How to make thick ketchup at home. Homemade tomato ketchup for the winter, lick your fingers! Spicy homemade tomato and apple ketchup

Ketchup is one of the most popular sauces in the world, which is used by almost every person. It is served with potatoes, meat, spaghetti, used in the preparation of various dishes and much more. And although many brands today offer a varied selection of this tomato sauce on store shelves, only homemade is so that you lick your fingers.

Try and you at least once cook homemade tomato ketchup with starch yourself, using our simple and affordable recipe, and you will never buy this sauce in stores again. And for greater clarity, we have accompanied detailed step-by-step photo instructions.

Ingredients

Servings: - + 8

• tomatoes 1.3 kg
• bulb onions 2 pcs.
• garlic 6 cloves
• chilli 2 pcs.
• potato starch) 4 tsp
• red wine vinegar 200 ml
• granulated sugar 100 g
• allspice (peas) 10 pieces.
• cinnamon (sticks) 2 pcs.
• star anise (star anise) 4 things.

per serving

Calories: 50 kcal

Proteins: 0.8 g

Fats: 0.1 g

Carbohydrates: 11.3 g

1 hour. 45 min. Video recipe Print

Let's start preparing ketchup for the winter with processing vegetables - 6 cloves of garlic and 2 onions must be peeled, rinsed under running water along with tomatoes and hot chili peppers and then thoroughly dry all vegetables with paper towels dry.

The next step will be blanching the tomatoes - you need to make shallow cruciform cuts on them, then place them in boiling water for a couple of minutes and immediately after that transfer them to a container with ice. If this is not at hand, then cold water will also come down, the main thing is to organize a temperature difference that will allow you to stop the heat treatment of the product. Now you need to remove the skin from the skin, it will be easy to do this, after blanching it will begin to move away by itself.

We remove the stalk attachment points from the tomato, coarsely chop the tomatoes, onions and chili and send them to the blender bowl - we thoroughly interrupt everything into a homogeneous mass, there should not be any pieces left.

We pass the garlic cloves through a press and also add to the tomato mixture along with the rest of the spices and spices - allspice, star anise and cinnamon sticks.

Pour the pureed tomato sauce into a heavy bottomed saucepan and place over medium heat. As soon as the mass boils, reduce the flame to a minimum value, and leave to simmer for about 35 minutes.

After that, let the ketchup cool down a bit and grind it through a fine sieve to get rid of the spices, which have already given up all their taste and aroma.

We return the tomato mass to the cooking pot, pour 200 ml of red wine vinegar there and add 100 g of sugar - mix everything thoroughly and put it back on the stove. Bring the mixture to a boil and cook for another 10 minutes.

Without wasting time, take 4 tablespoons of starch and dilute it in cool water, while stirring well so that there are no lumps.

Pour the resulting solution with starch into the boiling tomato mass, stir thoroughly and after boiling the liquid again, cook for another 2-3 minutes.

Spicy fragrant ketchup is ready - it remains only to pour it into dry sterile containers and roll it up with boiled lids. Turn the rolled jars upside down and leave to cool under a warm blanket overnight. Store homemade ketchup in the refrigerator or any other cool, dark place.

Advice: to make your sauce fragrant and tasty, use only ripe and juicy tomatoes for its preparation - it is better to refuse unripe fruits.




This recipe is so easy to make that even a novice cook can handle it. Therefore, run faster to the store, buy the missing ingredients and quickly cook delicious tomato ketchup for the winter with starch in your kitchen. Bon appetit and new culinary discoveries!

Tomato ketchup is a popular and truly versatile tomato sauce. He has been loved by both adults and children for a long time. I suggest that during the ripening season of tomatoes, prepare it for the winter using this simple and quick recipe with a photo.

The highlight of the workpiece is that we will prepare the sauce from tomato juice with starch. With a little work, you can enjoy natural thick ketchup until the next harvest.

Ingredients:

2 liters of tomato juice;

15 table. lies. Sahara;

6 hrs. salt;

7 cloves of garlic;

½ tsp ground red pepper - for hot sauce (to make the sauce less spicy, you can reduce the amount of ground red pepper to ¼ tsp);

0.5 tsp black ground pepper;

6 table. tablespoons of vinegar (9%);

2 table. spoons of potato starch.

How to cook ketchup with starch for the winter

Make it your favorite way.

Add sugar, salt, chopped garlic to boiling juice.

Cook over low heat for 10-15 minutes.

Add red and black ground pepper, vinegar and continue to cook the mixture for another 30 minutes.

Dissolve the starch in a glass of cold water and gradually pour into the boiling sauce, stirring constantly so that lumps do not form.

Bring the mixture to a boil and boil for 7-10 minutes, stirring constantly.

Pack the finished tomato sauce in dry, roll up the lid.

This recipe can be finished, but I want to tell you that using the method described above, you can cook different flavors of ketchup. The basis of this ketchup is tomato juice, salt, sugar, vinegar, starch. But the main composition can be supplemented with other products and spices to your taste. For example, replace garlic with onions or add neither. Experimenting, you will definitely find your "golden", the most delicious recipe that will meet only your taste preferences.

At the same time, please note that hot sauce always seems sharper (before you try it for spiciness, cool it in a spoon), and after adding starch, the taste of the workpiece is a little “smoothed out” and becomes less spicy.

And if there is not enough ketchup for the whole winter, it does not matter. The main thing is to stock up on a sufficient amount of tomato juice with starch. From these staples, you can make delicious natural homemade ketchup at any time of the year.

There are several proven and very tasty homemade sauces.

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

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

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

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

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

Homemade tomato ketchup for the winter You will lick your fingers

Ingredients:

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

Cooking:

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

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

Ketchup with garlic

Products:

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

Cooking steps:

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

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

Spicy mustard sauce

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

Cooking:

• peel tomatoes;

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

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

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

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

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

Ketchup with starch at home for the winter

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

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

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

Products:

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

Cooking:

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

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

Homemade tomato ketchup like store bought

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

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

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

Cooking Ingredients:

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

Cooking steps:

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

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

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

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

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

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

Products:

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

Cooking:

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

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

The best ketchup recipe from the chef

Ingredients:

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

Cooking:

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

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

Ketchup barbecue at home for the winter

To prepare ketchup, you will need the following products:

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

How to make barbecue ketchup for the winter at home:

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

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

Ketchup by Jamie Oliver

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

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

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

Spices and seasonings:

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

How to cook:

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

Thick ketchup at home for the winter

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

• Add apples.
• Use starch in cooking.

Recipe number 1. Aromatic apple-tomato ketchup

Prepared as follows:

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

Recipe number 2. Thick ketchup with starch

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

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

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

Ketchup with basil for the winter

Very simple and delicious recipe

We prepare as follows:

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

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

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

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

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

It turns out the sauce, like the famous brand

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

Products:

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

Cooking instruction:

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

Attention!

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

During the cooking process, the sauce must be stirred.

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

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

I really like to open my pantry and see a lot of jars with different delicious fillings. I'm already waiting for the time when it will be possible to open something tasty, especially a jar of such ketchup. When I prepared ketchup with starch for the winter this time, I left a little for testing, but they tried it without me. Ketchup turned out like a purchased "Gentle", with a slight spicy note. For myself, I would add more hot pepper, but not all household members would appreciate it.

In order not to have time to stagnate, I prefer to close such sauces in small jars. Easy to take with you to events. From this amount of ingredients, 5 liters of ketchup will come out.

To prepare homemade ketchup from tomatoes with starch for the winter, you must immediately prepare all the ingredients.

Wash the tomatoes, dry them on a towel and squeeze the juice through a juicer. Take half a liter of juice to dissolve the starch.

Wash hot peppers, remove stems and seeds. Squeeze juice through a juicer.

Wash the sweet pepper, remove the stalk and seeds. Peel the garlic. Grind vegetables through a meat grinder with a fine strainer.

Combine tomato juice, hot pepper juice, ground sweet pepper with garlic in one container. Pour seasoning for Korean carrots (composition: salt, sugar, coriander, red pepper, ground black pepper, ginger, ground chili pepper), seasoning for barbecue (composition: allspice, paprika, basil, cumin, turmeric, bay leaf, cardamom, onion, garlic, mustard, oregano, salt and sugar), salt, sugar, ground black pepper. Mix everything thoroughly and send to the fire. After boiling, reduce the heat to a minimum and, stirring occasionally, boil for 15 minutes.

Pour starch into a bowl with tomato juice (0.5 l).

Thoroughly mix the whole mass and pour into a saucepan. Continuing to stir, boil the ketchup for 15 minutes. Then pour in the vinegar, boil for another 5 minutes.

Pour the ketchup with starch prepared for the winter into sterilized jars and roll up the lids. Turn jars upside down, wrap warmly until completely cool.

You can store homemade ketchup from tomatoes with starch until winter both in the cellar and in the pantry.

Cook with love.

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

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

Cooking

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!