Ketchup is the most popular sauce in Russia. They eat meat, vegetables, dumplings, pasta, rice with it, stew vegetables, add them to borscht, and make sandwiches. It's hard to find a refrigerator that doesn't have ketchup in it. Tomato sauce manufacturers offer a huge range of popular products. And everything would be fine, but store-bought ketchup suffers from many sins. The most important ones are chemical preservatives and “waist killers” sugar and starch.
But you can make delicious and completely natural ketchup in your home kitchen! There are a lot of recipes for homemade ketchup, and you can prepare the sauce for future use by processing the harvest of ripe summer tomatoes. Ketchup for the winter made from tomatoes is aromatic, beautiful and amazingly tasty.
Winter tomato ketchup - general principles of preparation
You don't need anything special to make homemade ketchup. The base of the sauce is ripe red tomatoes, which will need to be chopped in any way. It’s good if you have a food processor in the kitchen, but a regular meat grinder will do. As a last resort, you can quite easily turn tomatoes into sauce using a banal grater.
By mixing crushed tomatoes with various herbs, spices, other vegetables, fruits and even berries, enhancing the taste with salt, sugar and vinegar, you can get many different variations of excellent ketchup. The traditional Krasnodar sauce is today perceived as a good old classic. Next to him on the pantry shelves experienced housewives are able to build an entire army of jars with a more interesting, piquant, spicy taste.
You can use more than just red tomatoes to make tomato sauce. If you want unusual taste sensations and variety, try making ketchup from green tomatoes. The result will surprise and certainly delight.
Winter ketchup made from tomatoes, apples and cinnamon
The original taste of apple-tomato sauce is given by the combination of cinnamon and dry mustard powder. Ketchup for the winter made from tomatoes with apples and cinnamon turns out to be quite spicy. If you need a milder version, then the amount of ground chili pepper can be reduced.
Ingredients:
Three kilograms of tomatoes;
A kilogram of sour apples;
Two heads of garlic;
A glass of table vinegar 9%;
A glass of sugar;
Two tablespoons of dry mustard powder;
Half a spoon of ground cinnamon;
The same amount of ground chili pepper;
Cooking method:
Select only ripe, firm tomatoes for ketchup.
Apples definitely need to be sour. The aromatic Antonovka is especially good.
Cut the washed tomatoes and apples into pieces and cook for about an hour and a half until completely softened over low heat.
When the mixture has cooled completely, rub the puree through a sieve with a metal mesh.
Return the apple and tomato puree to the pan, add chopped garlic, salt, mustard and cinnamon powders, pepper, and sugar. Cook the mixture over low heat for half an hour after boiling. Don't forget about periodic stirring.
Three minutes before the end of the heat treatment, pour in the vinegar.
Pour the hot sauce into prepared jars or bottles, seal and cool. The jars should cool in the usual way for canning: with the lids turned down and wrapped in a thick blanket.
Ketchup for the winter made from tomatoes with bell peppers and cinnamon
The noble taste becomes classic tomato sauce, boiled with bell pepper. Cinnamon powder and cloves give this version of winter tomato ketchup a touch of piquancy.
Ingredients:
Two and a half kilograms of tomatoes;
Half a kilogram of bell pepper;
Four medium onions;
One pod of hot pepper;
Three quarters of a glass of vinegar 9%;
Four cloves;
Half a spoon of cinnamon and ground chili;
A glass of sugar;
One and a half large spoons of salt.
Cooking method:
Remove the stems from the tomatoes and cut into large slices.
Remove the internal membranes and seeds from the bell pepper and cut it into large pieces.
Grind the vegetables in a meat grinder. Use the blender carefully so as not to turn the vegetable base into liquid puree.
Transfer the mixture to a wide saucepan and start cooking over medium heat. As soon as the first boiling bubbles appear, reduce the heat to minimum and cook the vegetables for two hours.
Pour vinegar into the vegetable mixture, add pepper and cinnamon, sugar and salt, add cloves.
Cook over low heat, uncovered, until the sauce thickens sufficiently.
Ketchup for the winter from tomatoes with apples “Spicy”
The next version of tomato ketchup for the winter has a pleasant, rather mild combination of tomatoes, apples and a lot of onions. The sauce is also not very spicy due to the use of apple cider vinegar, rather than the usual table vinegar. A spicy cinnamon note and aromatic cloves diversify the bouquet traditional for the Russian culinary school.
Ingredients:
Four kilograms of tomatoes;
Half a kilo of apples;
Half a kilo of onion;
One and a half glasses of sugar;
Half a spoon of cinnamon and clove powder;
A spoonful of ground chili;
Two tablespoons of coarse salt;
A glass of apple cider vinegar 6%.
Cooking method:
Wash the vegetables, peel them, and cut out the core of the apples.
Grind apples and vegetables in a meat grinder or blender.
Place the apple-vegetable mixture in a deep saucepan and heat until the first signs of boiling appear over medium heat. As soon as the puree boils, reduce the heat to low. Cook, stirring occasionally, for at least two hours.
After two hours, remove the pan from the heat and cool the mixture completely.
Grind the mixture through a sieve with a metal grid and return to the fire.
Add salt and sugar, spices and seasonings to the mixture. Simmer everything for about another hour on very low heat.
Pour in Apple vinegar, wait until it boils and remove from heat.
Ketchup for the winter from tomatoes “At home”
Simple winter tomato ketchup can be made with a minimum of ingredients. For this sauce you only need tomatoes, peppers and onions. But there is no vinegar here, so the taste will not be too spicy.
Ingredients:
Two kilograms of ripe tomatoes;
Half a kilo of onion;
Half a kilo of sweet pepper;
Spoon of red pepper;
Two large spoons of dry mustard;
A glass of coarse sugar;
A quarter glass of salt.
Cooking method:
Prepare the vegetables by washing them and cutting out the membranes and seeds from the pepper.
Grind vegetables in a blender, food processor or meat grinder.
Place the resulting mass in a deep saucepan and heat until boiling over medium heat. Then reduce the heat and cook the vegetable base for an hour and a half without a lid. So excess liquid It will evaporate better and the sauce will thicken.
Add salt, pepper, sugar and mustard, mix everything thoroughly and extend cooking for another ten minutes.
Ketchup for the winter made from tomatoes with coriander “Fiery”
The taste of spicy winter tomato ketchup is created by the combination of a tomato base with onions, bell peppers and coriander. The spiciness of the sauce is given by fresh hot pepper in the company of two types of ground pepper. Tomato ketchup “Fiery” works especially well with baked meat.
Ingredients:
Five kilograms of tomatoes;
Two bell peppers;
Two large onions;
One hot pepper;
A teaspoon of whole coriander;
A glass of sugar;
A quarter cup of salt;
A spoonful of black and red pepper;
A spoonful of acetic acid.
Cooking method:
Grind the onion and pepper in a meat grinder.
Place the tomato slices in a saucepan and place on the stove. Simmer over low heat for about an hour until the mixture is completely softened.
Rub the cooled tomatoes through a colander or sieve, turning them into puree.
Pour the tomato base into a deep saucepan, add chopped onions and peppers, add pepper mixture, sugar, then add salt and stir.
Heat the sauce over low heat until it boils.
When the vegetable mixture boils, add coriander, prepared in a special way, into it. Crush the coriander in a mortar or on a cutting board with a rolling pin, place it in gauze (a gauze envelope should be folded into three or four layers) or a cotton bag, tie it well and lower it into the boiling mixture.
Cook the ketchup for two hours without covering the pan with a lid.
Remove the coriander, add acetic acid, mix thoroughly.
Ketchup for the winter with cucumbers “Garden freshness”
Is it possible to find tomato ketchup with fresh cucumbers in stores? But homemade sauce can be prepared using original recipe"Garden freshness" You can enjoy the taste of summer until spring - unless, of course, this version of tomato ketchup for the winter is eaten by this time.
Ingredients:
Two kilograms of tomatoes;
Two large cucumbers;
A teaspoon of dry mustard;
Two tablespoons of vinegar 9%;
Black pepper optional;
Three spoons of sugar;
Four tablespoons of coarse salt.
Cooking method:
Wash the cucumbers, remove the rough skin and seeds from overripe fruits.
Wash the tomatoes, cut into slices and grind in a meat grinder.
Transfer the tomato mass into a deep saucepan and boil by exactly half.
Grind the cucumbers through a meat grinder.
Finely chop the hot pepper pod.
Add peppers and cucumbers to the tomato base.
Add mustard, ground pepper, sugar and salt.
Bring the sauce to a boil, simmer for another half hour, add vinegar and stir.
Ketchup for the winter from tomatoes “Plums in Society”
Winter tomato ketchup “Plum in Society” has an unusual sweet and sour taste. A large number of ripe plums turn this sauce into a gourmet treat. Ketchup should be served with meat and fish.
Ingredients:
Five kilograms of ripe plums;
Two kilograms of meaty tomatoes;
Ten medium-sized bell peppers;
A glass of sugar;
A glass of peeled garlic;
A pod of hot chili pepper;
Three tablespoons of salt;
A tablespoon of vinegar 9%.
Cooking method:
For red and dark plums, you need to take regular tomatoes and red peppers. If the plum is yellow, you need to find a company of peppers and tomatoes for it yellow color.
Wash the plums and remove the pits. The total weight of the pitted plum will decrease; it should be increased to five kilograms.
Cut out the membranes from the peppers, remove the seeds, and chop.
Cut the dried tomatoes into pieces.
Mix all the vegetables and plums in a deep saucepan and cook for thirty to forty minutes.
When the mixture has cooled, rub it through a colander or fine sieve and place it back into the pan.
Add sugar to the base, add chopped garlic and salt. Boil the sauce for fifteen minutes.
Pour in vinegar, mix and transfer to prepared jars or bottles.
Ketchup for the winter made from tomatoes and celery
The special taste of celery will make winter tomato ketchup softer and thinner. Enhances the delicate taste of basil and bell pepper. The sauce can be served with meat, but it will give a special taste to dishes made from rice, potatoes and stewed vegetables.
Ingredients:
Four kilograms of tomatoes;
A tablespoon of dried celery;
One and a half tablespoons of dried basil;
A kilogram of onions;
The same amount of bell pepper;
A teaspoon of black pepper;
Three tablespoons of oil;
Two tablespoons of fine salt;
Four tablespoons of sugar;
Three tablespoons of vinegar 9%.
Cooking method:
Wash and peel the vegetables.
Grind peppers, onion pieces and tomatoes in a meat grinder.
Pour the vegetable mixture into a deep saucepan.
Pour dried celery and basil into a gauze envelope (described above) or a cotton bag, tighten with a thread and dip in vegetable puree.
Boil the mixture for three hours, stirring occasionally and without covering.
Add salt, butter and sugar, vinegar and ground black pepper, stir and cook for another hour.
Ketchup for the winter from Provencal Bouquet tomatoes
Rich aroma, emphasized pungency and thick consistency make winter tomato ketchup “Provencal Bouquet” ideal for any second course. The highlight of the sauce is brown sugar, amazing Provençal herbs and an abundance of spices.
Ingredients:
Three kilograms of tomatoes;
Three pods of hot pepper;
Three medium bulbs;
Large spoon of salt;
Three tablespoons of brown sugar;
30 ml vinegar;
Ready-made mixture of “Herbs of Provence”;
Favorite spices: allspice, ground cardamom, Bay leaf, optional - cloves.
Cooking method:
Chop the prepared vegetables randomly, but rather finely.
Do not remove the hot pepper seeds.
Mix all the vegetables in a saucepan and simmer for about an hour.
Cool the boiled vegetables and grind them with a wooden spatula until they form a homogeneous, fairly liquid puree.
Add vinegar and sugar, salt.
Pour herbs and spices into a gauze envelope.
Place the bag in the vegetable sauce and cook without active boiling until the puree is reduced by half. The process is quite long - about three hours, so you need to stir the ketchup, otherwise everything will burn.
Pour the hot sauce into prepared containers.
Ketchup for the winter from green tomatoes
Fancy green ketchup? Easily! You can surprise guests with original winter ketchup made from green tomatoes by inviting them to homemade kebabs.
Ingredients:
Three kilograms of green tomatoes;
Half a kilo of onion;
A tablespoon of salt;
Two tablespoons of apple cider vinegar;
Three tablespoons of sugar;
A mixture of black pepper, ginger, turmeric and ground cloves to taste.
Cooking method:
Cut the green tomatoes into slices, cover them whole with cold water, and leave for six hours.
Drain the water and place the tomatoes in a saucepan.
Chop the onion as finely as possible and add to the tomato slices.
Cook the vegetables for forty minutes until completely softened.
Puree in any way and return to the pan.
Season with salt, spices, sugar and vinegar and cook the ketchup for about another hour.
Tomato ketchup for the winter - tricks and useful tips
The right tomato ketchup for the winter should be quite thick, so you should select dense tomatoes with a minimum of juice for it. Reducing the sauce will be faster and easier.
Substandard tomatoes are perfect for ketchup. You just need to remove the damaged areas.
You don't need metal caps to seal ketchup. An excellent way of sealing is a thick “plug” of salt. You need to fold a piece of gauze or bandage, close the neck, and tightly pack coarse salt on top. Tighten the “lid” tightly with gauze or cotton cloth.
There is no need to be afraid of experiments. You should definitely taste the ketchup before sealing it with salt. Apples can easily be replaced with quince, and bell peppers can be easily replaced. onions in the same quantity.
Home winter tomato ketchup - the most delicious, it is very useful to add to everyday dishes. The most important thing is that the sauce is prepared taking into account all proportions and technologies.
Recipes, presented in our article, are time-tested, with their help anyone can cook themselves homemade ketchup. The most important thing is to stock up on ripe tomatoes and aromatic spices, and you can start making the sauce.
You can also prepare various winter snacks with this sauce, for example cucumbers in ketchup.
Homemade tomato ketchup for the winter, recipe real jam
To prepare ketchup you will need the following ingredients:
- 300g onion;
- 500 g apples;
- 3 kg of tomatoes;
- 1 head of garlic;
- 0.7st. spoons of salt;
- 150 grams of sugar;
- 50 grams of vinegar (preferably apple);
- pepper mixture
Step by step recipe:
- You should choose the ripest and softest tomatoes. To give the dish a piquant sourness, you need to give preference when purchasing to less sweet varieties. Grind and boil.
- The apples are cored. It is not worth peeling the fruit, since it contains pectin, which is necessary to give the future sauce a thick consistency. Pass through a meat grinder or juicer, add to tomatoes.
- The onions and garlic should be peeled and chopped, and added to the mixture.
- The resulting mass is placed on medium heat. After it boils, the fire should be reduced. The mixture is left to simmer covered, and it is recommended to stir regularly every 10-15 minutes for an hour.
- Then, remove the lid and continue cooking until the desired thickness. At this time, the remaining liquid will boil away.
- Sugar, salt, vinegar, and pepper should be added to the resulting mass in the indicated quantities. You need to take ground pepper, buy it in a store or grind it yourself. You should also add special spices that give the tomato sauce a certain taste - cloves and cinnamon. The cloves can be added whole and removed after cooking to prevent the flavor from becoming too concentrated. Or grind 2-3 cloves with pepper and add to the container with the sauce. After the mixture has boiled, it should be boiled for another 5-7 minutes until it reaches the required consistency. You can also add other seasonings if desired, such as hot peppers and coriander.
- Jars should be prepared in advance, sterilized or doused with boiling water. The containers are left to drain on a towel, and then filled with sauce and rolled up. Close the jars with dry, sterile lids, then turn them over and leave them covered with a blanket.
- After the jars have cooled, they should be stored in the pantry, cellar or refrigerator. And in winter you can open it at any time and enjoy the natural smell of vegetables and spices. The sauce turns out very tasty and will appeal to all family members.
Recommendation! If you don't want to grind the boiled tomato puree to get rid of the tomato skin. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put them in a cold water. The peel is easily removed after such water procedures.
Advice! For spiciness, add ground red and black pepper to the sauce. When preparing the sauce, use natural apple cider vinegar.
Watch the video! Homemade ketchup - tasty and simple
With garlic
Ingredients:
- 2 kg of tomatoes;
- 3 dessert spoons of sugar;
- 1 dessert spoon of salt;
- 200 g sunflower oil;
- head of garlic;
- half a teaspoon each of black and red pepper.
- The tomatoes should be thoroughly washed and cut into small cubes, after which the pieces are fried in a frying pan in hot oil.
- When the tomatoes become soft, rub them through a sieve or grind until smooth using a blender.
- The ground puree is left to cook for 1 hour; after 40 minutes, salt, sugar and pepper are added to the tomato mass.
- All components are thoroughly mixed.
- Before removing from heat, add finely chopped garlic to the sauce and pour ketchup into containers prepared in advance, and seal the jars.
- The sauce should be left to cool and then stored in a basement or cellar for further storage.
Homemade ketchup made from store-bought tomatoes
Homemade ketchup has a pleasant taste, but it contains a lot of additives, preservatives and stabilizers that are harmful to the human body. I would like to use natural ketchup as a sauce. That is why it is best to prepare this dish at home. The sauce will not only be tasty and healthy, but also very inexpensive.
To make ketchup for the whole year, you should choose only the ripest vegetables. You can give preference to overripe, spoiled fruits, since these features will not affect the taste of the dish.
Recommendation! To make ketchup a rich red color, you should choose deep red tomatoes. As an additional component, you can use cloves, pepper and other favorite spices.
To prepare the dish you will need the following ingredients:
- 5 kg of tomatoes;
- 1 kg bell pepper;
- 8 medium onions;
- 1 cup of sugar;
- 0.5 cups apple cider vinegar 6%;
- 3 dessert spoons of salt;
- Several bay leaves.
Step by step recipe:
- Selected, washed tomatoes should be cut into cubes, salted and left for 20 minutes so that the fruits release juice.
- Onions and peppers are ground in a meat grinder and the mixture is added to the chopped tomatoes.
- The workpiece should be transferred to a saucepan and left to cook for 30 minutes.
- The mixture is removed from the stove and passed through a sieve, the workpiece is again put to simmer over low heat, salted and sugar and bay leaf are added to it.
- The sauce is boiled for two hours, stirring regularly; vinegar is added to the ketchup 10 minutes before it is ready.
- The workpiece is poured into jars and rolled up. Ketchup in jars will delight you with its taste all winter months.
Watch the video! Delicious homemade ketchup for the winter
Shish kebab at home for the winter
Ingredients:
- 2.5 kg of ripe tomatoes;
- 1 kg of bell pepper;
- 1 pod of hot pepper;
- 1 large spoon of minced garlic;
- 3 large spoons of sugar;
- 1 teaspoon each of coriander, mustard, ginger root, dill seeds;
- 6 peas of black and allspice;
- 5 pieces of cardamom;
- 2 bay leaves;
- 0.25 ml apple cider vinegar;
- 1 large spoon of starch, which should be diluted in 0.5 cups of water.
Preparation:
- Vegetables should be cut into pieces and put on fire.
- Add all ingredients except vinegar and starch and cook for 1 hour, then remove from heat and rub through a sieve.
- Cook the puree over medium heat for 3-4 hours; add vinegar and diluted starch to the dish a couple of minutes before it’s ready.
- Pour the finished product into jars and screw on the lids.
Watch the video! Kebab ketchup for the winter
Thick ketchup
In the home kitchen it is quite difficult to cook a flavorful sauce with a thick consistency. A lot of time is spent on boiling the mass. However, there are a few secrets that help the sauce become much thicker:
- add apples;
- use starch during cooking.
Flavored apple-tomato ketchup
- 2 kg tomato;
- 3 apples;
- spices;
- salt and sugar to taste;
- 2 tsp apple cider vinegar 6%.
Preparation of the sauce takes place in several stages:
- tomatoes and apples are thoroughly crushed using a blender;
- the finished mixture should be left to cook for 20 minutes, then cool and rub through a sieve;
- in the puree you can add cloves, a cinnamon stick, a teaspoon of chopped nutmeg, oregano, rosemary, salt, sugar, paprika, black peppercorns and hot pepper to taste.
- the mixture is left on the fire and boiled for 2 hours.
- After the mass is removed from the heat, vinegar should be added to it.
Watch the video! How to make delicious thick ketchup for the winter at home without starch
Thick ketchup with starch
You can prepare tomatoes using this method in the same way as in the previous recipe; for this you will need the following ingredients:
- 3 kg tomato;
- 3 large onions;
- 1 tsp paprika;
- a few peas of allspice and bitter pepper;
- You can add cinnamon and cloves to taste;
- 1 large spoon of salt;
- ¼ cup sugar;
- 3 large spoons of starch, diluted in 1 tbsp. water.
Advice! Starch should be added to ketchup 10 minutes before the end of cooking.
With basil for the winter
Even a novice housewife can repeat this simple recipe.
- 1 kg of tomatoes;
- a bunch of parsley and basil;
- 2 tbsp sugar;
- 1 tsp salt;
- 3 cloves of garlic.
Technology:
- Tomatoes should be prepared, washed and peeled.
- Basil and parsley should be chopped.
- Tomatoes need to be cut into small pieces and mixed with sugar and salt.
- The mixture should be crushed to a puree and add chopped garlic and herbs to the resulting mass.
- Boil the mixture for 3-4 hours and pour into prepared containers.
Important! To ensure that the basil sauce has a uniform consistency, you need to rub it through a sieve. During cooking, salt and sugar are added to it. If the tomatoes release a lot of juice, then add 2-3 large tablespoons of starch diluted in water to the resulting mass. You can also add various seasonings to the sauce to suit your taste.
Watch the video! Incredibly delicious homemade ketchup for the winter
Ketchup from plums and tomatoes for the winter
To prepare this recipe you will need:
- 1kg plums;
- 2 times more tomatoes;
- ¼ kg of onion;
- 5 pcs bell pepper;
- 2 pieces of hot pepper;
- 200g sugar;
- 1 head of garlic;
- 2 tbsp. l salt;
- 1 tbsp. l vinegar;
- spices to taste.
Technological process:
- Wash vegetables and fruits, peel and grind through a meat grinder.
- Pour the mixture into a saucepan and bring to a boil over medium heat, stirring constantly.
- Cook for 2 hours until the mixture has reduced by half. Don't forget to stir.
- Remove from heat, cool and strain.
- Put it on the fire again and cook for 1 hour after boiling over low heat.
- Add sugar, salt, spices, vinegar, mix well.
- Boil for another 30 minutes.
- Pour into sterilized jars and seal.
Watch the video! Tomato ketchup and plums recipe for preparing for the winter
Chili Ketchup Recipe
Chili ketchup is one of the most popular. It is used on meat, vegetables and poultry.
- 3kg of tomatoes;
- 4 pieces of chili pepper;
- 30 g pepper mixture;
- 6 tbsp sugar;
- 1 tbsp. salt;
- 70 ml. vinegar;
- 1 head of garlic.
Technology:
- Chop the chili pepper with seeds with a knife.
- Peel and core the tomatoes and grind through a meat grinder, add chopped pepper.
- Put on fire, bring to a boil.
- Add salt, garlic, sugar and pepper mixture.
- Stir, boil, add vinegar.
- Stir constantly and cook until the desired consistency is achieved.
- Pour into jars and seal tightly.
Advice! It is recommended to add chili ketchup to cucumbers and zucchini for the winter to make them spicier.
Watch the video! Spicy chili ketchup
Ketchup Heinz
Delicious tomato sauce, which is prepared from a small set of ingredients. The basis of ketchup is tomatoes and sweet and sour apples.
- 3 kg tomato;
- 0.5 kg of Antonovka apples;
- 3 bows;
- 100 g sugar;
- 3 dec. spoons of salt;
- 70 ml apple cider vinegar 6%;
- a mixture of peppers, cinnamon, cloves, bay leaves - to taste.
Technology:
- Juice is made from tomatoes, onions and apples;
- Pour crushed spices into the pan, throw in the bay leaf whole;
- Pour in apple cider vinegar and juice, mix everything until smooth;
- Cook for 5 hours;
- Remove the bay leaves and pour into jars.
Advice! If you don’t have a juicer, you can pass vegetables and fruits through a meat grinder and then through a sieve to remove seeds and skins. The sauce must be stirred during cooking. The vegetable mass will decrease by 2-3 times. The result will be excellent homemade Heinz ketchup.
The recipes presented in our article will please the whole family and will delight the long winter months with their taste.
Watch the video! How to easily prepare thick, homemade ketchup for the winter
Ketchup is an excellent sauce for various meats, vegetables, fish dishes and side dishes. You can see quite a lot of varieties of this product on store shelves. But if you want natural, delicious tomato on your table, without preservatives or dyes, then we suggest you prepare it at home yourself.
Recipe for classic homemade tomato ketchup
Ingredients:
- tomato – 3 kg;
- sugar – 150 g;
- salt - a pinch;
- vinegar 9% – 80 ml;
- cloves – 20 pcs.;
- black peppercorns – 25 pcs.;
- garlic – 1 clove;
- cinnamon - a pinch;
- hot red pepper.
Preparation
Now we’ll tell you how to make homemade tomato ketchup. Wash the tomatoes thoroughly, cut into slices, transfer to a saucepan and simmer over low heat by about a third, with the lid open. Then add sugar, boil for 10 minutes, add salt to taste and cook for another 3 minutes. Next, season the tomatoes with spices, seasoning, cook for 10 minutes and thoroughly grind the mass through a sieve. Put it in the pan again, bring it to a boil, pour in the vinegar and put it in jars. Roll up the lids and place in a cool place.
Recipe for homemade tomato and apple ketchup
Ingredients:
- tomatoes – 10 pcs.;
- apples – 4 pcs.;
- ground cinnamon - a pinch;
- nutmeg – 1 teaspoon;
- ground hot red pepper - a pinch;
- salt - a pinch;
- honey – 1 teaspoon;
- vinegar 9% – 2 tbsp. spoons;
- garlic – 3 cloves.
Preparation
Chop the tomatoes, put them in a saucepan, simmer under the lid until soft and rub the tomatoes through a sieve. Chop the apples, boil until soft with the lid closed, and grind with a blender. Next, combine the tomato puree with apple puree in a saucepan, place on low heat and simmer until thickened, about 10 minutes. Then add pepper, nutmeg, cinnamon, salt, honey and cook the mixture for another 10 minutes. At the end, add vinegar, add chopped garlic, boil for another 5 minutes and immediately put into clean jars and roll up the lids. and the tomatoes are ready!
Homemade spicy tomato ketchup
Ingredients:
- tomatoes – 6 kg;
- garlic – 1 clove;
- onion – 1 pc.;
- sugar – 450 g;
- salt – 100 g;
- cinnamon - a pinch;
- mustard - to taste;
- cloves – 6 pcs.;
- black peppercorns – 6 pcs.;
- vinegar 70% – 40 ml.
Preparation
Cut the tomatoes crosswise, blanch them in boiling water, then put them in ice water, remove the skin and remove the seeds. Then grind the tomatoes in a blender or pass through a meat grinder. Add onion, garlic, spices to the tomato mass and beat again. Put the pan on the fire. Add a little sugar and boil the mass by about 2 times. Next, add the remaining sugar and cook for 10-15 minutes. Then add salt, pour in vinegar, cook for 10 minutes, put the hot mixture into sterilized jars and roll up.
Homemade tomato ketchup
Ingredients:
- tomatoes – 5 kg;
- onion – 3 pcs.;
- bell pepper – 3 pcs.;
- salt – 3 teaspoons;
- sugar – 300 g;
- vinegar 9% – 100 ml;
- ground black pepper – 1 teaspoon;
- ground red pepper - a pinch;
- cinnamon - a pinch;
- greenery.
Preparation
Cut the tomatoes into cubes, put them in a saucepan and put them on the fire. Chop the onion and add to the tomatoes. Peel the sweet pepper, chop it and add it to the tomatoes. Boil the boiling mass over low heat by 2 times with the lid open. Then cool and rub everything through a sieve. Pour into the pan again and put on fire. Bring to a boil, add salt, sugar, cinnamon, pepper, and vinegar. We tie the greens into a bunch and dip them into the tomato mixture. Cook again for about 3 hours until all the liquid has completely evaporated. Place hot ketchup into clean jars and roll up.
Today I want to tell you how to cook. This ketchup not only tastes better than store-bought ketchup, but is also many times healthier. If in production ketchup is prepared from condensed tomato concentrate, thickeners and flavor enhancers, then at home you will prepare it from tasty and ripe.
From the history of the appearance of ketchup, it is known that its first recipes appeared in American cookbooks in the mid-nineteenth century. Somewhat later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup on an industrial scale from thick tomato paste. And today the Heinz company is the most major manufacturer ketchups from all over the world. Tomato ketchup at home can be prepared according to many recipes, which speaks volumes about the popularity of making it at home by housewives.
Today we will look at the classic tomato ketchup recipe.
Ingredients:
- Tomatoes - 3 kg.,
- Salt - 2 tbsp. spoons,
- Spices: ground black pepper, thyme, paprika, set of Provençal herbs - 1 teaspoon,
- Onions - 4-5 pcs.,
- Sugar - 2 tbsp. spoons,
- Hot chili pepper - 2-3 rings,
- Table vinegar - 2 tbsp. spoons,
- Starch - 3 tbsp. spoons.
Homemade tomato ketchup - recipe
Juicy and fully ripe ones are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several parts.
Pass the tomatoes prepared in this way through a meat grinder.
Peel the onions.
Like tomatoes, cut the onions into several parts and pass through a meat grinder.
Place the tomato puree and onion into the pan in which the ketchup will be cooked. Mix the mixture.
To make homemade tomato ketchup spicy and aromatic, add spices to it. Spices that work well include ground black pepper, thyme, paprika, and herbs de Provence.
Along with spices for spiciness, I also add 2-3 rings of hot chili pepper.
In case you want to learn even more spicy ketchup from tomatoes, increase the amount of pepper. Mix the base of the future ketchup. Place the pan on the stove. Simmer the tomato ketchup over low heat, stirring occasionally, for one hour.
After one hour, when the tomato mass has boiled down, become soft and thicker, you can add flavor enhancers to it. In our case, it is salt, sugar and vinegar. As when preparing any other preparations for the winter, when cooking ketchup we use the usual rock salt. Iodized salt is not suitable for making tomato ketchup.
As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup does not have a pronounced sour taste, but a slightly sweet and sour taste.
After adding salt and sugar, pour in vinegar. Even a small amount of vinegar is a guarantee that the ketchup will not spoil and will be stored well.
Be sure to taste the ketchup and adjust it to your liking. If everything is satisfactory, you can move on to the next stage of its preparation - giving it a puree-like consistency. Using a hand blender, puree the boiled tomatoes. After this procedure, our homemade tomato ketchup becomes more and more similar to store-bought, but not quite yet.
Homemade tomato ketchup. Photo
The beginning of August is the best time to prepare for the winter. In our region, this becomes relevant precisely in the last months of summer, since the harvest that we so want to preserve for the whole year begins to ripen.
For many who have their own garden, the tomatoes in their beds have already begun to turn red. It is about them that we will talk today, because it is from these delicious fruits that we will prepare ketchup!
Who doesn't love spaghetti, pizza, potatoes, dumplings and manti with this favorite popular sauce? Everyone has their own preferences, some like it sweet, some like it salty, others prefer spicy, or vice versa, classic, with a pronounced tomato taste.
But you must admit, it’s tastier to season your food with homemade tomato sauce. Therefore, if you have not yet attempted to create it yourself, then the time has come.
A little interesting information about this product. This concept itself initially had nothing to do with our beloved red tomatoes. In the 17th century, this was the name for fish sauce with nuts and legumes, doused with wine and seasoned with garlic and spices.
The first creators of the variant that is familiar to us was a man whose name will undoubtedly seem familiar to you - Heinz. It was with this that the era of tomato sauce began in the United States in the 20th century. Since then, no kitchen has been conceivable without this additive.
And many people probably have a store-bought package of this delicious preparation in their refrigerator. Well, if you love your own home, let this article help you.
If you are not very confident in your abilities or want to try classic recipe homemade sauce - this option will be most suitable.
The recipe is quite simple, but in its own way taste qualities reminiscent of Krasnodar sauce. And even a beginner can cope with the task of preparing it.
We will need:
- Tomatoes 2.5 kg
- Granulated sugar 1/2 cup
- Salt 1/2 tbsp. spoons
- Cloves 2 buds
- Black pepper 20 peas
- Coriander 10 peas
- Vinegar 9% 2 tbsp. spoons
Preparation:
1. First of all, let's take on the tomatoes. Try to buy them juicy, ripe, meaty and tasty. The redder the fruits are, the brighter and richer the sauce will be.
Wash them, cut off the stalks, leaving only the soft part, and cut into quarters. If the fruits are large, you can cut each quarter into two more halves.
2. Place the finished pieces in a saucepan and put on fire for 20 minutes. No need to add water! After the specified time, the fruits should boil well and become soft.
There is no need to cover the pan with a lid; let the excess liquid evaporate. In general, the thickness of the finished product depends on the variety of tomatoes. Therefore, try to initially choose them dense and not watery.
3. Rub the boiled pieces through a sieve. If this is difficult to do, it means they have not yet fully cooked, and you need to put them on the fire for a little while longer.
4. Strain the finished mass through a sieve again so that not a single seed gets into the finished product.
5. In the end, we ended up with a slightly runny tomato juice. Now our task is to boil it to the desired consistency. To do this, simply pour it into a convenient saucepan and bring to a boil, then set the heat to low. I would even say that it is better to set the fire to minimum.
While stirring, simmer the mixture for an hour, or even an hour and a half. That is, to a state of thickness that suits you. Simply put, the mass should thicken.
6. We still have unclaimed seasonings. So as not to collect them all over the pan later. You can use this tricky method. Place all the prepared spices into a gauze and tie it in the form of a small knot. Its tail should be quite long to throw it over the edge of the pan.
So cook it. And when the seasonings give all their flavor to the sauce, just take out the knot, squeeze it and throw it away.
You can keep the seasonings in the sauce for 10 to 20 minutes.
7. Then salt our preparation, add sugar and taste it. If everything is good, add vinegar.
After the tomato sauce has simmered for another 10 minutes, you can turn off the heat. Having made sure before that that it contains everything in moderation and that everything is enough.
8. The finished ketchup can be poured into jars and stored in a cool, dark place for the winter.
From this amount of ingredients, the yield of the finished product will be 750 - 800 g. Maybe a little more, it will depend on how much you boiled it.
Tasty, inexpensive and without any preservatives.
Tomato and basil ketchup for the winter - “Finger lickin’ good” recipe
The sauce prepared according to this recipe has not only a divine taste, but also a simply magical aroma. For all its dignity, it is very, very simple to prepare.
When you cook it, the quote that always comes to mind is that everything ingenious is simple. This fully applies to this work of culinary art.
I suggest you definitely try this recipe. You can first cook it a little, which is called testing. And if you like it, then later prepare a batch for the winter.
We will need:
- Ripe tomatoes 2 kg
- Onions 0.5 kg
- Garlic 8 - 9 cloves
- Large bunch of basil
- Sugar 120 - 130 gr
- Salt 50 gr
- Balsamic vinegar 2 teaspoons
- Lemon 1 piece
- Tomato paste 2 tbsp. spoons
- Vegetable oil for frying
There are a lot of ingredients... but it is this composition that makes the final product simply incredible in its taste.
We will also need the following set of spices:
- Nutmeg 0.5 teaspoon
- Ground cloves 0.5 teaspoon
- Paprika 1 teaspoon
- Ground allspice 0.5 teaspoon
- Ground black pepper 0.5 teaspoon
- Red hot pepper 0.5 teaspoon
- Ground dried basil 1 teaspoon
- Ground coriander or seeds 1 teaspoon
Preparation:
1. Peel and chop the onion large pieces. Ultimately, we will use a blender to blend all the components, so the cutting method is not particularly important.
Peel the garlic and leave the cloves whole.
2. B large saucepan, in which you can fry foods, pour oil, and without waiting for it to warm up, add onions. Immediately add garlic and sugar. Stir the mixture.
3. Stirring occasionally to prevent the sugar from caramelizing, fry for 3 - 5 minutes. As soon as the onion becomes softer and breaks into separate petals, add the tomatoes cut into slices.
They can also be cut arbitrarily, but the size of the pieces should still be approximately the same.
4. Bring the mixture to a boil, stirring occasionally. This must be done to avoid the mixture burning to the bottom. Cook until the tomatoes release enough juice. As a rule, this stage can take only 10 - 15 minutes.
5. Meanwhile, squeeze the juice out of the lemon and add a couple of teaspoons of balsamic vinegar to it. Pour the resulting mixture into the tomato paste and mix thoroughly until smooth.
6.After 10 - 15 minutes have passed, add the aromatic tomato mixture to the pan, add salt and mix the resulting mass thoroughly again. Cook while stirring for another 10 minutes.
7. Separate the basil leaves from the stems. Wrap the stems with thread and add to the tomato mixture. They will cook there for 10 minutes and give up all their juice. Then we'll take them out and throw them away.
8. Also add all the prepared spices at once along with the stems. Stir the mixture again. After 5 minutes, taste it to see if it’s enough. If necessary, you can add salt or sugar. Or maybe someone will think that there is not enough sharpness. Everything you need can be added at this stage.
9. After adding the spice mixture, cook with stirring for another 10 minutes. Then remove the stems and place basil leaves in the pan instead.
They are very tender and will not take a long time to cook. After boiling, the cooking time should be no more than 5 minutes.
Immediately after boiling, the leaves will give off an incredible smell, unique only to basil, which will make our ketchup incredibly tasty and aromatic.
10. Then we should punch the contents with a blender. We do this right in the same pan where we cooked our sauce.
Then we prepare a sieve and rub the entire mass through it, in parts of course. At this stage, all the skins, tomato seeds and any other unnecessary residue will remain on the mesh.
The resulting sauce will be smooth and beautiful. Pour it back into the cooking pot, bring to a boil and cook for another 3 minutes after boiling.
11. Immediately pour into prepared sterilized jars or bottles and screw on the lids.
If you prepare the sauce in jars, then simply turn them over and cover them with something warm, leave them in this position until they cool.
If you poured the sauce into bottles, you can put them on their sides and cover them too. It is important that the inside of the lid is covered with sauce.
After complete cooling, the jars or bottles with the preparations can be stored in the pantry.
A simple recipe for homemade ketchup without vinegar in a slow cooker
Most likely, everyone has long known that vinegar is an excellent preservative that guarantees good storage of food in jars. It also adds a special pleasant sourness that suits vegetables so well.
But despite this, some people prefer not to use this acid in their dishes. We also have this recipe in store. We will cook using it in a slow cooker.
But in general, this recipe can be easily cooked in a regular saucepan. But it is desirable that its walls and bottom are thick. Such dishes allow you to heat all the ingredients well and reliably, while nothing in it burns or sticks to the bottom.
We will need:
- Fresh tomatoes 2 kg (juicy, meaty)
- Bulgarian Bell pepper 500 gr
- Onion 400 gr
- Hot capsicum 2 pcs (if you like it spicier)
- Dry mustard 1 tbsp. spoon
- Sugar – 200 gr
- Salt – 2 tbsp. spoons (or to taste)
- Refined vegetable oil 150 ml
Preparation:
1. For cooking delicious sauce choose ripe, juicy tomatoes. They should be washed and allowed to drain and dry. Then cut out the stalk and cut the fruits themselves into small slices. We will punch them in a blender, so it is not necessary to remove the skin.
If you don’t have a blender at hand, then it’s okay. A meat grinder can handle this task quite well. You can also grate the fruits. In this case, the peel itself will remain in your hands. Of course, we will not use it in cooking.
2. Chop the tomatoes using one of the suggested methods and pour into the multicooker bowl.
3. We do the same with bell peppers. First, wash it, then clean it and put it in a blender bowl.
I like it when ketchup is prepared using pepper; it not only gets a tasty filling, but also an incomparable aroma.
I also like it when the sauce is moderately spicy. Therefore, I remove seeds and membranes from hot peppers and add them to the chopped sweet counterparts.
If you use both bright red peppers, the sauce itself will turn out a brighter and richer color.
4. Grind the mixture of peppers into puree and pour them into the tomato.
5. We do the same with onions. Clean, cut and grind into puree. Then add it to the previously prepared vegetables.
6. Add dry mustard to the mashed vegetables laid out. It will give additional sharpness and piquancy.
Add salt, sugar and pour vegetable oil. As you can see from the recipe, we use quite a lot of sugar. Thanks to this, the sauce will turn out not only spicy, but also sweet. A mixture of two polar tastes will play the right role for us here. But in general, of course, this can always be corrected.
Also, during the cooking process, check whether there is enough salt. It can also be added if necessary.
Always use your own taste when it comes to adding salt and sugar.
7. Mix all the ingredients, close the multicooker lid and set the “Baking” mode. Set the timer to 45 minutes.
Our mass turned out to be quite heavy and dense, with a small liquid component. Therefore, the lid should be periodically opened and the contents mixed, hooking it from the very bottom so that nothing burns.
8. After the timer signal lets you know that the time is up, put the boiled mixture in a sieve and rub through it as much as you can.
We do not throw away the remaining cake; it should be punched again with a blender to the smallest state, and sent back to the multicooker bowl, in fact, like the ground part too.
9. Now is the time to taste what we got. And if, in your opinion, something is missing there, then you can add salt, sugar, or add more bitterness in the form of ground black pepper.
10. Close the pan with a lid, and again set the “Baking” program, set the minimum time to 60 minutes. In general, this will depend on the variety of tomatoes. It happens that they contain a lot of liquid, and it may take an extra half hour to evaporate it.
Therefore, while continuing to open the lid and stir the mixture, also monitor the consistency. You can check readiness this way.
Drop a few drops onto a plate, and if they do not spread but hold their shape, then the sauce is ready.
11. To prepare for the winter, it should be poured hot into clean, sterilized jars and sealed tightly.
Store as usual in a cool, dark place.
Like this delicious recipe without using vinegar. Eat for your health, it's very tasty!
Homemade tomato paste ketchup
Yes, yes, it turns out you don’t even have to have tomatoes to make a delicious homemade sauce. Tomato paste is a great substitute for it. If you buy it in a store, choose pure, without additives or spices, because we will add all this ourselves.
Our cooking option is for one time. If you want to cook more, you should simply increase the amount of food proportionally.
We will need:
- Tomato paste 200 gr (store-bought)
- Onions 0.5 pcs
- Garlic 0.5 - 1 clove
- Honey 1 teaspoon
- Olive oil 1 - 2 tbsp. spoon
- Balsamic vinegar 1 tbsp. spoon
- Allspice 2 - 3 peas
- Red chili pepper to taste, approximately 0.5 - 1 teaspoon
- Salt to taste
Preparation:
1. Peel the onion, rinse and finely chop. We will fry it for a very short time, so it is better to chop it smaller.
2. Crush the garlic with a knife, you can straight with the skin. Then remove it and finely chop the clove. Take it to taste, if the clove is too large, then you can take only half, but if it is small, then take the whole one.
Sometimes they ask why garlic is crushed before slicing. It is believed that in this form it most fully reveals its aroma, and, of course, taste.
3. Place the frying pan on the fire and warm it up thoroughly. Pour in olive oil and fry chopped onion and garlic until light golden brown.
4. After frying, add chili pepper into the pan, adjust the amount according to your taste preferences. And also immediately pour in balsamic vinegar, add honey, crushed allspice peas in a mortar (it will give a simply incomparable aroma).
If you need salt, add it, a little at first, then after tasting the finished product, you can always add it.
And immediately add tomato paste. Stir the mass using a wooden spatula, wait until the mixture boils, then reduce the heat to low and simmer for 25 minutes, stirring the mass occasionally.
5. To obtain better homogeneity of the mass, transfer the finished product into a blender bowl and beat it for 10 - 15 seconds. Thanks to this action, it will not only become completely like the real thing, but it will also give it airiness and tenderness. It will simply melt in your mouth.
This product is mainly prepared to be eaten immediately. But if you want to make it a little larger than usual, then it is better to store it in the refrigerator.
I haven’t tried storing it in the pantry, so I can’t say anything about it.
6. This sauce tastes like a classic store-bought one. And the consistency is also very similar. It turns out very tasty. And it’s quite quick to cook.
Therefore, take note of the recipe, perhaps it may be useful to you.
Recipe for making plum ketchup for the winter
“Why plums?” - you ask? Because their consistency is very similar to tomatoes - just as juicy and meaty, sweetish and easy to process.
Therefore, this particular fruit can be an excellent substitute for tomatoes. This is hard to believe, but you can check it. If it was a good day good year for plums, but there’s nowhere to put the jam, feel free to try it. And I want to offer you a very easy to prepare recipe!
We will need:
- Plums 1 kg (preferably dark)
- Garlic 3 heads
- Hot pepper 1 piece
- Sugar 6 tbsp. spoons
- Salt Art. spoon
- Curry seasoning 20 gr
Preparation:
Select ripe, fleshy fruits for cooking. The taste of the final product will depend on their taste. The more acidic they are, the more sugar you may need.
You can also cook it from yellow plums, it also turns out quite tasty. But the color is in this case will also be yellow. The most beautiful sauce is made from dark plums, so we’ll take them.
1. The first step is to wash them, carefully cut them along the groove and remove the pit. Then cut it in half again. Thus, it turns out that we cut the fruit into 4 parts.
2. Pass the pieces through a meat grinder along with the skin. The peel gives the main color, so we won’t peel it off.
3. Also pass the garlic and seeded hot capsicum through the grill of the meat grinder. It turns out a great mixture of sour, bitter, sweet and spicy ingredients.
A little trick. It is better to put small products like garlic into a meat grinder at the beginning or middle of the process so that the remaining plums “wash” all the garlic without a trace.
4. Add salt and sugar to the ground ingredients in a bowl, and we will also use curry today. We will get a sauce with “East Indian motifs”.
If you don’t like this seasoning, you can simply omit it from the recipe. And to replace it, crush a couple of peas of allspice in a mortar.
5. Cook the sauce as always, best using a saucepan with thick walls and bottom. Transfer the mixed mixture into it and put on fire.
Cook for 20 - 30 minutes with stirring, if you eat immediately, or in the coming days. If you are preparing the sauce for the winter, then cook it 10 minutes longer.
Readiness is determined by the fact that the sauce should become reddish and also quite thick.
You can roll it up for the winter or eat it, serving it with meat, fish and poultry. That's all! As you can see, everything is quite simple! It's delicious though.
Spicy homemade tomato and apple ketchup
Anyone who has been cooking for a long time knows for sure that apples are often included in dishes that would seem completely unsuitable for this. Some people crumble them into Olivier dishes, others stuff geese with them, and sometimes they even serve them fresh, along with vegetables, with meat.
This is because these fruits cook quickly and, like a sponge, absorb the liquid they are in, giving away their sweetness at the same time. Or acid if the apples are sour. In a word, it is not by chance that they are added to dishes, and these fruits are great addition to various main courses, salads and of course, sauces.
We will need:
- Tomatoes 2.5 kg
- Apples 4 pcs
- Sweet bell pepper 4 pcs (preferably red)
- Onions 4 pcs
- Garlic 4 cloves
- Sugar 0.5 cups
- Salt 1 tbsp. spoon
We will also need a lot of different spices:
- Ground cinnamon 1 teaspoon
- Cloves 3 - 4 buds
- Black pepper 10 peas
- Allspice 5 - 7 peas
- Ground black pepper to taste
- Vinegar essence 70% 0.5 teaspoon (for preparing for the winter)
Preparation:
1. Wash and peel all vegetables and fruits, cutting off all stalks, cores with seeds and partitions. If the apples have thick skin, then be sure to peel it.
I generally peel the skin anyway, this makes the sauce more delicate.
2. Without delaying for long, immediately pass all this splendor through a meat grinder.
3. Prepare a fairly large cooking vessel. If you have a thick-walled pan for these purposes, then that will be just fine.
Place the resulting ground mixture in a bowl and put on fire. It shouldn't be very big. Our task is to bring the mixture to a boil, then reduce it by about a third. The mass should also thicken considerably.
As a rule, this takes approximately 1.5 hours.
4. Then add salt and sugar, as well as ground black pepper and cinnamon, into the mixture. Place the clove buds and allspice in a clean gauze and tie in a knot. Leave a long ponytail or tie a thread. Place the knot into the boiling mixture.
This needs to be done so that later you don’t have to look for these seasonings in the pan, but can easily remove them and throw them away.
5. Cook the mixture together with the spices for about half an hour. At the end of this stage, you can punch the mixture with a blender to get rid of small tomato seeds and vegetable peels.
Although many people do not do this on purpose to make the sauce look more appetizing and homemade.
5. At the end of cooking, add grated garlic. It should be introduced at the very end, because at high temperatures it loses its taste and aroma.
6. Turn off the pan and add vinegar essence, mix thoroughly again so that the acid is distributed evenly. If you are just preparing a meal, then you don’t need to add vinegar at all.
Homemade ketchup with apples is ready, you can put it in jars, it is perfectly stored in them without any sterilization,
And we love it freshly prepared, so we often cook it in small quantities for dinner or lunch.
Store-bought tomato ketchup recipe
Often you have to prepare dishes so that they look like “store bought” or “café” ones.
Children especially love them. Either French fries, like in a well-known restaurant chain, or ketchup, like from a store. And we, adults, have to follow the lead. Whatever you can do to make your child like it and make the food as healthy as possible!
The next version of the recipe is just one of these. The recipe for your favorite sauce is very similar to the store-bought one.
We will need:
- Tomato paste (store-bought) 250 gr
- Onions 1 piece
- Garlic 3 medium cloves
- Dill 1 medium bunch
- Dried basil 0.5 teaspoon
- Sugar 2 teaspoons
- Salt a pinch or to taste
- Ground black pepper pinch
- Red hot pepper pinch
- Water 3 tbsp. spoons
- Vegetable oil – 2 tbsp. spoons (preferably olive)
- Vinegar 9% 1 teaspoon
Preparation:
1. Peel the middle head and cut into fairly small cubes. Meanwhile, heat the frying pan and pour oil, preferably olive oil, onto the hot surface. As soon as it warms up slightly, add the onion and fry until golden brown.
In general, it must be said that onions are not at all necessary. Therefore, if you do not want to use it, you can refuse it.
But I like it when it's in sauce. It gives an interesting aftertaste and adds richness to the tomato sauce.
2. Add the tomato paste to the slightly softened and rosy onions and pour in a little water, mix thoroughly.
Water should be added according to the consistency of the tomato sauce. If it is thick, more water will be needed. For a medium consistency, like mine today, it took exactly 3 tablespoons.
3. Add basil to the mixture, a pinch of black and red pepper, as well as salt and sugar to taste. Don’t forget to mix all the ingredients so that the spices used are distributed evenly.
4. Pour in vinegar and evaluate the thickness. If the sauce turns out to be too thick, add a little more water.
5. Finally, you need to finely chop the greens, grate the garlic and add it all to the sauce. Stir and immediately turn off the heat so that there is just enough heat to mix the garlic with ketchup.
6. If you want to make this sauce for the winter, you need to thoroughly fry the onions and the whole mass. Simmer it on the fire for at least 20 minutes, watching the amount of thickness.
Place in small sterilized jars and screw on scalded lids.
If you prepare this ketchup for 1-2 times, then it does not need long-term heat treatment. You can limit yourself to half the time suggested.
Video on how to make tomato ketchup at home (for excellent storage for the winter)
According to this recipe, tomato seasoning is perfectly stored in the apartment. It turns out very thick and tasty. And the secret of thickness is that we use starch as part of the ingredients.
Today we have not considered such a recipe yet, so we will correct this gap.
The recipe does not require additional sterilization. It is enough just to cover the workpieces with a warm blanket and leave it under it until it cools completely.
Homemade tomato and herb sauce - recipe without cooking
This version of making homemade sauce is special. It takes very little time, but it turns out amazingly delicious!
This product cannot be called ketchup in the full sense of the word; rather, it is a delicious tomato sauce that can be served with meat, vegetables, or simply eaten with bread.
Well, obviously you can’t prepare it for the winter either, because the prepared product is not subject to heat treatment.
We will need:
- Ripe tomatoes 500 gr
- Garlic 3 cloves
- Onions 0.5 pcs (or less)
- Cilantro or parsley 2 - 3 sprigs
- Olive oil 2 tbsp. spoons
- Ground black pepper to taste
- Salt to taste
If you want the sauce to be spicy, you can also add a pinch or a couple of ground red pepper.
Preparation:
1. Pour boiling water over the tomatoes and soak them in water for 3 minutes. This will allow you to remove the skin from them quite easily. You can immediately cut them into smaller pieces and remove the place where the stalk was attached.
2. Grate or squeeze the garlic, this can be done directly into the oil.
3. Finely chop the onion. We chose red because it is not bitter and has a pleasant, subtle sweet taste. This is exactly what you need for the sauce.
Send it to the butter with garlic.
4. Separate the cilantro, or if you don’t like its smell, parsley from the branches and chop it not very finely so that the greenery can be felt in the finished product.
If you don't think this is acceptable, you can chop it very finely.
5. Grind the peeled tomatoes in a blender until mushy, add salt, pepper, and an oil mixture with garlic and onions prepared in advance.
Transfer to a bowl or deep salad bowl.
6. Add chopped herbs and mix thoroughly. The sauce is ready!
Ketchup with cola flavor
Quite recently, a new gastronomic miracle appeared on supermarket shelves - cola-flavored ketchup. I remember when I was young they joked about pizza-flavored gum. It turned out that this was not such a joke.
To combine what seems to be incompatible at all - such a bold step was taken by one of famous factories Russian manufacturers. So what's hiding behind this unusual name? I purchased this package specially. Well, how can we resist here?
After reading the composition, it immediately became clear that no one poured Coca-Cola into it, but only limited it to a special flavoring. Otherwise, the product has a completely normal composition for this product.
It looks just as ordinary - dark red, homogeneous, with a viscous consistency. Well, the most interesting thing is, of course, the taste. When taking a sample, all the taste buds are perplexed, where can the taste of cola come from here?
Moreover, when you try it, you understand without a doubt that it is ketchup. The taste of the drink appears later, it is also called the aftertaste. You are left with the feeling that you ate the sauce and washed it down with sweet cola. I think like this interesting product goes great with meat.
It will most likely be difficult to use it daily on an ongoing basis; it is too unusual a combination.
But as a discovery, it’s undoubtedly worth a try!
By the way, if you find the right flavoring, you can prepare a homemade version for testing. To do this, take any of the recipes offered today and add a few drops to the finished product.
In such interesting information at the end of our selection today. I really hope you liked it. I tried to collect here options that are not difficult to prepare, but at the same time very tasty.
Most of them can be prepared simply as a seasoning for lunch or dinner, and stored for the winter. When there are a lot of tomatoes, you want to preserve them as much as possible. Therefore, we not only preserve them, but also make various delicious seasonings, and ketchup is one of the most beloved and in demand in this category.
So cook and eat for your health.
Bon appetit!