Recipe for making ketchup at home. Ketchup for the winter - a delicious sauce for your favorite dishes

Today, in almost every refrigerator you can find a package of ketchup. This product is included in our everyday life very durable. It is convenient and tasty, capable regular pasta turn into a treat. One problem - the composition on the pack can intimidate even a person who has a very superficial knowledge of chemistry ... So why risk your health if it’s wonderful, and most importantly - healthy ketchup you can make your own at home! Its taste will even surpass the store, and even a child can be treated with such a delicacy.

Sauce from distant shores

It was not the Italians who were the first to think about how to make ketchup at home! The whole world is convinced that this dish belongs to mediterranean cuisine. In fact, the first ketchup was made by the Chinese. It happened at the end of the 17th century. True, there were no tomatoes in it, as in all of China. It was called ke-tsiap and was made from salted fish, shellfish and spices. This sauce came to Europe several decades later.

Only 100 years later, tomatoes appeared in the composition of ketchup. You need to thank the British culinary specialist Richard Brigg for this - it was he who thought of replacing the unusual for a European fish base tomatoes. The dish prepared by him instantly earned popularity, and tomato ketchup since then, it has firmly held its position in refrigerators and hearts of people around the world. What is the merit of Italy and is there any at all? The Italians, not being the inventors of ketchup, show a true love for this sauce. He firmly entered into their national cuisine. And now we don't represent the traditional Italian pasta or pizza without ketchup.

Many of our fellow citizens remember "Krasnodar Sauce" made from tomatoes. Was he a variation European prescription ketchup, or whether Soviet chefs themselves invented it again, it's hard to say. But one thing is indisputable - he enjoyed and continues to enjoy popular love.

What to cook ketchup from

It is possible that fish ketchup is still prepared in Asia ... But for most of the admirers, this sauce is still associated with tomato base. There are many recipes and ways to make ketchup at home. One thing unites them - at the base of tomatoes. In addition to them, onions, garlic, bell peppers and rotunda, apples, zucchini, eggplant, greens, and many seasonings are used for cooking.

Necessary equipment and tools

Ideally, you should use a juicer to make ketchup. The best homemade ketchups are made not from tomatoes themselves, but from tomato juice. There should be no seeds or peel in it, only pulp and juice. You can chop tomatoes with a food processor or even an immersion blender. Modern technology, operating at high speeds, is able to grind the seeds so much that they will not be visible in ready sauce. An ordinary meat grinder cannot do this.

A steamer can be of great help. If, before making ketchup at home, steam the tomatoes, and then immerse them in cold water, they can be easily removed from the skin. The resulting tomatoes are passed through a fine sieve to separate the seeds.

In addition, you will need a cooking pot, cutting board, knife.

Recipe for classic tomato ketchup

Let's try to cook ketchup at home, the recipe of which is quite simple. To prepare it, you will need tomatoes, sugar, salt, garlic, cloves, nutmeg, cinnamon and pepper. If desired, you can add hot red pepper.

Product proportions:

• tomatoes - 1 kg;
• sugar - 50 g;
• salt - a pinch;
• 9% vinegar - 20 g;
• cloves - 4 pieces;
• peppercorns: black, white, allspice - only 5-6 peas;
• clove of garlic;
• cinnamon and nutmeg - on the tip of a knife;
• small Bay leaf;
• red hot peppers taste.

Cooking

1. Before making ketchup at home, get rid of the crusts and cut the tomatoes. You can immerse them in boiling water for a few seconds, and then pour over cold water. It is convenient to use a steamer. And with some varieties of tomato, the skin is removed so well.
2. We put the tomatoes in a food processor or blender, interrupt into minced meat.
3. Pour into a saucepan, set to boil. By the end of cooking, we should have 2/3 of the original volume left. This will take at least an hour.
4. Cooking spices. Pass the garlic through a grinder. Grind the pepper.
5. An hour after boiling, add salt, sugar, spices and garlic to the pan. Cook for another 5 minutes.
6. At the very end, pour in the vinegar, let it boil and turn it off.
7. Transfer to a jar, let cool.

This is how ketchup is made at home. The recipe also suggests the possibility of harvesting for the winter. For this hot sauce need to pour into banks and roll up. This blank does not need further sterilization.

Tomato and Pepper Ketchup

You can diversify the classic recipe with other ingredients. This is especially true in the summer-autumn period, when fragrant seasonal vegetables so they ask for the table. Great for making ketchup bell pepper. They can replace from a quarter to a third of a tomato. Can be added to sauce and onion. Before you make ketchup at home, it must be stewed in a frying pan. Together with the onion, ketchup is often added stewed carrots- it thickens the consistency and gives the sauce an amber hue. Adding fresh chopped greens to homemade tomato ketchup will make it fragrant and healthy. Experimenting with rolling such ketchup for the winter is not worth it.

A bit of exotic

When all your friends learn about how to make ketchup at home, you can still surprise and delight them with a new recipe. For example, cook sweet and sour ketchup from exotic fruits!

Product proportions:

• homemade tomatoes - 1 kg;
• onion - 500 g;
• garlic - 5-6 cloves;
• medium-sized pineapple - 1 pc;
• sunflower or olive oil- 100 g;
• salt, sugar, spices to taste.

Cooking

1. Onion and tomatoes cut into cubes.
2. Heat oil in a saucepan, fry onion. Add in the tomatoes and half the garlic. Continue quenching.
3. After 40 minutes, put the mixture in a bowl and let cool.
4. Add chopped pineapple, remaining garlic, spices. Sugar can not be added to such ketchup from homemade tomatoes, because it already turns out to be quite sweet.
5. Blend the mixture with a blender.

Chilled sauce can be served immediately. Store it in the refrigerator, in a sealed container.

Improvisation on the theme of ketchup

Not always available required ingredient. And sometimes there is some product in the refrigerator that inspires culinary experiments. It is quite possible to add a piece of broccoli, avocado, small pear or sour apple. Sweet plums add a special charm to the sauce. Vinegar can be substituted lemon juice This will make the sauce more tender. Anyway, new ingredient you should not just put it in a saucepan, but replace some of the tomatoes with it.

How to make tomato ketchup for the winter?

Usually ketchup brewed according to classic recipe well kept. It is not necessary to transfer it to the cellar or basement. An ordinary pantry in a city apartment will save summer fragrances before winter. Like other blanks, ketchup can be closed in jars with screw caps. The role of preservatives is performed by vinegar and salt. Thorough disinfection of containers is very important for the safety of the product. It is best to wash the jars with soda, and then steam them. You can put them in the old fashioned way on a special stand over a saucepan of boiling water. And the presence in the kitchen modern technology simplifies the process as much as possible. For example, a dishwasher can both wash and sanitize jars on its own. The steamer handles the container perfectly.

What to serve with homemade ketchups

Of course, the classics of the genre are pasta filled with fragrant tomato sauce. This sauce goes well with meat and fish dishes, dumplings and salted dumplings, fried pies. Based on homemade ketchup, you can cook more complex sauces: filling for cabbage rolls, meatballs, stewed fish. You can combine it with mayonnaise or sour cream and stew a bird in it. Delicate omelet it will give expressiveness and aroma. It is excellent for cooking in pots. This sauce can also be added to mushroom or vegetable caviar. Unusual application homemade ketchup can be added to the brine for marinating herring "in Korean". Well, do not forget about its intended use - for pizza, shawarma, hot dogs.

In winter, an open jar of homemade ketchup will perfectly enliven any family dinner. This sauce, especially homemade from ripe summer tomatoes, even on festive table will take pride of place.

The content of the article:
1. Recipe for homemade tomato ketchup

Homemade tomato ketchup recipe

This is one of our first homemade ketchups. But despite the fact that we started with this recipe, it has remained among our favorites. We improved it a little, picked up the amount of ingredients to our taste, and brought it into our golden stock of blanks. This is our kids favorite recipe.

• 10 kilograms of tomato
• 3 heaping tablespoons of salt
• 0.5 liters minced onion
• 2 teaspoons ground cinnamon
• 2 teaspoons crushed cloves
• 2 cups sugar
• 2 tablespoons 9% vinegar

Ketchup preparation:

1. Tomatoes are desirable to take fleshy and ripe. Run them through a juicer and pour into large saucepan juice. We put on fire. Do not take an enamel pan, the enamel may break off with prolonged exposure to temperature.

2. Peel and grind the onion in a meat grinder. Add onion to tomato.

3. Add ground cloves to the tomato.

4. Add cinnamon.

5. Add sugar.

6. Add salt and vinegar. We mix everything well.

7. Bring to a boil, reduce heat and simmer for about 5 - 6 hours. We need to evaporate excess moisture.

8. While the tomato juice was boiling, we prepared the lids and jars. We boiled the lids for several minutes. Banks have been sterilized.

We usually do this over a kettle.

9. Pour boiling ketchup into jars and roll up.

10. Let the ketchup cool and put it in the basement or pantry. From this amount of ingredients, 8 jars of ketchup are obtained. In general, the amount depends on the evaporation of water.

You can speed up the evaporation of water in several ways:

1. After boiling, set the pan aside. After cooling, or when the pulp beats off and settles, we select water and continue to cook further. It is not faster in time, but it is more economical on gas (if you cook on gas).
2. The second way is straining the pure tomato juice from water. We did this through several layers of gauze (4 or more) or in a bag (from sugar). In the bag it turns out better to drain. But you need to leave it for at least 3-4 hours. You can't save time either.

And for clarity, the same recipe in video format.

Cooking ketchup at home video recipe

Homemade ketchup with apples for the winter

This recipe is slightly different from classic ketchup. The taste is a little spicier and sour. But also very tasty.

• 2 kg. ripe red tomatoes
• 4 large apples
• 4 tbsp. spoons of apple cider vinegar
• 1 teaspoon salt
• 1/3 teaspoon ground black pepper
• 1 teaspoon cinnamon
• 3 art. spoons of sugar

Ketchup preparation:

1. Prepare the tomatoes. We wash them and cut out the white core (if any) and cut off the "ass".

2. We put it in a saucepan in which we will cook. If the tomatoes are not juicy, then you can add a few tablespoons of water to the bottom. We put on fire.

3. Also wash the apples and cut them into pieces, removing the core.

4. Add apples to tomatoes and simmer over low heat. We need apples and tomatoes to become soft. By the time it is 30 - 60 minutes.

5. After that, take a sieve and grind the boiled tomatoes with apples. We do this with a whisk and an iron sieve. Portion grinding is easier. We should only have bones and skins left.

6. Pour the resulting sauce into a saucepan, add salt, sugar and spices.

7. Adding Apple vinegar and send further on a low fire to evaporate the water. Stir the ketchup from time to time.

8. We boiled for about 1 - 1.5 hours so that our ketchup thickens.

9. Pour into sterilized jars and close it. From the obtained ingredients, two 0.5 liter jars ketchup.

10. Let the ketchup cool down and send it to the pantry. And you can use it right away. He does not need to insist, he is already completely ready for use.

It tastes a little different from the first recipe, a little sour taste. But it is also very tasty, I would even say - piquant.

This recipe will be unusual not only in taste, but also in color. We specifically used all the vegetables of the same color. Onions, of course, do not repeat the color, but it does not affect the appearance of the finished product.

• 2.2 kg. tomatoes
• 400 grams of yellow pepper (one large roast)
• 2 medium onions (about 200 gr.)
• 2 tbsp. spoons of sugar
• 1 teaspoon salt
• 1 st. a spoonful of 9% vinegar (can be replaced with two tablespoons of apple cider vinegar)
• 5 pieces. black allspice
• 5 pieces. carnations
• 1/3 teaspoon cinnamon

Ketchup preparation:

1. Prepare vegetables. Wash and cut tomatoes. Cut out the hard core and buttocks. Wash and cut the pepper, removing the seeds. We clean and cut the onion.

2. We immerse it all in a saucepan and send it to the fire. There must be water at the bottom of the pot. If the tomatoes do not let the juice, then add a few tablespoons of water. Bring to a boil and reduce the heat.

Simmer for about 30 minutes, until the vegetables are soft, then add the cloves and allspice. Simmer another 20 minutes.

3. Remove from heat and grind with a still hot whisk, laying with a ladle, in portions.

4. Grind almost to a dry consistency. Only bones and skins should remain, as well as cloves and peppercorns.

5. It turns out such a beautiful, bright, orange vegetable sauce. Let it boil again for 30-40 minutes.

6. Add salt, sugar, cinnamon and vinegar. We simmer for about 20 minutes, looking at the density.

7. Pour into sterile jars and roll up.

It tastes different from the classic. First, yourself yellow tomatoes sweeter. Secondly, pepper is present in the recipe, it is well felt, and makes the taste spicier and softer.

A detailed description can be seen.

These were three step by step recipe homemade ketchup, and then, so as not to bore you with reading, I want to show you a few more delicious videos recipes.

The most delicious adjika recipe for the winter

And I didn’t call it tasty, but viewers from YouTube, where this recipe has already been viewed more than 270,000 times.

And this method will help you reduce the time of evaporating tomato juice for ketchup or sauce.

How to make tomato paste without long evaporation video recipe

1. Rub the tomatoes through a colander with very small holes.
2. Place mass in enamel pan and add salt, sugar, vinegar.
3. Place the spices in a gauze bag and put in the tomato mass
4. Cook this mixture over very low heat.
5. After the appearance of a stable taste and aroma, when the mass takes the form of a sauce, stop boiling, remove the bag with spices.

Remember that when preparing delicious ketchup, not tomatoes, but spices play a decisive role. They are the ones that make it stand out tomato flavor and spice up

Ketchup for the WINTER FOR RICE AND PASTA DISHES

Ingredients:

Cooking:

1. Ripe tomatoes are thoroughly peeled.
2. Then boil them under the lid for two hours over low heat, stirring constantly.
3. Rub the finished mass through a fine sieve and add vinegar and all the above spices to 1 liter of paste. Spices are added to the sauce only in ground form.
4. Mix the mixture well and boil to the desired density for 20-25 minutes.
5. Properly cooked sauce has a thick texture and spreads easily on bread.
6. Pour hot ketchup into sterilized bottles and seal immediately.
7. Store in a cold place.

Homemade tomato ketchup WESTERN EUROPEAN

Ingredients:

• 5 kg of tomatoes,
• 1 tbsp salt
• 1 teaspoon mustard
• ½ teaspoon ground red pepper
• a pinch of grated nutmeg
• 2 cloves
• 0.5 tsp cinnamon
• 1-2 tbsp. spoons of 3% vinegar

Cooking:

1. Wash tomatoes, rinse with boiling water and peel.
2. Cut and cook for 30 minutes, adding salt.
3. Then wipe the resulting mass through a sieve, and add all the spices and vinegar to the resulting puree.
4. Boil the mixture again for 40 minutes over low heat without a lid.

Ketchup can be made spicier by adding more vinegar and pepper, or sweeter by adding more sugar.

ENGLISH HOME KETCHUP

Ingredients:

• 4 kg tomatoes
• 500-600 g chopped onion and root celery
• 4 liters of water
• 100 ml 10% vinegar
• 750 g sugar
• 50g salt
• 1 g red pepper
• 5g ground ginger
• 3 g ground cinnamon
• 3 g ground cloves

Instruction:

1. Grind tomatoes, add onion and celery to them.
2. Pour in water and simmer in an enameled bowl until soft, stirring constantly.
3. Rub the softened vegetables through a fine sieve.
4. And boil again ready mix with frequent stirring, adding spices in a gauze bag.
5. Evaporate the prepared mass to the required density, avoiding its burning.
6. Ready ketchup must be poured into sterile bottles.
7. Store in a cool place.

Try to cook homemade ketchup follow these recipes and enjoy its extraordinary taste and aroma!!!

Greetings to the cooks who decided to cook tomato ketchup for the winter, you will lick your fingers! This is not only correct, but also a wonderful solution. After all, ketchup can transform anyone everyday dish. Even the most ordinary pasta seasoned with delicious and fragrant sauce, will seem like a dish haute cuisine. And this is exactly what every hostess aspires to.

And if you also prepare a variety of ketchups at home from tomatoes, then there will be no price for you. TO mashed potatoes serve classic, meat - spicy or barbecue. You can’t pull the household by the ears! Dishes will be exquisite and unique. After all, you can’t buy such seasoning in the store!

I understand perfectly well that every hostess wants to be original. She herself is like that. Therefore, I am pleased to offer ketchup recipes with which you can surprise.

A simple recipe, and the ketchup turns out excellent - thick and generous in taste. The technology of preparation is very simple. The prepared ingredients are boiled, rubbed through a fine sieve, boiled down to the desired consistency.

Store the sauce in a sterile container. These can be convenient bottles with screw caps. You can close ketchup in ordinary jars under iron lids. The main thing is that the container would be sterilized. This requirement also applies to lids.

To prepare ketchup, choose ripe, fleshy, thin-skinned tomatoes. It is from these tomatoes that you can get a lot of pulp.

Cooking products

• Tomatoes - 2.5 kilograms
• Onion - one medium head. By weight approximately 120 grams
• Sugar - 100 grams
• Salt - 15 grams
• Vinegar - 100 ml. (9 percent)
• Spices 0.5 tsp. - ground black pepper, cinnamon, cloves, coriander grains.

From this amount of products, you should get 1.25 liters of the finished product.

We cook the sauce

Ketchup is ready. They are not afraid to treat even children. We know that we made it from quality products. classic set ketchup ingredients allows it to be served with many second courses. Bon appetit!
I also wanted to add that open jars must be stored in the refrigerator.

Ketchup for the winter from tomatoes and apples

Original and delicious sauce. Sweet and sour apples bring their zest to the tomato paradise.
Don't be put off by the presence of apples. In ketchup, they get along well with tomatoes and other vegetables. A consistency culinary product becomes excellent.

I also want to advise you one of my favorite apple charlotte recipes,

List of ingredients

• Two kilograms of red tomatoes, ripe and fleshy
• Two hundred and fifty grams of sweet and sour apples
• Two hundred and fifty grams of onion
• Ninety grams of sugar
• Tablespoon of salt
• Half a teaspoon ground pepper mixture
• four carnations
• One hundred twenty-five milliliters of vinegar 6 percent.

I have about one and a half liters of ketchup coming out of the specified amount of products.

Step by step cooking process

1. Remove seeds from washed fruits. Leave the peel - it contains a lot of pectin, which will favorably affect the consistency of the finished product.
2. Cut apples into small pieces, which can be easily chopped with a blender or meat grinder.
3. Divide the peeled onion into small pieces.
4. Washed tomatoes cut into pieces.
5. Grind prepared vegetables with a blender or meat grinder. Put the mass in a saucepan, or a convenient saucepan. The mixture still has a heterogeneous, even rough consistency. But it's okay, we'll boil it and soften it.
6. Place the saucepan on medium fire, bring the mass to a boil.
7. Reduce the fire, cover the dishes with a lid, boil the mass for an hour. But every 10-15 minutes it will be tedious to mix the future sauce.
8. The hour has passed. Now you need to remove the lid, cook for another 30-40 minutes. Don't forget to stir.
9. When the mixture boils down, turn off the oven, cool.
10. Grind with a sieve.
11. Send the grated mass to a saucepan, add sugar, salt, pepper, vinegar, cloves and cinnamon. Stir, boil for 5-7 minutes. after the mass boils. Be sure to taste it.
12. If the taste suits you, you need to take out the cloves, boil for another two minutes and turn off the oven.
13. Pour the hot sauce into a sterilized container.

Serve ketchup from tomatoes with apples to baked meat and poultry - the household will lick their fingers.

What would I like to recommend

1. Ketchup will be especially fragrant if you prepare a mixture of ground peppers yourself. To do this, peppercorns need to be ground in a mortar. It is better to do this during the cooking process. It will not take much time, and the dish will only benefit from this.
2. Cloves and cinnamon can also be sent to the mortar along with peppers.
3. Pour in the vinegar gradually, tasting the sauce. Varieties of tomatoes differ in different acidity.

How to cook spicy tomato ketchup with garlic for the winter

Homemade tomato ketchup is a great opportunity for culinary improvisations. I added a new ingredient, and the sauce sparkled with fresh colors.

That's how it is savory recipe ketchup. Here we will add garlic, which will give a slight sharpness. And also Bulgarian sweet pepper and Provence herbs, which will turn the sauce into a real work of culinary art.

Required products

• Tomatoes - 3 kg.
• Sweet pepper - 350 gr.
• Onion - 350 gr. If possible, get the Crimean
• Sugar - 5 tbsp. l.
• Salt - 1.5 tbsp. l.
• Vinegar - 150 ml. (9 percent)
• Garlic - 3-5 cloves
• Dry Provencal herbs- 1 tsp
• A pinch of ground cinnamon
• Carnation - 4 - 6 pcs.

From the indicated amount of ingredients, you should get up to two liters of ketchup. Please keep this in mind when preparing jars.

Cooking ketchup

With such ketchup, your dishes will not be boring and insipid! Try to cook pizza with him, you won't regret it.

Homemade tomato ketchup for the winter

We say barbecue, we mean ketchup. Therefore, I offer you a recipe for ketchup for barbecue. He is very similar to shop product. But, of course, much better and more useful.

We need

• Tomatoes 1.3 kg.
• Sugar - 85 gr.
• Salt - 1 tbsp.
• Potato starch - 1.5 tbsp. l.
• Red ground pepper- a pinch (sixth of a teaspoon)
• Ground black pepper - a pinch (sixth of a teaspoon)
• Paprika - a pinch (sixth of a teaspoon)
• Ground cinnamon - a pinch (one sixth of a teaspoon)
• Carnation - 1-2 pcs.
• Vinegar 9 percent - 50 ml.

Step by step process

1. Wash the tomatoes, twist on the tomato.
2. Boil the tomato for five minutes, set aside to cool. This procedure will facilitate grinding through a sieve.
3. Grind the cooled mass with a sieve. You should get one liter of pure tomato juice.
4. Pour the juice into a saucepan, put on fire. After boiling, boil over medium heat for 15 minutes.
5. Grind the cloves in a coffee grinder, or grind in a mortar.
6. Put sugar, salt, vinegar, all spices into the juice. Mix well.
7. Taste, adjust if necessary.
8. Separate 85-100 ml of juice, cool.
9. Add starch to chilled juice, stir.
10. Pour the "starched" juice into a common cauldron, mix. Boil five minutes.
11. Pour hot into a sterile container, roll up with iron lids. Send to cool under warm clothes.

Skewers, or just fried meat with such ketchup will be great!

Recipe for homemade Krasnodar tomato ketchup for the winter

Ingredients

• Kilogram of tomatoes
• Pair of large apples
• Half a teaspoon of salt
• A teaspoon of sugar
• Two tablespoons of apple cider vinegar
• Half teaspoon ground cinnamon
• A pinch of sweet and spicy paprika, ground coriander, dried garlic and parsley, ground nutmeg.

Immediately, I note that approximately 450 ml of ketchup is obtained. If you want to cook more, then increase the number of products.

Cooking yummy

1. Cut the washed tomatoes into pieces, send to a saucepan.
2. Add two tablespoons of water, put on a small fire.
3. Bring to a boil, cook for min. 30 until the tomatoes are completely softened. Time can be adjusted based on specific conditions.
4. Do the same procedure with apples. Remove the core, cut into pieces. Put to simmer over low heat, adding two tablespoons of water. Time - min. 20-30.
5. Grind softened tomatoes and apples with a sieve.
6. Combine two purees, put to boil. This must be done within 20 minutes. with constant stirring.
7. Lay sugar, salt, all spices and spices. Boil everything together for another 20 minutes.
8. Add vinegar, boil for another five minutes.
9. In a hot state, distribute into sterilized jars, twist.

Delicate, fragrant ketchup is ready to delight you all winter!
With all my heart I wish you to invent your own, unique recipe tomato ketchup for the winter!

Tomato sauce - business card mistresses. Not everyone makes such preparations for the winter, but in vain. With modern kitchen appliances it won't be difficult. If all housewives knew how easy it is to cook ketchup at home, then they would certainly make such preparations for the winter.

Secrets of delicious homemade ketchup

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

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

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

Classic homemade ketchup recipe

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

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

The classic sauce has a sweet taste.

Spicy homemade ketchup recipe

Love all things spicy? Then take:

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

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

Spicy homemade ketchup recipe

Provided that you truly love very much spicy sauces, then you should cook ketchup according to this recipe:

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

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

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

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

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

Very interesting taste has tomato sauce and plums. In order to cook it at home, you need to take:

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

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

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

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

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

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

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

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

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