Tomato ketchup for the winter without pepper. The best homemade ketchup recipes for the winter are finger-licking good.

18.10.2019

This recipe homemade ketchup just a miracle! He always goes out with a bang. Be sure to try it!

A natural product is always more valued by housewives than store-bought additives. This is especially true for ketchups and homemade tomato pastes. Which are simply necessary as an excellent taste addition to every dish, and if you also add them for the winter, you don’t have to worry about the taste of borscht, goulash and even tomato juice homemade. Therefore, we will write down and put in our culinary notebook several homemade ketchup recipes that we will use for the winter, or simply put in the refrigerator.

Ingredients:

Tomatoes— 3 kg

Apples— 0.5 kg

Onion— 250 grams

Apple cider vinegar— 50 grams

Salt- 1.5 tbsp

Sugar- 1.5 cups

Ground black pepper- 0.3 tsp

Hot red pepper(optional) - 1 pod

How to make ketchup

1. Wash tomatoes and apples. Peel the onion. By the way, if you take sweet apples, you will get “Krasnodar” sauce to taste. With sour apples the taste is very similar to Heinz. Add garlic and you get Baltimore Admiral ketchup.

2 . Chop tomatoes, onions and apple pulp large pieces. Place all ingredients in large saucepan.

3. Simmer over medium heat until the onion becomes soft. Stirring occasionally.

4 . Then grind the whole mass in a blender. Pour the ketchup back into the pan.

5 . Add salt, sugar, black and red pepper. Simmer over low heat until desired thickness (about 50 minutes). Be sure to stir the sauce regularly.

6 . 10-15 minutes before ready to remove hot pepper and add apple cider vinegar to ketchup.

7 . Roll into sterilized jars. Leave until completely cooled “under the fur coat”, lids down.

Delicious homemade ketchup is ready

Bon appetit!

Homemade ketchup recipes

Ketchups for the winter

Homemade ketchup “classic”

Tomatoes – 5 kilograms.
Onions – 4 pieces.
Vinegar – 200 grams.
Salt – 4 tablespoons.
Sugar – 2 cups.
Ground cinnamon – 1 teaspoon.
Ground red pepper – 1 teaspoon.
Ground black pepper – 1 teaspoon.

Wash the tomatoes and onions and cut them into 4 parts. Of course, we will first peel the onion. Now take a blender or use a meat grinder to chop all the tomatoes and onions.

Place the rolled tomatoes in a saucepan, cook over low heat for 3 hours, stirring occasionally, since our tomatoes really like to burn. After 3 hours you need to add vinegar and sugar, peppers and salt. This ketchup recipe assumes you have a day to spare because you need to simmer the paste for a total of 6 hours.

After adding spices and seasonings, leave the ketchup on the fire for another 3 hours, don’t forget to stir. After cooking, place in sterilized jars, close with lids and place under a blanket until it cools down.

Homemade tomato and pepper ketchup

Tomatoes – 5 kilograms.
Onions - half a kilogram.
Bulgarian sweet red pepper – 300 grams.
Hot red chili pepper - 2 pieces.
Vinegar (9%) – 100 grams.
Sugar - a glass.
Salt – 2 tablespoons.

Wash the tomatoes and peppers thoroughly. Peel the onions and peppers, and remove the seeds from the chili peppers.

Fill a saucepan with cold water and leave. Then in a separate pan we boil water in which we blanch our tomatoes. When they are cooked to such a state that the skin peels off well, put them in a bowl with cold water, let cool a little so as not to burn your fingers. Then remove the skin from the tomatoes and cut them into 4 parts.

The pepper needs to be cut into 8 parts. Onion - into 4 parts. Now let's pass all the vegetables through a meat grinder or blender: tomatoes, peppers, chili, onions. The whole mass needs to be mixed and put on fire in a large saucepan. Add salt and sugar, cook over medium heat until foam forms, which we will remove with a slotted spoon. The ketchup should cook on the stove for about half an hour. Stir occasionally, making sure the brew becomes thick.

After 30 minutes, add vinegar, stir and cook for another 10 minutes. Place ketchup in sterilized jars and screw immediately. Until the jars become cold, the ketchup should stand upside down, wrapped in a blanket.

Tomato-plum ketchup (for 5 cans, half a liter in volume)

Tomatoes – 2 kilograms.
Onion – 250 grams.
Plum – 1 kilogram.
Pepper, red hot, chili - 3 pieces.
Sugar – 1 glass.
Salt – 2 tablespoons.
Black ground pepper– 2 teaspoons.
Garlic – 150 grams.
Bay leaf – 2 pieces.
Vinegar (9%) – 2 tablespoons.
Parsley - 2 bunches.

Let's prepare the products. Free the plums from the bones and wash them well. Wash the tomatoes and boil in boiling water for 5 minutes so that the skin peels off well. Then peel and cut into small piles. Peel and wash the onions and cut them into several pieces. Cut the chili and remove small seeds. Peel the garlic.

Let's pass the tomatoes, plums and onions through a blender or meat grinder. We will cook this mass over low heat for about 2-2.5 hours. Stir occasionally, add sugar and ground pepper, salt and bay leaf.

Rinse the greens and pass through a blender or meat grinder with garlic and chili. Add this mixture to the tomato and plum mixture. Cook for about half an hour, then pour in the vinegar and mix well. Let the paste cool, pour into sterilized jars and screw on the lids. Wrap the ketchup in a blanket and turn it over and place it in a cool place.

Tomato-apple ketchup with spices

Tomatoes – 4 kilograms.
Antonovka apples - half a kilogram.
Onions - half a kilogram.
Vinegar (9%) – 200 grams.
Cloves - 3 pieces.
Cinnamon - half a teaspoon.
Ground red pepper - half a teaspoon.
Salt – 2 tablespoons.
Sugar – 200 grams.

Boil the tomatoes in boiling water for about 5 minutes, remove the skin and cut into small pieces. Peel the onions and apples in the same way, discarding the core in antonovka, then cut into 4 parts. Pass all vegetables through a blender or meat grinder. Place them in a large saucepan and cook over low heat for about 2-2.5 hours.

Stir the mixture periodically, adding sugar, salt, cloves, pepper and cinnamon. Half an hour before it’s ready, pour in the vinegar and stir. Place the ketchup in sterilized jars, roll up the lids, and wrap them in a blanket until they cool down.

Ketchup, homemade with apples and apricots

Tomatoes – 2 kilograms.
Apricots – half a kilogram.
Apples – 1 kilogram, choose sour varieties.
Onions - half a kilogram.
Vinegar – 2 glasses.
Sugar – 700 grams.
Salt – 2 tablespoons.
Garlic – 1 large head.

Wash and peel the tomatoes by pouring boiling water over them. Wash the apples and remove the core with seeds, and also remove the roots. Wash the apricots and remove the pits. Peel the garlic and pass through a press. Peel the onion and cut into small pieces. Pass all the vegetables and fruits through a blender or meat grinder, cook for about 2 hours over low heat, adding salt and sugar, stirring occasionally. 40 minutes before our ketchup is ready, pour in vinegar and stir.

We close the paste in half-liter jars, wrap it in a blanket, and turn it upside down before the ketchup has completely cooled. Then we hide it in the basement.

Ketchups for every day (without twisting)

Ketchup, homemade with spices

Tomatoes – 2.5 kilograms.
Basil – 1 bunch.
Parsley – 1 bunch.
Salt – 2 tablespoons.
Sugar – 100 grams.
Cloves – 2 pieces.
Coriander - half a teaspoon.
Peppercorns - a teaspoon.
Vinegar – 2 tablespoons.

Wash the tomatoes well and peel the skins. Then cut and pass through a blender or meat grinder. The mixture needs to be simmered under the lid over low heat for about 30 minutes. Then pass through cheesecloth or a sieve. Once the paste is homogeneous, send it back to cook for another 1 hour.

Add salt and sugar to ketchup, then pour in vinegar. Place the spices in a bag made of gauze and throw it into the pan, tying it well. Stir the brew periodically to prevent it from burning. Now that the ketchup has thickened, take out the spices, let it cool and place in containers, hide in the refrigerator.

Ketchup with spices and vegetables

Tomatoes – 2 kilograms.
Sweet bell pepper – 1 kilogram.
Pepper, hot red chili – 150 grams.
Onions - half a kilogram.
Carrots - half a kilogram.
Garlic – 150 grams.
Sugar – 5 tablespoons.
Salt - to taste.
Sunflower oil – 150 grams.
Tomato paste – 1 cup.
Apple cider vinegar – 100 grams.
Ground ginger – 3 tablespoons.
Coriander – 1 tablespoon.
Corn starch - 2 tablespoons.

Peel the onions and carrots, rinse the peppers and remove the inner seed box. Vegetables need to be passed through a blender or meat grinder, then placed in a saucepan and filled with 2 cups of boiled water. Place the whole mixture on low heat for 15 minutes.

Remove the skins from the tomatoes, pour boiling water over them, and chop finely. Also rinse the chili and remove the seeds, chop it finely. Peel the garlic as well and pass through a press. Mix all the vegetables and, after 15 minutes, add them to the carrots, onions and peppers. Mix well, reduce heat to low and simmer for another 15 minutes.

Mix tomato paste with coriander and ginger, salt and sugar, fill everything with water. Now add this mixture to the boiling vegetables, mix, leave on the fire for another 10 minutes, turn off. To make the mass homogeneous, pass it through cheesecloth, put it on the fire again and add vinegar. Stirring, cook for another 10 minutes, adding starch dissolved in water. Whisk the ketchup while pouring the starch. After 5 minutes, turn off the paste, judge and pour into containers, store in the refrigerator.

Ketchup with horseradish

Tomatoes – 2 kilograms.
Onions – 4 medium sized pieces.
Fresh horseradish (grated) – 1 tablespoon.
Salt – 1 tablespoon.
Sugar – half a glass.
Ground pepper, black – 1 teaspoon.
Ground ginger – 1 teaspoon.
Ground cloves – 1 teaspoon.
Wine vinegar – 2 tablespoons.

Set the water to boil to blanch the tomatoes. Place the tomatoes in water and cook for about 5 minutes, then cool, remove the peel, and cut into 4 parts. We also clean and rinse the onion and cut it into small pieces. Pass all the vegetables through a blender or meat grinder and cook over medium heat for about half an hour. When the mass has boiled down, pass it through cheesecloth so that it is completely homogeneous.

Then put it on low heat again, add seasonings and spices, salt and sugar, stir, and after 10 minutes add wine vinegar. Cook ketchup for 1 hour. 10 minutes before readiness, add grated horseradish and mix well. The ketchup should cool well, only after that we put it in a container and put it in the refrigerator.

Homemade “sweet” ketchup

Tomatoes – 2 kilograms.
Tomato paste – 200 grams.
Onions – 3 pieces, it is better to choose large onions.
Boiled water – 1 liter.
Sugar – 200 grams.
Salt – 2 tablespoons.
Peppercorns - 20 pieces.
Dry mustard – 2 tablespoons.
Cloves – 10 pieces.

Boil the tomatoes, remove the skin and pass through a blender or meat grinder. Peel the onion and chop it the same way. Place the tomato mixture and onion in a saucepan, add water, and cook for about half an hour. Then add tomato paste, salt and sugar, mustard and cloves, pepper. Cook everything for about 1 hour.

When the ketchup is ready, pass it through cheesecloth until it becomes homogeneous. Cook it for another 10 minutes after boiling, adding vinegar and stirring occasionally. Let cool and put into jars, hide in the refrigerator.

There are several proven and very delicious sauces homemade.

The tomato ketchup is finger-licking and it’s very easy to prepare for the winter.

Tomato sauce is served with meat dishes, spaghetti and fried potatoes. You can buy the sauce at any grocery store, but you can’t be sure that it doesn’t contain various chemical additives and preservatives.

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 available ingredients. Of course, sauce prepared at home will differ in thickness from store-bought sauce, but the main thing is that taste qualities he will be simply magnificent.

You can adjust the taste of the sauce yourself: make it hotter by adding chili pepper, or sweet and sour by adding apples. For those who like piquant ketchup, you can add various seasonings during the preparation of the sauce: cinnamon, cloves, nutmeg or dry mustard.

And don’t forget, ketchup must be stored only in sterilized jars, otherwise it will spoil.

Homemade tomato ketchup for the winter You'll 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

Preparation:

Finely chop onions, apples and tomatoes;
put on the stove and cook for about an hour;
check onion for softness;
cool the tomato puree and grind it in a blender;
add salt and sugar;
put on fire and simmer until required thickness;
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;
ground black and red pepper - half a teaspoon each.

Cooking steps:

cut tomatoes into small cubes;
heat in a deep frying pan sunflower oil and fry the tomato pieces 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, add 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 cool;
put in a cellar or basement for storage.

Recipe for winter ketchup at home from tomatoes with mustard

Spicy sauce with a hint of mustard

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

Preparation:

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 the fire for an hour and a half until it boils away excess liquid;
grind through a sieve;
transfer back to the pan;
add all the spices to the tomato mass, except salt and nutmeg;
simmer for another two or three hours;
add salt and nutmeg five minutes before the end of cooking ketchup;
Pour the finished sauce into jars;
roll up.

To make homemade tomato ketchup for the winter tasty, take only ripe and juicy tomatoes.

Before preparing the sauce, take the time to remove the skins from the tomatoes.

If you don't like the smell and taste of garlic, you don't have to add it to the sauce.

To make the sauce more homogeneous, beat the mixture with a blender before pouring it into jars.

Ketchup with starch at home for the winter

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

In order for home-made ketchup to have a dense consistency, it is necessary to add starch to the preparation, which will give the necessary thickness and gloss to the finished product.

To this 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, add some spice to the sauce and use celery.

Products:

tomatoes - two kilos;
two small onions;
30 ml vinegar (you can use 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.

Preparation:

peel and cut tomatoes and onions;
grind vegetables in a meat grinder;
transfer to a container and put on fire;
cook over low heat for two and a half hours;
let the tomato mass cool and carefully grind it through a fine sieve;
pour the tomato stock into the container again and put it on the fire;
salt, add spices and granulated sugar;
for aroma, you can add two or three laurel leaves;
dilute starch in warm water;
carefully add the starch solution into the sauce, mix thoroughly and quickly so that no lumps 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 don't 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 fruits into two parts and scrape out the seeds with a spoon. There is no need to throw them away. Grind them in a fine sieve and add the juice to the tomato puree.

Homemade tomato ketchup like store bought

How delicious store-bought ketchup is, but there are so many harmful additives, stabilizers and preservatives. How would you like the tomato sauce to be natural? There is a way out - you can make homemade ketchup from tomatoes, the same as store-bought sauce. The delicious preparation can be cooked for the whole year, while significantly saving the family budget.

For cooking tomato sauce There is no need to buy selected fruits; it is enough to buy 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. If you wish, you can add cloves, pepper and other spices that you like to the sauce.

Ingredients for cooking:

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

Cooking steps:

add salt to the diced tomatoes and let them stand for about twenty minutes so that they release their juice;
grind the peeled onions and peppers in a meat grinder;
add vegetable mixture to tomatoes;
put the container with the workpiece on the 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 low heat, add salt, granulated sugar and bay leaf;
cook with stirring for another two hours.
ten minutes before readiness add vinegar;
pour the finished product into a glass container.

Winter preparations, tomato ketchup: the most delicious recipe

Everyone at home will appreciate this product, especially if you cook a couple of jars of this delicious ketchup with spicy spicy taste, then men will be simply delighted!

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

There are a great many recipes for making ketchup, but there is a base for tomato sauce, which is prepared from a small amount of ingredients. And then 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 made from tomatoes and bell peppers

Products:

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

Preparation:

Prepare tomato juice from tomatoes 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 mince;
add twisted vegetables to boiling tomato juice;
mix thoroughly and bring to a boil;
be sure to remove the foam;
boil for at least two hours;
remove the pan from the heat and let
salt, add sugar;
dilute the starch in a glass of water and carefully pour into the sauce, add a bunch of herbs;
simmer for another twenty minutes, remove the parsley and add vinegar, stir, turn off and let cool slightly;
pour into prepared containers.

Advice! If you don’t have a juicer, then pass the tomatoes through a meat grinder or blend in a blender.

Chef's Best Ketchup Recipe

Ingredients:

ripe, fleshy tomatoes - two kilos;
sour apples – three pcs.;
onion - 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.

Preparation:

cut and chop vegetables using a meat grinder or blender;
put on fire and cook for about forty minutes;
cool the tomato mass and add sugar, salt and spices, except vinegar and ground red pepper;
simmer for another hour 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 container.

We don’t hide it too far, because ketchup is extremely tasty and ready to use.

Homemade kebab ketchup for the winter

To make ketchup you will need the following products:

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

Method for preparing kebab ketchup for the winter at home:

Cut tomatoes, sweet and bitter peppers into pieces and place on low heat. Add all ingredients except vinegar and starch. An hour after boiling the vegetable mixture, grind it through a fine sieve.

Cook the puree for another three to four hours. About five minutes before it’s ready, add vinegar essence and starch. Pour the finished product into jars.

Jamie Oliver's Ketchup Recipe

The famous chef, who has made a dizzying career, as usual, pleased us with an excellent recipe.

To prepare Jamie Oliver's “special” ketchup you need:

a kilo of ripe tomatoes;
tomato paste - two tbsp. spoons;
medium-sized onions - four pcs.;
half a 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 each of fennel and coriander seeds;
four buds of cloves;
two small pieces of ginger;
small head of garlic;
chili pepper - one pc.

How to cook:

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

Thick ketchup at home for the winter

It is quite difficult to prepare thick and rich ketchup at home. You will lick your fingers. It takes a lot of time for the tomato sauce to reduce and become thick in consistency. But, there are two little secrets that will help the sauce become thicker:

Add apples.
Use starch when cooking.

Recipe No. 1. Flavored apple-tomato ketchup

Prepare as follows:

Grind two kilos of tomatoes, 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 clove stars, and half a teaspoon each of nutmeg, rosemary, oregano, salt, sugar, a teaspoon of paprika, a few peas of allspice and hot pepper;
boil the mixture for two hours;
at the end of cooking, add two dessert spoons of 6% apple cider vinegar.

Recipe No. 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 paprika;
allspice and bitter pepper - a few peas;
cinnamon and cloves - optional;
salt - table. spoon;
sugar - a quarter glass;
starch - three tables. spoons dissolved in a glass of water.

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

Ketchup with basil for the winter

Very simple and delicious recipe

Prepare as follows:

peel one kilogram of tomatoes;
wash and dry a bunch of basil and parsley, chop;
Finely chop the tomatoes, add two tablespoons to them. spoons of sugar and one teaspoon of salt;
puree 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 winter ketchup with basil to have a uniform and smooth consistency, rub it through a fine sieve.

While cooking the sauce, you can add salt and sugar as needed.

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

Heinz tomato ketchup at home for the winter - you'll lick your fingers

It turns out a sauce like the famous brand

Homemade Heinz ketchup is an excellent tomato sauce that can be prepared from a small set of ingredients. The amazingly tasty and rich sauce will appeal to all family members. The main ingredients of ketchup are ripe tomatoes and sweet and sour apples.

Products:

tomatoes - three kilos;
half a kilo of Antonovka apples;
onions - 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 instructions:

prepare juice from tomatoes, onions and apples;
Pour spices into the bottom of the pan, preferably grind them with a coffee grinder, throw in the whole bay leaf;
add apple cider vinegar and vegetable juice to the spices;
mix thoroughly so that no lumps form;
boil for five hours;
Remove the bay leaf from the finished ketchup and pour the finished product into jars.

Attention!

If you don’t have a juicer, you can grind the vegetables and fruits in a meat grinder, and then grind them through a sieve to get rid of seeds and skins.

The sauce must be stirred during cooking.

The vegetable mass should decrease in volume by two or even three times.

As a result, we will get excellent Heinz ketchup at home from tomatoes for the winter that you will lick your fingers - so delicious!

Enjoy your snack with homemade ketchup. We hope you liked our recipes.

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 ketchup recipes always 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, completely different products were used - 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 prepare delicious tomato preparations; you can forget about ketchup from the store for the whole winter. These homemade sauces are great for meats, vegetables, 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, ground black 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 with 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 seal. 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 each. 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, cinnamon gives the ketchup a wonderful taste. 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. It turns out a decent amount of tomato juice, put it on the fire and 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 its 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 until the ketchup reaches the desired thickness. Pour into jars.

Ketchup is the most popular sauce in Russia. They eat meat, vegetables, dumplings, pasta, rice with it, stew vegetables, add them to borscht, and make sandwiches. It's hard to find a refrigerator that doesn't have ketchup in it. Tomato sauce manufacturers offer a huge range of popular products. And everything would be fine, but store-bought ketchup suffers from many sins. The most important ones are chemical preservatives and “waist killers” sugar and starch.

But you can make delicious and completely natural ketchup in your home kitchen! There are a lot of recipes for homemade ketchup, and you can prepare the sauce for future use by processing the harvest of ripe summer tomatoes. Ketchup for the winter made from tomatoes is aromatic, beautiful and amazingly tasty.

Winter tomato ketchup - general principles of preparation

You don't need anything special to make homemade ketchup. The base of the sauce is ripe red tomatoes, which will need to be chopped in any way. It’s good if you have a food processor in the kitchen, but a regular meat grinder will do. As a last resort, you can quite easily turn tomatoes into sauce using a banal grater.

By mixing crushed tomatoes with various herbs, spices, other vegetables, fruits and even berries, enhancing the taste with salt, sugar and vinegar, you can get many different variations of excellent ketchup. The traditional Krasnodar sauce is today perceived as a good old classic. Next to him on the pantry shelves experienced housewives are able to build an entire army of jars with a more interesting, piquant, spicy taste.

You can use more than just red tomatoes to make tomato sauce. If you want unusual taste sensations and variety, try making ketchup from green tomatoes. The result will surprise and certainly delight.

Winter ketchup made from tomatoes, apples and cinnamon

The original taste of apple-tomato sauce is given by the combination of cinnamon and dry mustard powder. Ketchup for the winter made from tomatoes with apples and cinnamon turns out to be quite spicy. If you need a milder version, then the amount of ground chili pepper can be reduced.

Ingredients:

Three kilograms of tomatoes;

A kilogram of sour apples;

Two heads of garlic;

A glass of table vinegar 9%;

A glass of sugar;

Two tablespoons of dry mustard powder;

Half a spoon of ground cinnamon;

The same amount of ground chili pepper;

Cooking method:

Select only ripe, firm tomatoes for ketchup.

Apples definitely need to be sour. The aromatic Antonovka is especially good.

Cut the washed tomatoes and apples into pieces and cook for about an hour and a half until completely softened over low heat.

When the mixture has cooled completely, rub the puree through a sieve with a metal mesh.

Return the apple and tomato puree to the pan, add chopped garlic, salt, mustard and cinnamon powders, pepper, and sugar. Cook the mixture over low heat for half an hour after boiling. Don't forget about periodic stirring.

Three minutes before the end of the heat treatment, pour in the vinegar.

Pour the hot sauce into prepared jars or bottles, seal and cool. The jars should cool in the usual way for canning: with the lids turned down and wrapped in a thick blanket.

Ketchup for the winter made from tomatoes with bell peppers and cinnamon

Classic tomato sauce cooked with bell pepper acquires a noble taste. Cinnamon powder and cloves give this version of winter tomato ketchup a touch of piquancy.

Ingredients:

Two and a half kilograms of tomatoes;

Half a kilogram of bell pepper;

Four medium onions;

One pod of hot pepper;

Three quarters of a glass of vinegar 9%;

Four cloves;

Half a spoon of cinnamon and ground chili;

A glass of sugar;

One and a half large spoons of salt.

Cooking method:

Remove the stems from the tomatoes and cut into large slices.

Remove the internal membranes and seeds from the bell pepper and cut it into large pieces.

Grind the vegetables in a meat grinder. Use the blender carefully so as not to turn the vegetable base into liquid puree.

Transfer the mixture to a wide saucepan and start cooking over medium heat. As soon as the first boiling bubbles appear, reduce the heat to minimum and cook the vegetables for two hours.

Pour vinegar into the vegetable mixture, add pepper and cinnamon, sugar and salt, add cloves.

Cook over low heat, uncovered, until the sauce thickens sufficiently.

Ketchup for the winter from tomatoes with apples “Spicy”

The next version of tomato ketchup for the winter has a pleasant, rather mild combination of tomatoes, apples and a lot of onions. The sauce is also not very spicy due to the use of apple cider vinegar, rather than the usual table vinegar. A spicy cinnamon note and aromatic cloves diversify the bouquet traditional for the Russian culinary school.

Ingredients:

Four kilograms of tomatoes;

Half a kilo of apples;

Half a kilo of onion;

One and a half glasses of sugar;

Half a spoon of cinnamon and clove powder;

A spoonful of ground chili;

Two tablespoons of coarse salt;

A glass of apple cider vinegar 6%.

Cooking method:

Wash the vegetables, peel them, and cut out the core of the apples.

Grind apples and vegetables in a meat grinder or blender.

Place the apple-vegetable mixture in a deep saucepan and heat until the first signs of boiling appear over medium heat. As soon as the puree boils, reduce the heat to low. Cook, stirring occasionally, for at least two hours.

After two hours, remove the pan from the heat and cool the mixture completely.

Grind the mixture through a sieve with a metal grid and return to the fire.

Add salt and sugar, spices and seasonings to the mixture. Simmer everything for about another hour on very low heat.

Pour in apple cider vinegar, wait until it boils and remove from heat.

Ketchup for the winter from tomatoes “At home”

Simple winter tomato ketchup can be prepared with a minimum of ingredients. For this sauce you only need tomatoes, peppers and onions. But there is no vinegar here, so the taste will not be too spicy.

Ingredients:

Two kilograms of ripe tomatoes;

Half a kilo of onion;

Half a kilo of sweet pepper;

Spoon of red pepper;

Two large spoons of dry mustard;

A glass of coarse sugar;

A quarter glass of salt.

Cooking method:

Prepare the vegetables by washing them and cutting out the membranes and seeds from the pepper.

Grind vegetables in a blender, food processor or meat grinder.

Place the resulting mass in a deep saucepan and heat until boiling over medium heat. Then reduce the heat and cook the vegetable base for an hour and a half without a lid. This will allow the excess liquid to evaporate better and the sauce will thicken.

Add salt, pepper, sugar and mustard, mix everything thoroughly and extend cooking for another ten minutes.

Ketchup for the winter from tomatoes with coriander “Fiery”

Taste hot ketchup for the winter, a combination of a tomato base with onions, bell peppers and coriander creates a tomato base. The spiciness of the sauce is given by fresh hot pepper in the company of two types of ground pepper. Tomato ketchup “Fiery” works especially well with baked meat.

Ingredients:

Five kilograms of tomatoes;

Two bell peppers;

Two large onions;

One hot pepper;

A teaspoon of whole coriander;

A glass of sugar;

A quarter cup of salt;

A spoonful of black and red pepper;

A spoonful of acetic acid.

Cooking method:

Grind the onion and pepper in a meat grinder.

Place the tomato slices in a saucepan and place on the stove. Simmer over low heat for about an hour until the mixture is completely softened.

Rub the cooled tomatoes through a colander or sieve, turning them into puree.

Pour the tomato base into a deep saucepan, add chopped onions and peppers, add pepper mixture, sugar, then add salt and stir.

Heat the sauce over low heat until it boils.

When the vegetable mixture boils, add coriander, prepared in a special way, into it. Crush the coriander in a mortar or on a cutting board with a rolling pin, put it in gauze (a gauze envelope should be folded into three or four layers) or a cotton bag, tie it well and lower it into the boiling mixture.

Cook the ketchup for two hours without covering the pan with a lid.

Remove the coriander, add acetic acid, mix thoroughly.

Ketchup for the winter with cucumbers “Garden freshness”

Is it possible to find it in stores? tomato ketchup with fresh cucumbers? But homemade sauce can be prepared using original recipe"Garden freshness" You can enjoy the taste of summer until spring - unless, of course, this version of tomato ketchup for the winter is eaten by this time.

Ingredients:

Two kilograms of tomatoes;

Two large cucumbers;

A teaspoon of dry mustard;

Two tablespoons of vinegar 9%;

Black pepper optional;

Three spoons of sugar;

Four tablespoons of coarse salt.

Cooking method:

Wash the cucumbers, remove the rough skin and seeds from overripe fruits.

Wash the tomatoes, cut into slices and grind in a meat grinder.

Transfer the tomato mass into a deep saucepan and boil by exactly half.

Grind the cucumbers through a meat grinder.

Finely chop the hot pepper pod.

Add peppers and cucumbers to the tomato base.

Add mustard, ground pepper, sugar and salt.

Bring the sauce to a boil, simmer for another half hour, add vinegar and stir.

Ketchup for the winter from tomatoes “Plums in Society”

Winter tomato ketchup “Plum in Society” has an unusual sweet and sour taste. A large number of ripe plums turn this sauce into a gourmet treat. Ketchup should be served with meat and fish.

Ingredients:

Five kilograms of ripe plums;

Two kilograms of meaty tomatoes;

Ten medium-sized bell peppers;

A glass of sugar;

A glass of peeled garlic;

A pod of hot chili pepper;

Three tablespoons of salt;

A tablespoon of vinegar 9%.

Cooking method:

For red and dark plums, you need to take regular tomatoes and red peppers. If the plum is yellow, you need to find a company of peppers and tomatoes for it yellow.

Wash the plums and remove the pits. The total weight of the pitted plum will decrease; it should be increased to five kilograms.

Cut out the membranes from the peppers, remove the seeds, and chop.

Cut the dried tomatoes into pieces.

Mix all the vegetables and plums in a deep saucepan and cook for thirty to forty minutes.

When the mixture has cooled, rub it through a colander or fine sieve and place it back into the pan.

Add sugar to the base, add chopped garlic and salt. Boil the sauce for fifteen minutes.

Pour in vinegar, mix and transfer to prepared jars or bottles.

Ketchup for the winter made from tomatoes and celery

The special taste of celery will make winter tomato ketchup softer and thinner. Enhances the delicate taste of basil and bell pepper. The sauce can be served with meat, but it will give a special taste to dishes made from rice, potatoes and stewed vegetables.

Ingredients:

Four kilograms of tomatoes;

A tablespoon of dried celery;

One and a half tablespoons of dried basil;

A kilogram of onions;

The same amount of bell pepper;

A teaspoon of black pepper;

Three tablespoons of oil;

Two tablespoons of fine salt;

Four tablespoons of sugar;

Three tablespoons of vinegar 9%.

Cooking method:

Wash and peel the vegetables.

Grind peppers, onion pieces and tomatoes in a meat grinder.

Pour the vegetable mixture into a deep saucepan.

Pour dried celery and basil into a gauze envelope (described above) or a cotton bag, tighten with a thread and dip in vegetable puree.

Boil the mixture for three hours, stirring occasionally and without covering.

Add salt, butter and sugar, vinegar and ground black pepper, stir and cook for another hour.

Ketchup for the winter from Provencal Bouquet tomatoes

The rich aroma, emphasized pungency and thick consistency make winter tomato ketchup “Provencal Bouquet” ideal for any second course. The highlight of the sauce is brown sugar, amazing Provençal herbs and an abundance of spices.

Ingredients:

Three kilograms of tomatoes;

Three pods of hot pepper;

Three medium bulbs;

Large spoon of salt;

Three tablespoons of brown sugar;

30 ml vinegar;

Ready-made mixture of “Herbs of Provence”;

Favorite spices: allspice, ground cardamom, bay leaf, cloves if desired.

Cooking method:

Chop the prepared vegetables randomly, but rather finely.

Do not remove the hot pepper seeds.

Mix all the vegetables in a saucepan and simmer for about an hour.

Cool the boiled vegetables and grind them with a wooden spatula until they form a homogeneous, fairly liquid puree.

Add vinegar and sugar, salt.

Pour herbs and spices into a gauze envelope.

Place the bag in the vegetable sauce and cook without active boiling until the puree is reduced by half. The process is quite long - about three hours, so you need to stir the ketchup, otherwise everything will burn.

Pour the hot sauce into prepared containers.

Ketchup for the winter from green tomatoes

Fancy green ketchup? Easily! You can surprise guests with original winter ketchup made from green tomatoes by inviting them to homemade kebabs.

Ingredients:

Three kilograms of green tomatoes;

Half a kilo of onion;

A tablespoon of salt;

Two tablespoons of apple cider vinegar;

Three tablespoons of sugar;

A mixture of black pepper, ginger, turmeric and ground cloves to taste.

Cooking method:

Cut the green tomatoes into slices, cover them whole with cold water, and leave for six hours.

Drain the water and place the tomatoes in a saucepan.

Chop the onion as finely as possible and add to the tomato slices.

Cook the vegetables for forty minutes until completely softened.

Puree in any way and return to the pan.

Season with salt, spices, sugar and vinegar and cook the ketchup for about another hour.

Tomato ketchup for the winter - tricks and useful tips

The right tomato ketchup for the winter should be quite thick, so you should select dense tomatoes with a minimum of juice for it. Reducing the sauce will be faster and easier.

Substandard tomatoes are perfect for ketchup. You just need to remove the damaged areas.

You don't need metal caps to seal ketchup. An excellent way of sealing is a thick “plug” of salt. You need to fold a piece of gauze or bandage, close the neck, and tightly pack coarse salt on top. Tighten the “lid” tightly with gauze or cotton napkin.

There is no need to be afraid of experiments. You should definitely taste the ketchup before sealing it with salt. Apples can easily be replaced with quince, and bell peppers can be easily replaced. onions in the same quantity.

Ketchup is a sauce with a long history. For modern man This food seasoning is associated with red bottles and store shelves. Ketchup at home earlier in the winter, before development food industry, cooked in many families. Nowadays, natural nutrition is gaining popularity, and housewives are striving to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.

Recipes for making homemade ketchup for the winter

To cook delicious ketchup, which will be stored all winter and will not spoil, you need high-quality tomatoes, ripe, strong, without defects. Country or country tomatoes grown without chemicals are ideal. Factory sauces contain not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Ketchup brewed at home for the winter is healthier, superior in taste to its industrial counterparts, and besides, you can make either a classic sauce or use an original and unusual recipe.

Classic tomato recipe

The sauce from which ketchup got its name did not contain tomatoes. The Chinese seasoning ge-tsup was prepared with fish entrails, and later with anchovies. The British remade the recipe in their own way, replacing fish with mushrooms and walnuts, then turned on the olives. Much later, tomatoes were added, and the version today called classic was born. Ingredients for classic ketchup:

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 to prepare the sauce:

Select the tomatoes, rinse, remove the stems with a knife, cut into small pieces, place in a saucepan, and wait to boil. Add water if necessary; the juice that has been released is enough. Switch the stove to medium heat and cook for 20 minutes.
Cool the boiled tomatoes, pass through a sieve into the same pan. Cook the mass of future ketchup until thickened, an hour or more.
Place the spices in a piece of gauze, tie the ends to form a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, stir the mixture, cook for 10 minutes on low heat.
Pour the finished ketchup into sterilized containers, cool, and place in the refrigerator or cellar.

With apples and bell peppers

For lovers of interesting flavor combinations, ketchup will complement any snack. Little secret: if you add dried or smoked onions, you get an extraordinary aroma. This addition will be useful for those who are not against culinary experiments with ketchup. If you are not sure that eaters will approve unusual taste, limit yourself to the original recipe. To prepare this piquant 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 glass;
sugar - tablespoon;
salt - half a teaspoon;
black pepper – 10 peas;
allspice – 6 pcs.;
garlic – 5 cloves;
savory - to taste.

Step by step recipe preparing ketchup:

Chop the tomatoes and onions, remove the core from apples, cut out the middle with seeds from peppers.
Pour a few tablespoons of water into vegetables and fruits, put on fire, and boil until pulpy.
Rub the mixture through a sieve, pour into a saucepan, place the spices in a gauze bag, and boil until thick.
Add sugar and salt, pour in vinegar, add squeezed garlic and chopped savory.
Pour the hot mixture into (heated) bottles, screw on the caps tightly, place in a sterilization container (large saucepan, tank), sterilize, then cool.

Preserving Spicy Tomato Sauce with Chili Peppers

The popular “hot” sauce is prepared simply, with a minimum of ingredients; the chili pepper will still overwhelm all other flavors. You can season many dishes with it, with caution. Chili goes well with pasta and its varieties, potatoes, rice, fish, and 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 your mouth will burn. For the hot sauce you need:

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

Cooking sequence:

Wash and cut the tomatoes into slices, pour into a saucepan and put on heat (medium). Cook until soft, about 40 minutes, stirring constantly.
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 peppers. Add peppercorns and cook for 15 minutes.
Strain the mixture through a sieve using a wooden spoon or spatula. Peels, seeds, and spices will not pass through the sieve. Grinding can be simplified by using a juicer that has the function of squeezing juice from pulp, or a conventional device, but then the peel of the tomatoes must be removed before cooking.
Boil the pureed mixture, season with salt, vinegar, sugar, pour ketchup into jars or bottles, and close.

From tomato juice with starch in a slow cooker

When preparing ketchup at home for the winter, starch is rarely used; housewives prefer to boil off excess moisture without adding thickeners. Sometimes the resulting degree of thickness is not enough, for example, when preparing pizza. The sauce may spread and the dish will be moist. The dish of the day will be saved by homemade ketchup with added starch. For it you will need:

very ripe tomatoes – 5 kg;
onion – 400 g;
apple cider vinegar – 50 g;
sugar - 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 using a juicer, or you can grind the tomatoes in a meat grinder with a fine wire rack, drain the pulp in a colander, and let drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stewing mode.
Peel and chop the onion: use a meat grinder or puree in a blender.
Wait for the tomato juice to boil, add the onion puree. Simmer in a slow cooker for an hour and a half.
Pour salt, vinegar, sugar into the multicooker bowl.
Stir starch and pepper in a previously prepared glass of juice. While stirring the ketchup, pour in the resulting mixture. When the mixture thickens, turn off the multicooker.
Pour into jars and twist while 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 great success. The cook regulates the spiciness of ketchup independently; 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, the ketchup will not become less tasty by reducing the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup composition:

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.

Preparing the sauce:

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

Find out more recipes on how to cook delicious.

Quick tomato paste recipe

Ketchup is being prepared on a quick fix, with a minimum of ingredients. Tomato paste bought in a store is more natural in composition than factory-made ketchup. Read the label, choose pasta that contains only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by high temperature, is an antioxidant, and is 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 - teaspoon;
sugar – 2 teaspoons;
mustard (ready) - tablespoon.

How to cook:

Dilute the paste boiled water(approximately 200 ml).
Pour sugar, salt, seasonings into one glass, pour boiling water, let it brew, pour into the paste.
Place on the stove and cook for 2 minutes over low heat.
Pour into a treated jar. Store in the 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 with some other sour fruits or berries, for example, red currants. If you want to bring the taste of ketchup closer to classic tkemali, cilantro should be among the seasonings, add it to the ingredients below:

red currants (without green branches) – 1 kg;

water - a quarter 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.

Preparation:

Place currants in a saucepan, pour in water, and bring to a puree over low heat (do not bring to a boil).
Drain the liquid, take a separate container, and rub the berries through a sieve.
Mix juice and puree, put on fire, simmer until thick.
Grind the spices and herbs to a powder, add to the puree, add salt, add sugar, cook for 5 minutes.
Pour into jars and cool.

Video: how to make ketchup for the winter at home

Ketchups sold in stores contain sodium benzoate. Manufacturers love this additive because it prevents mold and yeast from developing, allowing ketchup to be stored for a long time. Substances with this effect contain cinnamon, cloves, mustard, cranberries, apples. If you see these components in recipes, know: they protect the sauce from spoilage. Cooks use vinegar for the same purpose. Practical advice You will hear how to prepare your favorite seasoning for the winter in the video below, reproduced there step by step preparation ketchup at home.