Making ketchup for the winter at home. Fragrant homemade ketchup

Ketchup is one of the most universal sauces. It goes well with pasta and potatoes, meat and fish, and any dish with it seems tastier. However, purchased sauces rarely contain only natural products, and those consisting only of them are expensive. If you want all year round enjoy the taste quality product and at the same time not to give fabulous money for it, there is only one way out - to cook ketchup at home. If you do it right, then in your own way organoleptic qualities it will surpass the purchased one.

How to cook ketchup

In order to prepare delicious ketchup, it is not enough to pick up suitable recipe although a lot depends on it. It is very important to take into account several points.

• When choosing tomatoes for making ketchup at home, it is necessary to reject all overripe and unripe, at least slightly damaged ones. At the same time, it is better to give preference to tomatoes grown not in greenhouses, but in beds: fleshy and fragrant.
• Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which there may be chipped, wormy ones - these are not suitable for ketchup.
• Tomatoes and other products, if required by the recipe, must be thoroughly crushed. The best way to do this - pass through a meat grinder, after which rub the puree also through a sieve. There are more easy way- skip through auger juicer, but it does not allow to achieve such quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the selected recipe.

Homemade ketchup

• tomatoes - 2.5 kg;
• granulated sugar - 125 g;
• cloves - 2 pcs.;
• black peppercorns - 20 pcs.;
• coriander - 10 pcs.;
• table vinegar (9 percent) - 40 ml;
• salt - 10 g;
• greens to taste (basil, dill, parsley) - 100 g.

Cooking method:

• Wash the tomatoes well, cut the stalks, cut each vegetable into 4 parts.
• Chop the greens and put in a saucepan with tomatoes.
• Place the tomatoes in a saucepan and simmer for 20 minutes over low heat.
• After the tomato mass has cooled, wipe it through a sieve.
• Bring tomato puree bring to a boil and cook until it thickens. This will happen in an hour or an hour and a half. All this time, the mass should be stirred so that it does not burn.
• Fold the spices in gauze or bandage, wrap well so that they do not fall out during cooking, and dip into the tomato mass.
• Pour sugar and salt, pour in vinegar, boil for another 10 minutes.
• Take out the spice bag.
• Sterilize jars, preferably small ones, and fill with hot ketchup. Seal with sterilized lids.

Homemade ketchup prepared according to traditional recipe, has a pleasant sweet and sour taste. It is not spicy at all, so it can be given even to children.

Spicy ketchup

• tomatoes - 2 kg;
• bell pepper red - 1 kg;
• carrots - 0.5 kg;
• onion - 0.5 kg;
• tomato paste (without salt) - 0.2 kg;
• vegetable oil - 0.15 l;
• chili pepper - 0.15 kg;
• garlic - 100 g;
• apple cider vinegar (6 percent) - 70 ml;
• sugar - 80 g;
• dry basil - 20 g;
• ginger - 50 g;
• corn starch - 50 g;
• ground coriander - 5 g;
• water - 1 l;
• salt - 20 g.

Cooking method:

• Peel carrots, peppers and onions, chop, pass through a meat grinder.
• Grind the basil to a powder state.
• Mix basil with onions and carrots.
• Pour the carrot-onion-pepper mass with water in an amount of 0.2 liters, simmer for 10 minutes.
• Pass through the meat grinder tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can leave the seeds out of the pepper, but grind it whole.
• Put the tomatoes, hot peppers and garlic to the carrots and onions, simmer the vegetables together for another 10 minutes.
• Dilute the tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
• Cool the vegetable mass, then wipe it through a sieve, whisking the resulting puree with a blender in parts.
• Add spices, oil and vinegar, salt and sugar.
• Bring to a boil and boil for 7 minutes.
• Dissolve starch in 100 ml of water.
• Pour the starch into the sauce in a thin stream, stirring constantly, cook for a couple of minutes.
• Pour ketchup into sterilized bottles or jars, seal them. When cool, send to storage in the pantry.

Ketchup prepared according to this recipe has spicy aroma And spicy taste, pretty sharp.

spicy ketchup

• tomatoes - 0.5 kg;
• onion - 0.5 kg;
• sweet pepper - 1 kg;
• burning Bell pepper- 0.2 kg;
• vegetable oil- 100 ml;
• table vinegar (9 percent) - 0.25 l;
• garlic - 7 cloves;
• black peppercorns - 7 pcs.;
• sugar - 125 g;
• salt - 5 g.

Cooking method:

• Grind with a meat grinder sweet and hot peppers along with the seeds.
• Do the same with the rest of the vegetables.
• Put the vegetables in a saucepan and boil them for half an hour.
• Peppercorns wrap in cheesecloth and lower to the bottom of the pan.
• Pass the garlic cloves through a press and add to the vegetables.
• Pour salt, sugar into the vegetable mass, pour oil and vinegar into it, mix.
• Boil down to the desired density and pour into sterilized bottles through a clean, boiled funnel.
• Close with lids, let cool.

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of real hot sauces and condiments.

Classic ketchup

• tomatoes - 3 kg;
• sugar - 150 g;
• salt - 25 g;
• apple cider vinegar (6 percent) - 80 ml;
• cloves - 20 pcs.;
• black peppercorns - 25 pcs.;
• garlic - 1 clove;
• ground cinnamon - a pinch;
• hot red pepper (ground) - on the tip of a knife.

Cooking method:

• Wash the tomatoes, chop finely, put in a saucepan and put it on slow fire.
• Boil the tomatoes until their volume is reduced by a third.
• Add sugar and cook for another 5 minutes.
• Add salt and cook for 3 more minutes.
• Wrap peppers and cloves in gauze, put in a saucepan with tomatoes. Pour in the pepper and cinnamon.
• Boil for another 10 minutes and remove the pan from the heat.
• When the mass has cooled, wipe it through a sieve, after removing the gauze bag with spices, and place it back in the pan.
• Crush the garlic and add to the tomato puree.
• Pour in the vinegar, bring the ketchup to a boil and pour into jars or bottles that should be sterilized in advance.

Ketchup has a universal classic taste, which allows you to serve it with any dishes. This is the most tomato ketchup, which can only be, because it does not contain any other vegetables.

Table ketchup

• tomatoes - 6.5 kg;
• garlic - 10 g;
• onion - 0.5 kg;
• sugar - 0.45 kg;
• salt - 100 g;
• ground cinnamon - 2 g;
• mustard (seeds) - 3 g;
• cloves - 6 pcs.;
• black peppercorns - 6 pcs.;
• allspice peas - 6 pcs.;
• vinegar essence (70 percent) - 40 ml.

Cooking method:

• Wash the tomatoes, make an incision crosswise on each.
• Dip in boiling water, blanch for a couple of minutes, remove and transfer to a pot of cold water.
• Remove the skin from the tomatoes, cut each in half.
• Place the sieve on a clean saucepan. Remove the seeds from the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the grate and the juice gets into the pan. Wash the sieve.
• Return it to the pot and rub the tomato pulp through it.
• Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or in a coffee grinder.
• Pass onion and garlic through a meat grinder.
• Tomato, onion and garlic puree place in a saucepan, add all the spices, including cinnamon.
• Bring to a boil, add 150 g of sugar and continue to cook, stirring constantly, until the mass is reduced by about half.
• Add the remaining sugar and cook, stirring constantly, for 10 minutes.
• Pour in salt, pour in vinegar and boil for another 10 minutes.
• Pour hot ketchup into pre-prepared bottles or jars (they should be sterilized). Close tightly with lids. After cooling, they can be stored in the basement or pantry.

Table ketchup is very fragrant, has a delicate texture and spicy taste. It cannot be said that he is an amateur. Everyone loves this homemade sauce.

Ketchup "Original"

• tomatoes - 5 kg;
• bell pepper - 0.3 kg;
• onions - 0.5 kg;
• sugar - 0.2 kg;
• salt - 30 g;
• paprika - 10 g;
• table vinegar (9 percent) - 125 ml.

Cooking method:

• Wash the pepper, remove the seeds from it, cut into pieces and chop with a blender or meat grinder.
• Wash the tomatoes, cut, cook for 5 minutes and transfer to cold water. Once the tomatoes have cooled down a bit, take them out of the water and peel them off.
• Cut the tomatoes and chop with a meat grinder or blender.
• Remove the husk from the onion, chop and also chop in the same way.
• Pour salt and sugar into a saucepan, transfer to it vegetable puree and put on fire.
• Bringing to a boil, reduce the heat and cook until the mass acquires the optimal consistency for ketchup.
• Add paprika, boil for a couple of minutes.
• Pour in the vinegar and boil for another 3 minutes.
• Pour into pre-sterilized jars or bottles, close them with lids. Ketchup should cool down when room temperature, after it is better to clean it in a cooler place.

This ketchup has a specific taste, but no one dares to call it unpleasant. Once you taste it, you want to eat it again and again.

Homemade ketchup is delicious and useful product, which is well stored and quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.

I have been making ketchup at home using this recipe for many years. Since everyone in our family loves this amazing sauce, buying it in the store can just go broke. Once you learn how to make ketchup at home, you will never buy it ready-made again.

This sauce does not take much time and effort to prepare, but you will not only save money, but also prepare what can really be called real ketchup. To make juice, you can take any ripe tomatoes, however, it is better to take more fleshy varieties.

Then the juice will be much thicker, which means there will be more ketchup. From five kilograms of tomatoes you get a little more than four liters of juice.

We leave about one glass of juice, cook the rest. At this time, prepare the other ingredients. We clean the onion and chop it in a meat grinder or blender - you need to turn the onion into a puree.

If you want faster, you can use a regular grater. When the juice boils, add onion puree and cook together.

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice with onions is purchased, reduce the heat and simmer for about an hour and a half - the amount should decrease by about half.

The juice will foam - we check the readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar right away - otherwise, when the juice boils, the taste of homemade ketchup will be spoiled.

IN cold juice add potato starch And ground pepper. Mix very well.

When the juice is thick, add salt and sugar, boil for about another five minutes - do not be afraid to try. You can increase or decrease the amount of salt and sugar as needed.

When you achieve the desired taste, add vinegar. At the very end of cooking, carefully pour in the juice with starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. hot ketchup pour into jars and roll up.

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

advice from perchica

I advise everyone to buy a manual juicer, it is especially good for making sauce or ketchup. tomatoes - juice it flows separately to you, and all the skin and seeds are separate, there is no juice left at all. The sauce turns out to be gorgeous, cook for a couple of hours and it’s like a real one .. This is how it looks. I’m sure that many saw it and passed by, because they didn’t know what a wonderful thing this is.

Ingredients:
3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 garlic clove
a pinch of cinnamon,
on the edge of a sharp knife red pepper.

Cooking:
Finely chop the tomatoes, put in a saucepan, put on fire and boil down by a third, without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Put spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put it back in the pan, bring to a boil, pour in the vinegar and arrange in sterilized jars. Roll up.

Ingredients:
6.5 kg of tomatoes,
10 g garlic
300 g onion
450 g sugar
100 g salt
¼ tsp cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.

Cooking:
Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, isachar salt in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

Ingredients:
3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 peas black pepper,
3-4 juniper berries,
salt.

Cooking:
Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then decompose hot into sterilized jars and cork.

Ingredients:
5 kg of tomatoes,
1 cup chopped onion
150-200 g of sugar,
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
piece of cinnamon,
½ tsp ground celery seeds.

Cooking:
Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.

Ingredients:
3 kg of tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 tbsp with a top of salt,
10 fleshy peppers,
1-3 pods hot pepper(to taste) or 1 tsp. ground cayenne pepper or chili.

Cooking:
Grind tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.

Ingredients:
500 g tomatoes,
500 g onion
1 kg of multi-colored sweet pepper,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar
½ cups of sugar,
1 tsp salt,
7 cloves of garlic
7 black peppercorns
7 peas of allspice.

Cooking:
Grind tomatoes, onions, sweet and hot (together with seeds) peppers (meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to a minimum and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired thickness, stirring constantly. Arrange hot in sterilized jars, roll up.

Homemade ketchups are made not only from tomatoes, but apples, herbs, plums, sweet bell peppers are added to them... All this makes it possible to prepare a wonderful sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:
10 large fleshy tomatoes,
4 sweet apples,
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp 9% vinegar,
3 large cloves of garlic.

Cooking:
Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on a slow fire and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately arrange in sterilized jars. Roll up.

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

Cooking:
Grind all the ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:
5 kg of tomatoes,
10 sweet peppers
10 bulbs
2.5 cups of sugar
2.5 tbsp salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili pepper,
½ tsp ground paprika,
½ tsp ginger,
1 tbsp starch (if necessary).

Cooking:
cut vegetables large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to a minimum and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, the remaining spices and boil to the desired density for small fire. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cold place.

Ingredients:
5 kg of tomatoes,
3-4 bulbs
3 sweet peppers,
2 tbsp salt,
300 g sugar
100-150 ml 9% vinegar,

½ tsp ground red pepper,
a little cinnamon
greenery.

Cooking:
Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours at open lid. Cool and pass through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in sterilized jars, roll up.

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

Cooking:
Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.

Ingredients:
2 kg of tomatoes,
1 kg plums,
500 g onion
1 head of garlic,
1 tsp black pepper
1 tsp red pepper,
salt, sugar to taste.

Cooking:
Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.

As you can see, homemade ketchups can be prepared most different ways. Good luck preparing!

Larisa Shuftaykina

Another recipe:

3 kg tomato
0.5 kg apples
0.25 kg onion

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

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. spices in this case 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 great amount 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 until 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.

How to cook delicious ketchup at home? There is a huge variety of different types ketchups. But here is such a misfortune - the more different types of ketchup appear in stores, the less likely it is to buy a real tomato sauce with numerous spices and seasonings, more and more starch, and, of course, dyes, and preservatives ... There is only one way out - prepare homemade ketchup. Only in this way will you already know exactly what is in the composition of your homemade ketchup, and at the same time you will cook it according to your own taste. Many housewives like to cook homemade ketchup from tomato paste. Homemade ketchups have one of the most serious drawbacks... they are quite tasty, so if you decide to prepare ketchup for the whole winter, you definitely won’t be able to do without a couple of jars.

Consider the ketchup recipe at home.

Tomato sauce "Classic". Ingredients:
- about 3 kg ripe tomatoes;
- 150 g of sugar;
- 25 g of salt;
- 80 g of vinegar;
— 20 pcs. carnations;
— 25 pcs. peppercorns;
- 1 clove of garlic;
- 1 pinch of cinnamon;
- red pepper.

ketchup technology at home:
Tomatoes must be finely chopped, put in large saucepan, and put on a slow fire, and boil by a third, while not closing the lid. Then you need to add sugar, boil for 10 minutes, and pour table salt and cook for about 3 more minutes. After all this, you need to put your favorite spices and seasonings in a saucepan with tomatoes, then you need to boil it well for 10 minutes, and then wipe it through a steel sieve or a colander. Then again you need to put it in this pan, bring to a boil, then pour in the vinegar and carefully arrange it in sterilized jars. After that, you can definitely roll up safely.

Homemade ketchup recipe "Spicy". To prepare it, you will need the following ingredients:
- about 6.5 kg of tomatoes;
- 10 g of garlic;
- 300 g of onion;
- 450 g of sugar;
- 100 g of salt;
- ¼ tsp cinnamon;
-½ tsp mustard;
— 6 pcs. carnations;
— 6 pcs. peppercorns,
— 6 pcs. allspice peas;
- 40 ml of vinegar.

Cooking technology:
Tomatoes need to be carefully cut crosswise, then blanched in boiling water, then lowered into ice water and easily peeled off. You can also clean them from seeds, if someone does not like them in the sauce itself: you can scrape out the seed chambers with a spoon, and then put them in a sieve standing directly above the pan. Juice will drain into this pan. Then you need to carefully put the chopped tomatoes in the same place and carefully chop everything with a blender (or you can even pass it through a meat grinder).

You also need to chop the onion, garlic, grind your favorite spices in a mill. After all this, it is necessary to carefully combine all the above ingredients, except for vinegar, salt and also sugar in large saucepan, put on a very slow fire.

Then you need to add a third of the sugar, and then boil the mass by about 2 times. Add the remaining sugar and then cook for about 10-15 minutes. Then you can already add salt and vinegar, then it is imperative to boil for 10 minutes and then decompose hot into freshly sterilized jars. Roll up. Ready!

Video of making homemade ketchup!