Winter tomato ketchup with carrots. Ketchup at home. Spicy thick ketchup with garlic

Interesting recipes for making homemade ketchup with the addition of apples, try making it for the winter.

Homemade ketchup using this recipe is undoubtedly worth making, because unlike ketchup bought in a store, you will get a natural product - it does not contain harmful additives that are used in industrial production, it has a bright, rich taste and delicate consistency. And if you are an avid summer gardener, then you probably have a large harvest of tomatoes, and you also have an apple tree with apples that are not suitable for long-term storage. These same apples, which you have already eaten, and made jam from, but they still don’t run out, so add them to this sauce along with the tomatoes. I am sure that homemade ketchup with apples will not leave you indifferent; you will definitely remember this recipe and share it with your friends. By the way, you can prepare it even in winter, in the absence of fresh tomatoes, by replacing them with tomato juice.

You can cook this ketchup in a 6-7 liter saucepan. You will also need a meat grinder, a colander with a mesh and a second pan to grind the tomato mixture into.

From this amount of products you will get about 3 liters of ready-made ketchup.

tomatoes 4 kg (or 2.5 liters of tomato juice)
onion 0.5 kg
apples 0.5 kg
hot pepper (optional)
sugar 1 glass (glass volume 200 ml)
salt 2 tbsp. (without slide)
ground black pepper 1 tsp.
cinnamon 1 tsp.
cloves 10 pcs
vinegar 9% 1 glass (glass volume 200 ml)

Peel and wash the onions, wash the tomatoes and apples, remove the cores from the apples, there is no need to peel them - everything needs to be ground using a meat grinder. If you like it spicy, add hot pepper (I don't). Bring the ground mass to a boil and cook for 2 hours over low heat. If you have a gas stove, place the pan on the divider. Stir and make sure the mixture does not burn.

Strain the tomato mixture through a mesh colander to remove the skins of the tomatoes and apples.

Add sugar, salt, vinegar, ground black pepper, cinnamon and cloves to the pureed mass. Cook everything for 20 - 25 minutes.

Cinnamon and cloves are two spices with a very unique smell and taste. They are the ones who turn simple tomato sauce into ketchup. They must be present in this recipe. But you can also add dry ginger powder, ground allspice, paprika.

The finished ketchup can be poured into ordinary sterilized jars and closed with lids. But it is more convenient to store in bottles with screw caps. The bottles need to be washed well and pour boiling water into them for 5-10 minutes, drain, let dry a little and pour in ketchup.

The aroma of this ketchup will fill your home for a long time, causing the appetite of all household members. And of course, such a delicious sauce will not stagnate in your pantry.

Recipe 2: winter ketchup with apples and tomatoes

In this recipe, you can adjust the spiciness of the sauce yourself - this does not affect the safety of the canned food.

2.2 kg of tomatoes;
300 gr. light onions;
600 gr. autumn apples;
100gr. garlic cloves;
½ pod of hot pepper;
30 ml vinegar 9%;
ground black pepper, suneli hops and dried basil - according to the taste and desire of the household;
1 tbsp. l. coarse table salt.

Wash all vegetables, dry, grind in a meat grinder along with apples, after cutting them into small pieces.

Drain everything into a large saucepan and simmer over low heat for at least an hour.

Add crushed garlic, spices and vinegar to the mixture and simmer again over low heat for 60 minutes.

Let cool slightly and grind through a thick sieve for greater homogeneity.

Pour into prepared jars, cover with lids to seal.

Sterilize the finger-licking tomato and apple ketchup in a water bath for 10 minutes from the moment the water boils in the sterilizer.

Take it out, roll it up, turn it over. Insulate and after a day put it in a pantry or cellar.

Recipe 3: tomato and apple ketchup with onions (with photo)

Delicious ketchup for the winter can be prepared from tomatoes and apples with the addition of onions, bell peppers and spices.

Today I offer a recipe for current consumption and for winter preparations in small quantities. For canning in large quantities, I use a different technology: I put the tomatoes through a juicer and then boil the juice. This way I get ketchup of a uniform consistency without grains. For small quantities, tomatoes and other ingredients can be boiled in a slow cooker. I see the disadvantage of this method is that grains remain in the finished product, and after boiling you still have to work hard to remove the skin from the fruit. This is not difficult, but only if there are few products.

Onion - 1 pc. (about 100 g)
Apples - 1 pc. (about 100 g)
Bell pepper - 1 pc. (about 120 g)
Tomatoes – 1.25 kg
Salt - 1-1.5 tsp.
Sugar - 1.5-2 tsp.
Cloves - 5 pcs.
Cinnamon - 0.5 tsp.
Ground black pepper - 0.5 tsp.
Vinegar - 1.5 tbsp.

The products I have today are enough for about one and a half liters of ketchup, depending on the degree of boiling. If the tomatoes are fleshy varieties, then you will have to boil them less; if the tomatoes are watery, then the liquid will need to evaporate for more time.

The advantage of this cooking method is that the preliminary preparation is simple. Cut the peeled pepper in half or into 4 parts. Onions can be cut the same way. And there is no need to chop tomatoes and apples finely; it will be easier to remove the skin from large parts.

We put all this abundance into the multicooker bowl and set it on the “Stew” program for 2 hours.

I use this time to prepare the jars: I wash and sterilize them along with the lids.

I usually sterilize jars over a kettle of boiling water, and put the lids inside this kettle.

After two hours, open the multicooker. We will see that the vegetables have boiled, and the skins of tomatoes and apples have peeled off almost everywhere. It is very easy to remove by simply prying it with a fork.

Using a blender, puree the mixture, chopping all the vegetables. Add cloves, cinnamon and ground pepper.

We continue cooking. The “Quenching” program can be replaced at this stage with the “Frying” program. Here, look at your model to see which program is most conducive to boiling the mass and boiling away excess moisture. Add sugar, salt, vinegar and cook for another 20 minutes. Taste and, if necessary, add more salt and sugar.

Place the hot mixture into jars.

Screw on the lids.

Turn it over.

Ketchup with apples for the winter is ready. Hide it away, otherwise it won’t last until winter.

Recipe 4: ketchup with apples, tomatoes and peppers

Ketchup with bell peppers and apples for the winter will probably become one of your favorite additions. You can easily add it to pizza, stew meatballs in it, or serve it with meat or vegetables. You can always find a use for it, since both adults and children love this ketchup.

It is very useful to put away homemade ketchup for the winter, since the store-bought product can only boast a richer taste, however, this effect is achieved due to emulsifiers and flavoring additives. It’s no secret that they negatively affect the body as a whole, so it’s better to avoid such ketchup, giving preference to a homemade product.

The advantage of homemade ketchup with apples and bell peppers is that it is made from completely natural products. You can adjust its taste and spiciness yourself by adding or subtracting one or another ingredient. So, onions are often added to this appetizer to make it more piquant, as well as many other ingredients, including herbs.

You can also adjust the consistency of your homemade ketchup yourself. For example, if you like a thicker snack, you can grind the tomatoes using a meat grinder or blender, and then strain off some of the excess liquid, using only the thick tomato to make ketchup.

You can find detailed recommendations for preparing ketchup with bell peppers and apples in our step-by-step recipe with photo tips. You will only need to collect the required amount of ingredients, allocate some free time, and also carefully read this recipe. Everyone will love your homemade no-cook ketchup, and you can also store it away for the winter.

tomatoes - 1 kg
apples - 2 pcs
garlic - 1 piece
bell pepper – 1 kg
salt - 1 tbsp.
sugar - 1 tsp.

Collect the required number of tomatoes from which you will prepare ketchup. It is advisable to take tomatoes of red varieties, with elastic pulp and thin skin. Wash them thoroughly in running water and cut them into large pieces to make them easier to chop.

Wash the apples, remove the stem and cut them into slices, removing the core and seeds. Place the apple slices in the same container where you placed the chopped tomatoes. All this must be crushed together so that the ingredients mix better with each other.

After this, grind the tomatoes in a meat grinder or using a blender and use the method we gave in the description if you want to make the ketchup thicker. Make sure that there are no apple or tomato peels left in the resulting liquid mass. To prevent its appearance in ketchup, pass it through a sieve.

Now you need to wash the bell pepper, cut it into several pieces, then remove all the seeds and add the vegetable to the tomato and apple puree. Take a blender and puree the mixture again to make it more homogeneous.

Then add salt and sugar in the required amount, mix the ketchup thoroughly and taste it. If there is not enough salt or sugar, you can add more, however, do not overdo it so as not to spoil your dish.

Since there is no need to cook ketchup with bell peppers and apples, select suitable containers in which it will be convenient to store the snack, and place your ketchup in them. If you want to close it for the winter, then you should add just a little vinegar and roll it up with sterile lids, putting the jars in the cellar or pantry.

Recipe 5, step by step: homemade ketchup with apples and onions

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

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

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

Place on the fire and cook until the onion becomes soft.

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

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

Recipe 6: ketchup with apples and tomatoes through a meat grinder

This time I want to offer you ketchup with apples for the winter at home, which turns out simply delicious.

I want to tell you how to prepare excellent ketchup, to which, in addition to tomato puree, we will add sweet and sour apples, spices, garlic and spices (cinnamon and cloves), as well as a little citric acid. You can't imagine how delicious it turns out! This homemade ketchup can be served with baked meat or added to vegetable stew, although my husband sometimes gets so carried away that he quietly eats a whole jar by simply spreading it on slices of bread.

tomato fruit - 4 kg,
apple (sweet and sour variety) -0.5 kg,
finely ground kitchen salt - to taste,
granulated sugar (white) – 1 tbsp. (taste),
ground pepper – 0.5 tsp,
clove bud – 2-4 pcs.,
ground cinnamon – 0.5 tsp,
dried garlic - 0.5 tsp,
dried laurel leaf – 3-4 pcs.,
citric acid (crystalline) – 1/3 tsp.

The technology for preparing ketchup is simple, there are few processes, but the most labor-intensive is the preparation of tomatoes. To do this, we sort through them; if there are any that are crushed or damaged, then we throw them away. If the fruit has slight external damage, simply cut it out. Then we wash the fruits and wipe them dry with a towel. Then we pass the tomatoes through a special device such as a meat grinder, which frees the tomatoes from seeds and peel.

Now we wash the apples, peel them, remove the seed pod, and then grind them on a grater.

Combine tomato puree and apple mass and mix.

Then add granulated sugar.

Add salt, as well as clove buds and ground cinnamon.

We also add laurel leaves.

Boil the mixture at low boil for 2.5 hours. Then add citric acid.

And boil the ketchup for another 10 minutes.

Now we transfer it into dry, treated jars and immediately roll them up. As usual, turn them upside down and be sure to cover them thoroughly with a blanket so that the ketchup cools longer.

A day later we take the jars to the cellar. Bon appetit!

Recipe 7: ketchup with apples at home

Ketchup is great for various main courses, shish kebab, potato pancakes, fried potatoes, and can also be used as a dressing for borscht and tomato puree soup. Having made such a recipe, you will be completely confident in its quality composition, because no preservatives are used for the preparation, except vinegar.

Tomatoes – 6 kg
Onion - 750 g
Apples of any variety - 750 g
Hot pepper – 6 pcs.
Vinegar - 1.5 cups
Sugar - 1.5 cups
Salt - 3 tbsp. spoons
Cinnamon, cloves - To taste

Wash vegetables and fruits.

Wash the tomatoes into slices, add apples after removing the core. Peel the onion, cut into 4-6 parts and place in a container with tomatoes and apples.

Let it cook over low heat. 2.5 hours should pass from the moment of boiling.

Remove from heat, wait until it cools, and rub through a sieve or pass through a juicer. This procedure is mandatory if the mixture cannot be passed through a meat grinder to the desired ketchup consistency.

Once passed through a juicer or rubbed through a sieve, put the mixture back on the fire. After boiling, add salt, sugar, vinegar, spices and turn the heat to low.

Cook after boiling for 2 hours, stirring occasionally.

When the viscosity of the ketchup reaches the desired level, pour it into jars and roll it up.

Recipe 8: ketchup from tomatoes, plums and apples (step by step)

I want to share a simple recipe for delicious tomato ketchup with plums and apples. This homemade ketchup will never compare with store-bought ketchup - it is natural, without additives, thickeners, starch or preservatives. Ketchup is perfect for meat, poultry, pasta, for making pizza, hot sandwiches and more... This preparation will always come in handy and add variety to your table in the winter.

tomatoes - 2 kg;
plums - 0.5 kg;
apples - 0.5 kg;
onion - 0.5 kg;
salt - 2 tbsp. l.;
sugar - 3-4 tbsp. l.;
vegetable oil - 150 ml;
garlic - 1 head;
bell pepper - 2 pcs.;
hot pepper - 2 pcs.;
cloves - 6 pcs.;
peppercorns - 6-8 pcs.;
allspice - 5 pcs.;
bay leaf - 2-3 pcs.;
nutmeg - ½ tsp.

Wash the tomatoes and cut into large slices. Peel the bell pepper from seeds and cut into 4 parts. Remove the hot pepper from the stalk.

Core the apples and cut into slices.

Cut the plums into halves and remove the pits.

Peel the onion and cut into 4 parts.

Pass tomatoes, plums, apples, bell peppers, onions and hot peppers through a meat grinder. Mix the resulting mass and cook on the stove.

Let the mixture boil and simmer over low heat for about 20 minutes, stirring occasionally. Add sugar, salt.

Dip spices (cloves, allspice, peppercorns, bay leaves) into ketchup; you can put them in a fabric bag so that you can easily remove them later when they give off their taste.

Pour in vegetable oil.

Cook homemade ketchup over low heat until it becomes thick and excess moisture has evaporated, about 20-30 minutes, stirring occasionally.

At the end of cooking, add garlic, passed through a press, and turn off the heat.

Add nutmeg, stir.

Remove spices using a slotted spoon or simply remove the cloth bag. Blend the mixture with an immersion blender.

The mass will thicken well when whipped with a blender, since the recipe contains apples, and they are rich in pectin. The ketchup will acquire a characteristic consistency and will stick tightly to the spoon without dripping.

While the ketchup is cooking, prepare the jars. We wash the jars with hot water and soda or sterilize them with steam (hold the jar over the steam coming out of the kettle spout and scroll on all sides), separately dip the lids in boiling water.

Pour hot tomato ketchup, prepared with the addition of plums and apples, into jars and twist. From this amount of products we got 3 jars of 0.7 liters each and a little was left for testing.

Tomato ketchup with roots.

Ingredients:

1 kg tomatoes
25 g parsley root
25 g celery root
25 g carrots
15 g garlic
50-70 g sugar
15-25 g salt
ground black pepper to taste

Cooking method:

Grate parsley root, celery and carrots or chop finely. Add finely chopped tomatoes, simmer over low heat for 40-50 minutes. Then rub the mass through a sieve. Add salt, sugar, pressed garlic, ground black pepper, simmer for 10 minutes. Place the ketchup prepared according to this recipe at home into sterilized jars, roll it up and wrap it until it cools.

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Ketchup with celery greens.

Ingredients:

1 kg tomatoes
200-250 g carrots
100 g onions
50 g each dill and celery
15 g garlic
50 ml vegetable oil
salt and sugar to taste

Cooking method:

For this winter ketchup recipe, tomatoes need to be peeled and finely chopped. Chop the onion and greens, grate the carrots. Combine vegetables and herbs, add oil, simmer over low heat for 30 minutes. Add garlic, salt, sugar, passed through a press, simmer for 10 minutes. Grind the mixture in a blender until smooth and bring to a boil. Place hot ketchup in sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg tomatoes
1 kg bell pepper
500 g carrots
250-300 g onions
10 g parsley root
celery, parsnip
30 g dill each
parsley
cilantro
200 ml vegetable oil
30 ml 9% vinegar
10-15 g salt

Cooking method:

To prepare ketchup for the winter according to this recipe, all vegetables need to be finely chopped. Place in a saucepan, add oil, simmer over low heat for 30 minutes, stirring. Add finely chopped herbs, salt, spices, simmer for another 5-7 minutes. Grind the mixture using a blender, add vinegar, and bring to a boil. Place hot ketchup 1 in sterilized jars, roll up and wrap until cool.

Ingredients:

4.5 kg tomatoes
500 g carrots
500 g onions
70 g celery stalks
100 g basil greens
70 ml vegetable oil
salt and sugar to taste

Cooking method:

Finely chop the onion, celery stalks and carrots, fry in oil for 5-7 minutes, stirring. Peel the tomatoes, chop finely, add to the fried vegetables. Simmer over low heat for 2 hours. Add salt, sugar, finely chopped basil, simmer for another 5 minutes. Place hot homemade ketchup, prepared for the winter, into prepared jars, roll up and wrap until cool.

Ingredients:

2 kg ripe tomatoes
150 g hot pepper
200 g bell pepper
200 g onions
50 g garlic
80 ml vegetable oil
50-60 g salt
50 ml 9% vinegar
spices to taste

Cooking method:

Grind tomatoes, peppers, garlic and onions using a meat grinder or blender. Add spices heated in oil, salt, vinegar, mix thoroughly. Place adjika into clean jars. Homemade ketchup should be stored in the refrigerator.

Notice how delicious the ketchup prepared according to this recipe looks in the photo:

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Ingredients:

1 kg tomatoes
100-150 g onions
100 g celery root
20 g fresh hot pepper
15 ml 9% vinegar
25 g sugar
10-15 g salt
a pinch of ground cinnamon
carnations
ginger

Cooking method:

For this recipe for homemade ketchup for the winter, you need to rub the tomatoes through a sieve. Finely chop the onion and grate the celery root. Combine vegetables, add spices, salt, sugar, simmer over low heat until thickened. Pour in vinegar and stir. Place hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

2.5 kg tomatoes
200 g onions
50 g starch
30 ml vegetable oil
50 ml 9% vinegar,
200 g sugar
salt to taste
3 g ground cinnamon
carnations
black and hot pepper

Cooking method:

Chop the tomatoes, heat for a few minutes, then rub through a sieve. Chop the onion very finely and fry in oil until soft. Add mashed tomatoes, spices, salt, sugar, simmer over low heat for 30 minutes. Put a little boiling mass into a glass, cool and stir the starch in it. Add vinegar to the rest of the mixture, simmer for about 1 hour. Pour in the mixture with starch, cook, stirring, for 5 minutes. Place hot ketchup into jars, roll up and wrap until cool. Ketchup prepared at home for the winter using this recipe turns out thick and rich.

Ingredients:

2.5 kg tomatoes
100 g onions
100 g sugar
15-20 g salt
200 ml 9% vinegar
10 g black peppercorns
5 g cinnamon
5 g cloves

Cooking method:

To prepare ketchup according to this recipe, you need to finely chop the tomatoes and onions and heat them over low heat until soft. Then grind with a blender or rub through a sieve. Add ground spices and cook the mixture over moderate heat until the volume is reduced by half. Add vinegar, salt, sugar, bring to a boil. Pour hot ketchup into jars, roll up and wrap until cool.

Look at the photo of ketchup prepared according to these step-by-step recipes:

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Vegetable ketchup with mustard.

Ingredients:

1 kg firm tomatoes
350-400 g bell pepper
300 g onions
50 ml vegetable oil
20 g mustard powder
100 g sugar
30 g salt
ground red pepper and other spices to taste

Cooking method:

Pass all vegetables through a meat grinder or grind in a blender. Place in a saucepan, add the remaining ingredients, cook over low heat for 1 - 1.5 hours after boiling. Place hot ketchup into sterilized jars, roll up and wrap until cool.

Spicy tomato ketchup with mustard.

Ingredients:

1 kg tomatoes
10 g fresh chili pepper
20 g tomato paste
20 g mustard powder
50 ml 9% vinegar
40 g sugar
10 g salt
ground black pepper to taste

Cooking method:

For this simple recipe for making ketchup, you need to chop the tomatoes, heat over low heat until soft, then rub through a sieve. Remove seeds from chili peppers, chop finely and combine with tomato puree. Add the remaining ingredients, cook for 15-20 minutes over low heat. Beat the mixture in a blender until smooth and bring to a boil. Place hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg tomatoes
1 kg bell pepper
1 kg onions
30 g fresh hot pepper
10g ginger root
200 ml vegetable oil
100-150 ml 9% vinegar
200 g sugar
10 g salt
5-7 peas of black allspice
3-4 buds of cloves
5 g ground cinnamon

Cooking method:

Before making this homemade ketchup, you need to chop the tomatoes, heat over low heat until soft, then rub through a sieve. Finely chop the onion, bell pepper and hot pepper. Grate the ginger root. Combine the prepared products, add spices and vegetable oil, simmer over low heat for 30-40 minutes. Then grind with a blender until smooth. Add salt, sugar, vinegar, bring to a boil. Pour hot ketchup into jars and roll up.

Ingredients:

1 kg tomatoes
100 g onions
10 g garlic
200 ml apple juice
20 ml 9% vinegar
salt and sugar to taste
a pinch of ground cinnamon
carnations
black and hot pepper

Cooking method:

Before preparing this homemade ketchup, you need to chop the tomatoes, heat over low heat until soft, then rub through a sieve. Add finely chopped onion, garlic, apple juice, salt, sugar and spices, simmer over low heat for 1 hour after boiling. Add vinegar and stir. Place hot ketchup into sterilized jars and roll up.

Ingredients:

2 kg tomatoes
1 kg plums
250 g onions
100 g garlic
200 g sugar
50 g salt
30 ml 9% vinegar
2 bay leaves
5 g ground red pepper

Cooking method:

Grind tomatoes, plums and onions through a meat grinder or grind in a blender. Simmer the mixture over moderate heat for 1.5 hours. Add chopped garlic, spices, salt and sugar, simmer for another 30-40 minutes. Rub the mixture through a sieve or grind in a blender until smooth, bring to a boil again, pour in vinegar and remove from heat. Place hot ketchup into sterilized jars, roll up and wrap until cool.

The best ketchup recipes for the winter are illustrated in these photos:

Ingredients:

1 kg tomatoes
1 kg cherry plum
100 g bell pepper
30 g garlic
100-150 g sugar
30 g salt
ground cinnamon
ground black and hot pepper to taste

Cooking method:

To prepare this homemade ketchup, the cherry plum needs to be pitted. Grind the cherry plum, tomatoes and bell peppers using a blender or meat grinder. Bring the mixture to a boil, simmer for 20-30 minutes. Add garlic, spices, salt and sugar, passed through a press, cook until desired thickness. Place hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg apricots
2 kg tomatoes
500 g onions
500 g bell pepper
50 g hot pepper
5-6 peas of allspice
3-4 buds of cloves
salt and sugar to taste

Cooking method:

To prepare this ketchup for the winter at home, you need to remove the pits from apricots. Pass vegetables and apricots through a meat grinder or chop using a blender. Add spices and cook the mixture at low boil until thickened (1.5-2 hours). At the end of cooking, add salt and sugar and simmer for another 5 minutes. Place hot ketchup into jars, roll up and wrap until cool.

Ingredients:

1 kg bell pepper
500 g tomatoes
500 g onions
50 g hot pepper
30-35 g garlic
200 ml 9% vinegar
100 ml vegetable oil
100 g sugar
5-10 g salt
black and allspice to taste

Cooking method:

Grind tomatoes, onions and both types of peppers using a blender or meat grinder. Bring the mixture to a boil, simmer for 30 minutes. Add butter, sugar, salt, spices, pressed garlic, simmer for 10-15 minutes. Pour in vinegar and stir.

As you can see in the photo, homemade ketchup according to this recipe needs to be put into sterilized jars, rolled up and allowed to cool:

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Ingredients:

1 kg bell pepper
1 kg tomatoes
30-50 g garlic
30 g tomato paste
100 ml vegetable oil
30 g salt
30 g sugar
30 ml 9% vinegar
ground pepper and cardamom to taste

Cooking method:

Pass all vegetables individually through a meat grinder or chop using a blender. Heat oil in a saucepan, add pepper puree, simmer for 15 minutes. Add chopped tomatoes, garlic, tomato paste, salt, sugar, spices and simmer after boiling for 10 minutes. Pour in vinegar and stir. Place hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

2 kg tomatoes
300 g onions
30 g horseradish root
30 ml dry red wine
10 ml 9% vinegar
30 g salt
100 g sugar
5 g each ground ginger and black pepper

Cooking method:

To prepare such ketchup at home, you need to peel the tomatoes and grind them together with onions and horseradish using a blender or meat grinder. Put the mixture on the fire, add salt, sugar, spices, simmer for 30-40 minutes. Beat the hot mass with a blender until smooth, add vinegar and wine, bring to a boil. Pour hot ketchup into jars, roll up and wrap until cool.

Spicy tomato ketchup with horseradish.

Ingredients:

1 kg tomatoes
1 kg bell pepper
500 g hot pepper
500 g garlic
200 g horseradish root
60 g salt

Cooking method:

Remove seeds from peppers, cut out stems from tomatoes, peel garlic and horseradish root. Pass all products through a meat grinder or grind in a blender. Add salt, mix thoroughly until the salt dissolves. Place the seasoning in sterilized jars. Homemade ketchup should be stored in the refrigerator.

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Tomato ketchup with horseradish.

Ingredients:

1 kg tomatoes
300 g horseradish
30 ml vinegar
30 ml vegetable oil
30 g salt
5 g ground red pepper

Cooking method:

Before you make ketchup at home, you need to peel the horseradish and cut out the stem of the tomatoes. Grind the vegetables in a blender or pass through a meat grinder. Add salt, pepper, oil and vinegar, mix thoroughly. Place ketchup in prepared jars and store in the refrigerator.

Ingredients:

1 kg tomatoes
80-90 g horseradish
80-90 g garlic
20-30 g salt

Cooking method:

To prepare this homemade ketchup for the winter, you need to cut out the stalks of the tomatoes, peel the horseradish root and peel the garlic. Grind tomatoes, garlic and horseradish using a blender or meat grinder, add salt, mix thoroughly. Place ketchup into sterilized jars. Keep refrigerated.

Ingredients:

1 kg tomatoes
300 g garlic
200 g horseradish root
50 ml vegetable oil
30 ml vinegar
100 g sugar
15 g salt

Cooking method:

To use this recipe for making homemade ketchup, you need to peel the tomatoes and cut out the stem. Peel the garlic and horseradish root. Grind the prepared tomatoes, horseradish and garlic using a meat grinder or blender. Add salt, sugar, vinegar, oil, mix thoroughly. Place ketchup in dry, sterilized jars. Keep refrigerated.

Ingredients:

1 kg tomatoes
200 g bell pepper
200 g sour apples
200 g onions
50 g garlic
100 ml vegetable oil
15-20 g salt
sugar and ground hot pepper to taste

Cooking method:

Before you prepare this ketchup at home, you need to peel the peppers and apples and, together with the tomatoes and garlic, put them through a meat grinder. Finely chop the onion and fry in oil until soft. Add the rest of the ingredients, simmer for 30-40 minutes. Pour hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg bell pepper
500 g sour apples
100 g onions
20-30 g fresh hot pepper
200 ml apple juice
70-80 g sugar
10-15 g salt
1 bay leaf
pinch of ground black pepper

Cooking method:

To prepare such ketchup for the winter at home, bell peppers need to be baked in an oven preheated to 180°C for 20-30 minutes, then peeled and ground into a homogeneous mass. Add grated apples, finely chopped onions, hot peppers, apple juice, spices, salt and sugar, simmer over low heat for 30 minutes. Grind the hot mass using a blender until smooth and bring to a boil. Place hot ketchup into sterilized jars, roll up and let cool.

Ingredients:

2 kg tomatoes
500 g apples
500 g carrots
200 g garlic
100 g fresh hot pepper
200 ml vegetable oil
salt and sugar to taste

Cooking method:

To prepare homemade ketchup for the winter, all vegetables and apples need to be peeled and the tomatoes must be peeled. Grind all prepared products in a blender or pass through a meat grinder. Place in a saucepan with heated oil, simmer for 2 hours, stirring occasionally. Add salt, sugar, simmer for another 20 minutes. Place hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg tomatoes
500 g red bell pepper
200 g apples
60 g garlic
40 g fresh hot pepper
40 g sugar
20 g salt
100 ml vegetable oil

Cooking method:

Peel the peppers and apples. Grind all vegetables and apples using a meat grinder or blender. Add butter, salt, sugar, bring to a boil and simmer for 30 minutes over low heat. Place hot ketchup into sterilized jars, roll up and wrap until cool.

These photos illustrate recipes for making homemade ketchup:

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

Home winter tomato ketchup - the most delicious, it is very useful to add to everyday dishes. The most important thing is that the sauce is prepared taking into account all proportions and technologies.

Recipes, presented in our article, are time-tested, with their help anyone can make homemade ketchup themselves. The most important thing is to stock up on ripe tomatoes and aromatic spices, and you can start making the sauce.

You can also prepare various winter snacks with this sauce, for example cucumbers in ketchup.

Homemade tomato ketchup for the winter, recipe real jam

To prepare ketchup you will need the following ingredients:

300g onion;
500 g apples;
3 kg of tomatoes;
1 head of garlic;
0.7st. spoons of salt;
150 grams of sugar;
50 grams of vinegar (preferably apple);
pepper mixture

Step by step recipe:

You should choose the ripest and softest tomatoes. To give the dish a piquant sourness, you need to give preference when purchasing to less sweet varieties. Grind and boil.
The apples are cored. It is not worth peeling the fruit, since it contains pectin, which is necessary to give the future sauce a thick consistency. Pass through a meat grinder or juicer, add to tomatoes.
The onions and garlic should be peeled and chopped, and added to the mixture.
The resulting mass is placed on medium heat. After it boils, the fire should be reduced. The mixture is left to simmer covered, and it is recommended to stir regularly every 10-15 minutes for an hour.
Then, remove the lid and continue cooking until the desired thickness. At this time, the remaining liquid will boil away.
Sugar, salt, vinegar, and pepper should be added to the resulting mass in the indicated quantities. You need to take ground pepper, buy it in a store or grind it yourself. You should also add special spices that give the tomato sauce a certain taste - cloves and cinnamon. The cloves can be added whole and removed after cooking to prevent the flavor from becoming too concentrated. Or grind 2-3 cloves with pepper and add to the container with the sauce. After the mixture has boiled, it should be boiled for another 5-7 minutes until it reaches the required consistency. You can also add other seasonings such as hot pepper and coriander if desired.
Jars should be prepared in advance, sterilized or doused with boiling water. The containers are left to drain on a towel, and then filled with sauce and rolled up. Close the jars with dry, sterile lids, then turn them over and leave them covered with a blanket.
After the jars have cooled, they should be stored in the pantry, cellar or refrigerator. And in winter you can open it at any time and enjoy the natural smell of vegetables and spices. The sauce turns out very tasty and will appeal to all family members.

Recommendation! If you don't want to grind the boiled tomato puree to get rid of the tomato skin. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put them in cold water for a few minutes. The peel is easily removed after such water procedures.

Advice! For spiciness, add ground red and black pepper to the sauce. When preparing the sauce, use natural apple cider vinegar.

Watch the video! Homemade ketchup - tasty and simple

With garlic

Ingredients:

2 kg of tomatoes;
3 dessert spoons of sugar;
1 dessert spoon of salt;
200 g sunflower oil;
head of garlic;
half a teaspoon each of black and red pepper.

The tomatoes should be thoroughly washed and cut into small cubes, after which the pieces are fried in a frying pan in hot oil.
When the tomatoes become soft, rub them through a sieve or grind until smooth using a blender.
The ground puree is left to cook for 1 hour; after 40 minutes, salt, sugar and pepper are added to the tomato mixture.
All components are thoroughly mixed.
Before removing from heat, add finely chopped garlic to the sauce and pour ketchup into containers prepared in advance, and seal the jars.
The sauce should be left to cool and then stored in a basement or cellar for further storage.

Homemade ketchup made from store-bought tomatoes

Homemade ketchup has a pleasant taste, but it contains a lot of additives, preservatives and stabilizers that are harmful to the human body. I would like to use natural ketchup as a sauce. That is why it is best to cook this dish at home. The sauce will not only be tasty and healthy, but also very inexpensive.

To prepare ketchup for the whole year, you should choose only the ripest vegetables. You can give preference to overripe, spoiled fruits, since these features will not affect the taste of the dish.

Recommendation! To make ketchup a rich red color, you should choose deep red tomatoes. As an additional component, you can use cloves, pepper and other favorite spices.

To prepare the dish you will need the following ingredients:

5 kg of tomatoes;
1 kg bell pepper;
8 medium onions;
1 cup of sugar;
0.5 cups apple cider vinegar 6%;
3 dessert spoons of salt;
Several bay leaves.

Step by step recipe:

Selected, washed tomatoes should be cut into cubes, salted and left for 20 minutes so that the fruits release juice.
Onions and peppers are ground in a meat grinder and the mixture is added to the chopped tomatoes.
The workpiece should be transferred to a saucepan and left to cook for 30 minutes.
The mixture is removed from the stove and passed through a sieve, the workpiece is again put to simmer over low heat, salted and sugar and bay leaf are added to it.
The sauce is boiled for two hours, stirring regularly; vinegar is added to the ketchup 10 minutes before it is ready.
The workpiece is poured into jars and rolled up. Ketchup in jars will delight you with its taste all winter months.

Watch the video! Delicious homemade ketchup for the winter

Shish kebab at home for the winter

Ingredients:

2.5 kg of ripe tomatoes;
1 kg bell pepper;
1 pod of hot pepper;
1 large spoon of minced garlic;
3 large spoons of sugar;
1 teaspoon each of coriander, mustard, ginger root, dill seeds;
6 peas of black and allspice;
5 pieces of cardamom;
2 bay leaves;
0.25 ml apple cider vinegar;
1 large spoon of starch, which should be diluted in 0.5 cups of water.

Preparation:

Vegetables should be cut into pieces and put on fire.
Add all ingredients except vinegar and starch and cook for 1 hour, then remove from heat and rub through a sieve.
Cook the puree over medium heat for 3-4 hours; add vinegar and diluted starch to the dish a couple of minutes before it’s ready.
Pour the finished product into jars and screw on the lids.

Watch the video! Kebab ketchup for the winter

Thick ketchup

In the home kitchen it is quite difficult to cook a flavorful sauce with a thick consistency. A lot of time is spent on boiling the mass. However, there are a few secrets that help the sauce become much thicker:

add apples;
use starch during cooking.

Flavored apple-tomato ketchup

2 kg tomato;
3 apples;
spices;
salt and sugar to taste;
2 tsp apple cider vinegar 6%.

The preparation of the sauce takes place in several stages:

tomatoes and apples are thoroughly crushed using a blender;
the finished mixture should be left to cook for 20 minutes, then cool and rub through a sieve;
in the puree you can add cloves, a cinnamon stick, a teaspoon of chopped nutmeg, oregano, rosemary, salt, sugar, paprika, black peppercorns and hot pepper to taste.
the mixture is left on the fire and boiled for 2 hours.
After the mass is removed from the heat, vinegar should be added to it.

Watch the video! How to make delicious thick ketchup for the winter at home without starch

Thick ketchup with starch

You can prepare tomatoes using this method in the same way as in the previous recipe; for this you will need the following ingredients:

3 kg tomato;
3 large onions;
1 tsp paprika;
a few peas of allspice and bitter pepper;
You can add cinnamon and cloves to taste;
1 large spoon of salt;
¼ cup sugar;
3 large spoons of starch, diluted in 1 tbsp. water.

Advice! Starch should be added to ketchup 10 minutes before the end of cooking.

With basil for the winter

Even a novice housewife can repeat this simple recipe.

1 kg of tomatoes;
a bunch of parsley and basil;
2 tbsp sugar;
1 tsp salt;
3 cloves of garlic.

Technology:

Tomatoes should be prepared, washed and peeled.
Basil and parsley should be chopped.
Tomatoes need to be cut into small pieces and mixed with sugar and salt.
The mixture should be crushed to a puree and add chopped garlic and herbs to the resulting mass.
Boil the mixture for 3-4 hours and pour into prepared containers.

Important! To ensure that the basil sauce has a uniform consistency, you need to rub it through a sieve. During cooking, salt and sugar are added to it. If the tomatoes release a lot of juice, then add 2-3 large tablespoons of starch diluted in water to the resulting mass. You can also add various seasonings to the sauce to suit your taste.

Watch the video! Incredibly delicious homemade ketchup for the winter

Ketchup from plums and tomatoes for the winter

To prepare this recipe you will need:

1kg plums;
2 times more tomatoes;
¼ kg of onion;
5 pcs bell pepper;
2 pieces of hot pepper;
200g sugar;
1 head of garlic;
2 tbsp. l salt;
1 tbsp. l vinegar;
spices to taste.

Technological process:

Wash vegetables and fruits, peel and grind through a meat grinder.
Pour the mixture into a saucepan and bring to a boil over medium heat, stirring constantly.
Cook for 2 hours until the mixture has reduced by half. Don't forget to stir.
Remove from heat, cool and strain.
Put it on the fire again and cook for 1 hour after boiling over low heat.
Add sugar, salt, spices, vinegar, mix well.
Boil for another 30 minutes.
Pour into sterilized jars and seal.

Watch the video! Tomato ketchup and plums recipe for preparing for the winter

Chili Ketchup Recipe

Chili ketchup is one of the most popular. It is used on meat, vegetables and poultry.

3kg of tomatoes;
4 pieces of chili pepper;
30 g pepper mixture;
6 tbsp sugar;
1 tbsp. salt;
70 ml. vinegar;
1 head of garlic.

Technology:

Chop the chili pepper with seeds with a knife.
Peel and core the tomatoes and grind through a meat grinder, add chopped pepper.
Put on fire, bring to a boil.
Add salt, garlic, sugar and pepper mixture.
Stir, boil, add vinegar.
Stir constantly and cook until the desired consistency is achieved.
Pour into jars and seal tightly.

Advice! It is recommended to add chili ketchup to cucumbers and zucchini for the winter to make them spicier.

Watch the video! Spicy chili ketchup

Ketchup Heinz

Delicious tomato sauce, which is prepared from a small set of ingredients. The basis of ketchup is tomatoes and sweet and sour apples.

3 kg tomato;
0.5 kg of Antonovka variety apples;
3 bows;
100 g sugar;
3 dec. spoons of salt;
70 ml apple cider vinegar 6%;
a mixture of peppers, cinnamon, cloves, bay leaves - to taste.

Technology:

Juice is made from tomatoes, onions and apples;
Pour crushed spices into the pan, throw in the bay leaf whole;
Pour in apple cider vinegar and juice, mix everything until smooth;
Cook for 5 hours;
Remove the bay leaves and pour into jars.

Advice! If you don’t have a juicer, you can pass vegetables and fruits through a meat grinder and then through a sieve to remove seeds and skins. The sauce must be stirred during cooking. The vegetable mass will decrease by 2-3 times. The result will be excellent homemade Heinz ketchup.

The recipes presented in our article will please the whole family and will delight the long winter months with their taste.

Watch the video! How to easily prepare thick, homemade ketchup for the winter

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!

The most proven recipes for making ketchup. Saving is easy!

The most proven recipes for making ketchup. Saving is easy!
A secret recipe for delicious ketchup for the winter.

All thrifty housewives should probably prepare ketchup for the winter. This is an excellent seasoning for all dishes: vegetables, meat. Without ketchup you cannot make pasta or bake delicious pizza. Even ordinary boiled or fried potatoes, seasoned with aromatic ketchup, turn into a delicious dish (especially during Lent)

A familiar chef from an Italian restaurant told me this recipe, adding that it was his “secret recipe.” I don’t know what exactly is the secret of this ketchup, and how it differs from others - I haven’t compared it. But once, after preparing this ketchup, I realized that I didn’t need other recipes.

What do you need for ketchup?

Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 parts)
Green, sour apples (Semerenko type variety 250 (500) g with skin, but without core. cut into large slices)
Onions 250 (500) g (peeled and cut into 4 parts)

1 tbsp salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)

How to prepare ketchup?

Place the chopped vegetables in a cooking container and cook for 2 hours, stirring.

Tomatoes release juice immediately, so we don’t add water.

After two hours, everything should be boiled and the apples should “fall apart.” Cool.

1. More labor-intensive: grind in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2.Pass through a screw juicer. Moreover, we turn the squeezes twice until they give us all the pulp and become almost dry.

Pour the ground mixture into a cooking container and add spices (except vinegar and red pepper):

Cook for another 40 minutes, stirring so that the ketchup does not burn.

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in the original recipe, 1 tablespoon, but I add 1 teaspoon so that it is not too spicy)

If you want to make a large portion at once, when adding spices, follow the proportions.

Ketchup is ready. You can eat it right away. It turns out to be approximately 1.2 liters.

Or you can pour it into small sterile jars or glass bottles from store-bought ketchup, close tightly with the “original” metal caps and wrap until it cools completely.

This homemade ketchup keeps well. And it eats great.

How to make ketchup at home

Of course, now there is no problem buying ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If you find natural ketchup, then the price will definitely rise. Try making your own homemade ketchup. There are many different recipes for making ketchup at home. We give examples of the most proven recipes.

Ketchup recipe

You need to take healthy, strong, ripe tomatoes, wash them and dry them. If desired, you can first remove the skin from the tomatoes. Next, cut the tomatoes into small wedges and place them in either freezer bags or containers. Place in small portions at the rate of 0.5 – 1 liter of ready-made ketchup. You can add a couple of sweet peppers to the tomatoes, also cutting them into smaller pieces. You can also add chopped herbs that you like. Place the prepared bags and containers in the freezer. That's it, the preparation is done.

When you need sauce for the table, take out the tomatoes, let them stand and grind in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.

There are many options you can come up with. For example, tomato sauce with sour cream or mayonnaise goes great with dumplings.

And now the recipes for hot ketchup:

Ketchup Four

To prepare Chetverka ketchup you will need:

4 kg ripe tomatoes
4 pieces bay leaves,
4 pieces of onions,
1 teaspoon ground black pepper,
half a teaspoon of ground hot pepper,
1 teaspoon ground cinnamon
300 g granulated sugar,
salt to taste,
vinegar 0.5 cups 6% (but you don’t have to add it).

Pass the tomatoes through a meat grinder. Add bay leaf and onion. You can pre-chop the onion, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass, if you cut it in half. The tomato mass can be rubbed through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Place the hot mass into prepared jars and roll up.

Ketchup with mustard

To prepare ketchup with mustard you will need:

2 kg ripe tomatoes,
half a kilogram of onions,
half a kilogram of sweet pepper,
a glass of granulated sugar,
1 tablespoon salt,
1 tablespoon dry mustard,
1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, sweet peppers, mince. Boil the vegetable mixture for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Cook the mixture for another 10-20 minutes. Place the hot mass into prepared jars and roll up.

Ketchup with plum

To prepare plum ketchup you will need

2 kg of tomatoes, half a kilogram of plums,
1 teaspoon ground red pepper,
250 g onions,
0.2 kg granulated sugar,
1 tablespoon salt,
100 g vinegar 9%,
cloves to taste.

Grind tomatoes, pitted plums, and onions through a meat grinder. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you don’t have to do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in vinegar, bring to a boil and place in prepared jars. Roll it up - homemade ketchup is ready.

Ketchup “Spicy”.

We will need:

Tomatoes – 6.5 kg
Onions – 300 g
Sugar – 450 g
Salt – 100 g
Garlic – half a small head.
Mustard (powder) – half a teaspoon.
Cloves, peppercorns, allspice peas - 6 pieces each.
Cinnamon - optional, a quarter teaspoon.
Vinegar – 350 ml. 9% (if you take the essence, then 40 ml.)

How to cook:

1. Remove the skin from the tomatoes. To do this, you need to cut them crosswise and blanch them in boiling water for a couple of minutes. Then dip in cold water - then the skin will come off easily.
2. Grind the tomatoes in a blender, or put them through a meat grinder, put them in a saucepan and put on fire.
3.Put onions, garlic, and a third of sugar chopped in a blender into a saucepan. The spices need to be ground and also into the pan.
4.Cook the whole mass over low heat until it is reduced by half. Place the remaining sugar, salt and vinegar in the pan and cook for another 15 minutes.
5. Place in sterilized jars (they should be hot) and roll up.

Ketchup with horseradish.

We will need:

Tomatoes – 2 kg
Onions – 2 large onions
Sugar – 100 g
Salt – 1 tbsp. spoon
Dry red wine of any brand – 2 tbsp. spoons.
Wine vinegar – 2 tbsp. spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish – 1 tbsp. spoon.

How to cook:

1. Cut the tomatoes and onions into pieces (you can immediately remove the skin from the tomatoes; read how to do this in the first recipe).
2.Put on the fire and cook for 20 minutes after boiling. Then grind through a sieve.
3.Add sugar, salt, all spices, dry wine and cook over low heat for another hour, stirring frequently.
4. About 20 minutes before the end of cooking, put horseradish into the pan, and 5 minutes before the end - vinegar (wine can be replaced with apple).
5. Place in sterilized jars and seal.

Ketchup "Spicy"

We will need:

Tomatoes – 500 g
Onion – 500 g
Sweet pepper – 500 g
Hot pepper - 2 pods, if you don’t like it very hot, take one.
Sugar – half a glass.
Salt – 1 teaspoon.
Vegetable oil – 100 ml
Vinegar 9% - half a glass.
Garlic – half a small head.
Black pepper, allspice – 5 – 7 peas each.

How to cook:

1. Grind tomatoes, onions, sweet peppers, hot peppers in a blender or pass through a meat grinder.
2.Put the whole mass on the fire, let it boil and cook over low heat for half an hour.
3.Add vegetable oil, sugar, salt, chopped garlic, all seasonings to the pan and cook until the mixture is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, place in sterilized hot jars and seal.

Ketchup at home

The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, and you can add some spices of your own - it will also be tasty.

Ingredients for winter ketchup recipe:

◾tomatoes – 5 kg;
◾hot or sweet bell pepper – 300 g;
◾onion – 500 g;
◾granulated sugar – 200 g;
◾salt – 1-2 tbsp;
◾ground chili pepper – 2 tsp. (without top);
◾table vinegar 9% – half a glass.

Homemade ketchup recipe:

1. We wash all the vegetables under running water, cut the peppers and clean the seeds from the inside.

2. Then place the tomatoes in boiling water and cook for 5 minutes.

3. After that, take them out and put them in a bowl with pre-prepared cold water.

5. Chop the peeled onions into large pieces, cut the pepper into several parts.

6. Grind all the prepared vegetables in a meat grinder.

7. Then transfer them to a large, wide saucepan. Add granulated sugar and salt and mix.

8. Bring to a boil, reduce heat, skim off any foam that has formed. Cook for about half an hour.

9. After this, add chili and continue to boil the ketchup to the desired thickness.

11. Pour the resulting ketchup into pre-sterilized jars and screw on metal lids.

12. Turn the blanks upside down, wrap them in a blanket and leave until the jars have cooled.

If desired, and to enhance the spiciness (although this recipe has plenty of it), you can add chopped garlic to the sauce immediately before serving.

Ingredients:

Tomatoes - 5 kg;
Onions - 350-400 grams;
Sugar - 1 glass;
Vinegar - preferably fruit - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1-2 tsp;
Garlic - optional;
Hot pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

Preparing this sauce will not take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. To make juice, you can use any ripe tomatoes, but it is better to take meatier varieties.

Then the juice will be much thicker, which means there will be more ketchup. Five kilograms of tomatoes will yield just over four liters of juice.

Reserve about one glass of juice and cook the rest. At this time, prepare the other ingredients. Peel the onion and grind it in a meat grinder or blender - you need to turn the onion into a puree

If you want it faster, you can use a regular grater. When the juice boils, add the onion puree and cook together.

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice and onions have been purchased, reduce the heat and simmer over low heat for about an hour and a half - the amount should decrease by about half.

The juice will foam - we check the readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar immediately - otherwise, when the juice boils down, the taste of homemade ketchup will be spoiled.

Add potato starch and ground pepper to the cold juice. Mix very well.

When the juice is thick, add salt and sugar and simmer for about five more minutes - don’t be afraid to taste. If necessary, you can increase or decrease the amount of salt and sugar

When you achieve the desired taste, add vinegar. At the very end of cooking, carefully pour in the juice and starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.

For taste and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic

Tomato sauce “Classic”

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.

Homemade ketchup “Spicy”

Ingredients:

6.5 kg tomatoes,
10 g garlic,
300 g onions,
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.

Tomato sauce "Spicy"

Ingredients:

3 kg tomatoes,
500 g onions,
300-400 g sugar,
2 tbsp. l. 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.

Just ketchup

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.

Ketchup “Delicious”

Ingredients:

3 kg tomatoes,
10-15 large cloves of garlic,
1 cup of sugar,
1 tbsp. l. 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.

Ketchup "Spicy"

Ingredients:

500 g tomato,
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. l. 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.

Ketchup “No hassle”

Ingredients:

2 kg ripe tomatoes,
500 g sweet pepper,
500 g onions,
1 cup of sugar,
200 g olive oil,
1 tbsp. l. ground black pepper,
1 tbsp. l. 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.

Ketchup “Spicy”

Ingredients:

5 kg tomatoes,
10 sweet peppers,
10 onions,
2.5 cups sugar,
2.5 tbsp. l. 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. l. 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, the 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.

Ketchup with paprika

Ingredients:

5 kg tomatoes,
3-4 onions,
3 sweet peppers,
2 tbsp. l. 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.

Ketchup "Hrenovy"

Ingredients:

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

Ketchup “Tomato-plum”

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