Close up of homemade ketchup. Ketchup at home. Sweet tomato ketchup with paprika, cinnamon

Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Nevertheless, the thick tomato sauce with spicy notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, but it’s quite difficult for me to stop using it. Therefore, while the fresh vegetable season is in full swing, I suggest preparing homemade tomato ketchup for the winter. You'll lick your fingers - it turns out so delicious. When sealed, the seasoning can be stored for more than 1 year, but when opened, it is advisable to eat it for no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But don’t worry, a half-liter jar “disappears” in a few days.

The simplest and most delicious homemade ketchup for future use

Meat, potatoes, pizza, and even a piece of regular bread with this sauce tastes much better! Try it! I guarantee you will lick your fingers and ask for more. Fresh tomatoes + classic spices = excellent results.

Thank you very much for the recipe, mom Larisa!

Ingredients:

Exit: approximately 1.25 liters of finished sauce.

How to make delicious homemade tomato ketchup for the winter (you'll lick your fingers):

To make a lot of thick sauce, use only well-ripened, fleshy, not watery tomatoes. Unripe ones will only produce a large amount of juice, which will evaporate during cooking. And there will be very little ready-made ketchup. Cut the tomatoes into small slices. Place in a bowl (large saucepan). Peel the onion. Chop into small cubes. Add to tomato slices and stir. Cover with a lid.
Place on low heat. Simmer until soft (about 15 minutes). The vegetables will immediately release their juice, so they won’t burn.
To bring the tomato base until smooth, use a metal sieve. Rub soft vegetables through it. The result will be a smooth puree without seeds or skin. Wipe as thoroughly as possible - more pulp will end up in the bowl.
Pour the vegetable mixture back into the bowl (sauce pan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup reduces by 2-2.5 times.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds, on gauze folded several times. Tie the ends and make a pouch. Dip into boiling puree. Spices will give off their aroma, but at the same time they will be completely easy to extract from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will become even thicker. After the specified time, remove the bag of spices.
Prepare jars (special bottles). I have accumulated a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until winter and for current use. Regular liter (half liter) jars will also work. Sterilize jars (bottles). Boil the lids. Lay out the hot workpiece. Roll up. Turn it over and check if the preservation is leaking. In this position, wrap the jars.
After cooling, hide it in a dark pantry or cellar for the winter. Store opened ketchup in the refrigerator. But after opening it is advisable to eat it within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than the store-bought product.

Making aromatic ketchup from tomatoes and apples for the winter

It is difficult to imagine the combination of apples and tomatoes in their raw form. But in this sauce they “get along” perfectly. Apples are responsible not only for the taste, but also for the excellent thick consistency. I advise you to try it.

Required Products:

Exit: about 1.5 liters of workpiece.

Plan for preparing ketchup from tomatoes and apples, preparing for future use (for the winter):

Tomatoes must be ripe, soft and tasty. It is advisable to take apples with sourness, then the seasoning will be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut out the rough part of the tomatoes. Cut into slices. Remove seeds and stems from apples. There is no need to remove the peel. It contains pectin - a natural thickener that will allow you to obtain the ideal consistency in a short time.
Grind all chopped components using a blender (meat grinder). Was the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft and easily pass through a sieve.
Pour into a deep heat-resistant container. Place on medium heat. Once boiling, reduce heat. Cook covered, stirring every 10-15 minutes, for about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a uniform consistency. But every minute of the time spent is worth it: homemade ketchup made from tomatoes and apples turns out very appetizing, you’ll just lick your fingers. After trying a spoon, I decided that it should be stored for the winter not in jars, but in buckets. Return the pureed sauce to the cooking vessel.
Add sugar, salt, vinegar, ground pepper. It is advisable to grind the peas in person. What is sold in bags contains a lot of small debris and does not have a special aroma. Also add spices that make regular red tomato sauce like real ketchup. It's clove and cinnamon. You can add whole cloves and remove them at the end of cooking. Otherwise the aroma will be too concentrated. Or take just 2-3 cloves and grind them with pepper. Stir. Cook after boiling for another 5-7 minutes until you achieve the desired consistency. If desired, add other seasonings - hot pepper, coriander.
Wash the jars (bottles). Sterilize or pour boiling water over it several times. Place on a kitchen towel to drain. Fill the container. Roll up with sterile dry lids. Cool upside down under a spare blanket.
After cooling, hide it for storage in a cellar, pantry, or refrigerator. You open a jar of this real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste will rock you - not only do you want to lick your fingers, but you also want to bite off your tongue with pleasure.

Spicy thick ketchup with garlic

It's hard to resist licking your fingers when in front of you is a whole jar of delicious homemade sauce with a pleasant, spicy, piquant taste. Bell pepper adds a special note, garlic adds a slight heat, and Provençal herbs add a Mediterranean aroma.

Required:

Exit: about 1.75-2 l.

How to cook:

Straining sauce components through a sieve is not the easiest or most enjoyable task. Especially when you plan to prepare a large amount of preserved food. Is there a special attachment for a food processor? You're very lucky. I don’t have such an attachment, so I decided to make my task easier and conduct an experiment. Tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled it off. Wiping the pulp of tomatoes is faster and easier. The sauce thickened well, by the way. To separate the pulp from the skin, blanch the vegetables. Make a crosswise cut. Place in boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin will come off easily. Cut the tomatoes into large slices.
I also decided to peel the bell pepper from the film. So I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Place it in a baking bag. Place in an oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in a microwave oven (900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Cool the pods slightly. Remove the tails and seeds. Remove the skin. Cut as desired.
I used sweet lettuce onions. But regular, yellow, white will also do. Clean the bulbs. Divide each into 4-8 parts.
Grind the ingredients with a blender or meat grinder.
For cooking, use dishes with a thick bottom so that the mass burns less. Place it on the stove over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is reduced to classic thickness.
Remove the seeds by pressing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help you achieve a completely smooth consistency. Additionally, use it after grinding (optional).
Add the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush it with a press). Stir. Cook for another 5-7 minutes after boiling.
Place in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, and lids. Place the ketchup containers on the lids to check if it is leaking. After checking, wrap the workpiece with an unnecessary blanket. Place the cooled sauce in a cool, dark place (refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup comes out aromatic and piquant due to the use of ripe tomato fruits, fresh garlic, and Provençal herbs. The shelf life of unopened preserves is more than 1 year. I advise you to prepare a lot of it - it disappears very quickly.

Delicious, natural homemade preparations! Pleasant, successful results!

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.

Ketchup makes many dishes tastier, adding juiciness and brightness, so why not, instead of buying it at the store, make your own ketchup for the winter? It's simple and very quick, and delicious dishes with homemade ketchup will delight you and your loved ones for many months. In addition, everything that is made with your own hands undoubtedly turns out more tasty and healthy. Do you agree? Then let's get started!

The most important ingredient in ketchup is, of course, tomatoes. In this regard, it is logical to assume that the taste of the final dish directly depends on their quality. To prepare ketchup, choose ripe red tomatoes of any size without defects, and the fruits can be both firm and soft to the touch. It is very important that the tomatoes are fleshy and not watery - thanks to this you will get ketchup for the winter with a rich taste and a thick consistency. Unripe, watery tomatoes will produce a large amount of juice, which will evaporate when cooked, leaving you with a minimal amount of valuable pulp. Of course, ketchup made from homemade tomatoes is especially tasty.

Tomatoes in ketchup can be supplemented with onions, bell peppers, hot chili peppers, garlic, as well as apples and plums. The latter should not be surprising - fruits not only give ketchup a pleasant taste, but also make its consistency thicker. Adding hot peppers and garlic to ketchup allows you to adjust the heat of the product, while spices such as allspice, cloves and cinnamon help make the ketchup more spicy and aromatic.

Ketchup for the winter, prepared in accordance with the recipe, can be a very healthy product. Tomatoes are rich in antioxidants, and a special place among them is occupied by the pigment lycopene, which gives vegetables their characteristic red color. Lycopene has a beneficial effect on the health of the cardiovascular system and prevents the formation of tumors. In addition, the phytoncides contained in tomatoes have antibacterial and anti-inflammatory properties, and pectin substances reduce blood pressure and cholesterol levels. Eating tomatoes also stimulates the synthesis of serotonin, which improves mood. However, the red color of the fruit alone lifts the mood, because they look so bright, appetizing and cheerful, don’t they?

There are many ways to prepare ketchup for the winter, but they all involve prolonged cooking of tomatoes to evaporate the liquid from them and thicken the pulp. The cooking process itself is extremely simple, you just need to be patient. It is most convenient to prepare ketchup for the winter in small jars, since when sealed it can be stored for about a year, while when opened it can be stored for no more than 2-3 weeks in the refrigerator. However, you can be sure that homemade ketchup will be eaten very quickly - such a yummy product does not last long.

Ketchup for the winter can make a large number of dishes amazingly tasty - pasta, fried or baked meat, kebab, fried potatoes, pizza and much more. So, while the vegetable season is in full swing, let's prepare for the cold weather and stock up on homemade ketchup!

Ketchup for the winter "You'll lick your fingers"

Ingredients:
2.5 kg of tomatoes,
1 medium onion,
100 g sugar,
15 g salt,
100 ml 9% vinegar,
3-4 buds of cloves,

1/2 teaspoon coriander seeds,
1/2 teaspoon ground cloves.

Preparation:
Place the sliced tomatoes and diced onions in a saucepan and simmer, covered, for about 15 minutes until the vegetables become soft and release their juice. After this, the resulting mass should be thoroughly rubbed through a sieve to obtain a homogeneous puree. Place the mixture in a saucepan, bring to a boil and cook over low heat without a lid until the mixture has reduced in volume by half. Place cloves and coriander seeds in gauze folded in several layers and tie in a knot. Place in tomato mixture along with black pepper and cinnamon. Add sugar, salt and vinegar. Stir and cook for 5-7 minutes. During this time, the ketchup should thicken. Remove the cheesecloth with spices and put the ketchup into sterilized jars. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket and let cool. After this, the ketchup can be stored. From the specified amount of ingredients, about 1.2 liters of ketchup is obtained.

Spicy ketchup with garlic for the winter

Ingredients:
3 kg tomatoes,
10-12 cloves of garlic,
10 black peppercorns,
10 peas of allspice,
5 buds of cloves,
1-2 pinches of ground cinnamon,
3 tablespoons 9% vinegar,
5 tablespoons of sugar,
1 tablespoon salt.

Preparation:
Cut the tomatoes into pieces. Pass through a meat grinder or grind with a blender. Pour the resulting mass into a saucepan with a thick bottom, bring to a boil and cook over low heat for about 1 hour, stirring occasionally. The cooking time for ketchup depends on its desired thickness. To obtain thick ketchup, the tomato mass must be reduced to half its original volume. Rub the resulting mass through a sieve and place back into the pan. Add garlic, salt, sugar, vinegar, cinnamon, passed through a press, as well as pepper and cloves, placed for convenience in a piece of gauze. Bring to a boil and cook for about 20 minutes, then remove the cheesecloth with spices. Place the ketchup in sterilized jars and seal tightly.

Ketchup with bell peppers and onions for the winter

Ingredients:
3 kg tomatoes,
4 bell peppers,
3 large onions,
1 small head of garlic,
1/2 cup 9% vinegar,
1/2 cup sugar
12 black peppercorns,
3-4 peas of allspice,
4 buds of cloves,
1 tablespoon salt,

1/2 teaspoon ground nutmeg.

Preparation:
Coarsely chop the tomatoes and bell peppers and place in a saucepan. Add chopped garlic and salt. Cover with a lid and simmer over low heat for about 2-3 hours, stirring occasionally. During this time, the vegetable mass should boil down 2.5-3 times. It must be pureed using a blender until a homogeneous consistency is obtained. Grind the peppercorns and cloves using a coffee grinder or mortar. Add to tomato mixture along with cinnamon, nutmeg, sugar and salt. Stir and cook for about 30 minutes. 5 minutes before it’s ready, pour in the vinegar. Place the ketchup in sterilized jars, filling them to the very top, and roll up. Leave the jars turned upside down and wrapped in a blanket to cool for 24 hours. Store the ketchup in a cool, dark place.

Tomato ketchup “With a spark” for the winter

Ingredients:
1 kg of tomatoes,
1 hot chili pepper,
3-4 cloves of garlic,
1 teaspoon mustard,
1/2 teaspoon ground cinnamon,
3 teaspoons sugar,
1 teaspoon salt,
8 black peppercorns
5 peas of allspice,
1/2 teaspoon 9% vinegar.

Preparation:
Chop the tomatoes coarsely, place them in a saucepan and boil for 10-15 minutes. Pass the resulting mass through a meat grinder or grind using a blender. After this, it is necessary to remove the skin and seeds from the mixture by rubbing it through a sieve. Place the tomato base back into the pan, bring to a boil and cook for 20 minutes. Add finely chopped hot pepper, pressed garlic, mustard, sugar, salt, cinnamon, as well as pepper and cloves placed in cheesecloth. Boil for 10 minutes and remove the cheesecloth with spices. Pour ketchup into sterilized jars, add vinegar and seal with sterilized lids. Turn the jars upside down and let cool under a blanket.

Tomato and apple ketchup for the winter

Ingredients:
2 kg tomatoes,
250 g onions,
250 g sweet and sour apples,
1/2 cup sugar
1 tablespoon salt,
1/2 teaspoon ground black pepper,
1/2 teaspoon ground cinnamon,
4-5 buds of cloves,
1/2 cup 6% vinegar.

Preparation:
Coarsely chop the tomatoes and onions. Remove the core from the apples and leave the peel. Grind all ingredients using a blender or meat grinder. Place in a saucepan and bring to a boil. Cover with a lid and simmer over low heat for about 1 hour, stirring the mixture every 10-15 minutes. Remove the lid and cook for another 30 to 45 minutes until most of the liquid has evaporated. Rub the resulting mass through a sieve and place back into the pan. Add spices (it’s better to put the cloves in a piece of gauze to make it easier to remove later), sugar, salt and vinegar. Bring to a boil and cook for another 5-7 minutes, then fill sterilized jars with ketchup and seal tightly. This recipe will yield approximately 1.5 liters of ketchup.

Tomato ketchup with zucchini

Ingredients:
800 g zucchini,
5 tomatoes
2 onions,
1 tablespoon starch,
5-7 cloves of garlic,
7-10 black peppercorns,
1 teaspoon salt (heaped),
1/2 teaspoon 70% vinegar,
parsley or cilantro to taste.

Preparation:
Cut off the skin of the zucchini and remove the seeds. Grind the tomatoes, onions, garlic and half the zucchini using a meat grinder or blender. Place in a saucepan, bring to a boil, add finely chopped herbs, salt and black pepper crushed in a coffee grinder or mortar. Cook for about 45 minutes over low heat. Meanwhile, cut half of the remaining zucchini into cubes and boil in salted water until soft. Rub the tomato mass through a sieve and place the mixture back into the pan. Add boiled zucchini. Bring the sauce to a boil and remove from the stove. Add starch and mix well to thicken the ketchup. Add vinegar diluted with a tablespoon of hot water. Stir, pour ketchup into jars and roll up.

Tomato ketchup and plums for the winter

Ingredients:
2 kg tomatoes,
800 g plums,
2 onions,
1 head of garlic,
150 g sugar,
40 ml apple cider vinegar,
1 tablespoon salt,
1 tablespoon dried herb mixture (to taste)
1 teaspoon ground pepper mixture,
1/2 teaspoon chili powder (or to taste).

Preparation:
Remove pits from plums. Make cross-shaped cuts on the tomatoes, pour boiling water over them for a few minutes, then remove the skins. Grind the tomatoes, plums and onions into a puree using a blender. Place the mixture in a saucepan, bring to a boil and simmer over low heat for about 1 hour until the original mass is reduced by three in volume. Add chopped garlic, salt, sugar and spices. Stir and cook for about another hour, stirring occasionally. The mass should thicken well. If you want to get ketchup of a uniform consistency, at this stage the mass can be crushed using a blender, after which the sauce should be brought to a boil. Pour vinegar into the ketchup and simmer for another 10 minutes, then pour the ketchup into jars and roll up.
From the specified amount of ingredients you will get approximately 800 ml of ketchup.

Ketchup is bliss... You can literally eat anything with it. But here's the problem - the more types of ketchup appear in stores, the less likely it is to buy real tomato sauce with spices and seasonings, more and more starch, dyes, and preservatives... There is only one way out - to make ketchup yourself. This is the only way you will know exactly what is in your ketchup, and you will prepare it to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you won’t be able to get by with a couple of jars.

Classic tomato ketchup sauce, described in the 1969 edition of Home Economics, consists of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, a basic recipe, because now there are a huge number of its modifications, designed for every taste.

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

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

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

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

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

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

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

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

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

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

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

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

Homemade ketchups are made not only from tomatoes, they also contain apples, herbs, plums, sweet bell peppers... All this makes it possible to prepare an excellent sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:
10 large fleshy tomatoes,
4 sweet apples,
1 tsp ground black pepper (without a slide),
½ tsp. ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp. ground hot red pepper,
½ tsp. salt,
1 tsp honey,
2 tbsp. 9% vinegar,
3 large cloves of garlic.

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

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

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

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

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

Ingredients:
5 kg tomatoes,
3-4 onions,
3 sweet peppers,
2 tbsp. salt,
300 g sugar,
100-150 ml 9% vinegar,

½ tsp. ground red pepper,
a little cinnamon
greenery.

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

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

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

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

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

As you can see, homemade ketchups can be prepared in a variety of ways. Happy preparations!

Larisa Shuftaykina

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

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

Homemade ketchup recipes for the winter

Ketchup with apples

Ingredients:

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

How to make ketchup with apples:

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

Ketchup with sweet pepper

Ingredients:

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

How to make ketchup with pepper:

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

Ketchup with apples “Corida”

Ingredients:

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

How to make ketchup:

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

Homemade tomato ketchup

Ingredients:

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

How to make ketchup:

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

Tomato ketchup with cilantro seeds

Ingredients:

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

How to make ketchup:

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

Ketchup with cucumbers for the winter

Ingredients:

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

How to make ketchup:

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

Ketchup with plums and sweet peppers

Ingredients:

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

How to make ketchup:

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

Ingredients:

Tomato
Onion
Garlic
Sugar
Coriander

Cooking method:

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

Homemade ketchup

Ingredients:

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

Preparation:

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

Ketchup for the winter - a simple recipe

Ingredients:

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

Cooking method:

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

Ketchup for the winter with a hint of mustard

Ingredients:

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

Preparation:

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

Homemade kebab ketchup for the winter

Ingredients:

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

Cooking method:

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

Jamie Oliver's Ketchup Recipe

Ingredients:

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

Cooking method:

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

Recipe for making ketchup for the winter

Ingredients:

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

Cooking method:

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