How to cook delicious ketchup for the winter. Ketchup at home

In this article, we will teach you how to make real homemade ketchup with your own hands at home. more quantity delicious and proven recipes with photos and videos on.

Do you know what is the most popular sauce in the world? No, not mayonnaise... It's ketchup!

The most popular, loved by all, and absolutely versatile sauce!

It's no wonder that now big choice ketchup in stores.

But store ketchup is still not the best option, agree.

Most often, either its price, or composition, or appearance, taste, etc ... But you want it so much, it's delicious!

What is the way out? Make your own ketchup at home!

DIY homemade ketchup - the best recipes

Advantages homemade ketchup:

1. Cooking ketchup and preparing it (preservation) is not at all difficult, and even if you are a novice young hostess who is just starting to master the world of cooking in practice, then you can definitely do it, don’t even worry!
2. The process of preparation and preparation does not require much time.
3. Ketchup does not mean the same taste: there are both classic and other recipes for preparing this sauce, which differ from each other in their component composition, and, accordingly, in taste and aroma. So, ketcha can be prepared both soft and tender, and rich and spicy - it all depends on your desire and the taste preferences of your family.
4. You can choose the ketchup recipe according to your own taste, because the preparation of ketchup leaves room for your imagination and culinary preferences. Someone likes sweetish ketchup, someone likes sour ketchup, or spicy ketchup: everyone has their own recipe for delicious ketchup.
5. When preparing your own ketchup, you will be 100% sure of its quality: the best ingredients, the absence of any obscure additives that are inherent in store-bought ketchups, the ability to preserve ketchup for the winter with the help of conservation - what could be better?
6. All the products needed for ketchup sauce are more than available, and you will definitely not have any difficulties with this!
7. Homemade ketchup is completely useful product, it does not contain various food additives: flavors, flavor enhancers, preservatives, stabilizers. Doctors do not recommend using such ketchups regularly, especially for children. There is a risk of acquiring gastritis, excess weight and stomach problems. By using your own homemade ketchup, you will avoid many serious problems with health!

Disadvantages of homemade ketchup

“Are there any disadvantages to homemade ketchup, and what are they?” - you ask.

Yes there is. Only one drawback: ketchup home cooking so tasty that it is eaten very quickly, so you will have to prepare more of it, here you can’t do without a “couple of jars”!

Therefore, I advise you: as soon as the tomato season begins, IMMEDIATELY start preparing a little ketchup for the winter, and also be sure to cook it for every day food (fortunately, it is perfectly stored in the refrigerator!). So by the end of the tomato season you will be completely “packed” with winter “ketchup blanks”, plus everything - you will have time to enjoy this wonderful sauce to the maximum in the season. Reasonable? Maybe yes.

So, if you like to cook and prefer homemade food to store-bought food, let's start making homemade ketchup and preparing it for the winter!

But first, some interesting facts.

The history of the origin of the most popular sauce in the world

Culinary historians call China the birthplace of ketchup.

And the most interesting thing is that there were no tomatoes in it at all! It originally included walnuts, fish, beans, garlic and much more. With this sauce they ate noodles, rice, cakes and meat.

The word ketchup is derived from the Chinese word "koechiap" or "ke-tsiap", which means "pickled fish pickle". In old Asian cooking, the term "ketchup" means "sweet sauce made from tomatoes".

In the middle of the 17th century ketchup came to Europe.

It was brought to England by travelers, sailors and merchants. The sauce was liked by the British, and then by all Europeans.

Each country added some ingredient to the recipe, so this sauce was different in each country. And, of course, he had nothing to do with the ketchup that we know now.

Modern ketchup - as we know it now - originated in the United States. The Americans almost completely reworked Asian and European technologies for making ketchup, added vinegar to it, tomato paste instead of fresh tomatoes, etc.

This recipe, basically, is now used by almost all manufacturers of ketchup sauce.

Features and subtleties in the preparation of ketchup

Ketchup is incredibly simple and unique both in its recipe and in its preparation technology.

Recipes for this sauce great amount(and you will soon see this), and its preparation does not have strict rules: ketchup is prepared not only from tomatoes and spices (according to the classics), any other vegetables, or even fruits and berries, can also be added to it.

You can also safely experiment with the taste of ketchup, and learn more and more new recipes.

There are usually two cooking methods:

1. First, tomatoes and other vegetables or fruits are rubbed together and simmered until they are reduced and become a thick puree.
2. Vegetables are cut, stewed, and then only mashed.
3. After preparing ketchup, it can be rolled up in jars for the winter.

How to use ready-made ketchup?

Ketchup is not for nothing a universal sauce.

Versatile - this means that it goes well with almost all dishes!

Don't believe? See: meat, potatoes, spaghetti, chicken, sausage, ham, meatballs and casseroles. Pizza, sandwiches, fried and baked potatoes, as well as vegetables, fish and grilled meat. The list goes on.

In addition to being used as an independent sauce, ketchup can be used as a dressing for soups, borscht, stews, added to other sauces and gravies - as one of their ingredients, etc.

In order to cook delicious ketchup, little pick up suitable recipe although a lot depends on it. It is very important to take into account several points.

Secrets of making the most delicious ketchup in the world

The biggest and main mistake housewives is the use for cooking those tomatoes, "which is cheaper."

Those who have their own dachas and vegetable gardens, of course, are forced to use their harvest to the maximum, and not the most best tomatoes. This is understandable - rationality and economy.

But still! In order for ketchup to come out incredibly tasty, it is necessary to use the best, tastiest, largest and sweetest, fully ripe tomatoes for its preparation. The taste of the future ketchup, first of all, depends on the taste of the tomatoes used!

So, ketchup will come out tasty and fragrant if:

1. Tomatoes for its preparation are juicy, ripe (or even overripe), moreover, grown without the use of chemical fertilizers.
2. Adding vinegar, cinnamon, mustard, cloves, raisins, cranberries, etc. to ketchup. not only give a special taste to the sauce, but also contribute to its long-term storage.
3. To achieve the desired density of ketchup, it is not necessary to use starch. You can also “thicken” the sauce by long boiling.
4. Vinegar for making ketchup should be taken apple, wine or ordinary table, 9%. If you use 6% vinegar, its amount must be increased by 1.5 times.
5. The ketchup may burn during cooking. To prevent this from happening, stir it as often as possible.
6. Do not use for long-term storage ketchup plastic bowl. After some time, plastic begins to release substances hazardous to human health, which pass into the product. Moreover, this process changes the taste of ketchup as well.
7. If there are no fresh tomatoes, but you still really want to pamper your household with homemade ketchup, you can replace them with canned tomato juice and homemade tomato paste.
8. If you want the most tender ketchup in the world, then you will need to rub the vegetable mass through a sieve - this way you will separate the skin and seeds from the juice and pulp by 100%. Or use a juicer for the same purpose.

Now let's move on to the sauce recipes themselves.

There will be a lot of them, you will have plenty to choose from, plus everything, you will have just a huge opportunity for experiments: you are in your own kitchen, and no one limits you, so create as you like!

What does it mean?

This means that the exact grams below are most likely for beginners, for those who are just mastering the path of cooking. To be a guide.

With experience, you will no longer need to know “how much exactly to hang in grams” - experienced housewives measure everything “by eye”.

Moreover, remember that everyone's tastes are different, and if it seems to you (for your taste) that there will be too much salt / sugar / vinegar, feel free to change the amount. Experiment! This is the only way to find your recipe!

Homemade tomato ketchup for the winter "Incredible"

We will need the following ingredients:

• three large onions;
• half a kilo of apples;
• tomatoes - about three kilograms;
• salt - three dessert spoons;
• one and a half glasses of granulated sugar;
• about 30 gr. table vinegar.

Ketchup preparation:

1. Wash and finely chop the onion, apples and tomatoes, put on the stove and cook for about an hour (the onion should become quite soft).
2. Cool the resulting tomato puree and grind it with a blender (it is very convenient to do this with an immersion blender with a metal nozzle).
3. Salt, add sugar and put on fire again in order to boil down to the required density.
4. Ten minutes before the end of cooking the sauce, pour in the vinegar, stir, cook for another 10 minutes, remove from heat and pour into sterilized hot jars. Roll up, turn the jars upside down, cover with a blanket, leave the awn for several days.
5. Ketchup is tender, soft, incredible taste. If you want more spiciness - just add ground red and black pepper to the sauce to your liking.

If you want ketchup to have a more natural, pleasant taste, use Apple vinegar home-made or store-bought natural unclarified apple cider vinegar (keep in mind that you need more of it!).

Aromatic ketchup with garlic

For lovers of spicy, spicy and fragrant. Leaves no one indifferent! You can add more or less garlic - experiment!

You can not add vinegar to this ketchup.

If you store it in the cold, then there is no problem at all. If you want, you can add either natural apple cider vinegar (at the end of cooking), or even lemon juice (an excellent preservative!).

In general, the more garlic - the greater the guarantee of safety without any vinegar.

We will need the following products:

• two kilograms of tomato;
• three dessert spoons of sugar;
• dessert spoon of salt;
• 200 gr. vegetable oil (olive, sunflower, sesame - choose according to your taste);
• a small head of garlic;
• black and red ground pepper - about half a teaspoon approximately, but it is better to measure for yourself.

What are the cooking steps?

1. Wash the tomatoes and cut into small cubes.
2. Heat in a deep frying pan sunflower oil and fry the tomato slices in it until they are soft.
3. Grind the finished tomatoes through a sieve (or beat in a blender).
4. Put the tomato puree on the fire, bring to a boil, reduce the heat, and boil for about an hour until the density you need.
5. After forty minutes of boiling have passed, add salt, sugar, pepper to the tomato mass and mix thoroughly.
6. Three to five minutes before the end of cooking, add peeled and chopped garlic. You can put it through a press, or, for those who like small garlic chunks, finely chop it.
7. Pour the finished sauce into prepared sterile and hot jars, roll up.
8. Leave the jars (turn them upside down) to cool completely and put your ketchup in the cellar, storage basement or pantry.

Attention!

Not everyone likes the taste and aroma of “boiled” garlic in a dish. Do you want your ketchup to look like fresh garlic? Then remove the tomato mass from the heat, add chopped garlic to it, stir and pour into hot sterilized jars. Roll up with lids, let cool and send your blanks for winter storage.

Ketchup for the winter from tomatoes with mustard

Love the taste and aroma of mustard? Then this ketchup recipe is what you need!

Spicy sauce with a very pleasant, burning and tasty mustard note.

For cooking, try using your own favorite homemade mustard- it is important! Either buy the most natural mustard in the store, or - the third option - use mustard powder. Just do not buy ready-made mustard powder - it will NOT be tasty, at least! Buy whole mustard seeds (organic is better, they have a richer and more pleasant mustard flavor), and grind them yourself in a coffee grinder.

So, our products (remember that it is POSSIBLE to change the proportions, the main thing is moderately, without fanaticism):

• five kilograms of tomatoes;
• half a kilogram of granulated sugar;
• two or three large onions;
• two to three tablespoons of vegetable oil;
• mustard powder (mustard, ground mustard seeds) - according to your taste, decide for yourself how much you want a burning taste and mustard aroma in your ketchup;
• vinegar - about half a glass;
• salt - two tablespoons, but less is possible, adjust yourself;
• nutmeg, cloves - to taste, you can not add them at all, if you don't like it, this is not a question.
• Sugar can be omitted, but then the sauce will be a little more sour. In addition, if you use ready-made mustard (your own or purchased), then most likely there is already sugar, so this must be taken into account.

Preparation of mustard ketchup:

1. Wash tomatoes and onions, peel, cut into small pieces.
2. First, fry the onion in vegetable oil, then add the tomatoes, fry, cover the dishes with a lid and leave on fire for an hour and a half until it boils excess fluid, and then grind the finished mass through a sieve (you can kill with a blender - as you prefer).
3. Transfer back to the pot and boil for another two hours, at least, and three more hours, as a maximum, if you want a thick, natural and most delicious sauce.
4. All seasonings and spices - salt, sugar, mustard, etc. - you need to add five minutes before the end of cooking ketchup.
5. Pour the finished sauce into sterile hot jars and roll up.

Ketchup with starch at home for the winter

Why use starch in making ketchup?

Sauce with starch is guaranteed not to spread. So, if density + a certain dense texture of ketchup is important to you - add starch. In addition, ketchup with starch looks more “glamorous” - it has a certain gloss, which creates additional aesthetics for dishes.

This ketchup is perfect for barbecue and spaghetti, on top of sandwiches and grilled fish.

To such a preparation, in addition to the standard set of products, you can add cinnamon, ground red and black pepper for spiciness. Celery (root) will add a very interesting taste, aroma and piquancy to ketchup, try it, it's unusual!

If you like the taste and aroma of bell pepper, add it too, only then follow the approximate general proportions of other ingredients.

Our required products:

• two kilograms of tomato;
• two onion heads;
• 30 ml vinegar (you can take white wine vinegar He has an interesting taste
• two dessert spoons of salt;
• six dessert spoons of sugar;
• ground black pepper - to taste;
• half a glass of water;
• two to three tablespoons of starch.

How to cook:

1. Wash, peel and chop onions and tomatoes (if we add bell peppers and celery, we pass them through a meat grinder), transfer the vegetables to a container and put on fire.
2. When it boils, reduce the heat and simmer for two and a half hours, then remove from heat and puree the vegetables in any way convenient for you.
3. We put it on fire again, let it boil, add spices, salt, etc., boil for another five minutes, turn it off and pour the finished sauce into sterile jars, roll it up, let it cool, and put it in storage in the cellar or basement.

Homemade ketchup "A la shop"

What a delicious store-bought ketchup! But ... how much is there harmful additives, stabilizers and preservatives! ... And how you want to tomato sauce was natural!

What to do?

There is a way out - you can make homemade ketchup, exactly the same as store-bought, only even tastier.

Because home, because with love.

Our Ingredients:

• five kilograms of tomatoes;
• Bulgarian pepper - one kilogram (not an obligatory component, especially if you want to get a real "store" ketchup);
• medium-sized onion - 8 pcs.;
• a glass of sugar;
• half a glass of 6% apple cider vinegar;
• salt, Bay leaf- taste.

Cooking steps:

1. Salt the tomatoes cut into cubes and let them stand for about twenty minutes so that they let the juice go.
2. Twist the peeled onion and pepper in a meat grinder and add this vegetable mixture to the tomatoes, mix and put on fire.
3. Boil for half an hour, remove from heat, wipe and put the container with the resulting vegetable puree on fire again. Let it boil, reduce the heat to a minimum and boil the puree for two hours.
4. At the end of cooking, add granulated sugar, bay leaf and vinegar.
5. Pour into sterile jars and roll up.

Homemade ketchup for the winter "The most delicious"

For some reason, this ketchup recipe is very popular with men. Pamper your loved ones!

We need:

• five kilograms of tomatoes;
• half a kilo of bell pepper;
• 400 gr. onion;
• a glass of sugar;
• 1/4 cup salt;
• 100 ml of vinegar (you can take apple cider vinegar 6%);
• three tablespoons of starch;
• bunch of parsley.

Making the most delicious ketchup:

1. We squeeze the juice from the tomato using a juicer (if there is a special auger juicer for tomatoes, it’s generally great!).
2. Pour the juice into a saucepan, put on fire, bring to a boil.
3. In the meantime, while the juice is boiling, we clean the onion and pepper and pass them through a meat grinder, and then add them to our boiled juice.
4. Periodically removing the foam, boil over medium heat for a couple of hours.
5. Remove from heat, salt, add spices, sugar, and add starch diluted in water, mix thoroughly. We put it on fire again, add a bunch of parsley, and with continuous stirring, cook for another twenty minutes.
6. We take out the parsley, add vinegar, stir, remove from heat, and immediately seal it in prepared jars.
7. If there is no special juicer, then kill the tomatoes in a blender.

Homemade ketchup "Delicious, chef!"

The best and absolutely simple recipe as from a "real chef".

The ingredients we need:

• ripe, fleshy tomatoes - two kilograms;
• sour apples - three pieces;
• onions - three large heads;
• salt - two dessert spoons;
• half a glass of sugar;
• cloves, nutmeg, red pepper - to taste;
• a teaspoon of cinnamon - at your discretion,
• vinegar - if you doubt the safety of your workpiece, but not fundamentally.

Cooking ketchup "from the chef":

1. Cut and chop vegetables with a meat grinder or blender, put on fire and cook for about forty minutes, then cool the tomato mass and add sugar, salt and spices (except for vinegar and ground red pepper), boil for another one and a half to two hours over medium heat.
2. Add pepper, boil for another 10 minutes and remove from heat, let cool slightly and pour into a prepared sterile container. Roll up.
3. If in doubt about safety, add either vinegar or lemon juice, or experiment with garlic.

Ketchup "Ideal for barbecue" for the winter

To prepare barbecue ketchup, you will need the following products:

• two and a half kilograms of ripe and juicy tomatoes;
• kilogram of bell pepper;
• a pod of bitter chili pepper;
• a tablespoon of chopped garlic (more or less can be - vary yourself);
• three tablespoons of sugar;
• salt, mustard (or mustard seed powder), grated fresh ginger root, dill seeds, vinegar, allspice and hot peppercorns, bay leaf, cardamom - turn on your intuition and create your own proportions to your liking!;
• a tablespoon of starch diluted in half a glass of water.

How to make barbecue ketchup:

1. Tomatoes, sweet and bitter pepper cut into pieces and put on small fire. Put all the ingredients except vinegar and starch, let it boil. Aromatic spices can be put before the end of cooking, for 10 minutes. This will keep their scent better.
2. Boil for an hour, then wipe and boil again for two or three hours, depending on your desire for the density of the future ketchup.
3. Five to seven minutes before readiness, add vinegar and starch.
4. Pour the finished ketchup into jars.

Ketchup "Winter Special"

To prepare "special" ketchup, you need:

• kilogram of tomato;
• tomato paste - two tablespoons;
• four medium bows;
• a glass of sugar;
• salt to taste;
• odorless vegetable oil - a quarter cup;
• greens - a bunch of basil and parsley (celery);
• two teaspoons of fennel and coriander seeds;
• four cloves;
• two small pieces of ginger;
• small head of garlic;
• chili pepper - one piece.

How to cook "Winter Special Ketchup":

1. Wash the tomatoes and remove the skin from them. Cut into cubes.
2. Chop the onion, garlic and herbs very finely, cut the ginger into thin slices, put in a saucepan with vegetable oil and simmer for five minutes, adding spices.
3. Then add chopped tomatoes and a little water, close the lid and reduce the whole mass by one third.
4. Turn into a puree ready mix, and boil for another forty minutes.
5. Roll into sterile jars.
6. If you want a more sour taste, add vinegar or lemon juice.

Thick ketchup for the winter

It is quite difficult to cook a thick and rich ketchup at home, because for this you need to spend a lot of time for the tomato sauce to boil down and become dense in consistency. But there are two little secrets that will help the sauce become thicker:

1. Add to apples.
2. Use starch in cooking.

So, recipe with apples.

Homemade ketchup "Thick Fragrant"

Cooking like this:

1. chop two kilograms of tomatoes and three apples in a blender;
2. boil the tomato-apple mixture for twenty minutes, cool, grind through a sieve;
3. add to the puree: a cinnamon stick, a few stars of cloves, and half a teaspoon each of nutmeg, rosemary, oregano, salt, sugar, a teaspoon of paprika, a few peas of allspice and bitter pepper;
4. boil the mass for two hours;
5. at the end of cooking, add two dessert spoons of 6% apple cider vinegar.

Homemade ketchup "Thick with Starch"

The principle of preparing the sauce is the same as in the previous version, and the recipe is as follows:

• three kilograms of tomatoes;
• three large onions;
• a teaspoon of paprika;
• allspice and bitter - a few pieces of peas;
• cinnamon and cloves - optional;
• salt - a tablespoon;
• sugar - a quarter cup;
• starch - three tablespoons dissolved in a glass of water.
• Attention! Diluted starch is added 10 minutes before the end of cooking.

Homemade ketchup with basil for the winter

A simple, delicious and incredibly flavorful recipe!

We prepare as follows:

• peel one kilogram of tomatoes;
• rinse and dry a bunch of basil and parsley, chop the herbs;
• finely chop the tomatoes, add two tablespoons of sugar and one teaspoon of salt to them, puree the mixture;
• add chopped three cloves of garlic and herbs;
• cook for three or even four hours;
• pour into jars.

If you want the ketchup for the winter with basil to have a uniform and smooth texture, wipe it through a fine sieve.

You can add salt and sugar as needed while cooking the sauce.

If you come across too juicy tomatoes, and the sauce does not boil down for a long time, then dilute a couple of tablespoons of starch, and add to ketchup, stirring constantly so as not to burn, 10 minutes before the end of cooking.

If desired, you can add your favorite spices and seasonings to ketchup.

Ketchup for the winter "Magnificent Homemade"

The products are the simplest:

• tomatoes - three kilograms, most importantly - the most ripe and sweet;
• half a kilo of Antonovka apples;
• onion - three heads;
• you need one and a half glasses of sugar;
• salt - three dessert spoons;
• apple cider vinegar 6% - 50-70 grams;
• black pepper, red pepper, paprika, cinnamon, cloves, bay leaf - to taste.

How we cook:

1. Squeeze juice from tomatoes, onions and apples.
2. Pour spices crushed in a coffee grinder to the bottom of the pan, throw the whole bay leaf, and pour apple cider vinegar and spices into the spices. vegetable juice, mix thoroughly so that lumps do not form, and boil our sauce for five hours (yes, that's how long, the main thing is that the fire is minimal).
3. We take out the bay leaf from the finished ketchup, and pour the ketchup into sterile jars. We roll up and take away for storage.

These are the recipes and these are the tips.

Yes, one more important advice: after making ketchup, do not forget to leave it a little for a meal "for today or tomorrow"! This will guarantee that in a week or two you will not run to your blanks and start “destroying” them ahead of time.

Because it's oh so delicious!

Cook homemade ketchup with pleasure, cook a lot and tasty, boldly experiment with new recipes and invent your own, unique and inimitable. Remember that in your kitchen the CHEF is YOU!

All wonderful culinary discoveries!

There are several proven and very delicious sauces home cooking.

Ketchup from tomatoes turns out to be such that you lick your fingers and it is very easy to prepare it for the winter.

Served with tomato sauce meat dishes, spaghetti and fried potatoes. You can buy the sauce at any grocery store, but here's the certainty that there are no various chemical additives and no preservatives.

Therefore, thrifty housewives have long been preparing ketchup for the winter at home, using only high-quality products without any chemicals. Even children can use non-spicy ketchup. The sauce is prepared simply from the available ingredients. Of course, home-made sauce will differ in thickness from store-bought sauce, but the main thing is that it will be just great in taste.

The taste of the sauce can be adjusted independently: make it spicier by adding chili peppers, or sweet and sour by adding apples to it. For those who love spicy ketchup, you can add various seasonings during the preparation of the sauce: cinnamon, cloves, nutmeg or dry mustard.

And do not forget, ketchup must be stored only in sterilized jars, otherwise it will go bad.

Homemade tomato ketchup for the winter You will lick your fingers

Ingredients:

• three large onions;
• half a kilo of apples;
• three kilos of tomatoes;
• three dessert spoons of salt;
• one and a half glasses of granulated sugar;
• 30 gr. vinegar

Cooking:

• finely chop the onion, apples and tomatoes;
• put on the stove and cook for about an hour;
• check onion for softness;
• cool the tomato puree and grind with a blender;
• add salt and add sugar;
• put on fire and boil to the required density;
• ten minutes before the end of cooking the sauce, pour in the vinegar;
• Pour into prepared glass container.

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

Ketchup with garlic

Products:

• tomatoes - two kilos;
• three dessert spoons of sugar;
• salt - dessert spoon;
• 200 gr. vegetable oil;
• a small head of garlic;
• black and red ground pepper - half a teaspoon each.

Cooking steps:

• cut tomatoes into small cubes;
• heat the sunflower oil in a deep frying pan and fry the tomato slices in it;
• after the tomatoes become soft, grind them through a sieve or beat in a blender;
• put the tomato puree on the fire;
• boil for an hour;
• forty minutes after boiling the tomato mass, put salt, sugar, pepper;
• mix;
• five minutes before removing from heat, add peeled and chopped garlic.
• pour the finished sauce into prepared containers;
• roll up;
• leave until completely cooled;
• put in a cellar or basement for storage.

Recipe for ketchup for the winter at home from tomatoes with mustard

Spicy mustard sauce

1. five kilos of tomatoes;
2. half a kilo of granulated sugar;
3. two large onions;
4. two st. tablespoons of vegetable oil;
5. mustard powder - three tbsp. spoons;
6. vinegar - half a glass;
7. salt - two tbsp. spoons;
8. nutmeg - a pinch;
9. a couple of pieces carnations

Cooking:

• peel tomatoes;

• cut into small pieces;
• grate the onion on a coarse grater;
• add vegetable oil to the pan;
• fry the prepared ingredients;
• leave on fire for an hour and a half, until the excess liquid boils away;
• grind through a sieve;
• transfer back to the pan;
• add all the spices in the tomato mass, except for salt and nutmeg;
• boil for another two or three hours;
• add salt and nutmeg five minutes before the end of ketchup preparation;
• pour the finished sauce into jars;
• roll up.

To make homemade tomato ketchup for the winter delicious, take only ripe and juicy tomatoes.

Before preparing the sauce, do not be lazy and remove the skin from the tomatoes.

If you do not like the smell and taste of garlic, then you can not add it to the sauce.

In order for the sauce to be more homogeneous, before pouring it into jars, beat the mass with a blender.

Ketchup with starch at home for the winter

This sauce will not spread, it is perfect for barbecue and spaghetti.

In order for home-made ketchup to have a dense texture, starch must be added to the workpiece, which will give the necessary thickness and gloss to the finished product.

To such a preparation, in addition to the standard set of products: tomatoes, onions and bell peppers, you can add cinnamon, ground red and black pepper for spiciness. And if you want to add piquancy to the sauce and use celery.

Products:

• tomatoes - two kilos;
• two small onion heads;
• 30 ml of vinegar (you can take white wine vinegar);
• two dessert spoons of salt;
• six dessert spoons of sugar;
• ground black pepper - to taste;
• half a glass of water;
• two to three tablespoons of starch.

Cooking:

• peel and cut tomatoes and onions;
• grind vegetables in a meat grinder;
• transfer to a container and put on fire;
• cook on low heat for two and a half hours;
• let the tomato mass cool and carefully grind it through a fine sieve;
• pour again tomato preparation in a container and put on fire;
• salt, add spices and granulated sugar;
• for flavor, you can add two or three bay leaves;
• we breed in warm water starch;
• carefully add the starch solution to the sauce, mix thoroughly and quickly so that lumps do not form;
• boil for another five minutes, turn off and pour the finished product into jars;
• We put it in a cellar or basement for storage.

If you do not want to grind boiled tomato puree to get rid of tomato seeds and skins. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put in a bowl for a few minutes. cold water. The skin is easily removed after such water procedures. Then cut the fruit into two parts and clean out the seeds with a spoon. You don't need to throw them away. Grind them with a fine sieve, and add the juice to the tomato puree.

Homemade tomato ketchup like store bought

What a delicious store-bought ketchup, but how many harmful additives, stabilizers and preservatives are there. And how you want the tomato sauce to be natural. There is a way out - you can make homemade ketchup from tomatoes, the same as store-bought sauce. Delicious preparation you can cook for a whole year, while significantly saving the family budget.

To prepare tomato sauce, you do not need to buy selected fruits, it is enough to purchase slightly spoiled tomatoes, overripe, with damaged skins. On the palatability it won't affect the finished product.

Choose very red tomatoes so that the prepared sauce turns out to be a bright red appetizing color. Optionally, you can add cloves, pepper, and other spices that you like to the sauce.

Cooking Ingredients:

• tomatoes - five kilos;
• Bulgarian pepper - one kilogram;
• onion medium size- 8 pcs.;
• a glass of granulated sugar;
• half a glass of 6% apple cider vinegar;
• salt - three dessert spoons;
• a few leaves of lavrushka.

Cooking steps:

1. salt the tomatoes cut into cubes and let stand for about twenty minutes so that they let the juice go;
2. twist the peeled onion and pepper in a meat grinder;
3. add vegetable mixture to tomatoes;
4. put a container with a workpiece on fire;
5. the tomato mixture should be boiled for thirty minutes;
6. remove from the stove and let the tomato mass cool;
7. grind the workpiece through a fine sieve;
8. put the container on a slow fire, salt, add granulated sugar and bay leaf;
9. cook with stirring for another two hours.
10. ten minutes before readiness add vinegar;
11. pour the finished product into glass containers.

Preparations for the winter, tomato ketchup: the most delicious recipe

All households will appreciate this product, especially if you cook a couple of jars of this delicious ketchup with a spicy spicy taste, then men will simply be delighted!

How various blanks you can cook from a tomato for the winter, including ketchup according to the most delicious recipe I know.

There are a lot of recipes for making ketchup, but there is a base of tomato sauce, which is prepared from a small amount of products. And there already your imagination and taste preferences will allow you to create exactly the sauce that will appeal to both adults and children.

The most delicious recipe for homemade ketchup for the winter from tomato and bell pepper

Products:

• five kilograms of tomatoes;
• half a kilo of bell pepper;
• 400 gr. onion;
• a glass of sugar;
• a quarter cup of salt;
• 100 ml of vinegar (you can take apple cider vinegar 6%);
• three tablespoons of starch;
• bunch of parsley.

Cooking:

1. cook from tomato tomato juice using a juicer;
2. put the juice in a saucepan with high sides on the fire, and bring to a boil;
3. peel the onion and pepper, cut into small pieces and pass through a meat grinder;
4. add twisted vegetables to boiling tomato juice;
5. mix thoroughly, bring to a boil;
6. be sure to remove the foam;
7. boil for at least two hours;
8. take the pot off the heat and let it
9. salt, add sugar;
10. dilute starch in a glass of water and carefully pour into the sauce, add a bunch of greens;
11. boil for another twenty minutes, take out the parsley and add vinegar, mix, turn off and let cool slightly;
12. pour into prepared container.

Advice! If there is no juicer, then pass the tomatoes through a meat grinder or beat in a blender.

The best ketchup recipe from the chef

Ingredients:

• ripe, fleshy tomatoes - two kilos;
• apples of sour varieties - three pcs.;
• onions - three large heads;
• salt - two dessert spoons;
• sugar - a little more than half a glass;
• cloves, nutmeg, red pepper - to taste;
• a teaspoon of cinnamon.

Cooking:

1. cut and chop vegetables with a meat grinder or blender;
2. put on fire and cook for forty minutes;
3. cool the tomato mass and add sugar, salt and spices, except for vinegar and ground red pepper;
4. boil for another one and a half to two hours;
5. add vinegar, pepper, boil for another 5-10 minutes;
6. remove from heat, let cool slightly, and pour into prepared containers.

Far from hiding, because ketchup is unusually tasty and ready to eat.

Ketchup barbecue at home for the winter

To prepare ketchup, you will need the following products:

1. two and a half kilograms of ripe and juicy tomatoes;
2. a kilo of bell pepper;
3. a pod of bitter pepper;
4. a tablespoon of chopped garlic;
5. three st. spoons of granulated sugar;
6. teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
7. six peas of bitter and allspice pepper;
8. five grains of cardamom;
9. laurel leaf - two pieces;
10. Art. a spoonful of starch diluted in half a glass of water.

How to make barbecue ketchup for the winter at home:

Tomatoes, sweet and bitter pepper cut into pieces and put on a small fire. Put all the ingredients except: vinegar and starch. One hour after boiling vegetable mix grind it through a fine sieve.

Boil the puree for another three to four hours. About five minutes before readiness, add vinegar essence and starch. Pour the finished product into jars.

Ketchup by Jamie Oliver

The famous chef, who made a dizzying career, as usual, pleased with a great recipe.

To prepare "special" ketchup from Jamie Oliver, you need:

• a kilo of ripe tomatoes;
• tomato paste - two tbsp. spoons;
• medium-sized onions - four pcs.;
• incomplete glass of sugar;
• salt to taste;
• odorless vegetable oil - a quarter cup;
• greens - a bunch of basil and parsley (celery).

Spices and seasonings:

• two teaspoons of fennel and coriander seeds;
• four cloves;
• two small pieces of ginger;
• small head of garlic;
• chili pepper - one pc.

How to cook:

1. remove the skin from the tomato and cut into cubes;
2. chop the onion, garlic and herbs very finely;
3. cut ginger into thin slices;
4. put in a saucepan with vegetable oil, and simmer for five minutes, add spices;
5. add chopped tomatoes and a little water to the saucepan, close the lid and boil by a third;
6. puree the vegetable mixture;
7. boil the puree for another forty minutes.

Thick ketchup at home for the winter

It is difficult enough to cook thick and rich ketchup at home. You will lick your fingers. It takes a long time for the tomato sauce to boil down and become dense in consistency. But, there are two little secrets that will help the sauce become thicker:

• Add apples.
• Use starch in cooking.

Recipe number 1. Aromatic apple-tomato ketchup

Prepared as follows:

• two kilos of tomatoes, chop three apples in a blender;
• boil the tomato-apple mixture for twenty minutes;
• cool, grind through a sieve;
• add to the puree: a cinnamon stick, a few stars of cloves, and half a teaspoon each of nutmeg, rosemary, oregano, salt, sugar, a teaspoon of paprika, a few peas of allspice and bitter pepper;
• boil the mass for two hours;
• at the end of cooking, add two dessert spoons of 6% apple cider vinegar.

Recipe number 2. Thick ketchup with starch

The principle of preparing the sauce is the same as in the previous version, and the recipe is as follows:

• three kilos of tomatoes;
• three large onions;
• teaspoon of paprika;
• allspice and bitter - a few peas;
• cinnamon and cloves - optional;
• salt - table. a spoon;
• sugar - a quarter cup;
• starch - three tables. spoons dissolved in a glass of water.

Attention! 10 minutes before the end of cooking sauce add starch.

Ketchup with basil for the winter

Very simple and delicious recipe

We prepare as follows:

1. peel one kilogram of tomatoes;
2. rinse and dry a bunch of basil and parsley, chop;
3. finely chop the tomatoes, add two tables to them. spoons of sugar and one teaspoon of salt;
4. puree the tomato mixture;
5. add chopped three cloves of garlic and herbs to it;
6. cook for three to four hours;
7. pour into jars or bottles.

If you want ketchup for the winter with basil to have a uniform and smooth consistency, wipe it through a fine sieve.

You can add salt and sugar as needed while cooking the sauce.

If you come across too juicy tomatoes, and the sauce does not boil down for a long time. Dilute two to three tablespoons of starch in half a glass of water and gently fold into ketchup. Optionally, you can add various spices and seasonings to the sauce.

Ketchup Heinz from tomatoes at home for the winter - you will lick your fingers

It turns out the sauce, like the famous brand

Homemade Heinz ketchup is a great tomato sauce that can be made with just a few ingredients. Amazingly tasty and rich sauce will appeal to all family members. The main ingredient in ketchup is ripe tomatoes and sweet and sour apples.

Products:

• tomatoes - three kilos;
• half a kilo of Antonovka apples;
• onion - three heads;
• sugar - one and a half glasses;
• salt - three dessert spoons;
• apple cider vinegar 6% - 50-70 grams;
• pepper - black, red, paprika, cinnamon, cloves, bay leaf - to taste.

Cooking instruction:

1. we prepare juice from tomatoes, onions and apples;
2. pour spices into the bottom of the pan, it is advisable to grind them with a coffee grinder, throw the whole bay leaf;
3. pour apple cider vinegar and vegetable juice into the spices;
4. mix thoroughly so that lumps do not form;
5. boil for five hours;
6. we take out a bay leaf from the finished ketchup and pour the finished product into jars.

Attention!

If there is no juicer available, then you can twist the vegetables and fruits in a meat grinder, and then grind through a sieve in order to get rid of the seeds and skins.

During the cooking process, the sauce must be stirred.

The vegetable mass should decrease in volume by two or even three times.

At the output, we get an excellent Heinz ketchup at home from tomatoes for the winter, which you will lick your fingers - such deliciousness!

Have a nice snack with homemade ketchups. We hope you enjoy our recipes.

Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Nevertheless, thick tomato sauce with spicy notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, it’s quite difficult for me to stop using it. So while the season fresh vegetables in full swing, I suggest preparing homemade tomato ketchup for the winter. You will lick your fingers - it turns out so tasty. In a corked form, the seasoning is stored for more than 1 year, but open - it is advisable to eat no more than 2-3 weeks. Natural Ingredients without synthetic additives spoil faster. But do not worry, a half-liter jar "disappears" in a few days.

The easiest and most delicious homemade ketchup for the future

Meat, potatoes, pizza, yes even a piece regular bread This sauce tastes so much better! Try it! I guarantee you will lick your fingers and ask for more. fresh tomatoes + classic spices= excellent result.

Thank you so much for the recipe mom Larissa!

Ingredients:

Exit: about 1.25 liters of finished sauce.

How to prepare delicious homemade tomato ketchup for the winter (you will lick your fingers):

To make a lot of thick sauce, use only well-ripened, fleshy, non-watery tomatoes. From the immature, only a large number of juice that evaporates when boiled. And the finished ketchup will come out quite a bit. Cut the tomatoes into small pieces. Place in a bowl (large saucepan). Clean the onion. Chop into a small cube. Put in tomato slices, mix. Cover with a lid.
Put on a small fire. Simmer until soft (about 15 minutes). Vegetables will immediately let the juice out, so they will not burn.
To bring the tomato base to homogeneity, use a metal sieve. Rub soft vegetables through it. A smooth puree without pits and skins will come out. Wipe as thoroughly as possible - more pulp will be in the bowl.
Pour the vegetable mass back into the bowl (stewpan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup is reduced by 2-2.5 times.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds, on several times folded cheesecloth. Tie the ends, make a bag. Dip in boiling puree. The spices will give off their flavor, but it will be quite easy to extract them from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will thicken even more. Through specified time remove the spice bag.
Prepare jars (special bottles). I have accumulated a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until the winter itself and for current use. Ordinary liter (half-liter) jars are also suitable. Sterilize jars (bottles). Boil the lids. Lay out the hot stock. Roll up. Turn over, check if the preservation is leaking. In this position, wrap the jars.
After cooling, hide in a dark pantry, cellar for the winter. Store opened ketchup in the refrigerator. But after opening it is desirable to eat within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than store-bought products.

We prepare fragrant ketchup from tomatoes and apples for the winter

It is difficult to imagine a combination of apples and tomatoes in their raw form. But in this sauce they perfectly "get along". Apples are responsible not only for the taste, but also for the excellent thick consistency. I advise you to try.

Required products:

Exit: about 1.5 liters of workpiece.

Plan for making ketchup from tomatoes and apples, harvesting for the future (for the winter):

Tomatoes must be ripe, soft, tasty. It is advisable to take apples with sourness, then the seasoning will turn out to be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut the rough part off the tomatoes. Cut into slices. Remove seeds and stems from apples. The skin does not need to be removed. It contains pectin - a natural thickener that will allow you to get the perfect consistency in a short time.
Grind all chopped components with a blender (meat grinder). Is the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft, easily rubbed through a sieve.
Pour into a deep heatproof container. Put on medium heat. Reduce heat after boiling. Cook covered, stirring every 10-15 minutes, about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a uniform consistency. But every minute of the time spent is worth it: homemade tomato and apple ketchup turns out to be very appetizing, you just lick your fingers. Having tried a spoon, I decided that it should be prepared for the winter not in jars, but in buckets. Return the grated sauce to the cooking pot.
Add sugar, salt, vinegar, ground pepper. Grinding peas is desirable personally. What is sold in bags contains a lot of small debris, no different special flavor. Also put in spices that make the usual red tomato sauce a real ketchup. It's cloves and cinnamon. You can put a whole cloves, and at the end of cooking, remove. Otherwise, the flavor will be too concentrated. Or take just 2-3 cloves and grind with pepper. Stir. Cook after boiling for another 5-7 minutes, until you achieve the desired consistency. Add other seasonings as desired hot peppers, coriander.
Wash jars (bottles). Sterilize or pour several times with boiling water. Place on a kitchen towel to drain the water. Fill the container. Roll up with sterile dry caps. Cool upside down under an unnecessary blanket.
After cooling, hide for storage in the cellar, pantry, refrigerator. You open a jar of such real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste - you will swing - you don’t just want to lick your fingers, but also bite off your tongue from pleasure.

Spicy thick ketchup with garlic

It is difficult to resist licking your fingers when you have a whole jar of delicious homemade sauce with a pleasant, spicy, spicy taste in front of you. Bulgarian pepper adds a special touch, garlic - a slight sharpness, and Provence herbs - a Mediterranean flavor.

Would need:

Exit: about 1.75-2 liters.

How to cook:

Rubbing sauce components through a sieve is not an easy or pleasant task. Especially when you plan to prepare a large amount of conservation. Is there a special attachment for a food processor? You are very lucky. I don’t have such a nozzle, so I decided to make it easier for myself and conduct an experiment. The tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled off the skin. Wiping the pulp of tomatoes is faster and easier. The sauce thickened, by the way, well. To separate the pulp from the skin, blanch the vegetables. Make a criss-cross cut. Drop into boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin can be easily removed. Cut the tomatoes into large slices.
bell pepper I also decided to clean the film. Therefore, I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Put it in a baking bag. Send to the oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in a microwave oven (900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Let the pods cool down a bit. Remove stems and seeds. Remove the skin. Cut randomly.
I used sweet lettuce. But the usual, yellow, white is also suitable. Clean the bulbs. Divide each into 4-8 parts.
Grind the ingredients with a blender or meat grinder.
For cooking, use dishes with a thick bottom so that the mass does not burn. Send it to the stove, over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is boiled down to classic density.
Remove the seeds by rubbing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help achieve a perfectly smooth consistency. Additionally, use it after grinding (optional).
Put the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush with a press). Stir. Cook for another 5-7 minutes after boiling.
Arrange in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, lids. Place the ketchup containers on top of the lids to see if it's leaking. After checking, wrap the workpiece with an unnecessary blanket. Remove the cooled sauce in a dark cool place (refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup comes out fragrant, piquant due to the use of ripe tomato fruits, fresh garlic, Provence herbs. The shelf life of closed preservation is more than 1 year. I advise you to harvest it a lot - it disappears very quickly.

Appetizing, natural homemade preparations! Happy, successful results!

You don’t need to know a lot about how to cook ketchup at home. The main thing is to understand exactly which of the incredible number of varieties, types and variations of recipes you like. We will offer you several cooking methods that you can easily modify to your taste.

It seems that now few people will say how to cook ketchup correctly, since each country in which sweet tomatoes grow and ripen well has its own interpretation on a given topic. For example, for Italians, ketchup is ground tomato pulp, but for residents, tomatoes are only a fraction of the original taste.

How to make ketchup at home quickly

A couple of spoons are diluted with water (to the state you need), add sugar and spices to taste. It is very important to take exactly the tomato paste, and not the originally processed starch. spices in this case can be either dry herbs (hops-suneli, or fresh. Garlic and a bit of vegetable oil are quite appropriate.

How to cook ketchup for the winter at home

Recipe #1

Scroll through the meat grinder tomatoes. Throw the resulting mass on a sieve and wipe. Seeds and skins should remain in the sieve. Puree and juice must be boiled until thick. At the end, add salt and sugar to taste, a little olive oil and a wide variety of herbs to choose from. Then pour the boiling "miracle" into sterile jars and preserve. All. The question of how to cook is closed.

Recipe number 2

Tomatoes rolled through a meat grinder are thrown into a colander in order to drain some juice. The mass should lie down in the sieve for no more than 30 minutes. Then greens, garlic, sugar, salt and vegetable oil. Arrange in jars and store in the refrigerator. Over time, the mass will begin to sour, from which the sauce will get a pleasant piquancy and astringency.

The question of how to cook ketchup at home is no longer relevant.

Recipe No. 3 (Bulgarian)

Someone can safely say that this is nothing more than the most banal lecho, but who can say that it has flaws, or does it go well with barbecue and pasta? Three parts of tomatoes will require one part of onion and sweet pepper. Grind everything through a meat grinder or chop very finely, and then send to a slow fire to evaporate to the desired consistency. At the end of cooking, put sugar, salt, spices and herbs. Do not spare herbs and garlic, vegetables infused with them will be delicious. Boil, pour into sterile jars and preserve.

"Kechunez"

The following dill, parsley, cilantro, basil, onion and garlic are great for any of the above cooking methods. Many people prefer to add mint, which brings a unique freshness to the sauce. By the way, it is this variation that goes well with lamb.

Ketchup is one of the most versatile sauces. It goes well with pasta and potatoes, meat and fish, and any dish with it seems tastier. However, purchased sauces rarely contain only natural products, and those consisting only of them are expensive. If you want all year round enjoy the taste quality product and at the same time not to give fabulous money for it, there is only one way out - to cook ketchup at home. If you make it right, then in terms of its organoleptic qualities it will surpass the purchased one.

How to cook ketchup

In order to prepare delicious ketchup, it is not enough to choose the right recipe, although a lot depends on it. It is very important to take into account several points.

• When choosing tomatoes for making ketchup at home, it is necessary to reject all overripe and unripe, at least slightly damaged ones. At the same time, it is better to give preference to tomatoes grown not in greenhouses, but in beds: fleshy and fragrant.
• Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which there may be chipped, wormy ones - these are not suitable for ketchup.
• Tomatoes and other products, if required by the recipe, must be thoroughly crushed. The best way to do this is to pass through a meat grinder, after which the puree should also be rubbed through a sieve. There are more easy way- pass through a screw juicer, but it does not allow to achieve such quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the selected 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;
• greens to taste (basil, dill, parsley) - 100 g.

Cooking method:

• Wash the tomatoes well, cut the stalks, cut each vegetable into 4 parts.
• Chop the greens and put in a saucepan with tomatoes.
• Place the tomatoes in a saucepan and simmer for 20 minutes over low heat.
• After the tomato mass has cooled, wipe it through a sieve.
• Bring the 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.
• Fold the spices in gauze or bandage, wrap well so that they do not fall out during cooking, and dip into the tomato mass.
• Pour sugar and salt, pour in vinegar, boil for another 10 minutes.
• Take out the spice bag.
• Sterilize jars, preferably small ones, and fill with hot ketchup. Seal with sterilized lids.

Homemade ketchup prepared according to traditional recipe It 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;
• red bell pepper - 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.

Cooking method:

• Peel carrots, peppers and onions, chop, pass through a meat grinder.
• Grind the basil to a powder state.
• Mix basil with onions and carrots.
• Pour the carrot-onion-pepper mass with water in an amount of 0.2 liters, simmer for 10 minutes.
• Pass through the meat grinder tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can leave the seeds out of the pepper, but grind it whole.
• Put the tomatoes, hot peppers and garlic to the carrots and onions, simmer the vegetables together for another 10 minutes.
• Dilute the 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 wipe it through a sieve, whisking the resulting puree with a blender in parts.
• Add spices, oil and vinegar, salt and sugar.
• Bring to a boil and boil for 7 minutes.
• Dissolve starch in 100 ml of water.
• Pour the starch into the sauce in a thin stream, stirring constantly, cook for a couple of minutes.
• Pour ketchup into sterilized bottles or jars, seal them. When cool, send to storage in the pantry.

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

spicy ketchup

• tomatoes - 0.5 kg;
• onion - 0.5 kg;
• sweet pepper - 1 kg;
• burning capsicum- 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 with a meat grinder sweet and hot peppers along with the seeds.
• Do the same with the rest of the vegetables.
• Put the vegetables in a saucepan and boil them for half an hour.
• Peppercorns wrap in cheesecloth and lower to the bottom of the pan.
• Pass the garlic cloves through a press and add to the vegetables.
• Pour salt, sugar into the vegetable mass, pour oil and vinegar into it, mix.
• Boil down to the desired density and pour into sterilized bottles through a clean, boiled funnel.
• Close with lids, let cool.

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

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

Ketchup has a universal classic taste, which allows it to be served with any dish. This is the most tomato ketchup that can be, because it does not contain any other vegetables.

Table ketchup

• tomatoes - 6.5 kg;
• garlic - 10 g;
• onion - 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, make an incision crosswise on each.
• Dip in boiling water, blanch for a couple of minutes, remove and transfer to a pot of cold water.
• Remove the skin from the tomatoes, cut each in half.
• Place the sieve on a clean saucepan. Remove the seeds from the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the grate and the juice gets into the pan. Wash the sieve.
• Return it to the pot and rub the tomato pulp through it.
• Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or in a coffee grinder.
• Pass 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 to cook, stirring constantly, until the mass is reduced by about half.
• Add the remaining sugar and cook, stirring constantly, for 10 minutes.
• Pour in salt, pour in vinegar and boil for another 10 minutes.
• Pour hot ketchup into pre-prepared bottles or jars (they should be sterilized). Close tightly with lids. After cooling, they can be stored in the basement or pantry.

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

Ketchup "Original"

• tomatoes - 5 kg;
• bell pepper - 0.3 kg;
• onions - 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 from it, cut into pieces and chop with a blender or meat grinder.
• Wash the tomatoes, cut, cook for 5 minutes and transfer to cold water. Once the tomatoes have cooled down a bit, take them out of the water and peel them off.
• Cut the tomatoes and chop with a meat grinder or blender.
• Remove the husk from the onion, chop and also chop in the same way.
• Pour salt and sugar into a saucepan, put vegetable puree into it and put on fire.
• Bringing to a boil, reduce the heat and cook until the mass acquires the optimal consistency for ketchup.
• Add paprika, boil for a couple of minutes.
• Pour in the vinegar and boil for another 3 minutes.
• Pour into pre-sterilized jars or bottles, close them with lids. Ketchup should cool down when room temperature, after it is better to clean it in a cooler place.

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

Homemade ketchup is a tasty and healthy product that keeps well and is quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.