Ketchup recipe like store bought. Products for ketchup

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

Sauce from distant shores

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

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

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

What to cook ketchup from

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

Necessary equipment and tools

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

A steamer can be of great help. If, before making ketchup at home, steam the tomatoes, and then immerse them in cold water, they can be easily removed from the skin. The resulting tomatoes are passed through a fine sieve to separate the seeds.

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

Recipe for classic tomato ketchup

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

Product proportions:

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

Cooking

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

This is how ketchup is made at home. The recipe also suggests the possibility of harvesting for the winter. For this hot sauce need to pour into banks and roll up. This blank does not need further sterilization.

Tomato and Pepper Ketchup

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

A bit of exotic

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

Product proportions:

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

Cooking

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

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

Improvisation on the theme of ketchup

Not always available required ingredient. And sometimes there is some product in the refrigerator that inspires culinary experiments. It is quite possible to add a piece of broccoli, avocado, a small pear or sour apple. Sweet plums add a special charm to the sauce. Vinegar can be replaced with lemon juice - this will make the sauce more tender. Anyway, new ingredient you should not just put it in a saucepan, but replace some of the tomatoes with it.

How to make tomato ketchup for the winter?

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

What to serve with homemade ketchups

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

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

Ketchup is a great addition to spaghetti, meat, fried potatoes and other dishes. You can buy it in any grocery store, but it is difficult to find exactly the right product, without dyes, chemical additives and at the same time with a pleasant taste.

The way out is to prepare the sauce yourself using quality ingredients. In addition, the taste of ketchup can be adjusted to your own preferences: make the product spicier or, conversely, sweeter, add more seasoning or use a minimum of ingredients. The most important thing is to store ketchup correctly - in sterilized jars so that it does not deteriorate.

For this recipe, it is better to use low-juicy varieties of tomatoes. This will make the sauce thicker and take less time to cook.

The main secret to creating thick ketchup is adding apples to the dish. The fact is that these fruits contain the thickener pectin. Ketchup is not only thicker, but also brighter, and the taste is more intense and contrasting.

Cooking will take 2 hours. The output will be 900 ml of product .

first of all, let's deal with tomatoes: we wash, remove the spoiled parts and cut into arbitrary pieces. For the recipe, crumpled, ugly fruits are suitable - everything that has a “non-marketable” appearance.

Then grind the prepared pieces in a blender.

To get rid of the seeds and skins, pass the resulting tomato juice through a sieve or use a juicer that separates the pulp from the juice.

Then put the juice on fire. The foam should be removed from the surface as soon as the boiling process begins.

Apples are next in line: I also wash them and cut them into 1.5 cm pieces, you do not need to remove the skin and seed box.

Pieces of fruit are sent to boiled tomato juice, then we throw dry spices. You need to cook for 1.5 hours. During this time, the sauce should reduce to 1/3 of the original volume and become thick.

Next, ketchup must be removed from the heat and passed through a sieve again. Put the sauce back on the stove, add the remaining ingredients - vinegar and oil (mix well). Just 5 more minutes left to cook.

Ketchup is ready. Arrange it in sterilized jars and cool in a blanket. After that, the sauce will become even thicker.

Delicious ketchup for the winter at home

Let's start cooking:

We select the most suitable tomatoes and cut them into small pieces, send them to the pan. We cut onions there. Make sure the tomatoes are not overripe main ingredient on which the taste of the sauce depends. It is better to use tomatoes grown on your own plot.

We send the vegetables to the stove and cook for an hour until the onion softens.

We take out the mass and grind it in a blender to a creamy state. Add sugar and salt, put back on the stove. As soon as it boils, add finely chopped apples.

We cook until the density of the product suits us. As soon as we see that there are 10 minutes left to cook, add vinegar.

It remains to pour ketchup into prepared containers, cool and figure out what you can try it with.

To make the taste brighter and a little spicier, you can add a little ground red or black pepper.

Tomato ketchup at home for the winter

Let's get cooking:

First, cut the sweet and ripe tomatoes into large slices.

We try to cut the onion as small as possible.

Stew vegetables for 20 minutes under a closed lid.

Then let the mass cool and wipe through a sieve.

We put the extracted juice on a small fire and hold until exactly half of it remains.

We put all the spices in a gauze bag and send it to a boiling sauce.

Shortly before the end of cooking, we send sugar, finely chopped garlic (you can use a crusher), salt and, of course, vinegar into the pan. At this point, the flavor of the sauce can be adjusted to your preference.

After 7 minutes, take out the spices. Hot fragrant sauce pour into containers.

Spicy ketchup at home for the winter

Recipe for spicy lovers. Great with any meat and fish. In addition, this ketchup goes well with pasta, pizza and meatballs.

Step by step preparation:

Step 1: grind the ingredients in a blender: onions (500 gr.), tomatoes (half a kilo), bell peppers (1 kg) and bitter (2 pods).

Step 2: pass the resulting mass through a sieve.

Step 3: Transfer to a saucepan and boil for an hour.

Step 4: Pour in 1/2 cup vegetable oil, sugar (half a cup), 1 tsp. salt.

Step 5: Add spices and minced garlic (6 cloves).

Step 6: boil for 30 minutes.

Step 7: add Apple vinegar at the end of cooking (6% - half a glass), cook for another 20 minutes.

Ready. We remove jars.

Sweet ketchup at home for the winter

Spicy ketchup is a product for everyone. But the sweet will appeal even to children. Therefore, it is worth stocking up on this type of sauce.

Ketchup preparation algorithm:

Tomatoes and onions cut into 4 parts, put in a cauldron and on a slow fire. Waiting for them to weld.
Grind vegetables through a sieve, then in a food processor.
Pour the juice back into the pan and boil until it becomes half as much. At the same time, add the spices in the bag, salt, cinnamon and sugar.
We put on the maximum fire, we wait for boiling. It boils - reduce the fire and let it simmer for about 10 minutes.

Sweet homemade ketchup ready!

Bulgarian ketchup at home for the winter

In the 80s, on the shelves were beautiful glass jars of 1 ruble 30 kopecks with the same Bulgarian ketchup. Many are familiar with its unique taste. There are many recipes Bulgarian ketchup, perhaps, it will be possible to create exactly that taste - originally from the USSR.

Getting Started:

Scroll onions, peppers and tomatoes through a meat grinder, and pass the garlic through a crush, grate the horseradish root.
Vegetables, except for garlic and horseradish, are sent to the pan, pour oil and cook. When it boils, reduce the heat (no lid needed).
The hour has passed, so it's time to add horseradish, garlic and sugar, a little salt. Let it cook for 2 more hours.
You should try the sauce, if anything, you can add salt or sugar.
Jars are ready. You can roast them in the oven. After 3 hours, ketchup is poured into containers and allowed to cool.

You should get about 4 liters of ketchup.

Classic ketchup at home for the winter

Cooking like this:

Washed and sliced tomatoes as finely as possible are put in a cauldron and straight to the fire.
Cook until 1/3 of the original volume remains.
Add sugar and cook for another 5 minutes.
Add salt and keep on the stove for 3 minutes.
Carefully wrap the cloves and peppers in gauze and lower them to the tomatoes. Send cinnamon there.
After 10 minutes of cooking, you can remove the pan from the heat.
Wait for the sauce to cool down, pass through a sieve (do not forget to remove the bag of spices). Put the mass back into the saucepan.
Crush the garlic and add to the puree.
Vinegar is added last. It remains to bring the sauce to a boil and pour into jars or bottles (sterilize in advance).

The taste of ketchup is universal. It is served with any meal.

Krasnodar ketchup at home for the winter

Cooking begins with slicing tomatoes, onions and apples into small pieces. Next, we pass the vegetables through a juicer. To make the ketchup more tender, you should additionally beat the whole mass with a blender.

We put on fire. Spice put in cheesecloth and throw into the pan. At the end of cooking, add vinegar and garlic. Let it boil for another 10 minutes, remove the spices. Pour the prepared hot sauce into jars.

Depending on the juiciness of the tomatoes, ketchup will take three to five hours to cook.

Barbecue ketchup at home for the winter

Step by step preparation:

Step 1: Wash the tomatoes and grind through a meat grinder.

Step 2: boil on fire for 5 minutes, wait for it to cool completely and grind the mass through a sieve (you get 1 liter of juice).

Step 3: put the juice on the fire, when it boils, cook for 15 minutes.

Step 4: mix juice with spices, vinegar, add sugar and salt.

Step 5: Pour 100 ml of juice from the pan and cool.

Step 6: stir the starch in the cooled mass (it is necessary to give the ketchup thickness), pour back to the sauce. Let it boil for another 5 minutes.

Step 7: it remains to roll up the jars (sterilized) and close.

Ketchup Hines at home for the winter

On average, the preparation of ketchup takes 6 hours. Let's get started:

We find a juicer or meat grinder and send ripe tomatoes there, followed by onions. It is necessary not only to grind the vegetables, but also to get rid of the peel, the seed box.

Pour dry spices (cloves and cinnamon), salt and sugar into the pan. We also throw in bay leaves and vinegar (6%). AT last turn tomato juice. Mix everything thoroughly so that there are no lumps left.

At the very end, add chili pepper and paprika, stir again and cook for 4 hours (over low heat). Stir from time to time.

Ketchup can be cooked for more than 4 hours, the main thing is that it becomes 2 times less. The juice will thicken and darken.

We take out the bay leaf and pour the sauce into small sterilized jars.

Baltimore ketchup at home for the winter

Please note that the recipe contains tarragon (it is called tarragon) - this is a herb that contains essential oil and ascorbic acid, which gives ketchup a lemon-mint spicy taste. Plus, the sauce is good.

How to cook:

Cut ripe red tomatoes into 6 pieces.
Put the slices to the already chopped garlic, onion, add the bay leaf.
Stew the ingredients until soft, then remove the bay leaf, and wipe the mass through a sieve.
Boil the resulting mixture until it resembles thick sour cream in consistency.
Add the remaining products: sugar, tarragon, salt, lemon juice and pepper.
Boil for another 2 minutes, then lay out in jars, pour a little vegetable oil on top.

Tarragon can be replaced with 2 gr. mint, and use olive or corn oil.

Spicy ketchup at home for the winter

Prepare as follows:

Remove the skin from the tomato, peel the seeds (if you don’t like them in ketchup), chop the fruits in a blender.

How to peel tomatoes: cut each vegetable crosswise, pour boiling water over, then lower into ice water. The skin will begin to peel off easily.

In the same way, chop the garlic and onion, and grind the spices in a mill.
We combine all the ingredients (except sugar, salt and vinegar) and put on the stove.
We fall asleep sugar (1/3 cup) and boil down to half the volume.
Pour the rest of the sugar, cook for another 12 minutes.
It remains to add vinegar and salt and boil for 10 minutes.

Horseradish ketchup at home for the winter

Hot sauce is very useful: it helps fight germs, lowers sugar and cleanses the blood. The sauce is also called horseradish or horloder because it is hot.

Preparing horseradish is easy:

Cut the tomatoes into 4 parts and twist in a meat grinder. Then send to the pan and cook for 20 minutes over medium heat.
The rest of the vegetables: pepper - peeled, cut; garlic - soak in water and peel; horseradish - clean and cut coarsely.
Grind vegetables and add to puree - cook for 10 minutes.
Final touches - salt to taste, add pepper and sugar.

Delicious horseradish is ready!

There is a simple recipe for making gorloder without cooking, presented in the video.

Videos ketchup lick your fingers

In conclusion, here are 3 secrets to making delicious thick ketchup:

1. The secret of thick ketchup lies in the tomatoes and the time it takes to cook them. If you want ketchup thicker, then you need to cook it longer. To save some time on winter preparations, you can use cream tomatoes (they are meatier). Very juicy specimens will cook for a long time.

2. To make the product homogeneous, the tomatoes must first be boiled, and then rubbed through a sieve or mashed with a meat grinder.

3. In order for unnecessary moisture to evaporate, you should choose a wide cooking container, and cook without a lid.

You don’t need to know a lot about how to cook ketchup at home. The main thing is to understand exactly which of the incredible number of varieties, types and variations of recipes you like. We will offer you several cooking methods that you can easily modify to your taste.

It seems that now few people will say how to cook ketchup correctly, since each country in which sweet tomatoes grow and ripen well has its own interpretation on a given topic. For example, for Italians, ketchup is ground tomato pulp, but for residents, tomatoes are only a fraction of the original taste.

How to make ketchup at home quickly

A couple of spoons are diluted with water (to the state you need), add sugar and spices to taste. It is very important to take exactly the tomato paste, and not the originally processed starch. spices in this case can be either dry herbs (hops-suneli, or fresh. Garlic and a bit of vegetable oil are quite appropriate.

How to cook ketchup for the winter at home

Recipe #1

Scroll through the meat grinder tomatoes. Throw the resulting mass on a sieve and wipe. Seeds and skins should remain in the sieve. Puree and juice must be boiled until thick. At the end, add salt and sugar to taste, a little olive oil and great amount herbs of your choice. Then pour the boiling "miracle" into sterile jars and preserve. All. The question of how to cook is closed.

Recipe number 2

Tomatoes rolled through a meat grinder are thrown into a colander in order to drain some juice. The mass should lie down in the sieve for no more than 30 minutes. Then greens, garlic, sugar, salt and vegetable oil. Arrange in jars and store in the refrigerator. Over time, the mass will begin to sour, from which the sauce will get a pleasant piquancy and astringency.

The question of how to cook ketchup at home is no longer relevant.

Recipe No. 3 (Bulgarian)

Someone can safely say that this is nothing but the most banal lecho, but who can say that it has flaws, or does it go well with barbecue and pasta? Three parts of tomatoes will require one part of onion and sweet pepper. Grind everything through a meat grinder or chop very finely, and then send to a slow fire to evaporate to the desired consistency. At the end of cooking, put sugar, salt, spices and herbs. Do not spare herbs and garlic, vegetables infused with them will be delicious. Boil, pour into sterile jars and preserve.

"Kechunez"

The following dill, parsley, cilantro, basil, green onions and garlic are great for preparing any of the above cooking methods. Many people prefer to add mint, which brings a unique freshness to the sauce. By the way, it is this variation that goes well with lamb.

Click Class

Tell VK

According to Wikipedia: "Ketchup is a sauce whose main ingredients are tomatoes, vinegar, sugar, spices (salt, red and black ground peppers)."

Ketchup is a seasoning for vegetable, meat, pasta and other dishes. Tomato ketchup has been known to the world since 1870, it was invented by the American Henry Heinz, he was the first to use vacuum evaporation.

Today, the food industry produces a large number of types of ketchup different taste and scope, but 5 main types of ketchup stand out from this amount:

spicy (chili)
to barbecue
tomato or classic
spicy (with paprika)
for dishes national cuisines(Tatar, Caucasian, etc.)

Homemade ketchup is superior to store-bought ketchup not only in taste, but also in the absence of artificial preservatives. Therefore, today we will cook homemade ketchup, according to simple, quick and delicious recipes.

How to make other types of sauces

Thick ketchup for the winter

We need:

A recipe for each kilogram of tomatoes used, the rest is calculated according to the recipe.

2 apples, sweet and sour varieties
1 tbsp vinegar
0.5 tsp salt
6 black peppercorns
6 allspice peas
2 cloves
2 boxes of cardomom
1 star anise
1 tsp oregano or Italian herb blends
1 tsp paprika
0.5 tsp garlic
0.5 tsp turmeric
0.25 tsp cinnamon
0.25 tsp nutmeg

Cooking:

1. We take only ripe tomatoes, any varieties can be, but cream is better, they are with denser pulp. We cut them arbitrarily, put them in large saucepan with a thick bottom.

2. We also cut apples arbitrarily, with peel and seeds, remove rotten places and worms. We send them to the pan to the tomatoes.

3. We put the pan on a slow fire and cook the ketchup in three steps:

1st reception - boil the mixture for 1 hour, stirring occasionally, turn off the heat and leave to cool completely.

We do the 2nd and 3rd reception in the same way as in the 1st

4. Spices in the tomato mixture can be added either at the beginning of cooking, in the 1st dose, then they will have time to open up, and muffle a little during cooking, or at the end of cooking, in the 3rd dose, then the presence of spices in ketchup will be more pronounced and have a sharper spicy taste.

5. After boiling, rub the mass through a sieve, it turns out thick ketchup without impurities.

6. Add vinegar to the resulting mass, mix and bring to a boil, over low heat, stirring constantly. hot ketchup Pour into prepared jars and close with lids.

To cool, turn the jars over and keep warm.

Ketchup with apples at home for the winter

We need:

3 kg tomato
1 kg bell pepper, any color
1 kg onion
1/2 tsp cinnamon
15 cloves
10 pcs peppercorns
1.5 st. sugar (1 tbsp. = 250 g)
1.5 tbsp salt
50 ml 9% vinegar
2 tbsp starch

Cooking:

1. Wash all vegetables, peel and pass through a juicer, meat grinder, blender, to whom, as convenient.

2. Pour the tomato juice into a saucepan and put it on the stove, bring to a boil, do not forget to remove the foam. When signs of boiling appear, add salt and sugar.

3. Put peppercorns, cloves in gauze or a canvas bag and put it in tomato juice, add cinnamon, mix and boil for 5 minutes.

4. After that, send the onion to the pan and boil for 15 minutes, stir occasionally.

5. Next, lay the apples and cook for 20 minutes. Now you can try for sugar, if you need to add, add, and also put bell pepper, mix and cook this mixture for another 10 minutes.

6. Starch is soluble in warm water mix well to avoid lumps. Before pouring starch, remove the bag of spices, they have already given up their aroma, and also add vinegar, mix everything well.

In a thin stream, with continuous stirring, pour the starch into the ketchup, bring to a boil and cook for 3 minutes.

7. Pour hot sauce into sterile jars and seal tightly with boiled lids.

Tomato ketchup for the winter

We need:

6 kg tomato
1 kg onion
2 tbsp salt
300 g sugar
1 tsp cinnamon
1 tsp carnations
1 tsp ground black pepper and paprika
50 ml 9% vinegar or 1.5 tsp. acetic acid

Cooking:

1. Wash the tomatoes, peel them from the "butt" and pass through a meat grinder or blender. We put the container with tomato juice on the fire and boil, with occasional stirring, 1.5 hours. Don't forget to skim off the foam.

2. Peel the onion and chop in a blender. Add to the tomatoes, after boiling them, mix and cook for another 1 hour.

3. After that, put all the spices, except for vinegar, mix and cook for another 30 minutes. Pour vinegar at the end of cooking, let it boil and grind the resulting mixture through a sieve, you can grind it with an immersion blender. Arrange in jars, roll up and cool under something warm.

Homemade ketchup to the table

We need:

1 kg tomato
3 tbsp 6% vinegar
2 tsp salt
2.5 tbsp Sahara
1/4 tsp granulated garlic
1/5 tsp red hot ground pepper
1/8 tsp allspice

Cooking:

1. Randomly chop the tomatoes, put them in a saucepan and put on a medium heat to stew for 20 minutes. We wipe the finished tomatoes through a sieve.

2. Put all the spices in the resulting juice, mix, set to less than average, fire and boil to the desired density. Ketchup can be served when cold.

3. When harvesting for the winter, we shift the ketchup into jars, close it hermetically with lids, turn it upside down and wrap it warm until it cools.

Delicious ketchup from a homemade recipe book

We need:

2 kg tomato
2 onions
1 apple
1 tbsp salt
125 g sugar
1-2 tbsp vinegar 9%
1/2 tsp ground black pepper
1/2 tsp cinnamon
3 cloves,

Cooking:

1. We pass the tomatoes through a meat grinder or through a juicer.

2. Peel the apples and rub on a fine grater.

3. Peel and chop the onion. Mix all the ingredients and put on the stove. Add all the spices, mix and boil for 1.5 hours. 10 minutes before the end of cooking, put vinegar, mix. Roll hot into jars.

Quick, delicious homemade ketchup recipe

This the recipe will do housewives who do not like to bother with cooking. Ketchup is made quickly and tasty.

We need:

1 head of garlic (6 cloves)
1/2 tsp ground black pepper
1 tbsp cinnamon
1/4 tsp chili pepper
1 tbsp salt with a slide
1 tbsp mustard with a slide
2 tbsp 9% vinegar

Cooking:

1. Pour the tomato juice into a saucepan, add all the spices and put on a strong fire, stir.

2. Bring to a boil and boil to the desired consistency. After cooling, you can serve.

If desired, you can transfer hot to jars and roll up.

Enjoy your meal!

Tell VK

Greetings! Let's talk today about such preparation for the winter as ketchup. We will cook it mainly from tomatoes. But in order for this sauce to turn out correctly and very tasty, we will add apples and bell peppers to the composition, as well as fragrant and fragrant seasonings.

Ketchup, like - these are the most famous sauces that are very popular. They are used in almost all fast foods, as the main gas station. They are added to the most variety of dishes and . For example, I prefer not sour cream to dumplings and manti, but ketchup. And I can’t imagine without this sauce at all.

We used to always buy finished product in the shop. And that was until I came across the simplest ketchup recipe. Decided to make it and see what happens. At first, it seemed to me that this was not quite right and it would not turn out the way it was prepared at the factory. And, after cooking, my surprise knew no bounds. It turned out much tastier, and most importantly healthier - because it natural product without any chemicals or preservatives.

The recipes in this article, according to which I suggest you cook ketchup, have been tested repeatedly. They are so easy to prepare and taste good that you just lick your fingers. And besides, as I said, any dish cooked at home is always tastier and healthier than store-bought. Let's not delay and start our review.

2 Easy Tomato Ketchup Recipes "Lick Your Fingers"

Another important point in the preparation of homemade ketchup is that you yourself can adjust the amount of ingredients based on your preferences. If you like it spicier, you can add more garlic and pepper. If you want sweeter, then feel free to use sugar.

It often happens that when choosing ketchup in the store, you want one thing, but in the end, when you come home, you get something completely different. Sometimes it seems somehow not quite sharp, or vice versa. That's exactly what happened to me quite often. Or maybe I'm just too picky about it. But be that as it may, by cooking at home, you yourself completely and completely regulate the taste.

So let's, for starters, consider 2 perfectly different recipes, both in taste and in the method of preparation, tomato ketchup. In the first method, we will cook on the stove, and in the second method, we will use a slow cooker. And then you decide for yourself which way you like and taste best.

Spicy garlic ketchup for the winter

Ingredients:

tomatoes - 2 kg.
salt - 1.5 tsp
vinegar 6% - 5 tbsp.
sugar - 3.5 tbsp.
granulated garlic - 2/3 tsp
spicy ground pepper(red) - 1/2 tsp
allspice - 1/2 tsp

Cooking:

1. Wash the tomatoes and cut them into arbitrary pieces. Place in a saucepan and add 2 cups of water.

We put the pan on the fire, close the lid and bring to a boil. After that, without opening the lid, reduce the heat to a minimum and simmer our mass for 20 minutes.

2. Wipe the boiled softened tomatoes through a sieve.

In order to wipe it easier and faster, you can first grind them a little with a blender.

3. Tomato sauce pour it back into the saucepan. Pour vinegar, salt, sugar, allspice, garlic and red hot pepper into it. Mix well.

4. Put the future ketchup on the stove, bring to a boil and set the fire between medium and minimum. After boiling, ketchup must be constantly stirred.

5. Boil our sauce to the desired density, about 25 minutes. Adjust the density yourself, based on your preferences.

On a note! After the ketchup has cooled, it will become a little thicker than when hot.

6. Ready ketchup pour into sterile jars, roll up the lids and wrap in a blanket until completely cooled.

Store canned sauce in a cool, dark place. Easy, simple and fast.

Recipe for ketchup from tomatoes in a slow cooker

Ingredients:

fleshy fresh tomatoes- 2 kg.
Bulgarian pepper (sweet) - 0.5 kg.
onion - 0.4 kg.
fresh hot pepper - 2 pods
mustard (dry) - 1 tbsp.
salt - 2.5 tbsp.
sugar - 200 gr.
vegetable oil (refined) - 150 gr.
vinegar 9% - 2 tbsp.

Cooking:

1. We wash the tomatoes. Cut them up and put them in a blender.

If there is no blender, then you can twist the tomatoes through a small meat grinder.

2. Grind them until smooth.

3. We do the same with bell and hot peppers.

4. Peel the onion, wash and chop with a blender (meat grinder).

5. We send all the crushed ingredients to the multicooker bowl. Add salt, sugar, vegetable oil and mustard to this mixture. To stir thoroughly.

We set the “Baking” mode on the multicooker for 45 minutes. Cook ketchup with the lid open, stirring occasionally.

6. Grind the resulting mass through a sieve. We send the liquid part back to the multicooker bowl.

7. We bring the thick part to the state tomato paste with an immersion blender.

8. Mix both parts, mix and taste. If something is not enough, then you can add the necessary ingredient. Pour in the vinegar and set the "Baking" mode again for 60 - 90 minutes.

The cooking time depends on the model of your multicooker, as well as on the variety and ripeness of the tomatoes.

Checking the readiness of ketchup is very easy. If a drop of sauce does not spread and stays on the plate, then it is ready.

9. Immediately pour the finished blank into sterilized jars and roll it up. Turn them upside down and wrap until completely cool.

This ketchup is very good to serve with meat, fish, chicken, and is also great for making hot dogs and a variety of pizzas. Sweet and sour, moderately spicy taste of ready-made ketchup will appeal to every lover of this wonderful sauce. Enjoy your meal!

How to cook (make) ketchup for the winter at home

For clarity and better perception, I advise you to watch the ketchup preparation video taken from the YouTube portal. Happy viewing!

Recipe for ketchup for the winter from tomatoes and apples

To get a pronounced taste, apples can be added to the composition. Just remember that the best fruits for this, are sweet and sour varieties. Below is described in detail, step by step, two of the best, in my opinion, recipes for homemade ketchup with apples.

Cooking ketchup for the winter with apple, cinnamon and cloves

Ingredients:

tomatoes - 2 kg.
onion - 250 gr.
red bell pepper - 250 gr.
apples - 250 gr.
salt - 1 tbsp.
sugar - 100 gr.
ground cinnamon - 0.5 tsp
ground black pepper - 0.5 tsp
red pepper (ground) - 1/4 tsp
cloves - 3-4 buds
vinegar 9% - 2 tbsp.

Cooking:

1. Washed vegetables and fruits are peeled and cut into slices (arbitrarily).

2. We pass everything through a meat grinder.

3. The resulting mass is sent to the pan and put on fire.

After the sauce boils, reduce the heat and cook for 2 hours, stirring the mixture from time to time.

4. Now add spices, mix and cook for another 10-15 minutes.

After that, the cloves must be removed, and the resulting mass should be crushed with an immersion blender.

5. Then we wipe the future ketchup through a sieve. We send the liquid part back to the pan, pour in the vinegar and taste it.

If necessary, add more spices, which in your opinion are not enough.

6. Bring the ketchup to a boil and proceed to preservation without removing the pan from the stove.

That's the whole cooking process. In this recipe, cinnamon and cloves will give a special touch to the finished sauce, and apples will give a kind of sourness.

The result is an excellent, unique taste and aroma that no one can resist, one has only to open the jar.

Preparation of ketchup from tomatoes and apples without vinegar

Not everyone likes the taste of vinegar in ready-made blanks. But it is not always possible to do without it. And what about in such cases? The answer is simple - it can be replaced citric acid or lemon juice, which I suggest you do in this recipe.

Ingredients:

mashed tomatoes - 900 gr.
pureed apples - 200 gr.
water - 300 gr.
onion - 100 gr.
garlic - 4 cloves
sugar - 150 gr.
lemon juice- 40 gr.
salt to taste
cinnamon to taste
cloves - 2-3 buds
black peppercorns - 15 pcs.
allspice - 8 pcs.

Cooking:

1. First of all, tomatoes and apples need to be chopped with a blender or with a meat grinder.

2. We shift them into a saucepan with a thick bottom and dilute with water. The mixture should somewhat resemble tomato juice.

3. Add finely chopped onion, chopped garlic, cloves, allspice and black pepper there.

4. Mix. Put on fire and bring to a boil.

5. Cook the sauce over moderate heat until it thickens, about 40 minutes.

6. Pour in lemon juice, cinnamon, salt and sugar. Stir and continue to boil our ketchup for another 2 minutes.

On a note! Don't forget that different varieties Tomatoes and apples have different acid levels. Therefore, add sugar and salt to taste. That is, no one can say exactly how much and what is needed. The recipes give approximate data, according to which they were preparing at that time. Please note this important point.

7. Ready ketchup must be rubbed through a sieve, sent back to the pan, brought to a boil, and only now can you start preserving.

8. Pour the ketchup into sterilized jars, close the lids and set to cool at room temperature.

Good luck and delicious preparations to you!

A simple recipe for ketchup from tomatoes and bell peppers

If in the previous recipes we did everything a little complicated, that is, we first boiled, then chopped and rubbed through a sieve, then here let's simplify everything to a minimum. Let's leave all these actions aside and prepare homemade ketchup on our own. simple recipe, which can only be.

Ingredients:

tomatoes (ripe, fleshy) - 4 kg.
sweet and sour apples - 0.5 kg.
onions - 0.5 kg.
bell pepper - 0.5 kg.
salt - 1 tbsp.
granulated sugar - 75 gr.
ground pepper (red, black) - 1 tsp each
apple cider vinegar 6% - 5 tbsp.

Cooking:

1. Tomatoes, apples, onions and bell peppers are peeled and cut into small pieces.

2. We interrupt them in a blender until a homogeneous puree state.

3. Pour all our mass into the pan in which the sauce will be cooked. We put on medium heat and cook for 40-50 minutes.

4. After that, grind our tomato mixture again with a submersible blender.

5. Now add salt, sugar and pepper. Stir and continue cooking.

6. Boil ketchup to the desired density, taste and add vinegar. Boil for another 10 minutes.

We use 6% apple cider vinegar in this recipe. If you use the usual 9%, then reduce the amount to 2 - 3 tablespoons for a given amount of ingredients.

7. Ready ketchup, without removing it from the stove, pour it in boiling form into pre-sterilized jars and roll it up with lids. Turn over and wrap.

Here is such a simple ketchup recipe, according to which this preparation is very easy and quick to make. Prepare for health!

Video recipe for making ketchup for the winter

I suggest you watch another video recipe with the addition of bell pepper to the main composition. Happy viewing!

Ingredients:

- 3 kg ripe tomatoes
- 3 large onions
- 70 ml vinegar 25%
- 200 gr sugar
- 1 tbsp salt
- 2 tsp black pepper
- 1 teaspoon cinnamon
- 6-8 pcs. ceiling cloves.

What is the easiest and most delicious tomato ketchup recipe

Here we come to the end of today's episode. And now you are probably wondering, “Which of the ketchup recipes is the most delicious?”. You will get the answer to this question only when you taste all these recipes.

And by the ease of preparation, I think you yourself have already understood which of all is the easiest. As for me, for me, all recipes are good, because I already said at the beginning of this article that ketchup is my favorite sauce, and no matter what recipe it is made from.

So I advise you to already start harvesting it at home than buying it in the store. It is much better, tastier and, most importantly, healthier. Cook with pleasure for the joy of yourself and your loved ones. Bon appetit and good luck with your preparations!

That's all for today. With questions and comments, I'm waiting for you in the comments below.

See you in the next editions. Bye!