Homemade ketchup recipes. Delicious preparation of ketchup at home for the winter

What sauce is best served with pasta, stew, potatoes, pilaf? Of course, ketchup.

In addition, you can use it to make sandwiches, pizza, savory pastries and much more. And it will be twice as tasty to use your own homemade sauce. Eating such a delicious dish is even more pleasant and healthy. After all, you can guarantee the quality of the products and production, and most importantly, homemade ketchup contains an important and irreplaceable ingredient - love and a piece of your soul. And this is worth a lot.

When buying and eating ketchup in stores, many people think that making it at home is difficult and, in general, impossible. In fact, this is not true at all.

The composition includes, of course, tomatoes and other simple products. Most often these are apples, onions, bell peppers and other vegetables and fruits. By adjusting seasonings, salt and sugar, you can create your perfect tomato sauce.

It's not difficult to prepare. To do this, it is enough to have a meat grinder or blender, a cooking pot and the ingredients according to the list. Now that the garden is full of harvest, I will introduce you to three of the most delicious and simple ways to prepare ketchup for the winter.

How to make ketchup at home from tomatoes for the winter

This ketchup is a spicy lover's dream. It turns out very rich and piquant. You can adjust the seasonings and hot peppers that are listed in the ingredients list to suit your taste. After adding all the ingredients, be sure to taste and draw conclusions about the taste. Then your sauce will be the best.

Ingredients:

• fresh tomatoes - 4 kilograms;
• 1-3 chili peppers;
• 600 grams of onions;
• 10 cloves;
• 2 teaspoons cinnamon;
• a glass of sugar;
• 2 teaspoons ground paprika;
• 3 tablespoons salt;
• half a glass of nine percent vinegar;
• 5 lavrushki.

Cooking steps:

1. Wash the tomatoes thoroughly. You can use any fruit for ketchup, even the “ugliest” ones. The main thing is that they are ripe and not spoiled. After washing, they need to be twisted in a meat grinder.

2. Cut the onion into large half rings or bars. There is no need for careful shredding here. During the cooking process, after cooking, the onion will still be processed into a puree state.

3. Pour the tomato mass into a cooking saucepan, add the onion and all the seasonings from the list, except vinegar. There is no need to peel the chili pepper. You can send it to the boil directly with the tail. The main thing is to rinse it well. Mix everything and put on fire. After the mass begins to gurgle, you need to reduce the power to slightly below medium and boil for 1 hour. In this case, be sure to stir periodically so that the contents do not burn.

4. Place a sieve over a high plate and pour the cooked mass into it. Set the juice aside and rub the vegetables with a spoon directly into the sieve. You can throw away the pulp, and put the pureed mass on the fire and boil for about 30-50 minutes until the desired thickness. If you find the mixture too thick at first, you can add juice from the plate.

5. A minute before removing from heat, add vinegar and stir. Pour the finished sauce into sterile jars and seal them.

For long-term and high-quality preservation, jars and lids must be sterilized. Additional processing will be a kind of sauna for ketchup in jars. After rolling, they need to be turned over onto the lids and wrapped in a warm blanket. By the next morning, the sauce will have cooled completely and can be transferred to the basement.

Ketchup can be stored all winter in a cool, dry place.

Homemade tomato and plum ketchup is finger licking good

Now we will prepare a very tasty ketchup. Thanks to the presence of sweet peppers and plums, it turns out simply fantastic. Just imagine this union when tomatoes and onions are cooked in the same pan with these products!

Bell pepper provides a unique aroma, plum gives a sweet and sour hue, and seasonings complete the picture. Try it!

Ingredients:

• Plum - 1 kilogram;
• hot pepper to taste;
• 2 kilograms of tomatoes;
• 5 medium-sized sweet peppers;
• 300 grams of onion;
• head of garlic;
• a tablespoon of vinegar;
• a glass of sugar;
• ground pepper and cloves to your taste;
• 2 tablespoons salt.

Cooking steps:

1. Sweet pepper clean out the entrails. Remove the pit from the plums. Cut out the crust from the stem of the tomato. Peel the onion. Hot pepper You don't have to clear the seeds. Cut all these products into pieces that are convenient for twisting in a meat grinder.

2. Pass them through a fine grinder and place on the stove. First, set the heat to high until it boils, and then reduce to medium, closer to minimum.

3. The mass needs to be boiled for 1.5-2 hours. Then rub it through a sieve. Discard the pulp and simmer the sauce for another hour until thickened. Add all the other products from the list and simmer again on the stove for half an hour.

4. After the mass reaches the desired consistency, remove it from the heat and pour into sterile jars. Immediately after this, they must be sealed and turned over onto the lids. Place under the “fur coat” and leave overnight. You can try the ketchup after it has cooled, or you can save it for the winter.

How to make delicious ketchup from tomatoes and apples for the winter

Ingredients:

• 2 kilograms of tomatoes;
• 600 grams of onions;
• kilogram of apples;
• 5 hot peppers;
• salt and granulated sugar to your taste;
• 100 ml vegetable oil;
• 3 tablespoons vinegar 9%.

Cooking steps:

1. Wash the tomatoes and pour boiling water over them for 3-5 minutes. After this procedure they are easy to clean. Remove the peel and chop the tomatoes as desired. Peel and cut the apples in the same way. Do the same with onions and hot peppers.

2. Pour oil into a saucepan, add tomatoes, apples and onions. One tomato should be left for the next step. It, along with hot pepper and a tablespoon of salt, needs to be ground in a blender and set aside.

3. Boil the mixture over medium heat until the apples are soft. As soon as they become soft, you need to pour in the chopped pepper and tomato. Add 3-4 tablespoons of granulated sugar and mix. Cook for 40-60 minutes until excess moisture evaporates.

4. Cool slightly and grind the sauce with a blender. If you plan to use ketchup for purposes other than storage, you can start now if you are happy with the thickness.

5. If it seems liquid to you, boil until done. To store for the winter, the crushed mass needs to be cooked for another 20-40 minutes until the desired thickness, add vinegar and pour into clean jars.

6. Turn over onto lids and cover with a warm blanket while hot. The next day you can transfer them to the basement for storage.

Today we looked at the various types of ketchup that you can make at home. Don't be afraid to experiment with flavors and add your favorite herbs and spices to the sauce. Only in this way can you prepare the perfect ketchup that you won’t find in any store.

How do you prepare tomato sauce? What taste and consistency do you like best? Share your experiences and wishes in the comments, we will be glad to listen to every opinion. See you soon!

- spicy, sweet, for kebabs, with horseradish, apples and other flavorings. However, preparing homemade tomato sauce during the harvesting season is considered a “matter of honor” for many housewives. Truly natural ketchup is an extremely rare “guest” on our shelves, and the cost of such a product is much higher. So, how to make your own tomato ketchup for the winter? We offer the simplest recipes step by step with photos and videos - at home, even a “novice” cook can make a couple of jars of such a delicious vegetable sauce. Bright, with rich spicy taste, ketchup goes well with many dishes, and also stores well in the pantry until winter. Just lick your fingers!

Do-it-yourself sweet homemade tomato ketchup for the winter - step-by-step recipe with photos

The nationwide “love” for ketchup is explained not only by its incomparable taste, but also by its amazing “versatility.” So, ketchup perfectly complements the taste of meat, fish, spaghetti and even a simple sausage sandwich. When planning a delicious pizza or dumplings for dinner, we always stock up on a bottle of ketchup. However, today, instead of a store-bought product, we will try to make our own homemade sweet ketchup from tomatoes with bell peppers and spices - using step by step recipe with photo. Prepare a couple of jars of this sweet, thick ketchup for the winter, and you will always have a tasty and natural sauce on hand for your favorite dishes.

Necessary ingredients for the recipe for sweet homemade ketchup with tomatoes:

• tomatoes – 2.5 kg
• bell pepper – ½ kg
• sugar – 150 gr.
• clove – 4 stars
• vinegar 9% - 2 tbsp. l.
• black and allspice (peas) – 5 pcs.
• salt – 1 tbsp. l.
• bay leaf – 2 pcs.

Step-by-step instructions for the recipe for homemade ketchup with tomatoes, with photos:

Recipe for spicy tomato ketchup for the winter “You'll lick your fingers”, with photos and videos

The main ingredients of any ketchup are tomato paste or tomatoes, supplemented with spices and herbs. However, in ancient times the word “ketchup” did not mean the vegetable sauce with tomatoes that is familiar to us. China is considered the birthplace of ketchup, and English sailors brought this “exotic” product to Europe in the 17th century. True, the “Chinese” sauce was radically different from the modern one - mushrooms and salted fish were used as the main ingredients, and there were no tomatoes in the composition at all. Today, the “world of ketchups” includes more than 20 types! Among the most popular tomato sauces, we can mention the spicy one – you will simply lick your fingers! Recipe hot ketchup making tomatoes is extremely simple, and photos and videos will greatly facilitate the process of preparing for the winter. This spicy sauce with “pepper” will add an unusual bright taste and exquisite piquancy to everyday dishes.

Spicy ketchup with tomatoes and chili “You'll lick your fingers” - ingredients for preparation:

• tomatoes – ½ kg
• hot chilli pepper – 2 pcs.
• onions – 6 – 7 pcs.
• bell pepper – 1 kg
• vinegar 9% - 1 glass
• vegetable oil – 100 ml
• sugar – ½ cup
• garlic – 5 – 7 cloves
• black pepper and allspice peas – 7 pcs each.
• salt - to taste

How to make finger-licking spicy tomato ketchup at home according to the recipe:

1. Wash the tomatoes and peppers (sweet and hot) thoroughly, cut out the stems and cut into small pieces. Peel the onion and also chop it. Place all vegetables in a large saucepan. Alternatively, you can pass the ingredients through a meat grinder - the consistency of the ketchup will be more delicate.
2. Place the pan over medium heat, which after boiling, reduce slightly to low. Continue cooking the ketchup for about 30 minutes, stirring occasionally.
3. After the specified time, pour in vegetable oil, salt, add hot and allspice, vinegar. Don’t forget about the garlic – before adding the cloves, you need to finely chop them or crush them using a crusher.
4. When the sauce is reduced to the desired thickness, remove from heat and pour into sterilized jars. After the jars of spicy tomato ketchup have cooled, we put them in the pantry to wait for winter. Excellent homemade seasoning for meat or fish!

Tomato ketchup for the winter - a simple recipe in a slow cooker

During the vegetable season, tomatoes are present on our table in the form delicious soups, salads, casseroles, stews. However, with the onset of cold weather, only memories remain from the summer-autumn abundance, as well as jars of preserves for the winter. In addition to traditional marinades and pickles, many housewives prepare delicious dishes from tomatoes. homemade ketchup– a great alternative to store-bought sauces. We are happy to share a simple recipe for tomato ketchup, which will be an excellent dressing for borscht, as well as an addition to pasta and potatoes. In addition, using a multicooker, preparing tomato sauce will take us a minimum of time - fast, tasty and healthy!

List of ingredients for a simple recipe for delicious tomato ketchup - for a slow cooker:

• tomato fruits – 2.5 kg
• salt – 20 gr.
• cinnamon sticks – 2 pcs.
• table vinegar – 50 ml
• sugar – 70 gr.
• garlic – 2 – 3 cloves
• ground pepper (black, red) – 1.5 tsp. mixtures

Preparing ketchup with tomatoes for the winter in a slow cooker:

1. According to our recipe, it is best to choose tomatoes that are very ripe, with juicy pulp. We start by washing the fruits and cutting them into small pieces.
2. Place the prepared vegetables in the multicooker bowl and set the “Frying” program, and the cooking time will be approximately 40 minutes. To prevent the tomato pieces from burning, you need to stir the mixture periodically at first. The extinguishing process must take place with the lid open.
3. When the ready signal sounds, remove the bowl and rub the tomatoes through a fine-mesh sieve. This way, you can easily remove all the seeds and skins of the tomatoes, which will significantly improve the taste of the finished sauce.
4. Pour the pureed tomatoes back into the multicooker bowl, add salt, sugar and pepper. Alternatively, instead of cinnamon, you can add ground spice to the sticks - about 1 - 1.5 teaspoons. Set the “Extinguishing” mode for 40 – 50 minutes. Mix the vegetables with spices and boil – the vegetable mass should “lose” about a third in volume. The multicooker lid remains open during cooking.
5. At the end, add crushed garlic and table vinegar to the vegetable mass. Then stir and bring the ketchup to a boil again.
6. Pour hot tomato sauce into jars sterilized with any in a convenient way. To store cooled ketchup, you can choose a regular pantry, and it is better to put the jar opened in winter on the refrigerator shelf. Bon appetit!

Delicious thick tomato ketchup with starch for the winter - recipe with photo

To prepare delicious ketchup at home, you will need the simplest set of products - vegetables and spices available to everyone. Starch makes the tomato sauce thick, and dry seasonings add piquancy and flavor. According to our recipe with photo, you can prepare 10 jars of ketchup with a capacity of 0.5 liters for the winter. So, write down the recipe and start creating!

To prepare ketchup from tomatoes and starch for the winter, we stock up on the following ingredients:

• freshly squeezed tomato juice – 6 l
• seasoning for shish kebab – 60 gr.
• seasoning for Korean carrots– 60 gr.
• a mixture of black and red ground peppers - 4 tsp.
• vinegar - 1 glass
• sugar – 3 cups
• salt – 5 tsp.
• garlic – 2 heads
• bell pepper – 4 pcs.
• starch – 8 – 10 tbsp. l.

Step-by-step description of the recipe for delicious thick ketchup with tomatoes and starch for the winter:

1. First you need to prepare tomato juice by passing washed tomatoes through a meat grinder - do not forget to use a special attachment. If such a device is not available, you can additionally rub the tomato mass through a metal sieve.
2. Pour the pure juice into a saucepan, having previously separated a liter of product - we will use it a little later, but for now we will set it aside.
3. Pour the prepared seasonings for barbecue and “Korean” carrots into the pan. We also “throw in” all the other spices - salt, sugar, ground pepper of two types, vinegar. Mix all the ingredients thoroughly and set the tomato juice to simmer over moderate heat - about 10 minutes from the moment it boils.
4. In the meantime, we clean the garlic from the husks and the Bulgarian “peppercorns” from the seeds and stalks. We grind the resulting “raw materials” through a meat grinder and add them to the rest of the ingredients in the pan. Boil everything together for about 10 minutes.
5. In the left liter tomato juice you need to add starch, stirring until the component is completely dissolved. Combine the mixture with the contents of the container on the stove and cook over medium heat for 20 minutes, stirring occasionally.
6. 6. While the ketchup is ready, we wash and sterilize the cans - steamed or in the oven. Pour the hot sauce into jars, roll up the lids and turn upside down. When the jars have cooled, we take them to the pantry or cellar - in winter all that remains is to open and enjoy the spicy taste of homemade ketchup with starch.

Winter tomato ketchup with finger-licking mustard - recipe with step-by-step photos

Homemade tomato and mustard ketchup will delight gourmets with its spicy, spicy taste and subtle aroma. So, for a recipe for delicious ketchup with tomatoes and mustard, it is better to select ripe fruits, with fleshy, juicy pulp, and a set of the necessary spices can be found in every kitchen. Following the step-by-step recipe with photos, every housewife can make a delicious spicy tomato sauce with her own hands - in winter, such a product will go great with first and second courses.

Necessary ingredients for the recipe for ketchup with tomatoes and mustard “You will lick your fingers”:

• tomatoes – 6.5 kg
• onion – 300 gr.
• sugar – 450 gr.
• salt – 100 gr.
• garlic – ½ part of a head
• black pepper and peas, cloves - 6 pcs.
• mustard powder – ½ tsp.
• cinnamon – ¼ tsp.
• vinegar 9% - 350 ml.

How to prepare “Finger lickin’ good” ketchup with tomatoes and mustard for winter:

1. We wash the tomatoes thoroughly and cut each fruit crosswise. Then blanch in boiling water for a couple of minutes, after which you can easily remove the skin.
2. We pass the “scalded” tomatoes through a blender (or meat grinder), and pour the resulting mass into a saucepan. Put it on the fire and start cooking.
3. Place onion, garlic, 1/3 of sugar, and spices according to the recipe into a blender. Grind everything and put it in a saucepan with tomato mass.
4. When the volume of the sauce is reduced by half, add the remaining sugar, salt and vinegar. Cook for about 15 minutes.
5. Pour the prepared ketchup into hot, sterilized jars and roll up. After cooling, we put the homemade seasoning in the pantry and “forget” about ketchup until winter. With this zesty tomato sauce, your favorite dishes will be even more delicious - you'll lick your fingers!

Tomato ketchup from tomatoes and apples for the winter - simple recipes with photos

Fresh tomatoes are an excellent “raw material” for many useful and delicious preparations for the winter. In addition to “traditional” marinades and pickles, tomatoes make excellent natural juices and ketchups. So, we have prepared a simple recipe for tomato and apple ketchup without vinegar - this homemade sauce will be ready in just an hour. With the help of our simple recipe with photos, you can “put to work” generous harvests of tomatoes from your country beds or just try them out new look conservation. Good luck realizing your “tomato” fantasies!

List of ingredients for tomato ketchup with apples and without vinegar for the winter:

• tomatoes – 700 gr.
• large apples – 1 pc.
• sweet pepper – 50 gr.
• onion – 60 gr.
• vegetable oil – 10 ml
• garlic – 2 – 3 cloves
• tomato paste – 1 tbsp. l.
• sugar – 30 gr.
• turmeric, black pepper, curry, paprika - to taste

Making your own tomato ketchup with tomatoes and apples - according to a simple recipe with photos:

1. We wash the prepared tomatoes and, having cut each fruit crosswise, blanch in boiling water. After removing the skin, grind the tomatoes in a blender until smooth.
2. Peel and chop the onions large pieces. bell pepper we remove the seeds with partitions and also chop them, cutting the fruits into several large pieces. We send the chopped vegetables to fry in a heated frying pan with oil.
3. At this time, peel and core the apple, and place the pulp in a blender. Add the browned onion and sweet pepper, and then turn all the ingredients into a homogeneous mass.
4. To prepare ketchup, choose a frying pan with thick walls and a bottom. Pour in tomato puree, as well as an apple-onion mixture with sweet pepper. Season the future ketchup with tomato paste and spices - according to your taste and desire. Add sugar and boil for 25 - 30 minutes over medium heat.
5. Pass the garlic through a crusher and add it to the vegetable mass. Then remove the pan from the heat and use an immersion blender to grind the product again. Let it cook for 5 minutes and check the taste - you may want to add your favorite spices.
6. That's it, our delicious ketchup with tomatoes and apples is ready! Fill a bowl or gravy boat with homemade seasoning and serve. To prepare for the winter, pour tomato sauce into sterilized jars, roll up and cool under a blanket. We take the jars of cooled ketchup to the pantry shelf or to the cellar, and in the winter we try the creation of our own hands - we treat ourselves and our guests!

How to make tomato ketchup at home - video recipe

To prepare ketchup at home according to our recipe, you need to stock up on tomatoes, sweet peppers, onions and a small amount of spices. After watching the video with a step-by-step recording of the recipe, even a “novice” cook will make an amazingly tasty homemade sauce with his own hands - we recommend trying it!

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 yourself, then read this review!
Recipe contents:

Ketchup is a universal sauce. It goes well with meat and fish, pasta and potatoes, however, any dish with it immediately seems tastier. But store-bought sauces rarely contain natural products, and they are very expensive. They contain all kinds of food additives, such as flavorings, stabilizers, flavor enhancers, and preservatives. What if all year round If you want to enjoy the taste of a natural, high-quality product, without paying exorbitant amounts of money, then there is only one way out - to make ketchup at home yourself. If you follow the cooking sequence 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 make ketchup at home - subtleties of preparation

It's hard to find people who haven't tried ketchup. But finding someone who has never tried homemade ketchup is easy. Meanwhile, experienced chefs believe that homemade ketchup is much tastier than a store-bought product, and this is not to mention its benefits. So, let's learn how to make delicious ketchup yourself.

To make delicious ketchup, it is not enough to choose the right recipe; it is also important to take into account several points.

• The main thing you need for homemade ketchup is ripe good tomatoes. Unripe or overripe and low-quality tomatoes will not make good ketchup. It is advisable to use tomatoes not store-bought or grown in a greenhouse, but country tomatoes - grown in garden beds without chemical fertilizers. Only from such tomatoes will ketchup be aromatic and rich.
• Other products must also be of high quality. In particular: apples and plums should not be broken or wormy.
• All products are usually thoroughly finely ground. For this the most best way- pass them through a meat grinder, and then grind the puree through a sieve. But there are more simple ways- pass the components through a screw juicer, but you still won’t be able to achieve the same texture as in the first option.
• The pan for cooking ketchup should have a thick bottom.
• A valuable property of ketchup is its thickness. Manufacturers use starch for this, but at home a similar effect can be achieved by evaporation. This process takes place in 1.5-2 hours. First, the tomato mixture is brought to a boil, then cooked over low heat, stirring occasionally, until the liquid evaporates.
• Adding an apple 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 quantities 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 preparation technology and all proportions, is a very healthy 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
• Onions- 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. In an enamel bowl, simmer the tomatoes and onions for 20 minutes. Then grind the mass through a sieve.
4. Pour the resulting juice into a clean cooking pan and reduce by half.
5. Place all the spices in a gauze bag and lower into the boiling mixture.
6. 10 minutes before the end of cooking, add sugar, salt, vinegar and garlic passed through a press.
7. Continue cooking 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 lids.

Ketchup with tomatoes and apples at home will become the perfect complement To meat dishes, fish steak, spaghetti and will be a good alternative to tomato paste for preparing homemade dishes.

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.
• Anise - 3-4 stars

Step-by-step preparation:

1. Wash the tomatoes, dry them, cut them into arbitrary pieces and grind them in a blender.
2. Pass the tomato juice through a sieve to remove seeds and skin. If you have a juicer, you can use it - it will independently rid the mass of everything unnecessary.
3. Pour the juice into a saucepan and put on fire. After boiling, skim off any foam that forms.
4. Wash the apple and, without removing the seed pod or peeling the skin, cut into 1-1.5 cm pieces. Place them in the boiled juice.
5. Add all the dry spices and simmer the ketchup for 1-1.5 hours until thickened to a third of its original volume.
6. Remove the finished ketchup from the heat and rub through a sieve to get rid of spices, apple skins and seeds.
7. Return the ketchup to the stove and add the vinegar and oil. 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 in a warm blanket and cool. After cooling it will thicken a little more.

Not many housewives prepare ketchup for the winter, considering this task to be troublesome. However, this is not at all true. After spending just a couple of hours, 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 the tomatoes and apples, cut into pieces and simmer over low heat until soft, about 1-1.5 hours.
2. Cool the mixture 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 pressed garlic.
4. Heat the sauce over low heat to a boil and simmer for 30 minutes, stirring the mixture occasionally.
5. 3-5 minutes before the end of cooking, add vinegar, stir and pour the prepared ketchup into sterilized jars. Seal with lids, cool and store at room temperature.

Of course, you can buy ketchup in a store, but if it is made from natural products, then the choice is small, and the price is very high. And available ketchups contain more products with the prefix E than natural ingredients. Therefore, all thrifty housewives must prepare their own ketchup 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 it into 2-4 halves.
3. Place the tomatoes and quince in a saucepan and cook over low heat until soft, about 1.5 hours.
4. Cool the mixture and carefully grind through a fine sieve.
   

Homemade ketchup

I believe that everyone should have ketchup for the winter. thrifty housewives. This is an excellent seasoning for all dishes: vegetables, meat. Without ketchup you cannot make pasta or bake delicious pizza. Even ordinary boiled or fried potatoes, seasoned with aromatic ketchup, turn into a delicious dish (especially during Lent)

Ketchup consumption is high, but good ketchup is quite expensive. In addition, store-bought ketchup usually contains starch, which is genetically modified.

Although doctors say that when we eat GMOs, our cells will not “mutate” and our tails will not grow, if there is an alternative, why not? make ketchup for the winter at home without any starch?

This recipe was told to me by a familiar chef of an Italian restaurant, adding that it was his « secret recipe". I don’t know what exactly is the secret of this ketchup, and how it differs from others - I haven’t compared it. But Once, after preparing this ketchup, I realized that I didn’t need other recipes.

Quite a lot of time has passed and I think that due to the “prescription” of the event, the “secrecy” of the recipe has lost its relevance, so I boldly and gladly share it with my readers.

This recipe was prepared fresh in the restaurant every day, and I prepare it for the winter.

How to make ketchup at home

What do you need for ketchup?

• Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 parts)
• Green, sour apples (Semerenko type variety 250 (500) g with skin, but without core. cut into large slices)
• Onions 250 (500) g (peeled and cut into 4 parts)
• Spices:

0.5 (1) tablespoon salt

75 (150 gr.) sugar

3 (7) pcs. carnation

0.5 (1) dessert spoon of cinnamon

nutmeg on the tip of a knife

75 (150 gr.) 9% vinegar

Red pepper (to taste)

How to prepare ketchup?

Place the chopped vegetables in a cooking container and cook for 2 hours, stirring.

Tomatoes release juice immediately, so we don’t add water.

After two hours, everything should be boiled and the apples should “fall apart.” Cool.

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

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

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

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

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

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

Nowadays, it is perhaps difficult to find a person who does not know what ketchup is and what it is eaten with, but to find someone who has not tried homemade ketchup, much easier. Of course, making your own ketchup at home takes time, but at the same time, such ketchup is much tastier and healthier than commercial ketchup.

It certainly does not contain stabilizers, flavor enhancers, or other harmful additives. In fact, make ketchup at home Quite easy and no more difficult than, for example, preparing adjika or lecho. The basic basis of ketchup is ripe tomatoes, although there are also homemade ketchup recipes based on purchased tomato paste. Interestingly, the first ketchup was not at all the same as we know it, and it was not made from tomatoes at all.

It was prepared from anchovies, beans, mushrooms and walnuts, seasoned with fish brine, wine and spices. Yes, you will agree that such a pun on food is not appetizing enough. Fortunately, over time they began to cook from tomatoes, and this happened in the 19th century. Since then, this tomato sauce has become popular all over the world and has gained a lot of fans.

Homemade ketchups - recipes

Make homemade ketchup the easiest is their tomato paste. Homemade ketchup made from tomato paste is thick and rich in flavor. Try this recipe.

Homemade tomato paste ketchup - recipe

Ingredients:

• Tomato paste – 500 ml.,
• Salt - half a teaspoon,
• Table vinegar – 2 tbsp. spoons,
• Granulated sugar – 3 tbsp. spoons,
• Ready-made dining room - 1 tbsp. spoon,
• Spices: bay leaf, black peppercorns, a mixture of dried Italian herbs
• Hot water – 1 glass.

Mix tomato paste with mustard, sugar, salt and vinegar in a bowl. Place the spices in a separate bowl and cover them with hot water. Let it brew for 2 hours. After this, strain the spice infusion through a colander. Let it cool and then add it to the tomato paste. Stir and the ketchup is ready. It will taste better if you cool it in the refrigerator.

Homemade tomato paste ketchup can be prepared for the winter.

Homemade tomato paste ketchup for the winter - recipe

Ingredients:

• Tomato paste – 500 ml.,
• Bay leaf– 2 pcs.,
• Dry mustard – 2 tbsp. spoons,
• Onions – 1 pc.,
• Garlic – 2-3 cloves,
• Ground black pepper, cloves,
• – 2 tbsp. spoons,
• Salt to taste.

Dilute tomato paste with water. The mixture should be as thick as kefir. Pour it into a saucepan. Add sugar and salt. Finely chop the onion and add to ketchup. When the ketchup boils, reduce the heat. Add mustard powder, black pepper, cloves. After 10 minutes, add vinegar and garlic through a press to the pan. Boil it, stirring for another 10 minutes. Pour hot into sterile jars. Ready-made jars of ketchup must be turned over and wrapped. Homemade ketchup, recipe which we considered is best stored in a cellar or basement.

Classic tomato ketchup - recipe

To make homemade ketchup with apples you will need:

Tomatoes – 1 kg.

Homemade ketchup with apples - recipe

The first step is to peel the thin skins from the tomatoes. To do this, they need to be placed in a pan with boiling water for 3-5 minutes. After this procedure, the peel will come off the tomatoes very easily; all you need to do is pry it off with a sharp knife.

Next, the tomatoes should be cut into 4 parts or cut into smaller pieces. At the end, the vegetable mass is whipped with a blender, so the beauty of the pieces and their size are not important.

Chop the onion.

And add to the pan with the tomatoes.

Place on low heat and simmer for about half an hour. The mass should simmer completely, become soft and thick, so there is no need to add water or oil.

Cut the apples into thin slices. The blocks are stewed with vegetables for literally 5 - 10 minutes, so it will be better if their slices are thin and the apple variety is loose and sour.

Add the apples to the vegetables, simmer and gently blend with a blender until soft and smooth.

Instead of apples, you can use pineapples or plums. Don't be afraid to experiment! This is the only way you can discover a new taste for your favorite preparations. For example, if you add to this homemade ketchup with apples fresh plums, then its taste will be more reminiscent of the southern Tkemali sauce, and by adding nuts to this homemade tkemali, you will get a new, bright in taste and appearance topping for meat or salad dressing.

After you have blended the ketchup, boil it again and pour it into jars with tight lids. You can serve this ketchup with meat, pasta, and also use it to prepare various dishes for spaghetti or pizza! Bon appetit!

Homemade ketchup with apples. Photo