How to cook ketchup at home. How to make ketchup at home? Homemade ketchups - recipes

Now many have begun to realize that there are about as many real tomatoes in ketchup bought in a store as there are real potatoes in potato chips. And still, this tomato sauce with the addition of cinnamon and cloves remains one of the most popular and sold, both in our country and around the world. After all, he makes everything as appetizing as possible with such ease: from pasta to fried meat.

There is an opinion that making ketchup at home is a very troublesome and costly business, just like But personally, I think that this is not entirely true. After all, such preparations prepared for the winter will be a truly wonderful addition to many traditional dishes, and will certainly fully justify the time, money and work you have spent.

Ingredients:

• Tomatoes - 6 kg
• onion - 750 gr
• hot pepper - 5 pcs
• any apples - 750 gr
• vinegar 9% - 1.5 cups
• sugar - 1.5 tbsp
• cinnamon, cloves - to taste
• salt - 3 tbsp. l.

Cooking method:

Wash vegetables well in clean water. We cut the apples into small slices, after cutting out the core from them. We cut the tomatoes and peeled onions into approximately the same pieces, remove only the stalk from the hot pepper and put everything in one pan or an enameled basin.

We put it on fire and after the contents of the pan boil, reduce the heat to low and cook for another 2.5 hours, stirring occasionally so that it does not burn, and then remove from the stove.

After the whole mass has cooled down, we need to pass it through a juicer or rub it through a sieve. Then we put the resulting mixture on the fire and when it boils, add salt, sugar, vinegar, spices to it to taste and reduce the heat to a minimum.

And cook for about two more hours, stirring occasionally. The viscosity of the ketchup at this point should reach the desired level. We lay it out in pre-sterilized jars and roll it up with boiled lids.

We turn the jars over, cover with a warm blanket and leave it like that until it cools completely. Then we clean it in a cellar or a dark place. We keep the opened product in the refrigerator, but not more than two weeks.

Spicy tomato ketchup with plums

Ingredients:

• Tomatoes - 2 kg
• plum - 1 kg
• onion - 250 gr
• bell pepper - 5 pcs
• hot pepper - 2 pcs
• garlic - 1 head
• vinegar - 1 tbsp. l
• spices (cloves and ground pepper) - to taste
• salt - 2 tbsp. l.

Cooking method:

We wash all vegetables and fruits in clean water. We separate the plum from the stone, cut the tomatoes, bell pepper and onion into medium pieces, peel the garlic, and only separate the tail from the hot pepper, the seeds do not need to be removed.

We twist all these ingredients in a meat grinder, transfer to one pan and put on fire. Then cook from the moment of boiling for 2-3 hours, stirring occasionally, then remove from the stove and leave to cool completely.

Now we pass the boiled mixture through a sieve or juicer and put the resulting mass on fire. Bring to a boil and add sugar, salt, vinegar, cloves, ground pepper to taste. We continue to cook on low heat for about 30-40 minutes.

Pour into sterilized jars, roll up the lids and turn over. Cover with a warm blanket and leave to cool completely.

We clean the cooled ketchup in a dark pantry or cellar for the winter.

How to make ketchup at home with starch

Ingredients:

• Fleshy tomatoes - 2 kg
• onion - 2 pcs
• bay leaf - 2 pcs
• vinegar 9% - 1 tbsp. l
• starch - 1 tbsp. l
• sugar - 150 gr
• ground cinnamon - 1/2 tsp
• ground cloves - 5 pcs
• ground pepper - 1 tsp
• salt - 2 tsp

Cooking method:

To prepare this sauce, we need to wash all the tomatoes and cut them into medium pieces.

Then we clean the onions, preferably large ones and chop them in arbitrary pieces. Pour two teaspoons of salt here, without a slide, and add bay leaves. We put on fire and after all the contents boil, cook for another 20 minutes over low heat, while not forgetting to stir occasionally.

After everything has boiled, add the above amount of sugar, ground pepper, cinnamon and five cloves rubbed into powder into the pan. We continue to cook for 40 minutes.

Then grind the whole mass with an immersion blender.

Now pour the finished ketchup into sterilized jars and roll up the lids.

Tomato ketchup in a slow cooker

Ingredients:

• Tomatoes - 2 kg
• sweet bell pepper - 500 gr
• onion - 400 gr
• hot pepper - 2 pcs
• dry mustard - 1 tbsp. l
• refined vegetable oil - 150 gr
• vinegar 9% - 1 tbsp. l
• sugar - 200 gr
• salt - 2 tbsp. l.

Cooking method:

We twist the washed and chopped tomatoes, peppers and onions in a meat grinder or grind with a blender.

We shift the resulting mass into the multicooker bowl and add mustard, sugar, salt and vegetable oil there. Mix and set the program "Baking" for 45 minutes. At the same time, do not forget to periodically mix the whole mass.

After the beep, open the lid of the multicooker and leave our mixture to cool. Then we grind it through a sieve, pour the liquid part back into the bowl, and grind the thick part with an immersion blender so that it looks like tomato paste. Then we return it to the liquid part, add vinegar and set the "Baking" mode for 60-70 minutes until cooked.

Pour hot ketchup into sterilized jars, roll it up, turn it upside down and wrap it in something warm until it cools completely.

A simple recipe for sweet and sour tomato ketchup (video)

Bon appetit!!!

Ketchup is perhaps the most popular and versatile sauce that allows you to brighten up almost any dish, be it pasta or potatoes, meat or fish. Unfortunately, in stores it is not always possible to choose a tomato sauce that meets all the requirements of taste and quality. In addition, in recent years, the observance of proper nutrition, consisting only of natural and environmentally friendly products, has become increasingly popular. In this article, we will tell you how to make ketchup at home, as well as look at the interesting history of its creation.

Sauce history

The recipe for the progenitor of this tomato sauce, oddly enough, has almost nothing to do with today. Initially, ketchup was made from walnuts, anchovies, mushrooms, spices and garlic based on wine and brine from salted fish. The sauce found such a composition in its historical homeland - in China.

In the seventeenth century, ketchup was first imported into Europe, namely to England. For two centuries, the British tried to maintain a real recipe for ketchup, despite the lack of many ingredients, until someone decided to add tomatoes to it.

Gradually, the sauce reached America, undergoing various modifications. Since the tomato season is short, the preservation of ketchup in those days was a rather difficult issue. For preservation, manufacturers sometimes used boric acid and even formalin, which made the sauce poisonous.

And even today, the composition of many tomato sauces, presented in a stunning assortment on supermarket shelves, does not please with its naturalness and harmlessness. That is why we suggest you learn how to cook homemade ketchup. This process is quite simple and not very expensive.

How to make ketchup really tasty?

To get a delicious and fragrant tomato sauce, it’s not enough just to find a good recipe. It is important to consider a few more points:

• When choosing tomatoes for making homemade ketchup, you should give preference only to ripe fruits, without damage and signs of spoilage. Moreover, greenhouse tomatoes do not have the necessary softness and aroma, and therefore you should choose vegetables grown in the garden.
• The rest of the ketchup ingredients should also be fresh, clean and whole. This is especially true for plums and apples, which are often affected by worms.
• To obtain a pleasant uniform texture, tomatoes and other components of ketchup must be repeatedly chopped in a meat grinder, and then rubbed through a sieve. To simplify this process, it is permissible to use an auger juicer, but it still does not allow you to achieve a completely ideal structure.

It would seem that there is nothing complicated in these tips, but without following them, you are unlikely to get a product with high organoleptic qualities.

traditional ketchup

The recipe for homemade tomato sauce does not have a special abundance of ingredients, and each of them is really important. So, to prepare it you will need:

• 6 kilograms of tomatoes;
• 300 grams of sugar;
• 50 grams of salt;
• 150 milliliters of 6% apple cider vinegar;
• 2-3 cloves of garlic;
• 20-30 pcs. cloves and the same amount of peppercorns;
• a pinch of ground cinnamon and hot pepper.

Tomatoes are thoroughly washed, cut into small cubes and boiled in a saucepan over low heat. When the volume of tomatoes becomes one third less, sugar is poured in, after which the sauce is boiled for five to seven minutes and salt is added. After a few more minutes, you need to add cinnamon, hot pepper. Cloves and peppercorns are best placed in a gauze bag before adding them to the tomatoes.

The sauce is boiled for about ten minutes with spices, after which the gauze bag is removed and the tomatoes are rubbed through a sieve. Fragrant tomato puree is again placed in a saucepan, chopped garlic and vinegar are added, brought to a boil and poured into sterilized jars.

Such a recipe for ketchup from tomatoes for the winter will be just perfect. It will retain its taste and aromatic qualities throughout storage.

Alternative to fresh tomatoes

It happens that there are no fresh tomatoes at hand, because their ripening season is not so long as to enjoy vegetables throughout the whole year. That's when ready-made tomato paste comes to the rescue. Ketchup from it turns out no worse than from ripe tomatoes, and the process of preparing the sauce is greatly simplified. Ingredients:

• tomato paste - 400 grams;
• water - 170 grams;
• onion - 110 grams;
• green apples - 220 grams;
• bell pepper - 170 grams;
• salt - 20 grams;
• sugar - 50 grams;
• vinegar - 50 milliliters;
• spices to taste.

Vegetables and apples are thoroughly washed, peeled and cut into small pieces. Pour them with water and cook over low heat for an hour. The finished mixture is cooled and rubbed through a sieve, then tomato paste and spices are added to it.

The sauce is simmered over low heat for another 10 minutes, vinegar is added and laid out in jars. Tomato paste ketchup is also able to be stored for a long time, retaining its taste and beneficial properties.

Spicy tomato sauce

This ketchup recipe will definitely appeal to a true gourmet. The combination of delicate tomato puree, vegetables and spices can bring a touch of sophistication to every dish. To create it, prepare:

• 1 kilogram of tomatoes;
• 0.5 kilograms of sweet pepper;
• 250 grams of onions and carrots;
• 50-60 grams of garlic and hot red pepper;
• 40 milliliters of apple cider vinegar;
• 40 grams of sugar;
• 10 grams of salt, basil and ground ginger;
• 0.5 liters of water;
• a pinch of ground coriander;
• a couple of tablespoons of vegetable oil.

Carrots, onions and sweet peppers are washed, peeled and passed through a meat grinder. Basil and half a glass of water are added to them. The mass is stewed over low heat, while tomatoes, garlic and hot peppers are passed through a meat grinder. The tomato mass is combined with vegetables, boiled for 10 minutes, after which it is diluted with the remaining water and boiled again for 5-8 minutes.

The sauce cools, rubbed through a sieve and again sent to a slow fire. Spices, oil and vinegar are added, ketchup is boiled for 10 minutes and put into bottles and jars.

• Did you know that at the dawn of its existence, this tomato sauce was a medicinal product and even came in the form of tablets?
• Scientists have proven that regular consumption of tomatoes dramatically reduces the risk of cancer and problems with the cardiovascular system.
• The largest "ketchup bottle" was built in Collinsville by the tower factory. Its total height was more than 50 meters.
• Due to the high acidity of ketchup, this sauce can be used as a cleaning agent. It will easily remove stains of grease and rust from metal surfaces.

Finally

Today we shared with you the best ketchup recipes, which now you can cook on your own right at home. Experiment, add your favorite spices and spices to its composition. This sauce will certainly become a favorite among all members of your family, because it will be created with your own hands.

Most often, homemade ketchup is prepared for the winter, so vinegar is indicated in all recipes. Ready ketchup is poured over, rolled up and, after cooling, cleaned in a cold place. But if you plan to eat the sauce in the near future, then vinegar can be omitted.

Ingredients

• 5 kg of ripe tomatoes;
• 1 kg of onions;
• 250 g sugar;
• 2 tablespoons of 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.

Cooking

Cut the tomatoes into large slices, removing the core. Put in a saucepan and put on low heat. If after 10-15 minutes the tomatoes do not give juice, pour in 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 cook over low heat for another 1.5–2 hours. All this time, the mass should seethe a little.

Remove the saucepan from the heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Mix and grind the mass to a homogeneous consistency. After that, you can strain the ketchup through a sieve if you want to get rid of the tomato seeds.

Put the pan back on the stove, 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 mix.

Ingredients

• 4 kg of ripe tomatoes;
• 500 g sweet and sour apples;
• 250 g of onions;
• 1½ tablespoons of salt;
• 250 g sugar;
• 50 ml apple cider vinegar - optional;
• a pinch of ground black pepper;
• ½ teaspoon ground cinnamon.

Cooking

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 mass 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 a homogeneous consistency. Return the saucepan to medium heat, add the salt and sugar, and stir to combine. 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 of onions;
• 100 g of garlic;
• ¼ bunch of parsley;
• 2 hot red peppers;
• 1½ tablespoons of salt;
• 200 g of sugar;
• ½ teaspoon pepper mixture;
• 2 bay leaves;
• 2 tablespoons of vinegar 9% - optional.

Cooking

Remove the skin from the tomatoes, remove the stones from the plum and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, put on moderate heat and cook, stirring occasionally, for 2 hours.

Pass garlic, parsley and pepper through a meat grinder. If you want to make ketchup hotter, 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 lavrushka from the ketchup.

Ingredients

• 3 kg of ripe tomatoes;
• 600 g;
• 500 g of onions;
• ½ head of garlic;
• 1 tablespoon of salt;
• ½ teaspoon ground cinnamon;
• 12 black peppercorns;
• 3 peas of allspice;
• 4 cloves;
• ½ teaspoon ground nutmeg;
• 100 ml of vinegar 9% - optional;
• 150 g sugar.

Cooking

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 saucepan from the heat and grind 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 pot and stir. Put the ketchup on medium heat and cook for another half an hour.

There are several proven and very tasty homemade sauces.

Ketchup from tomatoes turns out to be such that you lick your fingers and it is very easy to prepare it for the winter.

Tomato sauce is served with meat dishes, spaghetti and fried potatoes. You can buy the sauce at any grocery store, but there is no certainty that various chemical additives and preservatives are not present there.

Therefore, thrifty housewives have long been preparing ketchup for the winter at home, using only high-quality products without any chemicals. Even children can use non-spicy ketchup. The sauce is prepared simply from the available ingredients. Of course, home-made sauce will differ in thickness from store-bought sauce, but the main thing is that it will be just great in taste.

The taste of the sauce can be adjusted independently: make it spicier by adding chili peppers, or sweet and sour by adding apples to it. For those who love spicy ketchup, you can add various seasonings during the preparation of the sauce: cinnamon, cloves, nutmeg or dry mustard.

And do not forget, ketchup must be stored only in sterilized jars, otherwise it will go bad.

Homemade tomato ketchup for the winter You will lick your fingers

Ingredients:

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

Cooking:

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

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

Ketchup with garlic

Products:

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

Cooking steps:

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

Recipe for ketchup for the winter at home from tomatoes with mustard

Spicy mustard sauce

1. five kilos of tomatoes;
2. half a kilo of granulated sugar;
3. two large onions;
4. two st. tablespoons of vegetable oil;
5. mustard powder - three tbsp. spoons;
6. vinegar - half a glass;
7. salt - two tbsp. spoons;
8. nutmeg - a pinch;
9. a couple of pieces carnations

Cooking:

• peel tomatoes;

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

To make homemade tomato ketchup for the winter delicious, take only ripe and juicy tomatoes.

Before preparing the sauce, do not be lazy and remove the skin from the tomatoes.

If you do not like the smell and taste of garlic, then you can not add it to the sauce.

In order for the sauce to be more homogeneous, before pouring it into jars, beat the mass with a blender.

Ketchup with starch at home for the winter

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

In order for home-made ketchup to have a dense texture, starch must be added to the workpiece, which will give the necessary density and gloss to the finished product.

To such a preparation, in addition to the standard set of products: tomatoes, onions and bell peppers, you can add cinnamon, ground red and black pepper for spiciness. And if you want to add piquancy to the sauce and use celery.

Products:

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

Cooking:

• peel and cut tomatoes and onions;
• grind vegetables in a meat grinder;
• transfer to a container and put on fire;
• cook on low heat for two and a half hours;
• let the tomato mass cool and carefully grind it through a fine sieve;
• again pour the tomato preparation into a container and put on fire;
• salt, add spices and granulated sugar;
• for flavor, you can add two or three bay leaves;
• dilute starch in warm water;
• carefully add the starch solution to the sauce, mix thoroughly and quickly so that lumps do not form;
• boil for another five minutes, turn off and pour the finished product into jars;
• We put it in a cellar or basement for storage.

If you do not want to grind boiled tomato puree to get rid of tomato seeds and skins. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put them in cold water for a few minutes. The peel is easily removed after such water procedures. Then cut the fruit into two parts and clean out the seeds with a spoon. You don't need to throw them away. Grind them with a fine sieve, and add the juice to the tomato puree.

Homemade tomato ketchup like store bought

What a delicious store-bought ketchup, but how many harmful additives, stabilizers and preservatives are there. And how you want the tomato sauce to be natural. There is a way out - you can make homemade ketchup from tomatoes, the same as store-bought sauce. A delicious workpiece can be cooked for a whole year, while significantly saving the family budget.

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

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

Cooking Ingredients:

• tomatoes - five kilos;
• Bulgarian pepper - one kilogram;
• medium-sized onion - 8 pcs.;
• a glass of granulated sugar;
• half a glass of 6% apple cider vinegar;
• salt - three dessert spoons;
• a few leaves of lavrushka.

Cooking steps:

1. salt the tomatoes cut into cubes and let stand for about twenty minutes so that they let the juice go;
2. twist the peeled onion and pepper in a meat grinder;
3. add vegetable mixture to tomatoes;
4. put a container with a workpiece on fire;
5. the tomato mixture should be boiled for thirty minutes;
6. remove from the stove and let the tomato mass cool;
7. grind the workpiece through a fine sieve;
8. put the container on a slow fire, salt, add granulated sugar and bay leaf;
9. cook with stirring for another two hours.
10. ten minutes before readiness add vinegar;
11. pour the finished product into glass containers.

Preparations for the winter, tomato ketchup: the most delicious recipe

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

How many different tomato preparations for the winter can be prepared, including ketchup according to the most delicious recipe I know.

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

The most delicious recipe for homemade ketchup for the winter from tomato and bell pepper

Products:

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

Cooking:

1. prepare tomato juice from a tomato using a juicer;
2. put the juice in a saucepan with high sides on the fire, and bring to a boil;
3. peel the onion and pepper, cut into small pieces and pass through a meat grinder;
4. add twisted vegetables to boiling tomato juice;
5. mix thoroughly, bring to a boil;
6. be sure to remove the foam;
7. boil for at least two hours;
8. take the pot off the heat and let it
9. salt, add sugar;
10. dilute starch in a glass of water and carefully pour into the sauce, add a bunch of greens;
11. boil for another twenty minutes, take out the parsley and add vinegar, mix, turn off and let cool slightly;
12. pour into prepared container.

Advice! If there is no juicer, then pass the tomatoes through a meat grinder or beat in a blender.

The best ketchup recipe from the chef

Ingredients:

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

Cooking:

1. cut and chop vegetables with a meat grinder or blender;
2. put on fire and cook for forty minutes;
3. cool the tomato mass and add sugar, salt and spices, except for vinegar and ground red pepper;
4. boil for another one and a half to two hours;
5. add vinegar, pepper, boil for another 5-10 minutes;
6. remove from heat, let cool slightly, and pour into prepared containers.

Far from hiding, because ketchup is unusually tasty and ready to eat.

Ketchup barbecue at home for the winter

To prepare ketchup, you will need the following products:

1. two and a half kilograms of ripe and juicy tomatoes;
2. a kilo of bell pepper;
3. a pod of bitter pepper;
4. a tablespoon of chopped garlic;
5. three st. spoons of granulated sugar;
6. teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
7. six peas of bitter and allspice pepper;
8. five grains of cardamom;
9. laurel leaf - two pieces;
10. Art. a spoonful of starch diluted in half a glass of water.

How to make barbecue ketchup for the winter at home:

Tomatoes, sweet and bitter pepper cut into pieces and put on a small fire. Put all the ingredients except: vinegar and starch. An hour after boiling the vegetable mixture, grind it through a fine sieve.

Boil the puree for another three to four hours. About five minutes before readiness, add vinegar essence and starch. Pour the finished product into jars.

Ketchup by Jamie Oliver

The famous chef, who made a dizzying career, as usual, pleased with a great recipe.

To prepare "special" ketchup from Jamie Oliver, you need:

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

Spices and seasonings:

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

How to cook:

1. remove the skin from the tomato and cut into cubes;
2. chop the onion, garlic and herbs very finely;
3. cut ginger into thin slices;
4. put in a saucepan with vegetable oil, and simmer for five minutes, add spices;
5. add chopped tomatoes and a little water to the saucepan, close the lid and boil by a third;
6. puree the vegetable mixture;
7. boil the puree for another forty minutes.

Thick ketchup at home for the winter

It is difficult enough to cook thick and rich ketchup at home. You will lick your fingers. It takes a long time for the tomato sauce to boil down and become dense in consistency. But, there are two little secrets that will help the sauce become thicker:

• Add apples.
• Use starch in cooking.

Recipe number 1. Aromatic apple-tomato ketchup

Prepared as follows:

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

Recipe number 2. Thick ketchup with starch

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

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

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

Ketchup with basil for the winter

Very simple and delicious recipe

We prepare as follows:

1. peel one kilogram of tomatoes;
2. rinse and dry a bunch of basil and parsley, chop;
3. finely chop the tomatoes, add two tables to them. spoons of sugar and one teaspoon of salt;
4. puree the tomato mixture;
5. add chopped three cloves of garlic and herbs to it;
6. cook for three to four hours;
7. pour into jars or bottles.

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

You can add salt and sugar as needed while cooking the sauce.

If you come across too juicy tomatoes, and the sauce does not boil down for a long time. Dilute two to three tablespoons of starch in half a glass of water and gently fold into ketchup. Optionally, you can add various spices and seasonings to the sauce.

Ketchup Heinz from tomatoes at home for the winter - you will lick your fingers

It turns out the sauce, like the famous brand

Homemade Heinz ketchup is a great tomato sauce that can be made with just a few ingredients. Amazingly tasty and rich sauce will appeal to all family members. The main ingredient of ketchup is ripe tomatoes and sweet and sour apples.

Products:

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

Cooking instruction:

1. we prepare juice from tomatoes, onions and apples;
2. pour spices into the bottom of the pan, it is advisable to grind them with a coffee grinder, throw the whole bay leaf;
3. pour apple cider vinegar and vegetable juice into the spices;
4. mix thoroughly so that lumps do not form;
5. boil for five hours;
6. we take out a leaf of laurel from the finished ketchup and pour the finished product into jars.

Attention!

If there is no juicer available, then you can twist the vegetables and fruits in a meat grinder, and then grind through a sieve in order to get rid of the seeds and skins.

During the cooking process, the sauce must be stirred.

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

At the output, we get an excellent Heinz ketchup at home from tomatoes for the winter, which you will lick your fingers - such deliciousness!

Have a nice snack with homemade ketchups. We hope you enjoy our recipes.

This homemade ketchup recipe is amazing! He always diverges with a bang. Be sure to try!

A natural product is always more appreciated by hostesses than store-bought supplements. This is especially true for ketchups and homemade tomato pastes. Which are simply necessary as an excellent flavoring addition to each dish, and if you also spin them for the winter, you can not worry about the taste of borscht, goulash and even home-made tomato juice. Therefore, we will write down and put in our culinary notebook several recipes for homemade ketchup, which we will spin for the winter, or simply put in the refrigerator.

Ingredients:

Tomatoes- 3 kg

Apples- 0.5 kg

Bulb onions- 250 grams

apple cider vinegar- 50 grams

Salt- 1.5 tbsp

Sugar- 1.5 cups

Ground black pepper- 0.3 tsp

Hot red pepper(optional) - 1 pod

How to cook ketchup

1. Wash tomatoes and apples. Peel the onion. By the way, if you take sweet apples, then you will get Krasnodar sauce to taste. With sour apples, the taste is very similar to Heinz. Add garlic, get Baltimore Admiral ketchup.

2 . Tomatoes, onions and pulp of apples cut into large pieces. Place all ingredients into a large saucepan.

3. Simmer over medium heat until the onion is soft. Stir occasionally.

4 . Then grind the whole mass in a blender. Drain the ketchup back into the pot.

5 . Add salt, sugar, black and red pepper. Simmer over low heat until desired thickness (about 50 minutes). Be sure to stir the sauce regularly.

6 . 10-15 minutes before readiness, pull out the hot pepper and add apple cider vinegar to the ketchup.

7 . Roll into sterilized jars. Leave until completely cooled "under a fur coat", lids down.

Delicious homemade ketchup is ready

Bon appetit!

Homemade ketchup recipes

Ketchups for the winter

Homemade ketchup "classic"

• Tomatoes - 5 kilograms.
• Onions - 4 pieces.
• Vinegar - 200 grams.
• Salt - 4 tablespoons.
• Sugar - 2 cups.
• Ground cinnamon - 1 teaspoon.
• Ground red pepper - 1 teaspoon.
• Ground black pepper - 1 teaspoon.

Rinse the tomatoes and onions and cut into 4 pieces. Onion, of course, pre-peel. Now let's take a blender or use a meat grinder to chop all the tomatoes and onions.

Put the rolled tomatoes in a saucepan, cook over low heat for 3 hours, stirring occasionally, because our tomatoes really like to burn. After 3 hours, you need to add vinegar and sugar, peppers and salt. This ketchup recipe assumes that you have a day off, since the pasta needs to be boiled for a total of 6 hours.

After adding spices and seasonings, leave the ketchup on the fire for the same 3 hours, do not forget to stir. After cooking, lay out in sterilized jars, close the lids and send under the covers until it cools down.

Homemade ketchup, tomato and pepper

• Tomatoes - 5 kilograms.
• Onions - half a kilogram.
• Bulgarian sweet red pepper - 300 grams.
• Hot red chili pepper - 2 pieces.
• Vinegar (9%) - 100 grams.
• Sugar is a glass.
• Salt - 2 tablespoons.

Wash the tomatoes and peppers well. We clean the onion and pepper, we also get rid of the pits of the chili pepper.

We collect cold water in a saucepan and leave it. Then, in a separate pan, boil water, in which we blanch our tomatoes. When they are boiled to such a state that the skin will peel off well, put them in a bowl of cold water, cool a little so as not to burn your fingers. Then we remove the skin from the tomatoes, cut them into 4 parts.

Pepper should be cut into 8 parts. Onion - into 4 parts. Now let's skip all the vegetables through a meat grinder or blender: tomatoes, peppers, chili, onions. The whole mass must be mixed and put on fire in a large saucepan. Add salt and sugar, cook over medium heat until foam forms, which we will remove with a slotted spoon. Ketchup should cook on the stove for about half an hour. Stir occasionally, making sure the brew thickens.

After 30 minutes, add vinegar, stir and cook for another 10 minutes. We put ketchup in sterilized jars, immediately twist it. Until the jars are cold, ketchup should be upside down, wrapped in a blanket.

Tomato-plum ketchup (for 5 cans, half a liter in volume)

• Tomatoes - 2 kilograms.
• Onions - 250 grams.
• Plum - 1 kilogram.
• Pepper, red hot, chili - 3 pieces.
• Sugar - 1 cup.
• Salt - 2 tablespoons.
• Black ground pepper - 2 teaspoons.
• Garlic - 150 grams.
• Bay leaf - 2 pieces.
• Vinegar (9%) - 2 tablespoons.
• Parsley - 2 bunches.

Let's prepare the products. Remove the bones from the plums and wash well. Wash the tomatoes and boil in boiling water for 5 minutes so that the skin peels off well. Then peel and cut into small piles. We clean the bulbs and also wash them, cut them into several pieces. Chile cut, free from small bones. We clean the garlic.

Pass through a blender or meat grinder tomatoes with plums and onions. We will cook this mass over low heat for about 2-2.5 hours. Periodically you need to mix, add sugar and ground pepper, salt and bay leaf.

Rinse the greens and pass through a blender or meat grinder with garlic and chili. Add this mass to the tomato-plum. Cook for about half an hour, then pour in the vinegar and mix well. Allow the paste to cool, pour into sterilized jars and screw on the lids. Wrap ketchup with a blanket and, turning over, put in a cool place.

Tomato-apple ketchup with spices

• Tomatoes - 4 kilograms.
• Apples "Antonovka" - half a kilogram.
• Onions - half a kilogram.
• Vinegar (9%) - 200 grams.
• Cloves - 3 pieces.
• Cinnamon - half a teaspoon.
• Ground pepper, red - half a teaspoon.
• Salt - 2 tablespoons.
• Sugar - 200 grams.

Boil the tomatoes in boiling water for about 5 minutes, remove the skin and cut into small pieces. Peel the onions and apples as well, getting rid of the core in the “Antonovka”, then cut into 4 parts. Pass all vegetables through a blender or meat grinder. Put them in a large saucepan and cook over low heat, about 2-2.5 hours.

Periodically stir the mass, adding sugar, salt, cloves, pepper and cinnamon. Half an hour before readiness, pour in the vinegar, mix. Put the ketchup in sterilized jars, roll up the lids, wrap with a blanket until they cool.

Ketchup, homemade with apples and apricots

• Tomatoes - 2 kilograms.
• Apricots - half a kilogram.
• Apples - 1 kilogram, choose sour varieties.
• Onions - half a kilogram.
• Vinegar - 2 cups.
• Sugar - 700 grams.
• Salt - 2 tablespoons.
• Garlic - 1 large head.

Rinse and peel the tomatoes by pouring boiling water over them. Wash the apples and remove the core with stones, remove the roots as well. Rinse the apricots and remove the pits from them. Peel the garlic and pass through a press. Peel the onion and cut into small pieces. Pass all vegetables and fruits through a blender or meat grinder, cook for about 2 hours over low heat, adding salt and sugar, stirring occasionally. 40 minutes before the readiness of our ketchup, pour in the vinegar, mix.

We close the paste in jars for half a liter, wrap it with a blanket, turn it upside down until the ketchup has completely cooled. Then we hide in the basement.

Ketchups for every day (without twisting)

Ketchup, homemade with spices

• Tomatoes - 2.5 kilograms.
• Basil - 1 bunch.
• Parsley - 1 bunch.
• Salt - 2 tablespoons.
• Sugar - 100 grams.
• Cloves - 2 pieces.
• Coriander - half a teaspoon.
• Peppercorns - a teaspoon.
• Vinegar - 2 tablespoons.

Wash the tomatoes well and peel the skins. Then cut and pass through a blender or meat grinder. The mass must be boiled under the lid over low heat for about 30 minutes. Then pass through cheesecloth or sieve. After the pasta is homogeneous, again send it to cook for another 1 hour.

Add salt and sugar to the ketchup, then pour in the vinegar. Place the spices in a bag made of gauze, and throw into the pan, tying it well. Stir occasionally to prevent scorching. Now that the ketchup has thickened, remove the spices and let it cool and place in containers, hide in the refrigerator.

Ketchup with spices and vegetables

• Tomatoes - 2 kilograms.
• Pepper, Bulgarian sweet - 1 kilogram.
• Pepper, hot red chili - 150 grams.
• Onions - half a kilogram.
• Carrots - half a kilogram.
• Garlic - 150 grams.
• Sugar - 5 tablespoons.
• Salt - to taste.
• Sunflower oil - 150 grams.
• Tomato paste - 1 cup.
• Apple cider vinegar - 100 grams.
• Ground ginger - 3 tablespoons.
• Coriander - 1 tablespoon.
• Corn starch - 2 tablespoons.

Peel the onions and carrots, rinse the peppers and free them from the inner box with seeds. Vegetables must be passed through a blender or meat grinder, then placed in a saucepan and pour 2 cups of boiled water. Put the whole mass on a small fire for 15 minutes.

Free the tomatoes from the skin, dousing with boiling water, finely chop. Also rinse the chile and free it from the seeds, finely chop. Peel the garlic as well, pass through a press. Mix all the vegetables and, after 15 minutes, put them to the carrots, onions and peppers. Mix well, make a small fire and boil for another 15 minutes.

Mix tomato paste with coriander and ginger, salt and sugar, pour everything with water. Now add this mixture to boiling vegetables, mix, leave on fire for another 10 minutes, turn off. To make the mass homogeneous, pass it through cheesecloth, put it on fire again and add vinegar. Stirring, cook for another 10 minutes, adding starch dissolved in water. Whisk the ketchup while pouring the starch. After 5 minutes, turn off the paste, judge and pour into containers, store in the refrigerator.

Ketchup with horseradish

• Tomatoes - 2 kilograms.
• Onions - 4 pieces of medium size.
• Fresh horseradish (grated) - 1 tablespoon.
• Salt - 1 tablespoon.
• Sugar - half a glass.
• Ground pepper, black - 1 teaspoon.
• Ground ginger - 1 teaspoon.
• Ground cloves - 1 teaspoon.
• Wine vinegar - 2 tablespoons.

Put the water to boil to blanch the tomatoes. Dip the tomatoes in water and cook for about 5 minutes, then cool, remove the peel, cut into 4 parts. We also clean and wash the onion, cut into small pieces. Pass all the vegetables through a blender or meat grinder and cook over medium heat for about half an hour. When the mass is boiled, pass it through cheesecloth so that it is completely homogeneous.

After that, put it on a small fire again, put seasonings and spices, salt and sugar, mix, and after 10 minutes add wine vinegar. Cook ketchup for 1 hour. 10 minutes before readiness, add grated horseradish and mix well. Ketchup should cool well, only after that we put it in a container and hide it in the refrigerator.

Homemade ketchup "sweet"

• Tomatoes - 2 kilograms.
• Tomato paste - 200 grams.
• Onions - 3 pieces, it is better to choose large onions.
• Boiled water - 1 liter.
• Sugar - 200 grams.
• Salt - 2 tablespoons.
• Peppercorns - 20 pieces.
• Dry mustard - 2 tablespoons.
• Cloves - 10 pieces.

Boil the tomatoes, remove the skin and pass through a blender or meat grinder. Peel and chop the onion as well. Put the tomato mass, onion in a saucepan, add water, cook for about half an hour. Then add tomato paste, salt and sugar, mustard and cloves, pepper. Boil everything for about 1 hour.

When the ketchup is ready, pass it through cheesecloth so that it becomes homogeneous. Boil it for another 10 minutes after boiling, adding vinegar and stirring occasionally. Let cool and put in jars, hide in the refrigerator.