Delicious ketchup recipes. Step-by-step cooking process

Wash the sweet paprika, cut it, remove the stalk, seeds and white membrane. Cut into arbitrary pieces, not very finely. Place in a saucepan with a thick bottom.

Peel the onion, chop it finely and place it in a saucepan with our paprika.

We also peel the garlic, lightly chop it and add it to the pan.

We take ripe, fleshy varieties of tomatoes. The more watery the tomatoes, the longer it will take to simmer the sauce, and, as a result, you will get much less ketchup.

This is the third time I've been cooking homemade ketchup I use a juicer. I have a powerful one, but, in any case, I pass the pulp again 3 or even 4 times until I see that there is literally a glass of cake left - seeds and skins - and it is quite dry.

It is impossible to say how much juice you will get, since its amount depends on the variety of tomatoes. This time I got about 4.5-5 liters. Exit original product- ketchup - approximately 2 liters.

If you don’t have a good juicer, wash the tomatoes and pour boiling water over them. Next, after about a minute (a little less), drain the boiling water and pour in the tomatoes cold water. Hold them for another 30 seconds. After these manipulations, the skin is removed quickly and without problems. We also cut out the stalk. Then we cut them randomly and put them in a pan.

But, let's return to the option with a juicer. I directly throw in the whole tomatoes (the juicer allows it), without even removing the stalk, of course, if it is not visually too large.

Add the paprika, onion and garlic to the pan where the paprika is already located. tomato juice and put it on fire. Bring to a boil and cook over low heat for about an hour and a half. Do not cover the pan with a lid, let the water evaporate and the mixture thicken.

Next, take an immersion blender and puree everything until smooth. The mixture is thickening quite a bit, but still not thick enough. Return to the heat for at least another hour, and then you will add all the spices. By the way, when you already see that the ketchup is almost the same consistency as you wanted, it’s time to turn it off, because after cooling it will become a little thicker.

Now for the spices. Apart from smoked paprika there is nothing unusual. I took mustard in peas and ground it in a coffee grinder. By the way, I ground it not finely enough, so in my ketchup you can see yellow inclusions, which do not interfere at all, but slightly spoil the appearance. So you can easily buy it already ground and take about 1 tablespoon. Grind the cloves and allspice too.

At the end of cooking, when you already see that our homemade ketchup has thickened enough, pour all the spices into the pan, mix and taste. Now is the time to adjust the taste. And vinegar! Add vinegar. Now try it. As for me, there is enough of everything here, but you see for yourself, decide for yourself. And our ketchup is ready. Pour hot into sterilized jars and enjoy for your health.

A little about sterilized jars. I always wash them with baking soda and rinse them off thoroughly. hot water, and then put it in the microwave at full power for about three minutes. That's it, the banks are ready. I simply pour boiling water over the lids.

It (ketchup) is in my basement, but it was never stored for more than a month or two - it was eaten. Once opened, keep in the refrigerator only. Enjoy your meal!

Congratulations to the culinary experts who decided to make finger-licking tomato ketchup for the winter! This is not only the right, but also a wonderful decision. After all, ketchup can transform any everyday dish. Even the most ordinary pasta, seasoned with delicious and aromatic sauce, will seem like a dish haute cuisine. And this is exactly what every housewife strives for.

And if you also prepare a variety of ketchups at home from tomatoes, then you won’t get a price. TO mashed potatoes Serve classic, with meat - spicy or kebab. You won’t be able to pull your household members back by the ears! The dishes will be exquisite and unique. After all, you can’t buy such seasoning in a store!

I understand perfectly well that every housewife wants to be original. That's how it is. Therefore, I am pleased to offer ketchup recipes that will surprise you.

A simple recipe, and the ketchup turns out excellent - thick and generous in taste. The cooking technology is very simple. The prepared ingredients are boiled, ground through a fine sieve, and boiled to the desired consistency.

The sauce should be stored in sterile containers. These can be convenient bottles with screw caps. You can seal ketchup in ordinary jars under iron lids. The main thing is that the container is sterilized. This requirement also applies to lids.

To make ketchup, choose ripe, fleshy tomatoes with thin skin. It is from these tomatoes that you can get a lot of pulp.

Preparing food

Tomatoes – 2.5 kilograms
Onion - one medium head. Weight approximately 120 grams
Sugar – 100 grams
Salt – 15 grams
Vinegar - 100 ml. (9 percent)
Spices 0.5 tsp. – ground black pepper, cinnamon, cloves, coriander beans.

From this amount of products you should get 1.25 liters of finished product.

Cooking the sauce

Ketchup is ready. They are not afraid to treat even children. We know that we prepared it from quality ingredients. The classic set of ketchup ingredients allows it to be served with many main dishes. Bon appetit!
I would also like to add that open jars must be stored in the refrigerator.

Ketchup for the winter made from tomatoes and apples

Original and delicious sauce. Sweet and sour apples add their own flavor to tomato heaven.
Don't let the presence of apples bother you. In ketchup they get along well with tomatoes and other vegetables. And the consistency culinary product becomes excellent.

I also want to recommend you one of my favorite recipes for apple charlotte,

List of ingredients

Two kilograms of red, ripe and fleshy tomatoes
Two hundred and fifty grams of sweet and sour apples
Two hundred and fifty grams of onion
Ninety grams of sugar
Tablespoon salt
Half teaspoon ground pepper mixture
Four carnations
One hundred twenty-five milliliters of 6 percent vinegar.

From the specified amount of products, I get about one and a half liters of ketchup.

Step-by-step cooking process

Remove seeds from washed fruits. Leave the peel - it contains a lot of pectin, which will favorably affect the consistency of the finished product.
Cut the apples into small pieces that can be easily chopped with a blender or meat grinder.
Divide the peeled onion into small slices.
Cut the washed tomatoes into pieces.
Grind the prepared vegetables with a blender or meat grinder. Place the mixture in a saucepan or a convenient saucepan. The mixture still has a heterogeneous, even rough consistency. But it’s okay, we’ll boil it and soften it.
Place the saucepan over medium heat and bring the mixture to a boil.
Reduce heat, cover the dish with a lid, and simmer the mixture for an hour. But every 10-15 minutes it will be tedious to stir the future sauce.
An hour has passed. Now you need to remove the lid and cook for another 30-40 minutes. Don't forget to stir.
When the mixture has boiled down, turn off the oven and cool.
Grind using a sieve.
Place the ground mixture in a saucepan, add sugar, salt, pepper, vinegar, cloves and cinnamon. Stir, boil for 5-7 minutes. after the mixture boils. Be sure to taste it.
If you are satisfied with the taste, you need to remove the cloves, boil for another two minutes and turn off the oven.
Pour the hot sauce into a sterilized container.

Serve tomato and apple ketchup with baked meat and poultry - your household will lick their fingers.

What would I like to recommend?

The ketchup will be especially aromatic if you prepare the mixture of ground peppers yourself. To do this, you need to grind the peppercorns in a mortar. It is better to do this during the cooking process. It won’t take much time, and the dish will only benefit from it.
Cloves and cinnamon can also be put into a mortar along with peppers.
Pour in the vinegar gradually, tasting the sauce. Tomato varieties have different acid levels.

How to prepare spicy tomato and garlic ketchup for the winter

Homemade tomato ketchup is a great opportunity for culinary improvisation. Added new ingredient, and the sauce began to sparkle with fresh colors.

That's it spicy recipe ketchup. Here we will add garlic, which will add a slight spiciness. And also bell peppers and Provençal herbs, which will turn the sauce into a real work of culinary art.

Required Products

Tomatoes – 3 kg.
Sweet pepper – 350 gr.
Onion – 350 gr. If possible, purchase Crimean
Sugar - 5 tbsp. l.
Salt – 1.5 tbsp. l.
Vinegar - 150 ml. (9 percent)
Garlic - 3-5 cloves
Dry Provencal herbs– 1 tsp.
A pinch of ground cinnamon
Cloves – 4 – 6 pcs.

From the specified amount of ingredients you should get up to two liters of ketchup. Please take this into account when you prepare the jars.

Preparing ketchup

With this ketchup your dishes will not be boring and bland! Try making pizza with it, you won’t regret it.

Homemade shashlik tomato ketchup for the winter

When we say kebab, we mean ketchup. Therefore, I offer you a recipe for ketchup for barbecue. He is very similar to store product. But, of course, much better and more useful.

We need

Tomatoes 1.3 kg.
Sugar – 85 gr.
Salt – 1 tbsp.
Potato starch – 1.5 tbsp. l.
Red ground pepper- a pinch (a sixth of a teaspoon)
Ground black pepper - a pinch (a sixth of a teaspoon)
Paprika - a pinch (a sixth of a teaspoon)
Ground cinnamon - a pinch (a sixth of a teaspoon)
Cloves - 1-2 pcs.
Vinegar 9 percent - 50 ml.

Step by step process

Wash the tomatoes and turn them into tomatoes.
Boil the tomato for about five minutes and set aside to cool. This procedure will make it easier to grind through a sieve.
Grind the cooled mass using a sieve. You should have one liter of pure tomato juice.
Pour the juice into a saucepan and put on fire. After boiling, cook over medium heat for 15 minutes.
Grind the cloves in a coffee grinder, or grind them in a mortar.
Add sugar, salt, vinegar, and all spices to the juice. Mix well.
Taste and adjust if necessary.
Separate 85-100 ml of juice and cool.
Add starch to the cooled juice and stir.
Pour the “starchy” juice into a common pot and stir. Boil for five minutes.
Pour hot into sterile containers and seal with iron lids. Leave to cool under warm clothes.

Kebabs or just fried meat with this ketchup will be great!

Recipe for homemade Krasnodar tomato ketchup for the winter

Ingredients

Kilogram of tomatoes
A pair of large apples
Half a teaspoon of salt
A teaspoon of sugar
Two tablespoons of apple cider vinegar
Half a teaspoon of ground cinnamon
A pinch of sweet and hot paprika, ground coriander, dried garlic and parsley, ground nutmeg.

I should immediately note that this makes approximately 450 ml of ketchup. If you want to cook more, then increase the amount of food.

Cooking something delicious

Cut the washed tomatoes into pieces and place in a saucepan.
Add two tablespoons of water and put on low heat.
Bring to a boil, cook for min. 30 until the tomatoes are completely softened. The time can be adjusted based on specific conditions.
Do a similar procedure with apples. Remove the core and cut into pieces. Simmer over low heat, adding two tablespoons of water. Time – min. 20 -30.
Grind the softened tomatoes and apples using a sieve.
Combine the two purees and cook. This needs to be done for 20 minutes. with constant stirring.
Add sugar, salt, all spices and herbs. Boil everything together for another 20 minutes.
Add vinegar and simmer for another five minutes.
When hot, distribute into sterilized jars and screw on.

Delicate, fragrant ketchup is ready to delight you all winter!
With all my heart I wish you to invent your own, unique recipe for tomato ketchup for the winter!

Hello dear friends! What do you think is the most popular tomato sauce? In my opinion, this is ketchup. It is always present in my refrigerator. Do you know how to prepare it at home for the winter?

It turns out it's very simple and fast. I’ll tell you about this today. As always, there are a lot of variations of this wonderful sauce. And, of course, we will consider best recipes its preparations.

In my family it is served to almost everyone meat dishes, sometimes mixing with spices, herbs, garlic or mayonnaise. Or you can combine all this together and you’ll get just awesome “ketchunese”.

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

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

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

Ingredients:

Tomatoes - 2.5 kg
Onions – 250 gr
Allspice peas – 10 pcs.
Cloves - 7 pcs.
Bay leaf— 8 pcs
Black peppercorns – 15 pcs.
Salt - 1 tablespoon
Sugar – 170 gr
Vinegar 9% – 150 g

Preparation:

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

2. Place the vegetables in the pan and add all the spices. Place the pan on gas, bring to a boil and cook until tender, about 2 hours. Stir during cooking to prevent anything from burning.

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

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

4. Then add salt, sugar and vinegar. Let it simmer until completely thickened, about 35-40 minutes. The sauce should thicken by half. Don't forget to stir it.

5. Then, while hot, pour the sauce into jars. From the presented amount of ingredients, two jars are obtained and there is still a little left for testing. Cover the jars with a warm blanket and leave to cool. Store it in a cool place.

A simple recipe for homemade tomato and apple ketchup

I love this recipe precisely because of the addition of apples. They give it a special taste. If you like sweet sauce, then take sweet fruits. If you take the sour ones, you will get something like Heinz.

Ingredients:

Tomatoes – 3 kg
Apples – 500 gr
Onions – 250 gr
Salt - 1.5 tablespoons
Sugar - 1.5 cups
Apple vinegar – 50 g
Ground pepper - to taste

Preparation:

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

If you first remove the skin from the tomatoes, the sauce will be even more tender.

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

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

4. Place the finished sauce into sterile jars and screw on the lids. Turn it over, wrap it in a towel or blanket and leave it for a day to self-sterilize. Then put the blanks in your storage.

Finger-licking tomato and bell pepper ketchup

This recipe produces a very thick and rich sauce, thanks to the bell pepper. Moderately spicy and a little piquant.

Ingredients:

Tomatoes – 1.5 kg
Bell pepper - 2 pcs.
Sugar - 50-70 g
Salt - 0.5 tbsp.
Apple cider vinegar - 2 tbsp. (usual 9% is possible)
Black peppercorns – 20 pcs.
Allspice – 5 pcs.
Ground coriander - 1/4 tsp.
Parsley - a few sprigs

Preparation:

1. Wash the tomatoes, remove the core and cut into slices. Peel the pepper from seeds and cut into small cubes. Place everything in a saucepan and simmer for about 10 minutes until the tomatoes begin to release their juice.

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

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

4. Transfer 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 are still unsure whether you should make this sauce at home, I have put together 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. lie
Black peppercorns – 20 pcs.
Cloves - 2 pcs.
Coriander peas – 10 pcs
Vinegar 9% - 2 tbsp. lie

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

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

Try another version of this sauce. It will go wonderfully with both meat and side dishes. And don’t forget about the base on which this sauce is spread.

Ingredients:

Tomatoes - 2.5 kg
Red bell pepper- 4 things
Apples - 4 pcs
Onions – 4 pcs.
Garlic - 4 cloves
Sugar - 0.5 cups
Cinnamon - 1 teaspoon
Salt - 1 tablespoon
Cloves - 3-5 pcs (to taste)
Black peppercorns – 10 pcs.
Allspice peas - 5-7
Ground black pepper - to taste
Vinegar essence - 0.5 teaspoon

Preparation:

1. Peel and seed the 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 using a blender.

3. Place on the fire and cook over low heat for 1.5 hours, stirring constantly. About 1/3 of the total mass should evaporate so that the sauce begins to thicken.

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

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

Spicy tomato sauce for the winter in a slow cooker

I suggest you check out the recipe hot ketchup cooked in a slow cooker. The sauce is spicy, moderately spicy, with a sweet and sour taste.

Ingredients:

Tomatoes (meaty) – 2 kg
Sweet bell pepper – 500 gr
Onions - 400 gr
Fresh hot pepper - 2 pcs.
Dry mustard - 1 tbsp.
Salt - 2-2.5 tbsp.
Sugar - 200 gr
Vegetable oil - 150 g

Preparation:

1. Prepare all vegetables - wash and remove peels, stems or seeds. Cut into slices and place in a blender to grind.

2. Place everything in a 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. Do not throw away what remains in the sieve. It is better to beat the leftovers with an immersion blender until pureed and add to the bowl. Mix everything until smooth. Taste and add salt or sugar if necessary. Cook in the same mode for another 1.5 hours.

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

4. Time may change. Check the thickness of the sauce. If you drop the sauce onto the plate and it doesn’t spread, it’s ready. Then pour everything into sterile jars, roll it up and turn it upside down. Wrap it in something warm and leave it to cool. Then just put it away in your storage.

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

Good luck with your preparations!

Nowadays, it is perhaps difficult to find a person who does not know what ketchup is and what it is eaten with, but to find someone who has not tried homemade ketchup, much easier. Of course, making your own ketchup at home takes time, but at the same time, such ketchup is much tastier and healthier than commercial ketchup.

It certainly does not contain stabilizers, flavor enhancers, or other harmful additives. In fact, make ketchup at home Quite easy and no more difficult than, for example, preparing adjika or lecho. Basic basis ketchup are ripe tomatoes, although there are also recipes for ketchup at home based on purchased tomato paste. Interestingly, the first ketchup was not at all the same as we know it, and it was not made from tomatoes at all.

It was prepared from anchovies, beans, mushrooms and walnuts, seasoning with fish brine, wine and spices. Yes, you will agree that such a pun on food is not appetizing enough. Fortunately, over time they began to cook from tomatoes, and this happened in the 19th century. Since then this tomato sauce became popular all over the world and gained a lot of fans.

Homemade ketchups - recipes

Make homemade ketchup the easiest is their tomato paste. Homemade ketchup made from tomato paste is thick and rich in flavor. Try this recipe.

Homemade tomato paste ketchup - recipe

Ingredients:

Tomato paste – 500 ml.,
Salt - half a teaspoon,
Table vinegar – 2 tbsp. spoons,
Granulated sugar – 3 tbsp. spoons,
Ready-made dining room - 1 tbsp. spoon,
Spices: bay leaf, black peppercorns, a mixture of dried Italian herbs
Hot water– 1 glass.

Mix tomato paste with mustard, sugar, salt and vinegar in a bowl. Place the spices in a separate bowl and cover them with hot water. Let it brew for 2 hours. After this, strain the spice infusion through a colander. Let it cool and then add it to the tomato paste. Stir and the ketchup is ready. It will taste better if you cool it in the refrigerator.

Homemade tomato paste ketchup can be prepared for the winter.

Homemade tomato paste ketchup for the winter - recipe

Ingredients:

Tomato paste – 500 ml.,
Bay leaf – 2 pcs.,
Dry mustard – 2 tbsp. spoons,
Onion- 1 PC.,
Garlic – 2-3 cloves,
Ground black pepper, cloves,
– 2 tbsp. spoons,
Salt to taste.

Dilute tomato paste with water. The mixture should be as thick as kefir. Pour it into a saucepan. Add sugar and salt. Finely chop the onion and add to ketchup. When the ketchup boils, reduce the heat. Add mustard powder, black pepper, cloves. After 10 minutes, add vinegar and garlic through a press to the pan. Boil it, stirring for another 10 minutes. Pour hot into sterile jars. Ready-made jars of ketchup must be turned over and wrapped. Homemade ketchup, recipe which we considered is best stored in a cellar or basement.

Classic tomato ketchup - recipe

To make homemade ketchup with apples you will need:

Tomatoes – 1 kg.

Homemade ketchup with apples - recipe

The first step is to peel the thin skins from the tomatoes. To do this, they need to be placed in a pan with boiling water for 3-5 minutes. After this procedure, the peel will come off the tomatoes very easily; all you need to do is pry it off with a sharp knife.

Next, the tomatoes should be cut into 4 parts or cut into smaller pieces. At the end, the vegetable mass is whipped with a blender, so the beauty of the pieces and their size are not important.

Chop the onion.

And add to the pan with the tomatoes.

Place on low heat and simmer for about half an hour. The mass should simmer completely, become soft and thick, so there is no need to add water or oil.

Cut the apples into thin slices. The blocks are stewed with vegetables for literally 5 - 10 minutes, so it will be better if their slices are thin and the apple variety is loose and sour.

Add the apples to the vegetables, simmer and gently blend with a blender until soft and smooth.

Instead of apples, you can use pineapples or plums. Don't be afraid to experiment! This is the only way you can discover a new taste for your favorite preparations. For example, if you add to this homemade ketchup with apples fresh plums, then its taste will be more reminiscent of the southern Tkemali sauce, and by adding nuts to this homemade tkemali, you will get a new, bright in taste and appearance topping for meat or salad dressing.

After you have blended the ketchup, boil it again and pour it into jars with tight lids. You can serve this ketchup with meat, pasta, and also use it to prepare various dishes for spaghetti or pizza! Bon appetit!

Homemade ketchup with apples. Photo

Ketchup – wonderful sauce for various meat, vegetable, fish dishes and side dishes. You can see quite a lot of varieties of this product on store shelves. But if you want natural, delicious tomato on your table, without preservatives or dyes, then we suggest you prepare it at home yourself.

Recipe for classic homemade tomato ketchup

Ingredients:

tomato – 3 kg;
sugar – 150 g;
salt - a pinch;
vinegar 9% – 80 ml;
cloves – 20 pcs.;
black peppercorns – 25 pcs.;
garlic – 1 clove;
cinnamon - a pinch;
hot red pepper.

Preparation

Now we’ll tell you how to make homemade tomato ketchup. We thoroughly wash the tomatoes, cut them into slices, place them in a saucepan and simmer over low heat by about a third, with the lid open. Then add sugar, boil for 10 minutes, add salt to taste and cook for another 3 minutes. Next, season the tomatoes with spices, seasoning, cook for 10 minutes and thoroughly grind the mass through a sieve. Put it in the pan again, bring it to a boil, pour in the vinegar and put it in jars. Roll up the lids and place in a cool place.

Homemade tomato and apple ketchup recipe

Ingredients:

tomatoes – 10 pcs.;
apples – 4 pcs.;
ground cinnamon– a pinch;
nutmeg– 1 teaspoon;
ground hot red pepper - a pinch;
salt - a pinch;
honey – 1 teaspoon;
vinegar 9% – 2 tbsp. spoons;
garlic – 3 cloves.

Preparation

Chop the tomatoes, put them in a saucepan, simmer under the lid until soft and rub the tomatoes through a sieve. Chop the apples, boil until soft with the lid closed, and grind with a blender. Next, combine in a saucepan tomato puree with apple juice, place on low heat and simmer until thickened, about 10 minutes. Then add pepper, nutmeg, cinnamon, salt, honey and cook the mixture for another 10 minutes. At the end, add vinegar, add chopped garlic, boil for another 5 minutes and immediately put into clean jars and roll up the lids. and the tomatoes are ready!

Homemade spicy tomato ketchup

Ingredients:

tomatoes – 6 kg;
garlic – 1 clove;
onion – 1 pc.;
sugar – 450 g;
salt – 100 g;
cinnamon - a pinch;
mustard - to taste;
cloves – 6 pcs.;
black peppercorns – 6 pcs.;
vinegar 70% – 40 ml.

Preparation

Cut the tomatoes crosswise, blanch them in boiling water, then put them in ice water, remove the skin and remove the seeds. Then grind the tomatoes in a blender or pass through a meat grinder. Add onion, garlic, spices to the tomato mass and beat again. Put the pan on the fire. Add a little sugar and boil the mass by about 2 times. Next, add the remaining sugar and cook for 10-15 minutes. Then add salt, pour in vinegar, cook for 10 minutes, put the hot mixture into sterilized jars and roll up.

Homemade tomato ketchup

Ingredients:

tomatoes – 5 kg;
onion – 3 pcs.;
bell pepper – 3 pcs.;
salt – 3 teaspoons;
sugar – 300 g;
vinegar 9% – 100 ml;
ground black pepper – 1 teaspoon;
ground red pepper - a pinch;
cinnamon - a pinch;
greenery.

Preparation

Cut the tomatoes into cubes, put them in a saucepan and put them on the fire. Chop the onion and add to the tomatoes. Bell pepper peel, chop and also add to the tomatoes. Boil the boiling mass over low heat by 2 times with the lid open. Then cool and rub everything through a sieve. Pour into the pan again and put on fire. Bring to a boil, add salt, sugar, cinnamon, pepper, and vinegar. We tie the greens into a bunch and dip them into the tomato mixture. Cook again for about 3 hours until all the liquid has completely evaporated. Place hot ketchup into clean jars and roll up.