Ketchup is bliss... You can literally eat anything with it. But here’s the thing: the more types of ketchup that appear in stores, the less likely it is to buy the real thing. tomato sauce with spices and seasonings, more and more starch, and dyes, and preservatives... There is only one way out - to make ketchup yourself. This is the only way you will know exactly what is in your ketchup, and you will prepare it to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you won’t be able to get by with a couple of jars.

Classical tomato ketchup sauce, described in the 1969 edition of Home Economics, consists of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, basic recipe because it exists now great amount its modifications designed to suit every taste.

Ingredients:
3 kg tomatoes,
150 g sugar,
25 g salt,
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 clove of garlic,
a pinch of cinnamon,
on the edge of a sharp knife red pepper.

Preparation:
Finely chop the tomatoes, place in a saucepan, put on fire and boil by a third without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Place spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and strain through a steel sieve or colander. Place it back into the pan, bring to a boil, pour in the vinegar and place in sterilized jars. Roll up.

Ingredients:
6.5 kg tomatoes,
10 g garlic,
300 g onion,
450 g sugar,
100 g salt,
¼ tsp. cinnamon,
½ tsp. mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice corns,
40 ml 70% vinegar or 350 ml 9%.

Preparation:
Cut the tomatoes crosswise, blanch in boiling water, then plunge into ice water and remove the skin. You can remove the seeds if someone doesn’t like them in the sauce: use a spoon to scrape out the seed chambers and place in a sieve placed over the pan. The juice will drain into the pan. Place the chopped tomatoes there and grind everything with a blender (or pass through a meat grinder). Also chop the onion, garlic, and grind the spices in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan and put on fire. Add a third of sugar and reduce the mixture by half. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

Ingredients:
3 kg tomatoes,
500 g onions,
300-400 g sugar,
2 tbsp. mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns,
3-4 juniper berries,
salt.

Preparation:
Chop the tomatoes, chop the onion, steam a little over medium heat in a saucepan with a lid, rub through a sieve. Heat the vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then place hot in sterilized jars and seal.

Ingredients:
5 kg tomatoes,
1 cup chopped onion,
150-200 g sugar,
30 g salt,
1 cup 9% vinegar,
1 tsp black peppercorns,
1 tsp carnations,
a piece of cinnamon
½ tsp. ground celery seeds.

Preparation:
Chop the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, rub through a sieve. Pour into a saucepan and put on fire. Place the spices in a gauze bag and place in the boiling tomato mixture. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag of spices, pour into sterilized bottles or jars, and seal.

Ingredients:
3 kg tomatoes,
10-15 large cloves of garlic,
1 cup of sugar,
1 tbsp. with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne pepper or chili.

Preparation:
Tomatoes, sweet and hot peppers grind (pass through a meat grinder or grind with a blender), put in a saucepan, add salt, sugar and put on fire. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic, passed through a press. Place in sterilized jars and seal.

Ingredients:
500 g tomatoes,
500 g onions,
1 kg multi-colored sweet peppers,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar,
½ cup sugar
1 tsp salt,
7 cloves of garlic,
7 black peppercorns,
7 peas of allspice.

Preparation:
Grind tomatoes, onions, sweet and hot peppers (along with seeds) (with a meat grinder or blender). Put the resulting mass on the fire, bring to a boil, reduce the heat to low and simmer for 30 minutes, stirring. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil to desired thickness, stirring constantly. Place hot into sterilized jars and seal.

Homemade ketchups are prepared not only from tomatoes, they also contain apples, herbs, plums, sweet bell peppers... All this makes it possible to prepare wonderful sauce for a wide variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:
10 large fleshy tomatoes,
4 sweet apples,
1 tsp ground black pepper (without a slide),
½ tsp. ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp. ground hot red pepper,
½ tsp. salt,
1 tsp honey,
2 tbsp. 9% vinegar,
3 large cloves of garlic.

Preparation:
Chop the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, simmer until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, place on slow fire and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar and chopped garlic, simmer for another 5 minutes and immediately pour into sterilized jars. Roll up.

Ingredients:
2 kg ripe tomatoes,
500 g sweet pepper,
500 g onions,
1 cup of sugar,
200 g olive oil,
1 tbsp. ground black pepper,
1 tbsp. dry mustard,
salt to taste.

Preparation:
Grind all ingredients in a meat grinder or blender, mix, add spices and cook over low heat for 2 hours, stirring. Place in sterilized jars and seal.

Ingredients:
5 kg tomatoes,
10 sweet feathers tsev,
10 onions,
2.5 cups sugar,
2.5 tbsp. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice corns,
10 pieces. cloves,
½ tsp. cinnamon,
½ tsp. chili pepper,
½ tsp. ground paprika,
½ tsp. ginger,
1 tbsp. starch (if necessary).

Preparation:
Vegetables cut in large pieces, place in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to low and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, remaining spices and cook to the desired thickness over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars and seal. Store in a cool place.

Ingredients:
5 kg tomatoes,
3-4 onions,
3 sweet peppers,
2 tbsp. salt,
300 g sugar,
100-150 ml 9% vinegar,

½ tsp. ground red pepper,
a little cinnamon
greenery.

Preparation:
Chop the tomatoes, put them in a saucepan with a thick bottom, and put on fire. Chop the onion, add to the tomatoes, Bell pepper peel, chop and also add to the tomatoes. Boil the boiled mixture by half over low heat for 3 hours with the lid open. Cool and rub through a sieve. Put it back on the fire, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bunch and dip into the tomato mixture. Cook again for 3 hours to evaporate the liquid. Place hot into sterilized jars and seal.

Ingredients:
2 kg tomatoes,
2 large onions,
100 g sugar,
1 tbsp. salt,
1 tsp ground black pepper,
1 tsp ground ginger,
1 tsp ground cloves,
2 tbsp. dry red wine,
1 tbsp. fresh grated horseradish,
2 tbsp. wine vinegar.

Preparation:
Peel the tomatoes, cut into pieces, add chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Place hot into sterilized jars and seal.

Ingredients:
2 kg tomatoes,
1 kg plums,
500 g onions,
1 head of garlic,
1 tsp black pepper,
1 tsp red pepper,
salt, sugar to taste.

Preparation:
Chop the tomatoes, steam in a saucepan with a lid over low heat, and rub through a sieve. Remove the seeds from the plums, steam them and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, and boil by a third. Pour hot into sterilized jars and seal.

As you can see, homemade ketchups can be prepared in the most different ways. Happy preparations!

Larisa Shuftaykina

A few words before preparing ketchup:

1. It is advisable to use homemade tomatoes grown without chemical fertilizers to make ketchup.

2. Tomatoes must be fleshy and ripe.

3. To prepare ketchup, we will use natural preservatives - cloves, mustard, apple, and vinegar. This will help us preserve our ketchup for a long time.

4. To thicken the ketchup, we will evaporate it. Although this process is lengthy, it will help us avoid inclusion various additives in the form of starch.

5. Be sure to sterilize jars and lids before pouring ketchup.

Homemade ketchup for the winter “You'll lick your fingers”

Very delicious ketchup with apples and spices. You will have to tinker a little, but the result will reward all your efforts. Indeed, you will lick not only the plate, but also your fingers. 🙂 We will use a meat grinder and a blender as assistants.

I always buy products by eye. I add spices, salt and sugar to taste, so the list shows the approximate weight of the products.

Products for ketchup:

tomatoes - 2.5 kg;
apples - 6 pcs.;
onions - 6 pcs.;
bell pepper - 4 pcs.;
garlic - 1 head;
sugar - 8 tbsp;
salt - 1.5 tbsp;
black pepper - 1 tsp;
cloves - 1 tsp;
cinnamon - 2 sticks (2 tsp);
allspice - 1 tsp;
bay leaf - 6 leaves;
apple cider vinegar 6% - 150 ml.

The process of making delicious ketchup at home:

1. Let's start preparing the products. Let's select ripe, strong, fleshy tomatoes and wash them well. We cut them into 4 parts so that they can fit into the hole in the meat grinder.

2. Wash the apples thoroughly and remove the cores. Let's cut into slices.

3. Wash the bell pepper, cut out the centers and cut into 4 parts.

4. Peel the onions and garlic from the “clothes”. We also cut the onion into 4 parts.

5. Pass the prepared vegetables through a meat grinder. You can also grind everything in a blender, just cut the vegetables into smaller pieces.

6. We pour our vegetable mixture into a saucepan of suitable size. Preferably with a thick bottom. Add cinnamon and spices. We put the spices in a gauze bag and put them in the pan. We put everything on fire.

7. Bring the vegetable mixture to a boil over high heat. Don’t forget to stir it regularly so that the whole mass is heated evenly.

8. When the whole mass boils, we begin to boil the ketchup to the consistency we need. Of course, if you are short on time, you can do this in several stages. For example, in the morning for an hour and in the evening for two hours, and the third time you finish cooking. The photo shows ketchup after boiling for three hours.

9. After our mass has boiled down to the structure we need, take out the cinnamon, if you threw it in the form of a stick, and spices. During this time, they gave ketchup all the tasty and aromatic substances.

10. Now remove the pan from the heat and add salt, sugar and vinegar to the ketchup. You should be careful with vinegar. To begin with, pour in only half the amount and try to make sure that the ketchup is not sour.

11. Grind the entire mass in a blender. Put everything on the fire and let it boil. If you want more thick ketchup, then you need to boil it to the thickness you need.

If you want a homogeneous ketchup, without tomato seeds and pieces of vegetable skins, then you can rub everything through a sieve.

12. Pour the ketchup boiled to the required thickness into sterilized jars. We turn them upside down and wrap them up.

13. That's all. Delicious ketchup for the winter is ready. Enjoy your favorite home-cooked dish.

Homemade tomato ketchup is delicious and simple

video recipe

The video below shows a simple recipe for homemade ketchup. But despite the simplicity of preparation, it turns out very tasty.

Chinese ketchup at home for the winter

According to history, the first ketchup was invented by the Chinese. True, there were no tomatoes in it. Its composition included beans, mushrooms, anchovies and nuts. Everything was filled with wine or brine left over from the salted fish. Since those long ago, the ketchup recipe has changed significantly. There is nothing left of the original ingredients. I suggest you try making Chinese ketchup with tomatoes. It will be very tasty. This ketchup is perfect for kebabs and scrambled eggs, sandwiches and spaghetti with meat, as well as fish.

We will need:

tomatoes - 1.5 kg;
garlic - 2-3 cloves;
sugar - 380 gr.;
salt - 50 g;
vinegar 9% - 120 gr.;
ground cloves - 4 g;
ground cinnamon - 30 gr.;
mustard - to taste.

How to make Chinese ketchup at home:

1. Wash the tomatoes and cut the top crosswise. Place them in a colander and pour boiling water over them. We remove the skin from them and cut out all the hard formations. Cut into small pieces.

2. Rub the tomatoes through a sieve with very fine mesh.

3. Pour the pureed tomatoes into a saucepan with a thick bottom. Add vinegar, sugar, mustard, salt and spices to them. We first put the spices in a gauze bag. Or you can put everything just like that.

4. Place the saucepan with future ketchup on low heat. This takes approximately 30-40 minutes. Don't forget to stir the mixture regularly.

5. Now we watch carefully. As soon as you feel the delicious aroma of ketchup, and the mass becomes homogeneous and sauce-like, then remove the pan from the heat and take out the bag of spices, if you put them in the bag.

6. Hot ketchup is poured into sterilized jars and rolled up.

7. Chinese ketchup ready. Bon appetit!

Delicious tomato and basil ketchup for the winter

This ketchup is very flavorful. Even while cooking, you want to eat it. 🙂 Because it’s very difficult to resist the wonderful smells floating around the kitchen. My daughter loves this ketchup with a slightly sweet taste. To prepare it I use the most simple products and as usual I do it “by eye”. During the cooking process I adjust everything to taste. Therefore, below is an approximate list of products.

We will prepare the following products:

tomatoes - 2 kg;
garlic - 10 cloves;
onions - 3 pcs.;
apples - 3 pcs.;
bell pepper - 2 pcs.;
basil - 1 large bunch;
sugar - 130 gr.;
salt - 50 g;
black ground pepper- taste;
hot pepper - small pod;
apple cider vinegar 6% - 4 tbsp.

Prepare ketchup with basil:

1. Wash the tomatoes, remove damaged areas and stems. Cut into pieces and place in a saucepan.

2. For ketchup I used sweet and sour apples. We wash them, remove the core and also cut them into pieces. Add to tomatoes.

3. Peel the onion, wash it, cut it into pieces and pour it into the pan with the tomatoes and apples.

4. Wash the bell pepper, remove the center and cut into pieces. Place everything in a saucepan with vegetables.

5. Place the pan on low heat and cover with a lid. There is no need to pour water, as the tomatoes will release juice. However, the vegetable mixture should be stirred frequently, otherwise it may burn. Cook everything over low heat until the vegetables become soft.

If you add fresh basil to ketchup, then finely chop the herb and add it to the vegetables 10 minutes before turning off. So that it can be crushed together with other products. If you have dried basil, then you can add it to ketchup after rubbing the entire mass with a blender.

6. Let the contents of the saucepan cool slightly and grind the whole mass with a blender or grind through a sieve. Of course, with the second option the mass will be homogeneous without pieces of skin.

7. Put everything back on low heat and begin to boil. The boiling time depends on what consistency you want the ketchup to have. If it’s thick, you should cook it a little longer, but don’t forget to stir. The mass is already quite dense and can easily burn. Add sugar, salt, ground black pepper. 10 minutes before cooking, pour vinegar into the saucepan.

8. Pour ketchup into pre-sterilized jars and roll up the lids. Turn the jars upside down so that the lids warm up thoroughly. After cooling, you can send all the jars for storage.

How to make spicy tomato ketchup

at home for the winter

The male half of my family prefers very spicy ketchup. That's why I cook it with the addition hot pepper. The recipe is very simple. You only need tomatoes, onions, hot peppers and spices.

These are the recipes I use to make ketchup. What are your favorite recipes for this dish? I would be glad if you share them in the comments.

Tomato ketchup is, of course, an interesting thing...not so long ago this word appeared in our vocabulary! Previously, it was simply called tomato sauce. Our grandmothers and great-grandmothers made it for the winter from surplus tomatoes... And now we are using ketchup in a new-fangled way!

Well, okay, no matter what you call it, it will still be delicious. You can make it in any flavor you like - sweet, sour, spicy and add a lot of things to it, if you would like to tinker a little longer.

Recipes:

Tomato lovers eat everything with it - pasta, rice, meat, scrambled eggs, sausages, dumplings. You also can’t do without it when making pizza or homemade hot dogs.

The recipe allows you to make it from what you have on hand. No special conditions or technologies are required, so why not make it for the whole family for the winter, especially since you can also use non-standard tomatoes that you can’t pickle!

So, let's start cooking with the simplest thing and gradually make it more complicated.

Wash jars with baking soda, rinse thoroughly under running water and sterilize, preferably in the oven, so that they are dry after sterilization.

We are preparing it step by step, but if you want to add something, don’t be shy!

Tomato ketchup for the winter - a simple step-by-step classic recipe at home without apples

And also without any other bells and whistles, just tomatoes, salt and spices. Previously it was called Classic tomato sauce. This is the basis for any type of ketchup; you can add any components to it and get different tastes.

tomatoes 2 kg;
half a glass of sugar;
a tablespoon with a little salt;
a tablespoon of acetic acid;
10 pieces of cloves;
two cloves of garlic;
a pinch of cinnamon;
a pinch of ground red hot pepper.

Preparation:

Wash and dry the tomatoes on a towel, peel the garlic.
Cut the tomatoes large slices, and place in a wide-bottomed saucepan over low heat. Cover tightly and bring to a boil.
Cool and strain through a sieve or fine metal mesh colander.
Place the puree in a saucepan and simmer over low heat without a lid until the contents are reduced by a third.
Add salt, sugar, spices and garlic, cook for another ten minutes and remove the garlic.
Pour in the vinegar and simmer for another two or three minutes.
Place in sterile dry jars and roll up.
Turn it upside down and cool it like that, put it in the cellar.

The preparations for the winter are ready! Perfect for meat or for seasoning tomato soups!

Let's try to make this ketchup in a slow cooker; modern equipment would be wasted in vain; it's a pity that the volume is small. Very aromatic and tasty, with a pronounced apple taste.

What you will need:

large, fleshy, very ripe tomatoes, two kilos;
sour apples, kilo;
half a kilo of onions;
large head of garlic;
half a glass sugar;
salt incomplete table. l.;
black pepper, ground half a teaspoon;
five cloves;
acetic acid teaspoon.

Recipe:

Wash, peel and dry all the vegetables on a towel.
We cut everything into large pieces and place it in the multicooker bowl.
Set to fry or bake for two hours and close the lid.
Add spices, sugar, salt and set the simmer mode for another 15 minutes.
Let it cool, rub everything through a sieve and put the puree back into the multicooker bowl.
Pour in acetic acid, mix and set the stew mode for 30 minutes.
Place hot into dry, sterile jars and seal.
Cool upside down and store in the cellar or refrigerator.

Delicious with pasta or rice!

Spicy tomato sauce that goes well with meat: chicken, pork kebabs, French meat.

Ingredients:

tomatoes 2 kilos;
bell pepper 2 kilos;
a kilogram of apples with a sour taste;
half a kilo of onions;
head of garlic;
a glass of sugar;
10 g dry Provençal herbs;
tea l. ground cinnamon;
tea l. ground coriander;
two tablespoons of salt;
half a teaspoon of ground red hot pepper;
half a glass of wine vinegar.

Cooking process:

Wash the vegetables, peel and dry on a towel, remove the seeds from the pepper.
Cut all the vegetables into large pieces, place in a saucepan with a thick bottom and place over medium heat. Let it boil and cook over low heat for about thirty minutes.
Cool and pass (grate) through a meat grinder, put the resulting puree into a saucepan.
Bring to a boil and add salt, sugar, spices, and vinegar.
Cook for about five minutes.
Place in dry sterile jars and roll up. Cool upside down and store in a cool, dark place.

The resulting sauce will be very hot and spicy, not for everyone!

I have the most in stock for you best recipes homemade preparations:

Dressing for borscht
Cucumber salad for the winter

Let's make it for variety with seasoning for Korean carrots. The taste will be unusual, we will surprise our household and guests!

two kilograms of tomatoes;
two tablespoons of starch;
tsp heaped salt;
a glass of sugar;
Art. l. seasonings for Korean carrots;
tsp acetic acid.

Preparation:

Wash the tomatoes and dry them on a towel.
Place them in a thick-bottomed saucepan and heat over low heat until boiling.
Cool and rub through a sieve, put the resulting juice back on low heat, wait for it to boil and add spices, salt and sugar. Cook for ten minutes.
Dissolve starch in a glass warm water and, stirring vigorously in the pan, introduce it into the boiling juice in a very thin stream.
From now on, stir continuously!!!
Cook for 15 minutes, add acetic acid and mix thoroughly.
Remove from heat and place in dry, sterile jars. Let's roll up.

This kind of ketchup is usually loved by teenagers. Especially with pasta!

A classic of the genre, children love this vinegar-free ketchup. Easy to prepare and very tasty, natural and healthy. It will decorate and add charm to any dish.

Ingredients:

tomatoes and onions, two kilos each;
half a kilo of bell pepper;
a glass of sugar;
a tablespoon of salt;
two tablespoons of dry mustard;
If you wish, you can add a little of any dry ground spices.

How to make simple tomato ketchup:

We wash and peel the vegetables, dry them on a towel, and remove the seeds from the pepper.
Cut the vegetables into large pieces and place them in a saucepan with a thick bottom.
Boil for 30 minutes.
Cool and rub through a sieve or colander made of fine metal mesh.
Place the puree in a saucepan and continue to cook with sugar, salt and spices for another twenty minutes, don’t forget to stir.
Place in dry sterile jars and seal.
Turn it upside down, let it remain like this until it cools completely, put it in a cool place.

Children and their friends will love the sweet and mild taste. Bon appetit!

I call this ketchup tkemali and prepare it from red plums or yellow cherry plums, since they have sour taste and are ideal for ketchup. I’ll be honest – they will turn out very well with red plums, but with yellow cherry plum- absolutely a fairy tale!

let's take equal amount 2 kg of tomatoes and plums;
3 heads of garlic;
a teaspoon of ground coriander, herbs de Provence, mint, ground black pepper;
a glass of sugar;
table. lie salt.

Preparation:

We take salad varieties of tomatoes - large and meaty. Wash the tomatoes, cut off the bottom and make a cross-shaped cut, blanch in boiling water for one minute and remove the peel. Cut into slices, carefully removing the seeds with the tip of a knife.
Wash the plum or cherry plum and remove the seeds.
We peel the garlic and pass it through a press.
We pass the plums and tomatoes through a blender (or a meat grinder twice), grinding them into dust.
Place on medium heat and simmer for about an hour.
Add all the other ingredients and simmer over low heat for about an hour.
Place hot into dry, sterile jars and seal. Store in the cellar.

The exquisite taste of this sauce will win your hearts forever! I especially like tkemali made from plums when I want to add it to meat dish an unusual twist.

Watch the video, but here tkemali ketchup is made from blue plums. But this will not play a special role - so, so incredibly tasty.

In addition, I will list some other useful and tasty preparations:

Squash caviar

Tomato and bell pepper ketchup for the winter - Finger licking good

The ketchup will be thick and have a very rich taste. Everyone without exception likes it, as it is close to the classic and traditional taste.

To do this you need:

two kilograms of tomatoes;
sweet bell pepper 4 pieces;
half a glass of sugar;
salt half a tablespoon;
apple cider vinegar 4 tablespoons;
a mixture of ground peppers;
a few sprigs of coriander, basil and parsley.

Let's start cooking:

Wash and peel all vegetables and herbs, remove the seeds from the pepper.
Cut the tomatoes and peppers into medium pieces, the greens into fine pieces, and simmer over low heat for about an hour.
Cool and pass through a sieve.
Place the resulting puree over medium heat and cook for another forty minutes.
Add dry spices, salt and sugar and simmer for another half hour.
Pour in the vinegar, stir and turn off the heat.
After 5 minutes, place in sterile jars and roll up.
Cool upside down and store in a cold cellar.

Bon appetit in winter!

Children often ask for ketchup - just like in the store. Well, what can we do, let’s prepare it exactly to taste like in the store!

tomato paste from the store, a half-liter jar, take the one that contains only tomatoes or tomatoes, even if it is more expensive;
two onions;
a small head of garlic;
a small bunch of dill;
several sprigs of basil;
sugar two tablespoons with top;
a pinch of ground black and red hot pepper;
vegetable oil two tablespoons, ideally olive oil;
acetic acid at the bottom of a teaspoon.

Recipe:

Peel the onion, chop and fry in a frying pan until golden brown.
Place all ingredients in the bowl of a food processor and chop into dust.
If it turns out too thick, add a little water.
Place in a saucepan with a thick bottom.
Place over medium heat and bring to a boil. Cook for ten to fifteen minutes and place in dry, sterile jars. Roll up, cool and place in a cool, dark place.

Tomato ketchup for the winter turns out exactly the same as in the store!

Video - Homemade tomato ketchup with apples and bell peppers through a meat grinder

Cooking according to simple recipe– there is nothing complicated here. We pass vegetables and fruits through a meat grinder.

Makes an excellent homemade tomato sauce. If you want it to be thicker, you just need to boil the tomatoes longer than usual.

It is better to select apples from sweet and sour varieties, for example Antonovka.

For this recipe it is not necessary to choose tomatoes; the most ordinary ones, even slightly spoiled ones, will do.

How to make awesome homemade tomato ketchup for the winter so that everyone’s mouths drop open: secrets and tips

There is nothing complicated or mysterious about making homemade ketchup, it’s just that the word sounds foreign! If you learn a few simple rules, then you can not open the recipe at all and cook from your head all your life.

These are the basic rules:

Tomatoes should be at least half of the total volume of vegetables.
There is no place for skins and seeds in ketchup; we either remove them through blanching or boil them in own juice and roll it back on the sieve, there is no other way.
Don’t be afraid to roll it out on a sieve, it just sounds scary, but it only takes about fifteen minutes.
Ketchup must be homogeneous, so we use ground seasonings, and if fresh herbs, then it’s best to chop it into dust in a food processor.
There is no place for water in ketchup - therefore it is necessary to boil for a long time to evaporate excess moisture.
You can use non-standard tomatoes, with blemishes and cracks, the main thing is to trim everything carefully.
The more vinegar and spices, the spicier the result.
The more sugar, the sweeter the taste.
Plums and apples will add acidity and in such recipes you can do without vinegar altogether if you put it in almost boiling jars.
Seasonings like cilantro and coriander, and provencal herbs– not everyone likes them, not everyone likes them.
Basil will not spoil ketchup and will not stand out as a special taste.
Ketchup jars must be sterile and dry.
You can use yellow tomatoes and then the sauce will turn out to be an unusual sunny color.

Well, that’s basically it, don’t be afraid to get creative in the kitchen and bring something new to dishes that everyone already knows!

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

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

Ingredients

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

Recipe for making homemade ketchup for the winter

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

My family loves adding ketchup to... different dishes. Both for meat and vegetables. And store-bought ketchup is not at all healthy, so we found an alternative - a simple recipe for making quick homemade ketchup, of which you can make almost half a kilogram in 40 minutes. I am sure you will like this recipe, and you, like my family, will refuse harmful store-bought and expensive ketchup.

Ingredients:

pureed tomatoes - 450 grams;
water - 150-200 grams;
onion - 50 grams;
garlic - 2 cloves;
sugar - 80 grams or to taste;
lemon juice- 20 grams or to taste;
salt - 3 grams or to taste;
cinnamon - a pinch;
cloves - 2-3 pieces;
black pepper - 8-10 pieces;
allspice - 4-5 pieces.

Quick homemade ketchup. Step-by-step preparation

Take a saucepan with a thick bottom and put the grated tomatoes into it. You can grind tomatoes using a food processor or juicer. You can use a blender to break the tomatoes into porridge and strain through a sieve. If there are no tomatoes, you can take tomato juice or tomato paste.
If you use tomato paste or pureed tomatoes, you need to dilute them with water to the consistency of tomato juice.
Now you need to prepare the onions and garlic. Peel the onion. If you do not cut off the dry tail, the onion will not sting your eyes. You need to cut it into small pieces. To do this, cut it in half, then cut the half in half again, then divide them into long parts, and these parts into small squares.
It will be easier to peel garlic if you put it on a board, take a wide knife, and press the clove with the side of the knife. It will be crushed, cut off the top and easily remove the husk. You also need to cut the garlic into cubes. To do this, cut it into four parts and make cubes from them.
Pour the onion and garlic into the pan with the tomato.
Now add cloves, literally a couple of sprigs, allspice and black peppercorns to the tomato mixture. In addition to these spices, you can add others that you like best or, conversely, add nothing.
Mix the future ketchup thoroughly.
Now turn on the stove and place a saucepan on it so that the mass heats up and boils. You need to cook, stirring occasionally, until the ketchup becomes thick. This usually takes 20-25 minutes.
Pour lemon juice into the thickened mass or, if you don’t have it, you can use 6% or 9% vinegar. You can change the quantity. If you like it sour, add more.
Add a pinch of cinnamon, salt and sugar to the pan. Here, too, you can rely on your taste preferences and change the quantity.
Don't forget to mix well.
Continue cooking for two to three minutes, stirring the mixture occasionally.
Now take an empty container and a sieve. You need to wipe the ketchup to remove pepper, cloves, etc. To do this, put the ketchup in a sieve and rub it with a spoon so that the clean mass ends up in the pan, and everything that is not needed is in the sieve. If you don't want to bother with this, you can do it differently. When you cook ketchup with spices, you can put them in a small gauze bundle, and then just pull them out and throw them away, so you don’t have to grind them.
The finished ketchup should be transferred to a sterilized jar. Sterilization of jars varies, but this, of course, can be done at home. The first method of sterilization is to hold the jar over steam. Boil water, place a wire rack on the pan and a clean jar, washed with soda, on top. Hold it like this for a few minutes and remove it. Just make sure the jar is dry before adding ketchup. You can also sterilize it in the microwave. To do this, pour about 2 centimeters of water into the jar and put it in the microwave for 2-3 minutes at a power of 800-900 watts. And the lid for the jar needs to be boiled.
Place the ketchup in a jar and screw it up. It can be stored in the refrigerator for up to two weeks. You can also use this ketchup for the winter. To do this, after grinding it through a sieve, boil it again for about 3-5 minutes and pour the boiling ketchup into sterilized jars.

Now you know how to make quick homemade ketchup. The recipe is very simple, and today you can serve delicious homemade tomato sauce. homemade. Now you can not be afraid to give your children ketchup, because you know for sure that there is nothing harmful in it. Come visit us at “Very Tasty”, we always have a lot of great recipes! Bon appetit!