Homemade tomato ketchup recipe for the winter. Tomato ketchup for the winter at home

I have been making ketchup at home using this recipe for many years. Since everyone in our family loves this amazing sauce, buying it in the store can simply go broke. If you learn how to make ketchup at home, you'll never buy it ready-made again.

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

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

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

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

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

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

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

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

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

Tomato sauce is the housewife's calling card. Not everyone makes such preparations for the winter, but in vain. With modern kitchen appliances this will not be difficult. If all housewives knew how easy it is to make ketchup at home, they would certainly make such preparations for the winter.

The secrets of delicious homemade ketchup

The technology for making ketchup looks the same, the only difference is in the ratio of ingredients.

1. Ripe, fleshy tomatoes are selected. They need to be washed and their skin cut crosswise. Boil water, put them in it for a couple of minutes, take them out, cool by putting them in cold water, peel them and cut them. In this case, it is better to remove the seeds and put them in a sieve so that the juice flows through it into the pan.
2. Pepper, if it is included in ketchup, must be de-seeded and baked in the oven for 10-15 minutes, then cooled and the skin removed.
3. The remaining vegetables are simply washed and chopped.
4. If it contains apples, the core is removed and the apple slices are boiled.
5. The pits are removed from the plums.
6. After this, the prepared ingredients are passed through a meat grinder or rubbed through a sieve. At home, you can grind them with an immersion blender.
7. Then all the vegetables are boiled in a cauldron with constant stirring until the vegetable mass thickens.
8. Spices are wrapped in gauze and dropped to the bottom of the cauldron. Cook with vegetables for 10 minutes and remove.
9. Sugar and salt are added 10 minutes before the ketchup is ready.
10. If the composition contains garlic or vinegar, then they are added last, a couple of minutes before readiness.
11. If ketchup is made at home for the winter, then ketchup can only be poured into jars and bottles that have been previously sterilized. The lids can be used the same ones with which these containers were originally closed, but to do this they must be thoroughly washed and boiled. This will allow the ketchup to be stored at room temperature all winter.

Knowing the conditions for preparing ketchup, you can choose any recipe to suit your taste. Sweet tomato sauce goes well with vegetables and fried potatoes, spicy - with meat, sweet and sour - with spaghetti and poultry.

Classic homemade ketchup recipe

To make classic tomato sauce at home, you will need:

• tomatoes – three kilograms;
• granulated sugar – 7 tablespoons;
• salt - a table boat with a slide;
• apple cider vinegar - a third of a glass;
• black peppercorns – 25 pieces;
• cloves – 20 pcs.;
• cinnamon and hot red pepper - a pinch each.

The classic sauce has a sweetish taste.

Spicy Homemade Ketchup Recipe

Do you like everything spicy? Then take:

• 5 kilograms of tomatoes;
• half a kilo of bell pepper;
• half a kilo of onions;
• half a glass of table vinegar;
• two teaspoons of paprika;
• 10 tablespoons of sugar;
• one and a half tablespoons of salt.

Prepare ketchup from them using the technology described at the beginning of the article, and in winter you will enjoy the original spicy taste of homemade sauce with paprika and bell pepper.

Homemade spicy ketchup recipe

Provided that you really love very hot sauces, then you should prepare ketchup according to this recipe:

• sweet pepper - kilogram;
• tomatoes - kilogram;
• onion - half a kilo,
• hot capsicum – 5 pieces;
• garlic - head;
• black pepper – 7 peas;
• sugar - half a glass;
• salt - teaspoon;
• vegetable oil – 100 ml;
• table vinegar - a glass.

The sauce for this recipe is very spicy and quite sour. But lovers of spicier snacks should like it. Serve it with meat or use it instead of a marinade.

One of the most popular is made from tomatoes and apples. It is made without vinegar and has a delicate sweet and sour taste. It can be prepared from:

• four kilograms of ripe tomatoes;
• half a kilogram of apples;
• half a kilogram of onions;
• a tablespoon of salt;
• 300 g sugar;
• two dessert spoons of ground cinnamon;
• a pinch of nutmeg;
• 150 ml table vinegar.

You want to eat this sauce with spoons. His biggest fans are children. It is fashionable to serve the sauce with pasta, side dishes, and meat dishes; it harmonizes especially well with poultry.

The sauce made from tomatoes and plums has a very interesting taste. To prepare it at home, you need to take:

• two kilograms of tomatoes;
• half a kilo of plums;
• three onions;
• 10 spoons of sugar;
• a tablespoon of salt;
• 5 tablespoons of table vinegar,
• a teaspoon of ground red pepper.

Unlike tomato and apple sauce, plum and tomato sauce is spicier and not as sweet. It suits birds even better.

Ketchup with horseradish is spicy and unusual. This can only be prepared at home; it cannot be found on store shelves. It requires:

• 2 kilograms of tomatoes;
• a tablespoon of fresh horseradish root (grated);
• two onions;
• a tablespoon of salt;
• 100 g sugar;
• 50 ml each of dry red wine and wine vinegar;
• a teaspoon each of ginger, cloves and black pepper (ground).

This sauce is prepared using traditional technology from products traditional to Russian cuisine, but the taste is unusual and piquant. You can surprise your guests with this homemade ketchup.

Another unusual taste is ketchup with mustard. If you want to try it, prepare:

• 2 kilograms of tomatoes;
• half a kilo of onion;
• half a kilo of sweet pepper;
• a glass of sugar;
• a tablespoon of salt;
• a large spoon of mustard powder;
• a tea boat of red pepper,
• a tablespoon of dried cilantro.

The preparation is not original, but the taste is quite spicy. This sauce goes well with dumplings and sausages, as well as jellied meat.

Experienced housewives can vary the ratio of salt, sugar and vinegar without changing them too much, add their favorite spices and herbs, such as bay leaves, to get homemade ketchup with a unique taste.

Products:

• Red tomatoes - 3 kg.
• Bell pepper - 0.5 kg.
• Onion - 0.5 kg.
• Salt, pepper, cinnamon, cloves, bay leaf, etc. and herbs - to taste

Ketchup has conquered the world today. Almost every family has it, just like mayonnaise. But few people look at the composition of these products in the store. Meanwhile, this product, like many other canned products, is not without preservatives, dyes and flavors. We also bought ketchup almost every week every year and didn’t even think about making it ourselves. It was only with the advent of children and the acquisition of some bad ailments that they began to reconsider their diet. And now in the fall we make sure to make ketchup at home so that the food is not only tasty but also healthy.

Using this recipe, you can make ketchup both for now and for the winter.

Photo recipe for homemade ketchup:

Various sauces and gravies add some variety when serving ordinary dishes. But often, in order to save time, many housewives prefer to use ready-made mixtures, such as mayonnaise or ketchup, buying them in the store. But in the summer, especially when there is a bountiful harvest at the dacha, you can make delicious natural gravies from vegetables yourself. Make it with tomatoes! Any recipe is based on a long, gradual process of boiling the fruit to the desired thickness. The mixture is then mixed with various spices to give it a special, different taste and aroma.

How to make homemade tomato ketchup in the classic way?

Preparation:

Homemade tomato ketchup "Chinese"

Boil 1.5 kg of ripe (or even overripe) tomatoes, stirring. Rub the mixture first through a colander, then through a sieve to remove seeds, peels and hard veins. Place 0.5 tsp in a linen bag. dry ground cloves, 2 crushed cloves of garlic and 3 tsp. cinnamon. Cook the juice along with seasonings over low heat, covering halfway with a lid. When the mixture thickens a little, add 1 incomplete tbsp. l. coarse table salt and 2 partial glasses of sugar. Remove the bag of spices in 5-10 minutes. until ready and pour in 1 half glass of 6% vinegar. This homemade tomato ketchup can be prepared for the winter or consumed immediately, stored in the refrigerator. When serving, mix the sauce with the prepared mustard.

Is it possible to make thick homemade tomato ketchup in a quick way?

To prevent the consistency of the sauce from being liquid, a variety of ingredients are added to the dish. At the beginning of cooking, chopped onions, garlic, bell or hot peppers, carrots, and apples are usually added. Then the boiled mixture is pureed and brought to readiness, seasoned with spices. At the end of cooking, you can give ketchup a completely new taste and special thickness if you mix it with nuts and pre-fried mushrooms. Before adding them to the tomato mixture, they must be crushed using a blender or meat grinder. Walnuts are also processed. The ketchup is ready after boiling for a few minutes. This dish is not prepared for winter preservation. It is used by storing it in the refrigerator.

Summer gave us good tomato harvests. The calm autumn season is coming, which allows you to start preparing savory snacks, seasonings and sauces. Today we are preparing original ketchup with different ingredients. The basis of the recipes will be our favorite tomatoes.

Ketchup is a tomato sauce or seasoning made from fresh tomatoes with (or without the addition of) spices, salt, and sugar. Used with a wide variety of hot and cold dishes: spaghetti, hamburgers, sandwiches, pizza.

Over the past 50 years, it has gained international popularity and recognition. Let's summarize the concept of the word "ketchup" - it is a thick tomato sauce that is used as a seasoning for and.

Today in the article:

Ketchup for the winter “European style”

Check out this interesting winter seasoning recipe.

Ingredients:

• 1.5 kg - tomatoes
• 2 teaspoons - salt
• 2 tbsp. spoons - vinegar 3%
• 1 teaspoon - mustard
• 1/2 teaspoon - cinnamon
• 1/2 teaspoon ground red pepper
• 2 pcs. - carnations
• Nutmeg - on the tip of a knife

Preparation:

1. Pour boiling water over the tomatoes, remove the skin, cut the pulp into small slices. Add salt, place in an enamel bowl and heat over low heat for 30 minutes.
2. Rub the tomato mass through a metal sieve, combine with vinegar and spices and heat for another 40 minutes without covering.
3. Pour the finished ketchup into sterilized jars and seal with boiled lids.

Ketchup for the winter “A good addition”

Ingredients:

• Tomatoes – 1 kg
• Apples – 500 g
• Sweet pepper - 2 pcs.
• Sugar - 1.5 tbsp. spoons
• Vegetable oil - 1/4 cup
• Vinegar 9% - 1/4 cup
• Salt - 1/2 tbsp. spoons
• Ginger - 1/2 teaspoon
• Black peppercorns - 5 pcs.
• Ground black pepper - 1/4 teaspoon

Preparation:

1. Apples need to be cored, seeds and peeled and the pulp chopped.
2. Wash the sweet peppers, remove the stems and seeds, and finely chop the pulp.
3. Chop the tomatoes too and combine with pepper, apples, vegetable oil, salt, and sugar. Mix everything and simmer over medium heat for 15 minutes.
4. Grind the ginger into powder and add along with other seasonings to the prepared mass. Heat the resulting mass for another 3 minutes and immediately pour it into sterilized half-liter jars.
5. Pasteurize for 30 minutes at 85 degrees C, then roll up and cool, turning upside down.

Delicious tomato ketchup for the winter “Bulgarian style”

Ingredients:

• 1 kg - tomatoes
• 500 g - sweet pepper
• 1/4 cup - vegetable oil
• 5 cloves - garlic
• 2 pcs. - bay leaf
• Parsley and dill, salt, pepper

Preparation:

1. The garlic needs to be crushed.
2. Pour boiling water over the tomatoes, remove the skin and pass the pulp through a meat grinder.
3. Remove the seeds and stalks from the pepper, cut the pulp into small pieces.
4. Combine tomatoes with pepper. Add garlic, vegetable oil, bay leaf, salt, pepper and let it boil, reduce heat and cook for 1 hour with constant stirring.
5. Wash the greens, chop them, add to ketchup - bring it to a boil again and pour into jars. Store in the refrigerator.

Ketchup for the winter “Optimal taste” - with tomatoes and onions

Ingredients:

• 5 kg - tomatoes
• 1 cup - chopped onion
• 1 cup of sugar
• 1/2 cup - sugar
• 1/2 cup - salt
• 1 glass - vinegar 9%
• 1 teaspoon each: black pepper, cloves, mustard seed, piece of cinnamon, 1/2 teaspoon celery seeds

Preparation:

1. Wash the tomatoes.
2. Cut the onion into half rings.
3. Combine tomatoes and onions and steam together. Rub it all through a sieve.
4. Boil the resulting mixture by half. Place the spices in a bag and lower them into the boiling mixture. Add salt, sugar, vinegar and cook for another 7 minutes.
5. Remove the spices and pour the prepared ketchup into bottles and seal.

Preparing the recipe:

1. Wash and cut into pieces: 1.4 kg of green tomatoes and 500 g of apples.
2. Cut 2 small onions into slices.
3. Combine chopped green tomatoes and onions. We boil everything. We rub the resulting mixture through a sieve. Thicken the resulting puree to a creamy consistency.
4. We make a vinegar marinade with spices: 1 glass of 8% vinegar with the addition of 1 teaspoon of pepper. unground mustard and allspice and 1.5 tbsp. spoons of salt - heat to a boil and leave for 2 hours.
5. Then strain the vinegar marinade and pour it into the condensed puree. Cook the resulting mixture again a little and fill it into preheated 1 liter jars while hot.
6. We sterilize the sealed jars at 90 degrees C - 45 minutes.