbs
• 600-700 g wine vinegar
• 20-30 g salt
• 40-50 g sugar
• a pinch of tarragon
• 1 g cayenne pepper
• 3 cloves
• 2 g ginger
• 2 g cinnamon
• 2 g nutmeg
• 2 g red pepper
• 1-2 pinches curry

Cooking method:

1. Ripe tomatoes are thoroughly peeled.
2. Then boil them under the lid for two hours over low heat, stirring constantly.
3. Rub the finished mass through a fine sieve and add vinegar and all the above spices to 1 liter of paste.
4. Spices are added to the sauce only in ground form.
5. Mix the mixture well and boil to the desired density for 20-25 minutes.
6. Properly cooked sauce has a thick texture and spreads easily on bread.
7. Pour hot ketchup into sterilized bottles and seal immediately.
8. Store in a cold place.

Ketchup for the winter with a hint of mustard

Ingredients:

• five kilos of tomatoes;
• half a kilo of granulated sugar;
• two large onions;
• two st. tablespoons of vegetable oil;
• mustard powder - three tbsp. spoons;
• vinegar - half a glass;
• salt - two tbsp. spoons;
• nutmeg - a pinch;
• a couple of pieces carnations

Cooking:

1. Peel the tomatoes; cut into small pieces;
2. Grate the onion on a coarse grater;
3. Add vegetable oil to the pan;
4. Fry the prepared ingredients;
5. Leave on fire for an hour and a half, until the excess liquid boils away;
6. Grind through a sieve;
7. Transfer back to the saucepan;
8. Add all the spices in the tomato mass, except for salt and nutmeg;
9. Boil for another two or three hours;
10. Add salt and nutmeg five minutes before the end of ketchup preparation;
11. Pour the finished sauce into jars and roll up.
12. To make homemade tomato ketchup for the winter delicious, take only ripe and juicy tomatoes.
13. Before preparing the sauce, do not be lazy and remove the skin from the tomatoes.
14. If you do not like the smell and taste of garlic, then you can not add it to the sauce.
15. In order for the sauce to be more homogeneous, before pouring it into jars, beat the mass with a blender.

Ketchup barbecue at home for the winter

Ingredients:

• two and a half kilograms of ripe and juicy tomatoes;
• a kilo of bell pepper;
• a pod of bitter pepper;
• a tablespoon of chopped garlic;
• three st. spoons of granulated sugar;
• 1 teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
• six peas of bitter and allspice pepper;
• five grains of cardamom;
• laurel leaf - two pieces;
• Art. a spoonful of starch diluted in half a glass of water.

Cooking method:

1. Tomatoes, sweet and bitter pepper cut into pieces and put on a small fire.
2. Put all the ingredients except: vinegar and starch.
3. An hour after boiling the vegetable mixture, grind it through a fine sieve.
4. Boil the puree for another three to four hours.
5. About five minutes before readiness, add vinegar essence and starch.
6. Pour the finished product into jars.

Ketchup by Jamie Oliver

Ingredients:

• a kilo of ripe tomatoes;
• tomato paste - two tbsp. spoons;
• medium-sized onions - four pcs.;
• incomplete glass of sugar;
• salt to taste;
• odorless vegetable oil - a quarter cup;
• greens - a bunch of basil and parsley (celery).
• two teaspoons of fennel and coriander seeds;
• four cloves;
• two small pieces of ginger;
• small head of garlic;
• chili pepper - one pc.

Cooking method:

1. Remove the skin from the tomato and cut into cubes;
2. Chop the onion, garlic and herbs very finely;
3. Ginger cut into thin plates;
4. Put in a saucepan with vegetable oil, and simmer for five minutes, add spices;
5. Add chopped tomatoes and a little water to the saucepan, close the lid and reduce by a third;
6. Puree the vegetable mixture;
7. Boil the puree for another forty minutes.

Winter ketchup recipe

Ingredients:

• Cucumbers - 2 pieces;
• Tomatoes - 2 kg;
• Hot pepper - 1 piece;
• Vinegar - 2 tbsp. spoons;
• Black ground pepper - 1 teaspoon;
• Dry mustard - 1 teaspoon;
• Salt - 4 tbsp. spoons;
• Sugar - 3 tbsp. spoons.

Cooking method:

1. We wash the tomatoes and pass them through a meat grinder. Read more:
2. We put them on the fire and cook until the tomato is reduced by half.
3. Hot peppers and cucumbers are also passed through a meat grinder.
4. Add chopped vegetables to tomatoes.
5. Immediately add salt, sugar, mustard, ground pepper and cook for 30 minutes.
6. Add vinegar at the end of cooking.
7. Pour into sterilized jars and roll up

In stores, it is difficult to find the perfect ketchup that meets the preferences of gourmets. Some people don't like the sour taste, others don't like the "chemical" smell of smoke in the "BBQ" sauce. A dressing with a lot of thickeners, stabilizers, preservatives can also hardly be called useful. It is 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 taste qualities dishes, but also protects our health, acts as an antidepressant. Tomato acts as an elixir of youth and an anti-cold drug. 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 ingredients for homemade tomato sauce

Homemade ketchup is healthy if made from quality ingredients. Buy only fresh fruits without flaws and rot, otherwise the workpiece will be damaged.

Tomato ketchup for the winter: recipes for every taste

Tomato ketchup recipes for the winter will surprise gourmets with a variety of flavors. To prepare a dressing at home, in addition to fresh vegetables and seasonings, you need to prepare Appliances and dishes:

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

You should also take care of the sterilization of storage containers. You can process the dishes in a saucepan, oven or microwave. Filled jars and bottles do not need to be rolled up with a key, especially if long-term storage is not expected. Simply screw on the metal caps.

Cooking ketchup according to any recipe requires a mandatory heat treatment. Fresh chopped vegetables hold their shape and look more like a salad than a smooth pasta. Therefore, without cooking it is impossible to achieve the desired consistency. In addition, processing on fire prolongs the shelf life of the twist.

Spicy

Description . cook spicy tomato ketchup for the winter in just half an hour. The easiest way is to mix the 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% acetic solution - 60 ml;
• black peas - 20 pieces;
• granulated sugar - 130 g.

How to cook

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

Mustard

Description . A 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, and mustard seeds with powder.

What to prepare:

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

How to cook

1. Chop the onion, squeeze the garlic cloves.
2. Cut red fruits into slices.
3. Boil them in a deep container under a lid until they become soft.
4. Wipe through a sieve. Put on the stove.
5. Wait until boiling, 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 until boiling, leave for five minutes, turn off.
10. Pour into prepared jars.
11. Seal, leave upside down until cool.

With horseradish and wine

Description . Spicy and spicy "winter" dressing is prepared for an hour and a half. 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 the red fruits, remove the skin.
2. Cut the pulp.
3. Chop the onions, mix with the pulp, leave for 20 minutes over low heat.
4. Pass the mixture through a sieve.
5. Sweeten, salt, add dry spices, pour in wine.
6. After 40 minutes, add horseradish.
7. After a quarter of an hour, add vinegar, wait another five minutes.
8. Pour into sterile jars, roll up.

With onion and coriander

Description . A beginner choosing recipes for homemade tomato ketchup for the winter is recommended to stop at a spicy sauce with onions and bell peppers. Refueling is quick and easy.

What to prepare:

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

How to cook

1. Make tomato juice by running the fruit through a juicer.
2. Chop the remaining vegetables in a blender.
3. Mix the juice with puree, put on a slow fire.
4. Do not forget to stir, cook for one hour.
5. Pour spices, salt, sweeten.
6. Boil 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, cork, invert containers to cool.

If it is not possible to squeeze juice from fresh tomatoes, use ready-made tomato paste (three liters). The composition of the natural product includes only tomatoes and water.

With plums

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

What to prepare:

• tomatoes - 3 kg;
• plums - 1.5 kg;
• onion - two pieces;
• bell 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, seeded, pitted fruits, chop together with the garlic head in a blender.
2. Put on a slow fire, cook for two hours, stirring constantly.
3. Strain through a sieve, cook for another hour.
4. Pour spices, sweeten, salt, pour vinegar.
5. Boil for half an hour.
6. Pour into banks, roll up.

with carrots

Description . Sweet fragrant sauce is obtained with carrots, herbs, seasonings. For spiciness, you can add fresh or ground chili, ginger, onion head.

What to prepare:

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

How to cook

1. Blanch the tomatoes, remove the skin.
2. Cut into slices.
3. Chop the carrot into small pieces.
4. Cut the pods.
5. Put the prepared vegetables in a blender, 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, pour in oil.
10. Wait five minutes.
11. Add vinegar solution, bring to a boil.
12. Pour into jars, seal.

With bell pepper

Description . Spicy homemade ketchup with bell pepper is prepared with various seasonings and herbs: rosemary, basil, oregano. To make the dressing spicier, 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 slices.
2. Clean the peppers, cut into pieces.
3. Put the vegetables in a blender, chop without turning into a puree.
4. Put on fire, bring to a boil.
5. Pass the garlic head through the 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 before done.
9. Pour into sterile containers, seal, leave to cool.

Bulgarian pepper combined with apples gives a pleasant sweet and sour taste. Grind three kilos of tomatoes in a blender, a kilogram of onions and peppers, a pound of apples. Cook with spices for half an hour. Before cooking, pour in vinegar and dissolved potato starch (a tablespoon in half a glass of water).

With garlic and chili

Description . Vinegar solution is a natural preservative, but ketchup without vinegar does not last long. Chili will help prolong the service life. Exactly spicy pepper protects the workpiece from the appearance of mold. The following are two more recipes without adding 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 ripe fruits into several slices.
2. Put in a saucepan, boil under the lid for about seven minutes.
3. Pass through a sieve to separate the skins.
4. Keep on fire with the lid open for about an hour, until the puree thickens.
5. Pour sugar, spices, salt.
6. Pull out the tooth.
7. Leave for ten minutes.

With fresh basil

Description . One of the elementary recipes for tomato sauce for the winter. Most It takes three to four hours to cook. 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 the pulp.
3. Chop up the greens.
4. Place tomato slices, herbs, garlic cloves in a blender bowl.
5. Blend to a puree, transfer to a bowl.
6. Salt, sweeten, boil for three to four hours to the desired density.
7. Pour into sterile jars.

Hastily

Description . A simple recipe that does not require step by step to follow and perform actions. It is enough to prepare a blender or food processor and a suitable pan.

What to prepare:

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

How to cook

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

To prevent the workpiece from spoiling without vinegar essence, sterilize the finished containers in a saucepan or in an oven at 120 ° C. To sterilize in a saucepan, line the bottom with a thick towel folded several times, and place containers on top. Fill with water up to the “shoulders”, boil for several minutes. Leave in the oven liter jars 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;
• bulb - one;
• bell 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 saucepan.
3. Boil for 30 minutes until soft.
4. Rub the 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 becomes thick and dark.

"Real jam"

Description . The name is not given by chance. Tomato ketchup is being prepared 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;
• bulb - one head;
• ground black pepper;
• sugar - 150 g;
• salt - 30 g;
• 9% apple cider vinegar - 50 ml.

How to cook

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

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 a garlic head, two tablespoons of mustard powder, a little ground hot pepper to the tomato-apple paste. Pour one glass of sugar and a tablespoon of salt. Boil for half an hour, pour in the vinegar and roll up.

Amber

Description . Aromatic, spicy, slightly spicy sauce will be a great addition to any fresh dish. To make ketchup a beautiful amber color, it is recommended to use yellow tomatoes.

What to prepare:

• fleshy tomatoes - 2 kg;
• bulb - two heads;
• sweet pepper - two pieces;
• garlic - five to six cloves;
• ginger - a 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 stalks from the tomatoes, cut the fruits into slices.
2. Coarsely chop the onions and pods.
3. Heat oil in a heavy bottomed saucepan.
4. Grind garlic, chili, ginger, dry spices.
5. Pour into the pan, fry for half a minute.
6. Add coarsely chopped vegetables, stir.
7. Pour in water, boil for half an hour.
8. Place the mass in a blender, grind, rub the pasta through a sieve back into the pan.
9. Sweeten, salt, pour vinegar.
10. Leave on low heat until reduced by half.
11. Pour into jars or bottles.

Green

Description . Green and brown tomatoes also work well in ketchup. Important condition when choosing fruits - the seeds must be ripe, without bitterness. Green fruits are more acidic than red ones, so vinegar solution is not added to the dressing.

What to prepare:

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

How to cook

1. Cut the onion into small pieces.
2. Cut green fruits into slices.
3. Grind vegetables with a blender or scroll through a meat grinder.
4. Put the resulting puree in a deep frying pan, simmer for about half an hour.
5. Pass through a sieve and put back into the pan.
6. Grind 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 "barbecue" sauce goes well 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 - a 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 per half glass.

How to cook

1. Finely chop the vegetables.
2. Place in a deep frying pan, put on a small fire.
3. Chop ginger, garlic.
4. Add spices to taste, salt, 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 a homogeneous consistency.
7. Pour in the vinegar solution and diluted starch five minutes before the readiness to make the dressing thick.
8. Pour into prepared containers.

Many large spices (coriander grains, clove buds, black peas, cardamom) are not very pleasant to see in a homogeneous sauce. Therefore, before adding to the total mass, it is recommended to grind the grains with a coffee grinder. You can also tie the spices in gauze, place in the paste while cooking, and remove before adding the vinegar.

A chef can prepare author's ketchup at home for the winter. Experiments with seasonings, herbs, spices will open up new tastes. Ripe juicy tomatoes of any color are suitable for ketchup. If the mixture becomes too thick during cooking, add some warm water. Thicken the liquid sauce with diluted starch.

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

And we, on the contrary, eat only homemade ketchup. But my grandmother cooks it for the whole family, because she does not trust the purchased ones. And in general, there is also a lot of all sorts of “yes”, chemistry, additives, preservatives. And in the home only natural products. True, for the first time I hear that ketchup can be cooked with apples ... We, it seems to me, have more traditional way cooking. Need, of course, tomatoes, sugar, black peppercorns, salt, vinegar, cloves and cinnamon. We take all the seasonings little by little so that ketchup does not have a pronounced taste of one thing. We chop the tomatoes and onions, stew in a saucepan with vegetable oil, and when they become completely soft, remove from heat and grind or knead well. Then put back into the pot and bring to a boil. After that, add spices, cook for about half an hour and add salt, sugar and vinegar. We 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 most!

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

I found the recipe on one of the forums. Children love ketchup very much, but I don’t buy it, which they don’t swell in the store. Here I cooked mine, it turned out 2 liter bottles. Was eaten in two days. I plan to do a lot next year.
4.5 kg tomato - through a meat grinder 1 cup sugar 1 tbsp. l. Salts 13 tbsp. 9% vinegar
a few black peppercorns on the tip of a knife of ground red pepper
All this in a saucepan, cook on original recipe 2 hours. I cooked more, I wanted thicker. Well, in the end, as always, I try ... suddenly the mood has something to add.

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

The era of making tomato sauces began in the 20th century. It started simply, with the preparation of homemade tomato ketchup for the winter. They came up with the recipes themselves, but the seasoning came out so that you lick your fingers. Soon an enterprising American named Heinz set up industrial production ketchup. Well, we, in the old fashioned way, process the tomato crop at home, in full confidence that the sauce made by ourselves is much healthier and tastier. I share proven recipes for preparing spicy, sweet, thick ketchup with various additives.

Tomatoes of any variety, up to yellow ones, will be used for winter harvesting. Much more important is their structure. For the preparation of the sauce, select non-watery tomatoes with a dense, fleshy structure.

A simple recipe for homemade tomato ketchup for the winter

One of the best options sauce pieces. It is considered a classic, and the most successful in taste.

Take:

• Tomatoes - 2.5 kg.
• Sugar-sand - 0.5 cups.
• Salt - ½ large spoon.
• Peppercorns - 20 pcs.
• Carnation buds - 2 pcs.
• Table vinegar - 2 large spoons.
• Coriander - 10 pcs.

Step by step preparation:

1. Divide large specimens into 4 parts, small enough to cut in half. Send to the pan.
2. Put on the stove. Slowly heat the contents for about 20 minutes. Do not cover with a lid, in our interests, so that more liquid evaporates.
3. Wipe the mass with the participation of a sieve. Now on sale large sizes, like a colander, very quickly and conveniently.
4. Put the resulting tomato juice to boil. Bring slowly to a boil. With regular stirring, cook for 1-2 hours. Boiling time depends on the quality of the vegetable. Watery ones take longer to boil. The mass should become thick.
5. Put the seasonings in a gauze bag with a long tail so that it is convenient to take it out of the pan later. Send to the tomato mass.
6. Add sugar and salt, stir. Continue cooking for 15-20 minutes. Take out the bag of spices.
7. At this stage of making ketchup, always taste the workpiece. Add sugar and salt as needed.
8. Pour in the vinegar. Continue cooking for the last 5-10 minutes.
9. Turn off the fire, fill the jars, twist. Cool, check the sealing for leaks. Move to a permanent storage location in the cellar, pantry.

Tomato Ketchup - Lick Your Fingers Recipe

The addition of some familiar components can make the usual taste spicy, divinely fragrant. The recipe from the series you will lick your fingers and ask for supplements. Gourmets consider it the best.

• Tomatoes - 2 kilograms.
• Garlic - 8 cloves.
• Onion - 500 gr.
• Lemon.
• Basil - a large bunch.
• Tomato paste - 2 tablespoons.
• Sunflower oil - as needed.
• Sugar - 120 gr.
• Salt - 2.5 tbsp. spoons.
• Balsamic vinegar - 2 small spoons (substitution for apple cider is acceptable, but the taste will change).
• Nutmeg - ½ small spoon.
• Ground cloves - the same amount.
• Sweet paprika - a full teaspoon.
• Allspice, ground - ½ teaspoon.
• Ground black pepper - the same amount.
• Dried basil - a teaspoon.
• Coriander - a teaspoon.
• Ground chili - ½ small spoon.

How to make the most delicious sauce:

1. Divide the head of garlic into cloves, peel them. Cut the onion heads into large cubes. Do the same with tomatoes.
2. Pour the oil into the saucepan. Add onions, toss garlic cloves, add sugar.
3. Turn on the fire. Stirring constantly so that the sugar does not burn, fry for 3-5 minutes. The onion will become almost translucent.
4. Pour the tomatoes into the saucepan. Stirring the contents from time to time, bring to a boil.
5. Simmer for 10-15 minutes until the tomatoes release enough juice.
6. Separately, mix balsamic vinegar with lemon juice. Pour into the saucepan. Stir, continue cooking.
7. After a quarter of an hour, salt, continue to cook the mass for another 10 minutes.
8. Put all the dry spices intended for cooking ketchup in a gauze bag, add fresh basil to them.
9. Send the bag to the pan. Boil the mass for another 10-15 minutes.
10. Take out the bag, taste the contents of the pan. Add what is missing.
11. Remove from the burner, punch the mass in the puree with a blender (you can directly in the pan).
12. In parts, pass the puree through a sieve, removing the skins and seeds of the tomato.
13. Return to pot. Boil for 5-10 minutes. Let it boil strongly and turn it off.
14. Pour into small sterile storage containers. Cool down covered with a towel. Transfer to be stored in the cellar.

Sweet tomato ketchup with paprika, cinnamon

Not everyone likes hot spices. Keep a recipe for ketchup that can be offered even to children.

Would need:

• Tomatoes - 5 kg.
• Bulgarian pepper - 3 pcs.
• Onion - 3 pcs.
• Sugar - 300 gr.
• Acetic acid 9% - 100-150 ml.
• Ground black pepper - a teaspoon.
• Paprika - ½ teaspoon (or more).
• Cinnamon - a pinch.
• Salt - 2 large spoons.
• Any green.

Cooking delicious sauce:

• Cut the vegetables into pieces. To boil down faster, I advise you to divide it smaller, but if you're too lazy, then don't waste time. Put to boil.
• After boiling, reduce the intensity of the fire to a minimum. Cook until the mass is reduced by half. This will take 2-3 hours.
• Remove from fire, let cool. Wipe with a sieve.
• Return to the stove again. Add spices. For lovers of variety, I recommend adding coriander and turmeric. From the greens, take dill, parsley. Tie it in a bundle, lower it into a saucepan (at the end you will take it out and throw it away).
• Continue cooking for approximately 3 hours.
• Arrange in sterile jars, twist.

Homemade tomato and plum ketchup - the most delicious recipe

Plum no less than tomatoes is adapted for cooking sauces. In close cooperation, they give the magical flavor of the seasoning. Try to make at least a jar for testing.

Take:

• Tomatoes - 2 kg.
• Plums - 1 kg.
• Head of garlic.
• Onions - 0.5 kg.
• Black, red pepper - a small spoon.
• Sugar, salt - to taste.

How to prepare:

1. Remove pits from plums and place in a bowl. Put on the stove. Slowly warming up, steam out. After cooling slightly, grind in a sieve until smooth.
2. Do the same with tomatoes and onions. For quick boiling, cut the vegetables into pieces. Put in a saucepan. Steam over low heat, let cool slightly. Wipe through a sieve.
3. Combine both purees. Add the spices suggested by the recipe. Garlic should also be crushed into a pulp.
4. Cook until the mass is reduced by a third. Pour and roll immediately.

Ketchup with tomatoes and apples through a meat grinder

Fruits are often present in winter preparations of seasonings and tomato sauces. Apples are leading among them, and not by chance. Successfully combined with vegetables, they give their unique fruity note.

Would need:

• Tomatoes - 2.5 kg.
• Apples - 4 pcs. sweet-sour variety.
• Onion - 4 pcs.
• Sweet pepper - the same.
• Garlic cloves - 4-5 pcs.
• Cinnamon - teaspoon.
• Sugar - ½ cup.
• Salt is a large spoon.
• Carnation buds - 4 pcs.
• Peppercorns - 10 pcs.
• Allspice peas - 5 pcs.
• Essence - ½ small spoon.

Cooking:

1. Prepare the vegetables for work by removing the core from the apples, the partitions from the peppers and the seeds. It is advisable to cut off the thick peel of apples.
2. Pass through the fine grate of the meat grinder, grinding into gruel.
3. Transfer the mass to the pan, start boiling. It will take approximately 1.5 hours for the puree to become thick, having decreased by a third.
4. Sprinkle salt with sugar, cinnamon. It is advisable to place the rest of the spices in a gauze bag and send it to the pan so that it is easy to remove after cooking.
5. Boil the ketchup for 30 minutes. Punch with a blender if you like a homogeneous mass. I skip this stage, because I like coarse grinding, with small patches of vegetables.
6. Add crushed garlic, splash vinegar. Switch off the burner. Homemade ketchup is kept cool without sterilization.

Tomato sauce from tomatoes without vinegar and cooking - a recipe for the winter

Recipe in front of you fast food do-it-yourself ketchup. The disadvantage is that you will have to do small portions, since such a seasoning can only be stored in the refrigerator and for a very short time. It is not prepared for the winter.

• Tomatoes - 500 gr.
• Garlic cloves - 3 pcs.
• Small bulb.
• Cilantro (parsley) - 2 sprigs.
• Sunflower oil - 2 tbsp. spoons.
• Ground pepper, salt. For spiciness, you can add a pinch of hot chili.

How to do:

1. Scald the tomatoes with boiling water, pour over cold water. Make a small incision and peel off the skin.
2. Chop into small pieces. Do the same with onions and garlic. Punch everything with a blender.
3. Chop cilantro, add to sauce. Add the rest of the spices, oil. Mix and serve.

Video recipe delicious ketchup for the winter with tomatoes. Good luck preparing!

Greetings! Let's talk today about such preparation for the winter as ketchup. We will cook it mainly from tomatoes. But in order for this sauce to turn out correctly and very tasty, we will add apples and bell peppers to the composition, as well as fragrant and fragrant seasonings.

Ketchup, like - these are the most famous sauces that are very popular. They are used in almost all fast foods, as the main gas station. They are added to a wide variety of dishes and. For example, I prefer not sour cream to dumplings and manti, but ketchup. And I can’t imagine without this sauce at all.

We used to always buy the finished product in the store. And that was until I came across the simplest ketchup recipe. Decided to make it and see what happens. At first, it seemed to me that this was not quite right and it would not turn out the way it was prepared at the factory. And, after cooking, my surprise knew no bounds. It turned out much tastier, and most importantly healthier - because it is a natural product, without any chemicals and preservatives.

The recipes in this article, according to which I suggest you cook ketchup, have been tested repeatedly. They are so easy to prepare and taste good that you just lick your fingers. And besides, as I said, any dish cooked at home is always tastier and healthier than store-bought. Let's not delay and start our review.

2 Easy Tomato Ketchup Recipes "Lick Your Fingers"

Another important point in the preparation of homemade ketchup is that you yourself can adjust the amount of ingredients based on your preferences. If you like it spicier, you can add more garlic and pepper. If you want sweeter, then feel free to use sugar.

It often happens that when choosing ketchup in the store, you want one thing, but in the end, when you come home, you get something completely different. Sometimes it seems somehow not quite sharp, or vice versa. That's exactly what happened to me quite often. Or maybe I'm just too picky about it. But be that as it may, by cooking at home, you yourself completely and completely regulate the taste.

So let's, for starters, consider 2 perfectly different recipes, both in taste and in the method of preparation, tomato ketchup. In the first method, we will cook on the stove, and in the second method, we will use a slow cooker. And then you decide for yourself which way you like and taste best.

Spicy garlic ketchup for the winter

Ingredients:

• tomatoes - 2 kg.
• salt - 1.5 tsp
• vinegar 6% - 5 tbsp.
• sugar - 3.5 tbsp.
• granulated garlic - 2/3 tsp
• hot ground pepper (red) - 1/2 tsp
• allspice - 1/2 tsp

Cooking:

1. Wash the tomatoes and cut them into arbitrary pieces. Place in a saucepan and add 2 cups of water.

We put the pan on the fire, close the lid and bring to a boil. After that, without opening the lid, reduce the heat to a minimum and simmer our mass for 20 minutes.

2. Wipe the boiled softened tomatoes through a sieve.

In order to wipe it easier and faster, you can first grind them a little with a blender.

3. Tomato sauce pour it back into the saucepan. Pour vinegar, salt, sugar, allspice, garlic and red hot pepper into it. Mix well.

4. Put the future ketchup on the stove, bring to a boil and set the fire between medium and minimum. After boiling, ketchup must be constantly stirred.

5. Boil our sauce to the desired density, about 25 minutes. Adjust the density yourself, based on your preferences.

On a note! After the ketchup has cooled, it will become a little thicker than when hot.

6. Pour the finished ketchup into sterile jars, roll up the lids and wrap in a blanket until it cools completely.

Store canned sauce in a cool, dark place. Easy, simple and fast.

Recipe for ketchup from tomatoes in a slow cooker

Ingredients:

• fleshy fresh tomatoes - 2 kg.
• Bulgarian pepper (sweet) - 0.5 kg.
• onion - 0.4 kg.
• fresh hot pepper - 2 pods
• mustard (dry) - 1 tbsp.
• salt - 2.5 tbsp.
• sugar - 200 gr.
• vegetable oil(refined) - 150 gr.
• vinegar 9% - 2 tbsp.

Cooking:

1. We wash the tomatoes. Cut them up and put them in a blender.

If there is no blender, then you can twist the tomatoes through a small meat grinder.

2. Grind them until smooth.

3. We do the same with bell and hot peppers.

4. Peel the onion, wash and chop with a blender (meat grinder).

5. We send all the crushed ingredients to the multicooker bowl. Add salt, sugar, vegetable oil and mustard to this mixture. To stir thoroughly.

We set the “Baking” mode on the multicooker for 45 minutes. Cook ketchup with the lid open, stirring occasionally.

6. Grind the resulting mass through a sieve. We send the liquid part back to the multicooker bowl.

7. We bring the thick part to the state of tomato paste using an immersion blender.

8. Mix both parts, mix and taste. If something is not enough, then you can add the necessary ingredient. Pour in the vinegar and set the "Baking" mode again for 60 - 90 minutes.

The cooking time depends on the model of your multicooker, as well as on the variety and ripeness of the tomatoes.

Checking the readiness of ketchup is very easy. If a drop of sauce does not spread and stays on the plate, then it is ready.

9. Immediately pour the finished blank into sterilized jars and roll it up. Turn them upside down and wrap until completely cool.

This ketchup is very good to serve with meat, fish, chicken, and is also great for making hot dogs and a variety of pizzas. Sweet and sour, moderately spicy taste of ready-made ketchup will appeal to every lover of this wonderful sauce. Bon appetit!

How to cook (make) ketchup for the winter at home

For clarity and better perception, I advise you to watch the ketchup preparation video taken from the YouTube portal. Happy viewing!

Recipe for ketchup for the winter from tomatoes and apples

To get a pronounced taste, apples can be added to the composition. Just remember that the best fruits for this are sweet and sour varieties. Below is described in detail, step by step, two of the best, in my opinion, recipes for homemade ketchup with apples.

Cooking ketchup for the winter with apple, cinnamon and cloves

Ingredients:

• tomatoes - 2 kg.
• onion - 250 gr.
• red bell pepper - 250 gr.
• apples - 250 gr.
• salt - 1 tbsp.
• sugar - 100 gr.
• ground cinnamon - 0.5 tsp
• ground black pepper - 0.5 tsp
• red pepper (ground) - 1/4 tsp
• cloves - 3-4 buds
• vinegar 9% - 2 tbsp.

Cooking:

1. Washed vegetables and fruits are peeled and cut into slices (arbitrarily).

2. We pass everything through a meat grinder.

3. The resulting mass is sent to the pan and put on fire.

After the sauce boils, reduce the heat and cook for 2 hours, stirring the mixture from time to time.

4. Now add spices, mix and cook for another 10-15 minutes.

After that, the cloves must be removed, and the resulting mass should be crushed. immersion blender.

5. Then we wipe the future ketchup through a sieve. We send the liquid part back to the pan, pour in the vinegar and taste it.

If necessary, add more spices, which in your opinion are not enough.

6. Bring the ketchup to a boil and proceed to preservation without removing the pan from the stove.

That's the whole cooking process. In this recipe, cinnamon and cloves will give a special touch to the finished sauce, and apples will give a kind of sourness.

The result is an excellent, unique taste and aroma that no one can resist, one has only to open the jar.

Preparation of ketchup from tomatoes and apples without vinegar

Not everyone likes the taste of vinegar in ready-made blanks. But it is not always possible to do without it. And what about in such cases? The answer is simple - it can be replaced citric acid or lemon juice, which I suggest you do in this recipe.

Ingredients:

• mashed tomatoes - 900 gr.
• pureed apples - 200 gr.
• water - 300 gr.
• onion - 100 gr.
• garlic - 4 cloves
• sugar - 150 gr.
• lemon juice- 40 gr.
• salt to taste
• cinnamon to taste
• cloves - 2-3 buds
• black peppercorns - 15 pcs.
• allspice - 8 pcs.

Cooking:

1. First of all, tomatoes and apples need to be chopped with a blender or with a meat grinder.

2. We shift them into a saucepan with a thick bottom and dilute with water. The mixture should somewhat resemble tomato juice.

3. Add finely chopped onion, chopped garlic, cloves, allspice and black pepper there.

4. Mix. Put on fire and bring to a boil.

5. Cook the sauce over moderate heat until it thickens, about 40 minutes.

6. Pour in lemon juice, cinnamon, salt and sugar. Stir and continue to boil our ketchup for another 2 minutes.

On a note! Do not forget that different varieties of tomatoes and apples have different acid levels. Therefore, add sugar and salt to taste. That is, no one can say exactly how much and what is needed. The recipes give approximate data, according to which they were preparing at that time. Please note this important point.

7. Ready ketchup must be rubbed through a sieve, sent back to the pan, brought to a boil, and only now can you start preserving.

8. Pour the ketchup into sterilized jars, close the lids and set to cool at room temperature.

Good luck and delicious preparations to you!

A simple recipe for ketchup from tomatoes and bell peppers

If in the previous recipes we did everything a little complicated, that is, we first boiled, then chopped and rubbed through a sieve, then here let's simplify everything to a minimum. Let's leave all these actions aside and prepare homemade ketchup on our own. simple recipe, which can only be.

Ingredients:

• tomatoes (ripe, fleshy) - 4 kg.
• sweet and sour apples - 0.5 kg.
• onions - 0.5 kg.
• bell pepper - 0.5 kg.
• salt - 1 tbsp.
• granulated sugar - 75 gr.
• ground pepper (red, black) - 1 tsp each
• apple cider vinegar 6% - 5 tbsp.

Cooking:

1. Tomatoes, apples, onions and bell peppers are peeled and cut into small pieces.

2. We interrupt them in a blender until a homogeneous puree state.

3. Pour all our mass into the pan in which the sauce will be cooked. We put on medium heat and cook for 40-50 minutes.

4. After that, grind our tomato mixture again with a submersible blender.

5. Now add salt, sugar and pepper. Stir and continue cooking.

6. Boil ketchup to the desired density, taste and add vinegar. Boil for another 10 minutes.

We use 6% apple cider vinegar in this recipe. If you use the usual 9%, then reduce the amount to 2 - 3 tablespoons for a given amount of ingredients.

7. Ready ketchup, without removing it from the stove, pour it in boiling form into pre-sterilized jars and roll it up with lids. Turn over and wrap.

Here is such a simple ketchup recipe, according to which this preparation is very easy and quick to make. Prepare for health!

Video recipe for making ketchup for the winter

I suggest you watch another video recipe with the addition of bell pepper to the main composition. Happy viewing!

Ingredients:

• • 3 kg ripe tomatoes
  • 3 large onions
  • 70 ml vinegar 25%
  • 200 gr sugar
  • 1 tbsp salt
  • 2 tsp black pepper
  • 1 teaspoon cinnamon
  • 6-8 pcs. ceiling cloves.

What is the easiest and most delicious tomato ketchup recipe

Here we come to the end of today's episode. And now you are probably wondering, “Which of the ketchup recipes is the most delicious?”. You will get the answer to this question only when you taste all these recipes.

And by the ease of preparation, I think you yourself have already understood which of all is the easiest. As for me, for me, all recipes are good, because I already said at the beginning of this article that ketchup is my favorite sauce, and no matter what recipe it is made from.

So I advise you to already start harvesting it at home than buying it in the store. It is much better, tastier and, most importantly, healthier. Cook with pleasure for the joy of yourself and your loved ones. Bon appetit and good luck with your preparations!

That's all for today. With questions and comments, I'm waiting for you in the comments below.

See you in the next editions. Till!