Homemade ketchup. How to make delicious homemade tomato ketchup for the winter

Most often, homemade ketchup is prepared for the winter, so vinegar is indicated in all recipes. Ready ketchup is poured over, rolled up and, after cooling, cleaned in a cold place. But if you plan to eat the sauce in the near future, then vinegar can be omitted.

Ingredients

  • 5 kg of ripe tomatoes;
  • 1 kg of onions;
  • 250 g sugar;
  • 2 tablespoons of salt;
  • 1 teaspoon ground cinnamon;
  • 1 teaspoon ground black pepper;
  • 1 teaspoon paprika or ground red pepper;
  • 1 teaspoon ground cloves;
  • 50 ml vinegar 9% - optional.

Cooking

Cut the tomatoes into large slices, removing the core. Put in a saucepan and put on low heat. If after 10-15 minutes the tomatoes do not give juice, pour in a little water. Stir and simmer the vegetables over medium heat for another 40-50 minutes.

Add coarsely chopped onion, bring to a boil and cook over low heat for another 1.5–2 hours. All this time, the mass should seethe a little.

Remove the saucepan from the heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Mix and grind the mass to a homogeneous consistency. After that, you can strain the ketchup through a sieve if you want to get rid of the tomato seeds.

Put the pan back on the stove, bring to a boil and cook for another 1.5-2 hours. During this time, the ketchup will thicken. 10 minutes before the end of cooking, pour vinegar into the pan and mix.

Ingredients

  • 4 kg of ripe tomatoes;
  • 500 g sweet and sour apples;
  • 250 g of onions;
  • 1½ tablespoons of salt;
  • 250 g sugar;
  • 50 ml apple cider vinegar - optional;
  • a pinch of ground black pepper;
  • ½ teaspoon ground cinnamon.

Cooking

Pass the peeled tomatoes through a juicer or meat grinder. Pour into a saucepan and place over moderate heat. Cook for about 1.5 hours until the mass thickens.

Add coarsely chopped peeled apples and chopped onions to the tomato puree. Bring the mixture to a boil, remove from heat and leave for 15-20 minutes to cool slightly.

Grind it with a blender until a homogeneous consistency. Return the saucepan to medium heat, add the salt and sugar, and stir to combine. After boiling, add vinegar, black pepper and cinnamon and cook for another 5-10 minutes.

Ingredients

  • 2 kg of ripe tomatoes;
  • 1 kg of ripe plums;
  • 250 g of onions;
  • 100 g of garlic;
  • ¼ bunch of parsley;
  • 2 hot red peppers;
  • 1½ tablespoons of salt;
  • 200 g of sugar;
  • ½ teaspoon pepper mixture;
  • 2 bay leaves;
  • 2 tablespoons of vinegar 9% - optional.

Cooking

Remove the skin from the tomatoes, remove the stones from the plum and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, put on moderate heat and cook, stirring occasionally, for 2 hours.

Pass garlic, parsley and pepper through a meat grinder. If you want to make ketchup hotter, use 3 hot peppers.

Add the garlic mixture, salt, sugar, pepper mixture, bay leaves and vinegar to the tomato-plum puree. Stir and cook until thickened, about 40-50 minutes. After cooking, remove the lavrushka from the ketchup.


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Ingredients

  • 3 kg of ripe tomatoes;
  • 600 g;
  • 500 g of onions;
  • ½ head of garlic;
  • 1 tablespoon of salt;
  • ½ teaspoon ground cinnamon;
  • 12 black peppercorns;
  • 3 peas of allspice;
  • 4 cloves;
  • ½ teaspoon ground nutmeg;
  • 100 ml of vinegar 9% - optional;
  • 150 g sugar.

Cooking

Cut the peeled tomatoes, peppers, onions and garlic into large slices. Place vegetables in a saucepan and add salt. Cook covered over moderate heat for about 3 hours, stirring occasionally. During this time, the mass will decrease by 2-3 times.

Remove the saucepan from the heat and grind the tomato mass with a blender until smooth. Grind cinnamon, black and allspice, cloves and nutmeg in a mortar or coffee grinder.

Add the spice mixture, vinegar and sugar to the pot and stir. Put the ketchup on medium heat and cook for another half an hour.

Ketchup is one of the most versatile sauces. It goes well with pasta and potatoes, meat and fish, and any dish with it seems tastier. However, purchased sauces rarely contain only natural products, and those consisting only of them are expensive. If you want to enjoy the taste of a quality product all year round and at the same time not pay fabulous money for it, there is only one way out - to cook ketchup at home. If you make it right, then in terms of its organoleptic qualities it will surpass the purchased one.

How to cook ketchup

In order to prepare delicious ketchup, it is not enough to choose the right recipe, although a lot depends on it. It is very important to take into account several points.

  • When choosing tomatoes for making ketchup at home, it is necessary to reject all overripe and unripe, at least slightly damaged ones. At the same time, it is better to give preference to tomatoes grown not in greenhouses, but in beds: fleshy and fragrant.
  • Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which there may be chipped, wormy ones - these are not suitable for ketchup.
  • Tomatoes and other products, if required by the recipe, must be thoroughly crushed. The best way to do this is to pass through a meat grinder, after which the puree should also be rubbed through a sieve. There is an easier way - to pass through a screw juicer, but it does not allow to achieve such quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the selected recipe.

Homemade ketchup

  • tomatoes - 2.5 kg;
  • granulated sugar - 125 g;
  • cloves - 2 pcs.;
  • black peppercorns - 20 pcs.;
  • coriander - 10 pcs.;
  • table vinegar (9 percent) - 40 ml;
  • salt - 10 g;
  • greens to taste (basil, dill, parsley) - 100 g.

Cooking method:

  • Wash the tomatoes well, cut the stalks, cut each vegetable into 4 parts.
  • Chop the greens and put in a saucepan with tomatoes.
  • Place the tomatoes in a saucepan and simmer for 20 minutes over low heat.
  • After the tomato mass has cooled, wipe it through a sieve.
  • Bring the tomato puree to a boil and cook until it thickens. This will happen in an hour or an hour and a half. All this time, the mass should be stirred so that it does not burn.
  • Fold the spices in gauze or bandage, wrap well so that they do not fall out during cooking, and dip into the tomato mass.
  • Pour sugar and salt, pour in vinegar, boil for another 10 minutes.
  • Take out the spice bag.
  • Sterilize jars, preferably small ones, and fill with hot ketchup. Seal with sterilized lids.

Homemade ketchup, prepared according to a traditional recipe, has a pleasant sweet and sour taste. It is not spicy at all, so it can be given even to children.

Spicy ketchup

  • tomatoes - 2 kg;
  • red bell pepper - 1 kg;
  • carrots - 0.5 kg;
  • onion - 0.5 kg;
  • tomato paste (without salt) - 0.2 kg;
  • vegetable oil - 0.15 l;
  • chili pepper - 0.15 kg;
  • garlic - 100 g;
  • apple cider vinegar (6 percent) - 70 ml;
  • sugar - 80 g;
  • dry basil - 20 g;
  • ginger - 50 g;
  • corn starch - 50 g;
  • ground coriander - 5 g;
  • water - 1 l;
  • salt - 20 g.

Video recipe for the occasion:

Cooking method:

  • Peel carrots, peppers and onions, chop, pass through a meat grinder.
  • Grind the basil to a powder state.
  • Mix basil with onions and carrots.
  • Pour the carrot-onion-pepper mass with water in an amount of 0.2 liters, simmer for 10 minutes.
  • Pass through the meat grinder tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can leave the seeds out of the pepper, but grind it whole.
  • Put the tomatoes, hot peppers and garlic to the carrots and onions, simmer the vegetables together for another 10 minutes.
  • Dilute the tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
  • Cool the vegetable mass, then wipe it through a sieve, whisking the resulting puree with a blender in parts.
  • Add spices, oil and vinegar, salt and sugar.
  • Bring to a boil and boil for 7 minutes.
  • Dissolve starch in 100 ml of water.
  • Pour the starch into the sauce in a thin stream, stirring constantly, cook for a couple of minutes.
  • Pour ketchup into sterilized bottles or jars, seal them. When cool, send to storage in the pantry.

Ketchup prepared according to this recipe has a spicy aroma and a spicy taste, quite spicy.

spicy ketchup

  • tomatoes - 0.5 kg;
  • onion - 0.5 kg;
  • sweet pepper - 1 kg;
  • hot capsicum - 0.2 kg;
  • vegetable oil - 100 ml;
  • table vinegar (9 percent) - 0.25 l;
  • garlic - 7 cloves;
  • black peppercorns - 7 pcs.;
  • sugar - 125 g;
  • salt - 5 g.

Cooking method:

  • Grind sweet and hot peppers with a meat grinder along with seeds.
  • Do the same with the rest of the vegetables.
  • Put the vegetables in a saucepan and boil them for half an hour.
  • Peppercorns wrap in cheesecloth and lower to the bottom of the pan.
  • Pass the garlic cloves through a press and add to the vegetables.
  • Pour salt, sugar into the vegetable mass, pour oil and vinegar into it, mix.
  • Boil down to the desired density and pour into sterilized bottles through a clean, boiled funnel.
  • Close with lids, let cool.

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of truly spicy sauces and seasonings.

Classic ketchup

  • tomatoes - 3 kg;
  • sugar - 150 g;
  • salt - 25 g;
  • apple cider vinegar (6 percent) - 80 ml;
  • cloves - 20 pcs.;
  • black peppercorns - 25 pcs.;
  • garlic - 1 clove;
  • ground cinnamon - a pinch;
  • hot red pepper (ground) - on the tip of a knife.

Cooking method:

  • Wash the tomatoes, chop finely, put in a saucepan and put it on a slow fire.
  • Boil the tomatoes until their volume is reduced by a third.
  • Add sugar and cook for another 5 minutes.
  • Add salt and cook for 3 more minutes.
  • Wrap peppers and cloves in gauze, put in a saucepan with tomatoes. Pour in the pepper and cinnamon.
  • Boil for another 10 minutes and remove the pan from the heat.
  • When the mass has cooled, wipe it through a sieve, after removing the gauze bag with spices, and place it back in the pan.
  • Crush the garlic and add to the tomato puree.
  • Pour in the vinegar, bring the ketchup to a boil and pour into jars or bottles that should be sterilized in advance.

Ketchup has a universal classic taste, which allows it to be served with any dish. This is the most tomato ketchup that can be, because it does not contain any other vegetables.

Table ketchup

  • tomatoes - 6.5 kg;
  • garlic - 10 g;
  • onion - 0.5 kg;
  • sugar - 0.45 kg;
  • salt - 100 g;
  • ground cinnamon - 2 g;
  • mustard (seeds) - 3 g;
  • cloves - 6 pcs.;
  • black peppercorns - 6 pcs.;
  • allspice peas - 6 pcs.;
  • vinegar essence (70 percent) - 40 ml.

Cooking method:

  • Wash the tomatoes, make an incision crosswise on each.
  • Dip in boiling water, blanch for a couple of minutes, remove and transfer to a pot of cold water.
  • Remove the skin from the tomatoes, cut each in half.
  • Place the sieve on a clean saucepan. Remove the seeds from the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the grate and the juice gets into the pan. Wash the sieve.
  • Return it to the pot and rub the tomato pulp through it.
  • Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or in a coffee grinder.
  • Pass onion and garlic through a meat grinder.
  • Place the tomato, onion and garlic puree in a saucepan, add all the spices, including cinnamon.
  • Bring to a boil, add 150 g of sugar and continue to cook, stirring constantly, until the mass is reduced by about half.
  • Add the remaining sugar and cook, stirring constantly, for 10 minutes.
  • Pour in salt, pour in vinegar and boil for another 10 minutes.
  • Pour hot ketchup into pre-prepared bottles or jars (they should be sterilized). Close tightly with lids. After cooling, they can be stored in the basement or pantry.

Table ketchup is very fragrant, has a delicate texture and a spicy taste. It cannot be said that he is an amateur. Everyone loves this homemade sauce.

Ketchup "Original"

  • tomatoes - 5 kg;
  • bell pepper - 0.3 kg;
  • onions - 0.5 kg;
  • sugar - 0.2 kg;
  • salt - 30 g;
  • paprika - 10 g;
  • table vinegar (9 percent) - 125 ml.

Cooking method:

  • Wash the pepper, remove the seeds from it, cut into pieces and chop with a blender or meat grinder.
  • Wash the tomatoes, cut, cook for 5 minutes and transfer to cold water. Once the tomatoes have cooled down a bit, take them out of the water and peel them off.
  • Cut the tomatoes and chop with a meat grinder or blender.
  • Remove the husk from the onion, chop and also chop in the same way.
  • Pour salt and sugar into a saucepan, put vegetable puree into it and put on fire.
  • Bringing to a boil, reduce the heat and cook until the mass acquires the optimal consistency for ketchup.
  • Add paprika, boil for a couple of minutes.
  • Pour in the vinegar and boil for another 3 minutes.
  • Pour into pre-sterilized jars or bottles, close them with lids. Ketchup should cool at room temperature, after which it is better to remove it to a cooler place.

This ketchup has a specific taste, but no one dares to call it unpleasant. Once you taste it, you want to eat it again and again.

Homemade ketchup is a tasty and healthy product that keeps well and is quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.

To taste homemade tomato ketchup, like a store-bought one. It is just as thick and fragrant, it goes well with meat, vegetable and fish dishes. And most importantly, homemade sauce is absolutely natural, as it is prepared from fresh tomatoes, without starch and dyes.

Cooking ketchup at home (including for the winter, and not just immediately to the table) is not difficult, although troublesome - but if there is a recipe with a photo, then there are no problems at all. First you will need to twist the tomatoes through a meat grinder, then boil and grind them through a sieve, boil again with spices and pour into jars. But you will definitely like the result! Tomato sauce will boil down and thicken greatly, acquire a pleasant texture and a magical aroma. In addition, ketchup, if desired, can be made spicier, add your favorite spices and evaporate to the consistency that you like.

Ingredients

  • tomatoes 3 kg
  • onion 3 pcs.
  • apples 3 pcs.
  • red ground pepper 0.5 tsp.
  • ground black pepper 0.5 tsp.
  • ground cinnamon 0.5 tsp
  • carnation 3 pcs.
  • sugar 170 g
  • non-iodized salt 1.5 tbsp. l.
  • 9% vinegar 6 tbsp. l.

Recipe for homemade ketchup for the winter

  1. We prepare the main products: tomatoes, onions and apples. Tomatoes can be taken of any variety, the main thing is that they are ripe and sweet, then the ketchup will turn out to be rich and pleasant in taste. Onions are suitable for ordinary white, non-bitter. Apples are better to use sour varieties like "Semerenko", they perfectly set off the taste of tomatoes, give ketchup a thicker puree consistency, a pleasant fruity aroma and slight sourness.

  2. We clean the onion from the husk, remove the core from the apples (the skin can not be peeled off). We grind them into pieces that will freely pass into the socket of the meat grinder. Large tomatoes are cut into 2-4 parts, small ones can be left whole. We skip tomatoes, apples and onions through a meat grinder. I ended up with a full 5-liter pot of vegetable puree (along with chopped skins and seeds of tomatoes, which we will subsequently remove by rubbing through a sieve).

  3. Put the pot on the stove and bring to a boil. Then reduce the heat and cook at a low boil for 1 hour - without a lid, removing the foam. During this time, the tomato skins will boil down and completely give their taste to the sauce.

  4. Grind the hot puree through a sieve with a metal mesh - pour the tomato mixture into it in portions and rub it thoroughly with a tablespoon, thus separating the seeds and skins from the liquid tomato base. There will be very little waste - about 1 glass.

  5. We throw away the pulp. Return the pot of tomato sauce back to the heat. We continue to cook for another 1 hour, without a lid, over low heat, stirring the ketchup from time to time so that it does not burn.

  6. The ketchup will thicken as it cooks. We add aromatic spices to it: red and black pepper, ground cinnamon, clove umbrellas. Continue to cook for another 15 minutes, stirring.

  7. Add sugar, salt and vinegar - be sure to introduce them in small portions, focusing on your taste. Depending on the degree of ripeness and sweetness of the tomatoes, you may need to add a little more or less sugar and salt, increase or decrease the amount of acid.

  8. Boil the ketchup for 10 minutes so that the grains of sugar are completely dissolved.

  9. Pour the sauce into hot sterilized jars, immediately roll up the lids (sterilized).
  10. We turn the jars upside down and wrap them with a blanket. As soon as the ketchup has cooled, we send the preservation for storage in the basement or in another cool place. The shelf life of homemade ketchup is 1 year.

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According to Wikipedia: “Ketchup is a sauce whose main ingredients are tomatoes, vinegar, sugar, spices (salt, red and black ground peppers).”

Ketchup is a seasoning for vegetable, meat, pasta and other dishes. Tomato ketchup has been known to the world since 1870, it was invented by the American Henry Heinz, he was the first to use vacuum evaporation.

Today, the food industry produces a large number of types of ketchup for different tastes and applications, but 5 main types of ketchup stand out from this amount:

  • spicy (chili)
  • to barbecue
  • tomato or classic
  • spicy (with paprika)
  • for dishes of national cuisines (Tatar, Caucasian, etc.)

Homemade ketchup is superior to store-bought ketchup not only in taste, but also in the absence of artificial preservatives. Therefore, today we will cook homemade ketchup, according to simple, quick and delicious recipes.

How to make other types of sauces

Thick ketchup for the winter

We need:

A recipe for each kilogram of tomatoes used, the rest is calculated according to the recipe.

  • 2 apples, sweet and sour varieties
  • 1 tbsp vinegar
  • 0.5 tsp salt
  • 6 black peppercorns
  • 6 allspice peas
  • 2 cloves
  • 2 boxes of cardomom
  • 1 star anise
  • 1 tsp oregano or Italian herb blends
  • 1 tsp paprika
  • 0.5 tsp garlic
  • 0.5 tsp turmeric
  • 0.25 tsp cinnamon
  • 0.25 tsp nutmeg


Cooking:

1. We take only ripe tomatoes, any variety is possible, but cream is better, they have denser pulp. We cut them randomly, put them in a large saucepan with a thick bottom.

2. We also cut apples arbitrarily, with peel and seeds, remove rotten places and worms. We send them to the pan to the tomatoes.


3. We put the pan on a slow fire and cook the ketchup in three steps:

  • 1st reception - boil the mixture for 1 hour, stirring occasionally, turn off the heat and leave to cool completely.


  • We do the 2nd and 3rd reception in the same way as in the 1st


4. Spices in the tomato mixture can be added either at the beginning of cooking, in the 1st dose, then they will have time to open up, and muffle a little during cooking, or at the end of cooking, in the 3rd dose, then the presence of spices in ketchup will be more pronounced and have a sharper spicy taste.


5. After boiling, we rub the mass through a sieve, we get a thick ketchup without impurities.


6. Add vinegar to the resulting mass, mix and bring to a boil, over low heat, stirring constantly. We lay out hot ketchup in prepared jars and close the lids.


To cool, turn the jars over and keep warm.

Ketchup with apples at home for the winter


We need:

  • 3 kg tomato
  • 1 kg bell pepper, any color
  • 1 kg onion
  • 1/2 tsp cinnamon
  • 15 cloves
  • 10 pcs peppercorns
  • 1.5 st. sugar (1 tbsp. = 250 g)
  • 1.5 tbsp salt
  • 50 ml 9% vinegar
  • 2 tbsp starch

Cooking:

1. Wash all vegetables, peel and pass through a juicer, meat grinder, blender, to whom, as convenient.

2. Pour the tomato juice into a saucepan and put it on the stove, bring to a boil, do not forget to remove the foam. When signs of boiling appear, add salt and sugar.

3. Put peppercorns, cloves in gauze or a canvas bag and put it in tomato juice, add cinnamon, mix and boil for 5 minutes.

4. After that, send the onion to the pan and boil for 15 minutes, stir occasionally.

5. Next, lay the apples and cook for 20 minutes. Now you can try for sugar, if you need to add, add, and also put bell pepper, mix and cook this mixture for another 10 minutes.

6. Dissolve starch in warm water, mix well to avoid lumps. Before pouring the starch, remove the bag of spices, they have already given up their aroma, and also add vinegar, mix everything well.

In a thin stream, with continuous stirring, pour the starch into the ketchup, bring to a boil and cook for 3 minutes.

7. Pour hot sauce into sterile jars and seal tightly with boiled lids.

Tomato ketchup for the winter


We need:

  • 6 kg tomato
  • 1 kg onion
  • 2 tbsp salt
  • 300 g sugar
  • 1 tsp cinnamon
  • 1 tsp carnations
  • 1 tsp ground black pepper and paprika
  • 50 ml 9% vinegar or 1.5 tsp. acetic acid

Cooking:

1. Wash the tomatoes, peel them from the “butt” and pass through a meat grinder or blender. We put the container with tomato juice on the fire and boil, with occasional stirring, for 1.5 hours. Don't forget to skim off the foam.

2. Peel the onion and chop in a blender. Add to the tomatoes, after boiling them, mix and cook for another 1 hour.

3. After that, put all the spices, except for vinegar, mix and cook for another 30 minutes. Pour vinegar at the end of cooking, let it boil and grind the resulting mixture through a sieve, you can grind it with an immersion blender. Arrange in jars, roll up and cool under something warm.

Homemade ketchup to the table


We need:

  • 1 kg tomato
  • 3 tbsp 6% vinegar
  • 2 tsp salt
  • 2.5 tbsp Sahara
  • 1/4 tsp granulated garlic
  • 1/5 tsp red hot ground pepper
  • 1/8 tsp allspice

Cooking:

1. Randomly chop the tomatoes, put them in a saucepan and put on a medium heat to stew for 20 minutes. We wipe the finished tomatoes through a sieve.

2. Put all the spices in the resulting juice, mix, set to less than average, fire and boil to the desired density. Ketchup can be served when cold.

3. When harvesting for the winter, we shift the ketchup into jars, close it hermetically with lids, turn it upside down and wrap it warm until it cools.

Delicious ketchup from a homemade recipe book


We need:

  • 2 kg tomato
  • 2 onions
  • 1 apple
  • 1 tbsp salt
  • 125 g sugar
  • 1-2 tbsp vinegar 9%
  • 1/2 tsp ground black pepper
  • 1/2 tsp cinnamon
  • 3 cloves,

Cooking:

1. We pass the tomatoes through a meat grinder or through a juicer.

2. Peel the apples and rub on a fine grater.

3. Peel and chop the onion. Mix all the ingredients and put on the stove. Add all the spices, mix and boil for 1.5 hours. 10 minutes before the end of cooking, put vinegar, mix. Roll hot into jars.

Quick, delicious homemade ketchup recipe


This recipe is suitable for housewives who do not like to bother with cooking. Ketchup is made quickly and tasty.

We need:

  • 1 head of garlic (6 cloves)
  • 1/2 tsp ground black pepper
  • 1 tbsp cinnamon
  • 1/4 tsp chili pepper
  • 1 tbsp salt with a slide
  • 1 tbsp mustard with a slide
  • 2 tbsp 9% vinegar

Cooking:

1. Pour the tomato juice into a saucepan, add all the spices and put on a strong fire, stir.

2. Bring to a boil and boil to the desired consistency. After cooling, you can serve.

If desired, you can transfer hot to jars and roll up.

Bon appetit!

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The most proven ketchup recipes. Saving is easy!

The most proven ketchup recipes. Saving is easy!
The secret recipe for delicious ketchup for the winter.

Ketchup, probably, should be prepared for the winter by all economical housewives. This is a great seasoning for all dishes: vegetable, meat. Without ketchup, you cannot make pasta and bake delicious pizza. Even an ordinary boiled or fried potato seasoned with fragrant ketchup turns into a delicacy dish (especially in fasting)

This recipe was told to me by a familiar chef of one Italian restaurant, adding that this is his “secret recipe”. I don’t know what exactly is the secret of this ketchup, and how it differs from others - I didn’t compare. But once, having prepared this ketchup, I realized that I did not need other recipes.

What do you need for ketchup?

Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 pieces)
Green, sour apples (Semerenko-type variety 250 (500) g with skin, but without core. cut into large slices)
Onion 250 (500) g (peel and cut into 4 parts)

1 tbsp salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)

How to cook ketchup?

Chopped vegetables, put in a container for cooking and cook for 2 hours, stirring occasionally.

Tomatoes immediately release juice, so do not add water.

After two hours, everything should be boiled soft for you, and the apples should “fall apart”. We cool.

1.More laborious: twist in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2. Pass through the auger juicer. Moreover, we scroll the squeezers twice until they give us all the pulp and become almost dry.

Pour the grated mixture into a cooking container and add spices (except for vinegar and red pepper):

Cook for another 40 minutes, stirring so that the ketchup does not burn.

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in the original recipe, 1 tablespoon, but I add 1 teaspoon so that it is not very spicy)

If you want to make a large portion at once, when adding spices, keep the proportions.

Ketchup is ready. You can eat right away. It turns out approximately 1.2 liters.

And you can pour it into small sterile jars or glass bottles from store-bought ketchup, close tightly with “native” metal caps and wrap it up until it cools completely.

This homemade ketchup keeps well. And it eats great.

How to make ketchup at home

Of course, now there is no problem to buy ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If natural ketchup is found, then the price will definitely “bite”. Try making your own homemade ketchup. There are many different recipes for making ketchup at home. We give an example of the most proven recipes.

ketchup recipe

You need to take health, strong, ripe tomatoes, wash them and dry them. If desired, you can remove the skin from the tomatoes beforehand. Next, cut the tomatoes into small wedges and put them in either freezer bags or containers. Lay in small portions at the rate of 0.5 portion - 1 liter of finished ketchup. You can add a couple of pieces of sweet pepper to the tomatoes, also pre-cut smaller. You can also add chopped herbs that you like. Put the prepared bags, containers in the freezer. Everything, the workpiece is done.

When you need sauce for the table, take out the tomatoes, let them stand and chop in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.

You can think of many options. For dumplings, for example, tomato sauce with sour cream or mayonnaise is great.

And now the recipes for hot processed ketchup:

Ketchup Four

To prepare ketchup Four you will need:

4 kg ripe tomatoes
4 bay leaves,
4 pieces of onion,
1 teaspoon ground black pepper,
half a teaspoon of ground hot pepper,
1 teaspoon ground cinnamon
300 g of granulated sugar,
salt to taste
vinegar 0.5 cups 6% (but you can not add).

Pass the tomatoes through a meat grinder. Add bay leaf and onion. The onion can be pre-chopped, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass if you cut it in half. Tomato mass can be rubbed through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Pour the hot mass into prepared jars and roll up.

Ketchup with mustard

To make mustard ketchup you will need:

2 kg ripe tomatoes,
half a kilo of onions,
half a kilo of sweet pepper,
glass of sugar,
1 tablespoon salt
1 tablespoon dry mustard
1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, sweet peppers, pass through a meat grinder. Boil the vegetable mass for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Boil the mixture for another 10-20 minutes. Pour the hot mass into prepared jars and roll up.

Plum ketchup

To prepare plum ketchup, you will need

2 kg of tomatoes, half a kilo of plums,
1 teaspoon ground red pepper,
250 g onions,
0.2 kg of granulated sugar,
1 tablespoon salt
100 g vinegar 9%,
cloves to taste.

Pass tomatoes, pitted plums, onions through a meat grinder. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you can not do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in the vinegar, bring to a boil and place in prepared jars. Roll up - ketchup at home is ready.

Ketchup "Spicy".

We will need:

Tomatoes - 6.5 kg
Onion - 300 g
Sugar - 450 g
Salt - 100 g
Garlic - half a medium-sized head.
Mustard (powder) - half a teaspoon.
Cloves, peppercorns, fragrant peppercorns - 6 pieces each.
Cinnamon - optional, 1/4 teaspoon
Vinegar - 350 ml. 9% (if you take the essence, then 40 ml.)

How to cook:

1. Remove the skin from the tomatoes. To do this, they need to be cut crosswise, and blanch in boiling water for a couple of minutes. Then dip in cold water - then the skin will be removed easily.
2. Grind tomatoes in a blender, or pass through a meat grinder, put in a saucepan and put on fire.
3. Put in a saucepan chopped onion, garlic, a third of sugar in a blender. Spices need to be ground and also in a pan.
4. Cook the whole mass over low heat until it is reduced by half. We put the remaining sugar, salt, vinegar in the pan, cook for another 15 minutes.
5. Lay out in sterilized jars (they must be hot) and roll up.

Ketchup with horseradish.

We will need:

Tomatoes - 2 kg
Onion - 2 large onions
Sugar - 100 g
Salt - 1 tbsp. spoon
Dry red wine of any brand - 2 tbsp. spoons.
Wine vinegar - 2 tbsp. spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish - 1 tbsp. spoon.

How to cook:

1. Cut the tomatoes, onions into slices (you can immediately remove the skin from the tomatoes, read the first recipe on how to do this).
2. Put on fire and cook for 20 minutes after boiling. Then we grind through a sieve.
3. Add sugar, salt, all spices, dry wine and cook over low heat for another hour, stirring often.
4. 20 minutes before the end of cooking, put horseradish in the pan, and 5 minutes before the end - vinegar (wine can be replaced with apple).
5. Lay out in sterilized jars and roll up.

Ketchup "Spicy"

We will need:

Tomatoes - 500 g
Onion - 500 g
Sweet pepper - 500 g
Hot pepper - 2 pods, if you do not like very hot - take one.
Sugar - half a glass.
Salt - 1 teaspoon.
Vegetable oil - 100 ml
Vinegar 9% - half a glass.
Garlic - half a small head.
Black pepper, allspice - 5 - 7 peas each.

How to cook:

1. Grind tomatoes, onions, sweet peppers, hot peppers in a blender or pass through a meat grinder.
2. We put the whole mass on fire, let it boil and cook over low heat for half an hour.
3. Add vegetable oil, sugar, salt, chopped garlic, all seasonings to the pan and cook until the mass is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, put in sterilized hot jars and roll up.

Ketchup at home

The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, but you can add some spices from yourself - it will also be delicious.

Winter Ketchup Ingredients:

◾ tomatoes - 5 kg;
◾ Bulgarian hot or sweet pepper - 300 g;
◾ onion - 500 g;
◾ granulated sugar - 200 g;
◾ salt - 1-2 tbsp;
◾ ground chili pepper - 2 tsp (without top);
◾ table vinegar 9% - half a glass.

Ketchup recipe at home:

1. We wash all the vegetables under running water, cut the peppers and clean the inside of the seeds.

2. Then dip the tomatoes into boiling water and cook for 5 minutes.

3. After that, we take them out and lower them into a bowl with cold water prepared in advance.

5. Chop the peeled onions into large pieces, cut the pepper into several pieces.

6. We twist all the prepared vegetables in a meat grinder.

7. Then we transfer them to a large, wide pan. Add sugar and salt, mix.

8. Bring to a boil, reduce the heat, remove the resulting foam. We cook for about half an hour.

9. After that, add chili and continue to boil the ketchup to the desired density.

11. Pour the resulting ketchup into pre-sterilized jars, twist with metal lids.

12. We turn the blanks upside down, wrap them with a blanket and leave until the jars have cooled.

Optionally, and to enhance the spiciness (although it is in abundance in this recipe), you can put chopped garlic in the sauce just before serving.

Ingredients:

Tomatoes - 5 kg;
Onion - 350-400 grams;
Sugar - 1 glass;
Vinegar - preferably fruit - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1-2 tsp;
Garlic - optional;
Hot pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

This sauce does not take much time and effort to prepare, but you will not only save money, but also prepare what can really be called real ketchup. To make juice, you can take any ripe tomatoes, but it is better to take more fleshy varieties.

Then the juice will be much thicker, which means there will be more ketchup. From five kilograms of tomatoes you get a little more than four liters of juice.

We leave about one glass of juice, cook the rest. At this time, prepare the other ingredients. We clean the onion and chop it in a meat grinder or blender - you need to turn the onion into a puree

If you want faster, you can use a regular grater. When the juice boils, add onion puree and cook together.

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice with onions is purchased, reduce the heat and simmer for about an hour and a half - the amount should decrease by about half.

The juice will foam - we check the readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar right away - otherwise, when the juice is boiled away, the taste of homemade ketchup will be spoiled.

Add potato starch and ground pepper to cold juice. Mix very well.

When the juice is thick, add salt and sugar, boil for about another five minutes - do not be afraid to try. You can increase or decrease the amount of salt and sugar as needed.

When you achieve the desired taste, add vinegar. At the very end of cooking, carefully pour in the juice with starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.

For taste and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic


Tomato sauce "Classic"

The classic tomato sauce-ketchup, described in the 1969 issue of Home Economics, consists of tomatoes, salt, sugar, vinegar, and spices. This is, so to speak, a basic recipe, because now there are a huge number of its modifications, designed for every taste.

Ingredients:

3 kg tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 garlic clove
a pinch of cinnamon,
on the edge of a knife of hot red pepper.

Cooking:

Finely chop the tomatoes, put in a saucepan, put on fire and boil down by a third, without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Put spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put it back in the pan, bring to a boil, pour in the vinegar and arrange in sterilized jars. Roll up.

Homemade ketchup "Spicy"

Ingredients:

6.5 kg of tomatoes,
10 g garlic
300 g onion
450 g sugar
100 g salt
¼ tsp cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.

Cooking:

Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, isachar salt in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

Tomato sauce "Spicy"

Ingredients:

3 kg tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp. l. mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns
3-4 juniper berries,
salt.

Cooking:

Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then decompose hot into sterilized jars and cork.

Just ketchup

Ingredients:

5 kg of tomatoes,
1 cup chopped onion
150-200 g of sugar,
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
piece of cinnamon,
½ tsp ground celery seeds.

Cooking:

Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.

Ketchup "Delicious"

Ingredients:

3 kg tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 st. l. with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne or chili pepper.

Cooking:

Grind tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

500 g tomato,
500 g onion
1 kg of multi-colored sweet pepper,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.

Cooking:

Grind tomatoes, onions, sweet and hot (together with seeds) peppers (meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to a minimum and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired thickness, stirring constantly. Arrange hot in sterilized jars, roll up.

Homemade ketchups are made not only from tomatoes, but apples, herbs, plums, sweet bell peppers are added to them... All this makes it possible to prepare a wonderful sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:

10 large fleshy tomatoes,
4 sweet apples
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp. l. 9% vinegar,
3 large cloves of garlic.

Cooking:

Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine the tomato and apple puree in a saucepan, put on a slow fire and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately arrange in sterilized jars. Roll up.

Ketchup "No hassle"

Ingredients:

2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 st. l. ground black pepper,
1 st. l. dry mustard,
salt to taste.

Cooking:

Grind all the ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

5 kg of tomatoes,
10 sweet peppers
10 bulbs
2.5 cups of sugar
2.5 st. l. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili pepper,
½ tsp ground paprika,
½ tsp ginger,
1 st. l. starch (if necessary).

Cooking:

Cut vegetables into large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to a minimum and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, the remaining spices and boil to the desired density over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cold place.

Ketchup with paprika

Ingredients:

5 kg of tomatoes,
3-4 bulbs
3 sweet peppers
2 tbsp. l. salt,
300 g sugar
100-150 ml 9% vinegar,

½ tsp ground red pepper,
a little cinnamon
greenery.

Cooking:

Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and pass through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in sterilized jars, roll up.

Ketchup "Hrenovy"

Ingredients:

2 kg tomatoes,
2 large onions
100 g sugar
1 st. l. salt,
1 tsp ground black pepper,
1 tsp ground ginger,
1 tsp ground cloves,
2 tbsp. l. dry red wine
1 st. l. fresh grated horseradish
2 tbsp. l. wine vinegar.

Cooking:

Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.

Ketchup "Tomato plum"

Ingredients:

2 kg tomatoes,
1 kg plums,
500 g onion
1 head of garlic
1 tsp black pepper
1 tsp red pepper,
salt, sugar to taste.

Cooking:

Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.

As you can see, homemade ketchups can be prepared in a variety of ways. Good luck preparing!

Larisa Shuftaykina

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