Homemade sweet ketchup made from tomatoes. Homemade ketchup recipe thick and tasty for the winter

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

The secrets of delicious homemade ketchup

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

1. Ripe, fleshy tomatoes are selected. They need to be washed and their skin cut crosswise. Boil water, put them in it for a couple of minutes, take them out, cool, put them in cold water, peel and chop. In this case, it is better to remove the seeds and put them in a sieve so that the juice flows through it into the pan.
2. Pepper, if it is included in ketchup, must be de-seeded and baked in the oven for 10-15 minutes, then cooled and the skin removed.
3. The remaining vegetables are simply washed and chopped.
4. If the composition contains apples, remove the core from them, apple slices boiled.
5. The pits are removed from the plums.
6. After this, 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 dropped to the bottom of the cauldron. Cook with vegetables for 10 minutes and remove.
9. Sugar and salt are added 10 minutes before the 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 ones with which these containers were originally closed, but to do this they must be thoroughly washed and boiled. This will allow the ketchup to be stored at room temperature all winter.

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

Classic homemade ketchup recipe

To make classic tomato sauce at home, you will need:

• tomatoes – three kilograms;
• granulated sugar – 7 tablespoons;
• salt - a table boat with a slide;
• Apple 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 sweetish taste.

Spicy Homemade Ketchup Recipe

Do you like everything 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 using the technology described at the beginning of the article, and in winter you will enjoy the original spicy taste homemade sauce with paprika and bell pepper.

Homemade spicy ketchup recipe

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

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

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

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

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

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

Very interesting taste has tomato and plum sauce. To prepare it at home, you need to take:

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

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

Ketchup with horseradish is spicy and unusual. This can only be prepared at home; it cannot be found on store shelves. It requires:

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

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

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

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

The preparation is not original, but the taste is quite spicy. This sauce goes well with dumplings and sausages, as well as jellied meat.

Experienced housewives can vary the ratio of salt, sugar and vinegar without changing them too much, add your favorite spices and herbs, for example, Bay leaf to get homemade ketchup with a unique taste.

Homemade tomato ketchup tastes just like store-bought. It is just as thick and aromatic, goes great with meat, vegetables and fish dishes. And most importantly, the homemade sauce is absolutely natural, as it is prepared from fresh tomatoes, without starch and dyes.

Making ketchup at home (including for the winter, and not just immediately for the table) is not difficult, although it is troublesome - but if you have a recipe with a photo, then there are no problems at all. First you will need to grind the tomatoes through a meat grinder, then boil and grind them through a sieve, boil them again with spices and pour them into jars. But you will definitely like the result! The tomato sauce will boil down greatly and thicken, acquiring a pleasant consistency and a magical aroma. In addition, if desired, ketchup can be made more spicy, add your favorite spices and evaporate to the consistency you like.

Ingredients

• tomatoes 3 kg
• onion 3 pcs.
• apples 3 pcs.
• red ground pepper 0.5 tsp.
• ground black pepper 0.5 tsp.
• ground cinnamon 0.5 tsp.
• cloves 3 pcs.
• sugar 170 g
• non-iodized salt 1.5 tbsp. l.
• 9% vinegar 6 tbsp. l.

Recipe for making homemade ketchup for the winter

1. We prepare the main products: tomatoes, onions and apples. You can take tomatoes of any variety, the main thing is that they are ripe and sweet, then the ketchup will be rich and pleasant to taste. Regular white, non-bitter onions will do. It is better to use sour varieties of apples such as “semerenko”; they perfectly highlight the taste of tomatoes and give ketchup a more thick consistency puree, pleasant fruity aroma and slight sourness.
2. 
   Peel the onion and remove the core from the apples (you don’t have to peel the skin). Grind them into pieces that will fit freely into the bell of the meat grinder. Large tomatoes cut into 2-4 parts, small ones can be left whole. We pass tomatoes, apples and onions through a meat grinder. I got a full 5 liter pan vegetable puree(together with crushed tomato skins and seeds, which we will later remove by rubbing through a sieve).
3. 
   Place the pan on the stove and bring to a boil. Then reduce the heat and cook at low simmer for 1 hour - without a lid, skimming off the foam. During this time, the tomato skins will boil down and fully impart their flavor to the sauce.
4. 
   Grind the hot puree through a sieve with a metal mesh - pour the tomato mixture into it portionwise and rub thoroughly with a tablespoon, thus separating the seeds and skins from the liquid tomato base. There will be very little waste - about 1 glass.
5. 
   Throw away the cake. Return the pan with tomato sauce back to the heat. We continue to cook for another 1 hour, without a lid, over low heat, stirring the ketchup from time to time so that it does not burn.
6. 
   During cooking, the ketchup will become thicker. Add to it aromatic spices: red and black pepper, ground cinnamon, carnation umbrellas. Continue cooking for another 15 minutes, stirring.
7. 
   Add sugar, salt and vinegar - be sure to include them in small portions, focusing on your taste. Depending on the ripeness and sweetness of the tomatoes, you may need to add a little more or less sugar and salt, or increase or decrease the amount of acid.
8. 
   Boil the ketchup for 10 minutes until the sugar grains are completely dissolved.
9. 
   Pour the sauce into hot sterilized jars and immediately roll up the lids (sterilized).
10. Turn the jars upside down and cover them with a blanket. As soon as the ketchup has cooled, we put the preservation into storage in the basement or other cool place. The shelf life of homemade ketchup is 1 year.

Ketchup is the most popular tomato sauce that can complement many dishes. Pizza, spaghetti and different kinds meat. True connoisseurs of ketchup use it with literally everything.

The ketchup offered by supermarkets is increasingly similar to tomato paste with water and starch. This should motivate you to take action - make real homemade ketchup. It is not only tasty, but also healthy, since everything natural ingredients.

The article presents classic, original and quick recipes this sauce. This news will please those who were worried that home cooking ketchup is certainly difficult.

Useful notes

Ingredient Tips:

• The taste of ketchup should be adjusted at your discretion by changing the content of salt, sugar and vinegar;
• If desired, you can use any type of vinegar - table, wine, apple or balsamic;
• For ketchup, choose fleshy varieties of tomatoes that have little watery core. But empty and hard varieties are also not suitable.

Attention! Should not be used for cooking aluminum pans due to the nature of this metal. The acid in tomatoes reacts with aluminum, making the dish potentially hazardous to health. You should not cook sour or acidic foods in such a container. spicy dishes and also store food. Choose pots made of stainless steel, enameled, coated cast iron or glass.

Tomato ketchup for the winter “Classic”

It's simple universal recipe, which can be supplemented with any spices if desired.

• Ripe tomatoes - 3−4 kg;
• Sugar. sand - 2/3 cup;
• Salt - 1 tbsp. l;
• Apple cider vinegar (6%) - 5−6 tbsp. l.;
• Cinnamon and black pepper (ground) - ¼ tsp.

Idea! To avoid rubbing tomatoes through a sieve, you should first pour boiling water over the tomatoes, dip in cold water and remove the skin. Remove seeds from tomatoes cut in half. The liquid with seeds should be freed from seeds using a sieve, and the pulp should be crushed with a blender.

Recipe step by step

How to prepare “classic” ketchup for the winter:

1. Cut the tomatoes into cubes and simmer in a thick-walled saucepan until the contents are reduced by a third;
2. Add granulated sugar and salt according to the recipe, mix well and let simmer for another five minutes;
3. Rub the tomato mixture through a medium sieve;
4. Add to tomato puree spices and simmer for another 10 minutes;
5. Add vinegar, bring to a boil and roll up in sterile jars.

Based on this basic version You can make any fancy tomato sauce. You just need to enter proprietary supplements.

Thick winter ketchup sauce made from tomatoes and apples

One of most valuable qualities ketchup - its thickness, which is very difficult to achieve. Boiling may take two to three hours, and the mass will still be liquid. Factory-made ketchup is prepared more simply by adding starch and thick sauce ready.

But the housewives have secret ingredient- apples rich in pectin. Pectin is an excellent thickener and is sold separately in bags called “Jam”, “Jemka”...etc. But even better add apples to ketchup, which not only make the sauce thick, but also add their own special taste and aroma.

Among other things, apples allow you to reduce the amount of vinegar because they contain natural acid.

Recipe step by step

How to make homemade tomato-apple ketchup:

Original tomato-plum ketchup for the winter

Plum can add unusual notes to the sauce and pleasant sweetness. You can use any plums - each variety is good in its own way for such purposes.

In this recipe, you can leave the plums without chopping them in a blender - sweet pieces delicate fruit will be very useful in the sauce.

• Tomatoes - 2 kg;
• Plums - 0.5 kg;
• Onions - 0.3 kg;
• Salt - 1 tbsp. l.;
• Sugar - ½ cup;
• Vinegar - ½ cup;
• Paprika;
• Carnation;
• Hot red pepper.

The amount of sugar will largely depend on the sweetness of the plums - the sweeter they are, the less you need.

Recipe step by step

How to make ketchup from tomatoes and plums:

The recipe is quite quick, healthy and very tasty. It is suitable for those who want to prepare an unusual homemade sauce for chicken.

Very quick ketchup for the winter without starch

Besides starch, there are other ways to make quick ketchup. One such method is described in this recipe.

• Tomatoes - 4 kg;
• Salt - 1 tbsp. l.;
• Granulated sugar - 2/3 cup;
• Vinegar (9%) - 4 tbsp. l.;
• Cinnamon, paprika, black pepper, ginger, nutmeg- ¼ tsp each

Recipe step by step

How to quickly make ketchup without starch:

Ketchup from tomatoes and bell peppers for the winter

Sweet pepper has great taste and will help improve the consistency of the sauce. The more pepper, the thicker the ketchup will be.

This is exactly the amount of bell pepper that guarantees a thick and tasty sauce.

Recipe step by step

How to make ketchup with bell pepper:

If desired, omit the garlic or replace it with onion.

Tomato ketchup with starch in a slow cooker

For real cooking thick ketchup starch must be used. This option is suitable for sauce on pizza, pasta, etc.

• Ripe tomatoes - 5 kg;
• Onion - 0.4 kg;
• Salt - 1 tbsp. l.;
• Granulated sugar - ¾ cup;
• Apple cider vinegar - 4 tbsp. l.;
• Potato starch - 3 tbsp. l.;
• Ground black pepper - ¼ tsp.

The recipe can be supplemented with garlic or done without it.

How to make ketchup in a slow cooker:

Tkemali sauce from plums for the winter

There are many variations on the “tkemali” theme, but its basis is plums. Original recipe implies the same variety of plums “tkemali”, but it is replaced with sloe, cherry plum and any sweet-sour or sour elastic plum. If there is yellow cherry plum, the sauce will be even more exotic.

If the plums used are very sour, then the amount of sugar should be doubled.

Recipe step by step

How to cook tkemali:

Attention! Plum puree has a tendency to burn, so it is advisable to cook tkemali in a stainless steel pan. You should also constantly stir the mass with a wooden spatula, touching the very bottom.

Express recipe for tomato paste ketchup

This kind of ketchup is prepared in just 20 minutes. For this purpose, it is worth purchasing the best tomato paste.

This option is great for fresh consumption.

How to cook express ketchup from tomato paste:

1. Finely chop the onion and sauté until golden color;
2. Add tomato paste to the onion and stir;
3. Add water little by little, bringing to the desired consistency;
4. Add salt, sugar and dry spices;
5. After boiling, add finely chopped garlic and herbs, and add vinegar.
6. After a couple of minutes of boiling, turn off.

This option is suitable if you want homemade sauce, but don’t have it in your winter preparations.

Use the given recipes as a basis for preparations, adjusting the amount of ingredients to taste. You can also enter your amendments, adding unusual seasonings, For example, juniper berries or rosemary. If instead of tomatoes you use tomato paste with small quantity water, the ketchup will be ready in 15 minutes. This option is used if you don’t have ketchup prepared for the winter on hand.

Homemade ketchup Not many housewives prepare for the winter. They think that making ketchup is a troublesome task, and there is an abundance of ketchup in the store. This is true. But if you look carefully at the composition of ketchup on the shelves, it will contain more products with the prefix E than natural ones. Eat natural ketchups, but their selection is not so large and they cost much more.

Close homemade pepper is possible not only in glass jars. For many years I have been pouring ketchup and sauce into regular glass bottles. And I use salt to seal it. Ketchup is stored in my pantry in my apartment until spring. Bottles should be rinsed thoroughly with a brush baking soda, dry in the oven or microwave. When you have poured the ketchup, make a cork out of the bandage: lower the bandage folded in several layers into the neck by 1-1.5 cm and stuff it tightly coarse salt. Tie the ends with thread. You can also tie a cloth or bandage on top. My mother was taught this way of closing bottles with juice and sauce by her colleague. Then there was a shortage of not only cans, but lids.

Homemade ketchup recipes for the winter

Ketchup with apples

Ingredients:

• Tomatoes – 3 kg
• Apples – 1 kg
• Garlic – 1-2 heads
• Vinegar 9% - 1 glass
• Ground cinnamon – 0.5 teaspoon
• Ground red pepper – 0.5 teaspoon
• Sugar – 1 glass
• Salt – 1 tablespoon

How to make ketchup with apples:

1. Use ripe and firm tomatoes for ketchup. Antonovka or other sour apples. Antonovka makes ketchup more flavorful. You can replace apples with quince.
2. Wash the tomatoes and apples. Cut into several pieces and simmer over low heat until soft, about 1-1.5 hours.
3. Cool and strain through a metal sieve.
4. Transfer the resulting puree back into the pan. Add pressed or finely chopped garlic, mustard, cinnamon, ground red pepper, sugar and salt.
5. Heat over low heat until boiling and cook for 30 minutes at low simmer. Stir the mixture periodically.
6. Add vinegar in 3-5 minutes. Pour the finished ketchup into jars or bottles. Seat tightly and refrigerate.

Ketchup with sweet pepper

Ingredients:

• Tomatoes – 2.5 kg
• Bell pepper – 500 grams
• Onion – 3-4 heads
• Hot pepper – 1 pod
• Vinegar 9% - ¾ cup (about 180 grams)
• Carnation buds – 4 pieces
• Cinnamon – 0.5 teaspoon
• Ground black pepper – 0.5 teaspoon
• Sugar – 1 glass
• Salt – 1.5 tablespoons

How to make ketchup with pepper:

1. Wash all vegetables well. Cut the tomatoes into several parts. Red bell pepper remove seeds and cut into four pieces.
2. Peel the onion and cut into 4-6 pieces.
3. Grind all the vegetables through a meat grinder. You can grind it with a blender, but not to puree.
4. Place the mixture on the fire and, slowly heating, bring to a boil. Cook at low boil, stirring occasionally for 2 hours.
5. Add sugar, salt, ground cinnamon, clove buds, ground black pepper and vinegar.
6. Bring to a boil and cook with open lid until the mass begins to thicken. Pour into clean jars and roll up. Cool.
7. According to this recipe, you can cook ketchup with onions, replacing the red bell pepper with the same amount of onion.

Ketchup with apples “Corida”

Ingredients:

• Tomatoes – 4 kg
• Apples – 0.5 kg
• Onion – 0.5 kg
• Cinnamon – 0.5 teaspoon
• Ground red pepper – 1 teaspoon
• Ground cloves – 0.5 teaspoon
• Sugar – 1.5 cups
• Apple cider vinegar 6% - 200 grams
• Salt – 1.5-2 tablespoons

How to make ketchup:

1. Wash all vegetables. Peel apples from seeds. Chop and grind in a meat grinder or grind in a blender.
2. Transfer the mixture into a saucepan. Heat slowly to a boil and from the beginning of boiling, cook at low simmer for two hours with the lid open. Stir the mixture well periodically.
3. Rub the boiled mass through a sieve. Pour back into the pan. Add spices and seasonings, sugar and salt. Cook at low simmer for about an hour. Add vinegar, stir and let it boil. Pour into prepared clean jars and seal tightly. Cool and store.
4. This ketchup goes well with meat dishes, pilaf, potato and vegetable dishes, and pasta.

Homemade tomato ketchup

Ingredients:

• Tomatoes – 2 kg
• Onions 0.5 kg
• Sweet pepper – 0.5 kg
• Dry mustard – 2 tablespoons
• Sugar – 1 glass
• Salt – 1 tablespoon

How to make ketchup:

1. This is a very simple homemade ketchup recipe. You need a minimum of products and, moreover, without vinegar.
2. Wash all vegetables well. Remove the seeds from the sweet pepper. Chop and grind in a meat grinder or grind in a blender.
3. Transfer the vegetable mixture into a saucepan and place on the stove. Stirring occasionally, bring to a boil. Reduce heat and cook for 1.5 hours.
4. Then add sugar, salt, ground pepper and mustard. Mix well. After boiling, boil for another 5-10 minutes and pour into clean jars. Roll up.
5. Cook ketchup without covering the pan with a lid to allow excess moisture to evaporate.
6. This is a universal ketchup recipe that can be served with meat, vegetable dishes, to pasta. You can also use ketchup when preparing borscht, stewing vegetables and when preparing other dishes.

Tomato ketchup with cilantro seeds

Ingredients:

• Tomatoes – 5 kg
• Sweet pepper – 1 cup
• Onion – 1 cup
• Hot pepper – 1 pod
• Sugar – 1 glass
• Salt – 1 tablespoon
• Ground red pepper – 1 teaspoon
• Cilantro seeds – 1 teaspoon
• Vinegar essence – 1 teaspoon

How to make ketchup:

1. Wash all vegetables cold. Grind peppers and onions through a meat grinder.
2. Cut the tomatoes into slices and place on the stove. Boil until they become soft and rub through a sieve.
3. Pour the tomato puree into a saucepan, add sweet pepper and onion, chopped hot pepper, sugar, salt and ground red and black pepper. Mix well. Place on the stove and bring to a boil.
4. Grind the cilantro seeds with a rolling pin and pour into a cotton bag or gauze folded in several layers. Tie tightly and place in the pan.
5. From the beginning of boiling, cook for 2.5 hours over low heat with the lid open. At the very end, remove the bag of cilantro seeds and pour in vinegar essence. Mix and pour into clean jars. Roll up.

Ketchup with cucumbers for the winter

Ingredients:

• Tomatoes – 2 kg
• Cucumbers – 2 pieces (large)
• Hot pepper – 1 pod
• Vinegar 9% - 2 tablespoons
• Ground black pepper – 1 teaspoon
• Dry mustard – 1 teaspoon
• Sugar – 3 tablespoons
• Salt – 4 tablespoons

How to make ketchup:

1. You can take overgrown cucumbers for making ketchup, which are not suitable for canning. In this case, you need to remove the seeds and peel them.
2. Wash the tomatoes and grind in a meat grinder. Place on the stove and cook until the mass is reduced by half.
3. Pass the cucumbers and hot peppers through a meat grinder and add to the tomato mass. Immediately add sugar, salt, ground pepper and mustard. Cook for 30 minutes, stirring occasionally. Add vinegar at the very end.
4. Pour into prepared jars and seal.

Ketchup with plums and sweet peppers

Ingredients:

• Plums – 5 kg (pitted)
• Tomatoes – 2 kg
• Sweet pepper – 10 pieces (medium)
• Sugar – 1-1.5 cups
• Garlic – 200 grams
• Hot pepper – 1 pod
• Salt – 2-3 tablespoons
• Vinegar 9% - 1 tablespoon

How to make ketchup:

1. Ketchup can be made from dark or light plums. Beautiful ketchup obtained from yellow plum. Then to prepare ketchup it is better to take yellow tomatoes and yellow bell pepper.
2. Wash plums and vegetables. Remove the pit from the plums. Remove seeds from pepper. Chop and simmer until the vegetables are soft, about 25-40 minutes.
3. Rub through a sieve. Put it back on the stove. Add garlic, sugar, and salt to the mass. Boil for 10-15 minutes. At the very end, add vinegar and pour into jars or bottles. Close tightly.

Ingredients:

• Tomato
• Onion
• Garlic
• Sugar
• Coriander

Cooking method:

1. To make ketchup at home we need following ingredients: fresh tomatoes, onions, garlic, sugar, 9% table vinegar, non-iodized salt, bay leaf, allspice peas, clove buds, mustard and coriander seeds, and a cinnamon stick.
2. First of all, wash the tomatoes, dry them and cut them in large pieces. If you have medium-sized tomatoes, cut them into 4 pieces, and larger ones into 6-8 slices. Not only beautiful, selected fruits are suitable for homemade ketchup - feel free to discard soft or wrinkled ones (the main thing is that they are not spoiled). I fit 3 kilograms of tomatoes into a 4 liter pan. Place the slices in a bowl and place on medium heat(can be under the lid).
3. Meanwhile, you need to peel the onions and garlic. The weight of the onion is indicated already peeled, and I use very large garlic.
4. Now it is advisable to chop the onion and garlic in any way convenient for you. I like to do this best with a blender, but you can put the vegetables through a meat grinder. The result is a very aromatic onion-garlic mass.
5. While we were studying aromatic additive, the tomatoes spent about 15 minutes on the stove, softened and gave a lot of juice. Do not forget to periodically stir the contents of the dish so that nothing sticks or burns to the bottom.
6. Add to stewed tomatoes onion-garlic mixture.
7. Immediately add other seasonings: mustard and coriander seeds, bay leaves, allspice, clove buds and a cinnamon stick.
8. Mix everything thoroughly and cook over medium heat without a lid for about half an hour. Don’t forget to stir the vegetables with seasonings every 5-7 minutes, otherwise they may stick.
9. During this time, the tomato mass should boil down and the vegetables should be well boiled. In fact, the onions and garlic were completely dissolved in the tomatoes.
10. It's time to move on to the next stage of preparing homemade ketchup: the contents of the pan must be rubbed through a sieve. This way we will remove the peels and seeds of the tomatoes, as well as spicy additives that have given off their flavor enough and are no longer needed.
11. First, using a ladle, I put the more liquid part of the tomato base into the sieve - it drains quickly. The result is liquid tomato juice, which we pour back into the pan and let it continue to cook - I evaporated it for about 40 minutes.
12. But the thick mass will have to be thoroughly rubbed through a sieve, as a result of which you will have a fairly thick tomato puree. Do not rush to immediately add it to tomato juice, let the liquid evaporate properly.
13. By the way, I got about 400 grams of cake with spices.
14. When the initially liquid tomato juice evaporates well and turns into tomato sauce, its volume will decrease by 2-3 times.
15. Add the tomato puree from step 12 to the thickened juice, mix and continue to evaporate for another 15 minutes.
16. When the tomato mass reaches the desired thickness, it’s time to add salt and granulated sugar. Just don’t add everything at once: I advise you to start small (for example, add a teaspoon of salt and a tablespoon of sugar), taste, and then adjust the balance of sweet and salty to your taste. Boil the future homemade ketchup for another 5-7 minutes.
17. At the end, add table vinegar, the amount of which also depends on the natural acidity of the tomatoes and your taste. Personally, I don’t use a lot of vinegar, since our tomatoes themselves are not particularly sweet.
18. Before you pour ketchup into jars and close it for the winter, be sure to try finished product, because you are the one who will eat it. It is best to put a teaspoon on a cold saucer, and when the ketchup has cooled, try it - when it is hot, it will taste different from cold.
19. In advance (or while preparing homemade ketchup), you need to prepare the dishes. My favorite way to sterilize jars is to microwave oven, and boil the lids on the stove (5 minutes after boiling is enough). Pour boiling ketchup into jars, not reaching about 1 centimeter from the edge of the container.
20. Immediately seal the jars with lids. You can use both simple tins (rolled with a key) and screw ones (they just screw in - your husband will help you).
21. We turn the jars upside down and leave them in this position until they cool completely, wrapped in something warm (a blanket, rug, fur coat or coat - what you usually use when canning). In this way, additional heat treatment of the lids and the entire workpiece occurs. You need to store homemade ketchup in the same place as the rest of the ketchup - in the basement, cellar or other dark and cool room.
22. A total of 900 milliliters is obtained from the specified amount of products. ready-made ketchup I have 2 jars (500 and 250 milliliters) and this bowl (about 150 milliliters) for testing.
23. I will be glad if this simple recipe for homemade ketchup for the winter is useful to you and you like the result.

Homemade ketchup

Ingredients:

• tomatoes - 2 kg
• bell pepper - 5 pcs.
• onions - 5 pcs.
• sugar - 150 g
• salt - 2 tsp.
• hot pepper - to taste
• starch - 2 tbsp.
• vinegar 9% - 50 ml

Preparation:

1. Remove the skins from the tomatoes (throw them into boiling water for 30 seconds), peel the onions and peppers.
2. Vegetables need to be pureed and cooked for 2-3 hours (so that excess liquid boils away).
3. Next, add all the spices.
4. Boil with spices for 15-20 minutes.
5. In a blender, grind the tomato mixture until smooth.
6. Pour 0.5 cups of ketchup, cool, add starch, stir.
7. Add vinegar to the rest of the ketchup.
8. Combine ketchup with starch and ketchup with vinegar, bring to a boil, remove from heat.
9. If you want to prepare ketchup for the winter, then hot sauce You need to put it in hot sterilized jars and roll up the lids.

Ketchup for the winter - a simple recipe

Ingredients:

• ripe juicy red tomatoes
• for 1 liter of tomato:
• ½ medium sized onion
• 600-700 g wine vinegar
• 20-30 g salt
• 40-50 g sugar
• pinch of tarragon
• 1 g cayenne pepper
• 3 clove buds
• 2 g ginger
• 2 g cinnamon
• 2 g nutmeg
• 2 g red pepper
• 1-2 pinches of curry

Cooking method:

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

Ketchup for the winter with a hint of mustard

Ingredients:

• five kilos of tomatoes;
• half a kilo of granulated sugar;
• two large onions;
• two tbsp. spoons of vegetable oil;
• mustard powder - three tbsp. spoons;
• vinegar - half a glass;
• salt - two tbsp. spoons;
• nutmeg - a pinch;
• a couple of pieces carnations

Preparation:

1. Peel the tomatoes; cut into small pieces;
2. Grate the onion on a coarse grater;
3. Add vegetable oil to the pan;
4. Fry the prepared ingredients;
5. Leave on the fire for an hour and a half until the excess liquid boils away;
6. Grind through a sieve;
7. Transfer back to pan;
8. Add all the spices to the tomato mass, except salt and nutmeg;
9. Boil for another two to three hours;
10. Add salt and nutmeg five minutes before the end of ketchup preparation;
11. Pour the finished sauce into jars and roll it up.
12. To make homemade tomato ketchup for the winter tasty, take only ripe and juicy tomatoes.
13. Before preparing the sauce, take the time to remove the skins from the tomatoes.
14. If you don't like the smell and taste of garlic, you don't have to add it to the sauce.
15. To make the sauce more homogeneous, beat the mixture with a blender before pouring it into jars.

Homemade kebab ketchup for the winter

Ingredients:

• two and a half kilograms of ripe and juicy tomatoes;
• a kilo of bell pepper;
• hot pepper pod;
• tablespoon chopped garlic;
• three tbsp. spoons of granulated sugar;
• 1 teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
• six peas of hot and allspice;
• five cardamom grains;
• laurel leaf - two pieces;
• Art. a spoonful of starch diluted in half a glass of water.

Cooking method:

1. Cut tomatoes, sweet and bitter peppers into pieces and place on low heat.
2. Add all ingredients except vinegar and starch.
3. One hour after boiling vegetable mixture grind it through a fine sieve.
4. Cook the puree for another three to four hours.
5. About five minutes before it’s ready, add vinegar essence and starch.
6. Pour the finished product into jars.

Jamie Oliver's Ketchup Recipe

Ingredients:

• a kilo of ripe tomatoes;
• tomato paste - two tbsp. spoons;
• medium-sized onions - four pcs.;
• half a glass of sugar;
• salt to taste;
• odorless vegetable oil - a quarter cup;
• greens - a bunch of basil and parsley (celery).
• two teaspoons of fennel and coriander seeds;
• four buds of cloves;
• two small pieces ginger;
• small head of garlic;
• chili pepper - one pc.

Cooking method:

1. Peel the tomato and cut into cubes;
2. Chop the onion, garlic and herbs very finely;
3. Cut the ginger into thin slices;
4. Place in a saucepan with vegetable oil, and simmer for five minutes, add spices;
5. Add chopped tomatoes and a little water to the saucepan, cover with a lid and boil by a third;
6. Puree vegetable mixture;
7. Boil the puree for another forty minutes.

Recipe for making ketchup for the winter

Ingredients:

• Cucumbers – 2 pieces;
• Tomatoes – 2 kg;
• Hot pepper – 1 piece;
• Vinegar – 2 tbsp. spoons;
• Ground black pepper – 1 teaspoon;
• Dry mustard – 1 teaspoon;
• Salt – 4 tbsp. spoons;
• Sugar – 3 tbsp. spoons.

Cooking method:

1. We wash the tomatoes and pass them through a meat grinder. Read more:
2. Place them on the fire and cook until the tomato is reduced by half.
3. We also pass hot peppers and cucumbers through a meat grinder.
4. Add chopped vegetables to the tomato.
5. Immediately add salt, sugar, mustard, ground pepper and cook for 30 minutes.
6. At the end of cooking, add vinegar.
7. Pour into sterilized jars and seal

The content of the article:
1. Homemade tomato ketchup recipe

Homemade tomato ketchup recipe

This is one of our first homemade ketchups. But despite the fact that we started with this recipe, it remains one of our favorites. We improved it a little, selected the amount of ingredients to suit our taste, and added it to our golden reserve of preparations. This is our children's favorite recipe.

• 10 kilograms of tomatoes
• 3 level tablespoons of salt
• 0.5 liters of chopped onion into a meat grinder
• 2 teaspoons chalked cinnamon
• 2 teaspoons cloves melena
• 2 cups sugar
• 2 tablespoons 9% vinegar

Preparing ketchup:

1. It is advisable to take tomatoes that are fleshy and ripe. Scroll them through a juicer and pour into large saucepan juice. We put it on fire. Enamel pan Do not take it, the enamel may break off if exposed to temperature for a long time.

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

3. Add ground cloves to the tomato.

4. Add cinnamon.

5. Add sugar.

6. Add salt and vinegar. Mix everything well.

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

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

We usually do this over a teapot.

9. Pour boiling ketchup into jars and roll up.

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

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

1. After boiling, set the pan aside. After cooling, or when the pulp has beaten off and settled, select the water and continue cooking. It’s not faster in terms of time, but it’s more economical in terms of gas (if you cook with gas).
2. The second method is to strain out the pure tomato juice from water. We did this through several layers of gauze (4 or more) or in a bag (sugar bag). It's better to strain in a bag. But you need to leave it for at least 3 - 4 hours. It’s also impossible to save time.

And for clarity, this same recipe is in video format.

Making ketchup at home video recipe

Homemade ketchup with apples for the winter

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

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

Preparing ketchup:

1. Prepare the tomatoes. We wash them and cut out the white core (if any) and cut off the “butts”.

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

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

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

5. After this, take a sieve and grind the boiled tomatoes and apples. We do this using a whisk and an iron sieve. It’s easier to grind in portions. We should only have bones and skins left.

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

7. Add apple cider vinegar and continue to evaporate the water over low heat. Stir the ketchup from time to time.

8. We evaporated for about 1 - 1.5 hours so that our ketchup thickened.

9. Pour into sterilized jars and close it. The resulting ingredients yield two 0.5 liter jars ketchup.

10. Let the ketchup cool and put it in the pantry. Or you can use it right away. It does not need to be infused; it is already completely ready for use.

It tastes a little different from the first recipe, a little sour taste. But it’s also very tasty, I would even say spicy.

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

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

Preparing ketchup:

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

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

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

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

4. Grind until almost dry consistency. Only the seeds and skins should remain, as well as cloves and peppercorns.

5. It turns out this beautiful, bright, orange vegetable sauce. Let it evaporate again for 30 - 40 minutes.

6. Add salt, sugar, cinnamon and vinegar. Simmer for another 20 minutes, checking the thickness.

7. Pour into sterile jars and seal.

It tastes different from the classic one. Firstly, yellow tomatoes themselves are sweeter. Secondly, the recipe contains pepper, it tastes good and makes the taste piquant and softer.

A detailed description can be seen.

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

The most delicious adjika recipe for the winter

And it wasn’t me who called it delicious, but viewers from YouTube, where this recipe has already been viewed more than 270,000 times.

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

How to make tomato paste without long evaporation video recipe