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, to prepare your own ketchup at home, you need to spend time, but at the same time, such ketchup is much tastier and healthier than the production one.
It certainly does not contain stabilizers, flavor enhancers, and other harmful additives. Actually, make ketchup at home quite easy and no more difficult than, for example, preparing adjika or lecho. Basic foundation ketchup are ripe tomatoes, although home-made ketchup recipes based on purchased tomato paste are also known. Interestingly, the first ketchup was not at all the way we know it, and it was not prepared from tomatoes at all.
It was prepared from anchovies, beans, mushrooms and walnuts seasoned with fish brine, wine and spices. Yes, you must admit that such a pun on products 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 from tomato paste is thick and rich in taste. Try this recipe.
Homemade ketchup from tomato paste - recipe
Ingredients:
- Tomato paste - 500 ml.,
- Salt - half teaspoon,
- Table vinegar - 2 tbsp. spoons,
- Sugar sand - 3 tbsp. spoons,
- Ready dining room - 1 tbsp. a spoon,
- Spices: bay leaf, black peppercorns, a mixture of dried Italian herbs
- Hot water- 1 glass.
Mix in a bowl tomato paste with mustard, sugar, salt and vinegar. Put the spices in a separate bowl and pour hot water over them. Let it brew for 2 hours. After that, strain the infusion of spices through a colander. Let it cool and then add it to the tomato paste. Stir and ketchup is ready. It tastes better if you chill it in the refrigerator.
Homemade ketchup from tomato paste 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 the 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 the ketchup. When the ketchup boils, reduce the heat. Pour mustard powder, black pepper, cloves. After 10 minutes, add vinegar, garlic, passed through a press, into the pan. Boil it, stirring for another 10 minutes. Pour hot into sterile jars. Ready jars of ketchup must be turned over and wrapped. Homemade ketchup, recipe which we have considered is best stored in a cellar or basement.
Classic tomato ketchup - recipe
To make homemade apple ketchup you will need:
Tomatoes - 1 kg.
Homemade ketchup with apples - recipe
The first step is to peel the tomatoes from a thin skin. To do this, they must be put in a pan with boiling water for 3-5 minutes. After this procedure, the peel will move away from the tomatoes very simply, it will be enough to pry it with a sharp knife.
Next, the tomatoes should be cut into 4 parts or cut into smaller pieces. In the final, the vegetable mass is whipped with a blender, so the beauty of the pieces and their size is not important.
Chop the onion.
And add to the pot with the tomatoes.
Put on low heat and simmer for about half an hour. The mass should be completely stewed, become soft and thick, so you do not need to add water and oil.
Cut 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 apples to vegetables, simmer and gently beat with a blender until soft and even.
Instead of apples, you can use pineapples or plums. Don't be afraid to experiment! Only in this way you can discover a new taste of your favorite blanks. For example, if you add to this homemade ketchup with apples fresh plums, then its taste will be more reminiscent of 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 beaten the ketchup with a blender, boil it again and pour into jars with tight lids. You can serve this ketchup with meat, pasta, and also prepare various spaghetti or pizza based on it! Bon Appetit!
Homemade ketchup with apples. Photo
The beginning of August is the most right time for preparations for the winter. In our strip, this becomes relevant precisely in the last months of summer, because the crop that you so want to keep for the whole year is just beginning to ripen.
For many who have their own garden, tomatoes have already begun to turn red in the beds. It is about them that we will talk today, because it is from these delicious fruits that we will prepare ketchup!
Who doesn't love spaghetti, pizza, potatoes, dumplings and manti with this favorite popular sauce? Everyone has their own preferences, someone likes sweet, someone - salty, others prefer spicy, or vice versa, classic, with a pronounced taste of tomatoes.
But you must admit, it’s tastier to fill food with self-made tomato sauce. Therefore, if you have not yet attempted to create it yourself, then the time has come.
A few interesting things about this product. This concept itself initially had nothing to do with our beloved red tomatoes. In the 17th century it was called fish sauce with nuts and legumes drenched in wine and seasoned with garlic and spices.
The first creators of the variant familiar to us were a person whose last name will undoubtedly seem familiar to you - this is Heinz. It was with him that the era of tomato sauce began in the 20th century in the United States. Since then, no kitchen is conceivable without this additive.
And many in the refrigerator probably have store packaging of this tasty preparation. Well, who loves his own, homemade, let this article be of help to you.
If you are not very confident in your abilities or want to try classic recipe homemade sauce - this option will be the most suitable.
The recipe is quite simple, but in its own way palatability reminiscent of Krasnodar sauce. And even a beginner will cope with the task of preparing it.
We will need:
- Tomatoes 2.5 kg
- Sugar 1/2 cup
- Salt 1/2 tbsp. spoons
- Cloves 2 buds
- Black pepper 20 peas
- Coriander 10 peas
- Vinegar 9% 2 tbsp. spoons
Cooking:
1. First things first, we take on the tomatoes. Try to get them juicy, ripe, fleshy and tasty. The redder the fruits turn out, the brighter and richer the sauce will turn out.
Wash them, cut the stalks, leaving only the soft part, and cut into quarters. If the fruits are large, you can cut each quarter into two more halves.
2. Put the finished pieces into a saucepan and put on fire for 20 minutes. No need to add water! After the specified time, the fruits should boil well and become soft.
It is not necessary to close the pan with a lid, let the excess liquid evaporate. In general, the density of the finished product depends on the variety of tomatoes. Therefore, try to initially choose them dense and not watery.
3. Rub the boiled pieces through a sieve. If this is difficult to do, then they have not yet fully boiled, and you need to send them to the fire for a while.
4. Strain the finished mass again through a sieve so that finished product not a single seed fell.
5. As a result, we got a slightly watery tomato juice. Now our task is to boil it to the desired consistency. To do this, simply pour it into a convenient saucepan and bring to a boil, then set a small fire. I would even say that it is better to set the fire to the minimum.
While stirring, boil the mass for an hour, or even one and a half. That is, to a state of density that will suit you. Simply put, the mass should thicken.
6. We still have unclaimed seasonings. In order not to collect them later throughout the pan. you can use this tricky way. Put all prepared spices into marlechka, and tie it in the form of a small knot. His tail must be long enough to throw it over the edge of the pan.
So cook. And when the seasonings give all their flavor to the sauce, just take out the bundle, wring it out and throw it away.
You can hold the seasonings in the sauce for 10 to 20 minutes.
7. Then salt our workpiece, add sugar and taste. If all is well, pour in the vinegar.
After the tomato sauce simmers for another 10 minutes, the fire can be turned off. Convinced before that that everything in it is in moderation, and everything is enough.
8. Ready ketchup can be poured into jars and put away for storage for the winter in a cool dark place.
From this amount of ingredients, the yield of the finished product will be 750 - 800 gr. Maybe a little more, it will depend on how much you boiled it down.
Delicious, budget-friendly and without any preservatives.
Ketchup from tomatoes and basil for the winter - recipe "Lick your fingers"
The sauce prepared according to this recipe has not only a divine taste, but also just a magical aroma. With all its dignity, it is prepared very, very simply.
When you cook it, the quote always turns on the tongue that everything ingenious is simple. This fully applies to this work of culinary art.
I suggest you give this recipe a try. You can cook it a little first, which is called for testing. And if you like it, then subsequently prepare a batch for the winter.
We will need:
- Ripe tomatoes 2 kg
- Bulb onion 0.5 kg
- Garlic 8 - 9 cloves
- Big bunch of basil
- Sugar 120 - 130 gr
- Salt 50 gr
- Balsamic vinegar 2 teaspoons
- Lemon 1 pc
- Tomato paste 2 tbsp. spoons
- Vegetable oil for frying
There are many ingredients ... but it is this composition that makes the final product simply incredible in its taste.
And also we will need such a set of spices:
- Nutmeg 0.5 tsp
- Ground cloves 0.5 tsp
- Paprika 1 teaspoon
- Ground allspice 0.5 tsp
- Black ground pepper 0.5 tsp
- Red hot pepper 0.5 tsp
- Ground dried basil 1 teaspoon
- Ground coriander or seeds 1 teaspoon
Cooking:
1. Peel and cut the onion pretty large pieces. In the end, we will pierce all the components with a blender, so the cutting method is not particularly important.
Peel the garlic and leave the cloves whole.
2. In large saucepan, in which you can fry food, pour in oil, and without waiting for it to warm up, add onion. Immediately add garlic to it and add sugar. Stir the mixture.
3. Stirring occasionally so that the sugar does not caramelize, fry for 3 - 5 minutes. As soon as the onion becomes softer and breaks into individual petals, pour in the chopped tomatoes.
They can also be cut arbitrarily, but the size of the pieces is still about the same.
4. Bring the mixture to a boil, stirring occasionally. This must be done to avoid burning the mixture to the bottom. Cook until the tomatoes release enough juice. As a rule, this stage can take only 10 - 15 minutes.
5. In the meantime, squeeze the juice from the lemon and add a couple of teaspoons of balsamic vinegar to it. Pour the resulting mixture into the tomato paste and mix thoroughly until smooth and homogeneous.
6. After 10 - 15 minutes have passed, add the fragrant tomato mixture to the pan, add salt and mix the resulting mass well again. Cook with stirring for another 10 minutes.
7. Separate the basil leaves from the stems. Rewind the stems with a thread and send to the tomato mixture. They will cook there for 10 minutes, give all their juice. Then we'll take them out and throw them away.
8. Also, along with the stems, add all the prepared spices at once. Stir the mixture again. After 5 minutes, taste it, is it enough. You can add salt or sugar if needed. And it may seem to someone that there is little sharpness. Everything you need can be added at this stage.
9. After sending to the spice mixture, cook with stirring for another 10 minutes. After that, get the stems, and instead send basil leaves to the pan.
They are very tender and take a long time to cook. After boiling, the cooking time should be no more than 5 minutes.
Immediately after boiling, the leaves will give just an incredible smell, inherent only in basil, which will make our ketchup incredibly tasty and fragrant.
10. Then we should break through the contents with a blender. We do it right in the same pan where we cooked our sauce.
Then we prepare a sieve and wipe the whole mass through it completely, in parts of course. At this stage, all the skins, tomato seeds and any other unnecessary residue will remain on the grid.
The resulting sauce will be smooth and beautiful. Pour it back into the cooking pot, bring to a boil and cook for another 3 minutes after boiling.
11. Immediately pour into prepared sterilized jars or bottles and screw on the lids.
If you are preparing the sauce in jars, then simply turn them over and cover with something warm, leave in this position until cool.
If you poured the sauce into bottles, then they can be put on their side, and also covered. It is important that the lid is covered with sauce from the inside.
After complete cooling, jars or bottles with blanks can be stored in the pantry.
A simple recipe for homemade ketchup without vinegar in a slow cooker
Most likely everyone has long known that vinegar is an excellent preservative that guarantees good storage of food in jars. It also gives special pleasant sourness which suits vegetables so well.
But despite this, some people prefer not to use this acid in their dishes. We have a recipe for this as well. We will cook on it in a slow cooker.
But in general, according to this recipe, you can safely cook in regular saucepan. But it is desirable that the walls and bottom of her were thick. Such dishes allow you to warm up all the ingredients well and reliably, while nothing burns in it and does not stick to the bottom.
We will need:
- Fresh tomatoes 2 kg (juicy, fleshy)
- Bulgarian sweet pepper 500 gr
- Onion 400 gr
- Spicy capsicum 2 pcs (if you like it spicier)
- Dry mustard 1 tbsp. a spoon
- Sugar - 200 gr
- Salt - 2 tbsp. spoons (or to taste)
- Refined vegetable oil 150 ml
Cooking:
1. To prepare a delicious sauce, choose ripe juicy tomatoes. They should be washed and allowed to drain and dry. Then cut the stalk, and cut the fruits themselves into small slices. We will punch them in a blender, so it is not necessary to remove the skin.
If you don’t have a blender at hand, then it’s okay. A meat grinder will also cope with this task. You can also grate the fruits on a grater. In this case, the skin itself will remain in the hands. Of course, we will not use it in cooking.
2. Chop the tomatoes in one of the proposed ways, and pour into the multicooker bowl.
3. We do the same with Bulgarian sweet pepper. First, wash it, then clean it and put it in a blender bowl.
I like it when ketchup is prepared with pepper, it gets not only tasty filling, but also an incomparable aroma.
I also like it when the sauce is moderately spicy. Therefore, I clean hot peppers from seeds and partitions and add them to chopped sweet counterparts.
If you use both one and the other bright red peppers, then the sauce itself will turn out to be a brighter and more saturated color.
4. Grind the mixture of peppers in puree and pour them over the tomato.
5. C onions we do the same. Clean, cut and grind into puree. Then spread to the previously prepared vegetables.
6. Add dry mustard to the mashed vegetables laid out. It will give additional sharpness and piquancy.
Add salt, sugar and pour vegetable oil. As you can see from the recipe, we use quite a lot of sugar. Thanks to this, the sauce will turn out not only spicy, but also sweet. A mixture of two polar tastes will play the right role for us here. But in general it can always be corrected.
Also, during the cooking process, check if there is enough salt. If necessary, it can also be added if necessary.
Always, when it comes to adding salt and sugar, you should rely on your own taste.
7. Mix all the ingredients, close the lid of the multicooker and set the "Baking" mode. Set the timer to 45 minutes.
Our mass turned out to be quite heavy and dense, with a small component of the liquid. Therefore, the lid should be periodically opened and the contents mixed, hooking it from the bottom so that nothing burns.
8. After the timer signal lets you know that the time is up, put the boiled mixture into a sieve and rub through it as much as you can.
We don’t throw away the remaining cake, it should be pierced again with a blender to the smallest state, and sent back to the multicooker bowl, in fact, like the frayed part too.
9. Now is the time to try what we got, the taste. And if, in your opinion, something is missing there, then you can add salt, sugar, or add more bitterness in the form of black ground pepper.
10. Close the pan with a lid, and again setting the “Baking” program, set the minimum time to 60 minutes. In general, it will already depend on the variety of tomatoes. It happens that they have a lot of liquid, and it may take an extra half an hour to evaporate it.
Therefore, while continuing to open the lid and stir the mixture, also keep an eye on the consistency. Readiness can be checked in this way.
Put a few drops on a plate, and if they do not spread, but keep their shape, then the sauce is ready.
11. For harvesting for the winter, it should be poured hot into clean, sterilized jars and tightly sealed.
Store as usual in a dark, cool place.
like this delicious recipe without the use of vinegar. Eat healthy, it's delicious!
Ketchup from tomato paste at home
Yes, yes, it turns out that you don’t even have to have tomatoes to cook delicious homemade sauce. Tomato paste works great as a substitute. If you buy it in a store, choose clean, without additives and spices, because we will add all this ourselves.
Our cooking option is one time. If you want to cook more, then you should simply proportionally increase the amount of food.
We will need:
- Tomato paste 200 gr (shop)
- Bulb onion 0.5 pcs
- Garlic 0.5 - 1 clove
- Honey 1 teaspoon
- Olive oil 1 - 2 tbsp. a spoon
- Balsamic vinegar 1 tbsp. a spoon
- Allspice 2 - 3 peas
- Red chili pepper to taste, about 0.5 - 1 teaspoon
- Salt to taste
Cooking:
1. Peel, rinse and finely chop the onion. We will fry it for a very short time, so it is better to chop it smaller.
2. Crush the garlic with a knife, you can directly with the skin. Then remove it, and finely chop the clove. Take it to taste, if the clove is too large, then you can take only half, if it is small, then take the whole.
Sometimes they ask why the garlic is crushed before cutting. It is believed that in this form it most fully reveals its aroma, and, of course, taste.
3. Put the pan on the fire and warm it up well. Pour in olive oil, and fry chopped onion and garlic on it until light golden brown.
4. After frying, add chili peppers to the pan, adjust the amount according to taste preferences. And also immediately pour balsamic vinegar, add honey, allspice crushed in a mortar with peas (it will give just an incomparable aroma).
If you need salt, then pour it in, at first a little, then after tasting the finished product, you can always add it.
And immediately lay out the tomato paste. Mix the mass with a wooden spatula, wait until the mixture boils, then reduce the heat to a minimum and simmer on it for 25 minutes, stirring the mass occasionally.
5. To obtain better mass uniformity, transfer the finished product to the blender bowl and punch it for 10 - 15 seconds. Thanks to this action, it will not only become quite like a real one, but it will also give it lightness and tenderness. It will just melt in your mouth.
Such a product is mainly prepared in order to eat it right away. But if you want to make it a little larger than usual, then in this case it is better to store it in the refrigerator.
I have not tried to store in the pantry, so I can not say anything about this.
6. The taste of such a sauce, like a classic store. And the texture is also very similar. It turns out very tasty. Yes, and cook it quickly enough.
Therefore, take note of the recipe, it may be useful to you.
Plum ketchup recipe for the winter
"Why plums?" - you ask? Because they are very similar in texture to tomatoes - they are just as juicy and fleshy, sweetish and can be processed well.
Therefore, this particular fruit can be an excellent substitute for a tomato. It's hard to believe, but it can be verified. If it turned out to be a fruitful year for plums, and there is nowhere to put the jam, feel free to try it. And I want to offer you a very simple recipe to prepare!
We will need:
- Plums 1 kg (preferably dark)
- Garlic 3 heads
- Hot pepper 1 pc
- Sugar 6 tbsp. spoons
- Salt Art. a spoon
- Curry seasoning 20 gr
Cooking:
Choose ripe, fleshy fruits for cooking. The taste of the final product will also depend on their taste. The more acidic they are, the more sugar you may need.
Can also be cooked from yellow plums also turns out pretty tasty. But the color in this case will also be yellow. The most beautiful sauce is obtained from dark plums, and we will take them.
1. The first step is to wash them, carefully cut along the groove and remove the bone. Then cut in half again. Thus, it turns out that we cut the fruit into 4 parts.
2. Skip the pieces through a meat grinder along with the skin. The peel gives the main color, so we will not peel it off.
3. Pass through the grate of the meat grinder also the garlic and the hot capsicum peeled from the seeds. It turns out a great mixture of sour, bitter, sweet and spicy ingredients.
Little trick. Small products like garlic are best sent to a meat grinder at the beginning or middle of the process so that the remnants of the plums “wash” all the garlic without residue.
4. Pour salt and sugar into the bowl to the ground ingredients, and we will also use curry today. We will get a sauce with "East Indian motifs".
If you do not like this seasoning, then you can simply exclude it from the recipe. And in exchange for it, crush a couple of peas of allspice in a mortar.
5. Cook the sauce as always, best using a heavy bottomed saucepan. Pour the mixed mixture into it and put on fire.
Cook for 20 - 30 minutes with stirring, if you eat immediately, or in the coming days. If you are preparing the sauce for the winter, then cook it for 10 minutes longer.
Readiness is determined by the fact that the sauce should become reddish, and also quite thick.
You can roll it up for the winter or eat it with meat, fish and poultry. That's all! As you can see, everything is quite simple! Although delicious.
Spicy homemade tomato and apple ketchup
Anyone who has been cooking for a long time knows for sure that apples are often included in dishes that seem to be completely unsuitable for this. Someone crumbles them in Olivier, someone stuffs geese with them, and sometimes they are even served fresh, along with vegetables, with meat.
This is because these fruits cook quickly, and like a sponge they absorb the liquid they are in, giving, at the same time, their sweetness. Or acid if the apples are sour. In a word, they are not added to dishes by chance, and it is these fruits that are an excellent addition to various second courses, salads and, of course, sauces.
We will need:
- Tomatoes 2.5 kg
- Apples 4 pcs
- Sweet bell pepper 4 pcs (preferably red)
- Onion 4 pcs
- Garlic 4 cloves
- Sugar 0.5 cup
- Salt 1 tbsp. a spoon
And also we need a lot of different spices:
- Ground cinnamon 1 teaspoon
- Cloves 3 - 4 buds
- Black pepper 10 peas
- Allspice 5 - 7 peas
- Black ground pepper to taste
- Acetic essence 70% 0.5 tsp (for harvesting for the winter)
Cooking:
1. Wash and clean all vegetables and fruits, cutting off all the stalks, cores with seeds and partitions. If the apples have a thick skin, then it should be peeled.
I generally peel the skin anyway, so the sauce is more tender.
2. Without delay for a long time, immediately skip all this splendor through a meat grinder.
3. Prepare a fairly large cookware. If there is a thick-walled pan for these purposes, then it will be just fine.
The resulting ground mixture is placed in a bowl and put on fire. It shouldn't be very big. Our task is to bring the mixture to a boil, then boil it down by about a third. Also, the mass should thicken decently.
As a rule, this takes about 1.5 hours.
4. Then add salt and sugar, as well as ground black pepper and cinnamon to the mixture. Put the clove buds and allspice in a clean gauze and tie in a knot. Leave a long tail, or tie a thread. Dip the knot into the boiling mixture.
This must be done in order not to look for these seasonings in the pan later, but to easily remove them and throw them away.
5. Together with spices, cook the mass for about half an hour. At the end of this stage, you can pierce the mixture with a blender to get rid of small tomato seeds and vegetable peels.
Although many do not do this on purpose, so that the sauce looks more appetizing and homely.
5. At the end of cooking, add grated garlic. It should be introduced at the very end, because at high temperatures it loses its taste and aroma.
6. Turn off the pot and add vinegar essence, mix well again so that the acid is evenly distributed. If you are just preparing a meal, then you can not add vinegar at all.
Homemade ketchup with apples is ready, it can be wrapped in jars, it is perfectly stored in them without any sterilization,
And we love it freshly prepared, so we often cook in a small amount for dinner or lunch.
Store-bought tomato ketchup recipe
Often you have to cook dishes so that they look like "store" or "cafe".
Children especially love them. Either french fries, as in a well-known restaurant chain, or ketchup, as from a store. And we, adults, have to go on about. What can you do to make the child like it, and the food turned out to be as healthy as possible!
The next version of the recipe is just one of those. The recipe for your favorite sauce is very similar to the store.
We will need:
- Tomato paste (store-bought) 250 gr
- Onion 1 pc
- Garlic 3 medium cloves
- Dill 1 medium bunch
- Dried basil 0.5 tsp
- Sugar 2 teaspoons
- Salt a pinch or to taste
- Pinch of ground black pepper
- Red hot pepper pinch
- Water 3 tbsp. spoons
- Vegetable oil - 2 tbsp. spoons (preferably olive oil)
- Vinegar 9% 1 teaspoon
Cooking:
1. Peel and cut the middle head pretty small cubes. In the meantime, heat a frying pan and pour oil onto the hot surface, preferably olive oil. As soon as it warms up a little, add the onion to it and fry until golden brown.
In general, it must be said that the bow is not required at all. Therefore, if you do not want to use it, you can refuse it.
But I like it when it's in sauce. It gives an interesting aftertaste, and fills the tomato sauce with a richer content.
2. Put the tomato paste to the slightly limp and ruddy onion and pour a little water, mix thoroughly.
Water must be added in accordance with the consistency of the tomato sauce. If it is thick, then more water will be needed. For an average consistency, as I have today, it took exactly 3 tablespoons.
3. Add basil to the mass, a pinch of black and red pepper, as well as salt and sugar to taste. Do not forget to mix all the ingredients so that the spices used are evenly distributed.
4. Pour in the vinegar and evaluate the density. If the sauce is too thick, add a little more water.
5. At the end, you need to finely chop the greens, rub the garlic on a grater and add it all to the sauce. Stir, and immediately turn off the heat so that the heat is just enough to mix the garlic with ketchup.
6. If you want to roll up this sauce for the winter, you must definitely fry the onion and the whole mass as a whole. Steam it on fire for at least 20 minutes, monitor the amount of density.
Arrange in small sterilized jars and tighten with scalded lids.
If you cook this ketchup for 1-2 times, then it does not need long heat treatment. You can limit yourself to half the time than suggested.
Video on how to make tomato ketchup at home (for excellent storage for the winter)
For this recipe tomato seasoning perfectly kept in the apartment. It turns out very thick and tasty. And the secret of density is that we use starch as part of the ingredients.
Today we have not yet considered such a recipe, so we will correct this gap.
The recipe does not require additional sterilization. It is enough just to cover the blanks with a warm blanket and leave it under it until it cools completely.
Homemade tomato and herb sauce - no-boil recipe
This homemade sauce is something special. It takes very little time, but it turns out amazingly tasty!
This product cannot be called ketchup in the full sense of the word; rather, it is a delicious tomato sauce that can be served with meat, vegetables, or simply eat it with bread.
Well, it’s also understandable that you can’t prepare it for the winter, because the cooked product is not subjected to heat treatment.
We will need:
- Ripe tomatoes 500 gr
- Garlic 3 cloves
- Onion 0.5 pcs (or less)
- cilantro or parsley 2-3 sprigs
- Olive oil 2 tbsp. spoons
- Black ground pepper to taste
- Salt to taste
If you want the sauce to be spicy, you can also add a pinch or a couple of red ground pepper.
Cooking:
1. Pour boiling water over the tomatoes and soak them in water for 3 minutes. This will make it quite easy to remove the skin from them. Immediately you can cut them into more small pieces and remove the place where the stem was attached.
2. Grate or squeeze the garlic, this can be done directly into the oil.
3. Finely chop the onion. We chose red because it is not bitter and has a pleasant, subtle sweet taste. This is just what you need for the sauce.
Send it to the oil with garlic.
4. Separate cilantro, or if you don’t like its smell, parsley, from the branches and cut not very finely so that the greens are felt in the finished product.
If you do not find this acceptable, you can cut it very finely.
5. Grind the peeled tomatoes in a blender to a mushy state, add salt, pepper, and the oil mixture with garlic and onions prepared in advance.
Transfer to a bowl or deep salad bowl.
6. Add chopped greens and mix thoroughly. The sauce is ready!
Ketchup with cola flavor
More recently, a new gastronomic miracle has appeared on the shelves of supermarkets - cola-flavored ketchup. I remember in my youth they joked about chewing gum with the taste of pizza. Turns out it wasn't such a joke.
It would seem to connect something that does not fit at all - such a bold step was taken by one of the famous factories Russian manufacturers. So what's behind it unusual name? I bought this package specifically. So how do you stay here?
After reading the composition, it immediately became clear that no one poured Coca-Cola into it, but only limited themselves to a special flavor. The rest of the product has a completely normal composition for this product.
In appearance, it is also common - dark red, homogeneous, having a viscous consistency. Well, the most interesting thing is, of course, the taste. When sampling, all taste buds at a loss, where does the taste of cola come from here at all?
And when you try it, without a doubt you understand that it is ketchup. The taste of the drink appears later, it is also called the aftertaste. It remains the feeling that he ate the sauce and washed down with sweet cola. I think that such an interesting product is perfect for meat.
It will most likely be difficult to use it daily on an ongoing basis, it is too unusual a combination.
But, as a discovery, it's definitely worth a try!
By the way, if you find the right flavoring, you can cook for a sample and home version. To do this, take any of the recipes offered today, and add a few drops to the finished product.
In such interesting information at the end of our today's selection. I really hope you liked it. I tried to collect here options that are not difficult to prepare, but at the same time very tasty.
Most of them can be prepared simply as a seasoning for lunch or dinner, and harvested for the winter. When there are a lot of tomatoes, you want to save them as much as possible. Therefore, we not only preserve them, but also make various delicious condiments, and ketchup is one of the most loved and sought after in this category.
So cook and eat healthy.
Bon Appetit!
What sauce is best served with pasta, stew, potatoes, pilaf? Of course, ketchup.
In addition, it can be used to make sandwiches, pizza, savory pastries and much more. And it will be doubly delicious using homemade sauce own cooking. Eating such yummy is even more pleasant and healthy. After all, you can guarantee the quality of products and production, and most importantly, homemade ketchup contains an important and irreplaceable ingredient - love and a piece of your soul. And it's worth it.
When buying and eating ketchup in stores, many people think that it is difficult and, in general, impossible to cook it at home. In fact, this is not true at all.
The composition includes, of course, tomatoes and others. simple products. Most often, these are apples, onions, bell peppers and other vegetables and fruits. By adjusting the seasonings, salt and sugar, you can create your perfect tomato sauce.
It is not difficult to prepare it. To do this, it is enough to have a meat grinder or blender, a cooking pot and ingredients according to the list. Now, when the harvest is full of crops in the garden, I will introduce you to the three most delicious and simple ways prepare ketchup for the winter.
How to make ketchup at home from tomatoes for the winter
This ketchup is a dream for spicy lovers. It turns out very rich and spicy. Those seasonings and hot peppers that are listed in the list of ingredients, you can adjust to your taste. After adding all the ingredients, be sure to try and draw conclusions about the taste. Then your sauce will be the best.
Ingredients:
- fresh tomatoes - 4 kilograms;
- 1-3 chili peppers;
- 600 grams of onions;
- 10 carnations;
- 2 teaspoons of cinnamon;
- a glass of sugar;
- 2 teaspoons ground paprika;
- 3 tablespoons of salt;
- half a glass of nine percent vinegar;
- 5 laurels.
Cooking steps:
1. Wash the tomatoes thoroughly. For ketchup, you can use any fruit, even the most "ugly". The main thing is that they are ripe and not spoiled. After washing, they need to be twisted in a meat grinder.
2. Cut the onion into large half rings or bars. Accuracy shredding is not needed here. During the cooking process, after cooking, the onion will still be processed into a puree-like state.
3. Pour the tomato mass into a saucepan for cooking, put the onion and all the seasonings from the list, except for vinegar. The chili pepper does not need to be peeled. You can send it to the boil right with the tail. The main thing is to rinse it well. Mix everything and put on fire. After the mass gurgles, you need to reduce the power to slightly below average and boil for 1 hour. In this case, be sure to stir occasionally so that the contents do not burn.
4. Place a sieve over a high plate and discard the cooked mass there. Set aside the juice from it, and rub the vegetables with a spoon right in the sieve. The cake can be thrown away, and the mashed mass can be put on fire and boiled for about 30-50 minutes until the desired density. If the mixture seems too thick at the initial stage, you can add juice from a plate.
5. A minute before removing from heat, add vinegar and stir. Pour the finished sauce into sterile jars and seal them.
For long-term and high-quality preservation, jars and lids must be sterilized. Additional processing will be a kind of bath for ketchup in jars. After seaming, they need to be turned over on the lids and wrapped in a warm blanket. By the next morning, the sauce has completely cooled down and can be transferred to the cellar.
Ketchup can be stored all winter in a cool and dry place.
Homemade ketchup from tomatoes with plums - you will lick your fingers
Now we will cook very delicious ketchup. Thanks to the presence of sweet peppers and plums in the composition, it turns out just fantastic. Just imagine this union when tomatoes and onions are cooked in the same saucepan with these products!
Bell pepper provides a unique flavor, plum gives a sweet and sour hue, and seasonings complete the picture. Try it!
Ingredients:
- Plum - 1 kilogram;
- hot pepper to taste;
- 2 kilograms of tomatoes;
- 5 pieces of sweet pepper of medium size;
- 300 grams of onion;
- a head of garlic;
- a tablespoon of vinegar;
- a glass of sugar;
- ground pepper and cloves to your taste;
- 2 tablespoons of salt.
Cooking steps:
1. Bell pepper clean out the insides. Remove the pit from the plums. Cut off the stem from the tomato. Peel the onion. Hot peppers can not be cleaned from seeds. Cut all these products into pieces convenient for twisting in a meat grinder.
2. Pass them through the fine grate of the meat grinder and put on the stove. First, set the fire to high, until it boils, and then turn it down to medium, closer to the minimum.
3. The mass must be boiled for 1.5-2 hours. Then rub it through a sieve. Discard the cake, and boil the sauce for another hour, until it thickens. Add all other products from the list and again sweat on the stove for half an hour.
4. After the mass reaches the desired consistency, remove it from the heat and pour into sterile jars. Immediately after that, they must be corked and turned over onto the lids. Set under the "fur coat" and leave overnight. You can try ketchup after it has cooled down, or you can save it for the winter.
How to cook delicious tomato and apple ketchup for the winter
Ingredients:
- 2 kilograms of tomatoes;
- 600 grams of onions;
- kilogram of apples;
- 5 bitter peppers;
- salt and granulated sugar to your taste;
- 100 ml of vegetable oil;
- 3 tablespoons of vinegar 9%.
Cooking steps:
1. Wash the tomatoes and pour boiling water for 3-5 minutes. After this procedure, they are easy to clean. Peel off the skin and chop the tomatoes randomly. Peel and cut apples the same way. Do the same with onions and hot peppers.
2. Pour oil into a saucepan, put tomatoes, apples and onions. One tomato should be left for the next step. It, along with hot pepper and a tablespoon of salt, must be ground in a blender and set aside.
3. Boil the mass over medium heat until the apples are soft. As soon as they become soft, you need to pour in the crushed pepper with tomato. Add 3-4 tablespoons of granulated sugar and mix. Cook for 40-60 minutes until excess moisture evaporates.
4. Cool slightly and grind the sauce with a blender. If you plan to use the ketchup for other than storage, you can start now if you are comfortable with the density.
5. If it seems liquid to you, boil until tender. To store for the winter, the crushed mass should be boiled for another 20-40 minutes until the desired density, add vinegar and pour into clean jars.
6. Turn over onto the lids and cover with a warm blanket while hot. The next day, you can transfer them to storage in the basement.
Today we reviewed various types ketchup you can make at home. Feel free to experiment with flavors, add your favorite herbs and spices to the sauce. Only in this way you can prepare the perfect ketchup, which you will not find in any store.
How do you prepare tomato sauce? What taste and texture do you like best? Share your experience and wishes in the comments, we will be glad to hear every opinion. See you soon!
Ketchup is one of the favorite sauces for both adults and children in many families, including mine. But I really don’t like buying it in the store - because I don’t know at all what the manufacturers actually put there. Therefore, in summer and autumn, when there are a lot of tasty, juicy and affordable tomatoes, I will certainly close homemade ketchup.
Then I will definitely be sure of its taste and composition when I open a jar for meat, pasta or chicken fillet nuggets in winter.
Ingredients:
- 2.5 kg of tomatoes;
- 3 onions (medium size);
- 0.5 cups of sugar;
- 80 ml 9% vinegar;
- 0.5 teaspoon of black peppercorns, clove buds, coriander seeds;
- 2 teaspoons of salt.
* From the indicated amount of ingredients, about 1 liter of ketchup is obtained (this figure may vary slightly in one direction or another - it depends on the density of the ketchup).
Cooking:
Wash tomatoes and onions. Peel the onion, cut off the basal bottom and cut into small pieces. Cut the tomatoes in half, cut out the attachment points of the stalks and dense light areas (if any). Cut the tomatoes into slices. In a wide saucepan with a thick bottom, place the tomatoes and onions. We mix.
Put the saucepan on the fire, bring to a boil over medium heat. Then reduce the heat to a minimum, cover the pan with a lid and cook the mass for 40 minutes.
The resulting mass is slightly cooled and rubbed through a sieve (it will be faster if you first grind the mass through a perforated colander, and then through a sieve or fine-mesh colander). As a result, we get a liquid mass, which we return to the pan. Put the saucepan with the tomato mass on the fire and bring to a boil.
From a wide bandage we cut off a piece 30-40 cm long. Put peppercorns, cloves and coriander on the edge of this piece and tie it securely. It turned out a bundle with spices on a long "string" from a bandage.
We lower the bundle with spices into the boiling tomato mass, and tie the other end of the bandage to the handle of the pan (so it will be easy to remove after cooking).
Cook the tomato mass until it is reduced to half the volume and reaches the desired density. If you cook on low heat, it will take about 1 hour, on medium heat the process will go twice as fast, but at the same time you will have to stir the mass often so that it does not burn. Choose for yourself how it is more convenient for you to cook ketchup. When the ketchup reaches the desired density, put salt, sugar and vinegar, cook for another 5-10 minutes. We get a bag of spices.
Pour the ketchup into prepared, sterilized jars and immediately close the lids.
Turn jars of ketchup upside down and wrap in a blanket. We leave the ketchup in this form for a day, after which the jars can be transferred to a permanent storage location. This ketchup can be stored at room temperature but in a dark place.
Ketchup - lovely sauce for various meat, vegetable, fish dishes and side dishes. On the shelves of stores you can see a lot of varieties of this product. But if you want to have natural tasty tomato on your table, without preservatives and dyes, then we suggest you cook it at home yourself.
Classic homemade tomato ketchup recipe
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.
Cooking
Now we will tell you how to make homemade ketchup from tomatoes. Wash the tomatoes thoroughly, cut into slices, transfer to a saucepan and boil 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 carefully rub the mass through a sieve. Put it back in the pan, bring to a boil, pour in the vinegar and put it in jars. Roll up the lids and put in a cool place.
Recipe for homemade tomato and apple ketchup
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.
Cooking
Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and wipe the tomatoes through a sieve. We chop the apples, also boil until soft with the lid closed, and chop with a blender. Next, combine in a bowl. tomato puree with apple, put on slow fire and simmer until thickened, about 10 minutes. Then add pepper, nutmeg, cinnamon, salt, honey and cook the mass for another 10 minutes. At the end, add vinegar, put chopped garlic, boil for another 5 minutes and immediately lay out in clean jars and roll up the lids. and tomatoes are ready!
Homemade tomato spicy 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.
Cooking
We cut the tomatoes crosswise, blanch in boiling water, then dip in ice water, remove the skin and remove the seeds. Then chop the tomatoes with a blender, or pass through a meat grinder. Add onion, garlic, spices to the tomato mass and beat again. We put the pot on the fire. Add a little sugar and reduce the mass by about 2 times. Next, pour the remaining sugar and cook for 10-15 minutes. Then we put salt, pour in vinegar, cook for 10 minutes, lay out the hot mixture in sterilized jars and roll it 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.
Cooking
We cut the tomatoes into cubes, put them in a saucepan and put on fire. Chop the onion, add to the tomatoes. Peel sweet peppers, chop and also add to the tomatoes. We boil the boiled mass over low heat 2 times with the lid open. Then we cool and wipe everything through a sieve. Pour back into the saucepan and put on fire. Bring to a boil, add salt, sugar, cinnamon, pepper, pour vinegar. We tie the greens into a bundle and dip into the tomato mass. Cook again for about 3 hours, so that all the liquid has completely evaporated. We lay out hot ketchup in clean jars and roll it up.
