Ketchup homemade recipe for the winter. You will lick your fingers at the best homemade ketchup recipes for the winter. Classic tomato recipe

Interesting fact: ketchup comes from China, not America, as half the population thinks. This dish was prepared with anchovies, mushrooms, beans, spices and salted fish or shellfish brine. Now chefs in every country are trying to create their own unique recipe for this sauce. And I, like many housewives, do not lag behind world culinary trends and try not only to learn how to make ketchup at home, but also to seal more than one jar for the winter, using different recipes. Today I will share some recipes. homemade ketchup for the winter from tomatoes, which my family loves.

Ketchup "Krasnodar" at home

I have a friend who just loves the "Krasnodar" sauce and his wife always took it in the store, mistakenly thinking what to cook at home a good product it will be hard. I shared this simple recipe with her and revealed to her a little secret: it was puree sour apple gives ketchup a special piquancy and slightly noticeable sourness. They were so surprised by the amazing taste that the first two samples she had nothing to close.

For 2 half-liter jars you need:

• Tomatoes - 1 kg;
• Apple of sour varieties - 2 pcs.;
• Onion - 30 gr.;
• Carnation - 1 soc.;
• Ground cinnamon - 1 gr.;
• Black pepper - 6 pcs.;
• Sugar - 60 gr.;
• Salt - 10 gr.;
• Apple cider vinegar 6% - 5 ml.

How to cook:

1. We take red tomatoes, not juicy and without visible defects. We wash the vegetables and cut them into slices, cutting out the place where the stem is attached.
2. Cut off the skin from the apples, cut out the seeds and three slices on a fine grater. We remove the husk from the onion, wash and finely chop.
3. We skip the pieces of tomatoes through a juicer or bring them to a boil in a saucepan without apples and rub through a sieve.
4. Pour into a heavy-bottomed saucepan or roasting pan tomato juice, add grated apple, onion, sugar with salt and spices.
5. We put on fire and boil for 90 minutes, stirring occasionally.
6. For 5 min. before the end of cooking, add Apple vinegar, mix and wait until boiling.
7. Pour hot ketchup into jars and seal. We set to cool not in a draft.

Tip: an hour after boiling, the sauce will become thick enough, so you need to mix more often.

Here you go, delicious ketchup ready at home. Treat your loved ones with this wonderful gravy.

tomato juice ketchup recipe

It is easy to experiment with this classic recipe, you just need to take into account the qualities of the original vegetables: red ones are sour, yellow ones are very sweet, and pink ones are in between. I suggest you exactly yellow tomatoes, since the gravy will be sweet cinnamon, and unusual in color: rich orange. The main thing is that during cooking the mashed potatoes do not burn and turn brown with a rancid taste.

Ingredients per liter of sauce:

• Tomatoes - 1 kg 600 gr.;
• Onion - 90 gr.;
• Ground red pepper - 0.3 gr.;
• Ground cinnamon - 0.3 gr.;
• Sugar - 40 gr.;
• Salt - 15 gr.

Tip: Instead of a brazier, you can use a heavy-bottomed pot so that the ketchup does not burn.

How to weld:

1. Selected yellow tomatoes of the "cream" variety, wash and separate the tails.
2. Cut vegetables into slices and put in a bowl. Peel the onion, finely chop it and add to the tomatoes.
3. We put the saucepan on the fire and bring the mass to a boil. Leave and rub the hot tomato mixture through a sieve.
4. We send the resulting puree to the roaster and add seasonings, sugar and salt. And boil the mass to 1/3, periodically stirring the sauce.
5. Pour the cooked vegetable sauce from yellow tomatoes into jars and seal.

Tip: set to cool out of the reach of children.

Believe me, you will use this recipe very often, your kids will appreciate it with a bang: no spiciness and acidity.

Ketchup with mustard at home for the winter

The use of spices makes tomato puree ketchup. The composition of this dish is simply striking in its richness of spicy-aromatic plants. But don't let this fact scare you, the aroma will be spicy with a subtle, subtle mustard flavor.

Ingredients for 2 half-liter jars:

• Tomatoes - 2.1 kg;
• Onion - 110 gr.;
• Garlic slices - 1 pc.;
• Ground cloves - 1.5 gr.;
• Mustard powder - 1.5 gr.;
• Ground cinnamon - 0.4 gr.;
• Ground allspice - 0.6 gr.;
• Sugar - 155 gr.;
• Salt - 35 gr.;
• Apple cider vinegar 6% - 125 ml.

Tip: rub hot tomatoes with a wooden spoon that does not heat up.

Let's start cooking:

1. We wash the red juicy tomatoes, cut them into 4-6 parts, put the vegetables in a saucepan and send them to the fire.
2. As soon as the vegetables boil, we set aside the pan from the heat and wipe the contents through a sieve.
3. Grind the peeled onion and garlic in a blender bowl, mix with the resulting tomato mass.
4. Add salt, sugar, spices and boil over low heat to ½ volume.
5. Before removing from the heat, pour in the vinegar.
6. Ready tomato ketchup pour into prepared jars and sterilize for 30 minutes.
7. With potholders or tongs, we take out the jars in turn and cork. We put to cool in a place inaccessible to children.

Believe me, this sauce is perfect for baked or fried meat. And you will share this winter tomato ketchup recipe with all your friends.

Homemade ketchup "Baltimore"

Many housewives are a little afraid to use various new seasonings in cooking. But tarragon (tarragon) is known to everyone for its sweet drink of the same name. The herb of this spice contains 0.45% essential oil and 60 mg of ascorbic acid, so ketchup will turn out not only spicy lemon-mint, but also very healthy.

For cooking you will need:

• Tomatoes - 1 kg;
• Onion - 100 gr.;
• Garlic cloves - 8 pcs.;
• Dried tarragon (tarragon) - 4 gr.;
• Bay leaf - 1 pc.;
• Ground black pepper - 2 gr.;
• Ground red pepper - 1 gr.;
• Lemon juice - 10 ml;
• Sugar - 60 gr.;
• Salt - 20 gr.;
• Sunflower refined oil - 40 ml.

How to do:

1. Wash red tomatoes and cut into 4-6 pieces.
2. Fold the tomato slices together with washed and chopped onion slices, garlic and bay leaf.
3. Stew under the lid until soft, remove the bay leaf, and rub the mixture through a sieve.
4. Boil the resulting mass over low heat until the consistency thick sour cream, add salt, sugar, lemon juice, tarragon, ground black and red peppers.
5. Boil for another 2 minutes, pour the boiling mixture into prepared jars, and pour boiling refined vegetable oil on top and seal.

Tip: taste the sauce and add sugar and salt if necessary. And tarragon can be replaced with mint - 2 gr.

Tip: You can also use corn or olive oil.

Now you also know how to make ketchup at home for the winter, reminiscent of industrial-made sauce.

How to cook barbecue ketchup with garlic for the winter

In winter it gets dark so early, it is often very cold and you are at home almost all the time. Therefore, outdoor recreation, somewhere in a forest area, is more valuable than in summer. And kebabs with appetizers are much tastier. For such pleasant occasions, you will need a jar of ketchup, the recipe of which is quite simple.

Required Ingredients:

• Tomatoes - 600 kg;
• Yellow cherry plum - 600 gr.;
• Water - 200 ml;
• Garlic slices - 2 pcs.;
• Basil - 2 branches;
• cilantro - 2 branches;
• Red pepper - 1 gr.;
• Salt - 10 gr.;
• Sugar - 40 gr.

Cooking method:

1. Tomatoes choose ripe - fleshy. And we select the ripened yellow cherry plum, since the skin in it is sour, and it itself is quite sweet. Wash greens and vegetables, separate the tails and bones, and also peel the garlic. We cut the tomatoes into slices.
2. Pour water into the slow cooker and put the tomatoes with plums. We turn on the multicooker in the “Cooking” mode for 30 minutes. If the bones do not separate, then we put them whole, only add another 5 minutes to the “Cooking” process.
3. Add the chopped greens with garlic to the hot fruit and vegetable mass, mix the resulting mixture with a submersible blender. And then grind the mass through a sieve to obtain a homogeneous consistency.
4. We transfer the resulting puree into the multicooker bowl, add sugar with salt and ground red pepper and turn on the “Frying” mode for 5-10 minutes, stirring constantly.
5. We shift the hot sauce into prepared sterilized jars and, having covered with lids, roll up.

Well, yellow cherry plum ketchup is ready for the winter.

Tomato ketchup with onions for the winter

There are still a lot of recipes for homemade tomato ketchup for the winter, but there are also those that you can be surprised at. Strange as it may sound, but starch goes well with spicy tomato puree and the consistency is so thick that the sauce absolutely does not spread on the plate.

Ingredients for two jars with a capacity of 0.5 l:

• Tomatoes - 2 kg;
• Onion - 110 gr.;
• Coriander - 1 gr.;
• Ground red pepper - 0.08 gr.;
• Basil dry - 2 gr.;
• Sugar - 130 gr.;
• Salt - 35 gr.;
• Starch - 20 gr.;
• Water - 40 gr.;
• Table vinegar 6% - 125 ml.

Preparing canned food:

1. Wash the selected red hard tomatoes, cut into 4 parts and put in a saucepan. We also send finely chopped onion there.
2. We put everything on the fire and boil until soft, wipe the tomato mass and boil for about 40 minutes.
3. In the meantime, dilute the starch in water and add to the boiling mass, mix thoroughly.
4. While the sauce languishes for another 5 minutes, pour vinegar in another saucepan, add spices and salt with sugar and bring to a boil under the lid.
5. We mix the boiled tomato mass with starch with vinegar broth, bring to a boil, pour into prepared jars and seal.

Tip: while the puree has not yet boiled down, we keep the decoction of spices in vinegar under a tightly closed lid.

Be sure to close the thick and tender tomato basil ketchup for the winter.

Bulgarian ketchup at home "You can swallow your tongue"

A balanced combination of pepper and tomato allows you to get a rich ketchup without vinegar. This preserve can easily be used as a gravy for baby food, as it contains a sufficient amount of vitamin C and easily digestible sugars that help improve digestion.

Ingredients per liter jar:

• Sweet pepper - 1 kg 300 gr.;
• Tomatoes - 800 gr.;
• Onion - 60 gr.;
• Vegetable oil (for frying) - 10 ml;
• Vegetable oil (in the mixture) - 25 ml;
• Ground allspice - a pinch;
• Ground black pepper - a pinch;
• Sugar - 30 gr.;
• Salt - 20 gr.

How to cook:

1. Wash red hard tomatoes, cut into slices and send to the pan. We heat the vegetables until softened and rub through a sieve to get a uniform consistency. Stirring the mass, boil it in half.
2. In the meantime, wash the sweet red thick-walled pepper, cut out the inner pulp with seeds and stalks. Blanch them in boiling water for 7 minutes. and cool in cold water.
3. Grind the pepper in a blender bowl or pass through a meat grinder, and then rub the resulting puree through a sieve.
4. Peel the onion, wash and cut into half rings. Fry the onion in refined oil until golden brown and rub through a sieve.
5. Pour sunflower oil, tomato mass, onion and pepper puree, spices and salt with sugar into a deep saucepan, mix and heat until boiling.
6. We transfer the finished ketchup to the prepared jar and sterilize for 90 minutes.
7. After that, we seal it and wrap it in a blanket until it cools completely.

Tip: You can leave the vegetables out of the sieve if you are satisfied with small pieces in the finished homemade ketchup.

Appetizing ketchup like Heinz is ready for the winter. It goes well with pizza and served with pasta.

Nothing is easier than watching video recipes for homemade tomato ketchup for the winter. Therefore, make yourself comfortable and turn on the video.

Harvesting ketchup for the winter is very important, because it will allow you to do without store-bought sauce, almost until the new harvest.

How to make a substitute for store-bought ketchup. Today I will show that preparing ketchup for the winter is a very simple matter and anyone, even a young housewife, can do it. But homemade ketchup for the winter is no match for the purchased one both in taste and in usefulness to the body.

Ketchup came to replace tomato sauce 20-25 years ago. If earlier it was a novelty that somehow “brought us closer” to the Western way of life, then after eating it, many realized that the store was not as good as it was commonly believed. A little later, the housewives realized that preparing ketchup for the winter is a simple matter, but the product turns out to be much tastier and healthier - it contains a minimum of preservatives and no dyes at all.

Having prepared homemade ketchup for the winter with your own hands, you will definitely know that it contains only what you put in - no starches. Homemade ketchups have only one drawback - they are so tasty that they run out quickly, so I advise you to prepare more - your homemade ones will appreciate the work in winter.

Homemade ketchup for the winter - what you need

Ketchup Classic

Ingredients:

Tomatoes - 3 kg.
Sugar - 150 g.
Vinegar 6 percent - 80 g.
Salt, preferably not iodized - 25 g.
Carnation - 20 buds.
Peppercorns - 20 pcs.
Garlic - 1-2 cloves.
Cinnamon - 1/3 teaspoon.
Hot red pepper - at the tip of a knife, you can add a little more if you like it spicy.

Ketchup preparation:

Wash the tomatoes, remove the stalks, chop finely.

Put on the fire when it boils, reduce the heat, cover with a lid and boil until the volume is reduced by a third.
Then add sugar, cook for another 5-10 minutes, stirring, add salt, let it boil for 2-3 minutes, add spices and keep on fire for another 10 minutes.
Remove, cool slightly so as not to burn yourself, wipe everything through a sieve or a fine colander.
Put the resulting puree back on the fire, bring to a boil, add vinegar and turn off.
Arrange everything in sterilized jars and roll up under the lids.

spicy ketchup

Ingredients:

Tomatoes - 6 kg
Garlic - 8-10 cloves.
Onions - 2-3 medium heads.
Sugar - 2 full glasses.
Salt - ½ cup.
Mustard - ½ tsp
Cinnamon - ¼ tsp
6 pieces of cloves, black peppercorns, sweet peas.
Vinegar 9% - 350 ml.

Cooking:

Blanch the tomatoes - cut crosswise and dip for a minute in boiling water, and then in cold water and then peel off easily.
Cut the tomatoes and grind in a blender. Add onion and garlic to it.
Grind the spices. You can do this in a coffee grinder, but it is better in a mortar - this way it is better to preserve the aroma.
Add spices to tomato puree, add sugar, salt, put on fire.
When it boils, reduce the heat and simmer until the mass is reduced by 2 times. Add vinegar, bring to a boil, then roll hot into sterilized jars.

Homemade ketchup for the winter - spicy

Ingredients:

Tomatoes - 3 kg.
Onion - 0.5 kg.
Sugar - 2 cups.
Mustard - 2 tbsp. spoons.
Vinegar 9% - 2 cups.
Bay leaf - 3-4 pcs.
Black peppercorns - 5-6.
Juniper - 4-5 berries.
Salt - 2 tbsp. spoons.

Cooking - according to any of the above recipes. All ketchups are cooked in approximately the same way, the difference is only in the ingredients.

Simple ketchup for the winter

Ingredients:

Tomatoes - 5 kg.
Onion - 3 pcs.
Sugar - 1 cup.
Salt - 3 tbsp. spoons.
Vinegar 9% - a glass.
Black peas - 1 tsp
Cloves - 1 tsp
Cinnamon - 1 tsp
Celery seeds - ½ tsp

Homemade ketchup for the winter with pepper

Recipe #1

Ingredients:

Tomatoes - 3 kg.
Garlic - 10-15 teeth.
Sugar - 1 cup.
Salt - 1 tbsp. heaped spoon.
Bulgarian pepper - 10 pcs.
Hot pepper - 1-3 pods (to taste).

Cooking

It is also prepared, tomatoes and peppers are crushed in a blender or passed through a meat grinder.

Recipe #2

Ingredients:

Tomatoes - 0.5 kg.
Onion - 0.5 kg.
Bell pepper- 1 kg.
Hot pepper - 2 pods.
Garlic - 7-10 cloves.
Sunflower oil- ½ cup.
Sugar - ½ cup.
Salt - 1 tsp
7 peas of black or allspice-peas.

Cooking: vegetable oil added to the cooking immediately, along with sugar and salt. Add vinegar at the end.

Recipe #3

Ingredients:

Tomatoes - 2 kg.
Bulgarian pepper - 0.5 kg.
Onion - 0.5 kg.
Sugar - 1 cup.
Olive oil- 1 glass.
1 tablespoon dry mustard and ground black pepper.
Salt - to taste.

Choose which recipe you like best.

Information! You can also see how it is prepared.

Good luck with your preparations!

Today I want to tell you how to cook. Such ketchup not only tastes better than store-bought ketchup, but is also healthier than it at times. If in the production of ketchup they are prepared from condensed tomato concentrate, thickeners and flavor enhancers, then at home you will cook it from delicious and ripe ones.

From the history of the appearance of ketchup, it is known that its first recipes appeared in American cookbooks in the middle of the nineteenth century. Somewhat later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup in industrial scale from thick tomato paste. And today Heinz is the largest ketchup manufacturer in the world. Tomato ketchup at home can be prepared according to many recipes, which speaks eloquently of the popularity of making it at home by housewives.

Today we are going to look at the classic tomato ketchup recipe.

Ingredients:

• Tomatoes - 3 kg.,
• Salt - 2 tbsp. spoons,
• Spices: ground black pepper, thyme, paprika, set provencal herbs- 1 teaspoon,
• Onion - 4-5 pcs.,
• Sugar - 2 tbsp. spoons,
• Hot chili pepper - 2-3 rings,
• Table vinegar - 2 tbsp. spoons,
• Starch - 3 tbsp. spoons.

Tomato ketchup at home - recipe

Juicy and fully ripe are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several pieces.

Pass the tomatoes prepared in this way through a meat grinder.

Peel the onion.

Like tomatoes, cut the onions into several pieces and pass through a meat grinder.

In the pan in which the ketchup will be cooked, transfer the tomato puree and onion. Mix the mass.

To make tomato ketchup at home spicy and fragrant, add spices to it. Of the spices, black ground pepper, thyme, paprika, Provence herbs are well suited.

Together with spices for spiciness, I also add 2-3 rings hot pepper Chile.

In the event that you want to learn even more spicy tomato ketchup, increase the amount of pepper. Mix the base of the future ketchup. Put the saucepan on the stove. On low heat, with occasional stirring, boil the tomato ketchup for one hour.

After one hour, when the tomato mass has boiled down, become soft and thicker, you can add flavor enhancers to it. In our case, it is salt, sugar and vinegar. As in the preparation of any other preparations for the winter, when cooking ketchup, we use ordinary rock salt. Iodized salt is not suitable for making tomato ketchup.

As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup has not a pronounced sour, but a slightly sweet and sour taste.

After adding salt and sugar, pour in the vinegar. Even a small amount of vinegar is a guarantee that the ketchup will not go bad and will keep well.

Be sure to taste the ketchup and adjust it as you like. If everything suits you, you can proceed to the next stage of its preparation - giving it a puree-like consistency. Puree the boiled tomatoes with a hand blender. After this procedure, our homemade tomato ketchup is getting closer and closer to being store-bought, but not quite yet.

Homemade tomato ketchup. Photo

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If there are a lot of tomatoes, then they can be processed and stored. How to make delicious homemade ketchup for the winter, read and see below.

Ketchup recipe homemade thick and tasty for the winter

Without ketchup, it is impossible to eat a sausage or cutlet. But what could be better than natural ketchup? Only handmade ketchup.

For ketchup, you need ripe, fleshy tomatoes. You can use crumpled fruits for processing, but not rotten or moldy.

homemade ketchup recipe

Ingredients:

• 3 kg tomatoes
  
• 0.5 kg apples
  
• 250 gr. onion
• 1.5 st. l. salt
• 1.5 st. Sahara
• 1 tsp ground red pepper
• 1 tsp ground black pepper
• 50 ml apple cider vinegar

Cooking method:

1. Wash the tomatoes.

2. Cut clean tomatoes into slices.

3. Wash and peel apples.

4. Grate apples on a medium grater.

5. Peel and cut the onion into cubes.

6. Put the tomatoes, onions and apples into a large saucepan.

7. Stew the tomato and vegetable mass for about 1 hour.

8. Rub the hot mass through a sieve so that the tomato seeds remain and everything else becomes monotonous.

9. Season the tomato mass with peppers, sugar, salt and vinegar.

10. Put the pan with the tomato mass over medium heat and bring to a boil. Boil ketchup for about 5 minutes.

11. Sterilize jars and lids.

12. Arrange the ketchup in jars and immediately roll up the lids.

13. Turn the jars upside down and wrap them for about a day until they cool completely.

Store ketchup in a cool place.

Cooking Tips:

• homemade ketchup can be used as a sauce for pasta or for stewing cabbage rolls;
• a more familiar taste of ketchup will give a mixture of ground cloves, coriander and cardamom;
  
• greens or garlic can be added to ketchup, garlic goes especially well with basil;
  
• a little lemon zest gives ketchup an unusual freshness and sharpness.
  

Bon appetit!

See the video recipe for more details.

video recipe "Homemade ketchup for the winter "Tomato""

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Tomato ketchup is, of course, an interesting thing ... not so long ago this word appeared in our vocabulary! And before that it was simply called - tomato sauce. Our grandmothers made for the winter from surplus tomatoes, and great-grandmothers ... And now we are in a new-fangled way - ketchup!

Well, whatever you call it, it will still be delicious. You can make it of any taste - sweet, sour, spicy and add a lot of things to it, there would be a desire to tinker longer.

Recipes:

Tomato lovers eat everything with him - pasta, rice, meat, scrambled eggs, sausages, dumplings. You can’t do without it when making pizza or homemade hot dogs.

The recipe allows you to make it from what is at hand. Special conditions and technologies are not required, so why not make it for the winter for the whole family, especially since you can also use non-standard tomatoes that you won’t let into salting!

So, let's start with the simplest and gradually we will complicate.

Wash the jars with baking soda, rinse thoroughly under running water and sterilize, preferably in the oven, so that they are dry after sterilization.

We cook step by step, but if you want to add something - do not be shy!

Tomato ketchup for the winter - a simple step-by-step classic recipe at home without apples

And also without any other bells and whistles, only tomatoes, salt and spices. It used to be called Classic Tomato Sauce. This is the basis for any type of ketchup, you can add any components to it and get different tastes.

• tomatoes 2 kg;
• half a glass of sugar;
• a tablespoon with a small top of salt;
• a tablespoon of acetic acid;
• 10 pieces of cloves;
• two cloves of garlic;
• a pinch of cinnamon;
• a pinch of ground red hot pepper.

Cooking:

1. Wash and dry the tomatoes on a towel, peel the garlic.
2. Cut the tomatoes into large slices, and put in a saucepan with a wide bottom on slow heating. Close the lid tightly and bring to a boil.
3. Cool and rub through a sieve or colander made of fine metal mesh.
4. Put the mashed potatoes in a saucepan and boil over low heat without a lid so that the contents are reduced by a third.
5. Add salt, sugar, spices and garlic, boil for another ten minutes and remove the garlic.
6. Pour in the vinegar and boil for another two or three minutes.
7. Arrange in sterile dry jars and roll up.
8. Turn the top upside down and cool in this form, put in the cellar.

Preparation for the winter is ready! Perfect for meat or for seasoning soups with tomato!

Let's try to make this ketchup in a slow cooker, which modern technology will stand idle in vain, it's a pity that the volume is small. Very fragrant and tasty, with a pronounced apple taste.

What you need:

• tomatoes are large, fleshy, very ripe two kilos;
• apples sour taste kilo;
• half a kilo of onion;
• large head of garlic;
• half a glass of sugar;
• salt incomplete table. l.;
• black pepper, ground half a teaspoon;
• five carnations;
• acetic acid teaspoon.

Recipe:

1. Wash, clean and dry all vegetables on a towel.
2. We cut everything large pieces and place in the multicooker bowl.
3. We put on the frying or baking mode for two hours and close the lid.
4. Add spices, sugar, salt and set the stewing mode for another 15 minutes.
5. Cool, wipe everything through a sieve and put the puree back into the multicooker bowl.
6. Pour in acetic acid, mix and set the quenching mode for 30 minutes.
7. Hot lay out in dry sterile jars and roll up.
8. Cool upside down, store in a cellar or refrigerator.

Delicious with pasta or rice!

Spicy tomato sauce that harmonizes well with meat: chicken, pork skewers, meat in French.

Ingredients:

• tomatoes 2 kilos;
• Bulgarian pepper 2 kilos;
• a kilogram of apples with a sour taste;
• half a kilo of onion;
• a head of garlic;
• a glass of sugar;
• 10 g dry Provence herbs;
• chayn. l. ground cinnamon;
• chayn. l. ground coriander;
• two tablespoons of salt;
• half a teaspoon of red hot ground pepper;
• half a glass of wine vinegar.

Cooking process:

1. Wash the vegetables, peel and dry on a towel, remove the seeds from the pepper.
2. Cut all the vegetables into large pieces, put in a saucepan with a thick bottom and put on medium heat. Let it boil and simmer for thirty minutes.
3. Cool and pass (wipe) through a meat grinder, put the resulting puree in a saucepan.
4. Bring to a boil and add salt, sugar, spices, pour vinegar.
5. Cook for five minutes.
6. Arrange in dry sterile jars and roll up. Cool upside down and store in a cool dark place.

The resulting sauce will be very spicy and spicy, for everyone!

For you, I have stocked the best recipes for homemade preparations:

1. Dressing for borscht
2. Cucumber salad for the winter

Let's make it for a change with seasoning for Korean carrots. The taste will be unusual, we will surprise our household and guests!

• two kilograms of tomatoes;
• two tablespoons of starch;
• tsp salt with a slide;
• a glass of sugar;
• Art. l. seasonings for Korean carrots;
• tsp acetic acid.

Cooking:

1. Wash the tomatoes and dry them on a towel.
2. We put them in a saucepan with a thick bottom and heat over low heat until boiling.
3. Cool and rub through a sieve, put the resulting juice back on a slow fire, wait until it boils and add spices and salt with sugar. We cook for ten minutes.
4. We dilute the starch in a glass of warm water and, stirring intensively in a saucepan, introduce it into the boiling juice in a very thin stream.
5. From now on, stir continuously!
6. Cook for 15 minutes, pour in acetic acid and mix thoroughly.
7. Remove from heat and place in dry sterile jars. Roll up.

This ketchup is usually loved by teenagers. Especially with pasta!

A classic of the genre, such ketchup without vinegar is very fond of children. Easy to prepare and very tasty, natural and healthy. Decorate and add charm to any dish.

Ingredients:

• tomatoes and onions, two kilos each;
• half a kilo of Bulgarian sweet pepper;
• a glass of sugar;
• a tablespoon of salt;
• two tablespoons of dry mustard;
• if you wish, you can gradually add any dry ground spices.

How to make easy tomato ketchup:

1. We wash and clean the vegetables, dry them on a towel, remove the seeds from the pepper.
2. We cut the vegetables into large pieces and put them in a saucepan with a thick bottom.
3. Boil for 30 minutes.
4. Cool and rub through a sieve or colander made of fine metal mesh.
5. We spread the puree in a saucepan and continue to boil with sugar, salt and spices for another twenty minutes, do not forget to stir.
6. We lay out in dry sterile jars and roll up.
7. Turn upside down, let it be until it cools completely, put it in a cold place.

Children and their friends will be delighted with the sweet and mild taste. Bon appetit!

I call this ketchup - tkemali and I cook it from red plums or yellow cherry plums, as they have a sour taste and are ideal for ketchup. To be honest, with a red plum they will turn out very well, but with yellow cherry plum- in general, a fairy tale!

• we take an equal number of tomatoes and plums of 2 kg each;
• 3 heads of garlic;
• a teaspoon of ground coriander, Provence herbs, mint, black pepper;
• a glass of sugar;
• table. lies. salt.

Cooking:

1. We take tomatoes of salad varieties - large and fleshy. We wash the tomatoes, cut off the butt and make a cross-shaped incision, blanch in boiling water for one minute and remove the peel. Cut into slices, carefully removing the seeds with the tip of a knife.
2. My plum or cherry plum and remove the seeds.
3. We clean the garlic and pass it through a press.
4. We pass the plum and tomatoes through a blender (or a meat grinder twice), grinding into dust.
5. Put on medium heat and boil for about an hour.
6. Add all other ingredients and boil over low heat for about an hour.
7. We lay out hot in dry sterile jars and roll up. Store in the cellar.

The exquisite taste of this sauce will win your hearts forever! Plum tkemali is especially liked when you want to add it to meat dish unusual flair.

Watch the video, though here tkemali ketchup is made from blue plums. But this will not play a special role - so-so incredibly tasty.

In addition, I will list some more useful and tasty preparations:

1. Squash caviar

Ketchup from tomatoes and Bulgarian sweet pepper for the winter - You will lick your fingers

Ketchup will turn out thick and very rich in taste. Everyone without exception likes it, as it is close to the classic and traditional taste.

For this you need:

• tomatoes two kilograms;
• sweet bell pepper 4 pieces;
• half a glass of sugar;
• salt half a tablespoon;
• apple cider vinegar 4 tablespoons;
• a mixture of ground peppers;
• a few sprigs of coriander, basil and parsley.

Let's start cooking:

1. Wash and clean all vegetables and herbs, remove seeds from pepper.
2. Tomatoes and peppers cut into medium pieces, greens - finely, and boil over low heat for about an hour.
3. Cool and pass through a sieve.
4. Put the resulting puree on medium heat and cook for another forty minutes.
5. Add dry spices, salt and sugar and boil for another half hour.
6. Pour in the vinegar, stir and turn off the heat.
7. After 5 minutes, arrange in sterile jars and roll up.
8. Cool upside down and store in a cold cellar.

Bon appetit in winter!

Often children ask for ketchup - like in a store. Well, where to go, we will cook exactly the same taste as in the store!

• tomato paste from the store, a half-liter jar, take the one where only tomatoes or tomatoes are indicated in the composition, even if it is more expensive;
• two bulbs;
• a small head of garlic;
• a small bunch of dill;
• a few sprigs of basil;
• sugar two tablespoons with top;
• a pinch of ground black and red hot peppers;
• vegetable oil two tablespoons, ideally olive;
• acetic acid at the bottom of a teaspoon.

Recipe:

1. Peel the onion, chop and fry in a pan until golden brown.
2. Place all ingredients in the bowl of a food processor and chop into dust.
3. If it's too thick, add a little water.
4. Put in a saucepan with a thick bottom.
5. Place over medium heat and bring to a boil. Cook for ten to fifteen minutes and arrange in dry sterile jars. Roll up, cool and place in a cold dark place.

Tomato ketchup for the winter turns out exactly the same as in the store!

Video - Homemade tomato ketchup with apples and bell peppers through a meat grinder

Cooking by simple recipe- there is nothing complicated here. We pass vegetables and fruits through a meat grinder.

It makes a great homemade tomato sauce. If you want to get thicker, then simply boil the tomatoes longer than usual.

It is better to pick apples of sweet and sour breeds, for example Antonovka.

For such a recipe, it is not necessary to choose tomatoes, the most ordinary ones, even a little spoiled, will do.

How to make awesome homemade tomato ketchup for the winter so that everyone's mouths open: secrets and tips

There is nothing complicated and mysterious in making homemade ketchup, it's just that the word sounds so foreign! If you learn a few simple rules, then you can not open the recipe at all and cook from your head all your life.

Here are the basic rules:

1. Tomatoes should be at least half of the total volume of vegetables.
2. There is no place for skins and seeds in ketchup, either we remove it through blanching, or boil it in own juice and roll back on the sieve, there is no other way.
3. Do not be afraid to roll back on the sieve, it just sounds scary, but business is about fifteen minutes.
4. Ketchup should be homogeneous, so we use ground seasonings, and if fresh herbs, it is best to chop into dust in a food processor.
5. There is no place for water in ketchup - therefore, it is necessary to boil for a long time in order to evaporate excess moisture.
6. Tomatoes can be used non-standard, with blisters and cracks, the main thing is to carefully cut everything.
7. The more vinegar and spices, the sharper the result.
8. The more sugar, the sweeter the taste.
9. Plums and apples will add acid, and in such recipes you can do without vinegar at all, if you put it in jars almost boiling.
10. Seasonings like cilantro and coriander, and Provence herbs are not for everyone, not everyone likes them.
11. Basil will not spoil ketchup and will not stand out in it with a special taste.
12. Ketchup jars must be sterile and dry.
13. Tomatoes can be used yellow and then the sauce will turn out to be an unusual sunny color.

Well, in general, that's all, do not be afraid to create in the kitchen and bring novelty to dishes already known to everyone!