Tomato sauces for the winter - the most delicious recipes with photos and videos. Homemade tomato sauce - all tomatoes and no chemicals

Step-by-step recipes for preparing tomato sauce for the winter without sterilization: aromatic, spicy and spicy tomato sauces for the winter

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

2 gr.

Carbohydrates

78 kcal.

Option 1: Spicy and thick tomato sauce for the winter - a classic recipe

We measure out the coriander and use it already ground; it is also better to grind both types of pepper with your own hands. The amount of vinegar may be excessive, start with half of the amount specified in the recipe, and after tasting the cooled sauce, decide for yourself how much to add the acid solution. The following recommendation applies to absolutely all the recipes in the collection: tomatoes should be fleshy and on the verge of overripe, they have more juice, they are easier to peel if required by the recipe, and almost do not sour. Varieties are your choice, different ones are possible.

Ingredients:

• three onions;
• 2500 grams of tomatoes;
• half a glass of vinegar;
• 250 grams of sugar;
• starch - two spoons;
• 60 milliliters of oil;
• a spoonful of a mixture of red and black pepper;
• one and a half tablespoons of salt;
• a large spoonful of coriander and suneli hops.

Step-by-step recipe for homemade tomato sauce for the winter

From the tomatoes you only need juice and pulp; you can remove the skin from them by first scalding the tomatoes with boiling water, and then rub through a large sieve, getting rid of the seeds. The second option is a special auger juicer, or an attachment to a manual meat grinder; however, for ease of working with it, it is also advisable to remove the skin from the tomatoes as much as possible.

Heat a regular steel frying pan with oil, cut the rings into quarters, and lightly brown the onion in it. Pour in the tomato, temporarily raise the temperature until the juice boils, then adjust the heat to a low simmer and, stirring occasionally, evaporate the juice until thickened, about half an hour. Pour in and mix salt, crushed spices and some of the sugar, pour in vinegar one spoon at a time, stir the sauce immediately and scoop a little into a spoon. Let it cool completely, try it, the most important thing is to decide on the amount of sugar, the sauce should not be sweet, we are only removing excess sourness in this way.

Still stirring infrequently, simmer the sauce for another half hour, then add starch dissolved in a small amount of water. After mixing and warming the mass for up to half an hour, package and seal in a sterile container. The estimated yield of the finished product is about one and a half liters; it is convenient to sterilize a half-liter container after washing by heating it in a microwave oven.

Option 2: A large portion of tomato sauce for the winter without sterilization - a quick recipe

The volume, which we called considerable, quite possibly will seem completely minuscule to you, as soon as you open the first jar of sauce. Keep the proportions and follow the recommendations, and most likely you will have to prepare more than one batch of this sauce.

Ingredients:

• tomatoes, fleshy, ripe - 12 kilograms;
• half a glass of sugar and salt - add to taste;
• a spoonful of pepper and cinnamon (freshly ground powder);
• table vinegar;
• a dozen carnations;
• two spoons of mustard (dry).

How to quickly prepare spicy tomato sauce for the winter without sterilization

Grind the tomatoes with a manual meat grinder through a large wire rack. You don’t have to install it at all if the design of the meat grinder allows it. First we rub the puree through a colander, getting rid of large parts of the dense skin, then through a coarse sieve, there should be seeds and smaller shreds of skin on it.

Boil the juice slowly until the volume is reduced by about half. Grind the cinnamon, cloves and pepper and mix with mustard, spoon into the pan and stir. Then, in the same small portions, stir half the sugar and salt into the sauce, add a quarter cup of vinegar. Scoop a spoonful of sauce from the depths of the pan and place it on a saucer, let it cool completely and taste, evaluate for saltiness and sourness. Add small portions of sugar and, if necessary, salt, until the sauce reaches the desired taste.

Boil the mass for about twenty minutes, take the last sample. A convenient container for storing thick tomato sauces is half a liter, wash the jars clean ahead of time, preferably without “strong” drugs. Make do with soda and dry mustard, then rinse the jars especially thoroughly. We pack the sauce literally boiling, wipe off any droplets that fall on the rim of the neck, and roll up using boiled lids.

Option 3: Aromatic and spicy tomato sauce for the winter - “Satsebelli”

Choose the ready-made spices for the sauce yourself; the “Azerbaijani”, “Uzbek” and “Armenian” compositions are equally good. You can collect seasonings according to your taste or ask the master at the spice shop to select a good set, indicating the desired spiciness.

Ingredients:

• fleshy, slightly overripe tomatoes - five kilograms;
• sweet pepper - 400 grams;
• a glass of peeled garlic (large cloves);
• 150 milliliters of vegetable oil and the same amount of table vinegar;
• one and a half tablespoons of salt;
• 200 grams of onion;
• a spoonful of red and black pepper (ground);
• sugar - 350 grams;
• two small packages of a mixture of oriental spices.

How to cook

Peel and wash the onions, together with the bell pepper, rinse the tomatoes, cut everything into pieces convenient for grinding. Use a meat grinder or blender and chop the vegetables, pour into a cauldron.

Peel and set aside the garlic for now, and add all the other ingredients to the tomato, stir and, without changing the heat, simmer for another half hour. During this time, finely chop or crush the garlic, add to the sauce and cook for no longer than ten minutes.

We prepare the container for the sauce in advance, pour the sauce into it and seal it tightly with boiled lids. Until they cool, keep the jars of sauce upside down and under a blanket.

Option 4: Spicy tomato sauce for the winter with garlic

The ideal balance of spicy cinnamon and fragrant cloves, you will choose later yourself. We really hope that you will like the sauce and you will repeat it several times, try changing the amount of spices within certain limits and find your ideal composition. And for those who like spicy foods, it’s quite possible to grate hot peppercorns and place them exactly in the middle of the stew.

Ingredients:

• tomatoes, fleshy - three kilograms;
• a dozen cloves and peppercorns;
• garlic, peeled - three hundred grams;
• six spoons of sugar, one of salt, and three of vinegar;
• a pinch of cinnamon.

Step by step recipe

Wash and chop the tomatoes coarsely, grind the spices, peel off the hard husks and grate the garlic. Grind the tomatoes with a manual meat grinder, pour the juice into a saucepan and let it simmer slowly.

Exactly half an hour later, mix all the ingredients into the tomato, leaving only vinegar and garlic. By the time 45 minutes have passed from the start of boiling, add the garlic, and five minutes before turning off, pour in the vinegar.

If you prefer sauces similar in consistency to factory-made ketchups, grind the hot mixture with a blender and boil again. Ladle the sauce into jars and seal without sterilizing. Store in a cellar or cool pantry.

Option 5: Tomato sauce for the winter with plums

The mixture of peppers in the sauce is not too “evil”; it is better to let it consist of ground aromatic peas. Don't forget to remove the bay leaves if you use them to season the sauce!

Ingredients:

• ripe, dark plums - exactly a kilogram;
• four large onions;
• two kilos of tomatoes;
• 200 grams of sugar;
• one hundred grams of garlic;
• vinegar - two spoons;
• pepper mixture;
• half a glass of chopped garden herbs;
• one and a half tablespoons of salt;
• two hot peppercorns.

How to cook

Peel the tomatoes and onions, remove the seeds from the plums. Having chopped it coarsely, then pass these components through a meat grinder. Pour the puree into a saucepan and place it on the burner. Stirring, simmer slowly for exactly two hours.

Do not wash the meat grinder; when the allotted time is up, quickly grind fresh pepper with herbs and garlic, pour in and mix with the boiling sauce in a saucepan. Add sugar, a mixture of peppers and salt, pour in all the vinegar at once, you can leave a couple of bay leaves for a quarter of an hour.

Cook the sauce for about fifty minutes, wait until it thickens, don’t forget to stir. Pour into jars that have been washed with a saturated soda solution and sterilized with steam ahead of time. We do not sterilize the sauce, but let it cool under warm clothes until it cools, a certain number of jars, for use first, use with screw and plastic lids. Store this part of the sauce in the refrigerator.

One of the popular types of preservation is sealing adjika, tomatoes and tomato sauce for the winter. I will share the recipe for the latter with you today. A homemade sauce will not compare in taste to a store-bought one; the product will be made exclusively from natural ingredients at home. If you don’t believe me, buy the sauce in advance at the store, and then compare it with yours. For the recipe you will need home-grown vegetables.

It is not necessary to use only those ingredients that are written in the recipe. If you wish, add seasonings to the sauce to your taste. I can only say one thing that my preparation will be stored right up to winter, this is not the first time I have prepared it, so I can only vouch for my recipe. Changing the recipe may result in premature spoilage of the product.

Read more about the recipe below. Choose the purpose for him yourself, because everyone has their own taste. In principle, it is suitable for the same purposes as the store version. Make delicious pizza, simmer meat in sauce or boil a side dish.

Ingredients:

• tomatoes 6 kg.
• onion 0.6 kg.
• sugar 2 tbsp.
• bay leaf 3 pcs.
• table salt 1.5 tsp.
• cloves 3 pcs.
• table vinegar 9% 1 tbsp.
• allspice 8 pcs.

It will take you about 4 hours to prepare the dish.

Let's start preparing the tomato sauce

1.As you can see, our ingredient list includes only natural products. Some of the components will have to be purchased in supermarkets, and the vegetables will be taken from our own garden or dacha. Surely, every housewife grows tomatoes and onions, because these plants do not require too much care.

2. Those who have prepared tomato paste at home know that vegetables must first be stewed. This procedure is not needed for the sauce; we will pass the tomatoes through a meat grinder. If spoiled areas are observed on vegetables, we must remove them.

3. We also chop the onions using a meat grinder.

4.Place the tomato paste in a saucepan. Choose larger dishes, as we have a large number of tomatoes.

5.Add onion, cloves, allspice and bay leaf to the total mass. It is recommended to add all the spices at this stage so that they release all their aromas during stewing.

6. Turn on low heat and cook the tomato mass for about 60 minutes, stirring from time to time so that it does not burn.

7. This time will be enough to completely soften the vegetables. Next we will pass them through a sieve.

8. Try to do this efficiently so that there is practically no cake left. Personally, I got a little over half a kilogram. The bay leaf and pepper were also included here, since they are no longer needed in the sauce - they gave up all their smells during stewing.

9. We already have a liquid mass that slightly resembles a sauce, but is still far from it. The mass should be evaporated so that it does not look like juice. It should be thicker.

10. Place the pan with the tomato mass on the stove and cook for at least 2 hours. After some time, add granulated sugar.

11.Also add salt to the dish to make the taste balanced.

12.Wait for the mass to thicken, then add vinegar and mix thoroughly. It is better to take 9% vinegar, but it is not always on hand. Replace it with a weaker analogue, but add a larger amount. Afterwards you can take a sample and add salt or sugar to your taste.

13. It's time to pour the hot sauce into jars. They should be sterilized in advance in any convenient way. Lately I've been using the microwave for this purpose. First, I wash each one with baking soda, then pour in water and put it in the microwave for 5 minutes, setting the power to maximum.

14. Let’s move on to the process of sealing the cans. Then we turn each one upside down and cover it. As soon as the sauce has cooled, it should be placed in a dark, cool place - the basement. Our quantity of tomatoes yielded about 4 liters. If you cook it longer, it will come out around 3 liters.

Be sure to try making a delicious natural sauce using my recipe. The dish does not require any special skills, but the whole family will thank you all winter.

Bon appetit!

Tomato sauce with chili

The more pepper you add to a dish, the spicier it will be. Everything here is for everyone. To feel some sourness, you should add a little apple cider vinegar. Garlic can be replaced with onions for a softer taste. Choose your own seasonings; rosemary works well for the sauce.

Ingredients:

• tomato 5 pcs.
• olive oil 3 tbsp.
• chili pepper 1 pc.
• bell pepper 2 pcs.
• oregano and basil to your taste.
• a couple of cloves of garlic.
• celery 1 stalk.
• salt to your taste.

Preparation:

1.Wash the chili pepper and celery. Clean and cut into small pieces.

2. Peel the garlic and divide it into large parts.

3. Grease a frying pan with olive oil and fry the vegetables for a while to soften.

4.Wash the tomatoes and bell peppers.

5.Tomatoes can be left with their skins on; the seeds must be removed from the peppers. Cut everything into large cubes.

6.Put the pepper in the pan and fry the mixture for another 5 minutes.

7.Add tomatoes and close the pan. Salt the dish and add seasonings.

8. Turn the heat to minimum and simmer the mass.

There will be much less sauce when finished. If it turns out to be very thick, it can be diluted with water.

Tomato and apple sauce

Tomato sauce using apples is a pretty tasty dish. It will be a wonderful gravy for any meat dish. The ingredients are all quite simple, which you can buy anywhere, and some of them you can grow yourself. Our step-by-step recipe will greatly simplify the cooking process.

Ingredients:

• tomatoes 10 kg.
• large sweet apples 4 pcs.
• Red pepper.
• ground cinnamon half tsp
• ground black pepper.
• nutmeg 1 tsp.
• 9% vinegar 1.5 tbsp.
• garlic 5 cloves.

Preparation:

1.Remove the peel from the tomatoes and cut into small pieces.

2. Place in a saucepan and place on low heat.

3. Grind the tomatoes through a sieve.

4. Repeat similar steps with apples, then mix with tomatoes.

5.Add spices and cook the tomato mass for 10 minutes.

6.Add garlic and vinegar and cook the sauce for another 5 minutes.

7. We put it in jars and roll it up. It goes well with potatoes and many vegetable dishes.

It turns out just awesome adjika.

Tomato sauce without vinegar for the winter

Ingredients:

• tomatoes 1 kg.
• bell pepper 1 kg.
• garlic 1 head.
• salt and pepper to your taste.

Preparation:

1.First, wash the vegetables. Cut the tomatoes into 4 parts. We take out the seeds from the pepper and chop them.

2.Pull the mixture in a blender and then pass it through a sieve.

3.Place the sauce into a saucepan, add salt and sugar. Simmer over low heat for 10 minutes.

4. Chop the garlic and simmer for another 5 minutes.

5. Roll up the sauce immediately while it’s hot.

If you like to serve dishes with a variety of sauces, ketchups and mayonnaises, then we advise you to prepare a very tasty and natural tomato sauce for the winter. It will enhance and reveal the taste of your dish and give it sophistication.

Recipe for delicious tomato sauce for the winter

Ingredients:

• ripe tomatoes – 3 kg;
• sugar – 135 g;
• sea ​​salt – 25 g;
• vinegar 6% – 80 ml;
• garlic – 1 clove;
• carnation inflorescences – 7 pcs.;
• black peppercorns – 25 g.

Preparation

Wash the tomatoes, peel them and chop them finely. Then put the tomatoes into a saucepan and place the dishes on the stove, turning on medium heat. Boil them for 20 minutes until they reduce slightly in volume. Next, add sugar, add salt to taste and heat the mixture for a few more minutes. Add all the spices and remove it from the stove. After cooling, grind it through a fine strainer, transfer it to a saucepan and bring it to a boil again. Divide the hot sauce into jars and seal them with lids for the winter.

Delicious winter sauce made from tomatoes and apples

Ingredients:

• ripe tomatoes – 10 kg;
• large apples – 4 pcs.;
• ground black pepper – 5 g;
• ground cinnamon – 0.25 teaspoon;
• nutmeg powder – 5 g;
• – 5 ml;
• ground red pepper – 5 g;
• homemade garlic – 5 cloves;
• vinegar 9% – 20 ml.

Preparation

Wash the tomatoes, carefully remove the skin and cut into slices. Transfer the tomatoes to a saucepan and simmer until soft, stirring. After this, grind the workpiece through a strainer. Chop the apples as finely as possible, simmer and mash with a masher until pureed, then combine with the tomatoes and boil for 10 minutes. Add honey, all the herbs, spices, stir and set aside for another 10 minutes. Lastly, add the vinegar, throw in the garlic and heat the contents for another 5 minutes. Pour the hot sauce into dry jars and immediately close the lids tightly.

The most delicious tomato sauce for the winter

Ingredients:

• medium tomatoes – 3 kg;
• garlic – 8 cloves;
• white onion – 145 g;
• dry cloves – 8 pcs.;
• peppercorns – 15 pcs.;
• ground dry cinnamon – 0.5 teaspoon;
• apple cider vinegar 9% – 20 ml;
• table salt – 15 g;
• crystal sugar – 30 g.

Preparation

Remove the skin from the washed tomatoes, cut into slices and place in a cauldron. Place the dish on the fire, cover with a lid and cook for 15 minutes.

Mix black pepper, allspice and cloves in a bowl, pour into gauze and wrap in a bag. Peel the onion, chop it into half rings, and finely chop the garlic cloves with a knife. When the tomatoes soften, add the onion, stir and simmer covered for 10 minutes. Then add the garlic, stir and, without closing the lid, cook over low heat for another 3 minutes. Pour the hot sauce into a blender bowl and turn it into a homogeneous thick puree. Now put the resulting mixture back into the pan, put the bag of spices and simmer over low heat until thickened. Season the tomato paste with sugar, salt and ground cinnamon. Mix everything thoroughly, simmer for 5 minutes, and introduce carefully. Pour the boiling sauce into hot jars, cover with lids and seal tightly. Let's turn the preparations upside down, wrap them in a blanket and leave the delicious tomato sauce to cool for a day, and then put them in the cellar for the winter.

Hello everyone!

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

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

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

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

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

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

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

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

Ingredients:

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

Cooking steps:

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

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

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

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

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

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

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

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

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

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

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

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

Good luck with your preparations!

How to make tomato ketchup at home without vinegar and sterilization

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

Required Products:

Cooking method:

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

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

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

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

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

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

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

Bon appetit!

Homemade ketchup for the winter without cooking and without sugar

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

Ingredients:

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

Preparation:

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

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

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

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

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

Ketchup with apples and tomatoes, just like in the store

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

Required ingredients:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

The delicious sauce is ready!

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

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

Happy preparations!

Ketchup with plums for the winter - a simple recipe

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

Cooking technology:

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

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

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

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

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

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

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

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

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

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

Incredibly delicious!

Best Yellow Tomato Ketchup Recipe

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

Required ingredients:

Cooking method:

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

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

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

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

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

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

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

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

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

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

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

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

Delicious homemade ketchup made from tomatoes, bell peppers and onions

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

Ingredients:

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

Cooking method:

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

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

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

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

Cook with pleasure!

Homemade sweet sauce for the winter without starch

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

Required ingredients:

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

Cooking technology:

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

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

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

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

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

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

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

The most delicious recipe for making tomato ketchup with mustard

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

We have to:

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

Cooking process:

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

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

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

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

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

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

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

I wish you successful preparations!

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

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

Ingredients:

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

Cooking technology:

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

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

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

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

Tomato ketchup (sauce) - Georgian recipe

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

Ingredients:

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

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

Cook with pleasure!

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

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

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Take care of yourself and your loved ones!

You can't find fresh tomatoes in winter. But you can make preparations in the fall - and then in winter there will be tomato sauces. There are a lot of options for tomato sauce - its taste depends on the set of spices that are included in the composition. This sauce can easily be an addition to the main dish, as well as an independent snack.

Tomato sauce can be used to diversify many dishes that usually use tomato paste: it will give them a richer flavor. Homemade tomato sauce is always tastier and, undoubtedly, healthier than store-bought. It is prepared in many countries of the world, and here too. Experienced housewives have dozens of recipes that help them diversify their winter supplies.

Tomatoes are a universal product. They go with almost everything. Therefore, tomato sauce for the winter is a really useful preparation.

Adjika spicy

One of the variations of tomato sauce is adjika. This oriental dish has firmly entered our daily diet, and according to this recipe, it always turns out aromatic and piquant. The set of spices is very important here - they are the ones who create this unique taste.

First, you should prepare a small test portion. Having brought it to taste, you can start on a larger scale. No matter how much adjika you prepare, it’s always one of the first to go. Men especially like adjika.

So, you will need:

• tomatoes - 4.5 kg;
• onion - 250 g;
• garlic - 3-4 cloves;
• sugar - 300 g;
• salt - 75 g;
• allspice - 45 peas;
• black pepper - 30 peas;
• cloves - 33 inflorescences;
• mustard - on the tip of a knife;
• cinnamon - on the tip of a knife;
• vinegar 6% - 4 tbsp. l.

To prepare this tomato sauce for the winter, it is better to take large tomatoes. Peel them and grind them in a blender. You shouldn’t let it turn into a mushy state—it’s better if you get some pieces. Peel the onion and garlic, also chop in a blender or by hand - using a sharp knife, cutting into small pieces.

Advice! It is easier to peel tomatoes if you first make a cross-shaped cut at the base and pour boiling water over them: the cut edges of the skin will curl up, and it will be easy to remove them.

Then simmer the tomato and onion mixture over moderate heat until it has reduced in volume by three - this will evaporate the excess liquid, which will require fewer jars to pour the sauce into. When the desired volume is reached, add spices, simmer for another 10 minutes, then add vinegar, turn off the heat, pour the hot red sauce into sterilized jars, close the lids and place in a warm place, turning it upside down. You can return the jars to their usual position only the next day - when they have completely cooled down.

Adjika is perfect for porridge, pasta, and potatoes. It can be added to first courses and roasts, and also served in a separate bowl with meat and fish.

Ketchup

Today this sauce is probably no less popular than tomato paste. Indeed, the once original recipe for using tomatoes quickly gained popularity, and today ketchup can be served with absolutely any dish.

It's not at all difficult to prepare. True, you need time, spacious dishes and a lot of tomatoes. The consumption of tomatoes in this recipe is high, and perhaps homemade ketchup is no cheaper than factory-made ketchup. But the composition is exclusively natural. It can be stored in jars in a cool place for a very long time - and you will always have a healthy and tasty sauce at home.

To make ketchup you need:

• tomatoes - 3 kg;
• ground paprika - 1 tbsp. l.;
• ground allspice - a pinch;
• ground cloves - 1/3 tsp;
• cinnamon - 1/2 tsp;
• starch - 6 tbsp. l.;
• sugar - 180 g;
• salt - 2 tbsp. l.;
• Vinegar - 125 ml.

Tomatoes can be peeled and passed through a meat grinder, or, without even peeling, chopped in a blender. Sharp knives will shred the skin so that it does not interfere with the smooth texture of the sauce.

Pour the tomato mass into a saucepan with a heavy bottom (this is important so that the contents do not burn), add spices and stir thoroughly. Cook over low heat. Some recipes suggest cooking until almost all of the liquid has evaporated. But in this case, the volume of the finished sauce will hardly reach 1/6 of the original volume of ingredients.

There is another, more practical option: let the tomato mass with spices simmer for half an hour, and then, stirring it evenly, add starch. You need to pour it in a thin stream and closer to the edge of the pan - if you pour it in the middle, where the mixture is inactive, a clot will form, which is not needed here at all.

Potato starch plays the role of a thickener - let the tomato sauce with starch simmer for a few more minutes, and you can safely turn it off. At the very end, vinegar is added to the sauce and it is poured into jars. You can simply cover it with a lid and store this ketchup in the refrigerator, or you can seal the jar hermetically and store it in the pantry.

Advice! The taste of ketchup can be changed: if you remove the paprika, you get a classic barbecue sauce; if you add garlic, it will be piquant; If you chop the hot pepper finely, you will have chili ketchup.

Ogonyok sauce

An equally worthy alternative to ketchup. It is extremely simple to prepare, however, and eaten just as quickly.

For the Ogonyok sauce you need:

• tomatoes - 5 kg;
• garlic - 0.5 kg;
• horseradish root - 0.5 kg.

No salt or other spices are needed - despite the very modest set of ingredients, they are quite enough to prepare a truly tasty sauce. Grind the tomatoes in a meat grinder or blender.

Horseradish and garlic can also either be passed through a fine meat grinder or grated on a coarse grater. Then boil the tomato mass over high heat for 20 minutes, add horseradish and after another 5 minutes add garlic. Simmer everything for another 10 minutes, then pour into sterile jars and seal them tightly.

Spicy tomato sauce

Tomato sauce with aromatic herbs is a pleasant reminder of summer.

To prepare it you need:

• tomatoes - 3 kg;
• mustard - 1 tbsp. l.;
• salt - 3 tbsp. l.;
• nutmeg - 1 tsp;
• red pepper - 1 tsp;
• hops-suneli - 1 tbsp. l.;
• cloves, cinnamon - 1 tsp each;
• vinegar - 75 ml.

Grind the tomatoes in a blender (a meat grinder is also excellent), heat over high heat until boiling, then simmer for 20 minutes on a low flame. Add all the spices and cook for another half hour, stirring occasionally and uncovered. When the mixture becomes slightly thicker than liquid sour cream, turn it off, add vinegar, mix vigorously, pour into sterilized jars, not reaching 1 cm from the neck, and screw the lids on tightly.

This sauce is stored both in the refrigerator and on mezzanines or in pantries.

Advice! This sauce is best suited to meat, and any kind of meat: minced meat and pieces, fried, boiled and baked, dietary and completely opposite dishes.

Each of the above recipes is unique in its own way. Don't try to stop at just one option: try them all! Perhaps each of them will be to your taste - and then the range of tomato sauces for the winter will be diverse enough to calmly wait for the new tomato season.