Some 20 years ago, only a few people heard about ketchup, and store shelves were occupied by half-liter jars with Krasnodarsky tomato sauce. As children, we ate it almost in jars - with bread, to heartburn, how delicious it is! And then ketchup appeared - oh, this is bliss ... You could literally eat everything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely you are to buy a real one. tomato sauce with spices and seasonings, more and more starch, and dyes, and preservatives ... There is only one way out - to cook ketchup yourself. Only in this way will you know exactly what is in your ketchup, and you will cook it 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 won’t get by 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. tomatoes - juice it 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, cook for a couple of hours and it’s like a real one .. This is how it looks. I’m sure that many saw it and passed by, because they didn’t know what a wonderful thing this is.
Ingredients:
3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 garlic clove
a pinch of cinnamon,
on the edge of a sharp knife red pepper.
Cooking:
Finely chop the tomatoes, put in a saucepan, put on 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 it back in the pan, bring to a boil, pour in the vinegar and arrange in sterilized jars. Roll up.
Ingredients:
6.5 kg of tomatoes,
10 g garlic
300 g onion
450 g sugar
100 g salt
¼ tsp cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.
Cooking:
Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, isachar salt in a saucepan, put on fire. Add a third of sugar and reduce the mass by 2 times. Add remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.
Ingredients:
3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 peas black pepper,
3-4 juniper berries,
salt.
Cooking:
Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat 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 decompose hot into sterilized jars and cork.
Ingredients:
5 kg of tomatoes,
1 cup chopped onion
150-200 g of sugar,
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
piece of cinnamon,
½ tsp ground celery seeds.
Cooking:
Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.
Ingredients:
3 kg of tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 tbsp with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne or chili pepper.
Cooking:
Tomatoes, sweet and hot peppers chop (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.
Ingredients:
500 g tomatoes,
500 g onion
1 kg of multi-colored sweet pepper,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns
7 peas of allspice.
Cooking:
Grind tomatoes, onions, sweet and hot (together with seeds) peppers (meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to a minimum and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired thickness, stirring constantly. Arrange hot in sterilized jars, roll up.
Homemade ketchups are made not only from tomatoes, but 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 fleshy tomatoes,
4 sweet apples,
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp 9% vinegar,
3 large cloves of garlic.
Cooking:
Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on a slow fire and simmer until thick, 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 arrange in sterilized jars. Roll up.
Ingredients:
2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 tbsp ground black pepper,
1 tbsp dry mustard,
salt to taste.
Cooking:
Grind all the 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 bulbs
2.5 cups of 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 pepper,
½ tsp ground paprika,
½ tsp ginger,
1 tbsp starch (if necessary).
Cooking:
cut vegetables large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to a minimum and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, the remaining spices and boil to the desired density 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 cold place.
Ingredients:
5 kg of tomatoes,
3-4 bulbs
3 sweet peppers
2 tbsp salt,
300 g sugar
100-150 ml 9% vinegar,
½ tsp ground red pepper,
a little cinnamon
greens.
Cooking:
Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Bell pepper peel, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours at open lid. Cool and pass 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 into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in 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.
Cooking:
Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.
Ingredients:
2 kg of tomatoes,
1 kg plums,
500 g onion
1 head of garlic
1 tsp black pepper
1 tsp red pepper,
salt, sugar to taste.
Cooking:
Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam 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 most different ways. Good luck preparing!
Larisa Shuftaykina
Another recipe:
3 kg tomato
0.5 kg apples
0.25 kg onion
Chop everything and cook until the onion is soft. Grind with a blender and cook until the desired density, I cooked for 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. You can add garlic.
The most proven ketchup recipes. Saving is easy!
The secret recipe for delicious ketchup for the winter.
Ketchup, probably, should be prepared for the winter by all economical housewives. This is a great seasoning for all dishes: vegetable, meat. You can't make pasta and bake without ketchup delicious pizza. Even ordinary boiled or fried potatoes seasoned fragrant ketchup, turns into a delicacy dish (especially in fasting)
This recipe was told to me by a familiar chef of one Italian restaurant, adding that this is his “ secret recipe". I don’t know what exactly is the secret of this ketchup, and how it differs from others - I didn’t compare. But once, having prepared this ketchup, I realized that I did not need other recipes.
What do you need for ketchup?
Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 pieces)
Green, sour apples (Semerenko-type variety 250 (500) g with skin, but without core. cut into large slices)
Onion 250 (500) g (peel and cut into 4 parts)
1 tbsp salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)
How to cook ketchup?
Chopped vegetables, put in a container for cooking and cook for 2 hours, stirring occasionally.
Tomatoes immediately release juice, so do not add water.
After two hours, everything should be boiled soft for you, and the apples should “fall apart”. We cool.
1. More time-consuming: twist in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2. Pass through the auger juicer. Moreover, we scroll the squeezers twice until they give us all the pulp and become almost dry.
Pour the grated mixture into a cooking container and add spices (except for vinegar and red pepper):
Cook for another 40 minutes, stirring so that the ketchup does not burn.
5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in original recipe 1 st. spoon, but I add 1 teaspoon so that it is not too spicy)
If you want to do it right now big portion, when adding spices, keep the proportions.
Ketchup is ready. You can eat right away. It turns out approximately 1.2 liters.
And you can pour it into small sterile jars or glass bottles from store-bought ketchup, close tightly with “native” metal caps and wrap it up until it cools completely.
Such homemade ketchup keep well. And it eats great.
How to make ketchup at home
Of course, now there is no problem to buy ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If natural ketchup is found, then the price will definitely “bite”. Try making your own homemade ketchup. There are many various recipes cooking ketchup at home. We give an example of the most proven recipes.
ketchup recipe
We need to take health, strong, ripe tomatoes, wash them and dry them. If desired, you can remove the skin from the tomatoes beforehand. Next, cut the tomatoes into small wedges and put them in either freezer bags or containers. Lay in small portions at the rate of 0.5 portion - 1 liter of finished ketchup. You can add a couple of pieces of sweet pepper to the tomatoes, also pre-cut smaller. You can also add chopped herbs that you like. Put the prepared bags, containers in the freezer. Everything, the workpiece is done.
When you need sauce for the table, take out the tomatoes, let them stand and chop in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.
You can think of many options. For dumplings, for example, tomato sauce with sour cream or mayonnaise is great.
And now the recipes for hot processed ketchup:
Ketchup Four
To prepare ketchup Four you will need:
4 kg ripe tomatoes
4 bay leaves,
4 pieces of onion,
1 teaspoon ground black pepper,
half a teaspoon of ground hot pepper,
1 teaspoon ground cinnamon
300 g of granulated sugar,
salt to taste
vinegar 0.5 cups 6% (but you can not add).
Pass the tomatoes through a meat grinder. Add Bay leaf and bow. The onion can be pre-chopped, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass if you cut it in half. Tomato mass can be rubbed through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Pour the hot mass into prepared jars and roll up.
Ketchup with mustard
To make mustard ketchup you will need:
2 kg ripe tomatoes,
half a kilo of onions,
half a kilo of sweet pepper,
glass of sugar,
1 tablespoon salt
1 tablespoon dry mustard
1 teaspoon cilantro
Prepared vegetables - tomatoes, onions, sweet peppers, pass through a meat grinder. Boil the vegetable mass for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Boil the mixture for another 10-20 minutes. Pour the hot mass into prepared jars and roll up.
Plum ketchup
To prepare plum ketchup, you will need
2 kg of tomatoes, half a kilo of plums,
1 teaspoon ground red pepper,
250 g onions,
0.2 kg of granulated sugar,
1 tablespoon salt
100 g vinegar 9%,
cloves to taste.
Pass tomatoes, pitted plums, onions through a meat grinder. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you can not do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in the vinegar, bring to a boil and place in prepared jars. Roll up - ketchup at home is ready.
Ketchup "Spicy".
We will need:
Tomatoes - 6.5 kg
Onion - 300 g
Sugar - 450 g
Salt - 100 g
Garlic - half a medium-sized head.
Mustard (powder) - half a teaspoon.
Cloves, peppercorns, fragrant peppercorns - 6 pieces each.
Cinnamon - optional, 1/4 teaspoon
Vinegar - 350 ml. 9% (if you take the essence, then 40 ml.)
How to cook:
1. Remove the skin from the tomatoes. To do this, they need to be cut crosswise, and blanch in boiling water for a couple of minutes. Then dip in cold water - then the skin will be removed easily.
2. Grind tomatoes in a blender, or pass through a meat grinder, put in a saucepan and put on fire.
3. Put in a saucepan chopped in a blender onion, garlic, a third of sugar. Spices need to be ground and also in a pan.
4. Cook the whole mass over low heat until it is reduced by half. We put the remaining sugar, salt, vinegar in the pan, cook for another 15 minutes.
5. Arrange in sterilized jars (they must be hot) and roll up.
Ketchup with horseradish.
We will need:
Tomatoes - 2 kg
Onion - 2 large onions
Sugar - 100 g
Salt - 1 tbsp. a spoon
Dry red wine of any brand - 2 tbsp. spoons.
Wine vinegar - 2 tbsp. spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish - 1 tbsp. a spoon.
How to cook:
1. Cut the tomatoes, onions into slices (you can immediately remove the skin from the tomatoes, read the first recipe on how to do this).
2. Put on fire and cook for 20 minutes after boiling. Then we grind through a sieve.
3. Add sugar, salt, all spices, dry wine and cook over low heat for another hour, stirring frequently.
4. 20 minutes before the end of cooking, put horseradish in the pan, and 5 minutes before the end - vinegar (wine can be replaced with apple).
5. Lay out in sterilized jars and roll up.
Ketchup "Spicy"
We will need:
Tomatoes - 500 g
Onion - 500 g
Sweet pepper - 500 g
Hot pepper - 2 pods, if you do not like very hot - take one.
Sugar - half a glass.
Salt - 1 teaspoon.
Vegetable oil - 100 ml
Vinegar 9% - half a glass.
Garlic - half a small head.
Black pepper, allspice - 5 - 7 peas each.
How to cook:
1. Grind tomatoes, onions, sweet peppers, hot peppers in a blender or pass through a meat grinder.
2. We put the whole mass on fire, let it boil and cook over low heat for half an hour.
3. Add vegetable oil, sugar, salt, chopped garlic, all seasonings to the pan and cook until the mass is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, put in sterilized hot jars and roll up.
Ketchup at home
The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, but you can add some spices from yourself - it will also be delicious.
Winter Ketchup Ingredients:
◾ tomatoes - 5 kg;
◾ Bulgarian hot or sweet pepper - 300 g;
◾ onion - 500 g;
◾ granulated sugar - 200 g;
◾ salt - 1-2 tbsp;
◾ ground chili pepper - 2 tsp (without top);
◾ table vinegar 9% - half a glass.
Ketchup recipe at home:
1. We wash all the vegetables under running water, cut the peppers and clean the inside of the seeds.
2. Then dip the tomatoes into boiling water and cook for 5 minutes.
3. After that, take them out and put them in a bowl with pre-prepared cold water.
5. Chop the peeled onions into large pieces, cut the pepper into several pieces.
6. We twist all the prepared vegetables in a meat grinder.
7. Then we transfer them to a large, wide pan. Add sugar and salt, mix.
8. Bring to a boil, reduce the heat, remove the resulting foam. We cook for about half an hour.
9. After that, add chili and continue to boil the ketchup to the desired density.
11. Pour the resulting ketchup into pre-sterilized jars, twist with metal lids.
12. We turn the blanks upside down, wrap them with a blanket and leave until the jars have cooled.
Optionally, and to enhance the spiciness (although it is in abundance in this recipe), you can put chopped garlic in the sauce just before serving.
Ingredients:
Tomatoes - 5 kg;
Onion - 350-400 grams;
Sugar - 1 glass;
Vinegar - preferably fruit - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1-2 tsp;
Garlic - optional;
Hot pepper - optional;
Starch - 1-2 tbsp. l;
Making ketchup at home
It won't take you much time and effort to make this sauce, but you will not only save money, but also prepare what can really be called real ketchup. To make juice, you can take any ripe tomatoes, but it is better to take more fleshy varieties.
Then the juice will be much thicker, which means there will be more ketchup. From five kilograms of tomatoes you get a little more than four liters of juice.
We leave about one glass of juice, cook the rest. At this time, prepare the other ingredients. We clean the onion and chop it in a meat grinder or blender - you need to turn the onion into a puree
If you want faster, you can use a regular grater. When the juice boils, add onion puree and cook together.
Try to stir the tomato mass all the time so that it does not burn. As soon as the juice with onions is bought, reduce the heat and simmer for about an hour and a half - the amount should decrease by about half.
The juice will foam - we check the readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar right away - otherwise, when the juice is boiled away, the taste of homemade ketchup will be spoiled.
Add to cold juice potato starch and ground pepper. Mix very well.
When the juice is thick, add salt and sugar, boil for about another five minutes - do not be afraid to try. You can increase or decrease the amount of salt and sugar as needed.
When you achieve the desired taste, add vinegar. At the very end of cooking, carefully pour in the juice with starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.
For taste and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic
Tomato sauce "Classic"
The classic tomato sauce-ketchup, described in the 1969 issue of Home Economics, consists of tomatoes, salt, sugar, vinegar, and spices. It is, so to speak, basic recipe because now there is great amount its modifications, designed for every taste.
Ingredients:
3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 garlic clove
a pinch of cinnamon,
on the edge of a knife of hot red pepper.
Cooking:
Finely chop the tomatoes, put in a saucepan, put on 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 it back in the pan, bring to a boil, pour in the vinegar and arrange in sterilized jars. Roll up.
Homemade ketchup "Spicy"
Ingredients:
6.5 kg of tomatoes,
10 g garlic
300 g onion
450 g sugar
100 g salt
¼ tsp cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.
Cooking:
Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, isachar salt in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.
Tomato sauce "Spicy"
Ingredients:
3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp. l. mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns
3-4 juniper berries,
salt.
Cooking:
Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat 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 decompose hot into sterilized jars and cork.
Just ketchup
Ingredients:
5 kg of tomatoes,
1 cup chopped onion
150-200 g of sugar,
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
piece of cinnamon,
½ tsp ground celery seeds.
Cooking:
Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.
Ketchup "Delicious"
Ingredients:
3 kg of tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 st. l. with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne or chili pepper.
Cooking:
Grind tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.
Ketchup "Spicy"
Ingredients:
500 g tomato,
500 g onion
1 kg of multi-colored sweet pepper,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.
Cooking:
Grind tomatoes, onions, sweet and hot (together with seeds) peppers (meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to a minimum and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired thickness, stirring constantly. Arrange hot in sterilized jars, roll up.
Homemade ketchups are made not only from tomatoes, but 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 fleshy tomatoes,
4 sweet apples
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp. l. 9% vinegar,
3 large cloves of garlic.
Cooking:
Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine the tomato and apple puree in a saucepan, put on a slow fire and simmer until thick, 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 arrange in sterilized jars. Roll up.
Ketchup "No hassle"
Ingredients:
2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 st. l. ground black pepper,
1 st. l. dry mustard,
salt to taste.
Cooking:
Grind all the 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 bulbs
2.5 cups of sugar
2.5 st. l. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili pepper,
½ tsp ground paprika,
½ tsp ginger,
1 st. l. starch (if necessary).
Cooking:
Cut vegetables into large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to a minimum and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, the remaining spices and boil to the desired density 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 cold place.
Ketchup with paprika
Ingredients:
5 kg of tomatoes,
3-4 bulbs
3 sweet peppers
2 tbsp. l. salt,
300 g sugar
100-150 ml 9% vinegar,
½ tsp ground red pepper,
a little cinnamon
greens.
Cooking:
Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and pass 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 into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in sterilized jars, roll up.
Ketchup "Hrenovy"
Ingredients:
2 kg of tomatoes,
2 large onions
100 g sugar
1 st. l. salt,
1 tsp ground black pepper,
1 tsp ground ginger,
1 tsp ground cloves,
2 tbsp. l. dry red wine
1 st. l. fresh grated horseradish
2 tbsp. l. wine vinegar.
Cooking:
Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.
Ketchup "Tomato plum"
Ingredients:
2 kg of tomatoes,
1 kg plums,
500 g onion
1 head of garlic
1 tsp black pepper
1 tsp red pepper,
salt, sugar to taste.
Cooking:
Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam 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. Good luck preparing!
Larisa Shuftaykina
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 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 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 in a deep frying pan sunflower oil and fry 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
- five kilos of tomatoes;
- half a kilo of granulated sugar;
- two large onions;
- two st. tablespoons of vegetable oil;
- mustard powder - three tbsp. spoons;
- vinegar - half a glass;
- salt - two tbsp. spoons;
- nutmeg - a pinch;
- 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 pepper, 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 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 them in cold water for a few minutes. 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 much is there harmful additives, stabilizers and preservatives. 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:
- salt the tomatoes cut into cubes and let stand for about twenty minutes so that they let the juice go;
- twist the peeled onion and pepper in a meat grinder;
- add vegetable mixture to tomatoes;
- put a container with a workpiece on fire;
- the tomato mixture should be boiled for thirty minutes;
- remove from the stove and let the tomato mass cool;
- grind the workpiece through a fine sieve;
- put the container on a slow fire, salt, add granulated sugar and bay leaf;
- cook with stirring for another two hours.
- ten minutes before readiness add vinegar;
- 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, men will 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:
- prepare tomato juice from a tomato using a juicer;
- put the juice in a saucepan with high sides on the fire, and bring to a boil;
- peel the onion and pepper, cut into small pieces and pass through a meat grinder;
- add twisted vegetables to boiling tomato juice;
- mix thoroughly, bring to a boil;
- be sure to remove the foam;
- boil for at least two hours;
- take the pot off the heat and let it
- salt, add sugar;
- dilute starch in a glass of water and carefully pour into the sauce, add a bunch of greens;
- boil for another twenty minutes, take out the parsley and add vinegar, mix, turn off and let cool slightly;
- 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:
- cut and chop vegetables with a meat grinder or blender;
- put on fire and cook for forty minutes;
- 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;
- add vinegar, pepper, boil for another 5-10 minutes;
- 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:
- two and a half kilograms of ripe and juicy tomatoes;
- a kilo of bell pepper;
- a pod of bitter pepper;
- a tablespoon of chopped garlic;
- three st. spoons of granulated sugar;
- teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
- six peas of bitter and allspice pepper;
- five grains of cardamom;
- laurel leaf - two pieces;
- 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 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:
- remove the skin from the tomato and cut into cubes;
- chop the onion, garlic and herbs very finely;
- cut ginger into thin slices;
- place in saucepan with vegetable oil, and simmer for five minutes, add spices;
- add chopped tomatoes and a little water to the saucepan, close the lid and boil by a third;
- puree the vegetable mixture;
- 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:
- peel one kilogram of tomatoes;
- rinse and dry a bunch of basil and parsley, chop;
- finely chop the tomatoes, add two tables to them. spoons of sugar and one teaspoon of salt;
- puree the tomato mixture;
- add chopped three cloves of garlic and herbs to it;
- cook for three to four hours;
- 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 of 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:
- we prepare juice from tomatoes, onions and apples;
- pour spices into the bottom of the pan, it is advisable to grind them with a coffee grinder, throw the whole bay leaf;
- pour apple cider vinegar and vegetable juice into the spices;
- mix thoroughly so that lumps do not form;
- boil for five hours;
- we take out a leaf of laurel 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.
Tomato sauce - business card mistresses. Not everyone makes such preparations for the winter, but in vain. With modern kitchen appliances, this will not be difficult. If all housewives knew how easy it is to make ketchup at home, then they would certainly make such preparations for the winter.
Secrets of delicious homemade ketchup
The ketchup preparation technology looks the same, the difference is only in the ratio of ingredients.
- Ripe, fleshy tomatoes are selected. They need to be washed and cross cut into their skin. Boil water, dip them into it for a couple of minutes, remove, cool, put in cold water, peel and chop. In this case, it is better to extract the seeds and put them in a sieve so that the juice through it drains into the pan.
- Pepper, if it is part of ketchup, must be cleaned of seeds and baked in the oven for 10-15 minutes, then cool and remove the skin from it.
- The rest of the vegetables are simply washed and cut.
- If it contains apples, the core is removed from them, the apple slices are boiled.
- The pits are taken out of the plums.
- After that, the prepared ingredients are passed through a meat grinder or rubbed through a sieve. At home, you can grind them with an immersion blender.
- Then all the vegetables are boiled in a cauldron with constant stirring until the vegetable mass thickens.
- Spices are wrapped in gauze and sink to the bottom of the cauldron. Boil with vegetables for 10 minutes and remove.
- Sugar and salt are added 10 minutes before ketchup is ready.
- If the composition contains garlic or vinegar, then they are added last, a couple of minutes before readiness.
- If ketchup is made at home for the winter, then ketchup can only be poured into jars and bottles that have been previously sterilized. The lids can be used the same as these containers were originally closed, but for this they must be washed and boiled well. This will allow the ketchup to be stored all winter at room temperature.
Knowing the conditions for preparing ketchup, you can choose any recipe to your liking. Sweet tomato sauce goes well with vegetables, fried potatoes, spicy - for meat, sweet and sour - for spaghetti and poultry meat.
Classic homemade ketchup recipe
In order to prepare a classic tomato sauce at home, you will need:
- tomatoes - three kilograms;
- granulated sugar - 7 tablespoons;
- salt - a table boat with a slide;
- apple cider vinegar - a third of a glass;
- black peppercorns - 25 pieces;
- cloves - 20 pcs.;
- cinnamon and hot red pepper - a pinch each.
The classic sauce has a sweet taste.
Spicy homemade ketchup recipe
Love all things spicy? Then take:
- 5 kilograms of tomatoes;
- half a kilo of bell pepper;
- half a kilo of onions;
- half a glass of table vinegar;
- two teaspoons of paprika;
- 10 tablespoons of sugar;
- one and a half tablespoons of salt.
Prepare ketchup from them according to the technology described at the beginning of the article, and in winter you will enjoy the original spicy taste of homemade sauce with paprika and bell pepper.
Spicy homemade ketchup recipe
Provided that you truly love very much spicy sauces, then you should cook ketchup according to this recipe:
- sweet pepper - kilogram;
- tomatoes - kilogram;
- onion - half a kilo,
- burning capsicum- 5 items;
- garlic - head;
- black pepper - 7 peas;
- sugar - half a glass;
- salt - a teaspoon;
- vegetable oil - 100 ml;
- table vinegar - a glass.
The sauce according to this recipe is very spicy and quite sour. But lovers of spicier snacks should like it. Serve with meat or use as a marinade.
One of the most popular is from tomatoes and apples. It is made without vinegar, has a delicate sweet and sour taste. It can be prepared from:
- four kilograms of ripe tomatoes;
- half a kilogram of apples;
- half a kilogram of onion;
- a tablespoon of salt;
- 300 g of sugar;
- two dessert spoons of ground cinnamon;
- pinches of nutmeg;
- 150 ml table vinegar.
I want to eat this sauce with spoons. His biggest fans are children. It is fashionable to serve the sauce both with pasta, side dishes, and with meat dishes; it harmonizes especially well with poultry meat.
A very interesting taste has a sauce of tomatoes and plums. In order to cook it at home, you need to take:
- two kilograms of tomatoes;
- half a kilo of plums;
- three bulbs;
- 10 tablespoons of sugar;
- a tablespoon of salt;
- 5 tablespoons table vinegar,
- a teaspoon of red ground pepper.
Unlike tomato and apple sauce, plum and tomato sauce is spicier and not as sweet. It suits the bird even better.
Ketchup with horseradish turns out to be spicy and unusual. It is fashionable to cook this only at home - you can’t find it on store shelves. It requires:
- 2 kilograms of tomatoes;
- a tablespoon of fresh horseradish root (grated);
- two bulbs;
- a tablespoon of salt;
- 100 g of sugar;
- 50 ml of red dry wine and wine vinegar;
- a teaspoon each of ginger, cloves and black pepper (ground).
This sauce is prepared according to traditional technology from products traditional for Russian cuisine, but the taste is not ordinary and spicy. You can surprise your guests with this homemade ketchup.
Another unusual taste is ketchup with mustard. If you want to try it, prepare:
- 2 kilograms of tomatoes;
- half a kilo of onions;
- half a kilo of sweet pepper;
- a glass of sugar;
- a tablespoon of salt;
- a large spoonful of mustard powder;
- a tea boat of red pepper,
- a tablespoon of dried cilantro.
The preparation is not original, but the taste is quite piquant. This sauce goes well with dumplings and sausages, as well as jelly.
Experienced housewives can vary the ratio of salt, sugar and vinegar without changing them too much, add their favorite spices and spices, such as bay leaves, to get homemade ketchup with a unique taste.
This homemade ketchup recipe is amazing! He always diverges with a bang. Be sure to try!
A natural product is always more appreciated by hostesses than store-bought supplements. This is especially true for ketchups 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 can not worry about the taste of borscht, goulash and even tomato juice own cooking. Therefore, we will write down and put in our culinary notebook several recipes for homemade ketchup, which we will spin for the winter, or simply put 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 cook ketchup
1. Wash tomatoes and apples. Peel the onion. By the way, if you take sweet apples, then you will get Krasnodar sauce to taste. With sour apples, the taste is very similar to Heinz. Add garlic, get Baltimore Admiral ketchup.
2
. Tomatoes, onions and pulp of apples cut into large pieces. Place all ingredients into a large saucepan.
3.
Simmer over medium heat until the onion is soft. Stir 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 before readiness, pull out the hot pepper and add apple cider vinegar to the ketchup.
7
. Roll into sterilized jars. Leave until completely cooled "under a fur coat", lids down.
Delicious homemade ketchup is ready
Enjoy your meal!
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 into 4 pieces. Onion, of course, pre-peel. Now let's 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, because our tomatoes really like to burn. After 3 hours, you need to add vinegar and sugar, peppers and salt. This ketchup recipe assumes that you have a day off, since the pasta needs to be boiled for a total of 6 hours.
After adding spices and seasonings, leave the ketchup on the fire for the same 3 hours, do not forget to stir. After cooking, lay out in sterilized jars, close the lids and send under the covers until it cools down.
Homemade ketchup, tomato and pepper
- Tomatoes - 5 kilograms.
- Onions - half a kilogram.
- Bulgarian sweet red pepper - 300 grams.
- Hot red chili pepper - 2 pieces.
- Vinegar (9%) - 100 grams.
- Sugar is a glass.
- Salt - 2 tablespoons.
Wash the tomatoes and peppers well. We clean the onion and pepper, we also get rid of the pits of the chili pepper.
We collect in a saucepan cold water and leave. Then, in a separate pan, boil water, 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 we remove the skin from the tomatoes, cut them into 4 parts.
Pepper should be cut into 8 parts. Onion - into 4 parts. Now let's skip 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 cook on the stove for about half an hour. Stir occasionally, making sure the brew thickens.
After 30 minutes, add vinegar, stir and cook for another 10 minutes. We put ketchup in sterilized jars, immediately twist it. Until the jars are cold, ketchup should be upside down, wrapped in a blanket.
Tomato-plum ketchup (for 5 cans, half a liter in volume)
- Tomatoes - 2 kilograms.
- Onions - 250 grams.
- Plum - 1 kilogram.
- Pepper, red hot, chili - 3 pieces.
- Sugar - 1 cup.
- Salt - 2 tablespoons.
- Black ground pepper - 2 teaspoons.
- Garlic - 150 grams.
- Bay leaf - 2 pieces.
- Vinegar (9%) - 2 tablespoons.
- Parsley - 2 bunches.
Let's prepare the products. Remove the bones from the plums and wash well. Wash the tomatoes and boil in boiling water for 5 minutes so that the skin peels off well. Then peel and cut into small piles. We clean the bulbs and also wash them, cut them into several pieces. Chile cut, free from small bones. We clean the garlic.
Pass through a blender or meat grinder tomatoes with plums and onions. We will cook this mass over low heat for about 2-2.5 hours. Periodically you need to mix, add sugar and ground pepper, salt and bay leaf.
Rinse the greens and pass through a blender or meat grinder with garlic and chili. Add this mass to the tomato-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 screw on the lids. Wrap ketchup with a blanket and, turning over, put in a cool place.
Tomato-apple ketchup with spices
- Tomatoes - 4 kilograms.
- Apples "Antonovka" - half a kilogram.
- Onions - half a kilogram.
- 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 the “Antonovka”, then cut into 4 parts. Pass all vegetables through a blender or meat grinder. Put them in a large saucepan and cook over low heat, about 2-2.5 hours.
Periodically stir the mass, adding sugar, salt, cloves, pepper and cinnamon. Half an hour before readiness, pour in the vinegar, mix. Put the ketchup in sterilized jars, roll up the lids, wrap with a blanket until they cool.
Ketchup, homemade with apples and apricots
- Tomatoes - 2 kilograms.
- Apricots - half a kilogram.
- Apples - 1 kilogram, choose sour varieties.
- Onions - half a kilogram.
- Vinegar - 2 cups.
- Sugar - 700 grams.
- Salt - 2 tablespoons.
- Garlic - 1 large head.
Rinse and peel the tomatoes by pouring boiling water over them. Wash the apples and remove the core with stones, remove the roots as well. Rinse the apricots and remove the 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 the readiness of our ketchup, pour in the vinegar, mix.
We close the paste in jars for half a liter, wrap it with a blanket, turn it upside down until the ketchup has completely cooled. Then we hide in the basement.
Ketchups for every day (without twisting)
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.
- Peppercorns - a teaspoon.
- Vinegar - 2 tablespoons.
Wash the tomatoes well and peel the skins. Then cut and pass through a blender or meat grinder. The mass must be boiled under the lid over low heat for about 30 minutes. Then pass through cheesecloth or sieve. After the pasta is homogeneous, again send it 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 the pan, tying it well. Stir occasionally to prevent scorching. Now that the ketchup has thickened, remove 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 kilogram.
- Carrots - half a kilogram.
- Garlic - 150 grams.
- Sugar - 5 tablespoons.
- Salt - to taste.
- Sunflower oil - 150 grams.
- Tomato paste - 1 cup.
- 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 must be passed through a blender or meat grinder, then placed in a saucepan and pour 2 cups boiled water. Put the whole mass on a small fire for 15 minutes.
Free the tomatoes from the skin, dousing with boiling water, finely chop. Also rinse the chile and free it from the seeds, finely chop. Peel the garlic as well, pass through a press. Mix all the vegetables and, after 15 minutes, put them to the carrots, onions and peppers. Mix well, make a small fire and boil for another 15 minutes.
Mix tomato paste with coriander and ginger, salt and sugar, pour everything with water. Now add this mixture to boiling vegetables, mix, 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. Stirring, cook for another 10 minutes, adding 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.
Ketchup with horseradish
- 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.
Put the water to boil to blanch the tomatoes. Dip the tomatoes in water and cook for about 5 minutes, then cool, remove the peel, cut into 4 parts. We also clean and wash the onion, cut into small pieces. Pass all the vegetables through a blender or meat grinder and cook over medium heat for about half an hour. When the mass is boiled, pass it through cheesecloth so that it is completely homogeneous.
After that, 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. 10 minutes before readiness, add grated horseradish and mix well. 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.
- Cloves - 10 pieces.
Boil the tomatoes, remove the skin and pass through a blender or meat grinder. Peel and chop the onion as well. 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. Boil everything for about 1 hour.
When the ketchup is ready, pass it through cheesecloth so that it becomes homogeneous. Boil it for another 10 minutes after boiling, adding vinegar and stirring occasionally. Let cool and put in jars, hide in the refrigerator.
