Homemade tomato ketchup made from tomato. Ketchup at home for the winter: recipes for hot, spicy, sweet and sour and even "horseradish" tomato sauce

Many surmise that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Still 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, it’s quite difficult for me to stop using it. Therefore, while the season of fresh vegetables is in full swing, I propose to prepare homemade ketchup from tomatoes for the winter. Lick your fingers - it turns out so tasty. In a sealed form, the seasoning is stored for more than 1 year, but when it is open, 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 easiest and most delicious homemade ketchup for future use


Meat, potatoes, pizza, and even a slice of ordinary bread with this sauce are much tastier! Try it! I guarantee you will lick all your fingers and ask for more. Fresh tomatoes + classic spices = perfect results.

Thank you very much for the recipe to mom Larisa!

Ingredients:

Exit: about 1.25 liters of ready-made sauce.

How to prepare delicious homemade tomato ketchup for the winter (lick your fingers):

To make a lot of thick sauce, use exceptionally well-ripened, fleshy, not watery tomatoes. From unripe, only a large amount of juice will turn out, which will evaporate during cooking. And there will be very little ready-made ketchup. Cut the tomatoes into small wedges. Place in a bowl (large saucepan).

Peel the onion. Chop into small cubes. Put on tomato wedges, stir. Cover with a lid.

Put on low heat. Simmer until soft (about 15 minutes). The vegetables will immediately juice up, so they will not burn.

To bring tomato base until smooth, use a metal sieve. Rub soft vegetables through it. It will make a smooth, seedless and skinless puree. Wipe as thoroughly as possible - more pulp will end up in the bowl.

Transfer the vegetable mixture back to the bowl (saucepan). Do not use a lid. Bring to a boil. Cook over low heat until the ketchup is 2-2.5 times cooked.

Place ground cinnamon and pepper, as well as whole cloves and coriander seeds on cheesecloth folded several times. Tie the ends, make a pouch. Dip in boiling puree. The spices will give off their aroma, but at the same time they will be completely simple 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 indicated time, remove the spice bag.

Prepare jars (special bottles). I have 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. Ordinary liter (half liter) jars are also suitable. Sterilize the jars (bottles). Boil the lids. Lay out the hot piece. Roll up. Turn over, check if the conservation is leaking. In this position, wrap the jars.

After cooling, hide in a dark pantry, a cellar for the winter. Store opened ketchup in the refrigerator. But after opening it, it is advisable to eat it within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than a store product.

Preparing aromatic tomato and apple ketchup for the winter


It is difficult to imagine a combination of apples and tomatoes raw. But in this sauce, they "get along" perfectly. Apples are responsible not only for the taste, but also for the excellent thick consistency. Try it.

Required products:

Exit: about 1.5 liters of workpiece.

The plan for the preparation of tomato and apple ketchup, preparation 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 turn out to be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut out the coarse part of tomatoes. Cut into wedges. Remove seeds and tails from apples. You do not need to remove the peel. It contains pectin, a natural thickener that will allow you to get the perfect consistency in a short time.

Grind all chopped components using a blender (meat grinder). Is the mass not quite uniform? Do not worry. After boiling, small pieces of vegetables will become soft, easily squeezed through a sieve.

Transfer to a deep heat-resistant container. Place on medium heat. Reduce heat after boiling. Cook covered, stirring every 10-15 minutes, 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 homogeneous consistency. But every minute of the time spent is worth it: homemade tomato and apple ketchup turns out to be very appetizing, you just lick your fingers. Having tried a spoon, I decided that it should be prepared for the winter not with cans, but with buckets. Return the grated sauce to the cooking bowl.

Add sugar, salt, vinegar, and ground pepper. It is advisable to grind the peas personally. What is sold in bags contains a lot of small rubbish and does not have a special aroma. Also add the spices that make a regular red tomato sauce a real ketchup. These are cloves and cinnamon. You can put the cloves whole, and remove at the end of cooking. Otherwise, the aroma will be too concentrated. Or take only 2-3 cloves and grind with pepper. Stir. Cook after boiling for another 5-7 minutes, until you achieve the desired consistency.

Add other seasonings if desired - hot pepper, coriander.

Wash the jars (bottles). Sterilize or pour over boiling water several times. Place on a kitchen towel to drain the water. Fill the container. Roll up with sterile dry caps. Cool upside down under an unnecessary blanket.

After cooling, hide it for storage in the cellar, pantry, refrigerator. You open a jar of such real ketchup in winter and you enjoy the natural smell of tomatoes and spices. And the taste - you wobble - not just want to lick your fingers, but also bite off your tongue with pleasure.

Spicy thick ketchup with garlic


It is difficult to resist licking your fingers when in front of you is a whole jar of delicious homemade sauce with a pleasant, spicy, piquant taste. Bulgarian pepper adds a special touch, garlic adds a slight pungency, and herbs of Provence add a Mediterranean flavor.

Would need:

Exit: about 1.75-2 liters.

How to cook:

Rubbing the sauce components through a sieve is not an easy and pleasant task. Especially when there are plans to prepare a large amount of conservation. Got a dedicated food processor attachment? You are very lucky. I don't have such a nozzle, so I decided to make it easier for myself and conduct an experiment. Tomato peel contains the bulk of pectin, a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it and peeled off the skin. Rubbing tomato pulp is faster and easier. The sauce thickened, by the way, good.

Blanch the vegetables to separate the flesh from the skin. Make a crosswise incision. Dip in boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin comes off easily.

Cut the tomatoes into large wedges.

I also decided to peel the bell peppers from the film. Therefore, I baked it in a heat-resistant bag. By the way, you can put in raw pods and ignore what I'll write in this paragraph. Wash the vegetable. Place it in a baking bag. Send to an oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in a 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 ponytails, seeds. Remove the skin. Slice at random.

I used sweet salad onions. But ordinary, yellow, white will do. Peel the bulbs. Divide each into 4-8 pieces.

Grind the ingredients with a blender or meat grinder.

For cooking, use pans with a thick bottom so that the mass less burns. Send it to the stove over medium heat. When the sauce has boiled, screw the burner back on. Cook for 1.5-2 hours, until the mass is boiled down to a classic thickness.

Remove the seeds by rubbing the chopped vegetables through a metal sieve. Return the blank to the fire.

A hand blender will help you achieve a perfectly smooth consistency. Additionally use it after rubbing (optional).

Add the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Chop the garlic finely with a knife (crush with a press). Stir. Cook for another 5-7 minutes after boiling.

Place in prepared containers. Since preservation is not sterilized, use sterile, dry cans, bottles, lids. Place containers of ketchup on top of the lids to check for leaks. After checking, wrap the blank with an unnecessary blanket. Put the cooled sauce in a cool dark place (refrigerator, cellar, pantry).

But you can enjoy it right away, without waiting for winter. Ketchup comes out fragrant, piquant due to the use of ripe tomato fruits, fresh garlic, provencal herbs... The shelf life of closed conservation is more than 1 year. I advise you to harvest it a lot - it disappears very quickly.

Appetizing, natural homemade preparations! Enjoyable, successful results!

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

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

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

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

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

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

Then grind the prepared pieces in a blender.

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

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

The next step is apples: we also wash them and cut them into pieces of 1.5 cm, the skin and the seed box do not need to be removed.

We send the pieces of fruit to the boiled tomato juice, followed by the dry spices. You need to cook for 1.5 hours. During this time, the sauce should decrease to 1/3 of its original volume and become thick.

Next, the ketchup must be removed from the heat and passed through a sieve again. Put the sauce on the stove again, add the remaining ingredients - vinegar and oil (mix well). It remains to boil for another 5 minutes.

The ketchup is ready. Divide it into sterilized jars and cool in a blanket. This will make the sauce even thicker.

Delicious ketchup for the winter at home

Let's start cooking:

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

We send the vegetables to the stove and cook for an hour until the onions are softened.

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

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

It remains to pour the ketchup into the prepared containers, cool it down and come up with what you can try it with.

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

Tomato ketchup at home for the winter


Let's start cooking:

First, let's cut sweet and ripe tomatoes into large slices.

We try to cut the onion as small as possible.

Simmer vegetables for 20 minutes under a closed lid.

Then let the mass cool down and rub through a sieve.

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

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

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

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

Spicy ketchup at home for the winter

A recipe for spicy lovers. It goes well with any meat and fish. In addition, this ketchup goes well with pasta, pizza and cutlets.

Step by step cooking:

Step 1: grind the ingredients in a blender: onion (500 gr.), Tomatoes (half a kilo), bell pepper (1 kg) and bitter (2 pods).

Step 2: Pass the resulting mass through a sieve.

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

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

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

Step 6: boil for 30 minutes.

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

Ready. We remove the jars.

Sweet ketchup at home for the winter

Spicy ketchup is an amateur product. But sweet will appeal even to children. Therefore, it is worth stocking up on this type of sauce.


Algorithm for making ketchup:

  • Cut the tomatoes and onions into 4 pieces, put them in a cauldron and over low heat. We are waiting for them to cook.
  • Grind vegetables through a sieve, then in a food processor.
  • Pour the juice back into a saucepan and boil it until it becomes half as much. At the same time add spices in a bag, salt, cinnamon and sugar.
  • We put on the maximum heat, wait for the boil. Boil - turn down the heat and let it simmer for about 10 minutes.

Sweet homemade ketchup is ready!

Bulgarian ketchup at home for the winter

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

Getting started:

  1. Scroll the onions, peppers and tomatoes through a meat grinder, and pass the garlic through a crusher, grate the horseradish root.
  2. We send vegetables, except for garlic and horseradish, to a saucepan, pour oil and cook. When it boils, turn down the heat (no lid needed).
  3. An hour has passed, so it's time to add horseradish, garlic and sugar, salt a little. Let it cook for another 2 hours.
  4. The sauce should be tried, if anything, you can add salt or sugar.
  5. Preparing jars. You can "fry" them in the oven. After 3 hours, pour the ketchup into containers and let cool.

You should make about 4 liters of ketchup.

Classic ketchup at home for the winter

Cooking like this:

  • We put the washed and chopped tomatoes as finely as possible in a cauldron and directly on the fire.
  • Cook until 1/3 of the original volume remains.
  • Add sugar and cook for another 5 minutes.
  • Add salt and keep on the stove for 3 minutes.
  • Gently wrap the cloves and peppers in cheesecloth and lower them to the tomatoes. Send cinnamon there.
  • After boiling for 10 minutes, you can remove the pan from the heat.
  • Wait until the sauce has cooled down, pass through a sieve (do not forget to take out the bag with spices). Put the mixture back into the saucepan.
  • Crush the garlic and add to the puree.
  • The vinegar is poured last. It remains to bring the sauce to a boil and pour into jars or bottles (sterilize in advance).

The taste of ketchup is versatile. It is served with any dish.

Krasnodar ketchup at home for the winter

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

We put on fire. Place the spices in cheesecloth and put them in a saucepan. At the end of cooking, add vinegar and garlic. Let it boil for another 10 minutes, remove the spices. Pour the prepared hot sauce into jars.

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

Kebab ketchup at home for the winter

Step by step cooking:

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

Step 2: simmer over a fire for 5 minutes, wait until it cools completely and rub the mixture through a sieve (you get 1 liter of juice).

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

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

Step 5: Pour 100 ml of juice from a saucepan and cool.

Step 6: stir the starch in the cooled mass (needed to thicken the ketchup), pour back into the sauce. Let it simmer for another 5 minutes.

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

Ketchup Hines at home for the winter

On average, ketchup takes 6 hours to cook. Let's get started:

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

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

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

Ketchup can be boiled for more than 4 hours, the main thing is that it becomes 2 times less. This will make the juice thicker and darker.

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

Baltimore ketchup at home for the winter

Please note that the recipe contains tarragon (called tarragon) - this is an herb that contains essential oil and ascorbic acid, which gives ketchup a lemon-mint spicy taste. In addition, the sauce will turn out to be healthy.

How to cook:

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

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

Spicy ketchup at home for the winter

Prepare as follows:

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

How to peel tomatoes: cut each vegetable crosswise, pour over with boiling water, then lower it into ice water. The skin will begin to peel off easily.

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

Horseradish ketchup at home for the winter

Hot sauce is very beneficial: it helps fight germs, lowers sugar and purifies the blood. The sauce is also called hrenoder or gorloder, because it is hot.

Cooking shit is simple:

  • Cut the tomatoes into 4 pieces and twist them in a meat grinder. Then send to a saucepan and cook for 20 minutes over medium heat.
  • Other vegetables: pepper - peel, cut; garlic - soak in water and peel; horseradish - clean and cut into large pieces.
  • Grind vegetables and add to puree - cook for 10 minutes.
  • The final touches - salt to taste, add pepper and sugar.

Delicious crap is ready!

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

Video ketchup lick your fingers

In conclusion, we will name 3 secrets of making delicious thick ketchup:

1. The secret of thick ketchup lies in tomatoes and the time it takes to cook them. If you want thicker ketchup, it will take longer to cook. And in order to save at least a little time for winter preparations, you can use cream tomatoes (they are fleshy). Very juicy specimens will take a long time to cook.

2. To make the product homogeneous, the tomatoes must first be boiled, and then grind through a sieve or turn into mashed potatoes using a meat grinder.

3. To evaporate unnecessary moisture, choose a wide cooking container and cook without a lid.

Ketchup is one of the most popular and beloved sauces. It goes well with meat, pasta and potatoes. And what taste he gives to the kebab ... It's just incredible! And we eat some dishes with mayonnaise, others with ketchup. And some of us, at all ... mixes mayonnaise with ketchup, and eat with dumplings.

Remember Kuzyu from the TV series Univer, who named him - KETCHUNEZ. Of course the taste is for an amateur ... And for me, it is tastier - it is real homemade tomato ketchup, without impurities.

Yes, the counters have a huge selection of tomato treats. But we will not buy it, but we will cook it ketchup at home(Very tasty, real jam!). Moreover, it is much healthier, tastier and you can cook it exactly the way you want.

Did you know that you can make cucumber ketchup with tomato paste?

And now, in the midst of a ripe harvest, you probably have the opportunity to stock up on a few kilograms of tomatoes. From them, you can quickly and easily prepare delicious ketchup for the winter (another recipe). Every year, prudent hostesses prepare their favorite sauce for the family, without chemicals, using only natural products. Such yummy can be eaten even by children, especially if it is not spicy!

Now we will analyze some delicious homemade ketchup recipes. You can adjust the flavor yourself by adding salt, sugar or chili peppers. The most important thing in cooking is to always take a sample. After all, what is delicious for one person may not like another.

So let's start our culinary journey ...

  • How to make tomato ketchup at home
  • Ketchup - "Mother-in-law almost swallowed her tongue" (tomatoes, apples, onions)
  • The most delicious ketchup for the winter - lick your fingers
  • Homemade tomato and apple ketchup for the winter - lick your fingers
  • Tomato ketchup with starch
  • Tomato and apple ketchup

How to make tomato ketchup at home

Making homemade ketchup is easy. Now, when the vegetable garden is full of ripe harvest, it is especially easy. To do this, you only need what grows in the garden and a little spices. The result is a thick, aromatic and rich sauce that can be eaten by the whole family.

Ingredients:

  • 2 kilograms of tomatoes;
  • 300 grams of onions;
  • 3 tablespoons of apple cider vinegar, 6 percent vinegar;
  • 300 grams of apples (sour apples are better);
  • a full tablespoon of salt;
  • ground black and red pepper (half a teaspoon each) - you can adjust the taste;
  • 80 grams of granulated sugar.

Step by step description of the recipe:

1.Wash the tomatoes and turn them through a meat grinder. If you want to make ketchup without tomato seeds, rub the mass through a sieve. I do not do this. In this form, the sauce is even thicker and more piquant. You can also beat the vegetables with a blender.

2. Peel the apples and peel. Cut into small pieces. Peel and cut the onion in the same way. Now they also need to be passed through a meat grinder or killed with a blender.

3. Combine all puréed vegetables in one saucepan and put on fire. The mass must be boiled down until it decreases by about a third and thickens. The exact time is difficult to determine. After all, it all depends on the variety of your vegetables.

Stir the vegetable mixture often so that the mixture does not burn.

4. Now the mass needs to be whipped again with a blender. This will allow you to break up all the pieces that are left after the meat grinder. If you don't have a blender on hand, you don't have to. Add salt, granulated sugar, mix and boil for another 20-30 minutes, until the desired density.

5. Once you have reached the desired consistency, add spices and vinegar. Stir and simmer for another 2-4 minutes.

6. Pour the sauce into sterilized jars and seal with boiled lids. Turn upside down and cover with a warm blanket or towel. Until the next morning, the jars are completely cool and can be lowered into the basement or other storage location.

Be sure to taste the mass. Adjust the amount of salt, sugar, or spices as needed. Bon Appetit!

Ketchup - "Mother-in-law almost swallowed her tongue" (tomatoes, apples, onions)

The name of the sauce speaks for itself. The taste is such that you will eat away the mind! The main ingredients are tomatoes, apples and onions. You can use any tomatoes. The main thing is that they are sweet and unspoiled. But choose the apples yourself. If you want to get a tart, sour taste - take sour apples... For sweeter and more delicate ketchup, use the sweet fruit.

Ingredients:

  • 3 kilograms of ripe tomatoes;
  • 300 grams of onions;
  • a pound of apples;
  • one and a half tablespoons of salt;
  • one and a half glasses of granulated sugar;
  • 50 ml apple cider vinegar;
  • ground pepper, paprika and other seasonings to taste.

Step by step description of the recipe:

1. Wash all vegetables and fruits. Peel the onion. Cut off the peel from the stalk of tomatoes. Free the apples from the core. Cut all this into small cubes for cooking.

2. Place everything in a large pot and place it on the stove. Cook the mixture over medium heat until the pieces are tender.

3. After a while, tomatoes and apples will release juice. The aroma will spread throughout the kitchen in a matter of minutes. Try the bites with a tooth or fork. Once they are soft, they need to be crushed.

4. Immerse a blender in a saucepan and grind the mixture until smooth. Boil in this form for about 50 minutes, until the mass thickens well. 10 minutes before being ready, add all the other products from the list, mix thoroughly and cook. Remember to stir occasionally.

5. Distribute the sauce on the prepared jars and seal. Turn upside down at night and wrap with a warm cloth. In the morning, when the contents have completely cooled down, you can put them in a cool storage place for the winter.

The most delicious ketchup for the winter - lick your fingers

Ketchup is very easy to make using this recipe. However, it turns out to be much tastier than store-bought sauces. Try it yourself!

Ingredients:

  • kilogram of tomato;
  • a quarter teaspoon of granulated garlic;
  • a fifth of a teaspoon of red ground pepper;
  • 3 tablespoons of vinegar 6%;
  • some allspice;
  • a teaspoon of salt;
  • 2 tablespoons full of sugar stove;

Step by step description of the recipe:

1. Wash the tomatoes and remove the sprout crust. Cut into wedges and transfer to a saucepan. Add a glass of water to this and set it on the stove. After boiling, cover with a lid, reduce power to slow and cook for 15-20 minutes without opening the lid.

2. Rub the cooked tomatoes through a sieve. Thus, we get such a tomato sauce.

3. Add all other ingredients to the tomato sauce and cook for 15 minutes. During this time, it will acquire a thicker consistency and richer taste.

You can eat ketchup after cooling down. If you plan to store it for the winter, you need to transfer it to sterile jars and seal it. This sauce is perfect for meat, pilaf, fries and more.

Homemade tomato and apple ketchup for the winter - lick your fingers

Having tasted this sauce, you will forever forget about store-bought alternatives. After all, it is not only tastier, but also healthier. This ketchup can be safely eaten by the whole family. Try it!

Ingredients:

  • a kilogram of sweet and sour apples;
  • 2 kilograms of tomatoes;
  • 4 cloves of garlic;
  • ground black pepper to taste;
  • 2 tablespoons of nine percent vinegar
  • a teaspoon of nutmeg;
  • a teaspoon of cinnamon;
  • 3 tablespoons of granulated sugar;
  • a tablespoon without a pea of ​​salt.

Step by step description of the recipe:

1. Scroll apples, tomatoes and garlic in a meat grinder. Pour the whole mass into a saucepan and place on the stove. Boil for 30 minutes without adding salt and spices.

2. Once the mixture has been cooked for the allotted time, you need to grind it with an immersion blender. and simmer for another 15-20 minutes.

3. Now that the sauce is almost ready, you can add the rest of the ingredients (except for the garlic and vinegar), stir and cook for another 10 minutes. Then pass the garlic into the mass through a press and pour in the vinegar. After that, it remains to hold the ketchup on the stove for another 5 minutes.

4. Put the ketchup in sterilized jars, to the top. Seal and turn onto lids. Additional sterilization is not required. It is enough to cover it with warm material until the next morning. The next morning the jars are already completely cool and can be transferred to the basement.

Tomato ketchup with starch

Adding starch to ketchup makes it thicker and tastier. The sauce for this recipe is fantastic. It can be prepared for both instant eating and storage for the winter.

Ingredients:

  • 2 and a half kilograms of tomato (any ripe fruits can be used);
  • 5 onions;
  • 100 grams of granulated sugar;
  • 50 ml apple cider vinegar;
  • a tablespoon of salt (with a slide);
  • one and a half tablespoons of starch;
  • spices at your discretion.

Step by step description of the recipe:

1. Make juice from tomatoes. This can be done in 3 ways:

  • peel them and grind with a blender (if desired, you can pass through a sieve);
  • pass through a meat grinder, you can several times;
  • use a special juicer.

Take a glass of juice (250 ml) immediately and leave for later.

2. Peel the onion, cut into pieces and chop in a blender until puree.

3. Combine onions and tomatoes in one bowl and put on medium heat. After boiling, you need to boil the mass for 20-25 minutes, stirring often. During this time, the sauce will thicken, and a wonderful aroma will spread throughout the apartment.

4. Now the mass needs to be seasoned. Stir granulated sugar, salt and spices here. To do this, you can use ground pepper, paprika and a mixture of Provencal herbs.

5. Mix thoroughly and cook for another 20 minutes. During this time, the ketchup will be saturated with the added seasonings, it will become even tastier and thicker. Taste the sauce and adjust if necessary.

6. In the glass of juice left at the beginning of the journey, stir the starch evenly. Pour it into boiling ketchup and, with constant stirring, boil for 5 minutes. A minute before cooking, you need to pour in the vinegar.

After cooling, the ketchup will become even thicker. Therefore, do not pay attention to the fact that after removing it from the stove it seems to you slightly liquid.

7. Pour the sauce into sterile jars and seal with pre-boiled lids. Turn over onto lids until it cools and cover with a blanket. It can then be transferred to a permanent storage location. If you have a little ketchup left that does not fit in the jars, then you can eat it after cooling down.

This ketchup can be prepared for storage. To do this, use the same recipe, just do not add vinegar. As soon as the sauce cools down and thickens even more, it can be served to the table.

Tomato and apple ketchup

Very tasty, aromatic and rich ketchup is obtained if you cook it according to this recipe. Bulgarian pepper brings a unique note and amazing aroma. The correct ratio of all the ingredients together provides a fantastic effect. Try it.

Ingredients:

  • 2 and a half kilograms of tomatoes;
  • 5 medium sized apples;
  • 5 fleshy Bulgarian peppers;
  • 5 onions;
  • 4 cloves of garlic;
  • a teaspoon of dry mustard;
  • 10 pieces of peas;
  • half a glass of sugar;
  • half a teaspoon of vinegar essence;
  • 1 teaspoon cinnamon
  • a few carnation buds;
  • a tablespoon of salt;
  • ground black pepper to your taste.

Step by step description of the recipe:

1. Peel and core the apples. Pepper is also free from all that is superfluous. Pass the tomatoes, apples, peppers and onions through a meat grinder. Place on the stove and cook for an hour and a half, stirring often so that the mass does not burn to the bottom of the pan.

2. After an hour and a half, the mass will thicken, take on an appetizing appearance. Now it can be salted, sweetened, seasoned.

In order not to look for peppercorns in the pan later, make a bag of gauze for them, tie them with a thread. Place the knot in a saucepan and leave the thread on dry land for easy removal later.

Boil the sauce with spices for 1 hour. If you want a softer ketchup, you can use a blender to mix it up.

3. 5 minutes before cooking, add garlic and vinegar, minced in a press. After removing from the heat, remove the pea bundle and start pouring.

4. Put the ketchup in clean jars and seal. Turn over onto lids and wrap with something warm. Leave until next morning, and then put in the cellar.

Homemade ketchup is always tastier and healthier than the most refined sauces that are offered to us in stores. And cooking them is not at all difficult. It does not require any special skills or effort. And today you had the opportunity to see this for yourself. I hope you found the recipes useful. I would be glad for your comments ...

I wish you successful preparation and long storage. Bon appetit and see you soon!

Interesting recipes for making homemade ketchup with apples, try cooking for the winter.

Homemade ketchup according to this recipe is undoubtedly worth making, because unlike store-bought ketchup, you will get a natural product - it does not contain harmful additives that are used in industrial production, it has a bright rich taste and delicate texture. And if you are an avid summer resident-gardener, then, for sure, you have harvested a large harvest of tomatoes, and you also have an apple tree with apples that are not suitable for long-term storage. These are the apples, which you have already eaten, and you have made jam from them, but they still do not end, so send them to this sauce along with the tomatoes. I am sure that homemade ketchup with apples will not leave you indifferent, you will definitely remember this recipe and share it with your friends. By the way, you can cook it even in winter, in the absence of fresh tomatoes, replacing them with tomato juice.

You can cook this ketchup in a saucepan with a volume of 6-7 liters. You will also need a meat grinder, a colander with a mesh, and a second saucepan to rub the tomato mass into.

From this amount of products, you will get about 3 liters of ready-made ketchup.

  • tomatoes 4 kg (or 2.5 liters of tomato juice)
  • onion 0.5 kg
  • apples 0.5 kg
  • bitter pepper (optional)
  • sugar 1 cup (glass volume 200 ml)
  • salt 2 tbsp (no slide)
  • ground black pepper 1 tsp
  • cinnamon 1 tsp
  • cloves 10 pcs
  • vinegar 9% 1 cup (glass volume 200 ml)

Peel and wash the skins, wash the tomatoes and apples, remove the middle from the apples, you do not need to peel them - you need to grind everything with a meat grinder. If you like hot, add hot peppers (I don't add). Bring the ground mass to a boil and cook for 2 hours over low heat. If you have a gas stove, place the pot on the divider. Stir and watch so that the mass does not burn.

Rub the tomato paste through a strainer to remove the skins of the tomatoes and apples.

Add sugar, salt, vinegar, black pepper, cinnamon and cloves to the grated mass. Cook everything for 20 to 25 minutes.

Cinnamon and cloves are two spices with a very unique smell and taste. They are the ones who turn a simple tomato sauce into ketchup. They must be present in this recipe. But you can also add dry ginger powder, ground allspice, paprika.

Ready-made ketchup can be poured into regular sterilized jars and closed with lids. But it is more convenient to store in bottles with screw caps. Bottles need to be washed well and pour boiling water into them for 5-10 minutes, drain, let dry a little and pour in ketchup.

The aroma of this ketchup will fill your home for a long time, causing the appetite of all household members. And of course such delicious sauce will not stagnate in your pantry.

Recipe 2: ketchup for the winter with apples and tomatoes

In this recipe, you can adjust the sharpness of the sauce yourself - this does not affect the preservation of canned food.

  • 2.2 kg of tomatoes;
  • 300 gr. light onions;
  • 600 gr. autumn apples;
  • 100gr. garlic cloves;
  • ½ pod of hot pepper;
  • 30 ml vinegar 9%;
  • ground black pepper, suneli hops and dried basil - to the taste and wishes of the household;
  • 1 tbsp. l. table salt of coarse grinding.

Rinse all vegetables, dry, grind in a meat grinder together with apples, after cutting into small pieces.

Merge everything into a large pot, simmer for at least an hour.

Add crushed garlic, spices and vinegar to the mass, boil again over low heat for 60 minutes.

Allow to cool slightly and rub through a thick sieve for greater homogeneity.

Pour into prepared jars, cover with seaming lids.

Sterilize tomato ketchup with apples "Lick your fingers" in a water bath within 10 minutes from the moment the water boils in the sterilizer.

Take out, roll up, turn over. Insulate and put it in the closet or cellar in a day.

Recipe 3: tomato and apple ketchup with onions (with photo)

Delicious ketchup for the winter can be made from tomatoes and apples with the addition of onions, bell pepper and spices.

Today I propose a recipe for current consumption and for winter preparations in small quantities. For preservation in large volumes, I use a different technology: I pass the tomatoes through a juicer and then boil the juice. This gives me a uniform consistency without grains. For small volumes, tomatoes and other ingredients can be boiled in a slow cooker. I see the disadvantage of this method in the fact that grains remain in the finished product, and after boiling, you still need to work hard to remove the skin from the fruit. It is not difficult, but only if there are few products.

  • Onions - 1 pc. (about 100 g)
  • Apples - 1 pc. (about 100 g)
  • Bulgarian pepper - 1 pc. (about 120 g)
  • Tomatoes - 1.25 kg
  • Salt - 1-1.5 tsp
  • Sugar - 1.5-2 tsp.
  • Carnation - 5 pcs.
  • Cinnamon - 0.5 tsp
  • Ground black pepper - 0.5 tsp
  • Vinegar - 1.5 tablespoons

The products I have today are enough for about one and a half liters of ketchup, depending on the degree of boiling. If the tomatoes are fleshy varieties, then you will have to boil less, if the tomatoes are watery, then the liquid will need to be evaporated more time.

The advantage of this cooking method is that the preliminary preparation is simple. Cut the peeled peppers in half or into 4 parts. Onions can be cut in the same way. Yes, and tomatoes with apples do not need to be cut finely, it will be easier to remove the skin from large pieces.

We put all this abundance in the multicooker bowl and put it on the Stew program for 2 hours.

This time I use to prepare the jars: wash and sterilize them along with the lids.

I usually sterilize the jars over a kettle with boiling water, and fold the lids inside this kettle.

After two hours, open the multicooker. We will see that the vegetables are boiled, and the peel from tomatoes and apples has peeled off almost everywhere. It is very easy to remove it by simply prying it off with a fork.

With a blender, puree the mass, chopping all the vegetables. Add cloves, cinnamon and ground pepper.

We continue cooking. The "Quenching" program can be replaced at this stage with the "Fry" program. Here, look at your model, which program is most conducive to the boiling down of the mass and the boiling off of excess moisture. Add sugar, salt, vinegar and cook for another 20 minutes. We taste and, if necessary, add more salt and sugar.

We put the hot mass in jars.

We tighten the lids.

We turn over.

Ketchup with apples for the winter is ready. Hide away, otherwise winter will not be worth it.

Recipe 4: ketchup with apples, tomatoes and peppers

Ketchup with bell peppers and apples for the winter will surely become one of your favorite additions. It can be easily added to pizza, stewed meatballs in it, or served with meat or vegetables. You can always find a use for it, since both adults and children love such ketchup.

It is very useful to close home-made ketchup for the winter, since a store product can boast of a richer taste, however, this effect is achieved due to emulsifiers and flavorings. It's not a secret for anyone that they have a negative effect on the body as a whole, so it is better to refuse such ketchup, preferring a home-made product.

The advantage of homemade ketchup with apples and bell peppers is that it is made from all-natural ingredients. You can adjust its taste and pungency yourself by adding or subtracting one or another ingredient. So, often they add to such a snack onion to make it more savory, as well as many other ingredients, including herbs.

You can also adjust the consistency of your homemade ketchup yourself. For example, if you like a thicker snack, you can grind the tomatoes with a meat grinder or blender, and then drain off a little of the excess liquid, using only the thick tomato to make the ketchup.

You can find detailed recommendations for making ketchup with bell peppers and apples in our step by step recipe with photo tips. You only need to collect the required amount of ingredients, set aside some free time, and also carefully read this recipe. Everyone will like your homemade ketchup without cooking, and you can also close it for the winter.

  • tomatoes - 1 kg
  • apples - 2 pieces
  • garlic - 1 piece
  • bell pepper - 1 kg
  • salt - 1 tablespoon
  • sugar - 1 tsp

Collect the required amount of tomatoes from which you will prepare ketchup. It is advisable to take tomatoes of red varieties, with firm pulp and thin skin. Wash them thoroughly in running water and cut them into large pieces to make them easier to grind.

Rinse the apples, remove the stalk and cut them into wedges, removing the pitted center. Place the apple slices in the same container where you sent the sliced ​​tomatoes. All this must be crushed together so that the ingredients mix better with each other.

After that, grind the tomatoes in a meat grinder or with a blender and use the method that we gave in the description if you want to make the ketchup thicker. Make sure that there is no apple or tomato peel left in the resulting liquid mass. To eliminate its appearance in ketchup, pass it through a sieve.

Now you need to rinse the bell pepper, cut it into several pieces, then remove all the seeds and add the vegetable to the tomato and apple puree. Arm yourself with a blender and grind the mixture again to make it more smooth.

Then add salt and sugar in the required amount, mix the ketchup thoroughly and taste it. If there is not enough salt or sugar, you can add more, however, do not overdo it so as not to spoil your dish.

Since you do not need to cook ketchup with bell peppers and apples, select suitable containers in which it will be convenient to store the snack, and spread your ketchup over them. If you want to close it for the winter, then you should add quite a bit of vinegar and roll up with sterile lids, removing the jars in the cellar or pantry.

Recipe 5, step by step: homemade ketchup with apples and onions

I like this recipe just because of the addition of apples. They give it a special taste. If you like sweet sauce then take fruit of sweet varieties. If you take the sour ones, you get something like "Heinz".

  • Tomatoes - 3 kg
  • Apples - 500 gr
  • Onions - 250 gr
  • Salt - 1.5 tablespoons
  • Sugar - 1.5 cups
  • Apple cider vinegar - 50 gr
  • Ground pepper - to taste

Wash all vegetables and fruits and cut into small pieces. Peel the onion first.

Put on fire and simmer until the onions are tender.

Then blend everything with a hand blender until puree. Then cook over the fire until the desired thickness. Approximately 50 minutes. And do not forget to stir constantly so that nothing burns. 5 minutes before the end of cooking, add salt, sugar, pepper and vinegar. Mix everything well.

Spread the finished sauce in sterile jars and tighten the lids. Turn over, wrap with a towel or blanket and leave for 24 hours to self-sterilize. Then put the blanks in your storage.

Recipe 6: ketchup with apples and tomatoes through a meat grinder

This time I want to offer you ketchup with apples for cooking at home for the winter, which turns out to be simply delicious.

I want to tell you how to make excellent ketchup, in which, in addition to tomato puree, we will add sweet and sour apples, spices, garlic and spices (cinnamon and cloves), as well as a little citric acid. You have no idea how delicious it is! This home-made ketchup can be served with baked meat or added to a vegetable stew, although my husband sometimes gets so carried away that he discreetly devours a whole jar, simply spreading it on slices of bread.

  • tomato fruit - 4 kg,
  • apple (sweet and sour variety) -0.5 kg,
  • finely ground kitchen salt - to taste,
  • granulated sugar (white) - 1 tbsp. (taste),
  • ground pepper - 0.5 tsp,
  • clove bud - 2-4 pcs.,
  • ground cinnamon - 0.5 tsp,
  • dried garlic - 0.5 tsp,
  • dried laurel leaf - 3-4 pcs.,
  • citric acid (in crystalline form) - 1/3 tsp

The technology for preparing ketchup is simple, there are few processes, but the most time consuming is the preparation of tomatoes. To do this, we sort them out, if there are crumpled or damaged ones, then we throw them away. If the fruit has a slight external damage, just cut it out. Then we rinse the fruits and wipe dry with a towel. Then we pass the tomatoes through a special device such as a meat grinder, which frees the tomatoes from seeds and peels.

Now we wash the apples, peel them, remove the seed capsule, and then grind them on a grater.

Combine tomato puree and apple mass, mix.

Then add granulated sugar.

Pour in salt, as well as clove buds and ground cinnamon.

And also put the leaves of laurel.

We boil the mass at a low boil for 2.5 hours. Then add citric acid.

And we boil the ketchup for 10 minutes.

Now we transfer it to dry processed jars and immediately roll them up. As usual, we turn them upside down and be sure to cover them thoroughly with a blanket so that the ketchup cools down longer.

A day later, we take out the banks to the cellar. Bon Appetit!

Recipe 7: homemade apple ketchup

Ketchup goes well with various main courses, kebabs, potato pancakes, fried potatoes, and can also be used as a dressing for borscht and tomato puree soup. Having made such a recipe, you will be completely sure of its high-quality composition, because no preservatives are used for the preparation, except for vinegar.

  • Tomatoes - 6 kg
  • Onions - 750 g
  • Apples of any kind - 750 g
  • Bitter pepper - 6 pieces
  • Vinegar - 1.5 cups
  • Sugar - 1.5 cups
  • Salt - 3 tbsp. spoons
  • Cinnamon, cloves - To taste

We wash vegetables and fruits.

Washed tomatoes in slices mode, add apples there, having previously removed the core. Peel the onion, cut it into 4-6 pieces and put it in a container with tomatoes and apples.

We put to cook on low heat. From the moment of boiling, 2.5 hours should pass.

We remove from heat, wait until it cools down, and wipe it through a sieve or pass it through a juicer. This procedure is mandatory if the mixture cannot be passed through a meat grinder of the desired consistency of ketchup.

Put the composition passed through a juicer or rubbed through a sieve on the fire again. After boiling, add salt, sugar, vinegar, spices and turn the heat to a minimum.

Cook after boiling for 2 hours, stirring occasionally.

When the viscosity of the ketchup reaches the desired level, we pour it into cans and roll it up.

Recipe 8: tomato, plum and apple ketchup (step by step)

I want to share simple recipe delicious tomato ketchup with plums and apples. Homemade ketchup like this will never be compared to store-bought ketchup - it is natural, without additives, thickeners, starch and preservatives. Ketchup is perfect for meat, poultry, pasta, for making pizza, hot sandwiches and more ... This preparation will always come in handy and diversify your table in winter.

  • tomatoes - 2 kg;
  • plums - 0.5 kg;
  • apples - 0.5 kg;
  • onions - 0.5 kg;
  • salt - 2 tbsp. l .;
  • sugar - 3-4 tbsp. l .;
  • vegetable oil - 150 ml;
  • garlic - 1 head;
  • bell pepper - 2 pcs.;
  • hot peppers - 2 pcs.;
  • cloves - 6 pcs.;
  • peppercorns - 6-8 pcs.;
  • allspice - 5 pcs.;
  • bay leaf - 2-3 pcs.;
  • nutmeg - ½ tsp

Wash the tomatoes and cut into large wedges. Peel the bell peppers and cut into 4 pieces. Free the hot pepper from the stalk.

Core the apples and cut into wedges.

Cut the plums into halves and remove the seeds.

Peel the onion and cut into 4 pieces.

Skip tomatoes, plums, apples, bell peppers, onions and hot peppers through a meat grinder. Mix the resulting mass and cook on the stove.

Let the mixture boil and simmer over low heat for about 20 minutes, stirring occasionally. Add sugar, salt.

Dip spices (cloves, allspice, peppercorns, bay leaves) into the ketchup, you can put them in a cloth bag so that you can easily take them out later when they give off their taste.

Pour in vegetable oil.

Cook homemade ketchup over low heat until thick and excess moisture evaporates, about 20-30 minutes, stirring occasionally.

At the end of cooking, add garlic, passed through a press, and turn off the heat.

Add nutmeg, stir.

Remove spices with a slotted spoon or simply take out a cloth bag. Punch the mass with a hand blender.

The mass thickens well when beating with a blender, since apples are present in the recipe, and they are rich in pectin. The ketchup will acquire its characteristic consistency and will adhere tightly to the spoon without dripping.

While the ketchup is boiling, let's prepare the jars. We wash the jars with hot water and soda or sterilize them with steam (hold the jar over the steam coming out of the kettle's spout and scroll it on all sides), dip the lids separately in boiling water.

Hot tomato ketchup, cooked with plums and apples, pour into jars and twist. From this amount of products, 3 jars of 0.7 liters each turned out and a little was left for the sample.

Making classic ketchup at home for the winter is not at all difficult, however technological process not fast.

Absolutely none. V Soviet time tomato sauce was popular and its more concentrated form - pasta, but only later with the opening of the borders, the sauce began to be called ketchup.

There is an opinion that ketchup is a homogeneous product, when all the ingredients included in it are ground, and it is impossible to understand what the product is made of. But in the sauce, pieces of vegetables are allowed. It is very difficult to legitimize this fact, as well as to challenge it.

Anyone who has surplus tomatoes is engaged in the preparation of ketchup. However, there are many gourmets who prefer only homemade food as a higher quality product.

Ingredients for a classic

In order for the preparation of ketchup at home for the winter, it was easy and quick to need:

  • tomatoes;
  • salt;
  • sugar;
  • lemon acid;
  • colander or sieve;
  • heating device;
  • pan;
  • huge pan (wider than tall) This requirement is not unreasonable. When boiling, we need an area for the liquid to evaporate;
  • wooden spoon with a long handle.

There is no special recipe for preparing the classic version. All ingredients are bookmarked according to their own taste.

Requirements for tomatoes

Ketchup, as a rule, is prepared from those tomatoes that are no longer suitable for use in conservation. It can be small, smothered, crooked tomatoes that have nowhere to go.

However, it is unacceptable to let spoiled or after cutting off rot in ketchup. Such tomatoes contain pathogenic microflora, which, even after heat treatment, can bandage (explode) cans.

Especially tasty and beautiful ketchup is obtained from fleshy, thick-walled tomatoes containing an increased amount of dry substances and sugars.

If you are purposefully engaged in the cultivation of tomatoes for the production of ketchup, then by selecting special varieties you can create a very high quality product.

Cooking technology

  1. A little water is poured into the bottom of the pan, and the tomatoes are poured. Cutting into pieces, twisting in a meat grinder, chopping and crushing is absolutely not necessary. Under the influence of hot steam, after 10-12 minutes, all tomatoes will become soft and themselves will lose their integrity;
  2. We grind the tomatoes through a metal sieve or a colander with very small holes. If the sieve is large and tomato seeds get into the ketchup, then it will have to be re-sieved through several layers of gauze. Basically, we get tomato juice. The denser the tomatoes, the thicker the juice.
  3. Pour the juice into a wide saucepan. We put on heat and begin to boil the juice. A very tasty homemade tomato ketchup for the winter will turn out when the evaporation of the liquid proceeds quickly, but this does not require strong heating, but constant stirring of the juice.
  4. The stirring process is carried out with a wooden spoon with a long handle. Initially, there is no need for constant stirring, but when the moisture evaporates and the juice becomes thicker, it is necessary to stir almost constantly so that the contents do not stick to the bottom.
  5. Classic ketchup does not provide for the addition of spices, but salt, citric acid and sugar must be added and they do this when the boiling is almost over.

Recipe for the classics

When adding certain ingredients to ketchup, of course, you should be guided by your taste and adjust to your preferences, or you can use the recipe in which you put in 1 liter of ready-made ketchup:

Ready ketchup is poured into prepared cans and rolled up.

In a hot state, ketchup will always seem thinner, but when it cools completely, it will acquire a thicker consistency.

Ketchup with cloves

Many ketchup lovers consider a classic taste similar to the Soviet Krasnodarsky sauce. But he owes his interesting taste to carnation inflorescences.

To achieve this taste, you need to add a few things at the very beginning of cooking. Carnation gives off its aroma slowly, gradually, and only by the end of the thermal process will it "create" its unforgettable aroma.

Before putting the ketchup into the jars, the inflorescences are removed, since the excessive aroma is not as good as the subtle undertones.

Thick tomato-apple ketchup

Homemade ketchup recipes for the winter can be supplemented with any spices and herbs. However, in order for the ketchup to be thick and natural, without the addition of thickeners, it is necessary to resort to the help of pectin substances that are found in natural products.

Ketchup with apples is very good. During the ripening period of tomatoes, apples of summer varieties are already ripening: white filling, papirovka, summer striped and others.

A feature of the technology is that apples are cut into pieces without peeling off the skin, because it is in it that a large amount of pectin substances is contained. The middle of the apple is selected, and everything else is folded into a saucepan, a little water is added and boiled on slow heating for 20-30 minutes.

In order to cook thick ketchup without losing taste and color, 300 g of apples are required per 1 kg of tomatoes.

Boiling of ketchup is faster, and the product is tender, soft and very fragrant.

Ketchup with tomato and sweet pepper

To give ketchup a touch of piquant taste, aroma and sophistication, bell pepper is added to the tomatoes.

The main requirement for peppers is their ripeness and thick walls. If the pepper is thin, it will not add density, flavor or aroma to the sauce.

To make homemade ketchup for the winter from tomato and bell pepper, you can use the following recipe:

  • Tomatoes - 2 kg;
  • Bulgarian sweet pepper - 500 g;

Salt, sugar and citric acid are added at the end of cooking to your liking, per 1 liter of ketchup not less than:

  • Salt 15 g;
  • Sugar - 50;
  • Citric acid 10 g.

Tomatoes and peppers, peeled from seeds and stalks, are placed in a saucepan at the same time and boiled. Then the mixture is grinded and continues to boil to the desired consistency.

The preservation of ketchup is carried out in the traditional way.

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