Ketchup with onions at home. Ketchup for the winter at home recipe with photo

Most often, homemade ketchup is prepared for the winter, so vinegar is indicated in all recipes. Ready ketchup is poured over, rolled up and, after cooling, cleaned in a cold place. But if you plan to eat the sauce in the near future, then vinegar can be omitted.

Ingredients

• 5 kg of ripe tomatoes;
• 1 kg of onions;
• 250 g sugar;
• 2 tablespoons of salt;
• 1 teaspoon ground cinnamon;
• 1 teaspoon ground black pepper;
• 1 teaspoon paprika or ground red pepper;
• 1 teaspoon ground cloves;
• 50 ml vinegar 9% - optional.

Cooking

Cut the tomatoes into large slices, removing the core. Put in a saucepan and put on low heat. If after 10-15 minutes the tomatoes do not give juice, pour in a little water. Stir and simmer the vegetables over medium heat for another 40-50 minutes.

Add coarsely chopped onion, bring to a boil and cook over low heat for another 1.5–2 hours. All this time, the mass should seethe a little.

Remove the saucepan from the heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Mix and grind the mass to a homogeneous consistency. After that, you can strain the ketchup through a sieve if you want to get rid of the tomato seeds.

Put the pan back on the stove, bring to a boil and cook for another 1.5-2 hours. During this time, the ketchup will thicken. 10 minutes before the end of cooking, pour vinegar into the pan and mix.

Ingredients

• 4 kg of ripe tomatoes;
• 500 g sweet and sour apples;
• 250 g of onions;
• 1½ tablespoons of salt;
• 250 g sugar;
• 50 ml apple cider vinegar - optional;
• a pinch of ground black pepper;
• ½ teaspoon ground cinnamon.

Cooking

Pass the peeled tomatoes through a juicer or meat grinder. Pour into a saucepan and place over moderate heat. Cook for about 1.5 hours until the mass thickens.

Add coarsely chopped peeled apples and chopped onions to the tomato puree. Bring the mixture to a boil, remove from heat and leave for 15-20 minutes to cool slightly.

Grind it with a blender until a homogeneous consistency. Return the saucepan to medium heat, add the salt and sugar, and stir to combine. After boiling, add vinegar, black pepper and cinnamon and cook for another 5-10 minutes.

Ingredients

• 2 kg of ripe tomatoes;
• 1 kg of ripe plums;
• 250 g of onions;
• 100 g of garlic;
• ¼ bunch of parsley;
• 2 hot red peppers;
• 1½ tablespoons of salt;
• 200 g of sugar;
• ½ teaspoon pepper mixture;
• 2 bay leaves;
• 2 tablespoons of vinegar 9% - optional.

Cooking

Remove the skin from the tomatoes, remove the stones from the plum and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, put on moderate heat and cook, stirring occasionally, for 2 hours.

Pass garlic, parsley and pepper through a meat grinder. If you want to make ketchup hotter, use 3 hot peppers.

Add the garlic mixture, salt, sugar, pepper mixture, bay leaves and vinegar to the tomato-plum puree. Stir and cook until thickened, about 40-50 minutes. After cooking, remove the lavrushka from the ketchup.

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Ingredients

• 3 kg of ripe tomatoes;
• 600 g;
• 500 g of onions;
• ½ head of garlic;
• 1 tablespoon of salt;
• ½ teaspoon ground cinnamon;
• 12 black peppercorns;
• 3 peas of allspice;
• 4 cloves;
• ½ teaspoon ground nutmeg;
• 100 ml of vinegar 9% - optional;
• 150 g sugar.

Cooking

Cut the peeled tomatoes, peppers, onions and garlic into large slices. Place vegetables in a saucepan and add salt. Cook covered over moderate heat for about 3 hours, stirring occasionally. During this time, the mass will decrease by 2-3 times.

Remove the saucepan from the heat and grind the tomato mass with a blender until smooth. Grind cinnamon, black and allspice, cloves and nutmeg in a mortar or coffee grinder.

Add the spice mixture, vinegar and sugar to the pot and stir. Put the ketchup on medium heat and cook for another half an hour.

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, once again carefully mix your mass 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!

Now many have begun to realize that there are about as many real tomatoes in ketchup bought in a store as there are real potatoes in potato chips. And still, this tomato sauce with the addition of cinnamon and cloves remains one of the most popular and sold, both in our country and around the world. After all, he makes everything as appetizing as possible with such ease: from pasta to fried meat.

There is an opinion that making ketchup at home is a very troublesome and costly business, just like But personally, I think that this is not entirely true. After all, such preparations prepared for the winter will be a truly wonderful addition to many traditional dishes, and will certainly fully justify the time, money and work you have spent.

Ingredients:

• Tomatoes - 6 kg
• onion - 750 gr
• hot pepper - 5 pcs
• any apples - 750 gr
• vinegar 9% - 1.5 cups
• sugar - 1.5 tbsp
• cinnamon, cloves - to taste
• salt - 3 tbsp. l.

Cooking method:

Wash vegetables well in clean water. We cut the apples into small slices, after cutting out the core from them. We cut the tomatoes and peeled onions into approximately the same pieces, remove only the stalk from the hot pepper and put everything in one pan or an enameled basin.

We put it on fire and after the contents of the pan boil, reduce the heat to low and cook for another 2.5 hours, stirring occasionally so that it does not burn, and then remove from the stove.

After the whole mass has cooled down, we need to pass it through a juicer or rub it through a sieve. Then we put the resulting mixture on the fire and when it boils, add salt, sugar, vinegar, spices to it to taste and reduce the heat to a minimum.

And cook for about two more hours, stirring occasionally. The viscosity of the ketchup at this point should reach the desired level. We lay it out in pre-sterilized jars and roll it up with boiled lids.

We turn the jars over, cover with a warm blanket and leave it like that until it cools completely. Then we clean it in a cellar or a dark place. We keep the opened product in the refrigerator, but not more than two weeks.

Spicy tomato ketchup with plums

Ingredients:

• Tomatoes - 2 kg
• plum - 1 kg
• onion - 250 gr
• bell pepper - 5 pcs
• hot pepper - 2 pcs
• garlic - 1 head
• vinegar - 1 tbsp. l
• spices (cloves and ground pepper) - to taste
• salt - 2 tbsp. l.

Cooking method:

We wash all vegetables and fruits in clean water. We separate the plum from the stone, cut the tomatoes, bell pepper and onion into medium pieces, peel the garlic, and only separate the tail from the hot pepper, the seeds do not need to be removed.

We twist all these ingredients in a meat grinder, transfer to one pan and put on fire. Then cook from the moment of boiling for 2-3 hours, stirring occasionally, then remove from the stove and leave to cool completely.

Now we pass the boiled mixture through a sieve or juicer and put the resulting mass on fire. Bring to a boil and add sugar, salt, vinegar, cloves, ground pepper to taste. We continue to cook on low heat for about 30-40 minutes.

Pour into sterilized jars, roll up the lids and turn over. Cover with a warm blanket and leave to cool completely.

We clean the cooled ketchup in a dark pantry or cellar for the winter.

How to make ketchup at home with starch

Ingredients:

• Fleshy tomatoes - 2 kg
• onion - 2 pcs
• bay leaf - 2 pcs
• vinegar 9% - 1 tbsp. l
• starch - 1 tbsp. l
• sugar - 150 gr
• ground cinnamon - 1/2 tsp
• ground cloves - 5 pcs
• ground pepper - 1 tsp
• salt - 2 tsp

Cooking method:

To prepare this sauce, we need to wash all the tomatoes and cut them into medium pieces.

Then we clean the onions, preferably large ones and chop them in arbitrary pieces. Pour two teaspoons of salt here, without a slide, and add bay leaves. We put on fire and after all the contents boil, cook for another 20 minutes over low heat, while not forgetting to stir occasionally.

After everything has boiled, add the above amount of sugar, ground pepper, cinnamon and five cloves rubbed into powder into the pan. We continue to cook for 40 minutes.

Then grind the whole mass with an immersion blender.

Now pour the finished ketchup into sterilized jars and roll up the lids.

Tomato ketchup in a slow cooker

Ingredients:

• Tomatoes - 2 kg
• sweet bell pepper - 500 gr
• onion - 400 gr
• hot pepper - 2 pcs
• dry mustard - 1 tbsp. l
• refined vegetable oil - 150 gr
• vinegar 9% - 1 tbsp. l
• sugar - 200 gr
• salt - 2 tbsp. l.

Cooking method:

We twist the washed and chopped tomatoes, peppers and onions in a meat grinder or grind with a blender.

We shift the resulting mass into the multicooker bowl and add mustard, sugar, salt and vegetable oil there. Mix and set the program "Baking" for 45 minutes. At the same time, do not forget to periodically mix the whole mass.

After the beep, open the lid of the multicooker and leave our mixture to cool. Then we grind it through a sieve, pour the liquid part back into the bowl, and grind the thick part with an immersion blender so that it looks like tomato paste. Then we return it to the liquid part, add vinegar and set the "Baking" mode for 60-70 minutes until cooked.

Pour hot ketchup into sterilized jars, roll it up, turn it upside down and wrap it in something warm until it cools completely.

A simple recipe for sweet and sour tomato ketchup (video)

Bon appetit!!!

Interesting recipes for making homemade ketchup with apples, try cooking for the winter.

Homemade ketchup according to this recipe is undoubtedly worth preparing, because unlike ketchup bought in a store, you will get a natural product - it does not contain harmful additives that are used in industrial production, it has a bright rich taste and delicate texture. And if you are an avid gardener, then you probably have harvested a large crop of tomatoes, and you also have an apple tree with apples that are not suitable for long-term storage. These same apples, which you have already eaten, and made jam from them, but they still do not end, so send them to this sauce along with tomatoes. I am sure that homemade ketchup with apples will not leave you indifferent, you will definitely remember this recipe and share it with your friends. By the way, you can cook it even in winter, in the absence of fresh tomatoes, replacing them with tomato juice.

You can cook this ketchup in a saucepan with a volume of 6-7 liters. You will also need a meat grinder, a colander with a mesh, and a second pan to rub the tomato mass into it.

From this amount of products you will get about 3 liters of finished ketchup.

• tomatoes 4 kg (or 2.5 liters of tomato juice)
• onion 0.5 kg
• apples 0.5 kg
• hot pepper (optional)
• sugar 1 glass (glass volume 200 ml)
• salt 2 tbsp (without slide)
• ground black pepper 1 tsp
• cinnamon 1 tsp
• carnation 10 pcs
• vinegar 9% 1 glass (glass volume 200 ml)

Peel and wash the onions, wash the tomatoes and apples, remove the middle from the apples, you don’t need to peel them - everything needs to be ground with a meat grinder. If you like it spicy, add hot peppers (I don't). Bring the ground mass to a boil and cook for 2 hours over low heat. If you have a gas stove, put the pan on the divider. Stir and make sure that the mass does not burn.

Strain the tomato paste through a sieve colander to remove the skins of the tomatoes and apples.

Add to the pureed mass, sugar, salt, vinegar, ground black pepper, cinnamon and cloves. Boil everything for 20-25 minutes.

Cinnamon and cloves are two spices with a very unique smell and taste. It is they who turn a simple tomato sauce into ketchup. They must be present in this recipe. But you can also add dry ginger powder, ground allspice, paprika.

Ready ketchup can be poured into ordinary sterilized jars and closed with lids. But it is more convenient to store in bottles with screw caps. The bottles need to be washed well and pour boiling water into them for 5-10 minutes, drain, let dry a little and pour ketchup.

The aroma of this ketchup will fill your house for a long time, causing appetite in all households. And of course, such a delicious sauce will not stagnate in your pantry.

Recipe 2: winter ketchup with apples and tomatoes

In this recipe, you can adjust the spiciness of the sauce yourself - this does not affect the safety of canned food.

• 2.2 kg of tomatoes;
• 300 gr. onions of light varieties;
• 600 gr. autumn apples;
• 100gr. garlic cloves;
• ½ hot pepper;
• 30 ml of vinegar 9%;
• ground black pepper, suneli hops and dried basil - to the taste and desire of the household;
• 1 st. l. coarsely ground table salt.

Rinse all vegetables, dry, grind in a meat grinder along with apples, pre-cut into small pieces.

Drain everything into a large saucepan, boil over low heat for at least an hour.

Add crushed garlic, spices and vinegar to the mass, boil again over low heat for 60 minutes.

Allow to cool slightly and grind through a thick sieve for greater uniformity.

Pour into prepared jars, cover with lids for seaming.

Sterilize ketchup from tomatoes with apples "You'll lick your fingers" in a water bath for 10 minutes from the moment the water boils in the sterilizer.

Take out, roll up, turn over. Insulate and put away in a pantry or cellar in a day.

Recipe 3: Tomato and Apple Ketchup with Onions (with photo)

Delicious ketchup for the winter can be made from tomatoes and apples with the addition of onions, bell peppers and spices.

Today I offer a recipe for current consumption and for preparations for the winter in small quantities. For conservation in large volumes, I use a different technology: I pass the tomatoes through a juicer and then boil the juice. So I get a ketchup of a uniform consistency without grains. For small quantities, tomatoes and other ingredients can be boiled in a slow cooker. I see the disadvantage of this method in the fact that grains remain in the finished product, and after boiling, you still need to work hard to remove the skin from the fruit. It's easy, but only if there are few products.

• Onion - 1 pc. (about 100 g)
• Apples - 1 pc. (about 100 g)
• Bulgarian pepper - 1 pc. (about 120 g)
• Tomatoes - 1.25 kg
• Salt - 1-1.5 tsp
• Sugar - 1.5-2 tsp
• Carnation - 5 pcs.
• Cinnamon - 0.5 tsp
• Ground black pepper - 0.5 tsp
• Vinegar - 1.5 tbsp.

The products that I have today will be enough for about one and a half liters of ketchup, depending on the degree of boiling. If the tomatoes are fleshy varieties, then you will have to boil less, if the tomatoes are watery, then the liquid will need to be evaporated more time.

The advantage of this method of preparation is that preliminary preparation is simple. Cut the peeled pepper in half or into 4 parts. Onions can be cut the same way. Yes, and there is no need to cut tomatoes with apples finely, it will be easier to remove the skin from large parts.

We put all this abundance in the multicooker bowl and put it on the “Extinguishing” program for 2 hours.

I use this time to prepare the jars: I wash and sterilize them along with the lids.

I usually sterilize jars over a kettle of boiling water, while I put the lids inside this kettle.

After two hours, we open the multicooker. We will see that the vegetables are boiled soft, and the skin from tomatoes and apples has exfoliated almost everywhere. It is very easy to remove by simply prying it with a fork.

Puree the mass with a blender, chopping all the vegetables. Add cloves, cinnamon and ground pepper.

We continue cooking. The program "Extinguishing" can be replaced with the program "Frying" at this stage. Here, look according to your model, which program is most conducive to boiling the mass and boiling off excess moisture. Add sugar, salt, vinegar and cook for another 20 minutes. Taste and, if necessary, add more salt and sugar.

We put the hot mass in jars.

Screw on the lids.

We turn over.

Ketchup with apples for the winter is ready. Hide away, otherwise it won't last until winter.

Recipe 4: Ketchup with Apples, Tomatoes and Peppers

Ketchup with bell peppers and apples for the winter will surely become one of your favorite additions. It can be easily added to pizza, stew meatballs in it, or served with meat or vegetables. You can always find a use for it, since such ketchup is loved by both adults and children.

It is very useful to close home-made ketchup for the winter, since a store-bought product can only boast of a richer taste, however, this effect is achieved due to emulsifiers and flavorings. It's no secret that they negatively affect the body as a whole, so it is better to refuse such ketchup, preferring a home-made product.

The advantage of homemade apple and bell pepper ketchup is that it is made from completely natural products. You can adjust its taste and spiciness yourself by adding or subtracting one or another ingredient. So, onions are often added to such an appetizer to make it more spicy, as well as many other ingredients, including greens.

You can also adjust the consistency of your homemade ketchup yourself. For example, if you like a thicker appetizer, you can chop the tomatoes with a meat grinder or blender, and then squeeze out some of the excess liquid, using only a thick tomato to make ketchup.

You can find detailed recommendations for making ketchup with bell peppers and apples in our step-by-step recipe with photo tips. You will only need to collect the required amount of ingredients, allocate some free time, and read this recipe carefully. Everyone will love your no-boil homemade ketchup, and you can also close it for the winter.

• tomatoes - 1 kg
• apples - 2 pcs
• garlic - 1 pc.
• bell pepper - 1 kg
• salt - 1 tbsp.
• sugar - 1 tsp

Collect the required number of tomatoes from which you will prepare ketchup. It is advisable to take tomatoes of red varieties, with elastic pulp and thin skin. Wash them thoroughly in running water and cut into large pieces to make it easier to grind them.

Rinse the apples, remove the stalk and cut them into slices, removing the middle with the seeds. Fold the apple slices into the same container where you sent the chopped tomatoes. All this must be crushed together so that the ingredients mix better with each other.

After that, chop the tomatoes in a meat grinder or with a blender and use the method that we have given in the description if you want to make the ketchup thicker. Make sure that there is no apple or tomato peel left in the resulting liquid mass. To exclude its appearance in ketchup, pass it through a sieve.

Now you need to wash the bell pepper, cut it into several parts, then remove all the seeds and add the vegetable to the puree of tomatoes and apples. Arm yourself with a blender and grind the mixture again to make it more homogeneous.

Then add salt and sugar in the required amount, mix the ketchup thoroughly and taste it. If this is not enough salt or sugar, you can add more, however, do not overdo it so as not to spoil your dish.

Since you don’t need to cook ketchup with bell peppers and apples, choose suitable containers in which it will be convenient to store the snack, and spread your ketchup over them. If you want to close it for the winter, then you should add quite a bit of vinegar and roll it up with sterile lids, putting the jars in the cellar or pantry.

Recipe 5, step by step: homemade ketchup with apples and onions

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".

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

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

Put on fire and cook until the onion is soft.

Then grind everything with an immersion blender to a puree state. 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.

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.

Recipe 6: ketchup with apples and tomatoes through a meat grinder

This time I want to offer you to make ketchup with apples at home for the winter, which turns out just delicious.

I want to tell you how to make excellent ketchup, in which, in addition to tomato puree, we add sweet and sour apples, spices, garlic and spices (cinnamon and cloves), as well as a little citric acid. You have no idea how delicious it is! Such homemade ketchup can be served with baked meat or added to vegetable stew, although my husband sometimes gets so carried away that he discreetly gobbles up a whole jar, just spreading it on slices of bread.

• tomato fruit - 4 kg,
• apple (sweet and sour variety) -0.5 kg,
• finely ground kitchen salt - to taste,
• granulated sugar (white) - 1 tbsp. (taste),
• ground pepper - 0.5 tsp,
• clove bud - 2-4 pcs.,
• ground cinnamon - 0.5 tsp,
• dried garlic - 0.5 tsp,
• dried bay leaf - 3-4 pcs.,
• citric acid (in crystalline form) - 1/3 tsp

The ketchup preparation technology is simple, there are few processes, but the most time-consuming is the preparation of tomatoes. To do this, we sort them out, if there are crushed or spoiled ones, then we throw them away. If the fetus has a slight external damage, just cut it out. Then we wash the fruits and wipe them dry with a towel. Then we pass the tomatoes through a special device such as a meat grinder, which frees the tomatoes from seeds and peel.

Now we wash the apples, peel them, remove the seed box, and then grind on a grater.

We combine tomato puree and apple mass, mix.

Then add sugar.

Pour salt, as well as clove buds and ground cinnamon.

And also put laurel leaves.

Boil the mass at a slight boil for 2.5 hours. Then add citric acid.

And boil the ketchup for 10 minutes.

Now we shift it into dry processed jars and immediately roll them up. As usual, turn them upside down and be sure to thoroughly cover them with a blanket so that the ketchup cools longer.

A day later, we take out the banks to the cellar. Bon appetit!

Recipe 7: Ketchup with apples at home

Ketchup goes well with various second courses, barbecue, potato pancakes, fried potatoes, and can also be used as a dressing for borscht and tomato puree soup. Having made such a recipe, you will be completely sure of its high-quality composition, because no preservatives are used for harvesting, except for vinegar.

• Tomatoes - 6 kg
• Onion - 750 g
• Apples of any variety - 750 g
• Hot pepper - 6 pcs
• Vinegar - 1.5 cups
• Sugar - 1.5 cups
• Salt - 3 tbsp. spoons
• Cinnamon, cloves - to taste

My vegetables and fruits.

Washed tomatoes in slices, add apples there, after removing the core. We clean the onion, cut it into 4-6 parts and put it in a container with tomatoes and apples.

We put to cook on a slow fire. From the moment of boiling, 2.5 hours should pass.

Remove from heat, wait for it to cool, and rub through a sieve or pass through a juicer. This procedure is mandatory if the mixture is not passed through a meat grinder of the desired ketchup consistency.

The composition passed through a juicer or rubbed through a sieve is again put on fire. After boiling, add salt, sugar, vinegar, spices and fasten the fire to a minimum.

Cook after boiling for 2 hours, stirring occasionally.

When the ketchup viscosity reaches the desired level, we pour it into jars and roll it up.

Recipe 8: Tomato, Plum and Apple Ketchup (Step by Step)

I want to share a simple recipe for a delicious tomato ketchup with plums and apples. Such homemade ketchup will never be compared with store-bought ketchup - it is natural, without additives, thickeners, starch and preservatives. Ketchup is perfect for meat, poultry, pasta, for making pizza, hot sandwiches and more... Such preparation will always come in handy and diversify your table in the winter.

• tomatoes - 2 kg;
• plums - 0.5 kg;
• apples - 0.5 kg;
• onion - 0.5 kg;
• salt - 2 tbsp. l.;
• sugar - 3-4 tbsp. l.;
• vegetable oil - 150 ml;
• garlic - 1 head;
• bell pepper - 2 pcs.;
• hot pepper - 2 pcs.;
• cloves - 6 pcs.;
• peppercorns - 6-8 pcs.;
• allspice - 5 pcs.;
• bay leaf - 2-3 pieces;
• nutmeg - ½ tsp

Wash the tomatoes and cut into large slices. Remove seeds from bell pepper and cut into 4 pieces. Free the hot pepper from the stalk.

Peel the apples from the core and cut into slices.

Cut the plums in half and remove the pits.

Peel the onion and cut into 4 pieces.

Skip the tomatoes, plums, apples, bell peppers, onions and hot peppers through a meat grinder. Mix the resulting mass and put to cook on the stove.

Let the mass boil and boil it over low heat for about 20 minutes, stirring occasionally. Add sugar, salt.

Dip spices (cloves, allspice, peppercorns, bay leaves) into ketchup, you can put them in a cloth bag so that you can easily remove them later when they give up their taste.

Pour in vegetable oil.

Cook homemade ketchup over low heat until it thickens and excess moisture has evaporated, about 20-30 minutes, stirring occasionally.

At the end of cooking, add garlic, passed through a press, and turn off the heat.

Add nutmeg, stir.

Remove spices with a slotted spoon or simply remove the cloth bag. Punch the mass with an immersion blender.

The mass will thicken well when whipped with a blender, since apples are present in the recipe, and they are rich in pectin. Ketchup will acquire a characteristic texture and will hold tightly on the spoon without dripping.

While the ketchup is cooking, prepare the jars. We wash the jars with hot water and soda or sterilize them with steam (hold the jar over the steam coming out of the kettle spout and scroll from all sides), dip the lids separately in boiling water.

Hot tomato ketchup, prepared with the addition of plums and apples, pour into jars and twist. From this amount of products, 3 jars of 0.7 liters were obtained and a little was left for testing.

We turn over the finished cans and wrap them until they cool completely, then put them away for storage until winter. Tomato ketchup with plums can be stored in an apartment without using a cellar.

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!