Ketchup at home - The best recipes for the winter. Ketchup at home

How to make delicious ketchup at home? Exists great amount diverse different types ketchup. But here’s the problem: the more different types of ketchup appear in stores, the less likely it is to buy the real thing. tomato sauce with numerous spices and seasonings, more and more starch, and, of course, dyes and preservatives... There is only one way out - to cook homemade ketchup. This is the only way you will know exactly what is in your homemade ketchup, and at the same time you will prepare it exclusively to your own taste. Many housewives like to make homemade ketchup from tomato paste. Homemade ketchups have one of the most serious drawbacks... they are quite tasty, so if you decide to prepare ketchup for the whole winter, a couple of jars is definitely not enough.

Consider the ketchup recipe at home.

Tomato sauce “Classic”. Ingredients:
- approximately 3 kg of ripe tomatoes;
- 150 g sugar;
- 25 g salt;
- 80 g vinegar;
— 20 pcs. cloves;
— 25 pcs. peppercorns;
- 1 clove of garlic;
- 1 pinch of cinnamon;
- red pepper.

Ketchup preparation technology at home:
Tomatoes must be finely chopped and placed in large saucepan, and put on slow fire, and reduce by a third, without closing the lid. Then you need to add sugar, boil for 10 minutes, and add table salt and cook for about 3 more minutes. After all this, you need to put your favorite spices and seasonings in a saucepan with tomatoes, then you need to boil them thoroughly for 10 minutes, and then rub through a steel sieve or colander. Then you need to put it in this pan again, bring it to a boil, then pour in the vinegar and carefully place it in sterilized jars. After this, you can definitely safely roll it up.

Homemade ketchup recipe “Spicy”. To prepare it you will need the following ingredients:
- approximately 6.5 kg of tomatoes;
- 10 g garlic;
- 300 g of onion;
- 450 g sugar;
- 100 g salt;
- ¼ tsp. cinnamon;
-½ tsp mustard;
— 6 pcs. cloves;
— 6 pcs. peppercorns,
— 6 pcs. allspice peas;
- 40 ml vinegar.

Cooking technology:
The tomatoes need to be carefully cut crosswise, then blanched in boiling water, then lowered into ice water and remove the skin easily. You can also clear them of seeds, but if someone doesn’t like them in the sauce itself: you can scrape out the seed chambers with a spoon and then put them in a sieve standing directly above the pan. The juice will drain into this pan. Then you need to carefully place the chopped tomatoes there and thoroughly grind everything with a blender (or you can even put it through a meat grinder).

You also need to chop the onion, garlic, and grind your favorite spices in a mill. After all this, you need to carefully combine all the above ingredients, except vinegar, salt and also sugar, in a large saucepan and put on very low heat.

Then you need to add a third of the sugar, and then boil the mass by about 2 times. Add the remaining sugar and then cook for about 10-15 minutes. Then you can add salt and vinegar, then you must boil for about 10 minutes and then put it hot into freshly sterilized jars. Roll up. Ready!

Video of making homemade ketchup!

Ketchup is a sauce with a long history. For modern people, this seasoning for dishes is associated with red bottles and store shelves. Ketchup at home earlier in the winter, before development Food Industry, cooked in many families. Nowadays, natural nutrition is gaining popularity, and housewives are striving to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.

Recipes for making homemade ketchup for the winter

To prepare delicious ketchup, which will be stored all winter and will not spoil, you need high-quality tomatoes, ripe, strong, without defects. Country or country tomatoes grown without chemicals are ideal. Factory sauces contain not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Ketchup brewed at home for the winter is healthier, superior in taste to industrial analogues, and moreover, it can be made as classic sauce, and use the original and unusual recipe.

Classic tomato recipe

The sauce from which ketchup got its name did not contain tomatoes. The Chinese seasoning ge-tsup was prepared with fish entrails, and later with anchovies. The British remade the recipe in their own way, replacing fish with mushrooms and walnuts, then turned on the olives. Much later, tomatoes were added, and the version today called classic was born. Ingredients for classic ketchup:

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

How to prepare the sauce:

Select the tomatoes, wash them, remove the stems with a knife, cut them into small pieces, place them in a saucepan and wait until they boil. Add water if necessary; the juice that has been released is enough. Switch the stove to medium heat and cook for 20 minutes.
Cool the boiled tomatoes, pass through a sieve into the same pan. Cook the mass of future ketchup until thickened, an hour or more.
Place the spices in a piece of gauze, tie the ends to form a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, stir the mixture, cook for 10 minutes on low heat.
Pour the finished ketchup into sterilized containers, cool, and place in the refrigerator or cellar.

With apples and bell peppers

Ketchup for lovers of interesting things flavor combinations will complement any appetizer. Little secret: if you add dried or smoked onions, you get an extraordinary aroma. This addition will be useful for those who are not against culinary experiments with ketchup. If you are not sure that eaters will approve unusual taste, limit yourself to the original recipe. To prepare this piquant ketchup you will need:

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

Step by step recipe preparing ketchup:

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

Preserving Spicy Tomato Sauce with Chili Peppers

The popular “hot” sauce is prepared simply, with a minimum of ingredients; the chili pepper will still overwhelm all other flavors. You can season many dishes with it, with caution. Chili goes well with pasta and its varieties, potatoes, rice, fish, and meat. It is important to remember that if you intend to season a dish with this sauce, do not add pepper when cooking it, otherwise your mouth will burn. For the hot sauce you need:

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

Cooking sequence:

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

From tomato juice with starch in a slow cooker

When preparing ketchup at home for the winter, starch is rarely used; housewives prefer to boil off excess moisture without adding thickeners. Sometimes the resulting degree of thickness is not enough, for example, when preparing pizza. The sauce may spread and the dish will be moist. The dish of the day will be saved by homemade ketchup with added starch. For it you will need:

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

The sauce is prepared like this:

Squeeze out tomato juice, it’s better to use a juicer, or you can grind the tomatoes in a meat grinder with a fine wire rack, drain the pulp in a colander, and let drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stewing mode.
Peel and chop the onion: use a meat grinder or puree in a blender.
Wait for the tomato juice to boil, add the onion puree. Simmer in a slow cooker for an hour and a half.
Pour salt, vinegar, sugar into the multicooker bowl.
Stir starch and pepper in a previously prepared glass of juice. While stirring the ketchup, pour in the resulting mixture. When the mixture thickens, turn off the multicooker.
Pour into jars and twist while hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for aromatic, sweet and sour sauce, ideal for barbecue. In nature, this seasoning will be a great success. The cook regulates the spiciness of ketchup independently; the recipe does not set a clear framework for how hot such a sauce should be. Everything is done based on the desires of consumers, the ketchup will not become less tasty by reducing the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup composition:

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

Preparing the sauce:

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

find out more recipes how to cook delicious.

Quick tomato paste recipe

Ketchup is being prepared on a quick fix, with a minimum of ingredients. Tomato paste bought in a store is more natural in composition than factory-made ketchup. Read the label, choose pasta that contains only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by high temperature, is an antioxidant, and is good for the heart. Ingredients for “quick” ketchup:

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

How to cook:

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

Aromatic redcurrant ketchup with spices without vinegar

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

red currants (without green branches) – 1 kg;

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

Preparation:

Place currants in a saucepan, pour in water, and bring to a puree over low heat (do not bring to a boil).
Drain the liquid, take a separate container, and rub the berries through a sieve.
Mix juice and puree, put on fire, simmer until thick.
Grind the spices and herbs to a powder, add to the puree, add salt, add sugar, cook for 5 minutes.
Pour into jars and cool.

Video: how to make ketchup for the winter at home

Ketchups sold in stores contain sodium benzoate. Manufacturers love this additive because it prevents mold and yeast from developing, allowing ketchup to be stored for a long time. Substances with this effect contain cinnamon, cloves, mustard, cranberries, apples. If you see these components in recipes, know: they protect the sauce from spoilage. Cooks use vinegar for the same purpose. Practical advice You will hear how to prepare your favorite seasoning for the winter in the video below, reproduced there step by step preparation ketchup at home.

There are several proven and very delicious sauces homemade.

The tomato ketchup is finger-licking and it’s very easy to prepare for the winter.

Tomato sauce is served with meat dishes, spaghetti and fried potatoes. You can buy the sauce at any grocery store, but you can’t be sure that it doesn’t contain various chemical additives and preservatives.

Therefore, thrifty housewives have long been preparing ketchup for the winter at home, using only high-quality products without any chemicals. Even children can use non-spicy ketchup. The sauce is prepared simply from available ingredients. Of course, the sauce prepared at home will differ in thickness from the store-bought sauce, but the main thing is that the taste will be simply excellent.

You can adjust the taste of the sauce yourself: make it hotter by adding chili pepper, or sweet and sour by adding apples. For those who love spicy ketchup, you can add various seasonings during the preparation of the sauce: cinnamon, cloves, nutmeg or dry mustard.

And don’t forget, ketchup must be stored only in sterilized jars, otherwise it will spoil.

Homemade tomato ketchup for the winter You'll lick your fingers

Ingredients:

three large onions;
half a kilo of apples;
three kilos of tomatoes;
three dessert spoons salt;
one and a half glasses of granulated sugar;
30 gr. vinegar

Preparation:

Finely chop onions, apples and tomatoes;
put on the stove and cook for about an hour;
check onion for softness;
tomato puree cool and grind in a blender;
add salt and sugar;
put on fire and simmer until required thickness;
ten minutes before the end of cooking the sauce, pour in the vinegar;
Pour into prepared glass container.

For spiciness, add ground red and black pepper to the sauce. When preparing the sauce, use natural apple cider vinegar.

Ketchup with garlic

Products:

tomatoes - two kilos;
three dessert spoons of sugar;
salt - dessert spoon;
200 gr. vegetable oil;
a small head of garlic;
black and red ground pepper- half a teaspoon.

Cooking steps:

cut into small cubes tomatoes;
heat in a deep frying pan sunflower oil and fry the tomato pieces in it;
after the tomatoes become soft, grind them through a sieve or beat in a blender;
put the tomato puree on the fire;
boil for an hour;
forty minutes after boiling the tomato mass, add salt, sugar, pepper;
mix;
Five minutes before removing from heat, add peeled and chopped garlic.
Pour the finished sauce into prepared containers;
roll up;
leave until completely cool;
put in a cellar or basement for storage.

Recipe for winter ketchup at home from tomatoes with mustard

Spicy sauce with a hint of mustard

five kilos of tomatoes;
half a kilo of granulated sugar;
two large onions;
two tbsp. spoons of vegetable oil;
mustard powder - three tbsp. spoons;
vinegar - half a glass;
salt - two tbsp. spoons;
nutmeg - a pinch;
a couple of pieces carnations

Preparation:

peel tomatoes;

slice small pieces;
grate the onion on a coarse grater;
add vegetable oil to the pan;
fry the prepared ingredients;
leave on the fire for an hour and a half until the excess liquid boils away;
grind through a sieve;
transfer back to the pan;
add all the spices to the tomato mass, except salt and nutmeg;
simmer for another two or three hours;
add salt and nutmeg five minutes before the end of cooking ketchup;
pour the finished sauce into jars;
roll up.

To make homemade tomato ketchup for the winter tasty, take only ripe and juicy tomatoes.

Before preparing the sauce, take the time to remove the skins from the tomatoes.

If you don't like the smell and taste of garlic, you don't have to add it to the sauce.

To make the sauce more homogeneous, beat the mixture with a blender before pouring it into jars.

Ketchup with starch at home for the winter

This sauce will not spread; it is perfect for both barbecue and spaghetti.

In order for home-made ketchup to have a dense consistency, it is necessary to add starch to the preparation, which will give the necessary thickness and gloss to the finished product.

To this preparation, in addition to the standard set of products: tomatoes, onions and bell peppers, you can add cinnamon, ground red and black pepper for spiciness. And if you want, add some spice to the sauce and use celery.

Products:

tomatoes - two kilos;
two small onions;
30 ml vinegar (you can use white wine vinegar);
two dessert spoons of salt;
six dessert spoons of sugar;
ground black pepper - to taste;
half a glass of water;
two to three tablespoons of starch.

Preparation:

peel and cut tomatoes and onions;
grind vegetables in a meat grinder;
transfer to a container and put on fire;
cook over low heat for two and a half hours;
let the tomato mass cool and carefully grind it through a fine sieve;
pour again tomato preparation into a container and put on fire;
salt, add spices and granulated sugar;
for aroma, you can add two or three laurel leaves;
we breed in warm water starch;
carefully add the starch solution into the sauce, mix thoroughly and quickly so that no lumps form;
boil for another five minutes, turn off and pour the finished product into jars;
We put it in a cellar or basement for storage.

If you don't want to grind boiled tomato puree to get rid of tomato seeds and skins. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put them in a cold water. The peel is easily removed after such water procedures. Then cut the fruits into two parts and scrape out the seeds with a spoon. There is no need to throw them away. Grind them in a fine sieve and add the juice to the tomato puree.

Homemade tomato ketchup like store bought

How delicious store bought ketchup, but how much is there harmful additives, stabilizers and preservatives. How would you like the tomato sauce to be natural? There is a solution - you can make homemade ketchup from tomatoes, the same as store bought sauce. Delicious preparation can be cooked for a whole year, while significantly saving the family budget.

To prepare tomato sauce, you do not need to buy selected fruits; it is enough to buy slightly spoiled tomatoes, overripe, with damaged skins. On taste qualities This will not affect the finished product in any way.

Choose very red tomatoes so that the prepared sauce turns out to be a bright red, appetizing color. If you wish, you can add cloves, pepper and other spices that you like to the sauce.

Ingredients for cooking:

tomatoes - five kilos;
bell pepper – one kilogram;
medium-sized onions – 8 pcs.;
a glass of granulated sugar;
half a glass of 6% apple cider vinegar;
salt - three dessert spoons;
a few bay leaves.

Cooking steps:

add salt to the diced tomatoes and let them stand for about twenty minutes so that they release their juice;
grind the peeled onions and peppers in a meat grinder;
add vegetable mixture to tomatoes;
put the container with the workpiece on the fire;
the tomato mixture should be boiled for thirty minutes;
remove from the stove and let the tomato mass cool;
grind the workpiece through a fine sieve;
put the container on low heat, add salt, add granulated sugar and Bay leaf;
cook with stirring for another two hours.
ten minutes before readiness add vinegar;
pour the finished product into a glass container.

Winter preparations, tomato ketchup: the most delicious recipe

Everyone at home will appreciate this product, especially if you cook a couple of jars of this delicious ketchup with spicy spicy taste, then men will be simply delighted!

How many various blanks You can make winter tomatoes, including ketchup, according to the most delicious recipe I know.

There are a great many recipes for making ketchup, but there is a base for tomato sauce, which is prepared from small quantity products. And then your imagination and taste preferences will allow you to create exactly the sauce that will appeal to both adults and children.

The most delicious recipe for homemade ketchup for the winter made from tomatoes and bell peppers

Products:

five kilograms of tomatoes;
half a kilo of bell pepper;
400 gr. onions;
a glass of sugar;
a quarter glass of salt;
100 ml of vinegar (you can take 6% apple cider vinegar);
three tablespoons of starch;
a bunch of parsley.

Preparation:

Prepare tomato juice from tomatoes using a juicer;
put the juice in a saucepan with high sides on the fire and bring to a boil;
peel the onion and pepper, cut into small pieces and mince;
add twisted vegetables to boiling tomato juice;
mix thoroughly and bring to a boil;
be sure to remove the foam;
boil for at least two hours;
remove the pan from the heat and let
salt, add sugar;
dilute the starch in a glass of water and carefully pour into the sauce, add a bunch of herbs;
simmer for another twenty minutes, remove the parsley and add vinegar, stir, turn off and let cool slightly;
pour into prepared containers.

Advice! If you don’t have a juicer, then mince the tomatoes or blend them in a blender.

Chef's Best Ketchup Recipe

Ingredients:

ripe, fleshy tomatoes - two kilos;
sour apples – three pcs.;
onion - three large heads;
salt - two dessert spoons;
sugar - a little more than half a glass;
cloves, nutmeg, red pepper - to taste;
a teaspoon of cinnamon.

Preparation:

cut and chop vegetables using a meat grinder or blender;
put on fire and cook for about forty minutes;
cool the tomato mass and add sugar, salt and spices, except vinegar and ground red pepper;
simmer for another hour and a half to two hours;
add vinegar, pepper, boil for another 5-10 minutes;
Remove from heat, let cool slightly, and pour into prepared container.

We don’t hide it too far, because ketchup is extremely tasty and ready to use.

Homemade kebab ketchup for the winter

To make ketchup you will need the following products:

two and a half kilograms of ripe and juicy tomatoes;
a kilo of bell pepper;
hot pepper pod;
tablespoon chopped garlic;
three tbsp. spoons of granulated sugar;
teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
six peas of hot and allspice;
five cardamom grains;
laurel leaf - two pieces;
Art. a spoonful of starch diluted in half a glass of water.

Cooking method kebab ketchup for the winter at home:

Cut tomatoes, sweet and bitter peppers into pieces and place on low heat. Add all ingredients except vinegar and starch. One hour after boiling vegetable mixture grind it through a fine sieve.

Cook the puree for another three to four hours. About five minutes before it’s ready to add vinegar essence and starch. Finished product pour into jars.

Jamie Oliver's Ketchup Recipe

The famous chef, who has made a dizzying career, as usual, pleased us with an excellent recipe.

To prepare Jamie Oliver's “special” ketchup you need:

a kilo of ripe tomatoes;
tomato paste - two tbsp. spoons;
medium-sized onions - four pcs.;
half a glass of sugar;
salt to taste;
odorless vegetable oil - a quarter cup;
greens - a bunch of basil and parsley (celery).

Spices and seasonings:

two teaspoons each of fennel and coriander seeds;
four buds of cloves;
two small pieces of ginger;
small head of garlic;
chili pepper - one pc.

How to cook:

Peel the tomato and cut into cubes;
chop the onion, garlic and herbs very finely;
cut ginger into thin slices;
place in a saucepan with vegetable oil and simmer for five minutes, add spices;
add chopped tomatoes and a little water to the saucepan, cover with a lid and boil by a third;
puree vegetable mixture;
Boil the puree for another forty minutes.

Thick ketchup at home for the winter

It is quite difficult to prepare thick and rich ketchup at home. You will lick your fingers. It takes a lot of time for the tomato sauce to reduce and become thick in consistency. But, there are two little secrets that will help the sauce become thicker:

Add apples.
Use starch when cooking.

Recipe No. 1. Flavored apple-tomato ketchup

Prepare as follows:

Grind two kilos of tomatoes, three apples in a blender;
boil the tomato-apple mixture for twenty minutes;
cool, grind through a sieve;
add to the puree: a cinnamon stick, a few clove stars, and half a teaspoon each of nutmeg, rosemary, oregano, salt, sugar, a teaspoon of paprika, a few peas of allspice and hot pepper;
boil the mixture for two hours;
at the end of cooking, add two dessert spoons of 6% apple cider vinegar.

Recipe No. 2. Thick ketchup with starch

The principle of preparing the sauce is the same as in the previous version, and the recipe is as follows:

three kilos of tomatoes;
three large onions;
teaspoon paprika;
allspice and bitter pepper - a few peas;
cinnamon and cloves - optional;
salt - table. spoon;
sugar - a quarter glass;
starch - three tables. spoons dissolved in a glass of water.

Attention! Add starch 10 minutes before the end of cooking the sauce.

Ketchup with basil for the winter

Very simple and delicious recipe

Prepare as follows:

peel one kilogram of tomatoes;
wash and dry a bunch of basil and parsley, chop;
Finely chop the tomatoes, add two tablespoons to them. spoons of sugar and one teaspoon of salt;
puree tomato mixture;
add chopped three cloves of garlic and herbs to it;
cook for three to four hours;
pour into jars or bottles.

If you want your winter ketchup with basil to have a uniform and smooth consistency, rub it through a fine sieve.

While cooking the sauce, you can add salt and sugar as needed.

If you get caught too juicy tomatoes, and the sauce does not boil down for a long time. Dissolve two or three tablespoons of starch in half a glass of water and carefully add to ketchup. If desired, you can add various spices and seasonings to the sauce.

Heinz tomato ketchup at home for the winter - you'll lick your fingers

It turns out a sauce like the famous brand

Homemade Heinz ketchup is an excellent tomato sauce that can be prepared from a small set of ingredients. The amazingly tasty and rich sauce will appeal to all family members. The main ingredients of ketchup are ripe tomatoes and sweet and sour apples.

Products:

tomatoes - three kilos;
half a kilo of Antonovka apples;
onion - three heads;
sugar - one and a half glasses;
salt - three dessert spoons;
apple cider vinegar 6% - 50-70 grams;
pepper - black, red, paprika, cinnamon, cloves, bay leaf - to taste.

Cooking instructions:

prepare juice from tomatoes, onions and apples;
Pour spices into the bottom of the pan, preferably grind them with a coffee grinder, throw in the whole bay leaf;
add apple cider vinegar and vegetable juice to the spices;
mix thoroughly so that no lumps form;
boil for five hours;
remove from ready-made ketchup bay leaf and pour the finished product into jars.

Attention!

If you don’t have a juicer, you can grind the vegetables and fruits in a meat grinder, and then grind them through a sieve to get rid of seeds and skins.

The sauce must be stirred during cooking.

The vegetable mass should decrease in volume by two or even three times.

As a result, we will get excellent Heinz ketchup at home from tomatoes for the winter that you will lick your fingers - so delicious!

Enjoy your snack with homemade ketchup. We hope you liked our recipes.

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

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

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

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

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

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

A simple recipe for homemade tomato and apple ketchup

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

Ingredients:

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

Preparation:

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

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

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

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

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

Finger-licking tomato and bell pepper ketchup

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

Ingredients:

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

Preparation:

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

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

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

4. Transfer the ketchup into jars and screw on the lids. Store in a cool place.

Video on how to make delicious ketchup at home

If you are still unsure whether you should make this sauce at home, I have put together a video recipe for you. After watching it, you will understand how simple the cooking process is. Everything is described in great detail here.

Ingredients:

Tomatoes - 2.5 kg
Sugar - 1/2 cup
Salt - 1/2 tbsp. lie
Black peppercorns – 20 pcs.
Cloves - 2 pcs.
Coriander peas – 10 pcs
Vinegar 9% - 2 tbsp. lie

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

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

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

Ingredients:

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

Preparation:

1. Peel and seed the apples. Remove stems and seeds from peppers. Remove the core from the tomatoes.

2. For convenience, you can cut the vegetables into small slices and pass through a meat grinder with a fine nozzle. Or puree the vegetables using a blender.

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

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

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

Spicy tomato sauce for the winter in a slow cooker

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

Ingredients:

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

Preparation:

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

2. Place everything in a multicooker bowl, add mustard, salt, sugar and vegetable oil. Mix everything. Turn on the “baking” mode for 45 minutes.

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

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

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

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

Good luck with your preparations!