Ketchup bullfighting recipe. How to use ready-made ketchup? Store-bought tomato ketchup recipe

If you make homemade ketchup, it will not compare in taste and texture with any store product. And its main feature is that you can add absolutely any spices and spices to such a sauce, making it uniquely tasty and rich for yourself. As, here we ourselves want, we will add such ingredients.

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

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

Necessary set of ingredients for ketchup

• Tomatoes fleshy ripe, soft - 3 kg.
• Red pepper with thick walls, sweet - 3 pcs.
• Onion - 500 gr.
• 6 garlic cloves.
• A spoonful of salt.
• 150 ml. vinegar (classic table vinegar is taken) nine percent.
• Cinnamon - 1⁄2 teaspoon.
• Peppercorns - 10 peas.
• Ground allspice - 1⁄2 teaspoon.
• Dried cloves in buds - 4 pcs.
• Nutmeg grated - half a teaspoon.
• Sugar sand - 180-200 gr.

The process of making homemade ketchup

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

Bulgarian pepper is cleaned of seeds and internal veins, coarsely chopped and sent to a bowl with tomatoes.

We clean the onion, wash it under cold water, so this product will be smaller when cut to “cut” the eyes, and chop into half rings. We send to the available ingredients.

We pass the peeled garlic through the garlic or three finely on a grater, add to the vegetables.

We shift the prepared ingredients into a saucepan, salt, mix, cover and move to the stove, setting the minimum heat level. We cook ketchup for about three hours, but not less than two and a half, periodically opening the dishes and mixing our composition.

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

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

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

We season the pasta with ground spices, mix, again send it to the fire and now cook for no more than half an hour.

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

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

All is ready! Delicious homemade Heinz ketchup can be eaten immediately after cooling. Can be stored in a cool place and taken out as needed.

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

It's easy and inexpensive to make a delicious sauce.

For cooking we take:

• 2.5 kg. tomatoes.
• 350 gr. sweet and sour variety of any apples.
• 350 gr. classic onion (you can use salad if you wish, but normal is better).
• Tablespoon of coarse salt.
• Half a glass of sugar.
• A teaspoon without a slide of a mixture of ground peppers.
• 4 cloves.
• 140 ml. apple cider vinegar (6%).
• Half a teaspoon of cinnamon.

How we will make delicious tomato paste for the winter

Wash the vegetables and apples, cut out the place of the stalk from the first, remove the cores from the second, cut the products into medium-sized pieces - slices.

It is not necessary to remove the peel from apples, it will allow you to create the desired consistency, as it contains a natural thickener pectin, but tomatoes can be removed from the skin if desired, but this is not necessary.

Immerse all the components of the sauce in a blender bowl or a deep bowl / pan, grind into a homogeneous gruel.

If there is no food processor or blender in the house, tomatoes and apples can be twisted in a meat grinder, but in this case it is best to pass the products through the chintz again.

Send the resulting composition to a cauldron, pot or deep frying pan, put on fire, let it boil. Cover and simmer, stirring, for fifteen minutes.

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

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

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

Close the ketchup for the winter, while remembering that the jars should be filled to capacity, there should not be any empty spaces in it.

Turn the rolled up containers over and leave to cool under a warm blanket overnight. In the morning the sauce will be ready, it can be removed for storage in the refrigerator or pantry.

Aromatic ketchup with basil

You will need to prepare:

• A kilo of tomatoes.
• A bunch of fresh parsley and basil.
• 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 from the skin, cut into small pieces, send to the pan and on the stove.

Add chopped greens to the boiled tomatoes (grind very finely), boil for 40 minutes.

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

Squeeze garlic cloves on a garlic maker, send to a saucepan with tomatoes.

Stir and continue to cook for another 3 hours, opening the lid every 20 minutes and stirring your composition.

Dissolve the starch in cold water, gently add it to the ketchup at the end of cooking, mix, boil for another 5 minutes and pour the mass into jars.

Seal the containers with lids, let the sauce stand 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 one with a kitchen blender. You can also strain through a sieve, this should be done by someone who does not like it when small pieces of tomatoes or greens come across in ketchup.

The 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 bulb.
• 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 cloves.
• Ginger root - 2-3 gr.
• A pinch of cinnamon and the same part of nutmeg.
• Half a hot chili pepper.
• 2 pinches ground paprika.
• 2 pinches of curry seasoning.

How to make original ketchup

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

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

We grind the finished tomatoes into a homogeneous mass using a fine sieve or blender, add all the spices indicated in the recipe, except for vinegar (they should be ground), mix.

Three onions on a grater, spread in ketchup, put it all on fire and continue to cook for 25 minutes.

Pour in the vinegar, simmer for another five minutes on the stove, remove from heat and pack in 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 onion - 0.5 kg.
• Sugar - 400 gr.
• Dry mustard - 2 tablespoons.
• Vinegar (9%) - 400 ml.
• Lavrusha - 3 sheets.
• Juniper (berries) - 5 pcs.
• Salt - 2 tablespoons (you can use a little more or, conversely, less, adjust to your own taste).
• Black ground pepper - a teaspoon without a slide.

Our actions - preparing ketchup for the winter

Wash the tomatoes, remove the peel from each, cut, send to the cauldron.

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

Pass the finished mass through a sieve, send it back to the cauldron, now add all the spices and spices, mix, simmer for another 15 minutes, pour in the vinegar, leave the puree to boil and can be distributed into jars. Containers, it is worth noting, must be sterilized.

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

Delicate homemade quick ketchup (vido)

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

Store homemade ketchup in a 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 to make homemade ketchup yourself and you will feel the difference. The recipes have been tested, feel free to proceed, just the tomato season has come!

Good luck and all the best!

Summer gave us good tomato crops. A calm autumn time is coming, which allows you to cook savory snacks, seasonings and sauces. Today we are preparing an original ketchup with different ingredients. The basis of the recipes will be our favorite tomatoes.

Ketchup is a tomato sauce or condiment made from fresh tomatoes with or without spices, salt, and sugar. It is used with a wide variety of hot and cold dishes: spaghetti, hamburgers, sandwiches, pizza.

Over the past 50 years, it has gained international distribution and recognition. We summarize the concept of the word "ketchup" - this is a thick tomato sauce, which is used as a seasoning for fish dishes.

Today's article:

Ketchup for the winter "European style"

Ingredients:

• 1.5 kg - tomatoes
• 2 teaspoons - salt
• 2 tbsp. spoons - vinegar 3%
• 1 teaspoon - mustard
• 1/2 teaspoon - cinnamon
• 1/2 teaspoon ground red pepper
• 2 pcs. – cloves
• Nutmeg - on the tip of a knife

Cooking:

1. Pour boiling water over the tomatoes, remove the skin, cut the flesh into small slices. Salt, put in an enamel bowl and heat over low heat for 30 minutes.
2. Rub the tomato mass through a metal sieve, combine with vinegar and spices and heat for another 40 minutes without covering with a lid.
3. Pour the finished ketchup into sterilized jars and roll up with boiled lids.

Ketchup for the winter "Successful addition"

Ingredients:

• Tomatoes - 1 kg
• Apples - 500 g
• Sweet pepper - 2 pcs.
• Sugar - 1.5 tbsp. spoons
• Vegetable oil - 1/4 cup
• Vinegar 9% - 1/4 cup
• Salt - 1/2 tbsp. spoons
• Ginger - 1/2 teaspoon
• Black peppercorns - 5 pcs.
• Ground black pepper - 1/4 teaspoon

Cooking:

1. Apples need to remove the core, seeds and skin, and chop the pulp.
2. Wash the sweet pepper, remove the stalks and seeds, finely chop the flesh.
3. Chop the tomatoes too and combine with pepper, apples, vegetable oil, salt, sugar. Mix everything and simmer over medium heat for 15 minutes.
4. Grind the ginger into powder and add along with other seasonings to the prepared mass. Heat the resulting mass for another 3 minutes and immediately spread it into sterilized half-liter jars.
5. Pasteurize for 30 minutes at 85 degrees C, then roll up and cool, turning upside down.

Delicious tomato ketchup for the winter "Bulgarian style"

Ingredients:

• 1 kg - tomatoes
• 500 g - sweet pepper
• 1/4 cup - vegetable oil
• 5 cloves - garlic
• 2 pcs. - bay leaf
• Parsley and dill, salt, pepper

Cooking:

1. Garlic needs to be crushed.
2. Pour boiling water over the tomatoes, remove the skin and pass the pulp through a meat grinder.
3. Remove the seeds and stalks from the pepper, cut the flesh into small pieces.
4. Combine tomatoes with peppers. Add garlic, vegetable oil, bay leaf, salt, pepper and let it boil, lower the heat and cook for 1 hour with constant stirring.
5. Rinse the greens, chop, add to the ketchup - bring it to a boil again and pour into jars. Store in refrigerator.

Ketchup for the winter "Optimal taste" - with tomatoes and onions

Ketchup with tomatoes and onions

Ingredients:

• 5 kg - tomatoes
• 1 cup - chopped onion
• 1 cup of sugar
• 1/2 cup - sugar
• 1/2 cup - salt
• 1 glass - vinegar 9%
• 1 teaspoon each: black pepper, clove, mustard seed, piece of cinnamon, 1/2 teaspoon celery seeds

Cooking:

1. Wash tomatoes.
2. Onion cut into half rings.
3. Combine tomatoes with onions and steam together. Rub it all through a sieve.
4. Reduce the resulting mixture by half. Put the spices in a bag and dip into the boiling mass. Add salt, sugar, vinegar and cook for another 7 minutes.
5. Remove the spices and pour the finished ketchup into bottles and cork.

Ketchup for the winter from green tomatoes

Recipe preparation:

1. Wash and cut into pieces: 1.4 kg of green tomatoes and 500 g of apples.
2. Cut 2 small onions into slices.
3. Mix together chopped green tomatoes and onions. We boil everything. Pass the resulting mixture through a sieve. The resulting puree is thickened to a creamy consistency.
4. We make a vinegar marinade with spices: 1 cup of vinegar 8% with the addition of 1 teaspoon of pepper. unground mustard and allspice and 1.5 tbsp. tablespoons of salt - heat to a boil and insist for 2 hours.
5. Then we filter the vinegar marinade, pour it into the condensed puree. The resulting mixture is again boiled a little and hot filled with preheated 1 liter jars.
6. We sterilize corked jars at 90 degrees C - 45 minutes.

Ketchup is the most popular tomato sauce that can complement many dishes. Pizza, spaghetti and various types of meat cannot do without it. True connoisseurs of ketchup use it literally with everything.

Ketchup, which is offered by supermarkets, is more and more like tomato paste with water and starch. This should prompt action - make real homemade ketchup. It is not only tasty, but also healthy, because everything natural ingredients.

The article presents classic, original and quick recipes this sauce. This news will please those who were worried that homemade ketchup is necessarily difficult.

Useful notes

Ingredient Tips:

• The taste of ketchup should be adjusted at your discretion by changing the content of salt, sugar and vinegar;
• If desired, you can use any kind of vinegar - table, wine, apple or balsamic;
• For ketchup, choose fleshy varieties of tomato, in which there is little watery core. But empty and hard varieties are also not suitable.

Attention! Do not use aluminum pans for cooking due to the nature of this metal. Tomato acid reacts with aluminum, making the dish potentially hazardous to health. In such a container, you should not cook sour and spicy dishes, as well as store food. Choose your pots stainless steel, enameled, coated cast iron or glass.

Tomato ketchup for the winter "Classic"

This is a simple universal recipe that can be supplemented with any spices if desired.

• Ripe tomatoes - 3-4 kg;
• Sugar sand - 2/3 cup;
• Salt - 1 tbsp. l;
• Apple cider vinegar (6%) - 5-6 tbsp. l.;
• Cinnamon and black pepper (hammered) - ¼ tsp

Idea! To avoid rubbing tomatoes through a sieve, you should first boil the tomatoes, dip in cold water and remove the skin. Remove seeds from tomatoes cut in half. The liquid with seeds should be freed from the seeds with a sieve, and the pulp should be crushed with a blender.

Recipe step by step

How to cook "classic" ketchup for the winter:

1. Cut the tomatoes into cubes and simmer in a thick-walled saucepan until the contents are reduced by a third;
2. Pour sugar and salt according to the recipe, mix well and let it boil for another five minutes;
3. Rub the tomato mass through a medium sieve;
4. Add spices to the tomato puree and simmer for another 10 minutes;
5. Introduce vinegar, bring to a boil and roll up in sterile jars.

Based on this basic option, you can prepare any fancy tomato sauce. You only need to enter author's additives.

Thick ketchup sauce for the winter from tomatoes and apples

One of the most valuable qualities of ketchup is its density, which is very difficult to achieve. Boiling may take two to three hours, and the mass will still be watery. Factory ketchup is easier to prepare - add starch and a thick sauce is ready.

But housewives have a secret ingredient - pectin-rich apples. Pectin is an excellent thickener and is sold separately in sachets such as Jam, Jemka, etc. But even better add apples to ketchup, which will not only make the sauce thick, but also bring their own special taste and aroma.

Among other things, apples allow you to reduce the amount of vinegar, because they contain a natural acid.

Recipe step by step

How to make homemade tomato-apple ketchup:

Original tomato-plum ketchup for the winter

Plum can give the sauce unusual notes and pleasant sweetness. You can use any plums - each variety is good in its own way for such purposes.

In this recipe, you can leave the plums without grinding in a blender - sweet pieces of delicate fruit will be very useful in the sauce.

• Tomatoes - 2 kg;
• Plums - 0.5 kg;
• Onion - 0.3 kg;
• Salt - 1 tbsp. l.;
• Sugar - ½ cup;
• Vinegar - ½ cup;
• Paprika;
• Carnation;
• Hot red pepper.

The amount of sugar will largely depend on the sweetness of the plums - the sweeter they are, the less you need.

Recipe step by step

How to make ketchup from tomatoes and plums:

The recipe is quite quick, healthy and very tasty. It is suitable for those who want to prepare an unusual homemade sauce for chicken.

Very fast ketchup for the winter without starch

In addition to starch, there are other ways to make quick ketchup. One such method is described in this recipe.

• Tomatoes - 4 kg;
• Salt - 1 tbsp. l.;
• Sugar - 2/3 cup;
• Vinegar (9%) - 4 tbsp. l.;
• Cinnamon, paprika, black pepper, ginger, nutmeg - ¼ tsp each.

Recipe step by step

How to quickly cook ketchup without starch:

Tomato and bell pepper ketchup for the winter

sweet pepper has great taste and will help improve the consistency of the sauce. The more pepper, the thicker the ketchup will be.

It is this amount of bell pepper that guarantees a thick and tasty sauce.

Recipe step by step

How to cook ketchup with bell pepper:

If desired, omit the garlic or replace it with onions.

Tomato ketchup with starch in a slow cooker

To make really thick ketchup, you need to use starch. This option is suitable for pizza sauce, pasta, etc.

• Ripe tomatoes - 5 kg;
• Onion - 0.4 kg;
• Salt - 1 tbsp. l.;
• Sugar - ¾ cup;
• Apple cider vinegar - 4 tbsp. l.;
• Potato starch - 3 tbsp. l.;
• Ground black pepper - ¼ tsp

The recipe can be supplemented with garlic or do without it.

How to cook ketchup in a slow cooker:

Tkemali sauce from plums for the winter

There are many variations on the theme of "tkemali", but its basis is plums. original recipe implies the tkemali plum variety of the same name, but it is replaced by blackthorn, cherry plum and any sweet and sour or sour elastic plum. If there is yellow cherry plum, then the sauce will turn out even more exotic.

If the plums used are very acidic, then the amount of sugar should be doubled.

Recipe step by step

How to cook tkemali:

Attention! Plum puree tends to burn, so it is advisable to cook tkemali in a stainless steel pot. You should also constantly stir the mass with a wooden spatula, touching the very bottom.

Express recipe for ketchup from tomato paste

This ketchup is being prepared in just 20 minutes. For this purpose, it is worth buying the best tomato paste.

This option is great for fresh use.

How to cook express ketchup from tomato paste:

1. Finely chop the onion and sauté until golden brown;
2. Add tomato paste to the onion and mix;
3. Gradually add water, bringing to the desired consistency;
4. Add salt, sugar and dry spices;
5. After boiling, add finely chopped garlic and herbs, and add vinegar.
6. Turn off the boil after a couple of minutes.

This option is suitable if you want homemade sauce, but it was not in the preparations for the winter.

Use the above recipes as a basis for preparations, adjusting the amount of ingredients to taste. You can also enter their amendments by adding unusual seasonings such as juniper berries or rosemary. If you use tomato paste with a little water instead of tomatoes, the ketchup will be ready in 15 minutes. This option is used if there were no ketchup blanks for the winter at hand.

Home ketchup for the winter from tomatoes - the most delicious, it is very useful to add it to everyday dishes. The most important thing is that the sauce is prepared taking into account all proportions and technologies.

Recipes, presented in our article, are time-tested, with their help anyone can make homemade ketchup himself. The most important thing is to stock up on ripe tomatoes, fragrant spices and you can start making the sauce.

You can also prepare various snacks for the winter with this sauce, for example cucumbers in ketchup.

Homemade tomato ketchup for the winter, recipe real jam

To make ketchup, you will need the following ingredients:

• 300g onion;
• 500 gr of apples;
• 3 kg of tomatoes;
• 1 head of garlic;
• 0.7st. spoons of salt;
• 150 grams of sugar;
• 50 g of vinegar (preferably apple);
• pepper mix

Step by step recipe:

• You should choose the most ripe and soft tomatoes. To give the dish a piquant sourness, you need to give preference when buying less sweet varieties. Grind and boil.
• The core is removed from apples. Peeling the fruit is not worth it, because it contains pectin, which is necessary to give a thick consistency to the future sauce. Pass through a meat grinder or juicer, add to the tomatoes.
• Bulbs and garlic should be peeled and chopped, add to the mass.
• The resulting mass is put on medium heat. After it boils, the fire should be reduced. The mixture is left to cook under the lid, while it is recommended to stir regularly every 10-15 minutes for an hour.
• Then, the lid should be removed and continue to cook until the desired density. At this time, the remaining liquid will boil away.
• Sugar, salt, vinegar, pepper should be added to the resulting mass in the indicated quantities. You need to take ground pepper, buy it in a store or chop it yourself. You should also add special spices that give the tomato sauce a certain taste - these are cloves and cinnamon. Cloves can be put in whole and removed after boiling to prevent too concentrated flavor. Or grind 2-3 cloves with pepper and add to the container with the sauce. After the mass has boiled, it should be boiled for another 5-7 minutes until it acquires the desired consistency. Other seasonings such as hot peppers and coriander can also be added if desired.
• Banks should be prepared in advance, sterilized or doused with boiling water. The containers are left to drain on a towel, and then filled with sauce and rolled up. The jars are closed with dry, sterile lids, after which they are turned over and left in this form covered with a blanket.
• After the jars have cooled, they should be stored in a pantry, cellar or refrigerator. And in winter, you can open it at any time and enjoy the natural smell of vegetables and spices. The sauce is very tasty and will appeal to all family members.

Recommendation! If you do not want to grind boiled tomato puree to get rid of the tomato skin. 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.

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

Watch the video! Homemade ketchup - delicious and easy

with garlic

Ingredients:

• 2 kg of tomatoes;
• 3 dessert spoons of sugar;
• 1 dessert spoon of salt;
• 200 gr sunflower oil;
• a head of garlic;
• half a teaspoon of black and red pepper.

• Tomatoes should be thoroughly washed and cut into small cubes, after which the pieces are fried in a frying pan in hot oil.
• When the tomatoes become soft, they should be rubbed through a sieve or chopped until smooth with a blender.
• The grated puree is boiled for 1 hour, after 40 minutes salt, sugar and pepper are added to the tomato mass.
• All components are thoroughly mixed.
• Before removing from heat, finely chopped garlic is added to the sauce and ketchup is poured into containers prepared in advance, the jars are rolled up.
• The sauce should be left to cool, and then removed to the basement or cellar for further storage.

Homemade ketchup from a tomato like a store

Homemade ketchup has a pleasant taste, but it contains a lot of additives, preservatives and stabilizers harmful to the human body. And I want to use natural ketchup as a sauce. That is why it is best to cook this dish at home. The sauce will turn out not only tasty and healthy, but also very budgetary.

To prepare ketchup for the whole year, you should choose only the ripest vegetables. You can give preference to overripe, spoiled fruits, since these features will not affect the taste of the dish in any way.

Recommendation! To make ketchup a rich red color, you should choose rich red tomatoes. As an additional component, you can use cloves, pepper and other favorite spices.

To prepare the dish, you will need the following components:

• 5 kg of tomatoes;
• 1 kg of bell pepper;
• 8 medium onions;
• 1 cup of sugar;
• 0.5 cups of apple cider vinegar 6%;
• 3 dessert spoons of salt;
• Bay leaf several pieces.

Step by step recipe:

• Selected, washed tomatoes should be cut into cubes, salted and left for 20 minutes so that the fruits give juice.
• Onion and pepper are ground in a meat grinder and the mass is added to the chopped tomatoes.
• The workpiece should be transferred to the pan and put to cook for 30 minutes.
• The mixture is removed from the stove and passed through a sieve, the workpiece is again set to simmer, salted and sugar and lavrushka are added to it.
• The sauce is boiled for two hours, stirring regularly, vinegar is added to ketchup 10 minutes before readiness.
• The blank is poured into jars and rolled up. Ketchup in jars will delight with its taste all the winter months.

Watch the video! Delicious homemade ketchup for the winter

barbecue at home for the winter

Ingredients:

• 2.5 kg of ripe tomatoes;
• 1 kg of bell pepper;
• 1 pod of hot pepper;
• 1 large spoon of minced garlic;
• 3 large spoons of sugar;
• 1 teaspoon of coriander, mustard, ginger root, dill seeds;
• 6 peas of black and allspice;
• 5 pieces of cardamom;
• 2 bay leaves;
• 0.25 ml apple cider vinegar;
• 1 large spoonful of starch, which should be diluted in 0.5 cups of water.

Cooking:

• Vegetables should be cut into pieces and put on fire.
• Add all ingredients except vinegar and starch and put to boil for 1 hour, then remove from heat and rub through a sieve.
• Cook the puree over medium heat for 3-4 hours, a couple of minutes before cooking, add vinegar and diluted starch to the dish.
• Pour the finished product into jars and screw on the lids.

Watch the video! Ketchup barbecue for the winter

thick ketchup

In a home kitchen, it is quite difficult to cook a fragrant sauce with a thick consistency. A lot of time is spent on boiling the mass. However, there are a few secrets to help the sauce become much thicker:

• add apples;
• use starch in the cooking process.

Aromatic apple-tomato ketchup

• 2 kg tomato;
• 3 apples;
• spices;
• salt and sugar to taste;
• 2 tsp apple cider vinegar 6%.

The preparation of the sauce takes place in several stages:

• tomatoes and apples are thoroughly chopped with a blender;
• the finished mixture should be left to cook for 20 minutes, then cool and rub through a sieve;
• cloves, cinnamon stick, a teaspoon of chopped nutmeg, oregano, rosemary, salt, sugar, paprika, black peppercorns and hot pepper can be added to the puree to taste.
• the mixture is left on fire and boiled for 2 hours.
• after the mass is removed from the fire, vinegar should be added to it.

Watch the video! How to cook delicious thick ketchup for the winter at home without starch

Thick ketchup with starch

You can cook tomatoes in this way as well as in the previous recipe, for this you will need the following ingredients:

• 3 kg tomato;
• 3 large onions;
• 1 tsp paprika;
• a few peas of allspice and bitter pepper;
• you can add cinnamon and cloves to taste;
• 1 large spoon of salt;
• ¼ cup sugar;
• 3 large spoons of starch, diluted in 1 tbsp. water.

Advice! Starch should be added to ketchup 10 minutes before the end of cooking.

With basil for the winter

This simple recipe can be repeated even by a novice hostess.

• 1 kg of tomatoes;
• a bunch of parsley and basil;
• 2 tbsp sugar;
• 1 tsp salt;
• 3 cloves of garlic.

Technology:

1. Tomatoes should be prepared, washed and peeled.
2. Basil and parsley should be chopped.
3. Tomatoes need to be cut into small pieces and mixed with sugar and salt.
4. The mixture should be crushed to a puree state and add chopped garlic and herbs to the resulting mass.
5. Boil the mass for 3-4 hours and pour into prepared containers.

Important! In order for the sauce with basil to have a uniform consistency, you need to wipe it through a sieve. During cooking, salt and sugar are added to it. If tomatoes secrete a lot of juice, then 2-3 large tablespoons of starch, diluted in water, are added to the resulting mass. You can also add various seasonings to the sauce according to your taste.

Watch the video! Incredibly delicious homemade ketchup for the winter

Ketchup from plums and tomatoes for the winter

To prepare this recipe you will need:

• 1kg plums;
• 2 times more tomatoes;
• ¼ kg of onion;
• 5 bell peppers;
• 2 pcs hot pepper;
• 200g sugar;
• 1 head of garlic;
• 2 tbsp. l salt;
• 1 st. l vinegar;
• spices to taste.

Technological process:

1. Wash vegetables and fruits, peel and twist through a meat grinder.
2. Pour the mixture into a saucepan and bring to a boil over medium heat, stirring constantly.
3. Simmer for 2 hours until the mixture has reduced by half. Don't forget to stir.
4. Remove from heat, cool and strain.
5. Again, put on fire and cook for 1 hour after boiling over low heat.
6. Add sugar, salt, spices, vinegar, mix well.
7. Boil for another 30 minutes.
8. Pour into sterilized jars and roll up.

Watch the video! Ketchup from tomatoes and plums recipe for harvesting for the winter

chili ketchup recipe

Chili ketchup is one of the most popular. It is used with meat, vegetables and poultry.

• 3 kg of tomatoes;
• 4 chili peppers;
• 30 g of a mixture of peppers;
• 6 tablespoons of sugar;
• 1 tbsp salt;
• 70 ml. vinegar;
• 1 head of garlic.

Technology:

1. Chop the chilli with seeds with a knife.
2. Tomatoes peel and core and scroll through a meat grinder, add chopped pepper.
3. Put on fire, bring to a boil.
4. Add salt, garlic, sugar and pepper mixture.
5. Stir, boil, add vinegar.
6. Stir constantly, cook until desired consistency is obtained.
7. Pour into jars and seal tightly.

Advice! Chili ketchup is recommended to be added to cucumbers and zucchini for the winter to make them more spicy.

Watch the video! spicy chili ketchup

Ketchup Heinz

Delicious tomato sauce, which is prepared from a small set of products. The basis of ketchup are tomatoes and sweet and sour apples.

• 3 kg tomato;
• 0.5 kg of Antonovka apples;
• 3 bows;
• 100 g of sugar;
• 3 dec. spoons of salt;
• 70 ml apple cider vinegar 6%;
• a mixture of peppers, cinnamon, cloves, lavrushka - to taste.

Technology:

• Juice is made from tomatoes, onions and apples;
• Crushed spices are poured into the pan, lavrushka is thrown whole;
• Pour in apple cider vinegar and juice, mix everything until a homogeneous consistency;
• Cook for 5 hours;
• We remove the lavrushka and pour into jars.

Advice! If there is no juicer, then vegetables and fruits can be passed through a meat grinder, and then through a sieve in order to remove the bones and skin. During the cooking process, the sauce must be stirred. The vegetable mass will decrease by 2-3 times. The output will be a wonderful homemade Heinz ketchup.

The recipes presented in our article will appeal to the whole family and will delight the long winter months with their taste.

Watch the video! How to make thick, homemade ketchup for the winter

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If you have a good crop of tomatoes that you can’t eat right away, try processing them for ketchup. Making ketchup at home is not at all difficult, but it turns out to be healthy and tasty. Almost all the products that make up the famous sauce grow in country gardens and household plots. The composition of store-bought ketchup includes food additives, dyes, preservatives, and they harm our health, reduce the nutritional value of the sauce.

Making ketchup at home for the winter is not at all difficult, the preparation will be much tastier and safer, because the product will turn out to be natural and healthy. For the sake of this, it is worth working hard, and the hostesses do not regret the time spent. Classic ketchup recipes necessarily consist of tomatoes, they are prepared to taste sweet, sweetish with sourness and spicy.

It is believed that the invention of ketchup is the work of the Chinese, this is his homeland. Today, this product bears little resemblance to that invention. In those days, completely different products were used - mushrooms, nuts, small fish, fish pickle mixed with wines and garlic, overseas seasonings, spices.

In the 19th century, Americans created the ketchup recipe that we use today. Today, the wonderful sauce is the most popular all over the world, suitable for various dishes in modern cooking.

What is needed for this and how to cook ketchup at home? You will need vegetables, fragrant spices, a stove and a great desire to prepare an excellent sauce for the winter. And to help you, my simple ketchup recipes.

Making ketchup at home from tomatoes

I advise everyone to cook delicious tomato preparations, for the whole winter it will be possible to forget about ketchup from the store. These homemade sauces are great for meat, vegetable, fish dishes and side dishes.

Spicy ketchup at home for the winter - a few recipes

You will need:

• sweet multi-colored pepper - 1 kg,
• tomatoes - 1 kg,
• tomato paste - 2 tbsp,
• garlic head,
• vegetable oil - 1/2 cup
• salt - 1 tbsp,
• sugar - 1.5 cups,
• vinegar 9% - 2 tbsp,
• spicy ground paprika, ground black pepper - to taste.

1. Free sweet pepper from seeds, twist in a meat grinder, pour in vegetable oil, cook for 10 minutes.
2. Skip garlic and tomatoes in a meat grinder or chop with a blender, combine with boiled pepper.
3. Salt, add sugar, spices, boil for another 10 minutes.
4. Pour in the vinegar, mix and immediately pour hot ketchup into sterilized jars.
5. Roll up or close with boiled iron lids. Wrap warm, do not touch until completely cool.

You will need:

• tomatoes - 2 kg,
• plums - 1 kg,
• onion - 0.5 kg,
• sugar - 200 gr,
• garlic - 100 gr,
• red hot pepper - 1 pod,
• salt-1.5 tbsp,
• bay leaf - 3 pcs.

1. Remove the pits from the plums.
2. Scald the tomatoes first with boiling water, then with cold water, remove the skin.
3. In a meat grinder, scroll through the tomatoes, plums and onions.
4. Cook the resulting mass for an hour and a half over low heat, adding bay leaf and crushed garlic, passed through the garlic.
5. Salt, add sugar, cook until thickened for 45-50 minutes.
6. Pour in the vinegar 5 minutes before the end of cooking.
7. Get the bay leaf from the finished ketchup, put the workpiece in jars, roll it up, wrap it up until it cools.

Yield - 5 half-liter jars of ketchup.

You will need:

• ripe fleshy tomatoes - 2 kg,
• cilantro, basil, parsley, dill - medium bunch,
• garlic - 3 medium heads,
• hot hot pepper - 1 pod,
• vinegar 9% - 2 tbsp,
• salt, sugar - to taste.

1. Twist vegetables and herbs in a meat grinder, place on the stove to cook for 30 minutes.
2. Add chopped garlic, salt, sugar 10 minutes before the end of cooking - to taste. Finished with vinegar
3. Pour the hot mass into clean jars, twist. Sterilization is not required.

Thick ketchup at home for the winter

• I take 6 kg. fleshy tomatoes, grind with a blender, put the mass in a saucepan, pour 2 tbsp. salt, with a slight boil, cook for 40 minutes. I pour the blank into half-liter sterilized jars, I get 6 of them. Ketchup turns out thick, it does not feel any grains or skins. I roll up, turn the containers upside down, wrap them up, do not touch them for several days, the seaming is infused and comes. As needed, I add my favorite spices to the sauce.

Homemade tomato ketchup like store bought

• In a liter of tomato juice (you can twist the tomatoes in a meat grinder), add 1 tbsp. salt, 100 gr. sugar, 1 tsp vinegar essence, 5 black peppercorns and 5 garlic cloves, ground red pepper to taste, put to boil on the stove, bring to a boil.
• Dilute 1.5 tablespoons in a small amount of water. starch, add to the vegetable preparation, cook for another 15 minutes.
• Roll into sterilized jars.

Ketchup with cherry plum at home

From delicious cherry plum fruits at home, it is possible to prepare wonderful ketchup, which goes well with meat and potatoes cooked in pots.

Required products:

• cherry plum - 1 kg,
• chopped dill and cilantro - 2 tbsp each everyone
• garlic cloves - 3 pcs,
• red ground hot pepper - 1/4 tsp,
• water - 1/4 cup,
• salt, pepper - to taste.

1. Remove seeds from cherry plum, put in a saucepan, add water, bring to a boil, boil for 10 minutes, constantly stir.
2. I throw cherry plum on a sieve, pour the broth into a separate container.
3. Through a sieve I wipe the cherry plum, salt, add sugar, set to boil.
4. As soon as it boils, I spread the chopped garlic, greens, pepper, stir, cook for 3 minutes, remove the foam.
5. I close the lids, put away to be stored in the refrigerator.

Chili ketchup at home - recipe

• tomatoes - 3 kg,
• chili pepper - 3-4 pods,
• salt - 1 tbsp,
• sugar-200 gr,
• onion - 2.5 large heads
• ground cinnamon-1 tsp,
• cloves - 4 buds,
• ground black pepper - 2 tsp,
• vinegar essence - 2 tbsp.

1. Pour the washed tomatoes with boiling water, remove the skin, cut into pieces and place in a saucepan. Cook until half-done 20-25 minutes, until the tomatoes are boiled.
2. At this time, let's take care of the dressing, this is what the taste of the sauce depends on. Chop the onion, pods of bitter chili peppers, pass through a meat grinder or chop with a blender.
3. Introduce cloves rubbed in a mortar, cinnamon, black pepper, salt, sugar into the vegetable mass, mix, pour vinegar essence. Combine the dressing with boiled tomatoes, mix, continue cooking for 15-20 minutes with the lid closed so that the sauce does not evaporate.
4. Roll up in sterilized containers, send for a day under a fur coat. It turns out delicious, cinnamon gives wonderful taste to ketchup. The amount of the resulting product is slightly different each time, it all depends on the tomatoes taken, the liquid, on average from 1.7 to 2.2 liters.

Ketchup from yellow tomatoes at home

• fleshy yellow tomatoes - 3 kg,
• onion and sweet pepper - each 0.5 kg,
• sugar - 1 glass,
• salt - 3 tbsp,
• garlic - 2 heads,
• spices - ground black pepper, dried basil, coriander, ground red pepper, ginger - each 1 tsp.

1. We cut the washed tomatoes into 4 parts, remove the stalks, put them in a saucepan.
2. In the same way, cut the onion and peeled sweet peppers, send them to a saucepan. Pour 0.5 cups of water, put the pan on the fire, cook until the vegetables soften, in time it is about 20 minutes.
3. We process the vegetable mixture using a juicer. It turns out 3 liters of mass, we put it on the fire, boil it down. The liquid should boil down by about 2 times.
4. The boiled tomato mass will become thicker, add the remaining ingredients - garlic squeezed through a press, spices, salt, sugar, stir, let boil for 15 minutes.
5. Pour the finished ketchup into sterilized jars, roll up. It turns out 3 half-liter jars of delicious tomato ketchup.

Yellow tomato ketchup can be made at home spicy according to the recipe. The sauce is smooth and quite thick.

For 1 half-liter jar, take:

• yellow tomatoes - 900 gr,
• onion - 1 head,
• sweet pepper - 3 pods,
• hot red ground pepper - 1 or 2 tsp,
• salt-1.5 tsp,
• garlic head,
• sugar - 2 tsp,
• parsley - 2 sprigs.

1. Coarsely chop the tomatoes, grind in a meat grinder. Instead of a meat grinder, a blender or a coarse grater is suitable. It turns out a decent amount of tomato juice, put it on fire, boil it down. Do not forget to remove the foam from the tomato, boil with the lid open, in time it will take half an hour.
2. Pass the remaining vegetables with parsley through a meat grinder or finely chop, add to the boiled tomato, stir, let it boil for another 20 minutes.
3. Rub the sauce through a strainer, add the remaining ingredients - salt, sugar, red pepper, stir, taste and taste. If something is missing from seasonings, salt, sugar, add according to your preference. Next, put on a slow fire, cook for 15 minutes.
4. We remove the workpiece from the fire, pour the hot ketchup into a pre-sterilized jar, roll it up, wrap it up until it cools completely.

Ketchup with apples and tomatoes

You will need:

• tomatoes - 3 kg, apples of sour varieties - 2 kg, according to taste preference - garlic, allspice, cloves, hot red pepper, bay leaf, ground ordinary pepper, sweet paprika (can be replaced with fresh sweet peppers, a couple of pieces), vinegar 9 percent - 100 gr, salt - 1/4 cup, sugar - 1 cup.

First of all, we pass tomatoes and apples through a meat grinder, boil together for 15 minutes.

Vinegar and garlic are added at the very end of cooking, and boil for another 2 minutes, roll into jars. The consistency is thick sauce and very tasty.

Ketchup with apples and onions

Simple homemade ketchup without any preservatives and extra additives can be prepared in this way.

What you need:

• ripe tomatoes - 3 kg,
• apples with sourness - 0.5 kg,
• onion - 5 pcs. medium size,
• salt - 1.5 tsp,
• sugar - 8 tbsp,
• apple cider vinegar - 3.5 tbsp,
• a mixture of peppers - 1.5 tsp,
• ground chili pepper - 0.5 tsp

1. Tomatoes, apples, onions can be chopped as desired in one of the ways: pass through a meat grinder or use a blender. Whoever likes it.
2. Put the mixture in a saucepan on the stove, bring to a boil, cook for about an hour, over low heat, stirring constantly, otherwise it may burn. Want a thicker sauce? Then cook more.
3. 50 minutes have passed since the beginning of cooking, add a mixture of peppers and chili peppers, apple cider vinegar, salt, sugar, boil for another 10 minutes. Ketchup is ready, pour into jars, roll up. Incredibly tasty, and you can use it with various dishes, just spread it on bread.

Ketchup with plums for the winter-recipe

You will need:

• plum with stone - 2.5 kg,
• hot pepper - 3 pods,
• salt, ground allspice and bitter red pepper - each 0.5 tsp,
• bay leaf - 1 pc,
• crushed garlic - 3-4 cloves

1. We clean the plum from the ponytails and stones. In its pure form, about 2 kg will turn out. plums, scroll them and hot peppers through a fine grate in a meat grinder. You can do otherwise - at the beginning, boil plums and hot peppers, and then pierce with a blender.
2. Place the twisted mass in a saucepan with a thick bottom, add bay leaf, salt, ground allspice and bitter red pepper, crushed garlic. We mix, send to the stove, boil, reduce the heat, boil to the desired density of ketchup. We pour into jars.