Homemade tomato ketchup for the winter with apples. How to make delicious homemade tomato ketchup for the winter

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Homemade tomato and apple ketchup won the hearts of my family a long time ago. It is tastier than purchased and does not contain various harmful additives. And you can also use all overripe, wrinkled and cracked fruits. Which are not suitable for or .

In general, from all sides - one benefit. Depending on whether you add spices to the tomato mass, the taste of ketchup also depends. For example, there is a sweet version that is very reminiscent of the famous Krasnodar sauce. And with the addition of dried cardamom and allspice, it becomes like Baltimore. Add red pepper - got a hot "Chili".

Yes, and it is used everywhere. If you want to serve pasta, but if you want to. In general, such a sauce in any home will definitely not hurt.

A few points before starting work:

We take any tomatoes, varieties are not important, the main thing is that they must be very ripe. The most delicious sauce is obtained from those tomatoes that have absorbed a lot of sun. They are sweeter and more aromatic.
We take hard, sweet-sour or sweet apples.
After sugar and salt are poured into the vegetable mass, it begins to burn. Therefore, it is important to mix it often.
To obtain a more uniform consistency without peels and tomato seeds, wipe the finished mass, slaughtered with a blender, through a sieve.
We use only clean containers for storage. Be sure to boil the lids.
In order not to catch peppercorns and cloves from a large saucepan with sauce, tie them in cheesecloth. So it is very convenient to get them if you decide that everything is ready.
If you like sweet sauce - take sweet apples.

In general, that's all. Ketchup can be prepared in several ways:

boil the vegetables cut into pieces until soft,
grind them together in a meat grinder, blender or combine. And only then we boil
or first we make juice from tomatoes, boil it, and then add the rest of the vegetables to it.

Let's talk about everything in more detail.

My favorite version of this sauce has two main products - tomatoes and apples. Without the use of onions and bell peppers. It comes out with a subtle sweetness.

Let's take:

2.5 kg tomato,
2 green medium apples
several peas of different peppers,
4 inflorescences of cloves,
2.5 tbsp granulated sugar,
0.5 tbsp salt without a slide,
vinegar 9% - 2 tsp,
ground black pepper - 0.5 tsp

Cooking

Us cooking with sorting tomatoes. We wash them and cut off from each fruit those places that you did not like. Bruising, blackening, tips or cracks.

We also wash the apples and get rid of everything unnecessary. They do not need to be peeled. When cooking, it will become soft, but the seeds and the hard middle must be cut off.

Immediately cut all vegetables into quarters.

Boil after boiling for 40 minutes over low heat. During this time, the apple peel should become very soft, and the mass itself should settle and thicken. After all, we evaporated a lot of moisture.

Remove the pan from the heat and mix the boiled vegetables with a blender into a homogeneous porridge.

So that not a single seed gets into the sauce, we will begin to grind this gruel through a strainer.

You will have quite a lot of cake from the peel and seeds. You can’t cook anything from them, so we send them to the trash.

Put the pot back on the stove. Turn on medium heat and add spices and herbs.

Cook on low heat for another 40 minutes, stirring the sauce constantly. It has become more concentrated, and even sweetened, so it can quickly burn.

We introduce table vinegar and cook for another 5 minutes.

Try it if you like ketchup. If you answered yourself that the creation of your hands turned out to be unrealistically tasty, then feel free to roll it into jars. Which must be washed with soda and sterilized.

Homemade tomato ketchup with apples and onions (almost swallowed my tongue)

They say about this recipe: “I almost swallowed my tongue!”. It also turns out incredibly tasty. The composition was replenished with onions. And instead of the table, take 50 ml of apple cider vinegar. You can not replace it, but why not experiment, especially since everything is at hand.

Compound:

3 kg tomato,
0.5 kg of apples,
0.25 kg of onion,
1.5 tbsp salt,
1.5 cups of sugar
50 ml apple cider vinegar
red, black pepper.

From this amount, 4 full seven hundred gram cans were obtained.

Cooking

We wash and sort all the fruits. Then we cut them into cubes.

For a more delicate texture, you can remove the skin from the tomatoes.

We spread the vegetable slices in a cauldron and cook on medium heat until the onion softens.

Then we grind all the vegetables with a blender and boil this mass to the desired density. This will take approximately 50 minutes. The less moisture remains in the mass, the thicker the ketchup turns out.

Then pour salt, sugar, pepper into the cauldron. We add vinegar. Mix thoroughly to dissolve the spice crystals. After 3 minutes, remove the cauldron from the fire.

Pour hot ketchup into sterile jars and roll up.

We send them to cool "under a fur coat" and lower them into the underground.

Thick ketchup with bell peppers, apples and starch

If there is no time to boil the mass, then add a little potato starch to it. It won't affect the taste in any way, but it will help thicken the sauce.

By the way, this is a great option for those who believe that vitamins evaporate during prolonged heat treatment. With starch, vegetables can not be cooked for a long time.

Let's take:

tomatoes - 3 kg,
apples - 0.5 kg,
onion - 1 kg,
bell pepper - 1 kg,
0.5 tsp cinnamon,
15 sprigs of cloves,
glass of sugar,
salt - 3 tsp,
starch - 2 tbsp.

Cooking

Let's start with making tomato juice. To do this, let's skip the tomatoes through a juicer. This is so that there are no grains in the ketchup. After all, she will divide the fruits into juice and cake.

We put the tomato juice on the stove on medium heat. While waiting for the boil, grind the remaining peeled vegetables in a blender, meat grinder or food processor separately.

As soon as the tomato juice boils, immediately add salt and sugar.

It's time to spread the spices.

And in order not to catch them later from a deep pan, we will combine them together in one bag. We put cloves, peppercorns in cheesecloth. We tie the ends and lower the bag into the pan.

Add cinnamon, stir and wait for the fragrant tomato mass to boil.

Now we will separately introduce the chopped vegetables into the porridge.

5 minutes after the introduction of spices, add the onion. We cook everything for 15 minutes. Perhaps we will begin to gather foam. We do not need it - we remove it.

Add applesauce to the pan and cook for another 25 minutes.

Add the bell pepper gruel and boil for another 12 minutes.

We stir constantly. When the time is up, remove the bag of spices. We beat the mass with a blender. And add vinegar to it. We taste it, add if something is missing.

Starch is dissolved in 100 ml of warm water. No lumps should form. We introduce it in a thin stream into the sauce, stirring constantly. And boil the ketchup again.

Then pour the sauce into jars without removing it from the stove.

I have attached a video for your convenience.

How to make cinnamon ketchup at home

Any spices are added to the sauce as desired. But there are those without which it turns out not quite what I wanted. This is the presence of cinnamon in ketchup. I used to think that this seasoning is purely confectionery. How wrong I was. After all, meat and vegetables with it acquire a spicy aftertaste.

With cinnamon, you need to be careful for those who have allergies.

Let's take:

4 kg ripe tomatoes,
1 kg of apples
120 ml apple cider vinegar (3% vinegar, or 50 ml 9% table cider vinegar),
1.5 tsp salt,
7 art. l. Sahara,
2 tsp cinnamon,
3 cloves.

5 half-liter jars with sauce and 300 g came out, which were left for testing.

Cooking

We will cut the tomatoes directly into the pan. They can be divided in half, simultaneously removing the stalk.

Cut the apples into quarters, removing the core with seeds.

If you have a whole clove, then we immediately send it to pieces of vegetables. If all the spices are ground, then we will do it at the end.

We turn on a low heat and simmer the vegetables under the lid until the tomatoes and apples are completely softened.

We take off the foam.

Then you need to grind these vegetables. It is convenient to do this using a blender or juicer. And you can rub through a sieve. The peel from the tomatoes and seeds will go into the cake.

We spread the spices into the finished homogeneous mass: the prepared amount of salt, granulated sugar, and cinnamon. And a carnation if you haven't posted it yet.

We turn on a slow fire and evaporate the unnecessary liquid for about 60 minutes.

The amount of mass will be less. It will thicken and become more concentrated.

Add vinegar and stir to combine with sauce. At this point, taste the ketchup. Is there enough vinegar and sugar.

We continue to simmer the mixture over low heat for 12 minutes. And we start pouring it into jars.

Tomato sauce from apples, tomato and drain through a meat grinder

This version of ketchup can diversify Kharcho soup. If you replace the famous tkemali plum sauce with our tomato sauce.

Let's take:

tomatoes - 1.5 kg,
plums - 500 g,
apples - 500 g,
onions - 2 pcs.,
vinegar 9% - 1.5 tbsp. l.,
sugar - 120 g,
salt - 0.5 tbsp. l.,
a pinch of pepper mixture
a pinch of cinnamon.

Cooking

We start with vegetables. We cut the tomatoes into slices, removing all wrinkled places and ponytails. We remove the hard core with seeds from apples. We cut the onion into 4 parts, and take out the seeds from the plums.

We twist all the vegetables in a meat grinder into one container. We insert a knife with medium holes into the meat grinder so that the vegetables do not choke, namely, grind.

Pour our liquid porridge-like mass into a saucepan and bring to a boil.

Then reduce the heat and cook the mixture over low heat with constant stirring for 2 hours.

We beat with a submersible blender to grind possible lumps that the meat grinder did not process.

Add salt, pepper, sugar and spices and cook for another 30 minutes.

Pour in the vinegar, stir and immediately lay out in sterile jars. We remove them "under a fur coat" for 8-10 hours.

A simple recipe for preparing tomato ketchup with garlic

Garlic gives a slight flavor to ketchup. With it, the sauce is more aromatic and full.

Let's take:

6 kg of tomatoes,
12 pieces of medium apples,
19 tablespoons Sahara,
4 tbsp salt,
12 tablespoons 9% vinegar,
12 cloves of garlic
25 black peppercorns,
allspice - 12 pcs.,
12 inflorescences of cloves,
0.5 tbsp ground nutmeg,
0.5 tsp cardamom.

Cooking

Remove all seeds from vegetables. Remove the husks from the onions and garlic cloves.

We cut the vegetables into pieces and pass everything except garlic through a meat grinder.

Pour the mass into the pan and put it on a slow fire. We boil for 1.5 hours. Then add spices.
After that, we simmer for another half hour.

Then puree the mixture with a blender.

6 minutes before the sauce is ready, add chopped garlic. It can be finely chopped, but it is better to grind through a press.

Turn off the heat and add vinegar to the mixture.

While the ketchup is still hot, pour it into sterile jars.

We clean "under a fur coat" for natural sterilization.

This is how easy it is to make tomato ketchup at home. The amount of sweetness can be adjusted according to your taste. Families with children are more likely to cook a sweeter version. Someone prefers hot sauce to “burn” in the mouth. Therefore, feel free to try and close such yummy for the winter.

Thank you for your attention and I wish you success in cooking!

The beginning of August is the best time to prepare for the winter. In our strip, this becomes relevant precisely in the last months of summer, because the crop that you so want to keep for the whole year is just beginning to ripen.

For many who have their own garden, tomatoes have already begun to turn red in the beds. 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, someone likes sweet, someone - salty, others prefer spicy, or vice versa, classic, with a pronounced taste of tomatoes.

But you must admit, it’s tastier to fill food with self-made tomato sauce. Therefore, if you have not yet attempted to create it yourself, then the time has come.

A few interesting things about this product. This concept itself initially had nothing to do with our beloved red tomatoes. In the 17th century, this was the name given to fish sauce with nuts and legumes drenched in wine and seasoned with garlic and spices.

The first creators of the variant familiar to us were a person whose last name will undoubtedly seem familiar to you - this is Heinz. It was with him that the era of tomato sauce began in the 20th century in the United States. Since then, no kitchen is conceivable without this additive.

And many in the refrigerator probably have store packaging of this delicious workpiece. Well, who loves his own, homemade, let this article be of help to you.

If you are not very confident in your abilities or want to try a classic homemade sauce recipe, this option will be the most suitable.

The recipe is quite simple, and in its taste resembles Krasnodar sauce. And even a beginner will cope with the task of preparing it.

We will need:

Tomatoes 2.5 kg
Sugar 1/2 cup
Salt 1/2 tbsp. spoons
Cloves 2 buds
Black pepper 20 peas
Coriander 10 peas
Vinegar 9% 2 tbsp. spoons

Cooking:

1. First things first, we take on the tomatoes. Try to get them juicy, ripe, fleshy and tasty. The redder the fruits turn out, the brighter and richer the sauce will turn out.

Wash them, cut 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. Put the finished pieces into 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.

It is not necessary to close the pan with a lid, let the excess liquid evaporate. In general, the density 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, then they have not yet fully boiled, and you need to send them to the fire for a while.

4. Strain the finished mass through a sieve again so that not a single seed gets into the finished product.

5. As a result, we got a slightly watery 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 a small fire. I would even say that it is better to set the fire to the minimum.

While stirring, boil the mass for an hour, or even one and a half. That is, to a state of density that will suit you. Simply put, the mass should thicken.

6. We still have unclaimed seasonings. In order not to collect them later throughout the pan. you can use this tricky way. Put all prepared spices into marlechka, and tie it in the form of a small knot. His tail must be long enough to throw it over the edge of the pan.

So cook. And when the seasonings give all their flavor to the sauce, just take out the bundle, wring it out and throw it away.

You can hold the seasonings in the sauce for 10 to 20 minutes.

7. Then salt our workpiece, add sugar and taste. If all is well, pour in the vinegar.

After the tomato sauce simmers for another 10 minutes, the fire can be turned off. Convinced before that that everything in it is in moderation, and everything is enough.

8. Ready ketchup can be poured into jars and put away for storage for the winter in a cool dark place.

From this amount of ingredients, the yield of the finished product will be 750 - 800 gr. Maybe a little more, it will depend on how much you boiled it down.

Delicious, budget-friendly and without any preservatives.

Ketchup from tomatoes and basil for the winter - recipe "Lick your fingers"

The sauce prepared according to this recipe has not only a divine taste, but also just a magical aroma. With all its dignity, it is prepared very, very simply.

When you cook it, the quote always turns on the tongue that everything ingenious is simple. This fully applies to this work of culinary art.

I suggest you give this recipe a try. You can cook it a little first, which is called for testing. And if you like it, then subsequently prepare a batch for the winter.

We will need:

Ripe tomatoes 2 kg
Bulb onion 0.5 kg
Garlic 8 - 9 cloves
Big bunch of basil
Sugar 120 - 130 gr
Salt 50 gr
Balsamic vinegar 2 teaspoons
Lemon 1 pc
Tomato paste 2 tbsp. spoons
Vegetable oil for frying

There are many ingredients ... but it is this composition that makes the final product simply incredible in its taste.

And also we will need such a set of spices:

Nutmeg 0.5 tsp
Ground cloves 0.5 tsp
Paprika 1 teaspoon
Ground allspice 0.5 tsp
Black ground pepper 0.5 tsp
Red hot pepper 0.5 tsp
Ground dried basil 1 teaspoon
Ground coriander or seeds 1 teaspoon

Cooking:

1. Peel and cut the onion into fairly large pieces. In the end, we will pierce all the components with a blender, so the cutting method is not particularly important.

Peel the garlic and leave the cloves whole.

2. In a large saucepan in which you can fry food, pour the oil, and without waiting for it to warm up, add the onion. Immediately add garlic to it and add sugar. Stir the mixture.

3. Stirring occasionally so that the sugar does not caramelize, fry for 3 - 5 minutes. As soon as the onion becomes softer and breaks into individual petals, pour in the chopped tomatoes.

They can also be cut arbitrarily, but the size of the pieces is still about the same.

4. Bring the mixture to a boil, stirring occasionally. This must be done to avoid burning the mixture to the bottom. Cook until the tomatoes release enough juice. As a rule, this stage can take only 10 - 15 minutes.

5. In the meantime, squeeze the juice from 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 and homogeneous.

6. After 10 - 15 minutes have passed, add the fragrant tomato mixture to the pan, add salt and mix the resulting mass well again. Cook with stirring for another 10 minutes.

7. Separate the basil leaves from the stems. Rewind the stems with a thread and send to the tomato mixture. They will cook there for 10 minutes, give all their juice. Then we'll take them out and throw them away.

8. Also, along with the stems, add all the prepared spices at once. Stir the mixture again. After 5 minutes, taste it, is it enough. You can add salt or sugar if needed. And it may seem to someone that there is little sharpness. Everything you need can be added at this stage.

9. After sending to the spice mixture, cook with stirring for another 10 minutes. After that, get the stems, and instead send basil leaves to the pan.

They are very tender and 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 just an incredible smell, inherent only in basil, which will make our ketchup incredibly tasty and fragrant.

10. Then we should break through the contents with a blender. We do it right in the same pan where we cooked our sauce.

Then we prepare a sieve and wipe the whole mass through it completely, in parts of course. At this stage, all the skins, tomato seeds and any other unnecessary residue will remain on the grid.

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 are preparing the sauce in jars, then simply turn them over and cover with something warm, leave in this position until cool.

If you poured the sauce into bottles, then they can be put on their side, and also covered. It is important that the lid is covered with sauce from the inside.

After complete cooling, jars or bottles with blanks 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 gives a special pleasant sourness, which is so well suited to vegetables.

But despite this, some prefer not to use this acid in their dishes. We have a recipe for this as well. We will cook on it in a slow cooker.

But in general, according to this recipe, you can safely cook in a regular pan. But it is desirable that the walls and bottom of her were thick. Such dishes allow you to warm up all the ingredients well and reliably, while nothing burns in it and does not stick to the bottom.

We will need:

Fresh tomatoes 2 kg (juicy, fleshy)
Bulgarian sweet pepper 500 gr
Onion 400 gr
2 chili peppers (if you like it spicier)
Dry mustard 1 tbsp. a spoon
Sugar - 200 gr
Salt - 2 tbsp. spoons (or to taste)
Refined vegetable oil 150 ml

Cooking:

1. To prepare a delicious sauce, choose ripe juicy tomatoes. They should be washed and allowed to drain and dry. Then cut 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 will also cope with this task. You can also grate the fruits on a grater. In this case, the skin itself will remain in the hands. Of course, we will not use it in cooking.

2. Chop the tomatoes in one of the proposed ways, and pour into the multicooker bowl.

3. We do the same with Bulgarian sweet pepper. First, wash it, then clean it and put it in a blender bowl.

I like when ketchup is prepared with pepper, it gets not only a delicious filling, but also an incomparable aroma.

I also like it when the sauce is moderately spicy. Therefore, I clean hot peppers from seeds and partitions and add them to chopped sweet counterparts.

If you use both one and the other bright red peppers, then the sauce itself will turn out to be a brighter and more saturated color.

4. Grind the mixture of peppers in puree and pour them over the tomato.

5. We do the same with onions. Clean, cut and grind into puree. Then spread to the previously prepared vegetables.

6. Add dry mustard to the mashed vegetables laid out. It will give additional sharpness and piquancy.

Pour 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 it can always be corrected.

Also, during the cooking process, check if there is enough salt. If necessary, it can also be added if necessary.

Always, when it comes to adding salt and sugar, you should rely on your own taste.

7. Mix all the ingredients, close the lid of the multicooker and set the "Baking" mode. Set the timer to 45 minutes.

Our mass turned out to be quite heavy and dense, with a small component of the liquid. Therefore, the lid should be periodically opened and the contents mixed, hooking it from the bottom so that nothing burns.

8. After the timer signal lets you know that the time is up, put the boiled mixture into a sieve and rub through it as much as you can.

We don’t throw away the remaining cake, it should be pierced again with a blender to the smallest state, and sent back to the multicooker bowl, in fact, like the frayed part too.

9. Now is the time to try what we got, the taste. And if, in your opinion, something is missing there, then you can salt, sugar, or add more bitterness in the form of black ground pepper.

10. Close the pan with a lid, and again setting the “Baking” program, set the minimum time to 60 minutes. In general, it will already depend on the variety of tomatoes. It happens that they have a lot of liquid, and it may take an extra half an hour to evaporate it.

Therefore, while continuing to open the lid and stir the mixture, also keep an eye on the consistency. Readiness can be checked in this way.

Put a few drops on a plate, and if they do not spread, but keep their shape, then the sauce is ready.

11. For harvesting for the winter, it should be poured hot into clean, sterilized jars and tightly sealed.

Store as usual in a dark, cool place.

Here is such a delicious recipe without the use of vinegar. Eat healthy, it's delicious!

Ketchup from tomato paste at home

Yes, yes, it turns out you don't even need to have tomatoes to make a delicious homemade sauce. Tomato paste works great as a substitute. If you buy it in a store, choose clean, without additives and spices, because we will add all this ourselves.

Our cooking option is one time. If you want to cook more, then you should simply proportionally increase the amount of food.

We will need:

Tomato paste 200 gr (shop)
Onion 0.5 pcs
Garlic 0.5 - 1 clove
Honey 1 teaspoon
Olive oil 1 - 2 tbsp. a spoon
Balsamic vinegar 1 tbsp. a spoon
Allspice 2 - 3 peas
Red chili pepper to taste, about 0.5 - 1 teaspoon
Salt to taste

Cooking:

1. Peel, rinse and finely chop the onion. 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 directly 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, if it is small, then take the whole.

Sometimes they ask why the garlic is crushed before cutting. It is believed that in this form it most fully reveals its aroma, and, of course, taste.

3. Put the pan on the fire and warm it up well. Pour in olive oil, and fry chopped onion and garlic on it until light golden brown.

4. After frying, add chili peppers to the pan, adjust the amount according to taste preferences. And also immediately pour in balsamic vinegar, add honey, allspice crushed in a mortar with peas (it will give just an incomparable aroma).

If you need salt, then pour it in, at first a little, then after tasting the finished product, you can always add it.

And immediately lay out the tomato paste. Mix the mass with a wooden spatula, wait until the mixture boils, then reduce the heat to a minimum and simmer on it for 25 minutes, stirring the mass occasionally.

5. To obtain better mass uniformity, transfer the finished product to the blender bowl and punch it for 10 - 15 seconds. Thanks to this action, it will not only become quite like a real one, but it will also give it lightness and tenderness. It will just melt in your mouth.

Such a product is mainly prepared in order to eat it right away. But if you want to make it a little larger than usual, then in this case it is better to store it in the refrigerator.

I have not tried to store in the pantry, so I can not say anything about this.

6. The taste of such a sauce, like a classic store. And the texture is also very similar. It turns out very tasty. Yes, and cook it quickly enough.

Therefore, take note of the recipe, it may be useful to you.

Plum ketchup recipe for the winter

"Why plums?" - you ask? Because they are very similar in texture to tomatoes - they are just as juicy and fleshy, sweetish and can be processed well.

Therefore, this particular fruit can be an excellent substitute for a tomato. It's hard to believe, but it can be verified. If it turned out to be a fruitful year for plums, and there is nowhere to put the jam, feel free to try it. And I want to offer you a very simple recipe to prepare!

We will need:

Plums 1 kg (preferably dark)
Garlic 3 heads
Hot pepper 1 pc
Sugar 6 tbsp. spoons
Salt Art. a spoon
Curry seasoning 20 gr

Cooking:

Choose ripe, fleshy fruits for cooking. The taste of the final product will also depend on their taste. The more acidic they are, the more sugar you may need.

You can cook from yellow plums, it also turns out quite tasty. But the color in this case will also be yellow. The most beautiful sauce is obtained from dark plums, and we will take them.

1. The first step is to wash them, carefully cut along the groove and remove the bone. Then cut in half again. Thus, it turns out that we cut the fruit into 4 parts.

2. Skip the pieces through a meat grinder along with the skin. The peel gives the main color, so we will not peel it off.

3. Pass through the grate of the meat grinder also the garlic and the hot capsicum peeled from the seeds. It turns out a great mixture of sour, bitter, sweet and spicy ingredients.

Little trick. Small products like garlic are best sent to the meat grinder at the beginning or middle of the process so that the remnants of the plums “wash” all the garlic without residue.

4. Pour salt and sugar into the bowl to the ground ingredients, and we will also use curry today. We will get a sauce with "East Indian motifs".

If you do not like this seasoning, then you can simply exclude it from the recipe. And in exchange for it, crush a couple of peas of allspice in a mortar.

5. Cook the sauce as always, best using a heavy bottomed saucepan. Pour 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 for 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 with meat, fish and poultry. That's all! As you can see, everything is quite simple! Although delicious.

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 seem to be completely unsuitable for this. Someone crumbles them in Olivier, someone stuffs geese with them, and sometimes they are even served fresh, along with vegetables, with meat.

This is because these fruits cook quickly, and like a sponge they absorb the liquid they are in, giving, at the same time, their sweetness. Or acid if the apples are sour. In a word, they are not added to dishes by chance, and it is these fruits that are an excellent addition to various second courses, salads and, of course, sauces.

We will need:

Tomatoes 2.5 kg
Apples 4 pcs
Sweet bell pepper 4 pcs (preferably red)
Onion 4 pcs
Garlic 4 cloves
Sugar 0.5 cup
Salt 1 tbsp. a spoon

And also we need a lot of different spices:

Ground cinnamon 1 teaspoon
Cloves 3 - 4 buds
Black pepper 10 peas
Allspice 5 - 7 peas
Black ground pepper to taste
Acetic essence 70% 0.5 tsp (for harvesting for the winter)

Cooking:

1. Wash and clean all vegetables and fruits, cutting off all the stalks, cores with seeds and partitions. If the apples have a thick skin, then it should be peeled.

I generally peel the skin anyway, so the sauce is more tender.

2. Without delay for a long time, immediately skip all this splendor through a meat grinder.

3. Prepare a fairly large cookware. If there is a thick-walled pan for these purposes, then it will be just fine.

The resulting ground mixture is placed in a bowl and put on fire. It shouldn't be very big. Our task is to bring the mixture to a boil, then boil it down by about a third. Also, the mass should thicken decently.

As a rule, this takes about 1.5 hours.

4. Then add salt and sugar, as well as ground black pepper and cinnamon to the mixture. Put the clove buds and allspice in a clean gauze and tie in a knot. Leave a long tail, or tie a thread. Dip the knot into the boiling mixture.

This must be done in order not to look for these seasonings in the pan later, but to easily remove them and throw them away.

5. Together with spices, cook the mass for about half an hour. At the end of this stage, you can pierce the mixture with a blender to get rid of small tomato seeds and vegetable peels.

Although many do not do this on purpose, so that the sauce looks more appetizing and homely.

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 well again so that the acid is evenly distributed. If you are just preparing a meal, then you can not add vinegar at all.

Homemade ketchup with apples is ready, it can be wrapped in jars, it is perfectly stored in them without any sterilization,

And we love it freshly prepared, so we often cook in small quantities for dinner or lunch.

Store-bought tomato ketchup recipe

Often you have to cook dishes so that they look like "store" or "cafe".

Children especially love them. Either french fries, as in a well-known restaurant chain, or ketchup, as from a store. And we, adults, have to go on about. What can you do to make the child like it, and the food turned out to be as healthy as possible!

The next version of the recipe is just one of those. The recipe for your favorite sauce is very similar to the store.

We will need:

Tomato paste (store-bought) 250 gr
Onion 1 pc
Garlic 3 medium cloves
Dill 1 medium bunch
Dried basil 0.5 tsp
Sugar 2 teaspoons
Salt a pinch or to taste
Pinch of ground black pepper
Red hot pepper pinch
Water 3 tbsp. spoons
Vegetable oil - 2 tbsp. spoons (preferably olive oil)
Vinegar 9% 1 teaspoon

Cooking:

1. Peel the middle head and cut into fairly small cubes. In the meantime, heat a frying pan and pour oil onto the hot surface, preferably olive oil. As soon as it warms up a little, add the onion to it and fry until golden brown.

In general, it must be said that the bow is not required at all. 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 fills the tomato sauce with a richer content.

2. Put the tomato paste to the slightly limp and ruddy onion and pour a little water, mix thoroughly.

Water must be added in accordance with the consistency of the tomato sauce. If it is thick, then more water will be needed. For an average consistency, as I have today, it took exactly 3 tablespoons.

3. Add basil to the mass, a pinch of black and red pepper, as well as salt and sugar to taste. Do not forget to mix all the ingredients so that the spices used are evenly distributed.

4. Pour in the vinegar and evaluate the density. If the sauce is too thick, add a little more water.

5. At the end, you need to finely chop the greens, rub the garlic on a grater and add it all to the sauce. Stir, and immediately turn off the heat so that the heat is just enough to mix the garlic with ketchup.

6. If you want to roll up this sauce for the winter, you must definitely fry the onion and the whole mass as a whole. Steam it on fire for at least 20 minutes, monitor the amount of density.

Arrange in small sterilized jars and tighten with scalded lids.

If you cook this ketchup for 1-2 times, then it does not need long heat treatment. You can limit yourself to half the time than 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 density is that we use starch as part of the ingredients.

Today we have not yet considered such a recipe, so we will correct this gap.

The recipe does not require additional sterilization. It is enough just to cover the blanks with a warm blanket and leave it under it until it cools completely.

Homemade tomato and herb sauce - no-boil recipe

This homemade sauce is a special one. It takes very little time, but it turns out amazingly tasty!

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 eat it with bread.

Well, it’s also understandable that you can’t prepare it for the winter, because the cooked product is not subjected to heat treatment.

We will need:

Ripe tomatoes 500 gr
Garlic 3 cloves
Onion 0.5 pcs (or less)
cilantro or parsley 2-3 sprigs
Olive oil 2 tbsp. spoons
Black ground pepper to taste
Salt to taste

If you want the sauce to be spicy, you can also add a pinch or a couple of red ground pepper.

Cooking:

1. Pour boiling water over the tomatoes and soak them in water for 3 minutes. This will make it quite easy to remove the skin from them. 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 just what you need for the sauce.

Send it to the oil with garlic.

4. Separate cilantro, or if you don’t like its smell, parsley, from the branches and cut not very finely so that the greens are felt in the finished product.

If you do not find this acceptable, you can cut it very finely.

5. Grind the peeled tomatoes in a blender to a mushy state, add salt, pepper, and the oil mixture with garlic and onions prepared in advance.

Transfer to a bowl or deep salad bowl.

6. Add chopped greens and mix thoroughly. The sauce is ready!

Ketchup with cola flavor

More recently, a new gastronomic miracle has appeared on the shelves of supermarkets - cola-flavored ketchup. I remember in my youth they joked about chewing gum with the taste of pizza. Turns out it wasn't such a joke.

To connect, it would seem, something that does not fit at all - such a bold step was taken by one of the well-known factories of Russian manufacturers. So what is behind this unusual name? I bought this package specifically. So how do you stay here?

After reading the composition, it immediately became clear that no one poured Coca-Cola into it, but only limited themselves to a special flavor. The rest of the product has a completely normal composition for this product.

In appearance, it is also common - dark red, homogeneous, having a viscous consistency. Well, the most interesting thing is, of course, the taste. When taking a sample, all taste buds are at a loss, where can the taste of cola come from here?

And when you try it, without a doubt you understand that it is ketchup. The taste of the drink appears later, it is also called the aftertaste. It remains the feeling that he ate the sauce and washed down with sweet cola. I think that such an interesting product is perfect for 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 definitely 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 today's selection. 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 harvested for the winter. When there are a lot of tomatoes, you want to save 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 sought-after in this category.

So cook and eat healthy.

Enjoy your meal!

Not many housewives prepare homemade ketchup for the winter. It is believed that the preparation of ketchup is a troublesome task, and there is an abundance of ketchup in the store. This is true. But if you look closely at the composition of ketchup on the shelves, then it will contain more products with the prefix E than natural ones. There are natural ketchups, but their choice is not so large and they are much more expensive.

You can close homemade peppers not only in glass jars. I have been bottling ketchup and sauce in regular glass bottles for many years. I use salt to seal. Ketchup is stored in my pantry in the apartment until spring. Bottles should be washed well with a brush with baking soda, dried in the oven or microwave. When you spill the ketchup, make a cork out of the bandage: lower the bandage folded in several layers into the neck by 1-1.5 cm and fill tightly with coarse salt. Tie the ends with thread. From above, you can also tie a cloth or bandage. This way to close bottles with juice and sauce was taught to my mother by her colleague. Then there was a shortage of not only cans, but lids.

Homemade ketchup recipes for the winter

Ketchup with apples

Ingredients:

Tomatoes - 3 kg
Apples - 1 kg
Garlic - 1-2 heads
Vinegar 9% - 1 cup
Ground cinnamon - 0.5 teaspoon
Ground red pepper - 0.5 teaspoon
Sugar - 1 cup
Salt - 1 tablespoon

How to make apple ketchup:

Tomatoes for ketchup take ripe and dense. Antonovka or other sour apples. With Antonovka, ketchup is more fragrant. You can replace apples with quince.
Wash tomatoes and apples. Cut into several pieces and boil over low heat until soft, about 1-1.5 hours.
Cool and rub through a metal sieve.
Transfer the puree back to the bowl. Add passed through a press or finely chopped garlic, mustard, cinnamon, ground red pepper, sugar and salt.
Heat over low heat until boiling and cook for 30 minutes at a low boil. Periodically stir the mass.
Add vinegar for 3-5 minutes. Pour the finished ketchup into jars or bottles. Seal tightly and refrigerate.

Ketchup with sweet pepper

Ingredients:

Tomatoes - 2.5 kg
Bulgarian pepper - 500 grams
Onions - 3-4 heads
Hot pepper - 1 pod
Vinegar 9% - ¾ cup (about 180 grams)
Carnation buds - 4 pieces
Cinnamon - 0.5 teaspoon
Ground black pepper - 0.5 teaspoon
Sugar - 1 cup
Salt - 1.5 tablespoons

How to make pepper ketchup:

Wash all vegetables well. Cut the tomatoes into several pieces. De-seeded red bell pepper and cut into quarters.
Peel the onion and cut into 4-6 pieces.
Scroll through the meat grinder all the vegetables. You can grind with a blender, but not to a puree.
Put the mass on the fire and, slowly heating, bring to a boil. Cook at a low boil, stirring occasionally for 2 hours.
Add sugar, salt, ground cinnamon, clove buds, ground black pepper and vinegar.
Bring to a boil and cook with the lid open until the mixture begins to thicken. Pour into clean jars and roll up. Cool down.
According to this recipe, you can cook ketchup with onions, replacing the red bell pepper with the same amount of onions.

Ketchup with apples "Korida"

Ingredients:

Tomatoes - 4 kg
Apples - 0.5 kg
Onion - 0.5 kg
Cinnamon - 0.5 teaspoon
Ground red pepper - 1 teaspoon
Ground cloves - 0.5 teaspoon
Sugar - 1.5 cups
Apple cider vinegar 6% - 200 grams
Salt - 1.5-2 tablespoons

How to make ketchup:

Wash all vegetables. Peel apples from seeds. Cut and scroll in a meat grinder or chop in a blender.
Transfer the mass to a bowl. Slowly heat to a boil and from the beginning of boiling, cook at a low boil for two hours with the lid open. Periodically mix the mass well.
Pass the boiled mass through a sieve. Pour back into the saucepan. Add spices and seasonings, sugar and salt. Cook at a low boil for about an hour. Add vinegar, stir and bring to a boil. Pour into prepared clean jars and seal tightly. Cool and store.
This ketchup goes well with meat dishes, pilaf, potato and vegetable dishes, pasta.

Homemade tomato ketchup

Ingredients:

Tomatoes - 2 kg
Bulb onion 0.5 kg
Sweet pepper - 0.5 kg
Dry mustard - 2 tablespoons
Sugar - 1 cup
Salt - 1 tablespoon

How to make ketchup:

This is a very simple homemade ketchup recipe. You need a minimum of products and, moreover, without vinegar.
Wash all vegetables well. Remove seeds from sweet peppers. Cut and scroll in a meat grinder or chop in a blender.
Transfer the vegetable mass to the pan and put on the stove. Stirring occasionally, bring to a boil. Reduce heat and cook for 1.5 hours.
Then add sugar, salt, ground pepper and mustard. Mix well. After boiling, boil for another 5-10 minutes and pour into clean jars. Roll up.
Cook ketchup without closing the pan with a lid so that excess moisture evaporates.
This is a universal ketchup recipe that can be served with meat, vegetable dishes, and pasta. And you can also use ketchup when cooking borscht, stewing vegetables and when preparing other dishes.

Tomato ketchup with cilantro seeds

Ingredients:

Tomatoes - 5 kg
Sweet pepper - 1 cup
Onion - 1 cup
Hot pepper - 1 pod
Sugar - 1 cup
Salt - 1 tablespoon
Red ground pepper - 1 teaspoon
Coriander seeds - 1 teaspoon
Vinegar essence - 1 teaspoon

How to make ketchup:

Wash all vegetables cold. Pepper and onion scroll through a meat grinder.
Cut the tomatoes into slices and put on the stove. Boil until they become soft and rub through a sieve.
Pour the tomato puree into a saucepan, add sweet pepper and onion, crushed bitter pepper, sugar, salt and ground red and black pepper. Mix well. Put on the stove and bring to a boil.
Grind cilantro seeds with a rolling pin and pour into a cotton bag or cheesecloth folded in several layers. Tie tightly and lower into the pan.
From the beginning of the boil, cook for 2.5 hours on low heat with the lid open. At the very end, take out the bag of cilantro seeds and pour in the vinegar essence. Mix and pour into clean jars. Roll up.

Ketchup with cucumbers for the winter

Ingredients:

Tomatoes - 2 kg
Cucumbers - 2 pieces (large)
Hot pepper - 1 pod
Vinegar 9% - 2 tablespoons
Black ground pepper - 1 teaspoon
Dry mustard - 1 teaspoon
Sugar - 3 tablespoons
Salt - 4 tablespoons

How to make ketchup:

Cucumbers for making ketchup can be taken overgrown, which are not suitable for canning. In this case, you need to remove the seeds and peel.
Wash the tomatoes and scroll in a meat grinder. Put on the stove and cook until the mass is reduced by half.
Pass cucumbers and hot peppers through a meat grinder and add to the tomato mass. Immediately add sugar, salt, ground pepper and mustard. Cook for 30 minutes, stirring occasionally. At the very end, add vinegar.
Pour into prepared jars and seal.

Ketchup with plums and sweet peppers

Ingredients:

Plums - 5 kg (pitted)
Tomatoes - 2 kg
Sweet pepper - 10 pieces (medium)
Sugar - 1-1.5 cups
Garlic - 200 grams
Hot pepper - 1 pod
Salt - 2-3 tablespoons
Vinegar 9% - 1 tablespoon

How to make ketchup:

Ketchup can be made from dark or light plums. A beautiful ketchup is obtained from a yellow plum. Then for the preparation of ketchup it is better to take yellow tomatoes and yellow sweet peppers.
Wash plums and vegetables. Remove the pit from the plums. Remove seeds from peppers. Cut and boil until the vegetables are soft, about 25-40 minutes.
Rub through a sieve. Put back on the stove. Add garlic, sugar, salt passed through the press to the mass. Boil for 10-15 minutes. At the very end, add vinegar and pour into jars or bottles. Close hermetically.

Ingredients:

Tomato
onion
Garlic
Sugar
Coriander

Cooking method:

To prepare ketchup at home, we need the following ingredients: fresh tomatoes, onions, garlic, sugar, 9% table vinegar, non-iodized salt, bay leaf, allspice, peas, clove buds, mustard and coriander seeds, and cinnamon stick.
First of all, wash the tomatoes, dry them and cut into large pieces. If you have medium-sized tomatoes, cut them into 4 pieces, and larger ones into 6-8 slices. For homemade ketchup, not only beautiful selected fruits are suitable - feel free to dispose of soft or crumpled ones (the main thing is that they are not spoiled). 3 kilograms of tomatoes fit in a 4 liter pot. We put the slices in the dishes and put on medium heat (you can under the lid).
In the meantime, peel the onion and garlic. The weight of the onion is already peeled, and the garlic I use is very large.
Now it is advisable to chop the onion with garlic in any way convenient for you. I like to do this with a blender, but you can skip the vegetables through a meat grinder. The result is a very fragrant onion-garlic mass.
While we were working on the flavor additive, the tomatoes spent about 15 minutes on the stove, softened and gave a lot of juice. Do not forget to periodically stir the contents of the dish so that nothing sticks or burns to the bottom.
Add the onion-garlic mixture to the stewed tomatoes.
Immediately lay other seasonings: mustard and coriander seeds, bay leaf, allspice peas, clove buds and a cinnamon stick
Mix everything thoroughly and cook over medium heat without a lid for about half an hour. Do not forget to mix vegetables with seasonings every 5-7 minutes, otherwise they may boil.
During this time, the tomato mass should boil down, and the vegetables should boil well. In fact, the onions and garlic are completely dissolved in the tomatoes.
It's time to move on to the next step in making homemade ketchup: the contents of the pan must be wiped through a sieve. In this way, we will remove the skin and seeds of the tomatoes, as well as spicy additives that have given off enough of their flavor and are no longer needed.
First, with the help of a ladle, I put the more liquid part of the tomato base into the sieve - it drains quickly. It turns out liquid tomato juice, which we pour back into the pan and set to cook further - I evaporated for about 40 minutes.
But the thick mass will have to be thoroughly rubbed through a sieve, as a result of which you will have a fairly thick tomato puree. Do not rush to immediately add it to the tomato juice, let the liquid evaporate properly.
By the way, I got about 400 grams of cake with spices.
When the initially liquid tomato juice evaporates well and turns into tomato sauce, its volume will decrease by 2-3 times.
Add tomato puree from step 12 to the thickened juice, mix and continue to boil for another 15 minutes.
When the tomato mass becomes the desired density, it's time to add salt and granulated sugar. Just don’t put everything in at once: I advise you to start small (for example, pour a teaspoon of salt and a tablespoon of sugar), try it, and then adjust the balance of sweet and salty to your liking. Boil the future homemade ketchup for another 5-7 minutes.
At the end, add table vinegar, the amount of which also depends on the natural acid of the tomatoes and your taste. Personally, I don't use a lot of vinegar, as our tomatoes aren't particularly sweet on their own.
Before pouring ketchup into jars and closing it for the winter, be sure to try the finished product, because it is you who will eat it. It is best to put a teaspoon on a cold saucer, and when the ketchup has cooled, try it - when hot, it will taste different from cold.
In advance (or in the process of making homemade ketchup) you need to prepare the dishes. My favorite thing is to sterilize the jars in the microwave and boil the lids on the stove (5 minutes after boiling is enough). Pour boiling ketchup into jars, not reaching the edge of the dish about 1 centimeter.
Seal the jars with lids immediately. You can use both simple tins (rolled up with a key) and screw ones (they just twist - your husband will help you).
We turn the jars upside down and leave them in this position until they cool completely, wrapping them in something warm (a blanket, a blanket, a fur coat or a coat - which you usually use when canning). Thus, an additional heat treatment of the covers and the entire workpiece takes place. You need to store homemade ketchup where the rest of the seamings are - in the basement, cellar or other dark and cool room.
In total, 900 milliliters of finished ketchup is obtained from the indicated number of products. I have 2 cans (500 and 250 milliliters) and here is such a bowl (about 150 milliliters) for testing.
I would be glad if this simple homemade ketchup recipe for the winter comes in handy and you like the result.

Homemade ketchup

Ingredients:

tomatoes - 2 kg
bell pepper - 5 pcs.
onion - 5 pcs.
sugar - 150 g
salt - 2 tsp
hot pepper - to taste
starch - 2 tbsp.
vinegar 9% - 50 ml

Cooking:

Remove the skin from the tomatoes (throw in boiling water for 30 seconds), peel the onion and pepper.
Vegetables need to be mashed and boiled for 2-3 hours (to boil away excess liquid).
Next, add all the spices.
Boil with spices for 15-20 minutes.
Grind the tomato mixture in a blender until smooth.
Pour 0.5 cups of ketchup, cool, add starch, stir.
Add vinegar to the rest of the ketchup.
Combine ketchup with starch and ketchup with vinegar, bring to a boil, remove from heat.
If you want to prepare ketchup for the winter, then the hot sauce must be decomposed into hot sterilized jars and rolled up with lids.

Ketchup for the winter a simple recipe

Ingredients:

ripe juicy red tomatoes
for 1 liter of tomato:
½ medium sized bulbs
600-700 g wine vinegar
20-30 g salt
40-50 g sugar
a pinch of tarragon
1 g cayenne pepper
3 cloves
2 g ginger
2 g cinnamon
2 g nutmeg
2 g red pepper
1-2 pinches curry

Cooking method:

Ripe tomatoes are thoroughly peeled.
Then boil them under the lid for two hours over low heat, stirring constantly.
Rub the finished mass through a fine sieve and add vinegar and all the above spices to 1 liter of paste.
Spices are added to the sauce only in ground form.
Mix the mixture well and boil to the desired density for 20-25 minutes.
Properly cooked sauce has a thick texture and spreads easily on bread.
Pour hot ketchup into sterilized bottles and seal immediately.
Store in a cold place.

Ketchup for the winter with a hint of mustard

Ingredients:

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

Cooking:

Peel the tomatoes; cut into small pieces;
Onion grate on a coarse grater;
Add vegetable oil to the pan;
Fry the prepared ingredients;
Leave on fire for an hour and a half, until the excess liquid boils away;
Grind through a sieve;
Transfer back to the saucepan;
Add all the spices in the tomato mass, except for salt and nutmeg;
Boil for another two or three hours;
Add salt and nutmeg five minutes before the end of ketchup preparation;
Pour the finished sauce into jars and roll up.
To make homemade tomato ketchup for the winter delicious, take only ripe and juicy tomatoes.
Before preparing the sauce, do not be lazy and remove the skin from the tomatoes.
If you do not like the smell and taste of garlic, then you can not add it to the sauce.
In order for the sauce to be more homogeneous, before pouring it into jars, beat the mass with a blender.

Ketchup barbecue at home for the winter

Ingredients:

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

Cooking method:

Tomatoes, sweet and bitter pepper cut into pieces and put on a small fire.
Put all the ingredients except: vinegar and starch.
An hour after boiling the vegetable mixture, grind it through a fine sieve.
Boil mashed potatoes for another three to four hours.
About five minutes before readiness, add vinegar essence and starch.
Pour the finished product into jars.

Ketchup by Jamie Oliver

Ingredients:

a kilo of ripe tomatoes;
tomato paste - two tbsp. spoons;
medium-sized onions - four pcs.;
incomplete glass of sugar;
salt to taste;
odorless vegetable oil - a quarter cup;
greens - a bunch of basil and parsley (celery).
two teaspoons of fennel and coriander seeds;
four cloves;
two small pieces of ginger;
small head of garlic;
chili pepper - one pc.

Cooking method:

Remove the skin from the tomato and cut into cubes;
Chop the onion, garlic and herbs very finely;
Ginger cut into thin plates;
Put in a saucepan with vegetable oil, and simmer for five minutes, add spices;
Add chopped tomatoes and a little water to the saucepan, close the lid and reduce by a third;
Puree the vegetable mixture;
Boil the puree for another forty minutes.

Winter ketchup recipe

Ingredients:

Cucumbers - 2 pieces;
Tomatoes - 2 kg;
Hot pepper - 1 piece;
Vinegar - 2 tbsp. spoons;
Black ground pepper - 1 teaspoon;
Dry mustard - 1 teaspoon;
Salt - 4 tbsp. spoons;
Sugar - 3 tbsp. spoons.

Cooking method:

We wash the tomatoes and pass them through a meat grinder. Read more:
We put them on the fire and cook until the tomato is reduced by half.
Hot peppers and cucumbers are also passed through a meat grinder.
Add chopped vegetables to tomatoes.
Immediately add salt, sugar, mustard, ground pepper and cook for 30 minutes.
Add vinegar at the end of cooking.
Pour into sterilized jars and roll up

A sauce with centuries of history is ketchup. For a modern person, this seasoning for dishes is associated with red bottles and store shelves. Ketchup at home for the winter earlier, before the development of the food industry, was prepared in many families. Now natural nutrition is gaining popularity, and housewives tend to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.

Recipes for making homemade ketchup for harvesting for the winter

To prepare a delicious ketchup that will be stored all winter and not spoil, you need high-quality tomatoes, ripe, strong, without defects. Rustic or country tomatoes grown without chemistry are ideal. Factory sauces contain not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Ketchup, cooked at home for the winter, is healthier, tastes better than industrial analogues, moreover, you can make both a classic sauce and use an original and unusual recipe.

Classic tomato recipe

The sauce from which ketchup got its name did not contain tomatoes. A Chinese condiment, ge-tsup, was made with fish entrails, and later with anchovies. The British changed the recipe in their own way, replacing the fish with mushrooms and walnuts, then included olives. Much later, tomatoes were added, and a variant was born, today called the classic. Classic Ketchup Ingredients:

tomatoes - 2.5 kg;
sugar - half a glass;
cloves - 2 buds;
black pepper - 20 peas;
coriander - 10 peas;
vinegar 9% - 2 tablespoons;
salt - half a tablespoon;
greens (any) - a bunch.

How the sauce is made:

Select the tomatoes, rinse, remove the stalks with a knife, cut into small pieces, place in a saucepan, wait for the boil. Add water if necessary, and the juice that stands out is enough. Switch the stove to medium heat, cook for 20 minutes.
Cool the boiled tomatoes, pass through a sieve, into the same pan. Boil the mass of future ketchup until thickened, an hour or more.
Put the spices in a piece of gauze, tie the ends, get a bag, dip it into liquid tomatoes, add salt, vinegar, sugar, mix the mixture, cook for 10 minutes, making a slow fire.
Pour the finished ketchup into sterilized containers, cool, place in the refrigerator or cellar.

With apples and bell pepper

Ketchup for lovers of interesting flavor combinations will complement any snack. A little secret: if you add dried or smoked onions, you get an unusual aroma. This addition is useful for those who are not against culinary experiments with ketchup. If you're unsure if your eaters will approve of an unusual taste, stick with the original recipe. To make this savory ketchup you will need:

red soft tomatoes - 1.5 kg;
apples (green is preferable) - 1 kg;
bell pepper (yellow, red) - 1 kg;
onion (turnip) - 1 kg;
vinegar 9% - 1 cup;
sugar - a tablespoon;
salt - half a teaspoon;
black pepper - 10 peas;
allspice - 6 pcs.;
garlic - 5 teeth;
savory - to taste.

Step by step ketchup recipe:

Cut the tomatoes and onions, remove the core from the apples, cut the middle with the seeds from the peppers.
Pour a few tablespoons of water into vegetables and fruits, put on fire, boil until gruel.
Rub the mixture through a sieve, pour into a saucepan, dip the spices in a gauze bag, boil to a thick consistency.
Pour sugar and salt, pour in vinegar, add squeezed garlic, chopped savory.
Pour the hot mixture into bottles (heated), tighten the lids tightly, put in a container for sterilization (large pot, tank), sterilize, then cool.

Preserved spicy tomato chili sauce

The popular "hot" sauce is made simply, with a minimum of ingredients, the chili will still kill all other flavors. You can season them with many dishes, with care. Chili is combined with pasta and their varieties, potatoes, rice, fish, meat. It is important to remember that if you intend to season a dish with this sauce, do not add pepper when cooking it, otherwise there will be a fire in your mouth. For hot sauce you need to take:

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

Cooking sequence:

Wash, cut tomatoes into slices, pour into a saucepan, put on fire (medium). Cook until soft, about 40 minutes, stirring all the time.
Cut and peel the chili, add to the tomatoes at the end of cooking. If a very hot sauce is desired, do not remove the seeds from the pepper. Add peppercorns, cook for 15 minutes.
Rub the mixture with a sieve using a wooden spoon or spatula. The skin, seeds, spices will not pass through the sieve. Grinding can be simplified using a juicer that has the function of squeezing juice with pulp, or a conventional appliance, but then the peel from the tomatoes must be removed before cooking.
Boil the pureed mixture, season with salt, vinegar, sugar, pour ketchup into jars or bottles, close.

From tomato juice with starch in a slow cooker

In the preparation of ketchup at home for the winter, starch is rarely used; housewives prefer to boil off excess moisture without adding thickeners. Sometimes the obtained degree of density is not enough, for example, when cooking pizza. The sauce may spread, the dish will turn out wet. The dish of the day will be saved by homemade ketchup with the addition of starch. For him you will need:

very ripe tomatoes - 5 kg;
onion - 400 g;
apple cider vinegar - 50 g;
sugar - a glass;
allspice - 15 peas or 1-2 teaspoons;
hot pepper, garlic - to taste;
starch - 2 tablespoons.

The sauce is prepared like this:

Squeeze out the tomato juice, preferably with a juicer, or you can scroll the tomatoes in a meat grinder with a fine grate, discard the pulp in a colander, let it drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stew mode.
Peel and chop the onion: use a meat grinder or puree in a blender.
Wait until the tomato juice boils, add onion puree. Simmer in a slow cooker for an hour and a half.
Pour salt, vinegar, sugar into the multicooker bowl.
In the previously prepared glass of juice, stir the starch and pepper. While stirring the ketchup, pour in the resulting mixture. When the mixture thickens, turn off the multicooker.
Pour into jars, twist hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for a fragrant, sweet and sour sauce, ideal for barbecue. In nature, this seasoning will be a huge success. The chef regulates the sharpness of ketchup on his own, the recipe does not set a clear framework for how hot such a sauce should be. Everything is done based on the desires of consumers, ketchup will not become less tasty from a decrease in the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup Ingredients:

ripe plums - 5 kg;
tomatoes - 1 kg;
bell pepper - 500 g;
garlic - 300 g;
red pepper (hot) - to taste;
so - 2 tablespoons;
sugar - 300 g.

Sauce preparation:

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

Find out more recipes on how to cook delicious.

Quick Tomato Paste Recipe

Ketchup is prepared in haste, with a minimum of ingredients. Tomato paste bought in a store is more natural than factory ketchup in its composition. Read the label, choose a pasta with only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by high temperatures, it is an antioxidant, good for the heart. Ingredients for "quick" ketchup:

tomato paste - 100 g;
seasonings: a mixture of dry herbs, garlic, black pepper - all together 50 g;
salt - a teaspoon;
sugar - 2 teaspoons;
mustard (ready) - a tablespoon.

How to cook:

Dilute the paste with boiled water (about 200 ml).
Pour sugar, salt, spices into one glass, pour boiling water over it, let it brew, pour into the paste.
Put on the stove, cook for 2 minutes on low heat.
Pour into a processed jar. Store in refrigerator for up to three weeks.

Aromatic redcurrant ketchup with spices without vinegar

The national Georgian delicacy, tkemali sauce, is made from sour plums. Its classic unique taste is not easy to reproduce, there are modifications of the sauce, plums are replaced by some other sour fruits or berries, for example, red currants. If you want to bring the taste of ketchup closer to the classic tkemali, cilantro should be among the spices, add it to the ingredients below:

red currant (without green twigs) - 1 kg;

water - a quarter of a glass;
garlic - medium head;
dry dill - 2 tablespoons;
coriander seeds, ground - 3 teaspoons;
hot red pepper (ground) - 1.5 teaspoons;
sugar - half a glass;
salt - 2 teaspoons.

Cooking:

Put currants in a saucepan, pour in water, bring to a state of mashed potatoes over low heat (do not bring to a boil).
Drain the liquid, taking a separate container, wipe the berries through a sieve.
Mix juice and puree, put on fire, boil until thickened.
Grind spices and spices to a state of powder, add to mashed potatoes, salt, add sugar, cook for 5 minutes.
Pour into jars, cool.

Video: how to cook ketchup for the winter at home

Store-bought ketchup contains sodium benzoate. Manufacturers love this additive because it prevents molds and yeasts from developing, allowing ketchup to be stored for a long time. A substance with such an effect contains cinnamon, cloves, mustard, cranberries, apples, if you see these components in recipes, know that they protect the sauce from spoilage. For the same purpose, culinary specialists use vinegar. You will hear practical tips on how to cook your favorite seasoning for the winter in the video below, which reproduces the step-by-step preparation of ketchup at home.

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

Ketchup "Krasnodar" at home

I have a friend who simply loves Krasnodar sauce and his wife always took it in the store, mistakenly thinking that it would be difficult to cook a good product at home. I shared this simple recipe with her and revealed a little secret to her: it is sour apple puree that gives ketchup a special piquancy and slightly noticeable sourness. They were so surprised by the amazing taste that the first two samples she had nothing to close.

For 2 half-liter jars you need:

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

How to cook:

We take red tomatoes, not juicy and without visible defects. We wash the vegetables and cut them into slices, cutting out the place where the stem is attached.
Cut off the skin from the apples, cut out the seeds and three slices on a fine grater. We remove the husk from the onion, wash and finely chop.
We skip the pieces of tomatoes through a juicer or bring them to a boil in a saucepan without apples and rub through a sieve.
Pour tomato juice into a heavy-bottomed pan or roasting pan, add grated apple, onion, sugar with salt and spices.
We put on fire and boil for 90 minutes, stirring occasionally.
For 5 min. before the end of cooking, add apple cider vinegar, mix and wait until boiling.
Pour hot ketchup into jars and seal. We set to cool not in a draft.

Tip: an hour after boiling, the sauce will become thick enough, so you need to mix more often.

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

tomato juice ketchup recipe

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

Ingredients per liter of sauce:

Tomatoes - 1 kg 600 gr.;
Onion - 90 gr.;
Ground red pepper - 0.3 gr.;
Ground cinnamon - 0.3 gr.;
Sugar - 40 gr.;
Salt - 15 gr.

Tip: Instead of a brazier, you can use a heavy-bottomed pot so that the ketchup does not burn.

How to weld:

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

Tip: set to cool out of the reach of children.

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

Ketchup with mustard at home for the winter

The use of spices makes tomato puree ketchup. The composition of this dish is simply striking in its richness of spicy-aromatic plants. But don't let this fact scare you, the aroma will be spicy with a subtle, subtle mustard flavor.

Ingredients for 2 half-liter jars:

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

Tip: rub hot tomatoes with a wooden spoon that does not heat up.

Let's start cooking:

We wash the red juicy tomatoes, cut them into 4-6 parts, put the vegetables in a saucepan and send them to the fire.
As soon as the vegetables boil, put the pan off the heat and wipe the contents through a sieve.
Grind the peeled onion and garlic in a blender bowl, mix with the resulting tomato mass.
Add salt, sugar, spices and boil over low heat to ½ volume.
Before removing from the heat, pour in the vinegar.
Pour the finished tomato ketchup into prepared jars and sterilize for 30 minutes.
With potholders or tongs, we take out the jars in turn and cork. We put to cool in a place inaccessible to children.

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

Homemade ketchup "Baltimore"

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

For cooking you will need:

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

How to do:

Wash red tomatoes and cut into 4-6 pieces.
Fold the tomato slices together with washed and chopped onion slices, garlic and bay leaf.
Stew under the lid until soft, remove the bay leaf, and rub the mixture through a sieve.
Boil the resulting mass over low heat until the consistency of thick sour cream, add salt, sugar, lemon juice, tarragon, ground black and red peppers.
Boil for another 2 minutes, pour the boiling mixture into prepared jars, and pour boiling refined vegetable oil on top and seal.

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

Tip: You can also use corn or olive oil.

Now you also know how to make ketchup at home for the winter, reminiscent of industrial-made sauce.

How to cook barbecue ketchup with garlic for the winter

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

Required Ingredients:

Tomatoes - 600 kg;
Yellow cherry plum - 600 gr.;
Water - 200 ml;
Garlic slices - 2 pcs.;
Basil - 2 branches;
cilantro - 2 branches;
Red pepper - 1 gr.;
Salt - 10 gr.;
Sugar - 40 gr.

Cooking method:

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

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

Tomato ketchup with onions for the winter

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

Ingredients for two jars with a capacity of 0.5 l:

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

Preparing canned food:

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

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

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

Bulgarian ketchup at home "You can swallow your tongue"

A balanced combination of pepper and tomato allows you to get a rich ketchup without vinegar. This preserve can easily be used as a gravy for baby food, as it contains a sufficient amount of vitamin C and easily digestible sugars that help improve digestion.

Ingredients per liter jar:

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

How to cook:

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

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

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

Nothing is easier than watching video recipes for homemade tomato ketchup for the winter. Therefore, make yourself comfortable and turn on the video.

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