Ketchup homemade recipe. Ketchup from tomatoes and basil for the winter - recipe "Lick your fingers"

You don’t need to know a lot about how to cook ketchup at home. The main thing is to understand exactly which of the incredible number of varieties, types and variations of recipes you like. We will offer you several cooking methods that you can easily modify to your taste.

It seems that now few people will say how to cook ketchup correctly, since each country in which sweet tomatoes grow and ripen well has its own interpretation on a given topic. For example, for Italians, ketchup is ground tomato pulp, but for residents, tomatoes are only a fraction of the original taste.

How to make ketchup at home quickly

A couple of spoons are diluted with water (to the state you need), add sugar and spices to taste. It is very important to take exactly the tomato paste, and not the originally processed starch. In this case, spices can be either dry herbs (hops-suneli, or fresh. Garlic and a bit of vegetable oil are quite appropriate.

How to cook ketchup for the winter at home

Recipe #1

Scroll through the meat grinder tomatoes. Throw the resulting mass on a sieve and wipe. Seeds and skins should remain in the sieve. Puree and juice must be boiled until thick. At the end, add salt and sugar to taste, a little olive oil and a huge amount of herbs of your choice. Then pour the boiling "miracle" into sterile jars and preserve. All. The question of how to cook is closed.

Recipe number 2

Tomatoes rolled through a meat grinder are thrown into a colander in order to drain some juice. The mass should lie down in the sieve for no more than 30 minutes. Then greens, garlic, sugar, salt and vegetable oil are added to this base. Arrange in jars and store in the refrigerator. Over time, the mass will begin to sour, from which the sauce will get a pleasant piquancy and astringency.

The question of how to cook ketchup at home is no longer relevant.

Recipe No. 3 (Bulgarian)

Someone can safely say that this is nothing more than the most banal lecho, but who can say that it has flaws, or does it go well with barbecue and pasta? Three parts of tomatoes will require one part of onion and sweet pepper. Grind everything through a meat grinder or chop very finely, and then send to a slow fire to evaporate to the desired consistency. At the end of cooking, put sugar, salt, spices and herbs. Do not spare herbs and garlic, vegetables infused with them will be delicious. Boil, pour into sterile jars and preserve.

"Kechunez"

The following dill, parsley, cilantro, basil, onion and garlic are great for any of the above cooking methods. Many people prefer to add mint, which brings a unique freshness to the sauce. By the way, it is this variation that goes well with lamb.

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual exotic fruits. In this article, I will talk about five different cherry tomatoes that have the sweetest fruits of unusual colors.

I started growing annual flowers in the garden and on the balcony more than 20 years ago, but I will never forget my first petunia, which I planted in the country along the path. Only a couple of decades have passed, but one wonders how different petunias of the past are from today's many-sided hybrids! In this article, I propose to trace the history of the transformation of this flower from a simpleton into a real queen of annuals, as well as consider modern varieties of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods, combined with spicy fried chicken and mushrooms, you get a very nutritious snack that is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a spark, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or a private house, this is not so easy to do. Of course, every experienced gardener has his own proven way of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

The task of indoor plants in the house is to decorate the house with its appearance, to create a special atmosphere of comfort. For this we are ready to take care of them regularly. Care is not only watering on time, although this is also important. It is necessary to create other conditions: suitable lighting, humidity and air temperature, make the correct and timely transplant. For experienced flower growers, there is nothing supernatural in this. But beginners often face certain difficulties.

Delicate chicken breast cutlets with champignons are easy to prepare according to this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast, this is not so! Chicken meat contains practically no fat, which is why it is dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesome tasty cutlets that both children and adults will like. In the mushroom season, try adding forest mushrooms to the minced meat.

A beautiful garden that blooms throughout the season is unimaginable without perennials. These flowers do not require such attention as annuals, are frost-resistant, and only sometimes need a little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article, we suggest recalling the most beautiful and unpretentious perennial flowers.

Poor germination seeds are a frequent occurrence for the Russian market. Normally, the germination of cabbage should be at least 60%. It is often written on seed bags that the germination rate is almost 100%, although in practice it is already good if at least 30% of the seeds come out of such a package. That's why it's so important to choose the right supplier. In this article, we will consider varieties and hybrids of white cabbage, which deservedly received the love of gardeners.

All gardeners strive to get fresh, environmentally friendly and fragrant vegetables from the garden. Relatives happily accept homemade dishes from their potatoes, tomatoes and salads. But there is a way to showcase your culinary prowess to even greater effect. To do this, it is worth trying to grow a few fragrant plants that will give your dishes new tastes and aromas. What greens in the garden can be considered the best from the point of view of a culinary specialist?

Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.

Graceful perfection of radiant white flowers on tall stalks and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. In some, eucharis bloom and delight completely effortlessly, in others for many years they do not release more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

Kefir Pizza Pancakes are delicious pancakes with mushrooms, olives and mortadella that are easy to make in less than half an hour. There is not always time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza are a great idea for a quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on an urban balcony or kitchen window sill. There are advantages here compared to growing outdoors: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables almost all year round.

We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

How to make homemade tomato ketchup for the winter

Sauces and seasonings allow you to reveal the aroma and taste sensations of the dish, and sometimes even correct it. Most of them are sold in stores. But many of them can be cooked at home. And of course, homemade sauces will be much healthier than store-bought ones. After all, at home we do not use flavor enhancers, stabilizers and other not the most useful additives. Yes, and the main conservative for us is considered to be vinegar, and not sodium benzoate, as in industrial production.

Today we will prepare a delicious ketchup together, according to a simple recipe. We can cook it 2-3 weeks in advance or roll it up for the winter. And when we fry the kebabs, then serve them with our own, homemade ketchup. And how pleasant it is to open a jar of natural delicious ketchup from ripe tomatoes in winter. Let's start cooking!

Ingredients:

• 3 kg of tomatoes;
• 4 pieces of Bulgarian pepper;
• 0.5 kg of onion;
• 1 small or half a large head of garlic;
• 1 tbsp salt;
• 0.5 st. 9% vinegar;
• 0.5 tsp cinnamon;
• 12 black peppercorns;
• 3 peas of allspice;
• 4 cloves;
• 0.5 tsp nutmeg;
• 0.5 st. Sahara.

* Ketchup is tender, sweetish and not spicy at all. It tastes like classic Hines ketchup. If you want to add spice, use a hot chili pepper or flame to taste. You can also increase the amount of black pepper a little.

Recipe for tomato ketchup for the winter

1. So, let's start making homemade ketchup. We take fresh tomatoes, wash them in cold water and dry them. Cut not very finely, be sure to remove the ponytails.

2. Place chopped tomatoes in a saucepan.

3. Coarsely chop the bell pepper.

4. Add the bell pepper to the saucepan with the tomatoes.

5. Clean and chop the onion. To prevent the onion from burning your eyes, rinse it under water, and then the slicing process will be less problematic.

6. Add onions to tomatoes and bell peppers.

7. Now it's the turn of the garlic, peel and add it to the rest of the vegetables in the pan. We add salt. We put the pot with vegetables on a small fire, cover with a lid and cook for about 3 hours. Periodically control the process and stir the vegetables. At this stage, the composition should be as follows: 3 kg of tomatoes, 4 pcs. Bulgarian pepper, 0.5 kg of onion, 1 head of garlic, 1 tbsp. salt.

8. You do not need to add water, the vegetables will release juice and cook in it.

9. The mass should boil down and significantly decrease in volume (about 2.5-3 times).

10. Prepare the spices: crush cinnamon, black peppercorns, nutmeg, cloves, allspice and black peppercorns in a mortar or grind in a coffee grinder.

11. We take an immersion blender and grind the whole mass for several minutes until a homogeneous consistency. Ready vegetables can not be cooled much, but be careful with hot contents.

12. Add the remaining ingredients: spices, sugar and vinegar. We mix everything.

13. And again we put our ketchup on the stove. Turn on medium heat and cook for about 30 minutes.

14. Bring the mass to a boil.

15. Our homemade tomato ketchup is ready. Now we can pour it into sterilized jars and roll it up with sterilized lids. For information on how to sterilize jars, see the link. Jars should be filled to the very top so that the lids fit snugly and there is no air under them.

16. Turn the jars upside down and put them on a warm blanket. We wrap well on all sides and leave ketchup in jars for a day. The place should be warm and without drafts.

17. After a day, we take out the jars from the blanket and put them in a closet or take them out to the basement. In this form, ketchup can be stored all winter. Well, if you are already impatient to try - open and enjoy, the ketchup is already ready and it does not need time to infuse. The main thing is that it cools down completely. All the ketchup prepared for the winter left me in a month, everyone liked it so much. I hope you enjoy the recipe too! Bon appetit!

For a long time I was interested in the question of how you can cook your favorite sauces at home. And I thought that after all, there are a lot of tomatoes at hand, it’s just time to remove them from the bushes, but there is nowhere to store them. And she began to look for options for making ketchup from, which can be closed for the winter. Therefore, today a selection of 10 delicious and simple recipes, about which they say "just lick your fingers." And by the way, I'm not exaggerating at all.

In my understanding, ketchup should be slightly sweet and always thick. But, as it turned out, there are so many ways to prepare it that you want to try everything. Moreover, any of them is absolutely universal. It can be served with both, and, yes, in general, with any dishes.

I am also pleased with the fact that I have never met the need to sterilize filled jars anywhere. This saves a lot of our precious time. I think that today you will definitely decide on the choice of recipe.

As always, before starting, I want to talk about small nuances that are better to adhere to so as not to spoil the workpiece.

1. Try to avoid using iron utensils. We know that there is a lot of acid in tomatoes, so why do we need a taste of metal in ketchup? It is better to take enameled, glass containers and plastic, wooden spatulas, spoons and a sieve.
2. Our important rule: jars must be sterile.
3. When sugar and salt are added, the tomato mass will begin to boil to the bottom, so at this stage it must be stirred often.
4. If you do not like pieces of vegetable pulp in sauce, then after cooking, pass them through a strainer or squeeze them in cheesecloth.
5. Or remove the skin from the tomato in advance.
6. Before closing in jars, the vegetable mass rubbed through a sieve must be boiled.

That's all, it's time to cook.

In this recipe from vegetables, we will take only tomatoes. Already without the addition of spices, the sauce will turn out very tasty. But for flavor, add some spices and herbs.

I really like this recipe also because we can use not very beautiful fruits, with dried and blackened places. Just cut them off and twist them in a meat grinder. Therefore, you do not have to throw away part of the crop that we could not put into salting. Yes, and it will be possible to process a large number of tomatoes at once, which will allow any hostess to breathe a sigh of relief in the future.

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

Compound:

• 1.5 kg. tomatoes,
• 50-70 g of granulated sugar,
• 0.5 tbsp salt,
• 2 tbsp 9% vinegar or 1 tsp. 70% vinegar,
• 15-20 black peppercorns
• 8 grains of coriander,
• 2 sprigs of cloves,
• 4-5 peas of allspice,
• greens to taste.

From the specified amount of tomato, about 500 ml of ketchup is obtained.

We wash the fruits, cut out all substandard places and cut into slices.

We put the pieces in a saucepan, cover with a lid and put on high heat.

After boiling, cook for 10 minutes until the pulp becomes soft.

Grind the fruits with a blender into a homogeneous gruel.

We set the tomato mass to evaporate on a slow fire for 1.5-2 hours.

Then we check the density of the consistency. If it suits us, then add some sugar and salt. Stir until dissolved and taste. If there is not enough sweetness, then add a little more sugar.

Even without spices it turned out very tasty. But you can add dried herbs and stalks of parsley or cilantro. You can do without it. And then pour in the vinegar.

Cook ketchup for another 10 minutes.

We grind the finished mass through a sieve. It is better to use the plastic version. The remains of seeds and skins (cake) can be thrown away.

Pour into sterile jars.

It remains to cork them with lids and let them cool. It is advised to store it in the refrigerator or basement.

How to cook thick ketchup from tomatoes with apples and onions

Another very tasty recipe with the addition of apples and onions. The acidity of the tomatoes is well diluted and the taste of the sauce is not very concentrated.

From 2 kg of tomatoes, 3 full half-liter jars come out and about 200 ml will remain to eat right away.

Ingredients:

• tomatoes - 2 kg.,
• sour apples, medium - 2 pcs.,
• medium onion - 2 pcs.,
• add salt - 0.5 - 1 tbsp. spoons,
• sugar - 75-80 gr.,
• cloves - 3 pcs.,
• ground red or black pepper - 0.5 tbsp,
• apple cider vinegar 6% - 3 tbsp. l.

Tomatoes are washed and sorted. We cut off dark and spoiled places. Remove the skin from the apples and cut out the seeds.

And we grind all the products through a meat grinder or a blender. My mother often uses a special attachment of a food processor.

Pour the mixture into a saucepan. We put on medium heat and cook for about 50 minutes. The mass boils down and becomes thicker.

With a blender, puree the pieces of pulp that come across again.

Add salt, sugar and cloves. Stir and taste. We also darken the tomato mixture for half an hour to achieve the desired density. Then add ground pepper and vinegar. Mix, try.

It is necessary to stir this mass, so it does not burn.

Pour the sauce into prepared jars.

How to make delicious homemade tomato and plum sauce

For the southern latitudes of our vast country, where there is often a large harvest of plums, I also advise you to process them into a sauce.

They go well with tomatoes, although we are used to using them more often as desserts.

Compound:

• plum - 2 kg,
• tomatoes - 3 kg,
• onion - 250 gr,
• garlic - 2 heads,
• 3 apples
• glass of sugar,
• 2 tbsp salt,
• 100 ml 9% table vinegar,
• spices (cloves, ground pepper, ground coriander) - 0.5 tsp each.

Apples get rid of the middle. It will be better if you have homemade fragrant and green varieties. We clean the onion and the head of garlic from the husk.

Wash the plums and remove the pit. We wash and sort the tomatoes, simultaneously cutting out all unnecessary places.
Grind all the vegetables with a blender or meat grinder.

You will get a full 5 l container of vegetable mass. Do not take aluminum, it is better to use a cauldron.

We put the mass to boil, after boiling, reduce the heat to a minimum and simmer for 2 hours. There is no need to close the lid, because we want to evaporate unnecessary moisture so that the mixture thickens.

Squeeze garlic, spices and vinegar into the mass and cook for another 30 minutes.

Close the mixture in sterile jars.

This plum and tomato ketchup is also absolutely versatile.

Spicy ketchup with bell pepper without sterilization

You can vary the spiciness of this sauce. Do not like hot pepper, but do you love Bulgarian? Well, just use one of its types in cooking. After all, any recipe goes through many changes until it adapts to the taste of the hostess. I don’t like spicy dishes either, so I just don’t put chili in this sauce and that’s it.

But what about those who, on the contrary, are looking for something sharper? Of course, take red pods and add their tomato mass.

Ingredients for 3 kg of tomatoes:

• 0.3 kg of onion,
• hot pepper pod,
• 5 garlic cloves,
• 0.5 st. sunflower oil,
• 0.5 st. vinegar,
• 4 tsp salt,
• 4 tsp granulated sugar.

Wash tomatoes and cut into pieces. We cut out beaten, dry and spoiled places.

Remove the center from the pepper.

We cut the onion into large pieces.

We pass the fruits through a meat grinder. It turned out about 3 liters of tomato mixture.

Then also chop the onions and peppers. We put the vegetable mass on heating. Squeeze garlic into it, add salt and sugar. Add vegetable oil and simmer for 1 hour. Add vinegar and simmer for another 10 minutes.

The vegetable mixture has boiled down and needs to be tasted. At this stage, dry spices are added.

Pour into sterile jars and roll up. Ketchup keeps well both in the cold and in the apartment.

How to make Tomato and Zucchini Sauce

And now another unusual way of making ketchup with the addition of zucchini. Believe me, this sauce will surprise you. And it is also convenient in that large, overgrown fruits, in which there is not as much water as in young ones, go better into it.

This does not affect the taste, but you will save time on the evaporation of moisture.

Ingredients for 3 kg of zucchini:

• 1.5 kg of tomatoes,
• 2 medium heads,
• 4 tbsp tomato paste,
• 1 tsp hot pepper,
• 4 sweet bell peppers,
• 250 ml sunflower oil,
• 250 g of granulated sugar,
• 2 tbsp salt,
• 1 tbsp acetic acid (70%).

Peel the zucchini and cut into pieces.

Grind the tomatoes into puree. To do this, it is better to take a meat grinder or a blender.

Grind the zucchini to them and lay out the tomato paste. It will give a deeper color to the whole mass.
Grind the pepper in the same way.

Add the garlic through a press. Pour salt, sugar and odorless vegetable oil.

Add some red hot pepper.

Stir and cook after boiling for 30 minutes. Add vinegar and cook for another 10 minutes.

We lay out the mass in sterile jars and close it until winter.

Of course, this type of ketchup is obtained with pulp. But you can also puree it with an immersion blender or grind it through a strainer.

Recipe with cinnamon without vinegar at home

And here is another unusual and loved by many recipe. It turns out spicy, because we use cinnamon and cloves. The vinegar was also replaced with lemon juice. For those who adhere to proper nutrition or diet. Our actions will not affect the long-term storage of such ketchup.

Compound:

• 450 g mashed tomatoes
• glass of water,
• 1 onion
• 2 garlic cloves,
• 70 g sugar
• 20 ml lemon juice
• salt - 3 gr,
• a little cinnamon
• 3 sprigs of cloves,
• black pepper - 8-10 pieces,
• allspice - 4-5 pieces.

We grind the tomatoes through a sieve. To make it more convenient to do this, you can boil them until soft on medium heating of the stove. Then this mass is diluted with water.

We cut the onion and garlic. We spread it all to the tomatoes. And immediately pour out the spices: cloves, pepper.

Cook the mixture for half an hour, the sauce should thicken.

Then we introduce lemon juice, a pinch of cinnamon, salt and sugar.

Let's put it out for another 3 minutes. We wipe the mixture in a strainer, removing the bones and skin.

And then boil it again for 5 minutes. We clean in sterile jars.

Tomato ketchup with basil and garlic "Marinara"

Basil will add an Italian touch to ketchup. It can be used dried and fresh. It's better to use both at the same time.

For 1 kg of tomatoes:

• salt - 1 tsp,
• 1 tsp sugar,
• 3-4 garlic cloves,
• 1–2 tbsp. l. olive oil,
• 1 tsp paprika,
• a little black pepper or Italian herbs,
• dried basil and fresh basil leaves.

Remove skin from tomatoes. This can be done by dipping them in boiling water for 15 seconds, after making a cross-shaped incision on top. Or you can just scrape the flesh off the skin with a spoon.

Grind them in a blender.

Pour the oil into the pan, squeeze the garlic into it and bring to a golden state.

Pour tomatoes over it.

The mass should boil, but not boil. Spread salt and sugar.

Cut fresh basil into small pieces and add at the very end when the sauce becomes thick. Approximately 7 minutes before ready.

And pour into prepared containers.

Sweet tomato sauce "almost swallowed my tongue"

This recipe is for sweet tooth like me. I can't help it, but ketchup is associated with sweetness. The essence of the whole recipe is that more sugar is placed than usual. If earlier we managed about 70-80 grams, then here we will take all 250 (a glass).

Compound:

• tomatoes - 2.5 kg,
• 3 bulbs
• sugar - 250 g,
• vinegar (9%) - 90 ml,
• vegetable oil - 60 ml,
• black pepper - 1/2 tsp,
• suneli hops - 1 tbsp,
• coriander - 1 tbsp.,
• salt 1.5 tbsp,
• 4 tsp starch.

Grind the chopped tomatoes in a blender. You can remove the skin from them in advance.

Cut and fry the onion in hot oil. It turned golden and gave its aroma to the oil. We take it out with a slotted spoon, and pour the tomato mass into the oil. Bring to a boil and reduce heat to low. Tomim 30 minutes.

Add sugar and salt, black pepper, chili, coriander and hops.

Boil for another 30 minutes, stirring.

Dilute starch in half a glass of water.

And while he did not have time to settle, pour it into the vegetable mass. We simmer another 15 minutes.

Pour into sterile containers, cork and wrap in a blanket.

Ketchup recipe without apples with starch in a slow cooker

Starch is often used as a thickening agent. For example, when very watery tomatoes are caught. And also adherents of the fact that it is impossible to cook vegetables for a long time, because useful vitamins and microorganisms come out and are destroyed. And starch allows you not to evaporate moisture, thereby not increasing the time of heat treatment of vegetables.

The slow cooker will perfectly prepare food without our participation, you don’t have to run around and mix something. But we will cook under a closed lid, which means we will get a lot of juice that stands out.

For 1 kg tomato:

• 0.5 pcs. sweet bell pepper (you can not add, if desired),
• 1 onion
• 1 medium apple
• 2 tbsp. l. sugar,
• 1.5 tsp salt
• 1-2 tbsp starch.

Peel the apples, cut out the middle and cut into pieces. We put them immediately in the bowl of the multicooker.
We cut the tomatoes, removing the stalks.

We also chop the onion and pepper.

Sprinkle with salt and sugar.

Simmer for 1 hour. To do this, select the "Extinguishing" mode. You can also use the program "Baking" or "Cake" (who has a menu in English).

It turned out a lot of juice, it is better to drain it.

Then we shift the mass into a container and grind it with a blender.

We introduce starch so that the ketchup is thicker.

Close in sterile jars or freeze.

Video recipe for tomato sauce with mustard

No mustard anywhere! And she goes to cucumbers and butterflies. In general, its taste is suitable for absolutely any unsweetened products. It also acts as a natural natural preservative.

In order for you not to look for a list of products in the recipe, I give it here:

• 2 kg tomato,
• 8 cloves of garlic
• 1 tsp mustard powder with a slide,
• 1 tsp sugar,
• 1 tsp salt,
• 1 tsp ground black pepper.

And here is the video recipe.

Thank you for attention! I also advise you to close a couple of jars of homemade ketchup for the winter, because it is much tastier than store-bought. And you can not even think about his safety, because everything is from his garden.

Tomato sauce is the visiting card of the hostess. Not everyone makes such preparations for the winter, but in vain. With modern kitchen appliances, this will not be difficult. If all housewives knew how easy it is to cook ketchup at home, then they would certainly make such preparations for the winter.

Secrets of delicious homemade ketchup

The ketchup preparation technology looks the same, the difference is only in the ratio of ingredients.

1. Ripe, fleshy tomatoes are selected. They need to be washed and cross cut into their skin. Boil water, dip them in it for a couple of minutes, remove, cool, put in cold water, peel and chop. In this case, it is better to extract the seeds and put them in a sieve so that the juice through it drains into the pan.
2. Pepper, if it is part of ketchup, must be cleaned of seeds and baked in the oven for 10-15 minutes, then cool and remove the skin from it.
3. The rest of the vegetables are simply washed and cut.
4. If it contains apples, the core is removed from them, the apple slices are boiled.
5. The pits are taken out of the plums.
6. After that, the prepared ingredients are passed through a meat grinder or rubbed through a sieve. At home, you can grind them with an immersion blender.
7. Then all the vegetables are boiled in a cauldron with constant stirring until the vegetable mass thickens.
8. Spices are wrapped in gauze and sink to the bottom of the cauldron. Boil with vegetables for 10 minutes and remove.
9. Sugar and salt are added 10 minutes before ketchup is ready.
10. If the composition contains garlic or vinegar, then they are added last, a couple of minutes before readiness.
11. If ketchup is made at home for the winter, then ketchup can only be poured into jars and bottles that have been previously sterilized. The lids can be used the same as these containers were originally closed, but for this they must be washed and boiled well. This will allow the ketchup to be stored all winter at room temperature.

Knowing the conditions for preparing ketchup, you can choose any recipe to your liking. Sweet tomato sauce goes well with vegetables, fried potatoes, spicy - with meat, sweet and sour - with spaghetti and poultry meat.

Classic homemade ketchup recipe

In order to prepare a classic tomato sauce at home, you will need:

• tomatoes - three kilograms;
• granulated sugar - 7 tablespoons;
• salt - a table boat with a slide;
• apple cider vinegar - a third of a glass;
• black peppercorns - 25 pieces;
• cloves - 20 pcs.;
• cinnamon and hot red pepper - a pinch each.

The classic sauce has a sweet taste.

Spicy homemade ketchup recipe

Love all things spicy? Then take:

• 5 kilograms of tomatoes;
• half a kilo of bell pepper;
• half a kilo of onions;
• half a glass of table vinegar;
• two teaspoons of paprika;
• 10 tablespoons of sugar;
• one and a half tablespoons of salt.

Prepare ketchup from them according to the technology described at the beginning of the article, and in winter you will enjoy the original spicy taste of homemade sauce with paprika and bell pepper.

Spicy homemade ketchup recipe

Provided that you really like very hot sauces, then you should make ketchup according to this recipe:

• sweet pepper - kilogram;
• tomatoes - kilogram;
• onion - half a kilo,
• hot capsicum - 5 pieces;
• garlic - head;
• black pepper - 7 peas;
• sugar - half a glass;
• salt - a teaspoon;
• vegetable oil - 100 ml;
• table vinegar - a glass.

The sauce according to this recipe is very spicy and quite sour. But lovers of spicier snacks should like it. Serve with meat or use as a marinade.

One of the most popular is from tomatoes and apples. It is made without vinegar, has a delicate sweet and sour taste. It can be prepared from:

• four kilograms of ripe tomatoes;
• half a kilogram of apples;
• half a kilogram of onion;
• a tablespoon of salt;
• 300 g of sugar;
• two dessert spoons of ground cinnamon;
• pinches of nutmeg;
• 150 ml table vinegar.

I want to eat this sauce with spoons. His biggest fans are children. It is fashionable to serve the sauce both with pasta, side dishes, and with meat dishes; it harmonizes especially well with poultry meat.

A very interesting taste has a sauce of tomatoes and plums. In order to cook it at home, you need to take:

• two kilograms of tomatoes;
• half a kilo of plums;
• three bulbs;
• 10 tablespoons of sugar;
• a tablespoon of salt;
• 5 tablespoons table vinegar,
• a teaspoon of red ground pepper.

Unlike tomato and apple sauce, plum and tomato sauce is spicier and not as sweet. It suits the bird even better.

Ketchup with horseradish turns out to be spicy and unusual. It is fashionable to cook this only at home - you can’t find it on store shelves. It requires:

• 2 kilograms of tomatoes;
• a tablespoon of fresh horseradish root (grated);
• two bulbs;
• a tablespoon of salt;
• 100 g of sugar;
• 50 ml of red dry wine and wine vinegar;
• a teaspoon each of ginger, cloves and black pepper (ground).

This sauce is prepared according to traditional technology from products traditional for Russian cuisine, but the taste is not ordinary and spicy. You can surprise your guests with this homemade ketchup.

Another unusual taste is ketchup with mustard. If you want to try it, prepare:

• 2 kilograms of tomatoes;
• half a kilo of onions;
• half a kilo of sweet pepper;
• a glass of sugar;
• a tablespoon of salt;
• a large spoonful of mustard powder;
• a tea boat of red pepper,
• a tablespoon of dried cilantro.

The preparation is not original, but the taste is quite piquant. This sauce goes well with dumplings and sausages, as well as jelly.

Experienced housewives can vary the ratio of salt, sugar and vinegar without changing them too much, add their favorite spices and spices, such as bay leaves, to get homemade ketchup with a unique taste.