Homemade ketchup for the winter is spicy. Tomato ketchup for the winter - you'll lick your fingers! Simple recipes for tomato ketchup at home

17.10.2019

This homemade ketchup recipe is amazing! 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 readiness, remove the hot pepper and add apple cider vinegar to the 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 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.

Wash the sweet paprika, cut it, remove the stalk, seeds and white membrane. Cut into arbitrary pieces, not very finely. Place in a saucepan with a thick bottom.

Peel the onion, chop it finely and place it in a saucepan with our paprika.

We also peel the garlic, lightly chop it and add it to the pan.

We take ripe, fleshy varieties of tomatoes. The more watery the tomatoes, the longer it will take to simmer the sauce, and, as a result, you will get much less ketchup.

This is the third time I have used a juicer to make homemade ketchup. I have a powerful one, but, in any case, I pass the pulp again 3 or even 4 times until I see that there is literally a glass of cake left - seeds and skins - and it is quite dry.

It is impossible to say how much juice you will get, since its amount depends on the variety of tomatoes. This time I got about 4.5-5 liters. The yield of the initial product - ketchup - is approximately 2 liters.

If you don’t have a good juicer, wash the tomatoes and pour boiling water over them. Next, after about a minute (a little less), drain the boiling water and fill the tomatoes with cold water. Hold them for another 30 seconds. After these manipulations, the skin is removed quickly and without problems. We also cut out the stalk. Then we cut them randomly and put them in a pan.

But, let's return to the option with a juicer. I directly throw in the whole tomatoes (the juicer allows it), without even removing the stalk, of course, if it is not visually too large.

Add tomato juice to the pan where paprika, onion and garlic are already located and put on fire. Bring to a boil and cook over low heat for about an hour and a half. Do not cover the pan with a lid, let the water evaporate and the mixture thicken.

Next, take an immersion blender and puree everything until smooth. The mixture is thickening quite a bit, but still not thick enough. Return to the heat for at least another hour, and then you will add all the spices. By the way, when you already see that the ketchup is almost the same consistency as you wanted, it’s time to turn it off, because after cooling it will become a little thicker.

Now for the spices. Apart from smoked paprika there is nothing unusual. I took mustard in peas and ground it in a coffee grinder. By the way, I ground it not finely enough, so in my ketchup you can see yellow inclusions, which do not interfere at all, but slightly spoil the appearance. So you can easily buy it already ground and take about 1 tablespoon. Grind the cloves and allspice too.

At the end of cooking, when you already see that our homemade ketchup thickened enough, pour all the spices into the pan, mix and taste. Now is the time to adjust the taste. And vinegar! Add vinegar. Now try it. As for me, there is enough of everything here, but you see for yourself, decide for yourself. And our ketchup is ready. Pour hot into sterilized jars and enjoy for your health.

A little about sterilized jars. I always wash them with baking soda, rinse thoroughly with hot water, and then put them in the microwave at full power for about three minutes. That's it, the banks are ready. I simply pour boiling water over the lids.

It (ketchup) is in my basement, but it was never stored for more than a month or two - it was eaten. Once opened, keep in the refrigerator only. Bon appetit!

Tomato ketchup is, of course, an interesting thing...not so long ago this word appeared in our vocabulary! Previously, it was simply called tomato sauce. Our grandmothers and great-grandmothers made it for the winter from surplus tomatoes... And now we are using ketchup in a new-fangled way!

Well, okay, no matter what you call it, it will still be delicious. You can make it in any flavor you like - sweet, sour, spicy and add a lot of things to it, if you would like to tinker a little longer.

Recipes:

Tomato lovers eat everything with it - pasta, rice, meat, scrambled eggs, sausages, dumplings. You also can’t do without it when making pizza or homemade hot dogs.

The recipe allows you to make it from what you have on hand. No special conditions or technologies are required, so why not make it for the whole family for the winter, especially since you can also use non-standard tomatoes that you can’t pickle!

So, let's start cooking with the simplest thing and gradually make it more complicated.

Wash jars with baking soda, rinse thoroughly under running water and sterilize, preferably in the oven, so that they are dry after sterilization.

We are preparing it step by step, but if you want to add something, don’t be shy!

Tomato ketchup for the winter - a simple step-by-step classic recipe at home without apples

And also without any other bells and whistles, just tomatoes, salt and spices. Previously it was called Classic tomato sauce. This is the basis for any type of ketchup; you can add any components to it and get different tastes.

tomatoes 2 kg;
half a glass of sugar;
a tablespoon with a little salt;
a tablespoon of acetic acid;
10 pieces of cloves;
two cloves of garlic;
a pinch of cinnamon;
a pinch of ground red hot pepper.

Preparation:

Wash and dry the tomatoes on a towel, peel the garlic.
Cut the tomatoes into large slices and place in a wide-bottomed saucepan over low heat. Cover tightly and bring to a boil.
Cool and strain through a sieve or fine metal mesh colander.
Place the puree in a saucepan and simmer over low heat without a lid until the contents are reduced by a third.
Add salt, sugar, spices and garlic, cook for another ten minutes and remove the garlic.
Pour in the vinegar and simmer for another two or three minutes.
Place in sterile dry jars and roll up.
Turn it upside down and cool it like that, put it in the cellar.

The preparations for the winter are ready! Perfect for meat or for seasoning tomato soups!

Let's try to make this ketchup in a slow cooker; modern equipment would be wasted in vain; it's a pity that the volume is small. Very aromatic and tasty, with a pronounced apple taste.

What you will need:

large, fleshy, very ripe tomatoes, two kilos;
sour apples, kilo;
half a kilo of onions;
large head of garlic;
half a glass sugar;
salt incomplete table. l.;
black pepper, ground half a teaspoon;
five cloves;
acetic acid teaspoon.

Cooking recipe:

Wash, peel and dry all the vegetables on a towel.
We cut everything into large pieces and place it in the multicooker bowl.
Set to fry or bake for two hours and close the lid.
Add spices, sugar, salt and set the simmer mode for another 15 minutes.
Let it cool, rub everything through a sieve and put the puree back into the multicooker bowl.
Pour in acetic acid, stir and set the simmer mode for 30 minutes.
Place hot into dry, sterile jars and seal.
Cool upside down and store in the cellar or refrigerator.

Delicious with pasta or rice!

Spicy tomato sauce that goes well with meat: chicken, pork kebabs, French meat.

Ingredients:

tomatoes 2 kilos;
bell pepper 2 kilos;
a kilogram of apples with a sour taste;
half a kilo of onions;
head of garlic;
a glass of sugar;
10 g dry Provençal herbs;
tea l. ground cinnamon;
tea l. ground coriander;
two tablespoons of salt;
half a teaspoon of ground red hot pepper;
half a glass of wine vinegar.

Cooking process:

Wash the vegetables, peel and dry on a towel, remove the seeds from the pepper.
Cut all the vegetables into large pieces, place in a saucepan with a thick bottom and place over medium heat. Let it boil and cook over low heat for about thirty minutes.
Cool and pass (grate) through a meat grinder, put the resulting puree into a saucepan.
Bring to a boil and add salt, sugar, spices, and vinegar.
Cook for about five minutes.
Place in dry sterile jars and roll up. Cool upside down and store in a cool, dark place.

The resulting sauce will be very hot and spicy, not for everyone!

I have the best homemade recipes for you:

Dressing for borscht
Cucumber salad for the winter

Let's make it for variety with seasoning for Korean carrots. The taste will be unusual, we will surprise our household and guests!

two kilograms of tomatoes;
two tablespoons of starch;
tsp heaped salt;
a glass of sugar;
Art. l. seasonings for Korean carrots;
tsp acetic acid.

Preparation:

Wash the tomatoes and dry them on a towel.
Place them in a thick-bottomed saucepan and heat over low heat until boiling.
Cool and rub through a sieve, put the resulting juice back on low heat, wait for it to boil and add spices, salt and sugar. Cook for ten minutes.
We dilute the starch in a glass of warm water and, stirring vigorously in the pan, introduce it into the boiling juice in a very thin stream.
From now on, stir continuously!!!
Cook for 15 minutes, add acetic acid and mix thoroughly.
Remove from heat and place in dry, sterile jars. Let's roll up.

This kind of ketchup is usually loved by teenagers. Especially with pasta!

A classic of the genre, children love this vinegar-free ketchup. Easy to prepare and very tasty, natural and healthy. It will decorate and add charm to any dish.

Ingredients:

tomatoes and onions, two kilos each;
half a kilo of bell pepper;
a glass of sugar;
a tablespoon of salt;
two tablespoons of dry mustard;
If you wish, you can gradually add any dry ground spices.

How to cook simple tomato ketchup:

We wash and peel the vegetables, dry them on a towel, and remove the seeds from the pepper.
Cut the vegetables into large pieces and place them in a saucepan with a thick bottom.
Boil for 30 minutes.
Cool and rub through a sieve or colander made of fine metal mesh.
Place the puree in a saucepan and continue to cook with sugar, salt and spices for another twenty minutes, don’t forget to stir.
Place in dry sterile jars and seal.
Turn it upside down, let it remain like this until it cools completely, put it in a cool place.

Children and their friends will love the sweet and mild taste. Bon appetit!

I call this ketchup tkemali and prepare it from red plums or yellow cherry plums, as they have a sour taste and are ideal for ketchup. I’ll be honest – with red plum they will turn out very well, but with yellow cherry plum – it’s a fairy tale!

take an equal amount of tomatoes and plums, 2 kg each;
3 heads of garlic;
a teaspoon of ground coriander, herbs de Provence, mint, ground black pepper;
a glass of sugar;
table. lie salt.

Preparation:

We take salad varieties of tomatoes - large and meaty. Wash the tomatoes, cut off the bottom and make a cross-shaped cut, blanch in boiling water for one minute and remove the peel. Cut into slices, carefully removing the seeds with the tip of a knife.
Wash the plum or cherry plum and remove the seeds.
We peel the garlic and pass it through a press.
We pass the plums and tomatoes through a blender (or a meat grinder twice), grinding them into dust.
Place on medium heat and simmer for about an hour.
Add all the other ingredients and simmer over low heat for about an hour.
Place hot into dry, sterile jars and seal. Store in the cellar.

The exquisite taste of this sauce will win your hearts forever! I especially like tkemali made from plums when I want to add it to meat dish an unusual twist.

Watch the video, but here tkemali ketchup is made from blue plums. But this will not play a special role - so, so incredibly tasty.

In addition, I will list some other useful and tasty preparations:

Squash caviar

Tomato and bell pepper ketchup for the winter - Finger licking good

The ketchup will be thick and have a very rich taste. Everyone without exception likes it, as it is close to the classic and traditional taste.

To do this you need:

two kilograms of tomatoes;
sweet bell pepper 4 pieces;
half a glass of sugar;
salt half a tablespoon;
apple cider vinegar 4 tablespoons;
a mixture of ground peppers;
a few sprigs of coriander, basil and parsley.

Let's start cooking:

Wash and peel all vegetables and herbs, remove the seeds from the pepper.
Cut the tomatoes and peppers into medium pieces, the greens into fine pieces, and simmer over low heat for about an hour.
Cool and pass through a sieve.
Place the resulting puree over medium heat and cook for another forty minutes.
Add dry spices, salt and sugar and simmer for another half hour.
Pour in the vinegar, stir and turn off the heat.
After 5 minutes, place in sterile jars and roll up.
Cool upside down and store in a cold cellar.

Bon appetit in winter!

Children often ask for ketchup - just like in the store. Well, what can we do, let’s prepare it exactly to taste like in the store!

tomato paste from the store, a half-liter jar, take the one that contains only tomatoes or tomatoes, even if it is more expensive;
two onions;
a small head of garlic;
a small bunch of dill;
several sprigs of basil;
sugar two tablespoons with top;
a pinch of ground black and red hot pepper;
vegetable oil two tablespoons, ideally olive;
acetic acid at the bottom of a teaspoon.

Cooking recipe:

Peel the onion, chop and fry in a frying pan until golden brown.
Place all ingredients in the bowl of a food processor and chop into dust.
If it turns out too thick, add a little water.
Place in a saucepan with a thick bottom.
Place over medium heat and bring to a boil. Cook for ten to fifteen minutes and place in dry, sterile jars. Roll up, cool and place in a cool, dark place.

Tomato ketchup for the winter turns out exactly the same as in the store!

Video - Homemade ketchup from tomatoes with apples and bell peppers through a meat grinder

We cook according to a simple recipe - there is nothing complicated here. We pass vegetables and fruits through a meat grinder.

Makes an excellent homemade tomato sauce. If you want it to be thicker, just boil the tomatoes longer than usual.

It is better to select apples from sweet and sour varieties, for example Antonovka.

For this recipe it is not necessary to choose tomatoes; the most ordinary ones, even slightly spoiled ones, will do.

How to make awesome homemade tomato ketchup for the winter so that everyone’s mouths drop open: secrets and tips

There is nothing complicated or mysterious about making homemade ketchup, it’s just that the word sounds foreign! If you learn a few simple rules, then you can not open the recipe at all and cook from your head all your life.

These are the basic rules:

Tomatoes should be at least half of the total volume of vegetables.
There is no place for skins and seeds in ketchup; either remove them through blanching or boil them in own juice and roll it back on the sieve, there is no other way.
Don’t be afraid to roll it out on a sieve, it just sounds scary, but it only takes about fifteen minutes.
Ketchup should be homogeneous, so we use ground seasonings, and if it’s fresh herbs, it’s best to chop it into dust in a food processor.
There is no place for water in ketchup - therefore it is necessary to boil for a long time to evaporate excess moisture.
You can use non-standard tomatoes, with blemishes and cracks, the main thing is to trim everything carefully.
The more vinegar and spices, the spicier the result.
The more sugar, the sweeter the taste.
Plums and apples will add acidity and in such recipes you can do without vinegar altogether if you put it in almost boiling jars.
Seasonings like cilantro and coriander, and Provençal herbs are not for everyone; not everyone likes them.
Basil will not spoil ketchup and will not stand out as a special taste.
Ketchup jars must be sterile and dry.
You can use yellow tomatoes and then the sauce will turn out to be an unusual sunny color.

Well, that’s basically it, don’t be afraid to get creative in the kitchen and bring something new to dishes that are already known to everyone!

Today, in almost every refrigerator you can find a package of ketchup. This product is included in our daily life very durable. It is convenient and tasty, capable of turning ordinary pasta into a delicacy. One problem is that the composition on the pack can intimidate even a person with very superficial knowledge of chemistry... So why risk your health if you can make wonderful, and most importantly, healthy ketchup at home yourself! Its taste will even surpass store-bought ones, and even a child can be treated to such a delicacy.

Sauce from distant shores

It was not the Italians who were the first to think about how to make ketchup at home! The whole world is convinced that this dish belongs to Mediterranean cuisine. In fact, the first ketchup was made by the Chinese. This happened at the end of the 17th century. True, there were no tomatoes in it, as in all of China. It was called ke-tsiap and was prepared from salted fish, shellfish and spices. This sauce came to Europe several decades later.

Only 100 years later, tomatoes appeared in ketchup. We need to thank the British culinary specialist Richard Brigg for this - it was he who came up with the idea of replacing the fish base, which was unusual for Europeans, with tomatoes. The dish he prepared instantly gained popularity, and tomato ketchup has since firmly held its position in the refrigerators and hearts of people around the world. What is the merit of Italy and does it exist at all? The Italians, not being the inventors of ketchup, show true love for this sauce. He firmly entered them national cuisine. And now we can’t imagine traditional Italian pasta or pizza without ketchup.

Many of our fellow citizens remember “Krasnodar Sauce” made from tomatoes. It’s hard to say whether it was a variation of the European ketchup recipe, or whether Soviet chefs themselves invented it again. But one thing is indisputable - he enjoyed and continues to enjoy popular love.

What to make ketchup from

Perhaps in Asia they still make ketchup from fish... But most fans still associate this sauce with a tomato base. There are many recipes and ways to make ketchup at home. They have one thing in common - they are based on tomatoes. In addition to them, onions, garlic, bell peppers and rotunda, apples, zucchini, eggplants, herbs, and many seasonings are used for cooking.

Necessary equipment and tools

Ideally, you should use a juicer to make ketchup. The best homemade ketchups are made not from the tomatoes themselves, but from tomato juice. There should be no seeds or peel in it, only pulp and juice. You can puree the tomatoes using a food processor or even an immersion blender. Modern technology operating at high speeds can crush the seeds so much that they will not be visible in the finished sauce. A regular meat grinder cannot do this.

A double boiler can be a good help. If you steam the tomatoes before making ketchup at home and then immerse them in cold water, you can easily remove the skin from them. The resulting tomatoes are passed through a fine sieve to separate the seeds.

In addition, you will need a cooking pan, a cutting board, and a knife.

Classic tomato ketchup recipe

Let's try to make ketchup at home, the recipe for which is quite simple. To prepare it you will need tomatoes, sugar, salt, garlic, cloves, nutmeg, cinnamon and pepper. If desired, you can add hot red pepper.

Product proportions:

tomatoes - 1 kg;
sugar - 50 g;
salt - a pinch;
9% vinegar - 20 g;
cloves - 4 pieces;
peppercorns: black, white, allspice - only 5-6 peas;
clove of garlic;
cinnamon and nutmeg - on the tip of a knife;
small bay leaf;
red hot pepper to taste.

Preparation

Before making ketchup at home, get rid of the crusts and chop the tomatoes. You can immerse them in boiling water for a few seconds and then pour cold water over them. It is convenient to use a double boiler. And from some varieties of tomatoes the skin can be removed easily.
Place the tomatoes in a food processor or blender and grind into minced meat.
Pour into a saucepan and set to cook. By the end of cooking, we should have 2/3 of the original volume left. This will take at least an hour.
Prepare the spices. Pass the garlic through a grinder. Grind the pepper.
An hour after boiling, add salt, sugar, spices and garlic to the pan. Cook for another 5 minutes.
At the very end, add vinegar, let it boil and turn it off.
Transfer to a jar and let cool.

This is how ketchup is made at home. The recipe also suggests the possibility of preparing it for the winter. To do this, pour the hot sauce into jars and roll up. This workpiece does not require further sterilization.

Tomato and pepper ketchup

You can diversify the classic recipe with other ingredients. This is especially true in the summer-autumn period, when aromatic seasonal vegetables just beg to be served on the table. Bell peppers are great for making ketchup. They can replace a quarter to a third of a tomato. You can add the onion to the sauce. Before you make ketchup at home, you need to simmer it in a frying pan. Stewed carrots are often added to ketchup along with the onion - it thickens the consistency and gives the sauce an amber tint. Adding fresh chopped herbs to homemade tomato ketchup will make it aromatic and healthy. There is no point in experimenting with rolling up such ketchup for the winter.

A little exotic

When all your friends learn about how to make ketchup at home, you can still surprise and delight them with a new recipe. For example, make sweet and sour ketchup from exotic fruits!

Product proportions:

homemade tomatoes - 1 kg;
onion - 500 g;
garlic - 5-6 cloves;
medium size pineapple - 1 piece;
sunflower or olive oil - 100 g;
salt, sugar, spices to taste.

Preparation

Cut onions and tomatoes into cubes.
Heat oil in a saucepan and fry the onion. Add tomatoes and half the garlic. Continue simmering.
After 40 minutes, place the mixture in a bowl and let cool.
Add chopped pineapple, remaining garlic, spices. You don’t need to add sugar to this homemade tomato ketchup, because it already turns out quite sweet.
Puree the mixture with a blender.

The chilled sauce can be served immediately. It should be stored in the refrigerator, in a sealed container.

Improvisation on the theme of ketchup

You don't always have the required ingredient on hand. And sometimes there is some product in the refrigerator that inspires culinary experiments. It is quite possible to add a piece of broccoli, avocado, a small pear or a sour apple to ketchup. Sweet plums add a special charm to the sauce. Vinegar can be replaced with lemon juice - this will make the sauce more tender. In any case, you should not just put the new ingredient in a saucepan, but replace some of the tomatoes with it.

How to make tomato ketchup for the winter?

Typically, ketchup prepared according to the classic recipe stores well. It is not necessary to move it to the cellar or basement. An ordinary pantry in a city apartment will preserve summer aromas until winter. Like other preparations, ketchup can be sealed in jars with screw caps. The role of preservatives is played by vinegar and salt. Thorough disinfection of containers is very important for the safety of the product. It is best to wash the jars with soda and then steam them. You can place them in the old fashioned way on a special stand over a saucepan of boiling water. And the presence in the kitchen modern technology simplifies the process as much as possible. For example, a dishwasher can both wash and disinfect jars on its own. The steamer handles containers perfectly.

What to serve with homemade ketchups

Of course, the classic of the genre is pasta drenched in aromatic tomato sauce. This sauce goes well with meat and fish dishes, dumplings and salted dumplings, and fried pies. More complex sauces can be prepared using homemade ketchup: filling for cabbage rolls, meatballs, stewed fish. You can combine it with mayonnaise or sour cream and stew the bird in it. It will add expressiveness and flavor to a delicate omelette. It is great for cooking dishes in pots. This sauce can also be added to mushroom or vegetable caviar. An unusual use for homemade ketchup can be adding it to the brine for pickling herring “Korean style”. Well, don’t forget about its intended use - for pizza, shawarma, hot dogs.

In winter, an open jar of homemade ketchup will perfectly liven up any family dinner. This sauce, especially prepared with your own hands from ripe summer tomatoes, even festive table will take pride of place.

Hello everyone!

I think everyone knows that sauces enhance and complement dishes. And the most trendy one is ketchup! You can eat literally anything with it - meat, cutlets, dumplings, spaghetti, pasta, jellied meat and many other dishes, this is not the whole list.

But the more varieties of this sauce appear on supermarket shelves, the less natural products can be found in their composition. Just preservatives, E-shki, sweeteners and dyes - in a word, everything that a person should not consume at all.

But there is a way out! We'll make ketchup ourselves, then we'll know for sure what it consists of. After all, a home-made product can be given even to children who love it so much. However, it has one huge drawback - it is incredibly tasty and you need to prepare more. A couple of jars are not enough, check!

And if you are planning huge harvest tomatoes, I recommend closing them also, and special attention take a moment, they are very tasty.

Now I propose to get down to business, choose the recipe you like and prepare this gravy for your family and friends. All recipes deserve your attention.

A classic recipe for tomato ketchup for the winter - you'll lick your fingers

I bring to your attention a recipe for ketchup with a classic taste that goes with many dishes. We will prepare it ourselves. After all, homemade sauce without all kinds of additives and preservatives is healthy and very tasty. If prepared correctly, the product turns out much tastier than in the store.

Every year I make this gravy and it goes really well. Even children can eat it, because there is no pronounced taste of heat and spice. Only a distant piquant note is felt. In a word, the sauce is universal and neutral. Try it, you will definitely like it...

Ingredients:

Tomatoes – 4 kg
Sugar - 1 tbsp.
Vinegar 6% - 106 gr.
Salt - 35 gr.
Water - 1 tbsp.
Cloves - 3 pcs.
Garlic - 2-3 cloves
Black peppercorns - 1 tsp.
Hot pepper - a little

Cooking steps:

1. First of all, let's start preparing the tomatoes. Overripe tomatoes are perfect for this recipe, because the riper they are, the more richer color and a brighter taste.

Also, if you have ripe spoiled tomatoes, they can be used for this preparation. Wash the tomatoes under running water, cut off the base of the stalk and if there are spoiled places, cut them off. Cut a large fruit into 4 parts, if the tomatoes are small, cut into 2 parts.

2. Place the chopped fruits in a saucepan and add a glass of water. Cover with a lid and put on the stove to simmer for 20-25 minutes until soft.

3. As time passed, the tomatoes stewed and became soft. Now we need to beat with a blender until pureed.

4. We rub our puree through a sieve to remove any remaining peel and seeds. To ensure that the tomato juice has a uniform consistency.

5. Place pure tomato juice on the stove and bring to a boil.

6. Add 200 gr. sugar, then you need to mix well until the crystals are completely dissolved and cook for 10 minutes from the moment of boiling.

7. While the juice is boiling, prepare the spices. We roll up the gauze in several layers or take a napkin, place it on the table and pour spices and garlic, crushed with a knife, onto the cloth. We tie the fabric so that the seasonings remain in the knot.

8. After 10 minutes, add the juice and our spice bundle to the pan so that the sauce is saturated with spices. Cook for 30 minutes. If you want to get a thicker consistency of ketchup, cook for another 10 - 15 minutes.

Important! Vinegar is indicated in the recipe in grams, weighed on scales. If you have 9% vinegar, add 71 grams.

10. Pour the finished hot mass into previously prepared sterile bottles and close hermetically with sterile lids.

With 4 kg of tomatoes, we got 2.5 liters of the finished product.

Good luck with your preparations!

How to make tomato ketchup at home without vinegar and sterilization

Now I will share with you another cool recipe for making sauce without chemicals, preservatives and vinegar. This ketchup is incredibly easy and quick to prepare, and the end result is a flavor explosion!

Required Products:

Cooking method:

1. Add chopped garlic with a knife to the tomatoes or tomato juice that have been rubbed through a sieve.

2. Then grate the onion on a fine grater, add spices - cloves, allspice, ground black pepper.

3. Place on the fire, bring to a boil and simmer for 20 minutes, stirring from time to time so that the tomato mass does not burn.

4. After time has passed, add lemon juice, cinnamon, salt and sugar to the pan. Mix thoroughly and let boil for 2 minutes. That's it! Remove allspice and cloves from the sauce.

You can grind the ketchup through a sieve, or you can leave it as is. After all, tomato seeds are very beneficial for the body.

5. This sauce can be stored in the refrigerator for up to 7 days. Or preserve it as follows - pour the boiling mixture into sterile jars, seal with a lid and leave for a day under a warm towel until it cools completely.

Natural ketchup is ready! It is healthy and tasty. Suitable for use by people who are on a diet or follow a healthy diet.

Bon appetit!

Homemade ketchup for the winter without cooking and without sugar

This recipe for making sauce without cooking, of course, cannot be stored for the winter. Noya could not ignore him. This tastes divine. Honestly, when I tried it for the first time, I almost swallowed my tongue! It cooks very quickly if you dry the tomatoes in advance. It is very healthy, you can add it to all dishes with which you like to eat ordinary ketchup. We will also not add granulated sugar and salt.

Ingredients:

Dried tomatoes - 2 pcs.
Tomatoes (fresh) - 2 pcs.
Medjool dates - 2 pcs.
vinegar - 1/2 tsp.

Preparation:

1. In advance we need to dry 2 tomatoes in a dehydrator. Wash the tomatoes, cut out the core, cut into slices and place on a special baking sheet and place in a dehydrator overnight. Tomatoes are dried at a temperature of 42 C.

2. Cut fresh tomatoes into slices and put them in a blender, add overnight dried tomatoes and dates, which will add sweetness to the sauce. Since we are not adding sugar, pour in a small amount of vinegar and beat until smooth. It's best to use apple or coconut vinegar, but regular vinegar will do.

3. Transfer the sauce into a clean, dry jar and put it in the refrigerator.

Ketchup is ready! Enjoy the amazing taste. This recipe is also suitable for vegetarians and raw foodists.

Very tasty, try it, you won’t regret it!

Ketchup with apples and tomatoes, just like in the store

What a wonderful time - the time of preparations! Although you get tired during this period, it’s so nice to open canned food in winter and treat your family. That's why I stock up on all kinds of twists in several variations. And through experimentation, once this sauce appeared on our table, we became its devoted fans and now prepare it every year. It tastes like store bought, very tasty. It goes into use even before the cold weather sets in!

Required ingredients:

Tomatoes - 5 kg.
Apple - 4 pcs.
Onion - 5 pcs.
Sugar - 4 tbsp. lodge
Salt - 2 tbsp. lie
Red hot pepper - 1 pc.
Cloves - 3 pcs.
Peppercorns - 8-10 pcs.

Preparation:

1. To prepare this sauce, it is best to take fleshy and ripe varieties of tomatoes. We wash the tomatoes and put them through a meat grinder.

2. Choose apples that are sour and not juicy. We also wash it, divide it into pieces and grind it together with the peeled onion through a meat grinder.

3. We transfer all the ingredients that have been ground into a container in which we will cook and send it to the fire. Add salt and sugar, mix. As soon as the tomato-apple mixture boils, reduce the heat and simmer, stirring occasionally. The tomato should slightly boil (gurgle) over low heat, and not simmer.

I use salt with large crystals, special for preparations or regular, but not Extra.

4. Now we need to make a knot with seasonings as in the previous recipe. We spread a piece of gauze, fold it in half, or better yet, in three, and put peppercorns and cloves on it. Tie a knot and place it in a saucepan with boiling tomato mixture.

5. While the ketchup is boiling on the stove, we begin preparing the cans. We do not sterilize them. Therefore, they need to be thoroughly washed with detergent, pay special attention to the neck and place them upside down, no need to turn them over!!!

7. My mixture boils down to about 1 liter. Take a teaspoon of sauce and put it on a saucer, let it cool. We taste for salt and sugar and spiciness; if you think something is missing, add it.

The consistency of the finished ketchup depends on the duration of boiling. The longer you simmer, the thicker it becomes.

8. When the tomato-apple mixture has boiled down, remove the spice bundle. Next, proceed to blend the mass with a blender until it has a homogeneous consistency, without turning off the heat. You can grind it through a sieve, but in my opinion a blender is much faster.

9. Separately, I place a pan of water on the stove. When the water begins to boil well, I throw in the lids and lower the jars one by one using tongs. I hold it for about one minute. Then I take it out, immediately pour the ketchup and close the lids. I turn the seam upside down and cover it with a warm blanket.

The delicious sauce is ready!

Video on how to prepare ketchup at home using a meat grinder

I came across this cooking option on YouTube. It interested me that it was simple and quick to prepare. And the main ingredients are tomatoes, bell peppers and apples; I think this list will make an excellent sauce. I suggest you take a look, maybe you will be interested in this version...

Happy preparations!

Ketchup with plums for the winter - a simple recipe

Tomatoes - 2 kg.
Plum - 800 gr.
Sugar - 150 gr.
Onions - 2 pcs.
Basil - 1 bunch (fresh, green)
Parsley - 1 bunch
Garlic - 100 gr.
Sugar - 150 gr.
Salt - 1 tbsp. lie
Fresh chili pepper - 1 pc.
Bay leaf - 2 pcs.
Pepper mixture - 3 pinches
Ground paprika (sweet) - 1 tsp.
White wine vinegar - 2 tbsp. lie

Cooking technology:

1. Prepare the products required by the recipe. We wash them in running water, cut out the stems of the tomatoes, remove the seeds from the plums, peel the onions and garlic, place the greens on a towel to drain off excess moisture.

2. Blend tomatoes, plums and onions in a blender.

3. Transfer the resulting puree into a saucepan in which the resulting mass will be cooked. And boil for 2 hours.

4. Grind the peeled garlic and chili pepper in a blender.

Attention! If you want to make a less spicy ketchup, then remove the seeds from the hot pepper.

5. Chop the greens with a knife and add them to the blender bowl with the garlic and continue chopping.

6. Then add all the necessary spices, salt, sugar, as well as chopped garlic, pepper and herbs to the boiled tomato-plum mass. Mix well and cook for another 60 minutes over low heat.

7. Plum ketchup is ready. Now let it cool down. Then we rub the sauce through a sieve so that it has a uniform consistency. Pour into the pan and boil for another 10-15 minutes from the moment of boiling.

8. Pour into sterile jars, screw on the lids or close them using a special key. Cover with a warm blanket or jacket and leave until completely cooled for about a day.

From the specified amount of ingredients, 4 bottles of 200 g each came out.

Incredibly delicious!

Best Yellow Tomato Ketchup Recipe

This recipe is suitable for those who grow yellow tomatoes. After all, from these cute fruits you can make tomato juice, prepare canned tomatoes, spin salads, and, of course, make ketchup. I found the recipe for this sauce on the forum, it intrigued me and I decided to try making it and did not regret it. And how the children liked the color, they were delighted! Try and stock up on this unusual gravy...

Required ingredients:

Cooking method:

1. Prepare vegetables. Wash tomatoes and peppers in water. Cut out the core of the tomatoes and cut into slices. U bell pepper remove the stalk and seeds, then cut into strips. Peel the onion, wash it and cut it into 2 parts, then each half into 3 more parts.

If you wish, you can add a little hot pepper.

2. Place the chopped vegetables in a saucepan and put them on the stove to simmer. Bring the tomatoes to a boil, and then reduce the heat. Simmer vegetables until soft, about 40 minutes.

I did not add water to the tomatoes, as they are juicy.

Then add allspice and cloves and continue to simmer for another 20 minutes.

3. We need to rub the stewed mass through a fine sieve. The peel and seeds from the tomato, as well as the spices, will remain in the strainer. And pour the resulting sauce into a saucepan with a thick bottom.

Place on the fire, bring to a boil, then reduce the heat to low and simmer for 30 minutes.

4. Then add salt, sugar, cinnamon and vinegar and continue to simmer for another 15 minutes.

Important! Be sure to stir the sauce periodically, because all the thick mass is at the bottom of the pan and can burn.

Be sure to taste the ketchup and adjust the spices according to your taste.

The end result is pleasant orange color medium thick gravy. It tastes unusual, with a touch of piquancy, so to speak, with a twist.

If you haven’t made such a wonderful sauce before, I definitely recommend giving it a try!

Delicious homemade ketchup made from tomatoes, bell peppers and onions

Great taste, aromatic, spicy, rich, thick, spicy - that's all about the ketchup prepared according to this recipe. You simply can’t find anything better to go with meat!

Ingredients:

Tomatoes – 0.5 kg
Bulgarian red pepper – 0.5 kg
Onions - 15 gr.
Garlic - 3-4 cloves
Sugar - 20 gr.
Salt - 12 gr.
Olive oil – 30 ml
Ground paprika - 5 gr.

Cooking method:

1. Prepare vegetables. Then cut the onion into cubes, coreless tomatoes into slices, hot pepper into rings, bell pepper into strips, having previously removed the seeds and stem.

2. Place the frying pan on the fire, pour in odorless vegetable oil and fry the onion until transparent. Then we add tomatoes to the onions. If you wish, you can peel them. When the tomatoes become soft, add hot pepper to the pan. To prevent the sauce from becoming very spicy, I remove the seeds and partitions, because they are the ones that give the main bitterness. Next add the bell pepper strips and fry for 5-6 minutes.

3. Transfer stewed vegetables Add chopped garlic to the blender bowl and grind until smooth.

4. Transfer the resulting puree into a saucepan, add salt, sugar and paprika, mix. Bring to a boil and simmer for 6 minutes. We put the finished ketchup into sterilized jars, close them with hermetically sterilized lids and send the jars along with the preparation to sterilize for 10-15 minutes. Then we put on a “fur coat” (wrap it up) and leave it until it cools.

Cook with pleasure!

Homemade sweet sauce for the winter without starch

I also suggest preparing a sweet sauce without adding starch for a very easy recipe. This gravy will become great addition for meat, fish, pasta and other dishes, and it is also natural and healthy, unlike store-bought ones.

Required ingredients:

Tomatoes – 1 kg
Onion - 0.50 gr.
Sugar - 200 gr.
Salt 2 tbsp. spoons
Cinnamon - 1 teaspoon
Cloves - 2 buds
Peppercorns - 5 pcs.

Cooking technology:

1. Cut the tomatoes into slices, cut the peeled onion into 4 parts. Place the vegetables in a saucepan and cook until they become soft.

2. When the tomatoes and onions have become soft, grind through a sieve or blend using a food processor or blender.

3. Pour the resulting juice into a saucepan, preferably with a thick bottom. And boil the liquid by 1.5 times. We put the spices in a gauze bag, tie them in a knot and put them in the pan. Then add salt and sugar and mix thoroughly.

4. Turn on maximum heat and bring to a boil. As soon as the contents of the pan boil, reduce the heat to low and continue cooking for another 10 minutes.

5. While the ketchup was boiling down, during this time we prepared the container. The jars and lids must be sterilized and dry, since we will immediately pour the sauce while it is still boiling.

Pour the ketchup into glass containers and screw on the lids, wrap them up and let it cool completely!

Then we take the jars to the cellar, where they will wait for their finest hour!

The most delicious recipe for making tomato ketchup with mustard

The ketchup prepared according to this recipe is sweet, delicate, with a pronounced taste of tomato and spices. This version is very easy and simple, even a novice cook can handle it. And rejoice delicious sauce the whole family will be there! Get cooking, don't be shy!

We need:

Tomatoes - 3 kg.
Mustard - 1 tbsp. lie
Salt - 1/2 tbsp. lie
Sugar - 3 tbsp. lie
Cinnamon 1/4 tsp.
Ground black pepper - 1/2 tsp.
Cloves - 1 bud
Vinegar - 1 s. lie

Cooking process:

1. First we need to wash the tomatoes, cut them into pieces and grind them through a meat grinder.

2. Pour the resulting juice and pulp into a saucepan and place on the fire, covering with a lid. As soon as the juice boils, remove the lid and set the temperature to medium. Boil for 2 hours, stirring occasionally.

4. Now you need to add salt, sugar, mustard and mix well. Place the pan on the stove, bring to a boil and simmer for another 1 hour, the consistency is the same as in the store. If you want a thinner sauce, reduce the time.

The duration of boiling depends on how thick you want the resulting product to be.

5. 15 minutes before the end of cooking, add all the spices (I crushed the cloves in a coffee grinder) and vinegar. Then you need to blend the whole mass in a blender until smooth.

Pour the hot sauce into warm sterile jars and close the lids using a seaming key. Turn over and cover with a warm blanket for a day.

From the specified amount of ingredients, two 0.5 liter jars came out.

I wish you successful preparations!

Thick ketchup made from tomato juice with starch for the winter, you'll lick your fingers!

I propose to prepare a sauce with a consistency similar to store-bought Heinz ketchup, only we will have a natural product without adding various preservatives. Starch will help us achieve the required thickness. The sauce turns out very tasty, and most importantly not harmful at all, unlike (I won’t name names..)

Ingredients:

Tomato juice - 2 l.
Starch - 2 tbsp. l.
Sugar -15 tbsp. lodge
Vinegar (% - 6 tbsp.
Garlic - 6 cloves
Ground black pepper 1/2 tsp.
Ground red pepper (hot) - 1/4 tsp.

Cooking technology:

1. Add sugar, salt and finely chopped garlic to the finished boiling juice, made in your favorite way. Cook over low heat for 15 minutes.

2. Then add spices: ground black and red pepper, vinegar and cook the mixture for another 30-35 minutes.

3. In a glass of cold water, dilute the starch and gradually pour it into the boiling juice, stirring continuously to avoid lumps. Bring the mixture to a boil and boil for 7 minutes without ceasing to stir so that the mixture does not burn.

4. Pack the finished ketchup into sterile dry jars and seal with tin lids.

Tomato ketchup (sauce) - Georgian recipe

There is also a magnificent, universal tomato sauce in Georgian cuisine - satsebeli. It's just a HIT, and it's easy and simple to prepare. In fact, there are many variations in the preparation of this culinary masterpiece; I want to recommend one of them, which I cook myself and which my family enjoys eating. And how incredibly it goes with kebabs, I just thought and my mouth started watering. We’ll have to make a shish kebab, because we’re about to prepare satsebeli...

Ingredients:

Tomatoes -1kg
Bell pepper-300g
Garlic -50g
Chili pepper – 30g
Vegetable oil – 100g

I suggest you watch how to prepare this Georgian sauce in the video, where the author explains succinctly and step by step:

Cook with pleasure!

That's it, this concludes my selection! How quickly time flew by!

I really hope that you will find recipes that you will love and will cook with pleasure for decades.

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