Homemade ketchup recipe rating. Thick winter ketchup sauce made from tomatoes and apples. Homemade tomato and herb sauce

Tomato sauce - business card housewives. Not everyone makes such preparations for the winter, but in vain. If there is a modern kitchen appliances it won't be difficult. If all housewives knew how easy it is to make ketchup at home, they would certainly make such preparations for the winter.

The secrets of delicious homemade ketchup

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

Ripe, fleshy tomatoes are selected. They need to be washed and their skin cut crosswise. Boil water, put them in it for a couple of minutes, take them out, cool, put them in cold water, peel and chop. In this case, it is better to remove the seeds and put them in a sieve so that the juice flows through it into the pan.
Pepper, if it is included in ketchup, must be de-seeded and baked in the oven for 10-15 minutes, then cooled and the skin removed.
The remaining vegetables are simply washed and chopped.
If the composition contains apples, remove the core from them, apple slices boiled.
The pits are removed from the plums.
After this, the prepared ingredients are passed through a meat grinder or rubbed through a sieve. At home, you can grind them with an immersion blender.
Then all the vegetables are boiled in a cauldron with constant stirring until the vegetable mass thickens.
Spices are wrapped in gauze and dropped to the bottom of the cauldron. Cook with vegetables for 10 minutes and remove.
Sugar and salt are added 10 minutes before the ketchup is ready.
If the composition contains garlic or vinegar, then they are added last, a couple of minutes before readiness.
If ketchup is made at home for the winter, then ketchup can only be poured into jars and bottles that have been previously sterilized. The lids can be used the same ones with which these containers were originally closed, but to do this they must be thoroughly washed and boiled. This will allow you to store ketchup all winter long. room temperature.

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

Classic homemade ketchup recipe

To make classic tomato sauce at home, you will need:

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

The classic sauce has a sweetish taste.

Spicy Homemade Ketchup Recipe

Do you like everything spicy? Then take:

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

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

Homemade spicy ketchup recipe

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

sweet pepper - kilogram;
tomatoes - kilogram;
onion - half a kilo,
burning Bell pepper- 5 items;
garlic - head;
black pepper – 7 peas;
sugar - half a glass;
salt - teaspoon;
vegetable oil – 100 ml;
table vinegar- cup.

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

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

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

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

Very interesting taste has tomato and plum sauce. To prepare it at home, you need to take:

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

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

Ketchup with horseradish is spicy and unusual. This can only be prepared at home; it cannot be found on store shelves. It requires:

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

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

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

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

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

Experienced housewives can vary the ratio of salt, sugar and vinegar without changing them too much, add your favorite spices and herbs, for example, Bay leaf, To obtain homemade ketchup with a unique taste.

Hello dear friends! Which one do you think is the most popular sauce from tomatoes? In my opinion, this is ketchup. It is always present in my refrigerator. Do you know how to prepare it at home for the winter?

It turns out it's very simple and fast. I’ll tell you about this today. As always, there are a lot of variations of this wonderful sauce. And, of course, we will consider best recipes its preparations.

In my family it is served with almost all meat dishes, sometimes mixed with spices, herbs, garlic or mayonnaise. Or you can combine all this together and you’ll get just awesome “ketchunese”.

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

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

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

Ingredients:

Tomatoes - 2.5 kg
Onions – 250 gr
Allspice peas – 10 pcs.
Cloves - 7 pcs.
Bay leaf - 8 pcs
Black peppercorns – 15 pcs.
Salt - 1 tablespoon
Sugar – 170 gr
Vinegar 9% – 150 g

Preparation:

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

2. Place the vegetables in the pan and add all the spices. Place the pan on gas, bring to a boil and cook until tender, about 2 hours. Stir during cooking to prevent anything from burning.

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

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

4. Then add salt, sugar and vinegar. Let it simmer until completely thickened, about 35-40 minutes. The sauce should thicken by half. Don't forget to stir it.

5. Then, while hot, pour the sauce into jars. From the presented amount of ingredients, two jars are obtained and there is still a little left for testing. Cover the jars with a warm blanket and leave to cool. Store it in a cool place.

A simple recipe for homemade tomato and apple ketchup

I love this recipe precisely because of the addition of apples. They give it a special taste. If you like sweet sauce, then take sweet fruits. If you take the sour ones, you will get something like Heinz.

Ingredients:

Tomatoes – 3 kg
Apples – 500 gr
Onions – 250 gr
Salt - 1.5 tablespoons
Sugar - 1.5 cups
Apple vinegar – 50 g
Ground pepper - to taste

Preparation:

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

If you first remove the skin from the tomatoes, the sauce will be even more tender.

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

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

4. Ready sauce Place in sterile jars and screw on the lids. Turn it over, wrap it in a towel or blanket and leave it for a day to self-sterilize. Then put the blanks in your storage.

Finger-licking tomato and bell pepper ketchup

This recipe produces a very thick and rich sauce, thanks to the bell pepper. Moderately spicy and a little piquant.

Ingredients:

Tomatoes – 1.5 kg
Bell pepper - 2 pcs.
Sugar - 50-70 g
Salt - 0.5 tbsp.
Apple cider vinegar - 2 tbsp. (usual 9% is possible)
Black peppercorns – 20 pcs.
Allspice – 5 pcs.
Ground coriander - 1/4 tsp.
Parsley - a few sprigs

Preparation:

1. Wash the tomatoes, remove the core and cut into slices. Peel the pepper from seeds and cut into small cubes. Place everything in a saucepan and simmer for about 10 minutes until the tomatoes begin to release their juice.

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

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

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

Video on how to make delicious ketchup at home

If you are still unsure whether you should make this sauce at home, I have put together a video recipe for you. After watching it, you will understand how simple the cooking process is. Everything is described in great detail here.

Ingredients:

Tomatoes - 2.5 kg
Sugar - 1/2 cup
Salt - 1/2 tbsp. lie
Black peppercorns – 20 pcs.
Cloves - 2 pcs.
Coriander peas – 10 pcs
Vinegar 9% - 2 tbsp. lie

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

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

Try another version of this sauce. It will go wonderfully with both meat and side dishes. And don’t forget about the base on which this sauce is spread.

Ingredients:

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

Preparation:

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

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

3. Place on the fire and cook over low heat for 1.5 hours, stirring constantly. About 1/3 of the total mass should evaporate so that the sauce begins to thicken.

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

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

Spicy tomato sauce for the winter in a slow cooker

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

Ingredients:

Tomatoes (meaty) – 2 kg
Sweet bell pepper – 500 gr
Onions - 400 gr
Fresh hot pepper - 2 pcs.
Dry mustard - 1 tbsp.
Salt - 2-2.5 tbsp.
Sugar - 200 gr
Vegetable oil - 150 g

Preparation:

1. Prepare all vegetables - wash and remove peels, stems or seeds. Cut into slices and place in a blender to grind.

2. Place everything in a multicooker bowl, add mustard, salt, sugar and vegetable oil. Mix everything. Turn on the “baking” mode for 45 minutes.

3. Then grind everything through a sieve and pour it back into the bowl. Do not throw away what remains in the sieve. It is better to beat the leftovers with an immersion blender until pureed and add to the bowl. Mix everything until smooth. Taste and add salt or sugar if necessary. Cook in the same mode for another 1.5 hours.

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

4. Time may change. Check the thickness of the sauce. If you drop the sauce onto the plate and it doesn’t spread, it’s ready. Then pour everything into sterile jars, roll it up and turn it upside down. Wrap it in something warm and leave it to cool. Then just put it away in your storage.

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

Good luck with your preparations!

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

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

Homemade ketchup recipes for the winter

Ketchup with apples

Ingredients:

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

How to make ketchup with apples:

Use ripe and firm tomatoes for ketchup. Antonovka or other sour apples. Antonovka makes ketchup more flavorful. You can replace apples with quince.
Wash the tomatoes and apples. Cut into several pieces and simmer over low heat until soft, about 1-1.5 hours.
Cool and strain through a metal sieve.
Transfer the resulting puree back into the pan. Add pressed or finely chopped garlic, mustard, cinnamon, ground red pepper, sugar and salt.
Heat over low heat until boiling and cook for 30 minutes at low simmer. Stir the mixture periodically.
Add vinegar in 3-5 minutes. Pour the finished ketchup into jars or bottles. Seat tightly and refrigerate.

Ketchup with sweet pepper

Ingredients:

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

How to make ketchup with pepper:

Wash all vegetables well. Cut the tomatoes into several parts. Remove seeds from red bell pepper and cut into four pieces.
Peel the onion and cut into 4-6 parts.
Grind all the vegetables through a meat grinder. You can grind it with a blender, but not to puree.
Place the mixture on the fire and, slowly heating, bring to a boil. Cook at low boil, stirring occasionally for 2 hours.
Add sugar, salt, ground cinnamon, clove buds, ground black pepper and vinegar.
Bring to a boil and cook with the lid open until the mixture begins to thicken. Pour into clean jars and seal. Cool.
According to this recipe, you can cook ketchup with onions, replacing the red bell pepper with the same amount of onion.

Ketchup with apples “Corida”

Ingredients:

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

How to make ketchup:

Wash all vegetables. Peel apples from seeds. Chop and grind in a meat grinder or grind in a blender.
Transfer the mixture into a saucepan. Heat slowly to a boil and from the beginning of boiling, cook at low simmer for two hours with the lid open. Stir the mixture well periodically.
Rub the boiled mass through a sieve. Pour back into the pan. Add spices and seasonings, sugar and salt. Cook at low simmer for about an hour. Add vinegar, stir and let it boil. Pour into prepared clean jars and seal tightly. Cool and store.
This ketchup goes well with meat dishes, pilaf, potato and vegetable dishes, and pasta.

Homemade tomato ketchup

Ingredients:

Tomatoes – 2 kg
Onions 0.5 kg
Sweet pepper – 0.5 kg
Dry mustard – 2 tablespoons
Sugar – 1 glass
Salt – 1 tablespoon

How to make ketchup:

This is a very simple homemade ketchup recipe. You need a minimum of products and, moreover, without vinegar.
Wash all vegetables well. Remove the seeds from the sweet pepper. Chop and grind in a meat grinder or grind in a blender.
Transfer the vegetable mixture into a saucepan and place on the stove. Stirring occasionally, bring to a boil. Reduce heat and cook for 1.5 hours.
Then add sugar, salt, ground pepper and mustard. Mix well. After boiling, boil for another 5-10 minutes and pour into clean jars. Roll up.
Cook ketchup without covering the pan with a lid to allow excess moisture to evaporate.
This universal recipe ketchup, which can be served with meat, vegetable dishes, to pasta. You can also use ketchup when preparing borscht, stewing vegetables and when preparing other dishes.

Tomato ketchup with cilantro seeds

Ingredients:

Tomatoes – 5 kg
Sweet pepper – 1 cup
Onion – 1 cup
Hot pepper – 1 pod
Sugar – 1 glass
Salt – 1 tablespoon
Ground red pepper – 1 teaspoon
Cilantro seeds – 1 teaspoon
Vinegar essence – 1 teaspoon

How to make ketchup:

Wash all vegetables cold. Grind peppers and onions through a meat grinder.
Cut the tomatoes into slices and place on the stove. Boil until they become soft and rub through a sieve.
Pour the tomato puree into a saucepan, add sweet pepper and onion, chopped hot pepper, sugar, salt and ground red and black pepper. Mix well. Place on the stove and bring to a boil.
Grind the cilantro seeds with a rolling pin and pour into a cotton bag or gauze folded in several layers. Tie tightly and place in the pan.
From the beginning of boiling, cook for 2.5 hours over low heat with the lid open. At the very end, remove the bag of cilantro seeds and pour in the vinegar essence. Mix and pour into clean jars. Roll up.

Ketchup with cucumbers for the winter

Ingredients:

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

How to make ketchup:

You can take overgrown cucumbers for making ketchup, which are not suitable for canning. In this case, you need to remove the seeds and peel them.
Wash the tomatoes and grind in a meat grinder. Place on the stove and cook until the mass is reduced by half.
Pass the cucumbers and hot peppers through a meat grinder and add to the tomato mass. Immediately add sugar, salt, ground pepper and mustard. Cook for 30 minutes, stirring occasionally. Add vinegar at the very end.
Pour into prepared jars and seal.

Ketchup with plums and sweet peppers

Ingredients:

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

How to make ketchup:

Ketchup can be made from dark or light plums. Beautiful ketchup comes from yellow plum. Then to prepare ketchup it is better to take yellow tomatoes and yellow bell pepper.
Wash plums and vegetables. Remove the pit from the plums. Remove seeds from pepper. Chop and simmer until the vegetables are soft, about 25-40 minutes.
Rub through a sieve. Put it back on the stove. Add garlic, sugar, and salt to the mass. Boil for 10-15 minutes. At the very end, add vinegar and pour into jars or bottles. Close tightly.

Ingredients:

Tomato
Onion
Garlic
Sugar
Coriander

Cooking method:

To make ketchup at home we need following ingredients: fresh tomatoes, onion, garlic, sugar, table vinegar 9%, not iodized salt, Bay leaf, allspice peas, clove buds, mustard and coriander seeds, and a cinnamon stick.
First of all, wash the tomatoes, dry them and cut them in large pieces. If you have medium-sized tomatoes, cut them into 4 pieces, and larger ones into 6-8 slices. Not only beautiful, selected fruits are suitable for homemade ketchup - feel free to discard soft or wrinkled ones (the main thing is that they are not spoiled). I fit 3 kilograms of tomatoes into a 4 liter pan. Place the slices in a bowl and place on medium heat (covered if possible).
Meanwhile, you need to peel the onions and garlic. The weight of the onion is indicated already peeled, and I use very large garlic.
Now it is advisable to chop the onion and garlic in any way convenient for you. I like to do this best with a blender, but you can put the vegetables through a meat grinder. The result is a very aromatic onion-garlic mass.
While we were studying aromatic additive, the tomatoes spent about 15 minutes on the stove, softened and gave a lot of juice. Do not forget to periodically stir the contents of the dish so that nothing sticks or burns to the bottom.
Add to stewed tomatoes onion-garlic mixture.
Immediately add other seasonings: mustard and coriander seeds, bay leaves, allspice, clove buds and a cinnamon stick.
Mix everything thoroughly and cook over medium heat without a lid for about half an hour. Don’t forget to stir the vegetables with seasonings every 5-7 minutes, otherwise they may stick.
During this time, the tomato mass should boil down and the vegetables should be well boiled. In fact, the onions and garlic were completely dissolved in the tomatoes.
It's time to move on to the next stage of preparing homemade ketchup: the contents of the pan must be rubbed through a sieve. This way we will remove the peels and seeds of the tomatoes, as well as spicy additives that have given off their flavor enough and are no longer needed.
First, using a ladle, I put the more liquid part into the sieve tomato base— it drains quickly. The result is liquid tomato juice, which we pour back into the pan and let it continue to cook - I evaporated it for about 40 minutes.
And here thick mass you will have to rub it thoroughly through a sieve, as a result of which you will have a fairly thick tomato puree. Do not rush to immediately add it to tomato juice, let the liquid evaporate properly.
By the way, I got about 400 grams of cake with spices.
When the initially liquid tomato juice evaporates well and turns into tomato sauce, its volume will decrease by 2-3 times.
Add the tomato puree from step 12 to the thickened juice, mix and continue to evaporate for another 15 minutes.
When the tomato mass reaches the desired thickness, it’s time to add salt and granulated sugar. Just don’t add everything at once: I advise you to start small (for example, add a teaspoon of salt and a tablespoon of sugar), taste, and then adjust the balance of sweet and salty to your taste. Boil the future homemade ketchup for another 5-7 minutes.
At the end, add table vinegar, the amount of which also depends on natural acid tomatoes and your taste. Personally, I don’t use a lot of vinegar, since our tomatoes themselves are not particularly sweet.
Before you pour ketchup into jars and close it for the winter, be sure to try finished product, because you are the one who will eat it. It is best to put a teaspoon on a cold saucer, and when the ketchup has cooled, try it - when it is hot, it will taste different from cold.
In advance (or while preparing homemade ketchup), you need to prepare the dishes. My favorite way to sterilize jars is to microwave oven, and boil the lids on the stove (5 minutes after boiling is enough). Pour boiling ketchup into jars, not reaching about 1 centimeter from the edge of the container.
Immediately seal the jars with lids. You can use both simple tins (rolled with a key) and screw ones (they just screw in - your husband will help you).
We turn the jars upside down and leave them in this position until they cool completely, wrapped in something warm (a blanket, rug, fur coat or coat - what you usually use when canning). In this way, additional heat treatment of the lids and the entire workpiece occurs. You need to store homemade ketchup in the same place as the rest of the ketchup - in the basement, cellar or other dark and cool room.
In total, from the specified amount of products we get 900 milliliters of ready-made ketchup, I have 2 jars (500 and 250 milliliters) and this bowl (about 150 milliliters) for testing.
I will be glad if this simple recipe for homemade ketchup for the winter is useful to you and you like the result.

Homemade ketchup

Ingredients:

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

Preparation:

Remove the skins from the tomatoes (throw them into boiling water for 30 seconds), peel the onions and peppers.
Vegetables need to be pureed and cooked for 2-3 hours (so that excess liquid boils away).
Next, add all the spices.
Boil with spices for 15-20 minutes.
In a blender, grind the tomato mixture until smooth.
Pour 0.5 cups of ketchup, cool, add starch, stir.
Add vinegar to the rest of the ketchup.
Combine ketchup with starch and ketchup with vinegar, bring to a boil, remove from heat.
If you want to prepare ketchup for the winter, then hot sauce You need to put it in hot sterilized jars and roll up the lids.

Ketchup for the winter - a simple recipe

Ingredients:

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

Cooking method:

Thoroughly peel ripe tomatoes.
Then boil them covered for two hours over low heat, stirring constantly.
Rub the finished mass through a fine sieve and add vinegar and all the above spices to 1 liter of paste.
Spices are added to the sauce only in ground form.
Mix the mixture well and boil to the desired thickness for 20-25 minutes.
Properly cooked sauce has a thick structure and spreads easily on bread.
Pour hot ketchup into sterilized bottles and immediately seal.
Store in a cool place.

Ketchup for the winter with a hint of mustard

Ingredients:

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

Preparation:

Peel the tomatoes; cut into small pieces;
Grate the onion on a coarse grater;
Add vegetable oil to the pan;
Fry the prepared ingredients;
Leave on the fire for an hour and a half until the excess liquid boils away;
Grind through a sieve;
Transfer back to pan;
Add all the spices to the tomato mass, except salt and nutmeg;
Boil for another two to three hours;
Add salt and nutmeg five minutes before the end of ketchup preparation;
Pour the finished sauce into jars and roll it up.
To make homemade tomato ketchup for the winter tasty, take only ripe and juicy tomatoes.
Before preparing the sauce, take the time to remove the skins from the tomatoes.
If you don't like the smell and taste of garlic, you don't have to add it to the sauce.
To make the sauce more homogeneous, beat the mixture with a blender before pouring it into jars.

Homemade kebab ketchup for the winter

Ingredients:

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

Cooking method:

Cut tomatoes, sweet and bitter peppers into pieces and place on low heat.
Add all ingredients except vinegar and starch.
One hour after boiling vegetable mixture grind it through a fine sieve.
Cook the puree for another three to four hours.
About five minutes before it’s ready, add vinegar essence and starch.
Pour the finished product into jars.

Jamie Oliver's Ketchup Recipe

Ingredients:

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

Cooking method:

Peel the tomato and cut into cubes;
Chop the onion, garlic and herbs very finely;
Cut the ginger into thin slices;
Place in a saucepan with vegetable oil, and simmer for five minutes, add spices;
Add chopped tomatoes and a little water to the saucepan, cover with a lid and boil by a third;
Puree vegetable mixture;
Boil the puree for another forty minutes.

Recipe for making ketchup for the winter

Ingredients:

Cucumbers – 2 pieces;
Tomatoes – 2 kg;
Hot pepper – 1 piece;
Vinegar – 2 tbsp. spoons;
Ground black pepper – 1 teaspoon;
Dry mustard – 1 teaspoon;
Salt – 4 tbsp. spoons;
Sugar – 3 tbsp. spoons.

Cooking method:

We wash the tomatoes and pass them through a meat grinder. Read more:
Place them on the fire and cook until the tomato is reduced by half.
We also pass hot peppers and cucumbers through a meat grinder.
Add chopped vegetables to the tomato.
Immediately add salt, sugar, mustard, ground pepper and cook for 30 minutes.
At the end of cooking, add vinegar.
Pour into sterilized jars and seal

Ketchup is the most popular tomato sauce that can complement many dishes. Pizza, spaghetti and different kinds meat. True connoisseurs of ketchup use it with literally everything.

The ketchup offered by supermarkets is increasingly similar to tomato paste with water and starch. This should motivate you to take action - make real homemade ketchup. It is not only tasty, but also healthy, since everything natural ingredients.

The article presents classic, original and quick recipes this sauce. This news will please those who were worried that home cooking ketchup is certainly difficult.

Useful notes

Ingredient Tips:

The taste of ketchup should be adjusted at your discretion by changing the content of salt, sugar and vinegar;
If desired, you can use any type of vinegar - table, wine, apple or balsamic;
For ketchup, choose fleshy varieties of tomatoes that have little watery core. But empty and hard varieties are also not suitable.

Attention! Should not be used for cooking aluminum pans due to the nature of this metal. The acid in tomatoes reacts with aluminum, making the dish potentially hazardous to health. You should not cook sour or acidic foods in such a container. spicy dishes and also store food. Choose pots made of stainless steel, enameled, coated cast iron or glass.

Tomato ketchup for the winter “Classic”

This is a simple universal recipe that can be supplemented with any spices if desired.

Ripe tomatoes - 3−4 kg;
Sugar. sand - 2/3 cup;
Salt - 1 tbsp. l;
Apple cider vinegar (6%) - 5−6 tbsp. l.;
Cinnamon and black pepper (ground) - ¼ tsp.

Idea! To avoid rubbing tomatoes through a sieve, you should first pour boiling water over the tomatoes, dip in cold water and remove the skin. Remove seeds from tomatoes cut in half. The liquid with seeds should be freed from seeds using a sieve, and the pulp should be crushed with a blender.

Recipe step by step

How to prepare “classic” ketchup for the winter:

Cut the tomatoes into cubes and simmer in a thick-walled saucepan until the contents are boiled by a third;
Add granulated sugar and salt according to the recipe, mix well and let simmer for another five minutes;
Rub the tomato mixture through a medium sieve;
Add spices to the tomato puree and simmer for another 10 minutes;
Add vinegar, bring to a boil and roll up in sterile jars.

Based on this basic version You can make any fancy tomato sauce. You just need to enter proprietary supplements.

Thick winter ketchup sauce made from tomatoes and apples

One of most valuable qualities ketchup - its thickness, which is very difficult to achieve. Boiling may take two to three hours, and the mass will still be liquid. Factory-made ketchup is prepared more simply by adding starch and thick sauce ready.

But the housewives have secret ingredient- apples rich in pectin. Pectin is an excellent thickener and is sold separately in bags called “Jam”, “Jemka”...etc. But even better add apples to ketchup, which will not only make the sauce thick, but also contribute special taste and aroma.

Among other things, apples allow you to reduce the amount of vinegar because they contain natural acid.

Recipe step by step

How to make homemade tomato-apple ketchup:

Original tomato-plum ketchup for the winter

Plum can add unusual notes to the sauce and pleasant sweetness. You can use any plums - each variety is good in its own way for such purposes.

In this recipe, you can leave the plums without chopping them in a blender - sweet pieces delicate fruit will be very useful in the sauce.

Tomatoes - 2 kg;
Plums - 0.5 kg;
Onions - 0.3 kg;
Salt - 1 tbsp. l.;
Sugar - ½ cup;
Vinegar - ½ cup;
Paprika;
Carnation;
Hot red pepper.

The amount of sugar will largely depend on the sweetness of the plums - the sweeter they are, the less you need.

Recipe step by step

How to make ketchup from tomatoes and plums:

The recipe is quite quick, healthy and very tasty. It is suitable for those who want to prepare an unusual homemade sauce for chicken.

Very quick ketchup for the winter without starch

Besides starch, there are other ways to make quick ketchup. One such method is described in this recipe.

Tomatoes - 4 kg;
Salt - 1 tbsp. l.;
Granulated sugar- 2/3 cup;
Vinegar (9%) - 4 tbsp. l.;
Cinnamon, paprika, black pepper, ginger, nutmeg - ¼ tsp each.

Recipe step by step

How to quickly make ketchup without starch:

Ketchup from tomatoes and bell peppers for the winter

Sweet pepper has great taste and will help improve the consistency of the sauce. The more pepper, the thicker the ketchup will be.

This is exactly the amount of bell pepper that guarantees a thick and tasty sauce.

Recipe step by step

How to make ketchup with bell pepper:

If desired, omit the garlic or replace it with onion.

Tomato ketchup with starch in a slow cooker

For real cooking thick ketchup starch must be used. Such option will do for sauce on pizza, pasta, etc.

Ripe tomatoes - 5 kg;
Onion - 0.4 kg;
Salt - 1 tbsp. l.;
Granulated sugar - ¾ cup;
Apple cider vinegar - 4 tbsp. l.;
Potato starch - 3 tbsp. l.;
Ground black pepper - ¼ tsp.

The recipe can be supplemented with garlic or done without it.

How to make ketchup in a slow cooker:

Tkemali sauce from plums for the winter

There are many variations on the “tkemali” theme, but its basis is plums. Original recipe implies the same variety of plums “tkemali”, but it is replaced with sloe, cherry plum and any sweet-sour or sour elastic plum. If there is yellow cherry plum, the sauce will be even more exotic.

If the plums used are very sour, then the amount of sugar should be doubled.

Recipe step by step

How to cook tkemali:

Attention! Plum puree has a tendency to burn, so it is advisable to cook tkemali in a stainless steel pan. You should also constantly stir the mass with a wooden spatula, touching the very bottom.

Express recipe for tomato paste ketchup

This kind of ketchup is prepared in just 20 minutes. For this purpose, it is worth purchasing the best tomato paste.

This option is great for fresh consumption.

How to cook express ketchup from tomato paste:

Finely chop the onion and sauté until golden color;
Add tomato paste to the onion and stir;
Add water little by little, bringing to the desired consistency;
Add salt, sugar and dry spices;
After boiling, add finely chopped garlic and herbs, and add vinegar.
After a couple of minutes of boiling, turn off.

This option is suitable if you want homemade sauce, but don’t have it in your winter preparations.

Use the given recipes as a basis for preparations, adjusting the amount of ingredients to taste. You can also enter your amendments, adding unusual seasonings, such as juniper berries or rosemary. If instead of tomatoes you use tomato paste with small quantity water, the ketchup will be ready in 15 minutes. This option is used if you don’t have ketchup prepared for the winter on hand.

Ketchup is one of the most universal sauces. It goes well with pasta and potatoes, meat and fish, and any dish tastes better with it. However, store-bought sauces rarely contain only natural products, and those consisting only of them are expensive. If you want all year round enjoy the taste quality product and at the same time not to pay fabulous money for it, there is only one way out - to prepare ketchup at home. If you do it right, then in your own way organoleptic qualities it will surpass the purchased one.

How to make ketchup

In order to cook delicious ketchup, it’s not enough to pick suitable recipe, although a lot depends on it. It is very important to consider several points.

When choosing tomatoes for making ketchup at home, you need to reject all overripe and underripe, or even slightly damaged. In this case, it is better to give preference to tomatoes grown not in greenhouses, but in garden beds: fleshy and aromatic.
Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which you may find chipped, wormy ones - these are not suitable for ketchup.
Tomatoes and other products, if required by the recipe, must be thoroughly chopped. The best way To do this, pass it through a meat grinder, and then rub the puree through a sieve. There are more easy way- pass through a screw juicer, but it does not allow you to achieve the same quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the chosen recipe.

Homemade ketchup

tomatoes – 2.5 kg;
granulated sugar – 125 g;
cloves – 2 pcs.;
black peppercorns – 20 pcs.;
coriander – 10 pcs.;
table vinegar (9 percent) – 40 ml;
salt – 10 g;
herbs to taste (basil, dill, parsley) – 100 g.

Cooking method:

Wash the tomatoes well, cut off the stems, cut each vegetable into 4 parts.
Chop the greens and put them in a saucepan with the tomatoes.
Place the tomatoes in a saucepan and simmer over low heat for 20 minutes.
After the tomato mass has cooled, rub it through a sieve.
Bring the tomato puree to a boil and cook until it thickens. This will happen in an hour or an hour and a half. All this time the mass should be stirred so that it does not burn.
Place the spices in gauze or a bandage, wrap them well so they don’t fall out during cooking, and dip them into the tomato mass.
Add sugar and salt, pour in vinegar, and simmer for another 10 minutes.
Remove the spice bag.
Sterilize the jars, preferably small ones, and fill them with hot ketchup. Seal with sterilized lids.

Homemade ketchup prepared according to traditional recipe, has a pleasant sweet and sour taste. It is not spicy at all, so it can be given even to children.

Spicy ketchup

tomatoes – 2 kg;
red bell pepper – 1 kg;
carrots – 0.5 kg;
onion – 0.5 kg;
tomato paste (without salt) – 0.2 kg;
vegetable oil – 0.15 l;
chili pepper – 0.15 kg;
garlic – 100 g;
apple cider vinegar (6 percent) – 70 ml;
sugar – 80 g;
dry basil – 20 g;
ginger – 50 g;
corn starch – 50 g;
ground coriander – 5 g;
water – 1 l;
salt – 20 g.

Cooking method:

Peel the carrots, peppers and onions, chop, and pass through a meat grinder.
Grind the basil to a powder.
Mix basil with onions and carrots.
Pour 0.2 liters of water into the carrot-onion-pepper mixture and simmer for 10 minutes.
Mince the tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can not remove the seeds from the pepper, but grind it whole.
Add tomatoes, hot peppers and garlic to carrots and onions, simmer the vegetables together for another 10 minutes.
Dilute tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
Cool the vegetable mass, then rub it through a sieve, gradually beating the resulting puree with a blender.
Add spices, oil and vinegar, salt and sugar.
Bring to a boil and simmer for 7 minutes.
Dissolve starch in 100 ml of water.
Pour the starch into the sauce in a thin stream, stirring it constantly, and cook for a couple of minutes.
Pour the ketchup into sterilized bottles or jars and seal them. When cool, store in the pantry.

Ketchup prepared according to this recipe has spicy aroma And spicy taste, quite spicy.

Spicy ketchup

tomatoes – 0.5 kg;
onions – 0.5 kg;
sweet pepper – 1 kg;
hot capsicum – 0.2 kg;
vegetable oil – 100 ml;
table vinegar (9 percent) – 0.25 l;
garlic – 7 cloves;
black peppercorns – 7 pcs.;
sugar – 125 g;
salt – 5 g.

Cooking method:

Grind the sweet and hot peppers along with the seeds.
Do the same with the rest of the vegetables.
Place the vegetables in a saucepan and cook them for half an hour.
Wrap the peppercorns in cheesecloth and place them on the bottom of the pan.
Pass the garlic cloves through a press and add to the vegetables.
Pour salt and sugar into the vegetable mixture, pour oil and vinegar into it, stir.
Boil to the desired thickness and pour into sterilized bottles through a clean, boiled funnel.
Close with lids and let cool.

Homemade ketchup according to this recipe turns out to be hot, it will really appeal to lovers of hot sauces and seasonings.

Classic ketchup

tomatoes – 3 kg;
sugar – 150 g;
salt – 25 g;
apple cider vinegar (6 percent) – 80 ml;
cloves – 20 pcs.;
black peppercorns – 25 pcs.;
garlic – 1 clove;
ground cinnamon - a pinch;
hot red pepper (ground) - on the tip of a knife.

Cooking method:

Wash the tomatoes, chop finely, place in a saucepan and place on low heat.
Cook the tomatoes until their volume is reduced by a third.
Add sugar and cook for another 5 minutes.
Add salt and cook for another 3 minutes.
Wrap the peppers and cloves in gauze and place in a pan with tomatoes. Add pepper and cinnamon to it.
Boil for another 10 minutes and remove the pan from the heat.
When the mass has cooled, rub it through a sieve, first removing the gauze bag with spices, and place it back in the pan.
Crush the garlic and add to the tomato puree.
Pour in vinegar, bring ketchup to a boil and pour into jars or bottles, which should be sterilized in advance.

Ketchup has a universal classic taste, which allows you to serve it with any dish. This is the most tomato ketchup, which can only be, because there are no other vegetables in it.

Table ketchup

tomatoes – 6.5 kg;
garlic – 10 g;
onions – 0.5 kg;
sugar – 0.45 kg;
salt – 100 g;
ground cinnamon – 2 g;
mustard (seeds) – 3 g;
cloves – 6 pcs.;
black peppercorns – 6 pcs.;
pepper sweet pea– 6 pcs.;
vinegar essence (70 percent) – 40 ml.

Cooking method:

Wash the tomatoes and make a cross on each one.
Place in boiling water, blanch for a couple of minutes, remove and place in a pan of cold water.
Remove the skins from the tomatoes and cut each in half.
Place a sieve over a clean pan. Using a teaspoon, remove the seeds from the tomatoes and place them in a sieve, rub them so that the seeds remain on the grid and the juice gets into the pan. Wash the sieve.
Return it to the pan and rub the tomato pulp through it.
Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or coffee grinder.
Pass the onion and garlic through a meat grinder.
Place the tomato, onion and garlic puree in a saucepan, add all the spices, including cinnamon.
Bring to a boil, add 150 g of sugar and continue cooking, stirring constantly, until the mixture has reduced by about half.
Add the remaining sugar and cook, stirring continuously, for 10 minutes.
Add salt, add vinegar and simmer for another 10 minutes.
Pour hot ketchup into previously prepared bottles or jars (they should be sterilized). Seal tightly with lids. After cooling, they can be stored in the basement or pantry.

Table ketchup is very aromatic, has a delicate consistency and spicy taste. It cannot be said about him that he is an amateur. Everyone loves this homemade sauce.

Ketchup "Original"

tomatoes – 5 kg;
bell pepper – 0.3 kg;
onions – 0.5 kg;
sugar – 0.2 kg;
salt – 30 g;
paprika – 10 g;
table vinegar (9 percent) – 125 ml.

Cooking method:

Wash the pepper, remove the seeds, cut into pieces and grind using a blender or meat grinder.
Wash the tomatoes, cut them, cook for 5 minutes and place in cold water. When the tomatoes have cooled slightly, remove them from the water and peel off the skins.
Chop the tomatoes and grind using a meat grinder or blender.
Remove the skins from the onion, chop and chop in the same way.
Pour salt and sugar into a saucepan, transfer to it vegetable puree and put on fire.
After bringing to a boil, reduce the heat and simmer until the mixture reaches the optimal consistency for ketchup.
Add paprika and cook for a couple of minutes.
Pour in vinegar and cook for another 3 minutes.
Pour into pre-sterilized jars or bottles and close them with lids. The ketchup should cool at room temperature, after which it is better to put it in a cooler place.

This ketchup has a specific taste, but no one dares to call it unpleasant. Having tried it once, you want to eat it again and again.

Homemade ketchup is delicious and useful product, which stores well and is quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.