Homemade ketchup from ripe tomatoes - just lick your fingers.

So, today I am happy to share the recipe for delicious ketchup with apples at home. A variety of ketchups have already accumulated on my blog, so you can easily choose a recipe to your taste.

I cook ketchup with apples from year to year, this is in some way a special recipe, because. usually half don't make it to conservation - I just keep a little in a jar in the fridge and my family eats it up with pleasure.

For some reason, not many housewives prepare it for the winter. I don’t understand this, because this is a very simple process, it doesn’t take much time, and you know for sure that your ketchup jar did not include various chemicals with the prefix E.

Ketchup is everyone's favorite sauce. It is indispensable for meat, fish, sausages, borsch, pasta ... the list is huge! By the way, a little tip: when preparing any ketchup, it is best to use low-juicy varieties of tomatoes, so your ketchup will be thicker, and you will not have to boil it for so long.

Today's apple ketchup recipe is one of my favorites. It turns out airy, fragrant, with a spicy aftertaste and a subtle aroma of cinnamon. It is ideal with duck, pork skewers, chicken, and a variety of sandwiches. It also tastes great with Italian pasta. I strongly recommend trying it!

Ingredients:

• 2 kg ripe tomatoes
• 500 g apples
• 500 g onion
• 100 ml apple cider vinegar (9%)
• 100 g spicy mustard (not powder, but sauce)
• 1 tsp ground chili pepper
• 1 red chili pepper
• 1 tsp cinnamon (with a slide)
• 1 tbsp salt
• 3-4 black peppercorns
• 3-4 bay leaves

Homemade sauces are the most delicious, and ketchup with apples for the winter not an exception. If you prepare several jars of apple-tomato ketchup, you will forever forget about a purchased product that cannot boast of using only natural fresh ingredients. When you prepare the sauce yourself, you know for sure that neither flavors nor preservatives got into the jar, and the product will turn out tasty, fragrant, healthy, children and adults will eat it with pleasure.

Ketchup with apples for the winter: a recipe

Of course, this is a rather unusual option, and among housewives it is less popular than compotes, preserves and jams, but you can also find interesting recipes for vegetable preparations, where an apple is added as a zest. As an ingredient, apples are present in the recipe for homemade adjika and pickled tomatoes. Homemade apple ketchup is spicy, thick, with a very rich taste. Tomato and apple sourness in the sauce are combined perfectly, and cinnamon gives an amazing flavor that will decorate any homemade dish. It can be served to the table with any side dish, be it porridge or potatoes, pasta, and, of course, the sauce perfectly complements meat dishes, and it can also be used when making pizza.

You will definitely not have any difficulties if you decide to cook ketchup with apples for the winter, recipe includes only natural fresh fruits and spices that you can buy in a store or at an agricultural fair. You can cook it for the summer table in small portions, and for long-term storage, so that at any time in autumn and spring you can serve aromatic sauce to the table.

Depending on how much ketchup you want to cook, you should proportionally increase the amount of all ingredients present in the recipe. According to average estimates, 600 ml of the finished product is obtained from one kilogram of tomatoes, respectively, if you want to cook 1.5 liters, then the amount of all products must be at least doubled. The finished volume of the product will depend on the juiciness of the selected tomatoes.

• Tomatoes (ripe, red) - 2 kg
• Apples (green, sour) - 4 pcs.
• Apple cider vinegar (natural, concentration 6%) - 4 tbsp.
• Salt - 1 tsp
• Ground black pepper - a third of a tablespoon
• Ground cinnamon - 1 tsp
• Sugar - 2-3 tablespoons

First, let's discuss the selected spices: if you add ground cinnamon, then the recipe indicates the amount without a slide, but you can also add a cinnamon stick to the vegetable mass, and remove it after cooking. This way the cinnamon will release its flavor into the sauce. Instead of black pepper, you can add red, then the ketchup will turn out to be more spicy, of course, you must calculate the amount of red pepper individually, depending on the desired spiciness. The amount of sugar will depend on how sweet the fruits and vegetables you use for cooking.

Ketchup with apples for the winter is delicious

To homemade ketchup with apples for the winter It turned out delicious, we must responsibly approach the choice of the main ingredient - tomato. They must be fully ripe, without hard, semi-green areas. You can take slightly wrinkled and overripe fruits, they will definitely be fully ripe. The main thing is that the fruits are not damaged, and the damaged areas must be cut off before cooking. As for other types of preservation, “Cream” is ideal for making homemade sauce, they have little juice, which means that the tomato mass will need to be boiled less time. "Cream" has dense pulp and small seeds, but they must be ripe, they must not remain inside the green core or hard pulp near the stalk.

Why do we choose red fruits for this recipe? The answer is very simple, then the sauce will look appetizing. And if you take pink, yellow or “black” varieties, then the color will turn out to be unappetizing, although this will not affect the taste of the finished product at all.

Tomatoes must be thoroughly washed, cut off the green tails and cut in half. For cooking, you will need a saucepan or a cauldron with a thick bottom, where you should put the halves of the tomatoes, then put it on the fire. You can add literally a couple of tablespoons of water to the pan so that the halves do not burn until the juice stands out.

It is better to take sour apples, for example, "Antonovka" or "Glory to the Winner", apples should not be too juicy, otherwise it will take a long time to boil the mass to the desired consistency, and this is an extra waste of time and resources. And if you want to cook ketchup with apples for the winter delicious, then apples should be chosen in accordance with our recommendations.

The fruits also need to be washed with running water, cut and carefully cut out the middle, tails, and cut the halves into several slices. Put the apple slices in a saucepan with tomatoes and simmer the ingredients together over low heat. Until the moment of boiling, you can cover the pan with a lid, but then the lid must be removed so that the food is not only stewed, but the liquid is gradually evaporated. Approximately the ingredients should be simmered for one hour.

Unlike adjika delicious ketchup with apples for the winter should have a uniform thick consistency, it should not contain large pieces of fruit, skin residues or seeds, so the stewed tomato-vegetable mass should be rubbed through a fine sieve, then the mass will turn out to be homogeneous.

Stew the ingredients until soft, so that they can then be easily rubbed through a fine sieve. A small amount of tomato-apple mass should be transferred to a sieve and wiped, and the rest should be discarded, then the next portion should be wiped in the same way. It is convenient to wipe the mass through a sieve using a whisk. And if you are cooking, then the tomatoes for pouring can also be chopped in a meat grinder.

Delicious ketchup with apples for the winter

The finished homogeneous mass can be poured back into a cauldron or pan, which must have a thick bottom, otherwise the sauce will burn during the cooking process. Add spices to the sauce: sugar, cinnamon, salt and pepper to taste. Be sure to taste it, you may decide to add a little more sugar and salt than indicated in the recipe. At this stage, apple, natural vinegar should also be poured in, the concentration of natural vinegar is 5-6% percent. If you will add table vinegar 9%, then reduce its amount to 2.5 tablespoons.

A cauldron with apple-tomato mass should be put on fire and brought to a boil, after which the fire should be reduced to a minimum and the sauce should be boiled for an hour to make it thick. During the cooking process, you will notice that the volume of the product will gradually decrease, and the color will become brighter.

This amount of ingredients indicated in the recipe will allow you to prepare 1.2 liters of the finished product, which should be poured into small sterile jars and sealed with lids.

Ketchup is already ready and you can eat it at any time, use it when making pizza or. This sauce is perfect for stewed and fried meat, and if you serve ketchup for barbecue, then add chopped parsley and cilantro to it.

Ketchup with apples for the winter

On our site you can find other ketchup recipe with apples for the winter, which slightly differs in the composition of the ingredients, but the principle of preparation remains the same.

• Tomatoes - 1 kg
• Apples - 1 pc.
• Bulgarian pepper - 3 pcs.
• Chile - 3 pcs.
• Rosemary (twigs) - 3 pcs.
• Thyme (twigs) - 5 pcs.
• Sugar - 2 tbsp
• Wine vinegar (apple) - 50 ml
• Salt to taste
• Ginger - 2 cm
• Cinnamon (stick) - 0.5 pcs.

Any with such a fragrant sauce will turn out even tastier, but first you need to prepare a sufficient amount of ketchup for the winter, and if your family loves this sauce, then try to prepare more jars.

Let's start with a tomato: on each fruit, you need to make a cross-shaped incision and scald them with boiling water (or immerse them in boiling water for 1-2 minutes). Then carefully remove the skin from the fruit and cut them into small cubes without losing the vegetable juice.

Next, process the apples: peel them, cut out the core and cut the fruit into arbitrary pieces. But peppers require preliminary heat treatment so that you can peel them. Peppers should be laid out on a baking sheet and baked, then placed in a tight plastic bag and left for 10-15 minutes. After such a “bath”, you can easily remove the skin from the peppers, and the flesh must be cut into strips, removing the seeds.

When all the vegetables are prepared, they should be put in a cauldron, sprigs of herbs, a whole piece of ginger and a cinnamon stick should be added to the vegetable mass. Chili peppers can be laid out whole or cut the pods in half. Ginger can also be grated if you want it to be more flavorful.

Don't expect to be able to cook ketchup with apples for the winter, because the sauce should be thick, and this involves a long boil, but this recipe will save you many hours of hassle. If you are looking for quick recipes, then it is better to prepare a few jars of "raw" adjika.

First you need to simmer the vegetables for 20 minutes, during which time the apple slices will become soft. After 20 minutes, remove the cinnamon stick from the cauldron, remove sprigs of spicy greens and chili pods. And instead of these ingredients, add salt and sugar, pour in natural wine vinegar.

Since we have previously peeled all the ingredients, you can not use a sieve, but grind all the products with a submersible blender. But, of course, when grinding with a blender, you will not get a more homogeneous apple-tomato mass. After grinding, it must be brought to a boil again and poured into clean, pre-sterilized jars.

Ketchup with apples for the winter: recipes

Be sure to try it, which will become one of your favorite blanks. Such a preparation will be accompanied by barrel tomatoes and sauerkraut on your winter table, where, of course, there will be a gravy boat with fragrant homemade ketchup.

If your child is allergic to "red" foods, then you can prepare a delicious homemade sweet especially for him. ketchup with apples for the winter, recipes which exclude both tomatoes and red bell peppers. The main ingredients of this unusual sauce are apples and zucchini. The taste is very delicate, fragrant, children will be happy to add it to cereals and pasta.

• Zucchini - 5 kg
• Apples - 1 kg
• Carrot - 1 kg
• Garlic - 200 g
• Sugar - 200 g
• Salt - 5 tablespoons
• Natural apple cider vinegar - 200 ml

As you can see, this recipe contains carrots, which take much longer to cook to softness than other ingredients, so you need to start cooking with the orange root. It must be peeled, cut into slices and put in a cauldron, where you also pour a small amount of water so that the carrots are stewed until soft.

According to the same cooking principle, peeled zucchini and apples are stewed in a cauldron. Garlic must be passed through a press and sent to the rest of the ingredients. Stew the vegetable mass until all the ingredients are ready, and then grind them with a submersible blender, adding spices and vinegar.

Jars with the finished product can be hermetically sealed with iron lids, but before that, put the jars for sterilization to ensure long-term storage of homemade products. You can close the jars with nylon lids and put the ketchup in the refrigerator.

Ketchup is everyone's favorite sauce, which is ideal for meat dishes and potatoes. The quality of sauces on store shelves leaves much to be desired, but the homemade product will consist exclusively of healthy ingredients. Prepare ketchup with apples for the winter and the taste of familiar dishes will sparkle with new colors.

Fragrant homemade ketchup with apples - a delicious alternative to purchased sauces

Ingredients

Tomatoes 5 kilograms Sugar 1 stack Salt 200 milliliters

• Servings: 1
• Cooking time: 2 minutes

Ketchup with apples: a classic recipe

Tomatoes should be juicy, firm, but not overripe. Cherry tomatoes are not suitable for cooking, it is best to purchase large varieties. It is better to choose apples with a sweet and sour taste, for example, the Antonovka variety.

You will need:

• 5 kg of fresh tomatoes;
• 2 large apples;
• 4 medium sized onions;
• faceted glass of sugar;
• spices: cinnamon, cloves, black pepper;
• 200 ml of table vinegar (9%);
• salt.

Peel the onion, cut each onion into 4 pieces. Rinse the apples, remove the core with seeds. Twist tomatoes, onions and apples in a meat grinder. Pour the mixture into a heavy bottomed saucepan and place over low heat. Cook the sauce for about 2 hours, stirring occasionally.

Next, remove the pan from the heat, let the tomato mass cool slightly. Now is the time to strain the sauce through a sieve to get rid of the skins of the tomatoes and apples. In the mixture, add vinegar, spices, sugar and salt to taste and cook for about 20 minutes. Homemade ketchup is ready! It remains only to pour the sauce into sterilized jars or glass bottles and twist.

If there are no fresh tomatoes, you can replace them with tomato juice (2.5 l).

Spicy homemade ketchup with apples

For those who like spicy sauces, another option for making ketchup is offered. You will need:

• 3 kg of fresh tomatoes;
• 6 medium sized onions;
• 6 cloves of garlic;
• 5 apples with sourness;
• hot red pepper to taste;
• a glass of granulated sugar;
• cloves to taste;
• a pinch of cinnamon;
• black allspice to taste;
• faceted glass of table vinegar.

Cut the tomatoes into slices, chop the garlic lengthwise, chop the onion into half rings. Peel apples from seeds and cut into pieces. Put the prepared ingredients in a wide saucepan and put on a slow fire. Pour sugar, salt and spices into the mixture. It takes 1.5-2 hours to cook the sauce.

Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Nevertheless, thick tomato sauce with spicy notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, it’s quite difficult for me to stop using it. Therefore, while the season of fresh vegetables is in full swing, I suggest preparing homemade tomato ketchup for the winter. You will lick your fingers - it turns out so tasty. In a corked form, the seasoning is stored for more than 1 year, but open - it is advisable to eat no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But do not worry, a half-liter jar "disappears" in a few days.

The easiest and most delicious homemade ketchup for the future

Meat, potatoes, pizza, and even a piece of ordinary bread with this sauce is much tastier! Try it! I guarantee you will lick your fingers and ask for more. Fresh tomatoes + classic spices = excellent results.

Thank you so much for the recipe mom Larissa!

Ingredients:

Exit: about 1.25 liters of finished sauce.

How to prepare delicious homemade tomato ketchup for the winter (you will lick your fingers):

To make a lot of thick sauce, use only well-ripened, fleshy, non-watery tomatoes. From unripe, only a large amount of juice will be obtained, which will evaporate during cooking. And the finished ketchup will come out quite a bit. Cut the tomatoes into small pieces. Place in a bowl (large saucepan). Clean the onion. Chop into a small cube. Put in tomato slices, mix. Cover with a lid.
Put on a small fire. Simmer until soft (about 15 minutes). Vegetables will immediately let the juice out, so they will not burn.
To bring the tomato base to homogeneity, use a metal sieve. Rub soft vegetables through it. A smooth puree without pits and skins will come out. Wipe as thoroughly as possible - more pulp will be in the bowl.
Pour the vegetable mass back into the bowl (stewpan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup is reduced by 2-2.5 times.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds, on several times folded cheesecloth. Tie the ends, make a bag. Dip in boiling puree. Spices will give off their flavor, but it will be quite easy to extract them from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will thicken even more. After the specified time, remove the bag of spices.
Prepare jars (special bottles). I have accumulated a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until the winter itself and for current use. Ordinary liter (half-liter) jars are also suitable. Sterilize jars (bottles). Boil the lids. Lay out the hot stock. Roll up. Turn over, check if the preservation is leaking. In this position, wrap the jars.
After cooling, hide in a dark pantry, cellar for the winter. Store opened ketchup in the refrigerator. But after opening it is desirable to eat within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than store-bought products.

We prepare fragrant ketchup from tomatoes and apples for the winter

It is difficult to imagine a combination of apples and tomatoes in their raw form. But in this sauce they perfectly "get along". Apples are responsible not only for the taste, but also for the excellent thick consistency. I advise you to try.

Required products:

Exit: about 1.5 liters of workpiece.

Plan for making ketchup from tomatoes and apples, harvesting for the future (for the winter):

Tomatoes must be ripe, soft, tasty. It is advisable to take apples with sourness, then the seasoning will turn out to be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut the rough part off the tomatoes. Cut into slices. Remove seeds and stems from apples. The skin does not need to be removed. It contains pectin - a natural thickener that will allow you to get the perfect consistency in a short time.
Grind all chopped components with a blender (meat grinder). Is the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft, easily rubbed through a sieve.
Pour into a deep heatproof container. Put on medium heat. Reduce heat after boiling. Cook covered, stirring every 10-15 minutes, about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a uniform consistency. But every minute of the time spent is worth it: homemade tomato and apple ketchup turns out to be very appetizing, you just lick your fingers. Having tried a spoon, I decided that it should be prepared for the winter not in jars, but in buckets. Return the grated sauce to the cooking pot.
Add sugar, salt, vinegar, ground pepper. Grinding peas is desirable personally. What is sold in bags contains a lot of small debris and does not have a special aroma. Also put in spices that make the usual red tomato sauce a real ketchup. It's cloves and cinnamon. You can put a whole cloves, and at the end of cooking, remove. Otherwise, the flavor will be too concentrated. Or take just 2-3 cloves and grind with pepper. Stir. Cook after boiling for another 5-7 minutes, until you achieve the desired consistency. If desired, put other seasonings - hot pepper, coriander.
Wash jars (bottles). Sterilize or pour several times with boiling water. Place on a kitchen towel to drain the water. Fill the container. Roll up with sterile dry caps. Cool upside down under an unnecessary blanket.
After cooling, hide for storage in the cellar, pantry, refrigerator. You open a jar of such real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste - you will swing - you don’t just want to lick your fingers, but also bite off your tongue from pleasure.

Spicy thick ketchup with garlic

It is difficult to resist licking your fingers when you have a whole jar of delicious homemade sauce with a pleasant, spicy, spicy taste in front of you. Bulgarian pepper adds a special touch, garlic - a slight sharpness, and Provence herbs - a Mediterranean flavor.

Required:

Exit: about 1.75-2 liters.

How to cook:

Rubbing sauce components through a sieve is not an easy or pleasant task. Especially when you plan to prepare a large amount of conservation. Is there a special attachment for a food processor? You are very lucky. I don’t have such a nozzle, so I decided to make it easier for myself and conduct an experiment. The tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled off the skin. Wiping the pulp of tomatoes is faster and easier. The sauce thickened, by the way, well. To separate the pulp from the skin, blanch the vegetables. Make a criss-cross cut. Drop into boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin can be easily removed. Cut the tomatoes into large slices.
I also decided to clean the bell pepper from the film. Therefore, I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Put it in a baking bag. Send to the oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in a microwave oven (900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Let the pods cool down a bit. Remove stems and seeds. Remove the skin. Cut randomly.
I used sweet lettuce. But the usual, yellow, white is also suitable. Clean the bulbs. Divide each into 4-8 parts.
Grind the ingredients with a blender or meat grinder.
For cooking, use dishes with a thick bottom so that the mass does not burn. Send it to the stove, over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is boiled down to classic density.
Remove the seeds by rubbing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help achieve a perfectly smooth consistency. Additionally, use it after grinding (optional).
Put the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush with a press). Stir. Cook for another 5-7 minutes after boiling.
Arrange in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, lids. Place the ketchup containers on top of the lids to see if it's leaking. After checking, wrap the workpiece with an unnecessary blanket. Remove the cooled sauce in a dark cool place (refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup comes out fragrant, piquant due to the use of ripe tomato fruits, fresh garlic, Provence herbs. The shelf life of closed preservation is more than 1 year. I advise you to harvest it a lot - it disappears very quickly.

Appetizing, natural homemade preparations! Happy, successful results!

Autumn gives us a harvest of apples, and we begin to cook jam, close compotes, make dried fruits, and the apples do not end. It's time to prepare ketchup, especially since there are many interesting recipes for such a dressing. An experienced hostess knows that homemade ketchup with apples is a real magic wand that can turn even the simplest dish into an exquisite culinary masterpiece.

The sauce can be made with tomatoes and peppers, cinnamon and onions, and other interesting ingredients. Apples go well with many foods. Each recipe has its own zest, and you get an excellent gravy for meat and fish, for desserts and side dishes.

Ketchup with bell peppers and apples

If you want to cook original ketchup with apples for the winter, pay attention to the recipe, which contains bell peppers and onions. The taste melody of this sauce is a bit like lecho, but apples give it an amazing sourness. For cooking we need:

• fresh tomatoes - 1.5 kg;
• Bulgarian pepper - 1 kg;
• apples (green varieties) - 1 kg;
• onion - 1 kg;
• vinegar 9% - 1 cup;
• sugar - 1 tablespoon;
• salt - ½ teaspoon;
• garlic - 5 cloves;
• black peppercorns - 10 pieces;
• allspice - 6 peas;
• savory to taste.

Cooking:

1. Since we are preparing apple ketchup for the winter, sterilize the bottles or jars in which you will pour the gravy in advance. You will need 6 half-liter jars or bottles.
2. Now let's get to the products. Cut the apples and peppers in half, remove the cores, cut randomly.
3. We clean the onion, cut into cubes. Chop the tomatoes.
4. Put all the ingredients in a saucepan, put on medium heat. We add some water. Cook until gruel forms.
5. The resulting puree is wiped through a sieve, and sent back to the pan. We put the spices in a bag and lower them into the pan. Boil until firm.
6. We clean the garlic cloves, pass through a crusher, chop the savory. We introduce into the finished ketchup. We mix. We turn off the fire. We pour into banks. We roll up the lids, sterilize in a water bath. We cool and send our gravy with apples and peppers for storage.

Classic recipe

This apple ketchup recipe is one of the most popular types, it is prepared by most housewives. If you look at the list of products that are included in the recipe, we can say that we get tomato sauce with apples. What do we need to take:

• tomatoes - 4 kg;
• apples - 500 grams;
• onion - 500 grams;
• apple cider vinegar - 200 ml;
• sugar - 250 grams;
• salt - 70 grams;
• cinnamon and ground pepper - ½ teaspoon each;
• cloves - 4 pieces.

Cooking:

1. When you make ketchup, choose sweet and sour apples for it. So, let's prepare our vegetables and fruits. Wash apples, onions, tomatoes, after removing the husk from the onion. From apples, remove the core with seeds. Cut the onion and tomatoes into 4 parts. If the apples are small, cut them in half, if large - into 4 slices.
2. Now all prepared vegetables and fruits must be passed through a meat grinder to obtain a homogeneous mass.
3. We send the fruit and vegetable puree to the pan and begin to cook over low heat for about 2 hours.
4. Our puree has boiled down, we rub it through a sieve, removing the skin of apples and tomatoes. We send it to boil again, adding all the spices, sugar and salt. Cook for 20-30 minutes. Do not forget to stir the contents of the pan.
5. 5 minutes before cooking, season homemade ketchup with apples with vinegar, boil, turn off. We lay out in jars, close the lids, store in the cellar or refrigerator.

In winter, when fruits and vegetables lose their flavor and look like grass, making a tomato sauce with apples prepared for future use will help us bring a piece of summer back to our dinner table. The sauce can be seasoned with pasta, meat, poultry, fish.

Recipe with cinnamon and apples

We have given two recipes for a sauce with apples and tomatoes, which has a taste familiar to us. For lovers of sauces with an original taste, we offer ketchup with apples and cinnamon. We will need:

• tomatoes - 2 kg;
• apples - 500 grams;
• sugar - 200 grams;
• salt - 150 grams;
• cinnamon - 0.5 teaspoon;
• ground nutmeg on the tip of a knife.

Cooking:

1. We wash tomatoes and apples, dry them, cut into slices, removing the core from the apples. We pass everything through a meat grinder.
2. Pour the puree into a bowl and mix thoroughly. Add sugar and salt, mix again, and put on fire. We wait until the mass boils, reduce the heat and boil for 2 hours.
3. 10 minutes before the end of 2 hours, add cinnamon and nutmeg to the sauce, boil for another 10 minutes. Turn off. We pour our ketchup into jars or bottles, as you prefer.

If you notice, we didn't use any thickener in this recipe. The fact is that when preparing ketchup with apples at home, the pectin contained in apples plays the role of a thickener.

If you want your ketchup with apples to be fragrant and appetizing, follow these rules:

• Choose tomatoes that are ripe and fleshy, but not juicy, for the sauce, which have more juice than puree.
• Antonovka is best for ketchup, but this is for autumn blanks. In the summer, take green sweet and sour varieties.
• If you want the sauce to have an alluring aroma of spices and spices, you can add a sprig of rosemary, ginger or thyme to it.
• To give ketchup a spicy note, you can use chili peppers, but in small quantities.
• The amount of sugar and salt prescribed in recipes is usually optimal, but if something does not suit you, you can experiment.

An experienced hostess always cooks for herself and her family. This is the only way to get real homemade culinary masterpieces. Take our recipes as a basis, try it, and next time cook something of your own, original.