The most affordable and common ripe tomato sauce is tomato ketchup. Surely, there is no person who has not heard of ketchup. When I was little, I first saw a tall bottle with a red cap, brought from Bulgaria. Very tasty sauce, especially with. The peculiarity of this sauce is that it had to be shaken out of the bottle - it was fun.
Contrary to popular belief that ketchup was born in Europe with the advent of tomatoes, this is not the case. It is believed that the homeland of ketchup is Southeast Asia, more specifically China. But, of course, the original sauce wasn't tomato sauce. Initially, it was a sauce made from pickled anchovies, nuts, with the addition of mushrooms and beans, probably soy or beans. In the modern world, only the name has remained from that very first sauce, although similar mushroom sauces are found from time to time.
At the beginning of the 19th century, recipes for tomato ketchup were first published in American cookbooks. By and large, any almost entirely consists of the pulp of ripe tomatoes and spices. This is not counting additives that stabilize the sauce and increase shelf life. Ketchup is somewhat similar to marinara sauce, which consists of tomatoes, garlic, olive oil.
A little over 100 years ago, tomato ketchup was first produced in a factory environment. The problem with factory sauce is its thickness and storage. Most manufacturers prepare ketchup from tomato paste, or add starch, xanthan gum. Therefore, they have no problems with density and subsequent fluidity. But the storage time, sadly, is increased due to the addition of preservatives and other "useful" additives. It is not without reason that ketchup is consistently among the top unhealthy foods.
Homemade tomato ketchup can only be made from tomatoes and spices, excluding all kinds of chemical additives. It is not a fact that homemade ketchup can be stored for a long time. But, this has already been tested, they will eat it very quickly, and you should not think about long-term storage.
The sauce requires very ripe red tomatoes with a high dry matter content and small seed pouches. As a rule, such tomatoes appear closer to autumn. It should be said that to prepare a small jar of tomato ketchup, you will need more than 1 kg of tomatoes. In addition, you need the usual spices, which are in every kitchen.
Tomato ketchup. Step by step recipe
Ingredients
- Ripe tomatoes 1.5 kg
- Salt, black peppercorns, allspice, nutmeg, dry aromatic herbs, cumin, sugar, wine vinegar, ground hot pepper spices
- If very ripe red tomatoes have appeared on sale or in your garden, it's time to cook tomato ketchup. For ketchup, you need large and very ripe tomatoes of a beautiful red color without white blotches. It is desirable that the tomato variety has a high dry matter content. As a rule, these varieties of tomatoes are used for the production of tomato sauce and tomato paste, for pickling and canning.
Ripe red tomatoes
- Put the tomatoes prepared for processing in a large bowl and pour boiling water over them. After 1-2 minutes, rinse the tomatoes with cold water so that they cool down, and the outer film peels off.
Pour boiling water over the tomatoes for 1-2 minutes
- In turn, carefully peel each tomato from the outer, cellophane-like film. Cut the tomato in half and carefully remove the seeds. It is convenient to do this with a small knife, cutting off the seed sacs from the tomato itself. We must try not to leave hard seeds, otherwise tomato ketchup will be with noticeable inclusions, which is unpleasant.
Peel the tomatoes, leaving only the pulp
- Use a sharp knife to remove all the inner white parts - as a rule, they always come across. In addition, it is necessary to cut off the growth zone, where there was a green tail. If the inside of the tomato turned out to be "brown", it is better to use it for. It doesn't work in tomato ketchup.
- Next, you need to grind the tomato pulp into a homogeneous puree. The best way is to fold the tomato pulp into a kitchen blender and chop it thoroughly. I advise, for the complete exclusion of hard pieces - the remnants of the growth zone and the skin, additionally wipe the puree through a sieve or mesh colander. With all the tweaks in preparation, I had almost a tablespoon of solid particles left in the sieve.
Chop the pulp of tomatoes in mashed potatoes
- Homemade ketchup will be cooked only with natural spices, without any chemical additives. I settled on the following spice composition. Put in a mortar 3-4 allspice peas, 5-6 black peppercorns, 1-2 pinches of ground nutmeg, a quarter teaspoon of cumin and dry aromatic herbs: basil, oregano, mint, etc. Add 0.5 tsp. sugar and 2-3 pinches of salt.
Grind and sift the spices
- Grind the spices very thinly. Additionally, I advise you to sift the aromatic spice mixture through a tea strainer. Most likely, you will have to add salt and sugar to taste, but at the final stage of cooking. Mix tomato puree with spices and add 1 tbsp. l. natural grape vinegar.
Add spices and vinegar to tomato puree
- Place the pot of tomato puree over medium to low heat. No need to force heating, the ketchup sticks easily to the bottom of the pan. Stir the tomato puree with a wooden spoon to heat evenly. The pot does not need to be covered. And yet, be careful, when boiling, thick tomato puree begins to spray very aggressively in large drops, like a volcano.
While stirring, bring the tomato puree to a boil
- Stir frequently, simmer the tomato puree over low heat until it is thick enough for the sauce. The heat treatment time can be up to half an hour. This is usually enough. It is necessary to try ketchup, and add wine vinegar, salt, sugar to taste, and also - but only to taste, a little hot red pepper ground into powder. Stir the ketchup again and let it simmer for 1-2 minutes.
Boil the ketchup to the desired thickness
- Homemade ketchup cannot be stored for a long time without preservatives. But, if desired, it can be poured into prepared jars while it is boiling, corked and sterilized for 10-15 minutes in boiling water or an autoclave. I wrapped the hot cans in a woolen blanket until they cooled completely, and kept them in the refrigerator for several weeks. Then the ketchup was eaten without a trace.
The content of the article:
1. Recipe for homemade tomato ketchup
Homemade tomato ketchup recipe
This is one of our first homemade ketchups. But despite the fact that we started with this recipe, it remained our favorites. We improved it a little, picked up the amount of ingredients to our taste, and added it to our gold supply of blanks. This is our children's favorite recipe.
- 10 kilograms of tomato
- 3 level tablespoons of salt
- 0.5 liters of ground onion in a meat grinder
- 2 teaspoons of chalk cinnamon
- 2 teaspoons of chalk cloves
- 2 cups sugar
- 2 tablespoons 9% vinegar
Ketchup preparation:
1. Tomatoes are preferably fleshy and ripe. Run them through a juicer and pour the juice into a large saucepan. We put on fire. Do not take the enamel pan, the enamel may break off with prolonged exposure to temperature.
2. Peel the onion and grind it in a meat grinder. Add the onion to the tomato.
3. Add ground cloves to the tomato.
4. Add the cinnamon.
5. Add sugar.
6. Add salt and vinegar. Mix everything well.
7. Bring to a boil, reduce heat and simmer for about 5 - 6 hours. We need excess moisture to evaporate.
8. While the tomato juice was boiling, we prepared the lids and jars. We boiled the lids for a few minutes. And the banks were sterilized.
We usually do this over a teapot.
9. Pour boiling ketchup into jars and roll up.
10. Let the ketchup cool and put it in the basement or closet. From this amount of ingredients, 8 cans of ketchup are obtained. In general, the amount depends on the evaporation of water.
You can speed up the evaporation of water in several ways:
- After boiling, set the pan aside. After cooling down, or when the pulp beats off and settles, choose water and continue cooking. It is not faster in time, but it is more economical in terms of gas (if you are cooking on gas).
- The second method is to strain the pure tomato juice from the water. We did this through several layers of gauze (4 or more) or in a bag (made of sugar). It is better to drain in the bag. But it should be left for at least 3 - 4 hours. Time also cannot be saved.
And for clarity, the same recipe in video format.
Making ketchup at home video recipe
Homemade ketchup with apples for the winter
This recipe is slightly different from the classic ketchup. The taste is a little more piquant and sour. But also very tasty.
- 2 kg. ripe red tomatoes
- 4 large apples
- 4 tbsp. tablespoons of apple cider vinegar
- 1 tsp salt
- 1/3 teaspoon ground black pepper
- 1 teaspoon of cinnamon
- 3 tbsp. tablespoons of sugar
Ketchup preparation:
1. Prepare the tomatoes. We wash them and cut out the white core (if any) and cut off the "ass".
2. We put in a saucepan in which we will cook. If the tomatoes are not juicy, then you can add a few tablespoons of water to the bottom. We put on fire.
3. Also wash the apples and cut them into pieces, removing the core.
4. Add apples to tomatoes and simmer over low heat. We want the apples and tomatoes to be soft. By time it is 30 - 60 minutes.
5. After that, take a sieve and grind the boiled tomatoes with apples. We do this with a whisk and an iron sieve. It is easier to grind in portions. We should only have bones and skins.
6. Pour the resulting sauce into a saucepan, add salt, sugar and spices.
7. Add apple cider vinegar and send on low heat to evaporate water. Stir the ketchup from time to time.
8. We evaporated for about 1 - 1.5 hours for our ketchup to thicken.
9. Pour into sterilized jars and close it. From the ingredients obtained, two 0.5 liter jars of ketchup are obtained.
10. Let the ketchup cool and place it in the pantry. Or you can use it right away. He does not need to insist, he is already completely ready for use.
It tastes slightly different from the first recipe, tastes slightly sour. But it is also very tasty, I would even say - spicy.
This recipe will be unusual not only in taste, but also in color. We used all vegetables of the same color on purpose. Of course, onions do not repeat the color, but they also do not affect the appearance of the finished product.
- 2.2 kg. tomato
- 400 grams of yellow pepper (one large oven)
- 2 medium onions (about 200 gr.)
- 2 tbsp. tablespoons of sugar
- 1 teaspoon salt
- 1 tbsp. spoon of 9% vinegar (can be replaced with two tablespoons of apple cider vinegar)
- 5 pieces. black allspice
- 5 pieces. carnation
- 1/3 teaspoon cinnamon
Ketchup preparation:
1. Prepare vegetables. We cut the tomatoes and cut them. Cut out the hard core and ass. Wash the pepper and cut it, removing the seeds. Peel and cut the onion.
2. We immerse it all in a saucepan and send it to the fire. There must be water at the bottom of the pan. If the tomatoes are not allowed to juice, then add a few tablespoons of water. Bring to a boil and reduce heat.
Simmer for about 30 minutes, until vegetables are soft, then add cloves and allspice. Simmer for another 20 minutes.
3. Remove from heat and grind with a hot whisk, adding a ladle, in portions.
4. Grind to almost dry consistency. Only bones and skins should remain, as well as cloves and peppercorns.
5. It turns out this is such a beautiful, bright, orange vegetable sauce. We set it to evaporate again for 30 - 40 minutes.
6. Add salt, sugar, cinnamon and vinegar. We simmer for about 20 minutes, look at the density.
7. Pour into sterile jars and roll up.
It tastes different from the classic one. First, the yellow tomatoes themselves are sweeter. Secondly, there is pepper in the recipe, it is felt well, and makes the taste more piquant and softer.
A detailed description can be seen.
These were three step-by-step homemade ketchup recipes, and then, in order not to tire you with reading, I want to show you some more delicious recipe videos.
The most delicious adjika recipe for the winter
And it was not I who called it tasty, but the viewers from youtuba, where this recipe has already been viewed more than 270,000 times.
This method will help you to shorten the steaming time of tomato juice for ketchup or sauce.
How to make tomato paste without steaming for a long time video recipe
Homemade natural ketchup for every taste - a selection of super recipes
Some 20 years ago, only a few heard about ketchup, and store shelves were occupied by half-liter cans of Krasnodarsky tomato sauce. As children, we ate it almost in cans - with bread, until heartburn, it was delicious! And then ketchup appeared - oh, this bliss ... With it you could eat literally everything. But here's the bad luck - the more types of ketchup appear in stores, the less likely you are to buy real tomato sauce with spices and seasonings, more and more starch, and dyes, and preservatives ... There is only one way out - to cook ketchup yourself. This is the only way you will know exactly what is in your ketchup, and you will prepare it according to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you will not be able to do with a couple of jars.
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Advice from perchica
I advise everyone to buy a manual juicer, it is especially good for making sauce or ketchup. You twist the tomatoes - the juice flows separately to you, and all the skin and seeds are separate, there is no juice left at all. The sauce turns out to be gorgeous, boil for a couple of hours and it is like a real one ... this is how she looks. I am sure that many have seen her and passed by, because they did not know what a wonderful thing it is.
Ingredients:
3 kg of 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
on the edge of a hot red pepper knife.
Preparation:
Finely chop the tomatoes, put in a saucepan, put on the fire and boil down by a third, without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Put spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put in a saucepan again, bring to a boil, pour in vinegar and arrange in sterilized jars. Roll up.
Ingredients:
6.5 kg of tomatoes,
10 g garlic
300 g onions
450 g sugar
100 g of salt
¼ tsp cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.
Preparation:
Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can cleanse the seeds if someone doesn't like them in the sauce: scoop out the seed chambers with a spoon and put them in a sieve over the saucepan. The juice will drain into the pot. Put chopped tomatoes in the same place and chop everything with a blender (or mince it). Also grind onion, garlic, spices in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan, put on fire. Add a third of the sugar and boil the mass in 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and put hot in sterilized jars. Roll up.
Ingredients:
3 kg of tomatoes,
500 g onions
300-400 g sugar
2 tbsp mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 peas of black pepper,
3-4 juniper berries,
salt.
Preparation:
Chop the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the 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 put it hot in sterilized jars and seal.
Ingredients:
5 kg of 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 celery seeds.
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, put on fire. Fold the spices into a cheesecloth bag and put them in the boiling tomato mass. Boil down by about a third. Add salt, sugar, boil for another 5-7 minutes, take out the bag of spices, pour into sterilized bottles or jars, and seal.
Ingredients:
3 kg of tomatoes,
10-15 large cloves of garlic
1 cup of sugar,
1 tbsp with a top of salt,
10 fleshy peppers
1-3 hot pepper pods (to taste) or 1 tsp. ground cayenne pepper or chili.
Preparation:
Chop tomatoes, sweet and hot peppers (mince or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic passed through a press. Arrange in sterilized jars, roll up.
Ingredients:
500 g tomatoes
500 g onions
1 kg of colorful sweet pepper,
2 large hot pepper pods
100 ml of vegetable oil
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns
7 peas of allspice.
Preparation:
Chop tomatoes, onions, sweet and hot (together with seeds) peppers (with a meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired consistency, stirring constantly. Spread hot on sterilized jars, roll up.
Homemade ketchups are made not only from tomatoes, apples, herbs, plums, sweet bell peppers are added to them ... All this makes it possible to prepare a wonderful sauce for a variety of dishes.
Ketchup with apples
Ingredients for a 300 gram jar:
10 large meaty tomatoes,
4 sweet apples,
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon
1 tsp ground nutmeg (no slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp 9% vinegar
3 large cloves of garlic.
Preparation:
Chop the tomatoes, put in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, also simmer until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on low heat and simmer until thick for about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately put in sterilized jars. Roll up.
Ingredients:
2 kg of ripe tomatoes,
500 g sweet pepper
500 g onions
1 cup of sugar,
200 g olive oil
1 tbsp ground black pepper,
1 tbsp dry mustard,
salt to taste.
Preparation:
Grind all ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.
Ketchup "Spicy"
Ingredients:
5 kg of tomatoes,
10 sweet peppers
10 onions,
2.5 cups sugar
2.5 tbsp salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili peppers
½ tsp ground paprika,
½ tsp ginger,
1 tbsp starch (if necessary).
Preparation:
Cut vegetables into large pieces, put 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, remaining spices and boil until the desired thickness over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cool place.
Ingredients:
5 kg of tomatoes,
3-4 onions
3 sweet peppers
2 tbsp salt,
300 g sugar
100-150 ml 9% vinegar,
½ tsp ground red pepper,
a little cinnamon
greens.
Preparation:
Chop the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel and chop the bell peppers and add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and rub through a sieve. Put on 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 in a bunch and dip into the tomato mass. Cook again for 3 hours to evaporate the liquid. Spread hot on sterilized jars, roll up.
Ingredients:
2 kg of tomatoes,
2 large onions,
100 g sugar
1 tbsp salt,
1 tsp ground black pepper,
1 tsp ground ginger
1 tsp ground cloves
2 tbsp dry red wine
1 tbsp fresh grated horseradish,
2 tbsp wine vinegar.
Preparation:
Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring occasionally, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, simmer for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Spread hot on sterilized jars, roll up.
Ingredients:
2 kg of 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, covered over low heat, rub through a sieve. Remove the seeds from the drain, steam it as well and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.
As you can see, homemade ketchups can be prepared in a variety of ways. Successful blanks!
Larisa Shuftaykina
Another recipe:
3 kg tomato
0.5 kg apples
0.25 kg onions
Chop everything and cook until the onion is soft. Grind with a blender and cook until the desired thickness, I cooked for about 50 minutes.
Before the end of cooking, add salt 1.5 tbsp. l., 1.5 cups of sugar, do not forget to stir, otherwise it will burn, red pepper, black ground to taste, 50 g of apple cider vinegar, remove from heat, pour into jars and roll up. Garlic can be added.
This homemade ketchup recipe is just a miracle! He always goes with a bang. Try it!
A natural product is always more appreciated by hostesses than store additives. This is especially true for ketchup and homemade tomato pastes. Which are simply necessary, as an excellent flavoring addition to each dish, and if you also spin them for the winter, you don't have to worry about the taste of borscht, goulash and even homemade tomato juice. Therefore, we will write down and enter into our culinary notebook several recipes for homemade ketchup, which we will spin for the winter, or we will simply put it in the refrigerator.
Ingredients:
Tomatoes- 3 kg
Apples- 0.5 kg
Onion- 250 grams
Apple cider vinegar- 50 grams
Salt- 1.5 tbsp
Sugar- 1.5 cups
Ground black pepper- 0.3 tsp
Hot red pepper(optional) - 1 pod
How to make ketchup
1. Wash tomatoes and apples. Peel the onion. By the way, if you take sweet apples, you will get Krasnodar sauce to your taste. With sour apples, the taste is very similar to "Heinz". Add garlic, get Baltimore Admiral ketchup.
2
... Cut the tomatoes, onions and apple pulp into large pieces. Place all ingredients in a large saucepan.
3.
Simmer over medium heat until the onions are tender. Stirring occasionally.
4
... Then grind the whole mass in a blender. Drain the ketchup back into the pot.
5
... Add salt, sugar, black and red pepper. Simmer over low heat until desired thickness (about 50 minutes). Be sure to stir the sauce regularly.
6
... 10-15 minutes until ready, remove the hot pepper and add apple cider vinegar to the ketchup.
7
... Roll up in sterilized jars. Leave to cool completely "under a fur coat", lids down.
Delicious homemade ketchup is ready
Bon Appetit!
Homemade ketchup recipes
Ketchups for the winter
Homemade ketchup "classic"
- Tomatoes - 5 kilograms.
- Onions - 4 pieces.
- Vinegar - 200 grams.
- Salt - 4 tablespoons.
- Sugar - 2 cups.
- Ground cinnamon - 1 teaspoon.
- Ground red pepper - 1 teaspoon.
- Ground black pepper - 1 teaspoon.
Rinse the tomatoes and onions and cut them into 4 pieces. Peel the onion, of course. Now take a blender or use a meat grinder to chop all the tomatoes and onions.
Put the rolled tomatoes in a saucepan, cook over low heat for 3 hours, stirring occasionally, since our tomatoes are very fond of burning. After 3 hours, add vinegar and sugar, peppers and salt. This ketchup recipe assumes you have a day off because the pasta needs to be boiled for a total of 6 hours.
After adding spices and seasonings, leave the ketchup on the fire for another 3 hours, do not forget to stir. After cooking, lay out on sterilized jars, close with lids and send under the blanket until it cools down.
Homemade ketchup, tomato and pepper
- Tomatoes - 5 kilograms.
- Onions - half a kilo.
- Bulgarian sweet red pepper - 300 grams.
- Hot red chili pepper - 2 pieces.
- Vinegar (9%) - 100 grams.
- Sugar is a glass.
- Salt - 2 tablespoons.
Wash tomatoes and peppers thoroughly. Peel the onions and peppers, and remove the seeds from the chili peppers.
We collect cold water in a saucepan and leave. Then we boil water in a separate saucepan, in which we blanch our tomatoes. When they are boiled to such a state that the skin will peel off well, put them in a bowl of cold water, cool a little so as not to burn your fingers. Then remove the skin from the tomatoes, cut them into 4 pieces.
Cut the pepper into 8 pieces. Onion - into 4 parts. Now let's pass all the vegetables through a meat grinder or blender: tomatoes, peppers, chili, onions. The whole mass must be mixed and put on fire in a large saucepan. Add salt and sugar, cook over medium heat until foam forms, which we will remove with a slotted spoon. Ketchup should be boiled on the stove for about half an hour. Stir occasionally, making sure the brew becomes thick.
After 30 minutes, add the vinegar, stir and cook for another 10 minutes. Put ketchup in sterilized jars, twirl immediately. Until the jars are cold, the ketchup should be upside down, wrapped in a blanket.
Tomato - plum ketchup (for 5 cans, half a liter)
- Tomatoes - 2 kilograms.
- Onions - 250 grams.
- Plum - 1 kilogram.
- Pepper, hot red, chili - 3 pieces.
- Sugar - 1 glass.
- Salt - 2 tablespoons.
- Ground black pepper - 2 teaspoons.
- Garlic - 150 grams.
- Bay leaves - 2 pieces.
- Vinegar (9%) - 2 tablespoons.
- Parsley - 2 bunches.
Let's prepare the products. Free the plums from the bones and wash them well. Wash the tomatoes and boil them in boiling water for 5 minutes so that the skin peels off well. Then peel and cut into small piles. Peel the onions and wash them in the same way, cut them into several pieces. Cut the chili, free it from small seeds. Peel the garlic.
Let's pass tomatoes with plums and onions through a blender or meat grinder. We will cook this mass over low heat for about 2-2.5 hours. Stir periodically, add sugar and ground pepper, salt and bay leaf.
Rinse greens and pass through a blender or meat grinder with garlic and chili. Add this mass to the tomato and plum. Cook for about half an hour, then pour in the vinegar and mix well. Allow the paste to cool, pour into sterilized jars and tighten with lids. Wrap the ketchup with a blanket and turn it over and put it in a cool place.
Tomato - apple ketchup with spices
- Tomatoes - 4 kilograms.
- Apples "Antonovka" - half a kilogram.
- Onions - half a kilo.
- Vinegar (9%) - 200 grams.
- Cloves - 3 pieces.
- Cinnamon - half a teaspoon.
- Ground pepper, red - half a teaspoon.
- Salt - 2 tablespoons.
- Sugar - 200 grams.
Boil the tomatoes in boiling water for about 5 minutes, remove the skin and cut into small pieces. Peel the onions and apples as well, getting rid of the core in Antonovkas, then cut into 4 pieces. Pass all vegetables through a blender or meat grinder. Place them in a large saucepan and cook over low heat, about 2-2.5 hours.
Stir the mixture periodically, adding sugar, salt, cloves, pepper and cinnamon. Pour in vinegar half an hour before readiness, mix. Put the ketchup in sterilized jars, roll up the lids, wrap it with a blanket until it cools down.
Ketchup, homemade with apples and apricots
- Tomatoes - 2 kilograms.
- Apricots - half a kilo.
- Apples - 1 kilogram, choose sour varieties.
- Onions - half a kilo.
- Vinegar - 2 cups
- Sugar - 700 grams.
- Salt - 2 tablespoons.
- Garlic - 1 large head.
Rinse the tomatoes and peel them with boiling water. Wash the apples and remove the core with seeds, remove the roots as well. Rinse apricots and remove pits from them. Peel the garlic and pass through a press. Peel the onion and cut into small pieces. Pass all vegetables and fruits through a blender or meat grinder, cook for about 2 hours over low heat, adding salt and sugar, stirring occasionally. 40 minutes before our ketchup is ready, pour in the vinegar, stir.
We close the pasta in half-liter jars, wrap it with a blanket, turn it upside down until the ketchup has completely cooled down. Then we hide it in the basement.
Ketchups for every day (no curling)
Ketchup, homemade with spices
- Tomatoes - 2.5 kilograms.
- Basil - 1 bunch.
- Parsley - 1 bunch.
- Salt - 2 tablespoons.
- Sugar - 100 grams.
- Cloves - 2 pieces.
- Coriander - half a teaspoon.
- Pepper "peas" - a teaspoon.
- Vinegar - 2 tablespoons.
Wash the tomatoes well and peel the skins. Then cut and pass through a blender or meat grinder. Boil the mass under a lid over low heat for about 30 minutes. Then pass through cheesecloth or sieve. After the paste is smooth, send it back to cook for another 1 hour.
Add salt and sugar to the ketchup, then pour in the vinegar. Place the spices in a bag made of gauze and throw into a saucepan, tying it well. Stir the brew periodically to prevent it from burning. Now that the ketchup has thickened, take out the spices, and let it cool and place in containers, hide in the refrigerator.
Ketchup with spices and vegetables
- Tomatoes - 2 kilograms.
- Pepper, Bulgarian sweet - 1 kilogram.
- Pepper, hot red chili - 150 grams.
- Onions - half a kilo.
- Carrots - half a kilogram.
- Garlic - 150 grams.
- Sugar - 5 tablespoons.
- Salt to taste.
- Sunflower oil - 150 grams.
- Tomato paste - 1 glass.
- Apple cider vinegar - 100 grams.
- Ground ginger - 3 tablespoons.
- Coriander - 1 tablespoon
- Corn starch - 2 tablespoons.
Peel the onions and carrots, rinse the peppers and free them from the inner box with seeds. Vegetables need to be passed through a blender or meat grinder, then placed in a saucepan and pour 2 cups of boiled water. Put the whole mass on low heat for 15 minutes.
Peel the tomatoes by sprinkling with boiling water and chop finely. Also rinse the chili and free it from the seeds, chop finely. Peel the garlic as well, pass it through a press. Combine all the vegetables and, after 15 minutes, add them to the carrots, onions and peppers. Stir well, bring low heat and simmer for another 15 minutes.
Stir the tomato paste with coriander and ginger, salt and sugar, pour over everything with water. Now add this mixture to boiling vegetables, stir, leave on fire for another 10 minutes, turn off. To make the mass homogeneous, pass it through cheesecloth, put it on fire again and add vinegar. While stirring, cook for another 10 minutes, adding the starch dissolved in water. Whisk the ketchup while pouring the starch. After 5 minutes, turn off the paste, judge and pour into containers, store in the refrigerator.
Horseradish ketchup
- Tomatoes - 2 kilograms.
- Onions - 4 pieces of medium size.
- Fresh horseradish (grated) - 1 tablespoon.
- Salt - 1 tablespoon.
- Sugar - half a glass.
- Ground pepper, black - 1 teaspoon.
- Ground ginger - 1 teaspoon.
- Ground cloves - 1 teaspoon.
- Wine vinegar - 2 tablespoons.
We set to boil water to blanch the tomatoes. Dip the tomatoes in water and cook for about 5 minutes, then cool, remove the peel, cut into 4 pieces. We also peel and rinse the onion, cut into small pieces. We pass all the vegetables through a blender or a meat grinder and set to cook over medium heat for about half an hour. When the mass has boiled down, pass it through cheesecloth so that it is completely homogeneous.
Then we put it on a small fire again, put seasonings and spices, salt and sugar, mix, and after 10 minutes add wine vinegar. Cook ketchup for 1 hour. Add the grated horseradish 10 minutes before cooking and mix well. The ketchup should cool well, only after that we put it in a container and hide it in the refrigerator.
Homemade ketchup "sweet"
- Tomatoes - 2 kilograms.
- Tomato paste - 200 grams.
- Onions - 3 pieces, it is better to choose large onions.
- Boiled water - 1 liter.
- Sugar - 200 grams.
- Salt - 2 tablespoons.
- Peppercorns - 20 pieces.
- Dry mustard - 2 tablespoons.
- Carnation - 10 pieces.
Boil the tomatoes, remove the skin and pass through a blender or meat grinder. Peel and chop the onion in the same way. Put the tomato mass, onion in a saucepan, add water, cook for about half an hour. Then add tomato paste, salt and sugar, mustard and cloves, pepper. Cook everything for about 1 hour.
When the ketchup is ready, pass it through cheesecloth until smooth. Boil it for another 10 minutes after boiling, adding vinegar and stirring occasionally. Let cool and put in jars, hide in the refrigerator.
How to make delicious ketchup at home? There are many different types of ketchup. But here's such a misfortune - the more different types of ketchup appear in stores, the less likely it is to buy a real tomato sauce with numerous spices and seasonings, more and more starch, and, of course, dyes and preservatives ... There is only one way out - cook homemade ketchup. This is the only way you will know exactly what is in your homemade ketchup, and at the same time you will prepare it according to your own taste. Many housewives like to cook homemade ketchup from tomato paste. Homemade ketchup has one of the most serious drawbacks ... they are quite tasty, so if you decide to prepare ketchup for the whole winter, you definitely cannot do with a couple of jars.
Consider a ketchup recipe at home.
Tomato sauce "Classic"... Ingredients:
- about 3 kg of ripe tomatoes;
- 150 g of sugar;
- 25 g of salt;
- 80 g of vinegar;
- 20 pcs. cloves;
- 25 pcs. peppercorns;
- 1 clove of garlic;
- 1 pinch of cinnamon;
- red pepper.
Ketchup preparation technology at home:
Tomatoes must be finely chopped, put in a large saucepan, and put on low heat, and boiled down by a third, without closing the lid. Then you need to add sugar, boil for 10 minutes, and add table salt and cook for about 3 more minutes. After all this, you need to put your favorite spices and seasonings in a saucepan with tomatoes, then you need to boil it thoroughly for 10 minutes, and then rub it through a steel sieve or a colander. Then again you need to put it in this saucepan, bring to a boil, then pour in the vinegar and carefully arrange in sterilized jars. After that, you can definitely roll it up safely.
Homemade ketchup recipe "Spicy"... To prepare it, you will need the following ingredients:
- about 6.5 kg of tomatoes;
- 10 g of garlic;
- 300 g onions;
- 450 g of sugar;
- 100 g of salt;
- ¼ tsp cinnamon;
-½ tsp mustard;
- 6 pcs. cloves;
- 6 pcs. peppercorns
- 6 pcs. allspice peas;
- 40 ml of vinegar.
Cooking technology:
Tomatoes must be carefully cut crosswise, then blanched in boiling water, then dipped in ice water and easily peeled off. You can also clean them of seeds, if someone does not like them in the sauce itself: you can scrape out the seed chambers with a spoon, and then put them in a sieve directly above the pan. The juice will drain into this pot. Then you need to carefully put the chopped tomatoes there and chop everything thoroughly with a blender (or you can even skip it through a meat grinder).
It is also necessary to grind the onion, garlic, grind your favorite spices in a mill. After all this, it is necessary to carefully combine all the above ingredients, except for vinegar, salt and also sugar in a large saucepan, put on a very slow fire.
Then you need to add a third of the sugar, and then boil the mass about 2 times. Add the remaining sugar and cook for about 10-15 minutes. Then you can add salt and vinegar, then it is imperative to boil for 10 minutes and then put it hot in freshly sterilized jars. Roll up. Ready!
Homemade ketchup video!
