The most delicious homemade ketchup. How to make delicious homemade tomato ketchup for the winter. Video of ketchup to die for

Irina Kamshilina

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

Content

Ketchup is a sauce with a long history. For modern people, this seasoning for dishes is associated with red bottles and store shelves. Previously, before the development of the food industry, ketchup at home for the winter was prepared in many families. Nowadays, natural nutrition is gaining popularity, and housewives are striving to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.

Recipes for making homemade ketchup for the winter

To make delicious ketchup that will last all winter and not spoil, you need high-quality tomatoes, ripe, strong, and without defects. Country or country tomatoes grown without chemicals 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 taste qualities surpasses industrial analogues, besides, you can make both a classic sauce and use an original and unusual recipe.

Classic tomato recipe

The sauce from which ketchup got its name did not contain tomatoes. The Chinese seasoning ge-tsup was prepared with fish entrails, and later with anchovies. The British remade the recipe in their own way, replacing fish with mushrooms and walnuts, then turned on the olives. Much later, tomatoes were added, and the version today called classic was born. Ingredients for classic ketchup:

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

How to prepare the sauce:

1. Select the tomatoes, wash them, remove the stems with a knife, cut them into small pieces, place them in a saucepan and wait until they boil. Add water if necessary; the juice that has been released is enough. Switch the stove to medium heat and cook for 20 minutes.
2. Cool the boiled tomatoes, pass through a sieve into the same pan. Cook the mass of future ketchup until thickened, an hour or more.
3. Place the spices in a piece of gauze, tie the ends to form a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, stir the mixture, cook for 10 minutes on low heat.
4. Pour the finished ketchup into sterilized containers, cool, and place in the refrigerator or cellar.

With apples and bell peppers

For lovers of interesting flavor combinations, ketchup will complement any snack. Little secret: if you add dried or smoked onions, you get an extraordinary aroma. This addition will be useful for those who are not against culinary experiments with ketchup. If you are not sure that eaters will approve unusual taste, limit yourself to the original recipe. To prepare this piquant 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 glass;
• sugar - tablespoon;
• salt - half a teaspoon;
• black pepper – 10 peas;
• allspice– 6 pcs.;
• garlic – 5 cloves;
• savory - to taste.

Step-by-step recipe for making ketchup:

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

Preserving Spicy Tomato Sauce with Chili Peppers

The popular “hot” sauce is prepared simply, with a minimum of ingredients; the chili pepper will still overwhelm all other flavors. You can season many dishes with it, with caution. Chili goes well with pasta and its varieties, potatoes, rice, fish, and 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 your mouth will burn. For the hot sauce you need:

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

Cooking sequence:

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

From tomato juice with starch in a slow cooker

When preparing ketchup at home for the winter, starch is rarely used; housewives prefer to boil off excess moisture without adding thickeners. Sometimes the resulting degree of thickness is not enough, for example, when preparing pizza. The sauce may spread and the dish will be moist. The dish of the day will be saved by homemade ketchup with added starch. For it you will need:

• Very ripe tomatoes– 5 kg;
• onion – 400 g;
• Apple vinegar– 50 g;
• sugar - 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 using a juicer, or you can grind the tomatoes in a meat grinder with a fine wire rack, drain the pulp in a colander, and let drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stewing mode.
2. Peel and chop the onion: use a meat grinder or puree in a blender.
3. Wait until it boils tomato juice, add onion puree. Simmer in a slow cooker for an hour and a half.
4. Pour salt, vinegar, sugar into the multicooker bowl.
5. Stir starch and pepper in a previously prepared glass of juice. While stirring the ketchup, pour in the resulting mixture. When the mixture thickens, turn off the multicooker.
6. Pour into jars and twist while hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for aromatic, sweet and sour sauce, ideal for barbecue. In nature, this seasoning will be a great success. The cook regulates the spiciness of ketchup independently; 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, the ketchup will not become less tasty by reducing the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup composition:

• 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.

Preparing the sauce:

1. Wash the vegetables, remove the plum pits.
2. Grind plums, peppers and tomatoes in a meat grinder.
3. Place everything in a saucepan, cook for 2 hours, stirring.
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 the ketchup into hot jars and roll up. Turn the jars over and wrap them in a blanket until cool.

find out more recipes how to cook delicious.

Quick tomato paste recipe

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

How to cook:

1. Dilute the paste with boiled water (about 200 ml).
2. Pour sugar, salt, seasonings into one glass, pour boiling water, let it brew, pour into the paste.
3. Place on the stove and cook for 2 minutes over low heat.
4. Pour into a treated jar. Store in the 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 it is not easy to reproduce, there are modifications of the sauce, plums are replaced with some other sour fruits or berries, for example, red currants. If you want to bring the taste of ketchup closer to classic tkemali, cilantro should be among the seasonings, add it to the ingredients below:

red currants (without green branches) – 1 kg;

• water - a quarter 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.

Preparation:

1. Place currants in a saucepan, pour in water, and bring to a puree over low heat (do not bring to a boil).
2. Drain the liquid, take a separate container, and rub the berries through a sieve.
3. Mix juice and puree, put on fire, simmer until thick.
4. Grind the spices and herbs to a powder, add to the puree, add salt, add sugar, cook for 5 minutes.
5. Pour into jars and cool.

Video: how to make ketchup for the winter at home

Ketchups sold in stores contain sodium benzoate. Manufacturers love this additive because it prevents mold and yeast from developing, allowing ketchup to be stored for a long time. Substances with this effect contain cinnamon, cloves, mustard, cranberries, apples. If you see these components in recipes, know: they protect the sauce from spoilage. Cooks use vinegar for the same purpose. Practical advice You will hear how to prepare your favorite seasoning for the winter in the video below, reproduced there step by step preparation ketchup at home.

Discuss

How to make delicious homemade tomato ketchup for the winter

Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Nevertheless, the thick tomato sauce with spicy notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, but it’s quite difficult for me to stop using it. Therefore, while the fresh vegetable season is in full swing, I suggest preparing homemade tomato ketchup for the winter. You'll lick your fingers - it turns out so delicious. When sealed, the seasoning can be stored for more than 1 year, but when opened, it is advisable to eat it for no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But don’t worry, a half-liter jar “disappears” in a few days.

The simplest and most delicious homemade ketchup for future use

Meat, potatoes, pizza, and even a piece of regular bread with this sauce tastes much better! Try it! I guarantee you will lick your fingers and ask for more. Fresh tomatoes+ classic spices = excellent results.

Thank you very much for the recipe, mom Larisa!

Ingredients:

Exit: approximately 1.25 liters of finished sauce.

How to make delicious homemade tomato ketchup for the winter (you'll lick your fingers):

To cook a lot thick sauce, use exclusively well-ripened, fleshy, non-watery tomatoes. Unripe ones will only produce a large amount of juice, which will evaporate during cooking. And there will be very little ready-made ketchup. Cut the tomatoes into small slices. Place in a bowl (large saucepan). Peel the onion. Chop into small cubes. Add to tomato slices and stir. Cover with a lid.
Place on low heat. Simmer until soft (about 15 minutes). The vegetables will immediately release their juice, so they won’t burn.
To bring the tomato base until smooth, use a metal sieve. Rub soft vegetables through it. The result will be a smooth puree without seeds or skin. Wipe as thoroughly as possible - more pulp will end up in the bowl.
Pour the vegetable mixture back into the bowl (saucepan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup reduces by 2-2.5 times.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds, on gauze folded several times. Tie the ends and make a pouch. Dip into boiling puree. Spices will give off their aroma, but at the same time they will be completely easy to extract from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will become even thicker. After the specified time, remove the bag of spices.
Prepare jars (special bottles). I have accumulated a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until winter and for current use. Regular liter (half liter) jars will also work. Sterilize jars (bottles). Boil the lids. Lay out the hot workpiece. Roll up. Turn it over and check if the preservation is leaking. In this position, wrap the jars.
After cooling, hide it in a dark pantry or cellar for the winter. Store opened ketchup in the refrigerator. But after opening it is advisable to eat it within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than the store-bought product.

Making aromatic ketchup from tomatoes and apples for the winter

It is difficult to imagine the combination of apples and tomatoes in their raw form. But in this sauce they “get along” perfectly. Apples are responsible not only for the taste, but also for the excellent thick consistency. I advise you to try it.

Required Products:

Exit: about 1.5 liters of workpiece.

Plan for preparing ketchup from tomatoes and apples, preparing for future use (for the winter):

Tomatoes must be ripe, soft and tasty. It is advisable to take apples with sourness, then the seasoning will be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut out the rough part of the tomatoes. Cut into slices. Remove seeds and stems from apples. There is no need to remove the peel. It contains pectin - a natural thickener that will allow you to obtain the ideal consistency in a short time.
Grind all chopped components using a blender (meat grinder). Was the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft and easily pass through a sieve.
Pour into a deep heat-resistant container. Place on medium heat. Once boiling, reduce heat. Cook covered, stirring every 10-15 minutes, for about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a uniform consistency. But every minute of the time spent is worth it: homemade ketchup made from tomatoes and apples turns out very appetizing, you’ll just lick your fingers. After trying a spoon, I decided that it should be stored for the winter not in jars, but in buckets. Return the pureed sauce to the cooking vessel.
Add sugar, salt, vinegar, ground pepper. It is advisable to grind the peas in person. What is sold in bags contains a lot of small debris and does not have a special aroma. Also add spices that make regular red tomato sauce like real ketchup. It's clove and cinnamon. You can add whole cloves and remove them at the end of cooking. Otherwise the aroma will be too concentrated. Or take just 2-3 cloves and grind them with pepper. Stir. Cook after boiling for another 5-7 minutes until you achieve the desired consistency. Add other seasonings if desired - hot peppers, coriander
Wash the jars (bottles). Sterilize or pour boiling water over it several times. Place on a kitchen towel to drain. Fill the container. Roll up with sterile dry lids. Cool upside down under a spare blanket.
After cooling, hide it for storage in a cellar, pantry, or refrigerator. You open a jar of this real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste will rock you - not only do you want to lick your fingers, but you also want to bite off your tongue with pleasure.

Spicy thick ketchup with garlic

It's hard to resist licking your fingers when there's a whole jar of delicious food in front of you. homemade sauce with a pleasant, sharp, piquant taste. Bell pepper adds a special note, garlic adds a slight heat, and Provençal herbs add a Mediterranean aroma.

Required:

Exit: about 1.75-2 l.

How to cook:

Straining sauce components through a sieve is not the easiest or most enjoyable task. Especially when you plan to prepare a large amount of preserved food. Is there a special attachment for a food processor? You're very lucky. I don’t have such an attachment, so I decided to make my task easier and conduct an experiment. Tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled it off. Cleaning the pulp of tomatoes is quicker and easier. The sauce thickened well, by the way. To separate the pulp from the skin, blanch the vegetables. Make a crosswise cut. Place in boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin will come off easily. Cut the tomatoes into large slices.
I also decided to peel the bell pepper from the film. So I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Place it in a baking bag. Place in an oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in microwave oven(900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Cool the pods slightly. Remove the tails and seeds. Remove the skin. Cut as desired.
I used sweet lettuce onions. But regular, yellow, white will also do. Peel the bulbs. Divide each into 4-8 parts.
Grind the ingredients with a blender or meat grinder.
For cooking, use dishes with a thick bottom so that the mass burns less. Place it on the stove over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is reduced to classic thickness.
Remove the seeds by pressing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help you achieve a completely smooth consistency. Additionally, use it after grinding (optional).
Add the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush it with a press). Stir. Cook for another 5-7 minutes after boiling.
Place in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, and lids. Place the ketchup containers on the lids to check if it is leaking. After checking, wrap the workpiece with an unnecessary blanket. Place the cooled sauce in a cool, dark place (refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup is aromatic and piquant due to the use of ripe tomato fruits, fresh garlic, provencal herbs. Shelf life closed conservation- more than 1 year. I advise you to prepare a lot of it - it disappears very quickly.

Delicious, natural homemade preparations! Pleasant, successful results!

Today, the basis of almost any store-bought ketchup is concentrated tomato paste. Tomatoes (fruits with fleshy pulp and a low moisture content) are ground and boiled for a long time to remove excess liquid and obtain a thick product. Then they are packaged and sent to specialized factories where ketchup is produced. Some manufacturers sin by adding modified starch and other thickeners and chemical stabilizers for greater thickness.

Spice extracts- they are obtained from herbs, chili peppers and vegetables. The extraction method is similar to the production of perfumes, so factories try to achieve the same taste regardless of the batch of product (so that the taste is the same in each pack). At home, of course, it is better and healthier to use natural spices and fresh vegetables from the garden. This way you will be 100% sure that there are no flavors or dyes in it!

Salt, sugar- they give the sauce the necessary taste balance, and also, in combination with vinegar, play the role of a preservative, that is, they are responsible for the safety of the product. Ideally, use regular table salt (non-iodized) and granulated white sugar. But again, you can often find glucose-fructose syrup or a sweetener such as saccharin in the composition.

Vinegar- acid regulates the taste balance and extends the shelf life of the product. Many manufacturers do not use naturally fermented vinegar, but chemically synthesized vinegar and lactic acid.

Water- it is added in production to dilute tomato paste to the desired consistency. For home product Water is not required if you are cooking from natural tomatoes, but on the contrary, it will need to be evaporated until the desired thickness is achieved.

Now that you know what ketchup is made from, let's get down to business - choose the recipe you like and prepare the most delicious tomato sauce from natural products so that you can eat it without fear for your health and safely give it to your children!

Tomato ketchup for the winter - step by step photos

Homemade tomato ketchup is similar to store bought in both taste and consistency. This is a classic universal sauce, without pronounced spiciness, sweetish, with subtle aroma spices It goes well with any dish: barbecue, vegetables, pasta, etc. You can cook it for one meal, directly to the table, or roll up a couple of jars of aromatic ketchup for the winter.

Total time: 120 minutes | Cooking time: 90 minutes
Yield: 2 l | Calories: 34.14

Ingredients

• tomatoes – 4 kg
• onions – 2 pcs. (130 g)
• garlic - 3 teeth. (15 g)
• sugar – 100-150 g
• salt – 2 tbsp. l. or to taste
• vinegar 9% – 50-70 g
• ground red pepper – 0.5 tsp.
• ground black pepper – 0.5 tsp.
• ground cinnamon – 0.5 tsp.
• cloves – 3 pcs.

Preparation

Rinse the tomatoes and drain excess water. Cut large fruits in half so that they fit into the bell of the meat grinder. If there are any damaged areas, cut them off as well. Peel the onions and garlic.



Pass all the prepared vegetables through a meat grinder with a large wire rack. An electric meat grinder will complete the task in 5 minutes. The result will be a full 5-liter saucepan (choose a wide one so that the moisture boils away quickly).



Place the pan on the fire and wait until it boils. Cook for 1 hour with a slight bubbling sound - without a lid to allow moisture to escape, stirring from time to time. There is no need to remove the foam; it will boil down on its own. During this time the color tomato puree should become darker, and the skins should boil down and give off their flavor to the liquid.



Grind the slightly cooled puree through a fine metal sieve in small portions, helping yourself with a spoon. Discard the cake (seeds and peel), the waste should be no more than a glass. Try to grind effectively so that as much of the thick as possible remains in the pan, then the ketchup will turn out thick and not thin like water.



Return the pan with the resulting vegetable juice back to the heat. Cook for another 1 hour, uncovered, at a low simmer, stirring occasionally to prevent burning. The ketchup should boil down to about half its original volume (if you want to get an even thicker product, boil even longer).



Add sugar, salt, and spices: cinnamon, red and black pepper, cloves (the umbrellas will need to be thrown away later, so you can wrap them in a gauze bag if you don’t want to fish them out later). Cook for 20 minutes, stirring.



Pour in 9% table vinegar in small portions, the amount is determined depending on the degree of sweetness of the tomatoes to taste (you may need to add more sugar). After adding the vinegar, cook the ketchup for no longer than 10 minutes. Discard the cloves. Pour hot ketchup into a sterilized container and roll up immediately.

Turn the workpiece upside down and leave it in this position until it cools down.

Keep home canning in a cool place.

Ketchup without vinegar

This is a very simple recipe tomato sauce without vinegar, which is easy to prepare at home. There are no preservatives in the composition, and the safety of the workpiece is ensured lemon juice and sterilization. This product is suitable for people on a diet and those who adhere to proper nutrition, and it can also be given even to small children.

• pureed tomatoes – 500 ml
• onions – 40 g
• garlic – 1-2 teeth.
• salt – 1/2 tsp.
• sugar – 2 tbsp. l.
• sweet peas – 1 pc.
• cloves – 1-2 buds
• ground black pepper – 1/3 tsp.
• ground cinnamon - 1 chip.
• lemon juice – 1 tbsp. l.

Grind the tomatoes, onion and garlic through a meat grinder (you can first scald the tomatoes and remove the skin, but this is optional) to obtain 500 ml of tomato pulp. Add all the listed spices. Cook for 30 minutes. After half an hour, add salt, sugar and squeeze lemon juice. Boil for another 5 minutes. Ketchup is completely ready! All that remains is to remove the cloves and allspice, cool and serve immediately.

The sauce can be stored for up to 7 days (in a clean container in the refrigerator). If you want to prepare ketchup without vinegar for the winter, then pour it into jars. Immerse in a pan of hot water and sterilize for 15 minutes, roll up, turn over the preservation, wrap and store after cooling.

Winter tomato ketchup with apples

The sauce with tomatoes and apples is thick thanks to the pectin contained in the fruit. For cooking, it is better to take sweet and sour apples (for example, “Semerenko”). It has a puree-like consistency, with a light fruity aroma and barely noticeable sourness.

• apples – 300 g
• tomatoes – 1 kg
• hot pepper – 1 pc. optional
• garlic - 1 tooth.
• mixture of ground peppers – 1/3 tsp.
• sugar – 2-3 tbsp. l.
• salt – 1 tbsp. l. or to taste
• parsley and dill - optional

Wash the tomatoes, make a cross on top, scald with hot water for 5 minutes, and then peel off the top skin. Core the apples. Pass the apples and tomatoes through a meat grinder. Pour the resulting puree into a saucepan, add salt and sugar, cook for half an hour, stirring. Blend with an immersion blender and the mixture will become pureed. Add some chopped herbs and garlic, a mixture of peppers and boil for 10 minutes. Pour into jars (sterilized), twist, turn over and sit under a thick blanket. Store in a cool pantry.

Tomato and bell pepper ketchup

A simple recipe for thick homemade ketchup with bell pepper and onion. It has a richer and spicier taste than classic sauce, there is a sharpness. Ideal for barbecues!

• tomatoes – 500 g
• red bell pepper – 500 g
• sugar – 20 g
• salt – 12 g
• vegetable oil – 30 ml
• onions – 30 g
• garlic – 3-4 teeth.
• hot ground pepper - to taste

Peel all the vegetables (peel the skins off the tomatoes if desired), cut into medium cubes. Heat the oil in a saucepan or thick-bottomed pan and sauté the onion. Add diced tomatoes and peppers, simmer until soft for 10-15 minutes. Blend with an immersion blender, adding garlic. Return the puree back to the heat, add salt, sugar and hot pepper, cook for 7-8 minutes. Pour into clean jars and sterilize in a saucepan with water for 15 minutes. After rolling it up, cover it with a “fur coat” and leave it upside down until it cools.

How to make ketchup from tomato paste

You can make a delicious sauce without even having it in your bins. fresh tomatoes. You will need thick, ready-made tomato paste without additives - you will add them all yourself. This sauce is made to be eaten right away. But if you want to cook it more than once, but make more servings, then store it in the refrigerator.

• tomato paste – 200 g
• onions – 0.5 pcs.
• allspice peas – 2 pcs.
• red pepper – 0.5 pods
• garlic - 1 tooth.
• flower honey – 1 tsp.
• vegetable oil – 1-2 tbsp. l.
• balsamic vinegar - 1 tbsp. l.
• salt - to taste

Chop the onion into cubes, chop the garlic with a knife. Heat oil in a frying pan and fry them until softened. Add chili pepper (amount to taste), tomato paste, balsamic vinegar, honey, and pepper, ground in a mortar. Simmer for 25 minutes, stirring all the time, adding salt to taste during the process. Blend with an immersion blender until smooth. Cool and serve.

Today I’ll share my secrets on how to make tomato ketchup for the winter at home—you’ll lick your fingers. The result exceeds all expectations and is much tastier and healthier than store-bought preparations.

Recipe for tomato ketchup in 0.5 liter jars without sterilization

I suggest you try a simple recipe for delicate, slightly spicy, homemade tomato ketchup, which is useful for seasoning borscht and other dishes, and goes well with meat.

For one half-liter jar it takes me:

• Tomato – 2 kg;
• Hot pepper – 2 pcs.;
• Ground black pepper - half a teaspoon;
• Garlic – 6 cloves;
• Mustard powder – 2 teaspoons;
• Ground cinnamon – 1 teaspoon;
• Salt – 20 g;
• Sugar – 150 g;
• Vinegar – 1 teaspoon.

I prepare homemade ketchup without much effort: I cut unpeeled, washed tomatoes into pieces and boil until soft for about 20 minutes. Then I grind it with a blender to a puree, which I then pass through a sieve to remove seeds and skins.

I boil the resulting tomato for another 30 minutes. 10 minutes before the end of cooking, add sugar, mustard, cinnamon and salt and stir. Next I add finely chopped, washed, hot peppers without seeds and garlic, squeezed through a press. Mix everything and boil for another 5 minutes.

I pour the hot mixture into a sterilized jar, cover it with a boiled lid and leave it upside down under a blanket to cool.

Ketchup prepared without sterilization will become an indispensable attribute of the winter table.

Finger-licking tomato and apple ketchup

I highly recommend preparing the most delicious recipe from my collection. It turns out unrealistically delicious, when minimum costs strength and finances.

To obtain about 1 liter of canned food I use:

• Tomatoes – 3 kg;
• Apples – 500 g;
• Onion – 250 g;
• Salt – one and a half tablespoons;
• Sugar – one and a half glasses;
• Apple cider vinegar – 50 g;
• Ground red pepper - to taste;
• Ground black pepper - to taste.

Preparation:

I cut the washed and peeled fruits and send them to cook until soft.

Then I grind everything using a blender and leave it to boil until the desired thickening, it took me about 50 minutes. Before removing from heat, add salt, sugar, peppers and vinegar, be sure to mix well.

I pour the finished hot ketchup into sterilized jars and seal them with boiled lids. I wrap it up and after it cools, I put it away for storage.

“Note to the housewife”: this recipe is unique in that it can be completely improvised. If you cook using sweet varieties of apples, you can get a real “Krasnodar sauce”, no worse than store-bought.

To get a sauce that is exactly the same as Heinz, you need to take sour varieties of apples.

I also really like to add 1 head of garlic and a mixture of black, white, red and pink peppers to the indicated ingredients, but this is at the request of the hostess.

How to make thick ketchup in a slow cooker

A delicious recipe that makes thick ketchup, exactly like the store one. Using a multicooker, cooking it is very simple and quick. Worth a try.

The indicated quantity of products is provided for a 4-liter multi-cooker bowl, and after cooking you get about one and a half liters of the product.

Required ingredients:

• Tomatoes – about 4 kg;
• Bell pepper – 3 pcs.;
• Black peppercorns – 30 pcs.;
• Red pepper - a pinch;
• Apples – 3 pcs.;
• Garlic – 5 cloves;
• Sugar – 150 g;
• Salt – 30 g;
• 9% vinegar – 90 ml;
• Cloves – 20 pcs.;
• Cinnamon – 0.5 teaspoon;
• Starch - 0.5 tablespoon.

“Note to the housewife”: the difficulty of this recipe is not to overdo it with the addition of starch, which just gives visible thickness and makes the ketchup look like the store-bought version. It must be added strictly according to the recipe, because excess can turn all efforts into tomato jelly, so it is better to add less than more.

Cooking process in a slow cooker: washed, peeled and damaged tomatoes, peppers and apples, cut into pieces.

Then I put it in the multicooker, let it cook until soft in the “Boiling” mode, after which I pass it through a sieve and pour it back into the multicooker bowl.

I always leave 1 cup of tomato to dilute the starch in it.

I tie the spices with garlic into a gauze bag and add it to the ground mixture and boil it in the “Stew” mode for 2 hours.

In my opinion, coriander gives ketchup a very interesting taste. nutmeg, so I always add a little to ketchup.

I put the hot ketchup into sterilized jars, seal it tightly with boiled lids, turn it upside down and leave it under the blanket. After the jars have cooled, I put them away for storage.

Delicious ketchup made from tomatoes, peppers, carrots and onions for the winter

An incredible tomato delight can be made from peppers, carrots and onions. Thanks to spices and herbs, ketchup has pleasant aroma And delicate taste, which you want to try again and again.

To get about 2 liters of seaming I take:

• Tomatoes – 2 kg;
• Sweet pepper – 2 kg;
• Carrots – 1 kg;
• Onions – 0.5 kg;
• Dill greens – 50 g;
• Green cilantro – 50 g;
• Parsley – 50 g;
• Parsley root – 20 g;
• Celery root – 10 g;
• Parsnip root – 10 g;
• Allspice peas – 10 pcs.;
• Ground red pepper – 2 g;
• Tomato paste – 100 ml;
• Vegetable oil – 500 ml;
• Wine vinegar – 50 ml (table vinegar is also possible);
• Salt – 20 g.

How to prepare: I chop washed and peeled vegetables. I blanch the tomatoes for about 3 minutes or put them in hot water for 10 minutes, then remove the skin and grind them in a meat grinder.

I grate the carrots on a fine grater, Bell pepper without seeds, together with the onion, I chop it into small pieces. I finely chop the roots and greens with a knife.

I mix chopped vegetables with roots, herbs, tomato paste, salt, sugar, pepper, pour vegetable oil with vinegar, mix thoroughly and simmer over low heat for about 40 minutes, stirring occasionally.

Next, grind it in a blender until smooth, let it boil and remove from heat. I put ketchup in sterilized liter jars, I seal it with boiled lids, turn it over and let it cool under a blanket, after which I store it in the pantry.

Simple recipe with basil

I want to tell you how to make finger-licking tomato ketchup at home for the winter. A very simple method of preparation, the unsurpassed aroma of herbs will definitely please the whole family.

To prepare about a liter of ketchup you need to take:

• Tomatoes – 1.8 kg;
• Young garlic – 5 cloves;
• Green basil – 1 bunch;
• Mixture of peppers - to taste;
• Vegetable oil – 160 ml;
• Sugar – 75 g;
• Salt – 20 g.

How to do:

I chop the washed tomatoes in a blender and pass through a sieve. I pass the peeled garlic through a press and mix it with the tomato.

I also add basil, chopped in a blender, salt, sugar, butter and a mixture of peppers. Mix well and cook over medium heat for 80 minutes, stirring constantly.

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

I place the upside down jars under a blanket to cool. Then I put it away for storage.

Ketchup with basil turns out uniquely tasty and aromatic.

Tomato ketchup like Heinz: a simple recipe

The only thing that can be tastier and healthier than store-bought canned food is one prepared with your own hands. This simple recipe will help you make ketchup that will be even better in quality than Heinz.

To prepare about one and a half liters of twist I use:

• Tomatoes – 5 kg;
• Onions – 2 pcs.;
• Ground black pepper – 0.5 teaspoon;
• Ground red pepper – 0.5 teaspoon;
• Cinnamon - a third of a teaspoon;
• Cloves - a third of a teaspoon;
• Vinegar – 0.5 tablespoon;
• Salts – 10 g;
• Sugar – 500 g.

How to cook: I pass washed and peeled tomatoes through a meat grinder and cook over low heat for 3 hours, then pass through a sieve.

Add sugar, vinegar, pepper, mix and boil for another 3 hours. Half an hour before the end of cooking, add cloves and cinnamon.

I distribute the hot mixture into sterilized jars, seal with boiled lids, turn over and wrap. I put the cooled jars away for storage.

Ketchup, unlike Heinz, turns out darker and less thick, but the taste is the same!

Spicy ketchup with chili pepper - recipe without apples

Finally, one of my family's favorite recipes. Ketchup without apples
It turns out to be sweetish in taste and has a pleasant, non-hot, peppery aftertaste. Perfect for meat, fish, poultry, sausages, and any side dishes.

To get 1 liter of ketchup you will need:

• Tomatoes – 1 kg;
• Bulgarian pepper – 250 g;
• Luchka – 250 g;
• Chili pepper - 1 pc.;
• Dry ground mustard – 0.5 tablespoon;
• Refined oil – 80 ml;
• Vinegar essence – a quarter of a teaspoon;
• Sugar – 100 g;
• Salt – 30 g.

Canning is very simple:

I chop the washed and peeled vegetables randomly and grind them in a meat grinder. Mix well, add salt, sugar, mustard, butter and cook for 80 minutes, stirring occasionally.

I pour the finished hot ketchup into sterile jars, roll up the boiled lids, turn over and wrap. After cooling, I store it in the pantry.

It is the combination of “chili” and bell pepper Give the preparation an appetizing aftertaste.
All the details about making tomato ketchup for the winter can be found in the video recipe. Bon appetit!

And although today there is a huge selection on store shelves, there is nothing tastier, healthier and better quality than something made with your own hands.

Homemade tomato ketchup differs greatly from store-bought . There is an indescribable aroma of real seasonings, an amazing delicate taste and, most importantly - real quality, without adding various preservatives, dyes, thickeners and other additives.

For lovers of fried potatoes, dumplings, spaghetti and pizza This popular sauce will be needed first. It’s not at all difficult to do, but on the contrary, it’s very exciting. It's 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 will 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 aromatic because they have absorbed a lot of light.

* You will need two large apples. Absolutely any apples will do, but it’s better if the sweet and sour taste predominates.

* three medium onions,

* two and a half glasses of sugar,

* half a tablespoon of salt,

* allspice black pepper (several pieces),

* tablespoon vinegar 9%.

* carnation 5 inflorescences

* ground pepper

* cinnamon stick

Read also: 10 most delicious barbecue sauces that are easy to prepare yourself

Ketchup recipe

Making homemade ketchup with apples (to taste like real Hines)

1. Any tomatoes are suitable for homemade sauce , but if ketchup will be stored for a long time, then it is advisable to take selected tomatoes, without cracks or dents. Then the ketchup will be stored better. Chop the tomatoes and put them in a saucepan.

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

3. Place on the stove and cook until it boils. After this, simmer over 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 onions 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, let's 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. Put our pan back on the stove and add sugar, salt and ground black pepper.

7. Now we need to add spices to the mixture . To prevent them from getting caught 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 it may burn due to the presence of sugar.

9. Five minutes before the end, add vinegar.

10. Take a control sample. Let's check how much we like our creation. If everything is ok and it tastes like ketchup, home-cooked inimitable, then you can roll it up.

Small jars or bottles are suitable for this. You just need them rinse thoroughly with soda and then sterilize. Don't forget to treat the lids too.

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

Ketchup prepared at home is absolutely safe, Even small children can eat it. Therefore, cook, experiment and surprise your family.