Ingredients
- Tomatoes – 2.5 kg
- Onions – 2 pcs. medium size
- Sweet pepper (preferably red) – 2 pcs.
- Garlic – 5 cloves
- Salt – 1.5 tbsp. spoons
- Sugar – 100 g
- Vinegar – 50 ml
- Ground black pepper – 0.5 teaspoon
- Ground red pepper (hot) - to taste
- Greens – basil, dill, parsley (whatever you have)
- Cinnamon - a pinch
These products yield approximately 1.3 liters of delicious ketchup.
Preparation
Let's prepare the tomatoes. You need to wash them, cut off the tails and butts, cut the fruits into four parts and put them in a pan. Do the same with onions and peppers. Add garlic. Now you can put the pan on low heat. Wait until the tomatoes release their juice, then the heat can be increased slightly. Make sure that the future ketchup does not burn, and to do this, stir it more often. 
When it boils, reduce the heat again and simmer for an hour and a half with the lid open. The quantity should be reduced by about half. 
Let the mixture cool, and then rub it through a sieve or gauze (pre-ironed with an iron). You can first put it in a meat grinder or use a blender or food processor. Add greens there too. If you have a juicer, then pass the tomato mass through it, it will be much faster. 
Pour the resulting juice into a suitable saucepan and put it back on the fire. When it boils, add salt, sugar, spices, simmer for about half an hour and pour in vinegar. Reduce the mixture by about half.
I sterilized the jars in the oven.
Pour the ketchup into sterilized glass jars, close them with lids, turn them upside down and wrap them in a towel.
You can store ketchup in the refrigerator or cellar.
Sterilization in the oven
Turn the oven to 140°. Place the jars, previously washed with soda, on the grill. If they are wet, place them upside down, if dry, place them upside down. After five to ten minutes, increase the temperature to 150° and again to 160°. If you pour hot ketchup, the jars must be hot. To prevent the glass from breaking, place a tablespoon in the container. Pour boiling water over the metal lids and leave for a few minutes.
Tip: add salt, sugar and spices in parts and taste the ketchup, because everyone has their own taste.
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
Ketchup is a sauce with a long history. For modern people, this seasoning for dishes is associated with red bottles and store shelves. Previously, before the development of the food industry, ketchup at home for the winter was prepared in many families. Nowadays, natural nutrition is gaining popularity, and housewives are striving to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.
Recipes for making homemade ketchup for the winter
To make delicious ketchup that will last all winter and not spoil, you need high-quality tomatoes, ripe, strong, and without defects. Country or country tomatoes grown without chemicals are ideal. Factory sauces contain not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Ketchup prepared at home for the winter is healthier and has superior taste to its industrial counterparts; moreover, you can make either a classic sauce or use an original and unusual recipe.
Classic tomato recipe
The sauce from which ketchup got its name did not contain tomatoes. The Chinese seasoning ge-tsup was prepared with fish entrails, and later with anchovies. The British remade the recipe in their own way, replacing the fish with mushrooms and walnuts, then including olives. Much later, tomatoes were added, and the version today called classic was born. Ingredients for classic ketchup:
- tomatoes – 2.5 kg;
- sugar - half a glass;
- cloves – 2 buds;
- black pepper – 20 peas;
- coriander – 10 peas;
- vinegar 9% - 2 tablespoons;
- salt - half a tablespoon;
- greens (any) - a bunch.
How to prepare the sauce:
- Select the tomatoes, wash them, remove the stems with a knife, cut them into small pieces, place them in a saucepan and wait until they boil. Add water if necessary; the juice that has been released is enough. Switch the stove to medium heat and cook for 20 minutes.
- Cool the boiled tomatoes, pass through a sieve into the same pan. Cook the mass of future ketchup until thickened, an hour or more.
- Place the spices in a piece of gauze, tie the ends to form a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, stir the mixture, cook for 10 minutes on low heat.
- Pour the finished ketchup into sterilized containers, cool, and place in the refrigerator or cellar.
With apples and bell peppers
For lovers of interesting flavor combinations, ketchup will complement any snack. A little secret: if you add dried or smoked onions, you get an extraordinary aroma. This addition will be useful for those who are not against culinary experiments with ketchup. If you are not sure that eaters will approve of the unusual taste, limit yourself to the original recipe. To prepare this piquant ketchup you will need:
- red soft tomatoes – 1.5 kg;
- apples (green is preferable) – 1 kg;
- bell pepper (yellow, red) – 1 kg;
- onion (turnip) – 1 kg;
- vinegar 9% – 1 glass;
- sugar - tablespoon;
- salt - half a teaspoon;
- black pepper – 10 peas;
- allspice – 6 pcs.;
- garlic – 5 cloves;
- savory - to taste.
Step-by-step recipe for making ketchup:
- Chop the tomatoes and onions, remove the core from apples, cut out the middle with seeds from peppers.
- Pour a few tablespoons of water into vegetables and fruits, put on fire, and boil until pulpy.
- Rub the mixture through a sieve, pour into a saucepan, place the spices in a gauze bag, and boil until thick.
- Add sugar and salt, pour in vinegar, add squeezed garlic and chopped savory.
- Pour the hot mixture into (heated) bottles, screw on the caps tightly, place in a sterilization container (large saucepan, tank), sterilize, then cool.
Preserving Spicy Tomato Sauce with Chili Peppers
The popular “hot” sauce is prepared simply, with a minimum of ingredients; the chili pepper will still overwhelm all other flavors. You can season many dishes with it, with caution. Chili goes well with pasta and its varieties, potatoes, rice, fish, and meat. It is important to remember that if you intend to season a dish with this sauce, do not add pepper when cooking it, otherwise your mouth will burn. For the hot sauce you need:
- meaty tomatoes – 3 kg;
- chili (or cayenne pepper) – 1-3 pods;
- salt - a heaped tablespoon;
- sugar – 150 g;
- vinegar 9% – 50 ml;
- peppercorns, allspice and black – 10 pcs.
Cooking sequence:
- Wash and cut the tomatoes into slices, pour into a saucepan and put on heat (medium). Cook until soft, about 40 minutes, stirring constantly.
- Cut and peel the chili, add to the tomatoes at the end of cooking. If a very hot sauce is desired, do not remove the seeds from the peppers. Add peppercorns and cook for 15 minutes.
- Strain the mixture through a sieve using a wooden spoon or spatula. Peels, seeds, and spices will not pass through the sieve. Grinding can be simplified by using a juicer that has the function of squeezing juice from pulp, or a conventional device, but then the peel of the tomatoes must be removed before cooking.
- Boil the pureed mixture, season with salt, vinegar, sugar, pour ketchup into jars or bottles, and close.
From tomato juice with starch in a slow cooker
When preparing ketchup at home for the winter, starch is rarely used; housewives prefer to boil off excess moisture without adding thickeners. Sometimes the resulting degree of thickness is not enough, for example, when preparing pizza. The sauce may spread and the dish will be moist. The dish of the day will be saved by homemade ketchup with added starch. For it you will need:
- very ripe tomatoes – 5 kg;
- onion – 400 g;
- apple cider vinegar – 50 g;
- sugar - glass;
- allspice – 15 peas or 1-2 teaspoons;
- hot pepper, garlic - to taste;
- starch - 2 tablespoons.
The sauce is prepared like this:
- Squeeze out the tomato juice, preferably using a juicer, or you can grind the tomatoes in a meat grinder with a fine wire rack, drain the pulp in a colander, and let drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stewing mode.
- Peel and chop the onion: use a meat grinder or puree in a blender.
- Wait for the tomato juice to boil, add the onion puree. Simmer in a slow cooker for an hour and a half.
- Pour salt, vinegar, sugar into the multicooker bowl.
- Stir starch and pepper in a previously prepared glass of juice. While stirring the ketchup, pour in the resulting mixture. When the mixture thickens, turn off the multicooker.
- Pour into jars and twist while hot.
Thick homemade plum ketchup for meat
Ripe plums are the basis for a fragrant, sweet and sour sauce, ideal for barbecue. In nature, this seasoning will be a great success. The cook regulates the spiciness of ketchup independently; the recipe does not set a clear framework for how hot such a sauce should be. Everything is done based on the desires of consumers, the ketchup will not become less tasty by reducing the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup composition:
- ripe plums – 5 kg;
- tomatoes – 1 kg;
- bell pepper – 500 g;
- garlic – 300 g;
- red pepper (hot) - to taste;
- so - 2 tablespoons;
- sugar – 300 g.
Preparing the sauce:
- Wash the vegetables, remove the plum pits.
- Grind plums, peppers and tomatoes in a meat grinder.
- Place everything in a saucepan, cook for 2 hours, stirring.
- Grate the garlic on a fine grater, or pass through a garlic press, add to the pan, cook for another 40 minutes.
- Pour the ketchup into hot jars and roll up. Turn the jars over and wrap them in a blanket until cool.
Find out more recipes on how to cook delicious.
Quick tomato paste recipe
Ketchup is prepared quickly, with a minimum of ingredients. Tomato paste bought in a store is more natural in composition than factory-made ketchup. Read the label, choose pasta that contains only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by high temperature, is an antioxidant, and is good for the heart. Ingredients for “quick” ketchup:
- tomato paste – 100 g;
- seasonings: a mixture of dry herbs, garlic, black pepper - all together 50 g;
- salt - teaspoon;
- sugar – 2 teaspoons;
- mustard (ready) - tablespoon.
How to cook:
- Dilute the paste with boiled water (about 200 ml).
- Pour sugar, salt, seasonings into one glass, pour boiling water, let it brew, pour into the paste.
- Place on the stove and cook for 2 minutes over low heat.
- Pour into a treated jar. Store in the refrigerator for up to three weeks.
Aromatic redcurrant ketchup with spices without vinegar
The national Georgian delicacy, tkemali sauce, is made from sour plums. Its classic unique taste is not easy to reproduce; there are modifications of the sauce; plums are replaced with some other sour fruits or berries, for example, red currants. If you want to bring the taste of ketchup closer to classic tkemali, cilantro should be among the seasonings, add it to the ingredients below:
red currants (without green branches) – 1 kg;
- water - a quarter glass;
- garlic - medium head;
- dry dill – 2 tablespoons;
- coriander seeds, ground – 3 teaspoons;
- hot red pepper (ground) – 1.5 teaspoons;
- sugar - half a glass;
- salt – 2 teaspoons.
Preparation:
- Place currants in a saucepan, pour in water, and bring to a puree over low heat (do not bring to a boil).
- Drain the liquid, take a separate container, and rub the berries through a sieve.
- Mix juice and puree, put on fire, simmer until thick.
- Grind the spices and herbs to a powder, add to the puree, add salt, add sugar, cook for 5 minutes.
- Pour into jars and cool.
Video: how to make ketchup for the winter at home
Ketchups sold in stores contain sodium benzoate. Manufacturers love this additive because it prevents mold and yeast from developing, allowing ketchup to be stored for a long time. Substances with this effect contain cinnamon, cloves, mustard, cranberries, apples. If you see these components in recipes, know: they protect the sauce from spoilage. Cooks use vinegar for the same purpose. You will hear practical tips on how to prepare your favorite seasoning for the winter in the video below, which shows step-by-step preparation of ketchup at home.
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How to make delicious homemade tomato ketchup for the winter
Ketchup makes many dishes tastier, adding juiciness and brightness, so why not, instead of buying it at the store, make your own ketchup for the winter? It's simple and very quick, and delicious dishes with homemade ketchup will delight you and your loved ones for many months. In addition, everything that is made with your own hands undoubtedly turns out more tasty and healthy. Do you agree? Then let's get started!
The most important ingredient in ketchup is, of course, tomatoes. In this regard, it is logical to assume that the taste of the final dish directly depends on their quality. To prepare ketchup, choose ripe red tomatoes of any size without defects, and the fruits can be both firm and soft to the touch. It is very important that the tomatoes are fleshy and not watery - thanks to this you will get ketchup for the winter with a rich taste and a thick consistency. Unripe, watery tomatoes will produce a large amount of juice, which will evaporate when cooked, leaving you with a minimal amount of valuable pulp. Of course, ketchup made from homemade tomatoes is especially tasty.
Tomatoes in ketchup can be supplemented with onions, bell peppers, hot chili peppers, garlic, as well as apples and plums. The latter should not be surprising - fruits not only give ketchup a pleasant taste, but also make its consistency thicker. Adding hot peppers and garlic to ketchup allows you to adjust the heat of the product, while spices such as allspice, cloves and cinnamon help make the ketchup more spicy and aromatic.
Ketchup for the winter, prepared in accordance with the recipe, can be a very healthy product. Tomatoes are rich in antioxidants, and a special place among them is occupied by the pigment lycopene, which gives vegetables their characteristic red color. Lycopene has a beneficial effect on the health of the cardiovascular system and prevents the formation of tumors. In addition, the phytoncides contained in tomatoes have antibacterial and anti-inflammatory properties, and pectin substances reduce blood pressure and cholesterol levels. Eating tomatoes also stimulates the synthesis of serotonin, which improves mood. However, the red color of the fruit alone lifts the mood, because they look so bright, appetizing and cheerful, don’t they?
There are many ways to prepare ketchup for the winter, but they all involve prolonged cooking of tomatoes to evaporate the liquid from them and thicken the pulp. The cooking process itself is extremely simple, you just need to be patient. It is most convenient to prepare ketchup for the winter in small jars, since when sealed it can be stored for about a year, while when opened it can be stored for no more than 2-3 weeks in the refrigerator. However, you can be sure that homemade ketchup will be eaten very quickly - such a yummy product does not last long.
Ketchup for the winter can make a large number of dishes amazingly tasty - pasta, fried or baked meat, kebab, fried potatoes, pizza and much more. So, while the vegetable season is in full swing, let's prepare for the cold weather and stock up on homemade ketchup!
Ketchup for the winter "You'll lick your fingers"
Ingredients:
2.5 kg of tomatoes,
1 medium onion,
100 g sugar,
15 g salt,
100 ml 9% vinegar,
3-4 buds of cloves,
1/2 teaspoon coriander seeds,
1/2 teaspoon ground cloves.
Preparation:
Place the sliced tomatoes and diced onions in a saucepan and simmer, covered, for about 15 minutes until the vegetables become soft and release their juice. After this, the resulting mass should be thoroughly rubbed through a sieve to obtain a homogeneous puree. Place the mixture in a saucepan, bring to a boil and cook over low heat without a lid until the mixture has reduced in volume by half. Place cloves and coriander seeds in gauze folded in several layers and tie in a knot. Place in tomato mixture along with black pepper and cinnamon. Add sugar, salt and vinegar. Stir and cook for 5-7 minutes. During this time, the ketchup should thicken. Remove the cheesecloth with spices and put the ketchup into sterilized jars. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket and let cool. After this, the ketchup can be stored. From the specified amount of ingredients, about 1.2 liters of ketchup is obtained.
Spicy ketchup with garlic for the winter
Ingredients:
3 kg tomatoes,
10-12 cloves of garlic,
10 black peppercorns,
10 peas of allspice,
5 buds of cloves,
1-2 pinches of ground cinnamon,
3 tablespoons 9% vinegar,
5 tablespoons of sugar,
1 tablespoon salt.
Preparation:
Cut the tomatoes into pieces. Pass through a meat grinder or grind with a blender. Pour the resulting mass into a saucepan with a thick bottom, bring to a boil and cook over low heat for about 1 hour, stirring occasionally. The cooking time for ketchup depends on its desired thickness. To obtain thick ketchup, the tomato mass must be reduced to half its original volume. Rub the resulting mass through a sieve and place back into the pan. Add garlic, salt, sugar, vinegar, cinnamon, passed through a press, as well as pepper and cloves, placed for convenience in a piece of gauze. Bring to a boil and cook for about 20 minutes, then remove the cheesecloth with spices. Place the ketchup in sterilized jars and seal tightly.
Ketchup with bell peppers and onions for the winter
Ingredients:
3 kg tomatoes,
4 bell peppers,
3 large onions,
1 small head of garlic,
1/2 cup 9% vinegar,
1/2 cup sugar
12 black peppercorns,
3-4 peas of allspice,
4 buds of cloves,
1 tablespoon salt,
1/2 teaspoon ground nutmeg.
Preparation:
Coarsely chop the tomatoes and bell peppers and place in a saucepan. Add chopped garlic and salt. Cover with a lid and simmer over low heat for about 2-3 hours, stirring occasionally. During this time, the vegetable mass should boil down 2.5-3 times. It must be pureed using a blender until a homogeneous consistency is obtained. Grind the peppercorns and cloves using a coffee grinder or mortar. Add to tomato mixture along with cinnamon, nutmeg, sugar and salt. Stir and cook for about 30 minutes. 5 minutes before cooking, add vinegar. Place the ketchup in sterilized jars, filling them to the very top, and roll up. Leave the jars turned upside down and wrapped in a blanket to cool for 24 hours. Store the ketchup in a cool, dark place.
Tomato ketchup “With a spark” for the winter
Ingredients:
1 kg of tomatoes,
1 hot chili pepper,
3-4 cloves of garlic,
1 teaspoon mustard,
1/2 teaspoon ground cinnamon,
3 teaspoons sugar,
1 teaspoon salt,
8 black peppercorns
5 peas of allspice,
1/2 teaspoon 9% vinegar.
Preparation:
Chop the tomatoes coarsely, place in a saucepan and boil for 10-15 minutes. Pass the resulting mass through a meat grinder or grind using a blender. After this, it is necessary to remove the skin and seeds from the mixture by rubbing it through a sieve. Place the tomato base back into the pan, bring to a boil and cook for 20 minutes. Add finely chopped hot pepper, pressed garlic, mustard, sugar, salt, cinnamon, as well as pepper and cloves placed in cheesecloth. Boil for 10 minutes and remove the cheesecloth with spices. Pour ketchup into sterilized jars, add vinegar and seal with sterilized lids. Turn the jars upside down and let cool under a blanket.
Tomato and apple ketchup for the winter
Ingredients:
2 kg tomatoes,
250 g onions,
250 g sweet and sour apples,
1/2 cup sugar
1 tablespoon salt,
1/2 teaspoon ground black pepper,
1/2 teaspoon ground cinnamon,
4-5 buds of cloves,
1/2 cup 6% vinegar.
Preparation:
Coarsely chop the tomatoes and onions. Remove the core from the apples and leave the peel. Grind all ingredients using a blender or meat grinder. Place in a saucepan and bring to a boil. Cover with a lid and simmer over low heat for about 1 hour, stirring the mixture every 10-15 minutes. Remove the lid and cook for another 30 to 45 minutes until most of the liquid has evaporated. Rub the resulting mass through a sieve and place back into the pan. Add spices (it’s better to put the cloves in a piece of gauze to make it easier to remove later), sugar, salt and vinegar. Bring to a boil and cook for another 5-7 minutes, then fill sterilized jars with ketchup and seal tightly. This recipe will yield approximately 1.5 liters of ketchup.
Tomato ketchup with zucchini
Ingredients:
800 g zucchini,
5 tomatoes
2 onions,
1 tablespoon starch,
5-7 cloves of garlic,
7-10 black peppercorns,
1 teaspoon salt (heaped),
1/2 teaspoon 70% vinegar,
parsley or cilantro to taste.
Preparation:
Cut off the skin of the zucchini and remove the seeds. Grind the tomatoes, onions, garlic and half the zucchini using a meat grinder or blender. Place in a saucepan, bring to a boil, add finely chopped herbs, salt and black pepper crushed in a coffee grinder or mortar. Cook for about 45 minutes over low heat. Meanwhile, cut half of the remaining zucchini into cubes and boil in salted water until soft. Rub the tomato mass through a sieve and place the mixture back into the pan. Add boiled zucchini. Bring the sauce to a boil and remove from the stove. Add starch and mix well to thicken the ketchup. Add vinegar diluted with a tablespoon of hot water. Stir, pour ketchup into jars and roll up.
Tomato ketchup and plums for the winter
Ingredients:
2 kg tomatoes,
800 g plums,
2 onions,
1 head of garlic,
150 g sugar,
40 ml apple cider vinegar,
1 tablespoon salt,
1 tablespoon dried herb mixture (to taste)
1 teaspoon ground pepper mixture,
1/2 teaspoon chili powder (or to taste).
Preparation:
Remove pits from plums. Make cross-shaped cuts on the tomatoes, pour boiling water over them for a few minutes, then remove the skins. Grind the tomatoes, plums and onions into a puree using a blender. Place the mixture in a saucepan, bring to a boil and simmer over low heat for about 1 hour until the original mass is reduced by three in volume. Add chopped garlic, salt, sugar and spices. Stir and cook for about another hour, stirring occasionally. The mass should thicken well. If you want to get ketchup of a uniform consistency, at this stage the mass can be crushed using a blender, after which the sauce should be brought to a boil. Pour vinegar into the ketchup and simmer for another 10 minutes, then pour the ketchup into jars and roll up.
From the specified amount of ingredients you will get approximately 800 ml of ketchup.
Tomato ketchup is, of course, an interesting thing...not so long ago this word appeared in our vocabulary! Previously, it was simply called tomato sauce. Our grandmothers and great-grandmothers made it for the winter from surplus tomatoes... And now we are using ketchup in a new-fangled way!
Well, okay, no matter what you call it, it will still be delicious. You can make it in any flavor you like - sweet, sour, spicy and add a lot of things to it, if you would like to tinker a little longer.
Recipes:
Tomato lovers eat everything with it - pasta, rice, meat, scrambled eggs, sausages, dumplings. You also can’t do without it when making pizza or homemade hot dogs.
The recipe allows you to make it from what you have on hand. No special conditions or technologies are required, so why not make it for the whole family for the winter, especially since you can also use non-standard tomatoes that you can’t pickle!
So, let's start cooking with the simplest thing and gradually make it more complicated.
Wash the jars with baking soda, rinse thoroughly under running water and sterilize, preferably in the oven, so that they are dry after sterilization.
We are preparing it step by step, but if you want to add something, don’t be shy!
Tomato ketchup for the winter - a simple step-by-step classic recipe at home without apples
And also without any other bells and whistles, just tomatoes, salt and spices. Previously it was called Classic tomato sauce. This is the basis for any type of ketchup; you can add any components to it and get different tastes.
- tomatoes 2 kg;
- half a glass of sugar;
- a tablespoon with a little salt;
- a tablespoon of acetic acid;
- 10 pieces of cloves;
- two cloves of garlic;
- a pinch of cinnamon;
- a pinch of ground red hot pepper.
Preparation:
- Wash and dry the tomatoes on a towel, peel the garlic.
- Cut the tomatoes into large slices and place in a wide-bottomed saucepan over low heat. Cover tightly and bring to a boil.
- Cool and strain through a sieve or fine metal mesh colander.
- Place the puree in a saucepan and simmer over low heat without a lid until the contents are reduced by a third.
- Add salt, sugar, spices and garlic, cook for another ten minutes and remove the garlic.
- Pour in the vinegar and simmer for another two or three minutes.
- Place in sterile dry jars and roll up.
- Turn it upside down and cool it like that, put it in the cellar.
The preparations for the winter are ready! Perfect for meat or for seasoning tomato soups!
Let's try to make this ketchup in a slow cooker; modern equipment would be wasted in vain; it's a pity that the volume is small. Very aromatic and tasty, with a pronounced apple taste.
What you will need:
- large, fleshy, very ripe tomatoes, two kilos;
- sour apples, kilo;
- half a kilo of onions;
- large head of garlic;
- half a glass sugar;
- salt incomplete table. l.;
- black pepper, ground half a teaspoon;
- five cloves;
- acetic acid teaspoon.
Recipe:
- Wash, peel and dry all the vegetables on a towel.
- We cut everything into large pieces and place it in the multicooker bowl.
- Set to fry or bake for two hours and close the lid.
- Add spices, sugar, salt and set the simmer mode for another 15 minutes.
- Let it cool, rub everything through a sieve and put the puree back into the multicooker bowl.
- Pour in acetic acid, stir and set the simmer mode for 30 minutes.
- Place hot into dry, sterile jars and seal.
- Cool upside down and store in the cellar or refrigerator.
Delicious with pasta or rice!
Spicy tomato sauce that goes well with meat: chicken, pork kebab, French meat.
Ingredients:
- tomatoes 2 kilos;
- bell pepper 2 kilos;
- a kilogram of apples with a sour taste;
- half a kilo of onions;
- head of garlic;
- a glass of sugar;
- 10 g dry Provençal herbs;
- tea l. ground cinnamon;
- tea l. ground coriander;
- two tablespoons of salt;
- half a teaspoon of ground red hot pepper;
- half a glass of wine vinegar.
Cooking process:
- Wash the vegetables, peel and dry on a towel, remove the seeds from the pepper.
- Cut all the vegetables into large pieces, place in a saucepan with a thick bottom and place over medium heat. Let it boil and cook over low heat for about thirty minutes.
- Cool and pass (grate) through a meat grinder, put the resulting puree into a saucepan.
- Bring to a boil and add salt, sugar, spices, and vinegar.
- Cook for about five minutes.
- Place in dry sterile jars and roll up. Cool upside down and store in a cool, dark place.
The resulting sauce will be very hot and spicy, not for everyone!
I have the best homemade recipes for you:
- Dressing for borscht
- Cucumber salad for the winter
Let's make it for variety with Korean carrot seasoning. The taste will be unusual, we will surprise our household and guests!
- two kilograms of tomatoes;
- two tablespoons of starch;
- tsp heaped salt;
- a glass of sugar;
- Art. l. seasonings for Korean carrots;
- tsp acetic acid.
Preparation:
- Wash the tomatoes and dry them on a towel.
- Place them in a thick-bottomed saucepan and heat over low heat until boiling.
- Cool and rub through a sieve, put the resulting juice back on low heat, wait for it to boil and add spices, salt and sugar. Cook for ten minutes.
- We dilute the starch in a glass of warm water and, stirring vigorously in the pan, introduce it into the boiling juice in a very thin stream.
- From now on, stir continuously!!!
- Cook for 15 minutes, add acetic acid and mix thoroughly.
- Remove from heat and place in dry, sterile jars. Let's roll up.
This kind of ketchup is usually loved by teenagers. Especially with pasta!
A classic of the genre, children love this vinegar-free ketchup. Easy to prepare and very tasty, natural and healthy. It will decorate and add charm to any dish.
Ingredients:
- tomatoes and onions, two kilos each;
- half a kilo of bell pepper;
- a glass of sugar;
- a tablespoon of salt;
- two tablespoons of dry mustard;
- If you wish, you can add a little of any dry ground spices.
How to make simple tomato ketchup:
- We wash and peel the vegetables, dry them on a towel, and remove the seeds from the pepper.
- Cut the vegetables into large pieces and place them in a saucepan with a thick bottom.
- Boil for 30 minutes.
- Cool and rub through a sieve or colander made of fine metal mesh.
- Place the puree in a saucepan and continue to cook with sugar, salt and spices for another twenty minutes, don’t forget to stir.
- Place in dry sterile jars and seal.
- Turn it upside down, let it remain like this until it cools completely, put it in a cool place.
Children and their friends will love the sweet and mild taste. Bon appetit!
I call this ketchup tkemali and prepare it from red plums or yellow cherry plums, as they have a sour taste and are ideal for ketchup. I’ll be honest – with red plum they will turn out very well, but with yellow cherry plum – it’s a fairy tale!
- take an equal amount of tomatoes and plums, 2 kg each;
- 3 heads of garlic;
- a teaspoon of ground coriander, herbs de Provence, mint, ground black pepper;
- a glass of sugar;
- table. lie salt.
Preparation:
- We take salad varieties of tomatoes - large and meaty. Wash the tomatoes, cut off the bottom and make a cross-shaped cut, blanch in boiling water for one minute and remove the peel. Cut into slices, carefully removing the seeds with the tip of a knife.
- Wash the plum or cherry plum and remove the seeds.
- We peel the garlic and pass it through a press.
- We pass the plums and tomatoes through a blender (or a meat grinder twice), grinding them into dust.
- Place on medium heat and simmer for about an hour.
- Add all the other ingredients and simmer over low heat for about an hour.
- Place hot into dry, sterile jars and seal. Store in the cellar.
The exquisite taste of this sauce will win your hearts forever! I especially like plum tkemali when I want to add an unusual twist to a meat dish.
Watch the video, but here tkemali ketchup is made from blue plums. But this will not play a special role - so, so incredibly tasty.
In addition, I will list some other useful and tasty preparations:
- Squash caviar
Tomato and bell pepper ketchup for the winter - Finger licking good
The ketchup will be thick and have a very rich taste. Everyone without exception likes it, as it is close to the classic and traditional taste.
To do this you need:
- two kilograms of tomatoes;
- sweet bell pepper 4 pieces;
- half a glass of sugar;
- salt half a tablespoon;
- apple cider vinegar 4 tablespoons;
- a mixture of ground peppers;
- a few sprigs of coriander, basil and parsley.
Let's start cooking:
- Wash and peel all vegetables and herbs, remove the seeds from the pepper.
- Cut the tomatoes and peppers into medium pieces, the greens into fine pieces, and simmer over low heat for about an hour.
- Cool and pass through a sieve.
- Place the resulting puree over medium heat and cook for another forty minutes.
- Add dry spices, salt and sugar and simmer for another half hour.
- Pour in the vinegar, stir and turn off the heat.
- After 5 minutes, place in sterile jars and roll up.
- Cool upside down and store in a cold cellar.
Bon appetit in winter!
Children often ask for ketchup - just like in the store. Well, what can we do, let’s prepare it exactly to taste like in the store!
- tomato paste from the store, a half-liter jar, take the one that contains only tomatoes or tomatoes, even if it is more expensive;
- two onions;
- a small head of garlic;
- a small bunch of dill;
- several sprigs of basil;
- sugar two tablespoons with top;
- a pinch of ground black and red hot pepper;
- vegetable oil two tablespoons, ideally olive oil;
- acetic acid at the bottom of a teaspoon.
Recipe:
- Peel the onion, chop and fry in a frying pan until golden brown.
- Place all ingredients in the bowl of a food processor and chop into dust.
- If it turns out too thick, add a little water.
- Place in a saucepan with a thick bottom.
- Place over medium heat and bring to a boil. Cook for ten to fifteen minutes and place in dry, sterile jars. Roll up, cool and place in a cool, dark place.
Tomato ketchup for the winter turns out exactly the same as in the store!
Video - Homemade tomato ketchup with apples and bell peppers through a meat grinder
We cook according to a simple recipe - there is nothing complicated here. We pass vegetables and fruits through a meat grinder.
Makes an excellent homemade tomato sauce. If you want it to be thicker, you just need to boil the tomatoes longer than usual.
It is better to select apples from sweet and sour varieties, for example Antonovka.
For this recipe it is not necessary to choose tomatoes; the most ordinary ones, even slightly spoiled ones, will do.
How to make awesome homemade tomato ketchup for the winter so that everyone’s mouths drop open: secrets and tips
There is nothing complicated or mysterious about making homemade ketchup, it’s just that the word sounds foreign! If you learn a few simple rules, then you can not open the recipe at all and cook from your head all your life.
These are the basic rules:
- Tomatoes should be at least half of the total volume of vegetables.
- There is no place for skins and seeds in ketchup, either remove them through blanching, or boil them in their own juice and strain them on a sieve, there is no other way.
- Don’t be afraid to roll it out on a sieve, it just sounds scary, but it only takes about fifteen minutes.
- Ketchup should be homogeneous, so we use ground seasonings, and if it’s fresh herbs, it’s best to chop it into dust in a food processor.
- There is no place for water in ketchup - therefore it is necessary to boil for a long time to evaporate excess moisture.
- You can use non-standard tomatoes, with blemishes and cracks, the main thing is to trim everything carefully.
- The more vinegar and spices, the spicier the result.
- The more sugar, the sweeter the taste.
- Plums and apples will add acidity and in such recipes you can do without vinegar altogether if you put it in almost boiling jars.
- Seasonings like cilantro and coriander, and Provençal herbs are not for everyone; not everyone likes them.
- Basil will not spoil ketchup and will not stand out as a special taste.
- Ketchup jars must be sterile and dry.
- You can use yellow tomatoes and then the sauce will turn out to be an unusual sunny color.
Well, that’s basically it, don’t be afraid to get creative in the kitchen and bring something new to dishes that everyone already knows!
Most often, homemade ketchup is prepared for the winter, which is why vinegar is indicated in all recipes. The finished ketchup is poured over, rolled up and, after cooling, put in a cold place. But if you plan to eat the sauce in the near future, then you don’t need to add vinegar.
Ingredients
- 5 kg of ripe tomatoes;
- 1 kg of onions;
- 250 g sugar;
- 2 tablespoons salt;
- 1 teaspoon ground cinnamon;
- 1 teaspoon ground black pepper;
- 1 teaspoon paprika or ground red pepper;
- 1 teaspoon ground cloves;
- 50 ml vinegar 9% - optional.
Preparation
Cut the tomatoes into large slices, removing the core. Place in a saucepan and place over low heat. If after 10–15 minutes the tomatoes have not produced juice, add a little water. Stir and simmer the vegetables over medium heat for another 40–50 minutes.
Add coarsely chopped onion, bring to a boil and simmer over low heat for another 1.5–2 hours. All this time the mass should be bubbling a little.
Remove the pan from the heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Stir and grind the mixture until smooth. After this, you can strain the ketchup through a sieve if you want to get rid of the tomato seeds.
Place the pan on the stove again, bring to a boil and cook for another 1.5–2 hours. During this time, the ketchup will thicken. 10 minutes before the end of cooking, pour vinegar into the pan and stir.
Ingredients
- 4 kg of ripe tomatoes;
- 500 g sweet and sour apples;
- 250 g onions;
- 1½ tablespoons salt;
- 250 g sugar;
- 50 ml apple cider vinegar - optional;
- a pinch of ground black pepper;
- ½ teaspoon ground cinnamon.
Preparation
Pass the peeled tomatoes through a juicer or meat grinder. Pour into a saucepan and place over moderate heat. Cook for about 1.5 hours until the mixture thickens.
Add coarsely chopped peeled apples and chopped onions to the tomato puree. Bring the mixture to a boil, remove from heat and leave for 15–20 minutes to cool slightly.
Grind it with a blender until smooth. Place the pan back over moderate heat, add salt and sugar and stir. After boiling, add vinegar, black pepper and cinnamon and cook for another 5-10 minutes.
Ingredients
- 2 kg of ripe tomatoes;
- 1 kg of ripe plums;
- 250 g onions;
- 100 g garlic;
- ¼ bunch of parsley;
- 2 hot red peppers;
- 1½ tablespoons salt;
- 200 g sugar;
- ½ teaspoon pepper mixture;
- 2 bay leaves;
- 2 tablespoons vinegar 9% - optional.
Preparation
Remove the skins from the tomatoes, remove the pits from the plums and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, place over moderate heat and cook, stirring occasionally, for 2 hours.
Mince the garlic, parsley and pepper. If you want to make ketchup spicier, use 3 hot peppers.
Add the garlic mixture, salt, sugar, pepper mixture, bay leaves and vinegar to the tomato-plum puree. Stir and cook until thickened, about 40–50 minutes. After cooking, remove the bay leaves from the ketchup.
gotovka.info Ingredients
- 3 kg of ripe tomatoes;
- 600 g;
- 500 g onions;
- ½ head of garlic;
- 1 tablespoon salt;
- ½ teaspoon ground cinnamon;
- 12 black peppercorns;
- 3 peas of allspice;
- 4 cloves;
- ½ teaspoon ground nutmeg;
- 100 ml vinegar 9% - optional;
- 150 g sugar.
Preparation
Cut the peeled tomatoes, peppers, onions and garlic into large slices. Place vegetables in a saucepan and add salt. Cook covered over moderate heat for about 3 hours, stirring occasionally. During this time, the mass will decrease by 2–3 times.
Remove the pan from the heat and puree the tomato mass with a blender until smooth. Grind cinnamon, black and allspice, cloves and nutmeg in a mortar or coffee grinder.
Add the spice mixture, vinegar and sugar to the pan and stir. Place the ketchup over medium heat and cook for another half hour.
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