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 the original recipe, 1 tablespoon, but I add 1 teaspoon so that it is not too 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 onions,
1 teaspoon ground black pepper,
half a teaspoon 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 onions. 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 to the pan vegetable oil, sugar, salt, chopped garlic, all seasonings and cook until the mass 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 this, take them out and put them in a bowl with pre-prepared cold water.
5. Chop the peeled onions in 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”
Classical tomato sauce-ketchup, 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 prepared not only from tomatoes, they also contain apples, herbs, plums, sweet bell pepper... All this makes it possible to prepare an excellent sauce for a wide 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
Ketchup is one of the most popular and loved sauces by all. It goes well with meat, pasta and potatoes. And what a taste it imparts to barbecue... It’s simply incredible! And we eat some dishes with mayonnaise, others with ketchup. And some of us even... mix mayonnaise with ketchup and eat it with dumplings 😁.
Remember Kuzya from the TV series Univer, who called him KETCHUNEZ. Of course, the taste is not for everyone... And for me, real homemade tomato ketchup, without impurities, tastes better.
Yes, the counters have a huge selection of tomato delicacies. But we won’t buy it, we’ll cook it homemade ketchup(Very tasty, real jam!). Moreover, it is much healthier, tastier and you can prepare it exactly the way you want.
And now, in the midst of a ripe harvest, you probably have the opportunity to stock up on several kilograms of tomatoes. They can be made quickly and easily (another recipe). Every year, prudent housewives prepare their family’s favorite sauce, without chemicals, using only natural products. Even children can eat this yummy food, especially if it’s not spicy!
Now we will look at a few delicious recipes homemade ketchup. You can adjust the taste yourself by adding salt, sugar or chili pepper. The most important thing in cooking is to always take a sample. After all, what is tasty for one person may not be to the taste of another.
So let's begin our culinary journey...
Making homemade ketchup is very simple. Now, when the garden is full of ripe harvest, it is especially easy. All you need is what grows in the garden and some seasonings. The result is a thick, aromatic and rich sauce that the whole family can eat.
Ingredients:
- 2 kilograms of tomatoes;
- 300 grams of onion;
- 3 tablespoons of apple cider vinegar, six percent;
- 300 grams of apples (preferably sour);
- a full tablespoon of salt;
- ground black and red pepper (half a teaspoon each) - can be adjusted to taste;
- 80 grams of granulated sugar.
Step-by-step description of the recipe:
1. Wash the tomatoes and grind through a meat grinder. If you want to make ketchup that does not contain tomato seeds, then you need to rub the mixture through a sieve. I do not do this. In this form, the sauce turns out even thicker and piquant. You can also puree the vegetables with a blender.
2. Peel the apples from the core and skin. Cut into small pieces. Peel and cut the onion in the same way. Now they also need to be passed through a meat grinder or blended.
3. Combine all the pureed vegetables in one saucepan and put on fire. The mass must be boiled until it reduces by about a third and thickens. The exact time is difficult to determine. After all, it all depends on the variety of your vegetables.
Stir the vegetable mixture frequently to prevent the mixture from burning.
4. Now you need to beat the mass again with a blender. This will allow you to break up all the pieces that remain after the meat grinder. If you don't have a blender on hand, you don't have to do this. Add salt, granulated sugar, stir and cook for another 20-30 minutes, until the desired thickness.
5. Once you reach the desired consistency, add the spices and vinegar. Stir and cook for another 2-4 minutes.
6. Pour the sauce into sterilized jars and seal with boiled lids. Turn upside down and cover with a warm blanket or towel. Until the next morning, the jars will have cooled completely and they can be taken down to the basement or other storage place.
Be sure to taste the mixture. Adjust the amount of salt, sugar or spices as needed. Bon appetit!
Ketchup - “Mother-in-law almost swallowed her tongue” (tomatoes, apples, onions)
The name of the sauce speaks for itself. The taste is so mind-blowing! The main ingredients are tomatoes, apples and onions. You can use any tomatoes. The main thing is that they are sweet and unspoiled. But choose the apples yourself. If you want a tart, sour taste, take sour apples. If the ketchup is sweeter and more delicate, use sweet fruits.
Ingredients:
- 3 kilograms of ripe tomatoes;
- 300 grams of onions;
- half a kilo of apples;
- one and a half tablespoons of salt;
- one and a half glasses of granulated sugar;
- 50 ml apple cider vinegar;
- ground pepper, paprika and other seasonings to taste.
Step-by-step description of the recipe:
1. Wash all vegetables and fruits. Peel the onion. Cut off the rind from the stem of the tomatoes. Core the apples. Cut all this into small cubes for cooking.
2. Place everything in a large saucepan and place on the stove. Cook the mixture over medium heat until the pieces become soft.
3. After some time, tomatoes and apples will release juice. The aroma will spread throughout the kitchen in a matter of minutes. Taste the pieces with a clove or a fork. As soon as they soften, they need to be crushed.
4. Immerse the blender in the pan and grind the mixture until smooth. Boil in this form for about 50 minutes until the mass thickens well. 10 minutes before readiness, add all other products from the list, mix thoroughly and cook. Don't forget to stir periodically.
5. Distribute the sauce among the prepared jars and seal. Turn it upside down overnight and wrap it in a warm cloth. In the morning, when the contents have cooled completely, you can put them in a cool place for storage for the winter.
The most delicious ketchup for the winter - you'll lick your fingers
Making ketchup for this recipe is very easy. However, it turns out much tastier than store-bought sauces. Try it yourself!
Ingredients:
- kilogram of tomato;
- a quarter teaspoon of granulated garlic;
- a fifth of a teaspoon of ground red pepper;
- 3 tablespoons vinegar 6%;
- a little allspice;
- a teaspoon of salt;
- 2 full tablespoons of baking sugar;
Step-by-step description of the recipe:
1. Wash the tomatoes and remove the crust from the sprout. Cut into slices and transfer to a saucepan. Add a glass of water to this and place on the stove. After boiling, cover with a lid, reduce power to low and cook for 15-20 minutes without opening the lid.
2. Rub the boiled tomatoes through a sieve. Thus, you get this tomato sauce.
3. Add all other ingredients to the tomato sauce and simmer for 15 minutes. During this time, it will acquire a thicker consistency and richer taste.
You can eat ketchup after it has cooled. If you plan to store it for the winter, you need to transfer it to sterile jars and seal it. This sauce is perfect for meat, pilaf, french fries and much more.
Homemade ketchup for the winter made from tomatoes and apples - you'll lick your fingers
Once you try this sauce, you will forever forget about store-bought alternatives. After all, it is not only tastier, but also healthier. The whole family can safely eat this ketchup. Try it!
Ingredients:
- a kilogram of sweet and sour apples;
- 2 kilograms of tomatoes;
- 4 cloves of garlic;
- ground black pepper to taste;
- 2 tablespoons of nine percent vinegar;
- a teaspoon of nutmeg;
- a teaspoon of cinnamon;
- 3 tablespoons granulated sugar;
- a tablespoon without a heap of salt.
Step-by-step description of the recipe:
1. Grind apples, tomatoes and garlic in a meat grinder. Pour the entire mass into a saucepan and place on the stove. Boil for 30 minutes without adding salt or spices.
2. As soon as the mixture has been boiled for the required time, you need to grind it with an immersion blender. and simmer over low heat for another 15-20 minutes.
3. Now that the sauce is almost ready, you can add the remaining ingredients (except garlic and vinegar), stir and cook for another 10 minutes. Then pass the garlic through a press into the mass and pour in the vinegar. After this, it remains to keep the ketchup on the stove for another 5 minutes.
4. Transfer ketchup to the top into sterilized jars. Seal and invert onto lids. No additional sterilization is required. It is enough to cover it with warm material until the next morning. The next morning the jars will have cooled completely and can be moved to the basement.
Tomato ketchup with added starch
Adding starch to ketchup allows it to be thicker and tastier. The sauce for this recipe is fantastic. It can be prepared both for immediate consumption and for storage for the winter.
Ingredients:
- 2 and a half kilograms of tomatoes (you can use any ripe fruit);
- 5 onions;
- 100 grams of granulated sugar;
- 50 ml apple cider vinegar;
- a heaping tablespoon of salt;
- one and a half tablespoons of starch;
- spices at your discretion.
Step-by-step description of the recipe:
1. Make juice from tomatoes. This can be done in 3 ways:
- peel them and grind them with a blender (if desired, you can pass them through a sieve);
- pass through a meat grinder, several times;
- use a special juicer.
Scoop out a glass of juice (250 ml) immediately and leave for later.
2. Peel the onion, cut into pieces and grind in a blender until pureed.
3. Combine onions and tomatoes in one bowl and place over medium heat. After boiling, you need to boil the mixture for 20-25 minutes, stirring frequently. During this time, the sauce will thicken, and a wonderful aroma will spread throughout the apartment.
4. Now the mass needs to be seasoned. Stir granulated sugar, salt and add spices here. To do this, you can use ground pepper, paprika and all the Provençal herbs.
5. Mix thoroughly and cook for another 20 minutes. During this time, the ketchup will be saturated with added seasonings and will become even tastier and thicker. Taste the sauce and adjust it as needed if necessary.
6. In the glass of juice left at the beginning of the journey, you need to stir the starch evenly. Pour it into boiling ketchup and, with constant stirring, boil for 5 minutes. A minute before it’s ready, add vinegar.
After cooling, the ketchup will become even thicker. Therefore, do not pay attention to the fact that after removing from the stove it seems slightly liquid to you.
7. Pour the sauce into sterile jars and seal with pre-boiled lids. Before cooling, turn over onto lids and cover with a blanket. After this, you can transfer it to a permanent storage location. If you have some ketchup left that doesn’t fit in the jars, you can eat it after it has cooled.
This ketchup can be prepared without being stored. To do this, use the same recipe, just do not add vinegar. As soon as the sauce has cooled and thickened even more, it can be served.
Tomato and apple ketchup
Very tasty, aromatic and rich ketchup is obtained if you prepare it according to this recipe. Bell pepper adds a unique note and amazing aroma. The correct ratio of all ingredients together provides a fantastic effect. Give it a try.
Ingredients:
- 2 and a half kilograms of tomatoes;
- 5 medium sized apples;
- 5 fleshy bell peppers;
- 5 onions;
- 4 cloves of garlic;
- a teaspoon of dry mustard;
- 10 pieces of peppercorns;
- half a glass of sugar;
- half a teaspoon of vinegar essence;
- 1 teaspoon cinnamon;
- several buds of cloves;
- a tablespoon of salt;
- ground black pepper to your taste.
Step-by-step description of the recipe:
1. Peel and core apples. The pepper should also be freed from all unnecessary things. Pass tomatoes, apples, peppers and onions through a meat grinder. Place on the stove and cook for an hour and a half, stirring frequently so that the mass does not burn to the bottom of the pan.
2. After an hour and a half, the mass will thicken and take on an appetizing appearance. Now it can be salted, sweetened, seasoned.
To avoid searching for peppercorns in the pan later, make a bag of gauze for them and tie them with thread. Place the knot in the pan and leave the thread “on dry ground” to make it easier to remove it later.
Boil the sauce with spices for 1 hour. If you want a more delicate ketchup, you can blend the mixture with a blender.
3. 5 minutes before readiness, add crushed garlic and vinegar. After removing from heat, remove the bundle of peas and start bottling.
4. Place ketchup in clean jars and seal. Turn over onto the lids and wrap with something warm. Leave until the next morning, and then put it in the cellar.
Homemade ketchup is always tastier and healthier than the most exquisite sauces that are offered to us in stores. And preparing them is not at all difficult. This does not require special skills or effort. And today you had the opportunity to see this for yourself. I hope you found the recipes useful. I will be glad for your comments...
I wish you successful preparations and long storage. Bon appetit, and see you again!
If you make homemade ketchup, it will not compare in taste and consistency with any store-bought product. And its main feature is that you can add absolutely any herbs and spices to such a sauce, making it uniquely tasty and rich for yourself. We will add such ingredients as we wish.
If we talk about all sorts of preparations for the winter. there are already a lot of recipes on the site. I advise you to see how it is done. Don't miss it, be sure to prepare it.
How to make homemade tomato ketchup and what do you need to make it? Right now 6 delicious and simple tomato sauce recipes for the winter.
Required set of ingredients for kutchup
- Fleshy, ripe, soft tomatoes – 3 kg.
- Red pepper with thick walls, sweet – 3 pcs.
- Onions – 500 gr.
- 6 garlic cloves.
- Spoon of salt.
- 150 ml. vinegar (use classic table vinegar) 9 percent.
- Cinnamon – 1⁄2 teaspoon.
- Peppercorns - 10 peas.
- Ground allspice – 1⁄2 teaspoon.
- Dried cloves in buds – 4 pcs.
- Grated nutmeg - half a teaspoon.
- Granulated sugar – 180-200 gr.
The process of making homemade ketchup
We carefully wash each tomato, no sand or dirt should remain on the fruit, cut out the tail area and cut each vegetable in half or into 4 parts.
We clean the bell pepper from seeds and internal veins, chop it coarsely and place it in a bowl with tomatoes.
We peel the onion, rinse it under cold water, so this product will cut into the eyes less when cut, and chop it into half rings. We send to the available ingredients.
Pass the peeled garlic through a garlic press or finely grate it and add to the vegetables.
Transfer the prepared ingredients into a saucepan, add salt, mix, cover and move to the stove, setting the heat level to minimum. Cook the ketchup for about three hours, but no less than two and a half, periodically opening the container and stirring the composition.
Water should not be added to the pan; only the above products should be present during cooking. At the same time, the mass will decrease in volume by about half during cooking, this is how it should be.
While the tomato mixture is cooking, prepare the spices. They need to be combined and ground in a coffee grinder into a homogeneous mass.
Cool the finished vegetables a little and then use an immersion blender to grind them into a homogeneous consistency.
Season the paste with ground spices, mix, put it back on the fire and now cook for no more than half an hour.
5 minutes before the end of cooking, pour in the vinegar, mix the mixture thoroughly again and you can turn off the stove.
Pour into jars sterilized in any way directly from the fire, that is, hot tomato ketchup. We cover with lids, screw them on, turn the jars upside down, cover all the resulting beauty with a blanket and leave for exactly a day, no less.
All is ready! Delicious homemade Heinz ketchup can be eaten immediately after cooling. You can store it in a cool place and take it out as needed.
You can serve this kind of vinegar not only with sausage and meat products, but also use it when cooking cabbage soup, borscht, stewing vegetables, etc.
This is a simple and inexpensive way to make a delicious sauce.
To prepare we take:
- 2.5 kg. tomatoes.
- 350 gr. sweet and sour variety of any apples.
- 350 gr. classic onions (you can use salad onions if you wish, but regular ones are better).
- A tablespoon of coarse salt.
- Half a glass of sugar.
- A level teaspoon of a mixture of ground peppers.
- 4 cloves.
- 140 ml. apple cider vinegar (6%).
- Half a teaspoon of cinnamon.
How to make delicious tomato paste for the winter
Wash the vegetables and apples, cut out the stem from the former, remove the cores from the latter, cut the products into medium-sized pieces - slices.
There is no need to peel the apples, it will allow you to create the desired consistency, since it contains a natural thickener pectin, but tomatoes can be peeled if desired, but this is not necessary.
Place all the ingredients of the sauce into a blender bowl or deep bowl/pan and grind into a homogeneous paste.
If you don’t have a food processor or blender at home, you can grind the tomatoes and apples in a meat grinder, but in this case it’s best to pass the products through calico again.
Place the resulting composition in a cauldron, saucepan or deep frying pan, put on fire, and let it boil. Cover with a lid and simmer, stirring, for fifteen minutes.
Salt the mixture and continue cooking for another hour and a half. If after the specified time the mixture is still liquid, remove the lid and cook until the mixture thickens.
Now pour the spices and sugar into the container; the cloves will need to be ground into powder first. Pour in vinegar and mix ingredients.
Cover with a lid and leave to stand on the stove for 5 minutes, then remove and pour into prepared jars.
Close the ketchup for the winter, but remember that the jars must be filled to capacity; there should be no empty spaces left in it.
Turn the rolled containers over and leave to cool under a warm blanket overnight. In the morning the sauce will be ready and can be stored in the refrigerator or pantry.
Fragrant ketchup with basil
You will need to prepare:
- A kilo of tomatoes.
- A bunch of fresh parsley and basil each.
- 2.5 spoons of sugar.
- 1 spoon of salt.
- 3 cloves of garlic.
- Half a glass of cold water.
- 2.5 tablespoons of starch.
- Spices and seasonings to your own taste.
The cooking process will be as follows
Wash the tomatoes, peel each fruit, cut into small pieces, place in a saucepan and on the stove.
Add chopped herbs to the boiling tomatoes (shred very finely), simmer for 40 minutes.
Add sugar, stir it, then salt and stir everything until completely dissolved, continue cooking for another 40 minutes.
Squeeze the garlic cloves into the garlic press and add them to the saucepan with the tomatoes.
Stir and continue cooking for another 3 hours, opening the lid every 20 minutes and stirring your mixture.
Dissolve the starch in cold water, after cooking, carefully add it to the ketchup, stir, boil for another 5 minutes and pour the mixture into jars.
Seal the containers with lids, let the sauce sit in the room for a day, and then put it in the refrigerator. Homemade ketchup is ready!
After adding starch, if desired, the mass can be ground into a more liquid mixture with a kitchen blender. You can also strain through a sieve; this should be done by those who do not like small pieces of tomatoes or herbs in ketchup.
Original recipe for tomato ketchup with wine vinegar and tarragon
You will need to prepare:
- Red (yellow are not suitable) ripened tomatoes - 2-2.5 kg.
- One onion.
- 700 ml. (maybe a little less) wine vinegar.
- 30 gr. salt.
- 60 gr. Sahara.
- 1/3 teaspoon dry tarragon.
- A pinch of ground black and the same amount of ground red pepper.
- 3 clove buds.
- Ginger root – 2-3 gr.
- A pinch of cinnamon and the same part of nutmeg.
- Half a hot chili pepper.
- 2 pinches of ground paprika.
- 2 pinches of curry seasoning.
Method for preparing original ketchup
By blanching (we make an incision, pour boiling water over it and then immerse it in cold water), we peel each tomato from the skin.
Cut the tomatoes into 6 parts and cook for two hours, covered, over medium heat. At the same time, do not forget to stir periodically.
Grind the finished tomatoes into a homogeneous mass using a fine sieve or blender, add all the spices specified in the recipe, except vinegar (they must be ground), and mix.
Grate the onion, put it in ketchup, put it all on the fire and continue cooking for 25 minutes.
Pour in vinegar, simmer on the stove for another five minutes, remove from heat and pack into sterile jars.
If the sauce is very thin, you can add a little potato starch to it, but this is not necessary, if desired.
List of products for cooking:
- Ripe tomatoes without rot - 3 kilograms.
- Classic onions – 0.5 kg.
- Sugar – 400 gr.
- Dry mustard – 2 tablespoons.
- Vinegar (9%) – 400 ml.
- Lavrusha – 3 leaves.
- Juniper (berries) – 5 pcs.
- Salt – 2 tablespoons (you can adjust it a little more or, on the contrary, less, to your own taste).
- Ground black pepper - a teaspoon without a slide.
Our actions - preparing ketchup for the winter
Wash the tomatoes, remove the peel from each, cut, and place in a cauldron.
Peel the onions, cut into small cubes and add to the vegetables; cook over medium heat for 3 hours.
Pass the finished mass through a sieve, put it back into the cauldron, now add all the spices and herbs, mix, simmer for another 15 minutes, pour in the vinegar, leave the puree until it boils and you can distribute it into jars. Containers, it is worth noting, must be sterilized.
Roll up the sauce, turn the jars over the necks, cover the top with a terry towel or any blanket, and leave overnight.
Gentle homemade ketchup quickly (video)
A simple and quick recipe, no fuss. Homemade ketchup is a delicious, delicate sauce for everything - meat, pasta, poultry, etc.
Homemade ketchup should be stored in the refrigerator or cellar, always in a dark and cool place. The shelf life of a hermetically sealed product is 1 year from the date of sealing.
Try making homemade ketchup yourself and you will feel the difference. The recipes have been tested, feel free to get started, the tomato season has just arrived!
Good luck and all the best!
Ketchup is a sauce with a long history. For modern man This food seasoning is associated with red bottles and store shelves. Previously, before the development of the food industry, ketchup at home for the winter was prepared in many families. Nowadays, natural nutrition is gaining popularity, and housewives are striving to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.
Recipes for making homemade ketchup for the winter
To make delicious ketchup that will last all winter and not spoil, you need high-quality tomatoes, ripe, strong, and without defects. Country or country tomatoes grown without chemicals 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 taste qualities surpasses industrial analogues, besides, you can make both a classic sauce and use the original and unusual recipe.
Classic tomato recipe
The sauce from which ketchup got its name did not contain tomatoes. The Chinese seasoning ge-tsup was prepared with fish entrails, and later with anchovies. The British remade the recipe in their own way, replacing fish with mushrooms and walnuts, then turned on the olives. Much later, tomatoes were added, and the version today called classic was born. Ingredients for classic ketchup:
- 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 to prepare the sauce:
- Select the tomatoes, wash them, remove the stems with a knife, cut them into small pieces, place them in a saucepan and wait until they boil. Add water if necessary; the juice that has been released is enough. Switch the stove to medium heat and cook for 20 minutes.
- Cool the boiled tomatoes, pass through a sieve into the same pan. Cook the mass of future ketchup until thickened, an hour or more.
- Place the spices in a piece of gauze, tie the ends to form a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, stir the mixture, cook for 10 minutes on low heat.
- Pour the finished ketchup into sterilized containers, cool, and place in the refrigerator or cellar.
With apples and bell peppers
For lovers of interesting flavor combinations, ketchup will complement any snack. Little secret: if you add dried or smoked onions, you get an extraordinary aroma. This addition will be useful for those who are not against culinary experiments with ketchup. If you are not sure that eaters will approve of the unusual taste, limit yourself to the original recipe. To prepare this piquant 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 glass;
- sugar - tablespoon;
- salt - half a teaspoon;
- black pepper – 10 peas;
- allspice – 6 pcs.;
- garlic – 5 cloves;
- savory - to taste.
Step by step recipe preparing ketchup:
- Chop the tomatoes and onions, remove the core from apples, cut out the middle with seeds from peppers.
- Pour a few tablespoons of water into vegetables and fruits, put on fire, and boil until pulpy.
- Rub the mixture through a sieve, pour into a saucepan, place the spices in a gauze bag, and boil until thick.
- Add sugar and salt, pour in vinegar, add squeezed garlic and chopped savory.
- Pour the hot mixture into (heated) bottles, screw on the caps tightly, place in a sterilization container (large saucepan, tank), sterilize, then cool.
Preserving Spicy Tomato Sauce with Chili Peppers
The popular “hot” sauce is prepared simply, with a minimum of ingredients; the chili pepper will still overwhelm all other flavors. You can season many dishes with it, with caution. Chili goes well with pasta and its varieties, potatoes, rice, fish, and 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 your mouth will burn. For the hot sauce you need:
- meaty tomatoes – 3 kg;
- chili (or cayenne pepper) – 1-3 pods;
- salt - a heaped tablespoon;
- sugar – 150 g;
- vinegar 9% – 50 ml;
- peppercorns, allspice and black – 10 pcs.
Cooking sequence:
- Wash and cut the tomatoes into slices, pour into a saucepan and put on heat (medium). Cook until soft, about 40 minutes, stirring constantly.
- 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 peppers. Add peppercorns and cook for 15 minutes.
- Strain the mixture through a sieve using a wooden spoon or spatula. Peels, seeds, and spices will not pass through the sieve. Grinding can be simplified by using a juicer that has the function of squeezing juice from pulp, or a conventional device, but then the peel of the tomatoes must be removed before cooking.
- Boil the pureed mixture, season with salt, vinegar, sugar, pour ketchup into jars or bottles, and close.
From tomato juice with starch in a slow cooker
When preparing ketchup at home for the winter, starch is rarely used; housewives prefer to boil off excess moisture without adding thickeners. Sometimes the resulting degree of thickness is not enough, for example, when preparing pizza. The sauce may spread and the dish will be moist. The dish of the day will be saved by homemade ketchup with added starch. For it you will need:
- very ripe tomatoes – 5 kg;
- onion – 400 g;
- apple cider vinegar – 50 g;
- sugar - 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 using a juicer, or you can grind the tomatoes in a meat grinder with a fine wire rack, drain the pulp in a colander, and let drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stewing mode.
- Peel and chop the onion: use a meat grinder or puree in a blender.
- Wait until it boils tomato juice, add onion puree. Simmer in a slow cooker for an hour and a half.
- Pour salt, vinegar, sugar into the multicooker bowl.
- Stir starch and pepper in a previously prepared glass of juice. While stirring the ketchup, pour in the resulting mixture. When the mixture thickens, turn off the multicooker.
- Pour into jars and twist while hot.
Thick homemade plum ketchup for meat
Ripe plums are the basis for aromatic, sweet and sour sauce, ideal for barbecue. In nature, this seasoning will be a great success. The cook regulates the spiciness of ketchup independently; 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, the ketchup will not become less tasty by reducing the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup composition:
- 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.
Preparing the sauce:
- Wash the vegetables, remove the plum pits.
- Grind plums, peppers and tomatoes in a meat grinder.
- Place everything in a saucepan, cook for 2 hours, stirring.
- Grate the garlic on a fine grater, or pass through a garlic press, add to the pan, cook for another 40 minutes.
- Pour the ketchup into hot jars and roll up. Turn the jars over and wrap them in a blanket until cool.
find out more recipes how to cook delicious.
Quick tomato paste recipe
Ketchup is being prepared on a quick fix, with a minimum of ingredients. Tomato paste bought in a store is more natural in composition than factory-made ketchup. Read the label, choose pasta that contains 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 - teaspoon;
- sugar – 2 teaspoons;
- mustard (ready) – tablespoon.
How to cook:
- Dilute the paste with boiled water (about 200 ml).
- Pour sugar, salt, seasonings into one glass, pour boiling water, let it brew, pour into the paste.
- Place on the stove and cook for 2 minutes over low heat.
- Pour into a treated jar. Store in the 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 with some other sour fruits or berries, for example, red currants. If you want to bring the taste of ketchup closer to classic tkemali, among the seasonings should be cilantro, add it to the ingredients below:
red currants (without green branches) – 1 kg;
- water - a quarter 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.
Preparation:
- Place currants in a saucepan, pour in water, and bring to a puree over low heat (do not bring to a boil).
- Drain the liquid, take a separate container, and rub the berries through a sieve.
- Mix juice and puree, put on fire, simmer until thick.
- Grind the spices and herbs to a powder, add to the puree, add salt, add sugar, cook for 5 minutes.
- Pour into jars and cool.
Video: how to make ketchup for the winter at home
Ketchups sold in stores contain sodium benzoate. Manufacturers love this additive because it prevents mold and yeast from developing, allowing ketchup to be stored for a long time. Substances with this effect contain cinnamon, cloves, mustard, cranberries, apples. If you see these components in recipes, know: they protect the sauce from spoilage. Cooks use vinegar for the same purpose. Practical advice You will hear how to prepare your favorite seasoning for the winter in the video below, reproduced there step by step preparation ketchup at home.
Summer gave us good tomato harvests. The calm autumn season is coming, which allows you to start preparing savory snacks, seasonings and sauces. Today we are preparing original ketchup with different ingredients. The basis of the recipes will be our favorite tomatoes.
Ketchup is a tomato sauce or seasoning made from fresh tomatoes with (or without the addition of) spices, salt, and sugar. Used with a wide variety of hot and cold dishes: spaghetti, hamburgers, sandwiches, pizza.
Over the past 50 years, it has gained international popularity and recognition. Let us summarize the concept of the word “ketchup” - it is a thick tomato sauce that is used as a seasoning for fish dishes.
Today in the article:
Ketchup for the winter “European style”
Ingredients:
- 1.5 kg - tomatoes
- 2 teaspoons - salt
- 2 tbsp. spoons - vinegar 3%
- 1 teaspoon - mustard
- 1/2 teaspoon - cinnamon
- 1/2 teaspoon ground red pepper
- 2 pcs. - carnations
- Nutmeg - on the tip of a knife
Preparation:
- Pour boiling water over the tomatoes, remove the skin, cut the pulp into small slices. Add salt, place in an enamel bowl and heat over low heat for 30 minutes.
- Rub the tomato mass through a metal sieve, combine with vinegar and spices and heat for another 40 minutes without covering.
- Pour the finished ketchup into sterilized jars and seal with boiled lids.
Ketchup for the winter “A good addition”
Ingredients:
- Tomatoes – 1 kg
- Apples – 500 g
- Sweet pepper - 2 pcs.
- Sugar - 1.5 tbsp. spoons
- Vegetable oil - 1/4 cup
- Vinegar 9% - 1/4 cup
- Salt - 1/2 tbsp. spoons
- Ginger - 1/2 teaspoon
- Black peppercorns - 5 pcs.
- Ground black pepper - 1/4 teaspoon
Preparation:
- Apples need to be cored, seeds and peeled and the pulp chopped.
- Wash the sweet peppers, remove the stems and seeds, and finely chop the pulp.
- Chop the tomatoes too and combine with pepper, apples, vegetable oil, salt, and sugar. Mix everything and simmer over medium heat for 15 minutes.
- Grind the ginger into powder and add along with other seasonings to the prepared mass. Heat the resulting mass for another 3 minutes and immediately pour it into sterilized half-liter jars.
- Pasteurize for 30 minutes at 85 degrees C, then roll up and cool, turning upside down.
Delicious tomato ketchup for the winter “Bulgarian style”
Ingredients:
- 1 kg - tomatoes
- 500 g - sweet pepper
- 1/4 cup - vegetable oil
- 5 cloves - garlic
- 2 pcs. - bay leaf
- Parsley and dill, salt, pepper
Preparation:
- The garlic needs to be crushed.
- Pour boiling water over the tomatoes, remove the skin and pass the pulp through a meat grinder.
- Remove the seeds and stalks from the pepper, cut the pulp into small pieces.
- Combine tomatoes with pepper. Add garlic, vegetable oil, bay leaf, salt, pepper and let it boil, reduce heat and cook for 1 hour with constant stirring.
- Wash the greens, chop them, add to ketchup - bring it to a boil again and pour into jars. Store in the refrigerator.
Ketchup for the winter “Optimal taste” - with tomatoes and onions
Ketchup with tomatoes and onions Ingredients:
- 5 kg - tomatoes
- 1 cup - chopped onion
- 1 cup of sugar
- 1/2 cup - sugar
- 1/2 cup - salt
- 1 glass - vinegar 9%
- 1 teaspoon each: black pepper, cloves, mustard seed, piece of cinnamon, 1/2 teaspoon celery seeds
Preparation:
- Wash the tomatoes.
- Cut the onion into half rings.
- Combine tomatoes and onions and steam together. Rub it all through a sieve.
- Boil the resulting mixture by half. Place the spices in a bag and lower them into the boiling mixture. Add salt, sugar, vinegar and cook for another 7 minutes.
- Remove the spices and pour the prepared ketchup into bottles and seal.
Ketchup for the winter from green tomatoes
Preparing the recipe:
- Wash and cut into pieces: 1.4 kg of green tomatoes and 500 g of apples.
- Cut 2 small onions into slices.
- Combine chopped green tomatoes and onions. We boil everything. We rub the resulting mixture through a sieve. Thicken the resulting puree to a creamy consistency.
- We make a vinegar marinade with spices: 1 glass of 8% vinegar with the addition of 1 teaspoon of pepper. unground mustard and allspice and 1.5 tbsp. spoons of salt - heat to a boil and leave for 2 hours.
- Then strain the vinegar marinade and pour it into the condensed puree. Cook the resulting mixture again a little and fill it into preheated 1 liter jars while hot.
- We sterilize the sealed jars at 90 degrees C - 45 minutes.