Recipe for the winter: homemade ketchup in a slow cooker. Homemade tomato ketchup for the winter in a slow cooker

Cooking is not at all difficult, it does not require a lot of time and high costs. And most importantly, the sauce is obtained without any chemicals and preservatives!

Ingredients:

• tomatoes - 1 kg
• large onion - 1 pc.
• large apple - 1 pc
• sugar - 2 tbsp.
• salt - 1.5 tsp
• ground black pepper to taste
• cinnamon, cloves, coriander, garlic (optional)

Recipe for homemade ketchup in a slow cooker:

Wash the apple, remove the skin and core. Wash and dry tomatoes. Peel the onion. Cut everything randomly. Place in a multicooker. Add salt, sugar and ground black pepper (fill spoons with salt and sugar without a slide).

If desired, you can add your own spices to ketchup to taste - a pinch of cinnamon, cloves, coriander, etc., I do not add.

Close the lid, set the "pilaf" mode. Turn off the multicooker after an hour. If there is a lot of juice left in the bowl, it can be carefully poured into a glass. I had little juice, although the tomatoes were very juicy and fleshy (Mikado variety).

Transfer the vegetables to another container, chop everything with a blender. Who does not have a blender, vegetables can be rubbed through a sieve.

Taste the ketchup, if something is missing - add. The amount of salt and sugar can be varied according to your taste. Chopped garlic is added to the sauce if desired.

I cooked homemade ketchup in a slow cooker to eat now. It turned out almost 700 ml of delicious, homemade sauce from tomato. The color is not as rich red as ketchup from the store, but without dyes, thickeners and flavor enhancers!

My homemade ketchup recipe is very simple and proven for more than one year. This method of processing tomatoes for the winter is especially relevant when it pleases with abundance, and all standard preparations with these vegetables have already been made.

The advantage of this recipe is that you can take any tomatoes for ketchup, even very soft ones, which have almost deteriorated and are no longer suitable for food. And cooking ketchup in a multicooker home assistant will not take much time.

Ingredients:

• Tomatoes - 1 kg,
• Onion - 1 large or 2 medium onions
• Salt - 1 tbsp. l,
• Sugar - 1 tbsp,
• Garlic - 1 clove,
• Black peppercorns - 10 pieces,
• Basil - 1 tbsp. l. (you can take both fresh and dried),
• Cloves - 3 pieces,
• Chili pepper - 1 pc. (you can add both fresh and dried; if you don’t like spicy, you can not put it at all or remove the seeds from the fruit).
• Table vinegar 9% - 2 tbsp. l.

Cooking:

Peel and coarsely chop the onion.

Wash and cut the tomatoes. They, like onions, do not need to be finely chopped.

We send the tomatoes with onions to the slow cooker. Turn on the "Extinguishing" mode for 60 minutes. There is no need to add water, because there is enough water in the tomatoes so that the vegetables do not burn.

After the end of the mode with a deep spoon or ladle, we transfer our products to a blender. In this case, it is imperative to separate the liquid from the tomatoes, if this is not done, then the ketchup will turn out to be too liquid.

The amount of liquid always turns out to be different, but it depends on the variety of tomato. I used fleshy tomatoes, and the liquid turned out to be quite a bit - a small glass in the photo.

The resulting liquid after stewing a tomato is a very weak, not concentrated tomato juice, which you can drink with pleasure.

Add garlic and spices to tomatoes and onions. We bring our mixture to a puree state with a blender and pour it back into the slow cooker. We turn on the "buckwheat" mode.

At this time, we sterilize the jars. I do this in the microwave - I pour some water into jars and boil for 5 minutes in the microwave. Time varies depending on the power of the equipment. As for the lids: if I take the lids for seaming, I don’t sterilize them, and if the lids are twisted, then I just put them in a deep plate and pour boiling water from the kettle for a couple of minutes.

10 minutes before the end of the regime, add vinegar to the ketchup.

After the end of the regime, pour ketchup into jars. The amount of sauce from the source products is always different and depends on the water content of the tomato. I got 1 whole can of 0.5 liters and a little more for food.

There is nothing tastier than homemade. Our homemade ketchup is a great proof of that. Comparison of a home product will definitely not be in favor of a store option. So let's get started right away. In work, we need a meat grinder (a powerful electrical device is ideal for this) and a slow cooker.

Making homemade ketchup:

1. Let's prepare the products. We wash all vegetables. We clean the onion from the husk. Banks (and we got two liters of ketchup) boil in advance together with the lids for 15 minutes.

   

2. We will pass all the vegetables through a meat grinder, so they need to be chopped accordingly. Cut the tomatoes into random pieces. Free the bell peppers and chili peppers from seeds and cut into quarters. We also cut the onion into quarters.

   

3. Start the meat grinder and chop all the vegetables in random order. Mix the resulting tomato mass in a deep bowl.

   

4. Then put it in a multi-pan. Add vegetable oil, salt and add sugar.

   

5. We select the “extinguishing” mode on the control panel of the multicooker and set the time to 1 hour. Let's close the lid. Let's start the process.

   

6. After the signal about the end of the program, we lower the immersion blender directly into the bowl with the contents and turn it on for 30 seconds. Then we will shift the parts of the future ketchup into a sieve and wipe it with a wooden spoon to make the structure of the finished product more even.

   

7. What we got, we put it back into the capacity of the multicooker. Let's add vinegar.

   

8. Let's start the "extinguishing" mode again, but for 30 minutes.

   

9. Pour the finished ketchup into sterilized jars. Close the lids tightly. Let's turn it over. Let's wait until everything cools down. We'll put it in storage.

Calories: Not specified
Cooking time: Not indicated

Tell me, which one of you doesn't like ketchup? I'm sure I won't find them. And this is not at all surprising: ketchup is a very common sauce that goes well with many dishes, especially or. And children love sausages and french fries with ketchup, not always agreeing with us when we say that this is not children's food. My child is also crazy about this sauce. In order not to worry about what the ketchup that is sold in the store is made of, I cook it at home, closing it in neat small jars. And then I am 100% sure of its composition. And recently I got the hang of cooking it in a slow cooker. It turns out, maybe not faster than on the stove, but it’s not so troublesome and restless: the slow cooker knows its business and cooks homemade ketchup just perfectly! Do you want me to share the recipe with you? Catch!
Recipe of the day: homemade ketchup in a slow cooker.

Ingredients:
- 1.5 kg of tomatoes;
- 200 g of sour apples;
- 200 g of onions;
- 4 cloves of garlic;
- 1.5 tablespoons of salt (without top);
- 3 tablespoons of sugar (with a small slide);
- 1/3 teaspoon ground black pepper;
- 2/3 teaspoon ground red pepper;
- 7 cloves;
- 4 tablespoons of 9% vinegar.

Recipe with photo step by step:

Wash the tomatoes thoroughly, cut into several pieces (depending on size) so that they fit into the meat grinder hole. We cut out the attachment points of the stalk and dense light areas (this occurs in some varieties of tomatoes).

We clean and wash the onion. And also cut into such pieces that will go into the hole of the meat grinder.

My apples, peel the skin, remove the core and cut into slices.

Prepared for homemade ketchup, tomatoes, onions and apples are passed through a meat grinder.

Squeeze the garlic through the press - right on top.

Add salt, sugar, black and red pepper and cloves.

We mix everything thoroughly. We close the lid. Set the "Extinguishing" mode. Time - 1 hour. During this time, you do not need to stir or look under the lid - the slow cooker knows how to act and will not let you down.

An hour later, after the multicooker signal, we take out the bowl and cool it a little - 10-20 minutes.

Then we grind everything through a sieve. The process does not take long (all products have become soft) and there is almost no waste left (because the tomatoes were very ripe). Only seeds and pieces of skins go to waste - we don’t need this in ketchup. We return the cloves to the resulting sauce.

The sauce turns out to be quite liquid (almost like juice), so we gain patience and continue to cook. We put the ketchup in the multicooker bowl, set the "Extinguishing" mode and cook. There are 2 options here. You can cook with the lid open, but stir every 20-30 minutes. In this case, the multicooker should be installed so that if ketchup is splashed, it does not stain anything. This process will take 3-3.5 hours. This will make a nice thick sauce. No less beautiful and thick ketchup is obtained if you cook it with the lid closed, but in this case the process will drag on for 5-6 hours. But here your intervention is almost not required - they interfered once an hour, looked at how thick - and that's it.
After 3 hours of cooking, we try for salt, sugar and spiciness. Add, if needed, to taste.

At the end of cooking, when the desired density is reached, add vinegar and cook for another minute.

During cooking, prepare jars and lids. We wash the jars and lids, sterilize the jars (the method of sterilization is at your discretion), and boil the lids for 3-4 minutes.

We lay out the finished homemade ketchup from the multicooker in dry hot jars and immediately seal it hermetically. Turn upside down until completely cool. We store such ketchup in a dark place.




Tips & Tricks:
The quantity indicated is for a multicooker with a 4.5 l bowl. If you have a different volume, adjust the weight of the ingredients. From this amount, approximately 0.7 liters of thick ketchup (as a store option) or approximately 1 liter of more liquid is obtained.

To prepare ketchup, we will need a meat grinder. Since it is mainly used for meat, to ensure complete degreasing of the meat grinder, we disassemble it, wash it with baking soda and rinse well. Or at least pour over a disassembled meat grinder with a large amount of boiling water. This is necessary to completely degrease it.

You can, of course, grind with a blender, but it will take a lot of time. Another option is to chop everything finely by hand, but this will also take time. Which of these 3 options you like best - use it.




I immediately twist all the ingredients from the meat grinder into the multicooker bowl. But if you work with a blender, it is better to do it in some other container so as not to damage the coating of the multicooker bowl.

Tomatoes for this homemade preparation are selected ripe, even overripe - they are juicier and will give a rich red color to ketchup. You can take crushed, ugly shapes, with a violation of the skin, but not rotten and moldy! No matter how you cut out the damaged areas, there is always a risk that putrefactive bacteria are not completely removed. This can spoil the ketchup.




As for spices, here you can deviate a little from the recipe for homemade ketchup - put a little less red pepper, salt and sugar. In order to then report seasonings to taste (and everyone has different tastes, and tomatoes are sweet, but there are also sour ...).

The tomato season is coming to an end, so I'm in a hurry to prepare various tomato sauces for the winter. Today's recipe is with mustard and onions, and I will cook the sauce in a slow cooker. You can take this wonderful pot with you to the country, and make blanks, as they say, without leaving the beds, and take the finished products home. The most important thing is to boil the tomatoes to the state of the sauce.

In the multicooker, you can use different programs for this. In my Scarlett-411 model, you can’t set the temperature and duration of cooking, but I adapted to the existing modes. For boiling, you can use the program “Frying. Home preparations. True, it automatically turns off after a time that the technician considers sufficient for frying, so you have to turn on the program again. I do this until the thickness of the sauce seems to me sufficient. Another suitable program is "Steamer". It will most likely also have to be turned on several times.

Well, let's start preparing homemade ketchup in a slow cooker for the winter. Let's prepare the ingredients.

So that there are no seeds in the sauce, I will skip the tomatoes for juice, and I will already boil the juice in a slow cooker. The waste will need to be skipped 2-3 more times, as there will still be enough pulp in it.

We put the juice in the bowl of the multicooker, set the program “Frying. Homemade preparations "and boil the mass. In my multicooker model, the program will automatically turn off after a while, you will need to turn it on a few more times. Cook with open lid.

Cut the onion into pieces. Let's put it in a blender.

Let's grind it into a bowl. If there is no blender, then you can pass through a meat grinder.

When the mass is reduced by 2 times, add mustard, onion, sugar, salt, pepper, nutmeg, sunflower oil to the sauce. Again we put on the same program. Cook until the mass acquires the consistency of a sauce. Stir with a wooden spatula.

At the end, add vinegar and boil for another 7 minutes. Let's try. You can add more spice, sugar or salt.

We sterilize jars and lids in advance. Divide hot sauce into jars.

Let's turn it over.

Homemade ketchup prepared for the winter, cooked in a slow cooker, is used for meat, pasta, crumbly cereals.

On the basis of the sauce, you can make various sauces, add to main dishes, soups.