Homemade ketchup recipe rating. Homemade tomato ketchup for the winter, you'll lick your fingers

Home winter tomato ketchup - the most delicious, it is very useful to add to everyday dishes. The most important thing is that the sauce is prepared taking into account all proportions and technologies.

Recipes, presented in our article, are time-tested, with their help anyone can make homemade ketchup themselves. The most important thing is to stock up on ripe tomatoes and aromatic spices, and you can start making the sauce.

You can also prepare various winter snacks with this sauce, for example cucumbers in ketchup.

Homemade tomato ketchup for the winter, recipe real jam

To prepare ketchup you will need the following ingredients:

300g onion;
500 g apples;
3 kg of tomatoes;
1 head of garlic;
0.7st. spoons of salt;
150 grams of sugar;
50 grams of vinegar (preferably apple);
pepper mixture

Step by step recipe:

You should choose the ripest and softest tomatoes. To give the dish a piquant sourness, you need to give preference when purchasing to less sweet varieties. Grind and boil.
The apples are cored. It is not worth peeling the fruit, since it contains pectin, which is necessary to give the future sauce a thick consistency. Pass through a meat grinder or juicer, add to tomatoes.
The onions and garlic should be peeled and chopped, and added to the mixture.
The resulting mass is placed on medium heat. After it boils, the fire should be reduced. The mixture is left to simmer covered, and it is recommended to stir regularly every 10-15 minutes for an hour.
Then, remove the lid and continue cooking until the desired thickness. At this time, the remaining liquid will boil away.
Sugar, salt, vinegar, and pepper should be added to the resulting mass in the indicated quantities. You need to take ground pepper, buy it in a store or grind it yourself. You should also add special spices that give the tomato sauce a certain taste - cloves and cinnamon. The cloves can be added whole and removed after cooking to prevent the flavor from becoming too concentrated. Or grind 2-3 cloves with pepper and add to the container with the sauce. After the mixture has boiled, it should be boiled for another 5-7 minutes until it reaches the required consistency. You can also add other seasonings such as hot pepper and coriander if desired.
Jars should be prepared in advance, sterilized or doused with boiling water. The containers are left to drain on a towel, and then filled with sauce and rolled up. Close the jars with dry, sterile lids, then turn them over and leave them covered with a blanket.
After the jars have cooled, they should be stored in the pantry, cellar or refrigerator. And in winter you can open it at any time and enjoy the natural smell of vegetables and spices. The sauce turns out very tasty and will appeal to all family members.

Recommendation! If you don't want to grind the boiled tomato puree to get rid of the tomato skin. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put them in cold water for a few minutes. The peel is easily removed after such water procedures.

Advice! For spiciness, add ground red and black pepper to the sauce. When preparing the sauce, use natural apple cider vinegar.

Watch the video! Homemade ketchup - tasty and simple

With garlic

Ingredients:

2 kg of tomatoes;
3 dessert spoons of sugar;
1 dessert spoon of salt;
200 g sunflower oil;
head of garlic;
half a teaspoon each of black and red pepper.

The tomatoes should be thoroughly washed and cut into small cubes, after which the pieces are fried in a frying pan in hot oil.
When the tomatoes become soft, rub them through a sieve or grind until smooth using a blender.
The ground puree is left to cook for 1 hour; after 40 minutes, salt, sugar and pepper are added to the tomato mixture.
All components are thoroughly mixed.
Before removing from heat, add finely chopped garlic to the sauce and pour ketchup into containers prepared in advance, and seal the jars.
The sauce should be left to cool and then stored in a basement or cellar for further storage.

Homemade ketchup made from store-bought tomatoes

Homemade ketchup has a pleasant taste, but it contains a lot of additives, preservatives and stabilizers that are harmful to the human body. I would like to use natural ketchup as a sauce. That is why it is best to cook this dish at home. The sauce will not only be tasty and healthy, but also very inexpensive.

To make ketchup for the whole year, you should choose only the ripest vegetables. You can give preference to overripe, spoiled fruits, since these features will not affect the taste of the dish.

Recommendation! To make ketchup a rich red color, you should choose deep red tomatoes. As an additional component, you can use cloves, pepper and other favorite spices.

To prepare the dish you will need the following ingredients:

5 kg of tomatoes;
1 kg bell pepper;
8 medium onions;
1 cup of sugar;
0.5 cups apple cider vinegar 6%;
3 dessert spoons of salt;
Several bay leaves.

Step by step recipe:

Selected, washed tomatoes should be cut into cubes, salted and left for 20 minutes so that the fruits release juice.
Onions and peppers are ground in a meat grinder and the mixture is added to the chopped tomatoes.
The workpiece should be transferred to a saucepan and left to cook for 30 minutes.
The mixture is removed from the stove and passed through a sieve, the workpiece is again put to simmer over low heat, salted and sugar and bay leaf are added to it.
The sauce is boiled for two hours, stirring regularly; vinegar is added to the ketchup 10 minutes before it is ready.
The workpiece is poured into jars and rolled up. Ketchup in jars will delight you with its taste all winter months.

Watch the video! Delicious homemade ketchup for the winter

Shish kebab at home for the winter

Ingredients:

2.5 kg of ripe tomatoes;
1 kg bell pepper;
1 pod of hot pepper;
1 large spoon of minced garlic;
3 large spoons of sugar;
1 teaspoon each of coriander, mustard, ginger root, dill seeds;
6 peas of black and allspice;
5 pieces of cardamom;
2 bay leaves;
0.25 ml apple cider vinegar;
1 large spoon of starch, which should be diluted in 0.5 cups of water.

Preparation:

Vegetables should be cut into pieces and put on fire.
Add all ingredients except vinegar and starch and cook for 1 hour, then remove from heat and rub through a sieve.
Cook the puree over medium heat for 3-4 hours; add vinegar and diluted starch to the dish a couple of minutes before it’s ready.
Pour the finished product into jars and screw on the lids.

Watch the video! Kebab ketchup for the winter

Thick ketchup

In the home kitchen it is quite difficult to cook a flavorful sauce with a thick consistency. A lot of time is spent on boiling the mass. However, there are a few secrets that help the sauce become much thicker:

add apples;
use starch during cooking.

Flavored apple-tomato ketchup

2 kg tomato;
3 apples;
spices;
salt and sugar to taste;
2 tsp apple cider vinegar 6%.

The preparation of the sauce takes place in several stages:

tomatoes and apples are thoroughly crushed using a blender;
the finished mixture should be left to cook for 20 minutes, then cool and rub through a sieve;
in the puree you can add cloves, a cinnamon stick, a teaspoon of chopped nutmeg, oregano, rosemary, salt, sugar, paprika, black peppercorns and hot pepper to taste.
the mixture is left on the fire and boiled for 2 hours.
After the mass is removed from the heat, vinegar should be added to it.

Watch the video! How to make delicious thick ketchup for the winter at home without starch

Thick ketchup with starch

You can prepare tomatoes using this method in the same way as in the previous recipe; for this you will need the following ingredients:

3 kg tomato;
3 large onions;
1 tsp paprika;
a few peas of allspice and bitter pepper;
You can add cinnamon and cloves to taste;
1 large spoon of salt;
¼ cup sugar;
3 large spoons of starch, diluted in 1 tbsp. water.

Advice! Starch should be added to ketchup 10 minutes before the end of cooking.

With basil for the winter

Even a novice housewife can repeat this simple recipe.

1 kg of tomatoes;
a bunch of parsley and basil;
2 tbsp sugar;
1 tsp salt;
3 cloves of garlic.

Technology:

Tomatoes should be prepared, washed and peeled.
Basil and parsley should be chopped.
Tomatoes need to be cut into small pieces and mixed with sugar and salt.
The mixture should be crushed to a puree and add chopped garlic and herbs to the resulting mass.
Boil the mixture for 3-4 hours and pour into prepared containers.

Important! To ensure that the basil sauce has a uniform consistency, you need to rub it through a sieve. During cooking, salt and sugar are added to it. If the tomatoes release a lot of juice, then add 2-3 large tablespoons of starch diluted in water to the resulting mass. You can also add various seasonings to the sauce to suit your taste.

Watch the video! Incredibly delicious homemade ketchup for the winter

Ketchup from plums and tomatoes for the winter

To prepare this recipe you will need:

1kg plums;
2 times more tomatoes;
¼ kg of onion;
5 pcs bell pepper;
2 pieces of hot pepper;
200g sugar;
1 head of garlic;
2 tbsp. l salt;
1 tbsp. l vinegar;
spices to taste.

Technological process:

Wash vegetables and fruits, peel and grind through a meat grinder.
Pour the mixture into a saucepan and bring to a boil over medium heat, stirring constantly.
Cook for 2 hours until the mixture has reduced by half. Don't forget to stir.
Remove from heat, cool and strain.
Put it on the fire again and cook for 1 hour after boiling over low heat.
Add sugar, salt, spices, vinegar, mix well.
Boil for another 30 minutes.
Pour into sterilized jars and seal.

Watch the video! Tomato ketchup and plums recipe for preparing for the winter

Chili Ketchup Recipe

Chili ketchup is one of the most popular. It is used on meat, vegetables and poultry.

3kg of tomatoes;
4 pieces of chili pepper;
30 g pepper mixture;
6 tbsp sugar;
1 tbsp. salt;
70 ml. vinegar;
1 head of garlic.

Technology:

Chop the chili pepper with seeds with a knife.
Peel and core the tomatoes and grind through a meat grinder, add chopped pepper.
Put on fire, bring to a boil.
Add salt, garlic, sugar and pepper mixture.
Stir, boil, add vinegar.
Stir constantly and cook until the desired consistency is achieved.
Pour into jars and seal tightly.

Advice! It is recommended to add chili ketchup to cucumbers and zucchini for the winter to make them spicier.

Watch the video! Spicy chili ketchup

Ketchup Heinz

Delicious tomato sauce, which is prepared from a small set of ingredients. The basis of ketchup is tomatoes and sweet and sour apples.

3 kg tomato;
0.5 kg of Antonovka variety apples;
3 bows;
100 g sugar;
3 dec. spoons of salt;
70 ml apple cider vinegar 6%;
a mixture of peppers, cinnamon, cloves, bay leaves - to taste.

Technology:

Juice is made from tomatoes, onions and apples;
Pour crushed spices into the pan, throw in the bay leaf whole;
Pour in apple cider vinegar and juice, mix everything until smooth;
Cook for 5 hours;
Remove the bay leaves and pour into jars.

Advice! If you don’t have a juicer, you can pass vegetables and fruits through a meat grinder and then through a sieve to remove seeds and skins. The sauce must be stirred during cooking. The vegetable mass will decrease by 2-3 times. The result will be excellent homemade Heinz ketchup.

The recipes presented in our article will please the whole family and will delight the long winter months with their taste.

Watch the video! How to easily prepare thick, homemade ketchup for the winter

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

Recipes for making homemade ketchup for the winter

To make delicious ketchup that will last all winter and not spoil, you need high-quality tomatoes, ripe, strong, and without defects. Country or country tomatoes grown without chemicals are ideal. Factory sauces contain not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Ketchup prepared at home for the winter is healthier and has superior taste to its industrial counterparts; moreover, you can make either a classic sauce or use an original and unusual recipe.

Classic tomato recipe

The sauce from which ketchup got its name did not contain tomatoes. The Chinese seasoning ge-tsup was prepared with fish entrails, and later with anchovies. The British remade the recipe in their own way, replacing the fish with mushrooms and walnuts, then including olives. Much later, tomatoes were added, and the version today called classic was born. Ingredients for classic ketchup:

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

How to prepare the sauce:

Select the tomatoes, wash them, remove the stems with a knife, cut them into small pieces, place them in a saucepan and wait until they boil. Add water if necessary; the juice that has been released is enough. Switch the stove to medium heat and cook for 20 minutes.
Cool the boiled tomatoes, pass through a sieve into the same pan. Cook the mass of future ketchup until thickened, an hour or more.
Place the spices in a piece of gauze, tie the ends to form a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, stir the mixture, cook for 10 minutes on low heat.
Pour the finished ketchup into sterilized containers, cool, and place in the refrigerator or cellar.

With apples and bell peppers

For lovers of interesting flavor combinations, ketchup will complement any snack. A little secret: if you add dried or smoked onions, you get an extraordinary aroma. This addition will be useful for those who are not against culinary experiments with ketchup. If you are not sure that eaters will approve of the unusual taste, limit yourself to the original recipe. To prepare this piquant ketchup you will need:

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

Step-by-step recipe for making ketchup:

Chop the tomatoes and onions, remove the core from apples, cut out the middle with seeds from peppers.
Pour a few tablespoons of water into vegetables and fruits, put on fire, and boil until pulpy.
Rub the mixture through a sieve, pour into a saucepan, place the spices in a gauze bag, and boil until thick.
Add sugar and salt, pour in vinegar, add squeezed garlic and chopped savory.
Pour the hot mixture into (heated) bottles, screw on the caps tightly, place in a sterilization container (large saucepan, tank), sterilize, then cool.

Preserving Spicy Tomato Sauce with Chili Peppers

The popular “hot” sauce is prepared simply, with a minimum of ingredients; the chili pepper will still overwhelm all other flavors. You can season many dishes with it, with caution. Chili goes well with pasta and its varieties, potatoes, rice, fish, and meat. It is important to remember that if you intend to season a dish with this sauce, do not add pepper when cooking it, otherwise your mouth will burn. For the hot sauce you need:

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

Cooking sequence:

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

From tomato juice with starch in a slow cooker

When preparing ketchup at home for the winter, starch is rarely used; housewives prefer to boil off excess moisture without adding thickeners. Sometimes the resulting degree of thickness is not enough, for example, when preparing pizza. The sauce may spread and the dish will be moist. The dish of the day will be saved by homemade ketchup with added starch. For it you will need:

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

The sauce is prepared like this:

Squeeze out the tomato juice, preferably using a juicer, or you can grind the tomatoes in a meat grinder with a fine wire rack, drain the pulp in a colander, and let drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stewing mode.
Peel and chop the onion: use a meat grinder or puree in a blender.
Wait for the tomato juice to boil, add the onion puree. Simmer in a slow cooker for an hour and a half.
Pour salt, vinegar, sugar into the multicooker bowl.
Stir starch and pepper in a previously prepared glass of juice. While stirring the ketchup, pour in the resulting mixture. When the mixture thickens, turn off the multicooker.
Pour into jars and twist while hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for a fragrant, sweet and sour sauce, ideal for barbecue. In nature, this seasoning will be a great success. The cook regulates the spiciness of ketchup independently; the recipe does not set a clear framework for how hot such a sauce should be. Everything is done based on the desires of consumers, the ketchup will not become less tasty by reducing the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup composition:

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

Preparing the sauce:

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

Find out more recipes on how to cook delicious.

Quick tomato paste recipe

Ketchup is prepared quickly, with a minimum of ingredients. Tomato paste bought in a store is more natural in composition than factory-made ketchup. Read the label, choose pasta that contains only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by high temperature, is an antioxidant, and is good for the heart. Ingredients for “quick” ketchup:

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

How to cook:

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

Aromatic redcurrant ketchup with spices without vinegar

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

red currants (without green branches) – 1 kg;

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

Preparation:

Place currants in a saucepan, pour in water, and bring to a puree over low heat (do not bring to a boil).
Drain the liquid, take a separate container, and rub the berries through a sieve.
Mix juice and puree, put on fire, simmer until thick.
Grind the spices and herbs to a powder, add to the puree, add salt, add sugar, cook for 5 minutes.
Pour into jars and cool.

Video: how to make ketchup for the winter at home

Ketchups sold in stores contain sodium benzoate. Manufacturers love this additive because it prevents mold and yeast from developing, allowing ketchup to be stored for a long time. Substances with this effect contain cinnamon, cloves, mustard, cranberries, apples. If you see these components in recipes, know: they protect the sauce from spoilage. Cooks use vinegar for the same purpose. You will hear practical tips on how to prepare your favorite seasoning for the winter in the video below, which shows step-by-step preparation of ketchup at home.

The harvest is already coming to an end. If you don’t know what to make from tomatoes, or you like sauce made with your own hands, then we advise you to adopt this incredibly tasty homemade recipe for the winter. There is nothing difficult in preparing it, and the result will delight you and your loved ones.

This homemade sauce will ideally complement any meat or fish dish and can be used to make homemade pizza.

Today we’ll look at 5 simple and delicious recipes for making ketchup at home. I also advise you to try to cook something very tasty.

Ingredients:

Tomatoes – 1.5 kg.
Sugar – 50-70 gr. (to taste)
Salt – ½ tbsp. spoons (without additives, stone is better)
Vinegar 9% - 2 tbsp. spoons (or 70% - 1 teaspoon)
Black pepper – 15-20 peas
Coriander – 7-8 grains
Cloves – 2 pcs.
Allspice – 4-5 peas
Greens (parsley, dried basil) - to taste.

Cooking method:

1. Wash the tomatoes, cut out the cores, cut them into slices (halves, quarters).

2. Place the tomatoes in a saucepan, cover with a lid and put on fire.

3. Bring to a boil and cook for about 10 minutes until they become soft.

4. The tomatoes are cooked, have become soft, now grind them with a blender (they should resemble tomato juice).

5. Then put the resulting mass on low heat to evaporate for 1.5-2 hours until it becomes ketchup.

6. After 1.5 hours, gradually add sugar and salt, mix everything well.

7. Taste it. Now add spices, coriander, cloves, dried basil, washed parsley (not chopped), allspice and black pepper. Mix everything thoroughly.

8. Add vinegar 2 tbsp. spoons 9% or 1 tsp. spoon 70%. And quickly stir.

9. Cook ketchup for another 10 minutes.

10. Then filter it through a sieve.

11. Pour the resulting sauce into hot, sterilized jars. Close with lids. It is better to store it in the refrigerator. Bon appetit.

Delicious ketchup with apples

Ingredients:

Tomatoes – 2 kg.
Apples (sour) – 2 pcs. (average)
Onions – 2 pcs. (average)
Salt – 1 tbsp. spoon
Sugar – 80 gr.
Cloves – 3 pcs.
Ground red (black) pepper – 1 teaspoon
Apple cider vinegar 6% - 3 tbsp. spoons.

Cooking method:

1. Wash all the ingredients, peel the apples and cut out the core. Peel the onion and chop it coarsely.

2. Finely chop the tomatoes and add to the food processor. Next, chop the apples and onions (you can do it all together).

3. Place the pan with the ingredients on low heat and cook for 40 minutes.

4. Take 1 tbsp. add a spoonful of salt, 80 grams of sugar and three cloves to the boiling sauce. Stir and cook for another 30-40 minutes over medium heat (to bring it to the thickness you need).

5. Now add 1 teaspoon of ground black or red pepper and pour in 3 tbsp apple cider vinegar. spoons.

6. After 2-3 minutes, remove from heat and pour into jars that have already been sterilized in advance, screw. Wrap it in a warm blanket until it cools completely. Bon appetit.

How to make spicy tomato ketchup for the winter

Ingredients:

Tomatoes – 2 kg.
Onion – 1 kg.
Bell pepper – 1 kg.
Hot pepper – 3-4 pcs.
Garlic – 1 head
Sugar – 150 gr.
Salt – 1.5 tbsp. spoons
Vinegar 9% - 120 ml.

Cooking method:

1. Take the tomatoes, wash them, cut out the unripe areas and the core. Grind in a blender and cook in a saucepan for 10 minutes.

2. Wash the pepper under running water, cut it into pieces, remove the tails and seeds. Cut into small cubes.

3. Peel the onion and chop it lightly. Can be crushed using a blender.

4. Place the vegetables in a saucepan with tomato ketchup base.

3. Then add salt and sugar. Leave to cook for 20 minutes over low heat. If you think the sauce is too thick, you can add 100-150 ml. water.

4. Pass the garlic through a press and add it to the main mass together with vinegar and boil for another 5 minutes.

5. Pour ready-made homemade ketchup into sterilized jars and roll up. We store our preparation in a cool place. Bon appetit.

Recipe for ketchup with plums and tomatoes

This recipe uses not only tomatoes, but we also add plums. They add sweetness to ketchup. Therefore, the taste will be sweet and sour and will surpass its store-bought counterparts.

Ingredients:

Tomatoes – 2 kg.
Plums – 1 kg.
Onions – 250 gr.
Table salt – 1.5 tbsp. spoons
Granulated sugar – 200 gr.
Hot pepper – 2-3 pcs.
Pepper mixture – ½ teaspoon
Bay leaf – 2 pcs.
Vinegar 9% - 2 tbsp. spoons
Garlic – 100 gr.
Greens - to taste.

Cooking method:

1. Choose large varieties of plums. Prepare, rinse well, remove seeds.

2. Wash the tomatoes under cold running water. Place them in boiling water for two to three minutes. We take them out and immediately place them in a bowl of cold water (this way we will leave the vitamins inside the vegetables). Remove the peel.

3. Take the onion, peel it, then cut it into several equal parts.

4. We also peel the garlic. We wash the peppers, cut off the green tails, and remove the seeds.

5. Using a meat grinder, grind the ingredients, plums, tomatoes, onions (you can use a blender).

6. Place the resulting mass in a saucepan and put on fire. Cook it for two hours.

7. At this time, wash the greens and chop them finely. Pass the garlic and pepper through a meat grinder.

8. After 1.5 hours, add chopped pepper and garlic to the pan. Add salt, sugar, and other ingredients.

9. Cook the ketchup for about another half hour, stirring constantly.

10. At this time, we will sterilize the jars. As soon as the sauce is ready, start pouring it in, roll up the lids and turn it upside down. After they have cooled, they can be sent to a cool storage place. Bon appetit.

Very tasty and simple ketchup recipe

Ingredients:

Ripe tomatoes – 5 kg
Onions – 2 heads
Garlic – 3 cloves
Sugar – 150-200 gr.
Salt – 50 gr.
Vinegar 9% – 1 glass
Black pepper and mustard mixture - 1 teaspoon each
Cinnamon – 1_2 teaspoons
Celery seeds – 0.5 teaspoon
Carnation – 5 stars.

Cooking method:

1. Wash the ripe tomatoes and cut them into slices.

2. Peel the onion and chop it very finely.

3. Place the ingredients in a frying pan and simmer them together under a closed lid for 20 minutes. Cool and pass through a sieve.

4. Boil the resulting juice by half.

5. Place the spices in a bag made of gauze and lower them into the boiling juice.

6. At the end of cooking, add salt, sugar, vinegar and garlic (peeled and chopped).

7. Remove the spices after 5-7 minutes.

8. Pour the finished, hot sauce into already sterilized jars and immediately roll up. Enjoy your meal.

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.

Write comments, add the article to bookmarks and share with friends by clicking the social buttons. networks! Or maybe you have your own signature recipe, please share with us, and we will definitely prepare it.

Thank you for visiting our food blog. See you soon!

Take care of yourself and your loved ones!

Homemade ketchup

I believe that everyone should have ketchup for the winter. thrifty housewives. This is an excellent seasoning for all dishes: vegetables, meat. Without ketchup you cannot make pasta or bake delicious pizza. Even ordinary boiled or fried potatoes, seasoned with aromatic ketchup, turn into a delicious dish (especially during Lent)

Ketchup consumption is high, but good ketchup is quite expensive. In addition, store-bought ketchup usually contains starch, which is genetically modified.

Although doctors say that when we eat GMOs, our cells will not “mutate” and our tails will not grow, if there is an alternative, why not? make ketchup for the winter at home without any starch?

This recipe was told to me by a familiar chef of an Italian restaurant, 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.

Quite a lot of time has passed and I think that due to the “prescription” of the event, the “secrecy” of the recipe has lost its relevance, so I boldly and gladly share it with my readers.

This recipe was prepared fresh in the restaurant every day, and I prepare it for the winter.

How to make ketchup at home

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)
Onions 250 (500) g (peeled and cut into 4 parts)
Spices:

0.5 (1) tablespoon salt

75 (150 gr.) sugar

3 (7) pcs. carnation

0.5 (1) dessert spoon of cinnamon

nutmeg on the tip of a knife

75 (150 gr.) 9% vinegar

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.

More labor intensive: grind in a meat grinder and grind through a sieve(only dry skins should remain in the sieve).
Pass through auger 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. vinegar and red pepper (in the original recipe 1 tablespoon, 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 right away. It turns out to be approximately 1.2 liters.