The most delicious ketchups for the winter. Homemade ketchup from ripe tomatoes - just lick your fingers! Quick Tomato Paste Recipe

Today, the basis of almost any store-bought ketchup is concentrated tomato paste. Tomatoes (fruits with fleshy pulp and low moisture content) are ground, boiled for a long time to remove excess liquid and get a thick product. Then they are packed and sent to specialized factories where ketchup is produced. Some manufacturers sin by adding modified starch and other thickeners, chemical stabilizers for greater density.

spice extracts- they are obtained from herbs, chili peppers and vegetables. The extraction method is similar to the production of perfumes, so factories try to achieve the same taste regardless of the batch of product (so that the taste is the same in each pack). At home, of course, it is better and healthier to use natural spices and fresh vegetables from the garden. So you will be 100% sure that it does not contain any flavors or dyes!

Salt, sugar- they give the sauce the right taste balance, and in combination with vinegar they play the role of a preservative, that is, they are responsible for the safety of the product. Ideally, use regular table salt (non-iodized) and white sugar. But again, in the composition you can often find glucose-fructose syrup or a sweetener such as saccharin.

Vinegar- acid regulates the taste balance and prolongs the shelf life of the product. Many manufacturers do not use naturally fermented vinegar, but chemically synthesized vinegar and lactic acid.

Water- it is added in production to dilute tomato paste to the desired consistency. For a homemade product, water is not required if you cook from natural tomatoes, but on the contrary, it will need to be evaporated until the desired density is reached.

Now that you know what ketchup is made of, let's get down to business - choose the recipe you like and prepare the most delicious natural tomato sauce so that you can eat it without fear for your health and safely give it to children!

Tomato ketchup for the winter - step by step photos

Homemade tomato ketchup is similar to store-bought ketchup both in taste and texture. This is a classic universal sauce, without pronounced spiciness, sweetish, with a delicate aroma of spices. It is suitable for any dish: barbecue, vegetables, pasta, etc. You can cook for one meal, immediately to the table or roll up a couple of jars of fragrant ketchup for the winter.

Total time: 120 minutes | Cooking time: 90 minutes
Yield: 2 l | Calories: 34.14

Ingredients

• tomatoes - 4 kg
• onions - 2 pcs. (130 g)
• garlic - 3 teeth (15 g)
• sugar - 100-150 g
• salt - 2 tbsp. l. or to taste
• vinegar 9% - 50-70 g
• red ground pepper - 0.5 tsp.
• ground black pepper - 0.5 tsp.
• ground cinnamon - 0.5 tsp.
• cloves - 3 pcs.

Cooking

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Rinse tomatoes, drain excess water. Cut large fruits in half so that they pass into the bell of the meat grinder. If there are any spoiled places, then cut them off along the way. Peel onions and garlic.



Pass all prepared vegetables through a meat grinder with a large grate. The electric meat grinder can complete the task in 5 minutes. You will end up with a full 5 liter pot (choose a wide one so that the moisture boils away quickly).



Put the pot on the fire and wait until it boils. Cook for 1 hour with a slight gurgle - without a lid, so that the moisture leaves, stir from time to time. It is not necessary to remove the foam, it will boil off on its own. During this time, the color of the tomato puree should become darker, and the skins should boil down, give their taste to the liquid.



Grind the slightly cooled puree through a fine metal sieve - in small portions, helping yourself with a spoon. Throw away the cake (seeds and peel), the waste should be no more than a glass. Try to grind efficiently so that as much of the thick as possible remains in the pan, then the ketchup will turn out thick, and not liquid, like water.



Return the saucepan with the resulting vegetable juice back to the fire. Cook for another 1 hour, without a lid, at a low boil, stirring from time to time so as not to burn. Ketchup should be reduced to about half its original volume (if you want to get an even thicker product, then boil even longer).



Add sugar, salt, as well as spices: cinnamon, red and black pepper, cloves (then you will need to throw away the umbrellas, so you can wrap it in a gauze bag if you don’t want to catch it later). Cook for 20 minutes, stirring.



Pour in 9% table vinegar - in small portions, the amount is determined depending on the degree of sweetness of the tomatoes to taste (you may need to add more sugar). After the vinegar has been poured, boil the ketchup for no longer than 10 minutes. Throw away the cloves. Pour hot ketchup into sterilized containers, roll up immediately.

Turn the workpiece upside down and leave it in this position until it cools.

Store homemade preserves in a cool place.

Ketchup without vinegar

This is a very simple no-vinegar tomato sauce recipe that is easy to make at home. There are no preservatives in the composition, and the safety of the workpiece is ensured by lemon juice and sterilization. Such a product is suitable for people on a diet and those who adhere to proper nutrition, and it can also be given even to small children.

• pureed tomatoes - 500 ml
• onion - 40 g
• garlic - 1-2 teeth.
• salt - 1/2 tsp.
• sugar - 2 tbsp. l.
• sweet peas - 1 pc.
• cloves - 1-2 buds
• ground black pepper - 1/3 tsp.
• ground cinnamon - 1 chip.
• lemon juice - 1 tbsp. l.

Grind tomatoes, onions and garlic through a meat grinder (you can first scald the tomatoes and remove the skin, but this is optional) to get 500 ml of tomato pulp. Add all the listed spices. Cook for 30 minutes. After half an hour, pour salt, sugar and squeeze lemon juice. Boil for another 5 minutes. Ketchup is ready! It remains to take out the cloves and allspice, cool and you can immediately serve.

The sauce can be stored for up to 7 days (in a clean container in the refrigerator). If you want to prepare ketchup without vinegar for the winter, then pour it into jars. Immerse in a pot of hot water and sterilize for 15 minutes, roll up turnkey, turn over the preservation, wrap and store after cooling.

Tomato ketchup for the winter with apples

The sauce with tomatoes and apples is thick thanks to the pectin found in the fruit. For cooking, it is better to take sweet and sour apples (for example, Semerenko). It is puree-like in consistency, with a light fruity aroma and a barely noticeable sourness.

• apples - 300 g
• tomatoes - 1 kg
• hot pepper - 1 pc. optional
• garlic - 1 tooth.
• a mixture of ground peppers - 1/3 tsp.
• sugar - 2-3 tbsp. l.
• salt - 1 tbsp. l. or to taste
• parsley and dill - optional

Wash the tomatoes, make an incision on top with a “cross”, scald with hot water for 5 minutes, and then peel off the upper skin. Peel the core of the apples. Skip the apples along with the tomatoes through a meat grinder. Pour the resulting puree into a saucepan, add salt and sugar, cook for half an hour, stirring occasionally. Punch with an immersion blender - the mass will become puree. Add a little chopped greens and garlic, a mixture of peppers and boil for 10 minutes. Pour into jars (sterilized), twist, turn over and sue under a thick blanket. Store in a cool pantry.

Tomato and bell pepper ketchup

A simple recipe for thick homemade ketchup with bell peppers and onions. It has a richer and more spicy taste than the classic sauce, there is a sharpness. Ideal for barbecues!

• tomatoes - 500 g
• red bell pepper - 500 g
• sugar - 20 g
• salt - 12 g
• vegetable oil - 30 ml
• onion - 30 g
• garlic - 3-4 teeth.
• hot ground pepper - to taste

Peel all the vegetables (peel the skin from the tomatoes, if desired), cut into medium cubes. Heat oil in a saucepan or heavy bottomed pan, sauté the onion. Add cubes of tomatoes and peppers, simmer until soft, 10-15 minutes. Punch with an immersion blender, adding garlic. Return the puree back to the fire, add salt, sugar and hot pepper, cook for 7-8 minutes. Pour into clean jars and sterilize in a saucepan with water - 15 minutes. After roll up, cover with a "fur coat", leave upside down until cool.

How to make ketchup from tomato paste

A delicious sauce can be prepared without even having fresh tomatoes in the bins. You will need a thick, ready-made tomato paste without additives - you will add them all yourself. This sauce is prepared to be eaten immediately. But if you want to cook it not at once, but to make more servings, then store it in this case in the refrigerator.

• tomato paste - 200 g
• onions - 0.5 pcs.
• allspice peas - 2 pcs.
• red pepper - 0.5 pod
• garlic - 1 tooth.
• flower honey - 1 tsp
• vegetable oil - 1-2 tbsp. l.
• balsamic vinegar - 1 tbsp. l.
• salt - to taste

Chop the onion into cubes, chop the garlic with a knife. Heat oil in a frying pan and fry them until softened. Add chili pepper (amount to taste), tomato paste, balsamic vinegar, honey, and pepper, pounded in a mortar. Simmer for 25 minutes, stirring all the time, season with salt to taste. Blend with an immersion blender until smooth. Cool down and serve.

Ketchup is a great addition to spaghetti, meat, fried potatoes and other dishes. You can buy it in any grocery store, but it is difficult to find exactly the right product, without dyes, chemical additives and at the same time with a pleasant taste.

The solution is to make the sauce yourself, using quality ingredients. In addition, the taste of ketchup can be adjusted to your own preferences: make the product spicier or, conversely, sweeter, add more seasoning or use a minimum of ingredients. The most important thing is to store ketchup correctly - in sterilized jars so that it does not deteriorate.

For this recipe, it is better to use low-juicy varieties of tomatoes. This will make the sauce thicker and take less time to cook.

The main secret to creating thick ketchup is adding apples to the dish. The fact is that these fruits contain the thickener pectin. Ketchup is not only thicker, but also brighter, and the taste is more intense and contrasting.

Cooking will take 2 hours. The output will be 900 ml of product .

first of all, let's deal with tomatoes: we wash, remove the spoiled parts and cut into arbitrary pieces. For the recipe, crumpled, ugly fruits are suitable - everything that has a “non-marketable” appearance.

Then grind the prepared pieces in a blender.

To get rid of the seeds and skins, pass the resulting tomato juice through a sieve or use a juicer that separates the pulp from the juice.

Then put the juice on fire. The foam should be removed from the surface as soon as the boiling process begins.

Apples are next in line: I also wash them and cut them into 1.5 cm pieces, you do not need to remove the skin and seed box.

Pieces of fruit are sent to boiled tomato juice, then we throw dry spices. You need to cook for 1.5 hours. During this time, the sauce should reduce to 1/3 of the original volume and become thick.

Next, ketchup must be removed from the heat and passed through a sieve again. Put the sauce back on the stove, add the remaining ingredients - vinegar and oil (mix well). Just 5 more minutes left to cook.

Ketchup is ready. Arrange it in sterilized jars and cool in a blanket. After that, the sauce will become even thicker.

Delicious ketchup for the winter at home

Let's start cooking:

We select the most suitable tomatoes and cut them into small pieces, send them to the pan. We cut onions there. Make sure that the tomatoes are not overripe - this is the main ingredient on which the taste of the sauce depends. It is better to use tomatoes grown on your own plot.

We send the vegetables to the stove and cook for an hour until the onion softens.

We take out the mass and grind it in a blender to a creamy state. Add sugar and salt, put back on the stove. As soon as it boils, add finely chopped apples.

We cook until the density of the product suits us. As soon as we see that there are 10 minutes left to cook, add vinegar.

It remains to pour ketchup into prepared containers, cool and figure out what you can try it with.

To make the taste brighter and a little spicier, you can add a little ground red or black pepper.

Tomato ketchup at home for the winter

Let's get cooking:

First, cut the sweet and ripe tomatoes into large slices.

We try to cut the onion as small as possible.

Stew vegetables for 20 minutes under a closed lid.

Then let the mass cool and wipe through a sieve.

We put the extracted juice on a small fire and hold until exactly half of it remains.

We put all the spices in a gauze bag and send it to a boiling sauce.

Shortly before the end of cooking, we send sugar, finely chopped garlic (you can use a crusher), salt and, of course, vinegar into the pan. At this point, the flavor of the sauce can be adjusted to your preference.

After 7 minutes, take out the spices. Pour hot fragrant sauce into containers.

Spicy ketchup at home for the winter

Recipe for spicy lovers. Great with any meat and fish. In addition, this ketchup goes well with pasta, pizza and meatballs.

Step by step preparation:

Step 1: grind the ingredients in a blender: onions (500 gr.), tomatoes (half a kilo), bell peppers (1 kg) and bitter (2 pods).

Step 2: pass the resulting mass through a sieve.

Step 3: Transfer to a saucepan and boil for an hour.

Step 4: Pour in 1/2 cup vegetable oil, sugar (half a cup), 1 tsp. salt.

Step 5: Put spices and minced garlic (6 cloves).

Step 6: boil for 30 minutes.

Step 7: add apple cider vinegar at the end of cooking (6% - half a glass), cook for another 20 minutes.

Ready. We remove jars.

Sweet ketchup at home for the winter

Spicy ketchup is a product for everyone. But the sweet will appeal even to children. Therefore, it is worth stocking up on this type of sauce.

Ketchup preparation algorithm:

• Tomatoes and onions cut into 4 parts, put in a cauldron and on a slow fire. Waiting for them to weld.
• Grind vegetables through a sieve, then in a food processor.
• Pour the juice back into the pan and boil until it becomes half as much. At the same time, add the spices in the bag, salt, cinnamon and sugar.
• We put on the maximum fire, we wait for boiling. It boils - reduce the fire and let it simmer for about 10 minutes.

Sweet homemade ketchup is ready!

Bulgarian ketchup at home for the winter

In the 80s, on the shelves were beautiful glass jars of 1 ruble 30 kopecks with the same Bulgarian ketchup. Many are familiar with its unique taste. There are many recipes for Bulgarian ketchup, perhaps it will be possible to create exactly that taste - originally from the USSR.

Getting Started:

1. Scroll onions, peppers and tomatoes through a meat grinder, and pass the garlic through a crush, grate the horseradish root.
2. Vegetables, except for garlic and horseradish, are sent to the pan, pour oil and cook. When it boils, reduce the heat (no lid needed).
3. The hour has passed, so it's time to add horseradish, garlic and sugar, a little salt. Let it cook for 2 more hours.
4. You should try the sauce, if anything, you can add salt or sugar.
5. Jars are ready. You can roast them in the oven. After 3 hours, ketchup is poured into containers and allowed to cool.

You should get about 4 liters of ketchup.

Classic ketchup at home for the winter

Cooking like this:

• Washed and sliced ​​​​tomatoes as finely as possible are put in a cauldron and straight to the fire.
• Cook until 1/3 of the original volume remains.
• Add sugar and cook for another 5 minutes.
• Add salt and keep on the stove for 3 minutes.
• Carefully wrap the cloves and peppers in gauze and lower them to the tomatoes. Send cinnamon there.
• After 10 minutes of cooking, you can remove the pan from the heat.
• Wait for the sauce to cool down, pass through a sieve (do not forget to remove the bag of spices). Put the mass back into the saucepan.
• Crush the garlic and add to the puree.
• Vinegar is added last. It remains to bring the sauce to a boil and pour into jars or bottles (sterilize in advance).

The taste of ketchup is universal. It is served with any meal.

Krasnodar ketchup at home for the winter

Cooking begins with slicing tomatoes, onions and apples into small pieces. Next, we pass the vegetables through a juicer. To make the ketchup more tender, you should additionally beat the whole mass with a blender.

We put on fire. Spice put in cheesecloth and throw into the pan. At the end of cooking, add vinegar and garlic. Let it boil for another 10 minutes, remove the spices. Pour the prepared hot sauce into jars.

Depending on the juiciness of the tomatoes, ketchup will take three to five hours to cook.

Barbecue ketchup at home for the winter

Step by step preparation:

Step 1: Wash the tomatoes and grind through a meat grinder.

Step 2: boil on fire for 5 minutes, wait for it to cool completely and grind the mass through a sieve (you get 1 liter of juice).

Step 3: put the juice on the fire, when it boils, cook for 15 minutes.

Step 4: mix juice with spices, vinegar, add sugar and salt.

Step 5: Pour 100 ml of juice from the pan and cool.

Step 6: stir the starch in the cooled mass (it is necessary to give the ketchup thickness), pour back to the sauce. Let it boil for another 5 minutes.

Step 7: it remains to roll up the jars (sterilized) and close.

Ketchup Hines at home for the winter

On average, the preparation of ketchup takes 6 hours. Let's get started:

We find a juicer or meat grinder and send ripe tomatoes there, followed by onions. It is necessary not only to grind the vegetables, but also to get rid of the peel, the seed box.

Pour dry spices (cloves and cinnamon), salt and sugar into the pan. We also throw in bay leaves and vinegar (6%). Last but not least, tomato juice. Mix everything thoroughly so that there are no lumps left.

At the very end, add chili pepper and paprika, stir again and cook for 4 hours (over low heat). Stir from time to time.

Ketchup can be cooked for more than 4 hours, the main thing is that it becomes 2 times less. The juice will thicken and darken.

We take out the bay leaf and pour the sauce into small sterilized jars.

Baltimore ketchup at home for the winter

Please note that the recipe contains tarragon (it is called tarragon) - this is a herb that contains essential oil and ascorbic acid, which gives ketchup a lemon-mint spicy taste. Plus, the sauce is good.

How to cook:

1. Cut ripe red tomatoes into 6 pieces.
2. Put the slices to the already chopped garlic, onion, add the bay leaf.
3. Stew the ingredients until soft, then remove the bay leaf, and wipe the mass through a sieve.
4. Boil the resulting mixture until it resembles thick sour cream in consistency.
5. Add the remaining products: sugar, tarragon, salt, lemon juice and pepper.
6. Boil for another 2 minutes, then lay out in jars, pour a little vegetable oil on top.

Tarragon can be replaced with 2 gr. mint, and use olive or corn oil.

Spicy ketchup at home for the winter

Prepare as follows:

• Remove the skin from the tomato, peel the seeds (if you don’t like them in ketchup), chop the fruits in a blender.

How to peel tomatoes: cut each vegetable crosswise, pour boiling water over, then dip in ice water. The skin will begin to peel off easily.

• In the same way, chop the garlic and onion, and grind the spices in a mill.
• We combine all the ingredients (except sugar, salt and vinegar) and put on the stove.
• We fall asleep sugar (1/3 cup) and boil down to half the volume.
• Pour the rest of the sugar, cook for another 12 minutes.
• It remains to add vinegar and salt and boil for 10 minutes.

Horseradish ketchup at home for the winter

Hot sauce is very useful: it helps fight germs, lowers sugar and cleanses the blood. The sauce is also called horseradish or horloder because it is hot.

Preparing horseradish is easy:

• Cut the tomatoes into 4 parts and twist in a meat grinder. Then send to the pan and cook for 20 minutes over medium heat.
• The rest of the vegetables: pepper - peeled, cut; garlic - soak in water and peel; horseradish - clean and cut coarsely.
• Grind vegetables and add to puree - cook for 10 minutes.
• Final touches - salt to taste, add pepper and sugar.

Delicious horseradish is ready!

There is a simple recipe for making gorloder without cooking, presented in the video.

Videos ketchup lick your fingers

In conclusion, let's name 3 secrets for making delicious thick ketchup:

1. The secret of thick ketchup lies in the tomatoes and the time it takes to cook them. If you want ketchup thicker, then you need to cook it longer. And in order to save a little time on winter preparations, you can use cream tomatoes (they are meatier). Very juicy specimens will cook for a long time.

2. To make the product homogeneous, the tomatoes must first be boiled, and then rubbed through a sieve or mashed with a meat grinder.

3. In order for unnecessary moisture to evaporate, you should choose a wide cooking container, and cook without a lid.

Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Nevertheless, thick tomato sauce with spicy notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, it’s quite difficult for me to stop using it. Therefore, while the season of fresh vegetables is in full swing, I suggest preparing homemade tomato ketchup for the winter. You will lick your fingers - it turns out so tasty. In a sealed form, the seasoning is stored for more than 1 year, but open - it is advisable to eat no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But do not worry, a half-liter jar "disappears" in a few days.

The easiest and most delicious homemade ketchup for the future

Meat, potatoes, pizza, and even a piece of ordinary bread with this sauce is much tastier! Try it! I guarantee you will lick your fingers and ask for more. Fresh tomatoes + classic spices = excellent results.

Thank you so much for the recipe mom Larissa!

Ingredients:

Exit: about 1.25 liters of finished sauce.

How to prepare delicious homemade tomato ketchup for the winter (you will lick your fingers):

To make a lot of thick sauce, use only well-ripened, fleshy, non-watery tomatoes. From unripe, only a large amount of juice will be obtained, which will evaporate during cooking. And the finished ketchup will come out quite a bit. Cut the tomatoes into small pieces. Place in a bowl (large saucepan). Clean the onion. Chop into a small cube. Put in tomato slices, mix. Cover with a lid.
Put on a small fire. Simmer until soft (about 15 minutes). Vegetables will immediately let the juice out, so they will not burn.
To bring the tomato base to homogeneity, use a metal sieve. Rub soft vegetables through it. A smooth puree without pits and skins will come out. Wipe as thoroughly as possible - more pulp will be in the bowl.
Pour the vegetable mass back into the bowl (stewpan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup is reduced by 2-2.5 times.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds, on several times folded cheesecloth. Tie the ends, make a bag. Dip in boiling puree. Spices will give off their flavor, but it will be quite easy to extract them from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will thicken even more. After the specified time, remove the bag of spices.
Prepare jars (special bottles). I have accumulated a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until the winter itself and for current use. Ordinary liter (half-liter) jars are also suitable. Sterilize jars (bottles). Boil the lids. Lay out the hot stock. Roll up. Turn over, check if the preservation is leaking. In this position, wrap the jars.
After cooling, hide in a dark pantry, cellar for the winter. Store opened ketchup in the refrigerator. But after opening it is desirable to eat within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than store-bought products.

We prepare fragrant ketchup from tomatoes and apples for the winter

It is difficult to imagine a combination of apples and tomatoes in their raw form. But in this sauce they perfectly "get along". Apples are responsible not only for the taste, but also for the excellent thick consistency. I advise you to try.

Required products:

Exit: about 1.5 liters of workpiece.

Plan for making ketchup from tomatoes and apples, harvesting for the future (for the winter):

Tomatoes must be ripe, soft, tasty. It is advisable to take apples with sourness, then the seasoning will turn out to be more tasty. Clean the onion. Cut each onion into 6-8 pieces. Cut the rough part off the tomatoes. Cut into slices. Remove seeds and stems from apples. The skin does not need to be removed. It contains pectin, a natural thickener that will allow you to get the perfect consistency in a short time.
Grind all chopped components with a blender (meat grinder). Is the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft, easily rubbed through a sieve.
Pour into a deep heatproof container. Put on medium heat. Reduce heat after boiling. Cook covered, stirring every 10-15 minutes, about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a uniform consistency. But every minute of the time spent is worth it: homemade tomato and apple ketchup turns out to be very appetizing, you just lick your fingers. Having tried a spoon, I decided that it should be prepared for the winter not in jars, but in buckets. Return the grated sauce to the cooking pot.
Add sugar, salt, vinegar, ground pepper. Grinding peas is desirable personally. What is sold in bags contains a lot of small debris and does not have a special aroma. Also put in spices that make the usual red tomato sauce a real ketchup. It's cloves and cinnamon. You can put a whole cloves, and at the end of cooking, remove. Otherwise, the flavor will be too concentrated. Or take just 2-3 cloves and grind with pepper. Stir. Cook after boiling for another 5-7 minutes, until you achieve the desired consistency. If desired, put other seasonings - hot pepper, coriander.
Wash jars (bottles). Sterilize or pour several times with boiling water. Place on a kitchen towel to drain the water. Fill the container. Roll up with sterile dry caps. Cool upside down under an unnecessary blanket.
After cooling, hide for storage in the cellar, pantry, refrigerator. You open a jar of such real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste - you will swing - you don’t just want to lick your fingers, but also bite off your tongue from pleasure.

Spicy thick ketchup with garlic

It is difficult to resist licking your fingers when you have a whole jar of delicious homemade sauce with a pleasant, spicy, spicy taste in front of you. The bell pepper adds a special note, the garlic adds a slight spiciness, and the Provence herbs add a Mediterranean flavor.

Required:

Exit: about 1.75-2 liters.

How to cook:

Rubbing sauce components through a sieve is not an easy or pleasant task. Especially when you plan to prepare a large amount of conservation. Is there a special attachment for a food processor? You are very lucky. I don’t have such a nozzle, so I decided to make it easier for myself and conduct an experiment. The tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled off the skin. Wiping the pulp of tomatoes is faster and easier. The sauce thickened, by the way, well. To separate the pulp from the skin, blanch the vegetables. Make a criss-cross cut. Drop into boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin can be easily removed. Cut the tomatoes into large slices.
I also decided to clean the bell pepper from the film. Therefore, I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Put it in a baking bag. Send to the oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in a microwave oven (900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Let the pods cool down a bit. Remove stems and seeds. Remove the skin. Cut randomly.
I used sweet lettuce. But the usual, yellow, white is also suitable. Clean the bulbs. Divide each into 4-8 parts.
Grind the ingredients with a blender or meat grinder.
For cooking, use dishes with a thick bottom so that the mass does not burn. Send it to the stove, over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is boiled down to classic density.
Remove the seeds by rubbing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help achieve a perfectly smooth consistency. Additionally, use it after grinding (optional).
Put the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush with a press). Stir. Cook for another 5-7 minutes after boiling.
Arrange in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, lids. Place the ketchup containers on top of the lids to see if it's leaking. After checking, wrap the workpiece with an unnecessary blanket. Remove the cooled sauce in a dark cool place (refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup comes out fragrant, piquant due to the use of ripe tomato fruits, fresh garlic, Provence herbs. The shelf life of closed preservation is more than 1 year. I advise you to prepare a lot of it - it disappears very quickly.

Appetizing, natural homemade preparations! Happy, successful results!

step by step recipe with photo

Today it is impossible to imagine our table without all kinds of sauces and, of course, without ketchup. But, in order not to constantly buy it in the store, you can cook ketchup yourself at home, and it will not yield to the factory sauce in any way. The main condition in the preparation of homemade ketchup is ripe, strong tomatoes. And to make the color more saturated and beautiful, it is better to take red tomatoes and sweet peppers of the same color.

Ingredients

• tomatoes - 2 kg
• sweet pepper - 1 kg
• garlic - 1 medium head
• vegetable oil - 1/2 cup
• salt, pepper - to taste
• sugar - 1 tbsp. l.
• vinegar - 1.5 tbsp. l.

Cooking

1. First you need to thoroughly wash the tomatoes and peppers. Bring the water to a boil, put the tomatoes there and boil for 5 minutes, after cutting out the place where the tail was. After that, dip them in cold water and carefully remove the skin. Then scroll the peeled tomatoes in a blender until you get a homogeneous mass, resembling gruel, without pieces. After this mass put in an enamel saucepan.

2. Then twist the peeled garlic in a blender.

3. Put the garlic in a bowl, cover with plastic wrap and leave until needed. Cut the stalks off the sweet pepper, remove the seeds and cut it in half.

4. Pepper also needs to be scrolled in a blender until a homogeneous mass is obtained.

5. Add grated pepper and vegetable oil to a saucepan with tomato mass, put on high heat until it boils. Then add salt and sugar. After boiling, reduce the heat and cook for another 40-50 minutes, not forgetting to stir. Ten minutes before the end of cooking, add vinegar, pepper and garlic to the sauce.

6. While the ketchup is cooking, you need to prepare jars and lids for seaming. To do this, they need to be thoroughly washed with soda and sterilized over steam. You can also close homemade ketchup in bottles from factory ketchup. After the ketchup is cooked without removing it from the heat, you can pour it into clean jars and roll it up with prepared lids.

7. Then turn the ketchup jars upside down and put in a warm place until cool. Homemade ketchup is ready!

Note to the owner

1. The hostess, feeling a lack of time, will probably think that the two stages of food processing can be combined: grind peppers and tomatoes at the same time. She will be wrong. These vegetables have different textures. It will not work to grind them in one bowl of a blender so that the mass is completely homogeneous. Such adjustments in technology will affect the consistency of ketchup - it will be lumpy.

2. When a home kitchen turns into a mini-branch of a cannery, sometimes there is a shortage of containers for pickles, jams, compotes and other primary preparations. The sauce is unpretentious in terms of packaging: it doesn’t matter to him whether it is poured into a jar or into a wide-mouthed bottle. Stock up on glass bottles with secure screw caps ahead of time, and you'll also need a long brush to clean the inside before sterilization. The only problem is how to put these containers upside down at the final stage? And here a resourceful woman will find a solution. For example, he will build a cocoon from an old blanket and install bottles in its folds. If they tip over, the soft fabric will prevent disaster.

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

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

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

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

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

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

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

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

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

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

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

Recipe 2: winter ketchup with apples and tomatoes

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

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

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

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

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

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

Pour into prepared jars, cover with lids for seaming.

Sterilize ketchup from tomatoes with apples “You will lick your fingers” in a water bath for 10 minutes from the moment the water boils in the sterilizer.

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

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

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

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

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

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

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

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

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

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

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

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

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

We put the hot mass in jars.

Screw on the lids.

We turn over.

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

Recipe 4: Ketchup with Apples, Tomatoes and Peppers

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Put on fire and cook until the onion is soft.

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

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

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

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

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

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

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

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

We combine tomato puree and apple mass, mix.

Then add sugar.

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

And also put laurel leaves.

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

And boil the ketchup for 10 minutes.

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

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

Recipe 7: Ketchup with apples at home

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

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

My vegetables and fruits.

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

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

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

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

Cook after boiling for 2 hours, stirring occasionally.

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

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

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

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

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

Peel the apples from the core and cut into slices.

Cut the plums in half and remove the pits.

Peel the onion and cut into 4 pieces.

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

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

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

Pour in vegetable oil.

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

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

Add nutmeg, stir.

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

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

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

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