Ketchup tender at home for the winter. Thick ketchup for the winter

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

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

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

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

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

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

Then grind the prepared pieces in a blender.

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

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

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

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

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

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

Delicious ketchup for the winter at home

Let's start cooking:

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

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

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

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

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

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

Tomato ketchup at home for the winter

Let's get cooking:

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

We try to cut the onion as small as possible.

Stew vegetables for 20 minutes under a closed lid.

Then let the mass cool and wipe through a sieve.

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

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

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

After 7 minutes, take out the spices. Pour hot fragrant sauce into containers.

Spicy ketchup at home for the winter

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

Step by step preparation:

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

Step 2: pass the resulting mass through a sieve.

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

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

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

Step 6: boil for 30 minutes.

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

Ready. We remove jars.

Sweet ketchup at home for the winter

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

Ketchup preparation algorithm:

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

Sweet homemade ketchup is ready!

Bulgarian ketchup at home for the winter

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

Getting Started:

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

You should get about 4 liters of ketchup.

Classic ketchup at home for the winter

Cooking like this:

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

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

Krasnodar ketchup at home for the winter

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

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

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

Barbecue ketchup at home for the winter

Step by step preparation:

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

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

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

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

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

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

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

Ketchup Hines at home for the winter

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

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

Pour dry spices (cloves and cinnamon), salt and sugar into the pan. We also throw in bay leaves and vinegar (6%). Last but not least, tomato juice. Mix everything thoroughly so that there are no lumps left.

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

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

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

Baltimore ketchup at home for the winter

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

How to cook:

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

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

Spicy ketchup at home for the winter

Prepare as follows:

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

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

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

Horseradish ketchup at home for the winter

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

Preparing horseradish is easy:

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

Delicious horseradish is ready!

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

Videos ketchup lick your fingers

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

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

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

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

Today I want to tell you how to cook. Such ketchup not only tastes better than store-bought ketchup, but is also healthier than it at times. If in the production of ketchup they are prepared from condensed tomato concentrate, thickeners and flavor enhancers, then at home you will cook it from delicious and ripe ones.

From the history of the appearance of ketchup, it is known that its first recipes appeared in American cookbooks mid nineteenth century. Somewhat later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup on an industrial scale from thick tomato paste. And today Heinz is the largest ketchup manufacturer in the world. Tomato ketchup at home can be prepared according to many recipes, which speaks eloquently of the popularity of making it at home by housewives.

Today we are going to look at the classic tomato ketchup recipe.

Ingredients:

• Tomatoes - 3 kg.,
• Salt - 2 tbsp. spoons,
• Spices: black ground pepper, thyme, paprika, set provencal herbs- 1 teaspoon,
• Onion - 4-5 pcs.,
• Sugar - 2 tbsp. spoons,
• Hot chili pepper - 2-3 rings,
• Table vinegar - 2 tbsp. spoons,
• Starch - 3 tbsp. spoons.

Tomato ketchup at home - recipe

Juicy and fully ripe are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several pieces.

Pass the tomatoes prepared in this way through a meat grinder.

Peel the onion.

Like tomatoes, cut the onions into several pieces and pass through a meat grinder.

In the pan in which the ketchup will be cooked, transfer tomato puree and bow. Mix the mass.

To make tomato ketchup at home spicy and fragrant, add spices to it. Of the spices, black ground pepper, thyme, paprika, Provence herbs are well suited.

Together with spices for spiciness, I also add 2-3 rings hot pepper Chile.

If you want to learn even more spicy ketchup from tomatoes, increase the amount of pepper. Mix the base of the future ketchup. Put the saucepan on the stove. Over low heat, stirring occasionally, boil tomato ketchup for one hour.

After one hour, when the tomato mass has boiled down, become soft and thicker, you can add flavor enhancers to it. In our case, it is salt, sugar and vinegar. As in the preparation of any other preparations for the winter, when cooking ketchup, we use ordinary rock salt. Iodized salt is not suitable for making tomato ketchup.

As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup has not a pronounced sour, but a slightly sweet and sour taste.

After adding salt and sugar, pour in the vinegar. Even a small amount of vinegar is a guarantee that the ketchup will not spoil and will keep well.

Be sure to taste the ketchup and adjust it as you like. If everything suits you, you can proceed to the next stage of its preparation - giving it a puree-like consistency. Puree the boiled tomatoes with a hand blender. After this procedure, our homemade tomato ketchup is getting closer and closer to being store-bought, but not quite yet.

Homemade tomato ketchup. A photo

And although today on the shelves of the store its choice is huge, there is nothing tastier, healthier and better than what is done by oneself.

Home-made tomato ketchup differs many times from store-bought . Here is the indescribable aroma of real spices, amazing delicate taste and the most important thing - real quality, without the addition of various preservatives, dyes, thickeners and other additives.

Fans of fried potatoes, dumplings, spaghetti and pizza this popular sauce will be needed first. It is not at all difficult to do it, but on the contrary, it is very exciting. Not too time consuming.

If you have never tried making ketchup yourself at home before, then it's time to try it.

How to make ketchup

* We need 2.5 kg. tomatoes. Most bright taste obtained from tomatoes that grew in the sun for the maximum time, and did not stay in the shade. They become sweet and fragrant because they have absorbed a lot of light.

* You will need two large apples. Absolutely any apples are suitable, but it is better if sweet and sour taste prevails.

* three medium bulbs,

* two and a half cups of sugar,

* half dining room spoons of salt,

* allspice black pepper (a few pieces),

* a tablespoon of vinegar 9%.

* carnation 5 inflorescences

* ground pepper

* cinnamon stick

See also: 10 most delicious barbecue sauces that are easy to make yourself

ketchup recipe

Making homemade ketchup with apples (Real Hines to taste)

1. For homemade sauce any tomato will do , but if the ketchup will be stored for a long time, then it is advisable to take selected tomatoes, without cracks and dents. Then ketchup will be better stored. Slice the tomatoes and put in a bowl.

2. Let's get to the apples. It is enough to rinse them thoroughly and remove the stalk, the skin is not peeled off and remains in place. Cut into small cubes and send to the pan with tomatoes. We send chopped onion there.

3. Put on the stove and cook until boiling. After that, boil on low heat for about 40 minutes. Don't forget to stir from time to time. The mass should thicken, since the liquid will boil away during this time, the onion and apple skins will become soft.

4. We remove our pan from the stove, and armed with a blender, we begin to actively break through the mass.

5. After our contents have turned into porridge, we will use a sieve in order to make the mass homogeneous and airy. After this action, our ketchup will look exactly the same as in the store, only its taste will be many times better.

6. We put our pan back on the stove and add sugar, salt and ground black pepper.

7. Now we need to add spices to the mass . So that they do not come across later in the finished ketchup, they need to be wrapped in gauze, making a small bag, and lowered into the pan.

8. Now turn on the slow mode on the stove and boil our mass for 40 minutes , stirring constantly, as due to the presence of sugar, it can burn.

9. Five minutes before the end, add vinegar.

10. We remove the control sample. We check how much we like our creation. If everything is in order and the taste of ketchup, cooked at home, inimitable, then you can roll it up.

Small jars or bottles are suitable for this. They just need to rinse thoroughly with soda, then sterilize. Do not forget to process the covers as well.

11. Turn the finished hot container upside down and cover with a warm blanket until it cools completely.

Ketchup made at home is absolutely safe, even small children can eat it. So cook, experiment and surprise your loved ones.

There are several proven and very delicious sauces home cooking.

Ketchup from tomatoes turns out to be such that you lick your fingers and it is very easy to prepare it for the winter.

Served with tomato sauce meat dishes, spaghetti and fried potatoes. You can buy the sauce at any grocery store, but there is no certainty that various chemical additives and preservatives are not present there.

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

The taste of the sauce can be adjusted independently: make it spicier by adding chili peppers, or sweet and sour by adding apples to it. For those who love spicy ketchup, you can add, in the process of preparing the sauce, various seasonings: cinnamon, cloves, nutmeg or dry mustard.

And do not forget, ketchup must be stored only in sterilized jars, otherwise it will go bad.

Homemade tomato ketchup for the winter You will lick your fingers

Ingredients:

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

Cooking:

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

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

Ketchup with garlic

Products:

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

Cooking steps:

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

Recipe for ketchup for the winter at home from tomatoes with mustard

Spicy mustard sauce

1. five kilos of tomatoes;
2. half a kilo of granulated sugar;
3. two large onions;
4. two st. tablespoons of vegetable oil;
5. mustard powder - three tbsp. spoons;
6. vinegar - half a glass;
7. salt - two tbsp. spoons;
8. nutmeg - a pinch;
9. a couple of pieces carnations

Cooking:

• peel tomatoes;

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

In order to make homemade tomato ketchup for the winter delicious, take only ripe and juicy tomatoes.

Before preparing the sauce, do not be lazy and remove the skin from the tomatoes.

If you do not like the smell and taste of garlic, then you can not add it to the sauce.

In order for the sauce to be more homogeneous, before pouring it into jars, beat the mass with a blender.

Ketchup with starch at home for the winter

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

In order for home-made ketchup to have a dense texture, starch must be added to the workpiece, which will give the necessary thickness and gloss to the finished product.

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

Products:

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

Cooking:

• peel and cut tomatoes and onions;
• grind vegetables in a meat grinder;
• transfer to a container and put on fire;
• cook on low heat for two and a half hours;
• let the tomato mass cool and carefully grind it through a fine sieve;
• again pour the tomato preparation into a container and put on fire;
• salt, add spices and granulated sugar;
• for flavor, you can add two or three bay leaves;
• we breed in warm water starch;
• carefully add the starch solution to the sauce, mix thoroughly and quickly so that lumps do not form;
• boil for another five minutes, turn off and pour the finished product into jars;
• We put it in a cellar or basement for storage.

If you do not want to grind boiled tomato puree to get rid of tomato seeds and skins. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put in a bowl for a few minutes. cold water. The peel is easily removed after such water procedures. Then cut the fruit into two parts and clean out the seeds with a spoon. You don't need to throw them away. Grind them with a fine sieve, and add the juice to the tomato puree.

Homemade tomato ketchup like store bought

What a delicious store-bought ketchup, but how many harmful additives, stabilizers and preservatives are there. How would you like to tomato sauce was natural. There is a way out - you can make homemade ketchup from tomatoes, the same as store-bought sauce. Delicious preparation you can cook for a whole year, while significantly saving the family budget.

To prepare tomato sauce, you do not need to buy selected fruits, it is enough to purchase slightly spoiled tomatoes, overripe, with damaged skins. On the palatability it won't affect the finished product.

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

Cooking Ingredients:

• tomatoes - five kilos;
• Bulgarian pepper - one kilogram;
• medium-sized onion - 8 pcs.;
• a glass of granulated sugar;
• half a glass of 6% apple cider vinegar;
• salt - three dessert spoons;
• a few leaves of lavrushka.

Cooking steps:

1. salt the tomatoes cut into cubes and let stand for about twenty minutes so that they let the juice go;
2. twist the peeled onion and pepper in a meat grinder;
3. add vegetable mixture to tomatoes;
4. put a container with a workpiece on fire;
5. the tomato mixture should be boiled for thirty minutes;
6. remove from the stove and let the tomato mass cool;
7. grind the workpiece through a fine sieve;
8. put the container on a slow fire, salt, add granulated sugar and bay leaf;
9. cook with stirring for another two hours.
10. ten minutes before readiness add vinegar;
11. pour the finished product into glass containers.

Preparations for the winter, tomato ketchup: the most delicious recipe

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

How many different tomato preparations for the winter can be prepared, including ketchup according to the most delicious recipe I know.

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

The most delicious recipe for homemade ketchup for the winter from tomato and bell pepper

Products:

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

Cooking:

1. prepare tomato juice from a tomato using a juicer;
2. put the juice in a saucepan with high sides on the fire, and bring to a boil;
3. peel the onion and pepper, cut into small pieces and pass through a meat grinder;
4. add twisted vegetables to boiling tomato juice;
5. mix thoroughly, bring to a boil;
6. be sure to remove the foam;
7. boil for at least two hours;
8. take the pot off the heat and let it
9. salt, add sugar;
10. dilute starch in a glass of water and carefully pour into the sauce, add a bunch of greens;
11. boil for another twenty minutes, take out the parsley and add vinegar, mix, turn off and let cool slightly;
12. pour into prepared container.

Advice! If there is no juicer, then pass the tomatoes through a meat grinder or beat in a blender.

The best ketchup recipe from the chef

Ingredients:

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

Cooking:

1. cut and chop vegetables with a meat grinder or blender;
2. put on fire and cook for forty minutes;
3. cool the tomato mass and add sugar, salt and spices, except for vinegar and ground red pepper;
4. boil for another one and a half to two hours;
5. add vinegar, pepper, boil for another 5-10 minutes;
6. remove from heat, let cool slightly, and pour into prepared containers.

Far from hiding, because ketchup is unusually tasty and ready to eat.

Ketchup barbecue at home for the winter

To prepare ketchup, you will need the following products:

1. two and a half kilograms of ripe and juicy tomatoes;
2. a kilo of bell pepper;
3. a pod of bitter pepper;
4. a tablespoon of chopped garlic;
5. three st. spoons of granulated sugar;
6. teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
7. six peas of bitter and allspice pepper;
8. five grains of cardamom;
9. laurel leaf - two pieces;
10. Art. a spoonful of starch diluted in half a glass of water.

How to make barbecue ketchup for the winter at home:

Tomatoes, sweet and bitter pepper cut into pieces and put on a small fire. Put all the ingredients except: vinegar and starch. One hour after boiling vegetable mix grind it through a fine sieve.

Boil the puree for another three to four hours. About five minutes before readiness, add vinegar essence and starch. finished product pour into jars.

Ketchup by Jamie Oliver

The famous chef, who made a dizzying career, as usual, pleased with a great recipe.

To prepare "special" ketchup from Jamie Oliver, you need:

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

Spices and seasonings:

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

How to cook:

1. remove the skin from the tomato and cut into cubes;
2. chop the onion, garlic and herbs very finely;
3. cut ginger into thin slices;
4. place in saucepan with vegetable oil, and simmer for five minutes, add spices;
5. add chopped tomatoes and a little water to the saucepan, close the lid and boil by a third;
6. puree the vegetable mixture;
7. boil the puree for another forty minutes.

Thick ketchup at home for the winter

It is difficult enough to cook thick and rich ketchup at home. You will lick your fingers. It takes a long time for the tomato sauce to boil down and become dense in consistency. But there are two small secret to help thicken the sauce:

• Add apples.
• Use starch in cooking.

Recipe number 1. Aromatic apple-tomato ketchup

Prepared as follows:

• two kilos of tomatoes, chop 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.

Recipe number 2. Thick ketchup with starch

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

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

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

Ketchup with basil for the winter

Very simple and delicious recipe

We prepare as follows:

1. peel one kilogram of tomatoes;
2. rinse and dry a bunch of basil and parsley, chop;
3. finely chop the tomatoes, add two tables to them. spoons of sugar and one teaspoon of salt;
4. puree the tomato mixture;
5. add chopped three cloves of garlic and herbs to it;
6. cook for three to four hours;
7. pour into jars or bottles.

If you want ketchup for the winter with basil to have a uniform and smooth consistency, 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. Dilute two to three tablespoons of starch in half a glass of water and gently fold into ketchup. Optionally, you can add various spices and seasonings to the sauce.

Ketchup Heinz from tomatoes at home for the winter - you will lick your fingers

It turns out the sauce, like the famous brand

Ketchup "Heinz" at home - a great tomato sauce that can be made from small set products. Amazingly tasty and rich sauce will appeal to all family members. The main ingredient of ketchup is ripe tomatoes and sweet and sour apples.

Products:

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

Cooking instruction:

1. we prepare juice from tomatoes, onions and apples;
2. pour spices into the bottom of the pan, it is advisable to grind them with a coffee grinder, throw the whole bay leaf;
3. pour apple cider vinegar and vegetable juice into the spices;
4. mix thoroughly so that lumps do not form;
5. boil for five hours;
6. we take out a bay leaf from the finished ketchup and pour the finished product into jars.

Attention!

If there is no juicer available, then you can twist the vegetables and fruits in a meat grinder, and then grind through a sieve in order to get rid of the seeds and skins.

During the cooking process, the sauce must be stirred.

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

At the output, we get an excellent Heinz ketchup at home from tomatoes for the winter, which you will lick your fingers - such deliciousness!

Have a nice snack with homemade ketchups. We hope you enjoy our recipes.

Interesting fact: ketchup comes from China, not America, as half the population thinks. This dish was prepared with anchovies, mushrooms, beans, spices and salted fish or shellfish brine. Now chefs in every country are trying to create their own unique recipe this sauce. And I, like many housewives, do not lag behind world culinary trends and try not only to learn how to make ketchup at home, but also to seal more than one jar for the winter, using different recipes. Today I will tell you a few recipes for homemade tomato ketchup for the winter, which my family loves.

Ketchup "Krasnodar" at home

I have a friend who just loves the "Krasnodar" sauce and his wife always took it in the store, mistakenly thinking what to cook at home a good product it will be hard. I shared this with her. simple recipe and revealed to her little secret: exactly mashed potatoes sour apple gives ketchup a special piquancy and slightly noticeable sourness. They were so surprised by the amazing taste that the first two samples she had nothing to close.

For 2 half-liter jars you need:

• Tomatoes - 1 kg;
• Apple of sour varieties - 2 pcs.;
• Onion - 30 gr.;
• Carnation - 1 soc.;
• Ground cinnamon - 1 gr.;
• Black pepper - 6 pcs.;
• Sugar - 60 gr.;
• Salt - 10 gr.;
• Apple cider vinegar 6% - 5 ml.

How to cook:

1. We take red tomatoes, not juicy and without visible defects. We wash the vegetables and cut them into slices, cutting out the place where the stem is attached.
2. Cut off the skin from the apples, cut out the seeds and three slices on a fine grater. We remove the husk from the onion, wash and finely chop.
3. We skip the pieces of tomatoes through a juicer or bring them to a boil in a saucepan without apples and rub through a sieve.
4. Pour tomato juice into a heavy-bottomed pan or roasting pan, add grated apple, onion, sugar with salt and spices.
5. We put on fire and boil for 90 minutes, stirring occasionally.
6. For 5 min. before the end of cooking, add apple cider vinegar, mix and wait until boiling.
7. Pour hot ketchup into jars and seal. We set to cool not in a draft.

Tip: an hour after boiling, the sauce will become thick enough, so you need to mix more often.

Well, delicious ketchup at home is ready. Treat your loved ones with this wonderful gravy.

tomato juice ketchup recipe

With this classic recipe it is easy to experiment, you just need to take into account the qualities of the original vegetables: red ones are sour, yellow ones are very sweet, and pink ones are in between. I suggest you exactly yellow tomatoes, since the gravy will be sweet cinnamon, and unusual in color: rich orange. The main thing is that during cooking the mashed potatoes do not burn and turn brown with a rancid taste.

Ingredients per liter of sauce:

• Tomatoes - 1 kg 600 gr.;
• Onion - 90 gr.;
• Ground red pepper - 0.3 gr.;
• Ground cinnamon - 0.3 gr.;
• Sugar - 40 gr.;
• Salt - 15 gr.

Tip: Instead of a brazier, you can use a heavy-bottomed pot so that the ketchup does not burn.

How to weld:

1. Selected yellow tomatoes of the "cream" variety, wash and separate the tails.
2. Cut vegetables into slices and put in a bowl. Peel the onion, finely chop it and add to the tomatoes.
3. We put the saucepan on the fire and bring the mass to a boil. Leave and rub the hot tomato mixture through a sieve.
4. We send the resulting puree to the roaster and add seasonings, sugar and salt. And boil the mass to 1/3, periodically stirring the sauce.
5. Welded vegetable sauce pour from yellow tomatoes into jars and seal.

Tip: set to cool out of the reach of children.

Believe me, you will use this recipe very often, your kids will appreciate it with a bang: no spiciness and acidity.

Ketchup with mustard at home for the winter

The use of spices makes tomato puree ketchup. The composition of this dish is simply striking in its richness of spicy-aromatic plants. But don't let this fact scare you, the aroma will be spicy with a subtle, subtle mustard flavor.

Ingredients for 2 half-liter jars:

• Tomatoes - 2.1 kg;
• Onion - 110 gr.;
• Garlic slices - 1 pc.;
• Ground cloves - 1.5 gr.;
• Mustard powder - 1.5 gr.;
• Ground cinnamon - 0.4 gr.;
• Ground allspice - 0.6 gr.;
• Sugar - 155 gr.;
• Salt - 35 gr.;
• Apple cider vinegar 6% - 125 ml.

Tip: rub hot tomatoes with a wooden spoon that does not heat up.

Let's start cooking:

1. We wash the red juicy tomatoes, cut them into 4-6 parts, put the vegetables in a saucepan and send them to the fire.
2. As soon as the vegetables boil, we set aside the pan from the heat and wipe the contents through a sieve.
3. Grind the peeled onion and garlic in a blender bowl, mix with the resulting tomato mass.
4. Add salt, sugar, spices and boil over low heat to ½ volume.
5. Before removing from the heat, pour in the vinegar.
6. Pour the finished tomato ketchup into prepared jars and sterilize for 30 minutes.
7. With potholders or tongs, we take out the jars in turn and cork. We put to cool in a place inaccessible to children.

Believe me, this sauce is perfect for baked or fried meat. And you will share this winter tomato ketchup recipe with all your friends.

Homemade ketchup "Baltimore"

Many housewives are a little afraid to use various new seasonings in cooking. But tarragon (tarragon) is known to everyone for its sweet drink of the same name. The herb of this spice contains 0.45% essential oil and 60 mg of ascorbic acid, so ketchup will turn out not only spicy lemon-mint, but also very healthy.

For cooking you will need:

• Tomatoes - 1 kg;
• Onion - 100 gr.;
• Garlic cloves - 8 pcs.;
• Dried tarragon (tarragon) - 4 gr.;
• Bay leaf - 1 pc.;
• Ground black pepper - 2 gr.;
• Ground red pepper - 1 gr.;
• Lemon juice - 10 ml;
• Sugar - 60 gr.;
• Salt - 20 gr.;
• Sunflower refined oil - 40 ml.

How to do:

1. Wash red tomatoes and cut into 4-6 pieces.
2. Fold the tomato slices together with washed and chopped onion slices, garlic and bay leaf.
3. Stew under the lid until soft, remove the bay leaf, and rub the mixture through a sieve.
4. Boil the resulting mass over low heat until the consistency of thick sour cream, add salt, sugar, lemon juice, tarragon, ground black and red peppers.
5. Boil for another 2 minutes, pour the boiling mixture into prepared jars, and pour boiling refined vegetable oil on top and seal.

Tip: taste the sauce and add sugar and salt if necessary. And tarragon can be replaced with mint - 2 gr.

Tip: You can also use corn or olive oil.

Now you also know how to make ketchup at home for the winter, reminiscent of industrial-made sauce.

How to cook barbecue ketchup with garlic for the winter

In winter it gets dark so early, it is often very cold and you are at home almost all the time. Therefore, outdoor recreation, somewhere in a forest area, is more valuable than in summer. And kebabs with appetizers are much tastier. For such pleasant occasions, you will need a jar of ketchup, the recipe of which is quite simple.

Required Ingredients:

• Tomatoes - 600 kg;
• Yellow cherry plum - 600 gr.;
• Water - 200 ml;
• Garlic slices - 2 pcs.;
• Basil - 2 branches;
• cilantro - 2 branches;
• Red pepper - 1 gr.;
• Salt - 10 gr.;
• Sugar - 40 gr.

Cooking method:

1. Tomatoes choose ripe - fleshy. And we select the ripened yellow cherry plum, since the skin in it is sour, and it itself is quite sweet. Wash greens and vegetables, separate the tails and bones, and also peel the garlic. We cut the tomatoes into slices.
2. Pour water into the slow cooker and put the tomatoes with plums. We turn on the multicooker in the “Cooking” mode for 30 minutes. If the bones do not separate, then we put them whole, only add another 5 minutes to the “Cooking” process.
3. Add the chopped greens with garlic to the hot fruit and vegetable mass, mix the resulting mixture with a submersible blender. And then grind the mass through a sieve to obtain a homogeneous consistency.
4. We transfer the resulting puree into the multicooker bowl, add sugar with salt and ground red pepper and turn on the “Frying” mode for 5-10 minutes, stirring constantly.
5. We shift the hot sauce into prepared sterilized jars and, having covered with lids, roll up.

Well, yellow cherry plum ketchup is ready for the winter.

Tomato ketchup with onions for the winter

There are still a lot of recipes for homemade tomato ketchup for the winter, but there are also those that you can be surprised at. Strange as it may sound, but starch goes well with spicy tomato puree and the consistency is so thick that the sauce absolutely does not spread on the plate.

Ingredients for two jars with a capacity of 0.5 l:

• Tomatoes - 2 kg;
• Onion - 110 gr.;
• Coriander - 1 gr.;
• Ground red pepper - 0.08 gr.;
• Basil dry - 2 gr.;
• Sugar - 130 gr.;
• Salt - 35 gr.;
• Starch - 20 gr.;
• Water - 40 gr.;
• Table vinegar 6% - 125 ml.

Preparing canned food:

1. Wash the selected red hard tomatoes, cut into 4 parts and put in a saucepan. We also send finely chopped onion there.
2. We put everything on the fire and boil until soft, wipe the tomato mass and boil for about 40 minutes.
3. In the meantime, dilute the starch in water and add to the boiling mass, mix thoroughly.
4. While the sauce languishes for another 5 minutes, pour vinegar in another saucepan, add spices and salt with sugar and bring to a boil under the lid.
5. We mix the boiled tomato mass with starch with vinegar broth, bring to a boil, pour into prepared jars and seal.

Tip: while the puree has not yet boiled down, we keep the decoction of spices in vinegar under a tightly closed lid.

Be sure to close the thick and tender tomato basil ketchup for the winter.

Bulgarian ketchup at home "You can swallow your tongue"

A balanced combination of pepper and tomato allows you to get a rich ketchup without vinegar. This preserve can easily be used as a gravy for baby food, as it contains a sufficient amount of vitamin C and easily digestible sugars that help improve digestion.

Ingredients per liter jar:

• Sweet pepper - 1 kg 300 gr.;
• Tomatoes - 800 gr.;
• Onion - 60 gr.;
• Vegetable oil (for frying) - 10 ml;
• Vegetable oil (in the mixture) - 25 ml;
• Ground allspice - a pinch;
• Ground black pepper - a pinch;
• Sugar - 30 gr.;
• Salt - 20 gr.

How to cook:

1. Wash red hard tomatoes, cut into slices and send to the pan. We heat the vegetables until softened and rub through a sieve to get a uniform consistency. Stirring the mass, boil it in half.
2. In the meantime, wash the sweet red thick-walled pepper, cut out the inner pulp with seeds and stalks. Blanch them in boiling water for 7 minutes. and cool in cold water.
3. Grind the pepper in a blender bowl or pass through a meat grinder, and then rub the resulting puree through a sieve.
4. Peel the onion, wash and cut into half rings. Fry the onion in refined oil until golden brown and rub through a sieve.
5. Pour sunflower oil, tomato mass, onion and pepper puree, spices and salt with sugar into a deep saucepan, mix and heat until boiling.
6. We transfer the finished ketchup to the prepared jar and sterilize for 90 minutes.
7. After that, we seal it and wrap it in a blanket until it cools completely.

Tip: You can leave the vegetables out of the sieve if you are satisfied with small pieces in the finished homemade ketchup.

Appetizing ketchup like Heinz is ready for the winter. It goes well with pizza and served with pasta.

Nothing is easier than watching video recipes for homemade tomato ketchup for the winter. Therefore, make yourself comfortable and turn on the video.