And although today there is a huge selection on store shelves, there is nothing tastier, healthier and better quality than what is made with your own hands.
Homemade tomato ketchup differs greatly from store-bought . There is an indescribable aroma of real seasonings here, amazing delicate taste and the most important thing - real quality, without adding various preservatives, dyes, thickeners and other additives.
For lovers of fried potatoes, dumplings, spaghetti and pizza This popular sauce will be needed first. It’s not at all difficult to do, but on the contrary, it’s very exciting. It's not too time consuming.
If you have never tried making ketchup yourself at home before, then it's time to try it.
How to make ketchup
* We will need 2.5 kg. tomatoes. The brightest flavor comes from tomatoes that have been grown in the sun for the maximum amount of time, rather than in the shade. They become sweet and aromatic because they have absorbed a lot of light.
* You will need two large apples. Absolutely any apples will do, but it’s better if the sweet and sour taste predominates.
* three medium onions,
* two and a half glasses of sugar,
* half a tablespoon of salt,
* allspice black pepper (several pieces),
* tablespoon vinegar 9%.
* carnation 5 inflorescences
* ground pepper
* cinnamon stick
Read also: 10 most delicious barbecue sauces that are easy to prepare yourself
Ketchup recipe
Making homemade ketchup with apples (to taste like real Hines)
1. For homemade sauce Any tomatoes will do , but if ketchup will be stored for a long time, then it is advisable to take selected tomatoes, without cracks or dents. Then the ketchup will be stored better. Chop the tomatoes and put them in a saucepan.
2. Let's get to the apples. It is enough to wash them thoroughly and remove the stalk; the skin is not peeled off and remains in place. Cut into small cubes and place in a saucepan with tomatoes. We also send chopped onions there.
3. Place on the stove and cook until it boils. After this, simmer over low heat for about 40 minutes. Don't forget to stir from time to time. The mass should thicken, since the liquid will boil away during this time, the onions and apple skins will become soft.
4. We remove our pan from the stove, and armed with a blender, we begin to actively break through the mass.
5. After our contents have turned into porridge, let’s use a sieve in order to make the mass homogeneous and airy. After this action, our ketchup will look exactly the same as in the store, only its taste will be many times better.
6. Put our pan back on the stove and add sugar, salt and ground black pepper.
7. Now we need to add spices to the mixture . To prevent them from getting caught later in the finished ketchup, they need to be wrapped in gauze, making a small bag, and lowered into the pan.
8. Now turn on the slow mode on the stove and boil our mass for 40 minutes stirring constantly, as it may burn due to the presence of sugar.
9. Five minutes before the end, add vinegar.
10. Take a control sample. Let's check how much we like our creation. If everything is ok and it tastes like ketchup, home-cooked inimitable, then you can roll it up.
Small jars or bottles are suitable for this. You just need them rinse thoroughly with soda and then sterilize. Don't forget to treat the lids too.
11. Turn the finished hot container upside down and cover with a warm blanket until it cools completely.
Homemade ketchup is absolutely safe. Even small children can eat it. Therefore, cook, experiment and surprise your family.
Tomato ketchup is, of course, an interesting thing...not so long ago this word appeared in our vocabulary! Previously, it was simply called tomato sauce. Our grandmothers and great-grandmothers made it for the winter from surplus tomatoes... And now we are using ketchup in a new-fangled way!
Well, okay, no matter what you call it, it will still be delicious. You can make it in any flavor you like - sweet, sour, spicy and add a lot of things to it, if you would like to tinker a little longer.
Recipes:
Tomato lovers eat everything with it - pasta, rice, meat, scrambled eggs, sausages, dumplings. You also can’t do without it when making pizza or homemade hot dogs.
The recipe allows you to make it from what you have on hand. No special conditions or technologies are required, so why not make it for the whole family for the winter, especially since you can also use non-standard tomatoes that you can’t pickle!
So, let's start cooking with the simplest thing and gradually make it more complicated.
Wash jars with baking soda, rinse thoroughly under running water and sterilize, preferably in the oven, so that they are dry after sterilization.
We are preparing it step by step, but if you want to add something, don’t be shy!
Tomato ketchup for the winter - a simple step-by-step classic recipe at home without apples
And also without any other bells and whistles, just tomatoes, salt and spices. Previously it was called Classic tomato sauce. This is the basis for any type of ketchup; you can add any components to it and get different tastes.
- tomatoes 2 kg;
- half a glass of sugar;
- a tablespoon with a little salt;
- a tablespoon of acetic acid;
- 10 pieces of cloves;
- two cloves of garlic;
- a pinch of cinnamon;
- a pinch of ground red hot pepper.
Preparation:
- Wash and dry the tomatoes on a towel, peel the garlic.
- Cut the tomatoes into large slices and place in a wide-bottomed saucepan over low heat. Cover tightly and bring to a boil.
- Cool and strain through a sieve or fine metal mesh colander.
- Place the puree in a saucepan and simmer over low heat without a lid until the contents are reduced by a third.
- Add salt, sugar, spices and garlic, cook for another ten minutes and remove the garlic.
- Pour in the vinegar and simmer for another two or three minutes.
- Place in sterile dry jars and roll up.
- Turn it upside down and cool it like that, put it in the cellar.
The preparations for the winter are ready! Perfect for meat or for seasoning tomato soups!
Let's try to make this ketchup in a slow cooker; modern equipment would be wasted in vain; it's a pity that the volume is small. Very aromatic and tasty, with a pronounced apple taste.
What you will need:
- large, fleshy, very ripe tomatoes, two kilos;
- sour apples, kilo;
- half a kilo of onions;
- large head of garlic;
- half a glass sugar;
- salt incomplete table. l.;
- black pepper, ground half a teaspoon;
- five cloves;
- acetic acid teaspoon.
Recipe:
- Wash, peel and dry all the vegetables on a towel.
- We cut everything into large pieces and place it in the multicooker bowl.
- Set to fry or bake for two hours and close the lid.
- Add spices, sugar, salt and set the simmer mode for another 15 minutes.
- Let it cool, rub everything through a sieve and put the puree back into the multicooker bowl.
- Pour in acetic acid, stir and set the simmer mode for 30 minutes.
- Place hot into dry, sterile jars and seal.
- Cool upside down and store in the cellar or refrigerator.
Delicious with pasta or rice!
Spicy tomato sauce that goes well with meat: chicken, pork kebab, French meat.
Ingredients:
- tomatoes 2 kilos;
- bell pepper 2 kilos;
- a kilogram of apples with a sour taste;
- half a kilo of onions;
- head of garlic;
- a glass of sugar;
- 10 g dry Provençal herbs;
- tea l. ground cinnamon;
- tea l. ground coriander;
- two tablespoons of salt;
- half a teaspoon of ground red hot pepper;
- half a glass of wine vinegar.
Cooking process:
- Wash the vegetables, peel and dry on a towel, remove the seeds from the pepper.
- Cut all the vegetables into large pieces, place in a saucepan with a thick bottom and place on medium heat. Let it boil and cook over low heat for about thirty minutes.
- Cool and pass (grate) through a meat grinder, put the resulting puree into a saucepan.
- Bring to a boil and add salt, sugar, spices, and vinegar.
- Cook for about five minutes.
- Place in dry sterile jars and roll up. Cool upside down and store in a cool, dark place.
The resulting sauce will be very hot and spicy, not for everyone!
I have the most in stock for you best recipes homemade preparations:
- Dressing for borscht
- Cucumber salad for the winter
Let's make it for variety with seasoning for Korean carrots. The taste will be unusual, we will surprise our household and guests!
- two kilograms of tomatoes;
- two tablespoons of starch;
- tsp heaped salt;
- a glass of sugar;
- Art. l. seasonings for Korean carrots;
- tsp acetic acid.
Preparation:
- Wash the tomatoes and dry them on a towel.
- Place them in a thick-bottomed saucepan and heat over low heat until boiling.
- Cool and rub through a sieve, put the resulting juice back on low heat, wait for it to boil and add spices, salt and sugar. Cook for ten minutes.
- We dilute the starch in a glass of warm water and, stirring vigorously in the pan, introduce it into the boiling juice in a very thin stream.
- From now on, stir continuously!!!
- Cook for 15 minutes, add acetic acid and mix thoroughly.
- Remove from heat and place in dry, sterile jars. Let's roll up.
This kind of ketchup is usually loved by teenagers. Especially with pasta!
A classic of the genre, children love this vinegar-free ketchup. Easy to prepare and very tasty, natural and healthy. It will decorate and add charm to any dish.
Ingredients:
- tomatoes and onions, two kilos each;
- half a kilo of bell pepper;
- a glass of sugar;
- a tablespoon of salt;
- two tablespoons of dry mustard;
- If you wish, you can add a little of any dry ground spices.
How to make simple tomato ketchup:
- We wash and peel the vegetables, dry them on a towel, and remove the seeds from the pepper.
- Cut the vegetables into large pieces and place them in a saucepan with a thick bottom.
- Boil for 30 minutes.
- Cool and rub through a sieve or colander made of fine metal mesh.
- Place the puree in a saucepan and continue to cook with sugar, salt and spices for another twenty minutes, don’t forget to stir.
- Place in dry sterile jars and seal.
- Turn it upside down, let it remain like this until it cools completely, put it in a cool place.
Children and their friends will love the sweet and mild taste. Bon appetit!
I call this ketchup tkemali and prepare it from red plums or yellow cherry plums, as they have a sour taste and are ideal for ketchup. I’ll be honest – they will turn out very well with red plums, but with yellow cherry plum- absolutely a fairy tale!
- take an equal amount of tomatoes and plums, 2 kg each;
- 3 heads of garlic;
- a teaspoon of ground coriander, herbs de Provence, mint, ground black pepper;
- a glass of sugar;
- table. lie salt.
Preparation:
- We take salad varieties of tomatoes - large and meaty. Wash the tomatoes, cut off the bottom and make a cross-shaped cut, blanch in boiling water for one minute and remove the peel. Cut into slices, carefully removing the seeds with the tip of a knife.
- Wash the plum or cherry plum and remove the seeds.
- We peel the garlic and pass it through a press.
- We pass the plums and tomatoes through a blender (or a meat grinder twice), grinding them into dust.
- Place on medium heat and simmer for about an hour.
- Add all the other ingredients and simmer over low heat for about an hour.
- Place hot into dry, sterile jars and seal. Store in the cellar.
The exquisite taste of this sauce will win your hearts forever! I especially like plum tkemali when I want to add an unusual twist to a meat dish.
Watch the video, but here tkemali ketchup is made from blue plums. But this will not play a special role - so, so incredibly tasty.
In addition, I will list some other useful and tasty preparations:
- Squash caviar
Tomato and bell pepper ketchup for the winter - Finger licking good
The ketchup will be thick and very rich taste. Everyone without exception likes it, as it is close to the classic and traditional taste.
To do this you need:
- two kilograms of tomatoes;
- sweet bell pepper 4 pieces;
- half a glass of sugar;
- salt half a tablespoon;
- apple cider vinegar 4 tablespoons;
- a mixture of ground peppers;
- a few sprigs of coriander, basil and parsley.
Let's start cooking:
- Wash and peel all vegetables and herbs, remove the seeds from the pepper.
- Cut the tomatoes and peppers into medium pieces, the greens into fine pieces, and simmer over low heat for about an hour.
- Cool and pass through a sieve.
- Place the resulting puree over medium heat and cook for another forty minutes.
- Add dry spices, salt and sugar and simmer for another half hour.
- Pour in the vinegar, stir and turn off the heat.
- After 5 minutes, place in sterile jars and roll up.
- Cool upside down and store in a cold cellar.
Bon appetit in winter!
Children often ask for ketchup - just like in the store. Well, what can we do, let’s prepare it exactly to taste like in the store!
- tomato paste from the store, a half-liter jar, take the one that contains only tomatoes or tomatoes, even if it is more expensive;
- two onions;
- a small head of garlic;
- a small bunch of dill;
- several sprigs of basil;
- sugar two tablespoons with top;
- a pinch of ground black and red hot pepper;
- vegetable oil two tablespoons, ideally olive;
- acetic acid at the bottom of a teaspoon.
Recipe:
- Peel the onion, chop and fry in a frying pan until golden brown.
- Place all ingredients in the bowl of a food processor and chop into dust.
- If it turns out too thick, add a little water.
- Place in a saucepan with a thick bottom.
- Place over medium heat and bring to a boil. Cook for ten to fifteen minutes and place in dry, sterile jars. Roll up, cool and place in a cool, dark place.
Tomato ketchup for the winter turns out exactly the same as in the store!
Video - Homemade tomato ketchup with apples and bell peppers through a meat grinder
Cooking according to simple recipe– there is nothing complicated here. We pass vegetables and fruits through a meat grinder.
Makes an excellent homemade tomato sauce. If you want it to be thicker, you just need to boil the tomatoes longer than usual.
It is better to select apples from sweet and sour varieties, for example Antonovka.
For this recipe it is not necessary to choose tomatoes; the most ordinary ones, even slightly spoiled ones, will do.
How to make awesome homemade tomato ketchup for the winter so that everyone’s mouths drop open: secrets and tips
There is nothing complicated or mysterious about making homemade ketchup, it’s just that the word sounds foreign! If you learn a few simple rules, then you can not open the recipe at all and cook from your head all your life.
These are the basic rules:
- Tomatoes should be at least half of the total volume of vegetables.
- There is no place for skins and seeds in ketchup; we either remove them through blanching or boil them in own juice and roll it back on the sieve, there is no other way.
- Don’t be afraid to roll it out on a sieve, it just sounds scary, but it only takes about fifteen minutes.
- Ketchup should be homogeneous, so we use ground seasonings, and if it’s fresh herbs, it’s best to chop it into dust in a food processor.
- There is no place for water in ketchup - therefore it is necessary to boil for a long time to evaporate excess moisture.
- You can use non-standard tomatoes, with blemishes and cracks, the main thing is to trim everything carefully.
- The more vinegar and spices, the spicier the result.
- The more sugar, the sweeter the taste.
- Plums and apples will add acidity and in such recipes you can do without vinegar altogether if you put it in almost boiling jars.
- Seasonings like cilantro and coriander, and Provençal herbs are not for everyone; not everyone likes them.
- Basil will not spoil ketchup and will not stand out as a special taste.
- Ketchup jars must be sterile and dry.
- You can use yellow tomatoes and then the sauce will turn out to be an unusual sunny color.
Well, that’s basically it, don’t be afraid to get creative in the kitchen and bring something new to dishes that everyone already knows!
Ketchup is one of the most popular sauces in the world. Delicate and soft, sharp and rich. This versatile product goes well with many dishes. And if you don’t know how to make it at home yourself, then read this review!
Recipe contents:
Ketchup - universal sauce. It goes well with meat and fish, pasta and potatoes, however, any dish with it immediately seems tastier. But store-bought sauces rarely contain natural products, and they are very expensive. They contain all kinds of nutritional supplements, as flavorings, stabilizers, flavor enhancers, preservatives. And if all year round If you want to enjoy the taste of a natural, high-quality product, without paying exorbitant amounts of money, then there is only one way out - to make ketchup at home yourself. If you follow the cooking sequence and certain rules, then it can be prepared in accordance with your organoleptic qualities. And then it will definitely surpass the purchased product.
How to make ketchup at home - subtleties of preparation
It's hard to find people who haven't tried ketchup. But find a person who has never tried homemade ketchup as easy as pie. Meanwhile, experienced chefs believe that homemade ketchup is much tastier than a store-bought product, and this is not to mention its benefits. So, let's learn how to make delicious ketchup yourself.
To make delicious ketchup, it is not enough to choose the right recipe; it is also important to take into account several points.
- The main thing you need for homemade ketchup is ripe good tomatoes. From unripe or overripe and low-quality tomatoes good ketchup will not work. It is advisable to use tomatoes not store-bought or grown in a greenhouse, but country tomatoes - grown in garden beds without chemical fertilizers. Only from such tomatoes will ketchup be aromatic and rich.
- Other products must also be of high quality. In particular: apples and plums should not be broken or wormy.
- All products are usually carefully finely ground. For this the most The best way- pass them through a meat grinder, and then grind the puree through a sieve. But there are more simple ways- pass the components through a screw juicer, but you still won’t be able to achieve the same texture as in the first option.
- The pan for cooking ketchup should have a thick bottom.
- Valuable property ketchup - thickness. Manufacturers use starch for this, but at home a similar effect can be achieved by evaporation. This process occurs in 1.5-2 hours. First, the tomato mixture is brought to a boil, then cooked over low heat, stirring occasionally, until the liquid evaporates.
- Adding an apple to it will also help make the ketchup thicker. The pectin contained in this fruit is excellent natural thickener. In addition, apples will make the taste of ketchup much more intense, brighter and more contrasting.
- Sodium benzoate is added to store-bought ketchups. It inhibits yeast and moldy fungi, which allows the product to be stored for a long time. The same substance is found in small quantities in mustard, cloves, apples, cinnamon, cranberries, and raisins.
Homemade ketchup - there is nothing healthier and tastier among tomato sauces. Real ketchup, cooked in compliance with the preparation technology and all proportions, is a very healthy product.
- Calorie content per 100 g - 112 kcal.
- Number of servings - 3.5-4 kg
- Cooking time - about 1 hour
Ingredients:
- Tomatoes - 5 kg
- Garlic - 3 cloves
- Onions - 2 heads
- Sugar - 150-200 g
- Salt - 30 g
- Ground black pepper - 1 tsp.
- Cinnamon - 1 stick
- Table vinegar 9% - 1 tbsp.
- Celery seeds - 0.5 tsp.
- Carnation - 5 stars
Step-by-step preparation:
- Cut the washed tomatoes into slices.
- Purified onion chop finely.
- IN enamel dishes simmer the tomatoes and onions for 20 minutes. Then grind the mass through a sieve.
- Pour the resulting juice into a clean cooking pan and reduce by half.
- Place all the spices in a gauze bag and lower into the boiling mixture.
- 10 minutes before the end of cooking, add sugar, salt, vinegar and garlic passed through a press.
- Continue cooking the ingredients for 5-7 minutes and remove the spices from the sauce.
- Pour hot ketchup into sterilized glass bottles and seal with sterilized caps.
Ketchup with tomatoes and apples at home will be an ideal addition to meat dishes, fish steak, spaghetti and will be a good alternative to tomato paste for preparing homemade dishes.
Ingredients:
- Tomatoes - 3 kg
- Apples - 3 pcs.
- Vegetable oil - 6 tbsp.
- Salt - 2 tsp.
- Vinegar - 3 tbsp.
- Sugar - 2 tsp.
- Black peppercorns - 1 tsp.
- Allspice peas - 1 tsp.
- Mixture Italian herbs- 1 tsp.
- Ground sweet paprika - 1 tsp.
- Turmeric - 1 tsp.
- Carnation - 10 umbrellas
- Cinnamon sticks - 3 pcs.
- Anise - 3-4 stars
- Wash the tomatoes, dry them, cut them into arbitrary pieces and grind them in a blender.
- Pass the tomato juice through a sieve to remove the seeds and skin. If you have a juicer, you can use it - it will independently rid the mass of everything unnecessary.
- Pour the juice into a saucepan and put on fire. After boiling, skim off any foam that forms.
- Wash the apple and, without removing the seed pod or peeling the skin, cut into 1-1.5 cm pieces. Place them in the boiled juice.
- Add all the dry spices and simmer the ketchup for 1-1.5 hours until thickened to a third of its original volume.
- Remove the finished ketchup from the heat and rub through a sieve to get rid of spices, apple skins and seeds.
- Return the ketchup to the stove and add the vinegar and oil. Stir in the ingredients and cook the ketchup for 5 minutes.
- Pour the sauce into sterile jars and seal with lids. Wrap the container in a warm blanket and cool. After cooling it will thicken a little more.
Not many housewives prepare ketchup for the winter, considering this task to be troublesome. However, this is not at all true. After spending just a couple of hours, homemade ketchup will show off on the shelf of your pantry.
Ingredients:
- Tomatoes - 3 kg
- Garlic - 1-2 heads
- Antonovka apples - 1 kg
- Vinegar 9% - 1 tbsp.
- Dry mustard - 2 tbsp.
- Ground red pepper - 0.5 tsp.
- Ground cinnamon - 0.5 tsp.
- Sugar - 1 tbsp.
- Salt - 1 tbsp.
- Wash the tomatoes and apples, cut into pieces and simmer over low heat until soft, about 1-1.5 hours.
- Cool the mixture and grind through a fine metal sieve.
- Return the resulting puree to a clean saucepan, add sugar, salt, mustard, cinnamon, ground red pepper and pressed garlic.
- Heat the sauce over low heat to a boil and simmer for 30 minutes, stirring the mixture occasionally.
- 3-5 minutes before the end of cooking, add vinegar, stir and pour the prepared ketchup into sterilized jars. Seal with lids, cool and store at room temperature.
Of course, you can buy ketchup in a store, but if it is made from natural products, then the choice is small, and the price is very high. And available ketchups contain more products with the prefix E than natural ingredients. Therefore everything thrifty housewives You should definitely prepare your own ketchup for future use.
Ingredients:
- Tomatoes - 1 kg
- Quince - 300 g
- Vinegar 9% - 1/3 tbsp.
- Garlic - 1 head
- Dry mustard - 1.5 tsp.
- Ground cinnamon - a pinch
- Salt - 1.5 tsp.
- Sugar - 1/3 tbsp.
- Wash the tomatoes and cut into pieces.
- Wash the quince and cut it into 2-4 halves.
- Place the tomatoes and quince in a saucepan and cook over low heat until soft, about 1.5 hours.
- Cool the mixture and carefully grind through a fine sieve.
- Place the puree in a clean cooking bowl, add sugar, salt, cinnamon and ground red pepper, add mustard and finely chopped garlic.
- Heat the sauce over low heat until it boils and continue to cook for half an hour, stirring.
- 5 minutes before cooking, pour vinegar into ketchup, stir and distribute glass jars. Seal them tightly with lids, cool and keep at room temperature.
Video recipes:
The most proven recipes for making ketchup. Saving is easy!The most proven recipes for making ketchup. Saving is easy!
The secret recipe is very delicious ketchup for the winter.
All thrifty housewives should probably prepare ketchup for the winter. This is an excellent seasoning for all dishes: vegetables, meat. You can't make pasta or bake without ketchup. delicious pizza. Even ordinary boiled or fried potatoes, seasoned with aromatic ketchup, turn into a delicious dish (especially during Lent)
This recipe was told to me by a chef I know 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.
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)
1 tbsp salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)
How to prepare ketchup?
Place the chopped vegetables in a cooking container and cook for 2 hours, stirring.
Tomatoes release juice immediately, so we don’t add water.
After two hours, everything should be boiled and the apples should “fall apart.” Cool.
1. More labor-intensive: grind in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2.Pass through a screw juicer. Moreover, we turn the squeezes twice until they give us all the pulp and become almost dry.
Pour the ground mixture into a cooking container and add spices (except vinegar and red pepper):
Cook for another 40 minutes, stirring so that the ketchup does not burn.
5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in original recipe 1 tbsp. spoon, but I add 1 teaspoon so that it is not very spicy)
If you want to make a large portion at once, when adding spices, follow the proportions.
Ketchup is ready. You can eat it right away. It turns out to be approximately 1.2 liters.
Or you can pour it into small sterile jars or glass bottles from store-bought ketchup, close tightly with the “original” metal caps and wrap until it cools completely.
This homemade ketchup keeps well. And it eats great.
How to make ketchup at home
Of course, now there is no problem buying ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If you find natural ketchup, then the price will definitely rise. Try making your own homemade ketchup. There are many various recipes making ketchup at home. We give examples of the most proven recipes.
Ketchup recipe
You need to take healthy, strong, ripe tomatoes, wash them and dry them. If desired, you can first remove the skin from the tomatoes. Next, cut the tomatoes into small wedges and place them in either freezer bags or containers. Place in small portions at the rate of 0.5 to 1 liter of ready-made ketchup. You can add a couple of sweet peppers to the tomatoes, also cutting them into smaller pieces. You can also add chopped herbs that you like. Place the prepared bags and containers in freezer. That's it, the preparation is done.
When you need sauce for the table, take out the tomatoes, let them stand and grind in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.
There are many options you can come up with. For example, tomato sauce with sour cream or mayonnaise goes great with dumplings.
And now the recipes for hot ketchup:
Ketchup Four
To prepare Chetverka ketchup you will need:
4 kg ripe tomatoes
4 pieces bay leaves,
4 pieces of onions,
1 teaspoon ground black pepper,
half a teaspoon ground hot pepper,
1 teaspoon ground cinnamon
300 g granulated sugar,
salt to taste,
vinegar 0.5 cups 6% (but you don’t have to add it).
Pass the tomatoes through a meat grinder. Add bay leaf and onion. You can pre-chop the onion, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass, if you cut it in half. The tomato mass can be rubbed through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Place the hot mass into prepared jars and roll up.
Ketchup with mustard
To prepare ketchup with mustard you will need:
2 kg ripe tomatoes,
half a kilogram of onions,
half a kilogram of sweet pepper,
a glass of granulated sugar,
1 tablespoon salt,
1 tablespoon dry mustard,
1 teaspoon cilantro
Prepared vegetables - tomatoes, onions, sweet peppers, mince. Boil the vegetable mixture for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Cook the mixture for another 10-20 minutes. Place the hot mass into prepared jars and roll up.
Ketchup with plum
To prepare plum ketchup you will need
2 kg of tomatoes, half a kilogram of plums,
1 teaspoon ground red pepper,
250 g onions,
0.2 kg granulated sugar,
1 tablespoon salt,
100 g vinegar 9%,
cloves to taste.
Grind tomatoes, pitted plums, and onions through a meat grinder. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you don’t have to do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in vinegar, bring to a boil and place in prepared jars. Roll it up - homemade ketchup is ready.
Ketchup “Spicy”.
We will need:
Tomatoes – 6.5 kg
Onions – 300 g
Sugar – 450 g
Salt – 100 g
Garlic – half a small head.
Mustard (powder) – half a teaspoon.
Cloves, peppercorns, allspice peas - 6 pieces each.
Cinnamon - optional, a quarter teaspoon.
Vinegar – 350 ml. 9% (if you take the essence, then 40 ml.)
How to cook:
1. Remove the skin from the tomatoes. To do this, you need to cut them crosswise and blanch them in boiling water for a couple of minutes. Then dip in cold water– then the skin will come off easily.
2. Grind the tomatoes in a blender, or put them through a meat grinder, put them in a saucepan and put on fire.
3.Put onions, garlic, and a third of sugar chopped in a blender into a saucepan. The spices need to be ground and also into the pan.
4.Cook the whole mass over low heat until it is reduced by half. Place the remaining sugar, salt, and vinegar in the pan and cook for another 15 minutes.
5. Place in sterilized jars (they should be hot) and roll up.
Ketchup with horseradish.
We will need:
Tomatoes – 2 kg
Onions – 2 large onions
Sugar – 100 g
Salt – 1 tbsp. spoon
Dry red wine of any brand – 2 tbsp. spoons.
Vinegar– 2 tbsp. spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish - 1 tbsp. spoon.
How to cook:
1. Cut the tomatoes and onions into pieces (you can immediately remove the skin from the tomatoes; read how to do this in the first recipe).
2.Put on the fire and cook for 20 minutes after boiling. Then grind through a sieve.
3.Add sugar, salt, all spices, dry wine and cook over low heat for another hour, stirring frequently.
4. About 20 minutes before the end of cooking, put horseradish into the pan, and 5 minutes before the end - vinegar (wine can be replaced with apple).
5. Place in sterilized jars and seal.
Ketchup "Spicy"
We will need:
Tomatoes – 500 g
Onions – 500 g
Bell pepper– 500 g
Hot pepper - 2 pods, if you don’t like it very hot, take one.
Sugar – half a glass.
Salt – 1 teaspoon.
Vegetable oil – 100 ml
Vinegar 9% - half a glass.
Garlic – half a small head.
Black pepper, allspice – 5 – 7 peas each.
How to cook:
1. Grind tomatoes, onions, sweet peppers, hot peppers in a blender or pass through a meat grinder.
2.Put the whole mass on the fire, let it boil and cook over low heat for half an hour.
3.Add vegetable oil, sugar, salt, chopped garlic, all seasonings to the pan and cook until the mixture is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, place in sterilized hot jars and seal.
Ketchup at home
The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, and you can add some spices of your own - it will also be tasty.
Ingredients for winter ketchup recipe:
◾tomatoes – 5 kg;
◾hot or sweet bell pepper – 300 g;
◾onion – 500 g;
◾granulated sugar – 200 g;
◾salt – 1-2 tbsp;
◾pepper chili powder– 2 tsp. (without top);
◾table vinegar 9% – half a glass.
Homemade ketchup recipe:
1. We wash all the vegetables under running water, cut the peppers and clean the seeds from inside.
2. Then place the tomatoes in boiling water and cook for 5 minutes.
3. After that, take them out and put them in a bowl with pre-prepared cold water.
5. Chop the peeled onions into large pieces, cut the pepper into several parts.
6. Grind all the prepared vegetables in a meat grinder.
7. Then transfer them to a large, wide saucepan. Pour it in granulated sugar and salt, mix.
8. Bring to a boil, reduce heat, skim off any foam that has formed. Cook for about half an hour.
9. After this, add chili and continue to boil the ketchup to the desired thickness.
11. Pour the resulting ketchup into pre-sterilized jars and screw on metal lids.
12. Turn the blanks upside down, wrap them in a blanket and leave until the jars have cooled.
If desired, and to enhance the spiciness (although this recipe has plenty of it), you can add chopped garlic to the sauce immediately before serving.
Ingredients:
Tomatoes - 5 kg;
Onions - 350-400 grams;
Sugar - 1 glass;
Vinegar - preferably fruit - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1-2 tsp;
Garlic - optional;
Hot pepper - optional;
Starch - 1-2 tbsp. l;
Making ketchup at home
Preparing this sauce will not take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. To make juice, you can use any ripe tomatoes, but it is better to take meatier varieties.
Then the juice will be much thicker, which means there will be more ketchup. Five kilograms of tomatoes will yield just over four liters of juice.
Reserve about one glass of juice and cook the rest. At this time, prepare the other ingredients. Peel the onion and grind it in a meat grinder or blender - you need to turn the onion into a puree
If you want it faster, you can use a regular grater. When the juice boils, add the onion puree and cook together.
Try to stir the tomato mass all the time so that it does not burn. As soon as the juice and onions have been purchased, reduce the heat and simmer over low heat for about an hour and a half - the amount should decrease by about half.
The juice will foam - we check the readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar immediately - otherwise, when the juice boils down, the taste of homemade ketchup will be spoiled.
Add to cold juice potato starch and ground pepper. Mix very well.
When the juice is thick, add salt and sugar and simmer for about five more minutes - don’t be afraid to taste. If necessary, you can increase or decrease the amount of salt and sugar
When you achieve the desired taste, add vinegar. At the very end of cooking, carefully pour in the juice and starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.
For taste and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic
Tomato sauce “Classic”
Classical tomato ketchup sauce, described in the 1969 edition of Home Economics, consists of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, basic recipe, because now there are a huge number of its modifications, designed for every taste.
Ingredients:
3 kg tomatoes,
150 g sugar,
25 g salt,
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 clove of garlic,
a pinch of cinnamon,
hot red pepper on the edge of a knife.
Preparation:
Finely chop the tomatoes, place in a saucepan, put on fire and boil by a third without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Place spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and strain through a steel sieve or colander. Place it back into the pan, bring to a boil, pour in the vinegar and place in sterilized jars. Roll up.
Homemade ketchup “Spicy”
Ingredients:
6.5 kg tomatoes,
10 g garlic,
300 g onion,
450 g sugar,
100 g salt,
¼ tsp. cinnamon,
½ tsp. mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice corns,
40 ml 70% vinegar or 350 ml 9%.
Preparation:
Cut the tomatoes crosswise, blanch in boiling water, then plunge into ice water and remove the skin. You can remove the seeds if someone doesn’t like them in the sauce: use a spoon to scrape out the seed chambers and place in a sieve placed over the pan. The juice will drain into the pan. Place the chopped tomatoes there and grind everything with a blender (or pass through a meat grinder). Also chop the onion, garlic, and grind the spices in a mill. Combine all ingredients, except vinegar, salt and sugar, in a saucepan and put on fire. Add a third of sugar and reduce the mixture by half. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.
Tomato sauce "Spicy"
Ingredients:
3 kg tomatoes,
500 g onions,
300-400 g sugar,
2 tbsp. l. mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns,
3-4 juniper berries,
salt.
Preparation:
Chop the tomatoes, chop the onion, steam a little over medium heat in a saucepan with a lid, rub through a sieve. Heat the vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then place hot in sterilized jars and seal.
Just ketchup
Ingredients:
5 kg tomatoes,
1 cup chopped onion,
150-200 g sugar,
30 g salt,
1 cup 9% vinegar,
1 tsp. black peppercorns,
1 tsp. carnations,
a piece of cinnamon
½ tsp. ground seeds celery.
Preparation:
Chop the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, rub through a sieve. Pour into a saucepan and put on fire. Place the spices in a gauze bag and place in the boiling tomato mixture. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag of spices, pour into sterilized bottles or jars, and seal.
Ketchup “Delicious”
Ingredients:
3 kg tomatoes,
10-15 large cloves of garlic,
1 cup of sugar,
1 tbsp. l. with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne pepper or chili.
Preparation:
Grind the tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), place in a saucepan, add salt, sugar and put on fire. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic, passed through a press. Place in sterilized jars and seal.
Ketchup "Spicy"
Ingredients:
500 g tomato,
500 g onions,
1 kg multi-colored sweet peppers,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar,
½ cup sugar
1 tsp. salt,
7 cloves of garlic,
7 black peppercorns,
7 peas of allspice.
Preparation:
Grind tomatoes, onions, sweet and hot peppers (along with seeds) (with a meat grinder or blender). Put the resulting mass on the fire, bring to a boil, reduce the heat to low and simmer for 30 minutes, stirring. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil to desired thickness, stirring constantly. Place hot into sterilized jars and seal.
Homemade ketchups are prepared not only from tomatoes, they also contain apples, herbs, plums, sweet bell pepper... All this makes it possible to prepare an excellent sauce for a wide variety of dishes.
Ketchup with apples
Ingredients for a 300 gram jar:
10 large fleshy tomatoes,
4 sweet apples,
1 tsp. ground black pepper (without a slide),
½ tsp. ground cinnamon,
1 tsp. ground nutmeg (without a slide),
½ tsp. ground hot red pepper,
½ tsp. salt,
1 tsp. honey,
2 tbsp. l. 9% vinegar,
3 large cloves of garlic.
Preparation:
Chop the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, simmer until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, place over low heat and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar and chopped garlic, simmer for another 5 minutes and immediately pour into sterilized jars. Roll up.
Ketchup “No hassle”
Ingredients:
2 kg ripe tomatoes,
500 g sweet pepper,
500 g onions,
1 cup of sugar,
200 g olive oil,
1 tbsp. l. ground black pepper,
1 tbsp. l. dry mustard,
salt to taste.
Preparation:
Grind all ingredients in a meat grinder or blender, mix, add spices and cook over low heat for 2 hours, stirring. Place in sterilized jars and seal.
Ketchup “Spicy”
Ingredients:
5 kg tomatoes,
10 sweet peppers,
10 onions,
2.5 cups sugar,
2.5 tbsp. l. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice corns,
10 pieces. cloves,
½ tsp. cinnamon,
½ tsp. chili pepper,
½ tsp. ground paprika,
½ tsp. ginger,
1 tbsp. l. starch (if necessary).
Preparation:
Cut the vegetables into large pieces and place in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to low and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, the remaining spices and cook to the desired thickness over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars and seal. Store in a cool place.
Ketchup with paprika
Ingredients:
5 kg tomatoes,
3-4 onions,
3 sweet peppers,
2 tbsp. l. salt,
300 g sugar,
100-150 ml 9% vinegar,
½ tsp. ground red pepper,
a little cinnamon
greenery.
Preparation:
Chop the tomatoes, put them in a saucepan with a thick bottom, and put on fire. Chop the onion, add to the tomatoes, peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mixture by half over low heat for 3 hours with the lid open. Cool and rub through a sieve. Put on the fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bunch and dip into the tomato mixture. Cook again for 3 hours to evaporate the liquid. Place hot into sterilized jars and seal.
Ketchup "Hrenovy"
Ingredients:
2 kg tomatoes,
2 large onions,
100 g sugar,
1 tbsp. l. salt,
1 tsp. ground black pepper,
1 tsp. ground ginger,
1 tsp. ground cloves,
2 tbsp. l. dry red wine,
1 tbsp. l. fresh grated horseradish,
2 tbsp. l. wine vinegar.
Preparation:
Peel the tomatoes, cut into pieces, add chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Place hot into sterilized jars and seal.
Ketchup “Tomato-plum”
Ingredients:
2 kg tomatoes,
1 kg plums,
500 g onions,
1 head of garlic,
1 tsp. black pepper,
1 tsp. red pepper,
salt, sugar to taste.
Preparation:
Chop the tomatoes, steam in a saucepan with a lid over low heat, and rub through a sieve. Remove the seeds from the plums, steam them and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, and boil by a third. Pour hot into sterilized jars and seal.
As you can see, homemade ketchups can be prepared in the most different ways. Happy preparations!
Larisa Shuftaykina
Today I want to tell you how to cook. This ketchup not only tastes better than store-bought ketchup, but is also many times healthier. If in production ketchup is prepared from condensed tomato concentrate, thickeners and flavor enhancers, then at home you will prepare it from tasty and ripe.
From the history of the appearance of ketchup it is known that its first recipes appeared in American cookbooks mid-nineteenth century. Somewhat later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup on an industrial scale from thick tomato paste. And today the Heinz company is the largest manufacturer of ketchups in the whole world. Tomato ketchup at home can be prepared according to many recipes, which speaks volumes about the popularity of making it at home by housewives.
Today we will look at the classic tomato ketchup recipe.
Ingredients:
- Tomatoes - 3 kg.,
- Salt - 2 tbsp. spoons,
- Spices: ground black pepper, thyme, paprika, set of Provençal herbs - 1 teaspoon,
- Onions - 4-5 pcs.,
- Sugar - 2 tbsp. spoons,
- Hot chili pepper - 2-3 rings,
- Table vinegar - 2 tbsp. spoons,
- Starch - 3 tbsp. spoons.
Homemade tomato ketchup - recipe
Juicy and fully ripe ones are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several pieces.
Pass the tomatoes prepared in this way through a meat grinder.
Peel the onions.
Like tomatoes, cut the onions into several parts and pass through a meat grinder.
Place the tomato puree and onion into the pan in which the ketchup will be cooked. Mix the mixture.
To make homemade tomato ketchup spicy and aromatic, add spices to it. Spices that work well include ground black pepper, thyme, paprika, and herbs de Provence.
Along with spices for spiciness, I also add 2-3 rings of hot chili pepper.
If you want to make tomato ketchup even hotter, increase the amount of pepper. Mix the base of the future ketchup. Place the pan on the stove. Over low heat, stirring occasionally, simmer the tomato ketchup for one hour.
After one hour, when the tomato mass has boiled down, become soft and thicker, you can add flavor enhancers to it. In our case, it is salt, sugar and vinegar. As when preparing any other preparations for the winter, when cooking ketchup we use ordinary rock salt. Iodized salt Not suitable for making tomato ketchup.
As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup does not have a pronounced sour taste, but a slightly sweet and sour taste.
After adding salt and sugar, pour in vinegar. Even a small amount of vinegar is a guarantee that the ketchup will not spoil and will be stored well.
Be sure to taste the ketchup and adjust it to your liking. If everything is satisfactory, you can move on to the next stage of its preparation - giving it a puree-like consistency. Using a hand blender, puree the boiled tomatoes. After this procedure, our homemade tomato ketchup becomes more and more similar to store-bought, but not quite yet.
Homemade tomato ketchup. Photo
