Ketchup is fragrant. The most proven ketchup recipes

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.

gotovka.info

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 bliss… You can literally eat anything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely you are to buy real tomato sauce with spices and seasonings, more and more starch, dyes, and preservatives ... There is only one way out - to cook ketchup yourself. Only in this way will you know exactly what is in your ketchup, and you will cook it according to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you won’t get by with a couple of jars.

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 of 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.

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, salt and sugar 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.

Ingredients:
3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp 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.

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.

Ingredients:
3 kg of tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 tbsp 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.

Ingredients:
500 g tomatoes,
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 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.

Ingredients:
2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 tbsp ground black pepper,
1 tbsp 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.

Ingredients:
5 kg of tomatoes,
10 sweet feathers tsev,
10 bulbs
2.5 cups of sugar
2.5 tbsp 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 tbsp 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.

Ingredients:
5 kg of tomatoes,
3-4 bulbs
3 sweet peppers
2 tbsp 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.

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

Ingredients:
2 kg of 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

And although today on the shelves of the store its choice is huge, there is nothing tastier, healthier and better than what is done by oneself.

Home-made tomato ketchup differs many times from store-bought . Here is the indescribable aroma of real spices, amazing delicate taste and, most importantly - true quality, without the addition of various preservatives, dyes, thickeners and other additives.

Fans of fried potatoes, dumplings, spaghetti and pizza this popular sauce will be needed first. It is not at all difficult to do it, but on the contrary, it is very exciting. Not too time consuming.

If you have never tried making ketchup yourself at home before, then it's time to try it.

How to make ketchup

* We need 2.5 kg. tomatoes. The brightest flavor is obtained from tomatoes that have grown in the sun for the maximum time, and not stayed in the shade. They become sweet and fragrant because they have absorbed a lot of light.

* You will need two large apples. Absolutely any apples are suitable, but it is better if sweet and sour taste prevails.

* three medium bulbs,

* two and a half cups of sugar,

* half a tablespoon of salt,

* allspice black pepper (a few pieces),

* a tablespoon of vinegar 9%.

* carnation 5 inflorescences

* ground pepper

* cinnamon stick

See also: 10 most delicious barbecue sauces that are easy to make yourself

ketchup recipe

Making homemade ketchup with apples (Real Hines to taste)

1. Any tomato will do for homemade sauce. , but if the ketchup will be stored for a long time, then it is advisable to take selected tomatoes, without cracks and dents. Then ketchup will be better stored. Slice the tomatoes and put in a bowl.

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

3. Put on the stove and cook until boiling. After that, boil on low heat for about 40 minutes. Don't forget to stir from time to time. The mass should thicken, since the liquid will boil away during this time, the onion and apple skins will become soft.

4. We remove our pan from the stove, and armed with a blender, we begin to actively break through the mass.

5. After our contents have turned into porridge, we will use a sieve in order to make the mass homogeneous and airy. After this action, our ketchup will look exactly the same as in the store, only its taste will be many times better.

6. We put our pan back on the stove and add sugar, salt and ground black pepper.

7. Now we need to add spices to the mass . So that they do not come across later in the finished ketchup, they need to be wrapped in gauze, making a small bag, and lowered into the pan.

8. Now turn on the slow mode on the stove and boil our mass for 40 minutes , stirring constantly, as due to the presence of sugar, it can burn.

9. Five minutes before the end, add vinegar.

10. We remove the control sample. We check how much we like our creation. If everything is in order and the taste of ketchup, cooked at home, inimitable, then you can roll it up.

Small jars or bottles are suitable for this. They just need to rinse thoroughly with soda, then sterilize. Do not forget to process the covers as well.

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

Ketchup made at home is absolutely safe, even small children can eat it. So cook, experiment and surprise your loved ones.

Ketchup is one of the most popular sauces in the world. Delicate and soft, sharp and rich. This versatile product goes well with many dishes. And if you don’t know how to make it at home on your own, then read this review!
Recipe content:

Ketchup is a versatile sauce. It is combined with meat and fish, pasta and potatoes, however, any dish with it seems immediately tastier. But purchased sauces rarely contain natural products, and they are very expensive. They contain all kinds of food additives, such as flavors, stabilizers, flavor enhancers, preservatives. And if you want to enjoy the taste of a natural high-quality product all year round, without paying fabulous money, then there is only one way out - to make ketchup at home on your own. If you follow the sequence of preparation and certain rules, then it can be prepared in accordance with its organoleptic qualities. And then it will definitely surpass the purchased product.

How to cook ketchup at home - the subtleties of cooking

It's hard to find people who haven't tried ketchup. But to find a person who has never tried homemade ketchup is easy. Meanwhile, experienced chefs believe that homemade ketchup is much tastier than a purchased product, and this is not to mention its benefits. So, we are learning to make delicious ketchup on our own.

To prepare delicious ketchup, it is not enough to choose the right recipe, it is also important to take into account a few points.

• The main thing you need for homemade ketchup is good ripe tomatoes. From unripe or overripe and low-quality tomatoes, good ketchup will not work. It is advisable to use tomatoes that are not store-bought or grown in a greenhouse, but village ones - grown in beds without chemical dressings. Only from such tomatoes ketchup will be fragrant and rich.
• Other products must also be of high quality. In particular: apples and plums should not be broken and wormy.
• All products are usually carefully finely ground. To do this, the best way is to pass them through a meat grinder, and then grind the puree through a sieve. But there are also simpler ways - to pass the components through an auger juicer, however, it will still not work to achieve such a texture as in the first option.
• The ketchup pot should have a thick bottom.
• A valuable property of ketchup is density. Manufacturers use starch for this, but at home, a similar effect can be achieved by evaporation. This process takes 1.5-2 hours. First, the tomato mixture is brought to a boil, then cooked over low heat, stirring occasionally until the liquid evaporates.
• An apple added to it will also help make the ketchup thicker. The pectin contained in this fruit is an excellent natural thickener. In addition, apples will make the taste of ketchup much more intense, brighter and more contrasting.
• Sodium benzoate is added to store-bought ketchups. It inhibits yeast and moldy fungi, which allows the product to be stored for a long time. The same substance is found in small amounts in mustard, cloves, apples, cinnamon, cranberries, and raisins.

Homemade ketchup - there is nothing healthier and tastier among tomato sauces. Real ketchup, cooked in compliance with the cooking technology and all proportions, is a very useful product.

• Calorie content per 100 g - 112 kcal.
• Number of servings - 3.5-4 kg
• Cooking time - about 1 hour

Ingredients:

• Tomatoes - 5 kg
• Garlic - 3 cloves
• Onion - 2 heads
• Sugar - 150-200 g
• Salt - 30 g
• Black ground pepper - 1 tsp
• Cinnamon - 1 stick
• Table vinegar 9% - 1 tbsp.
• Celery seeds - 0.5 tsp
• Carnation - 5 stars

Step by step preparation:

1. Cut the washed tomatoes into slices.
2. Finely chop the peeled onion.
3. Stew the tomatoes and onions in an enamel bowl for 20 minutes. After the mass, grind through a sieve.
4. Pour the resulting juice into a clean cooking pot and reduce by half.
5. Put all the spices in a gauze bag and dip into a boiling mass.
6. 10 minutes before the end of cooking, add sugar, salt, vinegar and garlic passed through a press.
7. Continue to cook the ingredients for 5-7 minutes and remove the spices from the sauce.
8. Pour hot ketchup into sterilized glass bottles and seal with sterilized caps.

Ketchup with tomatoes and apples at home will be an ideal addition to meat dishes, fish steak, spaghetti and will be a good alternative to tomato paste for home cooking.

Ingredients:

• Tomatoes - 3 kg
• Apples - 3 pcs.
• Vegetable oil - 6 tbsp.
• Salt - 2 tsp
• Vinegar - 3 tbsp
• Sugar - 2 tsp
• Black peppercorns - 1 tsp
• Allspice peas - 1 tsp
• Mixture of Italian herbs - 1 tsp
• Ground sweet paprika - 1 tsp
• Turmeric - 1 tsp
• Carnation - 10 umbrellas
• Cinnamon sticks - 3 pcs.
• Anis - 3-4 stars

Step by step preparation:

1. Wash the tomatoes, dry, cut into arbitrary pieces and chop with a blender.
2. Pass the tomato juice through a sieve to get rid of the seeds and skin. If you have a juicer, you can use it - it will independently relieve the mass of everything unnecessary.
3. Pour the juice into a saucepan and send to the fire. After boiling, remove the resulting foam.
4. Wash the apple and, without removing the seed box and without peeling the skin, cut into slices of 1-1.5 cm. Send them to the boiled juice.
5. Add all dry spices and boil ketchup for 1-1.5 hours until thickened to a third of the reduction from the original volume.
6. Remove the finished ketchup from the heat and rub through a sieve to get rid of spices, skins and apple seeds.
7. Return the ketchup to the stove and add the oil and vinegar. Stir in the ingredients and cook the ketchup for 5 minutes.
8. Pour the sauce into sterile jars and seal with lids. Wrap the container with a warm blanket and cool. After cooling, it will thicken a little more.

Not many housewives prepare ketchup for the winter, considering this a troublesome task. However, this is not the case at all. After spending just a couple of hours of time, homemade ketchup will show off on the shelf of your pantry.

Ingredients:

• Tomatoes - 3 kg
• Garlic - 1-2 heads
• Antonovka apples - 1 kg
• Vinegar 9% - 1 tbsp.
• Dry mustard - 2 tbsp.
• Ground red pepper - 0.5 tsp
• Ground cinnamon - 0.5 tsp
• Sugar - 1 tbsp.
• Salt - 1 tbsp.

Step by step preparation:

1. Wash tomatoes and apples, cut into pieces and boil over low heat until soft, about 1-1.5 hours.
2. Cool the mass and grind through a fine metal sieve.
3. Return the resulting puree to a clean saucepan, add sugar, salt, mustard, cinnamon, ground red pepper and garlic passed through a press.
4. On low heat, heat the sauce to a boil and boil for 30 minutes, stirring the mass occasionally.
5. 3-5 minutes before the end of cooking, add vinegar, mix and pour ready-made ketchup into sterilized jars. Seal tightly with lids, refrigerate and store at room temperature.

Of course, you can buy ketchup in the store, but if it is made from natural products, then its choice is small, and the price is very high. And affordable ketchups contain more products with the prefix E than natural ingredients. Therefore, all economical housewives must prepare ketchup on their own for future use.

Ingredients:

• Tomatoes - 1 kg
• Quince - 300 g
• Vinegar 9% - 1/3 tbsp.
• Garlic - 1 head
• Dry mustard - 1.5 tsp
• Ground cinnamon - a pinch
• Salt - 1.5 tsp
• Sugar - 1/3 tbsp.

Step by step preparation:

1. Wash the tomatoes and cut into pieces.
2. Wash the quince and cut into 2-4 halves.
3. Place the tomatoes and quince in a saucepan and simmer over low heat until soft, about 1.5 hours.
4. Cool the mixture and carefully grind through a fine sieve.
5. Place the puree in a clean cooking bowl, add sugar, salt, cinnamon and ground red pepper, put mustard and finely chopped garlic.
6. On a low flame, heat the sauce until boiling and continue to cook for half an hour, stirring.
7. 5 minutes before cooking, pour vinegar into ketchup, mix and distribute in glass jars. Seal them tightly with lids, cool and keep at room temperature.

Video recipes:

Irina Kamshilina

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

Content

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

Recipes for making homemade ketchup for harvesting for the winter

To prepare a delicious ketchup that will be stored all winter and not spoil, you need high-quality tomatoes, ripe, strong, without defects. Rustic or country tomatoes grown without chemistry are ideal. Factory sauces contain not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Ketchup, cooked at home for the winter, is healthier, tastes better than industrial analogues, moreover, you can make both a classic sauce and use an original and unusual recipe.

Classic tomato recipe

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

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

How the sauce is made:

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

With apples and bell pepper

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

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

Step by step ketchup recipe:

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

Preserved spicy tomato chili sauce

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

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

Cooking sequence:

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

From tomato juice with starch in a slow cooker

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

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

The sauce is prepared like this:

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

Thick homemade plum ketchup for meat

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

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

Sauce preparation:

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

Find out more recipes on how to cook delicious.

Quick Tomato Paste Recipe

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

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

How to cook:

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

Aromatic redcurrant ketchup with spices without vinegar

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

red currant (without green twigs) - 1 kg;

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

Cooking:

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

Video: how to cook ketchup for the winter at home

Store-bought ketchup contains sodium benzoate. Manufacturers love this additive because it keeps molds and yeasts from growing, allowing ketchup to keep for a long time. A substance with such an effect contains cinnamon, cloves, mustard, cranberries, apples, if you see these components in recipes, know that they protect the sauce from spoilage. For the same purpose, culinary experts use vinegar. You will hear practical tips on how to cook your favorite seasoning for the winter in the video below, which reproduces the step-by-step preparation of ketchup at home.

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