Taste homemade ketchup from tomatoes, like store-bought ones. It is just as thick and aromatic, perfect for meat, vegetable and fish dishes. And most importantly, the homemade sauce is absolutely natural, as it is prepared from fresh tomatoes, without starch or dyes.
Making ketchup at home (including for the winter, and not just immediately for the table) is not difficult, although it is troublesome - but if you have a recipe with a photo, then there are no problems at all. First you will need to grind the tomatoes through a meat grinder, then boil and grind them through a sieve, boil them again with spices and pour them into jars. But you will definitely like the result! The tomato sauce will boil down greatly and thicken, acquiring a pleasant consistency and a magical aroma. In addition, if desired, ketchup can be made more spicy, add your favorite spices and evaporate to the consistency you like.
Ingredients
- tomatoes 3 kg
- onions 3 pcs.
- apples 3 pcs.
- ground red pepper 0.5 tsp.
- ground black pepper 0.5 tsp.
- ground cinnamon 0.5 tsp.
- cloves 3 pcs.
- sugar 170 g
- non-iodized salt 1.5 tbsp. l.
- 9% vinegar 6 tbsp. l.
Recipe for making homemade ketchup for the winter
- We prepare the main products: tomatoes, onions and apples. You can take tomatoes of any variety, the main thing is that they are ripe and sweet, then the ketchup will be rich and pleasant to taste. Regular white, non-bitter onions will do. It is better to use sour varieties of apples such as “semerenko”; they perfectly highlight the taste of tomatoes, give ketchup a thicker puree consistency, a pleasant fruity aroma and a slight sourness.
Peel the onion and remove the core from the apples (you don’t have to peel the skin). Grind them into pieces that will fit freely into the bell of the meat grinder. Cut large tomatoes into 2-4 parts, small ones can be left whole. We pass tomatoes, apples and onions through a meat grinder. I ended up with a full 5-liter pan of vegetable puree (along with chopped skins and tomato seeds, which we will later remove by rubbing through a sieve).
Place the pan on the stove and bring to a boil. Then reduce the heat and cook at low simmer for 1 hour - without a lid, skimming off the foam. During this time, the tomato skins will boil down and fully impart their flavor to the sauce.
Grind the hot puree through a sieve with metal mesh- pour the tomato mixture into it portionwise and rub thoroughly with a tablespoon, thus separating the seeds and skins from the liquid tomato base. There will be very little waste - about 1 glass.
Throw away the cake. Return the pan with tomato sauce back to the heat. We continue to cook for another 1 hour, without a lid, over low heat, stirring the ketchup from time to time so that it does not burn.
During cooking, the ketchup will become thicker. Add aromatic spices to it: red and black pepper, ground cinnamon, cloves. Continue cooking for another 15 minutes, stirring.
Add sugar, salt and vinegar - be sure to add them in small portions, focusing on your taste. Depending on the ripeness and sweetness of the tomatoes, you may need to add a little more or less sugar and salt, or increase or decrease the amount of acid.
Boil the ketchup for 10 minutes until the sugar grains are completely dissolved.
Pour the sauce into hot sterilized jars and immediately roll up the lids (sterilized).- Turn the jars upside down and cover them with a blanket. As soon as the ketchup has cooled, we store the preserved food in the basement or other cool place. The shelf life of homemade ketchup is 1 year.
If you have made homemade ketchup, you know that low-juice varieties are ideal for this dish. Thanks to this, it takes less time to prepare ketchup, and the resulting product itself is thick: it will ideally complement meat dish, pasta and will even be a good alternative tomato paste in preparing homemade dishes. One will help make ketchup even thicker: little secret: adding apples to it. The pectin contained in these fruits will be an excellent thickener. In addition, apples will make the taste of ketchup more intense, more contrasting, and brighter. Make your own tomato and apple ketchup once, and you'll never want to buy store-bought ketchup again!
Cooking time: about 2 hours
Product yield: 800-900 ml
Ingredients
To make thick homemade ketchup you will need
- 3 kg meaty tomatoes
- 3 apples
- 6 tbsp. tablespoons vegetable oil
- 3 tbsp. tablespoons vinegar (preferably red wine or balsamic)
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 1 teaspoon allspice peas
- 1 teaspoon Italian herb mixture
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 10 clove buds
- 3-4 star anise
- 3 cinnamon sticks
How to make tomato-apple ketchup
Wash the tomatoes thoroughly. Tomatoes that are bruised, stale - all fruits of a “non-marketable” type - are perfect for making ketchup. Remove spoiled areas from the tomatoes and cut into arbitrary pieces.
Grind the tomatoes with a blender.
Pass tomato juice through a sieve to remove skins and seeds. If you have a juicer, you can use it - it will independently rid you of everything unnecessary.
Pour the juice into a saucepan and place it on the fire. When the juice begins to boil, skim off any foam that forms.
Wash and cut the apple into pieces about 1-1.5 cm in size, without peeling it or removing the seed pod.
Place apples in boiling juice.
Then add all the dry spices to the ketchup.
Cook the ketchup for an hour and a half. This time is approximate - you need to reduce the sauce to a third of the original volume. You will notice that the sauce has thickened well.
Remove ketchup from heat and strain through a sieve to remove spices, apple skins and seeds.
Return the sauce to the heat, add butter and add the bite. Mix these ingredients thoroughly. Cook the sauce for another 5 minutes.
Pour the ketchup into sterile jars and seal. Cool the sauce by wrapping the jars in a blanket. After cooling, the sauce will thicken a little more.
Store the sauce as you would any other preserved food. In winter, you will definitely be glad that you prepared this wonderful ketchup!
Ketchup is a delicious sauce whose main ingredients are ripe tomatoes, spices and vinegar. As spices, you can use those that you like best, but the obligatory ones are: salt and pepper (red or black), etc. I also like to add sugar to my homemade ketchup to suit my taste - this is an important ingredient for me, which makes the taste of ketchup more gentle and balanced. Also, when cooking, I always add spices such as: hot pepper, allspice, black pepper, I love the presence of cloves. My recipe also contains vegetables: bell pepper, onions and garlic. With them, homemade ketchup becomes much tastier and thicker. I try to make ketchup for future use every year and have been using this proven recipe for over 13 years. It is important that the tomato harvest is good - this is the most important key to success.
Agree, homemade ketchup is much better, tastier and healthier than its store-bought counterpart, to which unscrupulous manufacturers often add a bunch of harmful ingredients, in particular “favorite” ones - E... But preparing homemade ketchup does not take much time, but the result is always pleasing to both the eye and tummy. I like to serve ketchup with meat and fish dishes; it is also good with boiled pasta, and this sauce is also indispensable when serving, etc.
As a tomato additive, this sauce is perfect for baking, for gravy (in goulash, cutlets or meatballs), for frying for first courses, etc. Make homemade ketchup with your own hands and you will immediately understand the difference and will no longer want to buy this one. tomato sauce on store shelves.
You will need:
- Fresh tomatoes – 7-8 kg. (I make it immediately from 10 liters of fresh tomato juice)
- Onions - 700 gr. (6-7 pcs.)
- Bell pepper – 7-8 pcs.
- Garlic – 1 head.
- Sugar – 2 cups.
- Salt – 4 tbsp. l. without top
- Hot pepper – 0.5 pods (for medium heat)
- Cloves – 5 pcs.
- Peppercorns - 10 pcs.
- Vinegar (essence 70%) – 1-1.5 tbsp. l.
- Gauze
How to make delicious homemade ketchup:
We need to grate ripe tomatoes on a coarse grater or immediately pass the juice through a special juicer in which the juice comes out clean, without skin, stalks and seeds. I pass tomatoes through this particular juicer. We set the resulting juice to boil (reduce) on the fire at least 2 times. From 10 l. You should get 5-6 liters of tomato juice.
Sometimes, after simply boiling (as soon as it boils) the tomato juice for 5-10 minutes, I let it settle and drain upper layer settled “water” and cook what has settled - the grounds.
Then we need to add peeled vegetables to the resulting thicker juice: bell peppers (in halves), onions (whole or in halves), garlic cloves and hot peppers. 
Separately, I wrap the peppercorns and cloves in gauze, and then, tightly tying the ends, I send them to cook in the tomato mass. Cook the ketchup over medium and then low heat (or in a slow cooker in the BAKER or FRY mode, then in the STEW or SOUP mode) until the vegetables are ready. When the vegetables have become soft, the tomato will need to be rubbed through a sieve or punched with a blender until smooth.
Sometimes I boil vegetables in half of the tomato mass, and then punch them in a blender, rub them through a sieve and combine them with the other half of the pure tomato mass, which is boiled at the same time.
We salt and sugar the resulting tomato mass, be sure to taste it and let it boil further until it reaches the consistency that you think is necessary. From the initial volume of tomato juice (10 liters + pureed boiled vegetables), I get about 3 liters. ready-made, medium-thick tomato ketchup. You can make the ketchup even thicker - this is at your discretion, the most important thing is that the tomato does not burn during cooking. At the end of cooking, you can remove the gauze with spices from the tomato.
Place the resulting pureed homemade ketchup into sterile jars of any size prepared in advance, not forgetting to add vinegar to each jar. I use a 0.7 liter jar. add 1/3-1/4 tsp. vinegar. You can also add vinegar to the ready-made ketchup 3-5 minutes before it’s ready, let the tomatoes boil a little and put them in jars. Both options are good, do as you are used to.
Svetlana and my home site wish you a pleasant appetite and delicious preparations for future use!
Another very tasty one - you will find it in step by step recipe with photo 
Most often, homemade ketchup is prepared for the winter, which is why vinegar is indicated in all recipes. The finished ketchup is poured over, rolled up and, after cooling, put in a cold place. But if you plan to eat the sauce in the near future, then you don’t need to add vinegar.
Ingredients
- 5 kg of ripe tomatoes;
- 1 kg onions;
- 250 g sugar;
- 2 tablespoons salt;
- 1 teaspoon ground cinnamon;
- 1 teaspoon ground black pepper;
- 1 teaspoon paprika or ground red pepper;
- 1 teaspoon ground cloves;
- 50 ml vinegar 9% - optional.
Preparation
Cut the tomatoes into large slices, removing the core. Place in a saucepan and place over low heat. If after 10–15 minutes the tomatoes have not produced juice, add a little water. Stir and simmer the vegetables over medium heat for another 40–50 minutes.
Add coarsely chopped onion, bring to a boil and simmer over low heat for another 1.5–2 hours. All this time the mass should be bubbling a little.
Remove the pan from the heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Stir and grind the mixture until smooth. After this, you can strain the ketchup through a sieve if you want to get rid of the tomato seeds.
Place the pan 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 the pan and stir.
Ingredients
- 4 kg of ripe tomatoes;
- 500 g sweet and sour apples;
- 250 g onions;
- 1½ tablespoons salt;
- 250 g sugar;
- 50 ml apple cider vinegar- optional;
- a pinch of ground black pepper;
- ½ teaspoon ground cinnamon.
Preparation
Pass the peeled tomatoes through a juicer or meat grinder. Pour into a saucepan and place over moderate heat. Cook for about 1.5 hours until the mixture thickens.
Add coarsely chopped 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 pan back over 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 plums;
- 250 g onions;
- 100 g garlic;
- ¼ bunch of parsley;
- 2 hot red peppers;
- 1½ tablespoons salt;
- 200 g sugar;
- ½ teaspoon pepper mixture;
- 2 bay leaves;
- 2 tablespoons vinegar 9% - optional.
Preparation
Remove the skins from the tomatoes, remove the pits from the plums and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, place over moderate heat and cook, stirring occasionally, for 2 hours.
Mince the garlic, parsley and pepper. If you want to make ketchup spicier, use 3 hot peppers.
Add the garlic mixture, salt, sugar, pepper mixture, bay leaves and vinegar to the tomato-plum puree. Stir and cook until thickened, about 40-50 minutes. After cooking, remove the bay leaves from the ketchup.
gotovka.info Ingredients
- 3 kg of ripe tomatoes;
- 600 g;
- 500 g onions;
- ½ head of garlic;
- 1 tablespoon salt;
- ½ teaspoon ground cinnamon;
- 12 black peppercorns;
- 3 peas of allspice;
- 4 cloves;
- ½ teaspoon ground nutmeg;
- 100 ml vinegar 9% - optional;
- 150 g sugar.
Preparation
Cut the peeled tomatoes, peppers, onions and garlic into large slices. Place vegetables in a saucepan and add salt. Cook 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 the heat and puree 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 pan and stir. Place the ketchup over medium heat and cook for another half hour.
Ketchup is a great addition to almost any dish. It gives treats a bright taste and aroma.
And preparing this sauce will not be difficult; it can be prepared even by a housewife for whom preparing food for the winter is a difficult task.
It would seem, what could be simpler? You just need to properly prepare the tomatoes, peel them, grind them, season them with spices and boil them. That's it, delicious ketchup at home for the winter and more is ready!
And so that its preparation does not cause difficulties, we offer several recipes with photos.
Traditional recipe for the winter
What you need for cooking:
- Tomatoes - 3 kilograms;
- Half a glass of granulated sugar;
- ½ large spoon of salt;
- Cloves – 2-3 pieces;
- 10 coriander peas;
- Allspice – 10 peas;
- Table vinegar – 100 ml.
How to make ketchup at home:
- To begin with, we sort out the tomatoes and wash them in cold water from dirt;
- Next, remove the stalks from the fruits, cut the tomatoes into small pieces;
- Place the tomatoes in a medium-sized container, you can add a little water so that the tomatoes do not burn during the cooking process;
- Place the pan on the stove and leave to cook;
- Once the vegetables begin to boil, reduce the heat to medium and leave to cook under closed lid approximately 20 minutes;
- Remove the container from the stove, transfer the boiled tomatoes to a sieve and begin to grind. This will help get rid of skins and seeds;
- Transfer the grated tomato mixture into the same pan, place on low heat and leave to cook for 1 hour;
- The mixture should have a thick consistency, so it can be boiled for a little over an hour;
- Next, put all the spices on a small piece of gauze. We tie the edges of the gauze, as a result, the spices should be placed in a small bag of gauze material;
- Place the bag of spices in the tomato mixture, also add salt, granulated sugar, and table vinegar;
- Boil the mixture for another 10 minutes, while the heat should be at a low level;
- Wash the ketchup jars thoroughly and clean them on all sides with baking soda. various contaminants and be sure to sterilize;
- Place the finished ketchup into jars and screw on the lids;
- The sauce should be stored in a cool place - in a cellar or refrigerator.
Making spicy ketchup
Ingredients for preparation:
- Tomatoes – 8 kilograms;
- 5 kilograms of bell pepper;
- 4 kilograms of onions;
- 2 garlic heads;
- Half a pod of hot pepper;
- Granulated sugar – 500 grams;
- 4 large spoons of salt;
- 5 peas of allspice;
- Black peppercorns - 8 pieces;
- 5 buds of cloves;
- 3-4 bay leaves;
- 1.5 large spoons of table vinegar 9%;
- Gauze material.
How to prepare ketchup with a piquant taste at home for the winter:
- If you prepare in one go a large number of ketchup, then it is better to use a saucepan for cooking large sizes. If the containers big size no, you can use two medium pans;
- Prepare tomatoes and bell peppers. We thoroughly wash everything in cool water to remove dirt and dust;
- Next, cut the pepper, remove all the seeds, cut off the stalks. Cut the vegetable into small pieces;
- Tomatoes need to be cut into medium slices;
- Peel the onion and cut into small slices;
- Prepared and chopped vegetables must be passed through a meat grinder. The result should be a thick mixture from which ketchup will be prepared in the future;
- Prepare the spices. Allspice, black pepper, cloves, Bay leaf you need to place it in a small piece of gauze material and tie it. As a result, all the vegetables will end up in a small bag, which we will place in the container with the vegetable mixture. With this method, the spices will not float in the ketchup, and during cooking, an aroma will be released from the bag, which will give a bright taste to the sauce;
- Pour the vegetable mixture into a large saucepan, place a bag of spices there and set to boil on the stove;
- Wash half of the hot pepper pod and place it in a container with tomato;
- We peel the heads of garlic and pass the peeled cloves through a crusher. Place the garlic in the tomato, salt and granulated sugar, cover with a lid, reduce the heat and leave to boil;
- As soon as the mixture has boiled down by 1/3, remove the splits and grind everything through a sieve. This will get rid of excess skins and seeds. Don't forget to remove the bag of spices;
- Pour the homogeneous tomato mass into a container and place it on the stove. Close the lid and leave to cook over low heat. The mixture should boil down by another 1/3;
- About 10 minutes before the end of cooking, add table vinegar, stir and boil until tender;
- Ketchup jars should be thoroughly rinsed, cleaned, and be sure to sterilize, this will ensure long-term storage of the product;
- Place the finished ketchup in jars, screw on the lids and store in a cool place.
How to make spicy ketchup at home for the winter
Let's prepare the following:
- 3 kilograms of meaty tomatoes;
- Pepper hot chili– 3 pods;
- 1 large heaped spoon of salt;
- 150 grams of granulated sugar;
- 1 large spoon of 9% table vinegar;
- Allspice in peas – 10 pieces;
- 10 pieces of black pepper.
Let's start preparing spicy ketchup:
- We wash the tomatoes from dirt and cut them into small pieces;
- Transfer the tomato pieces into a saucepan and let them stand until they release their juice;
- Next, put the container on the stove and boil over low heat for 40 minutes;
- Meanwhile, wash the chili peppers and cut into small pieces. Add to tomatoes;
- About 15 minutes before the end, add black and allspice peas;
- Then remove the tomato mixture from the stove, transfer it to a sieve and grind;
- Pour the ground mass into a saucepan, put it on the stove and boil again;
- As soon as it boils, add salt, table vinegar and granulated sugar. Mix everything and boil for 15 minutes;
- We pre-rinse and sterilize the jars. Pour the mixture into glass containers and close with lids;
- We store the spicy ketchup in the cellar or refrigerator.
Prepare a delicious sauce with apples
What you need for cooking:
- Tomatoes – 4 kilograms;
- Apples – 500 grams;
- 500 grams of onions;
- Sugar – 250 grams;
- 1.5 large spoons of salt;
- ½ teaspoon cinnamon;
- 2 pieces of cloves;
- A pinch of ground red pepper;
- 1 glass of table vinegar.
How to prepare ketchup with apples at home for the winter:
- Wash tomatoes and apples and cut into small pieces. We clean the rosettes with seeds from the apples;
- Peel the onion and cut into medium slices;
- We pass vegetables with apples through a meat grinder;
- We put everything in a container and put it on the stove. Boil for 2 hours;
- Next, add cloves, cinnamon, salt, granulated sugar and leave to cook for another 1.5 hours;
- About 15 minutes before the end of cooking, add table vinegar and ground pepper to the mixture;
- We prepare glass containers, wash and sterilize them;
- Place the prepared ketchup in jars and close the lids;
- Ketchup should be stored in a cool place - in a cellar or refrigerator.
For ketchup you should use meaty tomatoes good ripeness.
To thicken the sauce during the cooking process, you can add a little starch.
You can store the blanks in jars or plastic bottles.
Be sure to prepare ketchup at home for the winter using these recipes. The sauce turns out delicious and will perfectly complement any dish - meat, fish, vegetables, appetizers.
Everyone in your family will love it, so start making this spicy addition to your meals now!
