How to cook ketchup with pieces of vegetables. The best selection of ketchup recipes for the winter - photo and step by step description

For a long time I was interested in the question of how you can cook your favorite sauces at home. And I thought that after all, there are a lot of tomatoes at hand, it’s just time to remove them from the bushes, but there is nowhere to store them. And she began to look for options for making ketchup from, which can be closed for the winter. Therefore, today a selection of 10 delicious and simple recipes, about which they say "just lick your fingers." And by the way, I'm not exaggerating at all.

In my understanding, ketchup should be slightly sweet and always thick. But, as it turned out, there are so many ways to prepare it that you want to try everything. Moreover, any of them is absolutely universal. It can be served with both, and, yes, in general, with any dishes.

I am also pleased with the fact that I have never met the need to sterilize filled jars anywhere. This saves a lot of our precious time. I think that today you will definitely decide on the choice of recipe.

As always, before starting, I want to talk about small nuances that are better to adhere to so as not to spoil the workpiece.

1. Try to avoid using iron utensils. We know that there is a lot of acid in tomatoes, so why do we need a taste of metal in ketchup? It is better to take enameled, glass containers and plastic, wooden spatulas, spoons and a sieve.
2. Is our important rule: jars must be sterile.
3. When sugar and salt are added, the tomato mass will begin to boil to the bottom, so at this stage it must be stirred often.
4. If you do not like pieces of vegetable pulp in sauce, then after cooking, pass them through a strainer or squeeze them in cheesecloth.
5. Or remove the skin from the tomato in advance.
6. Before closing in jars, the vegetable mass rubbed through a sieve must be boiled.

That's all, it's time to cook.

In this recipe from vegetables, we will take only tomatoes. Already without the addition of spices, the sauce will turn out very tasty. But for flavor, add some spices and herbs.

I really like this recipe also because we can use not very beautiful fruits, with dried and blackened places. Just cut them off and twist them in a meat grinder. Therefore, you do not have to throw away part of the crop that we could not put into salting. Yes, and it will be possible to recycle immediately a large number of tomatoes, which will allow any hostess to breathe a sigh of relief in the future.

Well, the main value is everything homemade, without use flavor additives, chemical preservatives and other nonsense. Therefore, children can be treated without a twinge of conscience.

Compound:

• 1.5 kg. tomatoes,
• 50-70 g granulated sugar,
• 0.5 tbsp salt,
• 2 tbsp 9% vinegar or 1 tsp. 70% vinegar,
• 15-20 black peppercorns
• 8 grains of coriander,
• 2 sprigs of cloves,
• 4-5 peas of allspice,
• greens to taste.

From the specified amount of tomato, about 500 ml of ketchup is obtained.

We wash the fruits, cut out all substandard places and cut into slices.

We put the pieces in a saucepan, cover with a lid and put on high heat.

After boiling, cook for 10 minutes until the pulp becomes soft.

Grind the fruits with a blender into a homogeneous gruel.

We set the tomato mass to evaporate on slow fire for 1.5-2 hours.

Then we check the density of the consistency. If it suits us, then add some sugar and salt. Stir until dissolved and taste. If there is not enough sweetness, then add a little more sugar.

Even without spices it turned out very tasty. But you can add dried herbs and stalks of parsley or cilantro. You can do without it. And then pour in the vinegar.

Cook ketchup for another 10 minutes.

We grind the finished mass through a sieve. It is better to use the plastic version. The remains of seeds and skins (cake) can be thrown away.

Pour into sterile jars.

It remains to cork them with lids and let them cool. It is advised to store it in the refrigerator or basement.

How to cook thick ketchup from tomatoes with apples and onions

Still very delicious recipe with apples and onions. The acidity of the tomatoes is well diluted and the taste of the sauce is not very concentrated.

From 2 kg of tomatoes comes out 3 full floors liter jars and about 200 ml will remain to eat immediately.

Ingredients:

• tomatoes - 2 kg.,
• sour apples, medium - 2 pcs.,
• medium onion - 2 pcs.,
• add salt - 0.5 - 1 tbsp. spoons,
• sugar - 75-80 gr.,
• cloves - 3 pcs.,
• ground red or black pepper - 0.5 tbsp,
• apple cider vinegar 6% - 3 tbsp. l.

Tomatoes are washed and sorted. We cut off dark and spoiled places. Remove the skin from the apples and cut out the seeds.

And we grind all the products through a meat grinder or a blender. My mother often uses a special attachment of a food processor.

Pour the mixture into a saucepan. We bet on medium fire and cook for 50 minutes. The mass boils down and becomes thicker.

With a blender, puree the pieces of pulp that come across again.

Add salt, sugar and cloves. Stir and taste. We also darken the tomato mixture for half an hour to achieve the desired density. Then add ground pepper and vinegar. Mix, try.

It is necessary to stir this mass, so it does not burn.

Pour the sauce into prepared jars.

How to make delicious homemade tomato and plum sauce

For the southern latitudes of our vast country, where it often happens big harvest plums, I also advise you to process them into a sauce.

They go well with tomatoes, although we are used to using them more often as desserts.

Compound:

• plum - 2 kg,
• tomatoes - 3 kg,
• onion - 250 gr,
• garlic - 2 heads,
• 3 apples
• glass of sugar,
• 2 tbsp salt,
• 100 ml 9% table vinegar,
• spices (cloves, ground pepper, ground coriander) - 0.5 tsp each

Apples get rid of the middle. It will be better if you have homemade fragrant and green varieties. We clean the onion and the head of garlic from the husk.

Wash the plums and remove the pit. We wash and sort the tomatoes, simultaneously cutting out all unnecessary places.
Grind all the vegetables with a blender or meat grinder.

You will get a full 5 l container of vegetable mass. Do not take aluminum, it is better to use a cauldron.

We put the mass to boil, after boiling, reduce the heat to a minimum and simmer for 2 hours. There is no need to close the lid, because we want to evaporate unnecessary moisture so that the mixture thickens.

Squeeze garlic, spices and vinegar into the mass and cook for another 30 minutes.

Close the mixture in sterile jars.

This plum tomato ketchup is also completely versatile.

Spicy ketchup with bell pepper without sterilization

You can vary the spiciness of this sauce. Do not love hot pepper but do you love Bulgarian? Well, just use one of its types in cooking. After all, any recipe goes through many changes until it adapts to the taste of the hostess. I don't like it either spicy dishes, so I just don’t put chili in this sauce and that’s it.

But what about those who, on the contrary, are looking for something sharper? Of course, take red pods and add their tomato mass.

Ingredients for 3 kg of tomatoes:

• 0.3 kg of onion,
• hot pepper pod,
• 5 garlic cloves,
• 0.5 st. sunflower oil,
• 0.5 st. vinegar,
• 4 tsp salt,
• 4 tsp granulated sugar.

Wash tomatoes and cut into pieces. We cut out beaten, dry and spoiled places.

Remove the center from the pepper.

We cut the onion into large pieces.

We pass the fruits through a meat grinder. It turned out about 3 liters of tomato mixture.

Then also chop the onions and peppers. We put the vegetable mass on heating. Squeeze garlic into it, add salt and sugar. Pour in vegetable oil and simmer for 1 hour. Add vinegar and simmer for another 10 minutes.

The vegetable mixture has boiled down and needs to be tasted. At this stage, dry spices are added.

Pour into sterile jars and roll up. Ketchup keeps well both in the cold and in the apartment.

How to make Tomato and Zucchini Sauce

And now another unusual way cooking ketchup with the addition of zucchini. Believe me, this sauce will surprise you. And it is also convenient in that large, overgrown fruits, in which there is not as much water as in young ones, go better into it.

This does not affect the taste, but you will save time on the evaporation of moisture.

Ingredients for 3 kg of zucchini:

• 1.5 kg of tomatoes,
• 2 medium heads,
• 4 tbsp tomato paste,
• 1 tsp hot pepper,
• 4 sweet bell peppers,
• 250 ml sunflower oil,
• 250 g of granulated sugar,
• 2 tbsp salt,
• 1 tbsp acetic acid (70%).

Peel the zucchini and cut into pieces.

Grind the tomatoes into puree. To do this, it is better to take a meat grinder or a blender.

Grind zucchini to them and spread tomato paste. It will give a deeper color to the whole mass.
Grind the pepper in the same way.

Add the garlic through a press. Pour salt, sugar and odorless vegetable oil.

Add some red hot pepper.

Stir and cook after boiling for 30 minutes. Add vinegar and cook for another 10 minutes.

We lay out the mass in sterile jars and close it until winter.

Of course, this type of ketchup is obtained with pulp. But you can also puree it with an immersion blender or grind it through a strainer.

Recipe with cinnamon without vinegar at home

And here is another unusual and loved by many recipe. It turns out spicy, because we use cinnamon and cloves. The vinegar was also replaced with lemon juice. For those who adhere proper nutrition or diet. Our actions will not affect the long-term storage of such ketchup.

Compound:

• 450 g mashed tomatoes
• glass of water,
• 1 onion
• 2 garlic cloves,
• 70 g sugar
• 20 ml lemon juice
• salt - 3 gr,
• a little cinnamon
• 3 sprigs of cloves,
• black pepper - 8-10 pieces,
• allspice- 4-5 pieces.

We grind the tomatoes through a sieve. To make it more convenient to do this, you can boil them until soft on medium heating of the stove. Then this mass is diluted with water.

We cut the onion and garlic. We spread it all to the tomatoes. And immediately pour out the spices: cloves, pepper.

Cook the mixture for half an hour, the sauce should thicken.

Then we enter lemon juice, a pinch of cinnamon, salt and sugar.

Let's put it out for another 3 minutes. We wipe the mixture in a strainer, removing the bones and skin.

And then boil it again for 5 minutes. We clean in sterile jars.

Tomato ketchup with basil and garlic "Marinara"

Basil will add an Italian touch to ketchup. It can be used in dried and fresh. It's better to use both at the same time.

For 1 kg of tomatoes:

• salt - 1 tsp,
• 1 tsp sugar,
• 3-4 garlic cloves,
• 1–2 tbsp. l. olive oil,
• 1 tsp paprika,
• a little black pepper or Italian herbs,
• dried basil and fresh basil leaves.

Remove skin from tomatoes. This can be done by dipping them in boiling water for 15 seconds, after making a cross-shaped incision on top. Or you can just scrape the flesh off the skin with a spoon.

Grind them in a blender.

Pour the oil into the pan, squeeze the garlic into it and bring to a golden state.

Pour tomatoes over it.

The mass should boil, but not boil. Spread salt and sugar.

Cut fresh basil small pieces and add at the very end, when the sauce becomes thick. Approximately 7 minutes before ready.

And pour into prepared containers.

Sweet tomato sauce "almost swallowed my tongue"

This recipe is for sweet tooth like me. I can't help it, but ketchup is associated with sweetness. The essence of the whole recipe is that more sugar is placed than usual. If earlier we managed about 70-80 grams, then here we will take all 250 (a glass).

Compound:

• tomatoes - 2.5 kg,
• 3 bulbs
• sugar - 250 g,
• vinegar (9%) - 90 ml,
• vegetable oil - 60 ml,
• black pepper - 1/2 tsp,
• suneli hops - 1 tbsp,
• coriander - 1 tbsp.,
• salt 1.5 tbsp,
• 4 tsp starch.

Grind the chopped tomatoes in a blender. You can remove the skin from them in advance.

Cut and fry the onion in hot oil. It turned golden and gave its aroma to the oil. We take it out with a slotted spoon, and pour the tomato mass into the oil. Bring to a boil and reduce heat to low. Tomim 30 minutes.

Add sugar and salt, black pepper, chili, coriander and hops.

Boil for another 30 minutes, stirring.

Dilute starch in half a glass of water.

And while he did not have time to settle, pour it into the vegetable mass. We simmer another 15 minutes.

Pour into sterile containers, cork and wrap in a blanket.

Ketchup recipe without apples with starch in a slow cooker

Starch is often used as a thickening agent. For example, when very watery tomatoes are caught. And also adherents of the fact that it is impossible to cook vegetables for a long time, because they come out and collapse useful vitamins and microorganisms. And starch allows you not to evaporate moisture, thereby not increasing the time heat treatment vegetables.

The slow cooker will perfectly prepare food without our participation, you don’t have to run around and mix something. But we will cook under a closed lid, which means we will get a lot of juice that stands out.

For 1 kg tomato:

• 0.5 pcs. sweet bell pepper (you can not add, if desired),
• 1 onion
• 1 medium apple
• 2 tbsp. l. sugar,
• 1.5 tsp salt
• 1-2 tbsp starch.

Peel the apples, cut out the middle and cut into pieces. We put them immediately in the bowl of the multicooker.
We cut the tomatoes, removing the stalks.

We also chop the onion and pepper.

Sprinkle with salt and sugar.

Simmer for 1 hour. To do this, select the "Extinguishing" mode. You can also use the program "Baking" or "Cake" (who has a menu in English).

It turned out a lot of juice, it is better to drain it.

Then we shift the mass into a container and grind it with a blender.

We introduce starch so that the ketchup is thicker.

Close in sterile jars or freeze.

Video recipe for tomato sauce with mustard

No mustard anywhere! And she goes to cucumbers and butterflies. In general, its taste is suitable for absolutely any unsweetened products. It also acts as a natural natural preservative.

In order for you not to look for a list of products in the recipe, I give it here:

• 2 kg tomato,
• 8 cloves of garlic
• 1 tsp mustard powder with a slide
• 1 tsp sugar,
• 1 tsp salt,
• 1 tsp ground black pepper.

And here is the video recipe.

Thank you for attention! I also advise you to close a couple of jars of homemade ketchup for the winter, because it is much tastier than store-bought. And you can not even think about his safety, because everything is from his garden.

Ketchup is one of the favorite sauces for both adults and children in many families, including mine. But I really don’t like buying it in the store - because I don’t know at all what the manufacturers actually put there. Therefore, in summer and autumn, when there are a lot of tasty, juicy and affordable tomatoes, I will certainly close homemade ketchup.

Then I will definitely be sure of its taste and composition when I open a jar for meat, pasta or chicken fillet nuggets in winter.

Ingredients:

• 2.5 kg of tomatoes;
• 3 onions (medium size);
• 0.5 cups of sugar;
• 80 ml 9% vinegar;
• 0.5 teaspoon of black peppercorns, clove buds, coriander seeds;
• 2 teaspoons of salt.

* From the indicated amount of ingredients, about 1 liter of ketchup is obtained (this figure may vary slightly in one direction or another - it depends on the density of the ketchup).

Cooking:

Wash tomatoes and onions. Peel the onion, cut off the basal bottom and cut into small pieces. Cut the tomatoes in half, cut out the attachment points of the stalks and dense light areas (if any). Cut the tomatoes into slices. In a wide saucepan with a thick bottom, place the tomatoes and onions. We mix.

Put the saucepan on the fire, bring to a boil over medium heat. Then reduce the heat to a minimum, cover the pan with a lid and cook the mass for 40 minutes.

The resulting mass is slightly cooled and rubbed through a sieve (it will be faster if you first grind the mass through a perforated colander, and then through a sieve or fine-mesh colander). As a result, we get a liquid mass, which we return to the pan. Put the saucepan with the tomato mass on the fire and bring to a boil.

From a wide bandage we cut off a piece 30-40 cm long. Put peppercorns, cloves and coriander on the edge of this piece and tie it securely. It turned out a bundle with spices on a long "string" from a bandage.

We lower the bundle with spices into the boiling tomato mass, and tie the other end of the bandage to the handle of the pan (so it will be easy to remove after cooking).

Cook the tomato mass until it is reduced to half the volume and reaches the desired density. If you cook for small fire, it will take about 1 hour, on medium heat the process will go twice as fast, but at the same time you will have to stir the mass often so that it does not burn. Choose for yourself how it is more convenient for you to cook ketchup. When the ketchup reaches the desired density, put salt, sugar and vinegar, cook for another 5-10 minutes. We get a bag of spices.

Pour the ketchup into prepared, sterilized jars and immediately close the lids.

Turn jars of ketchup upside down and wrap in a blanket. We leave the ketchup in this form for a day, after which the jars can be transferred to a permanent storage location. This ketchup can be stored at room temperature but in a dark place.

Home ketchup for the winter from tomatoes - the most delicious, it is very useful to add to everyday meals. The most important thing is that the sauce is prepared taking into account all proportions and technologies.

Recipes, presented in our article, are time-tested, with their help anyone can make homemade ketchup himself. The most important thing is to stock up ripe tomatoes, fragrant spices and you can start making the sauce.

You can also cook various snacks for the winter with this sauce, for example cucumbers in ketchup.

Homemade tomato ketchup for the winter, recipe real jam

To make ketchup, you will need the following ingredients:

• 300g onion;
• 500 gr of apples;
• 3 kg of tomatoes;
• 1 head of garlic;
• 0.7st. spoons of salt;
• 150 grams of sugar;
• 50 g of vinegar (preferably apple);
• pepper mix

Step by step recipe:

• You should choose the most ripe and soft tomatoes. To give the dish a piquant sourness, you need to give preference when buying less sweet varieties. Grind and boil.
• The core is removed from apples. Peeling the fruit is not worth it, because it contains pectin, which is necessary to give a thick consistency to the future sauce. Pass through a meat grinder or juicer, add to the tomatoes.
• Bulbs and garlic should be peeled and chopped, add to the mass.
• The resulting mass is put on medium heat. After it boils, the fire should be reduced. The mixture is left to cook under the lid, while it is recommended to stir regularly every 10-15 minutes for an hour.
• Then, the lid should be removed and continue to cook until the desired density. At this time, the remaining liquid will boil away.
• Sugar, salt, vinegar, pepper should be added to the resulting mass in the indicated quantities. You need to take ground pepper, buy it in a store or chop it yourself. You should also add special spices that give the tomato sauce a certain taste - these are cloves and cinnamon. Cloves can be put in whole and removed after boiling to prevent too concentrated flavor. Or grind 2-3 cloves with pepper and add to the container with the sauce. After the mass has boiled, it should be boiled for another 5-7 minutes until it acquires the desired consistency. Other seasonings can also be added if desired, such as hot peppers and coriander.
• Banks should be prepared in advance, sterilized or doused boiling water. The containers are left to drain on a towel, and then filled with sauce and rolled up. The jars are closed with dry, sterile lids, after which they are turned over and left in this form covered with a blanket.
• After the jars have cooled, they should be stored in a pantry, cellar or refrigerator. And in winter, you can open it at any time and enjoy the natural smell of vegetables and spices. The sauce is very tasty and will appeal to all family members.

Recommendation! If you do not want to grind boiled tomato puree to get rid of the tomato skin. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put in a bowl for a few minutes. cold water. The peel is easily removed after such water procedures.

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

Watch the video! Homemade ketchup - delicious and easy

with garlic

Ingredients:

• 2 kg of tomatoes;
• 3 dessert spoons Sahara;
• 1 dessert spoon of salt;
• 200 gr sunflower oil;
• a head of garlic;
• half a teaspoon of black and red pepper.

• Tomatoes should be thoroughly washed and cut into small cubes, after which the pieces are fried in a frying pan in hot oil.
• When the tomatoes become soft, they should be rubbed through a sieve or chopped until smooth with a blender.
• The grated puree is boiled for 1 hour, after 40 minutes salt, sugar and pepper are added to the tomato mass.
• All components are thoroughly mixed.
• Before removing from heat, finely chopped garlic is added to the sauce and ketchup is poured into containers prepared in advance, the jars are rolled up.
• The sauce should be left to cool, and then removed to the basement or cellar for further storage.

Homemade ketchup from a tomato like a store

Homemade ketchup has pleasant taste, but it contains a lot of additives, preservatives and stabilizers harmful to the human body. Do you want to use it as a sauce? natural ketchup. That is why it is best to cook this dish at home. The sauce will turn out not only tasty and healthy, but also very budgetary.

To prepare ketchup for the whole year, you should choose only the ripest vegetables. You can give preference to overripe, spoiled fruits, because on taste qualities dishes, these features will not affect in any way.

Recommendation! To make ketchup a rich red color, you should choose rich red tomatoes. As additional component you can use cloves, pepper and other favorite spices.

To prepare the dish, you will need the following components:

• 5 kg of tomatoes;
• 1 kg of bell pepper;
• 8 medium onions;
• 1 cup of sugar;
• 0.5 cups of apple cider vinegar 6%;
• 3 dessert spoons of salt;
• Bay leaf several pieces.

Step by step recipe:

• Selected, washed tomatoes should be cut into cubes, salted and left for 20 minutes so that the fruits give juice.
• Onion and pepper are ground in a meat grinder and the mass is added to the chopped tomatoes.
• The workpiece should be transferred to the pan and put to cook for 30 minutes.
• The mixture is removed from the stove and passed through a sieve, the workpiece is again set to simmer, salted and sugar and lavrushka are added to it.
• The sauce is boiled for two hours, stirring regularly, vinegar is added to ketchup 10 minutes before readiness.
• The blank is poured into jars and rolled up. Ketchup in jars will delight with its taste all the winter months.

Watch the video! Delicious homemade ketchup for the winter

barbecue at home for the winter

Ingredients:

• 2.5 kg of ripe tomatoes;
• 1 kg of bell pepper;
• 1 pod of hot pepper;
• 1 large spoon of minced garlic;
• 3 large spoons Sahara;
• 1 teaspoon of coriander, mustard, ginger root, dill seeds;
• 6 peas of black and allspice;
• 5 pieces of cardamom;
• 2 bay leaves;
• 0.25 ml apple cider vinegar;
• 1 large spoonful of starch, which should be diluted in 0.5 cups of water.

Cooking:

• Vegetables should be cut into pieces and put on fire.
• Add all ingredients except vinegar and starch and put to boil for 1 hour, then remove from heat and rub through a sieve.
• Cook the puree over medium heat for 3-4 hours, a couple of minutes before cooking, add vinegar and diluted starch to the dish.
• Should be poured into jars finished product and screw on the lids.

Watch the video! Ketchup barbecue for the winter

thick ketchup

On home kitchen rather difficult to weld fragrant sauce With thick consistency. A lot of time is spent on boiling the mass. However, there are a few secrets to help the sauce become much thicker:

• add apples;
• use starch in the cooking process.

Aromatic apple-tomato ketchup

• 2 kg tomato;
• 3 apples;
• spices;
• salt and sugar to taste;
• 2 tsp apple cider vinegar 6%.

The preparation of the sauce takes place in several stages:

• tomatoes and apples are thoroughly chopped with a blender;
• the finished mixture should be left to cook for 20 minutes, then cool and rub through a sieve;
• in puree, you can add cloves, a cinnamon stick, a teaspoon of chopped nutmeg, oregano, rosemary, salt, sugar, paprika, black peppercorns and hot peppers.
• the mixture is left on fire and boiled for 2 hours.
• after the mass is removed from the fire, vinegar should be added to it.

Watch the video! How to cook delicious thick ketchup for the winter at home without starch

Thick ketchup with starch

You can cook tomatoes in this way in the same way as in previous recipe For this you will need the following ingredients:

• 3 kg tomato;
• 3 large onions;
• 1 tsp paprika;
• a few peas of allspice and bitter pepper;
• you can add cinnamon and cloves to taste;
• 1 large spoon of salt;
• ¼ cup sugar;
• 3 large spoons of starch, diluted in 1 tbsp. water.

Advice! Starch should be added to ketchup 10 minutes before the end of cooking.

With basil for the winter

This simple recipe can be repeated even by a novice hostess.

• 1 kg of tomatoes;
• a bunch of parsley and basil;
• 2 tbsp sugar;
• 1 tsp salt;
• 3 cloves of garlic.

Technology:

1. Tomatoes should be prepared, washed and peeled.
2. Basil and parsley should be chopped.
3. Tomatoes need to be cut into small pieces and mixed with sugar and salt.
4. The mixture should be crushed to a puree state and add chopped garlic and herbs to the resulting mass.
5. Boil the mass for 3-4 hours and pour into prepared containers.

Important! In order for the sauce with basil to have a uniform consistency, you need to wipe it through a sieve. During cooking, salt and sugar are added to it. If tomatoes secrete a lot of juice, then 2-3 large tablespoons of starch, diluted in water, are added to the resulting mass. You can also add various seasonings to the sauce according to your taste.

Watch the video! Incredibly delicious homemade ketchup for the winter

Ketchup from plums and tomatoes for the winter

To prepare this recipe you will need:

• 1kg plums;
• 2 times more tomatoes;
• ¼ kg of onion;
• 5 bell peppers;
• 2 pcs hot pepper;
• 200g sugar;
• 1 head of garlic;
• 2 tbsp. l salt;
• 1 st. l vinegar;
• spices to taste.

Technological process:

1. Wash vegetables and fruits, peel and twist through a meat grinder.
2. Pour the mixture into a saucepan and bring to a boil over medium heat, stirring constantly.
3. Simmer for 2 hours until the mixture has reduced by half. Don't forget to stir.
4. Remove from heat, cool and strain.
5. Again, put on fire and cook for 1 hour after boiling over low heat.
6. Add sugar, salt, spices, vinegar, mix well.
7. Boil for another 30 minutes.
8. Pour into sterilized jars and roll up.

Watch the video! Ketchup from tomatoes and plums recipe for harvesting for the winter

chili ketchup recipe

Chili ketchup is one of the most popular. It is used with meat, vegetables and poultry.

• 3 kg of tomatoes;
• 4 chili peppers;
• 30 g of a mixture of peppers;
• 6 tablespoons of sugar;
• 1 tbsp salt;
• 70 ml. vinegar;
• 1 head of garlic.

Technology:

1. Chop the chilli with seeds with a knife.
2. Tomatoes peel and core and scroll through a meat grinder, add chopped pepper.
3. Put on fire, bring to a boil.
4. Add salt, garlic, sugar and pepper mixture.
5. Stir, boil, add vinegar.
6. Stir constantly, cook until desired consistency is obtained.
7. Pour into jars and seal tightly.

Advice! Chili ketchup is recommended to be added to cucumbers and zucchini for the winter to make them more spicy.

Watch the video! spicy ketchup Chile

Ketchup Heinz

Delicious tomato sauce, which is prepared from a small set of products. The basis of ketchup are tomatoes and sweet and sour apples.

• 3 kg tomato;
• 0.5 kg of Antonovka apples;
• 3 bows;
• 100 g of sugar;
• 3 dec. spoons of salt;
• 70 ml apple cider vinegar 6%;
• a mixture of peppers, cinnamon, cloves, lavrushka - to taste.

Technology:

• Juice is made from tomatoes, onions and apples;
• Crushed spices are poured into the pan, lavrushka is thrown whole;
• Pour in apple cider vinegar and juice, mix everything until uniform consistency;
• Cook for 5 hours;
• We remove the lavrushka and pour into jars.

Advice! If there is no juicer, then vegetables and fruits can be passed through a meat grinder, and then through a sieve in order to remove the bones and skin. During the cooking process, the sauce must be stirred. The vegetable mass will decrease by 2-3 times. The output will be a wonderful homemade Heinz ketchup.

The recipes presented in our article will appeal to the whole family and will delight the long winter months with their taste.

Watch the video! How to make thick, homemade ketchup for the winter

In contact with

Summer gave us good harvests tomato. A calm autumn time is coming, which allows you to do cooking savory snacks, condiments 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 condiment made from fresh tomatoes with or without addition of spices, salt, sugar. It is used with a wide variety of hot and cold dishes: spaghetti, hamburgers, sandwiches, pizza.

Over the past 50 years, it has gained international distribution and recognition. We summarize the concept of the word "ketchup" - this is a thick tomato sauce, which is used as a seasoning for fish dishes.

Today's article:

Ketchup for the winter "European style"

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. – cloves
• Nutmeg - on the tip of a knife

Cooking:

1. Pour boiling water over the tomatoes, remove the skin, cut the flesh into small slices. Salt, put in enamelware 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 with a lid.
3. Ready ketchup pour into sterilized jars and roll up with boiled lids.

Ketchup for the winter "Successful 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

Cooking:

1. Apples need to remove the core, seeds and skin, and chop the pulp.
2. Wash the sweet pepper, remove the stalks and seeds, finely chop the flesh.
3. Chop the tomatoes too and combine with pepper, apples, vegetable oil, salt, 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 spread 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

Cooking:

1. 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 flesh into small pieces.
4. Combine tomatoes with peppers. Add garlic, vegetable oil, bay leaf, salt, pepper and let it boil, lower the heat and cook for 1 hour with constant stirring.
5. Rinse the greens, chop, add to the ketchup - bring it to a boil again and pour into jars. Store in refrigerator.

Ketchup for the winter "Optimal taste" - with tomatoes and onions

Ketchup 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, clove, mustard seed, piece of cinnamon, 1/2 teaspoon celery seeds

Cooking:

1. Wash tomatoes.
2. Onion cut into half rings.
3. Combine tomatoes with onions and steam together. Rub it all through a sieve.
4. Reduce the resulting mixture by half. Put the spices in a bag and dip into the boiling mass. Add salt, sugar, vinegar and cook for another 7 minutes.
5. Remove the spices and pour the finished ketchup into bottles and cork.

Ketchup for the winter from green tomatoes

Recipe preparation:

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. Mix together chopped green tomatoes and onions. We boil everything. Pass the resulting mixture through a sieve. The resulting puree is thickened to a creamy consistency.
4. Doing vinegar marinade with spices: 1 glass of vinegar 8% with the addition of 1 teaspoon of pepper. unground mustard and allspice and 1.5 tbsp. tablespoons of salt - heat to a boil and insist for 2 hours.
5. Then we filter the vinegar marinade, pour it into the condensed puree. The resulting mixture is again boiled a little and hot filled with preheated 1 liter jars.
6. We sterilize corked jars at 90 degrees C - 45 minutes.

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 onion;
• 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 large slices by 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 tomato-plum puree garlic mixture, salt, sugar, pepper mixture, bay leaves and vinegar. Stir and cook until thickened, about 40-50 minutes. After cooking, remove the lavrushka from the ketchup.

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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.