How to make tomato ketchup at home. The most proven recipes for making homemade ketchup. Ketchup for the winter made from tomatoes and apples

Most often, homemade ketchup is prepared for the winter, which is why vinegar is indicated in all recipes. The finished ketchup is poured over, rolled up and, after cooling, put in a cold place. But if you plan to eat the sauce in the near future, then you don’t need to add vinegar.

Ingredients

5 kg of ripe tomatoes;
1 kg of onions;
250 g sugar;
2 tablespoons salt;
1 teaspoon ground cinnamon;
1 teaspoon ground black pepper;
1 teaspoon paprika or ground red pepper;
1 teaspoon ground cloves;
50 ml vinegar 9% - optional.

Preparation

Cut the tomatoes into large slices, removing the core. Place in a saucepan and place over low heat. If after 10–15 minutes the tomatoes have not produced juice, add a little water. Stir and simmer the vegetables over medium heat for another 40–50 minutes.

Add coarsely chopped onion, bring to a boil and simmer over low heat for another 1.5–2 hours. All this time the mass should be bubbling a little.

Remove the pan from the heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Stir and grind the mixture until smooth. After this, you can strain the ketchup through a sieve if you want to get rid of the tomato seeds.

Place the pan on the stove again, bring to a boil and cook for another 1.5–2 hours. During this time, the ketchup will thicken. 10 minutes before the end of cooking, pour vinegar into the pan and stir.

Ingredients

4 kg of ripe tomatoes;
500 g sweet and sour apples;
250 g onions;
1½ tablespoons salt;
250 g sugar;
50 ml apple cider vinegar - optional;
a pinch of ground black pepper;
½ teaspoon ground cinnamon.

Preparation

Pass the peeled tomatoes through a juicer or meat grinder. Pour into a saucepan and place over moderate heat. Cook for about 1.5 hours until the mixture thickens.

Add coarsely chopped peeled apples and chopped onions to the tomato puree. Bring the mixture to a boil, remove from heat and leave for 15–20 minutes to cool slightly.

Grind it with a blender until smooth. Place the pan back over moderate heat, add salt and sugar and stir. After boiling, add vinegar, black pepper and cinnamon and cook for another 5-10 minutes.

Ingredients

2 kg of ripe tomatoes;
1 kg of ripe plums;
250 g onions;
100 g garlic;
¼ bunch of parsley;
2 hot red peppers;
1½ tablespoons salt;
200 g sugar;
½ teaspoon pepper mixture;
2 bay leaves;
2 tablespoons vinegar 9% - optional.

Preparation

Remove the skins from the tomatoes, remove the pits from the plums and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, place over moderate heat and cook, stirring occasionally, for 2 hours.

Mince the garlic, parsley and pepper. If you want to make ketchup spicier, use 3 hot peppers.

Add the garlic mixture, salt, sugar, pepper mixture, bay leaves and vinegar to the tomato-plum puree. Stir and cook until thickened, about 40–50 minutes. After cooking, remove the bay leaves from the ketchup.

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Ingredients

3 kg of ripe tomatoes;
600 g;
500 g onions;
½ head of garlic;
1 tablespoon salt;
½ teaspoon ground cinnamon;
12 black peppercorns;
3 peas of allspice;
4 cloves;
½ teaspoon ground nutmeg;
100 ml vinegar 9% - optional;
150 g sugar.

Preparation

Cut the peeled tomatoes, peppers, onions and garlic into large slices. Place vegetables in a saucepan and add salt. Cook covered over moderate heat for about 3 hours, stirring occasionally. During this time, the mass will decrease by 2–3 times.

Remove the pan from the heat and puree the tomato mass with a blender until smooth. Grind cinnamon, black and allspice, cloves and nutmeg in a mortar or coffee grinder.

Add the spice mixture, vinegar and sugar to the pan and stir. Place the ketchup over medium heat and cook for another half hour.

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According to Wikipedia definition: “Ketchup is a sauce whose main ingredients are tomatoes, vinegar, sugar, spices (salt, ground red and black pepper).”

Ketchup is a seasoning for vegetable, meat, pasta and other dishes. Tomato ketchup has been known to the world since 1870, it was invented by the American Henry Heinz, who was the first to use vacuum evaporation.

Today, the food industry produces a large number of types of ketchup for different tastes and areas of application, but from this quantity 5 main types of ketchup stand out:

spicy (chili)
to the barbecue
tomato or classic
spicy (with paprika)
for dishes of national cuisines (Tatar, Caucasian, etc.)

Homemade ketchup is superior to store-bought ketchup not only in taste, but also in the absence of artificial preservatives. Therefore, today we will prepare homemade ketchup using simple, quick and tasty recipes.

How to prepare other types of sauces

Thick ketchup for the winter

We need:

The recipe is for each kilogram of tomatoes used, the rest is calculated according to the recipe.

2 apples, sweet and sour varieties
1 tbsp. vinegar
0.5 tsp salt
6 black peppercorns
6 allspice peas
2 clove buds
2 boxes of cardomom
1 star anise
1 tsp oregano or Italian herb mixtures
1 tsp paprika
0.5 tsp garlic
0.5 tsp turmeric
0.25 tsp cinnamon
0.25 tsp nutmeg

Preparation:

1. We take only ripe tomatoes, you can use any variety, but cream is better, they have denser pulp. Chop them randomly and place them in a large saucepan with a thick bottom.

2. We also cut apples randomly, with peel and seeds, remove rotten places and wormy ones. We send them to the pan with the tomatoes.

3. Place the pan on low heat and cook the ketchup in three batches:

1st step – boil the mixture for 1 hour, stirring occasionally, turn off the heat and leave until it cools completely.

We do the 2nd and 3rd steps in the same way as in the 1st

4. Spices can be added to the tomato mixture either at the beginning of cooking, in the 1st step, then they will have time to open up and become slightly muted during the cooking process, or at the end of cooking, in the 3rd step, then the presence of spices in the ketchup will be more pronounced and have a sharper piquant taste.

5. After boiling, rub the mixture through a sieve to obtain thick ketchup without impurities.

6. Add vinegar to the resulting mass, stir and bring to a boil over low heat, stirring continuously. Place the hot ketchup into prepared jars and close the lids.

To cool, turn the jars over and cover warm.

Ketchup with apples at home for the winter

We need:

3 kg tomato
1 kg bell pepper, any color
1 kg onions
1/2 tsp. cinnamon
15 pcs cloves
10 pcs peppercorns
1.5 tbsp. sugar (1 tbsp.=250 g)
1.5 tbsp. salt
50 ml 9% vinegar
2 tbsp. starch

Preparation:

1. Wash all vegetables, peel and pass through a juicer, meat grinder, blender, whatever is convenient.

2. Pour the tomato juice into a saucepan and place on the stove, bring to a boil, do not forget to skim off the foam. When signs of boiling appear, add salt and sugar.

3. Place peppercorns and cloves in gauze or a canvas bag and put it in tomato juice, add cinnamon, mix and boil for 5 minutes.

4. After that, add the onion to the pan and boil for 15 minutes, stirring occasionally.

5. Add apples next and cook for 20 minutes. Now you can taste for sugar, if you need to add, add, and also add bell pepper, mix and cook this mixture for another 10 minutes.

6. Dissolve starch in warm water, mix well to avoid lumps. Before pouring in the starch, remove the bag of spices, they have already given off their aroma, and also add vinegar, mix everything well.

In a thin stream, with continuous stirring, pour the starch into the ketchup, bring to a boil and cook for 3 minutes.

7. Pour the hot sauce into sterile jars and seal tightly with boiled lids.

Tomato ketchup for the winter

We need:

6 kg tomato
1 kg onion
2 tbsp. salt
300 g sugar
1 tsp cinnamon
1 tsp carnations
1 tsp each ground black pepper and paprika
50 ml 9% vinegar or 1.5 tsp. acetic acid

Preparation:

1. Wash the tomatoes, remove the “butt” and pass through a meat grinder or blender. Place the container with tomato juice on the fire and simmer, stirring occasionally, for 1.5 hours. Don't forget to remove the foam.

2. Peel the onion and chop in a blender. Add to the tomatoes, after boiling them, stir and cook for another 1 hour.

3. After, add all the spices, except vinegar, mix and cook for another 30 minutes. Pour in the vinegar at the end of cooking, let it boil and grind the resulting mixture through a sieve, or you can grind it with an immersion blender. Place in jars, roll up and cool under something warm.

Homemade ketchup for the table

We need:

1 kg tomato
3 tbsp. 6% vinegar
2 tsp salt
2.5 tbsp. Sahara
1/4 tsp. granulated garlic
1/5 tsp ground red hot pepper
1/8 tsp allspice

Preparation:

1.Chop the tomatoes randomly, place them in a saucepan and simmer over medium heat for 20 minutes. We rub the finished tomatoes through a sieve.

2. Put all the spices into the resulting juice, mix, set the heat to lower than medium and boil to the desired thickness. Ketchup can be served when it has cooled down.

3. When preparing for the winter, transfer the ketchup into jars, close them tightly with lids, turn them upside down and wrap them warm until they cool.

Delicious ketchup from a homemade recipe book

We need:

2 kg tomato
2 onions
1 apple
1 tbsp. salt
125 g sugar
1-2 tbsp. vinegar 9%
1/2 tsp. ground black pepper
1/2 tsp. cinnamon
3 pcs cloves,

Preparation:

1.Pass the tomatoes through a meat grinder or juicer.

2. Peel the apples and grate them on a fine grater.

3. Peel and chop the onion. Mix all the ingredients and place on the stove. Add all the spices, mix and boil for 1.5 hours. 10 minutes before the end of cooking, add vinegar and stir. Roll hot into jars.

Quick, delicious homemade ketchup recipe

This recipe is suitable for housewives who do not like to bother with cooking. Ketchup is made quickly and tasty.

We need:

1 head of garlic (6 cloves)
1/2 tsp. ground black pepper
1 tbsp. cinnamon
1/4 tsp. chili pepper
1 tbsp. heaped salt
1 tbsp. mustard with a slide
2 tbsp. 9% vinegar

Preparation:

1.Pour the tomato juice into a saucepan, add all the spices and place on high heat, stirring.

2. Bring to a boil and cook to the desired consistency. After cooling, you can serve.

If desired, you can transfer it hot into jars and roll it up.

Bon appetit!

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Interesting fact: ketchup comes from China, not America, as half the population thinks. This dish was prepared with anchovies, mushrooms, beans, spices and brine of salted fish or shellfish. Now chefs in every country are trying to create their own unique recipe for this sauce. And I, like many housewives, keep up with world culinary trends and try not only to learn how to make ketchup at home, but also to seal more than one jar for the winter, using different recipes. Today I will tell you several recipes for homemade tomato ketchup for the winter, which my family loves.

Ketchup "Krasnodar" at home

I have a friend who simply loves “Krasnodar” sauce and his wife always bought it at the store, mistakenly thinking that it would be difficult to prepare a good product at home. I shared this simple recipe with her and told her a little secret: it is the sour apple puree that gives ketchup a special piquancy and slightly noticeable sourness. They were so surprised by the amazing taste that during the first two samples she had nothing to hide.

For 2 half-liter jars you need:

Tomatoes – 1 kg;
Sour apples – 2 pcs.;
Onion – 30 gr.;
Carnation – 1 soc.;
Ground cinnamon – 1 gr.;
Black pepper – 6 pcs.;
Sugar – 60 gr.;
Salt – 10 g;
Apple cider vinegar 6% - 5 ml.

How to cook:

We take tomatoes that are red, not juicy and without visible defects. We wash the vegetables and cut them into slices, cutting out the place where the stalk attaches.
Peel the apples, cut out the seeds and cut into three slices on a fine grater. Remove the skins from the onion, wash and finely chop.
We pass the tomato pieces through a juicer or bring them to a boil in a saucepan without apples and rub them through a sieve.
Pour tomato juice into a thick-bottomed saucepan or roasting pan, add grated apple, onion, sugar and salt and spices.
Place on the fire and simmer for 90 minutes, stirring occasionally.
In 5 min. Before the end of cooking, add apple cider vinegar, stir and wait until it boils.
Pour hot ketchup into jars and seal. We set it to cool not in a draft.

Tip: after an hour of boiling, the sauce will become quite thick, so you need to stir more often.

Well, delicious ketchup at home is ready. Please your loved ones with this wonderful gravy.

Tomato juice ketchup recipe

It’s easy to experiment with this classic recipe, you just need to take into account the qualities of the starting vegetables: red ones are sour, yellow ones are very sweet, and pink ones are in between. I suggest you exactly yellow tomatoes, because the gravy will be sweet cinnamon, and the color will be unusual: deep orange. The only main thing is that during cooking the puree does not burn and does not turn brown with a rancid taste.

Ingredients per liter of sauce:

Tomatoes – 1 kg 600 gr.;
Onions – 90 gr.;
Ground red pepper – 0.3 g;
Ground cinnamon – 0.3 g;
Sugar – 40 gr.;
Salt – 15 gr.

Tip: instead of a frying pan, you can use a thick-bottomed pan so that the ketchup does not burn.

How to cook:

Selected yellow tomatoes of the “cream” variety, wash and separate the stems.
Cut the vegetables into slices and put them in a saucepan. Peel the onion, chop it finely and add to the tomatoes.
Place the saucepan on the fire and bring the mixture to a boil. Leave and rub the hot tomato mixture through a sieve.
Place the resulting puree in a roasting pan and add seasonings, sugar and salt. And boil the mass to 1/3, stirring the sauce periodically.
Pour the cooked vegetable sauce from yellow tomatoes into jars and seal.

Tip: leave it to cool out of the reach of children.

Believe me, you will use this recipe very often, your kids will appreciate it with a bang: no sharpness or acidity.

Ketchup with mustard at home for the winter

The use of spices makes tomato puree ketchup. The composition of this dish is simply amazing with its richness of spicy and aromatic plants. But don’t let this fact scare you, the aroma will be piquant with a subtle, subtle taste of mustard.

Ingredients for 2 half-liter jars:

Tomatoes – 2.1 kg;
Onion – 110 gr.;
Garlic cloves – 1 piece;
Ground cloves – 1.5 g;
Mustard powder – 1.5 g;
Ground cinnamon – 0.4 g;
Ground allspice – 0.6 g;
Sugar – 155 gr.;
Salt – 35 gr.;
Apple cider vinegar 6% – 125 ml.

Tip: Use a wooden spoon that does not heat up to wipe hot tomatoes.

Let's start cooking:

We wash the red juicy tomatoes, cut them into 4-6 parts, put the vegetables in a saucepan and put them on the fire.
As soon as the vegetables boil, remove the pan from the heat and rub the contents through a sieve.
Grind the peeled onion and garlic in a blender bowl and mix with the resulting tomato mass.
Add salt, sugar, spices and cook over low heat to ½ volume.
Before removing from heat, add vinegar.
Pour the prepared tomato ketchup into prepared jars and sterilize for 30 minutes.
Using potholders or tongs, take out the jars one by one and seal them. Let it cool down out of the reach of children.

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

Homemade ketchup "Baltimore"

Many housewives are a little afraid to use various new seasonings in cooking. But tarragon (tarragon) is known to everyone for its sweet drink of the same name. The herb of this spice contains 0.45% essential oil and 60 mg of ascorbic acid, so the ketchup will be not only spicy, lemon-mint, but also very healthy.

To prepare you will need:

Tomatoes – 1 kg;
Onion – 100 gr.;
Garlic cloves – 8 pcs.;
Dried tarragon (tarragon) – 4 g;
Bay leaf – 1 pc.;
Ground black pepper – 2 gr.;
Ground red pepper – 1 gr.;
Lemon juice – 10 ml;
Sugar – 60 gr.;
Salt – 20 gr.;
Refined sunflower oil – 40 ml.

How to do:

We wash the red tomatoes and cut them into 4-6 pieces.
Place the tomato slices together with washed and chopped onions, garlic and bay leaves.
Simmer under the lid until soft, remove the bay leaf, and rub the mixture through a sieve.
Boil the resulting mass over low heat until it reaches the consistency of thick sour cream, add salt, sugar, lemon juice, tarragon, ground black and red pepper.
Boil for another 2 minutes, pour the boiling mixture into prepared jars, and pour boiling refined vegetable oil on top and seal.

Tip: taste the sauce and add sugar and salt if necessary. And tarragon can be replaced with mint - 2 grams.

Tip: You can also use corn or olive oil.

Now you know how to make ketchup at home for the winter, which tastes like an industrial sauce.

How to prepare kebab ketchup with garlic for the winter

In winter it gets dark so early, it is often very cold and you are at home almost all the time. Therefore, recreation in nature, somewhere in a forest area, is more valuable than in the summer. And kebabs with appetizers are much tastier. For such pleasant occasions, you will need a jar of ketchup, the recipe for which is completely simple.

Required ingredients:

Tomatoes – 600 kg;
Yellow cherry plum – 600 gr.;
Water – 200 ml;
Garlic cloves – 2 pcs.;
Basil – 2 sprigs;
Cilantro – 2 sprigs;
Red pepper – 1 gr.;
Salt – 10 g;
Sugar – 40 gr.

Cooking method:

We choose tomatoes that are ripe and fleshy. And we select the ripened yellow cherry plum, since its skin is sour, and it itself is quite sweet. Wash the greens and vegetables, separate the stems and seeds, and also peel the garlic. We cut the tomatoes into slices.
Pour water into the multicooker and add tomatoes and plums. Turn on the multicooker in the “Cooking” mode for 30 minutes. If the seeds do not separate, then put them in whole, only add another 5 minutes to the “Cooking” process.
Add chopped herbs and garlic to the hot fruit and vegetable mixture and blend the resulting mixture with a submersible blender. And then grind the mass through a sieve to obtain a homogeneous consistency.
Transfer the resulting puree into the multicooker bowl, add sugar and salt and ground red pepper and turn it on to the “Frying” mode for 5-10 minutes, stirring constantly.
Transfer the hot sauce into prepared sterilized jars and cover with lids.

Well, yellow cherry plum ketchup is ready for the winter.

Tomato and onion ketchup for the winter

There are still a lot of recipes for homemade tomato ketchup for the winter, but there are also some that may surprise you. Strange as it may sound, starch goes well with spicy tomato puree and the consistency is so thick that the sauce does not spread at all on the plate.

Ingredients for two 0.5 liter jars:

Tomatoes – 2 kg;
Onion – 110 gr.;
Coriander – 1 gr.;
Ground red pepper – 0.08 g;
Dry basil – 2 gr.;
Sugar – 130 gr.;
Salt – 35 gr.;
Starch – 20 g;
Water – 40 g;
Table vinegar 6% - 125 ml.

Preparing canned food:

We wash the selected red firm tomatoes, cut them into 4 parts and put them in a saucepan. We also send finely chopped onions there.
Put everything on the fire and boil until soft, wipe the tomato mass and simmer for about 40 minutes.
Meanwhile, dilute the starch in water and add to the boiling mass, mix thoroughly.
While the sauce simmers for another 5 minutes, pour vinegar into another saucepan, add spices and salt with sugar and bring to a boil under the lid.
Mix the boiled tomato mass with starch with vinegar broth, bring to a boil, pour into prepared jars and seal.

Tip: while the puree has not yet boiled down, keep the decoction of spices in vinegar under a tightly closed lid.

Be sure to close the thick and tender tomato basil ketchup for the winter.

Bulgarian ketchup at home “You’ll swallow your tongue”

The balanced combination of peppers and tomatoes produces a rich ketchup without the vinegar. This preservation can easily be used as a gravy for children's dishes, since it contains a sufficient amount of vitamin C and easily digestible sugars that help improve digestion.

Ingredients for a liter jar:

Sweet pepper – 1 kg 300 gr.;
Tomatoes – 800 gr.;
Onions – 60 gr.;
Vegetable oil (for frying) – 10 ml;
Vegetable oil (into mixture) – 25 ml;
Ground allspice - a pinch;
Ground black pepper – a pinch;
Sugar – 30 gr.;
Salt – 20 gr.

How to cook:

We wash the red firm tomatoes, cut them into slices and place them in the pan. Heat the vegetables until softened and rub through a sieve to obtain a uniform consistency. Stirring the mixture, boil it by half.
Meanwhile, wash the thick-walled sweet red pepper and cut out the inner pulp with seeds and stalks. Blanch them in boiling water for 7 minutes. and cool in cold water.
Grind the pepper in a blender bowl or pass it through a meat grinder, and then rub the resulting puree through a sieve.
Peel the onion, wash it and cut it into half rings. Fry the onion in refined oil until golden brown and rub through a sieve.
Pour sunflower oil, tomato mass, onion and pepper puree, spices and salt with sugar into a deep saucepan, stir and heat until boiling.
Transfer the finished ketchup into a prepared jar and sterilize for 90 minutes.
After this, seal it and wrap it in a blanket until it cools completely.

Tip: You don’t have to pass the vegetables through a sieve if you are happy with small pieces in the finished homemade ketchup.

Appetizing ketchup like Heinz is ready for the winter. It goes well with pizza and served with pasta.

There is nothing easier than watching video recipes for homemade tomato ketchup for the winter. So make yourself comfortable and turn on the video.

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

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

How to make ketchup at home - subtleties of preparation

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

To make delicious ketchup, it is not enough to choose the right recipe; it is also important to take into account several points.

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

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

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

Ingredients:

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

Step-by-step preparation:

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

Ketchup with tomatoes and apples at home will be an ideal addition to meat dishes, fish steak, spaghetti and will be a good alternative to tomato paste for preparing homemade dishes.

Ingredients:

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

Step-by-step preparation:

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

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

Ingredients:

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

Step-by-step preparation:

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

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

Ingredients:

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

Step-by-step preparation:

Wash the tomatoes and cut into pieces.
Wash the quince and cut it into 2-4 halves.
Place the tomatoes and quince in a saucepan and cook over low heat until soft, about 1.5 hours.
Cool the mixture and grind thoroughly through a fine sieve.
Place the puree in a clean cooking bowl, add sugar, salt, cinnamon and ground red pepper, add mustard and finely chopped garlic.
Heat the sauce over low heat until it boils and continue to cook for half an hour, stirring.
5 minutes before cooking, pour vinegar into ketchup, stir and distribute into glass jars. Seal them tightly with lids, cool and keep at room temperature.

Video recipes:

Tomato ketchup is, of course, an interesting thing...not so long ago this word appeared in our vocabulary! Previously, it was simply called tomato sauce. Our grandmothers and great-grandmothers made it for the winter from surplus tomatoes... And now we are using ketchup in a new-fangled way!

Well, okay, no matter what you call it, it will still be delicious. You can make it in any flavor you like - sweet, sour, spicy and add a lot of things to it, if you would like to tinker a little longer.

Recipes:

Tomato lovers eat everything with it - pasta, rice, meat, scrambled eggs, sausages, dumplings. You also can’t do without it when making pizza or homemade hot dogs.

The recipe allows you to make it from what you have on hand. No special conditions or technologies are required, so why not make it for the whole family for the winter, especially since you can also use non-standard tomatoes that you can’t pickle!

So, let's start cooking with the simplest thing and gradually make it more complicated.

Wash the jars with baking soda, rinse thoroughly under running water and sterilize, preferably in the oven, so that they are dry after sterilization.

We are preparing it step by step, but if you want to add something, don’t be shy!

Tomato ketchup for the winter - a simple step-by-step classic recipe at home without apples

And also without any other bells and whistles, just tomatoes, salt and spices. Previously it was called Classic tomato sauce. This is the basis for any type of ketchup; you can add any components to it and get different tastes.

tomatoes 2 kg;
half a glass of sugar;
a tablespoon with a little salt;
a tablespoon of acetic acid;
10 pieces of cloves;
two cloves of garlic;
a pinch of cinnamon;
a pinch of ground red hot pepper.

Preparation:

Wash and dry the tomatoes on a towel, peel the garlic.
Cut the tomatoes into large slices and place in a wide-bottomed saucepan over low heat. Cover tightly and bring to a boil.
Cool and strain through a sieve or fine metal mesh colander.
Place the puree in a saucepan and simmer over low heat without a lid until the contents are reduced by a third.
Add salt, sugar, spices and garlic, cook for another ten minutes and remove the garlic.
Pour in the vinegar and simmer for another two or three minutes.
Place in sterile dry jars and roll up.
Turn it upside down and cool it like that, put it in the cellar.

The preparations for the winter are ready! Perfect for meat or for seasoning tomato soups!

Let's try to make this ketchup in a slow cooker; modern equipment would be wasted in vain; it's a pity that the volume is small. Very aromatic and tasty, with a pronounced apple taste.

What you will need:

large, fleshy, very ripe tomatoes, two kilos;
sour apples, kilo;
half a kilo of onions;
large head of garlic;
half a glass sugar;
salt incomplete table. l.;
black pepper, ground half a teaspoon;
five cloves;
acetic acid teaspoon.

Recipe:

Wash, peel and dry all the vegetables on a towel.
We cut everything into large pieces and place it in the multicooker bowl.
Set to fry or bake for two hours and close the lid.
Add spices, sugar, salt and set the simmer mode for another 15 minutes.
Let it cool, rub everything through a sieve and put the puree back into the multicooker bowl.
Pour in acetic acid, stir and set the simmer mode for 30 minutes.
Place hot into dry, sterile jars and seal.
Cool upside down and store in the cellar or refrigerator.

Delicious with pasta or rice!

Spicy tomato sauce that goes well with meat: chicken, pork kebabs, French meat.

Ingredients:

tomatoes 2 kilos;
bell pepper 2 kilos;
a kilogram of apples with a sour taste;
half a kilo of onions;
head of garlic;
a glass of sugar;
10 g dry Provençal herbs;
tea l. ground cinnamon;
tea l. ground coriander;
two tablespoons of salt;
half a teaspoon of ground red hot pepper;
half a glass of wine vinegar.

Cooking process:

Wash the vegetables, peel and dry on a towel, remove the seeds from the pepper.
Cut all the vegetables into large pieces, place in a saucepan with a thick bottom and place over medium heat. Let it boil and cook over low heat for about thirty minutes.
Cool and pass (grate) through a meat grinder, put the resulting puree into a saucepan.
Bring to a boil and add salt, sugar, spices, and vinegar.
Cook for about five minutes.
Place in dry sterile jars and roll up. Cool upside down and store in a cool, dark place.

The resulting sauce will be very hot and spicy, not for everyone!

I have the best homemade recipes for you:

Dressing for borscht
Cucumber salad for the winter

Let's make it for variety with Korean carrot seasoning. The taste will be unusual, we will surprise our household and guests!

two kilograms of tomatoes;
two tablespoons of starch;
tsp heaped salt;
a glass of sugar;
Art. l. seasonings for Korean carrots;
tsp acetic acid.

Preparation:

Wash the tomatoes and dry them on a towel.
Place them in a thick-bottomed saucepan and heat over low heat until boiling.
Cool and rub through a sieve, put the resulting juice back on low heat, wait for it to boil and add spices, salt and sugar. Cook for ten minutes.
We dilute the starch in a glass of warm water and, stirring vigorously in the pan, introduce it into the boiling juice in a very thin stream.
From now on, stir continuously!!!
Cook for 15 minutes, add acetic acid and mix thoroughly.
Remove from heat and place in dry, sterile jars. Let's roll up.

This kind of ketchup is usually loved by teenagers. Especially with pasta!

A classic of the genre, children love this vinegar-free ketchup. Easy to prepare and very tasty, natural and healthy. It will decorate and add charm to any dish.

Ingredients:

tomatoes and onions, two kilos each;
half a kilo of bell pepper;
a glass of sugar;
a tablespoon of salt;
two tablespoons of dry mustard;
If you wish, you can add a little of any dry ground spices.

How to make simple tomato ketchup:

We wash and peel the vegetables, dry them on a towel, and remove the seeds from the pepper.
Cut the vegetables into large pieces and place them in a saucepan with a thick bottom.
Boil for 30 minutes.
Cool and rub through a sieve or colander made of fine metal mesh.
Place the puree in a saucepan and continue to cook with sugar, salt and spices for another twenty minutes, don’t forget to stir.
Place in dry sterile jars and seal.
Turn it upside down, let it remain like this until it cools completely, put it in a cool place.

Children and their friends will love the sweet and mild taste. Bon appetit!

I call this ketchup tkemali and prepare it from red plums or yellow cherry plums, as they have a sour taste and are ideal for ketchup. I’ll be honest – with red plum they will turn out very well, but with yellow cherry plum – it’s a fairy tale!

take an equal amount of tomatoes and plums, 2 kg each;
3 heads of garlic;
a teaspoon of ground coriander, herbs de Provence, mint, ground black pepper;
a glass of sugar;
table. lie salt.

Preparation:

We take salad varieties of tomatoes - large and meaty. Wash the tomatoes, cut off the bottom and make a cross-shaped cut, blanch in boiling water for one minute and remove the peel. Cut into slices, carefully removing the seeds with the tip of a knife.
Wash the plum or cherry plum and remove the seeds.
We peel the garlic and pass it through a press.
We pass the plums and tomatoes through a blender (or a meat grinder twice), grinding them into dust.
Place on medium heat and simmer for about an hour.
Add all the other ingredients and simmer over low heat for about an hour.
Place hot into dry, sterile jars and seal. Store in the cellar.

The exquisite taste of this sauce will win your hearts forever! I especially like plum tkemali when I want to add an unusual twist to a meat dish.

Watch the video, but here tkemali ketchup is made from blue plums. But this will not play a special role - so, so incredibly tasty.

In addition, I will list some other useful and tasty preparations:

Squash caviar

Tomato and bell pepper ketchup for the winter - Finger licking good

The ketchup will be thick and have a very rich taste. Everyone without exception likes it, as it is close to the classic and traditional taste.

To do this you need:

two kilograms of tomatoes;
sweet bell pepper 4 pieces;
half a glass of sugar;
salt half a tablespoon;
apple cider vinegar 4 tablespoons;
a mixture of ground peppers;
a few sprigs of coriander, basil and parsley.

Let's start cooking:

Wash and peel all vegetables and herbs, remove the seeds from the pepper.
Cut the tomatoes and peppers into medium pieces, the greens into fine pieces, and simmer over low heat for about an hour.
Cool and pass through a sieve.
Place the resulting puree over medium heat and cook for another forty minutes.
Add dry spices, salt and sugar and simmer for another half hour.
Pour in the vinegar, stir and turn off the heat.
After 5 minutes, place in sterile jars and roll up.
Cool upside down and store in a cold cellar.

Bon appetit in winter!

Children often ask for ketchup - just like in the store. Well, what can we do, let’s prepare it exactly to taste like in the store!

tomato paste from the store, a half-liter jar, take the one that contains only tomatoes or tomatoes, even if it is more expensive;
two onions;
a small head of garlic;
a small bunch of dill;
several sprigs of basil;
sugar two tablespoons with top;
a pinch of ground black and red hot pepper;
vegetable oil two tablespoons, ideally olive oil;
acetic acid at the bottom of a teaspoon.

Recipe:

Peel the onion, chop and fry in a frying pan until golden brown.
Place all ingredients in the bowl of a food processor and chop into dust.
If it turns out too thick, add a little water.
Place in a saucepan with a thick bottom.
Place over medium heat and bring to a boil. Cook for ten to fifteen minutes and place in dry, sterile jars. Roll up, cool and place in a cool, dark place.

Tomato ketchup for the winter turns out exactly the same as in the store!

Video - Homemade tomato ketchup with apples and bell peppers through a meat grinder

We cook according to a simple recipe - there is nothing complicated here. We pass vegetables and fruits through a meat grinder.

Makes an excellent homemade tomato sauce. If you want it to be thicker, you just need to boil the tomatoes longer than usual.

It is better to select apples from sweet and sour varieties, for example Antonovka.

For this recipe it is not necessary to choose tomatoes; the most ordinary ones, even slightly spoiled ones, will do.

How to make awesome homemade tomato ketchup for the winter so that everyone’s mouths drop open: secrets and tips

There is nothing complicated or mysterious about making homemade ketchup, it’s just that the word sounds foreign! If you learn a few simple rules, then you can not open the recipe at all and cook from your head all your life.

These are the basic rules:

Tomatoes should be at least half of the total volume of vegetables.
There is no place for skins and seeds in ketchup, either remove them through blanching, or boil them in their own juice and strain them on a sieve, there is no other way.
Don’t be afraid to roll it out on a sieve, it just sounds scary, but it only takes about fifteen minutes.
Ketchup should be homogeneous, so we use ground seasonings, and if it’s fresh herbs, it’s best to chop it into dust in a food processor.
There is no place for water in ketchup - therefore it is necessary to boil for a long time to evaporate excess moisture.
You can use non-standard tomatoes, with blemishes and cracks, the main thing is to trim everything carefully.
The more vinegar and spices, the spicier the result.
The more sugar, the sweeter the taste.
Plums and apples will add acidity and in such recipes you can do without vinegar altogether if you put it in almost boiling jars.
Seasonings like cilantro and coriander, and Provençal herbs are not for everyone; not everyone likes them.
Basil will not spoil ketchup and will not stand out as a special taste.
Ketchup jars must be sterile and dry.
You can use yellow tomatoes and then the sauce will turn out to be an unusual sunny color.

Well, that’s basically it, don’t be afraid to get creative in the kitchen and bring something new to dishes that everyone already knows!