Most often, homemade ketchup is harvested for the winter, so vinegar is indicated in all recipes. Ready ketchup is poured over, rolled up and, after cooling, is removed to a cold place. But if you are planning to eat the sauce soon, then you do not need to add vinegar.
Ingredients
- 5 kg of ripe tomatoes;
- 1 kg of onions;
- 250 g sugar;
- 2 tablespoons of salt;
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper;
- 1 teaspoon paprika or ground red pepper;
- 1 teaspoon of ground cloves
- 50 ml vinegar 9% - optional.
Preparation
Cut the tomatoes into large wedges, removing the core. Place in a saucepan and place over low heat. If after 10-15 minutes the tomatoes have not given juice, pour in a little water. Stir and simmer vegetables over medium heat for another 40-50 minutes.
Add coarsely chopped onions, bring to a boil and simmer over low heat for another 1.5-2 hours. All this time, the mass should boil a little.
Remove the pan from heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Stir and grind the mass until smooth. You can then strain the ketchup through a sieve if you want to get rid of tomato seeds.
Place the pot on the stove again, bring to a boil and cook for another 1.5-2 hours. During this time, the ketchup will thicken. 10 minutes before the end of cooking, pour vinegar into a saucepan and stir.
Ingredients
- 4 kg of ripe tomatoes;
- 500 g sweet and sour apples;
- 250 g of onions;
- 1½ tablespoon salt
- 250 g sugar;
- 50 ml of apple cider vinegar - optional;
- a pinch of ground black pepper;
- 1/2 teaspoon ground cinnamon.
Preparation
Pass the peeled tomatoes through a juicer or meat grinder. Transfer to a saucepan and place over moderate heat. Cook for about 1.5 hours, until the mixture thickens.
Add coarsely peeled apples and chopped onions to the tomato puree. Bring the mixture to a boil, remove from heat and leave for 15–20 minutes to cool slightly.
Grind it with a blender until smooth. Place the saucepan again on moderate heat, add salt and sugar and stir. After boiling, add vinegar, black pepper and cinnamon and cook for another 5-10 minutes.
Ingredients
- 2 kg of ripe tomatoes;
- 1 kg of ripe plum;
- 250 g of onions;
- 100 g of garlic;
- ¼ a bunch of parsley;
- 2 hot red peppers;
- 1½ tablespoon salt
- 200 g sugar;
- ½ teaspoon pepper mixture;
- 2 bay leaves;
- 2 tablespoons vinegar 9% - optional.
Preparation
Remove the skin from the tomatoes, remove the seeds from the plum and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, put on moderate heat and simmer, stirring occasionally, for 2 hours.
Mince the garlic, parsley and pepper through a meat grinder. For spicy ketchup, use 3 hot peppers.
Add the garlic mixture, salt, sugar, pepper mixture, bay leaves, and vinegar to the tomato and plum puree. Stir and cook until thick, about 40-50 minutes. After cooking, remove the lavrushka from the ketchup.
gotovka.info Ingredients
- 3 kg of ripe tomatoes;
- 600 g;
- 500 g of onions;
- ½ head of garlic;
- 1 tablespoon salt
- ½ teaspoon ground cinnamon
- 12 black peppercorns;
- 3 allspice peas;
- 4 carnations;
- ½ teaspoon ground nutmeg;
- 100 ml vinegar 9% - optional;
- 150 g sugar.
Preparation
Chop the peeled tomatoes, peppers, onions and garlic into large wedges. Place vegetables in a saucepan and add salt. Simmer, covered over moderate heat, for about 3 hours, stirring occasionally. During this time, the mass will decrease by 2–3 times.
Remove the pan from heat and grind the tomato mass with a blender until smooth. Grind cinnamon, black and allspice, cloves and nutmeg in a mortar or coffee grinder.
Add the spice mixture, vinegar and sugar to the saucepan and stir. Place the ketchup over medium heat and simmer for another half hour.
How to make delicious ketchup at home? There are many different types of ketchup. But here's such a misfortune - the more different types of ketchup appear in stores, the less likely it is to buy a real tomato sauce with numerous spices and seasonings, more and more starch, and, of course, dyes and preservatives ... There is only one way out - cook homemade ketchup. This is the only way you will know exactly what is in your homemade ketchup, and at the same time you will prepare it according to your own taste. Many housewives like to cook homemade ketchup from tomato paste. Homemade ketchup has one of the most serious drawbacks ... they are quite tasty, so if you decide to prepare ketchup for the whole winter, you definitely cannot do with a couple of jars.
Consider a ketchup recipe at home.
Tomato sauce "Classic"... Ingredients:
- about 3 kg of ripe tomatoes;
- 150 g of sugar;
- 25 g of salt;
- 80 g of vinegar;
- 20 pcs. cloves;
- 25 pcs. peppercorns;
- 1 clove of garlic;
- 1 pinch of cinnamon;
- red pepper.
Ketchup preparation technology at home:
Tomatoes must be finely chopped, put in a large saucepan, and put on low heat, and boiled down by a third, without closing the lid. Then you need to add sugar, boil for 10 minutes, and add table salt and cook for about 3 more minutes. After all this, you need to put your favorite spices and seasonings in a saucepan with tomatoes, then you need to boil well for 10 minutes, and then rub it through a steel sieve or a colander. Then again you need to put it in this saucepan, bring to a boil, then pour in the vinegar and carefully arrange in sterilized jars. After that, you can definitely roll it up safely.
Homemade ketchup recipe "Spicy"... To prepare it, you will need the following ingredients:
- about 6.5 kg of tomatoes;
- 10 g of garlic;
- 300 g onions;
- 450 g of sugar;
- 100 g of salt;
- ¼ tsp cinnamon;
-½ tsp mustard;
- 6 pcs. cloves;
- 6 pcs. peppercorns
- 6 pcs. allspice peas;
- 40 ml of vinegar.
Cooking technology:
Tomatoes must be carefully cut crosswise, then blanched in boiling water, then dipped in ice water and easily peeled off. You can also clean them of seeds, if someone does not like them in the sauce itself: you can scrape out the seed chambers with a spoon, and then put them in a sieve directly above the pan. The juice will drain into this pot. Then you need to carefully put the chopped tomatoes there and chop everything thoroughly with a blender (or you can even skip it through a meat grinder).
It is also necessary to grind the onion, garlic, grind your favorite spices in a mill. After all this, it is necessary to carefully combine all the above ingredients, except for vinegar, salt and also sugar in a large saucepan, put on a very slow fire.
Then you need to add a third of the sugar, and then boil the mass about 2 times. Add the remaining sugar and cook for about 10-15 minutes. Then you can add salt and vinegar, then it is imperative to boil for 10 minutes and then put it hot in freshly sterilized jars. Roll up. Ready!
Homemade ketchup video!
What sauce is best served with pasta, stew, potatoes, pilaf? Ketchup, of course.
In addition, it can be used to make sandwiches, pizza, savory pastries and much more. And it will be doubly tastier to use homemade homemade sauce. Eating such yummy food is even more pleasant and healthier. After all, you can guarantee the quality of products and production, and most importantly, homemade ketchup contains an important and irreplaceable ingredient - love and a piece of your soul. And it's worth a lot.
Buying and eating ketchup in stores, many people think that cooking it at home is difficult and, in general, impossible. In fact, this is not at all the case.
The composition includes, of course, tomatoes and other simple foods. Most often these are apples, onions, bell peppers and other vegetables and fruits. By adjusting the seasonings, salt and sugar, you can bring out your ideal tomato sauce.
It is not difficult to prepare it. To do this, it is enough to have a meat grinder or blender, a cooking pot and the ingredients on the list. Now, when the harvest is dazzling in the garden, I will introduce you to three of the most delicious and simple ways to prepare ketchup for the winter.
How to make tomato ketchup at home for the winter
This ketchup is a spicy food lover's dream. It turns out to be very rich and piquant. You can adjust those seasonings and hot peppers that are indicated in the list of ingredients to suit your taste. After adding all the ingredients, be sure to try and draw conclusions about the taste. Then your sauce will be the best.
Ingredients:
- fresh tomatoes - 4 kilograms;
- 1-3 chili peppers;
- 600 grams of onions;
- 10 cloves;
- 2 teaspoons of cinnamon
- a glass of sugar;
- 2 teaspoons ground paprika
- 3 tablespoons of salt;
- half a glass of vinegar nine percent;
- 5 lavrushkas.
Cooking steps:
1. Wash the tomatoes thoroughly. For ketchup, you can use any fruit, even the most "ugly". The main thing is that they are ripe and not spoiled. After washing, they need to be twisted in a meat grinder.
2. Cut the onion into large half rings or slices. The accuracy of the shredder is not needed here. During the cooking process, after boiling, the onion will still be processed into a puree-like state.
3. Pour the tomato mass into a saucepan for cooking, put the onion and all the spices from the list, except for vinegar. Chili peppers are optional. You can send it to cooking right with a tail. The main thing is to rinse it well. Mix everything and put on fire. After the mass gurgles, you need to reduce the power to slightly below average and boil for 1 hour. In this case, it is imperative to stir periodically so that the contents do not burn.
4. Place a sieve over a high plate and discard the cooked mass there. Set the juice from it aside, and rub the vegetables with a spoon directly in a sieve. The cake can be thrown away, and the mashed mass can be put on the fire and boiled for about 30-50 minutes until the desired density. If you find the mixture too thick initially, you can add juice from a bowl.
5. One minute before removing from heat, add vinegar and stir. Pour the prepared sauce into sterile jars and seal them.
For a long and high-quality preservation, jars and lids must be sterilized. An additional processing will be a kind of bath for ketchup in cans. After seaming, they need to be turned over onto lids and wrapped in a warm blanket. Until the next morning, the sauce will completely cool down and can be transferred to the basement.
Ketchup can be stored throughout the winter in a cool, dry place.
Homemade tomato ketchup with plums - lick your fingers
Now we will make delicious ketchup. Thanks to the presence of sweet peppers and plums in the composition, it turns out to be simply fantastic. Just imagine this union when tomatoes and onions are cooked in the same pan with these products!
Bulgarian pepper provides a unique aroma, plums give a sweet and sour flavor, and seasonings complete the picture. Try it!
Ingredients:
- Plum - 1 kilogram;
- hot pepper tastes;
- 2 kilograms of tomatoes;
- 5 pieces of medium sweet peppers;
- 300 grams of onions;
- head of garlic;
- a tablespoon of vinegar;
- a glass of sugar;
- ground pepper and cloves to your taste;
- 2 tablespoons of salt.
Cooking steps:
1. Peel off the insides of sweet peppers. Remove the pit from the plums. Cut the rind from the stalk of the tomato. Peel the onion. Hot peppers need not be peeled from seeds. Cut all these products into pieces that are convenient for twisting in a meat grinder.
2. Pass them through the fine grate of the meat grinder and put on the stove. Set the heat to high first, until boiling, and then reduce to medium, closer to minimum.
3. The mass must be boiled down within 1.5-2 hours. Then rub it through a sieve. Throw out the cake, and boil the sauce for another hour, until it thickens. Add all the other products from the list and then cook again on the stove for half an hour.
4. After the mass has reached the desired consistency, remove it from the heat and pour into sterile jars. Immediately after that, they must be sealed and turned over onto lids. Place under a "fur coat" and leave overnight. You can try ketchup after it has cooled down, or you can save it for the winter.
How to make delicious tomato and apple ketchup for the winter
Ingredients:
- 2 kilograms of tomatoes;
- 600 grams of onions;
- a kilogram of apples;
- 5 bitter peppers;
- salt and granulated sugar to your taste;
- 100 ml of vegetable oil;
- 3 tablespoons vinegar 9%.
Cooking steps:
1. Wash the tomatoes and pour boiling water for 3-5 minutes. After such a procedure, they are easy to clean. Remove the peel and chop the tomatoes at random. Peel and chop the apples in the same way. Do the same with onions and hot peppers.
2. Pour oil into a saucepan, put tomatoes, apples and onions. One tomato should be left for the next step. It, along with hot pepper and a tablespoon of salt, must be ground in a blender and set aside.
3. Boil the mass over medium heat until the apples are soft. As soon as they become soft, you need to pour in the pepper, chopped with tomato. Add 3-4 tablespoons of granulated sugar and stir. Cook for 40-60 minutes until excess moisture evaporates.
4. Cool slightly and grind the sauce with a blender. If you are planning to use ketchup outside of storage, then you can start now if you are comfortable with the density.
5. If it seems liquid to you, boil until tender. For storage for the winter, the crushed mass must be boiled for another 20-40 minutes to the desired density, add vinegar and pour into clean jars.
6. Turn over onto lids and cover while hot with a warm blanket. The next day, you can store them in the basement.
Today we looked at the different types of ketchup that you can make at home. Do not be afraid to experiment with tastes, add your favorite herbs and spices to the sauce. Only in this way can you prepare the perfect ketchup that you will not find in any store.
How do you prepare tomato sauce? What flavor and texture do you like best? Share your experience and wishes in the comments, we will be happy to listen to your every opinion. See you soon!
It's hard to find the perfect ketchup in stores to suit gourmet preferences. Some people don't like the sour taste, others don't like the “chemical” smell of smoke in the “Kebab” sauce. A dressing with many thickeners, stabilizers, preservatives is also difficult to call useful. It's easier to make the sauce to your liking, using only proven ingredients and spices.
Healthy Ingredients
Not many people think that homemade meat dressing not only improves the taste of the dish, but also protects our health, acts as an antidepressant. Tomato acts as an elixir of youth and a cough remedy. Red fruits are believed to help fight the development of cancer. Seasonings, spices and vegetables are added to ketchup, which have a beneficial effect on the body. The table below lists the benefits of traditional vegetable sauce.
Table - Useful properties of the ingredients of homemade tomato dressing
| Ingredients | Composition | Influence on the body |
|---|---|---|
| Tomatoes | - Vitamins A, C, PP; - potassium; - magnesium; - phosphorus; - sodium; - lycopene; - organic and fatty acids | - Normalize the work of the digestive tract; - improve blood circulation; - increase immunity; - resist stress, restore strength, relieve fatigue; - help maintain optimal body weight |
| Bulb | - Vitamin C; - manganese; - folic acid; - quercetin; - phytoncides; - essential oils | - Stimulates the production of gastric juice; - is a prophylactic agent against colds; - promotes the construction of cartilage tissue; - has a diuretic effect |
| Chile | - Vitamins A, C, E, group B; - potassium; - calcium; - magnesium; - sodium; - phosphorus; - iron; - manganese; - fatty acid | - Helps to digest heavy food; - stimulates blood circulation; - enhances immunity; - strengthens hair, nails |
| Garlic | - Vitamins K, PP, C, group B; - potassium; - magnesium; - chlorine; - phosphorus; - iron; - essential oils | - Reduces cholesterol levels; - stimulates digestion; - prevents the development of pathogenic bacteria and viruses; - increases endurance, gives vigor |
| Bell pepper | - Vitamins A, PP, C, group B; - potassium; - calcium; - magnesium; - phosphorus; - iron; - fluorine; - sodium | - Helps to cope with insomnia and stress; - has a beneficial effect on the nervous system; - normalizes blood pressure; - strengthens nails and hair; - rejuvenates the skin |
| Black peas | - Vitamins C, E, group B; - iron; - beta-carotene; - calcium; - essential oils | - Stimulates blood circulation; - prevents the formation of blood clots; - protects the body from colds, helps fight viruses; - improves the functioning of the digestive system |
Homemade ketchup is healthy when made with quality ingredients. Buy only fresh fruits without flaws and rot, otherwise the workpiece will be spoiled.
Tomato ketchup for the winter: recipes for every taste
Tomato ketchup recipes for the winter will surprise gourmets with a variety of tastes. To prepare a dressing at home, in addition to fresh vegetables and seasonings, you must prepare household appliances and utensils:
- blender, food processor, meat grinder;
- a saucepan with a thick bottom;
- deep frying pan or stewpan;
- sieve;
- wooden spatula;
- glass jars, bottles with lids;
- seaming key.
Also, care should be taken to sterilize storage containers. You can process the dishes in a saucepan, oven or microwave. Filled cans and bottles do not need to be rolled up with a key, especially if long storage is not expected. It is enough just to screw on the metal caps.
Cooking ketchup according to any recipe requires mandatory heat treatment. Freshly chopped vegetables retain their shape and look more like a salad rather than a smooth paste. Therefore, without cooking, it is impossible to achieve the desired consistency. In addition, the heat treatment prolongs the twist's shelf life.
Spicy
Description . Cook hot tomato ketchup for the winter in just half an hour. The easiest way is to mix tomatoes with fresh chili pods, cook for 20 minutes and pass through a sieve. For a more spicy taste, you can add sweet peas, onions, garlic.
What to prepare:
- tomatoes - 500 g;
- chili - two pods;
- onion - six pieces;
- garlic head - one;
- 9% vinegar solution - 60 ml;
- black peas - 20 pieces;
- granulated sugar - 130 g.
How to cook
- Blanch red fruits, peel, chop finely.
- Chop the onion and chili without removing the seeds from the pods.
- Mix prepared ingredients, place pot on fire.
- Boil, reduce heat, wait half an hour.
- Add black peas, crushed head of garlic, salt and sweeten.
- Pour in the vinegar and, while stirring, bring the mixture to the desired consistency.
- Pour into sterile containers.
- Turn over, leave to cool.
Mustard
Description . Spicy sauce with garlic and onion cloves is very easy to prepare. Seasonings are selected according to individual taste. To make the dressing spicier, it is recommended to replace the ground black pepper with red pepper and the mustard seeds with powder.
What to prepare:
- red tomatoes - 5 kg;
- onions - 2 kg;
- 9% apple cider vinegar - 175 ml;
- mustard beans - one teaspoon;
- sugar - one and a half cups;
- salt - 90 g;
- cloves, black pepper.
How to cook
- Chop the onion, squeeze out the garlic cloves.
- Cut the red fruits into wedges.
- Cook them in a deep bowl, covered, until tender.
- Rub through a sieve. Place on the stove.
- Wait until it boils, add the onion half rings and the garlic mass.
- Leave on low heat for a quarter of an hour.
- Salt, sweeten, add spices and mustard seeds.
- After five minutes, pour in the vinegar solution.
- Wait for it to boil, leave it for five minutes, turn it off.
- Pour into prepared jars.
- Cap, leave upside down until cool.
With horseradish and wine
Description . A piquant and spicy "winter" dressing takes an hour and a half to prepare. The recipe includes dry wine and vinegar solution.
What to prepare:
- tomatoes - 2 kg;
- onion - two pieces;
- granulated sugar - 100 g;
- grated horseradish root - to taste;
- salt - 30 g;
- ground spices - ginger, black peas, cloves;
- dry red wine - 30 ml;
- wine vinegar - 30 ml.
How to cook
- Blanch the red fruits, remove the skin.
- Cut up the pulp.
- Chop the onions, mix with the pulp, leave for 20 minutes over low heat.
- Rub the mixture through a sieve.
- Sweeten, salt, add dry spices, pour in wine.
- Add horseradish after 40 minutes.
- After a quarter of an hour, add vinegar, wait another five minutes.
- Pour into sterile jars, roll up.
With onions and coriander
Description . A beginner who chooses homemade tomato ketchup recipes for the winter is advised to opt for a spicy sauce with onions and bell peppers. The dressing is quick and easy to prepare.
What to prepare:
- tomatoes - 4 kg;
- onions - 1 kg;
- sweet pepper - 1 kg;
- 3% vinegar solution - 100 ml;
- sugar - half a glass;
- salt - 30 g;
- spices - black peas, paprika, coriander.
How to cook
- Make tomato juice by passing the fruit through a juicer.
- Grind the remaining vegetables in a blender.
- Mix the juice with mashed potatoes, put on low heat.
- Keeping stirring, cook for one hour.
- Add spices, salt, sweeten.
- Boil down twice (the juice should thicken).
- Pour in the vinegar, cook for five minutes, remove from the stove.
- Sterilize jars or bottles.
- Pour, seal, turn containers until cool.
If it is not possible to juice fresh tomatoes, use ready-made tomato paste (three liters). The natural product contains only tomatoes and water.
With plums
Description . The original tomato sauce for the winter is prepared from ripe plum and tomato fruits, pungent pods. The taste is rich and aromatic even without additional spices.
What to prepare:
- tomatoes - 3 kg;
- plums - 1.5 kg;
- onion - two pieces;
- Bulgarian pepper - five pieces;
- chili - two pods;
- garlic head - one piece;
- 9% vinegar - 15 ml;
- sugar - 200 g;
- salt - two tablespoons;
- ground pepper, cloves.
How to cook
- Coarsely chop the washed fruits, peeled from seeds, seeds, chop together with the garlic head in a blender.
- Put on low heat, cook for two hours, stirring constantly.
- Strain through a sieve, cook for another hour.
- Pour in spices, sweeten, salt, pour in vinegar.
- Boil for half an hour.
- Pour into jars, roll up.
With carrots
Description . Sweet aromatic sauce is made with carrots, herbs, spices. For spiciness, you can add fresh or ground chili, ginger, onion head.
What to prepare:
- tomatoes - 3 kg;
- Bulgarian pepper - 1 kg;
- carrots - 500 g;
- garlic cloves - two or three pieces;
- 9% vinegar solution - 30 ml;
- sunflower or olive oil - one and a half glasses;
- fresh parsley - a bunch;
- sugar - one glass;
- salt - two tablespoons.
How to cook
- Blanch the tomatoes, peel them off.
- Cut into wedges.
- Chop the carrots into small pieces.
- Slice the pods.
- Place prepared vegetables in a blender and chop.
- Place the puree in a saucepan, heat, stirring, over low heat until boiling.
- Squeeze out the cloves, chop the parsley, add to the mixture.
- Leave to cook for half an hour.
- Salt, sweeten, add oil.
- Wait five minutes.
- Add the vinegar solution, bring to a boil.
- Pour into jars, seal.
With bell pepper
Description . Spicy homemade ketchup with bell pepper is prepared with different seasonings and herbs: rosemary, basil, oregano. For a spicier dressing, you can add a red pepper pod or onion.
What to prepare:
- tomatoes - 2.5 kg;
- garlic head - one piece;
- sweet pepper - 500 g;
- carnation - four buds;
- cinnamon - half a teaspoon;
- salt - 15 g;
- sugar - one glass;
- 9% vinegar - 180 ml;
- ground black peas - half a teaspoon.
How to cook
- Cut the tomatoes into wedges.
- Peel the peppers, cut into pieces.
- Place vegetables in a blender, chop without turning into puree.
- Put on fire, bring to a boil.
- Pass the garlic head through a press.
- Add to the mixture, add sugar, spices, salt.
- Cook for two hours over low heat, stir occasionally.
- Pour in the vinegar five minutes until tender.
- Pour into sterile containers, seal, leave to cool.
Bulgarian pepper combined with apples gives a pleasant sweet and sour aftertaste. Grind in a blender three kilos of tomatoes, one kilogram of onions and peppers, half a kilo of apples. Cook with spices for half an hour. Pour in vinegar and dissolved potato starch before cooking (a tablespoon in half a glass of water).
With garlic and chili
Description . While vinegar is a natural preservative, ketchup does not last long without vinegar. Chili will help to extend the service life. It is hot pepper that protects the workpiece from mold. The following are two more recipes without the addition of vinegar solution.
What to prepare:
- tomatoes - 1 kg;
- chili - two pods;
- garlic clove - one;
- black pepper - five peas;
- carnation - five buds;
- ground nutmeg - half a teaspoon;
- sugar - 20 g;
- salt - 15 g.
How to cook
- Cut the ripe fruit into several slices.
- Put in a saucepan, boil covered for about seven minutes.
- Rub through a sieve to separate the skins.
- Keep on fire with the lid open for about an hour until the puree thickens.
- Add sugar, spices, salt.
- Squeeze out the clove.
- Leave it on for ten minutes.
With fresh basil
Description . One of the basic recipes for tomato sauce for the winter. Cooking takes most of the time - three to four hours. Optionally, you can add not only greens, but also dry spices - coriander, paprika, cloves.
What to prepare:
- tomatoes - 1 kg;
- garlic clove - three pieces;
- fresh basil - a bunch;
- fresh parsley - a bunch;
- sugar - 40 g;
- salt - 10 g.
How to cook
- Blanch red fruits, skin.
- Cut up the pulp.
- Chop the herbs.
- Place tomato slices, herbs, garlic cloves in a blender bowl.
- Chop until puree, transfer to a saucepan.
- Salt, sweeten, boil for three to four hours until the desired thickness.
- Pour into sterile jars.
Hastily
Description . A simple recipe that does not require step by step to follow and perform actions. All you need to do is prepare a blender or food processor and a suitable saucepan.
What to prepare:
- tomatoes - 2 kg;
- sweet pepper - 500 g;
- onions - 500 g;
- olive oil - 200 g;
- sugar - a glass;
- ground pepper - a tablespoon;
- mustard powder - a tablespoon;
- salt.
How to cook
- Cut vegetables into pieces.
- Put in a blender, chop.
- Transfer to a saucepan, season, salt, and sweeten.
- Leave to simmer for two hours.
- Pour into sterile jars.
To prevent the workpiece from spoiling without vinegar essence, sterilize the finished containers in a saucepan or oven at 120 ° C. To sterilize in a saucepan, line the bottom with a thick towel folded several times, and place containers on top. Pour water over the "shoulders", boil for a few minutes. Leave the liter jars in the oven for ten minutes.
With celery and ginger
Description . According to reviews, the dressing is sweet, so it is recommended to reduce the amount of sugar to taste. You can add more salt and red pepper if desired.
What to prepare:
- tomatoes - 1 kg;
- celery - 100 g;
- onion - one;
- Bulgarian pepper - one;
- ground ginger - a teaspoon;
- ground cloves - half a teaspoon;
- sugar - three quarters of a glass;
- salt - 10 g;
- 9% vinegar - 15 ml.
How to cook
- Cut vegetables into small pieces.
- Place in a deep skillet or stewpan.
- Boil for 30 minutes until soft.
- Wipe boiled vegetables through a sieve.
- Add seasonings, sweeten, salt, pour in vinegar.
- Leave on low heat, wait about an hour, until the dressing is thick and dark.
"Real jam"
Description . The name was not given by chance. Tomato ketchup "Lick your fingers" is being prepared for the winter with the addition of apples and onions. It turns out sweet and sour, moderately salty sauce.
What to prepare:
- tomatoes - 3 kg;
- apples - 0.5 kg;
- garlic cloves - six pieces;
- onion - one head;
- ground black pepper;
- sugar - 150 g;
- salt - 30 g;
- 9% apple cider vinegar - 50 ml.
How to cook
- Blanch the juicy fruits, remove the skin.
- Grind the pulp in a blender.
- Put a saucepan with tomato puree on the fire, wait until it boils.
- Peel the apples, chop in a blender.
- Add to saucepan, stir.
- Chop the onion head, pass the cloves through a press.
- Add to the total mass, cook until smooth.
- Salt, add sugar, seasonings.
- Pour in the vinegar five minutes before cooking.
- Pour into prepared sterile jars or bottles.
- Close the lids, leave to cool upside down under a towel.
You can also make ketchup from tomatoes and apples according to another recipe. For 3 kg of tomatoes, you need to take 1 kg of apples. Add a garlic head, two tablespoons of mustard powder, a little ground hot pepper to the tomato and apple paste. Add one glass of sugar and a tablespoon of salt. Boil for half an hour, pour in vinegar and roll up.
Amber
Description . A fragrant, spicy, slightly spicy sauce will be an excellent addition to any bland dish. For the ketchup to have a beautiful amber color, it is recommended to use yellow tomatoes.
What to prepare:
- fleshy tomatoes - 2 kg;
- onion - two heads;
- sweet pepper - two pieces;
- garlic - five to six cloves;
- ginger - root 2 cm long;
- chili - one pod;
- olive oil - 50 ml;
- 6% apple cider vinegar - 75 ml;
- water - 250 ml;
- spices - coriander, oregano, black peas, basil;
- sugar - five tablespoons;
- salt - two teaspoons with a slide.
How to cook
- Cut the stalks out of the tomatoes, cut the fruits into wedges.
- Chop the onions and pods coarsely.
- Heat oil in a heavy-bottomed saucepan.
- Chop garlic, chili, ginger, dry spices.
- Pour into a saucepan, fry for half a minute.
- Add coarsely chopped vegetables, stir.
- Pour in water, boil for half an hour.
- Place the mixture in a blender, chop, rub the paste through a sieve back into the pan.
- Sweeten, salt, pour in vinegar.
- Leave on low heat until cooked twice.
- Pour into jars or bottles.
Green
Description . Green and brown tomatoes are also great for making ketchup. An important condition when choosing fruits is that the seeds must be ripe, without bitterness. Green fruits are more acidic than red ones, so no vinegar solution is added to the dressing.
What to prepare:
- unripe tomatoes - 1 kg;
- onion head - one;
- chili - a pod;
- garlic cloves - two pieces;
- sugar - 40 g;
- salt - 5 g.
How to cook
- Cut the onion into small pieces.
- Cut the green fruits into wedges.
- Grind with a blender or roll vegetables through a meat grinder.
- Put the resulting puree in a deep frying pan, simmer for about half an hour.
- Grind through a sieve and put back in the skillet.
- Chop the chili, crush the cloves.
- Salt, sweeten, add chili, simmer for an hour.
- Add garlic paste, stir, leave for another five minutes.
- Pour the resulting homogeneous mixture into prepared heated jars.
- Close containers, turn over, wrap until cool.
Barbecue
Description . The traditional "kebab" sauce is ideally combined with meat dishes and fried potatoes.
What to prepare:
- tomatoes - 2.5 kg;
- sweet pepper - 1 kg;
- chili - one pod;
- garlic - one clove;
- mustard powder, ground coriander, dill seeds;
- ginger - root 3 cm long;
- sweet peas - five pieces;
- cardamom - five grains;
- laurel - two leaves;
- vinegar essence - 5 ml;
- sugar - half a glass;
- salt - 10 g;
- diluted starch - 30 g in half a glass.
How to cook
- Chop vegetables finely.
- Place in a deep skillet, place over low heat.
- Chop ginger, garlic.
- Add spices to taste, salt and sweeten.
- Boil for an hour, then pass through a sieve.
- Put the mashed potatoes on low heat, boil for another three to four hours until a homogeneous consistency.
- Pour in the vinegar solution and diluted starch five minutes before cooking to make the dressing thick.
- Pour into prepared containers.
Many large spices (coriander seeds, clove buds, black peas, cardamom) are not very pleasant to see in a smooth sauce. Therefore, before adding to the total mass, it is recommended to grind the beans with a coffee grinder. You can also tie the spices in a gauze cloth, place them in the paste while cooking, and remove before adding the vinegar.
The chef can prepare designer ketchup at home for the winter. Experiments with seasonings, herbs, spices will open up new flavors. Ripe juicy tomatoes of any color are suitable for ketchup. If the mixture gets too thick during cooking, add a little warm water. Thicken the liquid sauce with diluted starch.
Reviews: "We take a little of all the seasonings"
And we, on the contrary, eat only homemade ketchup. But my grandmother prepares it for the whole family, because she does not trust the purchased ones. And in general, there is also full of all sorts of "eshek", chemistry, additives, preservatives. And at home, only natural products. However, for the first time I hear that ketchup can be cooked with apples ... We have, it seems to me, a more traditional way of cooking. We need, of course, tomatoes, sugar, black peppercorns, salt, vinegar, cloves and cinnamon. We take a little of all the seasonings so that the ketchup does not have a pronounced taste of one thing. Chop the tomatoes and onions, simmer in a saucepan with vegetable oil, and when they become completely soft, remove from heat and grind or knead well. Then we send it back to the pan and bring to a boil. After that, add spices, cook for about half an hour and add salt, sugar and vinegar. Cook with them for another 5 minutes. After that, the ketchup is ready, but it is better to let it brew. The next day will be the very thing!
Nastya, http://www.divomix.com/forum/recept-domashnego-ketchupa-na-zimu/
I found the recipe on one of the forums. Children are very fond of ketchup, but I don't buy it, which only does not swell in the store. So I prepared my own, it turned out 2 liter bottles. Was eaten in two days. I plan to do a lot for the next year.
4.5 kg tomato - through a meat grinder 1 glass of sugar 1 tbsp. l. Salt 13 tbsp. 9% vinegar
a few peas of black pepper on the tip of a knife of ground red pepper
All this in a saucepan, cook according to the original recipe for 2 hours. I cooked more, I wanted more. Well, at the end, as always, I try ... suddenly there is a mood to add something.IrinaA, http://www.tomat-pomidor.com/newforum/index.php?topic=532.0
Ketchup is perhaps the most popular and versatile sauce that can brighten up almost any dish, be it pasta or potatoes, meat or fish. Unfortunately, in stores it is not always possible to choose a tomato sauce that meets all requirements of taste and quality. In addition, in recent years, it has become more and more popular to observe proper nutrition, consisting only of natural and environmentally friendly products. In this article, we will tell you about how to make ketchup at home, and also consider an interesting history of its creation.
Sauce history
The recipe of the progenitor of this tomato sauce, oddly enough, has practically nothing to do with today. Initially, ketchup was made from walnuts, anchovies, mushrooms, spices and garlic based on wine and brine from salted fish. The sauce found such a composition in its historical homeland - in China.
In the seventeenth century, ketchup was first introduced into Europe, namely England. For two centuries, the British tried to maintain a real ketchup recipe, despite the lack of many ingredients, until someone decided to add tomatoes to it.
Gradually, the sauce reached America, undergoing various modifications. Since the tomato season is short, the preservation of ketchup in those days was a rather difficult issue. For preservation, manufacturers sometimes used boric acid and even formalin, which made the sauce poisonous.
Even today, the composition of many tomato sauces presented in a stunning assortment on supermarket shelves does not please with its naturalness and harmlessness. That is why we suggest you learn how to cook homemade ketchup. This process is quite simple and not very expensive.
How to make ketchup really tasty?
Finding a good recipe is not enough for a tasty and flavorful tomato sauce. It is important to consider a few more points:
- When choosing tomatoes for making homemade ketchup, you should give preference only to ripe fruits, without damage and traces of spoilage. Moreover, greenhouse tomatoes do not have the desired softness and aroma, and therefore you should choose vegetables grown in the garden.
- The rest of the ketchup ingredients should also be fresh, clean, and whole. This is especially true for plums and apples, which are often infested with worms.
- To obtain a pleasant uniform texture, tomatoes and other components of ketchup must be repeatedly chopped in a meat grinder and then rubbed through a sieve. To simplify this process, it is permissible to use an auger juicer, but it still does not allow achieving a completely ideal structure.
It would seem that there is nothing complicated in these tips, but if you do not follow them, you are unlikely to get a product with high organoleptic qualities.
Traditional ketchup
The recipe for homemade tomato sauce does not differ in a special abundance of ingredients, and each of them is really important. So, for its preparation you will need:
- 6 kilograms of tomatoes;
- 300 grams of sugar;
- 50 grams of salt;
- 150 milliliters 6% apple cider vinegar;
- 2-3 cloves of garlic;
- 20-30 pcs. cloves and the same amount of peppercorns;
- a pinch of ground cinnamon and hot pepper.
The tomatoes are thoroughly washed, cut into small cubes and cooked in a saucepan over low heat. When the volume of tomatoes becomes one third less, sugar is added, after which the sauce is cooked for five to seven minutes and salt is added. After a few more minutes, add cinnamon and hot pepper. The cloves and peas are best placed in a gauze bag before adding them to the tomatoes.
The sauce is boiled for about ten minutes with spices, after which the gauze bag is removed, and the tomatoes are wiped through a sieve. The fragrant tomato puree is placed back in the pan, chopped garlic and vinegar are added, brought to a boil and poured into sterilized jars.
This recipe for tomato ketchup for the winter would be just perfect. It will retain its taste and aroma throughout storage.
Alternative to fresh tomatoes
It so happens that there are no fresh tomatoes at hand, because their ripening season is not so long as to enjoy vegetables for a whole year. That's when ready-made tomato paste comes to the rescue. Ketchup from it turns out to be no worse than from ripe tomatoes, and the process of making the sauce is greatly simplified. Ingredients:
- tomato paste - 400 grams;
- water - 170 grams;
- onions - 110 grams;
- green apples - 220 grams;
- Bulgarian pepper - 170 grams;
- salt - 20 grams;
- sugar - 50 grams;
- vinegar - 50 milliliters;
- spices to taste.
Vegetables and apples are thoroughly washed, peeled and cut into small pieces. Pour them over with water and simmer for an hour. The finished mixture is cooled and rubbed through a sieve, then tomato paste and spices are added to it.
The sauce is simmered for another 10 minutes, vinegar is added and placed in the jars. Tomato paste ketchup can also be stored for a long time, retaining its taste and beneficial properties.
Spicy tomato sauce
This ketchup recipe is sure to please the true gourmet. The combination of delicate tomato puree, vegetables and spices can add a touch of sophistication to every dish. To create it, prepare:
- 1 kilogram of tomatoes;
- 0.5 kilograms of sweet pepper;
- 250 grams of onions and carrots;
- 50-60 grams of garlic and hot red pepper;
- 40 milliliters of apple cider vinegar;
- 40 grams of sugar;
- 10 grams of salt, basil and ground ginger;
- 0.5 liters of water;
- a pinch of ground coriander;
- a couple of tablespoons of vegetable oil.
Carrots, onions and bell peppers are washed, peeled and passed through a meat grinder. Basil and half a glass of water are added to them. The mass is stewed over low heat, while tomatoes, garlic and hot peppers are passed through a meat grinder. The tomato mass is combined with vegetables, boiled for 10 minutes, then diluted with the remaining water and boiled again for 5-8 minutes.
The sauce is cooled, rubbed through a sieve and again sent to low heat. Spices, oil and vinegar are brought in, the ketchup is cooked for 10 minutes and laid out in bottles and cans.
- Did you know that at the dawn of its existence, this tomato sauce was a drug and even came in pill form?
- Scientists have proven that regular consumption of tomatoes dramatically reduces the risk of cancer and problems with the cardiovascular system.
- The largest "ketchup bottle" was built in Collinsville by a tower manufacturing facility. Its total height was over 50 meters.
- Due to the high acidity of ketchup, this sauce can be used as a cleaning agent. It will easily remove grease and rust stains from metal surfaces.
Finally
Today we have shared with you the best ketchup recipes, which you can now make on your own right at home. Experiment, add your favorite spices and herbs to its composition. This sauce will certainly become a favorite of all members of your family, because it will be created with your own hands.
