Ok google ketchup recipes. Ketchup for the winter - a delicious sauce for your favorite dishes

Congratulations to the culinary experts who decided to make finger-licking tomato ketchup for the winter! This is not only the right, but also a wonderful decision. After all, ketchup can transform any everyday dish. Even the most ordinary pasta, seasoned with a tasty and aromatic sauce, will seem like a haute cuisine dish. And this is exactly what every housewife strives for.

And if you also prepare a variety of ketchups at home from tomatoes, then you won’t get a price. Serve classic mashed potatoes, spicy or kebab with meat. You won’t be able to pull your household members back by the ears! The dishes will be exquisite and unique. After all, you can’t buy such seasoning in a store!

I understand perfectly well that every housewife wants to be original. That's how it is. Therefore, I am pleased to offer ketchup recipes that will surprise you.

A simple recipe, and the ketchup turns out excellent - thick and generous in taste. The cooking technology is very simple. The prepared ingredients are boiled, ground through a fine sieve, and boiled to the desired consistency.

The sauce should be stored in sterile containers. These can be convenient bottles with screw caps. You can seal ketchup in ordinary jars under iron lids. The main thing is that the container is sterilized. This requirement also applies to lids.

To make ketchup, choose ripe, fleshy tomatoes with thin skin. It is from these tomatoes that you can get a lot of pulp.

Preparing food

Tomatoes – 2.5 kilograms
Onion - one medium head. Weight approximately 120 grams
Sugar – 100 grams
Salt – 15 grams
Vinegar - 100 ml. (9 percent)
Spices 0.5 tsp. – ground black pepper, cinnamon, cloves, coriander beans.

From this amount of products you should get 1.25 liters of finished product.

Cooking the sauce

Ketchup is ready. They are not afraid to treat even children. We know that we prepared it from quality ingredients. The classic set of ketchup ingredients allows it to be served with many main dishes. Bon appetit!
I would also like to add that open jars must be stored in the refrigerator.

Ketchup for the winter made from tomatoes and apples

Original and delicious sauce. Sweet and sour apples add their own flavor to tomato heaven.
Don't let the presence of apples bother you. In ketchup they get along well with tomatoes and other vegetables. And the consistency of the culinary product becomes excellent.

I also want to recommend you one of my favorite recipes for apple charlotte,

List of ingredients

Two kilograms of red, ripe and fleshy tomatoes
Two hundred and fifty grams of sweet and sour apples
Two hundred and fifty grams of onion
Ninety grams of sugar
Tablespoon salt
Half a teaspoon of ground pepper mixture
Four carnations
One hundred twenty-five milliliters of 6 percent vinegar.

From the specified amount of products, I get about one and a half liters of ketchup.

Step-by-step cooking process

Remove seeds from washed fruits. Leave the peel - it contains a lot of pectin, which will favorably affect the consistency of the finished product.
Cut the apples into small pieces that can be easily chopped with a blender or meat grinder.
Divide the peeled onion into small slices.
Cut the washed tomatoes into pieces.
Grind the prepared vegetables with a blender or meat grinder. Place the mixture in a saucepan or a convenient saucepan. The mixture still has a heterogeneous, even rough consistency. But it’s okay, we’ll boil it and soften it.
Place the saucepan over medium heat and bring the mixture to a boil.
Reduce heat, cover the dish with a lid, and simmer the mixture for an hour. But every 10-15 minutes it will be tedious to stir the future sauce.
An hour has passed. Now you need to remove the lid and cook for another 30-40 minutes. Don't forget to stir.
When the mixture has boiled down, turn off the oven and cool.
Grind using a sieve.
Place the ground mixture in a saucepan, add sugar, salt, pepper, vinegar, cloves and cinnamon. Stir, boil for 5-7 minutes. after the mixture boils. Be sure to taste it.
If you are satisfied with the taste, you need to remove the cloves, boil for another two minutes and turn off the oven.
Pour the hot sauce into a sterilized container.

Serve tomato and apple ketchup with baked meat and poultry - your household will lick their fingers.

What would I like to recommend?

The ketchup will be especially aromatic if you prepare the mixture of ground peppers yourself. To do this, you need to grind the peppercorns in a mortar. It is better to do this during the cooking process. It won’t take much time, and the dish will only benefit from it.
Cloves and cinnamon can also be put into a mortar along with peppers.
Pour in the vinegar gradually, tasting the sauce. Tomato varieties have different acid levels.

How to prepare spicy tomato and garlic ketchup for the winter

Homemade tomato ketchup is a great opportunity for culinary improvisation. I added a new ingredient, and the sauce began to sparkle with fresh colors.

That's it for a zesty ketchup recipe. Here we will add garlic, which will add a slight spiciness. And also bell peppers and Provençal herbs, which will turn the sauce into a real work of culinary art.

Required Products

Tomatoes – 3 kg.
Sweet pepper – 350 gr.
Onion – 350 gr. If possible, purchase Crimean
Sugar - 5 tbsp. l.
Salt – 1.5 tbsp. l.
Vinegar - 150 ml. (9 percent)
Garlic - 3-5 cloves
Dry Provençal herbs – 1 tsp.
A pinch of ground cinnamon
Cloves – 4 – 6 pcs.

From the specified amount of ingredients you should get up to two liters of ketchup. Please take this into account when you prepare the jars.

Preparing ketchup

With this ketchup your dishes will not be boring and bland! Try making pizza with it, you won’t regret it.

Homemade shashlik tomato ketchup for the winter

When we say kebab, we mean ketchup. Therefore, I offer you a recipe for ketchup for barbecue. It is very similar to the store product. But, of course, much better and more useful.

We need

Tomatoes 1.3 kg.
Sugar – 85 gr.
Salt – 1 tbsp.
Potato starch – 1.5 tbsp. l.
Ground red pepper - a pinch (a sixth of a teaspoon)
Ground black pepper - a pinch (a sixth of a teaspoon)
Paprika - a pinch (a sixth of a teaspoon)
Ground cinnamon - a pinch (a sixth of a teaspoon)
Cloves - 1-2 pcs.
Vinegar 9 percent - 50 ml.

Step by step process

Wash the tomatoes and turn them into tomatoes.
Boil the tomato for about five minutes and set aside to cool. This procedure will make it easier to grind through a sieve.
Grind the cooled mass using a sieve. You should have one liter of pure tomato juice.
Pour the juice into a saucepan and put on fire. After boiling, cook over medium heat for 15 minutes.
Grind the cloves in a coffee grinder, or grind them in a mortar.
Add sugar, salt, vinegar, and all spices to the juice. Mix well.
Taste and adjust if necessary.
Separate 85-100 ml of juice and cool.
Add starch to the cooled juice and stir.
Pour the “starchy” juice into a common pot and stir. Boil for five minutes.
Pour hot into sterile containers and seal with iron lids. Leave to cool under warm clothes.

Kebabs or just fried meat with this ketchup will be great!

Recipe for homemade Krasnodar tomato ketchup for the winter

Ingredients

Kilogram of tomatoes
A pair of large apples
Half a teaspoon of salt
A teaspoon of sugar
Two tablespoons of apple cider vinegar
Half a teaspoon of ground cinnamon
A pinch of sweet and hot paprika, ground coriander, dried garlic and parsley, ground nutmeg.

I should immediately note that this makes approximately 450 ml of ketchup. If you want to cook more, then increase the amount of food.

Cooking something delicious

Cut the washed tomatoes into pieces and place in a saucepan.
Add two tablespoons of water and place on low heat.
Bring to a boil, cook for min. 30 until the tomatoes are completely softened. The time can be adjusted based on specific conditions.
Do a similar procedure with apples. Remove the core and cut into pieces. Simmer over low heat, adding two tablespoons of water. Time – min. 20 -30.
Grind the softened tomatoes and apples using a sieve.
Combine the two purees and cook. This needs to be done for 20 minutes. with constant stirring.
Add sugar, salt, all spices and herbs. Boil everything together for another 20 minutes.
Add vinegar and simmer for another five minutes.
When hot, distribute into sterilized jars and screw on.

Delicate, fragrant ketchup is ready to delight you all winter!
With all my heart I wish you to invent your own, unique recipe for tomato ketchup for the winter!

Tomato sauce is the housewife's calling card. Not everyone makes such preparations for the winter, but in vain. With modern kitchen appliances this will not be difficult. If all housewives knew how easy it is to make ketchup at home, they would certainly make such preparations for the winter.

The secrets of delicious homemade ketchup

The technology for making ketchup looks the same, the only difference is in the ratio of ingredients.

Ripe, fleshy tomatoes are selected. They need to be washed and their skin cut crosswise. Boil water, put them in it for a couple of minutes, take them out, cool by putting them in cold water, peel them and cut them. In this case, it is better to remove the seeds and put them in a sieve so that the juice flows through it into the pan.
Pepper, if it is included in ketchup, must be de-seeded and baked in the oven for 10-15 minutes, then cooled and the skin removed.
The remaining vegetables are simply washed and chopped.
If it contains apples, the core is removed and the apple slices are boiled.
The pits are removed from the plums.
After this, the prepared ingredients are passed through a meat grinder or rubbed through a sieve. At home, you can grind them with an immersion blender.
Then all the vegetables are boiled in a cauldron with constant stirring until the vegetable mass thickens.
Spices are wrapped in gauze and dropped to the bottom of the cauldron. Cook with vegetables for 10 minutes and remove.
Sugar and salt are added 10 minutes before the ketchup is ready.
If the composition contains garlic or vinegar, then they are added last, a couple of minutes before readiness.
If ketchup is made at home for the winter, then ketchup can only be poured into jars and bottles that have been previously sterilized. The lids can be used the same ones with which these containers were originally closed, but to do this they must be thoroughly washed and boiled. This will allow the ketchup to be stored at room temperature all winter.

Knowing the conditions for preparing ketchup, you can choose any recipe to suit your taste. Sweet tomato sauce goes well with vegetables and fried potatoes, spicy - with meat, sweet and sour - with spaghetti and poultry.

Classic homemade ketchup recipe

To make classic tomato sauce at home, you will need:

tomatoes – three kilograms;
granulated sugar – 7 tablespoons;
salt - a table boat with a slide;
apple cider vinegar - a third of a glass;
black peppercorns – 25 pieces;
cloves – 20 pcs.;
cinnamon and hot red pepper - a pinch each.

The classic sauce has a sweetish taste.

Spicy Homemade Ketchup Recipe

Do you like everything spicy? Then take:

5 kilograms of tomatoes;
half a kilo of bell pepper;
half a kilo of onions;
half a glass of table vinegar;
two teaspoons of paprika;
10 tablespoons of sugar;
one and a half tablespoons of salt.

Prepare ketchup from them using the technology described at the beginning of the article, and in winter you will enjoy the original spicy taste of homemade sauce with paprika and bell pepper.

Homemade spicy ketchup recipe

Provided that you really love very hot sauces, then you should prepare ketchup according to this recipe:

sweet pepper - kilogram;
tomatoes - kilogram;
onion - half a kilo,
hot capsicum – 5 pieces;
garlic - head;
black pepper – 7 peas;
sugar - half a glass;
salt - teaspoon;
vegetable oil – 100 ml;
table vinegar - a glass.

The sauce for this recipe is very spicy and quite sour. But lovers of spicier snacks should like it. Serve it with meat or use it instead of a marinade.

One of the most popular is made from tomatoes and apples. It is made without vinegar and has a delicate sweet and sour taste. It can be prepared from:

four kilograms of ripe tomatoes;
half a kilogram of apples;
half a kilogram of onions;
a tablespoon of salt;
300 g sugar;
two dessert spoons of ground cinnamon;
a pinch of nutmeg;
150 ml table vinegar.

You want to eat this sauce with spoons. His biggest fans are children. It is fashionable to serve the sauce with pasta, side dishes, and meat dishes; it harmonizes especially well with poultry.

The sauce made from tomatoes and plums has a very interesting taste. To prepare it at home, you need to take:

two kilograms of tomatoes;
half a kilo of plums;
three onions;
10 spoons of sugar;
a tablespoon of salt;
5 tablespoons of table vinegar,
a teaspoon of ground red pepper.

Unlike tomato and apple sauce, plum and tomato sauce is spicier and not as sweet. It suits birds even better.

Ketchup with horseradish is spicy and unusual. This can only be prepared at home; it cannot be found on store shelves. It requires:

2 kilograms of tomatoes;
a tablespoon of fresh horseradish root (grated);
two onions;
a tablespoon of salt;
100 g sugar;
50 ml each of dry red wine and wine vinegar;
a teaspoon each of ginger, cloves and black pepper (ground).

This sauce is prepared using traditional technology from products traditional to Russian cuisine, but the taste is unusual and piquant. You can surprise your guests with this homemade ketchup.

Another unusual taste is ketchup with mustard. If you want to try it, prepare:

2 kilograms of tomatoes;
half a kilo of onion;
half a kilo of sweet pepper;
a glass of sugar;
a tablespoon of salt;
a large spoon of mustard powder;
a tea boat of red pepper,
a tablespoon of dried cilantro.

The preparation is not original, but the taste is quite spicy. This sauce goes well with dumplings and sausages, as well as jellied meat.

Experienced housewives can vary the ratio of salt, sugar and vinegar without changing them too much, add their favorite spices and herbs, such as bay leaves, to get homemade ketchup with a unique taste.

Not many housewives prepare homemade ketchup for the winter. They think that making 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, 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.

After spending a few hours of your time, try making your own homemade ketchup. It's not difficult at all. One of the conditions for making homemade ketchup is ripe tomatoes. If you prepare ketchup from red tomatoes, then it is also better to use red peppers. This way the color of the ketchup will be rich and beautiful.

You can seal homemade peppers not only in glass jars. I've been putting ketchup and sauce in regular glass bottles for years. And I use salt to seal it. Ketchup is stored in my pantry in my apartment until spring. The bottles should be washed thoroughly with a brush and baking soda, and dried in the oven or microwave.

When you pour 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 it tightly with coarse salt. Tie the ends with thread. You can also tie a cloth or bandage on top.

My mother was taught this way of closing bottles with juice and sauce by her colleague. Then there was a shortage of not only cans, but lids.

Ketchup recipes for the winter

Ketchup with apples

Compound:

Tomatoes – 3 kg

Apples – 1 kg

Garlic – 1-2 heads

Vinegar 9% - 1 glass

Ground cinnamon – 0.5 teaspoon

Ground red pepper – 0.5 teaspoon

Sugar – 1 glass

Salt – 1 tablespoon

How to make ketchup with apples:

Use ripe and firm tomatoes for ketchup. Antonovka or other sour apples. Antonovka makes ketchup more flavorful. You can replace apples with quince.

Wash the tomatoes and apples. Cut into several pieces and simmer over low heat until soft, about 1-1.5 hours.

Cool and strain through a metal sieve.

Transfer the resulting puree back into the pan. Add pressed or finely chopped garlic, mustard, cinnamon, ground red pepper, sugar and salt.

Heat over low heat until boiling and cook for 30 minutes at low simmer. Stir the mixture periodically.

Add vinegar in 3-5 minutes. Pour the finished ketchup into jars or bottles. Seat tightly and refrigerate.

Ketchup with sweet pepper

Compound:

Tomatoes – 2.5 kg

Bell pepper – 500 grams

Onion – 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 glass

Salt – 1.5 tablespoons

How to make ketchup with pepper:

Wash all vegetables well. Cut the tomatoes into several parts. Remove seeds from red bell pepper and cut into four pieces.

Peel the onion and cut into 4-6 parts.

Grind all the vegetables through a meat grinder. You can grind it with a blender, but not to puree.

Place the mixture on the fire and, slowly heating, bring to a boil. Cook at 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 seal. Cool.

According to this recipe, you can cook ketchup with onions, replacing the red bell pepper with the same amount of onion.

Ketchup with apples “Corida”

Compound:

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. Chop and grind in a meat grinder or grind in a blender.

Transfer the mixture into a saucepan. Heat slowly to a boil and from the beginning of boiling, cook at low simmer for two hours with the lid open. Stir the mixture well periodically.

Rub the boiled mass through a sieve. Pour back into the pan. Add spices and seasonings, sugar and salt. Cook at low simmer for about an hour. Add vinegar, stir and let it boil. Pour into prepared clean jars and seal tightly. Cool and store.

This ketchup goes well with meat dishes, pilaf, potato and vegetable dishes, and pasta.

Homemade tomato ketchup

Compound:

Tomatoes – 2 kg

Onions 0.5 kg

Sweet pepper – 0.5 kg

Dry mustard – 2 tablespoons

Sugar – 1 glass

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 the seeds from the sweet pepper. Chop and grind in a meat grinder or grind in a blender.

Transfer the vegetable mixture into a saucepan and place 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 covering the pan with a lid to allow excess moisture to evaporate.

This is a universal ketchup recipe that can be served with meat, vegetable dishes, and pasta. You can also use ketchup when preparing borscht, stewing vegetables and when preparing other dishes.

Tomato ketchup with cilantro seeds

Compound:

Tomatoes – 5 kg

Sweet pepper – 1 cup

Onion – 1 cup

Hot pepper – 1 pod

Sugar – 1 glass

Salt – 1 tablespoon

Ground red pepper – 1 teaspoon

Cilantro seeds – 1 teaspoon

Vinegar essence – 1 teaspoon

How to make ketchup:

Wash all vegetables cold. Grind peppers and onions through a meat grinder.

Cut the tomatoes into slices and place 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, chopped hot pepper, sugar, salt and ground red and black pepper. Mix well. Place on the stove and bring to a boil.

Grind the cilantro seeds with a rolling pin and pour into a cotton bag or gauze folded in several layers. Tie tightly and place in the pan.

From the beginning of boiling, cook for 2.5 hours over low heat with the lid open. At the very end, remove the bag of cilantro seeds and pour in the vinegar essence. Mix and pour into clean jars. Roll up.

Ketchup with cucumbers

Compound:

Tomatoes – 2 kg

Cucumbers – 2 pieces (large)

Hot pepper – 1 pod

Vinegar 9% - 2 tablespoons

Ground black pepper – 1 teaspoon

Dry mustard – 1 teaspoon

Sugar – 3 tablespoons

Salt – 4 tablespoons

How to make ketchup:

You can take overgrown cucumbers for making ketchup, which are not suitable for canning. In this case, you need to remove the seeds and peel them.

Wash the tomatoes and grind in a meat grinder. Place on the stove and cook until the mass is reduced by half.

Pass the 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. Add vinegar at the very end.

Pour into prepared jars and seal.

Ketchup with plums and sweet peppers

Compound:

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. Beautiful ketchup is made from yellow plums. Then to prepare ketchup it is better to take yellow tomatoes and yellow bell peppers.

Wash plums and vegetables. Remove the pit from the plums. Remove seeds from pepper. Chop and simmer until the vegetables are soft, about 25-40 minutes.

Rub through a sieve. Put it back on the stove. Add garlic, sugar, and salt to the mass. Boil for 10-15 minutes. At the very end, add vinegar and pour into jars or bottles. Close tightly.

Good luck preparing for the winter!

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Ketchup is bliss... You can literally eat anything with it. But here's the problem - the more types of ketchup appear in stores, the less likely it is to buy real tomato sauce with spices and seasonings, more and more starch, dyes, and preservatives... There is only one way out - to make ketchup yourself. This is the only way you will know exactly what is in your ketchup, and you will prepare it to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you won’t be able to get by with a couple of jars.

Classic tomato ketchup sauce, described in the 1969 edition of Home Economics, consists of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, a basic recipe, because now there are a huge number of its modifications, designed for every taste.

Ingredients:
3 kg tomatoes,
150 g sugar,
25 g salt,
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 clove of garlic,
a pinch of cinnamon,
hot red pepper on the edge of a knife.

Preparation:
Finely chop the tomatoes, place in a saucepan, put on fire and boil by a third without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Place spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and strain through a steel sieve or colander. Place it back into the pan, bring to a boil, pour in the vinegar and place in sterilized jars. Roll up.

Ingredients:
6.5 kg tomatoes,
10 g garlic,
300 g onion,
450 g sugar,
100 g salt,
¼ tsp. cinnamon,
½ tsp. mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice corns,
40 ml 70% vinegar or 350 ml 9%.

Preparation:
Cut the tomatoes crosswise, blanch in boiling water, then plunge into ice water and remove the skin. You can remove the seeds if someone doesn’t like them in the sauce: use a spoon to scrape out the seed chambers and place in a sieve placed over the pan. The juice will drain into the pan. Place the chopped tomatoes there and grind everything with a blender (or pass through a meat grinder). Also chop the onion, garlic, and grind the spices in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan and put on fire. Add a third of sugar and reduce the mixture by half. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

Ingredients:
3 kg tomatoes,
500 g onions,
300-400 g sugar,
2 tbsp. mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns,
3-4 juniper berries,
salt.

Preparation:
Chop the tomatoes, chop the onion, steam a little over medium heat in a saucepan with a lid, rub through a sieve. Heat the vinegar, add spices, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then place hot in sterilized jars and seal.

Ingredients:
5 kg tomatoes,
1 cup chopped onion,
150-200 g sugar,
30 g salt,
1 cup 9% vinegar,
1 tsp black peppercorns,
1 tsp carnations,
a piece of cinnamon
½ tsp. ground celery seeds.

Preparation:
Chop the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, rub through a sieve. Pour into a saucepan and put on fire. Place the spices in a gauze bag and place in the boiling tomato mixture. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag of spices, pour into sterilized bottles or jars, and seal.

Ingredients:
3 kg tomatoes,
10-15 large cloves of garlic,
1 cup of sugar,
1 tbsp. with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne pepper or chili.

Preparation:
Grind the tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), place in a saucepan, add salt, sugar and put on fire. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic, passed through a press. Place in sterilized jars and seal.

Ingredients:
500 g tomatoes,
500 g onions,
1 kg multi-colored sweet peppers,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar,
½ cup sugar
1 tsp salt,
7 cloves of garlic,
7 black peppercorns,
7 peas of allspice.

Preparation:
Grind tomatoes, onions, sweet and hot peppers (along with seeds) (with a meat grinder or blender). Put the resulting mass on the fire, bring to a boil, reduce the heat to low and simmer for 30 minutes, stirring. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil to desired thickness, stirring constantly. Place hot into sterilized jars and seal.

Homemade ketchups are made not only from tomatoes, they also contain apples, herbs, plums, sweet bell peppers... All this makes it possible to prepare an excellent sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:
10 large fleshy tomatoes,
4 sweet apples,
1 tsp ground black pepper (without a slide),
½ tsp. ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp. ground hot red pepper,
½ tsp. salt,
1 tsp honey,
2 tbsp. 9% vinegar,
3 large cloves of garlic.

Preparation:
Chop the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, simmer until soft under the lid and rub through a sieve. Combine tomato and apple puree in a saucepan, place over low heat and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar and chopped garlic, simmer for another 5 minutes and immediately pour into sterilized jars. Roll up.

Ingredients:
2 kg ripe tomatoes,
500 g sweet pepper,
500 g onions,
1 cup of sugar,
200 g olive oil,
1 tbsp. ground black pepper,
1 tbsp. dry mustard,
salt to taste.

Preparation:
Grind all ingredients in a meat grinder or blender, mix, add spices and cook over low heat for 2 hours, stirring. Place in sterilized jars and seal.

Ingredients:
5 kg tomatoes,
10 sweet feathers tsev,
10 onions,
2.5 cups sugar,
2.5 tbsp. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice corns,
10 pieces. cloves,
½ tsp. cinnamon,
½ tsp. chili pepper,
½ tsp. ground paprika,
½ tsp. ginger,
1 tbsp. starch (if necessary).

Preparation:
Cut the vegetables into large pieces and place in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to low and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, remaining spices and cook to the desired thickness over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars and seal. Store in a cool place.

Ingredients:
5 kg tomatoes,
3-4 onions,
3 sweet peppers,
2 tbsp. salt,
300 g sugar,
100-150 ml 9% vinegar,

½ tsp. ground red pepper,
a little cinnamon
greenery.

Preparation:
Chop the tomatoes, put them in a saucepan with a thick bottom, and put on fire. Chop the onion, add to the tomatoes, peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mixture by half over low heat for 3 hours with the lid open. Cool and rub through a sieve. Put it back on the fire, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bunch and dip into the tomato mixture. Cook again for 3 hours to evaporate the liquid. Place hot into sterilized jars and seal.

Ingredients:
2 kg tomatoes,
2 large onions,
100 g sugar,
1 tbsp. salt,
1 tsp ground black pepper,
1 tsp ground ginger,
1 tsp ground cloves,
2 tbsp. dry red wine,
1 tbsp. fresh grated horseradish
2 tbsp. wine vinegar.

Preparation:
Peel the tomatoes, cut into pieces, add chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Place hot into sterilized jars and seal.

Ingredients:
2 kg tomatoes,
1 kg plums,
500 g onions,
1 head of garlic,
1 tsp black pepper,
1 tsp red pepper,
salt, sugar to taste.

Preparation:
Chop the tomatoes, steam in a saucepan with a lid over low heat, and rub through a sieve. Remove the seeds from the plums, steam them and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, and boil by a third. Pour hot into sterilized jars and seal.

As you can see, homemade ketchups can be prepared in a variety of ways. Happy preparations!

Larisa Shuftaykina

Ketchup is one of the most favorite sauces for both adults and children in many families, including mine. But I really don’t like buying it in a store - because I don’t know at all what the manufacturers actually put in it. Therefore, in summer and autumn, when there are a lot of tasty, juicy and affordable tomatoes, I certainly make homemade ketchup.

Then I will definitely be confident in its taste and composition when I open a jar in winter for meat, pasta or chicken nuggets.

Ingredients:

2.5 kg of tomatoes;
3 onions (medium size);
0.5 cups sugar;
80 ml 9% vinegar;
0.5 teaspoon each of black peppercorns, clove buds, coriander seeds;
2 teaspoons salt.

*The indicated amount of ingredients yields about 1 liter of ketchup (this figure may vary slightly in one direction or another - depending on the thickness of the ketchup).

Preparation:

Wash the tomatoes and onions. Peel the onion, cut off the root end and cut into small pieces. We cut the tomatoes in half, cut out the places where the stalks are attached and the dense light areas (if any). Cut the tomatoes into slices. Place tomatoes and onions in a wide, thick-bottomed saucepan. Mix.

Place the pan on the fire and bring to a boil over medium heat. Then reduce the heat to minimum, cover the pan with a lid and cook the mixture for 40 minutes.

Cool the resulting mass slightly and grind it through a sieve (it will be faster if you first grind the mixture through a holey colander, and then through a sieve or fine-mesh colander). As a result, we will get a liquid mass, which we return to the pan. Place the pan with the tomato mixture on the fire and bring to a boil.

Cut a piece 30-40 cm long from a wide bandage. Place peppercorns, cloves and coriander on the edge of this piece and tie it securely. The result was a bundle of spices on a long “string” of bandage.

Place a bundle of spices into the boiling tomato mass, and tie the other end of the bandage to the handle of the pan (so it will be easy to remove after cooking).

Cook the tomato mixture until it is reduced to half its volume and reaches the desired thickness. If you cook on low heat, it will take about 1 hour, on medium heat the process will go twice as fast, but you will have to stir the mass often so that it does not burn. Choose for yourself how you prefer to cook ketchup. When the ketchup reaches the desired thickness, add salt, sugar and vinegar and cook for another 5-10 minutes. We take out a bag of spices.

Pour the ketchup into prepared, sterilized jars and immediately close the lids.

Turn the jars of ketchup upside down and wrap them in a blanket. We leave the ketchup in this form for a day, after which the jars can be transferred to a permanent storage location. This ketchup can be stored at room temperature, but in a dark place.