Homemade ketchup for the winter. Tomato sauce “Classic”. Video recipe for making ketchup for the winter

There are several proven and very tasty homemade sauces.

The tomato ketchup is finger-licking and it’s very easy to prepare for the winter.

Tomato sauce is served with meat dishes, spaghetti and fried potatoes. You can buy the sauce at any grocery store, but you can be sure that various chemical additives and there are no preservatives.

Therefore, thrifty housewives have long been preparing ketchup for the winter at home, using only quality products without any chemicals. Do not use spicy ketchup even children can. The sauce is prepared simply from available ingredients. Of course, the sauce prepared at home will differ in thickness from the store-bought sauce, but the main thing is that the taste will be simply excellent.

You can adjust the taste of the sauce yourself: make it hotter by adding chili pepper, or sweet and sour by adding apples. For those who love spicy ketchup, you can add various seasonings during the preparation of the sauce: cinnamon, cloves, nutmeg or dry mustard.

And don’t forget, ketchup must be stored only in sterilized jars, otherwise it will spoil.

Homemade tomato ketchup for the winter You'll lick your fingers

Ingredients:

three large onions;
half a kilo of apples;
three kilos of tomatoes;
three dessert spoons salt;
one and a half glasses of granulated sugar;
30 gr. vinegar

Preparation:

Finely chop onions, apples and tomatoes;
put on the stove and cook for about an hour;
check onion for softness;
tomato puree cool and grind in a blender;
add salt and sugar;
put on fire and simmer until required thickness;
ten minutes before the end of cooking the sauce, pour in the vinegar;
Pour into prepared glass container.

For spiciness, add ground red and black pepper to the sauce. When preparing the sauce, use natural Apple vinegar.

Ketchup with garlic

Products:

tomatoes - two kilos;
three dessert spoons of sugar;
salt - dessert spoon;
200 gr. vegetable oil;
a small head of garlic;
black and red ground pepper- half a teaspoon.

Cooking steps:

cut tomatoes into small cubes;
heat in a deep frying pan sunflower oil and fry the tomato pieces in it;
after the tomatoes become soft, grind them through a sieve or beat in a blender;
put the tomato puree on the fire;
boil for an hour;
forty minutes after boiling the tomato mass, add salt, sugar, pepper;
mix;
Five minutes before removing from heat, add peeled and chopped garlic.
Pour the finished sauce into prepared containers;
roll up;
leave until completely cool;
put in a cellar or basement for storage.

Recipe for winter ketchup at home from tomatoes with mustard

Spicy sauce with a hint of mustard

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

Preparation:

peel tomatoes;

slice small pieces;
grate the onion on a coarse grater;
add vegetable oil to the pan;
fry the prepared ingredients;
leave on the fire for an hour and a half until the excess liquid boils away;
grind through a sieve;
transfer back to the pan;
add all the spices to the tomato mass, except salt and nutmeg;
simmer for another two or three hours;
add salt and nutmeg five minutes before the end of cooking ketchup;
pour the finished sauce into jars;
roll up.

In order to homemade ketchup tomatoes turned out delicious for the winter, take only ripe and juicy tomatoes.

Before preparing the sauce, take the time to remove the skins from the tomatoes.

If you don't like the smell and taste of garlic, you don't have to add it to the sauce.

To make the sauce more homogeneous, beat the mixture with a blender before pouring it into jars.

Ketchup with starch at home for the winter

This sauce will not spread; it is perfect for both barbecue and spaghetti.

In order for home-made ketchup to have a dense consistency, it is necessary to add starch to the preparation, which will give the necessary thickness and gloss to the finished product.

For such a workpiece, except standard set products: tomatoes, onions and bell peppers, you can add cinnamon, ground red and black pepper for spiciness. And if you want, add some spice to the sauce and use celery.

Products:

tomatoes - two kilos;
two small onions;
30 ml vinegar (you can use white wine vinegar);
two dessert spoons of salt;
six dessert spoons of sugar;
ground black pepper - to taste;
half a glass of water;
two to three tablespoons of starch.

Preparation:

peel and cut tomatoes and onions;
grind vegetables in a meat grinder;
transfer to a container and put on fire;
cook over low heat for two and a half hours;
let the tomato mass cool and carefully grind it through a fine sieve;
pour again tomato preparation into a container and put on fire;
salt, add spices and granulated sugar;
for aroma, you can add two or three laurel leaves;
we breed in warm water starch;
carefully add the starch solution into the sauce, mix thoroughly and quickly so that no lumps form;
Boil for another five minutes, turn off and pour finished product to banks;
We put it in a cellar or basement for storage.

If you don't want to grind boiled tomato puree to get rid of tomato seeds and skins. 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. Then cut the fruits into two parts and scrape out the seeds with a spoon. There is no need to throw them away. Grind them in a fine sieve and add the juice to the tomato puree.

Homemade tomato ketchup like store bought

How delicious is store-bought ketchup, but how much is there? harmful additives, stabilizers and preservatives. How would you like it to tomato sauce was natural. There is a solution - you can make homemade ketchup from tomatoes, the same as store bought sauce. The most delicious preparation can be cooked on whole year, while significantly saving the family budget.

To prepare tomato sauce, you do not need to buy selected fruits; it is enough to buy slightly spoiled tomatoes, overripe, with damaged skins. This will not affect the taste of the finished product in any way.

Choose very red tomatoes so that the prepared sauce turns out to be a bright red, appetizing color. If you wish, you can add cloves, pepper and other spices that you like to the sauce.

Ingredients for cooking:

tomatoes - five kilos;
bell pepper – one kilogram;
bulb onions medium size– 8 pcs.;
a glass of granulated sugar;
half a glass of 6% apple cider vinegar;
salt - three dessert spoons;
a few bay leaves.

Cooking steps:

add salt to the diced tomatoes and let them stand for about twenty minutes so that they release their juice;
grind the peeled onions and peppers in a meat grinder;
add vegetable mixture to tomatoes;
put the container with the workpiece on the fire;
the tomato mixture should be boiled for thirty minutes;
remove from the stove and let the tomato mass cool;
grind the workpiece through a fine sieve;
put the container on low heat, add salt, add granulated sugar and Bay leaf;
cook with stirring for another two hours.
ten minutes before readiness add vinegar;
pour the finished product into a glass container.

Winter preparations, tomato ketchup: the most delicious recipe

Everyone at home will appreciate this product, especially if you cook a couple of jars of this delicious ketchup with spicy spicy taste, then men will be simply delighted!

How many various blanks You can make winter tomatoes, including ketchup, according to the most delicious recipe I know.

There are a great many recipes for making ketchup, but there is a base for tomato sauce, which is prepared from small quantity products. And then your imagination and taste preferences will allow you to create exactly the sauce that will appeal to both adults and children.

The most delicious recipe for homemade ketchup for the winter made from tomatoes and bell peppers

Products:

five kilograms of tomatoes;
half a kilo of bell pepper;
400 gr. onions;
a glass of sugar;
a quarter glass of salt;
100 ml of vinegar (you can take 6% apple cider vinegar);
three tablespoons of starch;
a bunch of parsley.

Preparation:

cook from tomatoes tomato juice using a juicer;
put the juice in a saucepan with high sides on the fire and bring to a boil;
peel the onion and pepper, cut into small pieces and mince;
add twisted vegetables to boiling tomato juice;
mix thoroughly and bring to a boil;
be sure to remove the foam;
boil for at least two hours;
remove the pan from the heat and let
salt, add sugar;
dilute the starch in a glass of water and carefully pour into the sauce, add a bunch of herbs;
simmer for another twenty minutes, remove the parsley and add vinegar, stir, turn off and let cool slightly;
pour into prepared containers.

Advice! If you don’t have a juicer, then mince the tomatoes or blend them in a blender.

Chef's Best Ketchup Recipe

Ingredients:

ripe, meaty tomatoes– two kilos;
apples sour varieties– three pieces;
onion - three large heads;
salt - two dessert spoons;
sugar - a little more than half a glass;
cloves, nutmeg, red pepper - to taste;
a teaspoon of cinnamon.

Preparation:

cut and chop vegetables using a meat grinder or blender;
put on fire and cook for about forty minutes;
cool the tomato mass and add sugar, salt and spices, except vinegar and ground red pepper;
simmer for another hour and a half to two hours;
add vinegar, pepper, boil for another 5-10 minutes;
Remove from heat, let cool slightly, and pour into prepared container.

We don’t hide it too far, because ketchup is extremely tasty and ready to use.

Homemade kebab ketchup for the winter

To make ketchup you will need the following products:

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

Method for preparing kebab ketchup for the winter at home:

Cut tomatoes, sweet and bitter peppers into pieces and place on small fire. Add all ingredients except vinegar and starch. One hour after boiling vegetable mixture grind it through a fine sieve.

Cook the puree for another three to four hours. About five minutes before it’s ready to add vinegar essence and starch. Pour the finished product into jars.

Jamie Oliver's Ketchup Recipe

The famous chef, who has made a dizzying career, as usual, pleased us with an excellent recipe.

To prepare Jamie Oliver's “special” ketchup you need:

a kilo of ripe tomatoes;
tomato paste - two tbsp. spoons;
medium-sized onions - four pcs.;
half a glass of sugar;
salt to taste;
odorless vegetable oil - a quarter cup;
greens - a bunch of basil and parsley (celery).

Spices and seasonings:

two teaspoons each of fennel and coriander seeds;
four buds of cloves;
two small pieces of ginger;
small head of garlic;
chili pepper - one pc.

How to cook:

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

Thick ketchup at home for the winter

It is quite difficult to prepare thick and rich ketchup at home. You will lick your fingers. It takes a lot of time for the tomato sauce to reduce and become thick in consistency. But there are two small secret that will help the sauce thicken:

Add apples.
Use starch when cooking.

Recipe No. 1. Flavored apple-tomato ketchup

Prepare as follows:

Grind two kilos of tomatoes, three apples in a blender;
boil the tomato-apple mixture for twenty minutes;
cool, grind through a sieve;
add to the puree: a cinnamon stick, a few clove stars, and half a teaspoon each of nutmeg, rosemary, oregano, salt, sugar, a teaspoon of paprika, a few peas of allspice and hot pepper;
boil the mixture for two hours;
at the end of cooking, add two dessert spoons of 6% apple cider vinegar.

Recipe No. 2. Thick ketchup with starch

The principle of preparing the sauce is the same as in the previous version, and the recipe is as follows:

three kilos of tomatoes;
three large onions;
teaspoon paprika;
allspice and bitter pepper - a few peas;
cinnamon and cloves - optional;
salt - table. spoon;
sugar - a quarter glass;
starch - three tables. spoons dissolved in a glass of water.

Attention! Add starch 10 minutes before the end of cooking the sauce.

Ketchup with basil for the winter

Very simple and delicious recipe

Prepare as follows:

peel one kilogram of tomatoes;
wash and dry a bunch of basil and parsley, chop;
Finely chop the tomatoes, add two tablespoons to them. spoons of sugar and one teaspoon of salt;
puree tomato mixture;
add chopped three cloves of garlic and herbs to it;
cook for three to four hours;
pour into jars or bottles.

If you want your winter ketchup with basil to have a uniform and smooth consistency, rub it through a fine sieve.

While cooking the sauce, you can add salt and sugar as needed.

If you get caught too juicy tomatoes and the sauce doesn't boil down for a long time. Dissolve two or three tablespoons of starch in half a glass of water and carefully add to ketchup. If desired, you can add various spices and seasonings to the sauce.

Heinz tomato ketchup at home for the winter - you'll lick your fingers

It turns out a sauce like the famous brand

Homemade Heinz Ketchup is a great tomato sauce that can be made from... small set products. The amazingly tasty and rich sauce will appeal to all family members. The main ingredient of ketchup is ripe tomatoes and sweet and sour apples.

Products:

tomatoes - three kilos;
half a kilo of Antonovka apples;
onion - three heads;
sugar - one and a half glasses;
salt - three dessert spoons;
apple cider vinegar 6% - 50-70 grams;
pepper - black, red, paprika, cinnamon, cloves, bay leaf - to taste.

Cooking instructions:

prepare juice from tomatoes, onions and apples;
Pour spices into the bottom of the pan, preferably grind them with a coffee grinder, throw in the whole bay leaf;
add apple cider vinegar and vegetable juice to the spices;
mix thoroughly so that no lumps form;
boil for five hours;
Remove the bay leaf from the finished ketchup and pour the finished product into jars.

Attention!

If you don’t have a juicer, you can grind the vegetables and fruits in a meat grinder, and then grind them through a sieve to get rid of seeds and skins.

The sauce must be stirred during cooking.

The vegetable mass should decrease in volume by two or even three times.

As a result, we will get excellent Heinz ketchup at home from tomatoes for the winter that you will lick your fingers - so delicious!

Enjoy your snack with homemade ketchup. We hope you liked our recipes.

Homemade tomato ketchup tastes just like store-bought. It is just as thick and aromatic, goes great with meat, vegetables and fish dishes. And most importantly, homemade sauce absolutely natural, as it is prepared from fresh tomatoes, without starch and dyes.

Making ketchup at home (including for the winter, and not just immediately for the table) is not difficult, although it is troublesome - but if you have a recipe with a photo, then there are no problems at all. First you will need to grind the tomatoes through a meat grinder, then boil and grind them through a sieve, boil them again with spices and pour them into jars. But you will definitely like the result! The tomato sauce will boil down greatly and thicken, acquiring a pleasant consistency and a magical aroma. In addition, if desired, ketchup can be made more spicy, add your favorite spices and evaporate to the consistency you like.

Ingredients

tomatoes 3 kg
onion 3 pcs.
apples 3 pcs.
ground red pepper 0.5 tsp.
ground black pepper 0.5 tsp.
ground cinnamon 0.5 tsp.
cloves 3 pcs.
sugar 170 g
Not iodized salt 1.5 tbsp. l.
9% vinegar 6 tbsp. l.

Recipe for making homemade ketchup for the winter

We prepare the main products: tomatoes, onions and apples. You can take tomatoes of any variety, the main thing is that they are ripe and sweet, then the ketchup will be rich and pleasant to taste. Regular white, non-bitter onions will do. It is better to use sour varieties of apples such as “semerenko”; they perfectly highlight the taste of tomatoes, give ketchup a thicker puree consistency, a pleasant fruity aroma and a slight sourness.
Peel the onion and remove the core from the apples (you don’t have to peel the skin). Grind them into pieces that will fit freely into the bell of the meat grinder. Large tomatoes cut into 2-4 parts, small ones can be left whole. We pass tomatoes, apples and onions through a meat grinder. I got a full 5 liter pan vegetable puree(together with crushed tomato skins and seeds, which we will later remove by rubbing through a sieve).
Place the pan on the stove and bring to a boil. Then reduce the heat and cook at low simmer for 1 hour - without a lid, skimming off the foam. During this time, the tomato skins will boil down and fully impart their flavor to the sauce.
Grind the hot puree through a sieve with a metal mesh - pour the tomato mixture into it portionwise and rub thoroughly with a tablespoon, thus separating the seeds and skins from the liquid tomato base. There will be very little waste - about 1 glass.
Throw away the cake. Return the pan with tomato sauce back to the heat. We continue to cook for another 1 hour, without a lid, over low heat, stirring the ketchup from time to time so that it does not burn.
During cooking, the ketchup will become thicker. Add to it aromatic spices: red and black pepper, ground cinnamon, carnation umbrellas. Continue cooking for another 15 minutes, stirring.
Add sugar, salt and vinegar - be sure to add them in small portions, focusing on your taste. Depending on the ripeness and sweetness of the tomatoes, you may need to add a little more or less sugar and salt, or increase or decrease the amount of acid.
Boil the ketchup for 10 minutes until the sugar grains are completely dissolved.
Pour the sauce into hot sterilized jars and immediately roll up the lids (sterilized).
Turn the jars upside down and cover them with a blanket. As soon as the ketchup has cooled, we store the preserved food in the basement or other cool place. The shelf life of homemade ketchup is 1 year.

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.

Diversify taste qualities You can have fruits, vegetables, 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 note 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. Most preferable glass bottles or jars packed with new metal lids.

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 plain salt water until ready.

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 to boiled water cold water. The mass will immediately thicken noticeably.

9. Separately, dilute 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 wears 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 with preparation necessary products. Rinse the tomatoes thoroughly. Make crosswise cuts.

2. Red hot pepper also rinse 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 that, rearrange them to long-term storage to 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 very delicious 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 Bell 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 a nice 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 metal cover. 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!

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

Ketchup "Krasnodar" at home

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

For 2 half-liter jars you need:

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

How to cook:

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

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

Here you go, delicious ketchup ready at home. Please your loved ones with this wonderful gravy.

Tomato juice ketchup recipe

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

Ingredients per liter of sauce:

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

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

How to cook:

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

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

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

Ketchup with mustard at home for the winter

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

Ingredients for 2 half-liter jars:

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

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

Let's start cooking:

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

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

Homemade ketchup "Baltimore"

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

To prepare you will need:

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

How to do:

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

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

Tip: You can also use corn or olive oil.

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

How to prepare kebab ketchup with garlic for the winter

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

Required ingredients:

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

Cooking method:

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

Well, here's the ketchup from yellow cherry plum ready for the winter.

Tomato and onion ketchup for the winter

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

Ingredients for two 0.5 liter jars:

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

Preparing canned food:

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

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

Be sure to close the thick and gentle ketchup of tomatoes with basil for the winter.

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

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

Ingredients for a liter jar:

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

How to cook:

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

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

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

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

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

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

Homemade ketchup recipes for the winter

Ketchup with apples

Ingredients:

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

How to make ketchup with apples:

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

Ketchup with sweet pepper

Ingredients:

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

How to make ketchup with pepper:

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

Ketchup with apples “Corida”

Ingredients:

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

How to make ketchup:

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

Homemade tomato ketchup

Ingredients:

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

How to make ketchup:

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

Tomato ketchup with cilantro seeds

Ingredients:

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

How to make ketchup:

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

Ketchup with cucumbers for the winter

Ingredients:

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

How to make ketchup:

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

Ketchup with plums and sweet peppers

Ingredients:

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

How to make ketchup:

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

Ingredients:

Tomato
Onion
Garlic
Sugar
Coriander

Cooking method:

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