It’s probably difficult to find a person who doesn’t like ketchup. The range of this beloved product is extremely wide. In any supermarket there are many beautiful jars and packages on the shelves. Just when you look at the composition of store-bought ketchup, you involuntarily begin to remember your school chemistry lessons. I don’t want to feed my family with such a “delicacy,” much less my children. So why give up your favorite dishes that are already difficult to imagine without this tomato sauce? It’s not worth it, because you can just make it with your own hands, at home. Of course, it will take a lot of time to prepare, but it's worth it. You can make homemade ketchup from tomatoes and bell peppers for future use.

Ingredients

• Tomatoes – 2.5 kg
• Onions – 2 pcs. medium size
• Bell pepper(preferably red) – 2 pcs.
• Garlic – 5 cloves
• Salt – 1.5 tbsp. spoons
• Sugar – 100 g
• Vinegar – 50 ml
• Ground black pepper – 0.5 teaspoon
• Ground red pepper (hot) - to taste
• Greens – basil, dill, parsley (whatever you have)
• Cinnamon - a pinch

These products yield approximately 1.3 liters of delicious ketchup.

Preparation

Let's prepare the tomatoes. You need to wash them, cut off the tails and butts, cut the fruits into four parts and put them in a pan. Do the same with onions and peppers. Add garlic. Now you can put the pan on low heat. Wait until the tomatoes release their juice, then the heat can be increased slightly. Make sure that the future ketchup does not burn, and to do this, stir it more often.


When it boils, reduce the heat again and simmer for an hour to an hour and a half with the lid open. The quantity should be reduced by about half.


Let the mixture cool, and then rub it through a sieve or gauze (pre-ironed with an iron). You can first put it in a meat grinder or use a blender or food processor. Add greens there too. If you have a juicer, then pass the tomato mass through it, it will be much faster.

Pour the resulting juice into a suitable saucepan and put it back on the fire. When it boils, add salt, sugar, spices, simmer for about half an hour and pour in vinegar. Reduce the mixture by about half.


I sterilized the jars in the oven.


Pour the ketchup into sterilized glass jars, close them with lids, turn them upside down and wrap them in a towel.
You can store ketchup in the refrigerator or cellar.


Sterilization in the oven
Turn the oven to 140°. Place the jars, previously washed with soda, on the grill. If they are wet, place them upside down, if dry, place them upside down. After five to ten minutes, increase the temperature to 150° and again to 160°. If you pour hot ketchup, the jars must be hot. To prevent the glass from breaking, place a tablespoon in the container. Pour boiling water over the metal lids and leave for a few minutes.
Tip: add salt, sugar and spices in parts and taste the ketchup, because everyone has their own taste.

Ketchup is one of the most universal sauces. It goes well with pasta and potatoes, meat and fish, and any dish tastes better with it. However, store-bought sauces rarely contain only natural products, and those consisting only of them are expensive. If you want all year round To enjoy the taste of a quality product and not pay exorbitant amounts of money for it, there is only one way out - to make ketchup at home. If you make it correctly, it will surpass the store-bought one in its organoleptic qualities.

How to make ketchup

In order to prepare delicious ketchup, it is not enough to choose a suitable recipe, although a lot depends on it. It is very important to consider several points.

• When choosing tomatoes for making ketchup at home, it is necessary to discard all overripe and underripe, or even slightly damaged. In this case, it is better to give preference to tomatoes grown not in greenhouses, but in garden beds: fleshy and aromatic.
• Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which you may find chipped, wormy ones - these are not suitable for ketchup.
• Tomatoes and other products, if required by the recipe, must be thoroughly chopped. The best way To do this, pass it through a meat grinder, and then rub the puree through a sieve. There is an easier way - to pass it through a screw juicer, but it does not allow you to achieve the same quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the chosen recipe.

Homemade ketchup

• tomatoes – 2.5 kg;
• granulated sugar – 125 g;
• cloves – 2 pcs.;
• black peppercorns – 20 pcs.;
• coriander – 10 pcs.;
• table vinegar (9 percent) – 40 ml;
• salt – 10 g;
• herbs to taste (basil, dill, parsley) – 100 g.

Cooking method:

• Wash the tomatoes well, cut off the stems, cut each vegetable into 4 parts.
• Chop the greens and put them in a saucepan with the tomatoes.
• Place the tomatoes in a saucepan and simmer over low heat for 20 minutes.
• After the tomato mass has cooled, rub it through a sieve.
• Bring it on tomato puree to a boil and cook until it thickens. This will happen in an hour or an hour and a half. All this time the mass should be stirred so that it does not burn.
• Place the spices in gauze or a bandage, wrap them well so they don’t fall out during cooking, and dip them into the tomato mass.
• Add sugar and salt, pour in vinegar, and simmer for another 10 minutes.
• Remove the spice bag.
• Sterilize the jars, preferably small ones, and fill them with hot ketchup. Seal with sterilized lids.

Homemade ketchup prepared according to traditional recipe, has a pleasant sweet and sour taste. It is not spicy at all, so it can be given even to children.

Spicy ketchup

• tomatoes – 2 kg;
• bell pepper red – 1 kg;
• carrots – 0.5 kg;
• onion – 0.5 kg;
• tomato paste (without salt) – 0.2 kg;
• vegetable oil – 0.15 l;
• chili pepper – 0.15 kg;
• garlic – 100 g;
• apple cider vinegar (6 percent) – 70 ml;
• sugar – 80 g;
• dry basil – 20 g;
• ginger – 50 g;
• corn starch – 50 g;
• ground coriander – 5 g;
• water – 1 l;
• salt – 20 g.

Recipe for the occasion::

Cooking method:

• Peel the carrots, peppers and onions, chop, and pass through a meat grinder.
• Grind the basil to a powder.
• Mix basil with onions and carrots.
• Pour 0.2 liters of water into the carrot-onion-pepper mixture and simmer for 10 minutes.
• Mince the tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can not remove the seeds from the pepper, but grind it whole.
• Add tomatoes, hot peppers and garlic to carrots and onions, simmer the vegetables together for another 10 minutes.
• Divorce tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
• Cool the vegetable mass, then rub it through a sieve, gradually beating the resulting puree with a blender.
• Add spices, oil and vinegar, salt and sugar.
• Bring to a boil and simmer for 7 minutes.
• Dissolve starch in 100 ml of water.
• Pour the starch into the sauce in a thin stream, stirring it constantly, and cook for a couple of minutes.
• Pour the ketchup into sterilized bottles or jars and seal them. When cool, store in the pantry.

Ketchup prepared according to this recipe has a spicy aroma and spicy taste, quite spicy.

Spicy ketchup

• tomatoes – 0.5 kg;
• onions – 0.5 kg;
• sweet pepper – 1 kg;
• burning Bell pepper– 0.2 kg;
• vegetable oil – 100 ml;
• table vinegar (9 percent) – 0.25 l;
• garlic – 7 cloves;
• black peppercorns – 7 pcs.;
• sugar – 125 g;
• salt – 5 g.

Cooking method:

• Grind sweet and hot peppers with a meat grinder along with their seeds.
• Do the same with the rest of the vegetables.
• Place the vegetables in a saucepan and cook them for half an hour.
• Wrap the peppercorns in cheesecloth and place them on the bottom of the pan.
• Pass the garlic cloves through a press and add to the vegetables.
• Pour salt and sugar into the vegetable mixture, pour oil and vinegar into it, stir.
• Boil to the desired thickness and pour into sterilized bottles through a clean, boiled funnel.
• Close with lids and let cool.

Homemade ketchup according to this recipe turns out to be hot, it will really appeal to lovers of hot sauces and seasonings.

Classic ketchup

• tomatoes – 3 kg;
• sugar – 150 g;
• salt – 25 g;
• apple cider vinegar (6 percent) – 80 ml;
• cloves – 20 pcs.;
• black peppercorns – 25 pcs.;
• garlic – 1 clove;
• ground cinnamon - a pinch;
• hot red pepper (ground) - on the tip of a knife.

Cooking method:

• Wash the tomatoes, chop finely, place in a saucepan and place on low heat.
• Cook the tomatoes until their volume is reduced by a third.
• Add sugar and cook for another 5 minutes.
• Add salt and cook for another 3 minutes.
• Wrap the peppers and cloves in gauze and place in a pan with tomatoes. Add pepper and cinnamon to it.
• Boil for another 10 minutes and remove the pan from the heat.
• When the mass has cooled, rub it through a sieve, first removing the gauze bag with spices, and place it back in the pan.
• Crush the garlic and add to the tomato puree.
• Pour in vinegar, bring ketchup to a boil and pour into jars or bottles, which should be sterilized in advance.

Ketchup has a universal classic taste, which allows you to serve it with any dish. This is the most tomato ketchup that can be, because there are no other vegetables in it.

Table ketchup

• tomatoes – 6.5 kg;
• garlic – 10 g;
• onions – 0.5 kg;
• sugar – 0.45 kg;
• salt – 100 g;
• ground cinnamon – 2 g;
• mustard (seeds) – 3 g;
• cloves – 6 pcs.;
• black peppercorns – 6 pcs.;
• allspice peas – 6 pcs.;
• vinegar essence (70 percent) – 40 ml.

Cooking method:

• Wash the tomatoes and make a cross on each one.
• Place in boiling water, blanch for a couple of minutes, remove and place in a pan of cold water.
• Remove the skins from the tomatoes and cut each in half.
• Place a sieve over a clean pan. Using a teaspoon, remove the seeds from the tomatoes and place them in a sieve, rub them so that the seeds remain on the grid and the juice gets into the pan. Wash the sieve.
• Return it to the pan and rub the tomato pulp through it.
• Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or coffee grinder.
• Pass the onion and garlic through a meat grinder.
• Place the tomato, onion and garlic puree in a saucepan, add all the spices, including cinnamon.
• Bring to a boil, add 150 g of sugar and continue cooking, stirring constantly, until the mixture has reduced by about half.
• Add the remaining sugar and cook, stirring continuously, for 10 minutes.
• Add salt, add vinegar and simmer for another 10 minutes.
• Pour hot ketchup into previously prepared bottles or jars (they should be sterilized). Seal tightly with lids. After cooling, they can be stored in the basement or pantry.

Table ketchup is very aromatic, has a delicate consistency and spicy taste. It cannot be said about him that he is an amateur. Everyone loves this homemade sauce.

Ketchup "Original"

• tomatoes – 5 kg;
• bell pepper – 0.3 kg;
• onion– 0.5 kg;
• sugar – 0.2 kg;
• salt – 30 g;
• paprika – 10 g;
• table vinegar (9 percent) – 125 ml.

Cooking method:

• Wash the pepper, remove the seeds, cut into pieces and grind using a blender or meat grinder.
• Wash the tomatoes, cut them, cook for 5 minutes and place in cold water. When the tomatoes have cooled slightly, remove them from the water and remove the skins.
• Chop the tomatoes and grind using a meat grinder or blender.
• Remove the skins from the onion, chop and chop in the same way.
• Pour salt and sugar into a saucepan, transfer to it vegetable puree and put on fire.
• After bringing to a boil, reduce the heat and simmer until the mixture reaches the optimal consistency for ketchup.
• Add paprika and cook for a couple of minutes.
• Pour in the vinegar and cook for another 3 minutes.
• Pour into pre-sterilized jars or bottles and close them with lids. The ketchup should cool at room temperature, after which it is better to put it in a cooler place.

This ketchup has a specific taste, but no one dares to call it unpleasant. Having tried it once, you want to eat it again and again.

Homemade ketchup is delicious and useful product, which stores well and is quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.

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

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

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

Homemade tomato ketchup for the winter, recipe real jam

To prepare ketchup you will need the following ingredients:

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

Step by step recipe:

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

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

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

Watch the video! Homemade ketchup - tasty and simple

With garlic

Ingredients:

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

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

Homemade ketchup made from store-bought tomatoes

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

To make ketchup for the whole year, you should choose only the ripest vegetables. You can give preference to overripe, spoiled fruits, since taste qualities These features will not affect the dishes in any way.

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

To prepare the dish you will need the following ingredients:

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

Step by step recipe:

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

Watch the video! Delicious homemade ketchup for the winter

Shish kebab at home for the winter

Ingredients:

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

Preparation:

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

Watch the video! Kebab ketchup for the winter

Thick ketchup

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

• add apples;
• use starch during cooking.

Flavored apple-tomato ketchup

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

The preparation of the sauce takes place in several stages:

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

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

Thick ketchup with starch

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

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

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

With basil for the winter

Even a novice housewife can repeat this simple recipe.

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

Technology:

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

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

Watch the video! Incredibly delicious homemade ketchup for the winter

Ketchup from plums and tomatoes for the winter

To prepare this recipe you will need:

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

Technological process:

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

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

Chili Ketchup Recipe

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

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

Technology:

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

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

Watch the video! Spicy ketchup Chile

Ketchup Heinz

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

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

Technology:

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

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

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

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

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.

Everyone should probably have ketchup for the winter. thrifty housewives. 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 of 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.
Black ground pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish - 1 tbsp. spoon.

How to cook:

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

Ketchup "Spicy"

We will need:

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

How to cook:

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

Ketchup at home

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

Ingredients for winter ketchup recipe:

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

Homemade ketchup recipe:

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

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

3. After this, 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 take 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 mixture 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, a basic recipe, because now there are a huge number of its modifications, designed for every taste.

Ingredients:

3 kg tomatoes,
150 g sugar,
25 g salt,
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 clove of garlic,
a pinch of cinnamon,
hot red pepper on the edge of a knife.

Preparation:

Finely chop the tomatoes, place in a saucepan, put on fire and boil by a third without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Place spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and strain through a steel sieve or colander. Place it back into the pan, bring to a boil, pour in the vinegar and place in sterilized jars. Roll up.

Homemade ketchup “Spicy”

Ingredients:

6.5 kg tomatoes,
10 g garlic,
300 g onion,
450 g sugar,
100 g salt,
¼ tsp. cinnamon,
½ tsp. mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice corns,
40 ml 70% vinegar or 350 ml 9%.

Preparation:

Cut the tomatoes crosswise, blanch in boiling water, then 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, add spices, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then place hot in sterilized jars and seal.

Just ketchup

Ingredients:

5 kg tomatoes,
1 cup chopped onion,
150-200 g sugar,
30 g salt,
1 cup 9% vinegar,
1 tsp. black peppercorns,
1 tsp. carnations,
a piece of cinnamon
½ tsp. ground 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 made not only from tomatoes, they also contain apples, herbs, plums, sweet bell peppers... All this makes it possible to prepare an excellent sauce for a 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, boil for another 5 minutes and immediately place in 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 it back on the fire, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bunch and dip into the tomato mixture. Cook again for 3 hours to evaporate the liquid. Place hot into sterilized jars and seal.

Ketchup "Hrenovy"

Ingredients:

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

Preparation:

Peel the tomatoes, cut into pieces, add chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Place hot into sterilized jars and seal.

Ketchup “Tomato-plum”

Ingredients:

2 kg tomatoes,
1 kg plums,
500 g onions,
1 head of garlic,
1 tsp. black pepper,
1 tsp. red pepper,
salt, sugar to taste.

Preparation:

Chop the tomatoes, steam in a saucepan with a lid over low heat, and rub through a sieve. Remove the seeds from the plums, steam and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil by a third. Pour hot into sterilized jars and seal.

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

Larisa Shuftaykina

Ketchup is an excellent addition to spaghetti, meat, fried potatoes and other dishes. You can buy it in any grocery store, but it is difficult to choose the real product, without dyes, chemical additives and at the same time with a pleasant taste.

The solution is to make your own sauce using quality ingredients. In addition, the taste of ketchup can be adjusted to your own preferences: make the product spicier or, conversely, sweeter, add more seasoning or use a minimum of ingredients. The most important thing is to store ketchup correctly - in sterilized jars so that it does not spoil.

For this recipe, it is better to use low-juice varieties of tomatoes. This will make the sauce thicker and take less time to cook.

The main secret of creation thick ketchup- adding apples to the dish. The fact is that these fruits contain the thickener pectin. The ketchup is not only thicker, but also brighter, and the taste is more intense and contrasting.

Cooking will take 2 hours. The output will be 900 ml of product .

First of all, let's deal with the tomatoes: wash them, remove the spoiled parts and cut them into arbitrary pieces. For the recipe, bruised, ugly fruits are suitable - anything that has a “non-marketable” appearance.

Then grind the prepared pieces in a blender.

To get rid of seeds and skins, pass the resulting tomato juice through a sieve or use a juicer to separate the pulp from the juice.

Then put the juice on the fire. The foam should be removed from the surface as soon as the boiling process begins.

Apples are next in line: we also wash them and cut them into 1.5 cm pieces; there is no need to remove the skin and seed box.

Place pieces of fruit into boiled tomato juice, followed by dry spices. You need to cook for 1.5 hours. During this time, the sauce should reduce to 1/3 of its original volume and become thick.

Next, the ketchup needs to be removed from the heat and passed through a sieve again. Put the sauce back on the stove, add the remaining ingredients - vinegar and oil (mix well). It remains to boil for another 5 minutes.

Ketchup is ready. Place it in sterilized jars and cool in a blanket. After this, the sauce will become even thicker.

Delicious ketchup for the winter at home

Let's start cooking:

We choose the most suitable tomatoes and cut them into small pieces and place them in a saucepan. We cut the onion there too. Make sure that the tomatoes are not overripe - this is main ingredient, which determines the taste of the sauce. It is better to use tomatoes grown on your own plot.

Place the vegetables on the stove and cook for an hour until the onion softens.

We take out the mass and grind it in a blender until it becomes creamy. Add sugar and salt, put it on the stove again. As soon as it boils, add finely chopped apples.

Cook until the thickness of the product suits us. As soon as we see that there are 10 minutes left to cook, add vinegar.

All that remains is to pour the ketchup into the prepared containers, cool and figure out what you can try it with.

To make the taste brighter and a little spicier, you can add a little ground red or black pepper.

Tomato ketchup at home for the winter

Let's start cooking:

First, cut the sweet and ripe tomatoes into large slices.

We try to chop the onion as finely as possible.

Simmer vegetables for 20 minutes with the lid closed.

Then let the mixture cool and rub through a sieve.

We put the extracted juice on a small fire and keep it until exactly half of it remains.

We put all the spices in a gauze bag and add them to the boiling sauce.

Shortly before the end of cooking, add sugar, finely chopped garlic (you can use a crusher), salt and, of course, vinegar into the pan. At this point, the taste of the sauce can be adjusted to suit your own preferences.

After 7 minutes, remove the spices. Pour the hot, aromatic sauce into containers.

Spicy ketchup at home for the winter

A recipe for spicy lovers. Great with any meat and fish. In addition, this ketchup goes well with pasta, pizza and cutlets.

Step-by-step preparation:

Step 1: grind the ingredients in a blender: onions (500 g), tomatoes (half a kilo), bell pepper (1 kg) and bitter pepper (2 pods).

Step 2: pass the resulting mass through a sieve.

Step 3: Place in a saucepan and simmer for an hour.

Step 4: pour in 1/2 cup vegetable oil, sugar (half a cup), 1 tsp. salt.

Step 5: add spices and chopped garlic (6 cloves).

Step 6: Boil for 30 minutes.

Step 7: add apple cider vinegar at the end of cooking (6% - half a glass), cook for another 20 minutes.

Ready. We remove them into jars.

Sweet ketchup at home for the winter

Spicy ketchup is not for everyone. But even children will like the sweet ones. Therefore, it is worth stocking up on this type of sauce.

Algorithm for preparing ketchup:

• Cut the tomatoes and onions into 4 parts, place in a cauldron and simmer over low heat. We are waiting for them to cook.
• Grind the vegetables through a sieve, then in a food processor.
• Pour the juice back into the pan and simmer until reduced by half. At the same time, add the spices in the bag, salt, cinnamon and sugar.
• Place on maximum heat and wait for it to boil. When it boils, turn down the heat and let it simmer for about 10 minutes.

Sweet homemade ketchup is ready!

Bulgarian ketchup at home for the winter

In the 80s, there were beautiful glass jars on the shelves for 1 ruble 30 kopecks with that same Bulgarian ketchup. Many people are familiar with its unique taste. There are many recipes Bulgarian ketchup, perhaps it will be possible to create exactly that taste - originally from the USSR.

Let's get started:

1. Grind the onions, peppers and tomatoes through a meat grinder, pass the garlic through a crusher, and grate the horseradish root.
2. Place the vegetables, except garlic and horseradish, in a saucepan, add oil and cook. When it boils, reduce the heat (no lid needed).
3. An hour has passed, which means it’s time to add horseradish, garlic and sugar, and add a little salt. Let it cook for another 2 hours.
4. You should try the sauce, if necessary, you can add salt or sugar.
5. We are preparing jars. You can “fry” them in the oven. After 3 hours, pour the ketchup into containers and let cool.

You should get about 4 liters of ketchup.

Classic ketchup at home for the winter

Let's prepare it like this:

• Place the washed and chopped tomatoes as finely as possible into a cauldron and directly on the fire.
• Cook until 1/3 of the original volume remains.
• Add sugar and cook for another 5 minutes.
• Add salt and keep on the stove for 3 minutes.
• Carefully wrap the cloves and peppers in gauze and lower them into the tomatoes. Send cinnamon there too.
• After 10 minutes of cooking, you can remove the pan from the heat.
• Wait for the sauce to cool, pass through a sieve (don’t forget to remove the bag of spices). Return the mixture to the pan.
• Crush the garlic and add to the puree.
• The vinegar is poured in last. All that remains is to bring the sauce to a boil and pour into jars or bottles (sterilize in advance).

The taste of ketchup is universal. It is served with any dish.

Krasnodar ketchup at home for the winter

Preparation begins with cutting tomatoes, onions and apples into small pieces. Next, we pass the vegetables through a juicer. To make the ketchup more tender, you should additionally beat the entire mass with a blender.

We put it on fire. Place the spices in cheesecloth and throw them into the pan. At the end of cooking, add vinegar and garlic. Let it simmer for another 10 minutes, remove the spices. Ready hot sauce pour into jars.

Depending on the juiciness of the tomatoes, ketchup will take from three to five hours to cook.

Shish kebab ketchup at home for the winter

Step-by-step preparation:

Step 1: wash the tomatoes and grind through a meat grinder.

Step 2: boil over heat for 5 minutes, wait until it cools completely and grind the mixture through a sieve (you will get 1 liter of juice).

Step 3: put the juice on the fire, when it boils, cook for 15 minutes.

Step 4: mix the juice with spices, vinegar, add sugar and salt.

Step 5: pour 100 ml of juice from the pan and cool.

Step 6: stir starch into the cooled mixture (necessary to give the ketchup thickness), pour back into the sauce. Let it simmer for another 5 minutes.

Step 7: all that remains is to roll up the jars (sterilized) and close them.

Hines ketchup at home for the winter

On average, preparing ketchup takes 6 hours. Let's get started:

We find a juicer or meat grinder and send ripe tomatoes into it, followed by onions. It is necessary not only to grind the vegetables, but also to get rid of the peel and seed pod.

Pour dry spices (cloves and cinnamon), salt and sugar into the pan. We also throw in bay leaves and vinegar (6%). Lastly, tomato juice. Mix everything thoroughly so that there are no lumps left.

At the very end, add chili pepper and paprika, stir again and cook for 4 hours (over low heat). Stir occasionally.

Ketchup can be cooked for more than 4 hours, the main thing is that it is halved. The juice will become thicker and darker.

Take out the bay leaf and pour the sauce into small sterilized jars.

Baltimore ketchup at home for the winter

Please note that the recipe contains tarragon (called tarragon) - this is a herb that contains essential oil and ascorbic acid, which gives the ketchup a lemon-mint tangy taste. Plus, the sauce will be healthy.

How to cook:

1. Cut ripe red tomatoes into 6 pieces.
2. Place the slices with the already chopped garlic and onion, add a bay leaf.
3. Simmer the ingredients until they become soft, then remove the bay leaf and rub the mixture through a sieve.
4. Boil the resulting mixture until the consistency resembles thick sour cream.
5. Add the remaining products: sugar, tarragon, salt, lemon juice and pepper.
6. Boil for another 2 minutes, then put into jars and pour a little vegetable oil on top.

Tarragon can be replaced with 2 grams. mint, and use olive or corn oil.

Spicy ketchup at home for the winter

Prepare as follows:

• Remove the skin from the tomato, remove the seeds (if you don’t like them in ketchup), and grind the fruit in a blender.

How to peel tomatoes: cut each vegetable crosswise, pour boiling water over it, then plunge into ice water. The skin will begin to peel off easily.

• Grind the garlic and onion in the same way, and grind the spices in a mill.
• Combine all ingredients (except sugar, salt and vinegar) and place on the stove.
• Add sugar (1/3 cup) and boil to half volume.
• Add the rest of the sugar and cook for another 12 minutes.
• All that remains is to add vinegar and salt and simmer for 10 minutes.

Horseradish ketchup at home for the winter

Hot sauce is very healthy: it helps fight germs, lowers sugar and cleanses the blood. The sauce is also called chrenoder or gorloder because it is hot.

It's easy to prepare horseradish:

• Cut the tomatoes into 4 parts and grind in a meat grinder. Then place in a saucepan and cook over medium heat for 20 minutes.
• Other vegetables: pepper - remove seeds, cut; garlic - soak in water and peel; horseradish - cleaned and cut into large pieces.
• Grind the vegetables and add to the puree - cook for 10 minutes.
• Final touches - salt to taste, add pepper and sugar.

Delicious horseradish is ready!

There is a simple recipe for making a horloder without cooking, presented in the video.

Video of ketchup to die for

In conclusion, let’s name 3 secrets for making delicious thick ketchup:

1. The secret of thick ketchup lies in the tomatoes and the time spent cooking them. If you want thicker ketchup, then you need to cook it longer. And in order to save at least a little time on winter preparations, you can use cream tomatoes (they are meatier). Very juicy specimens will take a long time to cook.

2. To ensure a homogeneous product, the tomatoes must first be boiled and then ground through a sieve or pureed using a meat grinder.

3. To allow unnecessary moisture to evaporate, you should choose a wide cooking container and cook without a lid.