Homemade ketchup for the winter made from tomatoes and apples. Tomato (tomato) ketchup for the winter: finger-licking recipes

18.10.2019

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 some recipes homemade ketchup for the winter from tomatoes, which my family loves.

Ketchup "Krasnodar" at home

I have a friend who simply loves “Krasnodar” sauce and his wife always bought it at the store, mistakenly thinking that she could cook it at home good product it will be hard. I shared this with her simple recipe and revealed it to her little secret: It is the sour apple puree that gives ketchup its 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. Before the end of cooking, add 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 boiling for an hour, the sauce will become quite thick, so you need to stir more often.

Well, delicious ketchup at home is ready. Please your loved ones with this wonderful gravy.

Tomato juice ketchup recipe

With this classic recipe It’s easy to experiment, 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, because 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.
Ready tomato ketchup pour 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 under the lid until soft, remove the 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 water on top vegetable oil and seal it.

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 the 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 and 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.

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

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

Today, the food industry produces large number types of ketchup for different tastes and areas of application, but from this quantity there are 5 main types of ketchup:

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

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

How to prepare other types of sauces

Thick ketchup for the winter

We need:

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

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

Preparation:

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

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

3. Place the pan on low heat and cook the ketchup in three batches:

Step 1: Boil the mixture for 1 hour, stirring occasionally, turn off the heat and leave until it cools completely.

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

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

5. After boiling, rub the mixture through a sieve to obtain thick ketchup without impurities.

6. Add vinegar to the resulting mass, stir and bring to a boil over low heat, stirring continuously. Place the hot ketchup into prepared jars and close the lids.

To cool, turn the jars over and cover warm.

Ketchup with apples at home for the winter

We need:

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

Preparation:

1. Wash all vegetables, peel and pass through a juicer, meat grinder, blender, whatever is convenient.

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

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

4. After that, add the onion to the pan and boil for 15 minutes, stirring occasionally.

5. Add apples next and cook for 20 minutes. Now you can taste for sugar, if you need to add, add, and also add bell pepper, mix and cook this mixture for another 10 minutes.

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

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

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

Tomato ketchup for the winter

We need:

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

Preparation:

1. Wash the tomatoes, remove the “butt” and pass through a meat grinder or blender. Place a container with tomato juice on the fire and simmer, stirring occasionally, for 1.5 hours. Don't forget to remove the foam.

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

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

Homemade ketchup for the table

We need:

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

Preparation:

1.Chop the tomatoes randomly, place them in a saucepan and simmer over medium heat for 20 minutes. We rub the finished tomatoes through a sieve.

2. Put all the spices into the resulting juice, mix, set the heat to lower than medium and boil to the desired thickness. Ketchup can be served when it has cooled down.

3. When preparing for the winter, transfer the ketchup into jars, seal it with lids, turn it upside down and wrap it warm until it cools.

Delicious ketchup from a homemade recipe book

We need:

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

Preparation:

1.Pass the tomatoes through a meat grinder or juicer.

2. Peel the apples and grate them on a fine grater.

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

Quick, delicious homemade ketchup recipe

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

We need:

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

Preparation:

1.Pour the tomato juice into a saucepan, add all the spices and place on high heat, stirring.

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

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

Bon appetit!

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And they completely forget about recipes for delicious homemade ketchup. We are sure that ketchup is on the nearest shelf in your refrigerator along with sour cream and runs out very quickly. This sauce, in different flavor variations, perfectly complements the taste of any, even the simplest food, and makes it bright.

So let's learn how to cook. This will only make it tastier, healthier and healthier. You can also make so much of it that it lasts all winter. After all, homemade ketchup, in addition to all its advantages, is perfectly stored. Here are oursbest ketchup recipes for the winter.

Let's start with the basics. Let's prepare the simplest version, the taste of which can subsequently be improved with additives to taste.

Tomato sauce “Classic”

Take three kilograms of the ripest tomatoes, 6 level tablespoons of sugar, 1 level tablespoon of salt, 5 tablespoons of 6% vinegar, 20 cloves, 25 black peppercorns, 1 clove of garlic, a pinch of cinnamon and Cayega pepper.

Chop the tomatoes into smaller pieces and cook them in a saucepan, without covering with a lid, until a third of the volume is lost. Now add sugar and simmer for 10 minutes, now salt - simmer for 3 minutes. Now it’s the turn of the spices – let them cook again for 10 minutes. Then pass the tomatoes through a sieve and cook all together until boiling. At the end, pour in the vinegar and quickly pour everything into prepared sterilized jars. Roll up the jars in your usual way.

Now let's start experimenting with the taste of our ketchup and find outhow to make tomato ketchupwith additional ingredients.

Here winter recipesfor those who have a craving for something spicy.

photo www.easytastyrecipe.com

Ketchup “With a spark”

We need tomatoes again - half a kilo, half a kilo of onions, a kilo of sweet pepper of any color, 2 fresh hot peppers, a third of a glass of vegetable oil, 200 ml. vinegar 9%, half a glass of sugar, a teaspoon of salt, 7 cloves of garlic, black and allspice.

Take tomatoes, peppers, onions and grind everything in a blender. Cook the resulting mixture, bring it to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally. Chop the garlic and add to the tomato mass along with the remaining ingredients. Cook until it thickens, remembering to stir. Roll into sterilized jars.

Spicy ketchup, and even with vinegar, can affect the stomach. You will have to take care of yourself and limit yourself to such a delicacy. Let's try to cook something like thishomemade tomato ketchupto take care of your health and pamper yourself.

Ketchup “Smachny”

It's simple, take 3 kilograms of tomatoes, 10-15 cloves of garlic, a glass of sugar, a tablespoon of salt, 10 sweet peppers, 1-3 pods of hot pepper.

Grind tomatoes and peppers in a blender. Cook with sugar and salt until it starts to boil, and then simmer over low heat for half an hour. When 20 minutes have passed, add finely chopped garlic to the sauce. Finally, seal the ketchup into jars.

Here are a couple of recipesbest ketchups with the best spices , not spicy.

photo en.petitchef.com

Ketchup “Spicy”

Again, we take only the ripest tomatoes - 6.5 kilograms, 2-3 large cloves of garlic, 3-4 medium onions, 450 grams of sugar, 4 tablespoons of salt, cinnamon on the tip of a teaspoon, half a teaspoon of mustard, 6 black and fragrant peppercorns, 6 cloves, 350 ml. vinegar 9%.

Make an X-shaped cut in the tomatoes, boil for 30 seconds, and then remove the skin. Chop, throw into a blender along with onions and garlic, as well as pre-chopped spices. Add 1/3 of the sugar and cook in the pan until the volume is reduced by half. Then add the remaining sugar and cook for another 10-15 minutes. Line of salt and vinegar. Cook again for 10 minutes. Done, you can put it in jars.

Ketchup “Spicy No. 2”

We need 5 kilograms of tomatoes, a dozen sweet peppers and onions, two and a half glasses of sugar, two and a half tablespoons of salt, a glass of vinegar 9%, 10 allspice and black peppercorns, 10 cloves, half a teaspoon of cinnamon, chili pepper , ground paprika, ground ginger.

Place the chopped vegetables in a saucepan. Add pepper and cloves. Cook until it boils, reduce heat and continue cooking for 1.5-2 hours. Rub the resulting mixture through a sieve, add salt, sugar, remaining spices and cook again until it thickens. If necessary, add starch diluted in cold water. Turn off the heat, pour in the vinegar, and put the ketchup into jars.

Ketchup “Easy as Easy”

We will need 5 kilograms of tomatoes, 1 cup of chopped onions, a glass of sugar, a tablespoon of salt, a glass of 9% vinegar, a teaspoon of black peppercorns, a teaspoon of cloves, half a teaspoon of ground celery seeds, a piece of cinnamon.

We cut the tomatoes, combine with onions, soften under the lid over low heat, three through a sieve. We put it on the stove again. We put all the spices in a bag and put them in the sauce. Let everything cook until the sauce has reduced in volume by half. Add salt, sugar, wait another 5-7 minutes. We take out the spices and put the sauce into jars.

photo pickyourown.org

Ketchup "Don't bother"

Chop two kilograms of tomatoes, half a kilogram of sweet peppers, half a kilogram of onions and grind them in a blender. Transfer the resulting mass into a saucepan, add a glass of sugar, 200 ml of olive oil, a tablespoon of ground black pepper, a tablespoon of dry mustard and salt to taste. Keep on low heat for 2 hours. Place in sterilized jars.

Ketchup “With paprika”

Sliced 5 kg. tomatoes, half a kilo of sugar, 3 tablespoons of salt, 2 tablespoons of ground paprika, a teaspoon of khmeli-suneli, a teaspoon of ground allspice, a teaspoon of ground cloves, cook for 30 minutes from the moment of boiling. Pour in a glass of starch previously diluted in cold water and mix thoroughly. Now - a glass apple cider vinegar. We wait for the mixture for 15 minutes, turn off the heat, and roll it into jars.

Ketchup “With horseradish”

You need 2 kilograms of tomatoes, 2 large onions, 4 tablespoons of sugar, a tablespoon of salt, one teaspoon each of ground black pepper, ground ginger, ground cloves, two tablespoons each of dry red wine and wine vinegar and one tablespoon of grated horseradish.

Remove the skin from the tomatoes, cut into cubes and chopped onions and cook, stirring, for 20 minutes. Pass through a sieve. Stir in sugar, salt, spices, wine, and leave on low heat for 1 hour, stirring occasionally. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Place hot into sterilized jars.

Usually for the winter we prepare apples, plums, and various berries in the form of compotes and jams. Why not add these ingredients to ketchup too?

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Ketchup “With juniper”

Chop 3 kilograms of tomatoes, chop half a kilogram of onions and boil everything together until soft. We wipe through a sieve. 300-400 ml. Heat a little vinegar 9%, add spices and berries, bring to a boil and pour into the sauce. Cook the ketchup until the volume is reduced by a third, add salt, sugar, and mustard. Cook for another 10 minutes and pour into jars.

Ketchup "Apple"

Chop 10 tomatoes and simmer covered until soft, then rub through a sieve. Do the same with 4 sweeter apples. Combine tomatoes and apples and cook until thick. Now add a teaspoon of ground black pepper, half a teaspoon of ground cinnamon, a teaspoon of nutmeg, half a teaspoon of salt and a teaspoon of honey. Cook again for 10 minutes. Add 2 tablespoons of 9% vinegar and 3 chopped garlic cloves. Simmer for another 5 minutes and pour into jars.

Ketchup “Tomato-Plum”

Blanch 2 kilograms of tomatoes and rub through a sieve. Blanch the pitted plums and rub through a sieve. Combine with tomatoes, spices, chopped garlic and cook until the volume is reduced by a third. We close it in jars.

We hope now your most delicious preparations Tomatoes for the winter will include not only canned tomatoes, but also ketchup. Create, be surprised, be surprised!

photo healthyliving.natureloc.com

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What dish to prepare from funchose: recipe with photo

Most often, homemade ketchup is prepared for the winter, which is why vinegar is indicated in all recipes. The finished ketchup is poured over, rolled up and, after cooling, put in a cold place. But if you plan to eat the sauce in the near future, then you don’t need to add vinegar.

Ingredients

5 kg of ripe tomatoes;
1 kg of onions;
250 g sugar;
2 tablespoons salt;
1 teaspoon ground cinnamon;
1 teaspoon ground black pepper;
1 teaspoon paprika or ground red pepper;
1 teaspoon ground cloves;
50 ml vinegar 9% - optional.

Preparation

Cut the tomatoes into large slices, removing the core. Place in a saucepan and place over low heat. If after 10–15 minutes the tomatoes have not produced juice, add a little water. Stir and simmer the vegetables over medium heat for another 40–50 minutes.

Add coarsely chopped onion, bring to a boil and simmer over low heat for another 1.5–2 hours. All this time the mass should be bubbling a little.

Remove the pan from the heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Stir and grind the mixture until smooth. After this, you can strain the ketchup through a sieve if you want to get rid of the tomato seeds.

Place the pan on the stove again, bring to a boil and cook for another 1.5–2 hours. During this time, the ketchup will thicken. 10 minutes before the end of cooking, pour vinegar into the pan and stir.

Ingredients

4 kg of ripe tomatoes;
500 g sweet and sour apples;
250 g onions;
1½ tablespoons salt;
250 g sugar;
50 ml apple cider vinegar - optional;
a pinch of ground black pepper;
½ teaspoon ground cinnamon.

Preparation

Pass the peeled tomatoes through a juicer or meat grinder. Pour into a saucepan and place over moderate heat. Cook for about 1.5 hours until the mixture thickens.

Add coarsely chopped peeled apples and chopped onions to the tomato puree. Bring the mixture to a boil, remove from heat and leave for 15–20 minutes to cool slightly.

Grind it with a blender until smooth. Place the pan back over moderate heat, add salt and sugar and stir. After boiling, add vinegar, black pepper and cinnamon and cook for another 5-10 minutes.

Ingredients

2 kg of ripe tomatoes;
1 kg of ripe plums;
250 g onions;
100 g garlic;
¼ bunch of parsley;
2 hot red peppers;
1½ tablespoons salt;
200 g sugar;
½ teaspoon pepper mixture;
2 bay leaves;
2 tablespoons vinegar 9% - optional.

Preparation

Remove the skins from the tomatoes, remove the pits from the plums and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, place over moderate heat and cook, stirring occasionally, for 2 hours.

Mince the garlic, parsley and pepper. If you want to make ketchup spicier, use 3 hot peppers.

Add garlic mixture, salt, sugar, pepper mixture to tomato-plum puree, bay leaves and vinegar. Stir and cook until thickened, about 40-50 minutes. After cooking, remove the bay leaves from the ketchup.

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Ingredients

3 kg of ripe tomatoes;
600 g;
500 g onions;
½ head of garlic;
1 tablespoon salt;
½ teaspoon ground cinnamon;
12 black peppercorns;
3 peas of allspice;
4 cloves;
½ teaspoon ground nutmeg;
100 ml vinegar 9% - optional;
150 g sugar.

Preparation

Cut the peeled tomatoes, peppers, onions and garlic into large slices. Place vegetables in a saucepan and add salt. Cook covered over moderate heat for about 3 hours, stirring occasionally. During this time, the mass will decrease by 2–3 times.

Remove the pan from the heat and puree the tomato mixture in a blender until smooth. Grind cinnamon, black and allspice, cloves and nutmeg in a mortar or coffee grinder.

Add the spice mixture, vinegar and sugar to the pan and stir. Place the ketchup over medium heat and cook for another half hour.

Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Still thick tomato sauce with piquant notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, but it’s quite difficult for me to stop using it. Therefore, while the fresh vegetable season is in full swing, I suggest preparing homemade tomato ketchup for the winter. You'll lick your fingers - it turns out so delicious. When sealed, the seasoning can be stored for more than 1 year, but when opened, it is advisable to eat it for no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But don’t worry, a half-liter jar “disappears” in a few days.

The simplest and most delicious homemade ketchup for future use

Meat, potatoes, pizza, and even a piece of regular bread with this sauce tastes much better! Try it! I guarantee you will lick your fingers and ask for more. Fresh tomatoes + classic spices = excellent results.

Thank you very much for the recipe, mom Larisa!

Ingredients:

Exit: approximately 1.25 liters of finished sauce.

How to make delicious homemade tomato ketchup for the winter (you'll lick your fingers):

To make a lot of thick sauce, use only well-ripened, fleshy, non-watery tomatoes. Unripe ones will only produce a large amount of juice, which will evaporate during cooking. And there will be very little ready-made ketchup. Cut the tomatoes into small slices. Place in a bowl (large saucepan). Peel the onion. Chop into small cubes. Add to tomato slices and stir. Cover with a lid.
Place on low heat. Simmer until soft (about 15 minutes). The vegetables will immediately release their juice, so they won’t burn.
To bring the tomato base until smooth, use a metal sieve. Rub soft vegetables through it. The result will be a smooth puree without seeds or skin. Wipe as thoroughly as possible - more pulp will end up in the bowl.
Pour the vegetable mixture back into the bowl (sauce pan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup reduces by 2-2.5 times.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds, on gauze folded several times. Tie the ends and make a pouch. Dip into boiling puree. Spices will give off their aroma, but at the same time they will be completely easy to extract from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will become even thicker. After the specified time, remove the bag of spices.
Prepare jars (special bottles). I have accumulated a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until winter and for current use. Regular liter (half liter) jars will also work. Sterilize jars (bottles). Boil the lids. Lay out the hot workpiece. Roll up. Turn it over and check if the preservation is leaking. In this position, wrap the jars.
After cooling, hide it in a dark pantry or cellar for the winter. Store opened ketchup in the refrigerator. But after opening it is advisable to eat it within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than the store-bought product.

Making aromatic ketchup from tomatoes and apples for the winter

It is difficult to imagine the combination of apples and tomatoes in their raw form. But in this sauce they “get along” perfectly. Apples are responsible not only for the taste, but also for the excellent thick consistency. I advise you to try it.

Required Products:

Exit: about 1.5 liters of workpiece.

Plan for preparing ketchup from tomatoes and apples, preparing for future use (for the winter):

Tomatoes must be ripe, soft and tasty. It is advisable to take apples with sourness, then the seasoning will be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut out the rough part of the tomatoes. Cut into slices. Remove seeds and stems from apples. There is no need to remove the peel. It contains pectin - a natural thickener that will allow you to obtain the ideal consistency in a short time.
Grind all chopped ingredients using a blender (meat grinder). Was the mass not completely homogeneous? Don't worry. After cooking, small pieces of vegetables will become soft and easily pass through a sieve.
Pour into a deep heat-resistant container. Place on medium heat. Once boiling, reduce heat. Cook covered, stirring every 10-15 minutes, for about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a uniform consistency. But every minute of the time spent is worth it: homemade ketchup made from tomatoes and apples turns out very appetizing, you’ll just lick your fingers. After trying a spoon, I decided that it should be stored for the winter not in jars, but in buckets. Return the pureed sauce to the cooking vessel.
Add sugar, salt, vinegar, ground pepper. It is advisable to grind the peas in person. What is sold in bags contains a lot of small debris and does not have a special aroma. Also add spices that make regular red tomato sauce like real ketchup. It's clove and cinnamon. You can add whole cloves and remove them at the end of cooking. Otherwise the aroma will be too concentrated. Or take just 2-3 cloves and grind them with pepper. Stir. Cook after boiling for another 5-7 minutes until you achieve the desired consistency. Add other seasonings if desired - hot pepper, coriander
Wash the jars (bottles). Sterilize or pour boiling water over it several times. Place on a kitchen towel to drain. Fill the container. Roll up with sterile dry lids. Cool upside down under a spare blanket.
After cooling, hide it for storage in a cellar, pantry, or refrigerator. You open a jar of this real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste will rock you - not only do you want to lick your fingers, but you also want to bite off your tongue with pleasure.

Spicy thick ketchup with garlic

It's hard to resist licking your fingers when in front of you is a whole jar of delicious homemade sauce with a pleasant, spicy, piquant taste. Bell pepper adds a special note, garlic adds a slight heat, and Provençal herbs add a Mediterranean aroma.

You will need:

Exit: about 1.75-2 l.

How to cook:

Straining sauce components through a sieve is not the easiest or most enjoyable task. Especially when you plan to prepare a large amount of preserved food. Is there a special attachment for a food processor? You're very lucky. I don’t have such an attachment, so I decided to make my task easier and conduct an experiment. Tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled it off. Wiping the pulp of tomatoes is faster and easier. The sauce thickened well, by the way. To separate the pulp from the skin, blanch the vegetables. Make a crosswise cut. Place in boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin will come off easily. Cut the tomatoes into large slices.
bell pepper I decided to also remove the film. So I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Place it in a baking bag. Place in an oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in a microwave oven (900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Cool the pods slightly. Remove the tails and seeds. Remove the skin. Cut as desired.
I used sweet lettuce onions. But regular, yellow, white will also do. Clean the bulbs. Divide each into 4-8 parts.
Grind the ingredients with a blender or meat grinder.
For cooking, use dishes with a thick bottom so that the mass burns less. Place it on the stove over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is reduced to classic thickness.
Remove the seeds by pressing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help you achieve a completely smooth consistency. Additionally, use it after grinding (optional).
Add the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush it with a press). Stir. Cook for another 5-7 minutes after boiling.
Place in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, and lids. Place the ketchup containers on the lids to check if it is leaking. After checking, wrap the workpiece with an unnecessary blanket. Place the cooled sauce in a cool, dark place (refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup comes out aromatic and piquant due to the use of ripe tomato fruits, fresh garlic, and Provençal herbs. The shelf life of unopened preserves is more than 1 year. I advise you to prepare a lot of it - it disappears very quickly.