Tomato ketchup like store bought. Delicious ketchup at home for the winter

Hello dear friends! What do you think is the most popular tomato sauce? I think it's ketchup. It is always present in my refrigerator. Do you know how to cook it at home for the winter?

It turns out it's very simple and fast. This is what I will tell you today. There are a lot of variations of this wonderful sauce, as always. 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. And you can combine all this together and get just awesome "ketchunez".

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

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

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

Ingredients:

• Tomatoes - 2.5 kg
• Onion - 250 gr
• Allspice peas - 10 pcs
• Carnation - 7 pcs
• Bay leaf - 8 pcs
• Black peppercorns - 15 pcs
• Salt - 1 tablespoon
• Sugar - 170 gr
• Vinegar 9% - 150 gr

Cooking:

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

2. Put the vegetables in the pot and add all the spices. Put the pan on the gas, bring to a boil and cook until tender, about 2 hours. Stir while cooking so nothing burns.

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

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

4. Then add salt, sugar and vinegar there. Let it simmer over the fire until thickened, about 35-40 minutes. The sauce should thicken twice. Don't forget to stir it.

5. Then, while hot, spread the sauce into jars. From the presented amount of ingredients, two jars are obtained and a little more remains for the sample. Cover the jars with a warm blanket and leave to cool. Keep it in a cool place.

A simple recipe for homemade tomato and apple ketchup

I like this recipe just because of the addition of apples. They give it a special taste. If you like sweet sauce, go for the sweet varieties. If you take sour ones, you get something like "Heinz".

Ingredients:

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

Cooking:

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

If you first remove the skin from the tomatoes, then the sauce will turn out even more tender.

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

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

4. Arrange the finished sauce in sterile jars and tighten the lids. Turn over, wrap with a towel or blanket and leave for a day for self-sterilization. Then put it in your storage of blanks.

Tomato and bell pepper ketchup - lick your fingers

According to this recipe, a very thick and rich sauce is obtained, thanks to the bell pepper. Moderately spicy and slightly spicy.

Ingredients:

• Tomatoes - 1.5 kg
• Bulgarian pepper - 2 pcs
• Sugar - 50-70 gr
• Salt - 0.5 tbsp.
• Apple cider vinegar - 2 tbsp. (you can use the usual 9%)
• Black peppercorns - 20 pcs
• Allspice - 5 pcs
• Ground coriander - 1/4 tsp
• Parsley - a few sprigs

Cooking:

1. Wash the tomatoes, remove the core and cut into slices. Remove the seeds from the pepper and cut into small cubes. Put everything in a saucepan and put it on fire for about 10 minutes, until the tomatoes begin to release juice.

2. Then remove from heat and bring with a blender to a liquid mass similar to tomato juice. Then put on a slow fire for 1.5 hours until it thickens.

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

4. Put 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 still doubt whether it is worth making such a sauce at home, I have selected 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. lies.
• Black peppercorns - 20 pcs
• Carnation - 2 pcs
• Coriander peas - 10 pcs
• Vinegar 9% - 2 tbsp. lies.

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

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

Try another version of this sauce. It goes great with both meat and garnish. And do not forget about, on the basis of which this sauce is spread.

Ingredients:

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

Cooking:

1. Peel and seed 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 with a blender.

3. Put on fire and simmer for 1.5 hours, stirring constantly. Approximately 1/3 of the entire mass should evaporate in order for the sauce to thicken.

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

4. After removing the pan from the heat, pour in the vinegar essence and mix. Next, pour into jars and roll up. Turn the jars upside down, wrap them in something warm and leave to cool. Then put 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 cooked in a slow cooker. The sauce is spicy, moderately spicy, with a sweet and sour taste.

Ingredients:

• Tomatoes (fleshy) - 2 kg
• Bulgarian sweet pepper - 500 gr
• Onion - 400 gr
• Fresh hot pepper - 2 pcs
• Dry mustard - 1 tbsp.
• Salt - 2-2.5 tbsp.
• Sugar - 200 gr
• Vegetable oil - 150 gr

Cooking:

1. Prepare all vegetables - wash and peel, stalks or seeds. Cut into slices and send to a blender for grinding.

2. Transfer everything to the 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. What remains in the sieve, do not throw away. Use an immersion blender to puree the leftovers and add to the bowl. Mix everything until smooth. Taste and add salt or sugar if needed. Cook in the same mode for another 1.5 hours.

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

4. Times may change. Check the thickness of the sauce. If you drop sauce on a plate and it does not spread, then it's ready. Then pour everything into sterile jars, roll up and turn upside down. Wrap with something warm and leave to cool. Then just put it in your storage.

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

Good luck with your preparations!

Ketchup is an excellent sauce for various meat, vegetable, fish dishes and side dishes. On the shelves of stores you can see a lot of varieties of this product. But if you want to have natural tasty tomato on your table, without preservatives and dyes, then we suggest you cook it at home yourself.

Classic homemade tomato ketchup recipe

Ingredients:

• tomato - 3 kg;
• sugar - 150 g;
• salt - a pinch;
• vinegar 9% - 80 ml;
• cloves - 20 pcs.;
• black peppercorns - 25 pcs.;
• garlic - 1 clove;
• cinnamon - a pinch;
• hot red pepper.

Cooking

Now we will tell you how to make homemade ketchup from tomatoes. Wash the tomatoes thoroughly, cut into slices, transfer to a saucepan and boil over low heat by about a third, with the lid open. Then add sugar, boil for 10 minutes, add salt to taste and cook for another 3 minutes. Next, season the tomatoes with spices, seasoning, cook for 10 minutes and carefully grind the mass through a sieve. Put it back in the pan, bring to a boil, pour in the vinegar and put it in jars. Roll up the lids and put in a cool place.

Recipe for homemade tomato and apple ketchup

Ingredients:

• tomatoes - 10 pcs.;
• apples - 4 pcs.;
• ground cinnamon - a pinch;
• nutmeg - 1 teaspoon;
• ground hot red pepper - a pinch;
• salt - a pinch;
• honey - 1 teaspoon;
• vinegar 9% - 2 tbsp. spoons;
• garlic - 3 cloves.

Cooking

Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and wipe the tomatoes through a sieve. We chop the apples, also boil until soft with the lid closed, and chop with a blender. Next, combine tomato puree with apple in a saucepan, put on a slow fire and simmer until thickened for about 10 minutes. Then add pepper, nutmeg, cinnamon, salt, honey and cook the mass for another 10 minutes. At the end, add vinegar, put chopped garlic, boil for another 5 minutes and immediately lay out in clean jars and roll up the lids. and tomatoes are ready!

Homemade tomato spicy ketchup

Ingredients:

• tomatoes - 6 kg;
• garlic - 1 clove;
• onion - 1 pc.;
• sugar - 450 g;
• salt - 100 g;
• cinnamon - a pinch;
• mustard - to taste;
• cloves - 6 pcs.;
• black peppercorns - 6 pcs.;
• vinegar 70% - 40 ml.

Cooking

We cut the tomatoes crosswise, blanch in boiling water, then dip in ice water, remove the skin and peel the seeds. Then chop the tomatoes with a blender, or pass through a meat grinder. Add onion, garlic, spices to the tomato mass and beat again. We put the pot on the fire. Add a little sugar and reduce the mass by about 2 times. Next, pour the remaining sugar and cook for 10-15 minutes. Then we put salt, pour in vinegar, cook for 10 minutes, lay out the hot mixture in sterilized jars and roll it up.

Homemade tomato ketchup

Ingredients:

• tomatoes - 5 kg;
• onion - 3 pcs.;
• bell pepper - 3 pcs.;
• salt - 3 teaspoons;
• sugar - 300 g;
• vinegar 9% - 100 ml;
• ground black pepper - 1 teaspoon;
• ground red pepper - a pinch;
• cinnamon - a pinch;
• greenery.

Cooking

We cut the tomatoes into cubes, put them in a saucepan and put on fire. Chop the onion, add to the tomatoes. Peel sweet peppers, chop and also add to the tomatoes. We boil the boiled mass over low heat 2 times with the lid open. Then we cool and wipe everything through a sieve. Pour back into the saucepan and put on fire. Bring to a boil, add salt, sugar, cinnamon, pepper, pour vinegar. We tie the greens into a bundle and dip into the tomato mass. Cook again for about 3 hours, so that all the liquid has completely evaporated. We lay out hot ketchup in clean jars and roll it up.

What sauce is best served with pasta, stew, potatoes, pilaf? Of course, ketchup.

In addition, it can be used to make sandwiches, pizza, savory pastries and much more. And it will be doubly delicious to use homemade sauce of your own preparation. Eating such yummy is even more pleasant and healthy. After all, you can guarantee the quality of products and production, and most importantly, homemade ketchup contains an important and irreplaceable ingredient - love and a piece of your soul. And it's worth it.

When buying and eating ketchup in stores, many people think that it is difficult and, in general, impossible to cook it at home. In fact, this is not true at all.

The composition includes, of course, tomatoes and other simple products. Most often, these are apples, onions, bell peppers and other vegetables and fruits. By adjusting the seasonings, salt and sugar, you can create your perfect tomato sauce.

It is not difficult to prepare it. To do this, it is enough to have a meat grinder or blender, a cooking pot and ingredients according to the list. Now that the garden is full of crops, I will introduce you to the three most delicious and easiest ways to prepare ketchup for the winter.

How to make ketchup at home from tomatoes for the winter

This ketchup is a dream for spicy lovers. It turns out very rich and spicy. Those seasonings and hot peppers that are listed in the list of ingredients, you can adjust to your taste. After adding all the ingredients, be sure to try and draw conclusions about the taste. Then your sauce will be the best.

Ingredients:

• fresh tomatoes - 4 kilograms;
• 1-3 chili peppers;
• 600 grams of onions;
• 10 carnations;
• 2 teaspoons of cinnamon;
• a glass of sugar;
• 2 teaspoons ground paprika;
• 3 tablespoons of salt;
• half a glass of nine percent vinegar;
• 5 laurels.

Cooking steps:

1. Wash the tomatoes thoroughly. For ketchup, you can use any fruit, even the most "ugly". The main thing is that they are ripe and not spoiled. After washing, they need to be twisted in a meat grinder.

2. Cut the onion into large half rings or bars. Accuracy shredding is not needed here. During the cooking process, after cooking, the onion will still be processed into a puree-like state.

3. Pour the tomato mass into a saucepan for cooking, put the onion and all the seasonings from the list, except for vinegar. Chili peppers do not need to be peeled. You can send it to the boil right with the tail. The main thing is to rinse it well. Mix everything and put on fire. After the mass gurgles, you need to reduce the power to slightly below average and boil for 1 hour. In this case, be sure to stir occasionally so that the contents do not burn.

4. Place a sieve over a high plate and discard the cooked mass there. Set aside the juice from it, and rub the vegetables with a spoon right in the sieve. The cake can be thrown away, and the mashed mass can be put on fire and boiled for about 30-50 minutes until the desired density. If the mixture seems too thick at the initial stage, you can add juice from a plate.

5. A minute before removing from heat, add vinegar and stir. Pour the finished sauce into sterile jars and seal them.

For long-term and high-quality preservation, jars and lids must be sterilized. Additional processing will be a kind of bath for ketchup in jars. After seaming, they need to be turned over on lids and wrapped in a warm blanket. By the next morning, the sauce has completely cooled down and can be transferred to the cellar.

Ketchup can be stored all winter in a cool and dry place.

Homemade ketchup from tomatoes with plums - you will lick your fingers

Now we will prepare a very tasty ketchup. Thanks to the presence of sweet peppers and plums in the composition, it turns out just fantastic. Just imagine this union when tomatoes and onions are cooked in the same saucepan with these products!

Bell pepper provides a unique flavor, plum gives a sweet and sour hue, and seasonings complete the picture. Try it!

Ingredients:

• Plum - 1 kilogram;
• hot pepper to taste;
• 2 kilograms of tomatoes;
• 5 pieces of sweet pepper of medium size;
• 300 grams of onion;
• a head of garlic;
• a tablespoon of vinegar;
• a glass of sugar;
• ground pepper and cloves to your taste;
• 2 tablespoons of salt.

Cooking steps:

1. Peel the entrails from the sweet pepper. Remove the pit from the plums. Cut off the stem from the tomato. Peel the onion. Hot peppers can not be cleaned from seeds. Cut all these products into pieces convenient for twisting in a meat grinder.

2. Pass them through the fine grate of the meat grinder and put on the stove. First, set the fire to high, until it boils, and then turn it down to medium, closer to the minimum.

3. The mass must be boiled for 1.5-2 hours. Then rub it through a sieve. Discard the cake, and boil the sauce for another hour, until it thickens. Add all other products from the list and again sweat on the stove for half an hour.

4. After the mass reaches the desired consistency, remove it from the heat and pour into sterile jars. Immediately after that, they must be corked and turned over onto the lids. Set under the "fur coat" and leave overnight. Ketchup can be tasted after cooling, or you can save it for the winter.

How to cook delicious tomato and apple ketchup for the winter

Ingredients:

• 2 kilograms of tomatoes;
• 600 grams of onions;
• kilogram of apples;
• 5 bitter peppers;
• salt and granulated sugar to your taste;
• 100 ml of vegetable oil;
• 3 tablespoons of vinegar 9%.

Cooking steps:

1. Wash the tomatoes and pour boiling water for 3-5 minutes. After this procedure, they are easy to clean. Peel off the skin and chop the tomatoes randomly. Peel and cut apples the same way. Do the same with onions and hot peppers.

2. Pour oil into a saucepan, put tomatoes, apples and onions. One tomato should be left for the next step. It, along with hot pepper and a tablespoon of salt, must be ground in a blender and set aside.

3. Boil the mass over medium heat until the apples are soft. As soon as they become soft, you need to pour in the crushed pepper with tomato. Add 3-4 tablespoons of granulated sugar and mix. Cook for 40-60 minutes until excess moisture evaporates.

4. Cool slightly and grind the sauce with a blender. If you plan to use the ketchup for other than storage, you can start now if you are comfortable with the density.

5. If it seems liquid to you, boil until tender. To store for the winter, the crushed mass should be boiled for another 20-40 minutes until the desired density, add vinegar and pour into clean jars.

6. Turn over onto the lids and cover with a warm blanket while hot. The next day, you can transfer them to storage in the basement.

Today we looked at the various types of ketchup that you can make at home. Feel free to experiment with flavors, add your favorite herbs and spices to the sauce. Only in this way you can prepare the perfect ketchup, which you will not find in any store.

How do you prepare tomato sauce? What taste and texture do you like best? Share your experience and wishes in the comments, we will be glad to hear every opinion. See you soon!

To meet a 100% natural product is now almost impossible. Whatever manufacturers write on the label, the product will be with the addition of preservatives, dyes, thickeners and flavor enhancers.

Making blanks with your own hands from simple and affordable products is a guarantee of quality, taste and 100% natural products. For example, ketchup. Well, who doesn't love him?!

Homemade ketchups are healthy and incredibly tasty. But they also have one serious drawback - they are eaten up very quickly, so if you decide to prepare ketchup for the winter, two or three jars are not enough for you. How to prepare homemade ketchup for the winter, homemade ketchup recipes, read on.

Homemade Ketchup - preparation for the winter or Homemade ketchup recipes

Ketchup is by far the most popular and delicious sauce. Not a single kebab or sausage was complete without ketchup. Ketchup flavored pasta, french fries, meatballs, scrambled eggs and pizza.

My child hates buckwheat, but pouring it with plenty of ketchup, silently wields a spoon.

Great sauce! Well, how not to cook it? Moreover, during the season of fresh tomatoes, ketchup preparation turns into the production of natural homemade sauce for the whole family.

The main thing is to have a suitable correct recipe and things will go with a bang.

So, let's start preparing.

Homemade ketchup "Lecho" - for pasta or meat

Ingredients:

• 3.5 kg tomatoes
• 1 kg red bell pepper
• 3 pcs. onion
• 5 tooth garlic
• 0.5 st. Sahara
• 1 st. l. salt
• 0.5 st. 9% vinegar
• Bay leaf
• dried basil
• spices to taste

Cooking method:

1. Wash vegetables, peel and chop coarsely. Put in a saucepan or ducklings, add spices.
2. As soon as the vegetables give juice, put the pan on low heat and simmer for 1-1.5 hours.
3. Grind the stewed vegetables with a blender and rub through a sieve.
4. Add sugar, salt, pour in vinegar and basil. Simmer the ketchup over low heat for 15 minutes, then add the bay leaf and boil the ketchup to the desired thickness.
5. Pour hot ketchup into dry sterilized jars and roll up. Store in a cool place.

Tomato ketchup "Classic"

Ingredients:

• 3 kg tomatoes
• 0.5 st. Sahara
• 1 st. l. salt
• 100 ml 6% vinegar
• 15 pcs. carnations
• 20 pcs. peppercorns
• 2 tooth garlic
• cinnamon on the tip of a knife
• a pinch of red hot pepper

Cooking method:

1. Cut the tomatoes into pieces and pass through a meat grinder. Pour into a saucepan and put on low heat. Boil the tomato mass in half.
2. Add sugar and salt, simmer for 15 minutes.
3. Mix spices in a bowl and add to ketchup.
4. Cook for another 15 minutes. Then rub the ketchup through a sieve, pour back into the pan and bring to a boil. At the end add vinegar. Arrange the finished ketchup in jars and roll up.

Spicy tomato ketchup - for fatty meat or barbecue

Ingredients:

• 3 kg tomatoes
• 0.5 kg onion
• 1.5 st. Sahara
• 2 tbsp. l. dry mustard
• 1 st. 9% vinegar
• Bay leaf
• black peppercorns
• juniper berries
• salt to taste

Cooking method:

1. Chop the tomatoes with onions, boil over low heat and pass through a meat grinder. If there are seeds left in the tomato mass, then it is better to rub it through a sieve.
2. Heat vinegar, add spices and boil. Cool the marinade and add to the tomato mass.
3. Put on fire and reduce by half. Season with sugar, salt and mustard. Simmer ketchup for about 15 minutes, stirring constantly.
4. Pour into sterilized jars and roll up. Homemade ketchup for the winter is ready!

Those who have already tried homemade ketchup will agree with me - this is the most delicious sauce! Hurry up to make homemade ketchup for the winter! In winter you will be very happy!

Bon appetit! I look forward to your feedback and recipes.

Good luck and health to you!

Always your Alena Tereshina.

Homemade natural ketchup for every taste - a selection of super recipes

Some 20 years ago, only a few people heard about ketchup, and store shelves were occupied by half-liter jars with Krasnodarsky tomato sauce. As children, we ate it almost in jars - with bread, to heartburn, how delicious it is! And then ketchup appeared - oh, this is bliss ... You could literally eat everything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely you are to buy real tomato sauce with spices and seasonings, more and more starch, dyes, and preservatives ... There is only one way out - to cook ketchup yourself. Only in this way will you know exactly what is in your ketchup, and you will cook it according to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you won’t get by with a couple of jars.

advice from perchica

I advise everyone to buy a manual juicer, it is especially good for making sauce or ketchup. You twist the tomatoes - the juice flows separately for you, and all the skins and seeds separately, there is no juice left at all. this is how it looks. I am sure that many have seen it and passed by, because they did not know what a wonderful thing it is.

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.

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.

Ingredients:
3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp 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.

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.

Ingredients:
3 kg of tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 tbsp 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.

Ingredients:
500 g tomatoes,
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 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.

Ingredients:
2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 tbsp ground black pepper,
1 tbsp 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 tbsp 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 tbsp 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.

Ingredients:
5 kg of tomatoes,
3-4 bulbs
3 sweet peppers
2 tbsp 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.

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

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

Another recipe:

3 kg tomato
0.5 kg apples
0.25 kg onion

Chop everything and cook until the onion is soft. Grind with a blender and cook until the desired density, I cooked for 50 minutes.
Before the end of cooking, add salt 1.5 tbsp. l., 1.5 cups of sugar, do not forget to stir, otherwise it will burn, red pepper, ground black pepper to taste, 50 g of apple cider vinegar, remove from heat, pour into jars and roll up. You can add garlic.