Tomato ketchup through a blender. The most proven recipes for making homemade ketchup

18.10.2019

If you have made homemade ketchup, you know that low-juice varieties are ideal for this dish. Thanks to this, it takes less time to prepare ketchup, and the resulting product itself is thick: it will ideally complement meat dish, pasta and will even be a good alternative tomato paste in preparing homemade dishes. One will help make ketchup even thicker: little secret: adding apples to it. The pectin contained in these fruits will be an excellent thickener. In addition, apples will make the taste of ketchup more intense, more contrasting, and brighter. Make your own tomato and apple ketchup once, and you'll never want to buy store-bought ketchup again!

Cooking time: about 2 hours
Product yield: 800-900 ml

Ingredients

To prepare thick homemade ketchup you will need

3 kg meaty tomatoes
3 apples
6 tbsp. spoons of vegetable oil
3 tbsp. tablespoons vinegar (preferably red wine or balsamic)
2 teaspoons sugar
2 teaspoons salt
1 teaspoon black peppercorns
1 teaspoon allspice peas
1 teaspoon Italian herb mixture
1 teaspoon turmeric
1 teaspoon paprika
10 clove buds
3-4 star anise
3 cinnamon sticks

How to make tomato-apple ketchup

Wash the tomatoes thoroughly. Tomatoes that are bruised, stale - all fruits of a “non-marketable” type - are perfect for making ketchup. Remove spoiled areas from the tomatoes and cut into arbitrary pieces.

Grind the tomatoes with a blender.

Pass tomato juice through a sieve to remove skins and seeds. If you have a juicer, you can use it - it will independently rid you of everything unnecessary.

Pour the juice into a saucepan and place it on the fire. When the juice begins to boil, skim off any foam that forms.

Wash and cut the apple into pieces about 1-1.5 cm in size, without peeling it or removing the seed pod.

Place apples in boiling juice.

Then add all the dry spices to the ketchup.

Cook the ketchup for an hour and a half. This time is approximate - you need to reduce the sauce to a third of the original volume. You will notice that the sauce has thickened well.

Remove ketchup from heat and strain through a sieve to remove spices, apple skins and seeds.

Return the sauce to the heat, add butter and add the bite. Mix these ingredients thoroughly. Cook the sauce for another 5 minutes.

Pour the ketchup into sterile jars and seal. Cool the sauce by wrapping the jars in a blanket. After cooling, the sauce will thicken a little more.

Store the sauce as you would any other preserved food. In winter, you will definitely be glad that you prepared this wonderful ketchup!

Ketchup is an excellent sauce for various meats, vegetables, fish dishes and side dishes. You can see quite a lot of varieties of this product on store shelves. But if you want natural, delicious tomato on your table, without preservatives or dyes, then we suggest you prepare it at home yourself.

Recipe for classic homemade tomato ketchup

Ingredients:

tomato – 3 kg;
sugar – 150 g;
salt - a pinch;
vinegar 9% – 80 ml;
cloves – 20 pcs.;
black peppercorns – 25 pcs.;
garlic – 1 clove;
cinnamon - a pinch;
hot red pepper.

Preparation

Now we’ll tell you how to make homemade tomato ketchup. Wash the tomatoes thoroughly, cut into slices, transfer to a saucepan and simmer over low heat by about a third, with the lid open. Then add sugar, boil for 10 minutes, add salt to taste and cook for another 3 minutes. Next, season the tomatoes with spices, seasoning, cook for 10 minutes and thoroughly grind the mass through a sieve. Put it in the pan again, bring it to a boil, pour in the vinegar and put it in jars. Roll up the lids and place in a cool place.

Recipe for homemade tomato and apple ketchup

Ingredients:

tomatoes – 10 pcs.;
apples – 4 pcs.;
ground cinnamon - a pinch;
nutmeg – 1 teaspoon;
ground hot red pepper - a pinch;
salt - a pinch;
honey – 1 teaspoon;
vinegar 9% – 2 tbsp. spoons;
garlic – 3 cloves.

Preparation

Chop the tomatoes, put them in a saucepan, simmer under the lid until soft and rub the tomatoes through a sieve. Chop the apples, boil until soft with the lid closed, and grind with a blender. Next, combine the tomato puree with apple puree in a saucepan, place on low heat and simmer until thickened for about 10 minutes. Then add pepper, nutmeg, cinnamon, salt, honey and cook the mixture for another 10 minutes. At the end, add vinegar, add chopped garlic, boil for another 5 minutes and immediately put into clean jars and roll up the lids. and the tomatoes are ready!

Homemade spicy tomato ketchup

Ingredients:

tomatoes – 6 kg;
garlic – 1 clove;
onion – 1 pc.;
sugar – 450 g;
salt – 100 g;
cinnamon - a pinch;
mustard - to taste;
cloves – 6 pcs.;
black peppercorns – 6 pcs.;
vinegar 70% – 40 ml.

Preparation

Cut the tomatoes crosswise, blanch them in boiling water, then put them in ice water, remove the skin and remove the seeds. Then grind the tomatoes in a blender or pass through a meat grinder. Add onion, garlic, spices to the tomato mass and beat again. Put the pan on the fire. Add a little sugar and boil the mass by about 2 times. Next, add the remaining sugar and cook for 10-15 minutes. Then add salt, pour in vinegar, cook for 10 minutes, put the hot mixture into sterilized jars and roll up.

Homemade tomato ketchup

Ingredients:

tomatoes – 5 kg;
onion – 3 pcs.;
bell pepper– 3 pcs.;
salt – 3 teaspoons;
sugar – 300 g;
vinegar 9% – 100 ml;
ground black pepper – 1 teaspoon;
ground red pepper - a pinch;
cinnamon - a pinch;
green.

Preparation

Cut the tomatoes into cubes, put them in a saucepan and put them on the fire. Chop the onion and add to the tomatoes. Peel the sweet pepper, chop it and add it to the tomatoes. Boil the boiling mass over low heat by 2 times with the lid open. Then cool and rub everything through a sieve. Pour into the pan again and put on fire. Bring to a boil, add salt, sugar, cinnamon, pepper, and vinegar. We tie the greens into a bunch and dip them into the tomato mixture. Cook again for about 3 hours until all the liquid has completely evaporated. Place hot ketchup into clean jars and roll up.

Interesting fact: ketchup comes from China, not America, as half the population thinks. This dish was prepared with anchovies, mushrooms, beans, spices and brine of salted fish or shellfish. Now chefs in every country are trying to create their own unique recipe for this sauce. And I, like many housewives, keep up with world culinary trends and try not only to learn how to make ketchup at home, but also to seal more than one jar for the winter, using different recipes. Today I will tell you several recipes for homemade tomato ketchup for the winter, which my family loves.

Ketchup "Krasnodar" at home

I have a friend who simply loves “Krasnodar” sauce and his wife used to buy it at the store all the time, mistakenly thinking that she could cook it at home. good product it will be hard. I shared this simple recipe with her and told her a little secret: it is the sour apple puree that gives ketchup a special piquancy and slightly noticeable sourness. They were so surprised by the amazing taste that during the first two samples she had nothing to hide.

For 2 half-liter jars you need:

Tomatoes – 1 kg;
Sour apples – 2 pcs.;
Onion – 30 gr.;
Carnation – 1 soc.;
Ground cinnamon – 1 gr.;
Black pepper – 6 pcs.;
Sugar – 60 gr.;
Salt – 10 g;
Apple cider vinegar 6% - 5 ml.

How to cook:

We take tomatoes that are red, not juicy and without visible defects. We wash the vegetables and cut them into slices, cutting out the place where the stalk attaches.
Peel the apples, cut out the seeds and cut into three slices on a fine grater. Remove the skins from the onion, wash and finely chop.
We pass the tomato pieces through a juicer or bring them to a boil in a saucepan without apples and rub them through a sieve.
Pour tomato juice into a thick-bottomed saucepan or roasting pan, add grated apple, onion, sugar and salt and spices.
Place on the fire and simmer for 90 minutes, stirring occasionally.
In 5 min. add before the end of cooking apple cider vinegar, stir and wait until it boils.
Pour hot ketchup into jars and seal. We set it to cool not in a draft.

Tip: after an hour of boiling, the sauce will become quite thick, so you need to stir more often.

Here you go, delicious ketchup ready at home. Please your loved ones with this wonderful gravy.

Tomato juice ketchup recipe

It’s easy to experiment with this classic recipe, you just need to take into account the qualities of the original vegetables: red ones are sour, yellow ones are very sweet, and pink ones are in between. I suggest you exactly yellow tomatoes, since the gravy will be sweet cinnamon, and the color will be unusual: deep orange. The only main thing is that during cooking the puree does not burn and become brown with a rancid taste.

Ingredients per liter of sauce:

Tomatoes – 1 kg 600 gr.;
Onions – 90 gr.;
Ground red pepper – 0.3 g;
Ground cinnamon – 0.3 g;
Sugar – 40 gr.;
Salt – 15 gr.

Tip: instead of a frying pan, you can use a thick-bottomed pan so that the ketchup does not burn.

How to cook:

Selected yellow tomatoes of the “cream” variety, wash and separate the stems.
Cut the vegetables into slices and put them in a saucepan. Peel the onion, chop it finely and add to the tomatoes.
Place the saucepan on the fire and bring the mixture to a boil. Leave and rub the hot tomato mixture through a sieve.
Place the resulting puree in a roasting pan and add seasonings, sugar and salt. And boil the mass to 1/3, stirring the sauce periodically.
Pour the cooked vegetable sauce from yellow tomatoes into jars and seal.

Tip: leave it to cool out of the reach of children.

Believe me, you will use this recipe very often, your kids will appreciate it with a bang: no sharpness or acidity.

Ketchup with mustard at home for the winter

The use of spices makes tomato puree ketchup. The composition of this dish is simply amazing with its richness of spicy and aromatic plants. But don’t let this fact scare you, the aroma will be piquant with a subtle, subtle taste of mustard.

Ingredients for 2 half-liter jars:

Tomatoes – 2.1 kg;
Onion – 110 gr.;
Garlic cloves – 1 piece;
Ground cloves – 1.5 g;
Mustard powder – 1.5 g;
Ground cinnamon – 0.4 g;
Ground allspice – 0.6 g;
Sugar – 155 gr.;
Salt – 35 gr.;
Apple cider vinegar 6% – 125 ml.

Tip: Use a wooden spoon that does not heat up to wipe hot tomatoes.

Let's start cooking:

We wash the red juicy tomatoes, cut them into 4-6 parts, put the vegetables in a saucepan and put them on the fire.
As soon as the vegetables boil, remove the pan from the heat and rub the contents through a sieve.
Grind the peeled onion and garlic in a blender bowl and mix with the resulting tomato mass.
Add salt, sugar, spices and cook over low heat to ½ volume.
Before removing from heat, add vinegar.
Pour the prepared tomato ketchup into prepared jars and sterilize for 30 minutes.
Using potholders or tongs, take out the jars one by one and seal them. Let it cool down out of the reach of children.

Believe me, this sauce is perfect for baked or fried meat. And you will share this recipe for tomato ketchup for the winter with all your friends.

Homemade ketchup "Baltimore"

Many housewives are a little afraid to use various new seasonings in cooking. But tarragon (tarragon) is known to everyone for its sweet drink of the same name. The herb of this spice contains 0.45% essential oil and 60 mg of ascorbic acid, so the ketchup will be not only spicy, lemon-mint, but also very healthy.

To prepare you will need:

Tomatoes – 1 kg;
Onion – 100 gr.;
Garlic cloves – 8 pcs.;
Dried tarragon (tarragon) – 4 g;
Bay leaf – 1 pc.;
Ground black pepper – 2 gr.;
Ground red pepper – 1 gr.;
Lemon juice – 10 ml;
Sugar – 60 gr.;
Salt – 20 gr.;
Refined sunflower oil – 40 ml.

How to do:

We wash the red tomatoes and cut them into 4-6 pieces.
Place the tomato slices together with washed and chopped onions, garlic and bay leaves.
Simmer covered until soft, remove bay leaf, and rub the mixture through a sieve.
Boil the resulting mass over low heat until it reaches a consistency thick sour cream, add salt, sugar, lemon juice, tarragon, ground black and red pepper.
Boil for another 2 minutes, pour the boiling mixture into prepared jars, and pour boiling refined vegetable oil on top and seal.

Tip: taste the sauce and add sugar and salt if necessary. And tarragon can be replaced with mint - 2 grams.

Tip: You can also use corn or olive oil.

Now you know how to make ketchup at home for the winter, which tastes like an industrial sauce.

How to prepare kebab ketchup with garlic for the winter

In winter it gets dark so early, it is often very cold and you are at home almost all the time. Therefore, recreation in nature, somewhere in a forest area, is more valuable than in summer. And kebabs with appetizers are much tastier. For such pleasant occasions, you will need a jar of ketchup, the recipe for which is completely simple.

Required ingredients:

Tomatoes – 600 kg;
Yellow cherry plum – 600 gr.;
Water – 200 ml;
Garlic cloves – 2 pcs.;
Basil – 2 sprigs;
Cilantro – 2 sprigs;
Red pepper – 1 gr.;
Salt – 10 g;
Sugar – 40 gr.

Cooking method:

We choose tomatoes that are ripe and fleshy. And we select the ripened yellow cherry plum, since its skin is sour, and it itself is quite sweet. Wash the greens and vegetables, separate the stems and seeds, and also peel the garlic. We cut the tomatoes into slices.
Pour water into the multicooker and add tomatoes and plums. Turn on the multicooker in the “Cooking” mode for 30 minutes. If the seeds do not separate, then put them in whole, only add another 5 minutes to the “Cooking” process.
Add chopped herbs and garlic to the hot fruit and vegetable mixture and blend the resulting mixture with a submersible blender. And then grind the mass through a sieve to obtain a homogeneous consistency.
Transfer the resulting puree into the multicooker bowl, add sugar and salt and ground red pepper and turn it on to the “Frying” mode for 5-10 minutes, stirring constantly.
Transfer the hot sauce into prepared sterilized jars and cover with lids.

Well, yellow cherry plum ketchup is ready for the winter.

Tomato and onion ketchup for the winter

There are still a lot of recipes for homemade tomato ketchup for the winter, but there are also some that may surprise you. Strange as it may sound, starch goes well with spicy tomato puree and the consistency is so thick that the sauce does not spread at all on the plate.

Ingredients for two 0.5 liter jars:

Tomatoes – 2 kg;
Onion – 110 gr.;
Coriander – 1 gr.;
Ground red pepper – 0.08 g;
Dry basil – 2 gr.;
Sugar – 130 gr.;
Salt – 35 gr.;
Starch – 20 g;
Water – 40 g;
Table vinegar 6% - 125 ml.

Preparing canned food:

We wash the selected red firm tomatoes, cut them into 4 parts and put them in a saucepan. We also send finely chopped onions there.
Put everything on the fire and boil until soft, wipe the tomato mass and simmer for about 40 minutes.
Meanwhile, dilute the starch in water and add to the boiling mass, mix thoroughly.
While the sauce simmers for another 5 minutes, pour vinegar into another saucepan, add spices and salt with sugar and bring to a boil under the lid.
Mix the boiled tomato mass with starch with vinegar broth, bring to a boil, pour into prepared jars and seal.

Tip: while the puree has not yet boiled down, keep the decoction of spices in vinegar under a tightly closed lid.

Be sure to close the thick and tender tomato basil ketchup for the winter.

Bulgarian ketchup at home “You’ll swallow your tongue”

The balanced combination of peppers and tomatoes creates a rich ketchup without vinegar. This preservation can easily be used as a gravy for children's dishes, since it contains a sufficient amount of vitamin C and easily digestible sugars that help improve digestion.

Ingredients for a liter jar:

Sweet pepper – 1 kg 300 gr.;
Tomatoes – 800 gr.;
Onions – 60 gr.;
Vegetable oil (for frying) – 10 ml;
Vegetable oil (into mixture) – 25 ml;
Ground allspice - a pinch;
Ground black pepper - a pinch;
Sugar – 30 gr.;
Salt – 20 gr.

How to cook:

We wash the red firm tomatoes, cut them into slices and place them in the pan. Heat the vegetables until softened and rub through a sieve to obtain a uniform consistency. Stirring the mixture, boil it by half.
Meanwhile, wash the thick-walled sweet red pepper and cut out the inner pulp with seeds and stalks. Blanch them in boiling water for 7 minutes. and cool in cold water.
Grind the pepper in a blender bowl or pass it through a meat grinder, and then rub the resulting puree through a sieve.
Peel the onion, wash it and cut it into half rings. Fry the onion in refined oil until golden brown and rub through a sieve.
Pour into a deep saucepan sunflower oil, tomato mass, onion and pepper puree, spices and salt with sugar, mix and heat until boiling.
Transfer the finished ketchup into a prepared jar and sterilize for 90 minutes.
After this, seal it and wrap it in a blanket until it cools completely.

Tip: You don’t have to pass the vegetables through a sieve if you are happy with small pieces in the finished homemade ketchup.

Appetizing ketchup like Heinz is ready for the winter. It goes well with pizza and served with pasta.

There is nothing easier than watching video recipes for homemade tomato ketchup for the winter. So make yourself comfortable and turn on the video.

Already read: 6713 times

If there are a lot of tomatoes, they can be processed and stored. How to make delicious homemade ketchup for the winter, read and see below.

Homemade Ketchup recipe thick and tasty for the winter

Without ketchup it is impossible to eat a sausage or cutlet. But what could be better than natural ketchup? Only homemade ketchup.

For ketchup you will need ripe tomatoes of fleshy varieties. Crumpled fruits can be used for processing, but not rotten or moldy ones.

Homemade Ketchup Recipe

Ingredients:

3 kg tomatoes
0.5 kg apples
250 gr. onions
1.5 tbsp. l. salt
1.5 tbsp. Sahara
1 tsp. ground red pepper
1 tsp. ground black pepper
50 ml apple cider vinegar

Cooking method:

1. Wash the tomatoes.

2. Cut clean tomatoes into slices.

3. Wash and peel the apples.

4. Grate the apples on a medium grater.

5. Peel the onion and cut into cubes.

6. B large saucepan add tomatoes, onions and apples.

7. Simmer the tomato and vegetable mixture for about 1 hour.

8. Rub the hot mass through a sieve so that the tomato seeds remain and everything else becomes monotonous.

9. Season the tomato mass with peppers, sugar, salt and vinegar.

10. Place the pan with the tomato mixture over medium heat and bring to a boil. Boil ketchup for about 5 minutes.

11. Sterilize jars and lids.

12. Divide the ketchup into jars and immediately roll up the lids.

13. Turn the jars upside down and wrap them for about a day until they cool completely.

Store ketchup in a cool place.

Cooking tips:

homemade ketchup can be used as pasta sauce or for stewing cabbage rolls;
a more familiar taste to ketchup will be given by a mixture of ground cloves, coriander and cardamom;
You can add herbs or garlic to ketchup; garlic and basil go especially well;
A little lemon zest gives the ketchup an unusual freshness and sharpness.

Bon appetit!

See the video recipe for more details.

Video recipe “Homemade ketchup for the winter “Tomato””

Have fun cooking and be healthy!

Always yours Alena Tereshina.

If you have a good harvest of tomatoes that you can't eat right away, try processing them into ketchup. Making ketchup at home is not at all difficult, but it turns out healthy and tasty. Almost all the products that make up the famous sauce grow in country gardens and personal plots. Store-bought ketchup contains food additives, dyes, and preservatives, which are harmful to our health and reduce the nutritional value of the sauce.

Preparing ketchup at home for the winter is not at all difficult; the preparation will be much tastier and safer, because the product will be natural and healthy. This is worth the effort, and the housewives do not regret the time spent. Classic recipes ketchup necessarily consist of tomatoes, the taste is sweet, sweetish with sourness and spicy.

It is believed that the invention of ketchup is the work of the Chinese, this is its homeland. Today this product bears little resemblance to that invention. In those days, they used completely different products - mushrooms, nuts, small fish, fish brine mixed with wines and garlic, overseas seasonings, and spices.

In the 19th century, Americans created the ketchup recipe that we use in its present form. Today, this wonderful sauce is the most popular all over the world, suitable for various dishes in modern cooking.

What is needed for this and how to prepare ketchup at home? You will need vegetables, aromatic spices, a stove and a great desire to prepare an excellent sauce for the winter. And to help you my simple recipes ketchup.

Making ketchup at home from tomatoes

I advise everyone to cook delicious preparations from tomatoes, you can forget about ketchup from the store for the whole winter. These homemade sauces are perfect for meat, vegetable, fish dishes and side dishes.

Spicy ketchup at home for the winter - several recipes

You will need:

sweet multi-colored pepper - 1 kg,
tomatoes - 1 kg,
tomato paste - 2 tbsp,
garlic head,
vegetable oil - 1/2 cup,
salt - 1 tbsp,
sugar - 1.5 cups,
vinegar 9% - 2 tbsp,
hot ground paprika, black ground pepper- to taste.

Remove the seeds from the sweet pepper, grind in a meat grinder, pour in vegetable oil, cook for 10 minutes.
Mince the garlic and tomatoes or chop them in a blender and combine with boiled pepper.
Salt, add sugar, spices, boil for another 10 minutes.
Pour in vinegar, stir and immediately pour hot ketchup into sterilized jars.
Roll up or cover with boiled iron lids. Wrap warm, do not touch until completely cool.

You will need:

tomatoes - 2 kg,
plums - 1 kg,
onions - 0.5 kg,
sugar - 200 gr,
garlic - 100 gr,
red hot pepper - 1 pod,
salt - 1.5 tbsp,
bay leaf - 3 pcs.

Remove the seeds from the plums.
First scald the tomatoes with boiling water, then cold water, remove the skin.
Grind the tomatoes, plums and onions in a meat grinder.
Cook the resulting mass for an hour and a half over low heat, adding bay leaves and crushed garlic, passed through a garlic press.
Add salt, add sugar, cook until thickened for 45-50 minutes.
Pour in the vinegar 5 minutes before the end of cooking.
Remove the bay leaf from the prepared ketchup, place it in jars, roll it up, and wrap it until it cools.

Yield: 5 half-liter jars of ketchup.

You will need:

ripe fleshy tomatoes - 2 kg,
cilantro, basil, parsley, dill - medium bunch,
garlic - 3 medium heads,
hot pepper - 1 pod,
vinegar 9% - 2 tbsp,
salt, sugar - to taste.

Grind the vegetables and herbs in a meat grinder, place on the stove and cook for 30 minutes.
Add chopped garlic, salt, sugar to taste 10 minutes before the end of cooking. Finish with vinegar
Pour the hot mixture into clean jars and tighten. No sterilization required.

Thick ketchup at home for the winter

I take 6 kg. fleshy tomatoes, chop with a blender, place the mass in a saucepan, add 2 tbsp. salt, cook at low boil for 40 minutes. I pour the preparation into half-liter sterilized jars, I get 6 of them. The ketchup turns out thick, there are no grains or skin in it. I roll it up, turn the containers upside down, wrap it up, don’t touch it for several days, let the roller sit and finish. As needed, I add my favorite spices to the sauce.

Homemade tomato ketchup like store bought

Add 1 tbsp to a liter of tomato juice (you can grind the tomatoes in a meat grinder). salt, 100 gr. sugar, 1 tsp. vinegar essence, 5 black peppercorns and 5 garlic cloves, ground red pepper to taste, put on the stove, bring to a boil.
Dilute 1.5 tbsp in a small amount of water. starch, add to vegetable preparation, cook for another 15 minutes.
Roll up into sterilized jars.

Ketchup with cherry plum at home

From the delicious cherry plum fruits, you can make wonderful ketchup at home, which goes well with meat and potatoes cooked in pots.

Required Products:

cherry plum - 1 kg,
chopped dill and cilantro - 2 tbsp. everyone
garlic cloves - 3 pcs.
ground red hot pepper - 1/4 tsp,
water - 1/4 cup,
salt, pepper to taste.

Remove the seeds from the cherry plum, put it in a saucepan, add water, bring to a boil, boil for 10 minutes, stirring constantly.
I put the cherry plum on a sieve and pour the broth into a separate container.
I rub the cherry plum through a sieve, add salt, add sugar, and let it cook.
As soon as it boils, add chopped garlic, herbs, pepper, stir, cook for 3 minutes, skim off the foam.
I close the lids and put them in the refrigerator.

Homemade chili ketchup recipe

tomatoes - 3 kg,
chili pepper - 3-4 pods,
salt - 1 tbsp,
sugar-200 gr,
onions - 2.5 large heads
ground cinnamon - 1 tsp,
cloves - 4 buds,
ground black pepper - 2 tsp,
vinegar essence - 2 tbsp.

Pour boiling water over the washed tomatoes, remove the skins, cut into pieces and place in a saucepan. Cook until half cooked for 20-25 minutes until the tomatoes are softened.
At this time, let's make the dressing, this is what the taste of the sauce depends on. Chop the onion, hot chili peppers, mince or grind with a blender.
Add cloves, mashed in a mortar, cinnamon, black pepper, salt, sugar into the vegetable mass, mix, pour in vinegar essence. Combine the dressing with the boiled tomatoes, stir, continue cooking for 15-20 minutes with the lid closed so that the sauce does not evaporate.
Roll up into sterilized containers and leave under a fur coat for a day. It turns out delicious, the cinnamon gives wonderful taste qualities ketchup. The amount of product obtained is slightly different each time, it all depends on the tomatoes and liquid taken, on average from 1.7 to 2.2 liters.

Homemade yellow tomato ketchup

fleshy yellow tomatoes - 3 kg,
onions and sweet pepper- 0.5 kg each,
sugar - 1 glass,
salt - 3 tbsp,
garlic - 2 heads,
spices - ground black pepper, dried basil, coriander, ground red pepper, ginger - 1 tsp each.

We cut the washed tomatoes into 4 parts, remove the stems, and place them in a saucepan.
In the same way, cut the onion and seeded sweet pepper and place in a saucepan. Pour in 0.5 cups of water, put the pan on the fire, cook until the vegetables soften, about 20 minutes.
We process the vegetable mixture using a juicer. It turns out 3 liters of mass, place it on the fire and boil it. The liquid should boil down by about 2 times.
The boiled tomato mass will become thicker, add the remaining ingredients - garlic squeezed through a press, spices, salt, sugar, stir, let simmer for 15 minutes.
Pour the finished ketchup into sterilized jars and roll up. This makes 3 half-liter jars of delicious tomato ketchup.

You can make yellow tomato ketchup at home using a spicy recipe. The sauce has a homogeneous structure and is quite thick.

For 1 half-liter jar, take:

yellow tomatoes - 900 gr,
onion - 1 head,
sweet pepper - 3 pods,
ground red hot pepper - 1 or 2 tsp,
salt - 1.5 tsp,
garlic head,
sugar - 2 tsp,
parsley - 2 sprigs.

Chop the tomatoes coarsely and grind them in a meat grinder. Instead of a meat grinder, a blender or large grater is suitable. Makes a decent amount tomato juice, put it on the fire, boil it. Don’t forget to remove the foam from the tomato, boil it with the lid open, this will take half an hour.
We pass the remaining vegetables with parsley through a meat grinder or finely chop them, add them to the boiled tomato, stir, and let it boil for another 20 minutes.
Strain the sauce through a strainer, add the remaining ingredients - salt, sugar, red pepper, stir, taste and taste. If anything is missing from seasonings, salt, sugar, add according to your preference. Next, put on low heat and cook for 15 minutes.
Remove the preparation from the heat, pour the hot ketchup into a pre-sterilized jar, roll it up, and wrap it until it cools completely.

Ketchup with apples and tomatoes

You will need:

tomatoes - 3 kg, sour apples - 2 kg, according to taste preference - garlic, allspice, cloves, hot red pepper, bay leaf, ground regular pepper, sweet paprika (can be replaced with fresh sweet peppers, a couple of pieces), vinegar 9 percent - 100 g, salt - 1/4 cup, sugar - 1 cup.

First of all, we pass the tomatoes and apples through a meat grinder and boil together for 15 minutes.

Vinegar and garlic are added at the very end of cooking, boil for another 2 minutes, and roll into jars. The consistency of the sauce is thick and very tasty.

Ketchup with apples and onions

Simple homemade ketchup without any preservatives or unnecessary additives can be prepared in this way.

What you will need:

ripe tomatoes - 3 kg,
apples with sourness - 0.5 kg,
onions - 5 pcs. medium size,
salt - 1.5 tsp,
sugar - 8 tbsp,
apple cider vinegar - 3.5 tbsp,
pepper mixture - 1.5 tsp,
ground chili pepper - 0.5 tsp.

Tomatoes, apples, and onions can be chopped according to your wishes in one of the following ways: mince or use a blender. Whoever likes it.
Place the mixture in a saucepan on the stove, bring to a boil, cook for about an hour, over low heat, stir constantly, otherwise it may burn. Want a thicker sauce? Then cook longer.
50 minutes have passed since the start of cooking, add a mixture of peppers and chili peppers, apple cider vinegar, salt, sugar, boil for another 10 minutes. Ketchup is ready, pour into jars and roll up. Incredibly tasty, and can be used with various dishes, just spread on bread.

Ketchup with plums for the winter - recipe

You will need:

plum with stone - 2.5 kg,
hot pepper - 3 pods,
salt, ground allspice and bitter red - 0.5 tsp each,
bay leaf - 1 piece,
crushed garlic - 3-4 cloves

We clean the plums from tails and seeds. IN pure form it will be about 2 kg. plums, grind them and hot peppers through a fine sieve in a meat grinder. You can do it differently - first boil the plums and hot peppers, and then puree them with a blender.
Place the twisted mass in a saucepan with a thick bottom, add bay leaf, salt, ground allspice and red bitter pepper, crushed garlic. Mix, put on the stove, boil, reduce the heat, and simmer to the desired ketchup thickness. Pour into jars.