Home Fish Ketchup is very tasty preservation for the winter. Ketchup for the winter at home recipe with photo. A simple recipe for homemade tomato ketchup for the winter

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Ketchup is very tasty preservation for the winter. Ketchup for the winter at home recipe with photo. A simple recipe for homemade tomato ketchup for the winter

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

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

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

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

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

How to make other types of sauces

Thick ketchup for the winter

We need:

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

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

Cooking:

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

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

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

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

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

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

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

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

To cool, turn the jars over and keep warm.

Ketchup with apples at home for the winter

We need:

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

Cooking:

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

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

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

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

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

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

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

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

Tomato ketchup for the winter

We need:

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

Cooking:

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

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

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

Homemade ketchup to the table

We need:

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

Cooking:

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

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

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

Delicious ketchup from a homemade recipe book

We need:

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

Cooking:

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

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

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

Quick, delicious homemade ketchup recipe

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

We need:

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

Cooking:

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

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

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

Bon appetit!

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Homemade ketchup from fresh tomatoes, bell peppers and garlic according to this recipe can be prepared all year round in small portions or prepared for the winter during the vegetable ripening season, when prices do not bite or tomatoes and sweet peppers ripen in their own beds. Homemade ketchup from fresh tomatoes at home will turn out much tastier than store-bought ketchup, because you add seasonings and spices to your liking, cook from fresh natural products without preservatives and flavor enhancers.

Homemade ketchup from fresh tomatoes and bell peppers, prepared according to this recipe, turns out to be spicy, thick, with a rich taste, you can’t wish anything better for barbecue or meatballs.

Cooking time: 40 minutes
Quantity: 0.5 l

Ingredients for homemade ketchup from fresh tomatoes and bell peppers:

500 g of tomatoes;
500 g red bell pepper;
150 g of onions;
3-4 cloves of garlic;
1 chili pod;
20 g of granulated sugar;
12 g salt;
30 ml of olive oil;
5 g ground paprika.

How to make homemade ketchup from fresh tomatoes and bell peppers.

We heat refined olive or odorless vegetable oil in a pan, fry finely chopped onions until transparent.

When the onion becomes transparent, add the chopped large tomatoes, cover the pan with a lid so that the tomatoes cook faster. It's up to you whether to peel the tomatoes or not, a powerful blender turns the ingredients into a smooth, homogeneous puree.

You can quickly remove the skin from tomatoes as follows: put the vegetables in boiling water for half a minute, then immediately in ice water, make an incision with a sharp knife, and the skin can be easily removed.

Add a fresh chili pepper to the softened tomatoes. To prevent the sauce from getting very hot, you can remove the seeds from the pod and cut off the partitions, because these parts contain a lot of capsaicin.

We clean the sweet bell pepper from seeds and partitions, cut out the stalk, cut the pulp into strips, add to the pan to the fried tomatoes and onions, cook for 5-6 minutes.

We clean the garlic cloves from the husk, cut finely. The amount of garlic is up to your taste, I usually put 2-3 cloves, but maybe someone likes more.

We shift the stewed vegetables into the processor, add chopped garlic.

We turn on the processor, grind the vegetables until a homogeneous puree is obtained.

We shift the mass into a saucepan, add granulated sugar, salt and ground paprika. Bring to a boil over low heat and simmer for 5-6 minutes.

To preserve homemade ketchup from fresh tomatoes and bell peppers for the winter, wash the jars in warm water with baking soda, rinse, and heat for 10 minutes in an oven heated to 100 degrees Celsius. We boil the lids. We lay out the hot sauce in warm sterilized jars so that the mass reaches the girdle.

We sterilize half-liter jars for 10-12 minutes, roll up, cool at room temperature.

By the way, in this homemade ketchup made from fresh tomatoes and bell peppers, you can reduce the number of calories. If the vegetables are ripe, tomatoes and peppers are sweet, then sugar is not needed. And if you do not fry vegetables, but bake them in the oven, lightly sprinkling the ingredients with vegetable oil or steam them, then the calories will become even less.

Homemade ketchup from fresh tomatoes and bell peppers is ready. Bon appetit!

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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Discuss

How to make delicious homemade tomato ketchup for the winter

There are several proven and very tasty homemade sauces.

Ketchup from tomatoes turns out to be such that you lick your fingers and it is very easy to prepare it for the winter.

Tomato sauce is served with meat dishes, spaghetti and fried potatoes. You can buy the sauce at any grocery store, but there is no certainty that various chemical additives and preservatives are not present there.

Therefore, thrifty housewives have long been preparing ketchup for the winter at home, using only high-quality products without any chemicals. Even children can use non-spicy ketchup. The sauce is prepared simply from the available ingredients. Of course, home-made sauce will differ in thickness from store-bought sauce, but the main thing is that it will be just great in taste.

The taste of the sauce can be adjusted independently: make it spicier by adding chili peppers, or sweet and sour by adding apples to it. For those who love spicy ketchup, you can add various seasonings during the preparation of the sauce: cinnamon, cloves, nutmeg or dry mustard.

And do not forget, ketchup must be stored only in sterilized jars, otherwise it will go bad.

Homemade tomato ketchup for the winter You will lick your fingers

Ingredients:

three large onions;
half a kilo of apples;
three kilos of tomatoes;
three dessert spoons of salt;
one and a half glasses of granulated sugar;
30 gr. vinegar

Cooking:

finely chop the onion, apples and tomatoes;
put on the stove and cook for about an hour;
check onion for softness;
cool the tomato puree and grind with a blender;
add salt and add sugar;
put on fire and boil to the required density;
ten minutes before the end of cooking the sauce, pour in the vinegar;
Pour into prepared glass container.

For spiciness, add ground red and black pepper to the sauce. When preparing the sauce, use natural apple cider vinegar.

Ketchup with garlic

Products:

tomatoes - two kilos;
three dessert spoons of sugar;
salt - dessert spoon;
200 gr. vegetable oil;
a small head of garlic;
black and red ground pepper - half a teaspoon each.

Cooking steps:

cut tomatoes into small cubes;
heat the sunflower oil in a deep frying pan and fry the tomato slices in it;
after the tomatoes become soft, grind them through a sieve or beat in a blender;
put the tomato puree on the fire;
boil for an hour;
forty minutes after boiling the tomato mass, put salt, sugar, pepper;
mix;
five minutes before removing from heat, add peeled and chopped garlic.
pour the finished sauce into prepared containers;
roll up;
leave until completely cooled;
put in a cellar or basement for storage.

Recipe for ketchup for the winter at home from tomatoes with mustard

Spicy mustard sauce

five kilos of tomatoes;
half a kilo of granulated sugar;
two large onions;
two st. tablespoons of vegetable oil;
mustard powder - three tbsp. spoons;
vinegar - half a glass;
salt - two tbsp. spoons;
nutmeg - a pinch;
a couple of pieces carnations

Cooking:

peel tomatoes;

cut into small pieces;
grate the onion on a coarse grater;
add vegetable oil to the pan;
fry the prepared ingredients;
leave on fire for an hour and a half, until the excess liquid boils away;
grind through a sieve;
transfer back to the pan;
add all the spices in the tomato mass, except for salt and nutmeg;
boil for another two or three hours;
add salt and nutmeg five minutes before the end of ketchup preparation;
pour the finished sauce into jars;
roll up.

To make homemade tomato ketchup for the winter delicious, take only ripe and juicy tomatoes.
Before preparing the sauce, do not be lazy and remove the skin from the tomatoes.
If you do not like the smell and taste of garlic, then you can not add it to the sauce.
In order for the sauce to be more homogeneous, before pouring it into jars, beat the mass with a blender.

Ketchup with starch at home for the winter

This sauce will not spread, it is perfect for barbecue and spaghetti.

In order for home-made ketchup to have a dense texture, starch must be added to the workpiece, which will give the necessary density and gloss to the finished product.

To such a preparation, in addition to the standard set of products: tomatoes, onions and bell peppers, you can add cinnamon, ground red and black pepper for spiciness. And if you want to add piquancy to the sauce and use celery.

Products:

tomatoes - two kilos;
two small onion heads;
30 ml of vinegar (you can take white wine vinegar);
two dessert spoons of salt;
six dessert spoons of sugar;
ground black pepper - to taste;
half a glass of water;
two to three tablespoons of starch.

Cooking:

peel and cut tomatoes and onions;
grind vegetables in a meat grinder;
transfer to a container and put on fire;
cook on low heat for two and a half hours;
let the tomato mass cool and carefully grind it through a fine sieve;
again pour the tomato preparation into a container and put on fire;
salt, add spices and granulated sugar;
for flavor, you can add two or three bay leaves;
dilute starch in warm water;
carefully add the starch solution to the sauce, mix thoroughly and quickly so that lumps do not form;
boil for another five minutes, turn off and pour the finished product into jars;
We put it in a cellar or basement for storage.

If you do not want to grind boiled tomato puree to get rid of tomato seeds and skins. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put them in cold water for a few minutes. The peel is easily removed after such water procedures. Then cut the fruit into two parts and clean out the seeds with a spoon. You don't need to throw them away. Grind them with a fine sieve, and add the juice to the tomato puree.

Homemade tomato ketchup like store bought

What a delicious store-bought ketchup, but how many harmful additives, stabilizers and preservatives are there. And how you want the tomato sauce to be natural. There is a way out - you can make homemade ketchup from tomatoes, the same as store-bought sauce. A delicious workpiece can be cooked for a whole year, while significantly saving the family budget.

To prepare tomato sauce, you do not need to buy selected fruits, it is enough to purchase slightly spoiled tomatoes, overripe, with damaged skins. This will not affect the taste of the finished product in any way.

Choose very red tomatoes so that the prepared sauce turns out to be a bright red appetizing color. Optionally, you can add cloves, pepper, and other spices that you like to the sauce.

Cooking Ingredients:

tomatoes - five kilos;
Bulgarian pepper - one kilogram;
medium-sized onion - 8 pcs.;
a glass of granulated sugar;
half a glass of 6% apple cider vinegar;
salt - three dessert spoons;
a few leaves of lavrushka.

Cooking steps:

salt the tomatoes cut into cubes and let stand for about twenty minutes so that they let the juice go;
twist the peeled onion and pepper in a meat grinder;
add vegetable mixture to tomatoes;
put a container with a workpiece on fire;
the tomato mixture should be boiled for thirty minutes;
remove from the stove and let the tomato mass cool;
grind the workpiece through a fine sieve;
put the container on a slow fire, salt, add granulated sugar and bay leaf;
cook with stirring for another two hours.
ten minutes before readiness add vinegar;
pour the finished product into glass containers.

Preparations for the winter, tomato ketchup: the most delicious recipe

All households will appreciate this product, especially if you cook a couple of jars of this delicious ketchup with a spicy spicy taste, then men will be delighted!

How many different tomato preparations for the winter can be prepared, including ketchup according to the most delicious recipe I know.

There are a lot of recipes for making ketchup, but there is a base of tomato sauce, which is prepared from a small amount of products. And there already your imagination and taste preferences will allow you to create exactly the sauce that will appeal to both adults and children.

The most delicious recipe for homemade ketchup for the winter from tomato and bell pepper

Products:

five kilograms of tomatoes;
half a kilo of bell pepper;
400 gr. onion;
a glass of sugar;
a quarter cup of salt;
100 ml of vinegar (you can take apple cider vinegar 6%);
three tablespoons of starch;
bunch of parsley.

Cooking:

prepare tomato juice from a tomato using a juicer;
put the juice in a saucepan with high sides on the fire, and bring to a boil;
peel the onion and pepper, cut into small pieces and pass through a meat grinder;
add twisted vegetables to boiling tomato juice;
mix thoroughly, bring to a boil;
be sure to remove the foam;
boil for at least two hours;
take the pot off the heat and let it
salt, add sugar;
dilute starch in a glass of water and carefully pour into the sauce, add a bunch of greens;
boil for another twenty minutes, take out the parsley and add vinegar, mix, turn off and let cool slightly;
pour into prepared container.

Advice! If there is no juicer, then pass the tomatoes through a meat grinder or beat in a blender.

The best ketchup recipe from the chef

Ingredients:

ripe, fleshy tomatoes - two kilos;
apples of sour varieties - three pcs.;
onions - three large heads;
salt - two dessert spoons;
sugar - a little more than half a glass;
cloves, nutmeg, red pepper - to taste;
a teaspoon of cinnamon.

Cooking:

cut and chop vegetables with a meat grinder or blender;
put on fire and cook for forty minutes;
cool the tomato mass and add sugar, salt and spices, except for vinegar and ground red pepper;
boil for another one and a half to two hours;
add vinegar, pepper, boil for another 5-10 minutes;
remove from heat, let cool slightly, and pour into prepared containers.

Far from hiding, because ketchup is unusually tasty and ready to eat.

Ketchup barbecue at home for the winter

To prepare ketchup, you will need the following products:

two and a half kilograms of ripe and juicy tomatoes;
a kilo of bell pepper;
a pod of bitter pepper;
a tablespoon of chopped garlic;
three st. spoons of granulated sugar;
teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
six peas of bitter and allspice pepper;
five grains of cardamom;
laurel leaf - two pieces;
Art. a spoonful of starch diluted in half a glass of water.

How to make barbecue ketchup for the winter at home:

Tomatoes, sweet and bitter pepper cut into pieces and put on a small fire. Put all the ingredients except: vinegar and starch. An hour after boiling the vegetable mixture, grind it through a fine sieve.

Boil the puree for another three to four hours. About five minutes before readiness, add vinegar essence and starch. Pour the finished product into jars.

Ketchup by Jamie Oliver

The famous chef, who made a dizzying career, as usual, pleased with a great recipe.

To prepare "special" ketchup from Jamie Oliver, you need:

a kilo of ripe tomatoes;
tomato paste - two tbsp. spoons;
medium-sized onions - four pcs.;
incomplete glass of sugar;
salt to taste;
odorless vegetable oil - a quarter cup;
greens - a bunch of basil and parsley (celery).

Spices and seasonings:

two teaspoons of fennel and coriander seeds;
four cloves;
two small pieces of ginger;
small head of garlic;
chili pepper - one pc.

How to cook:

remove the skin from the tomato and cut into cubes;
chop the onion, garlic and herbs very finely;
cut ginger into thin slices;
put in a saucepan with vegetable oil, and simmer for five minutes, add spices;
add chopped tomatoes and a little water to the saucepan, close the lid and boil by a third;
puree the vegetable mixture;
boil the puree for another forty minutes.

Thick ketchup at home for the winter

It is difficult enough to cook thick and rich ketchup at home. You will lick your fingers. It takes a long time for the tomato sauce to boil down and become dense in consistency. But, there are two little secrets that will help the sauce become thicker:

Add apples.
Use starch in cooking.

Recipe number 1. Aromatic apple-tomato ketchup

Prepared as follows:

two kilos of tomatoes, chop three apples in a blender;
boil the tomato-apple mixture for twenty minutes;
cool, grind through a sieve;
add to the puree: a cinnamon stick, a few stars of cloves, and half a teaspoon each of nutmeg, rosemary, oregano, salt, sugar, a teaspoon of paprika, a few peas of allspice and bitter pepper;
boil the mass for two hours;
at the end of cooking, add two dessert spoons of 6% apple cider vinegar.

Recipe number 2. Thick ketchup with starch

The principle of preparing the sauce is the same as in the previous version, and the recipe is as follows:

three kilos of tomatoes;
three large onions;
teaspoon of paprika;
allspice and bitter - a few peas;
cinnamon and cloves - optional;
salt - table. the spoon;
sugar - a quarter cup;
starch - three tables. spoons dissolved in a glass of water.

Attention! 10 minutes before the end of cooking sauce add starch.

Ketchup with basil for the winter

Very simple and delicious recipe

We prepare as follows:

peel one kilogram of tomatoes;
rinse and dry a bunch of basil and parsley, chop;
finely chop the tomatoes, add two tables to them. spoons of sugar and one teaspoon of salt;
puree the tomato mixture;
add chopped three cloves of garlic and herbs to it;
cook for three to four hours;
pour into jars or bottles.

If you want ketchup for the winter with basil to have a uniform and smooth consistency, wipe it through a fine sieve.
You can add salt and sugar as needed while cooking the sauce.

If you come across too juicy tomatoes, and the sauce does not boil down for a long time. Dilute two to three tablespoons of starch in half a glass of water and gently fold into ketchup. Optionally, you can add various spices and seasonings to the sauce.

Ketchup Heinz from tomatoes at home for the winter - you will lick your fingers

It turns out the sauce, like the famous brand

Homemade Heinz ketchup is a great tomato sauce that can be made with just a few ingredients. Amazingly tasty and rich sauce will appeal to all family members. The main ingredient of ketchup is ripe tomatoes and sweet and sour apples.

Products:

tomatoes - three kilos;
half a kilo of Antonovka apples;
onion - three heads;
sugar - one and a half glasses;
salt - three dessert spoons;
apple cider vinegar 6% - 50-70 grams;
pepper - black, red, paprika, cinnamon, cloves, bay leaf - to taste.

Cooking instruction:

we prepare juice from tomatoes, onions and apples;
pour spices into the bottom of the pan, it is advisable to grind them with a coffee grinder, throw the whole bay leaf;
pour apple cider vinegar and vegetable juice into the spices;
mix thoroughly so that lumps do not form;
boil for five hours;
we take out a bay leaf from the finished ketchup and pour the finished product into jars.

Attention!
If there is no juicer available, then you can twist the vegetables and fruits in a meat grinder, and then grind through a sieve in order to get rid of the seeds and skins.
During the cooking process, the sauce must be stirred.
The vegetable mass should decrease in volume by two or even three times.

At the output, we get an excellent Heinz ketchup at home from tomatoes for the winter, which you will lick your fingers - such deliciousness!

Have a nice snack with homemade ketchups. We hope you enjoy our recipes.

step by step recipe with photo

Today it is impossible to imagine our table without all kinds of sauces and, of course, without ketchup. But, in order not to constantly buy it in the store, you can cook ketchup yourself at home, and it will not yield to the factory sauce in any way. The main condition in the preparation of homemade ketchup is ripe, strong tomatoes. And to make the color more saturated and beautiful, it is better to take red tomatoes and sweet peppers of the same color.

Ingredients

tomatoes - 2 kg
sweet pepper - 1 kg
garlic - 1 medium head
vegetable oil - 1/2 cup
salt, pepper - to taste
sugar - 1 tbsp. l.
vinegar - 1.5 tbsp. l.

Cooking

1. First you need to thoroughly wash the tomatoes and peppers. Bring the water to a boil, put the tomatoes there and boil for 5 minutes, after cutting out the place where the tail was. After that, dip them in cold water and carefully remove the skin. Then scroll the peeled tomatoes in a blender until you get a homogeneous mass, resembling gruel, without pieces. After this mass put in an enamel saucepan.

2. Then twist the peeled garlic in a blender.

3. Put the garlic in a bowl, cover with plastic wrap and leave until needed. Cut the stalks off the sweet pepper, remove the seeds and cut it in half.

4. Pepper also needs to be scrolled in a blender until a homogeneous mass is obtained.

5. Add grated pepper and vegetable oil to a saucepan with tomato mass, put on high heat until it boils. Then add salt and sugar. After boiling, reduce the heat and cook for another 40-50 minutes, not forgetting to stir. Ten minutes before the end of cooking, add vinegar, pepper and garlic to the sauce.

6. While the ketchup is cooking, you need to prepare jars and lids for seaming. To do this, they need to be thoroughly washed with soda and sterilized over steam. You can also close homemade ketchup in bottles from factory ketchup. After the ketchup is cooked without removing it from the heat, you can pour it into clean jars and roll it up with prepared lids.

7. Then turn the ketchup jars upside down and put in a warm place until cool. Homemade ketchup is ready!

Note to the owner

1. The hostess, feeling a lack of time, will probably think that the two stages of food processing can be combined: grind peppers and tomatoes at the same time. She will be wrong. These vegetables have different textures. It will not work to grind them in one bowl of a blender so that the mass is completely homogeneous. Such adjustments in technology will affect the consistency of ketchup - it will be lumpy.

2. When a home kitchen turns into a mini-branch of a cannery, sometimes there is a shortage of containers for pickles, jams, compotes and other primary preparations. The sauce is unpretentious in terms of packaging: it doesn’t matter to him whether it is poured into a jar or into a wide-mouthed bottle. Stock up on glass bottles with secure screw caps ahead of time, and you'll also need a long brush to clean the inside before sterilization. The only problem is how to put these containers upside down at the final stage? And here a resourceful woman will find a solution. For example, he will build a cocoon from an old blanket and install bottles in its folds. If they tip over, the soft fabric will prevent disaster.