A familiar chef from an Italian restaurant told me this recipe, adding that it was his “secret recipe.” I don’t know what exactly is the secret of this ketchup, and how it differs from others - I haven’t compared it. But once, after preparing this ketchup, I realized that I didn’t need other recipes.

What do you need for ketchup?

Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 parts)
Green, sour apples (Semerenko type variety 250 (500) g with skin, but without core. cut into large slices)
Onion 250 (500) g (peeled and cut into 4 parts)

1 tbsp salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)

How to prepare ketchup?

Place the chopped vegetables in a cooking container and cook for 2 hours, stirring.

Tomatoes release juice immediately, so we don’t add water.

After two hours, everything should be boiled and the apples should “fall apart.” Cool.

1. More labor-intensive: grind in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2.Pass through a screw juicer. Moreover, we turn the squeezes twice until they give us all the pulp and become almost dry.

Pour the ground mixture into a cooking container and add spices (except vinegar and red pepper):

Cook for another 40 minutes, stirring so that the ketchup does not burn.

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in original recipe 1 tbsp. spoon, but I add 1 teaspoon so that it is not very spicy)

If you want to make a large portion at once, when adding spices, follow the proportions.

Ketchup is ready. You can eat it right away. It turns out to be approximately 1.2 liters.

Or you can pour it into small sterile jars or glass bottles from store-bought ketchup, close tightly with the “original” metal caps and wrap until it cools completely.

This homemade ketchup keeps well. And it eats great.

How to make ketchup at home

Of course, now there is no problem buying ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If you find natural ketchup, then the price will definitely rise. Try making your own homemade ketchup. There are many different recipes for making ketchup at home. We give examples of the most proven recipes.

Ketchup recipe

You need to take healthy, strong, ripe tomatoes, wash them and dry them. If desired, you can first remove the skin from the tomatoes. Next, cut the tomatoes into small wedges and place them in either freezer bags or containers. Place in small portions at the rate of 0.5 – 1 liter of ready-made ketchup. You can add a couple of sweet peppers to the tomatoes, also cutting them into smaller pieces. You can also add chopped herbs that you like. Place the prepared bags and containers in the freezer. That's it, the preparation is done.

When you need sauce for the table, take out the tomatoes, let them stand and grind in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.

There are many options you can come up with. For example, tomato sauce with sour cream or mayonnaise goes great with dumplings.

And now the recipes for hot ketchup:

Ketchup Four

To prepare Chetverka ketchup you will need:

4 kg ripe tomatoes
4 pieces bay leaves,
4 pieces of onions,
1 teaspoon ground black pepper,
half a teaspoon ground hot pepper,
1 teaspoon ground cinnamon
300 g granulated sugar,
salt to taste,
vinegar 0.5 cups 6% (but you don’t have to add it).

Pass the tomatoes through a meat grinder. Add Bay leaf and onions. You can pre-chop the onion, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass, if you cut it in half. The tomato mass can be rubbed through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Place the hot mass into prepared jars and roll up.

Ketchup with mustard

To prepare ketchup with mustard you will need:

2 kg ripe tomatoes,
half a kilogram of onions,
half a kilogram of sweet pepper,
a glass of granulated sugar,
1 tablespoon salt,
1 tablespoon dry mustard,
1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, Bell pepper, pass through a meat grinder. Boil the vegetable mixture for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Cook the mixture for another 10-20 minutes. Place the hot mass into prepared jars and roll up.

Ketchup with plum

To prepare plum ketchup you will need

2 kg of tomatoes, half a kilogram of plums,
1 teaspoon ground red pepper,
250 g onions,
0.2 kg granulated sugar,
1 tablespoon salt,
100 g vinegar 9%,
cloves to taste.

Grind tomatoes, pitted plums, and onions through a meat grinder. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you don’t have to do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in vinegar, bring to a boil and place in prepared jars. Roll it up - homemade ketchup is ready.

Ketchup “Spicy”.

We will need:

Tomatoes – 6.5 kg
Onions – 300 g
Sugar – 450 g
Salt – 100 g
Garlic – half a small head.
Mustard (powder) – half a teaspoon.
Cloves, peppercorns, allspice peas - 6 pieces each.
Cinnamon - optional, a quarter teaspoon.
Vinegar – 350 ml. 9% (if you take the essence, then 40 ml.)

How to cook:

1. Remove the skin from the tomatoes. To do this, you need to cut them crosswise and blanch them in boiling water for a couple of minutes. Then dip in cold water– then the skin will come off easily.
2. Grind the tomatoes in a blender, or put them through a meat grinder, put them in a saucepan and put on fire.
3.Put onions, garlic, and a third of sugar chopped in a blender into a saucepan. The spices need to be ground and also into the pan.
4.Cook the whole mass over low heat until it is reduced by half. Place the remaining sugar, salt, and vinegar in the pan and cook for another 15 minutes.
5. Place in sterilized jars (they should be hot) and roll up.

Ketchup with horseradish.

We will need:

Tomatoes – 2 kg
Onions – 2 large onions
Sugar – 100 g
Salt – 1 tbsp. spoon
Dry red wine of any brand – 2 tbsp. spoons.
Wine vinegar – 2 tbsp. spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish – 1 tbsp. spoon.

How to cook:

1. Cut the tomatoes and onions into pieces (you can immediately remove the skin from the tomatoes; read how to do this in the first recipe).
2.Put on the fire and cook for 20 minutes after boiling. Then grind through a sieve.
3.Add sugar, salt, all spices, dry wine and cook over low heat for another hour, stirring frequently.
4. About 20 minutes before the end of cooking, put horseradish into the pan, and 5 minutes before the end - vinegar (wine can be replaced with apple).
5. Place in sterilized jars and seal.

Ketchup "Spicy"

We will need:

Tomatoes – 500 g
Onion – 500 g
Sweet pepper – 500 g
Hot pepper - 2 pods, if you don’t like it very hot, take one.
Sugar – half a glass.
Salt – 1 teaspoon.
Vegetable oil – 100 ml
Vinegar 9% - half a glass.
Garlic – half a small head.
Black pepper, allspice – 5 – 7 peas each.

How to cook:

1. Grind tomatoes, onions, sweet peppers, hot peppers in a blender or pass through a meat grinder.
2.Put the whole mass on the fire, let it boil and cook over low heat for half an hour.
3.Add vegetable oil, sugar, salt, chopped garlic, all seasonings to the pan and cook until the mixture is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, place in sterilized hot jars and seal.

Ketchup at home

The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, and you can add some spices of your own - it will also be tasty.

Ingredients for winter ketchup recipe:

◾tomatoes – 5 kg;
◾hot or sweet bell pepper – 300 g;
◾onion – 500 g;
◾granulated sugar – 200 g;
◾salt – 1-2 tbsp;
◾ground chili pepper – 2 tsp. (without top);
◾table vinegar 9% – half a glass.

Homemade ketchup recipe:

1. We wash all the vegetables under running water, cut the peppers and clean the seeds from the inside.

2. Then place the tomatoes in boiling water and cook for 5 minutes.

3. After that, take them out and put them in a bowl with pre-prepared cold water.

5. Chop the peeled onions in large pieces, cut the pepper into several parts.

6. Grind all the prepared vegetables in a meat grinder.

7. Then transfer them to a large, wide saucepan. Add granulated sugar and salt and mix.

8. Bring to a boil, reduce heat, skim off any foam that has formed. Cook for about half an hour.

9. After this, add chili and continue to boil the ketchup to the desired thickness.

11. Pour the resulting ketchup into pre-sterilized jars and screw on metal lids.

12. Turn the blanks upside down, wrap them in a blanket and leave until the jars have cooled.

If desired, and to enhance the spiciness (although this recipe has plenty of it), you can add chopped garlic to the sauce immediately before serving.

Ingredients:

Tomatoes - 5 kg;
Onions - 350-400 grams;
Sugar - 1 glass;
Vinegar - preferably fruit - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1-2 tsp;
Garlic - optional;
Hot pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

Preparing this sauce will not take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. To make juice, you can use any ripe tomatoes, but it is better to take meatier varieties.

Then the juice will be much thicker, which means there will be more ketchup. Five kilograms of tomatoes will yield just over four liters of juice.

Reserve about one glass of juice and cook the rest. At this time, prepare the other ingredients. Peel the onion and grind it in a meat grinder or blender - you need to turn the onion into a puree

If you want it faster, you can use a regular grater. When the juice boils, add the onion puree and cook together.

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice and onions have been purchased, reduce the heat and simmer over low heat for about an hour and a half - the amount should decrease by about half.

The juice will foam - we check the readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar immediately - otherwise, when the juice is boiled, the taste will homemade ketchup will be spoiled.

Add potato starch and ground pepper to the cold juice. Mix very well.

When the juice is thick, add salt and sugar and simmer for about five more minutes - don’t be afraid to taste. If necessary, you can increase or decrease the amount of salt and sugar

When you achieve the desired taste, add vinegar. At the very end of cooking, carefully pour in the juice and starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.

For taste and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic

Tomato sauce “Classic”

Classical tomato sauce-ketchup, 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.

Homemade ketchup “Spicy”

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 put in 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.

Tomato sauce "Spicy"

Ingredients:

3 kg tomatoes,
500 g onions,
300-400 g sugar,
2 tbsp. l. 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.

Just ketchup

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.

Ketchup “Delicious”

Ingredients:

3 kg tomatoes,
10-15 large cloves of garlic,
1 cup of sugar,
1 tbsp. l. 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.

Ketchup "Spicy"

Ingredients:

500 g tomato,
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 prepared not only from tomatoes, they also contain apples, herbs, plums, sweet bell pepper... All this makes it possible to prepare an excellent sauce for a wide 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. l. 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 applesauce 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.

Ketchup “No hassle”

Ingredients:

2 kg ripe tomatoes,
500 g sweet pepper,
500 g onions,
1 cup of sugar,
200 g olive oil,
1 tbsp. l. ground black pepper,
1 tbsp. l. 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.

Ketchup “Spicy”

Ingredients:

5 kg tomatoes,
10 sweet peppers,
10 onions,
2.5 cups sugar,
2.5 tbsp. l. 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. l. 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, the 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.

Ketchup with paprika

Ingredients:

5 kg tomatoes,
3-4 onions,
3 sweet peppers,
2 tbsp. l. 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 mass by half over low heat for 3 hours at open lid. 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.

Ketchup "Hrenovy"

Ingredients:

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

Ketchup “Tomato-plum”

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, boil by a third. Pour hot into sterilized jars and seal.

As you can see, homemade ketchups can be prepared in the most different ways. Happy preparations!

Larisa Shuftaykina

So, my dear hostesses! The time has come for harvesting, as well as its preparation. After all, in winter you really want vegetables. But not everyone can freeze them. However, you can prepare them for the winter in the form of salads, marinades, ketchups, and sauces.

Today we will look at a preparation in the form of tomato ketchup. Everyone will definitely like it. After all, it cannot be otherwise. Having tried it at least once, you are unlikely to be able to exchange it in the future for the one sold in the store.

Homemade ketchup goes well with any dish. The main thing is to strictly follow the sequence of steps for preparing it. It can be placed as an addition to the table or used in preparing first and second courses.

You can diversify the taste with fruits, vegetables, and herbs. After all, this is a matter of taste. Adults and children like this sauce.

To ensure your success in making ketchup, pay attention to some secrets:

1. Vegetables must be natural and very ripe. In addition, it is advisable to use those that have just been picked from the garden and have not yet become flabby. Please ensure that they are grown naturally, without any chemical additives.

2. It is best to use vinegar at 6 – 9%. The amount of vinegar that needs to be added depends on the percentage of acidity. The lower the acidity percentage, the more vinegar should be poured.

3. Don’t forget about the container in which you are going to store this workpiece. Glass bottles or jars packed with new metal caps are preferable.

4. If there are no tomatoes, replace them with high-quality tomato paste.

That's all. It couldn't be simpler. All that remains is to take it and cook it. Below, I offer you a small selection of simple but worth it recipes I hope that at least one will suit you. I wish you success and a sunny weekend!

1. Homemade tomato and zucchini ketchup for the winter

Using zucchini, you diversify the taste. Very tasty, aromatic and appetizing. And if you are a zucchini lover, then this sauce will definitely captivate you, as it contains small pieces of the vegetable. In general, let's get down to business! We collect everything you need and go ahead! However, take with you a great mood and only positive emotions!

Compound:

• Zucchini (can be zucchini) – 800 g
• Tomatoes – 5 pcs.
• Onions – 2 heads
• Garlic - to taste
• Parsley or cilantro - to taste
• Black peppercorns - to taste
• Starch – 1 tbsp.
• Vinegar 70% – 1/2 tsp.
• Salt - to taste
• Boiled cold water – 1 tablespoon
• Hot boiled water – 1 tbsp. spoon

Sequence of work:

1. All vegetables need to be peeled and washed. Cut the peel off the zucchini and remove the seeds from inside. Peel the onions and garlic. Cut the tomatoes into large pieces. Use fresh herbs.

2. Grind half the zucchini mass and all the tomatoes, garlic, and onions through a fine meat grinder. Mix everything. Transfer to a saucepan for preparing preparations. Place on medium heat. Stirring occasionally, bring to a boil. Remove the resulting foam with a spoon.

3. Add chopped fresh herbs to the resulting mass. Sprinkle 1 teaspoon of salt. Add grated black pepper.

4. Mix everything thoroughly again to evenly distribute the ingredients among themselves. Boil. Reduce heat from medium to low. Stir the mixture to avoid burning. Cook for 45 minutes.

5. After cooking the puree, let it cool slightly to the temperature that your hands are accustomed to. Then rub the puree through a sieve. Set aside for a moment.

6. The next step is to cut the remaining zucchini into cubes. Boil it plain salt water until ready.

7. Rub them through a sieve too. Combine with the grated puree.

8. Bring the puree mixture to a boil. Remove from heat. Add diluted starch in boiled cold water. The mass will immediately thicken noticeably.

9. Separately, dilute the vinegar in hot boiled water. Add the resulting solution to the mass. Mix everything thoroughly again.

10. Pour ketchup into jars and bottles prepared in advance. Close the lid tightly or roll it up using a special key for this purpose. Place on the lid, under the fur coat, until it cools completely. Then store refrigerated.

Bon appetit, warm autumn weekend to you!

2. Tomato ketchup with hot pepper “Simple Velvet” for the winter

Ketchup has a beautiful and intriguing name. However, it is easy to prepare. This process takes a little time. The result will delight you with taste, aroma and velvety appearance.

Compound:

• Tomatoes - 3 kg
• Red hot pepper - 4 pcs.
• Garlic - 1 piece
• Black pepper (ground) - 1 tsp.
• Bay leaf - 3 pcs
• Salt - 2 tsp.
• Sugar - 5 tbsp. l.
• Sunflower oil - 100 ml
• Vinegar (9%) - 100 ml

Sequence of work:

1.Start the cooking process by preparing the necessary products. Rinse the tomatoes thoroughly. Make cross-shaped cuts.

2. Rinse the red hot pepper well in cool water. Remove the stem and seeds. Cut each pepper into two equal parts lengthwise.

3. Garlic should be peeled. It is not necessary to cut the cloves. Since during the cooking process you will grind the products with a blender.

4. Now you need to remove the peel from the tomatoes. There is one very simple way to do this. Immerse the vegetable in boiling water for literally 30 seconds, then immediately in ice water. Now remove the skin.

5. It is better to divide all the vegetables you have prepared into several, approximately equal parts. Because they will not fit into the bowl of a blender or food processor at once. You can run everything through a meat grinder.

6. Pour the resulting puree into a specially designated saucepan with a thick bottom. Add black pepper and bay leaf to the mixture. Place on maximum heat.

7. Cook with constant stirring until the mass begins to thicken. Once this happens, reduce the heat to low. Continue cooking until the volume is reduced by about half. Only after this can you remove the pan from the heat.

8. Take out the bay leaf. Then, using an immersion blender, puree the contents of the pan into a smooth puree.

9. Pour salt and sugar into the puree. Pour in vinegar and sunflower oil. Mix everything very well so that all ingredients are evenly distributed among each other. Put it back on low heat and cook from the moment it boils for twenty minutes.

10. Divide the resulting velvety ketchup into sterilized jars and roll up the lids. Place the jars under a blanket until they cool completely. After this, rearrange them for long-term storage in the cellar.

This is the kind of wonderful ketchup you get from this recipe.

And I wish you bon appetit and good mood!

3. Recipe for tomato ketchup for the winter, with peppers and starch

An unusual combination of vegetables and starch will allow you to get very delicious sauce. And by placing it in small, pre-prepared containers, you can delight and surprise your household members every day. Delicious, just lick your fingers!

Compound:

• Tomatoes – 8 kg
• Barbecue seasoning – 60 g
• Seasoning for Korean carrots - 30 g
• Hot pepper – 150 g
• Sweet pepper - 500 g
• Garlic – 40 g
• Starch - 10 tbsp.
• Vinegar 9% – 200 ml
• Sugar - 2.5 cups
• Salt - 3 tbsp.
• Ground black pepper - 3 tsp.

Sequence of work:

1. Rinse good ripe tomatoes thoroughly in running water. Wipe off excess moisture with a napkin. Squeeze the juice out of them using a juicer. From the resulting amount of juice, pour half a liter to dissolve the starch in it.

2. Take sweet pepper. Clear it of seeds. Separate from the stalk. Rinse, chop.

3. Peel the garlic and chop it too.

4. In a common bowl, combine the prepared vegetables with juice. Add spices, salt, sugar and ground pepper. Place the thoroughly mixed mixture on maximum heat and bring to a boil. Next, boil it over medium heat for about fifteen minutes. Be sure to stir the mixture as often as possible.

5. In cast tomato juice add starch. Mix everything well so that all possible lumps dissolve.

6. Slowly pour the resulting solution into the general mixture, while continuing to stir it. Then cook again for twenty minutes. After time, add vinegar. After this, cook the sauce for another five minutes.

Place until completely filled in sterilized jars (in any way convenient for you). Roll up under the lid. Turn the jars upside down and place them under a fur coat. When they cool down, you can move them to a cool place for storage.

Have a nice and delicious preparations!

4. How to make ketchup at home for the winter from tomatoes and plums

By adding a berry such as plum to the composition, you will get excellent ketchup. It will transform the taste. You will never want to try a different composition. I'm sure you'll absolutely love this recipe! I wish you success in your preparation!

Compound:

• Plums – 1 kg
• Tomato – 2 kg
• Onion – 250 g
• Bell pepper – 5 pcs
• Chili pepper – 2 pcs.
• Garlic – 1 head
• Sugar – 200 g
• Salt – 2 tbsp. spoons
• Vinegar – 1 tbsp. spoon
• Cloves and ground pepper - to taste

Sequence of work:

1.Rinse very well and, if necessary, peel vegetables and fruits. After that, grind them. Use any device convenient for you here: a meat grinder, a food processor or a blender.

2. Pour the resulting crushed mixture into a saucepan with a thick bottom. Put it on the stove to cook. After boiling, cook for twenty minutes. Be sure to stir.

Run the spatula especially well along the bottom. So that the mass does not burn. After all, this will immediately affect the taste.

3. The mass should decrease in volume by about half.

4. Strain the resulting amount of the cooked mixture through a sieve or cheesecloth. Put the thick part back to cook for an hour.

5. Add salt, sugar, cloves and vinegar. Mix well.

6. Boil for about half an hour. Place in warm sterilized jars and pack under a metal lid. Keep refrigerated.

Have a fruitful weekend and successful storage of your preparations!

5. Video – Recipe for homemade tomato ketchup for the winter

See how quickly, simply and easily you can make homemade ketchup.

Of course, there are countless options and methods for preparing such a wonderful preparation. However, for you, I have described the best recipes, in my opinion. Once you use them, you will be pleased with the result. You will please yourself and the people around you.

So let's not waste time! Let's quickly go collect the fresh ripe harvest and head to the kitchen. After all, time does not stand still. And housewives have so much to do in a day!

Tomato sauce - business card housewives. 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.

Secrets of delicious homemade ketchup

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

1. 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.
2. 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.
3. The remaining vegetables are simply washed and chopped.
4. If it contains apples, the core is removed and the apple slices are boiled.
5. The pits are removed from the plums.
6. 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.
7. Then all the vegetables are boiled in a cauldron with constant stirring until the vegetable mass thickens.
8. Spices are wrapped in gauze and dropped to the bottom of the cauldron. Cook with vegetables for 10 minutes and remove.
9. Sugar and salt are added 10 minutes before the ketchup is ready.
10. If the composition contains garlic or vinegar, then they are added last, a couple of minutes before readiness.
11. 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, fried potatoes, spicy - for meat, sweet and sour - for 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,
• burning Bell pepper- 5 items;
• 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 according to traditional technology from traditional products for Russian cuisine, but the taste is not ordinary 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.

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 there. 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 specified 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.

My family loves adding ketchup to different dishes. Both for meat and vegetables. And store-bought ketchup is not at all healthy, so we found an alternative - a simple recipe for making quick homemade ketchup, of which you can make almost half a kilogram in 40 minutes. I am sure you will like this recipe, and you, like my family, will refuse harmful store-bought and expensive ketchup.

Ingredients:

• pureed tomatoes - 450 grams;
• water - 150-200 grams;
• onion - 50 grams;
• garlic - 2 cloves;
• sugar - 80 grams or to taste;
• lemon juice - 20 grams or to taste;
• salt - 3 grams or to taste;
• cinnamon - a pinch;
• cloves - 2-3 pieces;
• black pepper - 8-10 pieces;
• allspice - 4-5 pieces.

Quick homemade ketchup. Step-by-step preparation

1. Take a saucepan with a thick bottom and put the grated tomatoes into it. You can grind tomatoes using a food processor or juicer. You can use a blender to break the tomatoes into porridge and strain through a sieve. If there are no tomatoes, you can use tomato juice or tomato paste.
2. If you use tomato paste or pureed tomatoes, you need to dilute them with water to the consistency of tomato juice.
3. Now you need to prepare the onions and garlic. Peel the onion. If you do not cut off the dry tail, the onion will not sting your eyes. You need to cut it into small pieces. To do this, cut it in half, then cut the half in half again, then divide them into long parts, and these parts into small squares.
4. It will be easier to peel garlic if you put it on a board, take a wide knife, and press the clove with the side of the knife. It will be crushed, cut off the top and easily remove the husk. You also need to cut the garlic into cubes. To do this, cut it into four parts and make cubes from them.
5. Pour the onion and garlic into the pan with the tomato.
6. Now add cloves, literally a couple of sprigs, allspice and black peppercorns to the tomato mixture. In addition to these spices, you can add others that you like best or, conversely, add nothing.
7. Mix the future ketchup thoroughly.
8. Now turn on the stove and place a saucepan on it so that the mass heats up and boils. You need to cook, stirring occasionally, until the ketchup becomes thick. This usually takes 20-25 minutes.
9. Pour lemon juice into the thickened mass or, if you don’t have it, you can use 6% or 9% vinegar. You can change the quantity. If you like it sour, add more.
10. Add a pinch of cinnamon, salt and sugar to the pan. Here you can also rely on your taste preferences and change the quantity.
11. Don't forget to mix well.
12. Continue cooking for two to three minutes, stirring the mixture occasionally.
13. Now take an empty container and a sieve. You need to wipe the ketchup to remove pepper, cloves, etc. To do this, put the ketchup in a sieve and rub it with a spoon so that the clean mass ends up in the pan, and everything that is not needed is in the sieve. If you don't want to bother with this, you can do it differently. When you cook ketchup with spices, you can put them in a small gauze bundle, and then just pull them out and throw them away, so you don’t have to grind them.
14. The finished ketchup should be transferred to a sterilized jar. Sterilization of jars varies, but this, of course, can be done at home. The first method of sterilization is to hold the jar over steam. Boil water, place a wire rack on the pan and a clean jar, washed with soda, on top. Hold it like this for a few minutes and remove it. Just make sure the jar is dry before adding ketchup. You can also sterilize it in the microwave. To do this, pour about 2 centimeters of water into the jar and put it in the microwave for 2-3 minutes at a power of 800-900 watts. And the lid for the jar needs to be boiled.
15. Place the ketchup in a jar and screw it up. It can be stored in the refrigerator for up to two weeks. You can also use this ketchup for the winter. To do this, after grinding it through a sieve, boil it again for about 3-5 minutes and pour the boiling ketchup into sterilized jars.

Now you know how to make quick homemade ketchup. The recipe is very simple, and today you can serve delicious homemade tomato sauce of your own making. Now you can not be afraid to give your children ketchup, because you know for sure that there is nothing harmful in it. Come visit us at “Very Tasty”, we always have a lot of great recipes! Bon appetit!