Menu
Is free
Registration
home  /  Main courses/ Delicious tomato ketchup secret recipe. How to make real tomato ketchup at home

Delicious tomato ketchup secret recipe. How to make real tomato ketchup at home

Tomato ketchup with roots.

Ingredients:

  • 1 kg tomatoes
  • 25 g parsley root
  • 25 g celery root
  • 25 g carrots
  • 15 g garlic
  • 50-70 g sugar
  • 15-25 g salt
  • ground black pepper to taste

Cooking method:

Grate parsley, celery and carrots or finely chop. Add finely chopped tomatoes, simmer over low heat for 40-50 minutes. Then rub the mass through a sieve. Add salt, sugar, garlic passed through a press, ground black pepper, simmer for 10 minutes. Put the ketchup prepared according to this recipe at home into sterilized jars, roll up and wrap until cool.

STEP #1
STEP #2


STEP #3
STEP #4


STEP #5
STEP #6


STEP #7
STEP #8


STEP #9
STEP #10

Ketchup with celery greens.

Ingredients:

  • 1 kg tomatoes
  • 200-250 g carrots
  • 100 g onion
  • 50 g of dill and celery greens
  • 15 g garlic
  • 50 ml vegetable oil
  • salt and sugar to taste

Cooking method:

For this ketchup recipe for the winter, tomatoes need to be peeled, finely chopped. Chop the onion and herbs, grate the carrots. Combine vegetables and herbs, pour in oil, simmer over low heat for 30 minutes. Add the garlic passed through the press, salt, sugar, simmer for 10 minutes. Grind the mass in a blender until smooth and bring to a boil. Arrange hot ketchup in sterilized jars, roll up and wrap until cool.

Ingredients:

  • 1 kg tomatoes
  • 1 kg bell pepper
  • 500 g carrots
  • 250-300 g onions
  • 10 g of parsley root
  • celery, parsnips
  • 30 g of dill greens
  • parsley
  • cilantro
  • 200 ml vegetable oil
  • 30 ml 9% vinegar
  • 10-15 g salt

Cooking method:

To prepare ketchup for the winter according to this recipe, all vegetables need to be finely chopped. Put in a saucepan, pour in the oil, simmer over low heat for 30 minutes, stirring. Pour finely chopped greens, salt, spices, simmer for another 5-7 minutes. Grind the mass with a blender, pour in the vinegar, bring to a boil. Place hot ketchup 1 in sterilized jars, roll up and wrap until cool.

Ingredients:

  • 4.5 kg tomatoes
  • 500 g carrots
  • 500 g onion
  • 70 g celery stalks
  • 100 g green basil
  • 70 ml vegetable oil
  • salt and sugar to taste

Cooking method:

Finely chop the onion, celery stalks and carrots, fry in oil for 5-7 minutes, stirring. Peel the tomatoes, finely chop, add to the fried vegetables. Simmer over low heat for 2 hours. Add salt, sugar, finely chopped basil, simmer for another 5 minutes. Arrange hot homemade ketchup prepared for the winter in prepared jars, roll up and wrap until cool.

Ingredients:

  • 2 kg ripe tomatoes
  • 150 g hot pepper
  • 200 g bell pepper
  • 200 g onion
  • 50 g garlic
  • 80 ml vegetable oil
  • 50-60 g salt
  • 50 ml 9% vinegar
  • spices to taste

Cooking method:

Grind tomatoes, peppers, garlic and onions with a meat grinder or blender. Add spices heated in oil, salt, vinegar, mix thoroughly. Arrange adjika in clean jars. Homemade ketchup should be stored in the refrigerator.

Pay attention to how appetizing the ketchup prepared according to this recipe looks in the photo:

STEP #1
STEP #2


STEP #3
STEP #4


STEP #5
STEP #6

Ingredients:

  • 1 kg tomatoes
  • 100-150 g onions
  • 100 g celery root
  • 20 g fresh hot pepper
  • 15 ml 9% vinegar
  • 25 g sugar
  • 10-15 g salt
  • a pinch of ground cinnamon
  • carnations
  • ginger

Cooking method:

For this recipe for homemade ketchup for the winter, the tomatoes need to be rubbed through a sieve. Finely chop the onion, grate the celery root. Combine vegetables, add spices, salt, sugar, simmer over low heat until thickened. Pour in the vinegar, stir. Pour hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

  • 2.5 kg tomatoes
  • 200 g onion
  • 50 g starch
  • 30 ml vegetable oil
  • 50 ml of 9% vinegar,
  • 200 g sugar
  • salt to taste
  • 3 g ground cinnamon
  • carnations
  • black and hot pepper

Cooking method:

Chop the tomatoes, heat for a few minutes, then rub through a sieve. Finely chop the onion, fry in oil until soft. Add mashed tomatoes, spices, salt, sugar, simmer over low heat for 30 minutes. Set aside a little boiling mass in a glass, cool and stir the starch in it. Add vinegar to the rest of the mass, simmer for about 1 hour. Pour in the mixture with starch, cook, stirring, for 5 minutes. Pour hot ketchup into jars, roll up and wrap until cool. Ketchup, cooked at home for the winter according to this recipe, is thick and rich.

Ingredients:

  • 2.5 kg tomatoes
  • 100 g onion
  • 100 g sugar
  • 15-20 g salt
  • 200 ml 9% vinegar
  • 10 g black peppercorns
  • 5 g cinnamon
  • 5 g cloves

Cooking method:

To prepare ketchup according to this recipe, tomatoes and onions need to be finely chopped, heated over low heat until soft. Then grind with a blender or rub through a sieve. Add ground spices and cook the mixture over moderate heat until the volume is reduced by 2 times. Add vinegar, salt, sugar, bring to a boil. Pour hot ketchup into jars, roll up and wrap until cool.

Look at the photo of ketchup prepared according to these step by step recipes:

STEP #1
STEP #2


STEP #3
STEP #4


STEP #5
STEP #6


STEP #7
STEP #8

Vegetable ketchup with mustard.

Ingredients:

  • 1 kg firm tomatoes
  • 350-400 g bell pepper
  • 300 g onion
  • 50 ml vegetable oil
  • 20 g mustard powder
  • 100 g sugar
  • 30 g salt
  • ground red pepper and other spices to taste

Cooking method:

Pass all vegetables through a meat grinder or chop in a blender. Put in a saucepan, add the rest of the ingredients, cook on low heat for 1 - 1.5 hours after boiling. Pour hot ketchup into sterilized jars, roll up and wrap until cool.

Spicy tomato ketchup with mustard.

Ingredients:

  • 1 kg tomatoes
  • 10 g fresh pepper Chile
  • 20 g tomato paste
  • 20 g mustard powder
  • 50 ml 9% vinegar
  • 40 g sugar
  • 10 g salt
  • ground black pepper to taste

Cooking method:

For this simple recipe To prepare ketchup, tomatoes need to be cut, heated over low heat until soft, then rub through a sieve. Peel the chili peppers, finely chop, combine with tomato puree. Add the rest of the ingredients, cook for 15-20 minutes over low heat. Beat the mass in a blender until smooth, bring to a boil. Pour hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

  • 1 kg tomatoes
  • 1 kg bell pepper
  • 1 kg onion
  • 30 g fresh hot pepper
  • 10g ginger root
  • 200 ml vegetable oil
  • 100-150 ml 9% vinegar
  • 200 g sugar
  • 10 g salt
  • 5-7 peas of black allspice
  • 3-4 cloves
  • 5 g ground cinnamon

Cooking method:

Before making such homemade ketchup, the tomatoes need to be chopped, heated over low heat until soft, then rubbed through a sieve. Onion, Bulgarian and hot peppers chop finely. Grate the ginger root. Combine prepared foods, add spices and vegetable oil, simmer over low heat for 30-40 minutes. Then grind with a blender until smooth. Add salt, sugar, vinegar, bring to a boil. Pour hot ketchup into jars and roll up.

Ingredients:

  • 1 kg tomatoes
  • 100 g onion
  • 10 g garlic
  • 200 ml apple juice
  • 20 ml 9% vinegar
  • salt and sugar to taste
  • a pinch of ground cinnamon
  • carnations
  • black and hot pepper

Cooking method:

Before preparing such homemade ketchup, the tomatoes need to be cut, heated over low heat until soft, then rubbed through a sieve. Add finely chopped onion, garlic, Apple juice, salt, sugar and spices, simmer over low heat for 1 hour after boiling. Add vinegar, mix. Pour hot ketchup into sterilized jars and roll up.

Ingredients:

  • 2 kg tomatoes
  • 1 kg plums
  • 250 g onion
  • 100 g garlic
  • 200 g sugar
  • 50 g salt
  • 30 ml 9% vinegar
  • 2 bay leaves
  • 5 g ground red pepper

Cooking method:

Pass tomatoes, plums and onions through a meat grinder or chop in a blender. Simmer the mass over moderate heat for 1.5 hours. Add chopped garlic, spices, salt and sugar, simmer for another 30-40 minutes. Rub the mass through a sieve or grind in a blender until smooth, bring to a boil again, pour in the vinegar and remove from heat. Pour hot ketchup into sterilized jars, roll up and wrap until cool.

The best ketchup recipes for the winter are illustrated in these photos:






Ingredients:

  • 1 kg tomatoes
  • 1 kg cherry plum
  • 100 g bell pepper
  • 30 g garlic
  • 100-150 g sugar
  • 30 g salt
  • ground cinnamon
  • ground black and hot pepper to taste

Cooking method:

To prepare such homemade ketchup, cherry plum needs to be pitted. Grind cherry plum, tomatoes and bell pepper using a blender or meat grinder. Bring the mass to a boil, simmer for 20-30 minutes. Add the garlic, spices, salt and sugar passed through the press, cook until the desired density. Pour hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

  • 1 kg apricots
  • 2 kg tomatoes
  • 500 g onion
  • 500 g bell pepper
  • 50 g hot pepper
  • 5-6 allspice peas
  • 3-4 cloves
  • salt and sugar to taste

Cooking method:

To prepare such ketchup for the winter at home, apricots need to be pitted. Pass vegetables and apricots through a meat grinder or chop with a blender. Add spices and cook the mixture at a low boil until thickened (1.5-2 hours). At the end of cooking, add salt, sugar, simmer for another 5 minutes. Pour hot ketchup into jars, roll up and wrap until cool.

Ingredients:

  • 1 kg bell pepper
  • 500 g tomatoes
  • 500 g onion
  • 50 g hot pepper
  • 30-35 g garlic
  • 200 ml 9% vinegar
  • 100 ml vegetable oil
  • 100 g sugar
  • 5-10 g salt
  • black and allspice to taste

Cooking method:

Grind tomatoes, onions and both types of pepper with a blender or meat grinder. Bring the mass to a boil, simmer for 30 minutes. Add butter, sugar, salt, spices, garlic passed through a press, simmer for 10-15 minutes. Pour in the vinegar, stir.

As you can see in the photo, homemade ketchup according to this recipe needs to be decomposed into sterilized jars, rolled up and allowed to cool:

STEP #1
STEP #2


STEP #3
STEP #4


STEP #5
STEP #6


STEP #7
STEP #8


STEP #9
STEP #10


STEP #11
STEP #12

Ingredients:

  • 1 kg bell pepper
  • 1 kg tomatoes
  • 30-50 g garlic
  • 30 g tomato paste
  • 100 ml vegetable oil
  • 30 g salt
  • 30 g sugar
  • 30 ml 9% vinegar
  • ground pepper and cardamom to taste

Cooking method:

Pass all vegetables separately through a meat grinder or chop with a blender. Heat the oil in a saucepan, put the pepper puree, simmer for 15 minutes. Add chopped tomatoes, garlic, tomato paste, salt, sugar, spices and simmer after boiling for 10 minutes. Pour in the vinegar, stir. Pour hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

  • 2 kg tomatoes
  • 300 g onion
  • 30 g horseradish root
  • 30 ml dry red wine
  • 10 ml 9% vinegar
  • 30 g salt
  • 100 g sugar
  • 5 g ground ginger and black pepper

Cooking method:

To prepare such ketchup at home, tomatoes need to be peeled and chopped together with onions and horseradish using a blender or meat grinder. Put the mass on the fire, add salt, sugar, spices, simmer for 30-40 minutes. Beat the hot mass with a blender until smooth, pour in the vinegar and wine, bring to a boil. Pour hot ketchup into jars, roll up and wrap until cool.

Spicy tomato ketchup with horseradish.

Ingredients:

  • 1 kg tomatoes
  • 1 kg bell pepper
  • 500 g hot pepper
  • 500 g garlic
  • 200 g horseradish root
  • 60 g salt

Cooking method:

Remove the seeds from the pepper, cut the stalks from the tomatoes, peel the garlic and horseradish root. Pass all products through a meat grinder or grind in a blender. Add salt, mix thoroughly to dissolve the salt. Divide seasoning into sterilized jars. Ketchup home cooking must be stored in the refrigerator.

STEP #1
STEP #2


STEP #3
STEP #4


STEP #5
STEP #6


STEP #7
STEP #8


STEP #7
STEP #8

Tomato ketchup with horseradish.

Ingredients:

  • 1 kg tomatoes
  • 300 g horseradish
  • 30 ml vinegar
  • 30 ml vegetable oil
  • 30 g salt
  • 5 g ground red pepper

Cooking method:

Before you make ketchup at home, you need to clean the horseradish, cut the stalk from the tomatoes. Grind vegetables in a blender or pass through a meat grinder. Add salt, pepper, oil and vinegar, mix thoroughly. Arrange ketchup in prepared jars, store in the refrigerator.

Ingredients:

  • 1 kg tomatoes
  • 80-90 g horseradish
  • 80-90 g garlic
  • 20-30 g salt

Cooking method:

To prepare such homemade ketchup for the winter, you need to cut the stalks from the tomatoes, peel the horseradish root and peel the garlic. Grind tomatoes, garlic and horseradish with a blender or meat grinder, add salt, mix thoroughly. Divide the ketchup into sterilized jars. Keep refrigerated.

Ingredients:

  • 1 kg tomatoes
  • 300 g garlic
  • 200 g horseradish root
  • 50 ml vegetable oil
  • 30 ml vinegar
  • 100 g sugar
  • 15 g salt

Cooking method:

To use this recipe for making homemade ketchup, tomatoes need to be peeled, cut the stalk. Peel the garlic and horseradish root. Grind prepared tomatoes, horseradish and garlic with a meat grinder or blender. Add salt, sugar, vinegar, oil, mix thoroughly. Pour ketchup into dry sterilized jars. Keep refrigerated.

Ingredients:

  • 1 kg tomatoes
  • 200 g bell pepper
  • 200 g sour apples
  • 200 g onion
  • 50 g garlic
  • 100 ml vegetable oil
  • 15-20 g salt
  • sugar and ground hot pepper to taste

Cooking method:

Before preparing such ketchup at home, peppers and apples must be peeled and, together with tomatoes and garlic, passed through a meat grinder. Finely chop the onion, fry in oil until soft. Add the rest of the ingredients, simmer for 30-40 minutes. Pour hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

  • 1 kg bell pepper
  • 500 g sour apples
  • 100 g onion
  • 20-30 g fresh hot pepper
  • 200 ml apple juice
  • 70-80 g sugar
  • 10-15 g salt
  • 1 bay leaf
  • a pinch of ground black pepper

Cooking method:

To prepare such ketchup for the winter at home, bell peppers need to be baked in an oven preheated to 180 ° C for 20-30 minutes, then peeled and ground into a homogeneous mass. Add grated apples, finely chopped onions, hot peppers, apple juice, spices, salt and sugar, simmer over low heat for 30 minutes. Grind the hot mass with a blender until smooth and bring to a boil. Pour hot ketchup into sterilized jars, roll up and let cool.

Ingredients:

  • 2 kg tomatoes
  • 500 g apples
  • 500 g carrots
  • 200 g garlic
  • 100 g fresh hot pepper
  • 200 ml vegetable oil
  • salt and sugar to taste

Cooking method:

To prepare homemade ketchup for the winter, all vegetables and apples need to be peeled, peeled from tomatoes. Grind all prepared products in a blender or pass through a meat grinder. Put in a saucepan with heated oil, simmer for 2 hours, stirring occasionally. Add salt, sugar, simmer for another 20 minutes. Pour hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

  • 1 kg tomatoes
  • 500 g red bell pepper
  • 200 g apples
  • 60 g garlic
  • 40 g fresh hot pepper
  • 40 g sugar
  • 20 g salt
  • 100 ml vegetable oil

Cooking method:

Peel peppers and apples. Grind all vegetables and apples with a meat grinder or blender. Add oil, salt, sugar, bring to a boil and simmer for 30 minutes over low heat. Pour hot ketchup into sterilized jars, roll up and wrap until cool.

These photos illustrate recipes for making homemade ketchup:

STEP #1
STEP #2


STEP #3
STEP #4


STEP #5
STEP #6

tomato ketchup

The popularity of ketchup is great, only mayonnaise can compete with it. They stand on the same shelf - both in the supermarket and in the minds of consumers who are divided into two camps based on their attitude to mayonnaise and ketchup: for some, these are inapplicable attributes of every meal, for others, they are synonymous with bad taste.

Why is ketchup so popular? Did the Heinz family impose it on us, or does this sweetish tomato sauce still have some exceptional taste qualities? Be that as it may, the reality is that many, especially children, do not eat anything without ketchup. With it, any insipid and tasteless food becomes digestible. A trivial cutlet in a bun with him turns into a hamburger, a sausage into a hot dog, fried potatoes into a pomfrey...

RECIPE FOR NATURAL HOME KETCHUP

NECESSARY:

3 kg ripe fleshy tomatoes
250 ml white wine vinegar
250 g sugar
1/2 st. l. salt
1 chili pepper
3 garlic cloves
3 cm ginger root
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground coriander
1 tsp curry powder
2 tsp ground paprika

HOW TO COOK:

1. Wash the tomatoes, cut the core with a sharp knife or a special star knife (see the photo below). Cut not very large, put in a large saucepan, bring, stirring, to a boil. Add peeled and finely chopped ginger root, chili pepper, garlic. Boil everything together over low heat for 30 minutes, until the tomatoes soften and give juice.

tomatoes

2. Wipe the mass through a sieve or a special device, add salt, sugar, vinegar and spices. Boil over low heat until the desired density and characteristic color (1.5-2 hours).

Special wiping tool

3. Arrange in sterilized jars, close with lids, turn upside down and leave to cool completely.

sterilized jars

BY THE WAY: An opened jar can be stored in the refrigerator for 6 weeks or longer. From this amount of products, about 1.5 liters of ketchup are obtained.

Not many housewives cook homemade ketchup for the winter. It is believed that the preparation of ketchup is a troublesome task, and there is an abundance of ketchup in the store. This is true. But if you look closely at the composition of ketchup on the shelves, then it will contain more products with the prefix E than natural ones. There are natural ketchups, but their choice is not so large and they are much more expensive.

Close homemade pepper possible not only in glass jars. For many years I have been pouring ketchup and sauce into ordinary glass bottles. I use salt to seal. Ketchup is stored in my pantry in the apartment until spring. Bottles should be washed well with a brush with baking soda, dried in the oven or microwave. When you spill the ketchup, make a cork out of the bandage: lower the bandage folded in several layers into the neck by 1-1.5 cm and stuff tightly coarse salt. Tie the ends with thread. From above, you can also tie a cloth or bandage. This way to close bottles with juice and sauce was taught to my mother by her colleague. Then there was a shortage of not only cans, but lids.

Homemade ketchup recipes for the winter

Ketchup with apples

Ingredients:

  • Tomatoes - 3 kg
  • Apples - 1 kg
  • Garlic - 1-2 heads
  • Vinegar 9% - 1 cup
  • Ground cinnamon - 0.5 teaspoon
  • Ground red pepper - 0.5 teaspoon
  • Sugar - 1 cup
  • Salt - 1 tablespoon

How to make apple ketchup:

  1. Tomatoes for ketchup take ripe and dense. Antonovka or other sour apples. With Antonovka, ketchup is more fragrant. You can replace apples with quince.
  2. Wash tomatoes and apples. Cut into several pieces and boil over low heat until soft, about 1-1.5 hours.
  3. Cool and rub through a metal sieve.
  4. Transfer the puree back to the bowl. Add passed through a press or finely chopped garlic, mustard, cinnamon, ground red pepper, sugar and salt.
  5. Heat over low heat to a boil and cook for 30 minutes at a low boil. Periodically stir the mass.
  6. Add vinegar for 3-5 minutes. Pour the finished ketchup into jars or bottles. Seal tightly and refrigerate.

Ketchup with sweet pepper

Ingredients:

  • Tomatoes - 2.5 kg
  • Bulgarian pepper - 500 grams
  • Onions - 3-4 heads
  • Hot pepper - 1 pod
  • Vinegar 9% - ¾ cup (about 180 grams)
  • Carnation buds - 4 pieces
  • Cinnamon - 0.5 teaspoon
  • Ground black pepper - 0.5 teaspoon
  • Sugar - 1 cup
  • Salt - 1.5 tablespoons

How to make pepper ketchup:

  1. Wash all vegetables well. Cut the tomatoes into several pieces. De-seeded red bell pepper and cut into quarters.
  2. Peel the onion and cut into 4-6 pieces.
  3. Scroll through the meat grinder all the vegetables. You can grind with a blender, but not to a puree.
  4. Put the mass on the fire and, slowly heating, bring to a boil. Cook at a low boil, stirring occasionally for 2 hours.
  5. Add sugar, salt, ground cinnamon, clove buds, ground black pepper and vinegar.
  6. Bring to a boil and cook with the lid open until the mixture begins to thicken. Pour into clean jars and roll up. Cool down.
  7. According to this recipe, you can cook ketchup with onions, replacing the red bell pepper with the same amount of onions.

Ketchup with apples "Korida"

Ingredients:

  • Tomatoes - 4 kg
  • Apples - 0.5 kg
  • Onion - 0.5 kg
  • Cinnamon - 0.5 teaspoon
  • Ground red pepper - 1 teaspoon
  • Ground cloves - 0.5 teaspoon
  • Sugar - 1.5 cups
  • Apple cider vinegar 6% - 200 grams
  • Salt - 1.5-2 tablespoons

How to make ketchup:

  1. Wash all vegetables. Peel apples from seeds. Cut and scroll in a meat grinder or chop in a blender.
  2. Transfer the mass to a bowl. Slowly heat to a boil and from the beginning of boiling, cook at a low boil for two hours with the lid open. Periodically mix the mass well.
  3. Pass the boiled mass through a sieve. Pour back into the saucepan. Add spices and seasonings, sugar and salt. Cook at a low boil for about an hour. Add vinegar, stir and bring to a boil. Pour into prepared clean jars and seal tightly. Cool and store.
  4. This ketchup goes well with meat dishes, pilaf, potato and vegetable dishes, pasta.

Homemade tomato ketchup

Ingredients:

  • Tomatoes - 2 kg
  • Bulb onion 0.5 kg
  • Sweet pepper - 0.5 kg
  • Dry mustard - 2 tablespoons
  • Sugar - 1 cup
  • Salt - 1 tablespoon

How to make ketchup:

  1. This is a very simple homemade ketchup recipe. You need a minimum of products and, moreover, without vinegar.
  2. Wash all vegetables well. Remove seeds from sweet peppers. Cut and scroll in a meat grinder or chop in a blender.
  3. Transfer the vegetable mass to the pan and put on the stove. Stirring occasionally, bring to a boil. Reduce heat and cook for 1.5 hours.
  4. Then add sugar, salt, ground pepper and mustard. Mix well. After boiling, boil for another 5-10 minutes and pour into clean jars. Roll up.
  5. Cook ketchup without closing the pan with a lid so that excess moisture evaporates.
  6. it universal recipe ketchup, which can be served with meat, vegetable dishes, to pasta. And you can also use ketchup when cooking borscht, stewing vegetables and when preparing other dishes.

Tomato ketchup with cilantro seeds

Ingredients:

  • Tomatoes - 5 kg
  • Sweet pepper - 1 cup
  • Onion - 1 cup
  • Hot pepper - 1 pod
  • Sugar - 1 cup
  • Salt - 1 tablespoon
  • Red ground pepper - 1 teaspoon
  • Coriander seeds - 1 teaspoon
  • Vinegar essence - 1 teaspoon

How to make ketchup:

  1. Wash all vegetables cold. Pepper and onion scroll through a meat grinder.
  2. Cut the tomatoes into slices and put on the stove. Boil until they become soft and rub through a sieve.
  3. Pour the tomato puree into a saucepan, add sweet pepper and onion, crushed bitter pepper, sugar, salt and ground red and black pepper. Mix well. Put on the stove and bring to a boil.
  4. Grind cilantro seeds with a rolling pin and pour into a cotton bag or cheesecloth folded in several layers. Tie tightly and lower into the pan.
  5. From the beginning of the boil, cook for 2.5 hours on low heat with the lid open. At the very end, take out the bag of cilantro seeds and pour in the vinegar essence. Mix and pour into clean jars. Roll up.

Ketchup with cucumbers for the winter

Ingredients:

  • Tomatoes - 2 kg
  • Cucumbers - 2 pieces (large)
  • Hot pepper - 1 pod
  • Vinegar 9% - 2 tablespoons
  • Black ground pepper - 1 teaspoon
  • Dry mustard - 1 teaspoon
  • Sugar - 3 tablespoons
  • Salt - 4 tablespoons

How to make ketchup:

  1. Cucumbers for making ketchup can be taken overgrown, which are not suitable for canning. In this case, you need to remove the seeds and peel.
  2. Wash the tomatoes and scroll in a meat grinder. Put on the stove and cook until the mass is reduced by half.
  3. Pass cucumbers and hot peppers through a meat grinder and add to the tomato mass. Immediately add sugar, salt, ground pepper and mustard. Cook for 30 minutes, stirring occasionally. At the very end, add vinegar.
  4. Pour into prepared jars and seal.

Ketchup with plums and sweet peppers

Ingredients:

  • Plums - 5 kg (pitted)
  • Tomatoes - 2 kg
  • Sweet pepper - 10 pieces (medium)
  • Sugar - 1-1.5 cups
  • Garlic - 200 grams
  • Hot pepper - 1 pod
  • Salt - 2-3 tablespoons
  • Vinegar 9% - 1 tablespoon

How to make ketchup:

  1. Ketchup can be made from dark or light plums. Beautiful ketchup is obtained from yellow plum. Then for the preparation of ketchup it is better to take yellow tomatoes and yellow sweet peppers.
  2. Wash plums and vegetables. Remove the pit from the plums. Remove seeds from peppers. Cut and boil until the vegetables are soft, about 25-40 minutes.
  3. Rub through a sieve. Put back on the stove. Add garlic, sugar, salt passed through the press to the mass. Boil for 10-15 minutes. At the very end, add vinegar and pour into jars or bottles. Close hermetically.

Ingredients:

  • Tomato
  • onion
  • Garlic
  • Sugar
  • Coriander

Cooking method:

  1. To make ketchup at home, we need the following ingredients: fresh tomatoes, onions, garlic, sugar, 9% table vinegar, non-iodized salt, bay leaf, allspice peas, clove buds, mustard and coriander seeds, and a cinnamon stick.
  2. First of all, wash the tomatoes, dry and chop. large pieces. If you have medium-sized tomatoes, cut them into 4 pieces, and larger ones into 6-8 slices. For homemade ketchup, not only beautiful selected fruits are suitable - feel free to dispose of soft or wrinkled ones (the main thing is that they are not spoiled). 3 kilograms of tomatoes fit in a 4 liter pot. We put the slices in the dishes and put on medium heat (you can under the lid).
  3. In the meantime, peel the onion and garlic. The weight of the onion is already peeled, and the garlic I use is very large.
  4. Now it is advisable to chop the onion with garlic in any way convenient for you. I like to do this with a blender, but you can skip the vegetables through a meat grinder. The result is a very fragrant onion-garlic mass.
  5. While we were working on the flavor additive, the tomatoes spent about 15 minutes on the stove, softened and gave a lot of juice. Do not forget to periodically stir the contents of the dish so that nothing sticks or burns to the bottom.
  6. Add to stewed tomatoes onion garlic mixture.
  7. Immediately lay other seasonings: mustard and coriander seeds, bay leaf, allspice peas, clove buds and a cinnamon stick
  8. Mix everything thoroughly and cook over medium heat without a lid for about half an hour. Do not forget to mix vegetables with seasonings every 5-7 minutes, otherwise they may boil.
  9. During this time, the tomato mass should boil down, and the vegetables should boil well. In fact, the onions and garlic are completely dissolved in the tomatoes.
  10. It's time to move on to the next step in making homemade ketchup: the contents of the pan must be wiped through a sieve. In this way, we will remove the skin and seeds of the tomatoes, as well as spicy additives that have given off enough of their flavor and are no longer needed.
  11. First, with the help of a ladle, I put the more liquid part of the tomato base into the sieve - it drains quickly. It turns out liquid tomato juice, which we pour back into the pan and set to cook further - I boiled for about 40 minutes.
  12. But the thick mass will have to be thoroughly rubbed through a sieve, as a result of which you will have a fairly thick tomato puree. Do not rush to immediately add it to the tomato juice, let the liquid evaporate properly.
  13. By the way, I got about 400 grams of cake with spices.
  14. When the initially liquid tomato juice evaporates well and turns into tomato sauce, its volume will decrease by 2-3 times.
  15. Add tomato puree from step 12 to the thickened juice, mix and continue to boil for another 15 minutes.
  16. When the tomato mass becomes the desired density, it's time to add salt and granulated sugar. Just don’t put everything in at once: I advise you to start small (for example, pour a teaspoon of salt and a tablespoon of sugar), try it, and then adjust the balance of sweet and salty to your liking. We boil the future homemade ketchup for another 5-7 minutes.
  17. At the end add table vinegar, the amount of which also depends on the natural acid of the tomatoes and your taste. Personally, I don't use a lot of vinegar, as our tomatoes aren't particularly sweet on their own.
  18. Before pouring ketchup into jars and closing it for the winter, be sure to try finished product Because you are the one who will eat it. It is best to put a teaspoon on a cold saucer, and when the ketchup has cooled down, try it - when hot, it will taste different from cold.
  19. In advance (or in the process of making homemade ketchup) you need to prepare the dishes. I like to sterilize jars in microwave oven, and boil the lids on the stove (5 minutes after boiling is enough). Pour boiling ketchup into jars, not reaching the edge of the dish about 1 centimeter.
  20. Seal the jars with lids immediately. You can use both simple tins (roll up with a key) and screw ones (they just twist - your husband will help you).
  21. We turn the jars upside down and leave them in this position until they cool completely, wrapping them in something warm (a blanket, a blanket, a fur coat or a coat - which you usually use when canning). Thus, an additional heat treatment of the covers and the entire workpiece takes place. You need to store homemade ketchup where the rest of the seamings are - in the basement, cellar or other dark and cool room.
  22. In total, 900 milliliters of finished ketchup is obtained from the indicated number of products. I have 2 cans (500 and 250 milliliters) and here is such a bowl (about 150 milliliters) for testing.
  23. I would be glad if this simple homemade ketchup recipe for the winter comes in handy and you like the result.

Homemade ketchup

Ingredients:

  • tomatoes - 2 kg
  • bell pepper - 5 pcs.
  • onion - 5 pcs.
  • sugar - 150 g
  • salt - 2 tsp
  • hot pepper - to taste
  • starch - 2 tbsp.
  • vinegar 9% - 50 ml

Cooking:

  1. Remove the skin from the tomatoes (throw in boiling water for 30 seconds), peel the onion and pepper.
  2. Vegetables need to be mashed and boiled for 2-3 hours (to boil away excess liquid).
  3. Next, add all the spices.
  4. Boil with spices for 15-20 minutes.
  5. Grind the tomato mixture in a blender until smooth.
  6. Pour 0.5 cups of ketchup, cool, add starch, stir.
  7. Add vinegar to the rest of the ketchup.
  8. Combine ketchup with starch and ketchup with vinegar, bring to a boil, remove from heat.
  9. If you want to prepare ketchup for the winter, then hot sauce you need to decompose into hot sterilized jars and roll up the lids.

Ketchup for the winter a simple recipe

Ingredients:

  • ripe juicy red tomatoes
  • for 1 liter of tomato:
  • ½ medium sized bulbs
  • 600-700 g wine vinegar
  • 20-30 g salt
  • 40-50 g sugar
  • a pinch of tarragon
  • 1 g cayenne pepper
  • 3 cloves
  • 2 g ginger
  • 2 g cinnamon
  • 2 g nutmeg
  • 2 g red pepper
  • 1-2 pinches curry

Cooking method:

  1. Ripe tomatoes are thoroughly peeled.
  2. Then boil them under the lid for two hours over low heat, stirring constantly.
  3. Rub the finished mass through a fine sieve and add vinegar and all the above spices to 1 liter of paste.
  4. Spices are added to the sauce only in ground form.
  5. Mix the mixture well and boil to the desired density for 20-25 minutes.
  6. Properly cooked sauce has a thick texture and spreads easily on bread.
  7. Pour hot ketchup into sterilized bottles and seal immediately.
  8. Store in a cold place.

Ketchup for the winter with a hint of mustard

Ingredients:

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

Cooking:

  1. Peel the tomatoes; cut into small pieces;
  2. Grate the onion on a coarse grater;
  3. Add vegetable oil to the pan;
  4. Fry the prepared ingredients;
  5. Leave on fire for an hour and a half, until the excess liquid boils away;
  6. Grind through a sieve;
  7. Transfer back to the saucepan;
  8. Add all the spices in the tomato mass, except for salt and nutmeg;
  9. Boil for another two or three hours;
  10. Add salt and nutmeg five minutes before the end of ketchup preparation;
  11. Pour the finished sauce into jars and roll up.
  12. To make homemade tomato ketchup for the winter delicious, take only ripe and juicy tomatoes.
  13. Before preparing the sauce, do not be lazy and remove the skin from the tomatoes.
  14. If you do not like the smell and taste of garlic, then you can not add it to the sauce.
  15. In order for the sauce to be more homogeneous, before pouring it into jars, beat the mass with a blender.

Ketchup barbecue at home for the winter

Ingredients:

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

Cooking method:

  1. Tomatoes, sweet and bitter pepper cut into pieces and put on a small fire.
  2. Put all the ingredients except: vinegar and starch.
  3. One hour after boiling vegetable mix grind it through a fine sieve.
  4. Boil the puree for another three to four hours.
  5. About five minutes before readiness, add vinegar essence and starch.
  6. Pour the finished product into jars.

Ketchup by Jamie Oliver

Ingredients:

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

Cooking method:

  1. Remove the skin from the tomato and cut into cubes;
  2. Chop the onion, garlic and herbs very finely;
  3. Ginger cut into thin plates;
  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 reduce by a third;
  6. Puree the vegetable mixture;
  7. Boil the puree for another forty minutes.

Winter ketchup recipe

Ingredients:

  • Cucumbers - 2 pieces;
  • Tomatoes - 2 kg;
  • Hot pepper - 1 piece;
  • Vinegar - 2 tbsp. spoons;
  • Black ground pepper - 1 teaspoon;
  • Dry mustard - 1 teaspoon;
  • Salt - 4 tbsp. spoons;
  • Sugar - 3 tbsp. spoons.

Cooking method:

  1. We wash the tomatoes and pass them through a meat grinder. Read more:
  2. We put them on the fire and cook until the tomato is reduced by half.
  3. Hot peppers and cucumbers are also passed through a meat grinder.
  4. Add chopped vegetables to tomatoes.
  5. Immediately add salt, sugar, mustard, ground pepper and cook for 30 minutes.
  6. Add vinegar at the end of cooking.
  7. Pour into sterilized jars and roll up

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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

Recipes for making homemade ketchup for harvesting for the winter

To prepare a delicious ketchup that will be stored all winter and not spoil, you need high-quality tomatoes, ripe, strong, without defects. Rustic or country tomatoes grown without chemistry are ideal. Factory sauces contain not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Ketchup cooked at home for the winter is healthier palatability surpasses industrial analogs, besides, it is possible to make as classic sauce, and use the original and unusual recipe.

Classic tomato recipe

The sauce from which ketchup got its name did not contain tomatoes. The Chinese condiment ge-tsup was prepared with fish entrails, and later with anchovies. The British changed the recipe in their own way, replacing the fish with mushrooms and walnuts, then included olives. Much later, tomatoes were added, and a variant was born, today called the classic. Classic Ketchup Ingredients:

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

How the sauce is made:

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

With apples and bell pepper

Ketchup for lovers of interesting flavor combinations will complement any snack. Little secret: if you add dried onions, or smoked, you get an unusual aroma. This addition is useful for those who are not against culinary experiments with ketchup. If you're not sure what consumers will approve unusual taste, limit yourself to the original recipe. To make this savory ketchup you will need:

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

Step by step ketchup recipe:

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

Preserved spicy tomato chili sauce

The popular "hot" sauce is made simply, with a minimum of ingredients, the chili will still kill all other flavors. You can season them with many dishes, with care. Chili is combined with pasta and their varieties, potatoes, rice, fish, meat. It is important to remember that if you intend to season a dish with this sauce, do not add pepper when cooking it, otherwise there will be a fire in your mouth. For hot sauce you need to take:

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

Cooking sequence:

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

From tomato juice with starch in a slow cooker

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

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

The sauce is prepared like this:

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

Thick homemade plum ketchup for meat

Ripe plums are the basis for a fragrant, sweet and sour sauce ideal for barbecue. In nature, this seasoning will be a huge success. The chef regulates the sharpness of ketchup on his own, the recipe does not set a clear framework for how hot such a sauce should be. Everything is done based on the desires of consumers, ketchup will not become less tasty from a decrease in the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup Ingredients:

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

Sauce preparation:

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

find out more recipes how to cook delicious .

Quick Tomato Paste Recipe

Ketchup is being prepared hastily with a minimum of ingredients. tomato paste, bought in a store, is more natural than factory ketchup in its composition. Read the label, choose pasta with only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by high temperatures, it is an antioxidant, good for the heart. Ingredients for "quick" ketchup:

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

How to cook:

  1. Dilute the paste with boiled water (about 200 ml).
  2. Pour sugar, salt, spices into one glass, pour boiling water over it, let it brew, pour into the paste.
  3. Put on the stove, cook for 2 minutes on low heat.
  4. Pour into a processed jar. Store in refrigerator for up to three weeks.

Aromatic redcurrant ketchup with spices without vinegar

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

red currant (without green twigs) - 1 kg;

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

Cooking:

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

Video: how to cook ketchup for the winter at home

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

Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!

Discuss

How to make delicious homemade tomato ketchup for the winter

Age of Cooking tomato sauces came in the 20th century. It started simply, with the preparation of homemade tomato ketchup for the winter. They came up with the recipes themselves, but the seasoning came out so that you lick your fingers. Soon an enterprising American named Heinz set up industrial production ketchup. Well, we, in the old fashioned way, process the tomato crop at home, in full confidence that the sauce made by ourselves is much healthier and tastier. I share proven recipes for harvesting spicy, sweet, thick ketchup with various additives.

Tomatoes of any variety, up to yellow ones, will be used for winter harvesting. Much more important is their structure. For the preparation of the sauce, select non-watery tomatoes with a dense, fleshy structure.

A simple recipe for homemade tomato ketchup for the winter

One of the best options sauce pieces. It is considered a classic, and the most successful in taste.

Take:

  • Tomatoes - 2.5 kg.
  • Sugar-sand - 0.5 cups.
  • Salt - ½ large spoon.
  • Peppercorns - 20 pcs.
  • Carnation buds - 2 pcs.
  • Table vinegar - 2 large spoons.
  • Coriander - 10 pcs.

Step by step preparation:

  1. Divide large specimens into 4 parts, small enough to cut in half. Send to the pan.
  2. Put on the stove. Slowly heat the contents for about 20 minutes. Do not cover with a lid, in our interests, so that more liquid evaporates.
  3. Wipe the mass with the participation of a sieve. Now they are sold in large sizes, like a colander, very quickly and conveniently.
  4. Put the resulting tomato juice to boil. Bring slowly to a boil. With regular stirring, cook for 1-2 hours. Boiling time depends on the quality of the vegetable. Watery ones take longer to boil. The mass should become thick.
  5. Put the seasonings in a gauze bag with a long tail so that it is convenient to take it out of the pan later. Send to the tomato mass.
  6. Add sugar and salt, stir. Continue cooking for 15-20 minutes. Take out the bag of spices.
  7. At this stage of making ketchup, always taste the workpiece. Add sugar and salt as needed.
  8. Pour in the vinegar. Continue cooking for the last 5-10 minutes.
  9. Turn off the fire, fill the jars, twist. Cool, check the sealing for leaks. Move to a permanent storage location in the cellar, pantry.

Tomato Ketchup - Lick Your Fingers Recipe

The addition of some familiar components can make the usual taste spicy, divinely fragrant. The recipe from the series you will lick your fingers and ask for supplements. Gourmets consider it the best.

  • Tomatoes - 2 kilograms.
  • Garlic - 8 cloves.
  • Onion - 500 gr.
  • Lemon.
  • Basil - a large bunch.
  • Tomato paste - 2 tablespoons.
  • Sunflower oil - as needed.
  • Sugar - 120 gr.
  • Salt - 2.5 tbsp. spoons.
  • Balsamic vinegar - 2 small spoons (substitution for apple cider is acceptable, but the taste will change).
  • Nutmeg - ½ small spoon.
  • Ground cloves - the same amount.
  • Sweet paprika - a full teaspoon.
  • Allspice, ground - ½ teaspoon.
  • Ground black pepper - the same amount.
  • Dried basil - a teaspoon.
  • Coriander - a teaspoon.
  • Ground chili - ½ small spoon.

How to make the most delicious sauce:

  1. Divide the head of garlic into cloves, peel them. Cut the onion heads into large cubes. Do the same with tomatoes.
  2. Pour the oil into the saucepan. Add onions, toss garlic cloves, add sugar.
  3. Turn on the fire. Stirring constantly so that the sugar does not burn, fry for 3-5 minutes. The onion will become almost translucent.
  4. Pour the tomatoes into the saucepan. Stirring the contents from time to time, bring to a boil.
  5. Simmer for 10-15 minutes until the tomatoes release enough juice.
  6. Mix separately balsamic vinegar With lemon juice. Pour into the saucepan. Stir, continue cooking.
  7. After a quarter of an hour, salt, continue to cook the mass for another 10 minutes.
  8. Put all the dry spices intended for cooking ketchup in a gauze bag, add fresh basil to them.
  9. Send the bag to the pan. Boil the mass for another 10-15 minutes.
  10. Take out the bag, taste the contents of the pan. Add what is missing.
  11. Remove from the burner, punch the mass in the puree with a blender (you can directly in the pan).
  12. In parts, pass the puree through a sieve, removing the skins and seeds of the tomato.
  13. Return to pot. Boil for 5-10 minutes. Let it boil strongly and turn it off.
  14. Pour into small sterile storage containers. Cool down covered with a towel. Transfer to be stored in the cellar.

Sweet tomato ketchup with paprika, cinnamon

Not everyone loves spicy seasonings. Keep a recipe for ketchup that can be offered even to children.

Would need:

  • Tomatoes - 5 kg.
  • Bulgarian pepper - 3 pcs.
  • Onion - 3 pcs.
  • Sugar - 300 gr.
  • Acetic acid 9% - 100-150 ml.
  • Ground black pepper - a teaspoon.
  • Paprika - ½ teaspoon (or more).
  • Cinnamon - a pinch.
  • Salt - 2 large spoons.
  • Any green.

Cooking delicious sauce:

  • Cut the vegetables into pieces. To boil down faster, I advise you to divide it smaller, but if you're too lazy, then don't waste time. Put to boil.
  • After boiling, reduce the intensity of the fire to a minimum. Cook until the mass is reduced by half. This will take 2-3 hours.
  • Remove from fire, let cool. Wipe with a sieve.
  • Return to the stove again. Add spices. For lovers of variety, I recommend adding coriander and turmeric. From the greens, take dill, parsley. Tie it in a bundle, lower it into a saucepan (at the end you will take it out and throw it away).
  • Continue cooking for approximately 3 hours.
  • Arrange in sterile jars, twist.

Homemade tomato and plum ketchup - the most delicious recipe

Plum no less than tomatoes is adapted for cooking sauces. In close cooperation, they give magical taste seasonings. Try to make at least a jar for testing.

Take:

  • Tomatoes - 2 kg.
  • Plums - 1 kg.
  • Head of garlic.
  • Onions - 0.5 kg.
  • Black, red pepper - a small spoon.
  • Sugar, salt - to taste.

How to prepare:

  1. Remove pits from plums and place in a bowl. Put on the stove. Slowly warming up, steam out. After cooling slightly, grind in a sieve until smooth.
  2. Do the same with tomatoes and onions. For quick boiling, cut the vegetables into pieces. Put in a saucepan. Steam over low heat, let cool slightly. Wipe through a sieve.
  3. Combine both purees. Add the spices suggested by the recipe. Garlic should also be crushed into a pulp.
  4. Cook until the mass is reduced by a third. Pour and roll immediately.

Ketchup with tomatoes and apples through a meat grinder

Fruits are often present in winter preparations of seasonings and tomato sauces. Apples are leading among them, and not by chance. Successfully combined with vegetables, they give their unique fruity note.

Would need:

  • Tomatoes - 2.5 kg.
  • Apples - 4 pcs. sweet-sour variety.
  • Onion - 4 pcs.
  • Sweet pepper - the same.
  • Garlic cloves - 4-5 pcs.
  • Cinnamon - teaspoon.
  • Sugar - ½ cup.
  • Salt is a large spoon.
  • Carnation buds - 4 pcs.
  • Peppercorns - 10 pcs.
  • Allspice peas - 5 pcs.
  • Essence - ½ small spoon.

Cooking:

  1. Prepare the vegetables for work by removing the core from the apples, the partitions from the peppers and the seeds. It is advisable to cut off the thick peel of apples.
  2. Pass through the fine grate of the meat grinder, grinding into gruel.
  3. Transfer the mass to the pan, start boiling. It will take approximately 1.5 hours for the puree to become thick, having decreased by a third.
  4. Sprinkle salt with sugar, cinnamon. It is advisable to place the rest of the spices in a gauze bag and send it to the pan so that it is easy to remove after cooking.
  5. Boil the ketchup for 30 minutes. Punch with a blender if you like a homogeneous mass. I skip this stage, because I like coarse grinding, with small patches of vegetables.
  6. Add crushed garlic, splash vinegar. Switch off the burner. Homemade ketchup is kept cool without sterilization.

Tomato sauce from tomatoes without vinegar and cooking - a recipe for the winter

Recipe in front of you fast food do-it-yourself ketchup. The downside is what you have to do small portions, since it is permissible to store such a seasoning only in the refrigerator and for a very short time. It is not prepared for the winter.

  • Tomatoes - 500 gr.
  • Garlic cloves - 3 pcs.
  • Small bulb.
  • Cilantro (parsley) - 2 sprigs.
  • Sunflower oil - 2 tbsp. spoons.
  • Ground pepper, salt. For spiciness, you can add a pinch of hot chili.

How to do:

  1. Scald the tomatoes with boiling water, pour over cold water. Make a small incision and peel off the skin.
  2. Chop into small pieces. Do the same with onions and garlic. Punch everything with a blender.
  3. Chop cilantro, add to sauce. Add the rest of the spices, oil. Mix and serve.

Video recipe delicious ketchup for the winter with tomatoes. Good luck preparing!