How to make ketchup from tomatoes. With celery and ginger

Good afternoon everyone.

Have you already started to accumulate a supply of tomatoes on the veranda? In our region, the harvest this year is quite rich and, after harvesting the traditional ones, there are still a lot of vegetables left from which you can prepare something else delicious for the winter.

Well, since the early apples are already ripening, I suggest making a few jars of delicious homemade ketchup with pronounced apple sourness in the style of Krasnodar tomato sauce.

And it’s better to use several different recipes with various additional ingredients so that you always have the right sauce on hand for any dish.

As you can see, there is plenty to choose from. Sweet or spicy, thick or not very thick - choose according to your taste and cook with pleasure - the recipes are very simple and do not require special culinary skills.

Tomato and apple ketchup: a simple recipe for the winter

And I suggest starting with the simplest recipe that you can practice with if you have no experience in making sauces. It’s simply not possible to do something wrong with it.

Ingredients:

• 4 kg red tomatoes
• 1 kg apples
• 120 grams apple cider vinegar 3%
• 2 teaspoons salt
• 6 tbsp. spoons of sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground black pepper
• 3 clove buds

From this amount of ingredients you will get 5 jars of 0.5 liters and a little more to eat right now.

Preparation:

1. Prepare the tomatoes. They need to be thoroughly washed, cut in half, or into 4 parts if they are large, and the stalk removed. Place the tomato slices in a deep, thick-walled pan in which all further cooking will take place.

2. Wash the apples, cut them into slices and remove the core and seeds.

When choosing vegetables and fruits, keep in mind that it is advisable to take sour varieties of apples for ketchup, and only red and ripe tomatoes.

3. Place the pan on low heat, add the cloves, cover with a lid and cook, stirring occasionally, until the apples are completely softened. This will take about 30-40 minutes.

4. Now take a smaller pan and, using a sieve and a whisk, grind the apples and tomatoes to get rid of unnecessary peels and small tomato seeds.

5. We don't need the dry residue, we throw it away. Pour the filtered liquid mixture back into the pan, add salt, sugar and coriander, stir, turn on low heat again and evaporate the mixture to the desired thickness for 1-1.5 hours.

At the end of boiling, add apple cider vinegar.

If there is no apple juice, then take the usual 6% in the amount of 50 g.

Mix and take a sample. If necessary, add sugar or salt. If the taste is ok and you don’t need to add anything, then you can put the ketchup in jars. If you added any spices, then continue cooking for another 10 minutes.

6. Pour the finished ketchup into the bowls in advance, filling them up to the neck.

When pouring, you need to stir the contents of the pan so that the particles do not settle at the bottom and all the jars turn out to be of the same thickness.

Cover with sterilized lids and leave to cool upside down under a blanket.

After cooling, store in a cool place.

Tomato ketchup with apples and bell peppers

One of the most popular recipes. This sauce is perfect for meat dishes and adds piquancy to them.

Ingredients:

• 2.5 kg tomato
• 4 bell red peppers
• 4 apples
• 4 onions
• 4 cloves garlic
• 0.5 cups sugar
• 1 teaspoon cinnamon
• 1 tbsp salt (to taste)
• 10 black peppercorns
• 5-7 peas of allspice
• Ground black pepper - to taste
• 0.5 teaspoon vinegar essence

Preparation:

1. Wash apples, tomatoes, peppers and onions, remove all unnecessary things like pepper partitions, cores and peels of apples and tomato stalks. We cut the food into slices and pass them mixed through a meat grinder with an attachment with the smallest holes.

2. Pour the resulting puree into a saucepan, put it on low heat and boil the mixture, stirring occasionally, for an hour and a half.

If you like “smooth” ketchup without chunks, you can blend the mixture in a blender until smooth before the next step.

3. Then add salt, sugar, cinnamon and ground pepper to the future ketchup. Mix. It is convenient to add non-powdered spices like peppercorns to the pan after wrapping them in cheesecloth. This is necessary to ensure that large ingredients do not remain and fall into the jars.

We make a bag out of gauze, fill it with spices, tie it with thread and throw it into the pan. Very comfortably.

4. After adding the spices, cook the mixture for another 30 minutes over low heat, stirring occasionally.

5 minutes before the end, add vinegar and garlic, squeezed out with a garlic press.

Now the ketchup is ready and can be poured into sterilized jars, rolled up and left to cool upside down, covered with a towel.

Homemade ketchup with onions for the winter - you'll lick your fingers

If you are too lazy to bother with so many products as in the previous version, then you can make excellent homemade ketchup by adding only onions. It gives the sauce a special “onion” aroma, which allows you to add this sauce to any hot dish, be it meat or grilled vegetables.

Ingredients for 2 liter jars:

• 2 kg tomato
• 0.5 kg apples
• 200 grams of onion
• 1 tbsp salt
• 150 g sugar
• 1 tsp each black pepper, cinnamon and cloves
• 1 tsp 70% vinegar

Preparation:

1. Cut the tomatoes into slices, cut off the stems and grind in a blender. Peel the apples, remove the core and chop with the same blender. We do the same with onions.

2. Place the prepared products in an aluminum pan (so as not to burn), add all the spices (except vinegar), stir, put the pan on medium heat and bring the mixture to a boil.

Once it boils, reduce the heat to low and cook for 1 hour, stirring occasionally.

3. After an hour, add vinegar to the mixture and blend it again with an immersion blender to obtain a homogeneous mass without large inclusions.

4. Pour the finished ketchup into sterilized jars, screw on the sterilized lids, turn it over, wrap it in a blanket and leave it like that until it cools completely.

Recipe for thick tomato sauce through a meat grinder

Not everyone likes ketchup to have a paste consistency. Some people like to have tomato seeds and small apple pieces. In this case, you need to use a meat grinder to chop vegetables and fruits. And to ensure that the sauce is homogeneous, we use starch.

Ingredients:

• Tomatoes – 6 kg
• Onions - 5-6 pcs.
• Sour apples - 5-6 pcs.
• Sweet pepper – 1 kg
• Greens (optional) - a bunch
• Salt - 6 teaspoons
• Sugar - 450 g
• Bay leaf - 4-5 pcs.
• Ground red pepper - 1 tsp.
• Ground black pepper - 1 tsp
• Nutmeg (optional) - pinch
• Cinnamon (optional) – a pinch
• Cloves - 5-6 pieces
• Khmeli-suneli (optional) - 2-3 tbsp. spoons
• Vinegar 9% - 6 tbsp. spoons
• Starch - 3-4 tbsp. spoons

Preparation:

1. Cut the tomatoes into slices, cut out the stalk and grind them in a meat grinder separately from other vegetables and apples.

We pass sweet peppers, apples and onions with herbs through a meat grinder together.

Place the resulting mass in a deep, thick-walled pan.

2. Place the pan on medium heat, add salt and sugar and cook for 30 minutes, stirring constantly.

3. After 30 minutes, reduce the heat to low, add the remaining spices and leave the sauce to simmer for another half an hour.

4. After half an hour, add vinegar and starch, diluted in water to the consistency of milk, into the pan. Mix thoroughly and set aside for another 5 minutes.

5. Now the ketchup is ready. All that remains is to catch the bay leaf and pour it into sterilized jars, close with sterilized metal lids and cool under a blanket upside down.

From the specified amount of ingredients you will get 10-11 cans with a volume of 0.7 liters.

A simple recipe for ketchup with tomatoes, apples and garlic

Fans of spicy sauces will love this method of cooking with garlic. The strong, vibrant sauce goes well with pasta.

Ingredients:

• Tomatoes – 3 kg
• Apples – 0.5 kg
• Onion - 0.5 kg
• Garlic - 2 heads
• Hot pepper - 2 pods (to taste, can be replaced with dry pepper)
• Salt - 1 tbsp.
• Sugar - 2-3 tbsp.
• Cinnamon - 1 tsp.
• Table vinegar 6% - 1 tbsp.
• Cloves - 2 pcs.
• Allspice - 3-4 peas

Preparation:

1. In order not to grind the sauce after cooking, trying to get rid of the tomato peels, you can remove them immediately. To do this, make a cross cut on the tomatoes and pour boiling water over them for literally 1 minute. After this, the peel comes off easily and without effort.

2. We also peel the apples, remove the core and cut them into small pieces. Cut the onion into 4 slices. Place the tomatoes, apples, onions and peeled garlic cloves in a bowl and blend everything with a blender until the mixture is homogeneous.

3. Then pour the resulting puree into a thick-walled pan, add salt, sugar and cinnamon, put the pan on low heat and boil the mixture for 1 hour, stirring constantly.

4. After an hour, remove the pan from the heat and blend the ketchup with an immersion blender until smooth.

5. Add vinegar, cloves, peppercorns to the ketchup and return the pan to low heat for another 30-50 minutes.

The final cooking time depends only on how fleshy the tomatoes were and what consistency of the sauce you want to get.

6. Place the finished boiling sauce into sterilized jars and leave to cool upside down, wrapped in a towel.

After cooling, store the jars in a cool place.

Video on how to make delicious ketchup for the winter without starch

Well, at the end, I suggest you watch a short but informative video on how to prepare thick homemade ketchup without resorting to the use of starch.

Very often I see that when making winter preparations, many people try to do without vinegar. This is risky, because vinegar is an excellent antiseptic that guarantees the safety of the contents of jars for a long time. And if, for some reason, you also want to cook without vinegar, then replace it with citric acid.

Well, that’s all for today, thank you for your attention.

Hello dear friends! What do you think is the most popular tomato sauce? In my opinion, this is ketchup. It is always present in my refrigerator. Do you know how to prepare it at home for the winter?

It turns out it's very simple and fast. I’ll tell you about this today. As always, there are a lot of variations of this wonderful sauce. And, of course, we will consider the best recipes for its preparation.

In my family it is served with almost all meat dishes, sometimes mixed with spices, herbs, garlic or mayonnaise. Or you can combine all this together and you’ll get just awesome “ketchunese”.

In fact, homemade ketchup is much healthier than store-bought ketchup. After all, they put natural products in it, but in the store there are all sorts of chemicals, ugh. So let's learn how to make this sauce at home.

Only very good, ripe and strong tomatoes are suitable for this sauce.

Classic recipe for Soviet ketchup. The taste is really similar to the one my mother bought in the store during my bright childhood.

Ingredients:

• Tomatoes - 2.5 kg
• Onions – 250 gr
• Allspice peas – 10 pcs.
• Cloves - 7 pcs.
• Bay leaf - 8 pcs
• Black peppercorns – 15 pcs.
• Salt - 1 tablespoon
• Sugar – 170 gr
• Vinegar 9% – 150 g

Preparation:

1. Cut ripe tomatoes into slices. Peel the onion and cut into small pieces so that it boils well.

2. Place the vegetables in the pan and add all the spices. Place the pan on gas, bring to a boil and cook until tender, about 2 hours. Stir during cooking to prevent anything from burning.

3. After they have boiled, grind everything through a fine sieve until you obtain a puree-like mass.

In fact, you can simplify your task here and use an immersion blender.

4. Then add salt, sugar and vinegar. Let it simmer until completely thickened, about 35-40 minutes. The sauce should thicken by half. Don't forget to stir it.

5. Then, while hot, pour the sauce into jars. From the presented amount of ingredients, two jars are obtained and there is still a little left for testing. Cover the jars with a warm blanket and leave to cool. Store it in a cool place.

A simple recipe for homemade tomato and apple ketchup

I love this recipe precisely because of the addition of apples. They give it a special taste. If you like sweet sauce, then take sweet varieties of fruit. If you take the sour ones, you will get something like Heinz.

Ingredients:

• Tomatoes – 3 kg
• Apples – 500 gr
• Onions – 250 gr
• Salt - 1.5 tablespoons
• Sugar - 1.5 cups
• Apple vinegar – 50 g
• Ground pepper - to taste

Preparation:

1. Wash all vegetables and fruits and cut into small pieces. Peel the onion first.

If you first remove the skin from the tomatoes, the sauce will be even more tender.

2. Place on the fire and cook until the onion is soft.

3. Then grind everything with an immersion blender until pureed. Then cook on fire until the desired thickness. Approximately 50 minutes. And don't forget to stir constantly so that nothing burns. 5 minutes before the end of cooking, add salt, sugar, pepper and vinegar. Mix everything properly.

4. Place the finished sauce into sterile jars and screw on the lids. Turn it over, wrap it in a towel or blanket and leave it for a day to self-sterilize. Then put the blanks in your storage.

Finger-licking tomato and bell pepper ketchup

This recipe produces a very thick and rich sauce, thanks to the bell pepper. Moderately spicy and a little piquant.

Ingredients:

• Tomatoes – 1.5 kg
• Bell pepper - 2 pcs.
• Sugar - 50-70 g
• Salt - 0.5 tbsp.
• Apple cider vinegar - 2 tbsp. (usual 9% is possible)
• Black peppercorns – 20 pcs.
• Allspice – 5 pcs.
• Ground coriander - 1/4 tsp.
• Parsley - a few sprigs

Preparation:

1. Wash the tomatoes, remove the core and cut into slices. Peel the pepper from seeds and cut into small cubes. Place everything in a saucepan and simmer for about 10 minutes until the tomatoes begin to release their juice.

2. Then remove from heat and use a blender to achieve a liquid mass similar to tomato juice. Then put on low heat for 1.5 hours until it thickens.

3. 10 minutes before the end of cooking, add salt, sugar, all spices and herbs. Cook for another 10 minutes and remove from heat. Grind the finished sauce through a sieve until only seeds and spices remain.

4. Transfer the ketchup into jars and screw on the lids. Store in a cool place.

Video on how to make delicious ketchup at home

If you are still unsure whether you should make this sauce at home, I have put together a video recipe for you. After watching it, you will understand how simple the cooking process is. Everything is described in great detail here.

Ingredients:

• Tomatoes - 2.5 kg
• Sugar - 1/2 cup
• Salt - 1/2 tbsp. lie
• Black peppercorns – 20 pcs.
• Cloves - 2 pcs.
• Coriander peas – 10 pcs
• Vinegar 9% - 2 tbsp. lie

Now, I think, you definitely won’t have any doubts and it’s time to decide to try making such a wonderful and tasty sauce at home.

Step-by-step recipe for tomato, apple and bell pepper ketchup

Try another version of this sauce. It will go wonderfully with both meat and side dishes. And don’t forget about the base on which this sauce is spread.

Ingredients:

• Tomatoes - 2.5 kg
• Red bell pepper – 4 pcs
• Apples - 4 pcs
• Onions – 4 pcs.
• Garlic - 4 cloves
• Sugar - 0.5 cups
• Cinnamon - 1 teaspoon
• Salt - 1 tablespoon
• Cloves - 3-5 pcs (to taste)
• Black peppercorns – 10 pcs.
• Allspice peas - 5-7
• Ground black pepper - to taste
• Vinegar essence - 0.5 teaspoon

Preparation:

1. Peel and seed the apples. Remove stems and seeds from peppers. Remove the core from the tomatoes.

2. For convenience, you can cut the vegetables into small slices and pass through a meat grinder with a fine nozzle. Or puree the vegetables using a blender.

3. Place on the fire and cook over low heat for 1.5 hours, stirring constantly. About 1/3 of the total mass should evaporate so that the sauce begins to thicken.

3. Then add salt, sugar, cinnamon, cloves, all the peppers and mix. Continue cooking for another 30 minutes. Add chopped garlic 5 minutes before the end.

4. After removing the pan from the heat, pour in the vinegar essence and stir. Next, pour into jars and roll up. Turn the jars upside down, wrap them in something warm and leave until cool. Then put it away in your bins.

Spicy tomato sauce for the winter in a slow cooker

I suggest you familiarize yourself with the recipe for spicy ketchup prepared in a slow cooker. The sauce is spicy, moderately spicy, with a sweet and sour taste.

Ingredients:

• Tomatoes (meaty) – 2 kg
• Sweet bell pepper – 500 gr
• Onions - 400 gr
• Fresh hot pepper - 2 pcs.
• Dry mustard - 1 tbsp.
• Salt - 2-2.5 tbsp.
• Sugar - 200 gr
• Vegetable oil - 150 g

Preparation:

1. Prepare all vegetables - wash and remove peels, stems or seeds. Cut into slices and place in a blender to grind.

2. Place everything in a multicooker bowl, add mustard, salt, sugar and vegetable oil. Mix everything. Turn on the “baking” mode for 45 minutes.

3. Then grind everything through a sieve and pour it back into the bowl. Do not throw away what remains in the sieve. It is better to beat the leftovers with an immersion blender until pureed and add to the bowl. Mix everything until smooth. Taste and add salt or sugar if necessary. Cook in the same mode for another 1.5 hours.

If desired, you can add 1-2 tablespoons of vinegar 9%.

4. Time may change. Check the thickness of the sauce. If you drop the sauce onto the plate and it doesn’t spread, it’s ready. Then pour everything into sterile jars, roll it up and turn it upside down. Wrap it in something warm and leave it to cool. Then just put it away in your storage.

By the way, I also want to advise you to look at the article on conservation. There are very interesting recipes there.

Good luck with your preparations!

Ketchup is one of the most versatile sauces. It goes well with pasta and potatoes, meat and fish, and any dish tastes better with it. However, store-bought sauces rarely contain only natural products, and those consisting only of them are expensive. If you want to enjoy the taste of a quality product all year round and not pay exorbitant amounts of money for it, there is only one way out - make ketchup at home. If you make it correctly, it will surpass the store-bought one in its organoleptic qualities.

How to make ketchup

In order to prepare delicious ketchup, it is not enough to choose a suitable recipe, although a lot depends on it. It is very important to consider several points.

• When choosing tomatoes for making ketchup at home, it is necessary to discard all overripe and underripe, or even slightly damaged. In this case, it is better to give preference to tomatoes grown not in greenhouses, but in garden beds: fleshy and aromatic.
• Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which you may find chipped, wormy ones - these are not suitable for ketchup.
• Tomatoes and other products, if required by the recipe, must be thoroughly chopped. The best way to do this is to pass it through a meat grinder, then rub the puree through a sieve. There is an easier way - to pass it through a screw juicer, but it does not allow you to achieve the same quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the chosen recipe.

Homemade ketchup

• tomatoes – 2.5 kg;
• granulated sugar – 125 g;
• cloves – 2 pcs.;
• black peppercorns – 20 pcs.;
• coriander – 10 pcs.;
• table vinegar (9 percent) – 40 ml;
• salt – 10 g;
• herbs to taste (basil, dill, parsley) – 100 g.

Cooking method:

• Wash the tomatoes well, cut off the stems, cut each vegetable into 4 parts.
• Chop the greens and put them in a saucepan with the tomatoes.
• Place the tomatoes in a saucepan and simmer over low heat for 20 minutes.
• After the tomato mass has cooled, rub it through a sieve.
• Bring the tomato puree to a boil and cook until it thickens. This will happen in an hour or an hour and a half. All this time the mass should be stirred so that it does not burn.
• Place the spices in gauze or a bandage, wrap them well so they don’t fall out during cooking, and dip them into the tomato mass.
• Add sugar and salt, pour in vinegar, and simmer for another 10 minutes.
• Remove the spice bag.
• Sterilize the jars, preferably small ones, and fill them with hot ketchup. Seal with sterilized lids.

Homemade ketchup, prepared according to a traditional recipe, has a pleasant sweet and sour taste. It is not spicy at all, so it can be given even to children.

Spicy ketchup

• tomatoes – 2 kg;
• red bell pepper – 1 kg;
• carrots – 0.5 kg;
• onion – 0.5 kg;
• tomato paste (without salt) – 0.2 kg;
• vegetable oil – 0.15 l;
• chili pepper – 0.15 kg;
• garlic – 100 g;
• apple cider vinegar (6 percent) – 70 ml;
• sugar – 80 g;
• dry basil – 20 g;
• ginger – 50 g;
• corn starch – 50 g;
• ground coriander – 5 g;
• water – 1 l;
• salt – 20 g.

Cooking method:

• Peel the carrots, peppers and onions, chop, and pass through a meat grinder.
• Grind the basil to a powder.
• Mix basil with onions and carrots.
• Pour 0.2 liters of water into the carrot-onion-pepper mixture and simmer for 10 minutes.
• Mince tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can not remove the seeds from the pepper, but grind it whole.
• Add tomatoes, hot peppers and garlic to carrots and onions, simmer the vegetables together for another 10 minutes.
• Dilute tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
• Cool the vegetable mass, then rub it through a sieve, gradually beating the resulting puree with a blender.
• Add spices, oil and vinegar, salt and sugar.
• Bring to a boil and simmer for 7 minutes.
• Dissolve starch in 100 ml of water.
• Pour the starch into the sauce in a thin stream, stirring it constantly, and cook for a couple of minutes.
• Pour the ketchup into sterilized bottles or jars and seal them. When cool, store in the pantry.

Ketchup prepared according to this recipe has a spicy aroma and piquant taste, quite spicy.

Spicy ketchup

• tomatoes – 0.5 kg;
• onions – 0.5 kg;
• sweet pepper – 1 kg;
• hot capsicum – 0.2 kg;
• vegetable oil – 100 ml;
• table vinegar (9 percent) – 0.25 l;
• garlic – 7 cloves;
• black peppercorns – 7 pcs.;
• sugar – 125 g;
• salt – 5 g.

Cooking method:

• Grind sweet and hot peppers with a meat grinder along with their seeds.
• Do the same with the rest of the vegetables.
• Place the vegetables in a saucepan and cook them for half an hour.
• Wrap the peppercorns in cheesecloth and place them on the bottom of the pan.
• Pass the garlic cloves through a press and add to the vegetables.
• Pour salt and sugar into the vegetable mixture, pour oil and vinegar into it, stir.
• Boil to the desired thickness and pour into sterilized bottles through a clean, boiled funnel.
• Close with lids and let cool.

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of truly hot sauces and seasonings.

Classic ketchup

• tomatoes – 3 kg;
• sugar – 150 g;
• salt – 25 g;
• apple cider vinegar (6 percent) – 80 ml;
• cloves – 20 pcs.;
• black peppercorns – 25 pcs.;
• garlic – 1 clove;
• ground cinnamon - a pinch;
• hot red pepper (ground) - on the tip of a knife.

Cooking method:

• Wash the tomatoes, chop finely, place in a saucepan and place on low heat.
• Cook the tomatoes until their volume is reduced by a third.
• Add sugar and cook for another 5 minutes.
• Add salt and cook for another 3 minutes.
• Wrap the peppers and cloves in gauze and place in a pan with tomatoes. Add pepper and cinnamon to it.
• Boil for another 10 minutes and remove the pan from the heat.
• When the mass has cooled, rub it through a sieve, first removing the gauze bag with spices, and place it back in the pan.
• Crush the garlic and add to the tomato puree.
• Pour in vinegar, bring ketchup to a boil and pour into jars or bottles, which should be sterilized in advance.

Ketchup has a universal classic taste, which allows it to be served with any dish. This is the most tomato ketchup that can be, because there are no other vegetables in it.

Table ketchup

• tomatoes – 6.5 kg;
• garlic – 10 g;
• onions – 0.5 kg;
• sugar – 0.45 kg;
• salt – 100 g;
• ground cinnamon – 2 g;
• mustard (seeds) – 3 g;
• cloves – 6 pcs.;
• black peppercorns – 6 pcs.;
• allspice peas – 6 pcs.;
• vinegar essence (70 percent) – 40 ml.

Cooking method:

• Wash the tomatoes and make a cross on each one.
• Place in boiling water, blanch for a couple of minutes, remove and place in a pan of cold water.
• Remove the skins from the tomatoes and cut each in half.
• Place a sieve over a clean pan. Using a teaspoon, remove the seeds from the tomatoes and place them in a sieve, rub them so that the seeds remain on the grid and the juice gets into the pan. Wash the sieve.
• Return it to the pan and rub the tomato pulp through it.
• Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or coffee grinder.
• Pass the onion and garlic through a meat grinder.
• Place the tomato, onion and garlic puree in a saucepan, add all the spices, including cinnamon.
• Bring to a boil, add 150 g of sugar and continue cooking, stirring constantly, until the mixture has reduced by about half.
• Add the remaining sugar and cook, stirring continuously, for 10 minutes.
• Add salt, add vinegar and simmer for another 10 minutes.
• Pour hot ketchup into previously prepared bottles or jars (they should be sterilized). Seal tightly with lids. After cooling, they can be stored in the basement or pantry.

Table ketchup is very aromatic, has a delicate consistency and a spicy taste. It cannot be said about him that he is an amateur. Everyone loves this homemade sauce.

Ketchup "Original"

• tomatoes – 5 kg;
• bell pepper – 0.3 kg;
• onions – 0.5 kg;
• sugar – 0.2 kg;
• salt – 30 g;
• paprika – 10 g;
• table vinegar (9 percent) – 125 ml.

Cooking method:

• Wash the pepper, remove the seeds, cut into pieces and grind using a blender or meat grinder.
• Wash the tomatoes, cut them, cook for 5 minutes and place in cold water. When the tomatoes have cooled slightly, remove them from the water and peel off the skins.
• Chop the tomatoes and grind using a meat grinder or blender.
• Remove the skins from the onion, chop and chop in the same way.
• Pour salt and sugar into a saucepan, add vegetable puree into it and put on fire.
• After bringing to a boil, reduce the heat and simmer until the mixture reaches the optimal consistency for ketchup.
• Add paprika and cook for a couple of minutes.
• Pour in vinegar and cook for another 3 minutes.
• Pour into pre-sterilized jars or bottles and close them with lids. The ketchup should cool at room temperature, after which it is better to put it in a cooler place.

This ketchup has a specific taste, but no one dares to call it unpleasant. Having tried it once, you want to eat it again and again.

Homemade ketchup is a tasty and healthy product that stores well and is quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.

Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Nevertheless, the thick tomato sauce with spicy notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, but it’s quite difficult for me to stop using it. Therefore, while the fresh vegetable season is in full swing, I suggest preparing homemade tomato ketchup for the winter. You'll lick your fingers - it turns out so delicious. When sealed, the seasoning can be stored for more than 1 year, but when opened, it is advisable to eat it for no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But don’t worry, a half-liter jar “disappears” in a few days.

The simplest and most delicious homemade ketchup for future use

Meat, potatoes, pizza, and even a piece of regular bread with this sauce tastes much better! Try it! I guarantee you will lick your fingers and ask for more. Fresh tomatoes + classic spices = excellent results.

Thank you very much for the recipe, mom Larisa!

Ingredients:

Exit: approximately 1.25 liters of finished sauce.

How to make delicious homemade tomato ketchup for the winter (you'll lick your fingers):

To make a lot of thick sauce, use only well-ripened, fleshy, not watery tomatoes. Unripe ones will only produce a large amount of juice, which will evaporate during cooking. And there will be very little ready-made ketchup. Cut the tomatoes into small slices. Place in a bowl (large saucepan). Peel the onion. Chop into small cubes. Add to tomato slices and stir. Cover with a lid.
Place on low heat. Simmer until soft (about 15 minutes). The vegetables will immediately release their juice, so they won’t burn.
To bring the tomato base until smooth, use a metal sieve. Rub soft vegetables through it. The result will be a smooth puree without seeds or skin. Wipe as thoroughly as possible - more pulp will end up in the bowl.
Pour the vegetable mixture back into the bowl (saucepan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup reduces by 2-2.5 times.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds, on gauze folded several times. Tie the ends and make a pouch. Dip into boiling puree. Spices will give off their aroma, but at the same time they will be completely easy to extract from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will become even thicker. After the specified time, remove the bag of spices.
Prepare jars (special bottles). I have accumulated a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until winter and for current use. Regular liter (half liter) jars will also work. Sterilize jars (bottles). Boil the lids. Lay out the hot workpiece. Roll up. Turn it over and check if the preservation is leaking. In this position, wrap the jars.
After cooling, hide it in a dark pantry or cellar for the winter. Store opened ketchup in the refrigerator. But after opening it is advisable to eat it within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than the store-bought product.

Making aromatic ketchup from tomatoes and apples for the winter

It is difficult to imagine the combination of apples and tomatoes in their raw form. But in this sauce they “get along” perfectly. Apples are responsible not only for the taste, but also for the excellent thick consistency. I advise you to try it.

Required Products:

Exit: about 1.5 liters of workpiece.

Plan for preparing ketchup from tomatoes and apples, preparing for future use (for the winter):

Tomatoes must be ripe, soft and tasty. It is advisable to take apples with sourness, then the seasoning will be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut out the rough part of the tomatoes. Cut into slices. Remove seeds and stems from apples. There is no need to remove the peel. It contains pectin - a natural thickener that will allow you to obtain the ideal consistency in a short time.
Grind all chopped components using a blender (meat grinder). Was the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft and easily pass through a sieve.
Pour into a deep heat-resistant container. Place on medium heat. Once boiling, reduce heat. Cook covered, stirring every 10-15 minutes, for about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a uniform consistency. But every minute of the time spent is worth it: homemade ketchup made from tomatoes and apples turns out very appetizing, you’ll just lick your fingers. After trying a spoon, I decided that it should be stored for the winter not in jars, but in buckets. Return the pureed sauce to the cooking vessel.
Add sugar, salt, vinegar, ground pepper. It is advisable to grind the peas in person. What is sold in bags contains a lot of small debris and does not have a special aroma. Also add spices that make regular red tomato sauce like real ketchup. It's clove and cinnamon. You can add whole cloves and remove them at the end of cooking. Otherwise the aroma will be too concentrated. Or take just 2-3 cloves and grind them with pepper. Stir. Cook after boiling for another 5-7 minutes until you achieve the desired consistency. If desired, add other seasonings - hot pepper, coriander.
Wash the jars (bottles). Sterilize or pour boiling water over it several times. Place on a kitchen towel to drain. Fill the container. Roll up with sterile dry lids. Cool upside down under a spare blanket.
After cooling, hide it for storage in a cellar, pantry, or refrigerator. You open a jar of this real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste will rock you - not only do you want to lick your fingers, but you also want to bite off your tongue with pleasure.

Spicy thick ketchup with garlic

It's hard to resist licking your fingers when in front of you is a whole jar of delicious homemade sauce with a pleasant, spicy, piquant taste. Bell pepper adds a special note, garlic adds a slight heat, and Provençal herbs add a Mediterranean aroma.

Required:

Exit: about 1.75-2 l.

How to cook:

Straining sauce components through a sieve is not the easiest or most enjoyable task. Especially when you plan to prepare a large amount of preserved food. Is there a special attachment for a food processor? You're very lucky. I don’t have such an attachment, so I decided to make my task easier and conduct an experiment. Tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled it off. Wiping the pulp of tomatoes is faster and easier. The sauce thickened well, by the way. To separate the pulp from the skin, blanch the vegetables. Make a crosswise cut. Place in boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin will come off easily. Cut the tomatoes into large slices.
I also decided to peel the bell pepper from the film. So I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Place it in a baking bag. Place in an oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in a microwave oven (900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Cool the pods slightly. Remove the tails and seeds. Remove the skin. Cut as desired.
I used sweet lettuce onions. But regular, yellow, white will also do. Clean the bulbs. Divide each into 4-8 parts.
Grind the ingredients with a blender or meat grinder.
For cooking, use dishes with a thick bottom so that the mass burns less. Place it on the stove over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is reduced to classic thickness.
Remove the seeds by pressing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help you achieve a completely smooth consistency. Additionally, use it after grinding (optional).
Add the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush it with a press). Stir. Cook for another 5-7 minutes after boiling.
Place in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, and lids. Place the ketchup containers on the lids to check if it is leaking. After checking, wrap the workpiece with an unnecessary blanket. Place the cooled sauce in a cool, dark place (refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup comes out aromatic and piquant due to the use of ripe tomato fruits, fresh garlic, and Provençal herbs. The shelf life of unopened preserves is more than 1 year. I advise you to prepare a lot of it - it disappears very quickly.

Delicious, natural homemade preparations! Pleasant, successful results!

If you make homemade ketchup, it will not compare in taste and consistency with any store-bought product. And its main feature is that you can add absolutely any herbs and spices to such a sauce, making it uniquely tasty and rich for yourself. We will add such ingredients as we wish.

If we talk about all sorts of preparations for the winter. there are already a lot of recipes on the site. I advise you to see how it is done. Don't miss it, be sure to prepare it.

How to make homemade tomato ketchup and what do you need to make it? Right now 6 delicious and simple tomato sauce recipes for the winter.

Required set of ingredients for kutchup

• Fleshy, ripe, soft tomatoes – 3 kg.
• Red pepper with thick walls, sweet – 3 pcs.
• Onions – 500 gr.
• 6 garlic cloves.
• Spoon of salt.
• 150 ml. vinegar (use classic table vinegar) 9 percent.
• Cinnamon – 1⁄2 teaspoon.
• Peppercorns - 10 peas.
• Ground allspice – 1⁄2 teaspoon.
• Dried cloves in buds – 4 pcs.
• Grated nutmeg - half a teaspoon.
• Granulated sugar – 180-200 gr.

The process of making homemade ketchup

We carefully wash each tomato, no sand or dirt should remain on the fruit, cut out the tail area and cut each vegetable in half or into 4 parts.

We clean the bell pepper from seeds and internal veins, chop it coarsely and place it in a bowl with tomatoes.

We peel the onion, rinse it under cold water, so this product will cut into the eyes less when cut, and chop it into half rings. We send to the available ingredients.

Pass the peeled garlic through a garlic press or finely grate it and add to the vegetables.

Transfer the prepared ingredients into a saucepan, add salt, mix, cover and move to the stove, setting the heat level to minimum. Cook the ketchup for about three hours, but no less than two and a half, periodically opening the container and stirring the composition.

Water should not be added to the pan; only the above products should be present during cooking. At the same time, the mass will decrease in volume by about half during cooking, this is how it should be.

While the tomato mixture is cooking, prepare the spices. They need to be combined and ground in a coffee grinder into a homogeneous mass.

Cool the finished vegetables a little and then use an immersion blender to grind them into a homogeneous consistency.

Season the paste with ground spices, mix, put it back on the fire and now cook for no more than half an hour.

5 minutes before the end of cooking, pour in the vinegar, mix the mixture thoroughly again and you can turn off the stove.

Pour hot tomato ketchup into jars sterilized in any way directly from the fire. We cover with lids, screw them on, turn the jars upside down, cover all the resulting beauty with a blanket and leave for exactly a day, no less.

All is ready! Delicious homemade Heinz ketchup can be eaten immediately after cooling. You can store it in a cool place and take it out as needed.

You can serve this kind of vinegar not only with sausage and meat products, but also use it when cooking cabbage soup, borscht, stewing vegetables, etc.

This is a simple and inexpensive way to make a delicious sauce.

To prepare we take:

• 2.5 kg. tomatoes.
• 350 gr. sweet and sour variety of any apples.
• 350 gr. classic onions (you can use salad onions if you wish, but regular ones are better).
• A tablespoon of coarse salt.
• Half a glass of sugar.
• A level teaspoon of a mixture of ground peppers.
• 4 cloves.
• 140 ml. apple cider vinegar (6%).
• Half a teaspoon of cinnamon.

How to make delicious tomato paste for the winter

Wash the vegetables and apples, cut out the stem from the former, remove the cores from the latter, cut the products into medium-sized pieces - slices.

There is no need to peel the apples, it will allow you to create the desired consistency, since it contains a natural thickener pectin, but tomatoes can be peeled if desired, but this is not necessary.

Place all the ingredients of the sauce into a blender bowl or deep bowl/pan and grind into a homogeneous paste.

If you don’t have a food processor or blender at home, you can grind the tomatoes and apples in a meat grinder, but in this case it’s best to pass the products through calico again.

Place the resulting composition in a cauldron, saucepan or deep frying pan, put on fire, and let it boil. Cover with a lid and simmer, stirring, for fifteen minutes.

Salt the mixture and continue cooking for another hour and a half. If after the specified time the mixture is still liquid, remove the lid and cook until the mixture thickens.

Now pour the spices and sugar into the container; the cloves will need to be ground into powder first. Pour in vinegar and mix ingredients.

Cover with a lid and leave to stand on the stove for 5 minutes, then remove and pour into prepared jars.

Close the ketchup for the winter, but remember that the jars must be filled to capacity; there should be no empty spaces left in it.

Turn the rolled containers over and leave to cool under a warm blanket overnight. In the morning the sauce will be ready and can be stored in the refrigerator or pantry.

Fragrant ketchup with basil

You will need to prepare:

• A kilo of tomatoes.
• A bunch of fresh parsley and basil each.
• 2.5 spoons of sugar.
• 1 spoon of salt.
• 3 cloves of garlic.
• Half a glass of cold water.
• 2.5 tablespoons of starch.
• Spices and seasonings to your own taste.

The cooking process will be as follows

Wash the tomatoes, peel each fruit, cut into small pieces, place in a saucepan and on the stove.

Add chopped herbs to the boiling tomatoes (shred very finely), simmer for 40 minutes.

Add sugar, stir it, then salt and stir everything until completely dissolved, continue cooking for another 40 minutes.

Squeeze the garlic cloves into the garlic press and add them to the saucepan with the tomatoes.

Stir and continue cooking for another 3 hours, opening the lid every 20 minutes and stirring your mixture.

Dissolve the starch in cold water, after cooking, carefully add it to the ketchup, stir, boil for another 5 minutes and pour the mixture into jars.

Seal the containers with lids, let the sauce sit in the room for a day, and then put it in the refrigerator. Homemade ketchup is ready!

After adding starch, if desired, the mass can be ground into a more liquid mixture with a kitchen blender. You can also strain through a sieve; this should be done by those who do not like small pieces of tomatoes or herbs in ketchup.

Original recipe for tomato ketchup with wine vinegar and tarragon

You will need to prepare:

• Red (yellow are not suitable) ripened tomatoes - 2-2.5 kg.
• One onion.
• 700 ml. (maybe a little less) wine vinegar.
• 30 gr. salt.
• 60 gr. Sahara.
• 1/3 teaspoon dry tarragon.
• A pinch of ground black and the same amount of ground red pepper.
• 3 clove buds.
• Ginger root – 2-3 gr.
• A pinch of cinnamon and the same part of nutmeg.
• Half a hot chili pepper.
• 2 pinches of ground paprika.
• 2 pinches of curry seasoning.

Method for preparing original ketchup

By blanching (we make an incision, pour boiling water over it and then immerse it in cold water), we peel each tomato from the skin.

Cut the tomatoes into 6 parts and cook for two hours, covered, over medium heat. At the same time, do not forget to stir periodically.

Grind the finished tomatoes into a homogeneous mass using a fine sieve or blender, add all the spices specified in the recipe, except vinegar (they must be ground), and mix.

Grate the onion, put it in ketchup, put it all on the fire and continue cooking for 25 minutes.

Pour in vinegar, simmer on the stove for another five minutes, remove from heat and pack into sterile jars.

If the sauce is very thin, you can add a little potato starch to it, but this is not necessary, if desired.

List of products for cooking:

• Ripe tomatoes without rot - 3 kilograms.
• Classic onions – 0.5 kg.
• Sugar – 400 gr.
• Dry mustard – 2 tablespoons.
• Vinegar (9%) – 400 ml.
• Lavrusha – 3 leaves.
• Juniper (berries) – 5 pcs.
• Salt – 2 tablespoons (you can adjust it a little more or, on the contrary, less, to your own taste).
• Ground black pepper - a teaspoon without a slide.

Our actions - preparing ketchup for the winter

Wash the tomatoes, remove the peel from each, cut, and place in a cauldron.

Peel the onions, cut into small cubes and add to the vegetables; cook over medium heat for 3 hours.

Pass the finished mass through a sieve, put it back into the cauldron, now add all the spices and herbs, mix, simmer for another 15 minutes, pour in the vinegar, leave the puree until it boils and you can distribute it into jars. Containers, it is worth noting, must be sterilized.

Roll up the sauce, turn the jars over the necks, cover the top with a terry towel or any blanket, and leave overnight.

Gentle homemade ketchup quickly (video)

A simple and quick recipe, no fuss. Homemade ketchup is a delicious, delicate sauce for everything - meat, pasta, poultry, etc.

Homemade ketchup should be stored in the refrigerator or cellar, always in a dark and cool place. The shelf life of a hermetically sealed product is 1 year from the date of sealing.

Try making homemade ketchup yourself and you will feel the difference. The recipes have been tested, feel free to get started, the tomato season has just arrived!

Good luck and all the best!