In stores, it is difficult to find the perfect ketchup that meets the preferences of gourmets. Some people don't like the sour taste, others don't like the "chemical" smell of smoke in the "BBQ" sauce. A dressing with a lot of thickeners, stabilizers, preservatives can also hardly be called useful. It is 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 an anti-cold drug. It is believed that red fruits 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 homemade tomato dressing ingredients

Ingredients	Composition	Effect 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 against colds; - contributes to 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; - increases 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 stamina, gives vigor
bell pepper	- Vitamins A, PP, C, group B; - potassium; – calcium; – magnesium; - phosphorus; - iron; – fluorine; – sodium	– Helps to cope with insomnia and stress; - favorably affects the nervous system; - normalizes blood pressure; - strengthens nails and hair; - rejuvenates the skin
black polka dots	– 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 if made from quality ingredients. Buy only fresh fruits without flaws and rot, otherwise the workpiece will be damaged.

Tomato ketchup for the winter: recipes for every taste

Tomato ketchup recipes for the winter will surprise gourmets with a variety of flavors. To prepare a dressing at home, in addition to fresh vegetables and seasonings, you need to prepare household appliances and utensils:

• blender, food processor, meat grinder;
• a saucepan with a thick bottom;
• deep frying pan or saucepan;
• sieve;
• wooden spatula;
• glass jars, bottles with lids;
• closing key.

You should also take care of the sterilization of storage containers. You can process the dishes in a saucepan, oven or microwave. Filled jars and bottles do not need to be rolled up with a key, especially if long-term storage is not expected. Simply screw on the metal caps.

Cooking ketchup according to any recipe requires mandatory heat treatment. Fresh chopped vegetables hold their shape and look more like a salad than a smooth pasta. Therefore, without cooking it is impossible to achieve the desired consistency. In addition, processing on fire prolongs the shelf life of the twist.

Spicy

Description . Cook spicy tomato ketchup for the winter in just half an hour. The easiest way is to mix the 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% acetic solution - 60 ml;
• black peas - 20 pieces;
• granulated sugar - 130 g.

How to cook

1. Blanch red fruits, peel, finely chop.
2. Mince the onion and chili without removing the seeds from the pods.
3. Mix the prepared ingredients, place the pan on the fire.
4. Boil, reduce heat, wait half an hour.
5. Add black peas, crushed garlic head, salt, sweeten.
6. Pour in the vinegar and, stirring, bring the mixture to the desired consistency.
7. Pour into sterile containers.
8. Turn over, leave to cool.

Mustard

Description . A 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 ground black pepper with red, and mustard seeds with powder.

What to prepare:

• red tomatoes - 5 kg;
• onion - 2 kg;
• 9% apple cider vinegar - 175 ml;
• mustard seeds - one teaspoon;
• sugar - one and a half glasses;
• salt - 90 g;
• cloves, black ground pepper.

How to cook

1. Chop the onion, squeeze the garlic cloves.
2. Cut red fruits into slices.
3. Boil them in a deep container under a lid until they become soft.
4. Wipe through a sieve. Put on the stove.
5. Wait until boiling, add onion half rings and garlic mass.
6. Leave on low heat for a quarter of an hour.
7. Salt, sweeten, add spices and mustard seeds.
8. After five minutes, pour in the vinegar solution.
9. Wait until boiling, leave for five minutes, turn off.
10. Pour into prepared jars.
11. Seal, leave upside down until cool.

With horseradish and wine

Description . Spicy and spicy "winter" dressing is prepared for an hour and a half. 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

1. Blanch the red fruits, remove the skin.
2. Cut the pulp.
3. Chop the onions, mix with the pulp, leave for 20 minutes over low heat.
4. Pass the mixture through a sieve.
5. Sweeten, salt, add dry spices, pour in wine.
6. After 40 minutes, add horseradish.
7. After a quarter of an hour, add vinegar, wait another five minutes.
8. Pour into sterile jars, roll up.

With onion and coriander

Description . A beginner choosing recipes for homemade tomato ketchup for the winter is recommended to stop at a spicy sauce with onions and bell peppers. Refueling is quick and easy.

What to prepare:

• tomatoes - 4 kg;
• onion - 1 kg;
• sweet pepper - 1 kg;
• 3% acetic solution - 100 ml;
• sugar - half a glass;
• salt - 30 g;
• spices - black peas, paprika, coriander.

How to cook

1. Make tomato juice by running the fruit through a juicer.
2. Chop the remaining vegetables in a blender.
3. Mix the juice with puree, put on a slow fire.
4. Do not forget to stir, cook for one hour.
5. Pour spices, salt, sweeten.
6. Boil twice (the juice should thicken).
7. Pour in the vinegar, cook for five minutes, remove from the stove.
8. Sterilize jars or bottles.
9. Pour, cork, invert containers to cool.

If it is not possible to squeeze juice from fresh tomatoes, use ready-made tomato paste (three liters). The composition of the natural product includes only tomatoes and water.

With plums

Description . The original tomato sauce for the winter is prepared from ripe plum and tomato fruits, burning pods. The taste is rich and aromatic even without additional spices.

What to prepare:

• tomatoes - 3 kg;
• plums - 1.5 kg;
• onion - two pieces;
• bell 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

1. Coarsely chop the washed, seeded, pitted fruits, chop together with the garlic head in a blender.
2. Put on a slow fire, cook for two hours, stirring constantly.
3. Strain through a sieve, cook for another hour.
4. Pour spices, sweeten, salt, pour vinegar.
5. Boil for half an hour.
6. Pour into banks, roll up.

with carrots

Description . Sweet fragrant sauce is obtained with carrots, herbs, seasonings. For spiciness, you can add fresh or ground chili, ginger, onion head.

What to prepare:

• tomatoes - 3 kg;
• bell pepper - 1 kg;
• carrots - 500 g;
• garlic cloves - two or three pieces;
• 9% acetic 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

1. Blanch the tomatoes, remove the skin.
2. Cut into slices.
3. Chop the carrot into small pieces.
4. Cut the pods.
5. Put the prepared vegetables in a blender, chop.
6. Place the puree in a saucepan, heat, stirring, over low heat until boiling.
7. Squeeze out the cloves, chop the parsley, add to the mixture.
8. Leave to cook for half an hour.
9. Salt, sweeten, pour in oil.
10. Wait five minutes.
11. Add vinegar solution, bring to a boil.
12. Pour into jars, seal.

With bell pepper

Description . Spicy homemade ketchup with bell pepper is prepared with various seasonings and herbs: rosemary, basil, oregano. To make the dressing spicier, 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

1. Cut the tomatoes into slices.
2. Clean the peppers, cut into pieces.
3. Put the vegetables in a blender, chop without turning into a puree.
4. Put on fire, bring to a boil.
5. Pass the garlic head through the press.
6. Add to the mixture, add sugar, spices, salt.
7. Simmer for two hours over low heat, stirring occasionally.
8. Pour in the vinegar five minutes before done.
9. Pour into sterile containers, seal, leave to cool.

Bulgarian pepper combined with apples gives a pleasant sweet and sour taste. Grind three kilos of tomatoes in a blender, a kilogram of onions and peppers, a pound of apples. Cook with spices for half an hour. Before cooking, pour in vinegar and dissolved potato starch (a tablespoon in half a glass of water).

With garlic and chili

Description . Vinegar solution is a natural preservative, but ketchup without vinegar does not last long. Chili will help prolong the service life. It is hot pepper that protects the workpiece from the appearance of mold. The following are two more recipes without adding 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

1. Cut ripe fruits into several slices.
2. Put in a saucepan, boil under the lid for about seven minutes.
3. Pass through a sieve to separate the skins.
4. Keep on fire with the lid open for about an hour, until the puree thickens.
5. Pour sugar, spices, salt.
6. Pull out the tooth.
7. Leave for ten minutes.

With fresh basil

Description . One of the elementary recipes for tomato sauce for the winter. Most of the time it takes cooking - 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

1. Blanch the red fruits, remove the skin.
2. Cut the pulp.
3. Chop up the greens.
4. Place tomato slices, herbs, garlic cloves in a blender bowl.
5. Blend to a puree, transfer to a bowl.
6. Salt, sweeten, boil for three to four hours to the desired density.
7. Pour into sterile jars.

Hastily

Description . A simple recipe that does not require step by step to follow and perform actions. It is enough to prepare a blender or food processor and a suitable pan.

What to prepare:

• tomatoes - 2 kg;
• sweet pepper - 500 g;
• onion - 500 g;
• olive oil - 200 g;
• sugar - a glass;
• ground pepper - a tablespoon;
• mustard powder - a tablespoon;
• salt.

How to cook

1. Cut the vegetables into pieces.
2. Put in a blender, grind.
3. Transfer to a saucepan, season, salt, sweeten.
4. Leave to simmer on low heat for two hours.
5. Pour into sterile jars.

To prevent the workpiece from spoiling without vinegar essence, sterilize the finished containers in a saucepan or in an oven at 120 ° C. To sterilize in a saucepan, line the bottom with a thick towel folded several times, and place containers on top. Fill with water up to the “shoulders”, boil for several 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;
• bulb - one;
• bell 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

1. Cut vegetables into small pieces.
2. Place in a deep skillet or saucepan.
3. Boil for 30 minutes until soft.
4. Rub the boiled vegetables through a sieve.
5. Add seasonings, sweeten, salt, pour in vinegar.
6. Leave on low heat, wait about an hour until the dressing becomes thick and dark.

"Real jam"

Description . The name is not given by chance. Tomato ketchup 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;
• bulb - one head;
• ground black pepper;
• sugar - 150 g;
• salt - 30 g;
• 9% apple cider vinegar - 50 ml.

How to cook

1. Blanch juicy fruits, remove the skin.
2. Grind the pulp in a blender.
3. Put the pot of tomato puree on the fire, wait until it boils.
4. Peel the apples, chop in a blender.
5. Add to saucepan, stir.
6. Grind the onion head, pass the cloves through the press.
7. Add to the total mass, cook until smooth.
8. Salt, add sugar, spices.
9. Five minutes before cooking, pour in the vinegar.
10. Pour into prepared sterile jars or bottles.
11. Close the lids, leave to cool under a towel upside down.

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-apple paste. Pour one glass of sugar and a tablespoon of salt. Boil for half an hour, pour in the vinegar and roll up.

Amber

Description . Fragrant, spicy, slightly spicy sauce will be a great addition to any insipid dish. To make ketchup a beautiful amber color, it is recommended to use yellow tomatoes.

What to prepare:

• fleshy tomatoes - 2 kg;
• bulb - two heads;
• sweet pepper - two pieces;
• garlic - five to six cloves;
• ginger - a 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

1. Cut the stalks from the tomatoes, cut the fruits into slices.
2. Coarsely chop the onions and pods.
3. Heat oil in a heavy bottomed saucepan.
4. Grind garlic, chili, ginger, dry spices.
5. Pour into the pan, fry for half a minute.
6. Add coarsely chopped vegetables, stir.
7. Pour in water, boil for half an hour.
8. Place the mass in a blender, grind, rub the pasta through a sieve back into the pan.
9. Sweeten, salt, pour vinegar.
10. Leave on low heat until reduced by half.
11. Pour into jars or bottles.

Green

Description . Green and brown tomatoes also work well in 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 vinegar solution is not added to the dressing.

What to prepare:

• unripe tomatoes - 1 kg;
• onion head - one;
• chili - pod;
• garlic cloves - two pieces;
• sugar - 40 g;
• salt - 5 g.

How to cook

1. Cut the onion into small pieces.
2. Cut green fruits into slices.
3. Grind vegetables with a blender or scroll through a meat grinder.
4. Put the resulting puree in a deep frying pan, simmer for about half an hour.
5. Pass through a sieve and put back into the pan.
6. Grind the chili, crush the cloves.
7. Salt, sweeten, add chili, simmer for an hour.
8. Add garlic paste, stir, leave for another five minutes.
9. Pour the resulting homogeneous mixture into prepared heated jars.
10. Close containers, turn over, wrap until cool.

barbecue

Description . The traditional "barbecue" sauce goes well 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 - a 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 per half glass.

How to cook

1. Finely chop the vegetables.
2. Place in a deep frying pan, put on a small fire.
3. Chop ginger, garlic.
4. Add spices to taste, salt, sweeten.
5. Boil for an hour, then pass through a sieve.
6. Put the puree on low heat, boil for another three to four hours until a homogeneous consistency.
7. Pour in the vinegar solution and diluted starch five minutes before the readiness to make the dressing thick.
8. Pour into prepared containers.

Many large spices (coriander grains, clove buds, black peas, cardamom) are not very pleasant to see in a homogeneous sauce. Therefore, before adding to the total mass, it is recommended to grind the grains with a coffee grinder. You can also tie the spices in gauze, place in the paste while cooking, and remove before adding the vinegar.

A chef can prepare author's ketchup at home for the winter. Experiments with seasonings, herbs, spices will open up new tastes. Ripe juicy tomatoes of any color are suitable for ketchup. If the mixture becomes too thick during cooking, add some warm water. Thicken the liquid sauce with diluted starch.

Reviews: "We take a little bit of all the seasonings"

And we, on the contrary, eat only homemade ketchup. But my grandmother cooks it for the whole family, because she does not trust the purchased ones. And in general, there is also a lot of all sorts of “yes”, chemistry, additives, preservatives. And in the home only natural products. True, for the first time I hear that ketchup can be cooked with apples ... We, it seems to me, have a more traditional way of cooking. Need, of course, tomatoes, sugar, black peppercorns, salt, vinegar, cloves and cinnamon. We take all the seasonings little by little so that ketchup does not have a pronounced taste of one thing. We chop the tomatoes and onions, stew in a saucepan with vegetable oil, and when they become completely soft, remove from heat and grind or knead well. Then put back into the pot and bring to a boil. After that, add spices, cook for about half an hour and add salt, sugar and vinegar. We 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 most!

Nastya, http://www.divomix.com/forum/recept-domashnego-ketchupa-na-zimu/

I found the recipe on one of the forums. Children love ketchup very much, but I don’t buy it, which they don’t swell in the store. Here I prepared my own, it turned out 2 liter bottles. Was eaten in two days. I plan to do a lot next year.
4.5 kg tomato - through a meat grinder 1 cup sugar 1 tbsp. l. Salts 13 tbsp. 9% vinegar
a few black peppercorns 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 thicker. Well, in the end, as always, I try ... suddenly the mood has something to add.

IrinaA, http://www.tomat-pomidor.com/newforum/index.php?topic=532.0

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

The easiest and most delicious homemade ketchup for the future

Meat, potatoes, pizza, and even a piece of ordinary bread with this sauce is much tastier! Try it! I guarantee you will lick your fingers and ask for more. Fresh tomatoes + classic spices = excellent results.

Thank you so much for the recipe mom Larissa!

Ingredients:

Output: about 1.25 liters of finished sauce.

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

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

We prepare fragrant ketchup from tomatoes and apples for the winter

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

Required products:

Output: about 1.5 liters of workpiece.

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

Tomatoes must be ripe, soft, tasty. It is advisable to take apples with sourness, then the seasoning will turn out to be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut the rough part off the tomatoes. Cut into slices. Remove seeds and stems from apples. The skin does not need to be removed. It contains pectin, a natural thickener that will allow you to get the perfect consistency in a short time.
Grind all chopped components with a blender (meat grinder). Is the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft, easily rubbed through a sieve.
Pour into a deep heatproof container. Put on medium heat. Reduce heat after boiling. Cook covered, stirring every 10-15 minutes, about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a uniform consistency. But every minute of the time spent is worth it: homemade tomato and apple ketchup turns out to be very appetizing, you just lick your fingers. Having tried a spoon, I decided that it should be prepared for the winter not in jars, but in buckets. Return the grated sauce to the cooking pot.
Add sugar, salt, vinegar, ground pepper. Grinding peas is desirable personally. What is sold in bags contains a lot of small debris and does not have a special aroma. Also put in spices that make the usual red tomato sauce a real ketchup. It's cloves and cinnamon. You can put a whole cloves, and at the end of cooking, remove. Otherwise, the flavor will be too concentrated. Or take just 2-3 cloves and grind with pepper. Stir. Cook after boiling for another 5-7 minutes, until you achieve the desired consistency. If desired, put other seasonings - hot pepper, coriander.
Wash jars (bottles). Sterilize or pour several times with boiling water. Place on a kitchen towel to drain the water. Fill the container. Roll up with sterile dry caps. Cool upside down under an unnecessary blanket.
After cooling, hide for storage in the cellar, pantry, refrigerator. You open a jar of such real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste - you will swing - you don’t just want to lick your fingers, but also bite off your tongue from pleasure.

Spicy thick ketchup with garlic

It is difficult to resist licking your fingers when you have a whole jar of delicious homemade sauce with a pleasant, spicy, spicy taste in front of you. The bell pepper adds a special note, the garlic adds a slight spiciness, and the Provence herbs add a Mediterranean flavor.

Would need:

Output: about 1.75-2 liters.

How to cook:

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

Appetizing, natural homemade preparations! Happy, successful results!

There are several proven and very tasty homemade sauces.

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

Tomato sauce is served with meat dishes, spaghetti and fried potatoes. You can buy the sauce at any grocery store, but there is no certainty that various chemical additives and preservatives are not present there.

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

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

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

Homemade tomato ketchup for the winter You will lick your fingers

Ingredients:

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

Cooking:

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

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

Ketchup with garlic

Products:

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

Cooking steps:

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

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

Spicy mustard sauce

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

Cooking:

• peel tomatoes;

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

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

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

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

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

Ketchup with starch at home for the winter

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

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

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

Products:

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

Cooking:

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

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

Homemade tomato ketchup like store bought

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

To prepare tomato sauce, you do not need to buy selected fruits, it is enough to purchase slightly spoiled tomatoes, overripe, with damaged skins. This will not affect the taste of the finished product in any way.

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

Cooking Ingredients:

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

Cooking steps:

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

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

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

How many different tomato preparations for the winter can be prepared, including ketchup according to the most delicious recipe I know.

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

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

Products:

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

Cooking:

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

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

The best ketchup recipe from the chef

Ingredients:

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

Cooking:

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

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

Ketchup barbecue at home for the winter

To prepare ketchup, you will need the following products:

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

How to make barbecue ketchup for the winter at home:

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

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

Ketchup by Jamie Oliver

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

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

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

Spices and seasonings:

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

How to cook:

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

Thick ketchup at home for the winter

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

• Add apples.
• Use starch in cooking.

Recipe number 1. Aromatic apple-tomato ketchup

Prepared as follows:

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

Recipe number 2. Thick ketchup with starch

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

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

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

Ketchup with basil for the winter

Very simple and delicious recipe

We prepare as follows:

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

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

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

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

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

It turns out the sauce, like the famous brand

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

Products:

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

Cooking instruction:

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

Attention!

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

During the cooking process, the sauce must be stirred.

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

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

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

Most often, homemade ketchup is prepared for the winter, so vinegar is indicated in all recipes. Ready ketchup is poured over, rolled up and, after cooling, cleaned in a cold place. But if you plan to eat the sauce in the near future, then vinegar can be omitted.

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 ground cloves;
• 50 ml vinegar 9% - optional.

Cooking

Cut the tomatoes into large slices, removing the core. Put in a saucepan and put on low heat. If after 10-15 minutes the tomatoes do not give juice, pour in 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 cook over low heat for another 1.5-2 hours. All this time, the mass should seethe a little.

Remove the saucepan from the heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Mix and grind the mass to a homogeneous consistency. After that, you can strain the ketchup through a sieve if you want to get rid of the tomato seeds.

Put the pan back on the stove, 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 mix.

Ingredients

• 4 kg of ripe tomatoes;
• 500 g sweet and sour apples;
• 250 g of onions;
• 1½ tablespoons of salt;
• 250 g sugar;
• 50 ml apple cider vinegar - optional;
• a pinch of ground black pepper;
• ½ teaspoon ground cinnamon.

Cooking

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 mass 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 a homogeneous consistency. Return the saucepan to medium heat, add the salt and sugar, and stir to combine. 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 of onions;
• 100 g of garlic;
• ¼ bunch of parsley;
• 2 hot red peppers;
• 1½ tablespoons of salt;
• 200 g of sugar;
• ½ teaspoon pepper mixture;
• 2 bay leaves;
• 2 tablespoons of vinegar 9% - optional.

Cooking

Remove the skin from the tomatoes, remove the stones 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 cook, stirring occasionally, for 2 hours.

Pass garlic, parsley and pepper through a meat grinder. If you want to make ketchup hotter, 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 lavrushka from the ketchup.

gotovka.info

Ingredients

• 3 kg of ripe tomatoes;
• 600 g;
• 500 g of onions;
• ½ head of garlic;
• 1 tablespoon of salt;
• ½ teaspoon ground cinnamon;
• 12 black peppercorns;
• 3 peas of allspice;
• 4 cloves;
• ½ teaspoon ground nutmeg;
• 100 ml of vinegar 9% - optional;
• 150 g sugar.

Cooking

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 saucepan from the 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 pot and stir. Put the ketchup on medium heat and cook for another half an hour.

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

How to cook ketchup

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

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

That's all the secrets of delicious homemade ketchup! The rest depends on the selected recipe.

Homemade ketchup

• tomatoes - 2.5 kg;
• granulated sugar - 125 g;
• cloves - 2 pcs.;
• black peppercorns - 20 pcs.;
• coriander - 10 pcs.;
• table vinegar (9 percent) - 40 ml;
• salt - 10 g;
• greens to taste (basil, dill, parsley) - 100 g.

Cooking method:

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

Homemade ketchup, prepared according to a traditional recipe, has a pleasant sweet and sour taste. It is not spicy at all, so it can be given even to children.

Spicy ketchup

• tomatoes - 2 kg;
• red bell pepper - 1 kg;
• carrots - 0.5 kg;
• onion - 0.5 kg;
• tomato paste (without salt) - 0.2 kg;
• vegetable oil - 0.15 l;
• chili pepper - 0.15 kg;
• garlic - 100 g;
• apple cider vinegar (6 percent) - 70 ml;
• sugar - 80 g;
• dry basil - 20 g;
• ginger - 50 g;
• corn starch - 50 g;
• ground coriander - 5 g;
• water - 1 l;
• salt - 20 g.

Recipe for the occasion::

Cooking method:

• Peel carrots, peppers and onions, chop, pass through a meat grinder.
• Grind the basil to a powder state.
• Mix basil with onions and carrots.
• Pour the carrot-onion-pepper mass with water in an amount of 0.2 liters, simmer for 10 minutes.
• Pass through the meat grinder tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can leave the seeds out of the pepper, but grind it whole.
• Put the tomatoes, hot peppers and garlic to the carrots and onions, simmer the vegetables together for another 10 minutes.
• Dilute the tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
• Cool the vegetable mass, then wipe it through a sieve, whisking the resulting puree with a blender in parts.
• Add spices, oil and vinegar, salt and sugar.
• Bring to a boil and boil for 7 minutes.
• Dissolve starch in 100 ml of water.
• Pour the starch into the sauce in a thin stream, stirring constantly, cook for a couple of minutes.
• Pour ketchup into sterilized bottles or jars, seal them. When cool, send to storage in the pantry.

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

spicy ketchup

• tomatoes - 0.5 kg;
• onion - 0.5 kg;
• sweet pepper - 1 kg;
• hot capsicum - 0.2 kg;
• vegetable oil - 100 ml;
• table vinegar (9 percent) - 0.25 l;
• garlic - 7 cloves;
• black peppercorns - 7 pcs.;
• sugar - 125 g;
• salt - 5 g.

Cooking method:

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

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of truly spicy sauces and seasonings.

Classic ketchup

• tomatoes - 3 kg;
• sugar - 150 g;
• salt - 25 g;
• apple cider vinegar (6 percent) - 80 ml;
• cloves - 20 pcs.;
• black peppercorns - 25 pcs.;
• garlic - 1 clove;
• ground cinnamon - a pinch;
• hot red pepper (ground) - on the tip of a knife.

Cooking method:

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

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

Table ketchup

• tomatoes - 6.5 kg;
• garlic - 10 g;
• onion - 0.5 kg;
• sugar - 0.45 kg;
• salt - 100 g;
• ground cinnamon - 2 g;
• mustard (seeds) - 3 g;
• cloves - 6 pcs.;
• black peppercorns - 6 pcs.;
• allspice peas - 6 pcs.;
• vinegar essence (70 percent) - 40 ml.

Cooking method:

• Wash the tomatoes, make an incision crosswise on each.
• Dip in boiling water, blanch for a couple of minutes, remove and transfer to a pot of cold water.
• Remove the skin from the tomatoes, cut each in half.
• Place the sieve on a clean saucepan. Remove the seeds from the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the grate and the juice gets into the pan. Wash the sieve.
• Return it to the pot and rub the tomato pulp through it.
• Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or in a coffee grinder.
• Pass onion and garlic through a meat grinder.
• Place the tomato, onion and garlic puree in a saucepan, add all the spices, including cinnamon.
• Bring to a boil, add 150 g of sugar and continue to cook, stirring constantly, until the mass is reduced by about half.
• Add the remaining sugar and cook, stirring constantly, for 10 minutes.
• Pour in salt, pour in vinegar and boil for another 10 minutes.
• Pour hot ketchup into pre-prepared bottles or jars (they should be sterilized). Close tightly with lids. After cooling, they can be stored in the basement or pantry.

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

Ketchup "Original"

• tomatoes - 5 kg;
• bell pepper - 0.3 kg;
• onions - 0.5 kg;
• sugar - 0.2 kg;
• salt - 30 g;
• paprika - 10 g;
• table vinegar (9 percent) - 125 ml.

Cooking method:

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

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

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