The time has come for the ripening of such a wonderful vegetable as the tomato. Therefore, why don't we start making homemade ketchup from it? After all, it can be stored all winter, or even longer. Although, I very much doubt that it will last that long. After all, it turns out so tasty that it flies away in a short period of time. Tested by personal experience.

Even children like this type of preparation. For example, mine no longer want to try store-bought ones. And they eat everything only with homemade food. And we ourselves will never refuse this wonderful ketchup. This is simply an indescribable pleasure made from natural products.

To ensure your success, read a few secrets successful cooking tomato ketchup:
1. The main vegetable, the tomato, must be natural. Be sure to be ripe or even overripe.

2. To keep ketchup well, you can add cinnamon, vinegar, raisins, cloves or mustard to it. In addition, they will make the taste more rich.

3. For long-term storage, do not use plastic container. Because after a while, plastic releases life-threatening substances.

4. If you don’t have such an abundance of tomatoes, but really want to please your loved ones with such a delicacy, then replace the tomato with a ready-made one tomato paste or tomato juice.

5. If, after some time, small air bubbles appear in the jars of ketchup, it means you did something wrong during the preparation process. Therefore, such a sauce is considered bad and should not be eaten.

It is advisable to take these simple points into account. And I offer you below a small selection of ketchup recipes for the winter. And I wish you all the best.

Tomato and basil ketchup for the winter

Using this simple recipe for making ketchup, you will literally fall in love with it. Once you try a couple of spoons of this sauce, you won’t be able to tear yourself away from it. Therefore, we prepare more at once and are not afraid that someone will not appreciate your efforts.

However, if you want, you can cook it without a large number of. As they say, try it out.

The peculiarity of this ketchup is that it contains a large number of spices and herbs. It is with them that the taste is excellent. The aroma attracts from afar. I wish you good luck with your preparation.

Compound:

Ripe tomatoes - 2 kg
Onion - 0.5 kg
Garlic - 8 - 9 cloves
Basil - 1 large bunch
Sugar - 120 - 130 gr
Salt - 50 g
Balsamic vinegar - 2 tsp.
Lemon - 1 pc.
Tomato paste - 2 tbsp. l.
Vegetable oil for frying
Nutmeg - 0.5 tsp.
Ground cloves - 0.5 tsp.
Paprika - 1 tsp.
Ground allspice- 0.5 tsp.
Black ground pepper- 0.5 tsp.
Red hot pepper - 0.5 tsp.
Ground dried basil- 1 tsp.
Ground coriander or seeds - 1 tsp.

Operating procedure:

Since all ingredients, except spices, will be crushed with a blender, the cutting method does not matter much. Therefore, you can cut everything large, in any shape.

1. Peel the onion, rinse in cool water and cut into large cubes.
2. Simply separate the garlic from the husk and rinse it in water. The cloves can be left whole.

3. Place a clean pan on the stove, pouring required amount oils While it is heating, add onion, garlic and sugar. Mix well.

4. Don’t forget to periodically stir the mixture in the pan. After waiting until the onion pieces are soft and begin to fall apart into individual petals, add coarsely chopped tomatoes. Mix well again.

Do not forget to stir the resulting mass more often. To avoid burning.

5. Boil the contents of the pan for about 10 - 15 minutes. During this time, the tomato will become soft and release the required amount of juice.

Prepare the sauce:

6. While the mixture is cooking, prepare the following in a separate bowl. Squeeze out lemon juice, add to it balsamic vinegar and mix well. Combine this liquid with tomato paste. Mix thoroughly again until smooth.

7. After the time has passed, pour the prepared food separately. flavorful sauce. After mixing thoroughly, continue cooking, stirring for about ten minutes.

8. Remove the basil leaves from the stems. Using thread, rewind the plucked stems with it. Place them in the pan so that the end of the thread remains outside the entire mass. In order to get the aroma and juice from them, it is enough to cook them for ten minutes. After that, use the end of the thread to pull them out of the mass and throw them away.

9. Pour in all the prepared spices and spices along with the basil stems. It is now important to adjust the taste of ketchup. Adding spice, salt or sugar. Be sure to mix the mixture well. Otherwise, it can easily burn. Cook for about ten minutes.

10. Place the previously torn basil leaves into a saucepan. Since they are very tender, they do not require particularly long cooking. Therefore, after mixing them with the tomato mass, cook for no longer than five minutes.

11. And now it’s time for the most interesting part. After removing the pan from the heat, you need to grind its contents with a blender. To obtain a more uniform consistency. Then rub it through a sieve.

12. It is at this stage that you will remove seeds, skins and other unnecessary elements in this way. Having received a delicate, aromatic red mass.

To avoid getting burned, use a spoon when rubbing. Or leave the pan to stand. So that the mass cools down.

13. Put the resulting ketchup back on the fire and bring to a boil. Boil for three minutes.

14. Pour into sterilized jars or bottles that you have previously prepared. Close under the lids. Send under a fur coat until completely cooled.
15. Move the cooled ketchup to a special cool place for storing preparations on winter period.
Bon appetit, easy preparation!

Homemade tomato and apple ketchup

Don't be intimidated by the fact that a tomato is combined with a fruit like an apple. After all, it will give your ketchup more refined taste. The degree of sour or sweet taste depends on the type of apple. The sweeter they are, the sweeter the ketchup will be. And vice versa.

Compound:

Tomatoes - 3 kg
Apples - 500 gr
Onions - 250 gr
Salt - 1.5 tbsp. l.
Sugar - 1.5 cups
Apple vinegar - 50 gr
Ground pepper - to taste

Operating procedure:

1. Essential Vegetables with fruits, rinse thoroughly in running water warm water. Cut into large cubes. If necessary, peel food before slicing. For example, onions.

To make the ketchup even more delicate in taste, remove the peel from the tomato.

2. Place the prepared products in a saucepan and put on fire. Stirring them occasionally, cook until the onion is soft.

3. Grind the resulting mass with an immersion blender. Cook again for about an hour. Until you reach the consistency you want. Be sure to stir the contents of the pan as often as possible. Otherwise, this mixture will burn easily and quickly.

4. Five minutes before the end of cooking, add salt, sugar, pepper and vinegar. Mix thoroughly.

5. As soon as the ketchup is ready, you should divide it into previously prepared glass containers. Close tightly under metal cover. Leave it upside down under the fur coat for a day for self-sterilization. Then refrigerate for long-term storage.
Good luck and delicious preparations to you!

This great option making ketchup. It is perfect for any side dish or dish. Even for making pizza. There are no particular difficulties in the cooking process. But the result will please not only you. Everyone you treat with this wonderful tomato sauce will be happy. In addition, it is perfectly stored in the cellar. Don’t waste your time, but rather start preparing. I wish you success!

Compound:

Tomatoes - 2.5 kg
Red bell pepper - 4 pcs.
Apples - 4 pcs.
Onions - 4 pcs.
Garlic - 4 cloves
Sugar - 0.5 cups
Cinnamon - 1 tsp.
Salt - 1 tbsp. l.
Cloves - 3 - 5 pcs.
Black peppercorns - 10 pcs.
Allspice peas - 5 - 7
Ground black pepper - to taste
Vinegar 70% - 0.5 tsp.

Operating procedure:

1. Rinse vegetables and fruits thoroughly. And then move on to their further preparation. Namely: apples must be peeled and the core and seeds removed. Remove seeds from the pepper and cut off the stem. It is advisable to remove the core from the tomatoes.

2. Cut the prepared products into medium pieces. Next, grind them in a food processor, a meat grinder with a fine nozzle, grate them or immediately grind them to a puree using a blender. Here you choose a more suitable method for chopping vegetables and apples.

3. Pour the resulting mass into a saucepan. Put it on fire. Continuously stirring the mixture, especially along the bottom, cook for about an hour and a half. During this time, it should noticeably decrease in volume by at least 1/3. This makes the ketchup thicker than its original state.

4. Add salt, sugar, cinnamon, peppers and cloves. Mix thoroughly. Continue the cooking process for another half hour. Five minutes before cooking, add chopped garlic. Mix again so that all the ingredients are distributed as evenly as possible.

5. After removing the sauce from the heat, add 70% vinegar to it. Mix very well and can be distributed into jars. Roll up under the lid. Cover with a warm blanket for a day. Leave until completely cool. After this, store it in a cooler place.
Bon appetit!

But we are nowhere without the classics. After all, many of us do not like to experiment. Only time-tested ones are used, classic recipes. The ketchup turns out very tasty and beautiful. One of his appearance will win your heart forever.

Compound:

Tomato – 2.5 kg
Onion - 1 - 2 pcs
Sugar – 100 g
Salt – 15 g
Vinegar 9% - 100 milliliters
Spices 0.5 tsp. – ground black pepper, cinnamon, cloves, coriander beans.

Operating procedure:

When selecting tomatoes, pay attention to their variety. To prepare this type of preparation, use only thin-skinned and non-watery tomatoes. After all, the main thing is the pulp.

1. Rinse the tomatoes and wipe off any remaining moisture with a towel. Cut into small pieces. Place the vegetable in a saucepan or saucepan.

2. Onions should be peeled. Cut into small cubes and add to the tomato.

3. Place the saucepan over low heat. Cover it with a tight lid. Then, when heated, the vegetables will release the required amount of juice.

4. Simmer vegetables for about twenty minutes. They should become soft. While cooking them, be sure to stir them periodically.

5. Having reached a soft state, remove the saucepan from the heat. Allow the contents to cool to the temperature your hand can tolerate.

6. Get a sieve. Rub the cooled mass through it. You should get a soft, homogeneous puree.

7. Pour the puree back into the saucepan. Place on medium heat. Cook without a lid until the liquid has evaporated as much as possible. In this case, the amount of puree will noticeably decrease by 2 - 2.5 times.

8. Place all the necessary spices in a piece of gauze. Wrap it up and lower it into the hot mass. This method allows you to imbue the ketchup with the aroma of spices. Saves us from further catching them. Cook for another 10 - 15 minutes.

9. Add salt, sugar and vinegar. Mix everything well. Cook for another seven minutes. You can taste it carefully. Adjust, if necessary, for the amount of salt and sugar. If there is enough of everything, then the spices can be removed. Boil for a couple of minutes. Then remove from heat.

10. Immediately pour the sauce into sterile jars. Pack under lids. Allow to cool under the fur coat. Store in the refrigerator or cellar.
Have a good mood Have a productive day!

Video - Recipe for plum ketchup with tomatoes in a slow cooker

There is also no doubt that nowadays you can cook whatever you want in a slow cooker. Even ketchup. It turns out no less tasty and tender. And plum adds more richness to it taste qualities. It is simply impossible to leave such ketchup without attention. I hope that this recipe will also attract your attention. Try it yourself and treat your loved ones.

Making ketchup at home is easy. Of course, this requires a certain amount of your strength, patience and time. But what is the result! After all, it turns out very tasty and original blank made only from natural products. Even children can try it.

I am sure that you will definitely succeed. After all, it cannot be otherwise. Especially if everything is done with soul and a wonderful positive mood.

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, it is necessary to discard 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 it on 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 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 a piquant taste, quite spicy.

Spicy ketchup

tomatoes – 0.5 kg;
onions – 0.5 kg;
sweet pepper – 1 kg;
burning Bell pepper– 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 down 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.

Ketchup is great addition to almost any dish. It gives treats bright taste and aroma.

And preparing this sauce will not be difficult; it can be prepared even by a housewife for whom preparing food for the winter is a difficult task.

It would seem, what could be simpler? You just need to properly prepare the tomatoes, peel them, grind them, season them with spices and boil them. That's it, delicious ketchup at home for the winter and more is ready!

And so that its preparation does not cause difficulties, we offer several recipes with photos.

Traditional recipe for the winter

What you need for cooking:

Tomatoes - 3 kilograms;
Half a glass of granulated sugar;
½ big spoon salt;
Cloves – 2-3 pieces;
10 coriander peas;
Allspice – 10 peas;
Table vinegar – 100 ml.

How to make ketchup at home:

To begin with, we sort out the tomatoes and wash them in cold water from dirt;
Next, remove the stalks from the fruits, cut the tomatoes into small pieces;
Place the tomatoes in a medium-sized container, you can add a little water so that the tomatoes do not burn during the cooking process;
Place the pan on the stove and leave to cook;
After the vegetables begin to boil, reduce the heat to medium and leave to cook under the lid closed for about 20 minutes;
Remove the container from the stove, transfer the boiled tomatoes to a sieve and begin to grind. This will help get rid of skins and seeds;
Transfer the grated tomato mixture into the same pan, place on low heat and leave to cook for 1 hour;
The mixture should have a thick consistency, so it can be boiled for a little over an hour;
Next, put all the spices on a small piece of gauze. We tie the edges of the gauze, as a result, the spices should be placed in a small bag of gauze material;
Place the bag of spices in the tomato mixture, also add salt, granulated sugar, table vinegar;
Boil the mixture for another 10 minutes, while the heat should be at a low level;
Wash the ketchup jars thoroughly and clean them on all sides. baking soda from various contaminants and must be sterilized;
Place the finished ketchup into jars and screw on the lids;
The sauce should be stored in a cool place - in a cellar or refrigerator.

Making spicy ketchup

Ingredients for preparation:

Tomatoes – 8 kilograms;
5 kilograms bell pepper;
4 kilograms of onions;
2 garlic heads;
Half a pod hot pepper;
Granulated sugar – 500 grams;
4 large spoons of salt;
5 peas of allspice;
Black peppercorns - 8 pieces;
5 buds of cloves;
3-4 bay leaves;
1.5 large spoons of table vinegar 9%;
Gauze material.

How to make ketchup with spicy taste at home for the winter:

If you are preparing a large amount of ketchup at one time, then it is better to use a large saucepan for cooking. If there are no large containers, then you can use two medium pans;
Prepare tomatoes and bell peppers. We thoroughly wash everything in cool water to remove dirt and dust;
Next, cut the pepper, remove all the seeds, cut off the stalks. Cut the vegetable into small pieces;
Tomatoes need to be cut into medium slices;
Peel the onion and cut into small slices;
Prepared and chopped vegetables must be passed through a meat grinder. The result should be a thick mixture from which ketchup will be prepared in the future;
Prepare the spices. Allspice, black pepper, cloves, Bay leaf you need to place it in a small piece of gauze material and tie it. As a result, all the vegetables will end up in a small bag, which we will place in a container with vegetable mixture. With this method, the spices will not float in the ketchup, and during cooking, an aroma will be released from the bag, which will give a bright taste to the sauce;
Pour the vegetable mixture into a large saucepan, place a bag of spices there and set to boil on the stove;
Wash half of the hot pepper pod and place it in a container with tomato;
We peel the heads of garlic and pass the peeled cloves through a crusher. Place the garlic in the tomato, salt and granulated sugar, cover with a lid, reduce the heat and leave to boil;
As soon as the mixture has boiled down by 1/3, remove the splits and grind everything through a sieve. This will get rid of excess skins and seeds. Don't forget to remove the bag of spices;
Pour the homogeneous tomato mass into a container and place it on the stove. Close the lid and leave to cook over low heat. The mixture should boil down by another 1/3;
About 10 minutes before the end of cooking, add table vinegar, stir and boil until tender;
Ketchup jars should be thoroughly rinsed, cleaned, and be sure to sterilize, this will ensure long-term storage blanks;
Place the finished ketchup in jars, screw on the lids and store in a cool place.

How to make spicy ketchup at home for the winter

Let's prepare the following:

3 kilograms of meaty tomatoes;
Hot chili pepper – 3 pods;
1 large heaped spoon of salt;
150 grams of granulated sugar;
1 large spoon of 9% table vinegar;
Allspice in peas – 10 pieces;
10 pieces of black pepper.

Let's start preparing spicy ketchup:

We wash the tomatoes from dirt and cut them into small pieces;
Transfer the tomato pieces into a saucepan and let them stand until they release their juice;
Next, put the container on the stove and boil over low heat for 40 minutes;
Meanwhile, wash the chili peppers and cut into small pieces. Add to tomatoes;
About 15 minutes before the end, add black and allspice peas;
Then remove the tomato mixture from the stove, transfer it to a sieve and grind;
Pour the ground mass into a saucepan, put it on the stove and boil again;
As soon as it boils, add salt, table vinegar and granulated sugar. Mix everything and boil for 15 minutes;
We pre-rinse and sterilize the jars. Pour the mixture into glass containers and close with lids;
We remove spicy ketchup for storage in the cellar or refrigerator.

Prepare a delicious sauce with apples

What you need for cooking:

Tomatoes – 4 kilograms;
Apples – 500 grams;
500 grams of onions;
Sugar – 250 grams;
1.5 large spoons of salt;
½ teaspoon cinnamon;
2 pieces of cloves;
A pinch of ground red pepper;
1 glass of table vinegar.

How to prepare ketchup with apples at home for the winter:

Wash tomatoes and apples and cut into small pieces. We clean the rosettes with seeds from the apples;
Peel the onion and cut into medium slices;
We pass vegetables with apples through a meat grinder;
We put everything in a container and put it on the stove. Boil for 2 hours;
Next, add cloves, cinnamon, salt, granulated sugar and leave to cook for another 1.5 hours;
About 15 minutes before the end of cooking, add table vinegar and ground pepper to the mixture;
We prepare glass containers, wash and sterilize them;
Place the prepared ketchup in jars and close the lids;
Ketchup should be stored in a cool place - in a cellar or refrigerator.

For ketchup you should use meaty tomatoes good ripeness.

To thicken the sauce during the cooking process, you can add a little starch.

You can store the blanks in jars or plastic bottles.

Be sure to prepare ketchup at home for the winter using these recipes. The sauce turns out delicious and will perfectly complement any dish - meat, fish, vegetables, appetizers.

Everyone in your family will love it, so start making this spicy addition to your meals now!

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.

Peel the onions.

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.

If you want to make tomato ketchup even hotter, increase the amount of pepper. Mix the base of the future ketchup. Place the pan on the stove. Over low heat, stirring occasionally, simmer the 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 ketchup The tomatoes are becoming closer and closer to store-bought, but not quite yet.

Homemade tomato ketchup. Photo

My family loves adding ketchup to... different dishes. Both for meat and vegetables. And store-bought ketchup is not at all healthy, so we found an alternative - a simple recipe for making quick homemade ketchup, of which you can make almost half a kilogram in 40 minutes. I am sure you will like this recipe, and you, like my family, will refuse harmful store-bought and expensive ketchup.

Ingredients:

pureed tomatoes - 450 grams;
water - 150-200 grams;
onion - 50 grams;
garlic - 2 cloves;
sugar - 80 grams or to taste;
lemon juice - 20 grams or to taste;
salt - 3 grams or to taste;
cinnamon - a pinch;
cloves - 2-3 pieces;
black pepper - 8-10 pieces;
allspice - 4-5 pieces.

Quick homemade ketchup. Step-by-step preparation

Take a saucepan with a thick bottom and put the grated tomatoes into it. You can grind tomatoes using a food processor or juicer. You can use a blender to break the tomatoes into porridge and strain through a sieve. If there are no tomatoes, you can use tomato juice or tomato paste.
If you use tomato paste or pureed tomatoes, you need to dilute them with water to the consistency of tomato juice.
Now you need to prepare the onions and garlic. Peel the onion. If you do not cut off the dry tail, the onion will not sting your eyes. You need to cut it into small pieces. To do this, cut it in half, then cut the half in half again, then divide them into long parts, and these parts into small squares.
It will be easier to peel garlic if you put it on a board, take a wide knife, and press the clove with the side of the knife. It will be crushed, cut off the top and easily remove the husk. You also need to cut the garlic into cubes. To do this, cut it into four parts and make cubes from them.
Pour the onion and garlic into the pan with the tomato.
Now add cloves, literally a couple of sprigs, allspice and black peppercorns to the tomato mixture. In addition to these spices, you can add others that you like best or, conversely, add nothing.
Mix the future ketchup thoroughly.
Now turn on the stove and place a saucepan on it so that the mass heats up and boils. You need to cook, stirring occasionally, until the ketchup becomes thick. This usually takes 20-25 minutes.
Pour lemon juice into the thickened mass or, if you don’t have it, you can use 6% or 9% vinegar. You can change the quantity. If you like it sour, add more.
Add a pinch of cinnamon, salt and sugar to the pan. Here, too, you can rely on your taste preferences and change the quantity.
Don't forget to mix well.
Continue cooking for two to three minutes, stirring the mixture occasionally.
Now take an empty container and a sieve. You need to wipe the ketchup to remove pepper, cloves, etc. To do this, put the ketchup in a sieve and rub it with a spoon so that the clean mass ends up in the pan, and everything that is not needed is in the sieve. If you don't want to bother with this, you can do it differently. When you cook ketchup with spices, you can put them in a small gauze bundle, and then just pull them out and throw them away, so you don’t have to grind them.
The finished ketchup should be transferred to a sterilized jar. Sterilization of jars varies, but this, of course, can be done at home. The first method of sterilization is to hold the jar over steam. Boil water, place a wire rack on the pan and a clean jar, washed with soda, on top. Hold it like this for a few minutes and remove it. Just make sure the jar is dry before adding ketchup. You can also sterilize it in the microwave. To do this, pour about 2 centimeters of water into the jar and put it in the microwave for 2-3 minutes at a power of 800-900 watts. And the lid for the jar needs to be boiled.
Place the ketchup in a jar and screw it up. It can be stored in the refrigerator for up to two weeks. You can also use this ketchup for the winter. To do this, after grinding it through a sieve, boil it again for about 3-5 minutes and pour the boiling ketchup into sterilized jars.

Now you know how to make quick homemade ketchup. The recipe is very simple, and today you can serve delicious homemade tomato sauce homemade. Now you can not be afraid to give your children ketchup, because you know for sure that there is nothing harmful in it. Come visit us at “Very Tasty”, we always have a lot cool recipes! Bon appetit!