The most delicious ketchup at home. Ketchup at home for the winter: recipes of acute, spicy, sour-sweet and even "knit" sauce from tomatoes

This recipe home ketchup is just a miracle! He always diverges to "Hurray." Be sure to try!

The natural product is always more valued by the hosts than the store additives. This is especially true of ketchups and domestic tomato pastes. Which are simply necessary as an excellent taste addition to each dish, and if they are also tightened for the winter, you can not worry about the taste of borscht, walking and even tomato juice of your own preparation. Therefore, we will write down and bring several homemade ketchup recipes to our culinary notebook, which will be spinning for the winter, or just put it in the refrigerator.

Ingredients:

Tomatoes - 3 kg

Apples - 0.5 kg

Bulb onions - 250 grams

Apple vinegar - 50 grams

Salt - 1.5 tbsp

Sugar - 1.5 glasses

Pepper black hammer - 0.3 cl

Pepper red sharp(optional) - 1 pod

How to prepare ketchup

1. Tomatoes and apples wash. Leek clean. By the way, if you take sweet apples, then the "Krasnodar" sauce will be in taste. With acid apples, the taste is very similar to "Heinz". Add garlic, get ketchup "Baltimore Admiral".

2 . Tomatoes, onions and pulp apples to cut into large pieces. Lay all the ingredients in a large saucepan.

3. Stew on medium heat until the bow will not be soft. Periodically stirring.

4 . Then grind the whole mass on the blender. Dry Ketchup back to the pan.

5 . Add salt, sugar, black and red pepper. Stew on slow fire to the desired density (about 50 minutes). Be sure to stir the sauce regularly.

6 . 10-15 minutes before readiness to pull sharp peppers and add apple vinegar to ketchup.

7 . Roll in sterilized banks. Leave to complete cooling "under the fur coat", covers down.

Delicious homemade ketchup Ready

Bon Appetit!

Homemade ketchup recipes

Ketchups for the winter

Ketchup home "classic"

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

Tomatoes and onions promotion and cut into 4 parts. Onions, of course, first clean from the peel. Now take a blender or use the meat grinder to grind all tomatoes with onions.

Place the scrolled tomatoes in the pan, boil with a slow fire for 3 hours, stirring periodically, because our tomatoes love to burn. After 3 hours you need to add vinegar and sugar, peppers and salt. This Ketchup recipe provides that you have free day available, since a total of a paste need to peck for 6 hours.

After adding spices and seasonings, leave the ketchup on the fire even on the same 3 hours, do not forget to stir. After cooking, we decompose on steriline banks, we close the lids and send under the blanket until it cools.

Ketchup home, tomato with pepper

• Tomatoes - 5 kilograms.
• Onions - Polikylogram.
• Bulgarian sweet red pepper - 300 grams.
• Spicy pepper red "Chile" - 2 pieces.
• Vinegar (9%) - 100 grams.
• Sugar is a glass.
• Salt - 2 tablespoons.

Pretty wash tomatoes, pepper. Onions and peppers clean, chili pepper is also relieving from the bones.

We recruit cold water into the pan and leave. Then, in a separate pan, we boil the water in which our tomatoes blanch. When they stop to such a state that the skin will be well suited, put them in a bowl with cold water, cool a little, so as not to burn your fingers. Then remove the skin with tomatoes, we cut them into 4 parts.

Pepper needs to be cut into 8 parts. Bulb - on 4 parts. Now let's miss all the vegetables through a meat grinder or blender: tomatoes, peppers, chili, onions. All the mass you need to mix and put on fire in a large saucepan. Add salt and sugar, you need to cook on medium heat before the formation of the foam, which will be shovel. On the plate, Ketchup should boil around half an hour. Still occupy periodically, follow the vapper to become thick.

After 30 minutes, add vinegar, mix and boil another 10 minutes. To the sterilized banks put ketchup, immediately spin. Until the moment until the banks become cold, Ketchup should stand upside down, wrapped in a blanket.

Ketchup tomato - plum (for 5 cans, floor liters)

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

Prepare products. Plums are free from bone and wash well. Tomatoes wash and praises in boiling water for 5 minutes so that the skin tears well. Then clean from the peel and cut into small handhes. The bulbs clean it and also wash, cut into several parts. Chile cut, free from small bones. Garlic cleanse.

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

Green rinse and skip through a blender or meat grinder with garlic and chili. Add this mass to Pomato - drain. Cooking even about half an hour, then pour vinegar and mix well. Give cool pasta, pour over sterilized banks and tighten with covers. Ketchup will cover the blanket and turning over, put it in a cool place.

Ketchup tomato - apple with spices

• Tomatoes - 4 kilograms.
• Apples "Antonovka" - Polkylogram.
• Onions - Polikylogram.
• Vinegar (9%) - 200 grams.
• Carnation - 3 pieces.
• Cinnamon - floor of a teaspoon.
• Ground pepper, red - tea spoon.
• Salt - 2 tablespoons.
• Sugar - 200 grams.

Tomatoes peak in boiling water about 5 minutes, remove the skin and cut into small parts. Onions and apples are also cleaned, getting rid of the core in "Antonovki", then cut into 4 parts. All vegetables skip through a blender or meat grinder. Place them in a large saucepan and boil on low heat, about 2-2.5 hours.

Periodically mix the mass, adding sugar, salt, carnation, pepper and cinnamon. For half an hour before readiness, pour vinegar, mix. Ketchup lay on sterilized cans, rush covers, wrap the blanket until you get cool.

Ketchup, homemade with apples and apricots

• Tomatoes - 2 kilograms.
• Apricots - Polkylogram.
• Apples - 1 kilogram, varieties Choose sour.
• Onions - Polikylogram.
• Vinegar - 2 glasses.
• Sugar - 700 grams.
• Salt - 2 tablespoons.
• Garlic - 1 big head.

Tomatoes rinse and clean the peel by throwing boiling water. Apples wash and remove the core with the bones, the roots are also eliminated. Apricots rinse and remove bones from them. Clear and skip over the press. Leek cleanse from the peel and cut into small pieces. Skip all vegetables and fruits through a blender or a meat grinder, cook about 2 hours on a small fire, adding a salt with sugar periodically stirring. 40 minutes before the readiness of our ketchup, pour vinegar, mix.

Close the paste in the cans on the floor of the liter, we wrap the blanket, turn up the bottom before ketchup completely cools. Then hide in the basement.

Ketchups for every day (without twisting)

Ketchup home with spices

• Tomatoes - 2.5 kilograms.
• Basil - 1 bundle.
• Petrushka - 1 bundle.
• Salt - 2 tablespoons.
• Sugar is 100 grams.
• Carnation - 2 pieces.
• Coriander - Paul teaspoon.
• Pepper "Peas" is a teaspoon.
• Vinegar - 2 tablespoons.

Tomatoes wash well and clean the skins. Then cut and skip through a blender or meat grinder. Mass need to peck under the lid on a weak heat for about 30 minutes. Then skip through gauze or sieve. After the pasta is homogeneous, send it again for another 1 hour.

Add salt and sugar to ketchup, then pour vinegar. Put the spices in the bag made of gauze, and throw in a saucepan, well tied it. Periodically stir brews so as not to burn. Now that ketchup thicker, get the spices, and let him cool and place it in the container, hide in the refrigerator.

Ketchup with spices and vegetables

• Tomatoes - 2 kilograms.
• Pepper, Bulgarian sweet - 1 kilogram.
• Pepper, sharp red chili - 150 grams.
• Onions - Polikylogram.
• Carrots - Polkylogram.
• Garlic - 150 grams.
• Sugar - 5 tablespoons.
• Salt to taste.
• Sunflower oil - 150 grams.
• Tomato paste - 1 cup.
• Apple vinegar - 100 grams.
• Ginger ground - 3 tablespoons.
• Coriander - 1 tablespoon.
• Corn starch - 2 tablespoons.

Onions and carrots Clean the peppers, rinse and free from the inner box with seeds. Vegetables need to be skipped through a blender or meat grinder, then placed in a saucepan and pour 2 glasses of boiled water. Put the whole lot on a small fire for 15 minutes.

Tomatoes are free from the skins, throwing boiling water, put finely. Also rinse chili and free it from seeds, put it finely. Clear garlic as well, skip through the press. Mix all vegetables and, after 15 minutes, put them to carrots, onions and peppers. Mix well, make a small fire and boil for another 15 minutes.

Mix tomato paste with coriander and ginger, salt and sugar, fill everything with water. Now we will add this mixture to boiling vegetables, we mix, leave on fire for another 10 minutes, turn off. So that the mass is homogeneous, skip it through the gauze, put on the fire again and add vinegar. Stirring, boil another 10 minutes by adding starch dissolved in water. Whip ketchup by a wedge while the starch is clouded. After 5 minutes, turn off the paste, take off and run through the taram, store in the refrigerator.

Ketchup with hell

• Tomatoes - 2 kilograms.
• Onions - 4 pieces of medium sizes.
• Fresh horseradish (fired on a grater) - 1 tablespoon.
• Salt - 1 tablespoon.
• Sugar is a half-table.
• Ground pepper, black - 1 teaspoon.
• Ground ginger - 1 teaspoon.
• Hammer carnation - 1 teaspoon.
• Vinegar wine - 2 tablespoons.

We put boil water for tomato blanch. We lower the tomatoes into the water and cook about 5 minutes, then cool, remove the peel, cut into 4 parts. Onions also clean and promotion, cut into small pieces. All the vegetables will skip through a blender or meat grinder and put cooking on medium heat about half an hour. When the mass is turned out, skip it through the gauze so that it is completely homogeneous.

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

Ketchup home "Sweet"

• Tomatoes - 2 kilograms.
• Tomato paste - 200 grams.
• Onions - 3 pieces, it is better to choose major bulbs.
• Water boiled - 1 liter.
• Sugar - 200 grams.
• Salt - 2 tablespoons.
• Pepper "Peas" - 20 pieces.
• Mustard dry - 2 tablespoons.
• Carnation - 10 pieces.

Tomatoes tailor, remove the skin and skip through a blender or meat grinder. Clean the onions and also grind. In the pan, put a tomato mass, onions, add water, boil about half an hour. Then add tomato paste, salt and sugar, mustard and carnation, pepper. Boil everything about 1 hour.

When Ketchup is ready, skip it through the gauze that it has become homogeneous. Boil it 10 more minutes after boiling, adding vinegar and mixing periodically. Give cool and spread to banks, hide in the fridge.

Home ketchup for winter from tomatoes -the most delicious, it is very useful to add to casual dishes. The most important thing is that the sauce is prepared with all the proportions and technologies.

RecipesPresented in our article, tested by time, with their help anyone can prepare homemade ketchup. The most important thing is to stock ripe tomatoes, fragrant spices and it will be possible to start the manufacture of sauce.

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

Home ketchup from tomatoes for the winter, recipe real jam

For the preparation of ketchup, the following components will be needed:

• 300GR onion;
• 500 g of apples;
• 3 kg of tomatoes;
• 1 garlic head;
• 0.7St. spoons of salt;
• 150 gr sugar;
• 50 grams of vinegar (better apple);
• a mixture of peppers

Step-by-step recipe:

• You should choose the most ripe and soft tomatoes. To give a dish of spicy acids, you need to give preference when you buy less sweet varieties. Grind and boil.
• Apples remove the core. It is not worth clearing fruits from the peat, since it has a pectin that is necessary to give a thick consistency to the future sauce. Skip through a meat grinder or juicer, add to tomatoam.
• Bulbs and garlic should be cleaned and crushed, add to the ground.
• The resulting mass is put on the middle fire. After it boils, the fire should be left. The mixture is left to boil under the lid, it is recommended to regularly stir 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 fluid will pop up.
• To the resulting mass you should add sugar, salt, vinegar, pepper in these quantities. Pepper needs to take ground, buy in the store or grind yourself. Also, add special spices that give a certain taste from tomatoes - it is a carnation and cinnamon. Carnation can be fully and removed after cooking to prevent too concentrated fragrance. Or grind 2-3 carnations with pepper and add to the container with sauce. After the mass boiled it, it should be slapped another 5-7 minutes until it acquires the necessary consistency. You can also add other seasonings, such as acute peppers and coriander.
• Banks should be prepared in advance, seek or quicken boiling water. The capacity is left to drain on the towel, and then fill the sauce and roll. Close the cans with dry, sterile covers, after which they turn over and leave in this form covered with a blanket.
• After the banks cooled them should be kept stored in the storage room, cellar or refrigerator. And in winter it will be possible to open it at any time and enjoy the natural smell of vegetables and spices. The sauce is very tasty and will have to taste all family members.

Recommendation! If you do not want to sort a stewed tomato puree to get rid of the tomato peel. You can do this at the beginning of the preparation: to scream with boiling water tomatoes and put for a few minutes in cold water. Skin is easily removed after such water procedures.

Tip! For sharpness, add ground red and black pepper to the sauce. When cooking sauce, use natural apple vinegar.

Watch the video! Home ketchup - delicious and just

With garlic

Ingredients:

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

• Tomatoes should be thoroughly flushed and cut into small cubes, after which the pieces are roasted in a frying pan on a hot oil.
• When tomatoes become soft, they should be wiped through a sieve or crushed to a homogeneous mass with a blender.
• A puree puree put to boil for 1 hour, after 40 minutes, salt, sugar and pepper are added to the mass of tomatoes.
• All components are thoroughly mixed.
• Before removing from the fire, a finely chopped garlic is added to the sauce and pour ketchup into the containers prepared in advance, banks rush.
• Sauce should be kept cooling, and then remove into a basement or cellar for further storage.

Homemade Ketchup from tomato as shop

Homemade ketchup has a pleasant taste, but in its composition the mass of harmful people for the body of additives, preservatives and stabilizers. And I want to use natural ketchup as sauce. That is why it is best to cook this dish at home. Sauce will not only be delicious and useful, but also very budget.

To prepare ketchup for the whole year only the most ripe vegetables should be chosen. You can give preference to overwhelmed fruits, since these features will not affect the taste qualities of the dish.

Recommendation! So that ketchup is saturated in red, you should choose saturated red tomatoes. As an additional component, you can use carnations, peppers and other favorite spices.

The following components will be needed for the preparation of the dish:

• 5 kg of tomatoes;
• 1 kg of Bulgarian pepper;
• 8 medium bulbs;
• 1 cup of sugar;
• 0.5 glasses of apple 6% vinegar;
• 3 dessert salt spoons;
• Bay leaf a few pieces.

Step-by-step recipe:

• Selected, washed tomatoes should be cut into cubes, salt and leave for 20 minutes so that the fruits gave juice.
• Onions and peppers are crushed in a meat grinder and add a mass to crushed tomatoes.
• The workpiece should be shifted into the saucepan and put to boil for 30 minutes.
• The mixture is removed from the plate and passed through a sieve, the workpiece is again putting on a slow heat, solid and sugar and laurels add to it.
• Sauce is boiled within two hours, regularly stirring, vinegar in ketchup is added 10 minutes before readiness.
• The workpiece is poured into banks and roll. Ketchup in banks It will delight its taste all the winter months.

Watch the video! Delicious homemade ketchup for winter

Skelyant at homefor winter

Ingredients:

• 2.5 kg of ripe tomatoes;
• 1 kg of pepper Bulgarian;
• 1 bitter pepper pod;
• 1 large spoon of crushed garlic;
• 3 large sugar spoons;
• 1 teaspoon of coriander, mustard, ginger root, dill seed;
• 6 peas of black and fragrant pepper;
• 5 pieces of cardamom;
• 2 laurel sheets;
• 0.25 ml of apple vinegar;
• 1 large starch spoon, which should be diluted in 0.5 glasses of water.

Cooking:

• Vegetables should be cut into pieces and put on fire.
• Add all ingredients except vinegar and starch and put to boil for 1 hour, then remove from fire and wipe through the sieve.
• Puree boil on medium heat for 3-4 hours, a couple of minutes before readiness in the dish should be added vinegar and diluted starch.
• On jars, pour the finished product and tighten with the lids.

Watch the video! Ketchup skewer for winter

Thick ketchup

The home kitchen is quite difficult to cook the fragrant sauce with a thick consistency. Much time is spent on the feeding of the mass. However, there are several secrets that help sauce to become much thicker:

• add apples;
• use starch in the cooking process.

Fragrant apple-tomato ketchup

• 2 kg tomato;
• 3 apples;
• spice;
• salt and sugar to taste;
• 2 ppm 6% apple vinegar.

Cooking sauce passes in several stages:

• tomatoes and apples are thoroughly crushed with a blender;
• the finished mixture should be allowed to boil for 20 minutes, then cool and wipe through the sieve;
• in the puree, you can add to the taste of a carnation, a cinnamon stick, a teaspoon of crushed nutmeg, oregano, rosemary, salt, sugar, paprika, black peas and bitter pepper.
• the mixture is left on fire and boil for 2 hours.
• after the mass is removed from the fire, you should add vinegar to it.

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

Thick ketchup with starch

You can also prepare tomatoes in this way, as in the previous recipe, you will need the following ingredients:

• 3 kg tomato;
• 3 major bulbs;
• 1 tsp paprika;
• several peas of fragrant and bitter peppers;
• to taste you can add cinnamon and carnation;
• 1 large salt spoon;
• ¼ cup sugar;
• 3 Large starch spoons divorced in 1 tbsp. water.

Tip! Starch should be added to Ketchup 10 minutes before the end of the cooking.

With basil for the winter

This simple recipe can repeat even a beginner hostess.

• 1 kg of tomatoes;
• bunch of parsley and basil;
• 2 tbsp of sugar;
• 1 hl salt;
• 3 cloves of garlic.

Technology:

1. Tomatoes should be prepared, washed and clean from the peel.
2. Basil and parsley should be crushed.
3. Tomatoes need to cut into small pieces and mix them with sugar and salt.
4. The mixture should be chopped up to a puree state and add chopped garlic and greens to the resulting mass.
5. Mass to peel for 3-4 hours and pour in advance prepared containers.

Important! So that the sauce with the basilica had a homogeneous consistency to wipe it through the sieve. During cooking, salt and sugar are added to it. If the tomatoes produce a lot of juice, then 2-3 large starch spoons are added to the resulting mass, divorced in water. Also in taste can be added to the sauce various seasonings.

Watch the video! Incredibly delicious home ketchup for winter

Ketchup from plums and tomatoes for the winter

To prepare this recipe you will need:

• 1 kg plums;
• 2 times more tomatoes;
• ¼ kg of bow;
• 5pcs of Bulgarian pepper;
• 2 pcs of sharp pepper;
• 200g sugar;
• 1 garlic head;
• 2 tbsp. l salt;
• 1 tbsp. l vinegar;
• spices to taste.

Technological process:

1. Vegetables and fruits wash, clean and twist through the meat grinder.
2. Pour the mass into the saucepan and bring to a boil on medium fire, constantly stirring.
3. Cook 2 hours until the mixture is 2 times. Do not forget to stir.
4. Remove from fire, cool and strain.
5. Again to put on fire and cook 1 hour after boiling on slow fire.
6. Add sugar, salt, spices, vinegar, mix well.
7. Peel another 30 minutes.
8. Pour from sterilized banks and sunk.

Watch the video! Ketchup from tomatoes and plums recipe for winter blanks

Chile Ketchup recipe

Ketchup Chile is one of the most popular. It is used to meat, vegetables and a bird.

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

Technology:

1. Chile's pepper with seeds chop knife.
2. Tomatoes Clean from the peel and core and scroll through the meat grinder, add chopped pepper.
3. Put on fire, bring to a boil.
4. Add salt, garlic, sugar and a mixture of peppers.
5. Stir, boil, add vinegar.
6. Constantly stir, cook before getting the desired consistency.
7. Pour into banks and hermetically closed.

Tip! Ketchup Chile is recommended to add to cucumbers and zucchini for the winter to make them more sharp.

Watch the video! Acute Ketchup Chile

Ketchup Heinz

Tasty tomato sauce, which is prepared from a small set of products. The basis of Ketchup is tomatoes and sour-sweet apples.

• 3 kg tomato;
• 0.5 kg of apples grade "Antonovka";
• 3 onions;
• 100 g of sugar;
• 3 dec. spoons of salt;
• 70 ml of apple vinegar 6%;
• a mixture of peppers, cinnamon, carnation, lavelice - to taste.

Technology:

• From tomato, bow and apples make juice;
• Grinding spices are poured into the pan, the laurel throws the whole;
• Apple vinegar and juice are poured, everyone is stirred to homogeneous consistency;
• Cook for 5 hours;
• We remove the laurel and spill on banks.

Tip! If there is no juicer, then vegetables and fruits can be skipped through the meat grinder, and then through the sieve, in order to remove the bones and skin. In the cooking process, the sauce must be stirred. Vegetable mass will decrease by 2-3 times. The output will be the wonderful homemade ketchup "Heinz".

Recipes presented in our article will enjoy the whole family and will delight long winter months with their taste.

Watch the video! How easy it is to cook thick, home ketchup for winter

In contact with

Many guess that natural tomatoes in the store ketchup approximately as much as real potatoes in potato chips. Nevertheless, the thick tomato sauce with piquant notes, cinnamon and carnations remain one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as possible everything: from fried meat to macaroni. I do not know how you, it is quite difficult for me to abandon its use. Therefore, while the season is fresh vegetables in full swing, I propose to prepare homemade ketchup from tomatoes for the winter. Hold your fingers - it turns out so delicious. In the clogged form, the seasoning is stored for more than 1 year, but open - it is desirable to eat no more than 2-3 weeks. Natural components without synthetic additives are spoiled faster. But do not worry, the half-liter jar "disappears" in a few days.

The easiest and most delicious homemade ketchup is

Meat, potatoes, pizza, and even a piece of ordinary bread with this sauce is much tastier! Try! I guarantee - send all your fingers and ask for additives. Fresh tomatoes + classic spices \u003d excellent result.

Many thanks for the recipe for mom Larisa!

Ingredients:

Output: Approximately 1.25 liters of prepared sauce.

How to prepare the delicious homemade ketchup from tomatoes for the winter (your fingers are license):

To prepare a lot of thick sauce, use exceptionally well-affected, fleshy, not watery tomatoes. From the misappropriate it will be only a large amount of juice, which will evaporate during cooking. And the finished ketchup will come out quite a bit. Cut tomatoes in small slices. Fold in a bowl (big shill). Leek cleanse. Disturb the small cube. Put to tomato slices, mix. Cover the lid.
Put on a small fire. Touch until soft (about 15 minutes). Vegetables immediately empty juice, so do not bury.
To bring the tomato basis to uniformity, use a metal sieve. Wipe the soft vegetables through it. A smooth puree without bones and skin will be released. Wipe the most carefully - more pulp will be in a bowl.
Pour vegetable mass back to a bowl (sauinee). Lid do not cover. Bring to a boil. Prepare on slow heat until ketchup is boiled 2-2.5 times.
Ground cinnamon and a pepper, as well as a whole clove and coriander seeds put on a folded one folded several times. Tie ends, make a bag. Lower to boiling mashed potatoes. Spices will give their fragrance, but at the same time they will be completely easy to remove from the finished product.
Add sugar, salt and vinegar. Stir. Boil another 5-7 minutes. The sauce will become even more dense. After the specified time, remove the bag with spices.
Prepare banks (special bottles). I have accumulated a lot of 250 ml bottles from cream with covers. They are very convenient to store ketchups and other tomato sauces both to the winter and for current use. Also suitable and ordinary liter (half-liter) jars. Sterilize banks (bottles). Covers boil. Spread the hot blank. Sink. Turn over, check if preservation flows. In such a position, wrap the jars.
After cooling, hide into dark pantry, the cellar for the winter. Open ketchup Store in the refrigerator. But after opening it, it is desirable to eat for 2-3 weeks. It contains only natural preservatives, and its shelf life is less than the store product.

We harvest the fragrant ketchup from tomatoes and apples for the winter

It is difficult to imagine the combination of apples and tomatoes in the raw form. But in this sauce they are perfectly "getting around." Apples are responsible not only for the taste, but also for excellent thick consistency. I advise you to try.

Required products:

Output: About 1.5 liters of workpiece.

The preparation plan of the ketchup from tomatoes and apples, the workpiece of the future (for the winter):

Tomatoes must be ripe, soft, tasty. Apples are desirable to take with sourness, then the seasoning will turn out more delicious. Clean the bow. Cut each bulw on 6-8 parts. Tomatoes cut the rude part. Cut with slices. Apples remove seeds and tails. No need to delete. It contains pectin - a natural thickener, which will allow the ideal consistency in a short time.
All sliced \u200b\u200bcomponents grind with a blender (meat grinder). Mass turned out not quite homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft, easily move through the sieve.
Pour into deep heat resistant container. Put on the middle fire. After boiling, reduce the fire. Prepare under the lid, mixing every 10-15 minutes, about 1 hour.
Remove the lid. Boil for another 30-45 minutes. Most of the liquid will pop up.
The most difficult stage is wiping the hardening mass through a sieve to obtain a homogeneous consistency. But every minute of spent time is worth: Home ketchup from tomatoes with apples is very appetizing, just losing your fingers. Having tried a spoon, I decided that it should be harvested for the winter not by banks, but buckets. Rubbed sauce in the dishes for cooking.
Add sugar, salt, vinegar, ground pepper. Alternate the peas is preferably personally. What is sold in packages contains a lot of fine garbage, is not distinguished by a special aroma. Also put spices that make the usual sauce from red tomatoes the most real ketchup. This is a carnation and cinnamon. Carnation can put a whole, and at the end of the cooking is removed. Otherwise, the fragrance will be too concentrated. Or take only 2-3 carnations and grind with pepper. Stir. Prepare after boiling another 5-7 minutes until you achieve the desired consistency. Optionally, put other seasonings - acute peppers, coriander.
Banks (bottles) wash. Sterilize either several times hide with steep boiling water. Put on a kitchen towel, so that the glass is water. Fill in Tara. Slide with sterile dry lids. Welcome under an unnecessary blanket in an inverted form.
After cooling, hide for storage in the cellar, storage room, refrigerator. You open a jar of this real ketchup in the winter - and enjoy the natural smell of tomatoes and spices. And taste - you download - not just fingers want to lick, but also to bite off from pleasure.

Piquant thick ketchup with garlic

It is difficult to stay from licking your fingers when you are a whole jar of a delicious home sauce with a pleasant, sharp, spicy taste. The Bulgarian Pepper adds a special note, garlic - light sharpness, and olive herbs - Mediterranean fragrance.

Required:

Output: About 1,75-2 liters.

How to cook:

Running the components of the sauce through a sieve - the task is not from the easiest and most pleasant. Especially when there are a large amount of preservation in the plans. Is there a special nozzle for a kitchen processor? You are big lucky. I have no such nozzle, so I decided to facilitate myself the task and conduct an experiment. The tomato skirt contains the main amount of pectin - thickener. If you delete it, Ketchup does not thicken. But I still decided to check it out and removed the skin. Wipe the pulp of tomatoes faster and easier. Thickened sauce, by the way, is good. To separate the flesh from the skin, blanch vegetables. Make an incision cross-cross. Lower to boiling water. Blanch for 3-4 minutes. To reduce the cooling time, shift onto the ice (immerse in ice water). Skin is easily removed. Cut tomatoes with large slices.
Bulgarian pepper I decided to clean the film too. Therefore, baked it in a heat-resistant package. By the way, you can put raw pods and ignore that I will write in this paragraph. Wash the vegetable. Put it in the package for baking. Send an oven for 15-20 minutes to preheated to 200 degrees. The same result will turn out when cooking in a microwave (900 W, 7-10 minutes). So that the package does not burst, make cuts in several places with a knife. Slightly cool the pods. Remove tails, seeds. Remove the skirt. Arbitrarily cut.
I used a sweet salad bow. But the usual, yellow, white. Clean the bulbs. Divide each at 4-8 parts.
Grind the ingredients by a blender or meat grinder.
For cooking, use the dishes with a thick bottom so that the mass is less toned. Send it on the stove, on the middle fire. When the sauce boils, screw the burner. Prepare 1.5-2 hours until the mass is booed to classic density.
Remove seeds, rubbed vegetables through a metallic sieve. Return the billet on the fire. A completely smooth consistency will help to achieve a submersible blender. Additionally use it after the mistress (optional).
Put the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Garlic is finely disturb the knife (crushing the press). Stir. Boil another 5-7 minutes after boiling.
Spread on the prepared container. Since preservation is not sterilized, cans, bottles, covers use sterile, dry. Put the containers with the ketchup on the lid to check if it flows. After checking, we look at the workpiece with an unnecessary blanket. The cooled sauce is removed into a dark cool place (refrigerator, cellar, storage room).
But you can immediately enjoy, without waiting for the winter. Ketchup comes out fragrant, piquant due to the use of ripe fruits of tomato, fresh garlic, olive herbs. The shelf life of a closed conservation is more than 1 year. I advise you to harvest it a lot - disappears very quickly.

Appetizing, natural home billets! Pleasant, successful results!

Ketchup, probably, should prepare all the economical hostesses for the winter. This is a wonderful seasoning to all dishes: vegetable, meat. Without ketchup, you will not make a paste and do not bake a delicious pizza. Even the usual boiled or fried potato, seasoned with fragrant ketchup, turns into a delicacious dish (especially in the post)

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

What is needed for ketchup?

Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 parts)
Apples are green, sour (variety of "seven" 250 (500) g with skin, but without core. Cut the large slices)
Onions on 250 (500) g (clean and cut into 4 parts)

1 tbsp Sololi.
150 g of Sahara
7 pcs. Nails
1 tech spoon cinnamon
nutmeg on the knife tip
75 g of vinegar and red pepper (to taste)

How to cook ketchup?

Cut vegetables, put in a cooking container and cook 2 hours, stirring.

Tomatoes immediately drink juice, so we do not add water.

Two hours later, everything should be welded, and apples "fall apart." Cool.

1. More time-consuming: twisted on the meat grinder and roll through the sieve (only dry skins should remain in the sieve).
2. Purify through a screw juicer. Moreover, the schorling scroll twice until they give us the whole pulp and will not be almost dry.

Pour the mixture into the cooking container and add spices (except vinegar and red pepper):

Cooking another 40 minutes, stirring so that ketchup does not burned.

5 minutes before the end of the cooking, add 150 g of vinegar and red peppers (in the original recipe of 1 tbsp. Spoon, but I add 1 tea so that it was not very acute)

If you want to make a large portion right away, when adding spices, observe the proportions.

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

And you can pour into small sterile jars or glass bottles from under the store ketchup, close the "native" metal caps and wrap up to a complete cooling.

Such a home ketchup is perfectly stored. And he eats perfectly.

How to make ketchup at home

Of course, now there is no problem to buy ketchup in the store. Only here among this diversity, they rarely meet such that they are made only from natural raw materials and without any additives. If natural ketchup is found, then the price is "biting". And try to cook your home ketchup. There are many different recipes for making ketchup at home. Create as an example, the most proven recipes.

Ketchup recipe

You need to take health, strong, ripe tomatoes, wash them and dry them. Optionally, you can remove the surface with tomatoes. Then, put the tomatoes with small slices and fold them either in packages for freezing or in containers. Place in small portions from the calculation - portion 0.5 - 1 liter of finished ketchup. You can add a couple of sweet pepper pieces to tomatoes, also pre-cutting the bed. You can also add a chopped greens that you love. Prepared packages, containers are removed in the freezer. Everything, the workpiece is made.

When you need to the table sauce, get tomatoes, let them stand and grind in a blender. Add spices to taste: salt, sugar, garlic, black ground pepper, sharp pepper.

Options can be invented many. To dumplings, for example, a sauce of tomatoes with sour cream or mayonnaise will be remarkably suitable.

And now Ketchup hot processing recipes:

Ketchup four

For the preparation of ketchup, the Four will need:

4 kg of ripe tomatoes
4 pieces of laurel sheets,
4 pieces of the onion bows,
1 teaspoon of black ground pepper,
Half a teaspoon of ground sharp peppers,
1 teaspoon ground cinnamon
300 g of sugar,
salt to taste
Vinegar 0.5 cup 6% (but can not add).

Tomatoes skip through the meat grinder. Add a bay leaf and onions. Onions can be pre-grinding, and you can simply cut in half and get it after cooking. Boil all together for 20 minutes. Then remove the bay leaf and bow from the tomato, if you cut it with halves. Tomato Mass can be wiped through a sieve, and you can do without it. Add black and sharp peppers, cinnamon, sugar and salt. Weganize another 40 minutes. Spread the hot mass in the prepared banks and sunk.

Ketchup with mustard

For the preparation of ketchup with mustard will be required:

2 kg of ripe tomatoes,
Polkilogram of the Reflined Luke,
Polkilogram of sweet pepper,
glass of sugar sand
1 tablespoon salt,
1 tablespoon dry mustard,
1 Cinse Teaspoon

Prepared vegetables - tomatoes, onions, sweet peppers, skip through a meat grinder. Welcome vegetable mass for an hour. Then add sugar, salt, dry mustard, red pepper, cings. Boil the mixture for another 10 -20. Spread the hot mass in the prepared banks and sunk.

Ketchup with drain

To prepare a ketchup with a drain

2 kg of tomatoes, polikylogram of plums,
1 teaspoon of red ground pepper,
250 g of a splash,
0.2 kg of sugar sand,
1 tablespoon salt,
100 g of vinegar 9%,
Carnation to taste.

Skip the tomatoes through the meat grinder, plums without bones, onions. Boil the resulting mass for an hour. Then you can wipe the mass through the sieve, but you can not do this. Add sugar, salt, pepper, carnation and cook for another 15 minutes. At the end of the cooking, pour vinegar, bring to a boil and decompose into the prepared banks. Slold - ketchup at home is ready.

Ketchup "sharp".

We need:

Tomatoes - 6.5 kg
Onion ones - 300 g
Sugar - 450 g
Salt - 100 g
Garlic - half of a small head.
Mustard (powder) - half a teaspoon.
Carnation, pepper peas, souls pepper peas - 6 stuff.
Cinnamon - at will, a quarter of a teaspoon.
Vinegar - 350 ml. 9% (if you take an essence, then 40 ml.)

How to cook:

1. With tomatoes, remove the skin. To do this, they need to be cut cross-crosswise, and a couple of minutes to blanch in boiling water. Then dip in cold water - then the skin will be easily removed.
2.Pomidors crush in a blender, or skip through the meat grinder, fold into the pan and put on fire.
3. Find onions, garlic, a third of sugar in a saucepan, put into the saucepan. Spices need to grind and also in a saucepan.
4.Will the whole mass on low heat, while it is not fenced half. We put the remaining sugar, salt, vinegar, and cook for another 15 minutes in the pan.
5. We place in sterilized banks (they must be hot) and ride.

Ketchup with hell.

We need:

Tomatoes - 2 kg
Onion - 2 big bulbs
Sugar - 100 g
Salt - 1 tbsp. the spoon
Dry red wine of any brand - 2 tbsp. spoons.
Wine vinegar - 2 tbsp. spoons.
Black ground pepper, ground ginger, hammering carnation - 1 teaspoon.
Fresh grated horseradish - 1 tbsp. the spoon.

How to cook:

1.Pomidors, onions cut by pieces (from tomatoes you can immediately remove the skin, how to do it, read in the first recipe).
2. Let the fire and cook 20 minutes after boiling. Then we carry through the sieve.
3. Add sugar, salt, all spices, dry wine and cook on a weak heat another hour, often stirring.
4. Minute 20 until the end of the cooking, put in the pan of hell, and 5 minutes before the end - vinegar (the wine can be replaced with apple).
5. Way to sterilized jars and ride.

Ketchup "sharp"

We need:

Tomatoes - 500 g
Onion - 500 g
Sweet pepper - 500 g
Acute pepper - 2 pods, if you do not like very sharp - take one.
Sugar is a half-table.
Salt - 1 tsp.
Vegetable oil - 100 ml
Vinegar 9% - Fullack.
Garlic - half a small head.
Black pepper, fragrant pepper - 5 - 7 peas.

How to cook:

1.Pomidors, onions, sweet peppers, sharp peppers crushed in a blender or skip through a meat grinder.
2. All put the mass on fire, let me boil and cook on the slow heat of half an hour.
3. Tighten the vegetable oil into the pan, sugar, salt, crushed garlic, all seasonings and cook until the mass is descended to half.
4. For 10 minutes until the end of the cooking, add vinegar. Remove from the fire, lay out in sterilized hot jars and ride.

Ketchup at home

The proposed Ketchup recipe can be taken as a basis, but it is not necessary to put everything that is written below, but you can add some spices from yourself - it will also be delicious.

Ingredients for the Ketchup Recipe for Winter:

◾tomats - 5 kg;
◾ The first Bulgarian sharp or sweet - 300 g;
◾luk is 500 g;
◾Sahar-sand - 200 g;
◾Col - 1-2 tbsp;
◾ The first ground chili - 2 tsp (without top);
◾Ussus table 9% - half a cup.

Ketchup recipe at home:

1. We rinse all the vegetables under running water, the peppers are cut and cleaned inside from seeds.

2. Then the tomatoes are lowered in boiling water and cook for 5 minutes.

3. After that, we take them out and lower them in a bowl with a pre-cooked cold water.

5. Purified bulbs with crumbling large slices, pepper cut into several parts.

6. We twist all the prepared vegetables on the meat grinder.

7. Then we shift them into a large, wide saucepan. Success sugar sand and salt, mix.

8. We bring to a boil, we reduce the fire, removing the resulting foam. Cook around half an hour.

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

11. Spill the resulting ketchup in advance to sterilized banks, tighten with metal covers.

12. We turn the billet with the neck down, cover the blanket and leave until the banks are cooled.

If desired, and to enhance the urgency (although in this recipe it is in sufficiency) you can put in the sauce of chopped garlic immediately before serving on the table.

Ingredients:

Tomatoes - 5 kg;
The onion is 350-400 grams;
Sugar - 1 cup;
Vinegar - better fruit - 50 g;
Salt - 2 tbsp. l;
Black pepper fragrant1- 2 h. L;
Garlic - at will;
Gorky pepper - at will;
Starch - 1- 2 Art. l;

Making ketchup at home

Cooking this sauce does not take you a lot of time and effort, but you will not only save money, but also prepare what you can really call a real ketchup. For the preparation of juice, you can take any ripe tomatoes, but it is better to take more fleshy varieties.

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

Approximately one glass of juice leave, the rest is cooking. At this time, prepare other ingredients. Clean onions and grind it on a meat grinder or blender - you need to turn onions in mashed pot

If you want faster, you can use a conventional grater. When the juice boils, add onion puree and cook together.

Try all the time to interfere with the tomato mass so that it does not have burned. As soon as the juice with onions will be purchased, reduce the fire and boil on slow heat about an hour-and-a half - the amount should decrease by about twice.

Juice will foam - readiness check very simple - as soon as the foam stops appearing, we can assume that juice is ready. Do not add salt and sugar immediately - otherwise when the juice is digested, the taste of homemade ketchup will be spoiled.

In cold juice, add potato starch and ground pepper. Mix very well.

When the juice is thick, add salt and sugar, boiling another about five minutes - do not be afraid to try. If necessary, you can increase or decrease the amount of salt and sugar

When you achieve the desired taste, add vinegar. At the very end of cooking, we carefully pour juice with starch, bring to a boil and turn off - do not digest, otherwise ketchup will remain liquid. Hot ketchup pour into banks and ride.

For taste and aroma, you can add a bit of cinnamon or carnations, you can also use the dried greens of dill or garlic.

Tomato Sauce "Classic"

The classic tomato sauce-ketchup, described in "housekeeping" for the release of 1969, consists of tomatoes, salts, sugar, vinegar and spices. This, so to speak, a basic recipe, because now there is a huge amount of its modifications designed for every taste.

Ingredients:

3 kg of tomatoes,
150 g sugar,
25 g salts,
80 g 6% vinegar,
20 pcs. nail
25 pcs. peas pepper
1 garlic clove,
pinching cinnamon
On the edge of the knife of sharp red pepper.

Cooking:

Tomatoes are finely cut, put in a saucepan, put on fire and respect by a third, without closing the lid. Then add sugar, pecking 10 minutes, pour salt and cook for another 3 minutes. Put in a saucepan with spices and seasoning tomatoes, pecking 10 minutes and rub through steel sieve or colander. To put in a saucepan, bring to a boil, pour vinegar and decompose on sterilized jars. Roll

Home ketchup "Spicy"

Ingredients:

6.5 kg of tomatoes,
10 g garlic
300 g onions,
450 g sugar,
100 g salts,
¼ h. L. cinnamon
½ h. L. mustard
6 pcs. nail
6 pcs. peas pepper
6 pcs. fragrant pepper peas
40 ml of 70% vinegar or 350 ml of 9%.

Cooking:

Tomatoes Cut cross-crosswise, taste in boiling water, then omitted into ice water and remove the skin. Can be cleaned of seeds if they do not like someone in sauce: spoon stroke seed cameras and put it in a sieve standing above the pan. Juice strokes in a saucepan. Stay there sliced \u200b\u200btomatoes and grind everything with a blender (or skip through a meat grinder). Also crushing both onions, garlic, grinding spices on the mill. Connect all ingredients except vinegar, Salt Isahar in a saucepan, put on fire. Add a third of sugar and respect the mass 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, to slaughter 10 minutes and decompose hot into sterilized banks. Roll

Tomato sauce "sharp"

Ingredients:

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

Cooking:

Cut tomatoes, crush onions, spark a little on medium fire in a saucepan under the lid, rub through the sieve. Vinegar Heat, put in it spices, bring to a boil, cool and pour into a tomato puree. To respect the resulting mass on a third fire by a third, to fill the sugar, salt, mustard and slaughter for another 10 minutes, after which it is hot in sterilized banks and sterling.

Just Ketchup

Ingredients:

5 kg of tomatoes,
1 glass of crushed bow,
150-200 g sugar,
30 g salts,
1 cup 9% vinegar,
1 tsp. black pepper pepper,
1 tsp. Carnations,
cinnamon slice
½ h. L. Ground celery seeds.

Cooking:

Cut tomatoes, mix with sliced \u200b\u200bonions, sweat a little under the lid on a weak heat, wipe through the sieve. Pour into the saucepan, put on fire. Fold the spices to the gauze bag and omit in a boiling tomato mass. Respect about a third. Add salt, sugar, pecking another 5-7 minutes, take out the pouch with spices, pour over sterilized bottles or banks, squeeze.

Ketchup "Delicious"

Ingredients:

3 kg of tomatoes,
10-15 big garlic teeth,
1 cup of sugar,
1 tbsp. l. with riding salt
10 fleshy peppers,
1-3 pod of acute pepper (to taste) or 1 tsp. Ground Cayenne pepper or Chile.

Cooking:

Tomatoes, sweet and sharp pepper crush (skip through a meat grinder or grind a blender), lay out in a saucepan, add salt, sugar and put on fire. After boiling fire to a minimum and pecking for 40 minutes. 10 minutes before the end of the cooking, add garlic passed through the press. Scroll through sterilized banks, roll.

Ketchup "sharp"

Ingredients:

500 g tomato,
500 g onions,
1 kg of multicolored sweet pepper,
2 big pod of acute pepper,
100 ml of vegetable oil,
1 cup 9% vinegar,
½ cup sugar,
1 tsp. salts
7 garlic teeth,
7 black pepper peas
7 peas of fragrant peppers.

Cooking:

Tomatoes, onions, sweet and burning (along with seeds) pepper crumpled (meat grinder or blender). The resulting mass to put on fire, bring to a boil, reduce the fire to a minimum and stew 30 minutes, stirring. Then add vegetable oil, vinegar, sugar, salt, pepper peas, garlic, missed through the press. I respect to the desired density, constantly stirring. Stripe hot on sterilized banks, roll.

Homemade ketchups are prepared not only from tomatoes, apples, greens, plums, sweet bell peppers are added to them ... All this makes it possible to cook a beautiful sauce for a variety of dishes.

Ketchup with apples

Ingredients on a 300 gram jar:

10 large fleshy tomatoes,
4 sweet apples
1 tsp. Ground black pepper (without a slide),
½ h. L. Ground cinnamon
1 tsp. Ground nutmeg (without a slide),
½ h. L. Ground sharp red pepper,
½ h. L. salts
1 tsp. honey
2 tbsp. l. 9% vinegar
3 large cloves of garlic.

Cooking:

Cut tomatoes, fold into the pan, put out under the lid until soft and rub through the sieve. Apples chop, also put out until soft under the lid and wipe through the sieve. Connect a tomato and apple puree in a saucepan, put on a slow fire and extinguish to a density of about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, crushed garlic, pecking for another 5 minutes and immediately decompose according to sterilized jars. Roll

Ketchup "without hassle"

Ingredients:

2 kg of mature tomatoes,
500 g sweet pepper,
500 g onions,
1 cup of sugar,
200 g of olive oil
1 tbsp. l. Ground black pepper,
1 tbsp. l. dry mustard
Salt to taste.

Cooking:

All ingredients are crushed in a meat grinder or blender, mix, add spices and cook on slow heat for 2 hours, stirring. Scroll through sterilized banks, roll.

Ketchup "spicy"

Ingredients:

5 kg of tomatoes,
10 sweet peppers,
10 bulbs,
2.5 sugar glasses,
2.5 tbsp. l. salts
200 g 9% vinegar,
10 pieces. black pepper pepper,
10 pieces. fragrant pepper peas
10 pieces. nail
½ h. L. cinnamon
½ h. L. Chile's pepper
½ h. L. Ground paprika,
½ h. L. ginger
1 tbsp. l. Starch (if necessary).

Cooking:

Cut vegetables with large slices, folded into a saucepan with a thick bottom. Add pepper and carnation. Bring to a boil, reduce fire to a minimum and tomorrow for 1.5-2 hours. The resulting mass to wipe through the sieve, add salt, sugar, the remaining spices and respect to the desired thickness on small heat. If necessary, add starch, divorced in ice water. Remove from fire, pour vinegar. Pour from sterilized banks, roll. Store in a cold place.

Ketchup with paprika

Ingredients:

5 kg of tomatoes,
3-4 bulbs,
3 sweet peppers
2 tbsp. l. salts
300 g of sugar,
100-150 ml of 9% vinegar,
½ h. L. Ground red pepper,
a little cinnamon
greens.

Cooking:

Tomatoes cut, fold into a pot with a thick bottom, put on fire. Onions cut, add to tomatoes, sweet pepper cleaned, chop and also add to tomatoes. Curious mass to remain 2 times on low heat for 3 hours with a lid open. Cool and wipe through the sieve. To put on fire, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Green tie into a bundle and omit into tomato mass. Cook again for 3 hours to evaporate the liquid. Stripe hot on sterilized banks, roll.

Ketchup "Khrenovy"

Ingredients:

2 kg of tomatoes,
2 Large bulbs,
100 g of sugar,
1 tbsp. l. salts
1 tsp. Ground black pepper,
1 tsp. hammer ginger,
1 tsp. Ground carnations,
2 tbsp. l. dry red wine
1 tbsp. l. Fresh sterling horn,
2 tbsp. l. Wine vinegar.

Cooking:

With tomatoes, remove the skin, cut into pieces, add chopped onions and cook, stirring, for 20 minutes. Wipe through a sieve. Add sugar, salt, spices, wine, put cooking on slow heat for 1 hour, stirring constantly. 20 minutes before the end of the cooking add hell, and 5 minutes to the end - vinegar. Stripe hot on sterilized banks, roll.

Ketchup "Tomato-plum"

Ingredients:

2 kg of tomatoes,
1 kg plums,
500 g onions,
1 Garlic Head,
1 tsp. black pepper
1 tsp. red pepper
Salt, sugar to taste.

Cooking:

Tomatoes cut, unpack in a saucepan under the lid on a slow fire, wipe through the sieve. From draining to remove the bones, just swing and wipe through the sieve. Mix tomato and drain mass add spices, garlic, missed through the press, respect by a third. Pour hot on sterilized banks, roll.

As you can see, homemade ketchups can be prepared in many ways. Successful blanks!

Larisa Shufkaykin

Interesting fact: ketchup is from China, and not America, as half of the population thinks. This dish is prepared with anchovies, mushrooms, beans, spices and pickling saline fish or mollusks. Now the cooks in each country are trying to create their own unique recipe for this sauce. And I, like many mistresses, do not lag behind world culinary trends and try not only to learn how to make ketchup at home, but also to bite for the winter not one jar, using different recipes. Today I will tell a few recipes of home ketchup for the winter from the tomato, who loves my family.

Ketchup "Krasnodar" at home

I have a friend who just adores the "Krasnodar" sauce and his wife took him all the time in the store, mistakenly thinking that at home to prepare a good product will be hard. I shared with her this simple recipe and revealed her a little secret: it was a puree of sour apple gives ketchup a special piquancy and a slightly noticeable acid. They were surprised to such an extent to the stunning taste that at the first two samples she had nothing to close.

For 2 half-liter banks need:

• Tomatoes - 1 kg;
• Apple acid varieties - 2 pcs.;
• Bow - 30 gr.;
• Carnation - 1 social.;
• Cinnamon hammer - 1 gr.;
• Black pepper - 6 pcs.;
• Sugar - 60 gr.;
• Salt - 10 gr.;
• Apple vinegar 6% - 5 ml.

How to cook:

1. Tomatoes take red, not juicy and without visible defects. Wash and cut the vegetables with slices, cutting the place of fastening the frozen.
2. Sut the skin with apples, cut the seeds and three slices on a shallow grater. We remove the husk from Luke, my and finely shinku.
3. We skip pieces of tomatoes through the juicer or bring them to a boil in a saucepan without apples and wipe through the sieve.
4. In a saucepan with a thick bottom or roaster, we pour tomato juice, add a grated apple, onions, sugar with salt and spices.
5. We put on fire and boil 90 minutes., After periodically stirring.
6. For 5 min. Before the end of cooking, add apple vinegar, mix and expect before boiling.
7. Hot ketchup lay down on banks and tear up. We put cold not on draft.

Tip: An hour after boiling, the sauce will become quite thick, so it is necessary to mix more often.

Well, tasty ketchup at home is ready. Please and you are your relatives of this wonderful gravy.

Tomato Juice Cakechup Recipe

It is easy to experiment with this classic recipe, it is necessary to simply take into account the quality of the source vegetables: red - acidic, yellow - very sweet, and pink is the average between them. I suggest you precisely yellow tomatoes, because the gravy will be sweet cinnamon, and in color - unusual: saturated-orange. The main thing is that during the cooking puree is not burnt and did not become brown with a voiced taste.

Ingredients per liter of sauce:

• Tomatoes - 1 kg 600 gr.;
• Onion - 90 gr.;
• Red pepper ground- 0.3 gr.;
• Cinnamon hammer - 0.3 gr.;
• Sugar - 40 gr.;
• Salt - 15 gr.

Tip: Instead of a ferry, you can use a pot with a thick bottom, so that Ketchup does not burned.

How to cook:

1. Selected yellow tomatoes of cream varieties, wash and separate tails.
2. We cut the vegetables with slices and put in a saucepan. We clean the onion, finely shining it and add to tomatoes.
3. We put a saucepan on fire and bring the mass to a boil. We leave and wipe the hot tomato mixture through a sieve.
4. Send the resulting mashed potatoes into the roasting and add seasonings, sugar and salt. And we feed the mass to 1/3, periodically stirring the sauce.
5. A cooked vegetable sauce made of yellow tomatoes in banks and seal.

Tip: We put cool in an inaccessible place for children.

Believe me, you will enjoy this recipe very often, your kids will appreciate it with a bang: no sharpness and acid.

Ketchup with mustard at home for the winter

The use of precisely spices makes a tomato puree ketchup. The composition of this dish simply amazes with its saturation of spicy aromatic plants. But let this fact scares you, the fragrance will be piquant with a thin, barely catchy mustard taste.

Components for 2 half-liter banks:

• Tomators - 2.1 kg;
• Onions - 110 gr.;
• Garlic slices - 1 pc.;
• Hammer carnation - 1.5 gr.;
• Mustard powder - 1.5 gr.;
• Cinnamon hammer - 0.4 gr.;
• Fragrant pepper ground - 0.6 gr.;
• Sugar - 155 gr.;
• Salt - 35 gr.;
• Apple vinegar 6% - 125 ml.

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

We will begin to prepare:

1. Red juicy tomatoes wash, cut on 4-6 parts, we put vegetables into a saucepan and send on fire.
2. Once vegetables boil, we retain a saucepan from the fire and wipe the content through the sieve.
3. Purified onions and garlic shred in a bowl of the blender, mix with the resulting tomato mass.
4. We add salt, sugar, spices and boil on a small fire up to ½ volume.
5. Before removing from the fire, we pour vinegar.
6. The finished tomato ketchup is pouring on prepared banks and sterilize 30 minutes.
7. Captures or tongs pull the banks in turn and wechupor. We put cool to the inaccessible place for children.

Believe me, such a sauce is superbly suitable for baked or fried meat. And this recipe for ketchup from tomato for the winter you will share with all your friends.

Homemade ketchup "Baltimore"

Many hostesses are a little afraid to use various new seasonings in cooking. But Estragon (Tarkhun) is known to everyone with his soften drink. The grass of this spice contains 0.45% essential oil and 60 mg of ascorbic acid, so the ketchup is not only a sharp lemon mint, but also very useful.

For cooking you will need:

• Tomatoes - 1 kg;
• Bow - 100 gr.;
• Garlic slices - 8 pcs;
• Estragon (Tarkhun) dried - 4 gr.;
• Bay leaf - 1 pc.;
• Black pepper ground - 2 grams;
• Red pepper ground - 1 gr.;
• Lemon juice - 10 ml;
• Sugar - 60 gr.;
• Salt - 20 gr.;
• Sunflower refined oil - 40 ml.

How to do:

1. Red tomatoes wash and cut on 4-6 parts.
2. We put the tomato slices together with the washed and sliced \u200b\u200bpieces of onions, garlic and laurel sheet.
3. Mashed under the lid until soft, we remove the bay leaf, and the mixture wipe through the sieve.
4. The resulting mass is reeling on a weak heat to a consistency of thick sour cream, add salt, sugar, lemon juice, tarragon, ground black and red peppers.
5. Weganing up for another 2 min., I spill with a boiling mixture at prepared banks, and on top of pour boiling refined vegetable oil and seal.

Tip: Sauce We try and, if necessary, add sugar and salt. And the etaragon can be replaced by mint - 2 grams.

Tip: Oil can also be used corn or olive.

Now and you know how to prepare ketchup at home for the winter, resembling to the taste of the sauce of industrial production.

How to prepare a skewed ketchup with garlic for winter

In winter, it darkens so early, it is often very cold and almost all the time you are at home. Therefore, resting in nature, somewhere in the forest area, more valuable than in the summer. And snack kebabs are much more tastier. Here for such pleasant cases you will use the jar of ketchup, whose recipe is completely simple.

Required ingredients:

• Tomatoes - 600 kg;
• Alycha Yellow - 600 gr.;
• Water - 200 ml;
• Garlic slices - 2 pcs.;
• Basil - 2 twigs;
• Kinza - 2 twigs;
• Red pepper - 1 gr.;
• Salt - 10 gr.;
• Sugar - 40 gr.

Cooking method:

1. Tomators choose ripe - fleshy. And I select ripe yellow, because the skin in it is acidic, and she herself is sufficiently sweet. My greens and vegetables, separate the tails and bones, as well as clean garlic. We cut tomatoes with slices.
2. In a slow cooker, we pour water and put the tomatoes with plums. We include a multicooker in the "Cooking" mode for 30 minutes. If bones are not separated, we put them in integers, only adding another 5 min to the process of "Cooking".
3. To the hot fruit and vegetable mass add chopped greens with garlic, immersible blender interrupt the resulting mixture. And then we carry the mass through the sieve, to obtain a homogeneous consistency.
4. The resulting puree shift into the multicooker's bowl, we add sugar with salt and ground red pepper and turn into "frying" mode for 5-10 minutes, constantly stirring.
5. Hot sauce shift into prepared sterilized banks and, cover with covers, ride.

Well, Ketchup from Yellow Alyci is ready for the winter.

Ketchup from tomatoes with bow for winter

Homemade Ketchup recipes from tomato for the winter are still very much, but there are also those who can be surprised. Oddly, it sounds, but starch is perfectly combined with tomato spicy puree and the consistency is obtained so thick that the sauce is absolutely not spreading around the plate.

Ingredients for two banks Capacity 0.5 l:

• Tomatoes - 2 kg;
• Onions - 110 gr.;
• Coriander - 1 gr.;
• Red pepper ground - 0.08 gr.;
• Basil dry - 2 grams;
• Sugar - 130 gr.;
• Salt - 35 gr.;
• Starch - 20 gr.;
• Water - 40 gr.;
• Vinegar table 6% - 125 ml.

Preparing canned food:

1. Selected red solid tomatoes wash, cut into 4 parts and fold into the saucepan. There, we send a finely chopped onion.
2. We put everything on fire and cook until soft, wipe the tomato mass and boil about 40 minutes.
3. In the meantime, we drag starch in water and add to a boiling mass, mix thoroughly.
4. While the sauce is languishing another 5 minutes, in another saucepan, we pour vinegar, add spices and salt with sugar and under the lid they bring to a boil.
5. Welding tomato mass with starch mixed with acetic decoction, bring to a boil, we break into the prepared banks and seal.

Tip: While the puree has not yet boil, the decoction of the spices on the vinegar is kept under a tightly closed lid.

Be sure to close a thick and gentle ketchup from tomatoes with a basil for the winter.

Bulgarian ketchup at home "language swallow"

A balanced combination of pepper with tomatoes allows you to get a saturated ketchup without vinegar. This conservation can be easily used as a gravy for children's dishes, since it has a sufficient amount of vitamin C and easily friendly sugars that contribute to the improvement of digestion.

Ingredients on a liter jar:

• Pepper sweet - 1 kg 300 gr.;
• Tomatoes - 800 gr.;
• Onion - 60 gr.;
• Vegetable oil (for roasting) - 10 ml;
• Vegetable oil (in the mixture) - 25 ml;
• Pepper fragrant ground - pinch;
• Pepper black ground - pinch;
• Sugar - 30 gr.;
• Salt - 20 gr.

How to cook:

1. Red solid tomatoes wash, cut into slices and send in a saucepan. Heat vegetables before softening and wipe through a sieve to get a homogeneous consistency. Stirring the mass, halve.
2. Meanwhile, wash the sweet red thick-walled pepper, cut out the inner pulp with seeds and fruits. Blanch them in boiling water 7 minutes. and cool in cold water.
3. Grind peppers in a blender bowl or skip through a meat grinder, and then wrapped with a puree through a sieve.
4. Onions clean, mine and cut half rings. Fry onions on refined oil until golden color and wipe through a sieve.
5. In a deep saucepan, we pour sunflower oil, tomato mass, puree and pepper, spices and salt with sugar, mix and warm up to boil.
6. The finished ketchup is shifted in a prepared bank and sterilize 90 minutes.
7. After that, we seal and wrap in plaid to complete cooling.

Tip: Vegetables can not be passed through a sieve if you are satisfied with insignificant pieces in the finished home ketchup.

Appetizing ketchup as Heinz is ready for the winter. It is perfectly combined with pizza and is fed to the paste.

Nothing is simpler than viewing video recipes homemade ketchup from tomato for the winter. Therefore, stay comfortably and turn on the video.