Cooking ketchup at home for the winter. Homemade tomato ketchup

My family loves to add ketchup to different dishes. Both meat and vegetables. And store-bought ketchup is not at all healthy, so we found an alternative - a simple recipe for making quick homemade ketchup, which can be made almost half a kilogram in 40 minutes. I am sure you will love this recipe, and you, like my family, will refuse harmful commercial and expensive ketchup.

Ingredients:

• mashed tomatoes - 450 grams;
• water - 150-200 grams;
• onion - 50 grams;
• garlic - 2 cloves;
• sugar - 80 grams or to taste;
• lemon juice- 20 grams or to taste;
• salt - 3 grams or to taste;
• cinnamon - a pinch;
• cloves - 2-3 pieces;
• black pepper - 8-10 pieces;
• allspice- 4-5 pieces.

Quick homemade ketchup. Step by step cooking

1. We take a pan with a thick bottom and transfer the grated tomatoes into it. Tomatoes can be mashed with a food processor or juicer. You can use a blender to break the tomatoes into porridge and strain through a sieve. If there are no tomatoes, you can take tomato juice or tomato paste.
2. If you are using tomato paste or mashed tomatoes, dilute them with water to the consistency of tomato juice.
3. Now you need to prepare the onion and garlic. We clean the onion. If you do not cut off the dry tail, then the onion will not pinch the eyes. You need to cut it into small pieces. To do this, cut in half, then cut the half in half again, then divide them into long parts, and these parts into small squares.
4. It will be easier to peel the garlic if you put it on a plank, take a wide knife, and press the clove with the side of the knife. It will crush, cut off the top and easily remove the husk. You also need to cut the garlic into cubes. To do this, cut it into four parts, and make cubes out of them.
5. Add the onion and garlic to the pot with the tomatoes.
6. Now add cloves, just a couple of sprigs, allspice, and black peppercorns to the tomato mixture. In addition to these spices, you can add others that you like more or, conversely, do not add anything.
7. Mix well the future ketchup.
8. Now turn on the stove and put a saucepan on it so that the mass heats up and boils. It is necessary to cook, stirring occasionally, until the ketchup becomes thick. This usually takes 20-25 minutes.
9. Pour lemon juice into the thickened mass or, if it is not available, you can use vinegar 6% or 9%. You can change the quantity. If you like it sour, add more.
10. Add a pinch of cinnamon, salt and sugar to the pan. Here, too, you can rely on your taste preferences and change the quantity.
11. Don't forget to mix well.
12. Continue to cook for two to three minutes, stirring occasionally.
13. Now we take an empty container and a sieve. It is necessary to wipe the ketchup to remove pepper, cloves, etc. from it. To do this, put the ketchup in a sieve and rub it with a spoon so that the pure mass is in the pan, and everything that is not needed is in the sieve. If you don't want to mess with it, you can do it differently. When you cook ketchup with spices, you can put them in a small gauze bundle, and then just pull it out and throw it away, so you don’t have to grind it.
14. Ready ketchup transfer to a sterilized jar. Sterilization of jars is different, but this, of course, can be done at home. The first way to sterilize is to hold the jar over steam. We boil water, put a grate on the pan and, on top, clean, washed with soda, a jar. Hold it like that for a few minutes and remove it. Only before pouring ketchup, the jar should dry. You can also sterilize in the microwave. To do this, pour about 2 centimeters of water into a jar and put it in the microwave for 2-3 minutes at a power of 800-900 watts. And the lid for the jar needs to be boiled.
15. Transfer the ketchup to a jar and twist. It can be stored in the refrigerator for up to two weeks. This ketchup can also be rolled up for the winter. To do this, after you grind it through a sieve, boil it again for about 3-5 minutes, and pour the boiling ketchup into sterilized jars.

Now you know how to cook a quick homemade ketchup. The recipe is very simple, and today you can serve delicious homemade tomato sauce to the table. own cooking. Now you can not be afraid to give ketchup to children, because you know for sure that there is nothing harmful in it. Come to us at "Very tasty", we always have a lot cool recipes! Bon appetit!

There are several proven and very delicious sauces home cooking.

Ketchup from tomatoes turns out to be such that you lick your fingers and it is very easy to prepare it for the winter.

Served with tomato sauce meat dishes, spaghetti and fried potatoes. You can buy sauce anywhere. grocery store, but here is the certainty that there are no various chemical additives and no preservatives.

Therefore, thrifty housewives have long been preparing ketchup for the winter at home, using only quality products without any chemicals. Even children can use non-spicy ketchup. The sauce is easy to prepare available ingredients. Of course, home-made sauce will differ in thickness from store-bought sauce, but the main thing is that it will be just great in taste.

The taste of the sauce can be adjusted independently: make it spicier by adding chili peppers, or sweet and sour by adding apples to it. For those who love spicy ketchup, you can add, in the process of preparing the sauce, various seasonings: cinnamon, cloves, nutmeg or dry mustard.

And do not forget, ketchup must be stored only in sterilized jars, otherwise it will go bad.

Homemade tomato ketchup for the winter You will lick your fingers

Ingredients:

• three large onions;
• half a kilo of apples;
• three kilos of tomatoes;
• three dessert spoons salt;
• one and a half glasses of granulated sugar;
• 30 gr. vinegar

Cooking:

• finely chop the onion, apples and tomatoes;
• put on the stove and cook for about an hour;
• check onion for softness;
• tomato puree cool and grind with a blender;
• add salt and add sugar;
• put on fire and boil to the required density;
• ten minutes before the end of cooking the sauce, pour in the vinegar;
• Pour into prepared glass container.

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

Ketchup with garlic

Products:

• tomatoes - two kilos;
• three dessert spoons of sugar;
• salt - dessert spoon;
• 200 gr. vegetable oil;
• a small head of garlic;
• black and red ground pepper- half a teaspoon.

Cooking steps:

• cut tomatoes into small cubes;
• heat in a deep frying pan sunflower oil and fry tomato slices in it;
• after the tomatoes become soft, grind them through a sieve or beat in a blender;
• put the tomato puree on the fire;
• boil for an hour;
• forty minutes after boiling the tomato mass, put salt, sugar, pepper;
• mix;
• five minutes before removing from heat, add peeled and chopped garlic.
• pour the finished sauce into prepared containers;
• roll up;
• leave until completely cooled;
• put in a cellar or basement for storage.

Recipe for ketchup for the winter at home from tomatoes with mustard

Spicy mustard sauce

1. five kilos of tomatoes;
2. half a kilo of granulated sugar;
3. two large onions;
4. two st. tablespoons of vegetable oil;
5. mustard powder - three tbsp. spoons;
6. vinegar - half a glass;
7. salt - two tbsp. spoons;
8. nutmeg - a pinch;
9. a couple of pieces carnations

Cooking:

• peel tomatoes;

• slice small pieces;
• grate the onion on a coarse grater;
• add vegetable oil to the pan;
• fry the prepared ingredients;
• leave on fire for an hour and a half, until the excess liquid boils away;
• grind through a sieve;
• transfer back to the pan;
• add all the spices in the tomato mass, except for salt and nutmeg;
• boil for another two or three hours;
• add salt and nutmeg five minutes before the end of ketchup preparation;
• pour the finished sauce into jars;
• roll up.

To make homemade tomato ketchup for the winter delicious, take only ripe and juicy tomatoes.

Before preparing the sauce, do not be lazy and remove the skin from the tomatoes.

If you do not like the smell and taste of garlic, then you can not add it to the sauce.

In order for the sauce to be more homogeneous, before pouring it into jars, beat the mass with a blender.

Ketchup with starch at home for the winter

This sauce will not spread, it is perfect for barbecue and spaghetti.

In order for home-made ketchup to have a dense texture, starch must be added to the workpiece, which will give the necessary density and gloss to the finished product.

To such a preparation, in addition to standard set products: tomatoes, onions and bell peppers, you can add cinnamon, ground red and black pepper for spiciness. And if you want to add piquancy to the sauce and use celery.

Products:

• tomatoes - two kilos;
• two small onion heads;
• 30 ml of vinegar (you can take white wine vinegar);
• two dessert spoons of salt;
• six dessert spoons of sugar;
• ground black pepper - to taste;
• half a glass of water;
• two to three tablespoons of starch.

Cooking:

• peel and cut tomatoes and onions;
• grind vegetables in a meat grinder;
• transfer to a container and put on fire;
• cook on low heat for two and a half hours;
• let the tomato mass cool and carefully grind it through a fine sieve;
• pour again tomato preparation in a container and put on fire;
• salt, add spices and granulated sugar;
• for flavor, you can add two or three bay leaves;
• we breed in warm water starch;
• carefully add the starch solution to the sauce, mix thoroughly and quickly so that lumps do not form;
• boil for another five minutes, turn off and pour the finished product into jars;
• We put it in a cellar or basement for storage.

If you do not want to grind boiled tomato puree to get rid of tomato seeds and skins. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put in a bowl for a few minutes. cold water. The peel is easily removed after such water procedures. Then cut the fruit into two parts and clean out the seeds with a spoon. You don't need to throw them away. Grind them with a fine sieve, and add the juice to the tomato puree.

Homemade tomato ketchup like store bought

What a delicious shop ketchup but how much is there harmful additives, stabilizers and preservatives. And how you want the tomato sauce to be natural. There is a way out - you can make homemade ketchup from a tomato, the same as shop sauce. Delicious preparation can be welded on whole year while significantly saving the family budget.

For cooking tomato sauce no need to buy selected fruits, it is enough to buy slightly spoiled tomatoes, overripe, with damaged skins. On palatability it won't affect the finished product.

Choose very red tomatoes so that the prepared sauce turns out to be a bright red appetizing color. Optionally, you can add cloves, pepper, and other spices that you like to the sauce.

Cooking Ingredients:

• tomatoes - five kilos;
• Bulgarian pepper - one kilogram;
• bulb onions medium size- 8 pcs.;
• a glass of granulated sugar;
• half glass 6% apple cider vinegar;
• salt - three dessert spoons;
• a few leaves of lavrushka.

Cooking steps:

1. salt the tomatoes cut into cubes and let stand for about twenty minutes so that they let the juice go;
2. twist the peeled onion and pepper in a meat grinder;
3. add vegetable mixture to tomatoes;
4. put a container with a workpiece on fire;
5. the tomato mixture should be boiled for thirty minutes;
6. remove from the stove and let the tomato mass cool;
7. grind the workpiece through a fine sieve;
8. put the container on slow fire, salt, add granulated sugar and Bay leaf;
9. cook with stirring for another two hours.
10. ten minutes before readiness add vinegar;
11. pour the finished product into glass containers.

Preparations for the winter, tomato ketchup: the most delicious recipe

All households will appreciate this product, especially if you cook a couple of jars of this delicious ketchup with spicy spicy taste, then men will be delighted!

How many various blanks you can cook from a tomato for the winter, including ketchup according to the most delicious recipe I know.

There are a lot of recipes for making ketchup, but there is a base of tomato sauce, which is prepared from a small amount products. And there already your imagination and taste preferences will allow you to create exactly the sauce that will appeal to both adults and children.

The most delicious recipe for homemade ketchup for the winter from tomato and bell pepper

Products:

• five kilograms of tomatoes;
• half a kilo of bell pepper;
• 400 gr. onion;
• a glass of sugar;
• a quarter cup of salt;
• 100 ml of vinegar (you can take apple cider vinegar 6%);
• three tablespoons of starch;
• bunch of parsley.

Cooking:

1. prepare tomato juice from a tomato using a juicer;
2. put the juice in a saucepan with high sides on the fire, and bring to a boil;
3. peel the onion and pepper, cut into small pieces and pass through a meat grinder;
4. add twisted vegetables to boiling tomato juice;
5. mix thoroughly, bring to a boil;
6. be sure to remove the foam;
7. boil for at least two hours;
8. take the pot off the heat and let it
9. salt, add sugar;
10. dilute starch in a glass of water and carefully pour into the sauce, add a bunch of greens;
11. boil for another twenty minutes, take out the parsley and add vinegar, mix, turn off and let cool slightly;
12. pour into prepared container.

Advice! If there is no juicer, then pass the tomatoes through a meat grinder or beat in a blender.

The best ketchup recipe from the chef

Ingredients:

• ripe, fleshy tomatoes - two kilos;
• apples of sour varieties - three pcs.;
• onions - three large heads;
• salt - two dessert spoons;
• sugar - a little more than half a glass;
• cloves, nutmeg, red pepper - to taste;
• a teaspoon of cinnamon.

Cooking:

1. cut and chop vegetables with a meat grinder or blender;
2. put on fire and cook for forty minutes;
3. cool the tomato mass and add sugar, salt and spices, except for vinegar and ground red pepper;
4. boil for another one and a half to two hours;
5. add vinegar, pepper, boil for another 5-10 minutes;
6. remove from heat, let cool slightly, and pour into prepared containers.

Far from hiding, because ketchup is unusually tasty and ready to eat.

Ketchup barbecue at home for the winter

To prepare ketchup, you will need the following products:

1. two and a half kilograms of ripe and juicy tomatoes;
2. a kilo of bell pepper;
3. a pod of bitter pepper;
4. a tablespoon of chopped garlic;
5. three st. spoons of granulated sugar;
6. teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
7. six peas of bitter and allspice pepper;
8. five grains of cardamom;
9. laurel leaf - two pieces;
10. Art. a spoonful of starch diluted in half a glass of water.

Cooking method barbecue ketchup for the winter at home:

Tomatoes, sweet and bitter pepper cut into pieces and put on a small fire. Put all the ingredients except: vinegar and starch. One hour after boiling vegetable mix grind it through a fine sieve.

Boil the puree for another three to four hours. 5 minutes before ready to add vinegar essence and starch. finished product pour into jars.

Ketchup by Jamie Oliver

The famous chef, who made a dizzying career, as usual, pleased with a great recipe.

To prepare "special" ketchup from Jamie Oliver, you need:

• a kilo of ripe tomatoes;
• tomato paste - two tbsp. spoons;
• medium-sized onions - four pcs.;
• incomplete glass of sugar;
• salt to taste;
• odorless vegetable oil - a quarter cup;
• greens - a bunch of basil and parsley (celery).

Spices and seasonings:

• two teaspoons of fennel and coriander seeds;
• four cloves;
• two small pieces of ginger;
• small head of garlic;
• chili pepper - one pc.

How to cook:

1. remove the skin from the tomato and cut into cubes;
2. chop the onion, garlic and herbs very finely;
3. cut ginger into thin slices;
4. put in a saucepan with vegetable oil, and simmer for five minutes, add spices;
5. add chopped tomatoes and a little water to the saucepan, close the lid and boil by a third;
6. puree the vegetable mixture;
7. boil the puree for another forty minutes.

Thick ketchup at home for the winter

It is difficult enough to cook thick and rich ketchup at home. You will lick your fingers. It takes a long time for the tomato sauce to boil down and become dense in consistency. But there are two small secret to help thicken the sauce:

• Add apples.
• Use starch in cooking.

Recipe number 1. Aromatic apple-tomato ketchup

Prepared as follows:

• two kilos of tomatoes, chop three apples in a blender;
• boil the tomato-apple mixture for twenty minutes;
• cool, grind through a sieve;
• add to the puree: a cinnamon stick, a few stars of cloves, and half a teaspoon each of nutmeg, rosemary, oregano, salt, sugar, a teaspoon of paprika, a few peas of allspice and bitter pepper;
• boil the mass for two hours;
• at the end of cooking, add two dessert spoons of 6% apple cider vinegar.

Recipe number 2. Thick ketchup with starch

The principle of preparing the sauce is the same as in the previous version, and the recipe is as follows:

• three kilos of tomatoes;
• three large onions;
• teaspoon of paprika;
• allspice and bitter - a few peas;
• cinnamon and cloves - optional;
• salt - table. spoon;
• sugar - a quarter cup;
• starch - three tables. spoons dissolved in a glass of water.

Attention! 10 minutes before the end of cooking sauce add starch.

Ketchup with basil for the winter

Very simple and delicious recipe

We prepare as follows:

1. peel one kilogram of tomatoes;
2. rinse and dry a bunch of basil and parsley, chop;
3. finely chop the tomatoes, add two tables to them. spoons of sugar and one teaspoon of salt;
4. puree the tomato mixture;
5. add chopped three cloves of garlic and herbs to it;
6. cook for three to four hours;
7. pour into jars or bottles.

If you want ketchup for the winter with basil to have a uniform and smooth texture rub it through a fine sieve.

You can add salt and sugar as needed while cooking the sauce.

If you get too caught juicy tomatoes and the sauce won't boil down for a long time. Dilute two to three tablespoons of starch in half a glass of water and gently fold into ketchup. Optionally, you can add various spices and seasonings to the sauce.

Ketchup Heinz from tomatoes at home for the winter - you will lick your fingers

It turns out the sauce, like the famous brand

Homemade Heinz ketchup is a great tomato sauce that can be made with just a few ingredients. Amazingly tasty and rich sauce will appeal to all family members. The main ingredient of ketchup is ripe tomatoes and sweet and sour apples.

Products:

• tomatoes - three kilos;
• half a kilo of Antonovka apples;
• onion - three heads;
• sugar - one and a half glasses;
• salt - three dessert spoons;
• apple cider vinegar 6% - 50-70 grams;
• pepper - black, red, paprika, cinnamon, cloves, bay leaf - to taste.

Cooking instruction:

1. we prepare juice from tomatoes, onions and apples;
2. pour spices into the bottom of the pan, it is advisable to grind them with a coffee grinder, throw the whole bay leaf;
3. pour apple cider vinegar and vegetable juice into the spices;
4. mix thoroughly so that lumps do not form;
5. boil for five hours;
6. we take out a leaf of laurel from the finished ketchup and pour the finished product into jars.

Attention!

If there is no juicer available, then you can twist the vegetables and fruits in a meat grinder, and then grind through a sieve in order to get rid of the seeds and skins.

During the cooking process, the sauce must be stirred.

The vegetable mass should decrease in volume by two or even three times.

At the output, we get an excellent Heinz ketchup at home from tomatoes for the winter, which you will lick your fingers - such deliciousness!

Have a nice snack with homemade ketchups. We hope you enjoy our recipes.

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

It turns out it's very simple and fast. This is what I will tell you today. There are a lot of variations of this wonderful sauce, as always. And, of course, we will consider best recipes its preparation.

In my family, it is served with almost all meat dishes, sometimes mixed with spices, herbs, garlic or mayonnaise. And you can combine all this together and get just awesome "ketchunez".

In fact, homemade ketchup is much healthier than store-bought ketchup. Still put in it natural products, and in the store any chemistry, fu. So let's learn how to make this sauce at home.

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

A simple recipe for homemade tomato and apple ketchup

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

Ingredients:

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

Cooking:

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

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

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

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

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

Tomato and bell pepper ketchup - lick your fingers

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

Ingredients:

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

Cooking:

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

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

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

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

Video on how to make delicious ketchup at home

If you still doubt whether it is worth making such a sauce at home, I have selected a video recipe for you. After watching it, you will understand how simple the cooking process is. Everything is described in great detail here.

Ingredients:

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

Spicy tomato sauce for the winter in a slow cooker

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

Ingredients:

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

Cooking:

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

2. Transfer everything to the multicooker bowl, add mustard, salt, sugar and vegetable oil. Mix everything. Turn on the "baking" mode for 45 minutes.

3. Then grind everything through a sieve and pour it back into the bowl. What remains in the sieve, do not throw away. Use an immersion blender to puree the leftovers and add to a bowl. Mix everything until smooth. Taste and add salt or sugar if needed. Cook in the same mode for another 1.5 hours.

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

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

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

Good luck with your preparations!

Good day everyone.

Have you already begun to accumulate a supply of tomatoes on the veranda? In our region, the harvest this year is quite rich and, after harvesting traditional and, there is still a bunch of vegetables from which you can cook something else tasty for the winter.

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

And it's better to use several different recipes with different additional ingredients so that you always have at hand suitable sauce for any dish.

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

Ketchup from tomatoes with apples: a simple recipe for the winter

And I propose to start from the very simple recipe where you can practice if you have no experience in making sauces. It just won't work to do something wrong.

Ingredients:

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

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

Cooking:

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

2. Wash apples as well, cut into slices and remove the core with seeds.

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

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

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

5. We do not need the dry residue, we throw it away. Pour the filtered liquid mixture back into the pan, add salt, sugar and coriander, stir, turn on a slow fire again and evaporate the mixture to the desired density for 1-1.5 hours.

At the end of cooking, add apple cider vinegar.

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

Mix and take a sample. Add sugar or salt if necessary. If the taste is in order and nothing needs to be added, then you can send ketchup to jars. If you added something from the spices, then continue cooking for another 10 minutes.

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

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

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

After cooling, store in a cool place.

Tomato ketchup with apples and bell peppers

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

Ingredients:

• 2.5 kg tomato
• 4 bell peppers
• 4 apples
• 4 bulbs
• 4 garlic cloves
• 0.5 cup sugar
• 1 teaspoon cinnamon
• 1 tbsp salt (to taste)
• 10 black peppercorns
• 5-7 allspice peas
• Black ground pepper - to taste
• 0.5 teaspoon vinegar essence

Cooking:

1. Wash apples, tomatoes, peppers and onions, clean, remove everything superfluous like pepper partitions, cores and peel of apples and tomato stalks. We cut the products into slices and pass them mixed through a meat grinder with a nozzle with the smallest holes.

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

If you like "smooth" ketchup without chunks, then before the next step, you can beat the mixture with a blender until smooth.

3. Then we put salt, sugar, cinnamon and ground pepper in the future ketchup. We mix. It is convenient to add non-powder spices like peppercorns to the pan after wrapping them in cheesecloth. This is necessary in order to large ingredients did not stay and did not end up in banks.

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

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

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

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

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

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

Ingredients for 2 liter jars:

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

Cooking:

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

2. We send prepared products to aluminum pan(so as not to burn), add all the spices (except vinegar), mix, put the pan on medium fire and bring the mixture to a boil.

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

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

4. Pour the finished ketchup into sterilized jars, twist with sterilized lids, turn over, wrap with a blanket and leave in this form until completely cooled.

Recipe for a thick tomato sauce through a meat grinder

Not everyone likes pasta-like ketchup. Someone likes that tomato seeds are felt and small apple slices. In this case, you need to use a meat grinder to grind vegetables and fruits. And in order for the sauce to be homogeneous, we use starch.

Ingredients:

• Tomatoes - 6 kg
• Onions - 5-6 pcs
• Sour apples - 5-6 pcs
• Sweet pepper - 1 kg
• Greens (optional) - bunch
• Salt - 6 teaspoons
• Sugar - 450 g
• Bay leaf - 4-5 pieces
• Red ground pepper - 1 tsp.
• Black ground pepper - 1 tsp
• Nutmeg (optional) - pinch
• Cinnamon (optional) - a pinch
• Cloves - 5-6 pieces
• Suneli hops (optional) - 2-3 tbsp. spoons
• Vinegar 9% - 6 tbsp. spoons
• Starch - 3-4 tbsp. spoons

Cooking:

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

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

We spread the resulting mass in a deep thick-walled pan.

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

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

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

5. Now the ketchup is ready. It remains only to catch the lavrushka and pour it into sterilized jars, close with sterilized metal lids and cool under the covers upside down.

From the indicated amount of ingredients, 10-11 cans of 0.7 liters will be obtained.

Easy ketchup recipe with tomatoes, apples and garlic

lovers spicy sauces you will like this cooking method with garlic. Strong vigorous sauce goes well with pasta.

Ingredients:

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

Cooking:

1. In order not to grind the sauce after cooking, trying to get rid of the tomato peel, you can remove it immediately. To do this, we make a cross cut on the tomatoes and fill them boiling water literally 1 minute. After that, the peel comes off easily and effortlessly.

2. We also cut off the peel from apples, remove the core and cut into small pieces. Onion cut into 4 slices. We put the tomatoes with apples, onions and peeled garlic cloves in a bowl and interrupt everything with a blender until a homogeneous mixture.

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

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

5. Add vinegar, cloves, peppercorns to ketchup and return the pan to a slow fire for another 30-50 minutes.

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

6. We lay out the finished boiling sauce in sterilized jars and leave to cool upside down wrapped in a towel.

After cooling, store the jars in a cool place.

A video on how to make delicious ketchup for the winter without starch

Well, in the end, I suggest watching a short but informative video on how to cook thick homemade ketchup without resorting to the use of starch.

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

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

Ketchup is one of the favorite sauces for both adults and children in many families, including mine. But I really don’t like buying it in the store - because I don’t know at all what the manufacturers actually put there. Therefore, in summer and autumn, when there are a lot of tasty, juicy and affordable tomatoes, I will certainly close homemade ketchup.

Then I will definitely be sure of its taste and composition when I open a jar for meat, pasta or chicken fillet nuggets in winter.

Ingredients:

• 2.5 kg of tomatoes;
• 3 onions (medium size);
• 0.5 cups of sugar;
• 80 ml 9% vinegar;
• 0.5 teaspoon of black peppercorns, clove buds, coriander seeds;
• 2 teaspoons of salt.

* From the indicated amount of ingredients, about 1 liter of ketchup is obtained (this figure may vary slightly in one direction or another - it depends on the density of the ketchup).

Cooking:

Wash tomatoes and onions. Peel the onion, cut off the basal bottom and cut into small pieces. Cut the tomatoes in half, cut out the attachment points of the stalks and dense light areas (if any). Cut the tomatoes into slices. In a wide saucepan with a thick bottom, place the tomatoes and onions. We mix.

Put the saucepan on the fire, bring to a boil over medium heat. Then reduce the heat to a minimum, cover the pan with a lid and cook the mass for 40 minutes.

The resulting mass is slightly cooled and rubbed through a sieve (it will be faster if you first grind the mass through a perforated colander, and then through a sieve or fine-mesh colander). As a result, we get a liquid mass, which we return to the pan. Put the saucepan with the tomato mass on the fire and bring to a boil.

From a wide bandage we cut off a piece 30-40 cm long. Put peppercorns, cloves and coriander on the edge of this piece and tie it securely. It turned out a bundle with spices on a long "string" from a bandage.

We lower the bundle with spices into the boiling tomato mass, and tie the other end of the bandage to the handle of the pan (so it will be easy to remove after cooking).

Cook the tomato mass until it is reduced to half the volume and reaches the desired density. If you cook for small fire, it will take about 1 hour, on medium heat the process will go twice as fast, but at the same time you will have to stir the mass often so that it does not burn. Choose for yourself how it is more convenient for you to cook ketchup. When the ketchup reaches the desired density, put salt, sugar and vinegar, cook for another 5-10 minutes. We get a bag of spices.

Pour the ketchup into prepared, sterilized jars and immediately close the lids.

Turn jars of ketchup upside down and wrap in a blanket. We leave the ketchup in this form for a day, after which the jars can be transferred to a permanent storage location. This ketchup can be stored at room temperature but in a dark place.