How much to cook ketchup at home. Homemade natural ketchup for every taste - a selection of super recipes

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

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

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

In fact, homemade ketchup is much healthier than store-bought ketchup. Still, they put natural products in it, and in the store there are all kinds of chemicals, fu. So let's learn how to make this sauce at home.

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

A simple recipe for homemade tomato and apple ketchup

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

Ingredients:

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

Cooking:

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

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

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

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

4. 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.

Tomato and bell pepper ketchup - lick your fingers

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

Ingredients:

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

Cooking:

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

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

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

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

Video on how to make delicious ketchup at home

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

Ingredients:

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

Spicy tomato sauce for the winter in a slow cooker

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

Good luck with your preparations!

There are several proven and very tasty homemade sauces.

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

Tomato sauce is served with meat dishes, spaghetti and fried potatoes. You can buy the sauce at any grocery store, but there is no certainty that various chemical additives and preservatives are not present there.

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

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

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

Homemade tomato ketchup for the winter You will lick your fingers

Ingredients:

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

Cooking:

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

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

Ketchup with garlic

Products:

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

Cooking steps:

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

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

Spicy mustard sauce

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

Cooking:

• peel tomatoes;

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

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

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

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

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

Ketchup with starch at home for the winter

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

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

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

Products:

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

Cooking:

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

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

Homemade tomato ketchup like store bought

What a delicious store-bought ketchup, but how many harmful additives, stabilizers and preservatives are there. And how you want the tomato sauce to be natural. There is a way out - you can make homemade ketchup from tomatoes, the same as store-bought sauce. A delicious workpiece can be cooked for a whole year, while significantly saving the family budget.

To prepare tomato sauce, you do not need to buy selected fruits, it is enough to purchase slightly spoiled tomatoes, overripe, with damaged skins. This will not affect the taste of the finished product in any way.

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

Cooking Ingredients:

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

Cooking steps:

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

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

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

How many different tomato preparations for the winter can be prepared, including ketchup according to the most delicious recipe I know.

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

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

Products:

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

Cooking:

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

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

The best ketchup recipe from the chef

Ingredients:

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

Cooking:

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

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

Ketchup barbecue at home for the winter

To prepare ketchup, you will need the following products:

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

How to make barbecue ketchup for the winter at home:

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

Boil the puree for another three to four hours. About five minutes before readiness, add vinegar essence and starch. Pour the finished product into jars.

Ketchup by Jamie Oliver

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

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

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

Spices and seasonings:

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

How to cook:

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

Thick ketchup at home for the winter

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

• Add apples.
• Use starch in cooking.

Recipe number 1. Aromatic apple-tomato ketchup

Prepared as follows:

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

Recipe number 2. Thick ketchup with starch

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

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

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

Ketchup with basil for the winter

Very simple and delicious recipe

We prepare as follows:

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

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

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

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

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

It turns out the sauce, like the famous brand

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

Products:

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

Cooking instruction:

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

Attention!

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

During the cooking process, the sauce must be stirred.

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

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

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

Tomato sauce is the visiting card of the hostess. Not everyone makes such preparations for the winter, but in vain. With modern kitchen appliances, this will not 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, the apple slices are boiled.
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 - with meat, sweet and sour - with 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 spicy taste of homemade sauce with paprika and bell pepper.

Spicy homemade ketchup recipe

Provided that you really like very hot sauces, then you should make ketchup according to this recipe:

• sweet pepper - kilogram;
• tomatoes - kilogram;
• onion - half a kilo,
• hot capsicum - 5 pieces;
• 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 delicate sweet and sour 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 of 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.

A very interesting taste has a sauce of tomatoes 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;
• a tablespoon of fresh horseradish root (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 according to 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 is 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 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.

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 corked 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. Bulgarian pepper adds a special touch, garlic - a slight sharpness, and Provence herbs - 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 harvest it a lot - it disappears very quickly.

Appetizing, natural homemade preparations! Happy, successful results!

Greetings! Let's talk today about such preparation for the winter as ketchup. We will cook it mainly from tomatoes. But in order for this sauce to turn out correctly and very tasty, we will add apples and bell peppers to the composition, as well as fragrant and fragrant seasonings.

Ketchup, like - these are the most famous sauces that are very popular. They are used in almost all fast foods, as the main gas station. They are added to a wide variety of dishes and. For example, I prefer not sour cream to dumplings and manti, but ketchup. And I can’t imagine without this sauce at all.

We used to always buy the finished product in the store. And that was until I came across the simplest ketchup recipe. Decided to make it and see what happens. At first, it seemed to me that this was not quite right and it would not turn out the way it was prepared at the factory. And, after cooking, my surprise knew no bounds. It turned out much tastier, and most importantly healthier - because it is a natural product, without any chemicals and preservatives.

The recipes in this article, according to which I suggest you cook ketchup, have been tested repeatedly. They are so easy to prepare and taste good that you just lick your fingers. And besides, as I said, any dish cooked at home is always tastier and healthier than store-bought. Let's not delay and start our review.

2 Easy Tomato Ketchup Recipes "Lick Your Fingers"

Another important point in the preparation of homemade ketchup is that you yourself can adjust the amount of ingredients based on your preferences. If you like it spicier, you can add more garlic and pepper. If you want sweeter, then feel free to use sugar.

It often happens that when choosing ketchup in the store, you want one thing, but in the end, when you come home, you get something completely different. Sometimes it seems somehow not quite sharp, or vice versa. That's exactly what happened to me quite often. Or maybe I'm just too picky about it. But be that as it may, by cooking at home, you yourself completely and completely regulate the taste.

So let's, for starters, consider 2 completely different recipes, both in taste and in the method of preparation, of tomato ketchup. In the first method, we will cook on the stove, and in the second method, we will use a slow cooker. And then you decide for yourself which way you like and taste best.

Spicy garlic ketchup for the winter

Ingredients:

• tomatoes - 2 kg.
• salt - 1.5 tsp
• vinegar 6% - 5 tbsp.
• sugar - 3.5 tbsp.
• granulated garlic - 2/3 tsp
• hot ground pepper (red) - 1/2 tsp
• allspice - 1/2 tsp

Cooking:

1. Wash the tomatoes and cut them into arbitrary pieces. Place in a saucepan and add 2 cups of water.

We put the pan on the fire, close the lid and bring to a boil. After that, without opening the lid, reduce the heat to a minimum and simmer our mass for 20 minutes.

2. Wipe the boiled softened tomatoes through a sieve.

In order to wipe it easier and faster, you can first grind them a little with a blender.

3. Pour the tomato sauce back into the pan. Pour vinegar, salt, sugar, allspice, garlic and red hot pepper into it. Mix well.

4. Put the future ketchup on the stove, bring to a boil and set the fire between medium and minimum. After boiling, ketchup must be constantly stirred.

5. Boil our sauce to the desired density, about 25 minutes. Adjust the density yourself, based on your preferences.

On a note! After the ketchup has cooled, it will become a little thicker than when hot.

6. Pour the finished ketchup into sterile jars, roll up the lids and wrap in a blanket until it cools completely.

Store canned sauce in a cool, dark place. Easy, simple and fast.

Recipe for ketchup from tomatoes in a slow cooker

Ingredients:

• fleshy fresh tomatoes - 2 kg.
• Bulgarian pepper (sweet) - 0.5 kg.
• onion - 0.4 kg.
• fresh hot pepper - 2 pods
• mustard (dry) - 1 tbsp.
• salt - 2.5 tbsp.
• sugar - 200 gr.
• vegetable oil (refined) - 150 gr.
• vinegar 9% - 2 tbsp.

Cooking:

1. We wash the tomatoes. Cut them up and put them in a blender.

If there is no blender, then you can twist the tomatoes through a small meat grinder.

2. Grind them until smooth.

3. We do the same with bell and hot peppers.

4. Peel the onion, wash and chop with a blender (meat grinder).

5. We send all the crushed ingredients to the multicooker bowl. Add salt, sugar, vegetable oil and mustard to this mixture. To stir thoroughly.

We set the “Baking” mode on the multicooker for 45 minutes. Cook ketchup with the lid open, stirring occasionally.

6. Grind the resulting mass through a sieve. We send the liquid part back to the multicooker bowl.

7. We bring the thick part to the state of tomato paste using an immersion blender.

8. Mix both parts, mix and taste. If something is not enough, then you can add the necessary ingredient. Pour in the vinegar and set the "Baking" mode again for 60 - 90 minutes.

The cooking time depends on the model of your multicooker, as well as on the variety and ripeness of the tomatoes.

Checking the readiness of ketchup is very easy. If a drop of sauce does not spread and stays on the plate, then it is ready.

9. Immediately pour the finished blank into sterilized jars and roll it up. Turn them upside down and wrap until completely cool.

This ketchup is very good to serve with meat, fish, chicken, and is also great for making hot dogs and a variety of pizzas. Sweet and sour, moderately spicy taste of ready-made ketchup will appeal to every lover of this wonderful sauce. Bon appetit!

How to cook (make) ketchup for the winter at home

For clarity and better perception, I advise you to watch the ketchup preparation video taken from the YouTube portal. Enjoy watching!

Recipe for ketchup for the winter from tomatoes and apples

To get a pronounced taste, apples can be added to the composition. Just remember that the best fruits for this are sweet and sour varieties. Below is described in detail, step by step, two of the best, in my opinion, recipes for homemade ketchup with apples.

Cooking ketchup for the winter with apple, cinnamon and cloves

Ingredients:

• tomatoes - 2 kg.
• onion - 250 gr.
• red bell pepper - 250 gr.
• apples - 250 gr.
• salt - 1 tbsp.
• sugar - 100 gr.
• ground cinnamon - 0.5 tsp
• ground black pepper - 0.5 tsp
• red pepper (ground) - 1/4 tsp
• cloves - 3-4 buds
• vinegar 9% - 2 tbsp.

Cooking:

1. Washed vegetables and fruits are peeled and cut into slices (arbitrarily).

2. We pass everything through a meat grinder.

3. The resulting mass is sent to the pan and put on fire.

After the sauce boils, reduce the heat and cook for 2 hours, stirring the mixture from time to time.

4. Now add spices, mix and cook for another 10-15 minutes.

After that, the cloves must be removed, and the resulting mass should be crushed with an immersion blender.

5. Then we wipe the future ketchup through a sieve. We send the liquid part back to the pan, pour in the vinegar and taste it.

If necessary, add more spices, which in your opinion are not enough.

6. Bring the ketchup to a boil and proceed to preservation without removing the pan from the stove.

That's the whole cooking process. In this recipe, cinnamon and cloves will give a special touch to the finished sauce, and apples will give a kind of sourness.

The result is an excellent, unique taste and aroma that no one can resist, one has only to open the jar.

Preparation of ketchup from tomatoes and apples without vinegar

Not everyone likes the taste of vinegar in ready-made blanks. But it is not always possible to do without it. And what about in such cases? The answer is simple - it can be replaced with citric acid or lemon juice, which I suggest you do in this recipe.

Ingredients:

• mashed tomatoes - 900 gr.
• pureed apples - 200 gr.
• water - 300 gr.
• onion - 100 gr.
• garlic - 4 cloves
• sugar - 150 gr.
• lemon juice - 40 gr.
• salt to taste
• cinnamon to taste
• cloves - 2-3 buds
• black peppercorns - 15 pcs.
• allspice - 8 pcs.

Cooking:

1. First of all, tomatoes and apples need to be chopped with a blender or with a meat grinder.

2. We shift them into a saucepan with a thick bottom and dilute with water. The mixture should somewhat resemble tomato juice.

3. Add finely chopped onion, chopped garlic, cloves, allspice and black pepper there.

4. Mix. Put on fire and bring to a boil.

5. Cook the sauce over moderate heat until it thickens, about 40 minutes.

6. Pour in lemon juice, cinnamon, salt and sugar. Stir and continue to boil our ketchup for another 2 minutes.

On a note! Do not forget that different varieties of tomatoes and apples have different acid levels. Therefore, add sugar and salt to taste. That is, no one can say exactly how much and what is needed. The recipes give approximate data, according to which they were preparing at that time. Please note this important point.

7. Ready ketchup must be rubbed through a sieve, sent back to the pan, brought to a boil, and only now can you start preserving.

8. Pour the ketchup into sterilized jars, close the lids and set to cool at room temperature.

Good luck and delicious preparations to you!

A simple recipe for ketchup from tomatoes and bell peppers

If in the previous recipes we did everything a little complicated, that is, we first boiled, then chopped and rubbed through a sieve, then here let's simplify everything to a minimum. Let's leave all these actions aside and prepare homemade ketchup according to the simplest recipe that can be.

Ingredients:

• tomatoes (ripe, fleshy) - 4 kg.
• sweet and sour apples - 0.5 kg.
• onions - 0.5 kg.
• bell pepper - 0.5 kg.
• salt - 1 tbsp.
• granulated sugar - 75 gr.
• ground pepper (red, black) - 1 tsp each
• apple cider vinegar 6% - 5 tbsp.

Cooking:

1. Tomatoes, apples, onions and bell peppers are peeled and cut into small pieces.

2. We interrupt them in a blender until a homogeneous puree state.

3. Pour all our mass into the pan in which the sauce will be cooked. We put on medium heat and cook for 40-50 minutes.

4. After that, grind our tomato mixture again with a submersible blender.

5. Now add salt, sugar and pepper. Stir and continue cooking.

6. Boil ketchup to the desired density, taste and add vinegar. Boil for another 10 minutes.

We use 6% apple cider vinegar in this recipe. If you use the usual 9%, then reduce the amount to 2 - 3 tablespoons for a given amount of ingredients.

7. Ready ketchup, without removing it from the stove, pour it in boiling form into pre-sterilized jars and roll it up with lids. Turn over and wrap.

Here is such a simple ketchup recipe, according to which this preparation is very easy and quick to make. Prepare for health!

Video recipe for making ketchup for the winter

I suggest you watch another video recipe with the addition of bell pepper to the main composition. Enjoy watching!

Ingredients:

• • 3 kg ripe tomatoes
  • 3 large onions
  • 70 ml vinegar 25%
  • 200 gr sugar
  • 1 tbsp salt
  • 2 tsp black pepper
  • 1 teaspoon cinnamon
  • 6-8 pcs. ceiling cloves.

What is the easiest and most delicious tomato ketchup recipe

Here we come to the end of today's episode. And now you are probably wondering, “Which of the ketchup recipes is the most delicious?”. You will get the answer to this question only when you taste all these recipes.

And by the simplicity of preparation, I think you yourself have already understood which of all is the easiest. As for me, for me, all recipes are good, because I already said at the beginning of this article that ketchup is my favorite sauce, and no matter what recipe it is made from.

So I advise you to already start harvesting it at home than buying it in the store. It is much better, tastier and, most importantly, healthier. Cook with pleasure for the joy of yourself and your loved ones. Bon appetit and good luck with your preparations!

That's all for today. With questions and comments, I'm waiting for you in the comments below.

See you in the next editions. Bye!