How to make delicious ketchup. The most delicious recipe for making tomato ketchup with mustard. Ketchup for the winter from tomatoes with apples “Spicy”

I have been making ketchup at home using this recipe for many years. Since everyone in our family loves this amazing sauce, buying it in the store can simply go broke. If you learn how to make ketchup at home, you'll never buy it ready-made again.

Preparing this sauce will not take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. To make juice you can use any ripe tomatoes, however, it is better to take meatier varieties.

Then the juice will be much thicker, which means there will be more ketchup. Five kilograms of tomatoes will yield just over four liters of juice.

Reserve about one glass of juice and cook the rest. At this time, prepare the other ingredients. We peel the onion and grind it in a meat grinder or blender - you need to turn the onion into puree.

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

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice and onions have been purchased, reduce the heat and simmer over low heat for about an hour and a half - the amount should be reduced by about half.

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

Add to cold juice potato starch And ground pepper. Mix very well.

When the juice is thick, add salt and sugar and simmer for about five more minutes - don’t be afraid to taste. 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, carefully pour in the juice and starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.

Today I want to tell you how to cook. This ketchup not only tastes better than store-bought ketchup, but is also many times healthier. If in production ketchup is prepared from condensed tomato concentrate, thickeners and flavor enhancers, then at home you will prepare it from tasty and ripe.

From the history of the appearance of ketchup it is known that its first recipes appeared in American cookbooks mid-nineteenth century. Somewhat later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup in industrial scale from thick tomato paste. And today the Heinz company is the largest manufacturer of ketchups in the whole world. Tomato ketchup at home can be prepared according to many recipes, which speaks volumes about the popularity of making it at home by housewives.

Today we will look at the classic tomato ketchup recipe.

Ingredients:

Tomatoes - 3 kg.,
Salt - 2 tbsp. spoons,
Spices: ground black pepper, thyme, paprika, set provencal herbs- 1 teaspoon,
Onions - 4-5 pcs.,
Sugar - 2 tbsp. spoons,
Hot chili pepper - 2-3 rings,
Table vinegar - 2 tbsp. spoons,
Starch - 3 tbsp. spoons.

Homemade tomato ketchup - recipe

Juicy and fully ripe ones are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several parts.

Pass the tomatoes prepared in this way through a meat grinder.

Clear onion.

Like tomatoes, cut the onions into several parts and pass through a meat grinder.

Place the tomato puree and onion into the pan in which the ketchup will be cooked. Mix the mixture.

To make homemade tomato ketchup spicy and aromatic, add spices to it. Spices that work well include ground black pepper, thyme, paprika, and herbes de Provence.

Along with spices for spiciness, I also add 2-3 rings of hot chili pepper.

In case you want to learn even more spicy ketchup from tomatoes, increase the amount of pepper. Mix the base of the future ketchup. Place the pan on the stove. Cook over low heat, stirring occasionally tomato ketchup for one hour.

After one hour, when the tomato mass has boiled down, become soft and thicker, you can add flavor enhancers to it. In our case, it is salt, sugar and vinegar. As when preparing any other preparations for the winter, when cooking ketchup we use the usual rock salt. Iodized salt Not suitable for making tomato ketchup.

As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup does not have a pronounced sour taste, but a slightly sweet and sour taste.

After adding salt and sugar, pour in vinegar. Even a small amount of vinegar is a guarantee that the ketchup will not spoil and will be stored well.

Be sure to taste the ketchup and adjust it to your liking. If everything is satisfactory, you can move on to the next stage of its preparation - giving it a puree-like consistency. Using a hand blender, puree the boiled tomatoes. After this procedure, our homemade tomato ketchup becomes more and more similar to store-bought, but not quite yet.

Homemade tomato ketchup. Photo

Ketchup is one of the most popular sauces in the world. Delicate and soft, sharp and rich. This universal product goes well with many dishes. And if you don’t know how to make it at home yourself, then read this review!
Recipe contents:

Ketchup - universal sauce. It goes well with meat and fish, pasta and potatoes, however, any dish with it immediately seems tastier. But store-bought sauces rarely contain natural products, and they are very expensive. They contain all kinds of nutritional supplements, as flavoring agents, stabilizers, flavor enhancers, preservatives. And if all year round I want to enjoy the taste of natural quality product, without paying exorbitant amounts of money, then there is only one way out - to make ketchup at home yourself. If you follow the cooking sequence and certain rules, then it can be prepared in accordance with your organoleptic qualities. And then it will definitely surpass the purchased product.

How to make ketchup at home - subtleties of preparation

It's hard to find people who haven't tried ketchup. But finding someone who has never tried homemade ketchup is easy. Meanwhile experienced chefs They believe that homemade ketchup is much tastier than a store-bought product, and this is not to mention its benefits. So, let's learn to do it ourselves delicious ketchup.

To make delicious ketchup, it is not enough to choose suitable recipe, it is still important to consider a few points.

The main thing you need for homemade ketchup is ripe good tomatoes. From unripe or overripe and low-quality tomatoes good ketchup will not work. It is advisable to use tomatoes not store-bought or grown in a greenhouse, but country tomatoes - grown in garden beds without chemical fertilizers. Only from such tomatoes will ketchup be aromatic and rich.
Other products must also be of high quality. In particular: apples and plums should not be broken or wormy.
All products are usually carefully finely ground. For this the most The best way- pass them through a meat grinder, and then grind the puree through a sieve. But there are more simple ways- pass the components through a screw juicer, but you still won’t be able to achieve the same texture as in the first option.
The pan for cooking ketchup should have a thick bottom.
Valuable property ketchup - thickness. Manufacturers use starch for this, but at home a similar effect can be achieved by evaporation. This process takes place in 1.5-2 hours. First, the tomato mixture is brought to a boil, then cooked over low heat, stirring occasionally, until the liquid evaporates.
Adding an apple to it will also help make the ketchup thicker. The pectin contained in this fruit is excellent natural thickener. In addition, apples will make the taste of ketchup much more intense, brighter and more contrasting.
Sodium benzoate is added to store-bought ketchups. It inhibits yeast and moldy fungi, which allows the product to be stored for a long time. The same substance is found in small quantities in mustard, cloves, apples, cinnamon, cranberries, raisins.

Homemade ketchup - there is nothing healthier and tastier among tomato sauces. Real ketchup, cooked in compliance with the preparation technology and all proportions, is a very healthy product.

Calorie content per 100 g - 112 kcal.
Number of servings - 3.5-4 kg
Cooking time - about 1 hour

Ingredients:

Tomatoes - 5 kg
Garlic - 3 cloves
Onions - 2 heads
Sugar - 150-200 g
Salt - 30 g
Ground black pepper - 1 tsp.
Cinnamon - 1 stick
Table vinegar 9% - 1 tbsp.
Celery seeds - 0.5 tsp.
Carnation - 5 stars

Step-by-step preparation:

Cut the washed tomatoes into slices.
Finely chop the peeled onion.
IN enamel dishes simmer the tomatoes and onions for 20 minutes. Then grind the mass through a sieve.
Pour the resulting juice into a clean cooking pan and reduce by half.
Place all the spices in a gauze bag and lower into the boiling mixture.
10 minutes before the end of cooking, add sugar, salt, vinegar and garlic passed through a press.
Continue cooking the ingredients for 5-7 minutes and remove the spices from the sauce.
Pour hot ketchup into sterilized glass bottles and seal with sterilized caps.

Ketchup with tomatoes and apples at home will become the perfect complement To meat dishes, fish steak, spaghetti and will be a good alternative to tomato paste for preparing homemade dishes.

Ingredients:

Tomatoes - 3 kg
Apples - 3 pcs.
Vegetable oil - 6 tbsp.
Salt - 2 tsp.
Vinegar - 3 tbsp.
Sugar - 2 tsp.
Black peppercorns - 1 tsp.
Allspice peas - 1 tsp.
Mixture of Italian herbs - 1 tsp.
Ground sweet paprika- 1 tsp.
Turmeric - 1 tsp.
Carnation - 10 umbrellas
Cinnamon sticks - 3 pcs.
Anise - 3-4 stars

Step-by-step preparation:

Wash the tomatoes, dry them, cut them into arbitrary pieces and grind them in a blender.
Pass the tomato juice through a sieve to remove the seeds and skin. If you have a juicer, you can use it - it will independently rid the mass of everything unnecessary.
Pour the juice into a saucepan and put on fire. After boiling, skim off any foam that forms.
Wash the apple and, without removing the seed pod or peeling the skin, cut into 1-1.5 cm pieces. Place them in the boiled juice.
Add all the dry spices and simmer the ketchup for 1-1.5 hours until thickened to a third of its original volume.
Remove the finished ketchup from the heat and rub through a sieve to get rid of spices, apple skins and seeds.
Return the ketchup to the stove and add the vinegar and oil. Stir in the ingredients and cook the ketchup for 5 minutes.
Pour the sauce into sterile jars and seal with lids. Wrap the container in a warm blanket and cool. After cooling it will thicken a little more.

Not many housewives prepare ketchup for the winter, considering this task to be troublesome. However, this is not at all true. After spending just a couple of hours, homemade ketchup will show off on the shelf of your pantry.

Ingredients:

Tomatoes - 3 kg
Garlic - 1-2 heads
Antonovka apples - 1 kg
Vinegar 9% - 1 tbsp.
Dry mustard - 2 tbsp.
Ground red pepper - 0.5 tsp.
Ground cinnamon - 0.5 tsp.
Sugar - 1 tbsp.
Salt - 1 tbsp.

Step-by-step preparation:

Wash the tomatoes and apples, cut them into pieces and simmer over low heat until soft, about 1-1.5 hours.
Cool the mixture and grind through a fine metal sieve.
Return the resulting puree to a clean saucepan, add sugar, salt, mustard, cinnamon, ground red pepper and pressed garlic.
Heat the sauce over low heat to a boil and simmer for 30 minutes, stirring the mixture occasionally.
3-5 minutes before the end of cooking, add vinegar, stir and pour the prepared ketchup into sterilized jars. Seal with lids, cool and store at room temperature.

Of course, you can buy ketchup at the store, but if it is made from... natural products, then the choice is small, and the price is very high. And available ketchups contain more products with the prefix E than natural ingredients. Therefore everything thrifty housewives You should definitely prepare your own ketchup for future use.

Ingredients:

Tomatoes - 1 kg
Quince - 300 g
Vinegar 9% - 1/3 tbsp.
Garlic - 1 head
Dry mustard - 1.5 tsp.
Ground cinnamon - a pinch
Salt - 1.5 tsp.
Sugar - 1/3 tbsp.

Step-by-step preparation:

Wash the tomatoes and cut into pieces.
Wash the quince and cut it into 2-4 halves.
Place the tomatoes and quince in a saucepan and cook over low heat until soft, about 1.5 hours.
Cool the mixture and grind thoroughly through a fine sieve.

All thrifty housewives should probably prepare ketchup for the winter. This is an excellent seasoning for all dishes: vegetables, meat. You can't make pasta or bake without ketchup. delicious pizza. Even ordinary boiled or fried potatoes, seasoned flavored ketchup, turns into delicacy dish(especially in the post)

This recipe was told to me by a chef I know Italian restaurant, adding that it was his “ secret recipe" I don’t know what exactly is the secret of this ketchup, and how it differs from others - I haven’t compared it. But once, after preparing this ketchup, I realized that I didn’t need other recipes.

What do you need for ketchup?

Tomatoes with thin skin, meaty 2 (4) kg (cut into 4 pieces)
Green, sour apples (Semerenko type variety 250 (500) g with skin, but without core. cut into large slices)
Onions 250 (500) g (peeled and cut into 4 parts)

1 tbsp salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)

How to prepare ketchup?

Place the chopped vegetables in a cooking container and cook for 2 hours, stirring.

Tomatoes release juice immediately, so we don’t add water.

After two hours, everything should be boiled and the apples should “fall apart.” Cool.

1. More labor-intensive: grind in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2.Pass through a screw juicer. Moreover, we turn the squeezes twice until they give us all the pulp and become almost dry.

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

Cook for another 40 minutes, stirring so that the ketchup does not burn.

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in original recipe 1 tbsp. spoon, but I add 1 teaspoon so that it is not very spicy)

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

Ketchup is ready. You can eat it right away. It turns out to be approximately 1.2 liters.

Or you can pour it into small sterile jars or glass bottles from under store-bought ketchup, tightly close with “original” metal lids and wrap until completely cool.

This homemade ketchup keeps well. And it eats great.

How to make ketchup at home

Of course, now there is no problem buying ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If you find natural ketchup, then the price will definitely rise. Try making your own homemade ketchup. There are many various recipes making ketchup at home. We give examples of the most proven recipes.

Ketchup recipe

You need to take healthy, strong, ripe tomatoes, wash them and dry them. If desired, you can first remove the skin from the tomatoes. Next, cut the tomatoes into small wedges and place them in either freezer bags or containers. Place in small portions at the rate of 0.5 – 1 liter of ready-made ketchup. You can add a couple of sweet peppers to the tomatoes, also cutting them into smaller pieces. You can also add chopped herbs that you like. Place the prepared bags and containers in freezer. That's it, the preparation is done.

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

There are many options you can come up with. For example, tomato sauce with sour cream or mayonnaise goes great with dumplings.

And now the recipes for hot ketchup:

Ketchup Four

To prepare Chetverka ketchup you will need:

4 kg ripe tomatoes
4 pieces bay leaves,
4 pieces of onions,
1 teaspoon ground black pepper,
half a teaspoon of ground hot pepper,
1 teaspoon ground cinnamon
300 g granulated sugar,
salt to taste,
vinegar 0.5 cups 6% (but you don’t have to add it).

Pass the tomatoes through a meat grinder. Add Bay leaf and onions. You can pre-chop the onion, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass, if you cut it in half. The tomato mass can be rubbed through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Place the hot mass into prepared jars and roll up.

Ketchup with mustard

To prepare ketchup with mustard you will need:

2 kg ripe tomatoes,
half a kilogram of onions,
half a kilogram of sweet pepper,
a glass of granulated sugar,
1 tablespoon salt,
1 tablespoon dry mustard,
1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, Bell pepper, pass through a meat grinder. Boil the vegetable mixture for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Cook the mixture for another 10-20 minutes. Place the hot mass into prepared jars and roll up.

Ketchup with plum

To prepare plum ketchup you will need

2 kg of tomatoes, half a kilogram of plums,
1 teaspoon ground red pepper,
250 g onions,
0.2 kg granulated sugar,
1 tablespoon salt,
100 g vinegar 9%,
cloves to taste.

Grind tomatoes, pitted plums, and onions through a meat grinder. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you don’t have to do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in vinegar, bring to a boil and place in prepared jars. Roll it up - homemade ketchup is ready.

Ketchup “Spicy”.

We will need:

Tomatoes – 6.5 kg
Onions – 300 g
Sugar – 450 g
Salt – 100 g
Garlic – half a small head.
Mustard (powder) – half a teaspoon.
Cloves, peppercorns, allspice peas - 6 pieces each.
Cinnamon - optional, a quarter teaspoon.
Vinegar – 350 ml. 9% (if you take the essence, then 40 ml.)

How to cook:

1. Remove the skin from the tomatoes. To do this, you need to cut them crosswise and blanch them in boiling water for a couple of minutes. Then dip in cold water– then the skin will come off easily.
2. Grind the tomatoes in a blender, or put them through a meat grinder, put them in a saucepan and put on fire.
3.Put onions, garlic, and a third of sugar chopped in a blender into a saucepan. The spices need to be ground and also into the pan.
4.Cook the whole mass over low heat until it is reduced by half. Place the remaining sugar, salt and vinegar in the pan and cook for another 15 minutes.
5. Place in sterilized jars (they should be hot) and roll up.

Ketchup with horseradish.

We will need:

Tomatoes – 2 kg
Onions – 2 large onions
Sugar – 100 g
Salt – 1 tbsp. spoon
Dry red wine of any brand – 2 tbsp. spoons.
Vinegar– 2 tbsp. spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish – 1 tbsp. spoon.

How to cook:

1. Cut the tomatoes and onions into pieces (you can immediately remove the skin from the tomatoes; read how to do this in the first recipe).
2.Put on the fire and cook for 20 minutes after boiling. Then grind through a sieve.
3.Add sugar, salt, all spices, dry wine and cook over low heat for another hour, stirring frequently.
4. About 20 minutes before the end of cooking, put horseradish into the pan, and 5 minutes before the end - vinegar (wine can be replaced with apple).
5. Place in sterilized jars and seal.

Ketchup "Spicy"

We will need:

Tomatoes – 500 g
Onion – 500 g
Sweet pepper – 500 g
Hot pepper - 2 pods, if you don’t like it very hot, take one.
Sugar – half a glass.
Salt – 1 teaspoon.
Vegetable oil – 100 ml
Vinegar 9% - half a glass.
Garlic – half a small head.
Black pepper, allspice – 5 – 7 peas each.

How to cook:

1.Tomatoes, onions, sweet peppers, hot peppers grind in a blender or pass through a meat grinder.
2.Put the whole mass on the fire, let it boil and cook over low heat for half an hour.
3.Add to the pan vegetable oil, sugar, salt, chopped garlic, all seasonings and cook until the mass is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, place in sterilized hot jars and seal.

Ketchup at home

The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, and you can add some spices of your own - it will also be tasty.

Ingredients for winter ketchup recipe:

◾tomatoes – 5 kg;
◾hot or sweet bell pepper – 300 g;
◾onion – 500 g;
◾granulated sugar – 200 g;
◾salt – 1-2 tbsp;
◾pepper chili powder– 2 tsp. (without top);
◾table vinegar 9% – half a glass.

Homemade ketchup recipe:

1. We wash all the vegetables under running water, cut the peppers and clean the seeds from the inside.

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

3. After that, take them out and put them in a bowl with pre-prepared cold water.

5. Chop the peeled onions in large pieces, cut the pepper into several parts.

6. Grind all the prepared vegetables in a meat grinder.

7. Then transfer them to a large, wide saucepan. Pour it in granulated sugar and salt, mix.

8. Bring to a boil, reduce heat, skim off any foam that has formed. Cook for about half an hour.

9. After this, add chili and continue to boil the ketchup to the desired thickness.

11. Pour the resulting ketchup into pre-sterilized jars and screw on metal lids.

12. Turn the blanks upside down, wrap them in a blanket and leave until the jars have cooled.

If desired, and to enhance the spiciness (although this recipe has plenty of it), you can add chopped garlic to the sauce immediately before serving.

Ingredients:

Tomatoes - 5 kg;
Onions - 350-400 grams;
Sugar - 1 glass;
Vinegar - preferably fruit - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1-2 tsp;
Garlic - optional;
Hot pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

Preparing this sauce will not take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. To make juice, you can use any ripe tomatoes, but it is better to take meatier varieties.

Then the juice will be much thicker, which means there will be more ketchup. Five kilograms of tomatoes will yield just over four liters of juice.

Reserve about one glass of juice and cook the rest. At this time, prepare the other ingredients. Peel the onion and grind it in a meat grinder or blender - you need to turn the onion into a puree

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

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

Add potato starch and ground pepper to the cold juice. Mix very well.

When the juice is thick, add salt and sugar and simmer for about five more minutes - don’t be afraid to taste. If necessary, you can increase or decrease the amount of salt and sugar

For taste and aroma, you can add a little cinnamon or cloves, you can also use dried herbs dill or garlic

Tomato sauce “Classic”

Classical tomato sauce-ketchup, described in the 1969 edition of Home Economics, consists of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, basic recipe because it exists now great amount its modifications designed to suit every taste.

Ingredients:

3 kg tomatoes,
150 g sugar,
25 g salt,
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 clove of garlic,
a pinch of cinnamon,
hot red pepper on the edge of a knife.

Preparation:

Finely chop the tomatoes, place in a saucepan, put on fire and boil by a third without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Place spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and strain through a steel sieve or colander. Place it back into the pan, bring to a boil, pour in the vinegar and place in sterilized jars. Roll up.

Homemade ketchup “Spicy”

Ingredients:

6.5 kg tomatoes,
10 g garlic,
300 g onions,
450 g sugar,
100 g salt,
¼ tsp. cinnamon,
½ tsp. mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.

Preparation:

Cut the tomatoes crosswise, blanch in boiling water, then plunge into ice water and remove the skin. You can remove the seeds if someone doesn’t like them in the sauce: use a spoon to scrape out the seed chambers and place in a sieve placed over the pan. The juice will drain into the pan. Place the chopped tomatoes there and grind everything with a blender (or pass through a meat grinder). Also chop the onion, garlic, and grind the spices in a mill. Combine all ingredients, except vinegar, salt and sugar, in a saucepan and put on fire. Add a third of sugar and reduce the mixture by half. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

Tomato sauce "Spicy"

Ingredients:

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

Preparation:

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

Just ketchup

Ingredients:

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

Preparation:

Chop the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, rub through a sieve. Pour into a saucepan and put on fire. Place the spices in a gauze bag and place in the boiling tomato mixture. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag of spices, pour into sterilized bottles or jars, and seal.

Ketchup “Delicious”

Ingredients:

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

Preparation:

Grind the tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), place in a saucepan, add salt, sugar and put on fire. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic, passed through a press. Place in sterilized jars and seal.

Ketchup "Spicy"

Ingredients:

500 g tomato,
500 g onions,
1 kg multi-colored sweet peppers,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar,
½ cup sugar
1 tsp. salt,
7 cloves of garlic,
7 black peppercorns,
7 peas of allspice.

Preparation:

Grind tomatoes, onions, sweet and hot peppers (along with seeds) (with a meat grinder or blender). Put the resulting mass on the fire, bring to a boil, reduce the heat to low and simmer for 30 minutes, stirring. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil to desired thickness, stirring constantly. Place hot into sterilized jars and seal.

Homemade ketchups are prepared not only from tomatoes, they also contain apples, herbs, plums, sweet bell pepper... All this makes it possible to cook wonderful sauce for a wide variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:

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

Preparation:

Chop the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, simmer until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, place over low heat and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar and chopped garlic, simmer for another 5 minutes and immediately pour into sterilized jars. Roll up.

Ketchup “No hassle”

Ingredients:

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

Preparation:

Grind all ingredients in a meat grinder or blender, mix, add spices and cook over low heat for 2 hours, stirring. Place in sterilized jars and seal.

Ketchup “Spicy”

Ingredients:

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

Preparation:

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

Ketchup with paprika

Ingredients:

5 kg tomatoes,
3-4 onions,
3 sweet peppers,
2 tbsp. l. salt,
300 g sugar,
100-150 ml 9% vinegar,
½ tsp. ground red pepper,
a little cinnamon
greenery.

Preparation:

Chop the tomatoes, put them in a saucepan with a thick bottom, and put on fire. Chop the onion, add to the tomatoes, peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mixture by half over low heat for 3 hours with the lid open. Cool and rub through a sieve. Put it back on the fire, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bunch and dip into the tomato mixture. Cook again for 3 hours to evaporate the liquid. Place hot into sterilized jars and seal.

Ketchup "Hrenovy"

Ingredients:

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

Preparation:

Peel the tomatoes, cut into pieces, add chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Place hot into sterilized jars and seal.

Ketchup “Tomato-plum”

Ingredients:

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

Preparation:

Chop the tomatoes, steam in a saucepan with a lid over low heat, and rub through a sieve. Remove the seeds from the plums, steam them and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, and boil by a third. Pour hot into sterilized jars and seal.

As you can see, homemade ketchups can be prepared in the most different ways. Happy preparations!

Larisa Shuftaykina

Ketchup is perhaps the most popular and versatile sauce, allowing you to brighten up almost any dish, be it pasta or potatoes, meat or fish. Unfortunately, in stores it is not always possible to choose tomato sauce that meets all taste and quality requirements. Moreover, in Lately observance is becoming increasingly popular proper nutrition consisting only of natural and environmentally friendly clean products. In this article we will tell you how to make ketchup at home, and also look at interesting story its creation.

History of the sauce

The recipe for the ancestor of this tomato sauce, oddly enough, has practically nothing in common with today's. Initially, ketchup was made from walnuts, anchovies, mushrooms, spices and garlic based on wine and brine from salted fish. The sauce acquired this composition in its historical homeland - China.

In the seventeenth century, ketchup was first imported into Europe, namely in England. For two centuries the British tried to maintain real recipe ketchup, despite the lack of many ingredients, until someone decided to add tomatoes to it.

Gradually, the sauce reached America, undergoing various modifications. Since the tomato season is short, preserving ketchup in those days was a rather difficult issue. For preservation, manufacturers sometimes used boric acid and even formaldehyde, which made the sauce poisonous.

Even today, the composition of many tomato sauces, presented in a stunning assortment on supermarket shelves, is not pleasing with its naturalness and harmlessness. That is why we invite you to learn how to make homemade ketchup. This process is quite simple and not very expensive.

How to make ketchup truly delicious?

To get a tasty and aromatic tomato sauce, it’s not enough just to find good recipe. It is important to consider a few more points:

When choosing tomatoes for making homemade ketchup, you should give preference only to ripe fruits, without damage or signs of spoilage. Moreover, greenhouse tomatoes do not have the necessary softness and aroma, and therefore you should choose vegetables grown in the garden.
The rest of the ketchup ingredients should also be fresh, clean and whole. This is especially true for plums and apples, which are often affected by worms.
To obtain a pleasant, uniform texture, tomatoes and other ketchup components must be repeatedly chopped in a meat grinder and then rubbed through a sieve. To simplify this process, it is permissible to use a screw juicer, but it still does not allow you to achieve a completely ideal structure.

It would seem that there is nothing complicated in these tips, but if you do not follow them, you are unlikely to get a product with high organoleptic qualities.

Traditional ketchup

The recipe for homemade tomato sauce does not have a particularly large number of ingredients, and each of them is truly important. So, to prepare it you will need:

6 kilograms of tomatoes;
300 grams of sugar;
50 grams of salt;
150 milliliters 6% apple cider vinegar;
2-3 cloves of garlic;
20-30 pcs. cloves and the same amount of peppercorns;
a pinch of ground cinnamon and hot pepper.

The tomatoes are thoroughly washed, cut into small cubes and boiled in a saucepan over low heat. When the volume of tomatoes becomes one third less, add sugar, after which the sauce is cooked for five to seven minutes and salt is added. After a few more minutes you need to add cinnamon and hot pepper. It is better to place the cloves and peppercorns in a gauze bag before adding them to the tomatoes.

The sauce is boiled for about ten minutes with spices, after which the gauze bag is removed and the tomatoes are rubbed through a sieve. The aromatic tomato puree is again placed in the pan, chopped garlic and vinegar are added, brought to a boil and poured into sterilized jars.

This recipe for tomato ketchup for the winter will be simple ideal option. It will retain its taste and aroma throughout storage.

Alternative to fresh tomatoes

It happens that there is no one at hand fresh tomatoes, because their ripening season is not long enough to enjoy vegetables throughout the whole year. That's when ready-made tomato paste comes to the rescue. Ketchup from it is no worse than from ripe tomatoes, and the process of preparing the sauce is greatly simplified. Ingredients:

tomato paste - 400 grams;
water - 170 grams;
onion - 110 grams;
green apples - 220 grams;
bell pepper - 170 grams;
salt - 20 grams;
sugar - 50 grams;
vinegar - 50 milliliters;
spices to taste.

Vegetables and apples are thoroughly washed, peeled and cut into small pieces. Fill them with water and cook over low heat for an hour. Ready mixture cool and rub through a sieve, then add tomato paste and spices to it.

Cook the sauce over low heat for another 10 minutes, add vinegar and pour into jars. Ketchup made from tomato paste can also be stored for a long time, retaining its taste and beneficial features.

Spicy tomato sauce

This ketchup recipe will definitely hit the spot. true gourmet. Combination of gentle tomato puree, vegetables and spices can add a touch of sophistication to every dish. To create it, prepare:

1 kilogram of tomatoes;
0.5 kilograms of sweet pepper;
250 grams of onions and carrots;
50-60 grams of garlic and hot red pepper;
40 milliliters of apple cider vinegar;
40 grams of sugar;
10 grams each of salt, basil and ground ginger;
0.5 liters of water;
a pinch ground coriander;
a couple of tablespoons of vegetable oil.

Carrots, onions and sweet peppers are washed, peeled and passed through a meat grinder. Add basil and half a glass of water. The mass is stewed over low heat, while tomatoes, garlic and hot peppers are passed through a meat grinder. The tomato mass is combined with vegetables, boiled for 10 minutes, then diluted with the remaining water and cooked again for 5-8 minutes.

The sauce is cooled, rubbed through a sieve and again sent to low heat. Spices, oil and vinegar are added, ketchup is boiled for 10 minutes and put into bottles and jars.

Did you know that at the dawn of its appearance this tomato sauce was medicine and even came in tablet form?
Scientists have proven that regular use tomatoes dramatically reduces the risk cancer diseases and problems with cardiovascular system.
The largest "ketchup bottle" was built in Collinsville by a tower manufacturing plant. Its total height was more than 50 meters.
Due to the high acidity of ketchup, this sauce can be used as a cleaning agent. It will easily remove grease and rust stains from metal surfaces.

Finally

Today we shared with you the best recipes ketchup, which you can now prepare yourself right at home. Experiment, add your favorite spices and spices to its composition. This sauce will certainly become a favorite among all members of your family, because it will be created with your own hands.