Homemade chili ketchup. Ingredients for preparing homemade ketchup with tomatoes and apples for the winter

Tomato ketchup is, of course, an interesting thing ... not so long ago this word appeared in our vocabulary! And before that it was simply called - tomato sauce. Our grandmothers made for the winter from surplus tomatoes, and great-grandmothers ... And now we are in a new-fangled way - ketchup!

Well, whatever you call it, it will still be delicious. You can make it of any taste - sweet, sour, spicy and add a lot of things to it, there would be a desire to tinker longer.

Recipes:

Tomato lovers eat everything with him - pasta, rice, meat, scrambled eggs, sausages, dumplings. You can’t do without it when making pizza or homemade hot dogs.

The recipe allows you to make it from what is at hand. special conditions and technology is not required, so why not put it on for the winter for the whole family, especially since you can use and custom tomatoes, which you will not let in salting!

So, let's start with the simplest and gradually we will complicate.

Wash jars with baking soda, thoroughly rinse under running water running water and sterilize, preferably in the oven, so that after sterilization they are dry.

We cook step by step, but if you want to add something - do not 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, only tomatoes, salt and spices. It used to be 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 small top of salt;
• a tablespoon of acetic acid;
• 10 pieces of cloves;
• two cloves of garlic;
• a pinch of cinnamon;
• a pinch of red ground pepper acute.

Cooking:

1. Wash and dry the tomatoes on a towel, peel the garlic.
2. cut tomatoes large slices, and put in a saucepan with a wide bottom on slow heating. Close the lid tightly and bring to a boil.
3. Cool and rub through a sieve or colander made of fine metal mesh.
4. Put the mashed potatoes in a saucepan and boil over low heat without a lid so that the contents are reduced by a third.
5. Add salt, sugar, spices and garlic, boil for another ten minutes and remove the garlic.
6. Pour in the vinegar and boil for another two or three minutes.
7. Arrange in sterile dry jars and roll up.
8. Turn the top upside down and cool in this form, put in the cellar.

Preparation for the winter is ready! Perfect for meat or for seasoning soups with tomato!

Let's try to make this ketchup in a slow cooker, which modern technology will stand idle in vain, it's a pity that the volume is small. Very fragrant and tasty, with a pronounced apple flavor.

What you need:

• tomatoes are large, fleshy, very ripe two kilos;
• apples sour taste kilo;
• half a kilo of onion;
• large head of garlic;
• half a glass of sugar;
• salt incomplete table. l.;
• black pepper, ground half a teaspoon;
• five carnations;
• acetic acid teaspoon.

Recipe:

1. Wash, clean and dry all vegetables on a towel.
2. We cut everything large pieces and place in the multicooker bowl.
3. We put on the frying or baking mode for two hours and close the lid.
4. Add spices, sugar, salt and set the stewing mode for another 15 minutes.
5. Cool, wipe everything through a sieve and put the puree back into the multicooker bowl.
6. Pour in acetic acid, mix and set the quenching mode for 30 minutes.
7. Hot lay out in dry sterile jars and roll up.
8. Cool upside down, store in a cellar or refrigerator.

Delicious with pasta or rice!

Spicy tomato sauce that harmonizes well with meat: chicken, pork skewers, meat in French.

Ingredients:

• tomatoes 2 kilos;
• Bulgarian pepper 2 kilos;
• a kilogram of apples with a sour taste;
• half a kilo of onion;
• a head of garlic;
• a glass of sugar;
• 10 g dry Provence herbs;
• chayn. l. ground cinnamon;
• chayn. l. ground coriander;
• two tablespoons of salt;
• half a teaspoon of red hot ground pepper;
• half a glass of wine vinegar.

Cooking process:

1. Wash the vegetables, peel and dry on a towel, remove the seeds from the pepper.
2. Cut all the vegetables into large pieces, put in a saucepan with a thick bottom and put on medium fire. Let it boil and simmer for thirty minutes.
3. Cool and pass (wipe) through a meat grinder, put the resulting puree in a saucepan.
4. Bring to a boil and add salt, sugar, spices, pour vinegar.
5. Cook for five minutes.
6. Arrange in dry sterile jars and roll up. Cool upside down and store in a cool dark place.

The resulting sauce will be very spicy and spicy, for everyone!

For you I have the most best recipes homemade preparations:

1. Dressing for borscht
2. Cucumber salad for the winter

Let's make it for a change with seasoning for Korean carrots. The taste will be unusual, we will surprise our household and guests!

• two kilograms of tomatoes;
• two tablespoons of starch;
• tsp salt with a slide;
• a glass of sugar;
• Art. l. seasonings for Korean carrots;
• tsp acetic acid.

Cooking:

1. Wash the tomatoes and dry them on a towel.
2. We put them in a saucepan with a thick bottom and heat over low heat until boiling.
3. Cool and rub through a sieve, put the resulting juice back on slow fire, wait for it to boil and add spices and salt with sugar. We cook for ten minutes.
4. Dilute starch in a glass warm water and, stirring intensively in a saucepan, introduce it into the boiling juice in a very thin stream.
5. From now on, stir continuously!
6. Cook for 15 minutes, pour in acetic acid and mix thoroughly.
7. Remove from heat and place in dry sterile jars. Roll up.

This ketchup is usually loved by teenagers. Especially with pasta!

A classic of the genre, such ketchup without vinegar is very fond of children. Easy to prepare and very tasty, natural and healthy. Decorate and add charm to any dish.

Ingredients:

• tomatoes and onions, two kilos each;
• half a kilo of Bulgarian sweet pepper;
• a glass of sugar;
• a tablespoon of salt;
• two tablespoons of dry mustard;
• if you wish, you can gradually add any dry ground spices.

How to make easy tomato ketchup:

1. We wash and clean the vegetables, dry them on a towel, remove the seeds from the pepper.
2. We cut the vegetables into large pieces and put them in a saucepan with a thick bottom.
3. Boil for 30 minutes.
4. Cool and rub through a sieve or colander made of fine metal mesh.
5. We spread the puree in a saucepan and continue to boil with sugar, salt and spices for another twenty minutes, do not forget to stir.
6. We lay out in dry sterile jars and roll up.
7. Turn upside down, let it be until it cools completely, put it in a cold place.

Children and their friends will be delighted with the sweet and mild taste. Bon appetit!

I call this ketchup - tkemali and I cook it from red plums or yellow cherry plums, as they have sour taste and perfect for ketchup. To be honest, with a red plum they will turn out very well, but with yellow cherry plum- in general, a fairy tale!

• take equal amount tomatoes and plums 2 kg each;
• 3 heads of garlic;
• a teaspoon of ground coriander, Provence herbs, mint, black pepper;
• a glass of sugar;
• table. lies. salt.

Cooking:

1. We take tomatoes salad varieties- large and fleshy. We wash the tomatoes, cut off the butt and make a cross-shaped incision, blanch in boiling water for one minute and remove the peel. Cut into slices, carefully removing the seeds with the tip of a knife.
2. My plum or cherry plum and remove the seeds.
3. We clean the garlic and pass it through a press.
4. We pass the plum and tomatoes through a blender (or a meat grinder twice), grinding into dust.
5. Put on medium heat and boil for about an hour.
6. Add all other ingredients and boil for small fire about an hour.
7. We lay out hot in dry sterile jars and roll up. Store in the cellar.

The exquisite taste of this sauce will win your hearts forever! Plum tkemali is especially liked when you want to add an unusual zest to a meat dish.

Watch the video, though 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 more useful and tasty preparations:

1. Squash caviar

Ketchup from tomatoes and Bulgarian sweet pepper for the winter - You will lick your fingers

The ketchup will be thick and very rich taste. Everyone without exception likes it, as it is close to the classic and traditional taste.

For this you need:

• tomatoes two kilograms;
• 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:

1. Wash and clean all vegetables and herbs, remove seeds from pepper.
2. Tomatoes and peppers cut into medium pieces, greens - finely, and boil over low heat for about an hour.
3. Cool and pass through a sieve.
4. Put the resulting puree on medium heat and cook for another forty minutes.
5. Add dry spices, salt and sugar and boil for another half hour.
6. Pour in the vinegar, stir and turn off the heat.
7. After 5 minutes, arrange in sterile jars and roll up.
8. Cool upside down and store in a cold cellar.

Bon appetit in winter!

Often children ask for ketchup - like in a store. Well, where to go, we will cook exactly the same taste as in the store!

• tomato paste from the store, a half-liter jar, take the one where only tomatoes or tomatoes are indicated in the composition, even if it is more expensive;
• two bulbs;
• a small head of garlic;
• a small bunch of dill;
• a few sprigs of basil;
• sugar two tablespoons with top;
• a pinch of ground black and red hot peppers;
• vegetable oil two tablespoons, ideally olive;
• acetic acid at the bottom of a teaspoon.

Recipe:

1. Peel the onion, chop and fry in a pan until golden brown.
2. Place all ingredients in the bowl of a food processor and chop into dust.
3. If it's too thick, add a little water.
4. Put in a saucepan with a thick bottom.
5. Place over medium heat and bring to a boil. Cook for ten to fifteen minutes and arrange in dry sterile jars. Roll up, cool and place in a cold 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

Cooking by simple recipe- there is nothing complicated here. We pass vegetables and fruits through a meat grinder.

It makes a great homemade tomato sauce. If you want to get thicker, then simply boil the tomatoes longer than usual.

It is better to pick apples of sweet and sour breeds, for example Antonovka.

For such a recipe, it is not necessary to choose tomatoes, the most ordinary ones, even a little spoiled, will do.

How to make awesome homemade tomato ketchup for the winter so that everyone's mouths open: secrets and tips

In preparation homemade ketchup there is nothing complicated and mysterious at all, it’s just the word that sounds so 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.

Here are the basic rules:

1. Tomatoes should be at least half of the total volume of vegetables.
2. There is no place for skins and seeds in ketchup, either we remove it through blanching, or boil it in own juice and roll back on the sieve, there is no other way.
3. Do not be afraid to roll back on the sieve, it just sounds scary, but business is about fifteen minutes.
4. Ketchup should be homogeneous, so we use ground seasonings, and if fresh herbs, it is best to chop into dust in a food processor.
5. There is no place for water in ketchup - therefore, it is necessary to boil for a long time in order to evaporate excess moisture.
6. Tomatoes can be used non-standard, with blisters and cracks, the main thing is to carefully cut everything.
7. The more vinegar and spices, the sharper the result.
8. The more sugar, the sweeter the taste.
9. Plums and apples will add acid, and in such recipes you can do without vinegar at all, if you put it in jars almost boiling.
10. Seasonings like cilantro and coriander, and provencal herbs- not everyone likes them.
11. Basil will not spoil ketchup and will not stand out in it with a special taste.
12. Ketchup jars must be sterile and dry.
13. Tomatoes can be used yellow and then the sauce will turn out to be an unusual sunny color.

Well, in general, that's all, do not be afraid to create in the kitchen and bring novelty to dishes already known to everyone!

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

Classical tomato ketchup sauce, described in the 1969 issue of Home Economics, consists of tomatoes, salt, sugar, vinegar, and spices. It is, so to speak, basic recipe because now there is great amount its modifications, designed for every taste.

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

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

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

Cooking:
Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

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

Cooking:
Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then decompose hot into sterilized jars and cork.

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

Cooking:
Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.

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

Cooking:
Tomatoes, sweet and hot peppers chop (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.

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

Cooking:
Grind tomatoes, onions, sweet and hot (together with seeds) peppers (meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to a minimum and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired thickness, stirring constantly. Arrange hot in sterilized jars, roll up.

Homemade ketchups are made not only from tomatoes, but apples, herbs, plums, sweet bell peppers are added to them... All this makes it possible to prepare a wonderful sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:
10 large fleshy tomatoes,
4 sweet apples
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp 9% vinegar,
3 large cloves of garlic.

Cooking:
Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on a slow fire and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately arrange in sterilized jars. Roll up.

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

Cooking:
Grind all the ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

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

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

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

½ tsp ground red pepper,
a little cinnamon
greenery.

Cooking:
Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Bell pepper peel, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and pass through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in sterilized jars, roll up.

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

Cooking:
Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.

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

Cooking:
Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.

As you can see, homemade ketchups can be prepared most different ways. Good luck preparing!

Larisa Shuftaykina

We will cook spicy, burning, spicy at home, the recipe of which we will clearly show you and tell you in detail. Such ketchup instantly whets the appetite, it goes well with meat dishes and a bird. You can also make sandwiches with boiled pork or any sausages, and serve accompanied with ketchup. Of course, it is many times tastier and healthier than purchased, plus you can always adjust the spiciness for yourself or your guests. We suggest you prepare delicious ripe juicy tomatoes, a set of spices, and begin the cooking process.

Ingredients:

Chili ketchup: cooking recipe

We begin the process of making homemade chili ketchup with the preparation of tomatoes - we wash all the selected tomatoes under cool water, then dry them a little, laying them out in one row on a kitchen towel. We look through so that we do not have rotten or spoiled fruits. Then we act at our discretion - either immediately peel the tomatoes, or after cooking, wipe the hot tomato mixture through a fine sieve. So, grind the tomatoes with a kitchen blender.

Pour the bright red tomato mixture into a thick-walled saucepan in which we will cook our ketchup.

We immediately add all the selected spices, in our version we use ground hot pepper, red, it is he who gives the same spicy taste ketchup. But one spice is indispensable, to enhance spicy taste be sure to add ground coriander, hops-suneli, lemon pepper also gives ketchup a special pleasant taste, we can not do without nutmeg and a small amount Italian herbs.

Pour a portion granulated sugar, table salt, add vegetable oil. Let's talk a little about sugar - initially we suggest that you pour in half of the indicated portion, and later adjust the taste to the desired one. It all depends on the variety of your tomatoes, whether they taste sour, sweet or neutral.

We throw a couple of sprigs of dill directly into the pan, peel a few cloves of garlic and send them there. Here, in principle, all the components of ketchup are already in the pan, turn on the stove, put the pan on the fire. With medium heating of the burner, cook ketchup for 50 minutes, be sure to look periodically and stir the contents of the pan. We do not let the ketchup boil very actively, we also make sure that it does not burn.

After the specified time, we shift the boiled tomato mixture into a blender.

Grind everything to a homogeneous smooth state. Optionally work with an immersion blender.

Again we shift the beautiful tomato ketchup into a saucepan or stewpan, try a little for salt / sugar, add if necessary right amount. If we preserve ketchup for the winter, add vinegar, if we eat ketchup right away, vinegar will not be needed. Boil the ketchup for a few minutes, remove from the stove.

In stores, it is difficult to find the perfect ketchup that meets the preferences of gourmets. Some people don't like the sour taste, others don't like the "chemical" smell of smoke in the "BBQ" sauce. Dressing with a lot of thickeners, stabilizers, preservatives is also hardly useful. It is easier to make the sauce to your liking, using only proven ingredients and spices.

Healthy Ingredients

Not many think that home gas station to meat not only improves taste qualities dishes, but also protects our health, acts as an antidepressant. Tomato acts as an elixir of youth and an anti-cold drug. It is believed that red fruits help fight development oncological diseases. Seasonings, spices and vegetables are added to ketchup, which have a beneficial effect on the body. The table below lists the benefits of traditional vegetable sauce.

Table - Beneficial features ingredients for homemade tomato sauce

Homemade ketchup is useful if made from quality ingredients. Buy only fresh fruits without flaws and rot, otherwise the workpiece will be damaged.

Tomato ketchup for the winter: recipes for every taste

Tomato ketchup recipes for the winter will surprise gourmets with a variety of flavors. To prepare a dressing at home, in addition to fresh vegetables and seasonings, it is necessary to prepare household appliances and utensils:

• blender, food processor, meat grinder;
• a saucepan with a thick bottom;
• deep frying pan or saucepan;
• sieve;
• wooden spatula;
• glass jars, bottles with lids;
• closing key.

You should also take care of the sterilization of storage containers. You can process dishes in a saucepan, oven or microwave oven. Filled cans and bottles do not need to be rolled up with a key, especially if it is not supposed long storage. Simply screw on the metal caps.

Cooking ketchup according to any recipe requires a mandatory heat treatment. Fresh chopped vegetables hold their shape and look more like a salad than a smooth pasta. Therefore, without cooking it is impossible to achieve desired consistency. In addition, processing on fire prolongs the shelf life of the twist.

Spicy

Description . Cook spicy tomato ketchup for the winter in just half an hour. The easiest way is to mix the tomatoes with fresh chili pods, cook for 20 minutes and pass through a sieve. For a more spicy taste, you can add sweet peas, onions, garlic.

What to prepare:

• tomatoes - 500 g;
• chili - two pods;
• onion - six pieces;
• garlic head - one;
• 9% vinegar solution- 60 ml;
• black peas - 20 pieces;
• granulated sugar - 130 g.

How to cook

1. Blanch red fruits, peel, finely chop.
2. Mince the onion and chili without removing the seeds from the pods.
3. Mix the prepared ingredients, place the pan on the fire.
4. Boil, reduce heat, wait half an hour.
5. Add black peas, crushed garlic head, salt, sweeten.
6. Pour in the vinegar and, stirring, bring the mixture to the desired consistency.
7. Pour into sterile containers.
8. Turn over, leave to cool.

Mustard

Description . A spicy sauce with garlic and onion cloves is very easy to prepare. Seasonings are selected according to individual taste. To make the dressing spicier, it is recommended to replace ground black pepper with red, and mustard seeds with powder.

What to prepare:

• red tomatoes - 5 kg;
• onion - 2 kg;
• 9% Apple vinegar- 175 ml;
• mustard seeds - one teaspoon;
• sugar - one and a half glasses;
• salt - 90 g;
• cloves, black ground pepper.

How to cook

1. Chop the onion, squeeze the garlic cloves.
2. Cut red fruits into slices.
3. Boil them in a deep container under a lid until they become soft.
4. Wipe through a sieve. Put on the stove.
5. Wait until boiling, add onion half rings and garlic mass.
6. Leave on low heat for a quarter of an hour.
7. Salt, sweeten, add spices and mustard seeds.
8. After five minutes, pour in the vinegar solution.
9. Wait until boiling, leave for five minutes, turn off.
10. Pour into prepared jars.
11. Seal, leave upside down until cool.

With horseradish and wine

Description . Spicy and spicy "winter" dressing is prepared for an hour and a half. The recipe includes dry wine and vinegar solution.

What to prepare:

• tomatoes - 2 kg;
• onion - two pieces;
• granulated sugar - 100 g;
• grated horseradish root - to taste;
• salt - 30 g;
• ground spices - ginger, black peas, cloves;
• dry red wine - 30 ml;
• wine vinegar - 30 ml.

How to cook

1. Blanch the red fruits, remove the skin.
2. Cut the pulp.
3. Chop the onions, mix with the pulp, leave for 20 minutes over low heat.
4. Pass the mixture through a sieve.
5. Sweeten, salt, add dry spices, pour in wine.
6. After 40 minutes, add horseradish.
7. After a quarter of an hour, add vinegar, wait another five minutes.
8. Pour into sterile jars, roll up.

With onion and coriander

Description . A beginner choosing recipes for homemade tomato ketchup for the winter is recommended to stop at spicy sauce with onions and bell pepper. Refueling is quick and easy.

What to prepare:

• tomatoes - 4 kg;
• onion - 1 kg;
• sweet pepper - 1 kg;
• 3% acetic solution - 100 ml;
• sugar - half a glass;
• salt - 30 g;
• spices - black peas, paprika, coriander.

How to cook

1. Make tomato juice by running the fruit through a juicer.
2. Chop the remaining vegetables in a blender.
3. Mix the juice with puree, put on a slow fire.
4. Do not forget to stir, cook for one hour.
5. Pour spices, salt, sweeten.
6. Boil twice (the juice should thicken).
7. Pour in the vinegar, cook for five minutes, remove from the stove.
8. Sterilize jars or bottles.
9. Pour, cork, invert containers to cool.

If it is not possible to squeeze juice from fresh tomatoes, use ready tomato paste(three liters). The composition of the natural product includes only tomatoes and water.

With plums

Description . The original tomato sauce for the winter is prepared from ripe plum and tomato fruits, burning pods. The taste is rich and aromatic even without additional spices.

What to prepare:

• tomatoes - 3 kg;
• plums - 1.5 kg;
• onion - two pieces;
• bell pepper - five pieces;
• chili - two pods;
• garlic head - one piece;
• 9% vinegar - 15 ml;
• sugar - 200 g;
• salt - two tablespoons;
• ground pepper, cloves.

How to cook

1. Coarsely chop the washed, seeded, pitted fruits, chop together with the garlic head in a blender.
2. Put on a slow fire, cook for two hours, stirring constantly.
3. Strain through a sieve, cook for another hour.
4. Pour spices, sweeten, salt, pour vinegar.
5. Boil for half an hour.
6. Pour into banks, roll up.

with carrots

Description . Sweet fragrant sauce obtained with carrots, herbs, spices. For spiciness, you can add fresh or ground chili, ginger, onion head.

What to prepare:

• tomatoes - 3 kg;
• bell pepper - 1 kg;
• carrots - 500 g;
• garlic cloves - two or three pieces;
• 9% acetic solution - 30 ml;
• sunflower or olive oil- one and a half glasses;
• fresh parsley - a bunch;
• sugar - one glass;
• salt - two tablespoons.

How to cook

1. Blanch the tomatoes, remove the skin.
2. Cut into slices.
3. Chop the carrot into small pieces.
4. Cut the pods.
5. Put the prepared vegetables in a blender, chop.
6. Place the puree in a saucepan, heat, stirring, over low heat until boiling.
7. Squeeze out the cloves, chop the parsley, add to the mixture.
8. Leave to cook for half an hour.
9. Salt, sweeten, pour in oil.
10. Wait five minutes.
11. Add vinegar solution, bring to a boil.
12. Pour into jars, seal.

With bell pepper

Description . Spicy homemade ketchup with bell pepper is prepared with different seasonings and herbs: rosemary, basil, oregano. To make the dressing spicier, you can add a red pepper pod or onion.

What to prepare:

• tomatoes - 2.5 kg;
• garlic head - one piece;
• sweet pepper - 500 g;
• carnation - four buds;
• cinnamon - half a teaspoon;
• salt - 15 g;
• sugar - one glass;
• 9% vinegar - 180 ml;
• ground black peas - half a teaspoon.

How to cook

1. Cut the tomatoes into slices.
2. Clean the peppers, cut into pieces.
3. Put the vegetables in a blender, chop without turning into a puree.
4. Put on fire, bring to a boil.
5. Pass the garlic head through the press.
6. Add to the mixture, add sugar, spices, salt.
7. Simmer for two hours over low heat, stirring occasionally.
8. Pour in the vinegar five minutes before done.
9. Pour into sterile containers, seal, leave to cool.

Bulgarian pepper combined with apples gives a pleasant sweet and sour taste. Grind three kilos of tomatoes in a blender, a kilogram of onions and peppers, a pound of apples. Cook with spices for half an hour. Before cooking, pour in the vinegar and dissolved potato starch(tablespoon per half glass of water).

With garlic and chili

Description . Vinegar solution is a natural preservative, but ketchup without vinegar does not last long. Chili will help prolong the service life. It is hot pepper that protects the workpiece from the appearance of mold. The following are two more recipes without adding vinegar solution.

What to prepare:

• tomatoes - 1 kg;
• chili - two pods;
• garlic clove - one;
• black pepper - five peas;
• carnation - five buds;
• ground nutmeg - half a teaspoon;
• sugar - 20 g;
• salt - 15 g.

How to cook

1. cut ripe fruit for several slices.
2. Put in a saucepan, boil under the lid for about seven minutes.
3. Pass through a sieve to separate the skins.
4. Keep on fire with open lid about an hour until the puree thickens.
5. Pour sugar, spices, salt.
6. Pull out the tooth.
7. Leave for ten minutes.

With fresh basil

Description . One of the elementary recipes for tomato sauce for the winter. Most It takes three to four hours to cook. Optionally, you can add not only greens, but also dry spices - coriander, paprika, cloves.

What to prepare:

• tomatoes - 1 kg;
• garlic clove - three pieces;
• fresh basil - a bunch;
• fresh parsley - a bunch;
• sugar - 40 g;
• salt - 10 g.

How to cook

1. Blanch the red fruits, remove the skin.
2. Cut the pulp.
3. Chop up the greens.
4. Place in blender tomato slices, greens, garlic cloves.
5. Blend to a puree, transfer to a bowl.
6. Salt, sweeten, boil for three to four hours to the desired density.
7. Pour into sterile jars.

Hastily

Description . A simple recipe that does not require step by step to follow and perform actions. It is enough to prepare a blender or food processor and a suitable pan.

What to prepare:

• tomatoes - 2 kg;
• sweet pepper - 500 g;
• onion - 500 g;
• olive oil - 200 g;
• sugar - a glass;
• ground pepper - a tablespoon;
• mustard powder - a tablespoon;
• salt.

How to cook

1. Cut the vegetables into pieces.
2. Put in a blender, grind.
3. Transfer to a saucepan, season, salt, sweeten.
4. Leave to simmer on low heat for two hours.
5. Pour into sterile jars.

So that the workpiece does not deteriorate without vinegar essence, sterilize ready-made containers in a saucepan or in an oven at 120 ° C. To sterilize in a saucepan, line the bottom with a thick towel folded several times, and place containers on top. Fill with water up to the “shoulders”, boil for several minutes. Leave in the oven liter jars for ten minutes.

With celery and ginger

Description . According to reviews, the dressing is sweet, so it is recommended to reduce the amount of sugar to taste. You can add more salt and red pepper if desired.

What to prepare:

• tomatoes - 1 kg;
• celery - 100 g;
• bulb - one;
• bell pepper - one;
• ground ginger - a teaspoon;
• ground cloves - half a teaspoon;
• sugar - three quarters of a glass;
• salt - 10 g;
• 9% vinegar - 15 ml.

How to cook

1. Cut vegetables into small pieces.
2. Place in a deep skillet or saucepan.
3. Boil for 30 minutes until soft.
4. Rub the boiled vegetables through a sieve.
5. Add seasonings, sweeten, salt, pour in vinegar.
6. Leave on low heat, wait about an hour until the dressing becomes thick and dark.

"Real jam"

Description . The name is not given by chance. Tomato ketchup is being prepared for the winter with the addition of apples and onions. It turns out sweet and sour, moderately salty sauce.

What to prepare:

• tomatoes - 3 kg;
• apples - 0.5 kg;
• garlic cloves - six pieces;
• bulb - one head;
• ground black pepper;
• sugar - 150 g;
• salt - 30 g;
• 9% apple cider vinegar - 50 ml.

How to cook

1. Blanch juicy fruits, remove the skin.
2. Grind the pulp in a blender.
3. Put a saucepan on the fire tomato puree wait until it boils.
4. Peel the apples, chop in a blender.
5. Add to saucepan, stir.
6. Grind the onion head, pass the cloves through the press.
7. Add to total weight, cook until smooth.
8. Salt, add sugar, spices.
9. Five minutes before cooking, pour in the vinegar.
10. Pour into prepared sterile jars or bottles.
11. Close the lids, leave to cool under a towel upside down.

You can also make ketchup from tomatoes and apples according to another recipe. For 3 kg of tomatoes, you need to take 1 kg of apples. Add a head of garlic, two tablespoons to the tomato-apple paste mustard powder, a little ground hot pepper. Pour one glass of sugar and a tablespoon of salt. Boil for half an hour, pour in the vinegar and roll up.

Amber

Description . Aromatic, spicy, slightly spicy sauce will become great addition to anyone insipid dish. To make ketchup beautiful amber color, it is recommended to use yellow tomatoes.

What to prepare:

• fleshy tomatoes - 2 kg;
• bulb - two heads;
• sweet pepper - two pieces;
• garlic - five to six cloves;
• ginger - a root 2 cm long;
• chili - one pod;
• olive oil - 50 ml;
• 6% apple cider vinegar - 75 ml;
• water - 250 ml;
• spices - coriander, oregano, black peas, basil;
• sugar - five tablespoons;
• salt - two teaspoons with a slide.

How to cook

1. Cut the stalks from the tomatoes, cut the fruits into slices.
2. Coarsely chop the onions and pods.
3. Heat oil in a heavy bottomed saucepan.
4. Grind garlic, chili, ginger, dry spices.
5. Pour into the pan, fry for half a minute.
6. Add coarsely chopped vegetables, stir.
7. Pour in water, boil for half an hour.
8. Place the mass in a blender, grind, rub the pasta through a sieve back into the pan.
9. Sweeten, salt, pour vinegar.
10. Leave on low heat until reduced by half.
11. Pour into jars or bottles.

Green

Description . Greens and brown tomatoes Also good for making ketchup. Important condition when choosing fruits - the seeds must be ripe, without bitterness. Green fruits are more acidic than red ones, so vinegar solution is not added to the dressing.

What to prepare:

• unripe tomatoes - 1 kg;
• onion head - one;
• chili - pod;
• garlic cloves - two pieces;
• sugar - 40 g;
• salt - 5 g.

How to cook

1. Cut the onion into small pieces.
2. Cut green fruits into slices.
3. Grind vegetables with a blender or scroll through a meat grinder.
4. Put the resulting puree in a deep frying pan, simmer for about half an hour.
5. Pass through a sieve and put back into the pan.
6. Grind the chili, crush the cloves.
7. Salt, sweeten, add chili, simmer for an hour.
8. Add garlic paste, stir, leave for another five minutes.
9. Pour the resulting homogeneous mixture into prepared heated jars.
10. Close containers, turn over, wrap until cool.

barbecue

Description . The traditional "barbecue" sauce goes well with meat dishes and fried potatoes.

What to prepare:

• tomatoes - 2.5 kg;
• sweet pepper - 1 kg;
• chili - one pod;
• garlic - one clove;
• mustard powder, ground coriander, dill seeds;
• ginger - a root 3 cm long;
• sweet peas - five pieces;
• cardamom - five grains;
• laurel - two leaves;
• vinegar essence - 5 ml;
• sugar - half a glass;
• salt - 10 g;
• diluted starch - 30 g per half glass.

How to cook

1. Finely chop the vegetables.
2. Place in a deep frying pan, put on a small fire.
3. Chop ginger, garlic.
4. Add spices to taste, salt, sweeten.
5. Boil for an hour, then pass through a sieve.
6. Put the puree on low heat, boil for another three to four hours until a homogeneous consistency.
7. Pour in the vinegar solution and diluted starch five minutes before the readiness to make the dressing thick.
8. Pour into prepared containers.

Many large spices (coriander grains, clove buds, black peas, cardamom) are not very nice to see in homogeneous sauce. Therefore, before adding to the total mass, it is recommended to grind the grains with a coffee grinder. You can also tie the spices in gauze, place in the paste while cooking, and remove before adding the vinegar.

A chef can prepare author's ketchup at home for the winter. Experiments with seasonings, herbs, spices will open up new tastes. Ripe juicy tomatoes of any color are suitable for ketchup. If the mixture becomes too thick during cooking, add some warm water. Thicken the liquid sauce with diluted starch.

Reviews: "We take a little bit of all the seasonings"

And we, on the contrary, eat only homemade ketchup. But my grandmother cooks it for the whole family, because she does not trust the purchased ones. And in general, there is also a lot of all sorts of “yes”, chemistry, additives, preservatives. And only at home natural products. True, for the first time I hear that ketchup can be cooked with apples ... We, it seems to me, have more traditional way cooking. Need, of course, tomatoes, sugar, black peppercorns, salt, vinegar, cloves and cinnamon. We take all the seasonings little by little so that ketchup does not have a pronounced taste of one thing. Cut the tomatoes and onions, simmer in a saucepan with vegetable oil, and when they become completely soft, remove from heat and grind or knead well. Then put back into the pot and bring to a boil. After that, add spices, cook for about half an hour and add salt, sugar and vinegar. We cook with them for another 5 minutes. After that, the ketchup is ready, but it is better to let it brew. The next day will be the most!

Nastya, http://www.divomix.com/forum/recept-domashnego-ketchupa-na-zimu/

I found the recipe on one of the forums. Children love ketchup very much, but I don’t buy it, which they don’t swell in the store. Here I cooked mine, it turned out 2 liter bottles. Was eaten in two days. On next year I plan to do a lot.
4.5 kg tomato - through a meat grinder 1 cup sugar 1 tbsp. l. Salts 13 tbsp. 9% vinegar
a few black peppercorns on the tip of a knife of ground red pepper
All this in a saucepan, cook on original recipe 2 hours. I cooked more, I wanted thicker. Well, in the end, as always, I try ... suddenly the mood has something to add.

IrinaA, http://www.tomat-pomidor.com/newforum/index.php?topic=532.0