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Homemade ketchup quick recipe. Homemade ketchup made from fresh tomatoes and bell peppers. Spicy tomato ketchup with mustard

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:

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.
Cool the boiled tomatoes, pass through a sieve, into the same pan. Boil the mass of future ketchup until thickened, an hour or more.
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.
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:

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

Preserved spicy tomato chili sauce

The popular "hot" sauce is made simply, with a minimum of ingredients, the chili 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:

Wash, cut tomatoes into slices, pour into a saucepan, put on fire (medium). Cook until soft, about 40 minutes, stirring all the time.
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.
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.
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:

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.
Peel and chop the onion: use a meat grinder or puree in a blender.
Wait until the tomato juice boils, add onion puree. Simmer in a slow cooker for an hour and a half.
Pour salt, vinegar, sugar into the multicooker bowl.
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.
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 chef 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:

Wash the vegetables, remove the pits of the plums.
Scroll plums, peppers, tomatoes in a meat grinder.
Place everything in a saucepan, cook for 2 hours, stirring occasionally.
Grate the garlic on a fine grater, or pass through a garlic press, add to the pan, cook for another 40 minutes.
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, it 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:

Dilute the paste with boiled water (about 200 ml).
Pour sugar, salt, spices into one glass, pour boiling water over it, let it brew, pour into the paste.
Put on the stove, cook for 2 minutes on low heat.
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:

Put currants in a saucepan, pour in water, bring to a state of mashed potatoes over low heat (do not bring to a boil).
Drain the liquid, taking a separate container, wipe the berries through a sieve.
Mix juice and puree, put on fire, boil until thickened.
Grind spices and spices to a state of powder, add to mashed potatoes, salt, add sugar, cook for 5 minutes.
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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How to make delicious homemade tomato ketchup for the winter

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

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

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

From this amount of products you will get about 3 liters of finished ketchup.

tomatoes 4 kg (or 2.5 liters of tomato juice)
onion 0.5 kg
apples 0.5 kg
hot pepper (optional)
sugar 1 glass (glass volume 200 ml)
salt 2 tbsp (without slide)
ground black pepper 1 tsp
cinnamon 1 tsp
carnation 10 pcs
vinegar 9% 1 glass (glass volume 200 ml)

Peel and wash the onions, wash the tomatoes and apples, remove the middle from the apples, you don’t need to peel them - everything needs to be ground with a meat grinder. If you like it spicy, add hot peppers (I don't). Bring the ground mass to a boil and cook for 2 hours over low heat. If you have a gas stove, put the pan on the divider. Stir and make sure that the mass does not burn.

Strain the tomato paste through a sieve colander to remove the skins of the tomatoes and apples.

Add to the pureed mass, sugar, salt, vinegar, ground black pepper, cinnamon and cloves. Boil everything for 20-25 minutes.

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

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

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

Recipe 2: winter ketchup with apples and tomatoes

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

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

Rinse all vegetables, dry, grind in a meat grinder along with apples, pre-cut into small pieces.

Drain everything into a large saucepan, boil over low heat for at least an hour.

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

Allow to cool slightly and grind through a thick sieve for greater uniformity.

Pour into prepared jars, cover with lids for seaming.

Sterilize ketchup from tomatoes with apples “You will lick your fingers” in a water bath for 10 minutes from the moment the water boils in the sterilizer.

Take out, roll up, turn over. Insulate and put away in a pantry or cellar in a day.

Recipe 3: Tomato and Apple Ketchup with Onions (with photo)

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

Today I offer a recipe for current consumption and for preparations for the winter in small quantities. For conservation in large volumes, I use a different technology: I pass the tomatoes through a juicer and then boil the juice. So I get a ketchup of a uniform consistency without grains. For small quantities, tomatoes and other ingredients can be boiled in a slow cooker. I see the disadvantage of this method in the fact that grains remain in the finished product, and after boiling, you still need to work hard to remove the skin from the fruit. It's easy, but only if there are few products.

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

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

The advantage of this method of preparation is that preliminary preparation is simple. Cut the peeled pepper in half or into 4 parts. Onions can be cut the same way. Yes, and there is no need to cut tomatoes with apples finely, it will be easier to remove the skin from large parts.

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

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

I usually sterilize jars over a kettle of boiling water, while I put the lids inside this kettle.

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

Puree the mass with a blender, chopping all the vegetables. Add cloves, cinnamon and ground pepper.

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

We put the hot mass in jars.

Screw on the lids.

We turn over.

Ketchup with apples for the winter is ready. Hide away, otherwise it won't last until winter.

Recipe 4: Ketchup with Apples, Tomatoes and Peppers

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

It is very useful to close home-made ketchup for the winter, since a store-bought product can only boast of a richer taste, however, this effect is achieved due to emulsifiers and flavors. It's no secret that they negatively affect the body as a whole, so it is better to refuse such ketchup, preferring a home-made product.

The advantage of homemade apple and bell pepper ketchup is that it is made from completely natural products. You can adjust its taste and spiciness yourself by adding or subtracting one or another ingredient. So, onions are often added to such an appetizer to make it more spicy, as well as many other ingredients, including greens.

You can also adjust the consistency of your homemade ketchup yourself. For example, if you like a thicker appetizer, you can chop the tomatoes with a meat grinder or blender, and then squeeze out some of the excess liquid, using only a thick tomato to make ketchup.

You can find detailed recommendations for making ketchup with bell peppers and apples in our step-by-step recipe with photo tips. You will only need to collect the required amount of ingredients, allocate some free time, and read this recipe carefully. Everyone will love your no-boil homemade ketchup, and you can also close it for the winter.

tomatoes - 1 kg
apples - 2 pcs
garlic - 1 pc.
bell pepper - 1 kg
salt - 1 tbsp.
sugar - 1 tsp

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

Rinse the apples, remove the stalk and cut them into slices, removing the middle with the seeds. Fold the apple slices into the same container where you sent the chopped tomatoes. All this must be crushed together so that the ingredients mix better with each other.

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

Now you need to rinse the bell pepper, cut it into several parts, then remove all the seeds and add the vegetable to the puree of tomatoes and apples. Arm yourself with a blender and grind the mixture again to make it more homogeneous.

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

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

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

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

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

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

Put on fire and cook until the onion is soft.

Then grind everything with an immersion blender to a puree state. Then cook on fire until desired thickness. Approximately 50 minutes. And don't forget to stir constantly so that nothing burns. 5 minutes before the end of cooking, put salt, sugar, pepper and pour in vinegar. Mix everything properly.

Arrange the finished sauce in sterile jars and tighten the lids. Turn over, wrap with a towel or blanket and leave for a day for self-sterilization. Then put it in your storage of blanks.

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

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

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

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

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

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

We combine tomato puree and apple mass, mix.

Then add sugar.

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

And also put laurel leaves.

Boil the mass at a slight boil for 2.5 hours. Then add citric acid.

And boil the ketchup for 10 minutes.

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

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

Recipe 7: Ketchup with apples at home

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

Tomatoes - 6 kg
Onion - 750 g
Apples of any variety - 750 g
Hot pepper - 6 pcs
Vinegar - 1.5 cups
Sugar - 1.5 cups
Salt - 3 tbsp. spoons
Cinnamon, cloves - to taste

My vegetables and fruits.

Washed tomatoes in slices, add apples there, after removing the core. We clean the onion, cut it into 4-6 parts and put it in a container with tomatoes and apples.

We put to cook on a slow fire. From the moment of boiling, 2.5 hours should pass.

Remove from heat, wait for it to cool, and wipe through a sieve or pass through a juicer. This procedure is mandatory if the mixture is not passed through a meat grinder of the desired ketchup consistency.

The composition passed through a juicer or rubbed through a sieve is again put on fire. After boiling, add salt, sugar, vinegar, spices and screw the fire to a minimum.

Cook after boiling for 2 hours, stirring occasionally.

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

Recipe 8: Tomato, Plum and Apple Ketchup (Step by Step)

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

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

Wash the tomatoes and cut into large slices. Remove seeds from bell pepper and cut into 4 pieces. Free the hot pepper from the stalk.

Peel the apples from the core and cut into slices.

Cut the plums in half and remove the pits.

Peel the onion and cut into 4 pieces.

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

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

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

Pour in vegetable oil.

Cook homemade ketchup over low heat until it thickens and excess moisture has evaporated, about 20-30 minutes, stirring occasionally.

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

Add nutmeg, stir.

Remove spices with a slotted spoon or simply remove the cloth bag. Punch the mass with an immersion blender.

The mass will thicken well when whipped with a blender, since apples are present in the recipe, and they are rich in pectin. Ketchup will acquire a characteristic texture and will hold tightly on the spoon without dripping.

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

Hot tomato ketchup, prepared with the addition of plums and apples, pour into jars and twist. From this amount of products, 3 jars of 0.7 liters were obtained and a little was left for testing.

The era of making tomato sauces began in the 20th century. It started simply, with the preparation of homemade tomato ketchup for the winter. They came up with the recipes themselves, but the seasoning came out so that you lick your fingers. Soon an enterprising American by the name of Heinz established the industrial production of ketchup. Well, we, in the old fashioned way, process the tomato crop at home, in full confidence that the sauce made by ourselves is much healthier and tastier. I share proven recipes for preparing spicy, sweet, thick ketchup with various additives.

Tomatoes of any variety, up to yellow ones, will be used for winter harvesting. Much more important is their structure. For the preparation of the sauce, select non-watery tomatoes with a dense, fleshy structure.

A simple recipe for homemade tomato ketchup for the winter

One of the best sauce preparations. It is considered a classic, and the most successful in taste.

Take:

Tomatoes - 2.5 kg.
Sugar-sand - 0.5 cups.
Salt - ½ large spoon.
Peppercorns - 20 pcs.
Carnation buds - 2 pcs.
Table vinegar - 2 large spoons.
Coriander - 10 pcs.

Step by step preparation:

Divide large specimens into 4 parts, small enough to cut in half. Send to the pan.
Put on the stove. Slowly heat the contents for about 20 minutes. Do not cover with a lid, in our interests, so that more liquid evaporates.
Wipe the mass with the participation of a sieve. Now they are sold in large sizes, like a colander, very quickly and conveniently.
Put the resulting tomato juice to boil. Bring slowly to a boil. With regular stirring, cook for 1-2 hours. Boiling time depends on the quality of the vegetable. Watery ones take longer to boil. The mass should become thick.
Put the seasonings in a gauze bag with a long tail so that it is convenient to take it out of the pan later. Send to the tomato mass.
Add sugar and salt, stir. Continue cooking for 15-20 minutes. Take out the bag of spices.
At this stage of making ketchup, always taste the workpiece. Add sugar and salt as needed.
Pour in the vinegar. Continue cooking for the last 5-10 minutes.
Turn off the fire, fill the jars, twist. Cool, check the sealing for leaks. Move to a permanent storage location in the cellar, pantry.

Tomato Ketchup - Lick Your Fingers Recipe

The addition of some familiar components can make the usual taste spicy, divinely fragrant. The recipe from the series you will lick your fingers and ask for supplements. Gourmets consider it the best.

Tomatoes - 2 kilograms.
Garlic - 8 cloves.
Onion - 500 gr.
Lemon.
Basil - a large bunch.
Tomato paste - 2 tablespoons.
Sunflower oil - as needed.
Sugar - 120 gr.
Salt - 2.5 tbsp. spoons.
Balsamic vinegar - 2 small spoons (substitution for apple cider is acceptable, but the taste will change).
Nutmeg - ½ small spoon.
Ground cloves - the same amount.
Sweet paprika - a full teaspoon.
Allspice, ground - ½ teaspoon.
Ground black pepper - the same amount.
Dried basil - a teaspoon.
Coriander - a teaspoon.
Ground chili - ½ small spoon.

How to make the most delicious sauce:

Divide the head of garlic into cloves, peel them. Cut the onion heads into large cubes. Do the same with tomatoes.
Pour the oil into the saucepan. Add onions, toss garlic cloves, add sugar.
Turn on the fire. Stirring constantly so that the sugar does not burn, fry for 3-5 minutes. The onion will become almost translucent.
Pour the tomatoes into the saucepan. Stirring the contents from time to time, bring to a boil.
Simmer for 10-15 minutes until the tomatoes release enough juice.
Separately, mix balsamic vinegar with lemon juice. Pour into the saucepan. Stir, continue cooking.
After a quarter of an hour, salt, continue to cook the mass for another 10 minutes.
Put all the dry spices intended for cooking ketchup in a gauze bag, add fresh basil to them.
Send the bag to the pan. Boil the mass for another 10-15 minutes.
Take out the bag, taste the contents of the pan. Add what is missing.
Remove from the burner, punch the mass in the puree with a blender (you can directly in the pan).
In parts, pass the puree through a sieve, removing the skins and seeds of the tomato.
Return to pot. Boil for 5-10 minutes. Let it boil strongly and turn it off.
Pour into small sterile storage containers. Cool down covered with a towel. Transfer to be stored in the cellar.

Sweet tomato ketchup with paprika, cinnamon

Not everyone likes hot spices. Keep a recipe for ketchup that can be offered even to children.

Would need:

Tomatoes - 5 kg.
Bulgarian pepper - 3 pcs.
Onion - 3 pcs.
Sugar - 300 gr.
Acetic acid 9% - 100-150 ml.
Ground black pepper - a teaspoon.
Paprika - ½ teaspoon (or more).
Cinnamon - a pinch.
Salt - 2 large spoons.
Any green.

Cooking delicious sauce:

Cut the vegetables into pieces. To boil down faster, I advise you to divide it smaller, but if you're too lazy, then don't waste time. Put to boil.
After boiling, reduce the intensity of the fire to a minimum. Cook until the mass is reduced by half. This will take 2-3 hours.
Remove from fire, let cool. Wipe with a sieve.
Return to the stove again. Add spices. For lovers of variety, I recommend adding coriander and turmeric. From the greens, take dill, parsley. Tie it in a bundle, lower it into a saucepan (at the end you will take it out and throw it away).
Continue cooking for approximately 3 hours.
Arrange in sterile jars, twist.

Homemade tomato and plum ketchup - the most delicious recipe

Plum no less than tomatoes is adapted for cooking sauces. In close cooperation, they give the magical flavor of the seasoning. Try to make at least a jar for testing.

Take:

Tomatoes - 2 kg.
Plums - 1 kg.
Head of garlic.
Onions - 0.5 kg.
Black, red pepper - a small spoon.
Sugar, salt - to taste.

How to prepare:

Remove pits from plums and place in a bowl. Put on the stove. Slowly warming up, steam out. After cooling slightly, grind in a sieve until smooth.
Do the same with tomatoes and onions. For quick boiling, cut the vegetables into pieces. Put in a saucepan. Steam over low heat, let cool slightly. Wipe through a sieve.
Combine both purees. Add the spices suggested by the recipe. Garlic should also be crushed into a pulp.
Cook until the mass is reduced by a third. Pour and roll immediately.

Ketchup with tomatoes and apples through a meat grinder

Fruits are often present in winter preparations of seasonings and tomato sauces. Apples are leading among them, and not by chance. Successfully combined with vegetables, they give their unique fruity note.

Would need:

Tomatoes - 2.5 kg.
Apples - 4 pcs. sweet-sour variety.
Onion - 4 pcs.
Sweet pepper - the same.
Garlic cloves - 4-5 pcs.
Cinnamon - teaspoon.
Sugar - ½ cup.
Salt is a large spoon.
Carnation buds - 4 pcs.
Peppercorns - 10 pcs.
Allspice peas - 5 pcs.
Essence - ½ small spoon.

Cooking:

Prepare the vegetables for work by removing the core from the apples, the partitions from the peppers and the seeds. It is advisable to cut off the thick peel of apples.
Pass through the fine grate of the meat grinder, grinding into gruel.
Transfer the mass to the pan, start boiling. It will take approximately 1.5 hours for the puree to become thick, having decreased by a third.
Sprinkle salt with sugar, cinnamon. It is advisable to place the rest of the spices in a gauze bag and send it to the pan so that it is easy to remove after cooking.
Boil the ketchup for 30 minutes. Punch with a blender if you like a homogeneous mass. I skip this stage, because I like coarse grinding, with small patches of vegetables.
Add crushed garlic, splash vinegar. Switch off the burner. Homemade ketchup is kept cool without sterilization.

Tomato sauce from tomatoes without vinegar and cooking - a recipe for the winter

Here is a recipe for quick ketchup with your own hands. The disadvantage is that you will have to do small portions, since such a seasoning can only be stored in the refrigerator and for a very short time. It is not prepared for the winter.

Tomatoes - 500 gr.
Garlic cloves - 3 pcs.
Small bulb.
Cilantro (parsley) - 2 sprigs.
Sunflower oil - 2 tbsp. spoons.
Ground pepper, salt. For spiciness, you can add a pinch of hot chili.

How to do:

Scald the tomatoes with boiling water, pour over with cold water. Make a small incision and peel off the skin.
Chop into small pieces. Do the same with onions and garlic. Punch everything with a blender.
Chop cilantro, add to sauce. Add the rest of the spices, oil. Mix and serve.

Video recipe for delicious ketchup for the winter with tomatoes. Good luck preparing!

Sauces and seasonings allow you to reveal the aroma and taste sensations of the dish, and sometimes even correct it. Most of them are sold in stores. But many of them can be cooked at home. And of course, homemade sauces will be much healthier than store-bought ones. After all, at home we do not use flavor enhancers, stabilizers and other not the most useful additives. Yes, and the main conservative for us is considered to be vinegar, and not sodium benzoate, as in industrial production.

Today we will prepare a delicious ketchup together, according to a simple recipe. We can cook it 2-3 weeks in advance or roll it up for the winter. And when we fry the kebabs, then serve them with our own, homemade ketchup. And how pleasant it is to open a jar of natural delicious ketchup from ripe tomatoes in winter. Let's start cooking!

Ingredients:

3 kg of tomatoes;
4 pieces of Bulgarian pepper;
0.5 kg of onion;
1 small or half a large head of garlic;
1 tbsp salt;
0.5 st. 9% vinegar;
0.5 tsp cinnamon;
12 black peppercorns;
3 peas of allspice;
4 cloves;
0.5 tsp nutmeg;
0.5 st. Sahara.

* Ketchup is tender, sweetish and not spicy at all. It tastes like classic Hines ketchup. If you want to add spice, use a hot chili pepper or flame to taste. You can also increase the amount of black pepper a little.

Recipe for tomato ketchup for the winter

1. So, let's start making homemade ketchup. We take fresh tomatoes, wash them in cold water and dry them. Cut not very finely, be sure to remove the ponytails.

2. Place chopped tomatoes in a saucepan.

3. Coarsely chop the bell pepper.

4. Add the bell pepper to the saucepan with the tomatoes.

5. Clean and chop the onion. To prevent the onion from burning your eyes, rinse it under water, and then the slicing process will be less problematic.

6. Add onions to tomatoes and bell peppers.

7. Now it's the turn of the garlic, peel and add it to the rest of the vegetables in the pan. We add salt. We put the pot with vegetables on a small fire, cover with a lid and cook for about 3 hours. Periodically control the process and stir the vegetables. At this stage, the composition should be as follows: 3 kg of tomatoes, 4 pcs. Bulgarian pepper, 0.5 kg of onion, 1 head of garlic, 1 tbsp. salt.

8. You do not need to add water, the vegetables will release juice and cook in it.

9. The mass should boil down and significantly decrease in volume (about 2.5-3 times).

10. Prepare spices: crush cinnamon, black peppercorns, nutmeg, cloves, allspice and black peppercorns in a mortar or grind in a coffee grinder.

11. We take an immersion blender and grind the whole mass for several minutes until a homogeneous consistency. Ready vegetables can not be cooled much, but be careful with hot contents.

12. Add the remaining ingredients: spices, sugar and vinegar. We mix everything.

13. And again we put our ketchup on the stove. Turn on medium heat and cook for about 30 minutes.

14. Bring the mass to a boil.

15. Our homemade tomato ketchup is ready. Now we can pour it into sterilized jars and roll it up with sterilized lids. For information on how to sterilize jars, see the link. Jars should be filled to the very top so that the lids fit snugly and there is no air under them.

16. Turn the jars upside down and put them on a warm blanket. We wrap well on all sides and leave ketchup in jars for a day. The place should be warm and without drafts.

17. After a day, we take out the jars from the blanket and put them in a closet or take them out to the basement. In this form, ketchup can be stored all winter. Well, if you are already impatient to try - open and enjoy, the ketchup is already ready and it does not need time to infuse. The main thing is that it cools down completely. All the ketchup prepared for the winter left me in a month, everyone liked it so much. I hope you enjoy the recipe too! Bon appetit!

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.