Recipe for making tomato ketchup. How to make delicious homemade tomato ketchup for the winter

Most often, homemade ketchup is prepared for the winter, which is why vinegar is indicated in all recipes. The finished ketchup is poured over, rolled up and, after cooling, put in a cold place. But if you plan to eat the sauce in the near future, then you don’t need to add vinegar.

Ingredients

• 5 kg of ripe tomatoes;
• 1 kg onions;
• 250 g sugar;
• 2 tablespoons salt;
• 1 teaspoon ground cinnamon;
• 1 teaspoon ground black pepper;
• 1 teaspoon paprika or ground red pepper;
• 1 teaspoon ground cloves;
• 50 ml vinegar 9% - optional.

Preparation

Cut the tomatoes into large slices, removing the core. Place in a saucepan and place over low heat. If after 10–15 minutes the tomatoes have not produced juice, add a little water. Stir and simmer the vegetables over medium heat for another 40–50 minutes.

Add coarsely chopped onion, bring to a boil and simmer over low heat for another 1.5–2 hours. All this time the mass should be bubbling a little.

Remove the pan from the heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Stir and grind the mixture until smooth. After this, you can strain the ketchup through a sieve if you want to get rid of the tomato seeds.

Place the pan on the stove again, bring to a boil and cook for another 1.5–2 hours. During this time, the ketchup will thicken. 10 minutes before the end of cooking, pour vinegar into the pan and stir.

Ingredients

• 4 kg of ripe tomatoes;
• 500 g sweet and sour apples;
• 250 g onions;
• 1½ tablespoons salt;
• 250 g sugar;
• 50 ml apple cider vinegar - optional;
• a pinch of ground black pepper;
• ½ teaspoon ground cinnamon.

Preparation

Pass the peeled tomatoes through a juicer or meat grinder. Pour into a saucepan and place over moderate heat. Cook for about 1.5 hours until the mixture thickens.

Add coarsely chopped peeled apples and chopped onions to the tomato puree. Bring the mixture to a boil, remove from heat and leave for 15–20 minutes to cool slightly.

Grind it with a blender until smooth. Place the pan back over moderate heat, add salt and sugar and stir. After boiling, add vinegar, black pepper and cinnamon and cook for another 5-10 minutes.

Ingredients

• 2 kg of ripe tomatoes;
• 1 kg of ripe plums;
• 250 g onions;
• 100 g garlic;
• ¼ bunch of parsley;
• 2 hot red peppers;
• 1½ tablespoons salt;
• 200 g sugar;
• ½ teaspoon pepper mixture;
• 2 bay leaves;
• 2 tablespoons vinegar 9% - optional.

Preparation

Remove the skins from the tomatoes, remove the pits from the plums and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, place over moderate heat and cook, stirring occasionally, for 2 hours.

Mince the garlic, parsley and pepper. If you want to make ketchup spicier, use 3 hot peppers.

Add the garlic mixture, salt, sugar, pepper mixture, bay leaves and vinegar to the tomato-plum puree. Stir and cook until thickened, about 40-50 minutes. After cooking, remove the bay leaves from the ketchup.

Ingredients

• 3 kg of ripe tomatoes;
• 600 g;
• 500 g onions;
• ½ head of garlic;
• 1 tablespoon salt;
• ½ teaspoon ground cinnamon;
• 12 black peppercorns;
• 3 peas of allspice;
• 4 cloves;
• ½ teaspoon ground nutmeg;
• 100 ml vinegar 9% - optional;
• 150 g sugar.

Preparation

Cut the peeled tomatoes, peppers, onions and garlic into large slices. Place vegetables in a saucepan and add salt. Cook covered over moderate heat for about 3 hours, stirring occasionally. During this time, the mass will decrease by 2–3 times.

Remove the pan from the heat and puree the tomato mass with a blender until smooth. Grind cinnamon, black and allspice, cloves and nutmeg in a mortar or coffee grinder.

Add the spice mixture, vinegar and sugar to the pan and stir. Place the ketchup over medium heat and cook for another half hour.

If you make homemade ketchup, it will not compare in taste and consistency with any store-bought product. And its main feature is that you can add absolutely any herbs and spices to such a sauce, making it uniquely tasty and rich for yourself. We will add such ingredients as we wish.

If we talk about all sorts of preparations for the winter. there are already a lot of recipes on the site. I advise you to see how it is done. Don't miss it, be sure to prepare it.

How to make homemade tomato ketchup and what do you need to make it? Right now 6 delicious and simple tomato sauce recipes for the winter.

Required set of ingredients for kutchup

• Fleshy, ripe, soft tomatoes – 3 kg.
• Red pepper with thick walls, sweet – 3 pcs.
• Onions – 500 gr.
• 6 garlic cloves.
• Spoon of salt.
• 150 ml. vinegar (use classic table vinegar) 9 percent.
• Cinnamon – 1⁄2 teaspoon.
• Peppercorns - 10 peas.
• Ground allspice – 1⁄2 teaspoon.
• Dried cloves in buds – 4 pcs.
• Grated nutmeg - half a teaspoon.
• Granulated sugar – 180-200 gr.

The process of making homemade ketchup

We carefully wash each tomato, no sand or dirt should remain on the fruit, cut out the tail area and cut each vegetable in half or into 4 parts.

We clean the bell pepper from seeds and internal veins, chop it coarsely and place it in a bowl with tomatoes.

We peel the onion, rinse it under cold water, so this product will cut into the eyes less when cut, and chop it into half rings. We send to the available ingredients.

Pass the peeled garlic through a garlic press or finely grate it and add to the vegetables.

Transfer the prepared ingredients into a saucepan, add salt, mix, cover and move to the stove, setting the heat level to minimum. Cook the ketchup for about three hours, but no less than two and a half, periodically opening the container and stirring the composition.

Water should not be added to the pan; only the above products should be present during cooking. At the same time, the mass will decrease in volume by about half during cooking, this is how it should be.

While the tomato mixture is cooking, prepare the spices. They need to be combined and ground in a coffee grinder into a homogeneous mass.

Cool the finished vegetables a little and then use an immersion blender to grind them into a homogeneous consistency.

Season the paste with ground spices, mix, put it back on the fire and now cook for no more than half an hour.

5 minutes before the end of cooking, pour in the vinegar, mix the mixture thoroughly again and you can turn off the stove.

Pour hot tomato ketchup into jars sterilized in any way directly from the fire. We cover with lids, screw them on, turn the jars upside down, cover all the resulting beauty with a blanket and leave for exactly a day, no less.

All is ready! Delicious homemade Heinz ketchup can be eaten immediately after cooling. You can store it in a cool place and take it out as needed.

You can serve this kind of vinegar not only with sausage and meat products, but also use it when cooking cabbage soup, borscht, stewing vegetables, etc.

This is a simple and inexpensive way to make a delicious sauce.

To prepare we take:

• 2.5 kg. tomatoes.
• 350 gr. sweet and sour variety of any apples.
• 350 gr. classic onions (you can use salad onions if you wish, but regular ones are better).
• A tablespoon of coarse salt.
• Half a glass of sugar.
• A level teaspoon of a mixture of ground peppers.
• 4 cloves.
• 140 ml. apple cider vinegar (6%).
• Half a teaspoon of cinnamon.

How to make delicious tomato paste for the winter

Wash the vegetables and apples, cut out the stem from the former, remove the cores from the latter, cut the products into medium-sized pieces - slices.

There is no need to peel the apples, it will allow you to create the desired consistency, since it contains a natural thickener pectin, but tomatoes can be peeled if desired, but this is not necessary.

Place all the ingredients of the sauce into a blender bowl or deep bowl/pan and grind into a homogeneous paste.

If you don’t have a food processor or blender at home, you can grind the tomatoes and apples in a meat grinder, but in this case it’s best to pass the products through calico again.

Place the resulting composition in a cauldron, saucepan or deep frying pan, put on fire, and let it boil. Cover with a lid and simmer, stirring, for fifteen minutes.

Salt the mixture and continue cooking for another hour and a half. If after the specified time the mixture is still liquid, remove the lid and cook until the mixture thickens.

Now pour the spices and sugar into the container; the cloves will need to be ground into powder first. Pour in vinegar and mix ingredients.

Cover with a lid and leave to stand on the stove for 5 minutes, then remove and pour into prepared jars.

Close the ketchup for the winter, but remember that the jars must be filled to capacity; there should be no empty spaces left in it.

Turn the rolled containers over and leave to cool under a warm blanket overnight. In the morning the sauce will be ready and can be stored in the refrigerator or pantry.

Fragrant ketchup with basil

You will need to prepare:

• A kilo of tomatoes.
• A bunch of fresh parsley and basil each.
• 2.5 spoons of sugar.
• 1 spoon of salt.
• 3 cloves of garlic.
• Half a glass cold water.
• 2.5 tablespoons of starch.
• Spices and seasonings to your own taste.

The cooking process will be as follows

Wash the tomatoes, peel each fruit, cut into small pieces, place in a saucepan and on the stove.

Add chopped herbs to the boiling tomatoes (shred very finely), simmer for 40 minutes.

Add sugar, stir it, then salt and stir everything until completely dissolved, continue cooking for another 40 minutes.

Squeeze the garlic cloves into the garlic press and add them to the saucepan with the tomatoes.

Stir and continue cooking for another 3 hours, opening the lid every 20 minutes and stirring your mixture.

Dissolve the starch in cold water, after cooking, carefully add it to the ketchup, stir, boil for another 5 minutes and pour the mixture into jars.

Seal the containers with lids, let the sauce sit in the room for a day, and then put it in the refrigerator. Homemade ketchup is ready!

After adding starch, if desired, the mass can be ground into a more liquid mixture with a kitchen blender. You can also strain through a sieve; this should be done by those who do not like small pieces of tomatoes or herbs in ketchup.

Original recipe for tomato ketchup with wine vinegar and tarragon

You will need to prepare:

• Red (yellow are not suitable) ripened tomatoes - 2-2.5 kg.
• One onion.
• 700 ml. (maybe a little less) wine vinegar.
• 30 gr. salt.
• 60 gr. Sahara.
• 1/3 teaspoon dry tarragon.
• A pinch of ground black and the same amount of ground red pepper.
• 3 clove buds.
• Ginger root – 2-3 gr.
• A pinch of cinnamon and the same part of nutmeg.
• Half a hot chili pepper.
• 2 pinches of ground paprika.
• 2 pinches of curry seasoning.

Method for preparing original ketchup

By blanching (we make an incision, pour boiling water over it and then immerse it in cold water), we peel each tomato from the skin.

Cut the tomatoes into 6 parts and cook for two hours, covered, over medium heat. At the same time, do not forget to stir periodically.

Grind the finished tomatoes into a homogeneous mass using a fine sieve or blender, add all the spices specified in the recipe, except vinegar (they must be ground), and mix.

Grate the onion, put it in ketchup, put it all on the fire and continue cooking for 25 minutes.

Pour in vinegar, simmer on the stove for another five minutes, remove from heat and pack into sterile jars.

If the sauce is very thin, you can add a little potato starch to it, but this is not necessary, if desired.

List of products for cooking:

• Ripe tomatoes without rot - 3 kilograms.
• Classic onions – 0.5 kg.
• Sugar – 400 gr.
• Dry mustard – 2 tablespoons.
• Vinegar (9%) – 400 ml.
• Lavrusha – 3 leaves.
• Juniper (berries) – 5 pcs.
• Salt – 2 tablespoons (you can adjust it a little more or, on the contrary, less, to your own taste).
• Ground black pepper - a teaspoon without a slide.

Our actions - preparing ketchup for the winter

Wash the tomatoes, remove the peel from each, cut, and place in a cauldron.

Peel the onions, cut into small cubes and add to the vegetables; cook over medium heat for 3 hours.

Pass the finished mass through a sieve, put it back into the cauldron, now add all the spices and herbs, mix, simmer for another 15 minutes, pour in the vinegar, leave the puree until it boils and you can distribute it into jars. Containers, it is worth noting, must be sterilized.

Roll up the sauce, turn the jars over the necks, cover the top with a terry towel or any blanket, and leave overnight.

Gentle homemade ketchup quickly (video)

A simple and quick recipe, no fuss. Homemade ketchup is a delicious, delicate sauce for everything - meat, pasta, poultry, etc.

Homemade ketchup should be stored in the refrigerator or cellar, always in a dark and cool place. The shelf life of a hermetically sealed product is 1 year from the date of sealing.

Try making homemade ketchup yourself and you will feel the difference. The recipes have been tested, feel free to get started, the tomato season has just arrived!

Good luck and all the best!

Nowadays, it is perhaps difficult to find a person who does not know what ketchup is and what it is eaten with, but to find someone who has not tried homemade ketchup, much easier. Of course, making your own ketchup at home takes time, but at the same time, such ketchup is much tastier and healthier than commercial ketchup.

It certainly does not contain stabilizers, flavor enhancers, or other harmful additives. In fact, make ketchup at home Quite easy and no more difficult than, for example, preparing adjika or lecho. The basic basis of ketchup is ripe tomatoes, although there are also homemade ketchup recipes based on purchased tomato paste. Interestingly, the first ketchup was not at all the same as we know it, and it was not made from tomatoes at all.

It was prepared from anchovies, beans, mushrooms and walnuts, seasoned with fish brine, wine and spices. Yes, you will agree that such a pun on food is not appetizing enough. Fortunately, over time they began to cook from tomatoes, and this happened in the 19th century. Since then, this tomato sauce has become popular all over the world and has gained a lot of fans.

Homemade ketchups - recipes

Make homemade ketchup the easiest is their tomato paste. Homemade ketchup made from tomato paste is thick and rich in flavor. Try this recipe.

Homemade tomato paste ketchup - recipe

Ingredients:

• Tomato paste – 500 ml.,
• Salt - half a teaspoon,
• Table vinegar – 2 tbsp. spoons,
• Granulated sugar – 3 tbsp. spoons,
• Ready-made dining room - 1 tbsp. spoon,
• Spices: Bay leaf, black peppercorns, a mixture of dried Italian herbs
• Hot water – 1 glass.

Mix tomato paste with mustard, sugar, salt and vinegar in a bowl. Place the spices in a separate bowl and cover them with hot water. Let it brew for 2 hours. After this, strain the spice infusion through a colander. Let it cool and then add it to the tomato paste. Stir and the ketchup is ready. It will taste better if you cool it in the refrigerator.

Homemade tomato paste ketchup can be prepared for the winter.

Homemade tomato paste ketchup for the winter - recipe

Ingredients:

• Tomato paste – 500 ml.,
• Bay leaf – 2 pcs.,
• Dry mustard – 2 tbsp. spoons,
• Onions – 1 pc.,
• Garlic – 2-3 cloves,
• Ground black pepper, cloves,
• – 2 tbsp. spoons,
• Salt to taste.

Dilute tomato paste with water. The mixture should be as thick as kefir. Pour it into a saucepan. Add sugar and salt. Finely chop the onion and add to ketchup. When the ketchup boils, reduce the heat. Add mustard powder, black pepper, cloves. After 10 minutes, add vinegar and garlic through a press to the pan. Boil it, stirring for another 10 minutes. Pour hot into sterile jars. Ready-made jars of ketchup must be turned over and wrapped. Homemade ketchup, recipe which we considered is best stored in a cellar or basement.

Classic tomato ketchup - recipe

To make homemade ketchup with apples you will need:

Tomatoes – 1 kg.

Homemade ketchup with apples - recipe

Cut the apples into thin slices. The blocks are stewed with vegetables for literally 5 - 10 minutes, so it will be better if their slices are thin and the apple variety is loose and sour.

Instead of apples, you can use pineapples or plums. Don't be afraid to experiment! This is the only way you can discover a new taste for your favorite preparations. For example, if you add to this homemade ketchup with apples fresh plums, then its taste will be more reminiscent of the southern Tkemali sauce, and by adding nuts to this homemade tkemali, you will get a new, bright in taste and appearance topping for meat or salad dressing.

Homemade ketchup with apples. Photo

Greetings! Let's talk today about such a preparation for the winter as ketchup. We will prepare it mainly from tomatoes. But in order for this sauce to turn out correctly and very tasty, we will add apples and bell peppers, as well as fragrant and aromatic seasonings.

Ketchup, like Ketchup, are the most famous sauces that are very popular. They are used in almost all fast foods as the main dressing. They are added to a wide variety of dishes and... For example, I prefer ketchup rather than sour cream for dumplings and manti. And I can’t imagine myself without this sauce.

Previously, we always bought the finished product in the store. And that was until I came across the simplest ketchup recipe. I decided to cook it and see what comes out of it. At first it seemed to me that this was not quite right and that it would not turn out the way it was prepared at the factory. And, after cooking, my surprise knew no bounds. It turned out much tastier, and most importantly healthier - after all, it is a natural product, without any chemicals or preservatives.

The recipes in this article, which I suggest you use to make ketchup, have been tested several times. They are so easy to prepare and taste so good that you will simply lick your fingers. And besides, as I already said, any dish prepared at home is always tastier and healthier than store-bought. Let's not delay and start our review.

2 simple recipes for finger-licking tomato ketchup

Another important point in making homemade ketchup is that you can adjust the amount of ingredients based on your preferences. If you like it spicier, you can add more garlic and pepper. If you want it sweeter, don't skimp on the sugar.

It often happens that when choosing ketchup in a store, you want one thing, but in the end, when you come home, you get something completely different. Sometimes it seems like it’s not quite spicy, or vice versa. This is exactly what happened to me quite often. Or maybe I'm just too capricious in this regard. But be that as it may, when cooking at home, you completely regulate the taste yourself.

So let's, first, look at 2 completely different recipes, both in taste and in the method of preparation, for tomato ketchup. In the first method we will cook on the stove, and in the second method we will use a slow cooker. And then you decide for yourself which method is more to your liking and taste.

Spicy garlic ketchup for the winter

Ingredients:

• tomatoes - 2 kg.
• salt - 1.5 tsp.
• vinegar 6% - 5 tbsp.
• sugar - 3.5 tbsp.
• granulated garlic - 2/3 tsp.
• hot ground pepper (red) - 1/2 tsp.
• allspice - 1/2 tsp.

Preparation:

1. Wash the tomatoes and cut them into arbitrary pieces. Place in a saucepan and add 2 cups of water.

Place the pan on the fire, close the lid and bring to a boil. After this, without opening the lid, reduce the heat to low and simmer our mixture for 20 minutes.

2. We rub the softened cooked tomatoes through a sieve.

To make it easier and faster to wipe, you can first grind them a little using a blender.

3. Pour the tomato sauce back into the pan. Pour vinegar, salt, sugar, allspice, garlic and red hot pepper into it. Mix well.

4. Place the future ketchup on the stove, bring to a boil and set the heat between medium and low. After boiling, ketchup must be stirred constantly.

5. Boil our sauce to the desired thickness, about 25 minutes. Adjust the thickness yourself based on your preferences.

On a note! After the ketchup has cooled, it will become a little thicker than when it was hot.

6. Pour the finished ketchup into sterile jars, roll up the lids and wrap in a blanket until it cools completely.

Store the canned sauce in a cool, dark place. Easy, simple and fast.

Recipe for making tomato ketchup in a slow cooker

Ingredients:

• fleshy fresh tomatoes - 2 kg.
• bell pepper (sweet) - 0.5 kg.
• onion - 0.4 kg.
• fresh hot pepper - 2 pods
• mustard (dry) - 1 tbsp.
• salt - 2.5 tbsp.
• sugar - 200 gr.
• vegetable oil (refined) - 150 gr.
• vinegar 9% - 2 tbsp.

Preparation:

1. Wash the tomatoes. Chop them and put them in a blender bowl.

If you don’t have a blender, you can grind the tomatoes through a fine meat grinder.

2. Grind them until smooth.

3. We do the same with bell and hot peppers.

4. Peel the onion, rinse and chop using a blender (meat grinder).

5. Place all crushed ingredients into the multicooker bowl. Add salt, sugar, vegetable oil and mustard to this mixture. To stir thoroughly.

Set the multicooker to “Baking” mode for 45 minutes. Cook ketchup with the lid open, stirring occasionally.

6. Grind the resulting mass through a sieve. We put the liquid part back into the multicooker bowl.

7. Bring the thick part to the state of tomato paste using a submersible blender.

8. Mix both parts, stir and taste. If something is not enough, you can add the necessary ingredient. Pour in vinegar and again set the “Baking” mode for 60 - 90 minutes.

Cooking time depends on the model of your multicooker, as well as the variety and ripeness of the tomatoes.

Checking the readiness of ketchup is very easy. If a drop of sauce does not spread and stays on the plate, it means it is ready.

9. Immediately pour the finished product into sterilized jars and roll up. Turn them upside down and wrap them until they cool completely.

This ketchup is very good served with meat, fish, chicken, and is also great for making hot dogs and a variety of pizzas. The sweet and sour, moderately spicy taste of the finished ketchup will appeal to every lover of this wonderful sauce. Bon appetit!

How to cook (make) ketchup for the winter at home

For clarity and better perception, I advise you to watch a video of making ketchup taken from the YouTube portal. Enjoy watching!

Recipe for winter ketchup made from tomatoes and apples

To obtain a pronounced taste, apples can be added to the composition. Just remember that the best fruits for this are sweet and sour varieties. Below we describe and analyze in detail, step by step, two of the best, in my opinion, recipes for homemade ketchup with apples.

Cooking ketchup for the winter with apple, cinnamon and cloves

Ingredients:

• tomatoes - 2 kg.
• onions - 250 gr.
• red bell pepper - 250 gr.
• apples - 250 gr.
• salt - 1 tbsp.
• sugar - 100 gr.
• ground cinnamon - 0.5 tsp.
• ground black pepper - 0.5 tsp.
• red pepper (ground) - 1/4 tsp.
• cloves - 3-4 buds
• vinegar 9% - 2 tbsp.

Preparation:

1. Peel the washed vegetables and fruits and cut them into slices (as desired).

2. We pass everything through a meat grinder.

3. Place the resulting mass in a saucepan and put on fire.

After the sauce boils, reduce the heat and cook for 2 hours, stirring the mixture from time to time.

4. Now add spices, mix and cook for another 10-15 minutes.

After this, you need to remove the cloves and grind the resulting mass with a submersible blender.

5. Then we rub the future ketchup through a sieve. We put the liquid part back into the pan, pour in vinegar and taste it.

If necessary, add more spices, which in your opinion are not enough.

6. Bring the ketchup to a boil and start preserving without removing the pan from the stove.

That's the whole cooking process. In this recipe, cinnamon and cloves will add a special note to the finished sauce, and apples will add a peculiar sourness.

The result is an excellent, unique taste and aroma that no one can resist once you open the jar.

Making ketchup from tomatoes and apples without vinegar

Not everyone likes the taste of vinegar in ready-made products. But it is not always possible to do without it. And what to do in such cases? The answer is simple - it can be replaced with citric acid or lemon juice, which is what I suggest you do in this recipe.

Ingredients:

• pureed tomatoes - 900 gr.
• pureed apples - 200 gr.
• water - 300 gr.
• onion - 100 gr.
• garlic - 4 cloves
• sugar - 150 gr.
• lemon juice- 40 gr.
• salt to taste
• cinnamon to taste
• cloves - 2-3 buds
• black peppercorns - 15 pcs.
• allspice - 8 pcs.

Preparation:

1. First of all, tomatoes and apples need to be chopped with a blender or using a meat grinder.

2. Transfer them to a saucepan with a thick bottom and dilute with water. The mixture should somewhat resemble tomato juice.

3. Add finely chopped onion, chopped garlic, cloves, allspice and black pepper.

4. Mix. Place on the fire and bring to a boil.

5. Cook the sauce over moderate heat until it thickens, about 40 minutes.

6. Pour in lemon juice, cinnamon, salt and sugar. Stir and continue to boil our ketchup for another 2 minutes.

On a note! Don't forget that different varieties of tomatoes and apples have different acid levels. Therefore, add sugar and salt to taste. That is, no one can say exactly how much and what is needed. The recipes give approximate data according to which they were preparing at that time. Please note this important point.

7. The finished ketchup needs to be rubbed through a sieve, put back into the pan, brought to a boil, and only now can you start preserving it.

8. Pour the ketchup into sterilized jars, close the lids and set to cool at room temperature.

Good luck and delicious preparations to you!

A simple recipe for tomato and bell pepper ketchup

If in previous recipes we made everything a little complicated, that is, first we boiled it, then crushed it and rubbed it through a sieve, but here let’s simplify everything to the minimum. Let's leave all these steps aside and prepare homemade ketchup according to the simplest recipe possible.

Ingredients:

• tomatoes (ripe, fleshy) - 4 kg.
• sweet and sour apples - 0.5 kg.
• onions - 0.5 kg.
• bell pepper - 0.5 kg.
• salt - 1 tbsp.
• granulated sugar - 75 gr.
• ground pepper (red, black) - 1 tsp.
• apple cider vinegar 6% - 5 tbsp.

Preparation:

1. Peel tomatoes, apples, onions and bell peppers and cut into small pieces.

2. Blend them in a blender until smooth and puree-like.

3. Pour all our mixture into the pan in which the sauce will be cooked. Place on medium heat and cook for 40-50 minutes.

4. After this, use an immersion blender to grind our tomato mixture again.

5. Now add salt, sugar and pepper. Stir and continue cooking.

6. Boil the ketchup to the desired thickness, taste it and add vinegar. Boil for another 10 minutes.

In this recipe we use apple cider vinegar 6%. If you use the usual 9%, then reduce the amount to 2 - 3 tablespoons for a given amount of ingredients.

7. Without removing the finished ketchup from the stove, pour it into boiling form into pre-sterilized jars and roll up the lids. Turn over and wrap.

Here is a simple ketchup recipe that makes this preparation very easy and quick. Prepare for your health!

Video recipe for making ketchup for the winter

I suggest you watch another video recipe with the addition of bell pepper to the main composition. Enjoy watching!

Ingredients:

• • 3 kg ripe tomatoes
  • 3 large onions
  • 70 ml vinegar 25%
  • 200 g sugar
  • 1 tbsp salt
  • 2 teaspoons black pepper
  • 1 teaspoon cinnamon
  • 6-8 pcs. Ceiling the carnations.

What is the simplest and most delicious tomato ketchup recipe?

Here we come to the end of today's episode. And now you are probably asking the question “Which ketchup recipe is the most delicious?” You will get the answer to this question only when you taste all these recipes.

And judging by the ease of preparation, I think you yourself have already understood which of all is the easiest. As for me, all recipes are good for me, because I already said at the beginning of this article that ketchup is my favorite sauce, and it doesn’t matter what recipe it’s made from.

So I advise you to start preparing it at home instead of buying it in the store. It's much better, tastier and, most importantly, healthier. Cook with pleasure for the joy of yourself and your loved ones. Bon appetit and good luck with your preparations!

That's all for today. I'm waiting for you with questions and comments in the comments below.

See you in the next issues. Bye!

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

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

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

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

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

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

Preparing food

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

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

Cooking the sauce

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

Ketchup for the winter made from tomatoes and apples

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

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

List of ingredients

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

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

Step-by-step cooking process

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

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

What would I like to recommend?

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

How to prepare spicy tomato and garlic ketchup for the winter

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

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

Required Products

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

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

Preparing ketchup

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

Homemade shashlik tomato ketchup for the winter

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

We need

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

Step by step process

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

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

Recipe for homemade Krasnodar tomato ketchup for the winter

Ingredients

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

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

Cooking something delicious

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

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