How to cook tomato ketchup for the winter. Homemade ketchup for the winter from tomatoes "You will lick your fingers" - simple recipes

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

It is known from the history of ketchup that its first recipes appeared in American cookbooks in the middle of the nineteenth century. A little later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup on an industrial scale from thick tomato paste. And today the Heinz company is the largest producer of ketchup in the world. Homemade tomato ketchup can be prepared according to many recipes, which speaks volumes about the popularity of its production at home by housewives.

Today we will look at the classic tomato ketchup recipe.

Ingredients:

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

Homemade tomato ketchup - recipe

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

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

Peel the onions.

Like tomatoes, cut the onions into several pieces and mince them.

Transfer the tomato puree and onion to the pot where the ketchup will be boiled. Mix the mass.

To make tomato ketchup at home spicy and aromatic, add spices to it. From spices, black ground pepper, thyme, paprika, and Provencal herbs are well suited.

Along with the spices for the pungency, I also add 2-3 rings of hot chili peppers.

In the event that you want to learn even spicy tomato ketchup, increase the amount of pepper. Stir the base of the future ketchup. Place the pot on the stove. Boil the tomato ketchup over low heat, stirring occasionally, for one hour.

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

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

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

Be sure to taste the ketchup and adjust it however you like. If everything suits you, you can proceed to the next stage of its preparation - giving it a puree-like consistency. Beat the boiled tomatoes with a hand blender in mashed potatoes. After this procedure, our homemade tomato ketchup becomes closer and closer to the store-bought one, but not quite yet.

Homemade tomato ketchup. Photo

Ketchup is one of the most versatile sauces. It goes well with pasta and potatoes, meat and fish, and any dish tastes better with it. However, commercial 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 give fabulous money for it, there is only one way out - to cook ketchup at home. If done correctly, then in its organoleptic qualities it will surpass the purchased one.

How to cook ketchup

In order to make delicious ketchup, it is not enough to choose a suitable recipe, although a lot depends on it. It is very important to consider a few points.

• When choosing tomatoes for making ketchup at home, it is necessary to reject all overripe and unripe, at least somewhat damaged. In this case, it is better to give preference to tomatoes grown not in greenhouses, but in the beds: fleshy and aromatic.
• 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 whipped, wormy ones - these are not suitable for ketchup.
• Tomatoes and other foods, if required by the recipe, must be thoroughly chopped. The best way to do this is to pass through a meat grinder, then rub the puree through a sieve. There is also an easier way - to pass it through an auger juicer, but it does not allow achieving 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 off the stalks, cut each vegetable into 4 parts.
• Chop greens and place in a saucepan with tomatoes.
• Place the tomatoes in a saucepan and simmer for 20 minutes.
• After the tomato mass has cooled, rub it through a sieve.
• Bring the tomato puree to a boil and cook until thickened. This will happen in an hour or an hour and a half. All this time, the mass should be mixed so that it does not burn.
• Fold the spices in cheesecloth or bandage, wrap them well so that they do not fall out during cooking, and dip them into the tomato mass.
• Pour in sugar and salt, pour in vinegar, boil for another 10 minutes.
• Take out the spice bag.
• Sterilize the jars, preferably small ones, and fill with hot ketchup. Seal with sterilized caps.

Traditional homemade ketchup has a pleasant sweet and sour taste. It is not spicy at all, so it can even be given to children.

Spicy ketchup

• tomatoes - 2 kg;
• red bell pepper - 1 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• tomato paste (no salt) - 0.2 kg;
• vegetable oil - 0.15 l;
• chilean 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.

Recipe for the occasion::

Cooking method:

• Peel carrots, peppers and onions, chop, mince.
• Grind the basil to a powder.
• Combine the basil, onions and carrots.
• Pour the carrot-onion-pepper mass with water in the amount of 0.2 l, simmer for 10 minutes.
• Mince the tomatoes, garlic and hot peppers. If you want the ketchup to turn out sharper, you can not remove the seeds from the pepper, but grind it whole.
• Place the tomatoes, hot peppers and garlic over the carrots and onions, and simmer the vegetables together for another 10 minutes.
• Dilute 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 rub it through a sieve, beat the resulting puree in parts with a blender.
• Add spices, oil and vinegar, salt and sugar.
• Bring to a boil and simmer for 7 minutes.
• Dissolve starch in 100 ml of water.
• Pour the starch in a thin stream into the sauce, stirring it constantly, cook for a couple of minutes.
• Pour the ketchup into sterilized bottles or jars and seal them. When cool, store in the pantry.

The ketchup prepared according to this recipe has a spicy aroma and pungent taste, quite pungent.

Spicy ketchup

• tomatoes - 0.5 kg;
• onions - 0.5 kg;
• sweet pepper - 1 kg;
• hot peppers - 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 the sweet and hot peppers together with the seeds with a meat grinder.
• Do the same with the rest of the vegetables.
• Place the vegetables in a saucepan and cook for half an hour.
• Wrap the peppercorns in cheesecloth and lower them 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 to desired consistency and pour into sterilized bottles through a clean, boiled funnel.
• Close the 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 low heat.
• Boil the tomatoes until they are one-third less in volume.
• Add sugar and cook for another 5 minutes.
• Add salt and cook for another 3 minutes.
• Wrap peppers and cloves in cheesecloth, put in a saucepan with tomatoes. Add pepper and cinnamon there.
• Boil for another 10 minutes and remove the pan from heat.
• When the mass has cooled, rub 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 beforehand.

Ketchup has a versatile classic taste, which allows you to serve it with any dish. This is the most tomato ketchup that can be, because there are no other vegetables in it.

Table ketchup

• tomatoes - 6.5 kg;
• garlic - 10 g;
• onions - 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, making a criss-cross cut on each.
• Dip in boiling water, blanch for a couple of minutes, remove and transfer to a saucepan of cold water.
• Remove the skins from the tomatoes, cut each in half.
• Place the strainer in a clean saucepan. Take the seeds out of the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the wire rack 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 the 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 mixture is about half boiled down.
• Add remaining sugar and cook, stirring, for 10 minutes.
• Pour in salt, pour in vinegar and boil for another 10 minutes.
• Pour the ketchup hot into pre-prepared bottles or jars (they should be sterilized). Close tightly with lids. After cooling, they can be stored in the basement or closet.

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

Ketchup "Original"

• tomatoes - 5 kg;
• Bulgarian 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 peppers, remove the seeds, cut into pieces and grind with a blender or meat grinder.
• Wash the tomatoes, cut them, cook for 5 minutes and transfer to cold water. When the tomatoes have cooled slightly, remove them from the water and peel them off.
• Chop the tomatoes and chop with a meat grinder or blender.
• Remove the husks from the onions, chop and chop in the same way.
• Pour salt and sugar into a saucepan, put vegetable puree into it and put on fire.
• After bringing to a boil, reduce heat and simmer until the mass is optimal for ketchup consistency.
• Pour in paprika, boil for a couple of minutes.
• Pour in vinegar and boil for another 3 minutes.
• Pour into previously sterilized jars or bottles, close them with lids. The ketchup should cool down at room temperature, after which it is better to put it in a cooler place.

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

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

It's hard to find the perfect ketchup in stores to suit gourmet preferences. Some people don't like the sour taste, others don't like the “chemical” smell of smoke in the “Kebab” sauce. A dressing with many thickeners, stabilizers, preservatives is also difficult to call useful. It's easier to make the sauce to your liking, using only proven ingredients and spices.

Healthy Ingredients

Not many people think that homemade meat dressing not only improves the taste of the dish, but also protects our health, acts as an antidepressant. Tomato acts as an elixir of youth and a cough remedy. Red fruits are believed to help fight the development of cancer. Seasonings, spices and vegetables are added to ketchup, which have a beneficial effect on the body. The table below lists the benefits of traditional vegetable sauce.

Table - Beneficial features homemade tomato dressing ingredients

Homemade ketchup is healthy when made with quality ingredients. Buy only fresh fruits without flaws and rot, otherwise the workpiece will be spoiled.

Tomato ketchup for the winter: recipes for every taste

Tomato ketchup recipes for the winter will surprise gourmets with a variety of tastes. To prepare a dressing at home, in addition to fresh vegetables and seasonings, you must prepare household appliances and utensils:

• blender, food processor, meat grinder;
• a saucepan with a thick bottom;
• deep frying pan or stewpan;
• sieve;
• wooden spatula;
• glass jars, bottles with lids;
• seaming key.

Also, care should be taken to sterilize storage containers. You can process the dishes in a saucepan, oven or microwave. Filled cans and bottles do not need to be rolled up with a key, especially if long storage is not expected. It is enough just to screw on the metal caps.

Cooking ketchup according to any recipe requires mandatory heat treatment. Freshly chopped vegetables retain their shape and look more like a salad rather than a smooth paste. Therefore, without cooking, it is impossible to achieve the desired consistency. In addition, the heat treatment prolongs the twist's shelf life.

Spicy

Description . Cook hot tomato ketchup for the winter in just half an hour. The easiest way is to mix tomatoes with fresh chili pods, cook for 20 minutes and pass through a sieve. For a more spicy taste, you can add sweet peas, onions, garlic.

What to prepare:

• tomatoes - 500 g;
• chili - two pods;
• onion - six pieces;
• garlic head - one;
• 9% vinegar solution - 60 ml;
• black peas - 20 pieces;
• granulated sugar - 130 g.

How to cook

1. Blanch red fruits, peel, chop finely.
2. Chop the onion and chili without removing the seeds from the pods.
3. Mix prepared ingredients, place pot on fire.
4. Boil, reduce heat, wait half an hour.
5. Add black peas, crushed head of garlic, salt and sweeten.
6. Pour in the vinegar and, while stirring, bring the mixture to the desired consistency.
7. Pour into sterile containers.
8. Turn over, leave to cool.

Mustard

Description . Spicy sauce with garlic and onion cloves is very easy to prepare. Seasonings are selected according to individual taste. To make the dressing spicier, it is recommended to replace the ground black pepper with red pepper and the mustard seeds with powder.

What to prepare:

• red tomatoes - 5 kg;
• onions - 2 kg;
• 9% apple cider vinegar - 175 ml;
• mustard beans - one teaspoon;
• sugar - one and a half cups;
• salt - 90 g;
• cloves, black pepper.

How to cook

1. Chop the onion, squeeze out the garlic cloves.
2. Cut the red fruits into wedges.
3. Cook them in a deep bowl, covered, until tender.
4. Rub through a sieve. Place on the stove.
5. Wait until it boils, add the onion half rings and the garlic mass.
6. Leave on low heat for a quarter of an hour.
7. Salt, sweeten, add spices and mustard seeds.
8. After five minutes, pour in the vinegar solution.
9. Wait for it to boil, leave it for five minutes, turn it off.
10. Pour into prepared jars.
11. Cap, leave upside down until cool.

With horseradish and wine

Description . A piquant and spicy "winter" dressing takes an hour and a half to prepare. The recipe includes dry wine and vinegar solution.

What to prepare:

• tomatoes - 2 kg;
• onion - two pieces;
• granulated sugar - 100 g;
• grated horseradish root - to taste;
• salt - 30 g;
• ground spices - ginger, black peas, cloves;
• dry red wine - 30 ml;
• wine vinegar - 30 ml.

How to cook

1. Blanch the red fruits, remove the skin.
2. Cut up the pulp.
3. Chop the onions, mix with the pulp, leave for 20 minutes over low heat.
4. Rub the mixture through a sieve.
5. Sweeten, salt, add dry spices, pour in wine.
6. Add horseradish after 40 minutes.
7. After a quarter of an hour, add vinegar, wait another five minutes.
8. Pour into sterile jars, roll up.

With onions and coriander

Description . A beginner who chooses homemade tomato ketchup recipes for the winter is advised to opt for a spicy sauce with onions and bell peppers. The dressing is quick and easy to prepare.

What to prepare:

• tomatoes - 4 kg;
• onions - 1 kg;
• sweet pepper - 1 kg;
• 3% vinegar solution - 100 ml;
• sugar - half a glass;
• salt - 30 g;
• spices - black peas, paprika, coriander.

How to cook

1. Make tomato juice by passing the fruit through a juicer.
2. Grind the remaining vegetables in a blender.
3. Mix the juice with mashed potatoes, put on low heat.
4. Keeping stirring, cook for one hour.
5. Add spices, salt, sweeten.
6. Boil down twice (the juice should thicken).
7. Pour in the vinegar, cook for five minutes, remove from the stove.
8. Sterilize jars or bottles.
9. Pour, seal, turn containers until cool.

If it is not possible to juice fresh tomatoes, use ready-made tomato paste (three liters). The natural product contains only tomatoes and water.

With plums

Description . Original tomato sauce for the winter it is prepared from ripe plum and tomato fruits, pungent pods. The taste is rich and aromatic even without additional spices.

What to prepare:

• tomatoes - 3 kg;
• plums - 1.5 kg;
• onion - two pieces;
• Bulgarian pepper - five pieces;
• chili - two pods;
• garlic head - one piece;
• 9% vinegar - 15 ml;
• sugar - 200 g;
• salt - two tablespoons;
• ground pepper, cloves.

How to cook

1. Coarsely chop the washed fruits, peeled from seeds, seeds, chop together with the garlic head in a blender.
2. Put on low heat, cook for two hours, stirring constantly.
3. Strain through a sieve, cook for another hour.
4. Pour in spices, sweeten, salt, pour in vinegar.
5. Boil for half an hour.
6. Pour into jars, roll up.

With carrots

Description . Sweet aromatic sauce is made with carrots, herbs, spices. For spiciness, you can add fresh or ground chili, ginger, onion head.

What to prepare:

• tomatoes - 3 kg;
• Bulgarian pepper - 1 kg;
• carrots - 500 g;
• garlic cloves - two or three pieces;
• 9% vinegar solution - 30 ml;
• sunflower or olive oil - one and a half glasses;
• fresh parsley - a bunch;
• sugar - one glass;
• salt - two tablespoons.

How to cook

1. Blanch the tomatoes, peel them off.
2. Cut into wedges.
3. Chop the carrots into small pieces.
4. Slice the pods.
5. Place prepared vegetables in a blender and chop.
6. Place the puree in a saucepan, heat, stirring, over low heat until boiling.
7. Squeeze out the cloves, chop the parsley, add to the mixture.
8. Leave to cook for half an hour.
9. Salt, sweeten, add oil.
10. Wait five minutes.
11. Add the vinegar solution, bring to a boil.
12. Pour into jars, seal.

With bell pepper

Description . Spicy homemade ketchup with bell pepper is prepared with different seasonings and herbs: rosemary, basil, oregano. For a spicier dressing, you can add a red pepper pod or onion.

What to prepare:

• tomatoes - 2.5 kg;
• garlic head - one piece;
• sweet pepper - 500 g;
• carnation - four buds;
• cinnamon - half a teaspoon;
• salt - 15 g;
• sugar - one glass;
• 9% vinegar - 180 ml;
• ground black peas - half a teaspoon.

How to cook

1. Cut the tomatoes into wedges.
2. Peel the peppers, cut into pieces.
3. Place vegetables in a blender, chop without turning into puree.
4. Put on fire, bring to a boil.
5. Pass the garlic head through a press.
6. Add to the mixture, add sugar, spices, salt.
7. Cook for two hours over low heat, stir occasionally.
8. Pour in the vinegar five minutes until tender.
9. Pour into sterile containers, seal, leave to cool.

Bulgarian pepper combined with apples gives a pleasant sweet and sour aftertaste. Grind in a blender three kilos of tomatoes, one kilogram of onions and peppers, half a kilo of apples. Cook with spices for half an hour. Pour in vinegar and dissolved potato starch before cooking (a tablespoon in half a glass of water).

With garlic and chili

Description . While vinegar is a natural preservative, ketchup does not last long without vinegar. Chili will help to extend the service life. It is hot pepper that protects the workpiece from mold. The following are two more recipes without the addition of vinegar solution.

What to prepare:

• tomatoes - 1 kg;
• chili - two pods;
• garlic clove - one;
• black pepper - five peas;
• carnation - five buds;
• ground nutmeg - half a teaspoon;
• sugar - 20 g;
• salt - 15 g.

How to cook

1. Cut the ripe fruit into several slices.
2. Put in a saucepan, boil covered for about seven minutes.
3. Rub through a sieve to separate the skins.
4. Keep on fire with the lid open for about an hour until the puree thickens.
5. Add sugar, spices, salt.
6. Squeeze out the clove.
7. Leave it on for ten minutes.

With fresh basil

Description . One of the basic recipes for tomato sauce for the winter. Cooking takes most of the time - three to four hours. Optionally, you can add not only greens, but also dry spices - coriander, paprika, cloves.

What to prepare:

• tomatoes - 1 kg;
• garlic clove - three pieces;
• fresh basil - a bunch;
• fresh parsley - a bunch;
• sugar - 40 g;
• salt - 10 g.

How to cook

1. Blanch red fruits, skin.
2. Cut up the pulp.
3. Chop the herbs.
4. Place tomato slices, herbs, garlic cloves in a blender bowl.
5. Chop until puree, transfer to a saucepan.
6. Salt, sweeten, boil for three to four hours until the desired thickness.
7. Pour into sterile jars.

Hastily

Description . A simple recipe that does not require step by step to follow and perform actions. All you need to do is prepare a blender or food processor and a suitable saucepan.

What to prepare:

• tomatoes - 2 kg;
• sweet pepper - 500 g;
• onions - 500 g;
• olive oil - 200 g;
• sugar - a glass;
• ground pepper - a tablespoon;
• mustard powder - a tablespoon;
• salt.

How to cook

1. Cut vegetables into pieces.
2. Put in a blender, chop.
3. Transfer to a saucepan, season, salt, and sweeten.
4. Leave to simmer for two hours.
5. Pour into sterile jars.

To prevent the workpiece from spoiling without vinegar essence, sterilize the finished containers in a saucepan or oven at 120 ° C. To sterilize in a saucepan, line the bottom with a thick towel folded several times, and place containers on top. Pour water over the "shoulders", boil for a few minutes. Leave the liter jars in the oven for ten minutes.

With celery and ginger

Description . According to reviews, the dressing is sweet, so it is recommended to reduce the amount of sugar to taste. You can add more salt and red pepper if desired.

What to prepare:

• tomatoes - 1 kg;
• celery - 100 g;
• onion - one;
• Bulgarian pepper - one;
• ground ginger - a teaspoon;
• ground cloves - half a teaspoon;
• sugar - three quarters of a glass;
• salt - 10 g;
• 9% vinegar - 15 ml.

How to cook

1. Cut vegetables into small pieces.
2. Place in a deep skillet or stewpan.
3. Boil for 30 minutes until soft.
4. Wipe boiled vegetables through a sieve.
5. Add seasonings, sweeten, salt, pour in vinegar.
6. Leave on low heat, wait about an hour, until the dressing is thick and dark.

"Real jam"

Description . The name was not given by chance. Tomato ketchup "Lick your fingers" is being prepared for the winter with the addition of apples and onions. It turns out sweet and sour, moderately salty sauce.

What to prepare:

• tomatoes - 3 kg;
• apples - 0.5 kg;
• garlic cloves - six pieces;
• onion - one head;
• ground black pepper;
• sugar - 150 g;
• salt - 30 g;
• 9% apple cider vinegar - 50 ml.

How to cook

1. Blanch the juicy fruits, remove the skin.
2. Grind the pulp in a blender.
3. Put a saucepan with tomato puree on the fire, wait until it boils.
4. Peel the apples, chop in a blender.
5. Add to saucepan, stir.
6. Chop the onion head, pass the cloves through a press.
7. Add to the total mass, cook until smooth.
8. Salt, add sugar, seasonings.
9. Pour in the vinegar five minutes before cooking.
10. Pour into prepared sterile jars or bottles.
11. Close the lids, leave to cool upside down under a towel.

You can also make ketchup from tomatoes and apples according to another recipe. For 3 kg of tomatoes, you need to take 1 kg of apples. Add a garlic head, two tablespoons of mustard powder, a little ground hot pepper to the tomato and apple paste. Add one glass of sugar and a tablespoon of salt. Boil for half an hour, pour in vinegar and roll up.

Amber

Description . A fragrant, spicy, slightly spicy sauce will be an excellent addition to any bland dish. For the ketchup to have a beautiful amber color, it is recommended to use yellow tomatoes.

What to prepare:

• fleshy tomatoes - 2 kg;
• onion - two heads;
• sweet pepper - two pieces;
• garlic - five to six cloves;
• ginger - root 2 cm long;
• chili - one pod;
• olive oil - 50 ml;
• 6% apple cider vinegar - 75 ml;
• water - 250 ml;
• spices - coriander, oregano, black peas, basil;
• sugar - five tablespoons;
• salt - two teaspoons with a slide.

How to cook

1. Cut the stalks out of the tomatoes, cut the fruits into wedges.
2. Chop the onions and pods coarsely.
3. Heat oil in a heavy-bottomed saucepan.
4. Chop garlic, chili, ginger, dry spices.
5. Pour into a saucepan, fry for half a minute.
6. Add coarsely chopped vegetables, stir.
7. Pour in water, boil for half an hour.
8. Place the mixture in a blender, chop, rub the paste through a sieve back into the pan.
9. Sweeten, salt, pour in vinegar.
10. Leave on low heat until cooked twice.
11. Pour into jars or bottles.

Green

Description . Green and brown tomatoes are also great for making ketchup. An important condition when choosing fruits is that the seeds must be ripe, without bitterness. Green fruits are more acidic than red ones, so no vinegar solution is added to the dressing.

What to prepare:

• unripe tomatoes - 1 kg;
• onion head - one;
• chili - a pod;
• garlic cloves - two pieces;
• sugar - 40 g;
• salt - 5 g.

How to cook

1. Cut the onion into small pieces.
2. Cut the green fruits into wedges.
3. Grind with a blender or roll vegetables through a meat grinder.
4. Put the resulting puree in a deep frying pan, simmer for about half an hour.
5. Grind through a sieve and put back in the skillet.
6. Chop the chili, crush the cloves.
7. Salt, sweeten, add chili, simmer for an hour.
8. Add garlic paste, stir, leave for another five minutes.
9. Pour the resulting homogeneous mixture into prepared heated jars.
10. Close containers, turn over, wrap until cool.

Barbecue

Description . Traditional "kebab" sauce goes well with meat dishes and fried potatoes.

What to prepare:

• tomatoes - 2.5 kg;
• sweet pepper - 1 kg;
• chili - one pod;
• garlic - one clove;
• mustard powder, ground coriander, dill seeds;
• ginger - root 3 cm long;
• sweet peas - five pieces;
• cardamom - five grains;
• laurel - two leaves;
• vinegar essence - 5 ml;
• sugar - half a glass;
• salt - 10 g;
• diluted starch - 30 g in half a glass.

How to cook

1. Chop vegetables finely.
2. Place in a deep skillet, place over low heat.
3. Chop ginger, garlic.
4. Add spices to taste, salt and sweeten.
5. Boil for an hour, then pass through a sieve.
6. Put the mashed potatoes on low heat, boil for another three to four hours until a homogeneous consistency.
7. Pour in the vinegar solution and diluted starch five minutes before cooking to make the dressing thick.
8. Pour into prepared containers.

Many large spices (coriander seeds, clove buds, black peas, cardamom) are not very pleasant to see in a smooth sauce. Therefore, before adding to the total mass, it is recommended to grind the beans with a coffee grinder. You can also tie the spices in a gauze cloth, place them in the paste while cooking, and remove before adding the vinegar.

The chef can prepare designer ketchup at home for the winter. Experiments with seasonings, herbs, spices will open up new flavors. Ripe juicy tomatoes of any color are suitable for ketchup. If the mixture gets too thick during cooking, add a little warm water. Thicken the liquid sauce with diluted starch.

Reviews: "We take a little of all the seasonings"

And we, on the contrary, eat only homemade ketchup. But my grandmother prepares it for the whole family, because she does not trust the purchased ones. And in general, there is also full of all sorts of "eshek", chemistry, additives, preservatives. And at home, only natural products. However, for the first time I hear that ketchup can be cooked with apples ... We have, it seems to me, a more traditional way of cooking. We need, of course, tomatoes, sugar, black peppercorns, salt, vinegar, cloves and cinnamon. We take a little of all the seasonings so that the ketchup does not have a pronounced taste of one thing. Chop the tomatoes and onions, simmer in a saucepan with vegetable oil, and when they become completely soft, remove from heat and grind or knead well. Then we send it back to the pan and bring to a boil. After that, add spices, cook for about half an hour and add salt, sugar and vinegar. Cook with them for another 5 minutes. After that, the ketchup is ready, but it is better to let it brew. The next day will be the very thing!

Nastya, http://www.divomix.com/forum/recept-domashnego-ketchupa-na-zimu/

I found the recipe on one of the forums. Children are very fond of ketchup, but I don't buy it, which only does not swell in the store. So I prepared my own, it turned out 2 liter bottles. Was eaten in two days. I plan to do a lot for the next year.
4.5 kg tomato - through a meat grinder 1 glass of sugar 1 tbsp. l. Salt 13 tbsp. 9% vinegar
a few peas of black pepper on the tip of a knife of ground red pepper
All this in a saucepan, cook by original recipe 2 hours. I cooked more, I wanted more. Well, at the end, as always, I try ... suddenly there is a mood to add something.

IrinaA, http://www.tomat-pomidor.com/newforum/index.php?topic=532.0

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

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

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

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

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

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

Tomato ketchup for the winter - step by step photos

Homemade tomato ketchup is similar to store-bought ketchup in taste and consistency. This is a classic universal sauce, without pronounced pungency, sweetish, with a delicate aroma of spices. It suits any dish: barbecue, vegetables, pasta, etc. You can cook it for one meal, right to the table, or roll up a couple of jars of flavored ketchup for the winter.

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

Ingredients

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

Preparation

Rinse the tomatoes, drain off excess water. Cut large fruits in half so that they pass into the mouth of the meat grinder. If there are any damaged places, then cut them off along the way. Peel the onions and garlic.



Pass all prepared vegetables through a meat grinder with a large wire rack. The electric meat grinder will fight the task in 5 minutes. This will end up with a full 5 liter saucepan (choose a wide one so the moisture boils away quickly).



Put a saucepan on the fire and wait until it boils. Cook for 1 hour with a slight bubbling - without a lid, so that moisture leaves, stir from time to time. It is not necessary to remove the foam, it will evaporate on its own. During this time, the color of the tomato puree should become darker, and the skins should boil down, give their taste to the liquid.



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



Return the pot with the resulting vegetable juice back to the fire. Cook for another 1 hour, without a lid, with a low boil, stirring from time to time so as not to burn. The ketchup should boil down to about half its original volume (if you want to get an even thicker product, then boil it even longer).



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



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

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

Store homemade preserves in a cool place.

Ketchup without vinegar

This is a very simple vinegar-free tomato sauce recipe that is easy to make at home. There are no preservatives in the composition, and the safety of the workpiece is ensured by lemon juice and sterilization. Such a product is suitable for people on a diet and those who adhere to proper nutrition, and it can also be given even to small children.

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

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

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

Tomato ketchup for the winter with apples

The tomato and apple sauce is thicker thanks to the pectin in the fruit. For cooking it is better to take sweet and sour apples (for example, "Semerenko"). It is puree in consistency, with a light fruity aroma and barely noticeable sourness.

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

Wash the tomatoes, make a cross-cut on top, scald with hot water for 5 minutes, and then peel them off. Peel the core of the apples. Pass the apples together with the tomatoes through a meat grinder. Pour the resulting puree into a saucepan, add salt and sugar, cook for half an hour, stirring occasionally. Punch with an immersion blender - the mass will become puree. Add some chopped herbs and garlic, pepper mixture and simmer for 10 minutes. Pour into jars (sterilized), twist, turn over and sue under a thick blanket. Store in a cool closet.

Tomato and bell pepper ketchup

A simple recipe for thick homemade ketchup with bell peppers and onions. It tastes more intense and spicy than classic sauce, there is sharpness. Ideal for barbecue!

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

Peel all vegetables (peel off the skin from tomatoes, if desired), cut into medium cubes. Heat oil in a saucepan or in a saucepan with a thick bottom, sauté onion. Add tomato and pepper cubes, simmer until soft for 10-15 minutes. Punch with a hand blender, adding garlic. Return the puree back to the fire, add salt, sugar and hot pepper, cook for 7-8 minutes. Pour into clean jars and sterilize in a pot of water - 15 minutes. After rolling up, cover with a "fur coat", leave upside down until it cools.

How to make tomato paste ketchup

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

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

Chop the onion into cubes, chop the garlic with a knife. Heat oil in a skillet and fry until softened. Add chili pepper (quantity to taste), tomato paste, balsamic vinegar, honey, and pepper, ground in a mortar. Simmer for 25 minutes, stirring all the time, salt to taste in the process. Punch with a hand blender until smooth. Cool and serve.

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:

• Salt -12-15 g:
• Sugar - 25-50;
• Citric acid- 10 g.

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, the recipe can be used as follows:

• 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.