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Ketchup is one of the most popular and beloved sauces by all. It goes well with meat, pasta and potatoes. And what a taste it imparts to barbecue... It’s simply incredible! And we eat some dishes with mayonnaise, others with ketchup. And some of us even... mix mayonnaise with ketchup and eat it with dumplings.

Remember Kuzya from the TV series Univer, who called him KETCHUNEZ. Of course, the taste is not for everyone... And for me, real homemade tomato ketchup, without impurities, tastes better.

Yes, the counters have a huge selection of tomato delicacies. But we won’t buy it, we’ll cook it homemade ketchup(Very tasty, real jam!). Moreover, it is much healthier, tastier and you can prepare it exactly the way you want.

Did you know that you can make ketchup from cucumbers with tomato paste?

And now, in the midst of a ripe harvest, you probably have the opportunity to stock up on several kilograms of tomatoes. You can quickly and easily prepare delicious ketchup for the winter from them (another recipe). Every year, prudent housewives prepare their family’s favorite sauce, without chemicals, using only natural products. Even children can eat this yummy food, especially if it’s not spicy!

Now we will look at some delicious homemade ketchup recipes. You can adjust the taste yourself by adding salt, sugar or chili pepper. The most important thing in cooking is to always take a sample. After all, what is tasty for one person may not be to the taste of another.

So let's begin our culinary journey...

How to make ketchup at home from tomatoes
Ketchup - “Mother-in-law almost swallowed her tongue” (tomatoes, apples, onions)
The most delicious ketchup for the winter - you'll lick your fingers
Homemade ketchup for the winter made from tomatoes and apples - you'll lick your fingers
Tomato ketchup with added starch
Tomato and apple ketchup

How to make ketchup at home from tomatoes

Making homemade ketchup is very simple. Now, when the garden is full of ripe harvest, it is especially easy. All you need is what grows in the garden and some seasonings. The result is a thick, aromatic and rich sauce that the whole family can eat.

Ingredients:

2 kilograms of tomatoes;
300 grams of onion;
3 tablespoons of apple cider vinegar, six percent;
300 grams of apples (preferably sour);
a full tablespoon of salt;
ground black and red pepper (half a teaspoon each) - can be adjusted to taste;
80 grams of granulated sugar.

Step-by-step description of the recipe:

1. Wash the tomatoes and grind through a meat grinder. If you want to make ketchup that does not contain tomato seeds, then you need to rub the mixture through a sieve. I do not do this. In this form, the sauce turns out even thicker and piquant. You can also puree the vegetables with a blender.

2. Peel the apples from the core and skin. Cut into small pieces. Peel and cut the onion in the same way. Now they also need to be passed through a meat grinder or blended.

3. Combine all the pureed vegetables in one saucepan and put on fire. The mass must be boiled until it reduces by about a third and thickens. The exact time is difficult to determine. After all, it all depends on the variety of your vegetables.

Stir the vegetable mixture frequently to prevent the mixture from burning.

4. Now you need to beat the mass again with a blender. This will allow you to break up all the pieces that remain after the meat grinder. If you don't have a blender on hand, you don't have to do this. Add salt, granulated sugar, stir and cook for another 20-30 minutes, until the desired thickness.

5. Once you reach the desired consistency, add the spices and vinegar. Stir and cook for another 2-4 minutes.

6. Pour the sauce into sterilized jars and seal with boiled lids. Turn upside down and cover with a warm blanket or towel. Until the next morning, the jars will have cooled completely and they can be lowered into the basement or other storage place.

Be sure to taste the mixture. Adjust the amount of salt, sugar or spices as needed. Bon appetit!

Ketchup - “Mother-in-law almost swallowed her tongue” (tomatoes, apples, onions)

The name of the sauce speaks for itself. The taste is so mind-blowing! The main ingredients are tomatoes, apples and onions. You can use any tomatoes. The main thing is that they are sweet and unspoiled. But choose the apples yourself. If you want a tart, sour taste, take sour apples. If the ketchup is sweeter and more delicate, use sweet fruits.

Ingredients:

3 kilograms of ripe tomatoes;
300 grams of onions;
half a kilo of apples;
one and a half tablespoons of salt;
one and a half glasses of granulated sugar;
50 ml apple cider vinegar;
ground pepper, paprika and other seasonings to taste.

Step-by-step description of the recipe:

1. Wash all vegetables and fruits. Peel the onion. Cut off the rind from the stem of the tomatoes. Core the apples. Cut all this into small cubes for cooking.

2. Place everything in a large saucepan and place on the stove. Cook the mixture over medium heat until the pieces become soft.

3. After some time, tomatoes and apples will release juice. The aroma will spread throughout the kitchen in a matter of minutes. Taste the pieces with a clove or a fork. As soon as they soften, they need to be crushed.

4. Immerse the blender in the pan and grind the mixture until smooth. Boil in this form for about 50 minutes until the mass thickens well. 10 minutes before readiness, add all other products from the list, mix thoroughly and cook. Don't forget to stir periodically.

5. Distribute the sauce among the prepared jars and seal. Turn it upside down overnight and wrap it in a warm cloth. In the morning, when the contents have cooled completely, you can put them in a cool place for storage for the winter.

The most delicious ketchup for the winter - you'll lick your fingers

Making ketchup for this recipe is very easy. However, it turns out much tastier than store-bought sauces. Try it yourself!

Ingredients:

kilogram of tomato;
a quarter teaspoon of granulated garlic;
a fifth of a teaspoon of ground red pepper;
3 tablespoons vinegar 6%;
a little allspice;
a teaspoon of salt;
2 full tablespoons of baking sugar;

Step-by-step description of the recipe:

1. Wash the tomatoes and remove the crust from the sprout. Cut into slices and transfer to a saucepan. Add a glass of water to this and place on the stove. After boiling, cover with a lid, reduce power to low and cook for 15-20 minutes without opening the lid.

2. Rub the boiled tomatoes through a sieve. Thus, you get this tomato sauce.

3. Add all other ingredients to the tomato sauce and simmer for 15 minutes. During this time, it will acquire a thicker consistency and richer taste.

You can eat ketchup after it has cooled. If you plan to store it for the winter, you need to transfer it to sterile jars and seal it. This sauce is perfect for meat, pilaf, french fries and much more.

Homemade ketchup for the winter made from tomatoes and apples - you'll lick your fingers

Once you try this sauce, you will forever forget about store-bought alternatives. After all, it is not only tastier, but also healthier. The whole family can safely eat this ketchup. Try it!

Ingredients:

a kilogram of sweet and sour apples;
2 kilograms of tomatoes;
4 cloves of garlic;
ground black pepper to taste;
2 tablespoons of nine percent vinegar;
a teaspoon of nutmeg;
a teaspoon of cinnamon;
3 tablespoons granulated sugar;
a tablespoon without a heap of salt.

Step-by-step description of the recipe:

1. Grind apples, tomatoes and garlic in a meat grinder. Pour the entire mass into a saucepan and place on the stove. Boil for 30 minutes without adding salt or spices.

2. As soon as the mixture has been boiled for the required time, you need to grind it with an immersion blender. and simmer over low heat for another 15-20 minutes.

3. Now that the sauce is almost ready, you can add the remaining ingredients (except garlic and vinegar), stir and cook for another 10 minutes. Then pass the garlic through a press into the mass and pour in the vinegar. After this, it remains to keep the ketchup on the stove for another 5 minutes.

4. Transfer ketchup to the top into sterilized jars. Seal and invert onto lids. No additional sterilization is required. It is enough to cover it with warm material until the next morning. The next morning the jars will have cooled completely and can be moved to the basement.

Tomato ketchup with added starch

Adding starch to ketchup allows it to be thicker and tastier. The sauce for this recipe is fantastic. It can be prepared both for immediate consumption and for storage for the winter.

Ingredients:

2 and a half kilograms of tomatoes (you can use any ripe fruit);
5 onions;
100 grams of granulated sugar;
50 ml apple cider vinegar;
a heaping tablespoon of salt;
one and a half tablespoons of starch;
spices at your discretion.

Step-by-step description of the recipe:

1. Make juice from tomatoes. This can be done in 3 ways:

peel them and grind them with a blender (if desired, you can pass them through a sieve);
pass through a meat grinder, several times;
use a special juicer.

Scoop out a glass of juice (250 ml) immediately and leave for later.

2. Peel the onion, cut into pieces and grind in a blender until pureed.

3. Combine onions and tomatoes in one bowl and place over medium heat. After boiling, you need to boil the mixture for 20-25 minutes, stirring frequently. During this time, the sauce will thicken, and a wonderful aroma will spread throughout the apartment.

4. Now the mass needs to be seasoned. Stir granulated sugar, salt and add spices here. To do this, you can use ground pepper, paprika and all the Provençal herbs.

5. Mix thoroughly and cook for another 20 minutes. During this time, the ketchup will be saturated with added seasonings and will become even tastier and thicker. Taste the sauce and adjust it as needed if necessary.

6. In the glass of juice left at the beginning of the journey, you need to stir the starch evenly. Pour it into boiling ketchup and, with constant stirring, boil for 5 minutes. A minute before it’s ready, add vinegar.

After cooling, the ketchup will become even thicker. Therefore, do not pay attention to the fact that after removing from the stove it seems slightly liquid to you.

7. Pour the sauce into sterile jars and seal with pre-boiled lids. Before cooling, turn over onto lids and cover with a blanket. After this, you can transfer it to a permanent storage location. If you have some ketchup left that doesn’t fit in the jars, you can eat it after it has cooled.

This ketchup can be prepared without being stored. To do this, use the same recipe, just do not add vinegar. As soon as the sauce has cooled and thickened even more, it can be served.

Tomato and apple ketchup

Very tasty, aromatic and rich ketchup is obtained if you prepare it according to this recipe. Bell pepper adds a unique note and amazing aroma. The correct ratio of all ingredients together provides a fantastic effect. Give it a try.

Ingredients:

2 and a half kilograms of tomatoes;
5 medium sized apples;
5 fleshy bell peppers;
5 onions;
4 cloves of garlic;
a teaspoon of dry mustard;
10 pieces of peppercorns;
half a glass of sugar;
half a teaspoon of vinegar essence;
1 teaspoon cinnamon;
several buds of cloves;
a tablespoon of salt;
ground black pepper to your taste.

Step-by-step description of the recipe:

1. Peel and core apples. The pepper should also be freed from all unnecessary things. Pass tomatoes, apples, peppers and onions through a meat grinder. Place on the stove and cook for an hour and a half, stirring frequently so that the mass does not burn to the bottom of the pan.

2. After an hour and a half, the mass will thicken and take on an appetizing appearance. Now it can be salted, sweetened, seasoned.

To avoid searching for peppercorns in the pan later, make a bag of gauze for them and tie them with thread. Place the knot in the pan and leave the thread “on dry ground” to make it easier to remove it later.

Boil the sauce with spices for 1 hour. If you want a more delicate ketchup, you can blend the mixture with a blender.

3. 5 minutes before readiness, add crushed garlic and vinegar. After removing from heat, remove the bundle of peas and start bottling.

4. Place ketchup in clean jars and seal. Turn over onto the lids and wrap with something warm. Leave until the next morning, and then put it in the cellar.

Homemade ketchup is always tastier and healthier than the most exquisite sauces that are offered to us in stores. And preparing them is not at all difficult. This does not require special skills or effort. And today you had the opportunity to see this for yourself. I hope you found the recipes useful. I will be glad for your comments...

I wish you successful preparations and long storage. Bon appetit, and see you again!

Today, the basis of almost any store-bought ketchup is concentrated tomato paste. Tomatoes (fruits with fleshy pulp and a low moisture content) are ground and boiled for a long time to remove excess liquid and obtain a thick product. Then they are packaged and sent to specialized factories where ketchup is produced. Some manufacturers sin by adding modified starch and other thickeners and chemical stabilizers for greater thickness.

Spice extracts- they are obtained from herbs, chili peppers and vegetables. The extraction method is similar to the production of perfumes, so factories try to achieve the same taste regardless of the batch of product (so that the taste is the same in each pack). At home, of course, it is better and healthier to use natural spices and fresh vegetables from the garden. This way you will be 100% sure that there are no flavors or dyes in it!

Salt, sugar- they give the sauce the necessary taste balance, and also, in combination with vinegar, play the role of a preservative, that is, they are responsible for the safety of the product. Ideally, use regular table salt (non-iodized) and granulated white sugar. But again, you can often find glucose-fructose syrup or a sweetener such as saccharin in the composition.

Vinegar- acid regulates the taste balance and extends the shelf life of the product. Many manufacturers do not use naturally fermented vinegar, but chemically synthesized vinegar and lactic acid.

Water- it is added in production to dilute tomato paste to the desired consistency. For a homemade product, water is not required if you cook from natural tomatoes, but on the contrary, it will need to be evaporated until the desired thickness is achieved.

Now that you know what ketchup is made from, let's get down to business - choose the recipe you like and prepare the most delicious tomato sauce from natural products so that you can eat it without fear for your health and safely give it to your children!

Tomato ketchup for the winter - step by step photos

Homemade tomato ketchup is similar to store bought in both taste and consistency. This is a classic universal sauce, without pronounced spiciness, sweetish, with a subtle aroma of spices. It goes well with any dish: barbecue, vegetables, pasta, etc. You can cook it for one meal, directly to the table, or roll up a couple of jars of aromatic ketchup for the winter.

Total time: 120 minutes | Cooking time: 90 minutes
Yield: 2 l | Calories: 34.14

Ingredients

tomatoes – 4 kg
onions – 2 pcs. (130 g)
garlic - 3 teeth. (15 g)
sugar – 100-150 g
salt – 2 tbsp. l. or to taste
vinegar 9% – 50-70 g
ground red pepper – 0.5 tsp.
ground black pepper – 0.5 tsp.
ground cinnamon – 0.5 tsp.
cloves – 3 pcs.

Preparation

Big photos Small photos

Rinse the tomatoes and drain excess water. Cut large fruits in half so that they fit into the bell of the meat grinder. If there are any damaged areas, cut them off as well. Peel the onions and garlic.

Pass all the prepared vegetables through a meat grinder with a large wire rack. An electric meat grinder will complete the task in 5 minutes. The result will be a full 5-liter saucepan (choose a wide one so that the moisture boils away quickly).

Place the pan on the fire and wait until it boils. Cook for 1 hour with a slight bubbling sound - without a lid to allow moisture to escape, stirring from time to time. There is no need to remove the foam; it will boil down on its own. During this time, the color of the tomato puree should become darker, and the skins should boil down and give off their flavor to the liquid.

Grind the slightly cooled puree through a fine metal sieve in small portions, helping yourself with a spoon. Discard the cake (seeds and peel), the waste should be no more than a glass. Try to grind effectively so that as much of the thick as possible remains in the pan, then the ketchup will turn out thick and not thin like water.

Return the pan with the resulting vegetable juice back to the heat. Cook for another 1 hour, uncovered, at a low simmer, stirring occasionally to prevent burning. The ketchup should boil down to about half its original volume (if you want to get an even thicker product, boil even longer).

Add sugar, salt, and spices: cinnamon, red and black pepper, cloves (the umbrellas will need to be thrown away later, so you can wrap them in a gauze bag if you don’t want to fish them out later). Cook for 20 minutes, stirring.

Pour in 9% table vinegar in small portions, the amount is determined depending on the degree of sweetness of the tomatoes to taste (you may need to add more sugar). After adding the vinegar, cook the ketchup for no longer than 10 minutes. Discard the cloves. Pour hot ketchup into a sterilized container and roll up immediately.

Turn the workpiece upside down and leave it in this position until it cools down.

Store homemade preserves in a cool place.

Ketchup without vinegar

This is a very simple vinegar-free tomato sauce recipe that is easy to make at home. There are no preservatives in the composition, and the preservation of the workpiece is ensured by lemon juice and sterilization. This product is suitable for people on a diet and those who adhere to proper nutrition, and it can also be given even to small children.

pureed tomatoes – 500 ml
onions – 40 g
garlic – 1-2 teeth.
salt – 1/2 tsp.
sugar – 2 tbsp. l.
sweet peas – 1 pc.
cloves – 1-2 buds
ground black pepper – 1/3 tsp.
ground cinnamon - 1 chip.
lemon juice – 1 tbsp. l.

Grind the tomatoes, onion and garlic through a meat grinder (you can first scald the tomatoes and remove the skin, but this is optional) to obtain 500 ml of tomato pulp. Add all the listed spices. Cook for 30 minutes. After half an hour, add salt, sugar and squeeze lemon juice. Boil for another 5 minutes. Ketchup is completely ready! All that remains is to remove the cloves and allspice, cool and serve immediately.

The sauce can be stored for up to 7 days (in a clean container in the refrigerator). If you want to prepare ketchup without vinegar for the winter, then pour it into jars. Immerse in a pan of hot water and sterilize for 15 minutes, roll up, turn over the preservation, wrap and store after cooling.

Winter tomato ketchup with apples

The sauce with tomatoes and apples is thick thanks to the pectin contained in the fruit. For cooking, it is better to take sweet and sour apples (for example, “Semerenko”). It has a puree-like consistency, with a light fruity aroma and barely noticeable sourness.

apples – 300 g
tomatoes – 1 kg
hot pepper – 1 pc. optional
garlic – 1 tooth.
mixture of ground peppers – 1/3 tsp.
sugar – 2-3 tbsp. l.
salt – 1 tbsp. l. or to taste
parsley and dill - optional

Wash the tomatoes, make a cross on top, scald with hot water for 5 minutes, and then peel off the top skin. Core the apples. Pass the apples and tomatoes through a meat grinder. Pour the resulting puree into a saucepan, add salt and sugar, cook for half an hour, stirring. Blend with an immersion blender and the mixture will become pureed. Add some chopped herbs and garlic, a mixture of peppers and boil for 10 minutes. Pour into jars (sterilized), twist, turn over and sit under a thick blanket. Store in a cool pantry.

Tomato and bell pepper ketchup

A simple recipe for thick homemade ketchup with bell peppers and onions. It has a richer and spicy taste than the classic sauce, there is some heat. Ideal for barbecues!

tomatoes – 500 g
red bell pepper – 500 g
sugar – 20 g
salt – 12 g
vegetable oil – 30 ml
onions – 30 g
garlic – 3-4 teeth.
hot ground pepper - to taste

Peel all the vegetables (peel the skins off the tomatoes if desired), cut into medium cubes. Heat the oil in a saucepan or thick-bottomed saucepan and sauté the onion. Add diced tomatoes and peppers, simmer until soft for 10-15 minutes. Blend with an immersion blender, adding garlic. Return the puree back to the heat, add salt, sugar and hot pepper, cook for 7-8 minutes. Pour into clean jars and sterilize in a saucepan with water for 15 minutes. After rolling it up, cover it with a “fur coat” and leave it upside down until it cools.

How to make ketchup from tomato paste

A delicious sauce can be prepared even without fresh tomatoes in your bins. You will need thick, ready-made tomato paste without additives - you will add them all yourself. This sauce is made to be eaten right away. But if you want to cook it more than once, but make more servings, then store it in the refrigerator.

tomato paste – 200 g
onions – 0.5 pcs.
allspice peas – 2 pcs.
red pepper – 0.5 pods
garlic – 1 tooth.
flower honey – 1 tsp.
vegetable oil – 1-2 tbsp. l.
balsamic vinegar - 1 tbsp. l.
salt - to taste

Chop the onion into cubes, chop the garlic with a knife. Heat oil in a frying pan and fry them until softened. Add chili pepper (amount to taste), tomato paste, balsamic vinegar, honey, and pepper, ground in a mortar. Simmer for 25 minutes, stirring all the time, adding salt to taste during the process. Blend with an immersion blender until smooth. Cool and serve.

It is difficult to find the perfect ketchup in stores that meets the preferences of gourmets. Some people don’t like the sour taste, others don’t like the “chemical” smell of smoke in the “Kebab” sauce. A dressing with a lot of thickeners, stabilizers, and preservatives can also hardly be called healthy. It’s easier to make the sauce to your taste, using only proven ingredients and spices.

Healthy Ingredients

Not many people think that homemade dressing for meat not only improves the taste of the dish, but also protects our health and acts as an antidepressant. Tomato acts as an elixir of youth and an anti-cold remedy. It is believed that red fruits help fight the development of cancer. Seasonings, spices and vegetables are added to ketchup, which have a beneficial effect on the body. The table below shows the benefits of traditional vegetable sauce.

Table - Beneficial properties of homemade tomato dressing ingredients

Ingredients	Compound	Effect on the body
Tomatoes	– Vitamins A, C, PP; – potassium; – magnesium; – phosphorus; – sodium; – lycopene; – organic and fatty acids	– Normalize the functioning of the gastrointestinal tract; – improve blood circulation; – increase immunity; – resist stress, restore strength, relieve fatigue; – help maintain optimal body weight
Bulb	- Vitamin C; – manganese; - folic acid; – quercetin; – phytoncides; - essential oils	– Stimulates the production of gastric juice; – is a preventative against colds; – promotes the construction of cartilage tissue; – has a diuretic effect
Chile	– Vitamins A, C, E, group B; – potassium; – calcium; – magnesium; – sodium; – phosphorus; - iron; – manganese; - fatty acid	– Helps digest heavy foods; – stimulates blood circulation; – increases immunity; – strengthens hair and nails
Garlic	– Vitamins K, PP, C, group B; – potassium; – magnesium; – chlorine; – phosphorus; - iron; - essential oils	– Reduces cholesterol levels; – stimulates digestion; – prevents the development of pathogenic bacteria and viruses; – increases endurance, gives vigor
bell pepper	– Vitamins A, PP, C, group B; – potassium; – calcium; – magnesium; – phosphorus; - iron; – fluorine; – sodium	– Helps cope with insomnia and stress; – has a beneficial effect on the nervous system; – normalizes blood pressure; – strengthens nails and hair; – rejuvenates the skin
Black peas	– Vitamins C, E, group B; - iron; – beta-carotene; – calcium; - essential oils	– Stimulates blood circulation; – prevents the formation of blood clots; – protects the body from colds, helps fight viruses; – improves the functioning of the digestive system

Homemade ketchup is healthy if made from quality ingredients. Buy only fresh fruits without flaws or rot, otherwise the preparation will be spoiled.

Tomato ketchup for the winter: recipes for every taste

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

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

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

Preparing ketchup according to any recipe requires mandatory heat treatment. Freshly chopped vegetables retain their shape and resemble a salad rather than a smooth paste. Therefore, without cooking it is impossible to achieve the desired consistency. In addition, fire processing extends the shelf life of the twist.

Spicy

Description . Prepare spicy tomato ketchup for the winter in just half an hour. The easiest way is to mix the tomatoes with fresh chili pods, cook for 20 minutes and pass through a sieve. For a more spicy taste, you can add sweet peas, onions, and garlic.

What to prepare:

tomatoes – 500 g;
chili - two pods;
onion - six pieces;
garlic head - one;
9% vinegar solution – 60 ml;
black peas – 20 pieces;
granulated sugar – 130 g.

How to cook

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

Mustard

Description . Spicy sauce with garlic and onion cloves is very easy to prepare. Seasonings are selected according to individual taste. To make the dressing spicier, it is recommended to replace ground black pepper with red pepper and mustard seeds with powder.

What to prepare:

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

How to cook

Chop the onion and squeeze out the garlic cloves.
Cut the red fruits into slices.
Cook them in a deep container with a lid until they become soft.
Rub through a sieve. Place on the stove.
Wait until it boils, add onion half rings and garlic mixture.
Leave on low heat for a quarter of an hour.
Salt, sweeten, add spices and mustard seeds.
After five minutes, pour in the vinegar solution.
Wait for it to boil, leave for five minutes, turn off.
Pour into prepared jars.
Seal and leave upside down until cool.

With horseradish and wine

Description . The piquant and spicy “winter” dressing takes an hour and a half to prepare. The recipe includes dry wine and vinegar solution.

What to prepare:

tomatoes – 2 kg;
onion - two pieces;
granulated sugar – 100 g;
grated horseradish root - to taste;
salt – 30 g;
ground spices – ginger, black peas, cloves;
dry red wine – 30 ml;
wine vinegar – 30 ml.

How to cook

Blanch the red fruits and remove the skin.
Cut the pulp.
Chop the onions, mix with the pulp, leave for 20 minutes on low heat.
Press the mixture through a sieve.
Sweeten, salt, add dry spices, pour in wine.
After 40 minutes, add horseradish.
After a quarter of an hour, add vinegar, wait another five minutes.
Pour into sterile jars and seal.

With onion and coriander

Description . A beginner choosing homemade tomato ketchup recipes for the winter is recommended to choose a spicy sauce with onions and bell peppers. The dressing is quick and easy to prepare.

What to prepare:

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

How to cook

Make tomato juice by running the fruits through a juicer.
Grind the remaining vegetables in a blender.
Mix the juice with the puree and place on low heat.
Remember to stir, cook for one hour.
Add spices, salt and sweeten.
Boil by half (the juice should thicken).
Pour in the vinegar, cook for five minutes, remove from the stove.
Sterilize jars or bottles.
Pour, seal, invert containers until cool.

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

With plums

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

What to prepare:

tomatoes – 3 kg;
plums – 1.5 kg;
onion - two pieces;
bell pepper – five pieces;
chili - two pods;
garlic head - one piece;
9% vinegar – 15 ml;
sugar – 200 g;
salt - two tablespoons;
ground pepper, cloves.

How to cook

Coarsely chop the washed, seeded and pitted fruits and chop together with the garlic head in a blender.
Place over low heat and cook for two hours, stirring constantly.
Strain through a sieve and cook for another hour.
Add spices, sweeten, salt, and vinegar.
Boil for half an hour.
Pour into jars and roll up.

With carrots

Description . A sweet, aromatic sauce is made with carrots, herbs, and seasonings. For spiciness, you can add fresh or ground chili, ginger, and onion.

What to prepare:

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

How to cook

Blanch the tomatoes and remove the skin.
Cut into slices.
Chop the carrots into small pieces.
Chop the pods.
Place the prepared vegetables in a blender and chop.
Place the puree in a saucepan and heat, stirring, over low heat until it boils.
Squeeze out the cloves, chop the parsley, and add to the mixture.
Leave to cook for half an hour.
Salt, sweeten, pour in oil.
Wait five minutes.
Add vinegar solution and bring to a boil.
Pour into jars and seal.

With bell pepper

Description . Spicy homemade ketchup with bell pepper is prepared with various seasonings and herbs: rosemary, basil, oregano. To make the dressing spicier, you can add a red pepper or onion.

What to prepare:

tomatoes – 2.5 kg;
garlic head - one piece;
sweet pepper – 500 g;
cloves - four buds;
cinnamon - half a teaspoon;
salt – 15 g;
sugar - one glass;
9% vinegar – 180 ml;
ground black peas - half a teaspoon.

How to cook

Cut the tomatoes into wedges.
Clean the peppers and cut into pieces.
Place the vegetables in a blender and puree without turning them into a puree.
Place on the fire and bring to a boil.
Pass the garlic head through a press.
Add to the mixture, add sugar, spices, and salt.
Cook over low heat for two hours, stirring occasionally.
Pour in the vinegar five minutes before it’s ready.
Pour into sterile containers, seal, and leave to cool.

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

With garlic and chili

Description . Vinegar solution is a natural preservative, but ketchup without vinegar does not last long. Chili will help extend its lifespan. It is hot pepper that protects the workpiece from mold. Next, two more recipes are offered without adding vinegar solution.

What to prepare:

tomatoes – 1 kg;
chili - two pods;
garlic clove - one;
black pepper - five peas;
cloves - five buds;
ground nutmeg - half a teaspoon;
sugar – 20 g;
salt – 15 g.

How to cook

Cut the ripe fruits into several slices.
Place in a saucepan and simmer, covered, for seven minutes.
Press through a sieve to remove the skins.
Keep on the fire with the lid open for about an hour until the puree thickens.
Add sugar, spices, salt.
Squeeze out the clove.
Leave for ten minutes.

With fresh basil

Description . One of the elementary recipes for tomato sauce for the winter. Cooking takes most of the time - three to four hours. If desired, you can add not only herbs, but also dry spices - coriander, paprika, cloves.

What to prepare:

tomatoes – 1 kg;
garlic clove – three pieces;
fresh basil - a bunch;
fresh parsley - a bunch;
sugar – 40 g;
salt – 10 g.

How to cook

Blanch the red fruits and remove the skin.
Cut the pulp.
Chop the greens.
Place tomato slices, herbs, and garlic cloves in a blender bowl.
Grind until puree, transfer to a saucepan.
Add salt, sweeten, and simmer for three to four hours until desired thickness.
Pour into sterile jars.

Hastily

Description . A simple recipe that does not require you to follow and follow steps step by step. All you need to do is prepare a blender or food processor and a suitable pan.

What to prepare:

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

How to cook

Cut the vegetables into pieces.
Place in a blender and grind.
Place in a saucepan, season, salt and sweeten.
Leave to simmer over low heat for two hours.
Pour into sterile jars.

To prevent the workpiece from spoiling without vinegar essence, sterilize the finished containers in a saucepan or oven at 120°C. To sterilize in a saucepan, line the bottom with a thick towel, folded several times, and place containers on top. Fill with water up to the shoulders and boil for a few minutes. Leave the liter jars in the oven for ten minutes.

With celery and ginger

Description . According to reviews, the dressing is sweet, so it is recommended to reduce the amount of sugar to taste. You can add more salt and red pepper if desired.

What to prepare:

tomatoes – 1 kg;
celery – 100 g;
onion - one;
bell pepper – one;
ground ginger - teaspoon;
ground cloves - half a teaspoon;
sugar - three quarters of a glass;
salt – 10 g;
9% vinegar – 15 ml.

How to cook

Cut the vegetables into small pieces.
Place in a deep frying pan or saucepan.
Boil for 30 minutes until soft.
Rub the boiled vegetables through a sieve.
Add seasonings, sweeten, salt, pour in vinegar.
Leave to simmer over low heat for about an hour until the dressing becomes thick and dark.

"Real jam"

Description . The name was not given by chance. Tomato ketchup “You'll lick your fingers” is prepared for the winter with the addition of apples and onions. The result is a sweet and sour, moderately salty sauce.

What to prepare:

tomatoes – 3 kg;
apples – 0.5 kg;
garlic cloves - six pieces;
onion - one head;
ground black pepper;
sugar – 150 g;
salt – 30 g;
9% apple cider vinegar – 50 ml.

How to cook

Blanch the juicy fruits and remove the skin.
Grind the pulp in a blender.
Place a saucepan with tomato puree on the fire and wait until it boils.
Peel the apples and grind in a blender.
Add to the pan, stir.
Chop the onion head and pass the cloves through a press.
Add to the total mass, cook until smooth.
Salt, add sugar, seasonings.
Five minutes before readiness, pour in the vinegar.
Pour into prepared sterile jars or bottles.
Close with lids and leave to cool upside down under a towel.

You can make ketchup from tomatoes and apples using another recipe. For 3 kg of tomatoes you need to take 1 kg of apples. Add a head of garlic, two tablespoons of mustard powder, and a little ground hot pepper to the tomato-apple paste. Add one glass of sugar and a tablespoon of salt. Boil for half an hour, pour in vinegar and roll up.

Amber

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

What to prepare:

fleshy tomatoes – 2 kg;
onion - two heads;
sweet pepper - two pieces;
garlic - five to six cloves;
ginger – root 2 cm long;
chili - one pod;
olive oil – 50 ml;
6% apple cider vinegar – 75 ml;
water – 250 ml;
spices – coriander, oregano, black peas, basil;
sugar - five tablespoons;
salt - two heaped teaspoons.

How to cook

Remove the stems from the tomatoes and cut the fruits into slices.
Coarsely chop the onions and pods.
Heat the oil in a thick-bottomed saucepan.
Grind garlic, chili, ginger, dry spices.
Pour into the pan, fry for half a minute.
Add coarsely chopped vegetables, stir.
Pour in water and simmer for half an hour.
Place the mass in a blender, grind, rub the paste through a sieve back into the pan.
Sweeten, salt, add vinegar.
Leave on low heat until reduced by half.
Pour into jars or bottles.

Green

Description . Green and brown tomatoes are also suitable for making ketchup. An important condition when choosing fruits is that the seeds must be ripe, without bitterness. Green fruits are more acidic than red ones, so no vinegar solution is added to the dressing.

What to prepare:

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

How to cook

Cut the onion into small pieces.
Cut green fruits into slices.
Grind the vegetables in a blender or through a meat grinder.
Place the resulting puree in a deep frying pan and simmer for about half an hour.
Grind through a sieve and put back into the pan.
Grind the chili and crush the cloves.
Salt, sweeten, add chili, simmer for an hour.
Add garlic paste, stir, leave for another five minutes.
Pour the resulting homogeneous mixture into prepared heated jars.
Close the containers, turn them over, and wrap them until cool.

Shish kebab

Description . Traditional “kebab” sauce goes perfectly with meat dishes and fried potatoes.

What to prepare:

tomatoes – 2.5 kg;
sweet pepper – 1 kg;
chili - one pod;
garlic - one clove;
mustard powder, ground coriander, dill seeds;
ginger – root 3 cm long;
sweet peas - five pieces;
cardamom – five grains;
laurel – two leaves;
vinegar essence – 5 ml;
sugar - half a glass;
salt – 10 g;
diluted starch - 30 g per half glass.

How to cook

Finely chop the vegetables.
Place in a deep frying pan and place on low heat.
Grind ginger, garlic.
Add spices to taste, salt and sweeten.
Boil for an hour, then pass through a sieve.
Place the puree on low heat and simmer for another three to four hours until smooth.
Pour in the vinegar solution and diluted starch five minutes before readiness to make the dressing thick.
Pour into prepared containers.

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

A chef can prepare signature ketchup at home for the winter. Experimenting with seasonings, herbs, and spices will open up new tastes. Ripe juicy tomatoes of any color are suitable for ketchup. If the mixture becomes too thick during cooking, add a little warm water. “Thicken” the liquid sauce with diluted starch.

Reviews: “We take a little bit of all the seasonings”

On the contrary, we only eat homemade ketchup. But my grandmother prepares it for the whole family, because she doesn’t trust store-bought ones. And in general, it’s full of all sorts of “food”, chemicals, additives, preservatives. And at home there are only natural products. True, this is the first time I’ve heard that ketchup can be prepared with apples... It seems to me that we have a more traditional method of preparation. You need, of course, tomatoes, sugar, black peppercorns, salt, vinegar, cloves and cinnamon. We take all the seasonings little by little so that the ketchup does not have a pronounced taste of one thing. Chop the tomatoes and onions, simmer in a saucepan with vegetable oil, and when they become completely soft, remove from the heat and grind or knead well. Then put it back into the pan and bring to a boil. After this, add spices, cook for about half an hour and add salt, sugar and vinegar. Cook with them for another 5 minutes. After this, the ketchup is ready, but it’s better to let it brew. The next day it will be just right!

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

I found the recipe on one of the forums. Children love ketchup very much, but I don’t buy it, no matter what they get from the store. So I prepared my own, it turned out to be 2 liter bottles. It was eaten in two days. I plan to do a lot next year.
4.5 kg tomatoes - through a meat grinder 1 cup sugar 1 tbsp. l. Salt 13 tbsp. 9% vinegar
a few black peppercorns on the tip of a knife ground red pepper
Place all this in a saucepan, cook according to the original recipe for 2 hours. I cooked it more, I wanted it thicker. Well, at the end, as always, I try... suddenly I’m in the mood to add something.

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

The era of preparing tomato sauces began in the 20th century. It started simply, with making homemade tomato ketchup for the winter. We came up with the recipes ourselves, but the seasoning turned out to be finger-licking good. Soon, an enterprising American named Heinz established the industrial production of ketchup. Well, we, in the old fashioned way, process the tomato harvest at home, in full confidence that the sauce made by ourselves is much healthier and tastier. I share proven recipes for making spicy, sweet, thick ketchup with various additives.

Tomatoes of any variety, including yellow ones, can be used for winter harvesting. Their structure is much more important. To prepare the sauce, select tomatoes that are not watery, with a dense, meaty structure.

A simple recipe for homemade tomato ketchup for the winter

One of the best options for making sauce. It is considered classic and the most successful in taste.

Take:

Tomatoes – 2.5 kg.
Granulated sugar – 0.5 cups.
Salt – ½ large spoon.
Peppercorns – 20 pcs.
Carnation buds – 2 pcs.
Table vinegar – 2 large spoons.
Coriander – 10 pcs.

Step-by-step preparation:

Divide large specimens into 4 parts; small ones should be cut in half. Place in a saucepan.
Place on the stove. Slowly heat the contents for about 20 minutes. Do not cover with a lid, in our interests, so that more liquid evaporates.
Wipe the mixture using a sieve. Now they are sold in large sizes, like a colander, very quickly and conveniently.
Set the resulting tomato juice to simmer. Slowly bring to a boil. With regular stirring, cook for 1-2 hours. The boiling time depends on the quality of the vegetable. Watery ones take longer to boil. The mass should become thick.
Place the seasonings in a gauze bag with a long tail for easy removal from the pan. Add to the tomato mixture.
Add sugar and salt, stir. Continue cooking for 15-20 minutes. Take out the spice bag.
At this stage of preparing ketchup, always taste the preparation. Add sugar and salt if necessary.
Pour in vinegar. Continue cooking for the last 5-10 minutes.
Turn off the heat, fill the jars, screw on. Cool, check the tightness of the seal. Move to a permanent storage location in the cellar or pantry.

Tomato ketchup – finger-licking recipe

Adding some familiar components can make the usual taste piquant, divinely aromatic. The recipe from the series will leave you licking your fingers and asking for more. Among gourmets it is considered the best.

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

How to make the most delicious sauce:

Divide the head of garlic into cloves and peel them. Cut the onion heads into large cubes. Do the same with tomatoes.
Pour oil into the pan. Add onion, throw in garlic cloves, add sugar.
Turn on the fire. Stirring continuously so that the sugar does not burn, fry for 3-5 minutes. The onion will become almost transparent.
Add tomatoes to the pan. Stirring the contents from time to time, bring to a boil.
Cook for 10-15 minutes until the tomatoes release enough juice.
Separately, mix balsamic vinegar with lemon juice. Pour into the pan. Stir and continue cooking.
After a quarter of an hour, add salt and continue cooking the mixture for another 10 minutes.
Place all the dry spices intended for cooking ketchup in a gauze bag, add fresh basil to them.
Place the bag into the pan. Boil the mixture for another 10-15 minutes.
Take out the bag and taste the contents of the pan. Add what's missing.
Remove from the burner and puree the mixture with a blender (you can do it directly in the pan).
Pass the puree through a sieve in parts, removing the tomato skins and seeds.
Return to the pan. Cook for 5-10 minutes. Let it boil strongly and turn it off.
Pour into small sterile storage containers. Cool, covered with a towel. Transfer to the cellar for storage.

Sweet tomato ketchup with paprika, cinnamon

Not everyone likes spicy seasonings. Keep a ketchup recipe that you can offer even to children.

Required:

Tomatoes – 5 kg.
Bell pepper - 3 pcs.
Onion – 3 pcs.
Sugar – 300 gr.
Acetic acid 9% - 100-150 ml.
Ground black pepper - teaspoon.
Paprika – ½ teaspoon (more is possible).
Cinnamon – a pinch.
Salt – 2 large spoons.
Any greens.

Prepare a delicious sauce:

Cut the vegetables into pieces. To boil down faster, I advise you to divide it into smaller pieces, but if you are lazy, then don’t waste your time. Let it cook.
After boiling, reduce the heat intensity to low. Cook until the mass is reduced by half. This will take 2-3 hours.
Remove from heat and let cool. Wipe with a sieve.
Return to the stove. Add spices. For those who like variety, I recommend adding coriander and turmeric. From greens, take dill and parsley. Tie it into a bundle, lower it into the pan (at the end, take it out and throw it away).
Continue cooking for approximately 3 hours.
Place in sterile jars and screw on.

Homemade tomato and plum ketchup - the most delicious recipe

Plums are just as suitable as tomatoes for making sauces. In close cooperation, they give the magical taste of the seasoning. Try making at least a sample jar.

Take:

Tomatoes – 2 kg.
Plums – 1 kg.
Head of garlic.
Onions – 0.5 kg.
Black and red pepper - a small spoon.
Granulated sugar, salt - to taste.

How to prepare:

Remove the pits from the plums and place in a saucepan. Place on the stove. Warming up slowly, steam. After cooling slightly, grind in a sieve until smooth.
Do the same with tomatoes and onions. To speed up the boiling process, cut the vegetables into pieces. Place in a saucepan. Steam over low heat and let cool slightly. Rub through a sieve.
Combine both purees. Add the spices suggested in the recipe. Garlic should also be chopped into a paste.
Cook until the mass is reduced by a third. Pour and swirl immediately.

Ketchup with tomatoes and apples through a meat grinder

Fruits are often present in winter preparations of seasonings and tomato sauces. Apples are the leader among them, and for good reason. Successfully combined with vegetables, they add their own unique fruity note.

Required:

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

Preparation:

Prepare vegetables for work by removing the core of apples, the membranes and seeds of peppers. It is advisable to cut off the thick skin of apples.
Pass through a fine grinder, grinding into pulp.
Transfer the mixture to a saucepan and start boiling. It will take approximately 1.5 hours for the puree to become thick, reducing by a third.
Add salt, sugar and cinnamon. It is advisable to place the remaining spices in a gauze bag and place them in a pan so that they can be easily removed after cooking.
Boil the ketchup for 30 minutes. Punch with a blender if you like a homogeneous mass. I skip this stage because I like coarse grinding, with small inclusions of vegetables.
Add crushed garlic and add vinegar. Turn off the burner. Homemade ketchup is stored cool without sterilization.

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

Here is a recipe for quickly making ketchup with your own hands. The disadvantage is that you will have to make small portions, since such a seasoning can only be stored in the refrigerator and for a very short time. It is not prepared for the winter.

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

How to do:

Scald the tomatoes with boiling water and rinse with cold water. Make a small cut and peel off the skin.
Chop into small pieces. Do the same with onions and garlic. Blend everything with a blender.
Chop the cilantro and add to the sauce. Add the rest of the spices and oil. Stir and serve.

Video recipe for delicious winter ketchup with tomatoes. Happy preparations!