Ketchup is an excellent sauce for various meat, vegetable, fish dishes and side dishes. On the shelves of stores you can see a lot of varieties of this product. But if you want to have natural tasty tomato on your table, without preservatives and dyes, then we suggest you cook it at home yourself.
Classic homemade tomato ketchup recipe
Ingredients:
- tomato - 3 kg;
- sugar - 150 g;
- salt - a pinch;
- vinegar 9% - 80 ml;
- cloves - 20 pcs.;
- black peppercorns - 25 pcs.;
- garlic - 1 clove;
- cinnamon - a pinch;
- hot red pepper.
Cooking
Now we will tell you how to make homemade ketchup from tomatoes. Wash the tomatoes thoroughly, cut into slices, transfer to a saucepan and boil over low heat by about a third, with the lid open. Then add sugar, boil for 10 minutes, add salt to taste and cook for another 3 minutes. Next, season the tomatoes with spices, seasoning, cook for 10 minutes and carefully rub the mass through a sieve. Put it back in the pan, bring to a boil, pour in the vinegar and put it in jars. Roll up the lids and put in a cool place.
Recipe for homemade tomato and apple ketchup
Ingredients:
- tomatoes - 10 pcs.;
- apples - 4 pcs.;
- ground cinnamon - a pinch;
- nutmeg- 1 teaspoon;
- ground hot red pepper - a pinch;
- salt - a pinch;
- honey - 1 teaspoon;
- vinegar 9% - 2 tbsp. spoons;
- garlic - 3 cloves.
Cooking
Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and wipe the tomatoes through a sieve. We chop the apples, also boil until soft with the lid closed, and chop with a blender. Next, combine tomato puree with apple in a saucepan, put on slow fire and simmer until thickened, about 10 minutes. Then add pepper, nutmeg, cinnamon, salt, honey and cook the mass for another 10 minutes. At the end, add vinegar, put chopped garlic, boil for another 5 minutes and immediately lay out in clean jars and roll up the lids. and tomatoes are ready!
Homemade tomato spicy ketchup
Ingredients:
- tomatoes - 6 kg;
- garlic - 1 clove;
- onion - 1 pc.;
- sugar - 450 g;
- salt - 100 g;
- cinnamon - a pinch;
- mustard - to taste;
- cloves - 6 pcs.;
- black peppercorns - 6 pcs.;
- vinegar 70% - 40 ml.
Cooking
We cut the tomatoes crosswise, blanch in boiling water, then dip in ice water, remove the skin and remove the seeds. Then chop the tomatoes with a blender, or pass through a meat grinder. Add onion, garlic, spices to the tomato mass and beat again. We put the pot on the fire. Add a little sugar and reduce the mass by about 2 times. Next, pour the remaining sugar and cook for 10-15 minutes. Then we put salt, pour in vinegar, cook for 10 minutes, lay out the hot mixture in sterilized jars and roll it up.
Homemade tomato ketchup
Ingredients:
- tomatoes - 5 kg;
- onion - 3 pcs.;
- bell pepper - 3 pcs.;
- salt - 3 teaspoons;
- sugar - 300 g;
- vinegar 9% - 100 ml;
- ground black pepper - 1 teaspoon;
- ground red pepper - a pinch;
- cinnamon - a pinch;
- greenery.
Cooking
We cut the tomatoes into cubes, put them in a saucepan and put on fire. Chop the onion, add to the tomatoes. Peel sweet peppers, chop and also add to the tomatoes. We boil the boiled mass over low heat 2 times with the lid open. Then we cool and wipe everything through a sieve. Pour back into the saucepan and put on fire. Bring to a boil, add salt, sugar, cinnamon, pepper, pour vinegar. We tie the greens into a bundle and dip into the tomato mass. Cook again for about 3 hours, so that all the liquid has completely evaporated. We lay out hot ketchup in clean jars and roll it up.
How to cook delicious ketchup at home? Exists great amount diversified different types ketchups. But here is such a misfortune - the more different types of ketchup appear in stores, the less likely it is to buy the real one. 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. Only in this way will you already know for sure what is in the composition of your homemade ketchup, and at the same time cook it according to your own taste. Many housewives like to cook 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, you definitely won’t get by with a couple of jars.
Consider the ketchup recipe at home.
Tomato sauce "Classic". Ingredients:
- about 3 kg of ripe tomatoes;
- 150 g of sugar;
- 25 g of salt;
- 80 g of vinegar;
— 20 pcs. carnations;
— 25 pcs. peppercorns;
- 1 clove of garlic;
- 1 pinch of cinnamon;
- red pepper.
ketchup technology at home:
Tomatoes must be finely chopped, put in large saucepan, and put on a slow fire, and boil by a third, while not closing the lid. Then you need to add sugar, boil for 10 minutes, and pour 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 well for 10 minutes, and then rub through a steel sieve or a colander. Then again you need to put it in this pan, bring to a boil, then pour in the vinegar and carefully arrange it in sterilized jars. After that, you can definitely roll up safely.
Homemade ketchup recipe "Spicy". To prepare it, you will need the following ingredients:
- about 6.5 kg of tomatoes;
- 10 g of garlic;
- 300 g of onion;
- 450 g of sugar;
- 100 g of salt;
- ¼ tsp cinnamon;
-½ tsp mustard;
— 6 pcs. carnations;
— 6 pcs. peppercorns,
— 6 pcs. allspice peas;
- 40 ml of vinegar.
Cooking technology:
Tomatoes need to be carefully cut crosswise, then blanched in boiling water, then lowered into ice water and easily peeled off. You can also clean them from seeds, if someone does not 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. Juice will drain into this pan. Then you need to carefully put the chopped tomatoes in the same place and carefully chop everything with a blender (or you can even pass it through a meat grinder).
You also need to chop the onion, garlic, grind your favorite spices in a mill. After all this, it is necessary to carefully combine all the above ingredients, except for vinegar, salt and also sugar in a large saucepan, put on a very slow fire.
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 already add salt and vinegar, then it is imperative to boil for 10 minutes and then decompose hot into freshly sterilized jars. Roll up. Ready!
Video of making homemade ketchup!
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 as not to 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) - to taste
- salt - 2 tbsp. l.
Cooking method:
We wash all vegetables and fruits in clean water. We separate the plum from the stone, tomatoes, bell pepper and onion cut into medium pieces, peel the garlic, and in hot pepper we separate only the tail, 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 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 there and pour vegetable oil. 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)
Bon Appetit!!!
Ketchup is perhaps the most popular and universal sauce, which allows you to brighten up almost any dish, be it pasta or potatoes, meat or fish. Unfortunately, in stores it is not always possible to choose a tomato sauce that meets all the requirements of taste and quality. In addition, in recent years, compliance with proper nutrition consisting only of natural and environmentally friendly clean products. In this article, we will tell you how to make ketchup at home, and also consider interesting story his creation.
Sauce history
The recipe for the progenitor of this tomato sauce, oddly enough, has almost nothing to do with today. Ketchup was originally made from walnuts, anchovies, mushrooms, spices and garlic based on wine and brine from salted fish. The sauce found such a composition in its historical homeland - in China.
In the seventeenth century, ketchup was first imported into Europe, namely to England. For two centuries the British tried to maintain real recipe ketchup, despite the lack of many ingredients, until someone decided to add tomatoes to it.
Gradually, the sauce reached America, undergoing various modifications. Since the tomato season is short, the preservation of ketchup in those days was quite difficult question. For preservation, manufacturers sometimes used boric acid and even formalin, which made the sauce poisonous.
And even today, the composition of many tomato sauces, presented in a stunning assortment on supermarket shelves, does not please with its naturalness and harmlessness. That is why we suggest you learn how to cook homemade ketchup. This process is quite simple and not very expensive.
How to make ketchup really tasty?
To get a delicious and fragrant tomato sauce, it’s not enough just to find good recipe. It is important to consider a few more points:
- When choosing tomatoes for making homemade ketchup, you should give preference only to ripe fruits, without damage and signs of spoilage. Moreover, greenhouse tomatoes do not have the necessary softness and aroma, and therefore you should choose vegetables grown in the garden.
- The rest of the ketchup ingredients should also be fresh, clean and whole. This is especially true for plums and apples, which are often affected by worms.
- To obtain a pleasant uniform texture, tomatoes and other components of ketchup must be repeatedly chopped in a meat grinder, and then rubbed through a sieve. To simplify this process, it is permissible to use an auger juicer, but it still does not allow you to achieve a completely ideal structure.
It would seem that there is nothing complicated in these tips, but without following them, you are unlikely to get a product with high organoleptic qualities.
traditional ketchup
The recipe for homemade tomato sauce does not have a special abundance of ingredients, and each of them is truly important. So, to prepare it you will need:
- 6 kilograms of tomatoes;
- 300 grams of sugar;
- 50 grams of salt;
- 150 milliliters 6% apple cider vinegar;
- 2-3 cloves of garlic;
- 20-30 pcs. cloves and the same amount of peppercorns;
- pinch by pinch ground cinnamon and hot peppers.
Tomatoes are thoroughly washed, cut into small cubes and cook in a saucepan over low heat. When the volume of tomatoes becomes one third less, sugar is poured in, after which the sauce is boiled for five to seven minutes and salt is added. After a few more minutes, you need to add cinnamon, hot pepper. Cloves and peppercorns are best placed in a gauze bag before adding them to the tomatoes.
The sauce is boiled for about ten minutes with spices, after which the gauze bag is removed and the tomatoes are rubbed through a sieve. Fragrant tomato puree is again placed in a saucepan, chopped garlic and vinegar are added, brought to a boil and poured into sterilized jars.
Such a recipe for tomato ketchup for the winter will be easy ideal option. It will retain its taste and aromatic qualities throughout storage.
Alternative to fresh tomatoes
It happens that there is no hand fresh tomatoes, because the season of their ripening is not so long as to enjoy vegetables throughout the whole year. That's when ready-made tomato paste comes to the rescue. Ketchup from it turns out no worse than from ripe tomatoes, and the process of preparing the sauce is greatly simplified. Ingredients:
- tomato paste - 400 grams;
- water - 170 grams;
- onion - 110 grams;
- green apples - 220 grams;
- bell pepper - 170 grams;
- salt - 20 grams;
- sugar - 50 grams;
- vinegar - 50 milliliters;
- spices to taste.
Vegetables and apples are thoroughly washed, peeled and cut into small pieces. Pour them with water and cook over low heat for an hour. ready mix cool and rub through a sieve, then add tomato paste and spices to it.
The sauce is simmered for another 10 minutes, vinegar is added and laid out in jars. Tomato paste ketchup is also able to be stored for a long time, retaining its taste and beneficial features.
Spicy tomato sauce
This ketchup recipe will definitely appeal to a true gourmet. The combination of gentle tomato puree, vegetables and spices can bring a touch of sophistication to every dish. To create it, prepare:
- 1 kilogram of tomatoes;
- 0.5 kilograms of sweet pepper;
- 250 grams of onions and carrots;
- 50-60 grams of garlic and hot red pepper;
- 40 milliliters of apple cider vinegar;
- 40 grams of sugar;
- 10 grams of salt, basil and ground ginger;
- 0.5 liters of water;
- a pinch of ground coriander;
- a couple of tablespoons of vegetable oil.
Carrots, onions and Bell pepper washed, cleaned and passed through a meat grinder. Basil and half a glass of water are added to them. The mass is stewed over low heat, while tomatoes, garlic and hot peppers are passed through a meat grinder. The tomato mass is combined with vegetables, boiled for 10 minutes, after which it is diluted with the remaining water and boiled again for 5-8 minutes.
The sauce cools, rubbed through a sieve and again sent to a slow fire. Spices, oil and vinegar are added, ketchup is boiled for 10 minutes and put into bottles and jars.
- Did you know that at the dawn of its appearance, this tomato sauce was medicine and even produced in the form of tablets?
- Scientists have proven that regular use tomatoes dramatically reduces the risk of cancer and problems with cardiovascular system.
- The largest "ketchup bottle" was built in Collinsville by the tower factory. Its total height was more than 50 meters.
- Due to the high acidity of ketchup, this sauce can be used as a cleaning agent. It will easily remove stains of grease and rust from metal surfaces.
Finally
Today we have shared with you the best recipes ketchup, which now you can cook on your own right at home. Experiment, add your favorite spices and spices to its composition. This sauce will certainly become a favorite among all members of your family, because it will be created with your own hands.
Ketchup for the winter is great culinary idea, both in terms of taste, and in terms of economy. In the supermarket, such sauces are quite expensive, and they are packaged in small packages, so you constantly have to buy more and more bags of your favorite treat. If you make ketchup at home, it will cost much less, and a few jars are enough for the whole winter and for the whole family.
Tomatoes are traditionally the basis for ketchup, but they must be supplemented with other vegetables and fragrant spices. Sweet and hot peppers, garlic and onions are suitable for this. as more interesting ingredients for piquant taste use apples, plums, cherry plums and even prunes. This allows you to get different variants ketchup, choosing the perfect sauce for each dish. For ketchup, you can take a wide variety of spices, and their composition usually depends solely on the preferences of the cook. Experienced chefs recommend paying attention to cinnamon, dried herbs, ground peppers and peppercorns, cloves, coriander, etc.
Ketchup for the winter is boiled on the stove or in a slow cooker. Most often, vinegar, salt and sugar are added to it, which allows it to be preserved for a long time. taste qualities and useful properties. For density, starch is sometimes put. Ketchup is used as a sauce for meat and fish dishes, side dishes and salty pastries, as a salad dressing, add it to marinades, etc. Store it in ordinary glass jars in the refrigerator or in the pantry.
Tomatoes - this is the first association that occurs with the word "ketchup". The rest will depend solely on the chosen recipe. This, for example, uses standard ingredients that will allow you to get delicate taste and the same consistency. The chili will spice up the sauce without making it too spicy. If desired, you can take hot red pepper instead of Bulgarian to get a really hot treat.
Ingredients:
- 5 kg of tomatoes;
- 300 g bell pepper;
- 2 tsp ground chili pepper;
- 500 g of onion;
- 2 tbsp. l. salt;
- 200 g of sugar;
- ½ cup of vinegar.
Cooking method:
- Peel the tomatoes from the skin, remove the seeds and stalks from the bell pepper.
- cut vegetables large pieces and pass through a meat grinder, mix in one bowl.
- Add salt and sugar to vegetables, stir.
- Bring the resulting mixture to a boil and cook for 30 minutes.
- Season the ketchup with chili pepper, continue to cook until you get the sauce of the desired thickness.
- Pour vinegar into the saucepan, mix again and, after boiling, cook for another 5 minutes.
- Pour ready hot ketchup into jars, roll up the lids and let cool.
Interesting from the network
For many, it may seem strange to add fruits to ketchup, but the taste of this dish will dispel the doubts of even the most inveterate skeptics. Best to use sour apples, for example antonovka. With this variety, ketchup will turn out not only tasty, but also fragrant, especially in combination with dry mustard and cinnamon. The sauce will be quite spicy. If you want to get a more neutral ketchup, it is better to exclude red pepper from the composition. If desired, replace the apples with cherry plum in the same volume.
Ingredients:
- 3 kg of tomatoes;
- 1 kg of apples;
- 2 tbsp. l. dry mustard;
- 1 glass of vinegar;
- 2 heads of garlic;
- ½ tsp red ground pepper;
- 1 st. l. salt;
- 1 cup of sugar;
- ½ tsp cinnamon.
Cooking method:
- Rinse and chop apples and tomatoes large slices and place in one bowl.
- Pour fruits and vegetables with water, cook for an hour and a half.
- Grind the contents of the pan to a puree state using a sieve or blender.
- Pass the garlic through a press and add to the resulting mass.
- Season the apple-tomato mixture with cinnamon, salt, sugar, red pepper and mustard.
- Mix everything thoroughly and boil again.
- Boil ketchup for 30 minutes, then pour vinegar into it.
- Continue cooking for another 5 minutes, pour ketchup into jars and seal tightly.
- Wrap jars of ketchup in a warm blanket and cool at room temperature.
Ketchup in a slow cooker differs from that cooked in a saucepan in a thicker consistency. You can limit yourself to 1 hour of preparation if you do not plan to store the sauce for a long time. In this case, do not add vinegar either. If you don't have a blender, just strain the vegetables through a sieve after stewing. Ready ketchup cool at room temperature and transfer to a cool place.
Ingredients:
- 1 kg of tomatoes;
- 3 cloves of garlic;
- 1/3 tsp coriander;
- 1 st. l. dried basil;
- 1 pinch of cinnamon;
- 3 cloves;
- 1 st. l. salt;
- 1 st. l. Sahara;
- 1 onion;
- 1/3 tsp allspice;
- 10 black peppercorns;
- 1 st. l. vinegar.
Cooking method:
- Rinse the tomatoes thoroughly and remove the skin from them, cut into slices.
- In a blender, chop the onion and garlic, put to the tomatoes along with all the juice that has stood out.
- Grind all the spices in a mortar and pour over the vegetables.
- Mix all the ingredients well together and transfer to the multicooker bowl.
- Cook ketchup for 1 hour 30 minutes in the "Extinguishing" mode.
- Pour the resulting mass into a bowl and grind with a blender.
- Return everything back to the slow cooker, boil in the "Baking" mode.
- Add vinegar and bring the ketchup to a boil again.
- Arrange the sauce in jars, roll up the lids.
Now you know how to cook ketchup for the winter according to the recipe with a photo. Bon Appetit!
Ketchup for the winter is prepared surprisingly easily and quickly, so many housewives will be surprised why they have never tried to make such sauces at home before. It is best to stock up on them during the vegetable season and leave the jars in a cool place, taking them out as needed during the cold season. So that everything works out the first time and the result exceeds your expectations, remember a few simple tips from experienced chefs
- Before you make ketchup, be sure to remove the skin from the tomatoes. To do this, make a cross-shaped incision on each of them, and then scald the vegetables well with boiling water. After this procedure, the skin will be removed very easily;
- Spices in ketchup can be added crushed or whole, but in the second version, the finished sauce should be filtered;
- Choose ripe tomatoes for ketchup, but make sure that the fruits are dense and solid;
- In rolled jars, ketchup can be stored for up to 1 year, but only if it contains vinegar.
