How to make tomato ketchup. Ketchup for the winter "Optimal taste" - with tomatoes and onions

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. 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 process a large number of tomatoes at once, which will allow any hostess to breathe a sigh of relief in the future.

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

Compound:

• 1.5 kg. tomatoes,
• 50-70 g of 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 a 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

Another very tasty recipe with the addition of 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, 3 full half-liter jars come out and about 200 ml will remain to eat right away.

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 put on medium heat and cook for about 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 there is often a large harvest of 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 and tomato ketchup is also absolutely versatile.

Spicy ketchup with bell pepper without sterilization

You can vary the spiciness of this sauce. Do not like 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 spicy dishes either, 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. Add 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 of making 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 the zucchini to them and lay out the 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 to 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 introduce 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 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 into 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 useful vitamins and microorganisms come out and are destroyed. And starch allows you not to evaporate moisture, thereby not increasing the time of heat treatment of 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.

The era of making tomato sauces began in the 20th century. It started simply, with the preparation of homemade tomato ketchup for the winter. They came up with the recipes themselves, but the seasoning came out so that you lick your fingers. Soon an enterprising American by the name of Heinz established the industrial production of ketchup. Well, we, in the old fashioned way, process the tomato crop at home, in full confidence that the sauce made by ourselves is much healthier and tastier. I share proven recipes for preparing spicy, sweet, thick ketchup with various additives.

Tomatoes of any variety, up to yellow ones, will be used for winter harvesting. Much more important is their structure. For the preparation of the sauce, select non-watery tomatoes with a dense, fleshy structure.

A simple recipe for homemade tomato ketchup for the winter

One of the best sauce preparations. It is considered a classic, and the most successful in taste.

Take:

• Tomatoes - 2.5 kg.
• Sugar-sand - 0.5 cups.
• Salt - ½ large spoon.
• Peppercorns - 20 pcs.
• Carnation buds - 2 pcs.
• Table vinegar - 2 large spoons.
• Coriander - 10 pcs.

Step by step preparation:

1. Divide large specimens into 4 parts, small enough to cut in half. Send to the pan.
2. Put on the stove. Slowly heat the contents for about 20 minutes. Do not cover with a lid, in our interests, so that more liquid evaporates.
3. Wipe the mass with the participation of a sieve. Now they are sold in large sizes, like a colander, very quickly and conveniently.
4. Put the resulting tomato juice to boil. Bring slowly to a boil. With regular stirring, cook for 1-2 hours. Boiling time depends on the quality of the vegetable. Watery ones take longer to boil. The mass should become thick.
5. Put the seasonings in a gauze bag with a long tail so that it is convenient to take it out of the pan later. Send to the tomato mass.
6. Add sugar and salt, stir. Continue cooking for 15-20 minutes. Take out the bag of spices.
7. At this stage of making ketchup, always taste the workpiece. Add sugar and salt as needed.
8. Pour in the vinegar. Continue cooking for the last 5-10 minutes.
9. Turn off the fire, fill the jars, twist. Cool, check the sealing for leaks. Move to a permanent storage location in the cellar, pantry.

Tomato Ketchup - Lick Your Fingers Recipe

The addition of some familiar components can make the usual taste spicy, divinely fragrant. The recipe from the series you will lick your fingers and ask for supplements. Gourmets consider it the best.

• Tomatoes - 2 kilograms.
• Garlic - 8 cloves.
• Onion - 500 gr.
• Lemon.
• Basil - a large bunch.
• Tomato paste - 2 tablespoons.
• Sunflower oil - as needed.
• Sugar - 120 gr.
• Salt - 2.5 tbsp. spoons.
• Balsamic vinegar - 2 small spoons (substitution for apple cider is acceptable, but the taste will change).
• Nutmeg - ½ small spoon.
• Ground cloves - the same amount.
• Sweet paprika - a full teaspoon.
• Allspice, ground - ½ teaspoon.
• Ground black pepper - the same amount.
• Dried basil - a teaspoon.
• Coriander - a teaspoon.
• Ground chili - ½ small spoon.

How to make the most delicious sauce:

1. Divide the head of garlic into cloves, peel them. Cut the onion heads into large cubes. Do the same with tomatoes.
2. Pour the oil into the saucepan. Add onions, toss garlic cloves, add sugar.
3. Turn on the fire. Stirring constantly so that the sugar does not burn, fry for 3-5 minutes. The onion will become almost translucent.
4. Pour the tomatoes into the saucepan. Stirring the contents from time to time, bring to a boil.
5. Simmer for 10-15 minutes until the tomatoes release enough juice.
6. Separately, mix balsamic vinegar with lemon juice. Pour into the saucepan. Stir, continue cooking.
7. After a quarter of an hour, salt, continue to cook the mass for another 10 minutes.
8. Put all the dry spices intended for cooking ketchup in a gauze bag, add fresh basil to them.
9. Send the bag to the pan. Boil the mass for another 10-15 minutes.
10. Take out the bag, taste the contents of the pan. Add what is missing.
11. Remove from the burner, punch the mass in the puree with a blender (you can directly in the pan).
12. In parts, pass the puree through a sieve, removing the skins and seeds of the tomato.
13. Return to pot. Boil for 5-10 minutes. Let it boil strongly and turn it off.
14. Pour into small sterile storage containers. Cool down covered with a towel. Transfer to be stored in the cellar.

Sweet tomato ketchup with paprika, cinnamon

Not everyone likes hot spices. Keep a recipe for ketchup that can be offered even to children.

Required:

• Tomatoes - 5 kg.
• Bulgarian pepper - 3 pcs.
• Onion - 3 pcs.
• Sugar - 300 gr.
• Acetic acid 9% - 100-150 ml.
• Ground black pepper - a teaspoon.
• Paprika - ½ teaspoon (or more).
• Cinnamon - a pinch.
• Salt - 2 large spoons.
• Any green.

Cooking delicious sauce:

• Cut the vegetables into pieces. To boil down faster, I advise you to divide it smaller, but if you're too lazy, then don't waste time. Put to boil.
• After boiling, reduce the intensity of the fire to a minimum. Cook until the mass is reduced by half. This will take 2-3 hours.
• Remove from fire, let cool. Wipe with a sieve.
• Return to the stove again. Add spices. For lovers of variety, I recommend adding coriander and turmeric. From the greens, take dill, parsley. Tie it in a bundle, lower it into a saucepan (at the end you will take it out and throw it away).
• Continue cooking for approximately 3 hours.
• Arrange in sterile jars, twist.

Homemade tomato and plum ketchup - the most delicious recipe

Plum no less than tomatoes is adapted for cooking sauces. In close cooperation, they give the magical flavor of the seasoning. Try to make at least a jar for testing.

Take:

• Tomatoes - 2 kg.
• Plums - 1 kg.
• Head of garlic.
• Onions - 0.5 kg.
• Black, red pepper - a small spoon.
• Sugar, salt - to taste.

How to prepare:

1. Remove pits from plums and place in a bowl. Put on the stove. Slowly warming up, steam out. After cooling slightly, grind in a sieve until smooth.
2. Do the same with tomatoes and onions. For quick boiling, cut the vegetables into pieces. Put in a saucepan. Steam over low heat, let cool slightly. Wipe through a sieve.
3. Combine both purees. Add the spices suggested by the recipe. Garlic should also be crushed into a pulp.
4. Cook until the mass is reduced by a third. Pour and roll immediately.

Ketchup with tomatoes and apples through a meat grinder

Fruits are often present in winter preparations of seasonings and tomato sauces. Apples are leading among them, and not by chance. Successfully combined with vegetables, they give their unique fruity note.

Required:

• Tomatoes - 2.5 kg.
• Apples - 4 pcs. sweet-sour variety.
• Onion - 4 pcs.
• Sweet pepper - the same.
• Garlic cloves - 4-5 pcs.
• Cinnamon - teaspoon.
• Sugar - ½ cup.
• Salt is a large spoon.
• Carnation buds - 4 pcs.
• Peppercorns - 10 pcs.
• Allspice peas - 5 pcs.
• Essence - ½ small spoon.

Cooking:

1. Prepare the vegetables for work by removing the core from the apples, the partitions from the peppers and the seeds. It is advisable to cut off the thick peel of apples.
2. Pass through the fine grate of the meat grinder, grinding into gruel.
3. Transfer the mass to the pan, start boiling. It will take approximately 1.5 hours for the puree to become thick, having decreased by a third.
4. Sprinkle salt with sugar, cinnamon. It is advisable to place the rest of the spices in a gauze bag and send it to the pan so that it is easy to remove after cooking.
5. Boil the ketchup for 30 minutes. Punch with a blender if you like a homogeneous mass. I skip this stage, because I like coarse grinding, with small patches of vegetables.
6. Add crushed garlic, splash vinegar. Switch off the burner. Homemade ketchup is kept cool without sterilization.

Tomato sauce from tomatoes without vinegar and cooking - a recipe for the winter

Here is a recipe for quick ketchup with your own hands. The disadvantage is that you will have to do small portions, since such a seasoning can only be stored in the refrigerator and for a very short time. It is not prepared for the winter.

• Tomatoes - 500 gr.
• Garlic cloves - 3 pcs.
• Small bulb.
• Cilantro (parsley) - 2 sprigs.
• Sunflower oil - 2 tbsp. spoons.
• Ground pepper, salt. For spiciness, you can add a pinch of hot chili.

How to do:

1. Scald the tomatoes with boiling water, pour over with cold water. Make a small incision and peel off the skin.
2. Chop into small pieces. Do the same with onions and garlic. Punch everything with a blender.
3. Chop cilantro, add to sauce. Add the rest of the spices, oil. Mix and serve.

Video recipe for delicious ketchup for the winter with tomatoes. Good luck preparing!

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If there are a lot of tomatoes, then they can be processed and stored. How to make delicious homemade ketchup for the winter, read and see below.

Ketchup recipe homemade thick and tasty for the winter

Without ketchup, it is impossible to eat a sausage or cutlet. But what could be better than natural ketchup? Only handmade ketchup.

For ketchup, you need ripe, fleshy tomatoes. You can use crumpled fruits for processing, but not rotten or moldy.

homemade ketchup recipe

Ingredients:

• 3 kg tomatoes
  
• 0.5 kg apples
  
• 250 gr. onion
• 1.5 st. l. salt
• 1.5 st. Sahara
• 1 tsp ground red pepper
• 1 tsp ground black pepper
• 50 ml apple cider vinegar

Cooking method:

1. Wash the tomatoes.

2. Cut clean tomatoes into slices.

3. Wash and peel apples.

4. Grate apples on a medium grater.

5. Peel and cut the onion into cubes.

6. Put the tomatoes, onions and apples into a large saucepan.

7. Stew the tomato and vegetable mass for about 1 hour.

8. Rub the hot mass through a sieve so that the tomato seeds remain and everything else becomes monotonous.

9. Season the tomato mass with peppers, sugar, salt and vinegar.

10. Put the pan with the tomato mass over medium heat and bring to a boil. Boil ketchup for about 5 minutes.

11. Sterilize jars and lids.

12. Arrange the ketchup in jars and immediately roll up the lids.

13. Turn the jars upside down and wrap them for about a day until they cool completely.

Store ketchup in a cool place.

Cooking Tips:

• homemade ketchup can be used as a sauce for pasta or for stewing cabbage rolls;
• a more familiar taste of ketchup will give a mixture of ground cloves, coriander and cardamom;
  
• greens or garlic can be added to ketchup, garlic goes especially well with basil;
  
• a little lemon zest gives ketchup an unusual freshness and sharpness.
  

Bon appetit!

See the video recipe for more details.

video recipe "Homemade ketchup for the winter "Tomato""

Cook with pleasure and be healthy!

Always your Alena Tereshina.

The most proven ketchup recipes. Saving is easy!

The most proven ketchup recipes. Saving is easy!
The secret recipe for delicious ketchup for the winter.

Ketchup, probably, should be prepared for the winter by all economical housewives. This is a great seasoning for all dishes: vegetable, meat. Without ketchup, you cannot make pasta and bake delicious pizza. Even an ordinary boiled or fried potato seasoned with fragrant ketchup turns into a delicacy dish (especially in fasting)

This recipe was told to me by a familiar chef of one Italian restaurant, adding that this is his “secret recipe”. I don’t know what exactly is the secret of this ketchup, and how it differs from others - I didn’t compare. But once, having prepared this ketchup, I realized that I did not need other recipes.

What do you need for ketchup?

Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 pieces)
Green, sour apples (Semerenko-type variety 250 (500) g with skin, but without core. cut into large slices)
Onion 250 (500) g (peel and cut into 4 parts)

1 tbsp salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)

How to cook ketchup?

Chopped vegetables, put in a container for cooking and cook for 2 hours, stirring occasionally.

Tomatoes immediately release juice, so do not add water.

After two hours, everything should be boiled soft for you, and the apples should “fall apart”. We cool.

1.More laborious: twist in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2. Pass through the auger juicer. Moreover, we scroll the squeezers twice until they give us all the pulp and become almost dry.

Pour the grated mixture into a cooking container and add spices (except for vinegar and red pepper):

Cook for another 40 minutes, stirring so that the ketchup does not burn.

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in the original recipe, 1 tablespoon, but I add 1 teaspoon so that it is not very spicy)

If you want to make a large portion at once, when adding spices, keep the proportions.

Ketchup is ready. You can eat right away. It turns out approximately 1.2 liters.

And you can pour it into small sterile jars or glass bottles from store-bought ketchup, close tightly with “native” metal caps and wrap it up until it cools completely.

This homemade ketchup keeps well. And it eats great.

How to make ketchup at home

Of course, now there is no problem to buy ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If natural ketchup is found, then the price will definitely “bite”. Try making your own homemade ketchup. There are many different recipes for making ketchup at home. We give an example of the most proven recipes.

ketchup recipe

You need to take health, strong, ripe tomatoes, wash them and dry them. If desired, you can remove the skin from the tomatoes beforehand. Next, cut the tomatoes into small wedges and put them in either freezer bags or containers. Lay in small portions at the rate of 0.5 portion - 1 liter of finished ketchup. You can add a couple of pieces of sweet pepper to the tomatoes, also pre-cut smaller. You can also add chopped herbs that you like. Put the prepared bags, containers in the freezer. Everything, the workpiece is done.

When you need sauce for the table, take out the tomatoes, let them stand and chop in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.

You can think of many options. For dumplings, for example, tomato sauce with sour cream or mayonnaise is great.

And now the recipes for hot processed ketchup:

Ketchup Four

To prepare ketchup Four you will need:

4 kg ripe tomatoes
4 bay leaves,
4 pieces of onion,
1 teaspoon ground black pepper,
half a teaspoon of ground hot pepper,
1 teaspoon ground cinnamon
300 g of granulated sugar,
salt to taste
vinegar 0.5 cups 6% (but you can not add).

Pass the tomatoes through a meat grinder. Add bay leaf and onion. The onion can be pre-chopped, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass if you cut it in half. Tomato mass can be rubbed through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Pour the hot mass into prepared jars and roll up.

Ketchup with mustard

To make mustard ketchup you will need:

2 kg ripe tomatoes,
half a kilo of onions,
half a kilo of sweet pepper,
glass of sugar,
1 tablespoon salt
1 tablespoon dry mustard
1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, sweet peppers, pass through a meat grinder. Boil the vegetable mass for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Boil the mixture for another 10-20 minutes. Pour the hot mass into prepared jars and roll up.

Plum ketchup

To prepare plum ketchup, you will need

2 kg of tomatoes, half a kilo of plums,
1 teaspoon ground red pepper,
250 g onions,
0.2 kg of granulated sugar,
1 tablespoon salt
100 g vinegar 9%,
cloves to taste.

Pass tomatoes, pitted plums, onions through a meat grinder. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you can not do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in the vinegar, bring to a boil and place in prepared jars. Roll up - ketchup at home is ready.

Ketchup "Spicy".

We will need:

Tomatoes - 6.5 kg
Onion - 300 g
Sugar - 450 g
Salt - 100 g
Garlic - half a medium-sized head.
Mustard (powder) - half a teaspoon.
Cloves, peppercorns, fragrant peppercorns - 6 pieces each.
Cinnamon - optional, 1/4 teaspoon
Vinegar - 350 ml. 9% (if you take the essence, then 40 ml.)

How to cook:

1. Remove the skin from the tomatoes. To do this, they need to be cut crosswise, and blanch in boiling water for a couple of minutes. Then dip in cold water - then the skin will be removed easily.
2. Grind tomatoes in a blender, or pass through a meat grinder, put in a saucepan and put on fire.
3. Put in a saucepan chopped onion, garlic, a third of sugar in a blender. Spices need to be ground and also in a pan.
4. Cook the whole mass over low heat until it is reduced by half. We put the remaining sugar, salt, vinegar in the pan, cook for another 15 minutes.
5. Arrange in sterilized jars (they must be hot) and roll up.

Ketchup with horseradish.

We will need:

Tomatoes - 2 kg
Onion - 2 large onions
Sugar - 100 g
Salt - 1 tbsp. spoon
Dry red wine of any brand - 2 tbsp. spoons.
Wine vinegar - 2 tbsp. spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish - 1 tbsp. spoon.

How to cook:

1. Cut the tomatoes, onions into slices (you can immediately remove the skin from the tomatoes, read the first recipe on how to do this).
2. Put on fire and cook for 20 minutes after boiling. Then we grind through a sieve.
3. Add sugar, salt, all spices, dry wine and cook over low heat for another hour, stirring often.
4. 20 minutes before the end of cooking, put horseradish in the pan, and 5 minutes before the end - vinegar (wine can be replaced with apple).
5. Lay out in sterilized jars and roll up.

Ketchup "Spicy"

We will need:

Tomatoes - 500 g
Onion - 500 g
Sweet pepper - 500 g
Hot pepper - 2 pods, if you do not like very hot - take one.
Sugar - half a glass.
Salt - 1 teaspoon.
Vegetable oil - 100 ml
Vinegar 9% - half a glass.
Garlic - half a small head.
Black pepper, allspice - 5 - 7 peas each.

How to cook:

1. Grind tomatoes, onions, sweet peppers, hot peppers in a blender or pass through a meat grinder.
2. We put the whole mass on fire, let it boil and cook over low heat for half an hour.
3. Add vegetable oil, sugar, salt, chopped garlic, all seasonings to the pan and cook until the mass is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, put in sterilized hot jars and roll up.

Ketchup at home

The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, but you can add some spices from yourself - it will also be delicious.

Winter Ketchup Ingredients:

◾ tomatoes - 5 kg;
◾ Bulgarian hot or sweet pepper - 300 g;
◾ onion - 500 g;
◾ granulated sugar - 200 g;
◾ salt - 1-2 tbsp;
◾ ground chili pepper - 2 tsp (without top);
◾ table vinegar 9% - half a glass.

Ketchup recipe at home:

1. We wash all the vegetables under running water, cut the peppers and clean the inside of the seeds.

2. Then dip the tomatoes into boiling water and cook for 5 minutes.

3. After that, we take them out and lower them into a bowl with cold water prepared in advance.

5. Chop the peeled onions into large pieces, cut the pepper into several pieces.

6. We twist all the prepared vegetables in a meat grinder.

7. Then we transfer them to a large, wide pan. Add sugar and salt, mix.

8. Bring to a boil, reduce the heat, remove the resulting foam. We cook for about half an hour.

9. After that, add chili and continue to boil the ketchup to the desired density.

11. Pour the resulting ketchup into pre-sterilized jars, twist with metal lids.

12. We turn the blanks upside down, wrap them with a blanket and leave until the jars have cooled.

Optionally, and to enhance the spiciness (although it is in abundance in this recipe), you can put chopped garlic in the sauce just before serving.

Ingredients:

Tomatoes - 5 kg;
Onion - 350-400 grams;
Sugar - 1 glass;
Vinegar - preferably fruit - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1-2 tsp;
Garlic - optional;
Hot pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

This sauce does not take much time and effort to prepare, but you will not only save money, but also prepare what can really be called real ketchup. To make juice, you can take any ripe tomatoes, but it is better to take more fleshy varieties.

Then the juice will be much thicker, which means there will be more ketchup. From five kilograms of tomatoes you get a little more than four liters of juice.

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

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

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice with onions is bought, reduce the heat and simmer for about an hour and a half - the amount should decrease by about half.

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

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

When the juice is thick, add salt and sugar, boil for about another five minutes - do not be afraid to try. You can increase or decrease the amount of salt and sugar as needed.

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

For taste and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic

Tomato sauce "Classic"

The classic tomato sauce-ketchup, described in the 1969 issue of Home Economics, consists of tomatoes, salt, sugar, vinegar, and spices. This is, so to speak, a basic recipe, because now there are a huge number of its modifications, designed for every taste.

Ingredients:

3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 garlic clove
a pinch of cinnamon,
on the edge of a knife of hot red pepper.

Cooking:

Finely chop the tomatoes, put in a saucepan, put on fire and boil down by a third, without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Put spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put it back in the pan, bring to a boil, pour in the vinegar and arrange in sterilized jars. Roll up.

Homemade ketchup "Spicy"

Ingredients:

6.5 kg of tomatoes,
10 g garlic
300 g onion
450 g sugar
100 g salt
¼ tsp cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.

Cooking:

Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, isachar salt in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

Tomato sauce "Spicy"

Ingredients:

3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp. l. mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns
3-4 juniper berries,
salt.

Cooking:

Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then decompose hot into sterilized jars and cork.

Just ketchup

Ingredients:

5 kg of tomatoes,
1 cup chopped onion
150-200 g of sugar,
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
piece of cinnamon,
½ tsp ground celery seeds.

Cooking:

Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.

Ketchup "Delicious"

Ingredients:

3 kg of tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 st. l. with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne or chili pepper.

Cooking:

Grind tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

500 g tomato,
500 g onion
1 kg of multi-colored sweet pepper,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.

Cooking:

Grind tomatoes, onions, sweet and hot (together with seeds) peppers (meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to a minimum and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired thickness, stirring constantly. Arrange hot in sterilized jars, roll up.

Homemade ketchups are made not only from tomatoes, but apples, herbs, plums, sweet bell peppers are added to them... All this makes it possible to prepare a wonderful sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:

10 large fleshy tomatoes,
4 sweet apples
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp. l. 9% vinegar,
3 large cloves of garlic.

Cooking:

Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine the tomato and apple puree in a saucepan, put on a slow fire and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately arrange in sterilized jars. Roll up.

Ketchup "No hassle"

Ingredients:

2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 st. l. ground black pepper,
1 st. l. dry mustard,
salt to taste.

Cooking:

Grind all the ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

5 kg of tomatoes,
10 sweet peppers
10 bulbs
2.5 cups of sugar
2.5 st. l. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili pepper,
½ tsp ground paprika,
½ tsp ginger,
1 st. l. starch (if necessary).

Cooking:

Cut vegetables into large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to a minimum and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, the remaining spices and boil to the desired density over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cold place.

Ketchup with paprika

Ingredients:

5 kg of tomatoes,
3-4 bulbs
3 sweet peppers
2 tbsp. l. salt,
300 g sugar
100-150 ml 9% vinegar,

½ tsp ground red pepper,
a little cinnamon
greenery.

Cooking:

Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and pass through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in sterilized jars, roll up.

Ketchup "Hrenovy"

Ingredients:

2 kg of tomatoes,
2 large onions
100 g sugar
1 st. l. salt,
1 tsp ground black pepper,
1 tsp ground ginger,
1 tsp ground cloves,
2 tbsp. l. dry red wine
1 st. l. fresh grated horseradish
2 tbsp. l. wine vinegar.

Cooking:

Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.

Ketchup "Tomato plum"

Ingredients:

2 kg of tomatoes,
1 kg plums,
500 g onion
1 head of garlic
1 tsp black pepper
1 tsp red pepper,
salt, sugar to taste.

Cooking:

Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.

As you can see, homemade ketchups can be prepared in a variety of ways. Good luck preparing!

Larisa Shuftaykina

The time has come for the ripening of such a beautiful vegetable as a tomato. Therefore, why don't we start making homemade ketchup from it? After all, it can be stored all winter, or even longer. Although, I highly doubt it will last that long. After all, it turns out so tasty that it flies away in a short period of time. Verified by personal experience.

Even children like this kind of workpiece. For example, mine, they no longer want to try the store. And they eat everything in a row only with homemade. And we ourselves will never refuse such a wonderful ketchup. This is simply an indescribable pleasure from natural products.

To ensure your success, read on for a few secrets to successfully making tomato ketchup:
1. The main vegetable, tomato, must be natural. Be sure to ripe or even overripe.

2. To keep ketchup well, you can add cinnamon, vinegar, raisins, cloves or mustard to it. In addition, they will make the taste more intense.

3. For long-term storage, do not use a plastic container. Because after a while, plastic releases life-threatening substances.

4. If you do not have such an abundance of tomatoes, but really want to please your loved ones with such a delicacy, then replace the tomato with ready-made tomato paste or tomato juice.

5. If after some time, small air bubbles appear in the jars of ketchup, then you have violated something in the cooking process. Therefore, such a sauce is considered bad and should not be eaten.

Here are some simple things to keep in mind. And I offer you below a small selection of ketchup recipes for the winter. And I wish you all the best.

Tomato and basil ketchup for the winter

With this easy ketchup recipe, you will literally fall in love with it. Having tried a couple of spoons of such a sauce, there is not enough strength to break away from it. Therefore, we immediately prepare more and are not afraid that someone will not appreciate your efforts.

However, if you want, you can cook a small amount. As they say, for testing.

The peculiarity of this ketchup is that it contains a large amount of spices and spices. It is with them that the taste is excellent. The aroma beckons from afar. I wish you good luck with your preparation.

Compound:

• Ripe tomatoes - 2 kg
• Onion - 0.5 kg
• Garlic - 8 - 9 teeth
• Basil - 1 large bunch
• Sugar - 120 - 130 gr
• Salt - 50 gr
• Balsamic vinegar - 2 tsp
• Lemon - 1 pc.
• Tomato paste - 2 tbsp. l.
• Vegetable oil for frying
• Nutmeg - 0.5 tsp
• Ground cloves - 0.5 tsp
• Paprika - 1 tsp
• Ground allspice - 0.5 tsp.
• Black ground pepper - 0.5 tsp.
• Red hot pepper - 0.5 tsp
• Ground dried basil - 1 tsp
• Coriander ground or in seeds - 1 tsp.

Operating procedure:

Since all the ingredients, except for spices, will be crushed with a blender, the cutting method does not matter much. Therefore, you can cut everything large, in any shape.

1. Peel the onion, rinse in cool water and cut into large cubes.
2. Garlic is easy enough to separate from the husk, rinse in water. The cloves can be left whole.

3. Put a clean pan on the stove, pouring the required amount of oil into it. While it is heating, stir in the onion, garlic and sugar. Mix well.

4. Do not forget to periodically stir the mass in the pan. After waiting for the moment when the onion pieces are soft and begin to fall apart into individual petals, add coarsely chopped tomatoes. Mix well again.

Do not forget to mix the resulting mass more often. To avoid burning.

5. Boil the contents of the pot for about 10 - 15 minutes. During this time, the tomato will become soft and release the required amount of juice.

Preparing the sauce:

6. While the mass is cooking, prepare the following in a separate bowl. Squeeze the lemon juice, add balsamic vinegar to it and mix well. Combine this liquid with tomato paste. Mix thoroughly again until smooth.

7. After the time has elapsed, pour the aromatic sauce prepared separately. Mix thoroughly, continue to cook, stirring for about ten minutes.

8. Strip the basil leaves from the stems. Using a thread, rewind the plucked stems with it. Lower them into the pan so that the end of the thread remains outside the entire mass. In order to get flavor and juice from them, it is enough to boil them for ten minutes. After that, using the end of the thread, pull them out of the mass and throw them away.

9. Together with the stalks of basil, pour out all the prepared spices and spices. Right now it is important to adjust the taste of ketchup. By adding spice, salt or sugar. Be sure to mix well. Otherwise, it can easily burn. Boil for about ten minutes.

10. Put the torn off pouring basil into the pan. Since they are very tender, they do not require a particularly long cooking. Therefore, after mixing them with the tomato mass, cook for no longer than five minutes.

11. And now it's time for the fun part. After removing the pan from the heat, you need to grind its contents with a blender. For a more uniform consistency. Then rub it through a sieve.

12. It is at this stage that you will remove seeds, skins and other unnecessary elements in this way. Having received a tender, fragrant red mass.

To avoid burning yourself, use a spoon when wiping. Or leave the pot to stand. To keep the mass cool.

13. Put the resulting ketchup back on the fire and bring to a boil. Boil three minutes.

14. Pour into sterilized jars or bottles that you have previously prepared. Close under lids. Send under a fur coat until completely cooled.
15. Rearrange the cooled ketchup in a special cool place for storing blanks for the winter.
Bon appetit, easy cooking!

Homemade tomato ketchup with apples

Don't let the fact that a tomato pairs with a fruit like an apple scare you. After all, it will give your ketchup a more refined taste. The degree of sour or sweet taste depends on the variety of apples. The sweeter they are, the sweeter the ketchup will be. And vice versa.

Compound:

• Tomatoes - 3 kg
• Apples - 500 gr
• Bulb onion - 250 gr
• Salt - 1.5 tbsp. l.
• Sugar - 1.5 cups
• Apple cider vinegar - 50 gr
• Ground pepper - to taste

Operating procedure:

1. Rinse the necessary vegetables with fruits thoroughly in running warm water. Cut into large cubes. If necessary, peel the products from the husk before cutting them. For example, onions.

To make the taste of ketchup even more tender, remove the peel from the tomato.

2. Put the prepared foods in a saucepan and put on fire. Stirring occasionally, cook until the onion is soft.

3. Grind the resulting mass with an immersion blender. Boil again for about an hour. Until you reach your desired consistency. Be sure to stir the contents of the pot as often as possible. Otherwise, this mixture will burn easily and quickly.

4. Five minutes before the end of cooking, put salt, sugar, pepper and vinegar there. Mix thoroughly.

5. As soon as the ketchup is ready, it should be laid out in pre-prepared glass containers. Close tightly under a metal lid. Leave for a day under a fur coat upside down for self-sterilization. Then put in the cold for long-term storage.
Good luck and delicious preparations to you!

This is a great way to make ketchup. It is perfect for any side dish, dish. Even for pizza. There are no special difficulties in the cooking process. But the result will please not only you. Everyone who you treat with such a wonderful tomato sauce will be satisfied. In addition, it is perfectly stored in the cellar. Do not waste time, but rather proceed to the blanks. I wish you success!

Compound:

• Tomatoes - 2.5 kg
• Red bell pepper - 4 pcs
• Apples - 4 pcs
• Onion - 4 pcs
• Garlic - 4 cloves
• Sugar - 0.5 cups
• Cinnamon - 1 tsp
• Salt - 1 tbsp. l.
• Carnation - 3 - 5 pieces
• Black peppercorns - 10 pcs
• Allspice peas - 5 - 7
• Black ground pepper - to taste
• Vinegar 70% - 0.5 tsp

Operating procedure:

1. Thoroughly rinse vegetables and fruits. And then move on to their further preparation. Namely: apples must be peeled, the core with seeds removed from them. Remove the seeds from the pepper and cut off the stem. It is advisable to remove the core from the tomato.

2. Cut prepared foods into medium pieces. Next, grind them in a food processor, meat grinder with a fine nozzle, grate or immediately grind to a puree state using a blender. Here you choose the method that suits you best for chopping vegetables and apples.

3. Pour the resulting mass into a saucepan. Put on fire. Without ceasing to mix the mass, especially along the bottom, cook for about an hour and a half. During this time, it should noticeably decrease in volume by at least 1/3 of the part. Thus, the ketchup is thicker than its original state.

4. Add salt, sugar, cinnamon, peppers and cloves. Stir thoroughly. Continue the cooking process for another half hour. Five minutes before cooking, add chopped garlic. Stir again so that all the components are as evenly distributed among themselves as possible.

5. After removing the sauce from the fire, add 70% vinegar to it. Mix very well and can be distributed in jars. Roll under the lid. Cover with a warm blanket overnight. Leave until completely cool. After that, move to storage in a cooler place.
Bon appetit!

But without the classics we are nowhere. After all, many of us do not like to experiment. Only time-tested, classic recipes are used. Ketchup turns out very tasty and beautiful. One of its appearance will win your heart forever.

Compound:

• Tomato - 2.5 kg
• Onion - 1 - 2 pcs
• Sugar - 100 g
• Salt - 15 g
• Vinegar 9% - 100 milliliters
• Spices 0.5 tsp. - ground black pepper, cinnamon, cloves, coriander grains.

Operating procedure:

When choosing a tomato, pay attention to their variety. To prepare this type of preparation, use only thin-skinned and not watery tomatoes. After all, the main thing is the pulp.

1. Rinse the tomatoes, wipe with a towel from moisture residue. Cut into small pieces. Place vegetables in a bowl or bowl.

2. Onions should be peeled. Cut into small cubes and pour over the tomato.

3. Put the saucepan on a slow fire. Cover it with a tight lid. Then, when heated, the vegetables will release the required amount of juice.

4. Stew vegetables for about twenty minutes. They should become soft. Remember to stir occasionally while cooking.

5. Having reached a soft state, remove the saucepan from the fire. Allow the contents to cool to the temperature your hand can tolerate.

6. Get a sieve. Wipe the cooled mass through it. You should get a smooth smooth puree.

7. Pour the puree back into the saucepan. Put on medium fire. Cook without a lid until the liquid has evaporated as much as possible. At the same time, the amount of puree will noticeably decrease by 2 - 2.5 times.

8. Fold all the necessary spices into a piece of gauze. Wrap it up and lower it into the hot mass. This method allows you to saturate the ketchup with the aroma of spices. Saves us from further catching them. Cook for another 10-15 minutes.

9. Add salt, sugar and vinegar. Mix everything well. Cook for another seven minutes. You can taste it carefully. Adjust, if necessary, for the amount of salt and sugar. If there is enough of everything, then the spices can be removed. Boil for a couple of minutes. Then remove from fire.

10. Immediately pour the sauce into sterile jars. Pack under lids. Let cool under the coat. Store in refrigerator or cellar.
Good mood and productive day to you!

Video - Recipe for plum ketchup with tomatoes in a slow cooker

There is no doubt that in our time you can cook anything you want in a slow cooker. Even ketchup. It turns out to be no less tasty and tender. And the plum adds to it a richer taste. It is simply impossible to leave such ketchup unattended. I hope that this recipe will attract your attention. Try it yourself and treat people close to you.

Making ketchup at home is easy. Of course, this requires a certain amount of your strength, patience and time. But what is the result! After all, it turns out to be a very tasty and original preparation, made only from natural products. It can even be given to children to try.

I am sure that you will definitely succeed. After all, it cannot be otherwise. Especially if everything is done with a soul and a wonderful positive mood.