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Delicious tomato ketchup for the winter recipes. Ketchup from tomatoes and peppers for the winter

Delicious tomato ketchup for the winter recipes. Ketchup from tomatoes and peppers for the winter

The era of making tomato sauces began in the 20th century. It started simply, with the preparation of homemade tomato ketchup for the winter. They came up with the recipes themselves, but the seasoning came out so that you lick your fingers. Soon an enterprising American by the name of Heinz established the industrial production of ketchup. Well, we, in the old fashioned way, process the tomato crop at home, in full confidence that the sauce made by ourselves is much healthier and tastier. I share proven recipes for preparing spicy, sweet, thick ketchup with various additives.

Tomatoes of any variety, up to yellow ones, will be used for winter harvesting. Much more important is their structure. For the preparation of the sauce, select non-watery tomatoes with a dense, fleshy structure.

A simple recipe for homemade tomato ketchup for the winter

One of the best sauce preparations. It is considered a classic, and the most successful in taste.

Take:

Tomatoes - 2.5 kg.
Sugar-sand - 0.5 cups.
Salt - ½ large spoon.
Peppercorns - 20 pcs.
Carnation buds - 2 pcs.
Table vinegar - 2 large spoons.
Coriander - 10 pcs.

Step by step preparation:

Divide large specimens into 4 parts, small enough to cut in half. Send to the pan.
Put on the stove. Slowly heat the contents for about 20 minutes. Do not cover with a lid, in our interests, so that more liquid evaporates.
Wipe the mass with the participation of a sieve. Now they are sold in large sizes, like a colander, very quickly and conveniently.
Put the resulting tomato juice to boil. Bring slowly to a boil. With regular stirring, cook for 1-2 hours. Boiling time depends on the quality of the vegetable. Watery ones take longer to boil. The mass should become thick.
Put the seasonings in a gauze bag with a long tail so that it is convenient to take it out of the pan later. Send to the tomato mass.
Add sugar and salt, stir. Continue cooking for 15-20 minutes. Take out the bag of spices.
At this stage of making ketchup, always taste the workpiece. Add sugar and salt as needed.
Pour in the vinegar. Continue cooking for the last 5-10 minutes.
Turn off the fire, fill the jars, twist. Cool, check the sealing for leaks. Move to a permanent storage location in the cellar, pantry.

Tomato Ketchup - Lick Your Fingers Recipe

The addition of some familiar components can make the usual taste spicy, divinely fragrant. The recipe from the series you will lick your fingers and ask for supplements. Gourmets consider it the best.

Tomatoes - 2 kilograms.
Garlic - 8 cloves.
Onion - 500 gr.
Lemon.
Basil - a large bunch.
Tomato paste - 2 tablespoons.
Sunflower oil - as needed.
Sugar - 120 gr.
Salt - 2.5 tbsp. spoons.
Balsamic vinegar - 2 small spoons (substitution for apple cider is acceptable, but the taste will change).
Nutmeg - ½ small spoon.
Ground cloves - the same amount.
Sweet paprika - a full teaspoon.
Allspice, ground - ½ teaspoon.
Ground black pepper - the same amount.
Dried basil - a teaspoon.
Coriander - a teaspoon.
Ground chili - ½ small spoon.

How to make the most delicious sauce:

Divide the head of garlic into cloves, peel them. Cut the onion heads into large cubes. Do the same with tomatoes.
Pour the oil into the saucepan. Add onions, toss garlic cloves, add sugar.
Turn on the fire. Stirring constantly so that the sugar does not burn, fry for 3-5 minutes. The onion will become almost translucent.
Pour the tomatoes into the saucepan. Stirring the contents from time to time, bring to a boil.
Simmer for 10-15 minutes until the tomatoes release enough juice.
Separately, mix balsamic vinegar with lemon juice. Pour into the saucepan. Stir, continue cooking.
After a quarter of an hour, salt, continue to cook the mass for another 10 minutes.
Put all the dry spices intended for cooking ketchup in a gauze bag, add fresh basil to them.
Send the bag to the pan. Boil the mass for another 10-15 minutes.
Take out the bag, taste the contents of the pan. Add what is missing.
Remove from the burner, punch the mass in the puree with a blender (you can directly in the pan).
In parts, pass the puree through a sieve, removing the skins and seeds of the tomato.
Return to pot. Boil for 5-10 minutes. Let it boil strongly and turn it off.
Pour into small sterile storage containers. Cool down covered with a towel. Transfer to be stored in the cellar.

Sweet tomato ketchup with paprika, cinnamon

Not everyone likes hot spices. Keep a recipe for ketchup that can be offered even to children.

Would need:

Tomatoes - 5 kg.
Bulgarian pepper - 3 pcs.
Onion - 3 pcs.
Sugar - 300 gr.
Acetic acid 9% - 100-150 ml.
Ground black pepper - a teaspoon.
Paprika - ½ teaspoon (or more).
Cinnamon - a pinch.
Salt - 2 large spoons.
Any green.

Cooking delicious sauce:

Cut the vegetables into pieces. To boil down faster, I advise you to divide it smaller, but if you're too lazy, then don't waste time. Put to boil.
After boiling, reduce the intensity of the fire to a minimum. Cook until the mass is reduced by half. This will take 2-3 hours.
Remove from fire, let cool. Wipe with a sieve.
Return to the stove again. Add spices. For lovers of variety, I recommend adding coriander and turmeric. From the greens, take dill, parsley. Tie it in a bundle, lower it into a saucepan (at the end you will take it out and throw it away).
Continue cooking for approximately 3 hours.
Arrange in sterile jars, twist.

Homemade tomato and plum ketchup - the most delicious recipe

Plum no less than tomatoes is adapted for cooking sauces. In close cooperation, they give the magical flavor of the seasoning. Try to make at least a jar for testing.

Take:

Tomatoes - 2 kg.
Plums - 1 kg.
Head of garlic.
Onions - 0.5 kg.
Black, red pepper - a small spoon.
Sugar, salt - to taste.

How to prepare:

Remove pits from plums and place in a bowl. Put on the stove. Slowly warming up, steam out. After cooling slightly, grind in a sieve until smooth.
Do the same with tomatoes and onions. For quick boiling, cut the vegetables into pieces. Put in a saucepan. Steam over low heat, let cool slightly. Wipe through a sieve.
Combine both purees. Add the spices suggested by the recipe. Garlic should also be crushed into a pulp.
Cook until the mass is reduced by a third. Pour and roll immediately.

Ketchup with tomatoes and apples through a meat grinder

Fruits are often present in winter preparations of seasonings and tomato sauces. Apples are leading among them, and not by chance. Successfully combined with vegetables, they give their unique fruity note.

Would need:

Tomatoes - 2.5 kg.
Apples - 4 pcs. sweet-sour variety.
Onion - 4 pcs.
Sweet pepper - the same.
Garlic cloves - 4-5 pcs.
Cinnamon - teaspoon.
Sugar - ½ cup.
Salt is a large spoon.
Carnation buds - 4 pcs.
Peppercorns - 10 pcs.
Allspice peas - 5 pcs.
Essence - ½ small spoon.

Cooking:

Prepare the vegetables for work by removing the core from the apples, the partitions from the peppers and the seeds. It is advisable to cut off the thick peel of apples.
Pass through the fine grate of the meat grinder, grinding into gruel.
Transfer the mass to the pan, start boiling. It will take approximately 1.5 hours for the puree to become thick, having decreased by a third.
Sprinkle salt with sugar, cinnamon. It is advisable to place the rest of the spices in a gauze bag and send it to the pan so that it is easy to remove after cooking.
Boil the ketchup for 30 minutes. Punch with a blender if you like a homogeneous mass. I skip this stage, because I like coarse grinding, with small patches of vegetables.
Add crushed garlic, splash vinegar. Switch off the burner. Homemade ketchup is kept cool without sterilization.

Tomato sauce from tomatoes without vinegar and cooking - a recipe for the winter

Here is a recipe for quick ketchup with your own hands. The disadvantage is that you will have to do small portions, since such a seasoning can only be stored in the refrigerator and for a very short time. It is not prepared for the winter.

Tomatoes - 500 gr.
Garlic cloves - 3 pcs.
Small bulb.
Cilantro (parsley) - 2 sprigs.
Sunflower oil - 2 tbsp. spoons.
Ground pepper, salt. For spiciness, you can add a pinch of hot chili.

How to do:

Scald the tomatoes with boiling water, pour over with cold water. Make a small incision and peel off the skin.
Chop into small pieces. Do the same with onions and garlic. Punch everything with a blender.
Chop cilantro, add to sauce. Add the rest of the spices, oil. Mix and serve.

Video recipe for delicious ketchup for the winter with tomatoes. Good luck preparing!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A sauce with centuries of history is ketchup. For a modern person, this seasoning for dishes is associated with red bottles and store shelves. Ketchup at home for the winter earlier, before the development of the food industry, was prepared in many families. Now natural nutrition is gaining popularity, and housewives tend to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.

Recipes for making homemade ketchup for harvesting for the winter

To prepare a delicious ketchup that will be stored all winter and not spoil, you need high-quality tomatoes, ripe, strong, without defects. Rustic or country tomatoes grown without chemistry are ideal. Factory sauces contain not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Ketchup, cooked at home for the winter, is healthier, tastes better than industrial analogues, moreover, you can make both a classic sauce and use an original and unusual recipe.

Classic tomato recipe

The sauce from which ketchup got its name did not contain tomatoes. The Chinese condiment ge-tsup was prepared with fish entrails, and later with anchovies. The British changed the recipe in their own way, replacing the fish with mushrooms and walnuts, then included olives. Much later, tomatoes were added, and a variant was born, today called the classic. Classic Ketchup Ingredients:

tomatoes - 2.5 kg;
sugar - half a glass;
cloves - 2 buds;
black pepper - 20 peas;
coriander - 10 peas;
vinegar 9% - 2 tablespoons;
salt - half a tablespoon;
greens (any) - a bunch.

How the sauce is made:

Select the tomatoes, rinse, remove the stalks with a knife, cut into small pieces, place in a saucepan, wait for the boil. Add water if necessary, and the juice that stands out is enough. Switch the stove to medium heat, cook for 20 minutes.
Cool the boiled tomatoes, pass through a sieve, into the same pan. Boil the mass of future ketchup until thickened, an hour or more.
Put the spices in a piece of gauze, tie the ends, get a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, mix the mixture, cook for 10 minutes, making a slow fire.
Pour the finished ketchup into sterilized containers, cool, place in the refrigerator or cellar.

With apples and bell pepper

Ketchup for lovers of interesting flavor combinations will complement any snack. A little secret: if you add dried or smoked onions, you get an unusual aroma. This addition is useful for those who are not against culinary experiments with ketchup. If you're unsure if your eaters will approve of an unusual taste, stick with the original recipe. To make this savory ketchup you will need:

red soft tomatoes - 1.5 kg;
apples (green is preferable) - 1 kg;
bell pepper(yellow, red) - 1 kg;
onion (turnip) - 1 kg;
vinegar 9% - 1 cup;
sugar - a tablespoon;
salt - half a teaspoon;
black pepper - 10 peas;
allspice- 6 pcs.;
garlic - 5 teeth;
savory - to taste.

Step by step ketchup recipe:

Cut the tomatoes and onions, remove the core from the apples, cut the middle with the seeds from the peppers.
Pour a few tablespoons of water into vegetables and fruits, put on fire, boil until gruel.
Rub the mixture through a sieve, pour into a saucepan, dip the spices in a gauze bag, boil to a thick consistency.
Pour sugar and salt, pour in vinegar, add squeezed garlic, chopped savory.
Pour the hot mixture into bottles (heated), tighten the lids tightly, put in a container for sterilization (large pot, tank), sterilize, then cool.

Preserved spicy tomato chili sauce

The popular "hot" sauce is made simply, with a minimum of ingredients, the chili will still kill all other flavors. You can season them with many dishes, with care. Chili is combined with pasta and their varieties, potatoes, rice, fish, meat. It is important to remember that if you intend to season a dish with this sauce, do not add pepper when cooking it, otherwise there will be a fire in your mouth. For hot sauce you need to take:

fleshy tomatoes - 3 kg;
chili (or cayenne pepper) - 1-3 pods;
salt - a tablespoon with a slide;
sugar - 150 g;
vinegar 9% - 50 ml;
peppercorns, allspice and black - 10 pcs.

Cooking sequence:

Wash, cut tomatoes into slices, pour into a saucepan, put on fire (medium). Cook until soft, about 40 minutes, stirring all the time.
Cut and peel the chili, add to the tomatoes at the end of cooking. If a very hot sauce is desired, do not remove the seeds from the pepper. Add peppercorns, cook for 15 minutes.
Rub the mixture with a sieve using a wooden spoon or spatula. The skin, seeds, spices will not pass through the sieve. Grinding can be simplified using a juicer that has the function of squeezing juice with pulp, or a conventional appliance, but then the peel from the tomatoes must be removed before cooking.
Boil the pureed mixture, season with salt, vinegar, sugar, pour ketchup into jars or bottles, close.

From tomato juice with starch in a slow cooker

In the preparation of ketchup at home for the winter, starch is rarely used; housewives prefer to boil off excess moisture without adding thickeners. Sometimes the obtained degree of density is not enough, for example, when cooking pizza. The sauce may spread, the dish will turn out wet. The dish of the day will be saved by homemade ketchup with the addition of starch. For him you will need:

very ripe tomatoes - 5 kg;
onion - 400 g;
apple cider vinegar - 50 g;
sugar - a glass;
allspice - 15 peas or 1-2 teaspoons;
hot pepper, garlic - to taste;
starch - 2 tablespoons.

The sauce is prepared like this:

Squeeze out the tomato juice, preferably with a juicer, or you can scroll the tomatoes in a meat grinder with a fine grate, discard the pulp in a colander, let it drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stew mode.
Peel and chop the onion: use a meat grinder or puree in a blender.
Wait until the tomato juice boils, add onion puree. Simmer in a slow cooker for an hour and a half.
Pour salt, vinegar, sugar into the multicooker bowl.
In the previously prepared glass of juice, stir the starch and pepper. While stirring the ketchup, pour in the resulting mixture. When the mixture thickens, turn off the multicooker.
Pour into jars, twist hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for a fragrant, sweet and sour sauce, ideal for barbecue. In nature, this seasoning will be a huge success. The chef regulates the sharpness of ketchup on his own, the recipe does not set a clear framework for how hot such a sauce should be. Everything is done based on the desires of consumers, ketchup will not become less tasty from a decrease in the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup Ingredients:

ripe plums - 5 kg;
tomatoes - 1 kg;
bell pepper - 500 g;
garlic - 300 g;
red pepper (hot) - to taste;
so - 2 tablespoons;
sugar - 300 g.

Sauce preparation:

Wash the vegetables, remove the pits of the plums.
Scroll plums, peppers, tomatoes in a meat grinder.
Place everything in a saucepan, cook for 2 hours, stirring occasionally.
Grate the garlic on a fine grater, or pass through a garlic press, add to the pan, cook for another 40 minutes.
Pour hot ketchup into jars, roll up. Turn the jars over, wrap in a blanket until cool.

Find out more recipes on how to cook delicious.

Quick Tomato Paste Recipe

Ketchup is prepared in haste, with a minimum of ingredients. Tomato paste bought in a store is more natural than factory ketchup in its composition. Read the label, choose pasta with only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by high temperature, is an antioxidant, good for the heart. Ingredients for "quick" ketchup:

tomato paste - 100 g;
seasonings: a mixture of dry herbs, garlic, black pepper - all together 50 g;
salt - a teaspoon;
sugar - 2 teaspoons;
mustard (ready) - a tablespoon.

How to cook:

Dilute the paste with boiled water (about 200 ml).
Pour sugar, salt, spices into one glass, pour boiling water over it, let it brew, pour into the paste.
Put on the stove, cook for 2 minutes on low heat.
Pour into a processed jar. Store in refrigerator for up to three weeks.

Aromatic redcurrant ketchup with spices without vinegar

The national Georgian delicacy, tkemali sauce, is made from sour plums. Its classic unique taste is not easy to reproduce, there are modifications of the sauce, plums are replaced by some other sour fruits or berries, for example, red currants. If you want to bring the taste of ketchup closer to the classic tkemali, cilantro should be among the spices, add it to the ingredients below:

red currant (without green twigs) - 1 kg;

water - a quarter of a glass;
garlic - medium head;
dry dill - 2 tablespoons;
coriander seeds, ground - 3 teaspoons;
hot red pepper (ground) - 1.5 teaspoons;
sugar - half a glass;
salt - 2 teaspoons.

Cooking:

Put currants in a saucepan, pour in water, bring to a state of mashed potatoes over low heat (do not bring to a boil).
Drain the liquid, taking a separate container, wipe the berries through a sieve.
Mix juice and puree, put on fire, boil until thickened.
Grind spices and spices to a state of powder, add to mashed potatoes, salt, add sugar, cook for 5 minutes.
Pour into jars, cool.

Video: how to cook ketchup for the winter at home

Store-bought ketchup contains sodium benzoate. Manufacturers love this additive because it prevents molds and yeasts from developing, allowing ketchup to be stored for a long time. A substance with such an effect contains cinnamon, cloves, mustard, cranberries, apples, if you see these components in recipes, know that they protect the sauce from spoilage. For the same purpose, culinary experts use vinegar. Practical Tips how to cook your favorite seasoning for the winter, you will hear in the video below, reproduced there step by step cooking ketchup at home.

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How to make delicious homemade tomato ketchup for the winter

Ketchup is a great addition to spaghetti, meat, fried potatoes and other dishes. You can buy it at any grocery store, but it's hard to find the right one. real product, without dyes, chemical additives and at the same time with a pleasant taste.

The solution is to make the sauce yourself, using quality ingredients. In addition, the taste of ketchup can be adjusted to your own preferences: make the product spicier or, conversely, sweeter, add more seasoning or use a minimum of ingredients. The most important thing is to store ketchup correctly - in sterilized jars so that it does not deteriorate.

For this recipe, it is better to use low-juicy varieties of tomatoes. This will make the sauce thicker and take less time to cook.

The main secret to creating thick ketchup is adding apples to the dish. The fact is that these fruits contain the thickener pectin. Ketchup is not only thicker, but also brighter, and the taste is more intense and contrasting.

Cooking will take 2 hours. The output will be 900 ml of product .

first of all, let's deal with tomatoes: we wash, remove the spoiled parts and cut into arbitrary pieces. For the recipe, crumpled, ugly fruits are suitable - everything that has a “non-marketable” appearance.

Then grind the prepared pieces in a blender.

To get rid of the seeds and skins, pass the resulting tomato juice through a sieve or use a juicer that separates the pulp from the juice.

Then put the juice on fire. The foam should be removed from the surface as soon as the boiling process begins.

Apples are next in line: I also wash them and cut them into 1.5 cm pieces, you do not need to remove the skin and seed box.

Pieces of fruit are sent to boiled tomato juice, then we throw dry spices. You need to cook for 1.5 hours. During this time, the sauce should reduce to 1/3 of the original volume and become thick.

Next, ketchup must be removed from the heat and passed through a sieve again. Put the sauce back on the stove, add the remaining ingredients - vinegar and oil (mix well). Just 5 more minutes left to cook.

Ketchup is ready. Arrange it in sterilized jars and cool in a blanket. After that, the sauce will become even thicker.

Delicious ketchup for the winter at home

Let's start cooking:

We select the most suitable tomatoes and cut them into small pieces, send them to the pan. We cut onions there. Make sure that the tomatoes are not overripe - this is the main ingredient on which the taste of the sauce depends. It is better to use tomatoes grown on your own plot.

We send the vegetables to the stove and cook for an hour until the onion softens.

We take out the mass and grind it in a blender to a creamy state. Add sugar and salt, put back on the stove. As soon as it boils, add finely chopped apples.

We cook until the density of the product suits us. As soon as we see that there are 10 minutes left to cook, add vinegar.

It remains to pour ketchup into prepared containers, cool and figure out what you can try it with.

To make the taste brighter and a little spicier, you can add a little ground red or black pepper.

Tomato ketchup at home for the winter

Let's get cooking:

First, cut the sweet and ripe tomatoes into large slices.

We try to cut the onion as small as possible.

Stew vegetables for 20 minutes under a closed lid.

Then let the mass cool and wipe through a sieve.

We put the extracted juice on a small fire and hold until exactly half of it remains.

We put all the spices in a gauze bag and send it to a boiling sauce.

Shortly before the end of cooking, we send sugar, finely chopped garlic (you can use a crusher), salt and, of course, vinegar into the pan. At this point, the flavor of the sauce can be adjusted to your preference.

After 7 minutes, take out the spices. Pour hot fragrant sauce into containers.

Spicy ketchup at home for the winter

Recipe for spicy lovers. Great with any meat and fish. In addition, this ketchup goes well with pasta, pizza and meatballs.

Step by step preparation:

Step 1: grind the ingredients in a blender: onions (500 gr.), tomatoes (half a kilo), bell peppers (1 kg) and bitter (2 pods).

Step 2: pass the resulting mass through a sieve.

Step 3: Transfer to a saucepan and boil for an hour.

Step 4: Pour in 1/2 cup vegetable oil, sugar (half a cup), 1 tsp. salt.

Step 5: Add spices and minced garlic (6 cloves).

Step 6: boil for 30 minutes.

Step 7: add apple cider vinegar at the end of cooking (6% - half a glass), cook for another 20 minutes.

Ready. We remove jars.

Sweet ketchup at home for the winter

Spicy ketchup is a product for everyone. But the sweet will appeal even to children. Therefore, it is worth stocking up on this type of sauce.

Ketchup preparation algorithm:

Tomatoes and onions cut into 4 parts, put in a cauldron and on a slow fire. Waiting for them to weld.
Grind vegetables through a sieve, then in a food processor.
Pour the juice back into the pan and boil until it becomes half as much. At the same time, add the spices in the bag, salt, cinnamon and sugar.
We put on the maximum fire, we wait for boiling. It boils - reduce the fire and let it simmer for about 10 minutes.

Sweet homemade ketchup is ready!

Bulgarian ketchup at home for the winter

In the 80s, on the shelves were beautiful glass jars of 1 ruble 30 kopecks with the same Bulgarian ketchup. Many are familiar with its unique taste. There are many recipes for Bulgarian ketchup, perhaps it will be possible to create exactly that taste - originally from the USSR.

Getting Started:

Scroll onions, peppers and tomatoes through a meat grinder, and pass the garlic through a crush, grate the horseradish root.
Vegetables, except for garlic and horseradish, are sent to the pan, pour oil and cook. When it boils, reduce the heat (no lid needed).
The hour has passed, so it's time to add horseradish, garlic and sugar, a little salt. Let it cook for 2 more hours.
You should try the sauce, if anything, you can add salt or sugar.
Jars are ready. You can roast them in the oven. After 3 hours, ketchup is poured into containers and allowed to cool.

You should get about 4 liters of ketchup.

Classic ketchup at home for the winter

Cooking like this:

Washed and sliced tomatoes as finely as possible are put in a cauldron and straight to the fire.
Cook until 1/3 of the original volume remains.
Add sugar and cook for another 5 minutes.
Add salt and keep on the stove for 3 minutes.
Carefully wrap the cloves and peppers in gauze and lower them to the tomatoes. Send cinnamon there.
After 10 minutes of cooking, you can remove the pan from the heat.
Wait for the sauce to cool down, pass through a sieve (do not forget to remove the bag of spices). Put the mass back into the saucepan.
Crush the garlic and add to the puree.
Vinegar is added last. It remains to bring the sauce to a boil and pour into jars or bottles (sterilize in advance).

The taste of ketchup is universal. It is served with any meal.

Krasnodar ketchup at home for the winter

Cooking begins with slicing tomatoes, onions and apples into small pieces. Next, we pass the vegetables through a juicer. To make the ketchup more tender, you should additionally beat the whole mass with a blender.

We put on fire. Spice put in cheesecloth and throw into the pan. At the end of cooking, add vinegar and garlic. Let it boil for another 10 minutes, remove the spices. Pour the prepared hot sauce into jars.

Depending on the juiciness of the tomatoes, ketchup will take three to five hours to cook.

Barbecue ketchup at home for the winter

Step by step preparation:

Step 1: Wash the tomatoes and grind through a meat grinder.

Step 2: boil on fire for 5 minutes, wait for it to cool completely and grind the mass through a sieve (you get 1 liter of juice).

Step 3: put the juice on the fire, when it boils, cook for 15 minutes.

Step 4: mix juice with spices, vinegar, add sugar and salt.

Step 5: Pour 100 ml of juice from the pan and cool.

Step 6: stir the starch in the cooled mass (it is necessary to give the ketchup thickness), pour back to the sauce. Let it boil for another 5 minutes.

Step 7: it remains to roll up the jars (sterilized) and close.

Ketchup Hines at home for the winter

On average, the preparation of ketchup takes 6 hours. Let's get started:

We find a juicer or meat grinder and send ripe tomatoes there, followed by onions. It is necessary not only to grind the vegetables, but also to get rid of the peel, the seed box.

Pour dry spices (cloves and cinnamon), salt and sugar into the pan. We also throw in bay leaves and vinegar (6%). Last but not least, tomato juice. Mix everything thoroughly so that there are no lumps left.

At the very end, add chili pepper and paprika, stir again and cook for 4 hours (over low heat). Stir from time to time.

Ketchup can be cooked for more than 4 hours, the main thing is that it becomes 2 times less. The juice will thicken and darken.

We take out the bay leaf and pour the sauce into small sterilized jars.

Baltimore ketchup at home for the winter

Please note that the recipe contains tarragon (it is called tarragon) - this is a herb that contains essential oil and ascorbic acid, which gives ketchup a lemon-mint spicy taste. Plus, the sauce is good.

How to cook:

Cut ripe red tomatoes into 6 pieces.
Put the slices to the already chopped garlic, onion, add the bay leaf.
Stew the ingredients until soft, then remove the bay leaf, and wipe the mass through a sieve.
Boil the resulting mixture until it resembles thick sour cream in consistency.
Add the remaining products: sugar, tarragon, salt, lemon juice and pepper.
Boil for another 2 minutes, then lay out in jars, pour a little vegetable oil on top.

Tarragon can be replaced with 2 gr. mint, and use olive or corn oil.

Spicy ketchup at home for the winter

Prepare as follows:

Remove the skin from the tomato, peel the seeds (if you don’t like them in ketchup), chop the fruits in a blender.

How to peel tomatoes: cut each vegetable crosswise, pour boiling water over, then lower into ice water. The skin will begin to peel off easily.

In the same way, chop the garlic and onion, and grind the spices in a mill.
We combine all the ingredients (except sugar, salt and vinegar) and put on the stove.
We fall asleep sugar (1/3 cup) and boil down to half the volume.
Pour the rest of the sugar, cook for another 12 minutes.
It remains to add vinegar and salt and boil for 10 minutes.

Horseradish ketchup at home for the winter

Hot sauce is very useful: it helps fight germs, lowers sugar and cleanses the blood. The sauce is also called horseradish or horloder because it is hot.

Preparing horseradish is easy:

Cut the tomatoes into 4 parts and twist in a meat grinder. Then send to the pan and cook for 20 minutes over medium heat.
The rest of the vegetables: pepper - peeled, cut; garlic - soak in water and peel; horseradish - clean and cut coarsely.
Grind vegetables and add to puree - cook for 10 minutes.
Final touches - salt to taste, add pepper and sugar.

Delicious horseradish is ready!

There is a simple recipe for making gorloder without cooking, presented in the video.

Videos ketchup lick your fingers

In conclusion, here are 3 secrets to making delicious thick ketchup:

1. The secret of thick ketchup lies in the tomatoes and the time it takes to cook them. If you want ketchup thicker, then you need to cook it longer. And in order to save a little time on winter preparations, you can use cream tomatoes (they are meatier). Very juicy specimens will cook for a long time.

2. To make the product homogeneous, the tomatoes must first be boiled, and then rubbed through a sieve or mashed with a meat grinder.

3. In order for unnecessary moisture to evaporate, you should choose a wide cooking container, and cook without a lid.

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 mid nineteenth century. Somewhat later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup on an 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, a set of Provence 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.

Along with spices for spiciness, I also add 2-3 rings of hot chili peppers.

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 spoil 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. A photo

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:

Exit: about 1.25 liters of finished sauce.

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

To cook a lot 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:

Exit: 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. Add other seasonings as desired hot peppers, 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:

Exit: 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!