Ketchup is one of the most versatile sauces. It goes well with pasta and potatoes, meat and fish, and any dish tastes better with it. However, store-bought sauces rarely contain only natural products, and those consisting only of them are expensive. If you want all year round To enjoy the taste of a quality product without paying exorbitant amounts of money for it, there is only one way out - to make ketchup at home. If you make it correctly, it will surpass the store-bought one in its organoleptic qualities.

How to make ketchup

In order to prepare delicious ketchup, it’s not enough to choose suitable recipe, although a lot depends on it. It is very important to consider several points.

• When choosing tomatoes for making ketchup at home, it is necessary to discard all overripe and underripe, or even slightly damaged. In this case, it is better to give preference to tomatoes grown not in greenhouses, but in garden beds: fleshy and aromatic.
• Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which you may find chipped, wormy ones - these are not suitable for ketchup.
• Tomatoes and other products, if required by the recipe, must be thoroughly chopped. The best way to do this is to pass it through a meat grinder, then rub the puree through a sieve. There are more easy way- pass through a screw juicer, but it does not allow you to achieve the same quality as the first one.

That's all the secrets of delicious food homemade ketchup! The rest depends on the chosen 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;
• herbs to taste (basil, dill, parsley) – 100 g.

Cooking method:

• Wash the tomatoes well, cut off the stems, cut each vegetable into 4 parts.
• Chop the greens and put them in a saucepan with the tomatoes.
• Place the tomatoes in a saucepan and simmer over low heat for 20 minutes.
• After the tomato mass has cooled, rub 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.
• Place the spices in gauze or a bandage, wrap them well so they don’t fall out during cooking, and dip them into the tomato mass.
• Add sugar and salt, pour in vinegar, and simmer for another 10 minutes.
• Remove the spice bag.
• Sterilize the jars, preferably small ones, and fill them 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;
• bell pepper red – 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.

Cooking method:

• Peel the carrots, peppers and onions, chop, and pass through a meat grinder.
• Grind the basil to a powder.
• Mix basil with onions and carrots.
• Pour 0.2 liters of water into the carrot-onion-pepper mixture and simmer for 10 minutes.
• Mince tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can not remove the seeds from the pepper, but grind it whole.
• Add tomatoes, hot peppers and garlic to carrots and onions, simmer the vegetables together for another 10 minutes.
• Divorce 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 rub it through a sieve, gradually beating the resulting puree with a blender.
• Add spices, oil and vinegar, salt and sugar.
• Bring to a boil and simmer for 7 minutes.
• Dissolve starch in 100 ml of water.
• Pour the starch into the sauce in a thin stream, stirring it constantly, and cook for a couple of minutes.
• Pour the ketchup into sterilized bottles or jars and seal them. When cool, store in the pantry.

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

Spicy ketchup

• tomatoes – 0.5 kg;
• onions – 0.5 kg;
• sweet pepper – 1 kg;
• burning Bell pepper– 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 their seeds.
• Do the same with the rest of the vegetables.
• Place the vegetables in a saucepan and cook them for half an hour.
• Wrap the peppercorns in cheesecloth and place them on the bottom of the pan.
• Pass the garlic cloves through a press and add to the vegetables.
• Pour salt and sugar into the vegetable mixture, pour oil and vinegar into it, stir.
• Boil to the desired thickness and pour into sterilized bottles through a clean, boiled funnel.
• Close with lids and let cool.

Homemade ketchup according to this recipe turns out to be hot, it will really appeal to lovers of hot 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, place in a saucepan and place on low heat.
• Cook the tomatoes until their volume is reduced by a third.
• Add sugar and cook for another 5 minutes.
• Add salt and cook for another 3 minutes.
• Wrap the peppers and cloves in gauze and place in a pan with tomatoes. Add pepper and cinnamon to it.
• Boil for another 10 minutes and remove the pan from the heat.
• When the mass has cooled, rub it through a sieve, first removing the gauze bag with spices, and place it back in the pan.
• Crush the garlic and add to the tomato puree.
• Pour in vinegar, bring ketchup to a boil and pour into jars or bottles, which 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 there are no other vegetables in it.

Table ketchup

• tomatoes – 6.5 kg;
• garlic – 10 g;
• onions – 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 and make a cross on each one.
• Place in boiling water, blanch for a couple of minutes, remove and place in a saucepan with cold water.
• Remove the skins from the tomatoes and cut each in half.
• Place a sieve over a clean pan. Using a teaspoon, remove the seeds from the tomatoes and place them in a sieve, rub them so that the seeds remain on the grid and the juice gets into the pan. Wash the sieve.
• Return it to the pan and rub the tomato pulp through it.
• Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or coffee grinder.
• Pass the 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 cooking, stirring constantly, until the mixture has reduced by about half.
• Add the remaining sugar and cook, stirring continuously, for 10 minutes.
• Add salt, add vinegar and simmer for another 10 minutes.
• Pour hot ketchup into previously prepared bottles or jars (they should be sterilized). Seal tightly with lids. After cooling, they can be stored in the basement or pantry.

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

Ketchup "Original"

• tomatoes – 5 kg;
• bell pepper – 0.3 kg;
• onion– 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, cut into pieces and grind using a blender or meat grinder.
• Wash the tomatoes, cut them, cook for 5 minutes and transfer to cold water. When the tomatoes have cooled slightly, remove them from the water and peel off the skins.
• Chop the tomatoes and grind using a meat grinder or blender.
• Remove the skins from the onion, chop and chop in the same way.
• Pour salt and sugar into a saucepan, transfer to it vegetable puree and put on fire.
• After bringing to a boil, reduce the heat and simmer until the mixture reaches the optimal consistency for ketchup.
• Add paprika and cook for a couple of minutes.
• Pour in vinegar and cook for another 3 minutes.
• Pour into pre-sterilized jars or bottles and close them with lids. The ketchup should cool down at room temperature, after which it is better to put it in a cooler place.

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

Homemade ketchup is delicious and useful product, which stores well and is quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.

This homemade ketchup recipe is amazing! He always goes out with a bang. Be sure to try it!

A natural product is always more valued by housewives than store-bought additives. This is especially true for ketchups and homemade tomato pastes. Which are simply necessary as an excellent flavor addition to every dish, and if they are also used for the winter, you don’t have to worry about the taste of borscht, goulash and even tomato juice homemade. Therefore, we will write down and put in our culinary notebook several homemade ketchup recipes that we will use for the winter, or simply put in the refrigerator.

Ingredients:

Tomatoes— 3 kg

Apples— 0.5 kg

Bulb onions— 250 grams

Apple cider vinegar— 50 grams

Salt- 1.5 tbsp

Sugar- 1.5 cups

Ground black pepper- 0.3 tsp

Red hot pepper(optional) - 1 pod

How to make ketchup

1. Wash tomatoes and apples. Peel the onion. By the way, if you take sweet apples, you will get “Krasnodar” sauce to taste. With sour apples the taste is very similar to Heinz. Add garlic and you get Baltimore Admiral ketchup.

2 . Chop tomatoes, onions and apple pulp large pieces. Place all ingredients in a large saucepan.

3. Simmer over medium heat until the onion becomes soft. Stirring occasionally.

4 . Then grind the whole mass in a blender. Pour the ketchup back into the pan.

5 . Add salt, sugar, black and red pepper. Simmer over low heat until desired thickness (about 50 minutes). Be sure to stir the sauce regularly.

6 . 10-15 minutes before being ready, remove the hot pepper and add apple cider vinegar to the ketchup.

7 . Roll into sterilized jars. Leave until completely cooled “under the fur coat”, lids down.

Delicious homemade ketchup is ready

Bon appetit!

Homemade ketchup recipes

Ketchups for the winter

Homemade ketchup “classic”

• Tomatoes – 5 kilograms.
• Onions – 4 pieces.
• Vinegar – 200 grams.
• Salt – 4 tablespoons.
• Sugar – 2 cups.
• Ground cinnamon – 1 teaspoon.
• Ground red pepper – 1 teaspoon.
• Ground black pepper – 1 teaspoon.

Wash the tomatoes and onions and cut them into 4 parts. Of course, we will first peel the onion. Now let's take a blender or use a meat grinder to chop all the tomatoes and onions.

Place the rolled tomatoes in a saucepan, cook over low heat for 3 hours, stirring occasionally, since our tomatoes really like to burn. After 3 hours you need to add vinegar and sugar, peppers and salt. This ketchup recipe assumes you have a day to spare because you need to simmer the paste for a total of 6 hours.

After adding spices and seasonings, leave the ketchup on the fire for another 3 hours, don’t forget to stir. After cooking, place in sterilized jars, close with lids and place under a blanket until it cools down.

Homemade tomato and pepper ketchup

• Tomatoes – 5 kilograms.
• Onions - half a kilogram.
• Bulgarian sweet red pepper – 300 grams.
• Hot red chili pepper - 2 pieces.
• Vinegar (9%) – 100 grams.
• Sugar - a glass.
• Salt – 2 tablespoons.

Wash the tomatoes and peppers thoroughly. Peel the onions and peppers, and remove the seeds from the chili peppers.

Fill a saucepan with cold water and leave. Then in a separate pan we boil water in which we blanch our tomatoes. When they are boiled to such a state that the skin peels off well, put them in a bowl of cold water and cool a little so as not to burn your fingers. Then remove the skin from the tomatoes and cut them into 4 parts.

The pepper needs to be cut into 8 parts. Onion - into 4 parts. Now let's pass all the vegetables through a meat grinder or blender: tomatoes, peppers, chili, onions. The whole mass needs to be mixed and put on fire in a large saucepan. Add salt and sugar, cook over medium heat until foam forms, which we will remove with a slotted spoon. The ketchup should cook on the stove for about half an hour. Stir occasionally, making sure the brew becomes thick.

After 30 minutes, add vinegar, stir and cook for another 10 minutes. Place ketchup in sterilized jars and tighten immediately. Until the jars become cold, the ketchup should stand upside down, wrapped in a blanket.

Tomato-plum ketchup (for 5 cans, half liter capacity)

• Tomatoes – 2 kilograms.
• Onion – 250 grams.
• Plum – 1 kilogram.
• Pepper, red hot, chili - 3 pieces.
• Sugar – 1 glass.
• Salt – 2 tablespoons.
• Ground black pepper – 2 teaspoons.
• Garlic – 150 grams.
• Bay leaf – 2 pieces.
• Vinegar (9%) – 2 tablespoons.
• Parsley - 2 bunches.

Let's prepare the products. Free the plums from the bones and wash them well. Wash the tomatoes and boil in boiling water for 5 minutes so that the skin peels off well. Then peel and cut into small piles. Peel and wash the onions and cut them into several pieces. Cut the chili and remove small seeds. Peel the garlic.

Let's pass the tomatoes, plums and onions through a blender or meat grinder. We will cook this mass over low heat for about 2-2.5 hours. Stir occasionally, add sugar and ground pepper, salt and Bay leaf.

Rinse the greens and pass through a blender or meat grinder with garlic and chili. Add this mixture to the tomato and plum mixture. Cook for about half an hour, then pour in the vinegar and mix well. Let the paste cool, pour into sterilized jars and screw on the lids. Wrap the ketchup in a blanket and turn it over and place it in a cool place.

Tomato-apple ketchup with spices

• Tomatoes – 4 kilograms.
• Antonovka apples - half a kilogram.
• Onions - half a kilogram.
• Vinegar (9%) – 200 grams.
• Cloves - 3 pieces.
• Cinnamon - half a teaspoon.
• Ground red pepper - half a teaspoon.
• Salt – 2 tablespoons.
• Sugar – 200 grams.

Boil the tomatoes in boiling water for about 5 minutes, remove the skin and cut into small pieces. Peel the onions and apples in the same way, discarding the core in antonovka, then cut into 4 parts. Pass all vegetables through a blender or meat grinder. Place them in a large saucepan and cook over low heat for about 2-2.5 hours.

Stir the mixture periodically, adding sugar, salt, cloves, pepper and cinnamon. Half an hour before it’s ready, pour in the vinegar and stir. Place the ketchup in sterilized jars, roll up the lids, and wrap them in a blanket until they cool down.

Ketchup, homemade with apples and apricots

• Tomatoes – 2 kilograms.
• Apricots – half a kilogram.
• Apples – 1 kilogram, choose sour varieties.
• Onions - half a kilogram.
• Vinegar – 2 glasses.
• Sugar – 700 grams.
• Salt – 2 tablespoons.
• Garlic – 1 large head.

Wash and peel the tomatoes by pouring boiling water over them. Wash the apples and remove the core with seeds, and also remove the roots. Wash the apricots and remove the pits. Peel the garlic and pass through a press. Peel the onion and cut into small pieces. Pass all the vegetables and fruits through a blender or meat grinder, cook for about 2 hours over low heat, adding salt and sugar, stirring occasionally. 40 minutes before our ketchup is ready, pour in vinegar and stir.

We close the paste in half-liter jars, wrap it in a blanket, and turn it upside down before the ketchup has completely cooled. Then we hide it in the basement.

Ketchups for every day (without twisting)

Ketchup, homemade with spices

• Tomatoes – 2.5 kilograms.
• Basil – 1 bunch.
• Parsley – 1 bunch.
• Salt – 2 tablespoons.
• Sugar – 100 grams.
• Cloves – 2 pieces.
• Coriander - half a teaspoon.
• Peppercorns - a teaspoon.
• Vinegar – 2 tablespoons.

Wash the tomatoes well and peel the skins. Then cut and pass through a blender or meat grinder. The mixture needs to be simmered under the lid over low heat for about 30 minutes. Then pass through cheesecloth or a sieve. Once the paste is homogeneous, send it back to cook for another 1 hour.

Add salt and sugar to ketchup, then pour in vinegar. Place the spices in a bag made of gauze and throw it into the pan, tying it well. Stir the brew periodically to prevent it from burning. Now that the ketchup has thickened, take out the spices, let it cool and place in containers, hide in the refrigerator.

Ketchup with spices and vegetables

• Tomatoes – 2 kilograms.
• Sweet bell pepper – 1 kilogram.
• Pepper, hot red chili – 150 grams.
• Onions - half a kilogram.
• Carrots - half a kilogram.
• Garlic – 150 grams.
• Sugar – 5 tablespoons.
• Salt - to taste.
• Sunflower oil – 150 grams.
• Tomato paste – 1 cup.
• Apple cider vinegar – 100 grams.
• Ground ginger – 3 tablespoons.
• Coriander – 1 tablespoon.
• Corn starch - 2 tablespoons.

Peel the onions and carrots, rinse the peppers and remove the inner seed box. Vegetables need to be passed through a blender or meat grinder, then placed in a saucepan and filled with 2 cups of boiled water. Place the whole mixture on low heat for 15 minutes.

Remove the skins from the tomatoes, pour boiling water over them, and chop finely. Also rinse the chili and remove the seeds, chop it finely. Peel the garlic as well and pass through a press. Mix all the vegetables and, after 15 minutes, add them to the carrots, onions and peppers. Mix well, reduce heat to low and simmer for another 15 minutes.

Mix tomato paste with coriander and ginger, salt and sugar, fill everything with water. Now add this mixture to the boiling vegetables, mix, leave on the fire for another 10 minutes, turn off. To make the mass homogeneous, pass it through cheesecloth, put it on the fire again and add vinegar. Stirring, cook for another 10 minutes, adding starch dissolved in water. Whisk the ketchup while pouring the starch. After 5 minutes, turn off the paste, judge and pour into containers, store in the refrigerator.

Ketchup with horseradish

• Tomatoes – 2 kilograms.
• Onions – 4 medium sized pieces.
• Fresh horseradish (grated) – 1 tablespoon.
• Salt – 1 tablespoon.
• Sugar – half a glass.
• Ground pepper, black – 1 teaspoon.
• Ground ginger – 1 teaspoon.
• Ground cloves – 1 teaspoon.
• Wine vinegar – 2 tablespoons.

Set the water to boil to blanch the tomatoes. Place the tomatoes in water and cook for about 5 minutes, then cool, remove the peel, and cut into 4 parts. We also clean and rinse the onion and cut it into small pieces. Pass all the vegetables through a blender or meat grinder and cook over medium heat for about half an hour. When the mixture has boiled down, pass it through cheesecloth so that it is completely homogeneous.

Then put it on low heat again, add seasonings and spices, salt and sugar, stir, and after 10 minutes add wine vinegar. Cook ketchup for 1 hour. 10 minutes before readiness, add grated horseradish and mix well. The ketchup should cool well, only after that we put it in a container and put it in the refrigerator.

Homemade “sweet” ketchup

• Tomatoes – 2 kilograms.
• Tomato paste – 200 grams.
• Onions – 3 pieces, it is better to choose large onions.
• Boiled water – 1 liter.
• Sugar – 200 grams.
• Salt – 2 tablespoons.
• Peppercorns - 20 pieces.
• Dry mustard – 2 tablespoons.
• Cloves – 10 pieces.

Boil the tomatoes, remove the skin and pass through a blender or meat grinder. Peel the onion and chop it the same way. Place the tomato mixture and onion in a saucepan, add water, and cook for about half an hour. Then add tomato paste, salt and sugar, mustard and cloves, pepper. Cook everything for about 1 hour.

When the ketchup is ready, pass it through cheesecloth until it becomes homogeneous. Cook it for another 10 minutes after boiling, adding vinegar and stirring occasionally. Let cool and put into jars, hide in the refrigerator.

Ketchup is one of the most favorite sauces for both adults and children in many families, including mine. But I really don’t like buying it in a store - because I don’t know at all what the manufacturers actually put in it. Therefore, in summer and autumn, when there are a lot of tasty, juicy and affordable tomatoes, I certainly make homemade ketchup.

Then I will definitely be confident in its taste and composition when I open a jar in winter for meat, pasta or chicken nuggets.

Ingredients:

• 2.5 kg of tomatoes;
• 3 onions (medium size);
• 0.5 cups sugar;
• 80 ml 9% vinegar;
• 0.5 teaspoon each of black peppercorns, clove buds, coriander seeds;
• 2 teaspoons salt.

*The indicated amount of ingredients yields about 1 liter of ketchup (this figure may vary slightly in one direction or another - depending on the thickness of the ketchup).

Preparation:

Wash the tomatoes and onions. Peel the onion, cut off the root end and cut into small pieces. We cut the tomatoes in half, cut out the places where the stalks are attached and the dense light areas (if any). Cut the tomatoes into slices. Place tomatoes and onions in a wide, thick-bottomed saucepan. Mix.

Place the pan on the fire and bring to a boil over medium heat. Then reduce the heat to minimum, cover the pan with a lid and cook the mixture for 40 minutes.

Cool the resulting mass slightly and grind it through a sieve (it will be faster if you first grind the mixture through a holey colander, and then through a sieve or fine-mesh colander). As a result, we will get a liquid mass, which we return to the pan. Place the pan with the tomato mixture on the fire and bring to a boil.

Cut a piece 30-40 cm long from a wide bandage. Place peppercorns, cloves and coriander on the edge of this piece and tie it securely. The result was a bundle of spices on a long “string” of bandage.

Place a bundle of spices into the boiling tomato mass, and tie the other end of the bandage to the handle of the pan (so it will be easy to remove after cooking).

Cook the tomato mixture until it is reduced to half its volume and reaches the desired thickness. If you cook on low heat, it will take about 1 hour, on medium heat the process will go twice as fast, but you will have to stir the mass often so that it does not burn. Choose for yourself how you prefer to cook ketchup. When the ketchup reaches the desired thickness, add salt, sugar and vinegar and cook for another 5-10 minutes. We take out a bag of spices.

Pour the ketchup into prepared, sterilized jars and immediately close the lids.

Turn the jars of ketchup upside down and wrap them in a blanket. We leave the ketchup in this form for a day, after which the jars can be transferred to a permanent storage location. This ketchup can be stored at room temperature, but in a dark place.

The harvest is already coming to an end. If you don’t know what to make from tomatoes, or you like sauce made with your own hands, then we advise you to adopt this incredibly tasty homemade recipe for the winter. There is nothing difficult in preparing it, and the result will delight you and your loved ones.

This homemade sauce is the perfect complement to any meat dish, fishy and can be used to make homemade pizza.

Today we will look at 5 simple and delicious recipes making ketchup at home. I also advise you to try to cook something very tasty.

Ingredients:

• Tomatoes – 1.5 kg.
• Sugar – 50-70 gr. (to taste)
• Salt – ½ tbsp. spoons (without additives, stone is better)
• Vinegar 9% - 2 tbsp. spoons (or 70% - 1 teaspoon)
• Black pepper – 15-20 peas
• Coriander – 7-8 grains
• Cloves – 2 pcs.
• Allspice – 4-5 peas
• Greens (parsley, dried basil) - to taste.

Cooking method:

1. Wash the tomatoes, cut out the cores, cut them into slices (halves, quarters).

2. Place the tomatoes in a saucepan, cover with a lid and put on fire.

3. Bring to a boil and cook for about 10 minutes until they become soft.

4. The tomatoes are cooked, have become soft, now grind them with a blender (they should resemble tomato juice).

5. Then put the resulting mass on low heat to evaporate for 1.5-2 hours until it becomes ketchup.

6. After 1.5 hours, gradually add sugar and salt, mix everything well.

7. Taste it. Now add spices, coriander, cloves, dried basil, washed parsley (not chopped), allspice and black pepper. Mix everything thoroughly.

8. Add vinegar 2 tbsp. spoons 9% or 1 tsp. spoon 70%. And quickly stir.

9. Cook ketchup for another 10 minutes.

10. Then filter it through a sieve.

11. Pour the resulting sauce into hot, sterilized jars. Close with lids. It is better to store it in the refrigerator. Bon appetit.

Delicious ketchup with apples

Ingredients:

• Tomatoes – 2 kg.
• Apples (sour) – 2 pcs. (average)
• Onions – 2 pcs. (average)
• Salt – 1 tbsp. spoon
• Sugar – 80 gr.
• Cloves – 3 pcs.
• Ground red (black) pepper – 1 teaspoon
• Apple cider vinegar 6% - 3 tbsp. spoons.

Cooking method:

1. Wash all the ingredients, peel the apples and cut out the core. Peel the onion and chop it coarsely.

2. Finely chop the tomatoes and add to the food processor. Next, chop the apples and onions (you can do it all together).

3. Place the pan with the ingredients on low heat and cook for 40 minutes.

4. Take 1 tbsp. add a spoonful of salt, 80 grams of sugar and three cloves to the boiling sauce. Stir and cook for another 30-40 minutes over medium heat (to bring it to the thickness you need).

5. Now add 1 teaspoon of ground black or red pepper and pour in 3 tbsp apple cider vinegar. spoons.

6. After 2-3 minutes, remove from heat and pour into jars that have already been sterilized in advance, screw. Wrap it in a warm blanket until it cools completely. Bon appetit.

How to make spicy tomato ketchup for the winter

Ingredients:

• Tomatoes – 2 kg.
• Onion – 1 kg.
• Bell pepper – 1 kg.
• Hot pepper – 3-4 pcs.
• Garlic – 1 head
• Sugar – 150 gr.
• Salt – 1.5 tbsp. spoons
• Vinegar 9% - 120 ml.

Cooking method:

1. Take the tomatoes, wash them, cut out the unripe areas and the core. Grind in a blender and cook in a saucepan for 10 minutes.

2. Wash the pepper under running water, cut it into pieces, remove the tails and seeds. Cut into small cubes.

3. Peel the onion and chop it lightly. Can be crushed using a blender.

4. Place the vegetables in a saucepan with tomato ketchup base.

3. Then add salt and sugar. Leave to cook for 20 minutes over low heat. If you think the sauce is too thick, you can add 100-150 ml. water.

4. Pass the garlic through a press and add it to the main mass together with vinegar and boil for another 5 minutes.

5. Pour ready-made homemade ketchup into sterilized jars and roll up. We store our preparation in a cool place. Bon appetit.

Recipe for ketchup with plums and tomatoes

IN this recipe Not only are tomatoes used, but we also add plums. They add sweetness to ketchup. Therefore, the taste will be sweet and sour and will surpass its store-bought counterparts.

Ingredients:

• Tomatoes – 2 kg.
• Plums – 1 kg.
• Onions – 250 gr.
• Table salt – 1.5 tbsp. spoons
• Granulated sugar – 200 gr.
• Hot pepper – 2-3 pcs.
• Pepper mixture – ½ teaspoon
• Bay leaf – 2 pcs.
• Vinegar 9% - 2 tbsp. spoons
• Garlic – 100 gr.
• Greens - to taste.

Cooking method:

1. Choose large varieties of plums. Prepare, rinse well, remove seeds.

2. Wash the tomatoes under cold running water. Place them in boiling water for two to three minutes. We take them out and immediately place them in a bowl of cold water (this way we will leave the vitamins inside the vegetables). Remove the peel.

3. Take the onion, peel it, then cut it into several equal parts.

4. We also peel the garlic. We wash the peppers, cut off the green tails, and remove the seeds.

5. Using a meat grinder, grind the ingredients, plums, tomatoes, onions (you can use a blender).

6. Place the resulting mass in a saucepan and put on fire. Cook it for two hours.

7. At this time, wash the greens and chop them finely. Pass the garlic and pepper through a meat grinder.

8. After 1.5 hours, add chopped pepper and garlic to the pan. Add salt, sugar, and other ingredients.

9. Cook the ketchup for about another half hour, stirring constantly.

10. At this time, we will sterilize the jars. As soon as the sauce is ready, start pouring it in, roll up the lids and turn it upside down. After they have cooled, they can be sent to a cool storage place. Bon appetit.

Very tasty and simple ketchup recipe

Ingredients:

• Ripe tomatoes – 5 kg
• Onions – 2 heads
• Garlic – 3 cloves
• Sugar – 150-200 gr.
• Salt – 50 gr.
• Vinegar 9% – 1 glass
• Black pepper and mustard mixture - 1 teaspoon each
• Cinnamon – 1_2 teaspoons
• Celery seeds – 0.5 teaspoon
• Carnation – 5 stars.

Cooking method:

1. Wash the ripe tomatoes and cut them into slices.

2. Peel the onion and chop it very finely.

3. Place the ingredients in a frying pan and simmer them together under closed lid within 20 minutes. Cool and pass through a sieve.

4. Boil the resulting juice by half.

5. Place the spices in a bag made of gauze and lower them into the boiling juice.

6. At the end of cooking, add salt, sugar, vinegar and garlic (peeled and chopped).

7. Remove the spices after 5-7 minutes.

8. Pour the finished, hot sauce into already sterilized jars and immediately roll up. Enjoy your meal.

The most proven recipes for making ketchup. Saving is easy!

The most proven recipes for making ketchup. Saving is easy!
A secret recipe for delicious ketchup for the winter.

All thrifty housewives should probably prepare ketchup for the winter. This is an excellent seasoning for all dishes: vegetables, meat. Without ketchup you cannot make pasta or bake delicious pizza. Even ordinary boiled or fried potatoes, seasoned with aromatic ketchup, turn into a delicious dish (especially during Lent)

A familiar chef from an Italian restaurant told me this recipe, adding that it was his “secret recipe.” I don’t know what exactly is the secret of this ketchup, and how it differs from others - I haven’t compared it. But once, after preparing this ketchup, I realized that I didn’t need other recipes.

What do you need for ketchup?

Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 parts)
Green, sour apples (Semerenko type variety 250 (500) g with skin, but without core. cut into large slices)
Onion 250 (500) g (peeled and cut into 4 parts)

1 tbsp salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)

How to prepare ketchup?

Place the chopped vegetables in a cooking container and cook for 2 hours, stirring.

Tomatoes release juice immediately, so we don’t add water.

After two hours, everything should be boiled and the apples should “fall apart.” Cool.

1. More labor-intensive: grind in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2.Pass through a screw juicer. Moreover, we turn the squeezes twice until they give us all the pulp and become almost dry.

Pour the ground mixture into a cooking container and add spices (except vinegar and red pepper):

Cook for another 40 minutes, stirring so that the ketchup does not burn.

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in original recipe 1 tbsp. spoon, but I add 1 teaspoon so that it is not very spicy)

If you want to make a large portion at once, when adding spices, follow the proportions.

Ketchup is ready. You can eat it right away. It turns out to be approximately 1.2 liters.

Or you can pour it into small sterile jars or glass bottles from under store-bought ketchup, tightly close with “original” metal lids and wrap until completely cooled.

This homemade ketchup keeps well. And it eats great.

How to make ketchup at home

Of course, now there is no problem buying ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If you find natural ketchup, then the price will definitely rise. Try making your own homemade ketchup. There are many different recipes for making ketchup at home. We give examples of the most proven recipes.

Ketchup recipe

You need to take health, strong, ripe tomatoes, wash them and dry them. If desired, you can first remove the skin from the tomatoes. Next, cut the tomatoes into small wedges and place them in either freezer bags or containers. Place in small portions at the rate of 0.5 – 1 liter of ready-made ketchup. You can add a couple of sweet peppers to the tomatoes, also cutting them into smaller pieces. You can also add chopped herbs that you like. Place the prepared bags and containers in the freezer. That's it, the preparation is done.

When you need sauce for the table, take out the tomatoes, let them stand and grind in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.

There are many options you can come up with. For example, tomato sauce with sour cream or mayonnaise goes great with dumplings.

And now the recipes for hot ketchup:

Ketchup Four

To prepare Chetverka ketchup you will need:

4 kg ripe tomatoes
4 pieces bay leaves,
4 pieces of onions,
1 teaspoon ground black pepper,
half a teaspoon of ground hot pepper,
1 teaspoon ground cinnamon
300 g granulated sugar,
salt to taste,
vinegar 0.5 cups 6% (but you don’t have to add it).

Pass the tomatoes through a meat grinder. Add bay leaf and onion. You can pre-chop the onion, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass, if you cut it in half. The tomato mass can be rubbed through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Place the hot mass into prepared jars and roll up.

Ketchup with mustard

To prepare ketchup with mustard you will need:

2 kg ripe tomatoes,
half a kilogram of onions,
half a kilogram of sweet pepper,
a glass of granulated sugar,
1 tablespoon salt,
1 tablespoon dry mustard,
1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, sweet peppers, mince. Boil the vegetable mixture for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Cook the mixture for another 10-20 minutes. Place the hot mass into prepared jars and roll up.

Ketchup with plum

To prepare plum ketchup you will need

2 kg of tomatoes, half a kilogram of plums,
1 teaspoon ground red pepper,
250 g onions,
0.2 kg granulated sugar,
1 tablespoon salt,
100 g vinegar 9%,
cloves to taste.

Grind tomatoes, pitted plums, and onions through a meat grinder. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you don’t have to do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in vinegar, bring to a boil and place in prepared jars. Roll it up - homemade ketchup is ready.

Ketchup “Spicy”.

We will need:

Tomatoes – 6.5 kg
Onions – 300 g
Sugar – 450 g
Salt – 100 g
Garlic – half a small head.
Mustard (powder) – half a teaspoon.
Cloves, peppercorns, allspice peas - 6 pieces each.
Cinnamon - optional, a quarter teaspoon.
Vinegar – 350 ml. 9% (if you take the essence, then 40 ml.)

How to cook:

1. Remove the skin from the tomatoes. To do this, you need to cut them crosswise and blanch them in boiling water for a couple of minutes. Then dip in cold water - then the skin will come off easily.
2. Grind the tomatoes in a blender, or put them through a meat grinder, put them in a saucepan and put on fire.
3.Put onions, garlic, and a third of sugar chopped in a blender into a saucepan. The spices need to be ground and also into the pan.
4.Cook the whole mass over low heat until it is reduced by half. Place the remaining sugar, salt and vinegar in the pan and cook for another 15 minutes.
5. Place in sterilized jars (they should be hot) and roll up.

Ketchup with horseradish.

We will need:

Tomatoes – 2 kg
Onions – 2 large onions
Sugar – 100 g
Salt – 1 tbsp. spoon
Dry red wine of any brand – 2 tbsp. spoons.
Wine vinegar – 2 tbsp. spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish – 1 tbsp. spoon.

How to cook:

1. Cut the tomatoes and onions into pieces (you can immediately remove the skin from the tomatoes; read how to do this in the first recipe).
2.Put on the fire and cook for 20 minutes after boiling. Then grind through a sieve.
3.Add sugar, salt, all spices, dry wine and cook over low heat for another hour, stirring frequently.
4. About 20 minutes before the end of cooking, put horseradish into the pan, and 5 minutes before the end - vinegar (wine can be replaced with apple).
5. Place in sterilized jars and seal.

Ketchup "Spicy"

We will need:

Tomatoes – 500 g
Onion – 500 g
Bell pepper– 500 g
Hot pepper - 2 pods, if you don’t like it very hot, take one.
Sugar – half a glass.
Salt – 1 teaspoon.
Vegetable oil – 100 ml
Vinegar 9% - half a glass.
Garlic – half a small head.
Black pepper, allspice – 5 – 7 peas each.

How to cook:

1. Grind tomatoes, onions, sweet peppers, hot peppers in a blender or pass through a meat grinder.
2.Put the whole mass on the fire, let it boil and cook over low heat for half an hour.
3.Add vegetable oil, sugar, salt, chopped garlic, all seasonings to the pan and cook until the mixture is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, place in sterilized hot jars and seal.

Ketchup at home

The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, and you can add some spices of your own - it will also be tasty.

Ingredients for winter ketchup recipe:

◾tomatoes – 5 kg;
◾hot or sweet bell pepper – 300 g;
◾onion – 500 g;
◾granulated sugar – 200 g;
◾salt – 1-2 tbsp;
◾ground chili pepper – 2 tsp. (without top);
◾table vinegar 9% – half a glass.

Homemade ketchup recipe:

1. We wash all the vegetables under running water, cut the peppers and clean the seeds from the inside.

2. Then place the tomatoes in boiling water and cook for 5 minutes.

3. After that, take them out and put them in a bowl with pre-prepared cold water.

5. Chop the peeled onions into large pieces, cut the pepper into several parts.

6. Grind all the prepared vegetables in a meat grinder.

7. Then transfer them to a large, wide saucepan. Add granulated sugar and salt and mix.

8. Bring to a boil, reduce heat, skim off any foam that has formed. Cook for about half an hour.

9. After this, add chili and continue to boil the ketchup to the desired thickness.

11. Pour the resulting ketchup into pre-sterilized jars and screw on metal lids.

12. Turn the blanks upside down, wrap them in a blanket and leave until the jars have cooled.

If desired, and to enhance the spiciness (although this recipe has plenty of it), you can add chopped garlic to the sauce immediately before serving.

Ingredients:

Tomatoes - 5 kg;
Onions - 350-400 grams;
Sugar - 1 glass;
Vinegar - preferably fruit - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1-2 tsp;
Garlic - optional;
Hot pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

Preparing this sauce will not take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. To make juice, you can use any ripe tomatoes, but it is better to take meatier varieties.

Then the juice will be much thicker, which means there will be more ketchup. Five kilograms of tomatoes will yield just over four liters of juice.

Reserve about one glass of juice and cook the rest. At this time, prepare the other ingredients. Peel the onion and grind it in a meat grinder or blender - you need to turn the onion into a puree

If you want it faster, you can use a regular grater. When the juice boils, add the onion puree and cook together.

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice and onions have been purchased, reduce the heat and simmer over low heat for about an hour and a half - the amount should decrease by about half.

The juice will foam - we check the readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar immediately - otherwise, when the juice boils down, the taste of homemade ketchup will be spoiled.

Add potato starch and ground pepper to the cold juice. Mix very well.

When the juice is thick, add salt and sugar and simmer for about five more minutes - don’t be afraid to taste. If necessary, you can increase or decrease the amount of salt and sugar

When you achieve the desired taste, add vinegar. At the very end of cooking, carefully pour in the juice and starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.

For taste and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic

Tomato sauce “Classic”

Classic tomato ketchup sauce, described in the 1969 edition of Home Economics, consists of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, a basic recipe, because now there are a huge number of its modifications, designed for every taste.

Ingredients:

3 kg tomatoes,
150 g sugar,
25 g salt,
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 clove of garlic,
a pinch of cinnamon,
hot red pepper on the edge of a knife.

Preparation:

Finely chop the tomatoes, place in a saucepan, put on fire and boil by a third without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Place spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and strain through a steel sieve or colander. Place it back into the pan, bring to a boil, pour in the vinegar and place in sterilized jars. Roll up.

Homemade ketchup “Spicy”

Ingredients:

6.5 kg tomatoes,
10 g garlic,
300 g onion,
450 g sugar,
100 g salt,
¼ tsp. cinnamon,
½ tsp. mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice corns,
40 ml 70% vinegar or 350 ml 9%.

Preparation:

Cut the tomatoes crosswise, blanch in boiling water, then plunge into ice water and remove the skin. You can remove the seeds if someone doesn’t like them in the sauce: use a spoon to scrape out the seed chambers and place in a sieve placed over the pan. The juice will drain into the pan. Place the chopped tomatoes there and grind everything with a blender (or pass through a meat grinder). Also chop the onion, garlic, and grind the spices in a mill. Combine all ingredients, except vinegar, salt and sugar, in a saucepan and put on fire. Add a third of sugar and reduce the mixture by half. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

Tomato sauce "Spicy"

Ingredients:

3 kg tomatoes,
500 g onions,
300-400 g sugar,
2 tbsp. l. mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns,
3-4 juniper berries,
salt.

Preparation:

Chop the tomatoes, chop the onion, steam a little over medium heat in a saucepan with a lid, rub through a sieve. Heat the vinegar, add spices, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then place hot in sterilized jars and seal.

Just ketchup

Ingredients:

5 kg tomatoes,
1 cup chopped onion,
150-200 g sugar,
30 g salt,
1 cup 9% vinegar,
1 tsp. black peppercorns,
1 tsp. carnations,
a piece of cinnamon
½ tsp. ground celery seeds.

Preparation:

Chop the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, rub through a sieve. Pour into a saucepan and put on fire. Place the spices in a gauze bag and place in the boiling tomato mixture. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag of spices, pour into sterilized bottles or jars, and seal.

Ketchup “Delicious”

Ingredients:

3 kg tomatoes,
10-15 large cloves of garlic,
1 cup of sugar,
1 tbsp. l. with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne pepper or chili.

Preparation:

Grind the tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), place in a saucepan, add salt, sugar and put on fire. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic, passed through a press. Place in sterilized jars and seal.

Ketchup "Spicy"

Ingredients:

500 g tomato,
500 g onions,
1 kg multi-colored sweet peppers,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar,
½ cup sugar
1 tsp. salt,
7 cloves of garlic,
7 black peppercorns,
7 peas of allspice.

Preparation:

Grind tomatoes, onions, sweet and hot peppers (along with seeds) (with a meat grinder or blender). Put the resulting mass on the fire, bring to a boil, reduce the heat to low and simmer for 30 minutes, stirring. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil to desired thickness, stirring constantly. Place hot into sterilized jars and seal.

Homemade ketchups are made not only from tomatoes, they also contain apples, herbs, plums, sweet bell peppers... All this makes it possible to prepare an excellent sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:

10 large fleshy tomatoes,
4 sweet apples,
1 tsp. ground black pepper (without a slide),
½ tsp. ground cinnamon,
1 tsp. ground nutmeg (without a slide),
½ tsp. ground hot red pepper,
½ tsp. salt,
1 tsp. honey,
2 tbsp. l. 9% vinegar,
3 large cloves of garlic.

Preparation:

Chop the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, simmer until soft under the lid and rub through a sieve. Combine tomato and apple puree in a saucepan, place over low heat and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar and chopped garlic, simmer for another 5 minutes and immediately pour into sterilized jars. Roll up.

Ketchup “No hassle”

Ingredients:

2 kg ripe tomatoes,
500 g sweet pepper,
500 g onions,
1 cup of sugar,
200 g olive oil,
1 tbsp. l. ground black pepper,
1 tbsp. l. dry mustard,
salt to taste.

Preparation:

Grind all ingredients in a meat grinder or blender, mix, add spices and cook over low heat for 2 hours, stirring. Place in sterilized jars and seal.

Ketchup “Spicy”

Ingredients:

5 kg tomatoes,
10 sweet peppers,
10 onions,
2.5 cups sugar,
2.5 tbsp. l. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice corns,
10 pieces. cloves,
½ tsp. cinnamon,
½ tsp. chili pepper,
½ tsp. ground paprika,
½ tsp. ginger,
1 tbsp. l. starch (if necessary).

Preparation:

Cut the vegetables into large pieces and place in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to low and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, the remaining spices and cook to the desired thickness over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars and seal. Store in a cool place.

Ketchup with paprika

Ingredients:

5 kg tomatoes,
3-4 onions,
3 sweet peppers,
2 tbsp. l. salt,
300 g sugar,
100-150 ml 9% vinegar,

½ tsp. ground red pepper,
a little cinnamon
greenery.

Preparation:

Chop the tomatoes, put them in a saucepan with a thick bottom, and put on fire. Chop the onion, add to the tomatoes, peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mixture by half over low heat for 3 hours with the lid open. Cool and rub through a sieve. Put it back on the fire, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bunch and dip into the tomato mixture. Cook again for 3 hours to evaporate the liquid. Place hot into sterilized jars and seal.

Ketchup "Hrenovy"

Ingredients:

2 kg tomatoes,
2 large onions,
100 g sugar,
1 tbsp. l. salt,
1 tsp. ground black pepper,
1 tsp. ground ginger,
1 tsp. ground cloves,
2 tbsp. l. dry red wine,
1 tbsp. l. fresh grated horseradish
2 tbsp. l. wine vinegar.

Preparation:

Peel the tomatoes, cut into pieces, add chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Place hot into sterilized jars and seal.

Ketchup “Tomato-plum”

Ingredients:

2 kg tomatoes,
1 kg plums,
500 g onions,
1 head of garlic,
1 tsp. black pepper,
1 tsp. red pepper,
salt, sugar to taste.

Preparation:

Chop the tomatoes, steam in a saucepan with a lid over low heat, and rub through a sieve. Remove the seeds from the plums, steam them and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, and boil by a third. Pour hot into sterilized jars and seal.

As you can see, homemade ketchups can be prepared in the most different ways. Happy preparations!

Larisa Shuftaykina