How to cook ketchup at home? Homemade tomato ketchup for the winter is the best recipe. Recipe with cinnamon without vinegar at home

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!!!

It is not necessary to buy it, it is quite possible to cook ketchup so beloved by many at home.

So here are a few recipes.

Ingredients:
6 liters of tomato juice,
350 gr. Sahara,
50 gr. salt,
1 tbsp vinegar 9%,
1 tsp allspice,
1 tsp red ground pepper,
1 tsp cinnamon,
7-8 pcs. carnations,
1 head of garlic.

Cooking method:

Boil tomato juice over medium heat, stirring occasionally, for 4 hours. 30 min. before the end of cooking, put sugar, salt, vinegar, spices.

After 15 min. add garlic and cook for another 15 minutes.

HOME KETCHUP

Ingredients

5 kg of tomatoes, 1 cup chopped onion, 160-200 g sugar, 30 g salt, 1 cup 9% vinegar, 1 tsp. spoon of black pepper, cloves, mustard seed, a piece of cinnamon, 1/2 teaspoon of celery seeds.

Slice the tomatoes. Steam them together with chopped onion under a lid in an enamel bowl. After cooling slightly, rub through a sieve. Reduce the resulting juice by half. Then put the spices in a gauze bag in two layers and dip into the boiling mass. Before the end of cooking, add salt, sugar, vinegar. Boil everything for 5-7 minutes. Take out the spices. Pour hot ketchup into pre-sterilized bottles and seal immediately.

CHINESE KETCHUP

Ingredients

1.5 kg of tomatoes, 50 g of salt, 375 g of sugar, 120 g of vinegar, 5 g of garlic, 4 g of ground cloves, 30 g of ground cinnamon.

Rub the tomatoes through a colander with very small holes. Place the spices in a gauze bag, put in an enamel pan. Add salt, sugar, vinegar. Pour the tomato paste into the prepared mass. Cook this mixture over very low heat. After the appearance of a stable taste and aroma, when the mass takes the form of a sauce, stop boiling, remove the bag with spices.

Add mustard to the chilled sauce if served with pork; curry (powdered)

boiled rice dishes.

Ketchup for rice and pasta dishes

Very ripe juicy red tomatoes; for 1 liter of tomato 600-700 g of wine vinegar, tarragon, 1 g of cayenne pepper, 3 clove buds, 2 g of ginger, 2 g of cinnamon, 20-30 g of salt, 1/2 medium-sized onion, 40-50 g of sugar, 2 g of nutmeg nuts, 2 g red pepper, 1-2 pinches of curry.

Peel ripe tomatoes. Then boil them under the lid for several hours over low heat, stirring constantly. Rub the pasta through a fine sieve, add to 1 liter of paste 600-700 g of wine vinegar, tarragon to taste, cayenne pepper, cloves, ginger, cinnamon, salt, onion, sugar, nutmeg, red pepper and a pinch of curry, as required by the recipe.

To improve the taste, add anchovy paste. Optionally and in any quantity, you can add celery, mushrooms, nuts, broth, oysters. Spices are added to the sauce only in ground form. Mix the mixture well, boil to the desired density for 20-25 minutes. Properly cooked sauce is spread on bread. For long-term storage, it must be folded into a sterile dish. Store in a cold place.

ENGLISH KETCHUP

Ingredients

3.9 kg of tomatoes, 0.1 l (100 ml) of 10% vinegar, 750 g of sugar, 50 g of salt, South red pepper, 5 g of ground ginger, 3 g of ground cinnamon, 3 g of ground cloves, 500-600 g of chopped onion and celery, 4 liters of water.

Boil chopped tomatoes in an enamel bowl. Add onions and celery to them. Rub the softened vegetables through a fine sieve. Boil again with frequent stirring, adding spices in a gauze bag.

Evaporate the prepared mass until all the water has evaporated. Avoid burning. Ready ketchup must be poured into sterile bottles. Store in a cool place.

KETCHUP WESTERN EUROPEAN

Ingredients

5 kg of tomatoes, 15 g of salt, 1 teaspoon of prepared mustard, 1/2 teaspoon of ground red pepper, a pinch of grated nutmeg, 2 clove buds,] / 2 teaspoons of cinnamon, 1-2 tbsp. spoons of 3% vinegar.

Peel the skin off the tomatoes. Cut them up. Boil for 30 minutes with salt. Then rub through a sieve. Add all the spices, vinegar to the resulting puree. Cook for 30-45 minutes over low heat without a lid. Ketchup can be made spicier by adding more vinegar and pepper. And also sugar.

Ketchup in a hurry

Ingredients

1 kg of tomatoes, 500 g of garlic, salt, spices to taste.

Peel the garlic. Skip it and tomatoes through a meat grinder. Add salt and spices. Divide into jars and refrigerate.

PLUM KETCHUP No. 1

Ingredients

500 g plums, 4 bell peppers, 1 head of garlic, a few black peppercorns, 1 tbsp.

spoon of vinegar, 3 tbsp. spoons of sunflower oil, sugar, salt to taste. Skip everything through a meat grinder. Cook for 15 minutes. Hide in sterile jars.

PLUM KETCHUP No. 2

Ingredients

1 kg plum, 500 gluk, 2 kg tomatoes, 4 sweet peppers, 2 bitter, a few black peppercorns.

Pass everything through a meat grinder. Cook for 4 hours until thickened. Close in sterile jars.

RED CURRANT KETCHUP

Ingredients

2 kg of currants (without petioles), 1 kg of sugar, 1 cup of 9% vinegar, 2 tsp. tablespoons ground cloves, 1 tbsp. spoon of cinnamon, 1 tsp. a spoonful of ground pepper - black and allspice. The amount and composition of spices can be adjusted in both directions.

Cook jelly from sugar and currants (20 minutes from the moment of boiling). Then squeeze the bones, pour in the vinegar. Add spices. Mix everything. Boil a few more minutes

ADJIKA— Caucasian spicy and fragrant seasoning - a pasty mass of red pepper with salt, garlic, herbs (green and dried, suneli hops), walnut.

Adjika is usually red in color, but green seasoning can be cooked from unripe peppers.

Tomatoes are not part of the traditional adjika. But some sauces are called "adjiks" for their spiciness.

ADJIKA RED GEORGIAN

Ingredients

1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little cinnamon (ground), 200 g of walnuts, 300-400 g of steep salt (coarse), about 300 g of garlic.

Soak hot red pepper for 1 hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt.

Skip 3-4 times through a meat grinder with a fine grate. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven

ADJIKA GEORGIAN GREEN

Ingredients

3 parts suneli hops, 2 parts red pepper, 1 part garlic, 1 part coriander (ground cilantro seeds), 1 part dill.

Pass pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour in wine vinegar with a strength of 3-4% to get a wet, thick paste, well suited for long-term storage in tightly sealed glass or ceramic dishes.

ADJIKA IN ARMENIAN

Ingredients

5 kg of whole tomatoes, 1 kg of garlic, 500 g of hot capsicum, salt to taste.

Pass everything through a meat grinder. Salt. Leave in an enamel bowl for 10-15 days so that the adjika ferments, remembering to stir it daily. You need to salt the tomato juice before you need to add garlic and pepper, otherwise the taste of salt will not be felt later.

ADJIKA IN KIEV

Ingredients

5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour, the better), 1 kg of carrots, 2 tbsp. tablespoons of salt, 200 g of sugar, 400 g of vegetable oil, 2 tbsp. spoons of red hot pepper (you can put 1 tablespoon of black, 1 tablespoon of red).

Pass all vegetables through a meat grinder (it is better to pre-peel tomatoes or pass through a juicer). In order for tomatoes to be easily peeled, they need to be poured with boiling water for 3-5 minutes. Season with oil, sugar, salt, spices. Then boil for 2-3 hours until the desired consistency. Pour hot adjika into sterilized jars. Roll up jars and seal them.

ADJIKA - RECIPE

5 kg of tomatoes, 1 kg of sweet pepper, 16 pcs. bitter pepper, 300 g garlic, 500 g horseradish, 1 cup salt, 2 cups vinegar, 2 cups sugar.

Grind all components in a meat grinder, including pepper seeds. Add sugar, salt, vinegar. Let stand for 30 minutes, then pour the resulting mass into bottles. You don't need to boil. Stores well in bottles without refrigeration

SALSA

This seasoning of Mexican cuisine is very similar to adjika.

Ingredients

450 g peeled and seeded tomatoes, 1 onion, 3 chopped garlic cloves, 1 chopped bunch of cilantro, 2 hot peppers, 1 green sweet pepper, 2 tbsp. tablespoons (30 ml) lemon juice, * / 2 teaspoons salt.

Chop the tomatoes. Chop the onion. Put tomatoes, onions in a separate bowl along with garlic and cilantro. Finely chop hot pepper. Mix it with tomatoes. Remove seeds and veins from green peppers, finely chop and mix with tomatoes along with lemon juice and salt.

Before serving, you need to cool the prepared seasoning for 30 minutes.

If you have made homemade ketchup, then you know that low-juicy varieties are ideal for this dish. Thanks to this, it takes less time to cook ketchup, and the result is a thick product: it will ideally complement a meat dish, pasta, and even become a good alternative to tomato paste in cooking homemade dishes. One little secret will help to make ketchup even thicker: adding apples to it. Pectin, which is contained in these fruits, will be an excellent thickener. In addition, apples will make the taste of ketchup more intense, more contrasting, brighter. Make your own tomato and apple ketchup one day, and you'll never want to buy pre-made from the store again!

Cooking time: about 2 hours
Product yield: 800-900 ml

Recipe Ingredients

To make thick homemade ketchup, you will need

• 3 kg fleshy tomatoes
• 3 apples
• 6 art. spoons of vegetable oil
• 3 art. tablespoons of vinegar (preferably red wine or balsamic)
• 2 teaspoons of sugar
• 2 tsp salt
• 1 teaspoon black peppercorns
• 1 teaspoon allspice
• 1 teaspoon mixed Italian herbs
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 10 cloves
• 3-4 star anise
• 3 cinnamon sticks

How to make Tomato Apple Ketchup

Wash the tomatoes well. For the preparation of ketchup, tomatoes that are bruised, stale are perfect - all fruits of a “non-marketable” look. Remove the spoiled places from the tomatoes and cut into random pieces.

Grind the tomatoes with a blender.

Pass the tomato juice through a sieve to get rid of the skin and seeds. If you have a juicer, then you can use it - it will independently save you from everything unnecessary.

Pour the juice into a saucepan and put it on fire. When the juice begins to boil, remove the resulting foam.

Wash and cut the apple into pieces about 1-1.5 cm in size, without peeling it from the skin and without removing the seed box.

Send apples to boiled juice.

Then add all the dry spices to the ketchup.

Boil the ketchup for an hour and a half. This time is approximate - you need to boil the sauce to a third of the original volume. You will notice that the sauce has thickened nicely.

Remove the ketchup from the heat and rub it through a sieve to get rid of the spices, skins and seeds of the apples.

Return sauce to heat, add oil and bite. Mix these ingredients thoroughly. Simmer the sauce for another 5 minutes.

Pour the ketchup into sterile jars and seal. Cool the sauce by wrapping the jars in a blanket. As it cools, the sauce will thicken a little more.

Store the sauce as you would any other preserve. In winter, you will definitely be glad that you have prepared this wonderful ketchup!

Nowadays, it is perhaps difficult to find a person who does not know what ketchup is and what it is eaten with, but to find someone who has not tried homemade ketchup, much easier. Of course, to prepare your own ketchup at home, you need to spend time, but at the same time, such ketchup is much tastier and healthier than the production one.

It certainly does not contain stabilizers, flavor enhancers, and other harmful additives. In fact, make ketchup at home quite easy and no more difficult than, for example, preparing adjika or lecho. The basic basis of ketchup is ripe tomatoes, although home-made ketchup recipes based on purchased tomato paste are also known. Interestingly, the first ketchup was not at all the way we know it, and it was not prepared from tomatoes at all.

It was prepared from anchovies, beans, mushrooms and walnuts, seasoned with fish brine, wine and spices. Yes, you must admit that such a pun on products is not appetizing enough. Fortunately, over time, they began to cook from tomatoes, and this happened in the 19th century. Since then, this tomato sauce has become popular all over the world and has gained a lot of fans.

Homemade ketchups - recipes

Make homemade ketchup the easiest is their tomato paste. Homemade ketchup from tomato paste is thick and rich in taste. Try this recipe.

Homemade ketchup from tomato paste - recipe

Ingredients:

• Tomato paste - 500 ml.,
• Salt - half a teaspoon
• Table vinegar - 2 tbsp. spoons,
• Sugar sand - 3 tbsp. spoons,
• Ready dining room - 1 tbsp. spoon,
• Spices: bay leaf, black peppercorns, a mixture of dried Italian herbs
• Hot water - 1 glass.

Mix the tomato paste with the mustard, sugar, salt, and vinegar in a bowl. Put the spices in a separate bowl and pour hot water over them. Let it brew for 2 hours. After that, strain the infusion of spices through a colander. Let it cool and then add it to the tomato paste. Stir and ketchup is ready. It tastes better if you chill it in the refrigerator.

Homemade ketchup from tomato paste can be prepared for the winter.

Homemade tomato paste ketchup for the winter - recipe

Ingredients:

• Tomato paste - 500 ml.,
• Bay leaf - 2 pcs.,
• Dry mustard - 2 tbsp. spoons,
• Onion - 1 pc.,
• Garlic - 2-3 cloves,
• Ground black pepper, cloves,
• - 2 tbsp. spoons,
• Salt to taste.

Dilute the tomato paste with water. The mixture should be as thick as kefir. Pour it into a saucepan. Add sugar and salt. Finely chop the onion and add to the ketchup. When the ketchup boils, reduce the heat. Pour mustard powder, black pepper, cloves. After 10 minutes, add vinegar, garlic, passed through a press, into the pan. Boil it, stirring for another 10 minutes. Pour hot into sterile jars. Ready jars of ketchup must be turned over and wrapped. Homemade ketchup, recipe which we have considered is best stored in a cellar or basement.

Classic tomato ketchup - recipe

To make homemade apple ketchup you will need:

Tomatoes - 1 kg.

Homemade ketchup with apples - recipe

The first step is to peel the tomatoes from a thin skin. To do this, they must be put in a pan with boiling water for 3-5 minutes. After this procedure, the peel will move away from the tomatoes very simply, it will be enough to pry it with a sharp knife.

Next, the tomatoes should be cut into 4 parts or cut into smaller pieces. In the final, the vegetable mass is whipped with a blender, so the beauty of the pieces and their size is not important.

Chop the onion.

And add to the pot with the tomatoes.

Put on low heat and simmer for about half an hour. The mass should be completely stewed, become soft and thick, so you do not need to add water and oil.

Cut apples into thin slices. The blocks are stewed with vegetables for literally 5-10 minutes, so it will be better if their slices are thin, and the apple variety is loose and sour.

Add apples to vegetables, simmer and gently beat with a blender until soft and even.

Instead of apples, you can use pineapples or plums. Don't be afraid to experiment! Only in this way you can discover a new taste of your favorite blanks. For example, if you add to this homemade ketchup with apples fresh plums, then its taste will be more reminiscent of southern Tkemali sauce, and by adding nuts to this homemade tkemali, you will get a new, bright in taste and appearance topping for meat or salad dressing.

After you have beaten the ketchup with a blender, boil it again and pour into jars with tight lids. You can serve this ketchup with meat, pasta, and also prepare various spaghetti or pizza based on it! Bon appetit!

Homemade ketchup with apples. Photo

Housewives who try to feed their families with healthy food are well aware of the differences between store-bought ketchup and homemade ketchup. Modern technologies for preparing sauces are aimed at increasing the shelf life and enhancing their taste, so in the composition of ketchup from the supermarket you will see thickeners, stabilizers and flavor enhancers - synthetic flavors. But you can easily cook delicious and natural ketchup at home!

There is no strict recipe - the simplest version contains only tomatoes and spices. Ketchup can be spicy, spicy, sweetish or sour - it all depends on the preferences of your loved ones. And to diversify the taste of homemade ketchups, you can add other vegetables, berries and fruits to them - for example, cherry plums, peppers, zucchini, red currants and even apricots.

homemade ketchup recipe

Cooking time: 80 minutes

servings: 12

Making homemade ketchup will take you a little over an hour

Ingredients

• Tomatoes - 2 kg
• Red bell pepper - 1 kg
• Carrots - 4 pcs.
• Onion - 6 pcs.
• Tomato paste - 200 g
• Vegetable oil - 150 g
• Chili pepper - 100 g
• Garlic - 1 head
• Boiled water - 1.2 l
• Apple cider vinegar - 5 tbsp.
• Sugar - 4 tablespoons
• Ginger (root) - 5 cm
• Corn starch - 2 tbsp.
• Dry basil - 2 tbsp.
• Coriander - 1 tbsp
• Salt - to taste

Cooking method

Wash and peel the carrots, chop with a blender. Peel the onion from the husk, chop. Wash and de-seed the red bell pepper, grind in a blender. Combine onions, carrots and peppers, stir in basil, add 400 ml of water. Bring the mixture to a boil and simmer for 10 minutes over low heat.

Wash and grate the tomatoes, chop chili and garlic in a blender, add the mixture to a saucepan with vegetables, bring to a boil and heat over low heat for another 10 minutes, stirring occasionally. Peel and grind ginger in a blender. Add tomato paste and ginger to the pan, pour in 700 ml of water, mix, keep on fire for another 5 minutes. Turn off the heat and leave the mixture to infuse at room temperature for 40 minutes.

Do not be afraid to experiment with the composition of ketchup to achieve the ideal!

Beat the resulting mixture in parts with a blender for 3 minutes. Rub the mass through a fine sieve until smooth. Place the pureed mixture in a saucepan with a thick bottom, add salt, add sugar and ground coriander, pour in vegetable oil and apple cider vinegar. Put on fire and boil, cook on low heat for 5 minutes, stirring occasionally.

Dissolve the starch in 100 ml of boiled water and slowly pour into the pan. In the process, make sure that no lumps form. Once again bring the mixture to a boil, remove from heat, pour into prepared jars, tighten the lids. Turn the jars upside down and cool in this state. Store ketchup in the refrigerator.