How to make ketchup at home? Homemade ketchups - recipes. The best homemade ketchup recipes

A sauce with centuries of history is ketchup. For a modern person, this seasoning for dishes is associated with red bottles and store shelves. Ketchup at home for the winter earlier, before the development of the food industry, was prepared in many families. Now natural nutrition is gaining popularity, and housewives tend to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.

Recipes for making homemade ketchup for harvesting for the winter

To prepare a delicious ketchup that will be stored all winter and not spoil, you need high-quality tomatoes, ripe, strong, without defects. Rustic or country tomatoes grown without chemistry are ideal. Factory sauces contain not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Ketchup, cooked at home for the winter, is healthier, tastes better than industrial analogues, moreover, you can make both a classic sauce and use an original and unusual recipe.

Classic tomato recipe

The sauce from which ketchup got its name did not contain tomatoes. The Chinese condiment ge-tsup was prepared with fish entrails, and later with anchovies. The British changed the recipe in their own way, replacing the fish with mushrooms and walnuts, then included olives. Much later, tomatoes were added, and a variant was born, today called the classic. Classic Ketchup Ingredients:

tomatoes - 2.5 kg;
sugar - half a glass;
cloves - 2 buds;
black pepper - 20 peas;
coriander - 10 peas;
vinegar 9% - 2 tablespoons;
salt - half a tablespoon;
greens (any) - a bunch.

How the sauce is made:

Select the tomatoes, rinse, remove the stalks with a knife, cut into small pieces, place in a saucepan, wait for the boil. Add water if necessary, and the juice that stands out is enough. Switch the stove to medium heat, cook for 20 minutes.
Cool the boiled tomatoes, pass through a sieve, into the same pan. Boil the mass of future ketchup until thickened, an hour or more.
Put the spices in a piece of gauze, tie the ends, get a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, mix the mixture, cook for 10 minutes, making a slow fire.
Pour the finished ketchup into sterilized containers, cool, place in the refrigerator or cellar.

With apples and bell pepper

Ketchup for lovers of interesting flavor combinations will complement any snack. A little secret: if you add dried or smoked onions, you get an unusual aroma. This addition is useful for those who are not against culinary experiments with ketchup. If you're unsure if your eaters will approve of an unusual taste, stick with the original recipe. To make this savory ketchup you will need:

red soft tomatoes - 1.5 kg;
apples (green is preferable) - 1 kg;
bell pepper (yellow, red) - 1 kg;
onion (turnip) - 1 kg;
vinegar 9% - 1 cup;
sugar - a tablespoon;
salt - half a teaspoon;
black pepper - 10 peas;
allspice - 6 pcs.;
garlic - 5 teeth;
savory - to taste.

Step by step ketchup recipe:

Cut the tomatoes and onions, remove the core from the apples, cut the middle with the seeds from the peppers.
Pour a few tablespoons of water into vegetables and fruits, put on fire, boil until gruel.
Rub the mixture through a sieve, pour into a saucepan, dip the spices in a gauze bag, boil to a thick consistency.
Pour sugar and salt, pour in vinegar, add squeezed garlic, chopped savory.
Pour the hot mixture into bottles (heated), tighten the lids tightly, put in a sterilization container (large pot, tank), sterilize, then cool.

Preserved spicy tomato chili sauce

The popular "hot" sauce is made simply, with a minimum of ingredients, the chili will still kill all other flavors. You can season them with many dishes, with care. Chili is combined with pasta and their varieties, potatoes, rice, fish, meat. It is important to remember that if you intend to season a dish with this sauce, do not add pepper when cooking it, otherwise there will be a fire in your mouth. For hot sauce you need to take:

fleshy tomatoes - 3 kg;
chili (or cayenne pepper) - 1-3 pods;
salt - a tablespoon with a slide;
sugar - 150 g;
vinegar 9% - 50 ml;
peppercorns, allspice and black - 10 pcs.

Cooking sequence:

Wash, cut tomatoes into slices, pour into a saucepan, put on fire (medium). Cook until soft, about 40 minutes, stirring all the time.
Cut and peel the chili, add to the tomatoes at the end of cooking. If a very hot sauce is desired, do not remove the seeds from the pepper. Add peppercorns, cook for 15 minutes.
Rub the mixture with a sieve using a wooden spoon or spatula. The skin, seeds, spices will not pass through the sieve. Grinding can be simplified using a juicer that has the function of squeezing juice with pulp, or a conventional appliance, but then the peel from the tomatoes must be removed before cooking.
Boil the pureed mixture, season with salt, vinegar, sugar, pour ketchup into jars or bottles, close.

From tomato juice with starch in a slow cooker

In the preparation of ketchup at home for the winter, starch is rarely used, housewives prefer to boil off excess moisture without adding thickeners. Sometimes the obtained degree of density is not enough, for example, when cooking pizza. The sauce may spread, the dish will turn out wet. The dish of the day will be saved by homemade ketchup with the addition of starch. For him you will need:

very ripe tomatoes - 5 kg;
onion - 400 g;
apple cider vinegar - 50 g;
sugar - a glass;
allspice - 15 peas or 1-2 teaspoons;
hot pepper, garlic - to taste;
starch - 2 tablespoons.

The sauce is prepared like this:

Squeeze out the tomato juice, preferably with a juicer, or you can scroll the tomatoes in a meat grinder with a fine grate, discard the pulp in a colander, let it drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stew mode.
Peel and chop the onion: use a meat grinder or puree in a blender.
Wait until the tomato juice boils, add onion puree. Simmer in a slow cooker for an hour and a half.
Pour salt, vinegar, sugar into the multicooker bowl.
In the previously prepared glass of juice, stir the starch and pepper. While stirring the ketchup, pour in the resulting mixture. When the mixture thickens, turn off the multicooker.
Pour into jars, twist hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for a fragrant, sweet and sour sauce, ideal for barbecue. In nature, this seasoning will be a huge success. The culinary specialist regulates the sharpness of ketchup on his own, the recipe does not set a clear framework for how hot such a sauce should be. Everything is done based on the desires of consumers, ketchup will not become less tasty from a decrease in the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup Ingredients:

ripe plums - 5 kg;
tomatoes - 1 kg;
bell pepper - 500 g;
garlic - 300 g;
red pepper (hot) - to taste;
so - 2 tablespoons;
sugar - 300 g.

Sauce preparation:

Wash the vegetables, remove the pits of the plums.
Scroll plums, peppers, tomatoes in a meat grinder.
Place everything in a saucepan, cook for 2 hours, stirring occasionally.
Grate the garlic on a fine grater, or pass through a garlic press, add to the pan, cook for another 40 minutes.
Pour hot ketchup into jars, roll up. Turn the jars over, wrap in a blanket until cool.

Find out more recipes on how to cook delicious.

Quick Tomato Paste Recipe

Ketchup is prepared in haste, with a minimum of ingredients. Tomato paste bought in a store is more natural than factory ketchup in its composition. Read the label, choose pasta with only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by high temperatures, is an antioxidant, good for the heart. Ingredients for "quick" ketchup:

tomato paste - 100 g;
seasonings: a mixture of dry herbs, garlic, black pepper - all together 50 g;
salt - a teaspoon;
sugar - 2 teaspoons;
mustard (ready) - a tablespoon.

How to cook:

Dilute the paste with boiled water (about 200 ml).
Pour sugar, salt, spices into one glass, pour boiling water over it, let it brew, pour into the paste.
Put on the stove, cook for 2 minutes on low heat.
Pour into a processed jar. Store in refrigerator for up to three weeks.

Aromatic redcurrant ketchup with spices without vinegar

The national Georgian delicacy, tkemali sauce, is made from sour plums. Its classic unique taste is not easy to reproduce, there are modifications of the sauce, plums are replaced by some other sour fruits or berries, for example, red currants. If you want to bring the taste of ketchup closer to the classic tkemali, cilantro should be among the spices, add it to the ingredients below:

red currant (without green twigs) - 1 kg;

water - a quarter of a glass;
garlic - medium head;
dry dill - 2 tablespoons;
coriander seeds, ground - 3 teaspoons;
hot red pepper (ground) - 1.5 teaspoons;
sugar - half a glass;
salt - 2 teaspoons.

Cooking:

Put currants in a saucepan, pour in water, bring to a state of mashed potatoes over low heat (do not bring to a boil).
Drain the liquid, taking a separate container, wipe the berries through a sieve.
Mix juice and puree, put on fire, boil until thickened.
Grind spices and spices to a state of powder, add to mashed potatoes, salt, add sugar, cook for 5 minutes.
Pour into jars, cool.

Video: how to cook ketchup for the winter at home

Store-bought ketchup contains sodium benzoate. Manufacturers love this additive because it prevents molds and yeasts from developing, allowing ketchup to be stored for a long time. A substance with such an effect contains cinnamon, cloves, mustard, cranberries, apples, if you see these components in recipes, know that they protect the sauce from spoilage. For the same purpose, culinary experts use vinegar. You will hear practical tips on how to cook your favorite seasoning for the winter in the video below, which reproduces the step-by-step preparation of ketchup at home.

Today, in almost every refrigerator you can find a package of ketchup. This product has entered our daily life very firmly. It is convenient and tasty, able to turn ordinary pasta into a treat. One trouble - the composition on the pack can intimidate even a person who has a very superficial knowledge of chemistry ... So why risk your health if you can cook wonderful, and most importantly, healthy ketchup at home yourself! Its taste will even surpass the store, and even a child can be treated with such a delicacy.

Sauce from distant shores

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

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

Many of our fellow citizens remember "Krasnodar Sauce" made from tomatoes. Whether it was a variation of the European ketchup recipe, or whether the Soviet culinary specialists themselves invented it again, it is difficult to say. But one thing is indisputable - he enjoyed and continues to enjoy popular love.

What to cook ketchup from

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

Necessary equipment and tools

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

A steamer can be of great help. If, before making ketchup at home, the tomatoes are steamed and then immersed in cold water, it will be possible to easily remove the skin from them. The resulting tomatoes are passed through a fine sieve to separate the seeds.

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

Recipe for classic tomato ketchup

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

Product proportions:

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

Cooking

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

This is how ketchup is made at home. The recipe also suggests the possibility of harvesting for the winter. To do this, the hot sauce must be poured into jars and rolled up. This blank does not need further sterilization.

Tomato and Pepper Ketchup

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

A bit of exotic

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

Product proportions:

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

Cooking

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

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

Improvisation on the theme of ketchup

You don't always have the ingredients you need on hand. And sometimes there is some product in the refrigerator that inspires culinary experiments. It is quite possible to add a piece of broccoli, avocado, a small pear or a sour apple to ketchup. Sweet plums add a special charm to the sauce. Vinegar can be replaced with lemon juice - this will make the sauce more tender. In any case, the new ingredient should not just be put in a saucepan, but replace some of the tomatoes with it.

How to make tomato ketchup for the winter?

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

What to serve with homemade ketchups

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

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

Ketchup is one of the most popular sauces in the world. Delicate and soft, sharp and rich. This versatile product goes well with many dishes. And if you don’t know how to make it at home on your own, then read this review!
Recipe content:

Ketchup is a versatile sauce. It is combined with meat and fish, pasta and potatoes, however, any dish with it seems immediately tastier. But purchased sauces rarely contain natural products, and they are very expensive. They contain all kinds of food additives, such as flavors, stabilizers, flavor enhancers, preservatives. And if you want to enjoy the taste of a natural high-quality product all year round, without paying fabulous money, then there is only one way out - to make ketchup at home on your own. If you follow the sequence of preparation and certain rules, then it can be prepared in accordance with its organoleptic qualities. And then it will definitely surpass the purchased product.

How to cook ketchup at home - the subtleties of cooking

It's hard to find people who haven't tried ketchup. But to find a person who has never tried homemade ketchup is easy. Meanwhile, experienced chefs believe that homemade ketchup is much tastier than a purchased product, and this is not to mention its benefits. So, we are learning to make delicious ketchup on our own.

To prepare delicious ketchup, it is not enough to choose the right recipe, it is also important to take into account a few points.

The main thing you need for homemade ketchup is good ripe tomatoes. From unripe or overripe and low-quality tomatoes, good ketchup will not work. It is advisable to use tomatoes that are not store-bought or grown in a greenhouse, but village ones - grown in beds without chemical dressings. Only from such tomatoes ketchup will be fragrant and rich.
Other products must also be of high quality. In particular: apples and plums should not be broken and wormy.
All products are usually carefully finely ground. To do this, the best way is to pass them through a meat grinder, and then grind the puree through a sieve. But there are also simpler ways - to pass the components through an auger juicer, however, it will still not work to achieve such a texture as in the first option.
The ketchup pot should have a thick bottom.
A valuable property of ketchup is density. Manufacturers use starch for this, but at home, a similar effect can be achieved by evaporation. This process takes 1.5-2 hours. First, the tomato mixture is brought to a boil, then cooked over low heat, stirring occasionally until the liquid evaporates.
An apple added to it will also help make the ketchup thicker. The pectin contained in this fruit is an excellent natural thickener. In addition, apples will make the taste of ketchup much more intense, brighter and more contrasting.
Sodium benzoate is added to store-bought ketchups. It inhibits yeast and moldy fungi, which allows the product to be stored for a long time. The same substance is found in small amounts in mustard, cloves, apples, cinnamon, cranberries, and raisins.

Homemade ketchup - there is nothing healthier and tastier among tomato sauces. Real ketchup, cooked in compliance with the cooking technology and all proportions, is a very useful product.

Calorie content per 100 g - 112 kcal.
Number of servings - 3.5-4 kg
Cooking time - about 1 hour

Ingredients:

Tomatoes - 5 kg
Garlic - 3 cloves
Onion - 2 heads
Sugar - 150-200 g
Salt - 30 g
Black ground pepper - 1 tsp
Cinnamon - 1 stick
Table vinegar 9% - 1 tbsp.
Celery seeds - 0.5 tsp
Carnation - 5 stars

Step by step preparation:

Cut the washed tomatoes into slices.
Finely chop the peeled onion.
Stew the tomatoes and onions in an enamel bowl for 20 minutes. After the mass, grind through a sieve.
Pour the resulting juice into a clean cooking pot and reduce by half.
Put all the spices in a gauze bag and dip into a boiling mass.
10 minutes before the end of cooking, add sugar, salt, vinegar and garlic passed through a press.
Continue to cook the ingredients for 5-7 minutes and remove the spices from the sauce.
Pour hot ketchup into sterilized glass bottles and seal with sterilized caps.

Ketchup with tomatoes and apples at home will be an ideal addition to meat dishes, fish steak, spaghetti and will be a good alternative to tomato paste for home cooking.

Ingredients:

Tomatoes - 3 kg
Apples - 3 pcs.
Vegetable oil - 6 tbsp.
Salt - 2 tsp
Vinegar - 3 tbsp
Sugar - 2 tsp
Black peppercorns - 1 tsp
Allspice peas - 1 tsp
Mixture of Italian herbs - 1 tsp
Ground sweet paprika - 1 tsp
Turmeric - 1 tsp
Carnation - 10 umbrellas
Cinnamon sticks - 3 pcs.
Anis - 3-4 stars

Step by step preparation:

Wash the tomatoes, dry, cut into arbitrary pieces and chop with a blender.
Pass the tomato juice through a sieve to get rid of the seeds and skin. If you have a juicer, you can use it - it will independently relieve the mass of everything unnecessary.
Pour the juice into a saucepan and send to the fire. After boiling, remove the resulting foam.
Wash the apple and, without removing the seed box and without peeling the skin, cut into slices of 1-1.5 cm. Send them to the boiled juice.
Add all dry spices and boil ketchup for 1-1.5 hours until thickened to a third of the reduction from the original volume.
Remove the finished ketchup from the heat and rub through a sieve to get rid of spices, skins and apple seeds.
Return the ketchup to the stove and add the oil and vinegar. Stir in the ingredients and cook the ketchup for 5 minutes.
Pour the sauce into sterile jars and seal with lids. Wrap the container with a warm blanket and cool. After cooling, it will thicken a little more.

Not many housewives prepare ketchup for the winter, considering this a troublesome task. However, this is not the case at all. After spending just a couple of hours of time, homemade ketchup will show off on the shelf of your pantry.

Ingredients:

Tomatoes - 3 kg
Garlic - 1-2 heads
Antonovka apples - 1 kg
Vinegar 9% - 1 tbsp.
Dry mustard - 2 tbsp.
Ground red pepper - 0.5 tsp
Ground cinnamon - 0.5 tsp
Sugar - 1 tbsp.
Salt - 1 tbsp.

Step by step preparation:

Wash tomatoes and apples, cut into pieces and boil over low heat until soft, about 1-1.5 hours.
Cool the mass and grind through a fine metal sieve.
Return the resulting puree to a clean saucepan, add sugar, salt, mustard, cinnamon, ground red pepper and garlic passed through a press.
On low heat, heat the sauce to a boil and boil for 30 minutes, stirring the mass occasionally.
3-5 minutes before the end of cooking, add vinegar, mix and pour ready-made ketchup into sterilized jars. Seal tightly with lids, refrigerate and store at room temperature.

Of course, you can buy ketchup in the store, but if it is made from natural products, then its choice is small, and the price is very high. And affordable ketchups contain more products with the prefix E than natural ingredients. Therefore, all economical housewives must prepare ketchup on their own for future use.

Ingredients:

Tomatoes - 1 kg
Quince - 300 g
Vinegar 9% - 1/3 tbsp.
Garlic - 1 head
Dry mustard - 1.5 tsp
Ground cinnamon - a pinch
Salt - 1.5 tsp
Sugar - 1/3 tbsp.

Step by step preparation:

Wash the tomatoes and cut into pieces.
Wash the quince and cut into 2-4 halves.
Place the tomatoes and quince in a saucepan and simmer over low heat until soft, about 1.5 hours.
Cool the mixture and carefully grind through a fine sieve.

Ketchup is one of the most versatile sauces. It goes well with pasta and potatoes, meat and fish, and any dish with it seems tastier. However, purchased sauces rarely contain only natural products, and those consisting only of them are expensive. If you want to enjoy the taste of a quality product all year round and at the same time not pay fabulous money for it, there is only one way out - to cook ketchup at home. If you make it right, then in terms of its organoleptic qualities it will surpass the purchased one.

How to cook ketchup

In order to prepare delicious ketchup, it is not enough to choose the right recipe, although a lot depends on it. It is very important to take into account several points.

When choosing tomatoes for making ketchup at home, it is necessary to reject all overripe and unripe, at least slightly damaged ones. At the same time, it is better to give preference to tomatoes grown not in greenhouses, but in beds: fleshy and fragrant.
Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which there may be chipped, wormy ones - these are not suitable for ketchup.
Tomatoes and other products, if required by the recipe, must be thoroughly crushed. The best way to do this is to pass through a meat grinder, after which the puree should also be rubbed through a sieve. There is an easier way - to pass through a screw juicer, but it does not allow to achieve such quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the selected recipe.

Homemade ketchup

tomatoes - 2.5 kg;
granulated sugar - 125 g;
cloves - 2 pcs.;
black peppercorns - 20 pcs.;
coriander - 10 pcs.;
table vinegar (9 percent) - 40 ml;
salt - 10 g;
greens to taste (basil, dill, parsley) - 100 g.

Cooking method:

Wash the tomatoes well, cut the stalks, cut each vegetable into 4 parts.
Chop the greens and put in a saucepan with tomatoes.
Place the tomatoes in a saucepan and simmer for 20 minutes over low heat.
After the tomato mass has cooled, wipe it through a sieve.
Bring the tomato puree to a boil and cook until it thickens. This will happen in an hour or an hour and a half. All this time, the mass should be stirred so that it does not burn.
Fold the spices in gauze or bandage, wrap well so that they do not fall out during cooking, and dip into the tomato mass.
Pour sugar and salt, pour in vinegar, boil for another 10 minutes.
Take out the spice bag.
Sterilize jars, preferably small ones, and fill with hot ketchup. Seal with sterilized lids.

Homemade ketchup, prepared according to a traditional recipe, has a pleasant sweet and sour taste. It is not spicy at all, so it can be given even to children.

Spicy ketchup

tomatoes - 2 kg;
red bell pepper - 1 kg;
carrots - 0.5 kg;
onion - 0.5 kg;
tomato paste (without salt) - 0.2 kg;
vegetable oil - 0.15 l;
chili pepper - 0.15 kg;
garlic - 100 g;
apple cider vinegar (6 percent) - 70 ml;
sugar - 80 g;
dry basil - 20 g;
ginger - 50 g;
corn starch - 50 g;
ground coriander - 5 g;
water - 1 l;
salt - 20 g.

Cooking method:

Peel carrots, peppers and onions, chop, pass through a meat grinder.
Grind the basil to a powder state.
Mix basil with onions and carrots.
Pour the carrot-onion-pepper mass with water in an amount of 0.2 liters, simmer for 10 minutes.
Pass through the meat grinder tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can leave the seeds out of the pepper, but grind it whole.
Put the tomatoes, hot peppers and garlic to the carrots and onions, simmer the vegetables together for another 10 minutes.
Dilute the tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
Cool the vegetable mass, then wipe it through a sieve, whisking the resulting puree with a blender in parts.
Add spices, oil and vinegar, salt and sugar.
Bring to a boil and boil for 7 minutes.
Dissolve starch in 100 ml of water.
Pour the starch into the sauce in a thin stream, stirring constantly, cook for a couple of minutes.
Pour ketchup into sterilized bottles or jars, seal them. When cool, send to storage in the pantry.

Ketchup prepared according to this recipe has a spicy aroma and a spicy taste, quite spicy.

spicy ketchup

tomatoes - 0.5 kg;
onion - 0.5 kg;
sweet pepper - 1 kg;
hot capsicum - 0.2 kg;
vegetable oil - 100 ml;
table vinegar (9 percent) - 0.25 l;
garlic - 7 cloves;
black peppercorns - 7 pcs.;
sugar - 125 g;
salt - 5 g.

Cooking method:

Grind sweet and hot peppers with a meat grinder along with seeds.
Do the same with the rest of the vegetables.
Put the vegetables in a saucepan and boil them for half an hour.
Peppercorns wrap in cheesecloth and lower to the bottom of the pan.
Pass the garlic cloves through a press and add to the vegetables.
Pour salt, sugar into the vegetable mass, pour oil and vinegar into it, mix.
Boil down to the desired density and pour into sterilized bottles through a clean, boiled funnel.
Close with lids, let cool.

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of truly spicy sauces and seasonings.

Classic ketchup

tomatoes - 3 kg;
sugar - 150 g;
salt - 25 g;
apple cider vinegar (6 percent) - 80 ml;
cloves - 20 pcs.;
black peppercorns - 25 pcs.;
garlic - 1 clove;
ground cinnamon - a pinch;
hot red pepper (ground) - on the tip of a knife.

Cooking method:

Wash the tomatoes, chop finely, put in a saucepan and put it on a slow fire.
Boil the tomatoes until their volume is reduced by a third.
Add sugar and cook for another 5 minutes.
Add salt and cook for 3 more minutes.
Wrap peppers and cloves in gauze, put in a saucepan with tomatoes. Pour in the pepper and cinnamon.
Boil for another 10 minutes and remove the pan from the heat.
When the mass has cooled, wipe it through a sieve, after removing the gauze bag with spices, and place it back in the pan.
Crush the garlic and add to the tomato puree.
Pour in the vinegar, bring the ketchup to a boil and pour into jars or bottles that should be sterilized in advance.

Ketchup has a universal classic taste, which allows it to be served with any dish. This is the most tomato ketchup that can be, because it does not contain any other vegetables.

Table ketchup

tomatoes - 6.5 kg;
garlic - 10 g;
onion - 0.5 kg;
sugar - 0.45 kg;
salt - 100 g;
ground cinnamon - 2 g;
mustard (seeds) - 3 g;
cloves - 6 pcs.;
black peppercorns - 6 pcs.;
allspice peas - 6 pcs.;
vinegar essence (70 percent) - 40 ml.

Cooking method:

Wash the tomatoes, make an incision crosswise on each.
Dip in boiling water, blanch for a couple of minutes, remove and transfer to a pot of cold water.
Remove the skin from the tomatoes, cut each in half.
Place the sieve on a clean saucepan. Remove the seeds from the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the grate and the juice gets into the pan. Wash the sieve.
Return it to the pot and rub the tomato pulp through it.
Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or in a coffee grinder.
Pass onion and garlic through a meat grinder.
Place the tomato, onion and garlic puree in a saucepan, add all the spices, including cinnamon.
Bring to a boil, add 150 g of sugar and continue to cook, stirring constantly, until the mass is reduced by about half.
Add the remaining sugar and cook, stirring constantly, for 10 minutes.
Pour in salt, pour in vinegar and boil for another 10 minutes.
Pour hot ketchup into pre-prepared bottles or jars (they should be sterilized). Close tightly with lids. After cooling, they can be stored in the basement or pantry.

Table ketchup is very fragrant, has a delicate texture and a spicy taste. It cannot be said that he is an amateur. Everyone loves this homemade sauce.

Ketchup "Original"

tomatoes - 5 kg;
bell pepper - 0.3 kg;
onions - 0.5 kg;
sugar - 0.2 kg;
salt - 30 g;
paprika - 10 g;
table vinegar (9 percent) - 125 ml.

Cooking method:

Wash the pepper, remove the seeds from it, cut into pieces and chop with a blender or meat grinder.
Wash the tomatoes, cut, cook for 5 minutes and transfer to cold water. Once the tomatoes have cooled down a bit, take them out of the water and peel them off.
Cut the tomatoes and chop with a meat grinder or blender.
Remove the husk from the onion, chop and also chop in the same way.
Pour salt and sugar into a saucepan, put vegetable puree into it and put on fire.
Bringing to a boil, reduce the heat and cook until the mass acquires the optimal consistency for ketchup.
Add paprika, boil for a couple of minutes.
Pour in the vinegar and boil for another 3 minutes.
Pour into pre-sterilized jars or bottles, close them with lids. Ketchup should cool at room temperature, after which it is better to remove it to a cooler place.

This ketchup has a specific taste, but no one dares to call it unpleasant. Once you taste it, you want to eat it again and again.

Homemade ketchup is a tasty and healthy product that keeps well and is quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.

Probably, it will take a long time to look for a person who will say that he does not like ketchup. This red-colored sour sauce has long and densely settled in our refrigerators, and every outing into nature with barbecue is generally not imagined without a package of your favorite seasoning.

And this is not surprising, because ketchup has such taste qualities, thanks to which, you can eat anything with it. Yes, but recently people are increasingly trying to limit themselves in such a product, which is absolutely normal, because the quality and composition of the ketchup offered to us on store shelves, basically, leaves much to be desired.

It is believed that China was the birthplace of ketchup, where English sailors first tried a miracle sauce called ketsap (ke-tsiap), which had an incredibly pleasant taste, had a persistent shade of spices. But, having returned to their homeland, the sailors could not find such goodies, only after a while the demand formed a new offer as a local analogue of ketsap.

True, it was originally made from walnuts, anchovies and mushrooms, sometimes wine was added or. In our usual red and tomato form, modern ketchup was invented by Henry J. Heinz, who was the founder of the famous ketchup manufacturer Heinz in 1869.

Ketchup is a versatile and popular sauce that can be used with a variety of hot and cold dishes; many hot sandwiches, hamburgers, or grilled meats or pasta cannot be imagined without it.

An interesting fact is that according to statistics, 97% of Americans always have a jar of ketchup on the dinner table. Ketchup, which is offered to us by hundreds of manufacturers, rarely meets the required quality. Real ketchup should not only be harmless, but should be perceived as an object full of useful substances.

Still, natural ketchup should contain a huge amount of the substance lycopene, which prevents the development of cancers. In addition, vitamin C and B vitamins are present in tomato products.

Where can you get one, you ask? The answer is simple - learning how to cook delicious homemade ketchup. And you shouldn’t be scared at all, it’s not difficult, and the opinion that at home you can’t get “the same as in the store” is wrong. Of course not, you can only get better! So let's get started.

What we need?

First of all, prepare clean enamelware, it is best to cook homemade sauce in it. Also take care of where you will store the finished product, for this you will need sterilized jars and lids.

Tomatoes need to be chosen ripe, juicy, soft, but not overripe, without rot and mold, but any size and variety will do, but better, of course, with juicy pulp. You can invite your family to prepare your favorite seasoning, the process is quite exciting, and during cooking you can fantasize about additives, for example, spices, spices or pieces of vegetables. And for starters, let's try to make a simple ketchup at home according to the classic recipe.

Classic homemade ketchup recipe

For cooking we need:

tomatoes - 2.5 kg;
sugar - 0.5 cups;
cloves - 2 buds;
peas black pepper - 20-25 peas;
bite 9% - 2 tbsp. spoons;
salt - 0.5 tbsp. spoons;
greens to taste (basil, parsley, dill, etc.).

To begin with, let's take care of the tomatoes: wash thoroughly, cut the stalks, cut into small pieces, and then send to the pan, where we bring our tomatoes to a boil. After this point, cook for another 20 minutes over medium heat, covering the pan with a lid.

Let the mixture cool slightly, and then rub it through a sieve to get a total tomato mass, which we send back to the pan over medium heat, where it should simmer for one hour until it thickens well. We make a small bag out of gauze, in which we put all the spices, and then we lower it into a boiling mass, salt, add vinegar and sugar.

After that, mix everything well, wait 10 minutes and take a sample, then, focusing on your taste, add the missing salt, sugar or vinegar.

Such a recipe will ensure the preparation of tomato ketchup for the winter, when this sauce is well consumed, and it is not possible to replenish stocks. Ketchup is ready, it remains to pour it into prepared jars, after the sauce has cooled, it can be eaten immediately.

Spicy ketchup recipe at home

In fact, there are a lot of various recipes for preparing this popular sauce, because there are so many flavors as many people as there are people. It remains only to decide which product you want to receive and strictly follow the recipe. Now let's talk about more spicy seasonings. So, we need to create the next masterpiece:

tomatoes - 0.5 kg;
hot chili pepper - 2 pods;
onions - 6-7 medium pieces;
sweet pepper - 1 kg;
vinegar 9% - 1 cup;
vegetable oil - 100 ml;
sugar - 0.5 cups;
garlic (depending on size) - 5-7 cloves;
allspice and black pepper - 7 peas each;
salt.

We thoroughly wash all the vegetables, then finely, together with the seeds, cut hot and sweet peppers, peel the tomatoes from the stalks, cut them into small pieces. Finely chop the onion, after which, we shift everything into a common pan.

Of course, it is better to avoid hand-cutting, and use the help of a meat grinder or blender, then everything will turn out faster and smaller. Bring all the chopped vegetables to a boil, then reduce the heat to a minimum, and continue to cook for another half hour, not forgetting to stir.

After the time has passed, pour in the vegetable oil, add a good pinch of salt, peppercorns, chopped garlic and vinegar. Next, continue to cook the mixture until it reaches the desired density, of course, over low heat and with constant stirring.

Homemade apple ketchup recipe

As we have already said, a lot can be added to ketchup, we will bring to your attention the option with apples. For cooking you will need:

2.5 kg of tomatoes;
10 black peppercorns;
4 things. sweet pepper;
4 bulbs;
4 medium sour apples;
0.5 cups of sugar;
0.5 teaspoon of vinegar essence;
salt, cinnamon, cloves (to taste)
4 cloves of garlic.

We wash all vegetables and fruits, then we clean the apples from the cores, and the pepper from the seeds. Separate the tomatoes from the stalk, cut into slices. Then we pass all vegetables, except garlic, through a meat grinder or grind in a blender.

Then pour the whole mixture into a saucepan and set to boil, then reduce the fire and continue to cook until the entire mass is reduced by a third.

Add sugar, a pinch of salt, a pinch of cinnamon and a little cloves, boil for another 15 minutes, and 5 minutes before removing from the stove, put chopped garlic in the pan. Readiness is determined by the density of the consistency.

The finished mixture must be cooled, and then carefully rub through a sieve, add vinegar and mix everything well. The finished product can be decomposed into carefully sterilized jars and closed for the winter, or left to use immediately.