My family loves to add ketchup to different dishes. Both meat and vegetables. And store-bought ketchup is not healthy at all, so we found an alternative - a simple quick recipe homemade ketchup, which in 40 minutes you can make almost half a kilogram. 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 the consistency of 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 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! Enjoy your meal!

Now many have begun to understand that there are about as many real tomatoes in ketchup bought in a store as there are real potatoes in potato chips. And still, this tomato sauce with the addition of cinnamon and cloves remains one of the most popular and sold, both in our country and around the world. After all, he makes everything as appetizing as possible with such ease: from pasta to fried meat.

There is an opinion that making ketchup at home is a very troublesome and costly business, just like But personally, I think that this is not entirely true. After all, such preparations prepared for the winter will truly great addition to many traditional dishes and will certainly fully justify the time, money and labor you have spent.

Ingredients:

Tomatoes - 6 kg
onion - 750 gr
hot pepper - 5 pcs
any apples - 750 gr
vinegar 9% - 1.5 cups
sugar - 1.5 tbsp
cinnamon, cloves - to taste
salt - 3 tbsp. l.

Cooking method:

Wash vegetables well in clean water. We cut the apples into small slices, after cutting out the core from them. We cut the tomatoes and peeled onions into approximately the same pieces, remove only the stalk from the hot pepper and put everything in one pan or an enameled basin.

We put it on fire and after the contents of the pan boil, reduce the heat to low and cook for another 2.5 hours, stirring occasionally so that it does not burn, and then remove from the stove.

After the whole mass has cooled down, we need to pass it through a juicer or rub it through a sieve. Then we put the resulting mixture on the fire and when it boils, add salt, sugar, vinegar, spices to it to taste and reduce the heat to a minimum.

And cook for about two more hours, stirring occasionally. The viscosity of the ketchup at this point should reach the desired level. We lay it out in pre-sterilized jars and roll it up with boiled lids.

We turn the jars over, cover with a warm blanket and leave it like that until it cools completely. Then we clean it in a cellar or a dark place. We keep the opened product in the refrigerator, but not more than two weeks.

Spicy tomato ketchup with plums

Ingredients:

Tomatoes - 2 kg
plum - 1 kg
onion - 250 gr
bell pepper - 5 pcs
hot peppers- 2 pcs
garlic - 1 head
vinegar - 1 tbsp. l
spices (cloves and ground pepper) - taste
salt - 2 tbsp. l.

Cooking method:

We wash all vegetables and fruits in clean water. We separate the plum from the stone, cut the tomatoes, bell pepper and onion into medium pieces, peel the garlic, and only separate the tail from the hot pepper, the seeds do not need to be removed.

We twist all these ingredients in a meat grinder, transfer to one pan and put on fire. Then cook from the moment of boiling for 2-3 hours, stirring occasionally, then remove from the stove and leave to cool completely.

Now we pass the boiled mixture through a sieve or juicer and put the resulting mass on fire. Bring to a boil and add sugar, salt, vinegar, cloves, ground pepper to taste. We continue to cook on low heat for about 30-40 minutes.

Pour into sterilized jars, roll up the lids and turn over. Cover with a warm blanket and leave to cool completely.

We clean the cooled ketchup in a dark pantry or cellar for the winter.

How to make ketchup at home with starch

Ingredients:

Fleshy tomatoes - 2 kg
onion - 2 pcs
bay leaf - 2 pcs
vinegar 9% - 1 tbsp. l
starch - 1 tbsp. l
sugar - 150 gr
ground cinnamon - 1/2 tsp
ground cloves - 5 pcs
ground pepper - 1 tsp
salt - 2 tsp

Cooking method:

To prepare this sauce, we need to wash all the tomatoes and cut them into medium pieces.

Then we clean the onions, preferably large ones and chop them in arbitrary pieces. Pour two teaspoons of salt here, without a slide, and add bay leaves. We put on fire and after all the contents boil, cook for another 20 minutes over low heat, while not forgetting to stir occasionally.

After everything has boiled, add the above amount of sugar, ground pepper, cinnamon and five cloves rubbed into powder into the pan. We continue to cook for 40 minutes.

Then grind the whole mass with an immersion blender.

Now pour the finished ketchup into sterilized jars and roll up the lids.

Tomato ketchup in a slow cooker

Ingredients:

Tomatoes - 2 kg
sweet bell pepper - 500 gr
onion - 400 gr
hot pepper - 2 pcs
dry mustard - 1 tbsp. l
refined vegetable oil - 150 gr
vinegar 9% - 1 tbsp. l
sugar - 200 gr
salt - 2 tbsp. l.

Cooking method:

We twist the washed and chopped tomatoes, peppers and onions in a meat grinder or grind with a blender.

We shift the resulting mass into the multicooker bowl and add mustard, sugar, salt and vegetable oil there. Mix and set the program "Baking" for 45 minutes. At the same time, do not forget to periodically mix the whole mass.

After the beep, open the lid of the multicooker and leave our mixture to cool. Then we grind it through a sieve, pour the liquid part back into the bowl, and grind the thick part with an immersion blender so that it looks like tomato paste. Then we return it to the liquid part, add vinegar and set the "Baking" mode for 60-70 minutes until cooked.

Pour hot ketchup into sterilized jars, roll it up, turn it upside down and wrap it in something warm until it cools completely.

A simple recipe for sweet and sour tomato ketchup (video)

Enjoy your meal!!!

Ketchup is one of the most universal sauces. It goes well with pasta and potatoes, meat and fish, and any dish with it seems tastier. However, purchased sauces rarely contain only natural products, and those consisting only of them are expensive. If you want all year round enjoy the taste of a quality product and at the same time not give fabulous money for it, there is only one way out - to cook ketchup at home. If you make it right, then in terms of its organoleptic qualities it will surpass the purchased one.

How to cook ketchup

In order to prepare delicious ketchup, it is not enough to pick up suitable recipe although a lot depends on it. It is very important to take into account several points.

When choosing tomatoes for making ketchup at home, it is necessary to reject all overripe and unripe, at least slightly damaged ones. At the same time, it is better to give preference to tomatoes grown not in greenhouses, but in beds: fleshy and fragrant.
Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which there may be chipped, wormy ones - these are not suitable for ketchup.
Tomatoes and other products, if required by the recipe, must be thoroughly crushed. The best way to do this - pass through a meat grinder, after which rub the puree through a sieve. There are more easy way- pass through a screw juicer, but it does not allow to achieve such quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the selected recipe.

Homemade ketchup

tomatoes - 2.5 kg;
granulated sugar - 125 g;
cloves - 2 pcs.;
black peppercorns - 20 pcs.;
coriander - 10 pcs.;
table vinegar (9 percent) - 40 ml;
salt - 10 g;
greens to taste (basil, dill, parsley) - 100 g.

Cooking method:

Wash the tomatoes well, cut the stalks, cut each vegetable into 4 parts.
Chop the greens and put in a saucepan with tomatoes.
Place the tomatoes in a saucepan and simmer for 20 minutes over low heat.
After the tomato mass has cooled, wipe it through a sieve.
Bring tomato puree bring to a boil and cook until it thickens. This will happen in an hour or an hour and a half. All this time, the mass should be stirred so that it does not burn.
Fold the spices in gauze or bandage, wrap well so that they do not fall out during cooking, and dip into the tomato mass.
Pour sugar and salt, pour in vinegar, boil for another 10 minutes.
Take out the spice bag.
Sterilize jars, preferably small ones, and fill with hot ketchup. Seal with sterilized lids.

Homemade ketchup prepared according to traditional recipe It has a pleasant sweet and sour taste. It is not spicy at all, so it can be given even to children.

Spicy ketchup

tomatoes - 2 kg;
red bell pepper - 1 kg;
carrots - 0.5 kg;
onion - 0.5 kg;
tomato paste (without salt) - 0.2 kg;
vegetable oil - 0.15 l;
chili pepper - 0.15 kg;
garlic - 100 g;
apple cider vinegar (6 percent) - 70 ml;
sugar - 80 g;
dry basil - 20 g;
ginger - 50 g;
corn starch - 50 g;
ground coriander - 5 g;
water - 1 l;
salt - 20 g.

Cooking method:

Peel carrots, peppers and onions, chop, pass through a meat grinder.
Grind the basil to a powder state.
Mix basil with onions and carrots.
Pour the carrot-onion-pepper mass with water in an amount of 0.2 liters, simmer for 10 minutes.
Pass through the meat grinder tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can leave the seeds out of the pepper, but grind it whole.
Put the tomatoes, hot peppers and garlic to the carrots and onions, simmer the vegetables together for another 10 minutes.
Dilute the tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
Cool the vegetable mass, then wipe it through a sieve, whisking the resulting puree with a blender in parts.
Add spices, oil and vinegar, salt and sugar.
Bring to a boil and boil for 7 minutes.
Dissolve starch in 100 ml of water.
Pour the starch into the sauce in a thin stream, stirring constantly, cook for a couple of minutes.
Pour ketchup into sterilized bottles or jars, seal them. When cool, send to storage in the pantry.

Ketchup prepared according to this recipe has a spicy aroma and spicy taste, pretty sharp.

spicy ketchup

tomatoes - 0.5 kg;
onion - 0.5 kg;
sweet pepper - 1 kg;
burning capsicum- 0.2 kg;
vegetable oil - 100 ml;
table vinegar (9 percent) - 0.25 l;
garlic - 7 cloves;
black peppercorns - 7 pcs.;
sugar - 125 g;
salt - 5 g.

Cooking method:

Grind with a meat grinder sweet and hot peppers along with the seeds.
Do the same with the rest of the vegetables.
Put the vegetables in a saucepan and boil them for half an hour.
Peppercorns wrap in cheesecloth and lower to the bottom of the pan.
Pass the garlic cloves through a press and add to the vegetables.
Pour salt, sugar into the vegetable mass, pour oil and vinegar into it, mix.
Boil down to the desired density and pour into sterilized bottles through a clean, boiled funnel.
Close with lids, let cool.

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of real hot sauces and condiments.

Classic ketchup

tomatoes - 3 kg;
sugar - 150 g;
salt - 25 g;
apple cider vinegar (6 percent) - 80 ml;
cloves - 20 pcs.;
black peppercorns - 25 pcs.;
garlic - 1 clove;
ground cinnamon - a pinch;
hot red pepper (ground) - on the tip of a knife.

Cooking method:

Wash the tomatoes, chop finely, put in a saucepan and put it on a slow fire.
Boil the tomatoes until their volume is reduced by a third.
Add sugar and cook for another 5 minutes.
Add salt and cook for 3 more minutes.
Wrap peppers and cloves in gauze, put in a saucepan with tomatoes. Pour in the pepper and cinnamon.
Boil for another 10 minutes and remove the pan from the heat.
When the mass has cooled, wipe it through a sieve, after removing the gauze bag with spices, and place it back in the pan.
Crush the garlic and add to the tomato puree.
Pour in the vinegar, bring the ketchup to a boil and pour into jars or bottles that should be sterilized in advance.

Ketchup has a universal classic taste, which allows you to serve it with any dishes. This is the most tomato ketchup, which can only be, because it does not contain any other vegetables.

Table ketchup

tomatoes - 6.5 kg;
garlic - 10 g;
onion - 0.5 kg;
sugar - 0.45 kg;
salt - 100 g;
ground cinnamon - 2 g;
mustard (seeds) - 3 g;
cloves - 6 pcs.;
black peppercorns - 6 pcs.;
allspice peas - 6 pcs.;
vinegar essence (70 percent) - 40 ml.

Cooking method:

Wash the tomatoes, make an incision crosswise on each.
Dip in boiling water, blanch for a couple of minutes, remove and transfer to a pot of cold water.
Remove the skin from the tomatoes, cut each in half.
Place the sieve on a clean saucepan. Remove the seeds from the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the grate and the juice gets into the pan. Wash the sieve.
Return it to the pot and rub the tomato pulp through it.
Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or in a coffee grinder.
Pass onion and garlic through a meat grinder.
Tomato, onion and garlic puree place in a saucepan, add all the spices, including cinnamon.
Bring to a boil, add 150 g of sugar and continue to cook, stirring constantly, until the mass is reduced by about half.
Add the remaining sugar and cook, stirring constantly, for 10 minutes.
Pour in salt, pour in vinegar and boil for another 10 minutes.
Pour hot ketchup into pre-prepared bottles or jars (they should be sterilized). Close tightly with lids. After cooling, they can be stored in the basement or pantry.

Table ketchup is very fragrant, has a delicate texture and spicy taste. It cannot be said that he is an amateur. Everyone loves this homemade sauce.

Ketchup "Original"

tomatoes - 5 kg;
bell pepper - 0.3 kg;
onions - 0.5 kg;
sugar - 0.2 kg;
salt - 30 g;
paprika - 10 g;
table vinegar (9 percent) - 125 ml.

Cooking method:

Wash the pepper, remove the seeds from it, cut into pieces and chop with a blender or meat grinder.
Wash the tomatoes, cut, cook for 5 minutes and transfer to cold water. Once the tomatoes have cooled down a bit, take them out of the water and peel them off.
Cut the tomatoes and chop with a meat grinder or blender.
Remove the husk from the onion, chop and also chop in the same way.
Pour salt and sugar into a saucepan, put vegetable puree into it and put on fire.
Bringing to a boil, reduce the heat and cook until the mass acquires the optimal consistency for ketchup.
Add paprika, boil for a couple of minutes.
Pour in the vinegar and boil for another 3 minutes.
Pour into pre-sterilized jars or bottles, close them with lids. Ketchup should cool down when room temperature, after it is better to clean it in a cooler place.

This ketchup has a specific taste, but no one dares to call it unpleasant. Once you taste it, you want to eat it again and again.

Homemade ketchup is delicious and useful product, which is well stored and quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.

In this article, we will teach you how to make real homemade ketchup with your own hands at home. more quantity delicious and proven recipes with photos and videos on.

Do you know what is the most popular sauce in the world? No, not mayonnaise... It's ketchup!

The most popular, loved by all, and absolutely versatile sauce!

No wonder there is such a large selection of ketchups in stores now.

But shop ketchup anyway, not the best option, agree.

Most often, either its price, or composition, or appearance, taste, etc ... But you want it so much, it's delicious!

What is the way out? Make your own ketchup at home!

DIY homemade ketchup - the best recipes

Benefits of homemade ketchup:

Cooking ketchup and preparing it (preservation) is not at all difficult, and even if you are a novice young hostess who is just starting to master the world of cooking in practice, then you can definitely do it, don’t even worry!
The process of preparation and preparation does not require much time.
Ketchup does not mean the same taste: there are both classic and other recipes for preparing this sauce, which differ from each other in their component composition, and, accordingly, in taste and aroma. So, ketcha can be prepared both soft and tender, and rich and spicy - it all depends on your desire and the taste preferences of your family.
You can choose the ketchup recipe according to your own taste, because the preparation of ketchup leaves room for your imagination and culinary preferences. Someone likes sweetish ketchup, someone likes sour ketchup, or spicy ketchup: a recipe delicious ketchup everyone has their own.
When preparing your own ketchup, you will be 100% sure of its quality: the best ingredients, the absence of any obscure additives that are inherent in store-bought ketchups, the ability to preserve ketchup for the winter with the help of conservation - what could be better?
All the products needed for ketchup sauce are more than available, and you will definitely not have any difficulties with this!
Homemade ketchup is a completely healthy product, there are no different nutritional supplements: flavorings, flavor enhancers, preservatives, stabilizers. Doctors do not recommend using such ketchups regularly, especially for children. There is a risk of acquiring gastritis, excess weight and stomach problems. By using your own homemade ketchup, you will avoid many serious health problems!

Disadvantages of homemade ketchup

“Are there any disadvantages to homemade ketchup, and what are they?” - you ask.

Yes there is. Only one drawback: ketchup home cooking so tasty that it is eaten very quickly, so you will have to prepare more of it, here you can’t do without a “couple of jars”!

Therefore, I advise you: as soon as the tomato season begins, IMMEDIATELY start preparing a little ketchup for the winter, and also be sure to cook it for every day food (fortunately, it is perfectly stored in the refrigerator!). So by the end of the tomato season you will be completely “packed” with winter “ketchup blanks”, plus everything - you will have time to enjoy this wonderful sauce to the maximum in the season. Reasonable? Maybe yes.

So if you love to cook and prefer homemade food store-bought - let's start making homemade ketchup and preparing it for the winter!

But first, some interesting facts.

The history of the origin of the most popular sauce in the world

Culinary historians call China the birthplace of ketchup.

And the most interesting thing is that there were no tomatoes in it at all! It originally included walnuts, fish, beans, garlic and much more. With this sauce they ate noodles, rice, cakes and meat.

The word ketchup is derived from the Chinese word "koechiap" or "ke-tsiap", which means "pickled fish pickle". In old Asian cooking, the term "ketchup" means "sweet sauce made from tomatoes".

In the middle of the 17th century ketchup came to Europe.

It was brought to England by travelers, sailors and merchants. The sauce was liked by the British, and then by all Europeans.

Each country added some ingredient to the recipe, so this sauce was different in each country. And, of course, he had nothing to do with the ketchup that we know now.

Modern ketchup - as we know it now - originated in the United States. The Americans almost completely reworked the Asian and European technologies for making ketchup, added vinegar, tomato paste instead of fresh tomatoes etc.

This recipe, basically, is now used by almost all manufacturers of ketchup sauce.

Features and subtleties in the preparation of ketchup

Ketchup is incredibly simple and unique both in its recipe and in its preparation technology.

Recipes for this sauce great amount(and you will soon see this), and its preparation does not have strict rules: ketchup is prepared not only from tomatoes and spices (according to the classics), any other vegetables, or even fruits and berries, can also be added to it.

You can also safely experiment with the taste of ketchup, and learn more and more new recipes.

There are usually two cooking methods:

First, tomatoes and other vegetables or fruits are rubbed together and simmered until they are reduced and become a thick puree.
Vegetables are cut, stewed, and then only mashed.
After preparing ketchup, it can be rolled up in jars for the winter.

How to use ready-made ketchup?

Ketchup is not for nothing a universal sauce.

Versatile - this means that it goes well with almost all dishes!

Don't believe? See: meat, potatoes, spaghetti, chicken, sausage, ham, meatballs and casseroles. Pizza, sandwiches, fried and baked potato as well as vegetables, fish and grilled meat. The list goes on.

In addition to being used as an independent sauce, ketchup can be used as a dressing for soups, borscht, stews, added to other sauces and gravies - as one of their ingredients, etc.

In order to prepare delicious ketchup, it is not enough to choose the right recipe, although a lot depends on it. It is very important to take into account several points.

Secrets of making the most delicious ketchup in the world

The biggest and main mistake of housewives is the use of those tomatoes “which are cheaper” for cooking.

Those who have their own dachas and vegetable gardens, of course, are forced to use their harvest to the maximum, and not the most best tomatoes. This is understandable - rationality and economy.

But still! In order for ketchup to come out incredibly tasty, it is necessary to use the best, tastiest, largest and sweetest, fully ripe tomatoes for its preparation. The taste of the future ketchup, first of all, depends on the taste of the tomatoes used!

So, ketchup will come out tasty and fragrant if:

Tomatoes for its preparation are juicy, ripe (or even overripe), moreover, grown without the use of chemical fertilizers.
Adding vinegar, cinnamon, mustard, cloves, raisins, cranberries, etc. to ketchup. not only give a special taste to the sauce, but also contribute to its long-term storage.
To achieve the desired density of ketchup, it is not necessary to use starch. You can also “thicken” the sauce by long boiling.
Vinegar for making ketchup should be taken apple, wine or ordinary table, 9%. If you use 6% vinegar, its amount must be increased by 1.5 times.
The ketchup may burn during cooking. To prevent this from happening, stir it as often as possible.
Do not use for long-term storage ketchup plastic bowl. After some time, plastic begins to release substances hazardous to human health, which pass into the product. Moreover, this process changes the taste of ketchup as well.
If there are no fresh tomatoes, but you still really want to pamper your household with homemade ketchup, you can replace them with canned tomato juice and tomato paste home cooking.
If you want the most tender ketchup in the world, then you will need to rub the vegetable mass through a sieve - this way you will separate the skin and seeds from the juice and pulp by 100%. Or use a juicer for the same purpose.

Now let's move on to the sauce recipes themselves.

There will be a lot of them, you will have plenty to choose from, plus everything, you will have just a huge opportunity for experiments: you are in your own kitchen, and no one limits you, so create as you like!

What does it mean?

This means that the exact grams below are most likely for beginners, for those who are just mastering the path of cooking. To be a guide.

With experience, you will no longer need to know “how much exactly to hang in grams” - experienced housewives everything is measured by eye.

Moreover, remember that everyone's tastes are different, and if it seems to you (for your taste) that there will be too much salt / sugar / vinegar, feel free to change the amount. Experiment! This is the only way to find your recipe!

Homemade tomato ketchup for the winter "Incredible"

We will need the following ingredients:

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

Ketchup preparation:

Wash and finely chop the onion, apples and tomatoes, put on the stove and cook for about an hour (the onion should become quite soft).
Cool the resulting tomato puree and grind it with a blender (it is very convenient to do this with an immersion blender with a metal nozzle).
Salt, add sugar and put on fire again in order to boil down to the required density.
Ten minutes before the end of cooking the sauce, pour in the vinegar, stir, cook for another 10 minutes, remove from heat and pour into sterilized hot jars. Roll up, turn the jars upside down, cover with a blanket, leave the awn for several days.
Ketchup is tender, soft, incredible taste. If you want more spiciness - just add ground red and black pepper to the sauce to your liking.

If you want ketchup to be more natural, good taste Use homemade apple cider vinegar or store-bought natural apple cider vinegar, not clarified (keep in mind that you need more of it!).

Aromatic ketchup with garlic

For lovers of spicy, spicy and fragrant. Leaves no one indifferent! You can add more or less garlic - experiment!

You can not add vinegar to this ketchup.

If you store it in the cold, then there is no problem at all. If you want, you can add either natural apple cider vinegar (at the end of cooking), or even lemon juice (an excellent preservative!).

In general, the more garlic - the greater the guarantee of safety without any vinegar.

We will need the following products:

two kilograms of tomato;
three dessert spoons of sugar;
dessert spoon of salt;
200 gr. vegetable oil (olive, sunflower, sesame - choose according to your taste);
a small head of garlic;
black and red ground pepper - about half a teaspoon approximately, but it is better to measure for yourself.

What are the cooking steps?

Wash the tomatoes and cut into small cubes.
Heat in a deep frying pan sunflower oil and fry the tomato slices in it until they are soft.
Grind the finished tomatoes through a sieve (or beat in a blender).
Put the tomato puree on the fire, bring to a boil, reduce the heat, and boil for about an hour until the density you need.
After forty minutes of boiling have passed, add salt, sugar, pepper to the tomato mass and mix thoroughly.
Three to five minutes before the end of cooking, add peeled and chopped garlic. You can put it through a press, or, for those who like small garlic chunks, finely chop it.
Pour the finished sauce into prepared sterile and hot jars, roll up.
Leave the jars (turn them upside down) to cool completely and put your ketchup in the cellar, storage basement or pantry.

Attention!

Not everyone likes the taste and aroma of “boiled” garlic in a dish. Do you want your ketchup to look like fresh garlic? Then remove the tomato mass from the heat, add chopped garlic to it, stir and pour into hot sterilized jars. Roll up with lids, let cool and send your workpieces to winter storage.

Ketchup for the winter from tomatoes with mustard

Love the taste and aroma of mustard? Then this ketchup recipe is what you need!

Spicy sauce with a very pleasant, burning and tasty mustard note.

For cooking, try using your own favorite homemade mustard- it is important! Either buy the most natural mustard in the store, or - the third option - use mustard powder. Just do not buy ready-made mustard powder - it will NOT be tasty, at least! Buy whole mustard seeds (organic is better, they have a richer and more pleasant flavor). mustard taste), and grind them yourself in a coffee grinder.

So, our products (remember that it is POSSIBLE to change the proportions, the main thing is moderately, without fanaticism):

five kilograms of tomatoes;
half a kilogram of granulated sugar;
two or three large onions;
two to three tablespoons of vegetable oil;
mustard powder (mustard, ground mustard seeds) - to your taste, decide for yourself how much you want burning taste and mustard flavor in his ketchup;
vinegar - about half a glass;
salt - two tablespoons, but less is possible, adjust yourself;
nutmeg, cloves - to taste, you can not add them at all, if you don't like it, this is not a question.
Sugar can be omitted, but then the sauce will be a little more sour. In addition, if you use ready-made mustard (your own or purchased), then most likely there is already sugar, so this must be taken into account.

Preparation of mustard ketchup:

Wash tomatoes and onions, peel, cut into small pieces.
First, fry the onion in vegetable oil, then add the tomatoes, fry, close the bowl with a lid and leave on fire for an hour and a half until the excess liquid has boiled away, and then grind the finished mass through a sieve (you can beat it with a blender - as you prefer).
Transfer back to the pot and boil for another two hours, at least, and three more hours, as a maximum, if you want a thick, natural and most delicious sauce.
All seasonings and spices - salt, sugar, mustard, etc. - you need to add five minutes before the end of cooking ketchup.
Pour the finished sauce into sterile hot jars and roll up.

Ketchup with starch at home for the winter

Why use starch in making ketchup?

Sauce with starch is guaranteed not to spread. So, if density + a certain dense texture of ketchup is important to you - add starch. In addition, ketchup with starch looks more “glamorous” - it has a certain gloss, which creates additional aesthetics for dishes.

This ketchup is perfect for barbecue and spaghetti, on top of sandwiches and grilled fish.

To such a preparation, in addition to the standard set of products, you can add cinnamon, ground red and black pepper for spiciness. Highly interesting taste, celery (root) will add flavor and piquancy to ketchup, try it, it's unusual!

If you love the taste and aroma bell pepper- also add, only then observe the approximate general proportions of other ingredients.

Our required products:

two kilograms of tomato;
two onion heads;
30 ml vinegar (you can take white wine vinegar He has an interesting taste
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.

How to cook:

Wash, peel and chop onions and tomatoes (if we add bell peppers and celery, we pass them through a meat grinder), transfer the vegetables to a container and put on fire.
When it boils, reduce the heat and simmer for two and a half hours, then remove from heat and puree the vegetables in any way convenient for you.
We put it on fire again, let it boil, add spices, salt, etc., boil for another five minutes, turn it off and pour the finished sauce into sterile jars, roll it up, let it cool, and put it in storage in the cellar or basement.

Homemade ketchup "A la shop"

What a delicious store-bought ketchup! But ... how much is there harmful additives, stabilizers and preservatives! ... And how you want the tomato sauce to be natural!

What to do?

There is a way out - you can make homemade ketchup, exactly the same as store-bought, only even tastier.

Because home, because with love.

Our Ingredients:

five kilograms of tomatoes;
Bulgarian pepper - one kilogram (not an obligatory component, especially if you want to get a real "store" ketchup);
medium-sized onion - 8 pcs.;
a glass of sugar;
half glass 6% apple cider vinegar;
salt, bay leaf - to taste.

Cooking steps:

Salt the tomatoes cut into cubes and let them stand for about twenty minutes so that they let the juice go.
Twist the peeled onion and pepper in a meat grinder and add this vegetable mix to the tomatoes, mix and put on fire.
Boil for half an hour, remove from heat, wipe and put the container with the resulting vegetable puree. Let it boil, reduce the heat to a minimum and boil the puree for two hours.
At the end of cooking, add granulated sugar, bay leaf and vinegar.
Pour into sterile jars and roll up.

Homemade ketchup for the winter "The most delicious"

For some reason, this ketchup recipe is very popular with men. Pamper your loved ones!

We need:

five kilograms of tomatoes;
half a kilo of bell pepper;
400 gr. onion;
a glass of sugar;
1/4 cup salt;
100 ml of vinegar (you can take apple cider vinegar 6%);
three tablespoons of starch;
bunch of parsley.

Making the most delicious ketchup:

We squeeze the juice from the tomato using a juicer (if there is a special auger juicer for tomatoes, it’s generally great!).
Pour the juice into a saucepan, put on fire, bring to a boil.
In the meantime, while the juice is boiling, we clean the onion and pepper and pass them through a meat grinder, and then add them to our boiled juice.
Periodically removing the foam, boil over medium heat for a couple of hours.
Remove from heat, salt, add spices, sugar, and add starch diluted in water, mix thoroughly. We put it on fire again, add a bunch of parsley, and with continuous stirring, cook for another twenty minutes.
We take out the parsley, add vinegar, stir, remove from heat, and immediately seal it in prepared jars.
If there is no special juicer, then kill the tomatoes in a blender.

Homemade ketchup "Delicious, chef!"

The best and absolutely simple recipe as from a "real chef".

The ingredients we need:

ripe, fleshy tomatoes - two kilograms;
sour apples - three pieces;
onions - three large heads;
salt - two dessert spoons;
half a glass of sugar;
cloves, nutmeg, red pepper - to taste;
a teaspoon of cinnamon - at your discretion,
vinegar - if you doubt the safety of your workpiece, but not fundamentally.

Cooking ketchup "from the chef":

Cut and chop vegetables with a meat grinder or blender, put on fire and cook for about forty minutes, then cool the tomato mass and add sugar, salt and spices (except for vinegar and ground red pepper), boil for another one and a half to two hours over medium heat.
Add pepper, boil for another 10 minutes and remove from heat, let cool slightly and pour into a prepared sterile container. Roll up.
If in doubt about safety, add either vinegar or lemon juice, or experiment with garlic.

Ketchup "Ideal for barbecue" for the winter

For cooking barbecue ketchup you will need the following products:

two and a half kilograms of ripe and juicy tomatoes;
kilogram of bell pepper;
a pod of bitter chili pepper;
a tablespoon of chopped garlic (more or less can be - vary yourself);
three tablespoons of sugar;
salt, mustard (or mustard seed powder), grated fresh ginger root, dill seeds, vinegar, allspice and hot peppercorns, bay leaf, cardamom - turn on your intuition and create your own own proportions according to your taste!;
a tablespoon of starch diluted in half a glass of water.

How to make barbecue ketchup:

Tomatoes, sweet and bitter pepper cut into pieces and put on a small fire. Put all the ingredients except vinegar and starch, let it boil. aromatic spices can be put before the end of cooking, for 10 minutes. This will keep their scent better.
Boil for an hour, then wipe and boil again for two or three hours, depending on your desire for the density of the future ketchup.
Five to seven minutes before readiness, add vinegar and starch.
Pour the finished ketchup into jars.

Ketchup "Winter special"

To prepare "special" ketchup, you need:

kilogram of tomato;
tomato paste - two tablespoons;
four medium bows;
a glass of sugar;
salt to taste;
odorless vegetable oil - a quarter cup;
greens - a bunch of basil and parsley (celery);
two teaspoons of fennel and coriander seeds;
four cloves;
two small pieces of ginger;
small head of garlic;
chili pepper - one piece.

How to cook "Winter Special Ketchup":

Wash the tomatoes and remove the skin from them. Cut into cubes.
Chop the onion, garlic and herbs very finely, cut the ginger into thin slices, put in a saucepan with vegetable oil and simmer for five minutes, adding spices.
Then add chopped tomatoes and a little water, close the lid and reduce the whole mass by one third.
Turn into a puree ready mix, and boil for another forty minutes.
Roll into sterile jars.
If you want a more sour taste, add vinegar or lemon juice.

Thick ketchup for the winter

It is quite difficult to cook a thick and rich ketchup at home, because for this you need to spend a lot of time for the tomato sauce to boil down and become dense in consistency. But there are two little secrets that will help the sauce become thicker:

Add to apples.
Use starch in cooking.

So, recipe with apples.

Homemade ketchup "Thick Fragrant"

Cooking like this:

chop two kilograms of tomatoes and 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 stars of cloves, and half a teaspoon each of nutmeg, rosemary, oregano, salt, sugar, a teaspoon of paprika, a few peas of allspice and bitter pepper;
boil the mass for two hours;
at the end of cooking, add two dessert spoons of 6% apple cider vinegar.

Homemade ketchup "Thick with Starch"

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

three kilograms of tomatoes;
three large onions;
a teaspoon of paprika;
allspice and bitter - a few pieces of peas;
cinnamon and cloves - optional;
salt - a tablespoon;
sugar - a quarter cup;
starch - three tablespoons dissolved in a glass of water.
Attention! Diluted starch is added 10 minutes before the end of cooking.

Homemade ketchup with basil for the winter

A simple, delicious and incredibly flavorful recipe!

We prepare as follows:

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

If you want the ketchup for the winter with basil to have a uniform and smooth texture, wipe it through a fine sieve.

You can add salt and sugar as needed while cooking the sauce.

If you get too caught juicy tomatoes, and the sauce does not boil down for a long time, then dilute a couple of tablespoons of starch, and add to ketchup, stirring constantly so as not to burn, 10 minutes before the end of cooking.

If desired, you can add your favorite spices and seasonings to ketchup.

Ketchup for the winter "Magnificent Homemade"

The products are the simplest:

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

How we cook:

Squeeze juice from tomatoes, onions and apples.
Pour spices crushed in a coffee grinder to the bottom of the pan, throw the whole bay leaf, and pour apple cider vinegar and spices into the spices. vegetable juice, mix thoroughly so that lumps do not form, and boil our sauce for five hours (yes, that's how long, the main thing is that the fire is minimal).
We take out the bay leaf from the finished ketchup, and pour the ketchup into sterile jars. We roll up and take away for storage.

These are the recipes and these are the tips.

Yes, one more important advice: after making ketchup, do not forget to leave it a little for a meal "for today or tomorrow"! This will guarantee that in a week or two you will not run to your blanks and start “destroying” them ahead of time.

Because it's oh so delicious!

Cook homemade ketchup with pleasure, cook a lot and tasty, boldly experiment with new recipes and invent your own, unique and inimitable. Remember that in your kitchen the CHEF is YOU!

All wonderful culinary discoveries!

Most often, homemade ketchup is prepared for the winter, so vinegar is indicated in all recipes. Ready ketchup is poured over, rolled up and, after cooling, cleaned in a cold place. But if you plan to eat the sauce in the near future, then vinegar can be omitted.

Ingredients

5 kg of ripe tomatoes;
1 kg onion;
250 g sugar;
2 tablespoons of salt;
1 teaspoon ground cinnamon;
1 teaspoon ground black pepper;
1 teaspoon paprika or ground red pepper;
1 teaspoon ground cloves;
50 ml vinegar 9% - optional.

Cooking

cut the tomatoes large slices by removing the core. Put in a saucepan and put on low heat. If after 10-15 minutes the tomatoes do not give juice, pour in a little water. Stir and simmer the vegetables over medium heat for another 40-50 minutes.

Add coarsely chopped onion, bring to a boil and cook over low heat for another 1.5–2 hours. All this time, the mass should seethe a little.

Remove the saucepan from the heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Mix and grind the mass to uniform consistency. After that, you can strain the ketchup through a sieve if you want to get rid of the tomato seeds.

Put the pan back on the stove, bring to a boil and cook for another 1.5-2 hours. During this time, the ketchup will thicken. 10 minutes before the end of cooking, pour vinegar into the pan and mix.

Ingredients

4 kg of ripe tomatoes;
500 g sweet and sour apples;
250 g of onions;
1½ tablespoons of salt;
250 g sugar;
50 ml apple cider vinegar - optional;
a pinch of ground black pepper;
½ teaspoon ground cinnamon.

Cooking

Pass the peeled tomatoes through a juicer or meat grinder. Pour into a saucepan and place over moderate heat. Cook for about 1.5 hours until the mass thickens.

Add coarsely chopped peeled apples and chopped onions to the tomato puree. Bring the mixture to a boil, remove from heat and leave for 15-20 minutes to cool slightly.

Grind it with a blender until a homogeneous consistency. Return the saucepan to medium heat, add the salt and sugar, and stir to combine. After boiling, add vinegar, black pepper and cinnamon and cook for another 5-10 minutes.

Ingredients

2 kg of ripe tomatoes;
1 kg of ripe plums;
250 g of onions;
100 g of garlic;
¼ bunch of parsley;
2 hot red peppers;
1½ tablespoons of salt;
200 g of sugar;
½ teaspoon pepper mixture;
2 bay leaves;
2 tablespoons of vinegar 9% - optional.

Cooking

Remove the skin from the tomatoes, remove the stones from the plum and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, put on moderate heat and cook, stirring occasionally, for 2 hours.

Pass garlic, parsley and pepper through a meat grinder. If you want to make ketchup hotter, use 3 hot peppers.

Add the garlic mixture, salt, sugar, pepper mixture, bay leaves and vinegar to the tomato-plum puree. Stir and cook until thickened, about 40-50 minutes. After cooking, remove the lavrushka from the ketchup.

gotovka.info

Ingredients

3 kg of ripe tomatoes;
600 g;
500 g of onions;
½ head of garlic;
1 tablespoon of salt;
½ teaspoon ground cinnamon;
12 black peppercorns;
3 peas of allspice;
4 cloves;
½ teaspoon ground nutmeg;
100 ml of vinegar 9% - optional;
150 g sugar.

Cooking

Cut the peeled tomatoes, peppers, onions and garlic into large slices. Place vegetables in a saucepan and add salt. Cook covered over moderate heat for about 3 hours, stirring occasionally. During this time, the mass will decrease by 2-3 times.

Remove the saucepan from the heat and grind the tomato mass with a blender until smooth. Grind cinnamon, black and allspice, cloves and nutmeg in a mortar or coffee grinder.

Add the spice mixture, vinegar and sugar to the pot and stir. Put the ketchup on medium heat and cook for another half an hour.