Spicy tomato ketchup for the winter recipes. Homemade tomato ketchup - recipe with onions and bell peppers

Ketchup for the winter is a great culinary idea, both in terms of taste and in terms of economy. In the supermarket, such sauces are quite expensive, and they are packaged in small packages, so you constantly have to buy more and more new bags of your favorite delicacy. If you make ketchup at home, it will cost much less, and a few jars will be enough for the whole winter and for the whole family.

Tomatoes are traditionally the basis for ketchup, but they must be supplemented with other vegetables and aromatic spices. Sweet and hot peppers, garlic and onions are suitable for this. Apples, plums, cherry plums and even prunes are used as more interesting ingredients for a piquant taste. This allows you to get different versions of ketchup every time, choosing your ideal sauce for each dish. You can use a wide variety of spices for ketchup, and their composition usually depends solely on the preferences of the cook. Experienced chefs recommend paying attention to cinnamon, dried herbs, ground peppers and peppercorns, cloves, coriander, etc.

Ketchup for the winter is cooked on the stove or in a slow cooker. Most often, vinegar, salt and sugar are added to it, which allows it to preserve its taste and beneficial properties for a long time. Sometimes starch is added for thickness. Ketchup is used as a sauce for meat and fish dishes, side dishes and salty baked goods, as a salad dressing, added to marinades, etc. Store it in ordinary glass jars in the refrigerator or pantry.

Tomatoes are the first association that comes to mind when hearing the word “ketchup.” The rest will depend solely on the chosen recipe. This one, for example, uses standard ingredients to achieve a delicate taste and the same consistency. The chili will add some flavor to the sauce without making it too spicy. If you wish, you can use hot red pepper instead of bell pepper to get a really hot delicacy.

Ingredients:

5 kg of tomatoes;
300 g bell pepper;
2 tsp. ground chili pepper;
500 g onions;
2 tbsp. l. salt;
200 g sugar;
½ cup vinegar.

Cooking method:

Peel the tomatoes, remove the seeds and stalks from the bell pepper.
Cut the vegetables into large pieces and pass through a meat grinder, mix in one bowl.
Add salt and sugar to the vegetables and stir.
Bring the resulting mixture to a boil and cook for 30 minutes.
Season the ketchup with chili pepper and continue cooking until the sauce reaches the desired thickness.
Pour vinegar into the saucepan, stir again and, after boiling, cook for another 5 minutes.
Pour the prepared hot ketchup into jars, roll up the lids and let cool.

Interesting from the network

For many, it may seem strange to add fruit to ketchup, but the taste of this dish will dispel the doubts of even the most inveterate skeptics. It is best to use sour apples, such as Antonovka. With this variety, ketchup will turn out not only tasty, but also aromatic, especially in combination with dry mustard and cinnamon. The sauce will be quite spicy. If you want a more neutral ketchup, it is better to exclude red pepper from the composition. If desired, replace the apples with cherry plum in the same volume.

Ingredients:

3 kg of tomatoes;
1 kg apples;
2 tbsp. l. dry mustard;
1 glass of vinegar;
2 heads of garlic;
½ tsp. ground red pepper;
1 tbsp. l. salt;
1 cup of sugar;
½ tsp. cinnamon.

Cooking method:

Wash the apples and tomatoes, cut into large slices and place in one saucepan.
Pour water over fruits and vegetables and cook for an hour and a half.
Grind the contents of the pan to a puree using a sieve or blender.
Pass the garlic through a press and add to the resulting mass.
Season the apple-tomato mixture with cinnamon, salt, sugar, red pepper and mustard.
Mix everything thoroughly and boil again.
Boil the ketchup for 30 minutes, then pour the vinegar into it.
Continue cooking for another 5 minutes, pour the ketchup into jars and seal tightly.
Wrap jars of ketchup in a warm blanket and cool at room temperature.

Ketchup in a slow cooker differs from that prepared in a saucepan in that it has a thicker consistency. You can limit yourself to 1 hour of preparation if you do not plan to store the sauce for a long time. In this case, you should also not add vinegar. If you don't have a blender, simply grind the vegetables through a sieve after stewing. The finished ketchup should be cooled at room temperature and transferred to a cool place.

Ingredients:

1 kg of tomatoes;
3 cloves of garlic;
1/3 tsp. coriander;
1 tbsp. l. dried basil;
1 pinch of cinnamon;
3 buds of cloves;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
1 onion;
1/3 tsp. allspice;
10 black peppercorns;
1 tbsp. l. vinegar.

Cooking method:

Wash the tomatoes thoroughly, remove the skins and cut into slices.
Grind the onion and garlic in a blender, add to the tomatoes along with all the released juice.
Grind all the spices in a mortar and pour into the vegetables.
Mix all ingredients well and transfer to a multicooker bowl.
Cook ketchup for 1 hour 30 minutes in the “Stew” mode.
Pour the resulting mass into a bowl and grind with a blender.
Return everything back to the multicooker and boil in the “Baking” mode.
Add vinegar and bring ketchup to a boil again.
Divide the sauce into jars and roll up the lids.

Now you know how to prepare ketchup for the winter using a recipe with a photo. Bon appetit!

Ketchup for the winter is prepared surprisingly easily and quickly, so many housewives will be surprised why they have never tried making similar sauces at home before. It is best to stock up on them during the vegetable season and leave the jars in a cool place, taking them out as needed during the cold season. To ensure everything works out right the first time and the result exceeds your expectations, remember a few simple tips from experienced chefs:
Before making ketchup, be sure to remove the skins from the tomatoes. To do this, make a cross-shaped cut on each of them, and then scald the vegetables well with boiling water. After this procedure, the skin will come off very easily;

Spices can be added to ketchup crushed or whole, but in the second option, the finished sauce should be strained;

Choose ripe tomatoes for ketchup, but make sure that the fruits are dense and uniform in color;

Ketchup can be stored in sealed jars for up to 1 year, but only if it contains vinegar.

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

Sauce from distant shores

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

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

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

What to make ketchup from

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

Necessary equipment and tools

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

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

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

Classic tomato ketchup recipe

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

Product proportions:

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

Preparation

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

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

Tomato and pepper ketchup

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

A little exotic

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

Product proportions:

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

Preparation

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

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

Improvisation on the theme of ketchup

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

How to make tomato ketchup for the winter?

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

What to serve with homemade ketchups

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

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

It is difficult to find the perfect ketchup in stores that meets the preferences of gourmets. Some people don’t like the sour taste, others don’t like the “chemical” smell of smoke in the “Kebab” sauce. A dressing with a lot of thickeners, stabilizers, and preservatives can also hardly be called healthy. It’s easier to make the sauce to your taste, using only proven ingredients and spices.

Healthy Ingredients

Not many people think that homemade dressing for meat not only improves the taste of the dish, but also protects our health and acts as an antidepressant. Tomato acts as an elixir of youth and an anti-cold remedy. It is believed that red fruits help fight the development of cancer. Seasonings, spices and vegetables are added to ketchup, which have a beneficial effect on the body. The table below shows the benefits of traditional vegetable sauce.

Table - Beneficial properties of homemade tomato dressing ingredients

Ingredients	Compound	Effect on the body
Tomatoes	– Vitamins A, C, PP; – potassium; – magnesium; – phosphorus; – sodium; – lycopene; – organic and fatty acids	– Normalize the functioning of the gastrointestinal tract; – improve blood circulation; – increase immunity; – resist stress, restore strength, relieve fatigue; – help maintain optimal body weight
Bulb	- Vitamin C; – manganese; - folic acid; – quercetin; – phytoncides; - essential oils	– Stimulates the production of gastric juice; – is a preventative against colds; – promotes the construction of cartilage tissue; – has a diuretic effect
Chile	– Vitamins A, C, E, group B; – potassium; – calcium; – magnesium; – sodium; – phosphorus; - iron; – manganese; - fatty acid	– Helps digest heavy foods; – stimulates blood circulation; – increases immunity; – strengthens hair and nails
Garlic	– Vitamins K, PP, C, group B; – potassium; – magnesium; – chlorine; – phosphorus; - iron; - essential oils	– Reduces cholesterol levels; – stimulates digestion; – prevents the development of pathogenic bacteria and viruses; – increases endurance, gives vigor
bell pepper	– Vitamins A, PP, C, group B; – potassium; – calcium; – magnesium; – phosphorus; - iron; – fluorine; – sodium	– Helps cope with insomnia and stress; – has a beneficial effect on the nervous system; – normalizes blood pressure; – strengthens nails and hair; – rejuvenates the skin
Black peas	– Vitamins C, E, group B; - iron; – beta-carotene; – calcium; - essential oils	– Stimulates blood circulation; – prevents the formation of blood clots; – protects the body from colds, helps fight viruses; – improves the functioning of the digestive system

Homemade ketchup is healthy if made from quality ingredients. Buy only fresh fruits without flaws or rot, otherwise the preparation will be spoiled.

Tomato ketchup for the winter: recipes for every taste

Tomato ketchup recipes for the winter will surprise gourmets with a variety of flavors. To prepare dressing at home, in addition to fresh vegetables and seasonings, you need to prepare household appliances and dishes:

blender, food processor, meat grinder;
a saucepan with a thick bottom;
deep frying pan or saucepan;
sieve;
wooden spatula;
glass jars, bottles with lids;
seaming key.

You should also take care to sterilize storage containers. You can process the dishes in a saucepan, oven or microwave. Filled cans and bottles do not need to be sealed with a key, especially if long-term storage is not expected. Simply screw on the metal caps.

Preparing ketchup according to any recipe requires mandatory heat treatment. Freshly chopped vegetables retain their shape and resemble a salad rather than a smooth paste. Therefore, without cooking it is impossible to achieve the desired consistency. In addition, fire processing extends the shelf life of the twist.

Spicy

Description . Prepare spicy tomato ketchup for the winter in just half an hour. The easiest way is to mix the tomatoes with fresh chili pods, cook for 20 minutes and pass through a sieve. For a more spicy taste, you can add sweet peas, onions, and garlic.

What to prepare:

tomatoes – 500 g;
chili - two pods;
onion - six pieces;
garlic head - one;
9% vinegar solution – 60 ml;
black peas – 20 pieces;
granulated sugar – 130 g.

How to cook

Blanch the red fruits, peel and finely chop.
Grind the onion and chili without removing the seeds from the pods.
Mix the prepared ingredients and place the pan on the fire.
Boil, reduce heat, wait half an hour.
Add black peas, crushed garlic head, salt and sweeten.
Pour in the vinegar and, stirring, bring the mixture to the desired consistency.
Pour into sterile containers.
Turn over and leave to cool.

Mustard

Description . Spicy sauce with garlic and onion cloves is very easy to prepare. Seasonings are selected according to individual taste. To make the dressing spicier, it is recommended to replace ground black pepper with red pepper and mustard seeds with powder.

What to prepare:

red tomatoes – 5 kg;
onions – 2 kg;
9% apple cider vinegar – 175 ml;
mustard beans - one teaspoon;
sugar – one and a half glasses;
salt – 90 g;
cloves, ground black pepper.

How to cook

Chop the onion and squeeze out the garlic cloves.
Cut the red fruits into slices.
Cook them in a deep container with a lid until they become soft.
Rub through a sieve. Place on the stove.
Wait until it boils, add onion half rings and garlic mass.
Leave on low heat for a quarter of an hour.
Salt, sweeten, add spices and mustard seeds.
After five minutes, pour in the vinegar solution.
Wait for it to boil, leave for five minutes, turn off.
Pour into prepared jars.
Seal and leave upside down until cool.

With horseradish and wine

Description . The piquant and spicy “winter” dressing takes an hour and a half to prepare. The recipe includes dry wine and vinegar solution.

What to prepare:

tomatoes – 2 kg;
onion - two pieces;
granulated sugar – 100 g;
grated horseradish root - to taste;
salt – 30 g;
ground spices – ginger, black peas, cloves;
dry red wine – 30 ml;
wine vinegar – 30 ml.

How to cook

Blanch the red fruits and remove the skin.
Cut the pulp.
Chop the onions, mix with the pulp, leave for 20 minutes on low heat.
Press the mixture through a sieve.
Sweeten, salt, add dry spices, pour in wine.
After 40 minutes, add horseradish.
After a quarter of an hour, add vinegar, wait another five minutes.
Pour into sterile jars and seal.

With onion and coriander

Description . A beginner choosing homemade tomato ketchup recipes for the winter is recommended to choose a spicy sauce with onions and bell peppers. The dressing is quick and easy to prepare.

What to prepare:

tomatoes – 4 kg;
onion – 1 kg;
sweet pepper – 1 kg;
3% vinegar solution – 100 ml;
sugar - half a glass;
salt – 30 g;
spices – black peas, paprika, coriander.

How to cook

Make tomato juice by running the fruits through a juicer.
Grind the remaining vegetables in a blender.
Mix the juice with the puree and place on low heat.
Remember to stir, cook for one hour.
Add spices, salt and sweeten.
Boil by half (the juice should thicken).
Pour in the vinegar, cook for five minutes, remove from the stove.
Sterilize jars or bottles.
Pour, seal, invert containers until cool.

If it is not possible to squeeze juice from fresh tomatoes, use ready-made tomato paste (three liters). The natural product contains only tomatoes and water.

With plums

Description . The original tomato sauce for the winter is prepared from ripe plum and tomato fruits and hot pods. The taste is rich and aromatic even without additional spices.

What to prepare:

tomatoes – 3 kg;
plums – 1.5 kg;
onion - two pieces;
bell pepper – five pieces;
chili - two pods;
garlic head - one piece;
9% vinegar – 15 ml;
sugar – 200 g;
salt - two tablespoons;
ground pepper, cloves.

How to cook

Coarsely chop the washed, seeded and pitted fruits and chop together with the garlic head in a blender.
Place over low heat and cook for two hours, stirring constantly.
Strain through a sieve and cook for another hour.
Add spices, sweeten, salt, and vinegar.
Boil for half an hour.
Pour into jars and roll up.

With carrots

Description . A sweet, aromatic sauce is made with carrots, herbs, and seasonings. For spiciness, you can add fresh or ground chili, ginger, and onion.

What to prepare:

tomatoes – 3 kg;
bell pepper – 1 kg;
carrots – 500 g;
garlic cloves - two or three pieces;
9% vinegar solution – 30 ml;
sunflower or olive oil - one and a half glasses;
fresh parsley - a bunch;
sugar - one glass;
salt - two tablespoons.

How to cook

Blanch the tomatoes and remove the skin.
Cut into slices.
Chop the carrots into small pieces.
Chop the pods.
Place the prepared vegetables in a blender and chop.
Place the puree in a saucepan and heat, stirring, over low heat until it boils.
Squeeze out the cloves, chop the parsley, and add to the mixture.
Leave to cook for half an hour.
Salt, sweeten, pour in oil.
Wait five minutes.
Add vinegar solution and bring to a boil.
Pour into jars and seal.

With bell pepper

Description . Spicy homemade ketchup with bell pepper is prepared with various seasonings and herbs: rosemary, basil, oregano. To make the dressing spicier, you can add a red pepper or onion.

What to prepare:

tomatoes – 2.5 kg;
garlic head - one piece;
sweet pepper – 500 g;
cloves - four buds;
cinnamon - half a teaspoon;
salt – 15 g;
sugar - one glass;
9% vinegar – 180 ml;
ground black peas - half a teaspoon.

How to cook

Cut the tomatoes into wedges.
Clean the peppers and cut into pieces.
Place the vegetables in a blender and puree without turning them into a puree.
Place on the fire and bring to a boil.
Pass the garlic head through a press.
Add to the mixture, add sugar, spices, and salt.
Cook over low heat for two hours, stirring occasionally.
Pour in the vinegar five minutes before it’s ready.
Pour into sterile containers, seal, and leave to cool.

Bell peppers combined with apples give a pleasant sweet and sour taste. Grind three kilograms of tomatoes, a kilogram of onions and peppers, and half a kilogram of apples in a blender. Cook with spices for half an hour. Before cooking, pour in vinegar and dissolved potato starch (a tablespoon per half a glass of water).

With garlic and chili

Description . Vinegar solution is a natural preservative, but ketchup without vinegar does not last long. Chili will help extend its lifespan. It is hot pepper that protects the workpiece from mold. Next, two more recipes are offered without adding vinegar solution.

What to prepare:

tomatoes – 1 kg;
chili - two pods;
garlic clove - one;
black pepper - five peas;
cloves - five buds;
ground nutmeg - half a teaspoon;
sugar – 20 g;
salt – 15 g.

How to cook

Cut the ripe fruits into several slices.
Place in a saucepan and simmer, covered, for seven minutes.
Press through a sieve to remove the skins.
Keep on the fire with the lid open for about an hour until the puree thickens.
Add sugar, spices, salt.
Squeeze out the clove.
Leave for ten minutes.

With fresh basil

Description . One of the elementary recipes for tomato sauce for the winter. Cooking takes most of the time - three to four hours. If desired, you can add not only herbs, but also dry spices - coriander, paprika, cloves.

What to prepare:

tomatoes – 1 kg;
garlic clove – three pieces;
fresh basil - a bunch;
fresh parsley - a bunch;
sugar – 40 g;
salt – 10 g.

How to cook

Blanch the red fruits and remove the skin.
Cut the pulp.
Chop the greens.
Place tomato slices, herbs, and garlic cloves in a blender bowl.
Grind until puree, transfer to a saucepan.
Add salt, sweeten, and simmer for three to four hours until desired thickness.
Pour into sterile jars.

Hastily

Description . A simple recipe that does not require you to follow and follow steps step by step. All you need to do is prepare a blender or food processor and a suitable pan.

What to prepare:

tomatoes – 2 kg;
sweet pepper – 500 g;
onion – 500 g;
olive oil – 200 g;
sugar - glass;
ground pepper - a tablespoon;
mustard powder - a tablespoon;
salt.

How to cook

Cut the vegetables into pieces.
Place in a blender and grind.
Place in a saucepan, season, salt and sweeten.
Leave to simmer over low heat for two hours.
Pour into sterile jars.

To prevent the workpiece from spoiling without vinegar essence, sterilize the finished containers in a saucepan or oven at 120°C. To sterilize in a saucepan, line the bottom with a thick towel, folded several times, and place containers on top. Fill with water up to the shoulders and boil for a few minutes. Leave the liter jars in the oven for ten minutes.

With celery and ginger

Description . According to reviews, the dressing is sweet, so it is recommended to reduce the amount of sugar to taste. You can add more salt and red pepper if desired.

What to prepare:

tomatoes – 1 kg;
celery – 100 g;
onion - one;
bell pepper – one;
ground ginger - teaspoon;
ground cloves - half a teaspoon;
sugar - three quarters of a glass;
salt – 10 g;
9% vinegar – 15 ml.

How to cook

Cut the vegetables into small pieces.
Place in a deep frying pan or saucepan.
Boil for 30 minutes until soft.
Rub the boiled vegetables through a sieve.
Add seasonings, sweeten, salt, pour in vinegar.
Leave to simmer over low heat for about an hour until the dressing becomes thick and dark.

"Real jam"

Description . The name was not given by chance. Tomato ketchup “You'll lick your fingers” is being prepared for the winter with the addition of apples and onions. The result is a sweet and sour, moderately salty sauce.

What to prepare:

tomatoes – 3 kg;
apples – 0.5 kg;
garlic cloves - six pieces;
onion - one head;
ground black pepper;
sugar – 150 g;
salt – 30 g;
9% apple cider vinegar – 50 ml.

How to cook

Blanch the juicy fruits and remove the skin.
Grind the pulp in a blender.
Place a saucepan with tomato puree on the fire and wait until it boils.
Peel the apples and grind in a blender.
Add to the pan, stir.
Chop the onion head and pass the cloves through a press.
Add to the total mass, cook until smooth.
Salt, add sugar, seasonings.
Five minutes before readiness, pour in the vinegar.
Pour into prepared sterile jars or bottles.
Close with lids and leave to cool upside down under a towel.

You can make ketchup from tomatoes and apples using another recipe. For 3 kg of tomatoes you need to take 1 kg of apples. Add a head of garlic, two tablespoons of mustard powder, and a little ground hot pepper to the tomato-apple paste. Add one glass of sugar and a tablespoon of salt. Boil for half an hour, pour in vinegar and roll up.

Amber

Description . Aromatic, spicy, slightly spicy sauce will be an excellent addition to any unleavened dish. To make ketchup a beautiful amber color, it is recommended to use yellow tomatoes.

What to prepare:

fleshy tomatoes – 2 kg;
onion - two heads;
sweet pepper – two pieces;
garlic - five to six cloves;
ginger – root 2 cm long;
chili - one pod;
olive oil – 50 ml;
6% apple cider vinegar – 75 ml;
water – 250 ml;
spices – coriander, oregano, black peas, basil;
sugar - five tablespoons;
salt - two heaped teaspoons.

How to cook

Remove the stems from the tomatoes and cut the fruits into slices.
Coarsely chop the onions and pods.
Heat the oil in a thick-bottomed saucepan.
Grind garlic, chili, ginger, dry spices.
Pour into the pan, fry for half a minute.
Add coarsely chopped vegetables, stir.
Pour in water and simmer for half an hour.
Place the mass in a blender, grind, rub the paste through a sieve back into the pan.
Sweeten, salt, add vinegar.
Leave on low heat until reduced by half.
Pour into jars or bottles.

Green

Description . Green and brown tomatoes are also suitable for making ketchup. An important condition when choosing fruits is that the seeds must be ripe, without bitterness. Green fruits are more acidic than red ones, so no vinegar solution is added to the dressing.

What to prepare:

unripe tomatoes – 1 kg;
onion head - one;
chili - pod;
garlic cloves - two pieces;
sugar – 40 g;
salt – 5 g.

How to cook

Cut the onion into small pieces.
Cut green fruits into slices.
Grind the vegetables in a blender or through a meat grinder.
Place the resulting puree in a deep frying pan and simmer for about half an hour.
Grind through a sieve and put back into the pan.
Grind the chili and crush the cloves.
Salt, sweeten, add chili, simmer for an hour.
Add garlic paste, stir, leave for another five minutes.
Pour the resulting homogeneous mixture into prepared heated jars.
Close the containers, turn them over, and wrap them until cool.

Shish kebab

Description . Traditional “kebab” sauce goes perfectly with meat dishes and fried potatoes.

What to prepare:

tomatoes – 2.5 kg;
sweet pepper – 1 kg;
chili - one pod;
garlic - one clove;
mustard powder, ground coriander, dill seeds;
ginger – root 3 cm long;
sweet peas - five pieces;
cardamom – five grains;
laurel - two leaves;
vinegar essence – 5 ml;
sugar - half a glass;
salt – 10 g;
diluted starch - 30 g per half glass.

How to cook

Finely chop the vegetables.
Place in a deep frying pan and place on low heat.
Grind ginger, garlic.
Add spices to taste, salt and sweeten.
Boil for an hour, then pass through a sieve.
Place the puree on low heat and simmer for another three to four hours until smooth.
Pour in the vinegar solution and diluted starch five minutes before readiness to make the dressing thick.
Pour into prepared containers.

Many large spices (coriander seeds, clove buds, black peas, cardamom) are not very pleasant to see in a homogeneous sauce. Therefore, before adding to the total mass, it is recommended to grind the grains with a coffee grinder. You can also tie the spices in a gauze cloth, place them in the paste while cooking, and remove them before adding vinegar.

A chef can prepare signature ketchup at home for the winter. Experimenting with seasonings, herbs, and spices will open up new tastes. Ripe juicy tomatoes of any color are suitable for ketchup. If the mixture becomes too thick during cooking, add a little warm water. “Thicken” the liquid sauce with diluted starch.

Reviews: “We take a little bit of all the seasonings”

On the contrary, we only eat homemade ketchup. But my grandmother prepares it for the whole family, because she doesn’t trust store-bought ones. And in general, it’s full of all sorts of “food”, chemicals, additives, preservatives. And at home there are only natural products. True, this is the first time I’ve heard that ketchup can be prepared with apples... It seems to me that we have a more traditional method of preparation. You need, of course, tomatoes, sugar, black peppercorns, salt, vinegar, cloves and cinnamon. We take all the seasonings little by little so that the ketchup does not have a pronounced taste of one thing. Chop the tomatoes and onions, simmer in a saucepan with vegetable oil, and when they become completely soft, remove from the heat and grind or knead well. Then put it back into the pan and bring to a boil. After this, add spices, cook for about half an hour and add salt, sugar and vinegar. Cook with them for another 5 minutes. After this, the ketchup is ready, but it’s better to let it brew. The next day it will be just right!
Nastya, http://www.divomix.com/forum/recept-domashnego-ketchupa-na-zimu/

I found the recipe on one of the forums. Children love ketchup very much, but I don’t buy it, no matter what they get from the store. So I prepared my own, it turned out to be 2 liter bottles. It was eaten in two days. I plan to do a lot next year.
4.5 kg tomatoes - through a meat grinder 1 cup sugar 1 tbsp. l. Salt 13 tbsp. 9% vinegar
a few black peppercorns on the tip of a knife ground red pepper
Place all this in a saucepan, cook according to the original recipe for 2 hours. I cooked it more, I wanted it thicker. Well, at the end, as always, I try... suddenly I’m in the mood to add something.
IrinaA, http://www.tomat-pomidor.com/newforum/index.php?topic=532.0

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

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

Recipes:

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

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

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

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

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

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

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

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

Preparation:

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

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

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

What you will need:

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

Recipe:

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

Delicious with pasta or rice!

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

Ingredients:

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

Cooking process:

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

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

I have the best homemade recipes for you:

Dressing for borscht
Cucumber salad for the winter

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

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

Preparation:

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

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

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

Ingredients:

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

How to make simple tomato ketchup:

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

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

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

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

Preparation:

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

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

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

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

Squash caviar

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

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

To do this you need:

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

Let's start cooking:

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

Bon appetit in winter!

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

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

Recipe:

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

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

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

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

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

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

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

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

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

These are the basic rules:

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

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

Hello everyone!

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

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

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

And if you are planning a huge harvest of tomatoes, I recommend that you also close them and pay special attention, they are very tasty.

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

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

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

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

Ingredients:

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

Cooking steps:

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

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

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

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

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

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

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

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

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

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

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

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

Good luck with your preparations!

How to make tomato ketchup at home without vinegar and sterilization

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

Required Products:

Cooking method:

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

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

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

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

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

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

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

Bon appetit!

Homemade ketchup for the winter without cooking and without sugar

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

Ingredients:

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

Preparation:

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

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

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

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

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

Ketchup with apples and tomatoes, just like in the store

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

Required ingredients:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

The delicious sauce is ready!

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

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

Happy preparations!

Ketchup with plums for the winter - a simple recipe

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

Cooking technology:

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

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

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

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

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

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

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

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

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

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

Incredibly delicious!

Best Yellow Tomato Ketchup Recipe

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

Required ingredients:

Cooking method:

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

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

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

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

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

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

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

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

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

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

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

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

Delicious homemade ketchup made from tomatoes, bell peppers and onions

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

Ingredients:

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

Cooking method:

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

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

3. Transfer the stewed vegetables into a blender bowl, add chopped garlic and grind until smooth.

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

Cook with pleasure!

Homemade sweet sauce for the winter without starch

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

Required ingredients:

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

Cooking technology:

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

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

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

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

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

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

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

The most delicious recipe for making tomato ketchup with mustard

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

We have to:

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

Cooking process:

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

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

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

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

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

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

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

I wish you successful preparations!

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

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

Ingredients:

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

Cooking technology:

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

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

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

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

Tomato ketchup (sauce) - Georgian recipe

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

Ingredients:

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

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

Cook with pleasure!

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

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

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