So, my dear hostesses! The time has come for harvesting, as well as its preparation. After all, in winter you really want vegetables. But not everyone can freeze them. However, you can prepare them for the winter in the form of salads, marinades, ketchups, and sauces.
Today we will look at a preparation in the form of tomato ketchup. Everyone will definitely like it. After all, it cannot be otherwise. Having tried it at least once, you are unlikely to be able to exchange it in the future for the one sold in the store.
Homemade ketchup goes well with any dish. The main thing is to strictly follow the sequence of steps for preparing it. It can be placed as an addition to the table or used in preparing first and second courses.
You can diversify the taste with fruits, vegetables, and herbs. After all, this is a matter of taste. Adults and children like this sauce.
To ensure your success in making ketchup, pay attention to some secrets:
1. Vegetables must be natural and very ripe. In addition, it is advisable to use those that have just been picked from the garden and have not yet become flabby. Please ensure that they are grown naturally, without any chemical additives.
2. It is best to use vinegar at 6 – 9%. The amount of vinegar that needs to be added depends on the percentage of acidity. The lower the acidity percentage, the more vinegar should be poured.
3. Don’t forget about the container in which you are going to store this workpiece. Glass bottles or jars packed with new metal caps are preferable.
4. If there are no tomatoes, replace them with high-quality tomato paste.
That's all. It couldn't be simpler. All that remains is to take it and cook it. Below, I offer you a small selection of simple but worthwhile recipes. I hope that at least one will suit you. I wish you success and a sunny weekend!
1. Homemade tomato and zucchini ketchup for the winter
Using zucchini, you diversify the taste. Very tasty, aromatic and appetizing. And if you are a zucchini lover, then this sauce will definitely captivate you, as it contains small pieces of the vegetable. In general, let's get down to business! We collect everything you need and go ahead! However, take with you a great mood and only positive emotions!
Compound:
- Zucchini (can be zucchini) – 800 g
- Tomatoes – 5 pcs.
- Onions – 2 heads
- Garlic - to taste
- Parsley or cilantro - to taste
- Black peppercorns - to taste
- Starch – 1 tbsp.
- Vinegar 70% – 1/2 tsp.
- Salt - to taste
- Boiled cold water – 1 tablespoon
- Hot boiled water – 1 tbsp. spoon
Sequence of work:
1. All vegetables need to be peeled and washed. Cut the peel off the zucchini and remove the seeds from inside. Peel the onions and garlic. Cut the tomatoes into large pieces. Use fresh herbs.
2. Grind half the zucchini mass and all the tomatoes, garlic, and onions through a fine meat grinder. Mix everything. Transfer to a saucepan for preparing preparations. Place on medium heat. Stirring occasionally, bring to a boil. Remove the resulting foam with a spoon.
3. Add chopped fresh herbs to the resulting mass. Sprinkle 1 teaspoon of salt. Add grated black pepper.
4. Mix everything thoroughly again to evenly distribute the ingredients among themselves. Boil. Reduce heat from medium to low. Stir the mixture to avoid burning. Cook for 45 minutes.
5. After cooking the puree, let it cool slightly to the temperature that your hands are accustomed to. Then rub the puree through a sieve. Set aside for a moment.
6. The next step is to cut the remaining zucchini into cubes. Boil it in plain salted water until tender.
7. Rub them through a sieve too. Combine with the grated puree.
8. Bring the puree mixture to a boil. Remove from heat. Add diluted starch in boiled cold water. The mass will immediately thicken noticeably.
9. Separately, dilute the vinegar in hot boiled water. Add the resulting solution to the mass. Mix everything thoroughly again.
10. Pour ketchup into jars and bottles prepared in advance. Close the lid tightly or roll it up using a special key for this purpose. Place on the lid, under the fur coat, until it cools completely. Then store refrigerated.
Bon appetit, warm autumn weekend to you!
2. Tomato ketchup with hot pepper “Simple Velvet” for the winter
Ketchup has a beautiful and intriguing name. However, it is easy to prepare. This process takes a little time. The result will delight you with taste, aroma and velvety appearance.
Compound:
- Tomatoes - 3 kg
- Red hot pepper - 4 pcs.
- Garlic - 1 piece
- Black pepper (ground) - 1 tsp.
- Bay leaf - 3 pcs
- Salt - 2 tsp.
- Sugar - 5 tbsp. l.
- Sunflower oil - 100 ml
- Vinegar (9%) - 100 ml
Sequence of work:
1.Start the cooking process by preparing the necessary products. Rinse the tomatoes thoroughly. Make cross-shaped cuts.
2. Rinse the red hot pepper well in cool water. Remove the stem and seeds. Cut each pepper into two equal parts lengthwise.
3. Garlic should be peeled. It is not necessary to cut the cloves. Since during the cooking process you will grind the products with a blender.
4. Now you need to remove the peel from the tomatoes. There is one very simple way to do this. Immerse the vegetable in boiling water for literally 30 seconds, then immediately in ice water. Now remove the skin.
5. It is better to divide all the vegetables you have prepared into several, approximately equal parts. Because they will not fit into the bowl of a blender or food processor at once. You can run everything through a meat grinder.
6. Pour the resulting puree into a specially designated saucepan with a thick bottom. Add black pepper and bay leaf to the mixture. Place on maximum heat.
7. Cook with constant stirring until the mass begins to thicken. Once this happens, reduce the heat to low. Continue cooking until the volume is reduced by about half. Only after this can you remove the pan from the heat.
8. Take out the bay leaf. Then, using an immersion blender, puree the contents of the pan into a smooth puree.
9. Pour salt and sugar into the puree. Pour in vinegar and sunflower oil. Mix everything very well so that all ingredients are evenly distributed among each other. Put it back on low heat and cook from the moment it boils for twenty minutes.
10. Divide the resulting velvety ketchup into sterilized jars and roll up the lids. Place the jars under a blanket until they cool completely. After this, rearrange them for long-term storage in the cellar.
This is the kind of wonderful ketchup you get from this recipe.
And I wish you bon appetit and good mood!
3. Recipe for tomato ketchup for the winter, with peppers and starch
An unusual combination of vegetables and starch will allow you to get a very tasty sauce. And by placing it in small, pre-prepared containers, you can delight and surprise your household members every day. Delicious, just lick your fingers!
Compound:
- Tomatoes – 8 kg
- Barbecue seasoning – 60 g
- Seasoning for Korean carrots - 30 g
- Hot pepper – 150 g
- Sweet pepper – 500 g
- Garlic – 40 g
- Starch - 10 tbsp.
- Vinegar 9% – 200 ml
- Sugar - 2.5 cups
- Salt - 3 tbsp.
- Ground black pepper - 3 tsp.
Sequence of work:
1. Rinse good ripe tomatoes thoroughly in running water. Wipe off excess moisture with a napkin. Squeeze the juice out of them using a juicer. Pour half a liter from the resulting amount of juice to dissolve the starch in it.
2. Take sweet pepper. Clear it of seeds. Separate from the stalk. Rinse, chop.
3. Peel the garlic and chop it too.
4. In a common bowl, combine the prepared vegetables with juice. Add spices, salt, sugar and ground pepper. Place the thoroughly mixed mixture on maximum heat and bring to a boil. Next, boil it over medium heat for about fifteen minutes. Be sure to stir the mixture as often as possible.
5. Add starch to the poured tomato juice. Mix everything well so that all possible lumps dissolve.
6. Slowly pour the resulting solution into the general mixture, while continuing to stir it. Then cook again for twenty minutes. After time, add vinegar. After this, cook the sauce for another five minutes.
Place until completely filled in sterilized jars (in any way convenient for you). Roll up under the lid. Turn the jars upside down and place them under a fur coat. When they cool down, you can move them to a cool place for storage.
Have fun and delicious preparations!
4. How to make ketchup at home for the winter from tomatoes and plums
By adding a berry such as plum to the composition, you will get excellent ketchup. It will transform the taste. You will never want to try a different composition. I'm sure you'll absolutely love this recipe! I wish you success in your preparation!
Compound:
- Plums – 1 kg
- Tomato – 2 kg
- Onion – 250 g
- Bell pepper – 5 pcs
- Chili pepper – 2 pcs.
- Garlic – 1 head
- Sugar – 200 g
- Salt – 2 tbsp. spoons
- Vinegar – 1 tbsp. spoon
- Cloves and ground pepper - to taste
Sequence of work:
1.Rinse very well and, if necessary, peel vegetables and fruits. After that, grind them. Use any device convenient for you here: a meat grinder, a food processor or a blender.
2. Pour the resulting crushed mixture into a saucepan with a thick bottom. Put it on the stove to cook. After boiling, cook for twenty minutes. Be sure to stir.
Run the spatula especially well along the bottom. So that the mass does not burn. After all, this will immediately affect the taste.
3. The mass should decrease in volume by about half.
4. Strain the resulting amount of the cooked mixture through a sieve or cheesecloth. Put the thick part back to cook for an hour.
5. Add salt, sugar, cloves and vinegar. Mix well.
6. Boil for about half an hour. Place in warm sterilized jars and pack under a metal lid. Keep refrigerated.
Have a fruitful weekend and successful storage of your preparations!
5. Video – Recipe for homemade tomato ketchup for the winter
See how quickly, simply and easily you can make homemade ketchup.
Of course, there are countless options and methods for preparing such a wonderful preparation. However, for you, I have described the best recipes, in my opinion. Once you use them, you will be pleased with the result. You will please yourself and the people around you.
So let's not waste time! Let's quickly go collect the fresh ripe harvest and head to the kitchen. After all, time does not stand still. And housewives have so much to do in a day!
Good luck with your cooking! Cook with desire, love and a great mood!
Step-by-step recipes for preparing delicious winter zucchini with tomato paste
2018-07-08 Natalia DanchishakGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
0.88 gr.
5 gr.
Carbohydrates
11 gr.86 kcal.
Option 1. Classic recipe for winter zucchini with tomato paste
Zucchini with tomato paste can be piquant, spicy or mild. Tomato paste sauce is used to pour over meat or fish. Spicy seasonings do not interrupt the taste of the vegetable, giving the dish originality.
Ingredients
- young zucchini - three kilograms;
- fresh herbs to taste;
- garlic - 100 g;
- tomato paste - half a kilogram;
- seasonings for Korean carrots - a bag;
- vegetable oil - a glass;
- vinegar 9% - 150 ml;
- granulated sugar - 200 g;
- rock salt - 40 g.
Step-by-step recipe for winter zucchini with tomato paste
Wash the young zucchini, trim the ends and chop them into small slices.
Place the zucchini in a large aluminum bowl. Add sugar, salt, tomato paste and seasoning for Korean carrots. Pour in oil and vinegar. Place the container on the stove and bring to a boil. Then reduce the heat and cook, stirring, for an hour.
Rinse the greens, dry them slightly and finely chop. Peel the garlic cloves and chop into small pieces. Place everything in a bowl with zucchini. Stir and cook for another 20 minutes.
Pack the finished snack in sterile dry jars, tightly roll up the lids, cool for 24 hours, wrapped in an old jacket.
For cooking, use young zucchini, in which the seeds have not yet formed. Tomato paste should be very thick.
Option 2. Quick recipe for zucchini with finger-licking tomato paste
A delicious vegetable preparation, which is served as a side dish for meat or fish, or simply eaten with bread. In addition to zucchini, other vegetables are used for cooking.
Ingredients
- half a kilogram of young zucchini;
- ground pepper to taste;
- 300 g fresh tomatoes;
- 20 ml vinegar 9%;
- 200 g onion;
- 10 g coarse salt;
- carrots - 200 g;
- 30 g granulated sugar;
- 150 g sweet pepper;
- 50 g tomato paste;
- 75 ml vegetable oil;
- 15 g garlic;
- fresh parsley - 60 g.
How to quickly cook zucchini for the winter with tomato paste
Peel the onions and garlic. Chop the onion into thin half rings. Grind the garlic using a press. Place the vegetables in a large cauldron, pour in the vegetable oil and place on the fire. Sauté for seven minutes over moderate heat.
Peel the carrots, grate with large shavings and place in a cauldron. Continue sautéing while stirring. Cut the washed tomatoes into quarters. Remove seeds and membranes from bell peppers. Wash it and cut into thin strips. Place tomatoes and peppers in a cauldron. Stir and simmer for another ten minutes.
Add tomato paste and sugar to the vegetable mixture. Season with sugar and salt. Stir and simmer for another 15 minutes. Wash and cut the zucchini into small pieces. Add to the rest of the ingredients and cook for the same amount of time. Add chopped parsley, pour in vinegar and stir gently.
Pack the hot snack in pre-sterilized jars and seal with tin lids. Turn the containers over, wrap them in a blanket and leave them for a day. Place it in the basement for storage.
The taste of the snack depends on the spices and herbs that are used. Each housewife can choose a set of them on her own, taking into account the taste preferences of her loved ones.
Option 3. Zucchini for the winter with tomato paste “Spicy Lecho”
Fans of spicy snacks will appreciate this zucchini dish. Vegetables seasoned with chili pepper are piquant.
Ingredients
- two kg of peeled zucchini;
- 300 g thick tomato paste;
- half a kilogram of peeled bell pepper;
- 200 ml 9% vinegar;
- ½ kg of onion;
- 175 g white sugar;
- ½ kg carrots;
- 50 g rock salt;
- head of garlic;
- one and a half stack. refined oil;
- to taste hot chili pepper.
How to cook
Chop the peeled onion into small cubes. Peel the carrots and grate into coarse shavings. Pour refined oil into a large cauldron. Dip the prepared vegetables into it and simmer over low heat until soft.
Wash the zucchini, cut off the peel and chop into bars. Remove the stem and core from the peppers and clean out the membranes containing the seeds. Cut the vegetable into strips.
Place the zucchini and peppers in a cauldron. Dilute tomato paste in 700 ml of boiled water. Pour the resulting mixture over the vegetables. Add sugar, rock salt and pass the peeled garlic slices through a press. Wash the chili pepper and cut into thin rings.
From the moment of boiling, simmer the vegetables for forty minutes. Pour in vinegar and simmer for five minutes. Place the finished dish in sterile dry jars and seal it tightly with a special machine. Cover with a blanket and leave until completely cooled.
When frying vegetables, do not cover the cauldron with a lid so that the onions and carrots brown. If the zucchini is young, you don’t have to cut off the skin. Adjust the amount of chili pepper to your taste.
Option 4. Zucchini for the winter with tomato paste “Very sharp mother-in-law’s tongue”
The degree of spiciness of the snack depends on the amount of garlic and hot pepper that you put in the dish. Zucchini according to this recipe turns out to be “fiery” spicy.
Ingredients
- 40 ml vinegar 9%;
- two kg of zucchini;
- 40 g table salt;
- 300 g sweet pepper;
- two-thirds stack. refined oil and sugar;
- three heads of garlic;
- 400 g tomato paste;
- two pods of hot pepper.
Step by step recipe
Dilute the tomato paste with boiled water until you obtain a liquid sauce. Pour into the pan where the zucchini will cook. Separate the garlic heads into slices and peel. Cut the tops off the hot peppers. Cut the pods in half, completely remove the seeds and membranes. Prepare the sweet peppers in the same way.
Grind the garlic, sweet and hot peppers in a meat grinder and place in a saucepan with the tomato. Wash the zucchini, trim off the hard ends. If necessary, cut off the peel. Cut the vegetable into thin slices lengthwise.
Salt the tomato sauce, add granulated sugar and pour in vinegar and vegetable oil. Stir and boil. Place the zucchini into the boiling liquid. Cook from the moment of boiling for 20 minutes.
Wash the jars thoroughly and place in an oven preheated to 150 C for a quarter of an hour. Pack the hot workpiece into prepared containers and roll up with a key. Turn it over, wrap it in a warm jacket and cool it overnight.
Peel hot peppers using rubber gloves to avoid burning your hands. Do not cook longer than the specified time, otherwise the zucchini will become soft, lose their shape and the dish will turn into an unappetizing mush.
Option 5. Winter squash with tomato paste and mustard
In addition to the usual spices, this recipe contains mustard, which will make the dish even piquant and spicier. The preparation will appeal to those who prefer spicy dishes.
Ingredients
- 40 ml 9% vinegar;
- three kg of zucchini;
- 90 g rock salt;
- 1 liter 400 ml tomato juice;
- a glass of white sugar;
- 50 g tomato paste;
- 30 g prepared mustard;
- three pods each of sweet and hot pepper;
- peeled garlic - 100 g.
How to cook
Wash the zucchini, cut it in half horizontally, and then chop it into slices, one and a half centimeters thick and ten centimeters long.
Combine tomato sauce and pasta in a saucepan. Salt, season with sugar and pour in vegetable oil and vinegar, add ready-made mustard. Stir thoroughly. Peel the garlic and chop finely. Remove the stems and cores from the peppers. Remove partitions and seeds. Cut into thin slices. Add garlic and chopped peppers to the sauce and wait until it comes to a boil.
Place the chopped zucchini into the boiling mixture and bring to a boil. Cook, stirring occasionally so as not to break the zucchini slices, for forty minutes. Place hot zucchini in sterilized dry jars and pour tomato sauce over it. Roll up with a special key. Turn over, wrap and leave to cool for a day.
Cooking time depends on the maturity of the zucchini; the younger the vegetable, the less time it takes to cook. First put the vegetables in the jars, and then fill them with tomato sauce.
During the vegetable preparation season, I would like to offer housewives a recipe for making homemade zucchini ketchup for the winter.
The sauce is suitable as an addition to pasta or meat dishes.
Let's take the ingredients from our list. Zucchini squash is suitable as a main product.
Vegetables need to be prepared. Remove the skin and seeds from the zucchini, and peel the onion and garlic. Cut the tomatoes into pieces. Let's stock up on fresh herbs.
Mince half the tomatoes, half the zucchini, onions and garlic. Stir, bring to a boil, skim off the foam.
Add chopped herbs, a heaping teaspoon of salt and ground black pepper in a mortar to the zucchini puree.
Bring the puree to a boil. Boil for 45 minutes over low heat.
Pass the boiled zucchini puree through a sieve.
While the zucchini puree is cooking, cut the remaining zucchini into cubes and cook in salted water.
Add boiled zucchini to ketchup.
Bring the sauce with the zucchini to a boil. Let's take it off the fire. Add a tablespoon of starch diluted with a tablespoon of boiled but cold water.
The sauce will immediately thicken.
Add vinegar diluted in a tablespoon of hot boiled water.
Mix quickly.
Pour homemade ketchup into miniature sterile jars.
Close with screw caps. Turn it over onto the hat and wrap it well. After cooling, transfer to the refrigerator for storage.
Tomato ketchup from zucchini is ready for the winter!
If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to change the traditional recipes a little. I first tried zucchini with chili ketchup at a party back in the winter, and I liked these unusual canned zucchini so much that I put them in my “canning plan” for this season. At first I was confused by the fact that the recipe for canned zucchini included sterilization, but during the cooking process I realized that sterilizing jars of zucchini is not as troublesome as, for example, canning zucchini with triple filling.
The composition of the recipe for canned zucchini with chili ketchup is very simple, and thanks to the small portion, canning zucchini will be quick and easy.
Ingredients:
- 4-5 kg zucchini
- 1 bunch of herbs for preservation (dill, horseradish, cherry leaves)
- 1 head of garlic
For the marinade:
- 1.5 liters of water
- 1 cup of sugar,
- 2 tbsp. salt,
- 250 ml. 9% vinegar,
- 250 ml. ketchup chili
*Glass 250 ml.
Output: 5 liters
How to cook canned zucchini with chili ketchup:
Preserving zucchini begins with sterilizing the jars. Therefore, we sterilize the jars in advance. Place washed herbs for preservation (sold at the market) and garlic, cut into slices, into prepared jars.
Wash the zucchini, cut into rings or half rings, and place in jars. During the process, do not forget to shake the jars so that as many zucchini as possible fit into the jar.
Add water, vinegar, mix thoroughly. Cover the zucchini marinade with a lid and place on the stove. You need to bring the marinade to a boil.
Fill the jars with zucchini with boiling marinade and chili ketchup.
Next we will sterilize the jars with zucchini according to all the rules. We line the bottom of a suitable pan with a cloth, place the jars with zucchini, and cover the jars with prepared sterile lids. Pour warm water into the pan up to the hangers of the cans and place it on the stove.
We bring this whole structure with jars to a boil (it takes a very long time to boil), reduce the heat to medium, and wait: 10 minutes for liter jars, 15-20 minutes for two-liter jars, and 25-30 minutes for three-liter jars.
After the specified time, we take out the jars with zucchini, roll up the lids, turn the lid down and cover with a blanket until it cools completely.
The preservation turns out to be moderately spicy and piquant. You can serve these zucchini as a stand-alone appetizer with meat or fish, or add zucchini to any salad.
We would like to dwell a little on the choice of zucchini for preparing with ketchup. You can use absolutely any zucchini. The main thing is to prepare them correctly. Look at your zucchini and separate or classify it into one of three categories: young, undamaged zucchini, medium-ripe zucchini with thin skin, and mature zucchini with thick skin and large seeds.
We simply cut the first category of zucchini into cubes and prepare them according to the recipe. The second category of zucchini needs to be prepared - if the peel is not very thick, leave it and cut the zucchini itself into rings. If the peel is thick or damaged, it must be cut off. These zucchini can be cut into cubes, bars or circles. The third category of zucchini is peeled, cut in half and all seeds removed. These zucchini are cut into cubes or strips.
We figured out how to prepare fruits of different ripeness for preservation with ketchup and more.
Ingredients:
Zucchini – 2-3 kg;
Water – 1.5 liters;
Sugar - 1 cup (250 ml);
Salt – 2 level tablespoons;
Vinegar – 1 glass;
Torchin chili ketchup – 250 ml;
Black pepper in a pot - 10 pieces;
Bay leaf – 5 pieces.
Recipe: how to prepare zucchini for the winter with hot chili ketchup:
1. Prepare the marinade - water, ketchup, salt, sugar, vinegar, peppercorns and bay leaf. Mix all ingredients and bring to a boil. Leave to cool slightly.
2. Wash the zucchini and cut into strips.
3. Place the zucchini in half-liter jars while standing. You can take larger jars. But this volume is usually the most convenient.
4. Fill the jars with cooled marinade (not boiling water).
5. Take a large pan and cover its bottom with a towel. Place the jars and pour water into the pan. We put the entire structure on fire. As soon as the water in the container boils, set it to 12 minutes. After this, you can roll up the zucchini with sterile lids.
Wrap the finished zucchini until it cools completely.
You can open the jar and try zucchini with chili ketchup, prepared for the winter according to this recipe, in a week. And if you like zucchini, you can always add more. After all, such fruits can be purchased until late autumn.
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