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 since then tomato ketchup has firmly held its position in refrigerators and in the 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 into 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 pepper. 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 the classic recipe, is well stored. 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 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 holiday table will take pride of place.

My family loves to add ketchup to different dishes. Both 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, which can be made almost half a kilogram in 40 minutes. I am sure you will love this recipe, and you, like my family, will refuse harmful commercial and expensive ketchup.

Ingredients:

mashed 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 cooking

We take a pan with a thick bottom and transfer the grated tomatoes into it. Tomatoes can be mashed with 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 are using tomato paste or mashed tomatoes, dilute them with water to a consistency tomato juice.
Now you need to prepare the onion and garlic. We clean the onion. If you do not cut off the dry tail, then the onion will not pinch the eyes. You need to cut it into small pieces. To do this, cut 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 the garlic if you put it on a plank, take a wide knife, and press the clove with the side of the knife. It will crush, 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 out of them.
Add the onion and garlic to the pot with the tomatoes.
Now add cloves, just a couple of sprigs, allspice, and black peppercorns to the tomato mixture. In addition to these spices, you can add others that you like more or, conversely, do not add anything.
Mix well the future ketchup.
Now turn on the stove and put a saucepan on it so that the mass heats up and boils. It is necessary to cook, stirring occasionally, until the ketchup becomes thick. This usually takes 20-25 minutes.
Pour lemon juice into the thickened mass or, if it is not available, you can use vinegar 6% or 9%. 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 to cook for two to three minutes, stirring occasionally.
Now we take an empty container and a sieve. It is necessary to wipe the ketchup to remove pepper, cloves, etc. from it. To do this, put the ketchup in a sieve and rub it with a spoon so that the pure mass is in the pan, and everything that is not needed is in the sieve. If you don't want to mess with it, you can do it differently. When you cook ketchup with spices, you can put them in a small gauze bundle, and then just pull it out and throw it away, so you don’t have to grind it.
Ready ketchup transfer to a sterilized jar. Sterilization of jars is different, but this, of course, can be done at home. The first way to sterilize is to hold the jar over steam. We boil water, put a grate on the pan and, on top, clean, washed with soda, a jar. Hold it like that for a few minutes and remove it. Only before pouring ketchup, the jar should dry. You can also sterilize in the microwave. To do this, pour about 2 centimeters of water into a 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.
Transfer the ketchup to a jar and twist. It can be stored in the refrigerator for up to two weeks. This ketchup can also be rolled up for the winter. To do this, after you grind 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 to the table. own cooking. Now you can not be afraid to give ketchup to children, because you know for sure that there is nothing harmful in it. Visit us at "Very tasty", we always have a lot of cool recipes! Bon appetit!

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

Recipes for making homemade ketchup for harvesting for the winter

To prepare delicious ketchup, which will be stored all winter and will not deteriorate, you need high-quality tomatoes, ripe, strong, without defects. Rustic or country tomatoes grown without chemistry are ideal. Factory sauces contain not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Ketchup cooked at home for the winter is healthier palatability surpasses industrial analogs, besides, it is possible to make 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 condiment ge-tsup was prepared with fish entrails, and later with anchovies. The British changed the recipe in their own way, replacing the fish with mushrooms and walnuts, then included olives. Much later, tomatoes were added, and a variant was born, today called the classic. 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 the sauce is made:

Select the tomatoes, rinse, remove the stalks with a knife, cut into small pieces, place in a saucepan, wait for the boil. Add water if necessary, and the juice that stands out is enough. Switch the stove to medium heat, cook for 20 minutes.
Cool the boiled tomatoes, pass through a sieve, into the same pan. Boil the mass of future ketchup until thickened, an hour or more.
Put the spices in a piece of gauze, tie the ends, get a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, mix the mixture, cook for 10 minutes, making a slow fire.
Pour the finished ketchup into sterilized containers, cool, place in the refrigerator or cellar.

With apples and bell pepper

Ketchup for lovers of interesting flavor combinations complements any meal. Little secret: if you add dried onions, or smoked, you get an unusual aroma. This addition is useful for those who are not against culinary experiments with ketchup. If you're not sure what consumers will approve unusual taste, limit yourself to the original recipe. To make this savory 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 cup;
sugar - a tablespoon;
salt - half a teaspoon;
black pepper - 10 peas;
allspice - 6 pcs.;
garlic - 5 teeth;
savory - to taste.

Step by step recipe making ketchup:

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

Preserved spicy tomato chili sauce

The popular "hot" sauce is made simply, with a minimum of ingredients, the chili will still kill all other flavors. You can season them with many dishes, with care. Chili is combined with pasta and their varieties, potatoes, rice, fish, 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 there will be a fire in your mouth. For hot sauce you need to take:

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

Cooking sequence:

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

From tomato juice with starch in a slow cooker

In the preparation of ketchup at home for the winter, starch is rarely used; housewives prefer to boil off excess moisture without adding thickeners. Sometimes the obtained degree of density is not enough, for example, when cooking pizza. The sauce may spread, the dish will turn out wet. The dish of the day will be saved by homemade ketchup with the addition of starch. For him you will need:

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

The sauce is prepared like this:

Squeeze out the tomato juice, preferably with a juicer, or you can scroll the tomatoes in a meat grinder with a fine grate, discard the pulp in a colander, let it drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stew mode.
Peel and chop the onion: use a meat grinder or puree in a blender.
Wait until the tomato juice boils, add onion puree. Simmer in a slow cooker for an hour and a half.
Pour salt, vinegar, sugar into the multicooker bowl.
In the previously prepared glass of juice, stir the starch and pepper. While stirring the ketchup, pour in the resulting mixture. When the mixture thickens, turn off the multicooker.
Pour into jars, twist hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for a fragrant, sweet and sour sauce ideal for barbecue. In nature, this seasoning will be a huge success. The chef regulates the sharpness of ketchup on his own, 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, ketchup will not become less tasty from a decrease in the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup Ingredients:

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.

Sauce preparation:

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

find out more recipes how to cook delicious .

Quick Tomato Paste Recipe

Ketchup is being prepared hastily with a minimum of ingredients. Tomato paste bought in a store is more natural than factory ketchup in its composition. Read the label, choose pasta with only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by high temperatures, it is an antioxidant, 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 - a teaspoon;
sugar - 2 teaspoons;
mustard (ready) - a tablespoon.

How to cook:

dilute the paste boiled water(about 200 ml).
Pour sugar, salt, spices into one glass, pour boiling water over it, let it brew, pour into the paste.
Put on the stove, cook for 2 minutes on low heat.
Pour into a processed jar. Store in 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 by 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 currant (without green twigs) - 1 kg;

water - a quarter of a 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.

Cooking:

Put currants in a saucepan, pour in water, bring to a state of mashed potatoes over low heat (do not bring to a boil).
Drain the liquid, taking a separate container, wipe the berries through a sieve.
Mix juice and puree, put on fire, boil until thickened.
Grind spices and spices to a state of powder, add to mashed potatoes, salt, add sugar, cook for 5 minutes.
Pour into jars, cool.

Video: how to cook ketchup for the winter at home

Store-bought ketchup contains sodium benzoate. Manufacturers love this additive because it prevents molds and yeasts from developing, allowing ketchup to be stored for a long time. A substance with such an effect contains cinnamon, cloves, mustard, cranberries, apples, if you see these components in recipes, know that they protect the sauce from spoilage. For the same purpose, culinary experts use vinegar. Practical Tips how to cook your favorite seasoning for the winter, you will hear in the video below, reproduced there step by step cooking ketchup at home.

If you cook homemade ketchup, it will not be compared in taste and texture with any other shop product. And its main feature is that you can add absolutely any spices and spices to such a sauce, making it uniquely tasty and rich for yourself. As, here we ourselves want, we will add such ingredients.

If we talk about any preparations for the winter. there are a lot of recipes on the site. I advise you to see how it is done and. Don't miss out, be sure to check it out.

How to cook homemade tomato ketchup and what you need to make it? Right now 6 delicious and simple recipes tomato sauce for the winter.

Necessary set of ingredients for ketchup

Tomatoes fleshy ripe, soft - 3 kg.
Red pepper with thick walls, sweet - 3 pcs.
Onion - 500 gr.
6 garlic cloves.
A spoonful of salt.
150 ml. vinegar (classic table vinegar is taken) nine percent.
Cinnamon - 1⁄2 teaspoon.
Peppercorns - 10 peas.
Ground allspice - 1⁄2 teaspoon.
Dried cloves in buds - 4 pcs.
Nutmeg grated - half a teaspoon.
Sugar sand - 180-200 gr.

The process of making homemade ketchup

We carefully wash each tomato, no sand and dirt should remain on the fruits, cut out the tail area and cut each vegetable in half or into 4 parts.

Bulgarian pepper is cleaned of seeds and internal veins, coarsely chopped and sent to a bowl with tomatoes.

We clean the onion, wash it under cold water, so this product will be smaller when cut to “cut” the eyes, and chop into half rings. We send to the available ingredients.

We pass the peeled garlic through the garlic or three finely on a grater, add to the vegetables.

We shift the prepared ingredients into a saucepan, salt, mix, cover and move to the stove, setting the minimum heat level. We cook ketchup for about three hours, but not less than two and a half, periodically opening the dishes and mixing our composition.

Water should not be added to the pan; only the above products should be present during cooking. At the same time, in the volume during cooking, the mass will decrease somewhere by half, as it should be.

While the tomato composition is being cooked, prepare the spices. They need to be combined and ground in a coffee grinder in homogeneous mass.

Cool the vegetables a little and then grind them with an immersion blender into a homogeneous consistency.

We season the pasta with ground spices, mix, again send it to the fire and now cook for no more than half an hour.

5 minutes before the end of cooking, pour in the vinegar, mix your mass thoroughly again and you can turn off the stove.

Pour into jars sterilized in any way directly from the fire, that is, hot tomato ketchup. We cover with lids, twist, turn the jars upside down, cover all the resulting beauty with a blanket and leave exactly for a day, no less.

All is ready! Delicious homemade Heinz ketchup can be eaten immediately after cooling. Can be stored in a cool place and taken out as needed.

You can serve such vodka meat not only with sausage and meat products, but also use it when cooking cabbage soup, borscht, stewing vegetables, etc.

It's easy and inexpensive to make a delicious sauce.

For cooking we take:

2.5 kg. tomatoes.
350 gr. sweet and sour variety of any apples.
350 gr. classic onion (you can use salad if you wish, but normal is better).
Tablespoon of coarse salt.
Half a glass of sugar.
A teaspoon without a slide of a mixture of ground peppers.
4 cloves.
140 ml. apple cider vinegar (6%).
Half a teaspoon of cinnamon.

How we will make delicious tomato paste for the winter

Wash the vegetables and apples, cut out the place of the stalk from the first, remove the cores from the second, cut the products into medium-sized pieces - slices.

It is not necessary to remove the peel from apples, it will allow you to create the desired consistency, as it contains a natural thickener pectin, but tomatoes can be removed from the skin if desired, but this is not necessary.

Immerse all the components of the sauce in a blender bowl or a deep bowl / pan, grind into a homogeneous gruel.

If there is no food processor or blender in the house, tomatoes and apples can be twisted in a meat grinder, but in this case it is best to pass the products through the chintz again.

Send the resulting composition to a cauldron, pot or deep frying pan, put on fire, let it boil. Cover and simmer, stirring, for fifteen minutes.

Salt the mixture, continue to cook for another hour and a half. If after the specified time the mass is still liquid, remove the lid and cook until the composition thickens.

Now pour spices and sugar into the container, while the cloves will need to be ground into powder first. Pour in the vinegar, mix the ingredients.

Cover and leave to stand for 5 minutes on the stove, then remove and pour into prepared jars.

Close the ketchup for the winter, while remembering that the jars should be filled to capacity, there should not be any empty spaces in it.

Turn the rolled up containers over and leave to cool under a warm blanket overnight. In the morning the sauce will be ready, it can be removed for storage in the refrigerator or pantry.

Aromatic ketchup with basil

You will need to prepare:

A kilo of tomatoes.
A bunch of fresh parsley and basil.
2.5 spoons of sugar.
1 spoon of salt.
3 cloves of garlic.
Half a glass of cold water.
2.5 tablespoons of starch.
Spices and seasonings to your own taste.

The cooking process will be as follows

Wash the tomatoes, peel each fruit from the skin, cut into small pieces, send to the pan and on the stove.

Add chopped greens to the boiled tomatoes (grind very finely), boil for 40 minutes.

Pour sugar, stir it, then salt and mix everything until completely dissolved, continue cooking for another 40 minutes.

Squeeze garlic cloves on a garlic maker, send to a saucepan with tomatoes.

Stir and continue to cook for another 3 hours, opening the lid every 20 minutes and stirring your composition.

Dissolve the starch in cold water, gently add it to the ketchup at the end of cooking, mix, boil for another 5 minutes and pour the mass into jars.

Seal the containers with lids, let the sauce stand in the room for a day, and then put it in the refrigerator. Homemade ketchup is ready!

After adding starch, if desired, the mass can be ground into a more liquid one with a kitchen blender. You can also strain through a sieve, this should be done by someone who does not like it when small pieces of tomatoes or greens come across in ketchup.

The original recipe for tomato ketchup with wine vinegar and tarragon

You will need to prepare:

Red (yellow are not suitable) ripened tomatoes - 2-2.5 kg.
One bulb.
700 ml. (maybe a little less) wine vinegar.
30 gr. salt.
60 gr. Sahara.
1/3 teaspoon dry tarragon.
A pinch of ground black and the same amount of ground red pepper.
3 cloves.
Ginger root - 2-3 gr.
A pinch of cinnamon and the same part of nutmeg.
half hot pepper Chile.
2 pinches ground paprika.
2 pinches of curry seasoning.

How to make original ketchup

By blanching (make an incision, pour over with boiling water and then immerse in cold water), we clean each tomato from the skin.

Cut the tomatoes into 6 parts, send to cook for two hours under the lid over medium heat. At the same time, do not forget to stir periodically.

We grind the finished tomatoes into a homogeneous mass using a fine sieve or blender, add all the spices indicated in the recipe, except for vinegar (they should be ground), mix.

Three onions on a grater, spread in ketchup, put it all on fire and continue to cook for 25 minutes.

Pour in the vinegar, simmer for another five minutes on the stove, remove from heat and pack in sterile jars.

If the sauce is very thin, you can add a little potato starch, but this is not required, optional.

List of products for cooking:

Ripe tomatoes without rot - 3 kilograms.
Classic onion - 0.5 kg.
Sugar - 400 gr.
Dry mustard - 2 tablespoons.
Vinegar (9%) - 400 ml.
Lavrusha - 3 sheets.
Juniper (berries) - 5 pcs.
Salt - 2 tablespoons (you can use a little more or, conversely, less, adjust to your own taste).
Black ground pepper- a teaspoon without a slide.

Our actions - preparing ketchup for the winter

Wash the tomatoes, remove the peel from each, cut, send to the cauldron.

Peel the onions, cut into small cubes and send to the vegetables, cook food over medium heat for 3 hours.

Pass the finished mass through a sieve, send it back to the cauldron, now add all the spices and spices, mix, simmer for another 15 minutes, pour in the vinegar, leave the puree to boil and can be distributed into jars. Containers, it is worth noting, must be sterilized.

We roll up the sauce, turn the jars over the necks, cover with a terry towel or any blanket on top, leave overnight.

Delicate homemade quick ketchup (vido)

simple and quick recipe, no freezes. Homemade ketchup is delicious gentle sauce to everything - meat, pasta, poultry, etc.

Store homemade ketchup in a refrigerator or cellar, always in a dark and cool place. The shelf life of a hermetically sealed product is 1 year from the date of sealing.

Try to make homemade ketchup yourself and you will feel the difference. The recipes have been tested, feel free to proceed, just the tomato season has come!

Good luck and all the best!

To taste homemade tomato ketchup, like a store-bought one. It is just as thick and fragrant, it goes well with meat, vegetables and fish dishes. And most importantly, homemade sauce absolutely natural, as it is prepared from fresh tomatoes, without starch and dyes.

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

Ingredients

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

Recipe for homemade ketchup for the winter

We prepare the main products: tomatoes, onions and apples. Tomatoes can be taken of any variety, the main thing is that they are ripe and sweet, then the ketchup will turn out to be rich and pleasant in taste. Onion normal white, not bitter, will do. It is better to use sour apples such as "Semerenko", they perfectly emphasize the taste of tomatoes, give ketchup a thicker puree consistency, a pleasant fruity aroma and slight sourness.
We clean the onion from the husk, remove the core from the apples (the skin can not be peeled off). We grind them into pieces that will freely pass into the socket of the meat grinder. Large tomatoes are cut into 2-4 parts, small ones can be left whole. We skip tomatoes, apples and onions through a meat grinder. I got a full 5-liter pan vegetable puree(together with chopped skins and seeds of tomatoes, which we will later remove by rubbing through a sieve).
Put the pot on the stove and bring to a boil. Then reduce the heat and cook at a low boil for 1 hour - without a lid, removing the foam. During this time, the tomato skins will boil down and completely give their taste to the sauce.
Grind the hot puree through a sieve with a metal mesh - pour the tomato mixture into it in portions and rub it thoroughly with a tablespoon, thus separating the seeds and skins from the liquid tomato base. There will be very little waste - about 1 glass.
We throw away the pulp. And a saucepan with tomato sauce back to the fire. 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.
The ketchup will thicken as it cooks. Add to it fragrant spices: red and black pepper, ground cinnamon, Carnation Umbrellas. Continue to cook for another 15 minutes, stirring.
Add sugar, salt and vinegar - be sure to introduce them in small portions, focusing on your taste. Depending on the degree of ripeness and sweetness of the tomatoes, you may need to add a little more or less sugar and salt, increase or decrease the amount of acid.
Boil the ketchup for 10 minutes so that the grains of sugar are completely dissolved.
Pour the sauce into hot sterilized jars, immediately roll up the lids (sterilized).
We turn the jars upside down and wrap them with a blanket. As soon as the ketchup has cooled, we send the preservation for storage in the basement or in another cool place. The shelf life of homemade ketchup is 1 year.