Ketchup recipe from tomatoes. Ketchup at home for the winter: recipes for hot, spicy, sweet and sour and even “horseradish” tomato sauce

Hello everyone!

I think everyone knows that sauces enhance and complement dishes. And the most trendy one is ketchup! You can eat literally anything with it - meat, cutlets, dumplings, spaghetti, pasta, jellied meat and many other dishes, this is not the whole list.

But the more varieties of this sauce appear on supermarket shelves, the less natural products can be found in their composition. Just preservatives, E-shki, sweeteners and dyes - in a word, everything that a person should not consume at all.

But there is a way out! We'll make ketchup ourselves, then we'll know for sure what it consists of. After all, a home-made product can be given even to children who love it so much. However, it has one huge drawback - it is incredibly tasty and you need to prepare more. A couple of jars are not enough, check!

And if you are planning a huge harvest of tomatoes, I recommend that you also close them and pay special attention, they are very tasty.

Now I propose to get down to business, choose the recipe you like and prepare this gravy for your family and friends. All recipes deserve your attention.

A classic recipe for tomato ketchup for the winter - you'll lick your fingers

I bring to your attention a recipe for ketchup with a classic taste that goes with many dishes. We will prepare it ourselves. After all, homemade sauce without all kinds of additives and preservatives is healthy and very tasty. If prepared correctly, the product turns out much tastier than in the store.

Every year I make this gravy and it goes really well. Even children can eat it, because there is no pronounced taste of heat and spice. Only a distant piquant note is felt. In a word, the sauce is universal and neutral. Try it, you will definitely like it...

Ingredients:

• Tomatoes – 4 kg
• Sugar - 1 tbsp.
• Vinegar 6% - 106 gr.
• Salt - 35 gr.
• Water - 1 tbsp.
• Cloves - 3 pcs.
• Garlic - 2-3 cloves
• Black peppercorns - 1 tsp.
• Hot pepper - a little

Cooking steps:

1. First of all, let's start preparing the tomatoes. Overripe tomatoes are perfect for this recipe, because the riper they are, the richer the color and brighter the taste.

Also, if you have ripe spoiled tomatoes, they can be used for this preparation. Wash the tomatoes under running water, cut off the base of the stalk and if there are spoiled places, cut them off. Cut a large fruit into 4 parts, if the tomatoes are small, cut into 2 parts.

2. Place the chopped fruits in a saucepan and add a glass of water. Cover with a lid and put on the stove to simmer for 20-25 minutes until soft.

3. As time passed, the tomatoes stewed and became soft. Now we need to beat with a blender until pureed.

4. We rub our puree through a sieve to remove any remaining peel and seeds. To ensure that the tomato juice has a uniform consistency.

5. Place pure tomato juice on the stove and bring to a boil.

6. Add 200 gr. sugar, then you need to mix well until the crystals are completely dissolved and cook for 10 minutes from the moment of boiling.

7. While the juice is boiling, prepare the spices. We roll up the gauze in several layers or take a napkin, place it on the table and pour spices and garlic, crushed with a knife, onto the cloth. We tie the fabric so that the seasonings remain in the knot.

8. After 10 minutes, add the juice and our spice bundle to the pan so that the sauce is saturated with spices. Cook for 30 minutes. If you want to get a thicker consistency of ketchup, cook for another 10 - 15 minutes.

Important! Vinegar is indicated in the recipe in grams, weighed on scales. If you have 9% vinegar, add 71 grams.

10. Pour the finished hot mass into pre-prepared sterile bottles and close hermetically with sterile lids.

With 4 kg of tomatoes, we got 2.5 liters of the finished product.

Good luck with your preparations!

How to make tomato ketchup at home without vinegar and sterilization

Now I will share with you another cool recipe for making sauce without chemicals, preservatives and vinegar. This ketchup is incredibly easy and quick to prepare, and the end result is a flavor explosion!

Required Products:

Cooking method:

1. Add chopped garlic with a knife to the tomatoes or tomato juice that have been rubbed through a sieve.

2. Then grate the onion on a fine grater, add spices - cloves, allspice, ground black pepper.

3. Place on the fire, bring to a boil and simmer for 20 minutes, stirring from time to time so that the tomato mass does not burn.

4. After time has passed, add lemon juice, cinnamon, salt and sugar to the pan. Mix thoroughly and let boil for 2 minutes. That's it! Remove allspice and cloves from the sauce.

You can grind the ketchup through a sieve, or you can leave it as is. After all, tomato seeds are very beneficial for the body.

5. This sauce can be stored in the refrigerator for up to 7 days. Or preserve it as follows - pour the boiling mixture into sterile jars, seal with a lid and leave for a day under a warm towel until it cools completely.

Natural ketchup is ready! It is healthy and tasty. Suitable for use by people who are on a diet or follow a healthy diet.

Bon appetit!

Homemade ketchup for the winter without cooking and without sugar

This recipe for making sauce without cooking, of course, cannot be stored for the winter. Noya could not ignore him. This tastes divine. Honestly, when I tried it for the first time, I almost swallowed my tongue! It cooks very quickly if you dry the tomatoes in advance. It is very healthy, you can add it to all dishes with which you like to eat ordinary ketchup. We will also not add granulated sugar and salt.

Ingredients:

• Dried tomatoes - 2 pcs.
• Tomatoes (fresh) - 2 pcs.
• Medjool dates - 2 pcs.
• vinegar - 1/2 tsp.

Preparation:

1. In advance we need to dry 2 tomatoes in a dehydrator. Wash the tomatoes, cut out the core, cut into slices and place on a special baking sheet and place in a dehydrator overnight. Tomatoes are dried at a temperature of 42 C.

2. Cut fresh tomatoes into slices and put them in a blender, add overnight dried tomatoes and dates, which will add sweetness to the sauce. Since we are not adding sugar, pour in a small amount of vinegar and beat until smooth. It's best to use apple or coconut vinegar, but regular vinegar will do.

3. Transfer the sauce into a clean, dry jar and put it in the refrigerator.

Ketchup is ready! Enjoy the amazing taste. This recipe is also suitable for vegetarians and raw foodists.

Very tasty, try it, you won’t regret it!

Ketchup with apples and tomatoes, just like in the store

What a wonderful time - the time of preparations! Although you get tired during this period, it’s so nice to open canned food in winter and treat your family. That's why I stock up on all kinds of twists in several variations. And through experimentation, once this sauce appeared on our table, we became its devoted fans and now prepare it every year. It tastes like store bought, very tasty. It goes into use even before the cold weather sets in!

Required ingredients:

• Tomatoes - 5 kg.
• Apple - 4 pcs.
• Onion - 5 pcs.
• Sugar - 4 tbsp. lodge
• Salt - 2 tbsp. lie
• Red hot pepper - 1 pc.
• Cloves - 3 pcs.
• Peppercorns - 8-10 pcs.

Preparation:

1. To prepare this sauce, it is best to take fleshy and ripe varieties of tomatoes. We wash the tomatoes and put them through a meat grinder.

2. Choose apples that are sour and not juicy. We also wash it, divide it into pieces and grind it together with the peeled onion through a meat grinder.

3. We transfer all the ingredients that have been ground into a container in which we will cook and send it to the fire. Add salt and sugar, mix. As soon as the tomato-apple mixture boils, reduce the heat and simmer, stirring occasionally. The tomato should slightly boil (gurgle) over low heat, and not simmer.

I use salt with large crystals, special for preparations or regular, but not Extra.

4. Now we need to make a knot with seasonings as in the previous recipe. We spread a piece of gauze, fold it in half, or better yet, in three, and put peppercorns and cloves on it. Tie a knot and place it in a saucepan with boiling tomato mixture.

5. While the ketchup is boiling on the stove, we begin preparing the cans. We do not sterilize them. Therefore, they need to be thoroughly washed with detergent, pay special attention to the neck and place them upside down, no need to turn them over!!!

7. My mixture boils down to about 1 liter. Take a teaspoon of sauce and put it on a saucer, let it cool. We taste for salt and sugar and spiciness; if you think something is missing, add it.

The consistency of the finished ketchup depends on the duration of boiling. The longer you simmer, the thicker it becomes.

8. When the tomato-apple mixture has boiled down, remove the spice bundle. Next, proceed to blend the mass with a blender until it has a homogeneous consistency, without turning off the heat. You can grind it through a sieve, but in my opinion a blender is much faster.

9. Separately, I place a pan of water on the stove. When the water begins to boil well, I throw in the lids and lower the jars one by one using tongs. I hold it for about one minute. Then I take it out, immediately pour the ketchup and close the lids. I turn the seam upside down and cover it with a warm blanket.

The delicious sauce is ready!

Video on how to prepare ketchup at home using a meat grinder

I came across this cooking option on YouTube. It interested me that it was simple and quick to prepare. And the main ingredients are tomatoes, bell peppers and apples; I think this list will make an excellent sauce. I suggest you take a look, maybe you will be interested in this version...

Happy preparations!

Ketchup with plums for the winter - a simple recipe

• Tomatoes - 2 kg.
• Plum - 800 gr.
• Sugar - 150 gr.
• Onions - 2 pcs.
• Basil - 1 bunch (fresh, green)
• Parsley - 1 bunch
• Garlic - 100 gr.
• Sugar - 150 gr.
• Salt - 1 tbsp. lie
• Fresh chili pepper - 1 pc.
• Bay leaf - 2 pcs.
• Pepper mixture - 3 pinches
• Ground paprika (sweet) - 1 tsp.
• White wine vinegar - 2 tbsp. lie

Cooking technology:

1. Prepare the products required by the recipe. Wash in running water, cut out the stems of the tomatoes, remove the seeds from the plums, peel the onions and garlic, place the greens on a towel to drain off excess moisture.

2. Blend tomatoes, plums and onions in a blender.

3. Transfer the resulting puree into a saucepan in which the resulting mass will be cooked. And boil for 2 hours.

4. Grind the peeled garlic and chili pepper in a blender.

Attention! If you want to make a less spicy ketchup, then remove the seeds from the hot pepper.

5. Chop the greens with a knife and add them to the blender bowl with the garlic and continue chopping.

6. Then add all the necessary spices, salt, sugar, as well as chopped garlic, pepper and herbs to the boiled tomato-plum mass. Mix well and cook for another 60 minutes over low heat.

7. Plum ketchup is ready. Now let it cool down. Then we rub the sauce through a sieve so that it has a uniform consistency. Pour into the pan and boil for another 10-15 minutes from the moment of boiling.

8. Pour into sterile jars, screw on the lids or close them using a special key. Cover with a warm blanket or jacket and leave until completely cooled for about a day.

From the specified amount of ingredients, 4 bottles of 200 g each came out.

Incredibly delicious!

Best Yellow Tomato Ketchup Recipe

This recipe is suitable for those who grow yellow tomatoes. After all, from these cute fruits you can make tomato juice, prepare canned tomatoes, spin salads, and, of course, make ketchup. I found the recipe for this sauce on the forum, it intrigued me and I decided to try making it and did not regret it. And how the children liked the color, they were delighted! Try and stock up on this unusual gravy...

Required ingredients:

Cooking method:

1. Prepare vegetables. Wash tomatoes and peppers in water. Cut out the core of the tomatoes and cut into slices. Remove the stem and seeds from the bell pepper, then cut into strips. Peel the onion, wash it and cut it into 2 parts, then each half into 3 more parts.

If you wish, you can add a little hot pepper.

2. Place the chopped vegetables in a saucepan and put them on the stove to simmer. Bring the tomatoes to a boil, and then reduce the heat. Simmer vegetables until soft, about 40 minutes.

I did not add water to the tomatoes, as they are juicy.

Then add allspice and cloves and continue to simmer for another 20 minutes.

3. We need to rub the stewed mass through a fine sieve. The peel and seeds from the tomato, as well as the spices, will remain in the strainer. And pour the resulting sauce into a saucepan with a thick bottom.

Place on the fire, bring to a boil, then reduce the heat to low and simmer for 30 minutes.

4. Then add salt, sugar, cinnamon and vinegar and continue to simmer for another 15 minutes.

Important! Be sure to stir the sauce periodically, because all the thick mass is at the bottom of the pan and can burn.

Be sure to taste the ketchup and adjust the spices according to your taste.

The result is a medium-thick, pleasant orange-colored gravy. It tastes unusual, with a touch of piquancy, so to speak, with a twist.

If you haven’t made such a wonderful sauce before, I definitely recommend giving it a try!

Delicious homemade ketchup made from tomatoes, bell peppers and onions

Great taste, aromatic, spicy, rich, thick, spicy - that's all about the ketchup prepared according to this recipe. You simply can’t find anything better to go with meat!

Ingredients:

• Tomatoes – 0.5 kg
• Bulgarian red pepper – 0.5 kg
• Onions - 15 gr.
• Garlic - 3-4 cloves
• Sugar - 20 gr.
• Salt - 12 gr.
• Olive oil – 30 ml
• Ground paprika - 5 gr.

Cooking method:

1. Prepare vegetables. Then cut the onion into cubes, coreless tomatoes into slices, hot pepper into rings, bell pepper into strips, having previously removed the seeds and stem.

2. Place the frying pan on the fire, pour in odorless vegetable oil and fry the onion until transparent. Then we add tomatoes to the onions. If you wish, you can peel them. When the tomatoes become soft, add hot pepper to the pan. To prevent the sauce from becoming very spicy, I remove the seeds and partitions, because they are the ones that give the main bitterness. Next add the bell pepper strips and fry for 5-6 minutes.

3. Transfer the stewed vegetables into a blender bowl, add chopped garlic and grind until smooth.

4. Transfer the resulting puree into a saucepan, add salt, sugar and paprika, mix. Bring to a boil and simmer for 6 minutes. We put the finished ketchup into sterilized jars, close them with hermetically sterilized lids and send the jars along with the preparation to sterilize for 10-15 minutes. Then we put on a “fur coat” (wrap it up) and leave it until it cools.

Cook with pleasure!

Homemade sweet sauce for the winter without starch

I also suggest preparing a sweet sauce without adding starch using a very easy recipe. This gravy will be an excellent addition to meat, fish, pasta and other dishes, and it is also natural and healthy, unlike store-bought ones.

Required ingredients:

• Tomatoes – 1 kg
• Onion - 0.50 gr.
• Sugar - 200 gr.
• Salt 2 tbsp. spoons
• Cinnamon - 1 teaspoon
• Cloves - 2 buds
• Peppercorns - 5 pcs.

Cooking technology:

1. Cut the tomatoes into slices, cut the peeled onion into 4 parts. Place the vegetables in a saucepan and cook until they become soft.

2. When the tomatoes and onions have become soft, grind through a sieve or blend using a food processor or blender.

3. Pour the resulting juice into a saucepan, preferably with a thick bottom. And boil the liquid by 1.5 times. We put the spices in a gauze bag, tie them in a knot and put them in the pan. Then add salt and sugar and mix thoroughly.

4. Turn on maximum heat and bring to a boil. As soon as the contents of the pan boil, reduce the heat to low and continue cooking for another 10 minutes.

5. While the ketchup was boiling down, during this time we prepared the container. The jars and lids must be sterilized and dry, since we will immediately pour the sauce while it is still boiling.

Pour the ketchup into glass containers and screw on the lids, wrap them up and let it cool completely!

Then we take the jars to the cellar, where they will wait for their finest hour!

The most delicious recipe for making tomato ketchup with mustard

The ketchup prepared according to this recipe is sweet, delicate, with a pronounced taste of tomato and spices. This version is very easy and simple, even a novice cook can handle it. And the whole family will enjoy the delicious sauce! Get cooking, don't be shy!

We have to:

• Tomatoes - 3 kg.
• Mustard - 1 tbsp. lie
• Salt - 1/2 tbsp. lie
• Sugar - 3 tbsp. lie
• Cinnamon 1/4 tsp.
• Ground black pepper - 1/2 tsp.
• Cloves - 1 bud
• Vinegar - 1 s. lie

Cooking process:

1. First we need to wash the tomatoes, cut them into pieces and grind them through a meat grinder.

2. Pour the resulting juice and pulp into a saucepan and place on the fire, covering with a lid. As soon as the juice boils, remove the lid and set the temperature to medium. Boil for 2 hours, stirring occasionally.

4. Now you need to add salt, sugar, mustard and mix well. Place the pan on the stove, bring to a boil and simmer for another 1 hour, the consistency is the same as in the store. If you want a thinner sauce, reduce the time.

The duration of boiling depends on how thick you want the resulting product to be.

5. 15 minutes before the end of cooking, add all the spices (I crushed the cloves in a coffee grinder) and vinegar. Then you need to blend the whole mass in a blender until smooth.

Pour the hot sauce into warm sterile jars and close the lids using a seaming key. Turn over and cover with a warm blanket for a day.

From the specified amount of ingredients, two 0.5 liter jars came out.

I wish you successful preparations!

Thick ketchup made from tomato juice with starch for the winter, you'll lick your fingers!

I propose to prepare a sauce with a consistency similar to store-bought Heinz ketchup, only we will have a natural product without adding various preservatives. Starch will help us achieve the required thickness. The sauce turns out very tasty, and most importantly not harmful at all, unlike (I won’t name names..)

Ingredients:

• Tomato juice - 2 l.
• Starch - 2 tbsp. l.
• Sugar -15 tbsp. lodge
• Vinegar (% - 6 tbsp.
• Garlic - 6 cloves
• Ground black pepper 1/2 tsp.
• Ground red pepper (hot) - 1/4 tsp.

Cooking technology:

1. Add sugar, salt and finely chopped garlic to the finished boiling juice, made in your favorite way. Cook over low heat for 15 minutes.

2. Then add spices: ground black and red pepper, vinegar and cook the mixture for another 30-35 minutes.

3. In a glass of cold water, dilute the starch and gradually pour it into the boiling juice, stirring continuously to avoid lumps. Bring the mixture to a boil and boil for 7 minutes without ceasing to stir so that the mixture does not burn.

4. Pack the finished ketchup into sterile dry jars and seal with tin lids.

Tomato ketchup (sauce) - Georgian recipe

There is also a magnificent, universal tomato sauce in Georgian cuisine - satsebeli. It's just a HIT, and it's easy and simple to prepare. In fact, there are many variations in the preparation of this culinary masterpiece; I want to recommend one of them, which I cook myself and which my family enjoys eating. And how incredibly it goes with kebabs, I just thought and my mouth started watering. We’ll have to make a shish kebab, because we’re about to prepare satsebeli...

Ingredients:

• Tomatoes -1kg
• Bell pepper-300g
• Garlic -50g
• Chili pepper – 30g
• Vegetable oil – 100g

I suggest you watch how to prepare this Georgian sauce in the video, where the author explains succinctly and step by step:

Cook with pleasure!

That's it, this concludes my selection! How quickly time flew by!

I really hope that you will find recipes that you will love and will cook with pleasure for decades.

Write comments, add the article to bookmarks and share with friends by clicking the social buttons. networks! Or maybe you have your own signature recipe, please share with us, and we will definitely prepare it.

Thank you for visiting our food blog. See you soon!

Take care of yourself and your loved ones!

Ketchup is a sauce with a long history. For modern people, this seasoning for dishes 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 prepared at home for the winter is healthier and has superior taste to its industrial counterparts; moreover, you can make either a classic sauce or use an 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 the fish with mushrooms and walnuts, then including 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:

1. 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.
2. Cool the boiled tomatoes, pass through a sieve into the same pan. Cook the mass of future ketchup until thickened, an hour or more.
3. 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.
4. 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. A 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 for making ketchup:

1. Chop the tomatoes and onions, remove the core from apples, cut out the middle with seeds from peppers.
2. Pour a few tablespoons of water into vegetables and fruits, put on fire, and boil until pulpy.
3. Rub the mixture through a sieve, pour into a saucepan, place the spices in a gauze bag, and boil until thick.
4. Add sugar and salt, pour in vinegar, add squeezed garlic and chopped savory.
5. 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:

1. Wash and cut the tomatoes into slices, pour into a saucepan and put on heat (medium). Cook until soft, about 40 minutes, stirring constantly.
2. 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.
3. 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.
4. 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:

1. 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.
2. Peel and chop the onion: use a meat grinder or puree in a blender.
3. Wait for the tomato juice to boil, add the onion puree. Simmer in a slow cooker for an hour and a half.
4. Pour salt, vinegar, sugar into the multicooker bowl.
5. 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.
6. Pour into jars and twist while hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for a fragrant, sweet and sour sauce, ideal for barbecue. In nature, this seasoning will be a 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:

1. Wash the vegetables, remove the plum pits.
2. Grind plums, peppers and tomatoes in a meat grinder.
3. Place everything in a saucepan, cook for 2 hours, stirring.
4. Grate the garlic on a fine grater, or pass through a garlic press, add to the pan, cook for another 40 minutes.
5. 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 on how to cook delicious.

Quick tomato paste recipe

Ketchup is prepared quickly, 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, and is 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:

1. Dilute the paste with boiled water (about 200 ml).
2. Pour sugar, salt, seasonings into one glass, pour boiling water, let it brew, pour into the paste.
3. Place on the stove and cook for 2 minutes over low heat.
4. 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, cilantro should be among the seasonings, 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:

1. Place currants in a saucepan, pour in water, and bring to a puree over low heat (do not bring to a boil).
2. Drain the liquid, take a separate container, and rub the berries through a sieve.
3. Mix juice and puree, put on fire, simmer until thick.
4. Grind the spices and herbs to a powder, add to the puree, add salt, add sugar, cook for 5 minutes.
5. 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. You will hear practical tips on how to prepare your favorite seasoning for the winter in the video below, which shows step-by-step preparation of ketchup at home.

Products:

• Red tomatoes - 3 kg.
• Bell pepper - 0.5 kg.
• Onion - 0.5 kg.
• Salt, pepper, cinnamon, cloves, bay leaf, etc. and herbs - to taste

Ketchup has conquered the world today. Almost every family has it, just like mayonnaise. But few people look at the composition of these products in the store. Meanwhile, this product, like many other canned products, is not without preservatives, dyes and flavors. We also bought ketchup almost every week every year and didn’t even think about making it ourselves. It was only with the advent of children and the acquisition of some bad ailments that they began to reconsider their diet. And now in the fall we make sure to make ketchup at home so that the food is not only tasty but also healthy.

Using this recipe, you can make ketchup both for now and for the winter.

Photo recipe for homemade ketchup:

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

The simplest and most delicious homemade ketchup for future use

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

Thank you very much for the recipe, mom Larisa!

Ingredients:

Exit: approximately 1.25 liters of finished sauce.

How to make delicious homemade tomato ketchup for the winter (you'll lick your fingers):

To make a lot of thick sauce, use only well-ripened, fleshy, not watery tomatoes. Unripe ones will only produce a large amount of juice, which will evaporate during cooking. And there will be very little ready-made ketchup. Cut the tomatoes into small slices. Place in a bowl (large saucepan). Peel the onion. Chop into small cubes. Add to tomato slices and stir. Cover with a lid.
Place on low heat. Simmer until soft (about 15 minutes). The vegetables will immediately release their juice, so they won’t burn.
To bring the tomato base until smooth, use a metal sieve. Rub soft vegetables through it. The result will be a smooth puree without seeds or skin. Wipe as thoroughly as possible - more pulp will end up in the bowl.
Pour the vegetable mixture back into the bowl (sauce pan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup reduces by 2-2.5 times.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds, on gauze folded several times. Tie the ends and make a pouch. Dip into boiling puree. Spices will give off their aroma, but at the same time they will be completely easy to extract from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will become even thicker. After the specified time, remove the bag of spices.
Prepare jars (special bottles). I have accumulated a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until winter and for current use. Regular liter (half liter) jars will also work. Sterilize jars (bottles). Boil the lids. Lay out the hot workpiece. Roll up. Turn it over and check if the preservation is leaking. In this position, wrap the jars.
After cooling, hide it in a dark pantry or cellar for the winter. Store opened ketchup in the refrigerator. But after opening it is advisable to eat it within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than the store-bought product.

Making aromatic ketchup from tomatoes and apples for the winter

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

Required Products:

Exit: about 1.5 liters of workpiece.

Plan for preparing ketchup from tomatoes and apples, preparing for future use (for the winter):

Tomatoes must be ripe, soft and tasty. It is advisable to take apples with sourness, then the seasoning will be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut out the rough part of the tomatoes. Cut into slices. Remove seeds and stems from apples. There is no need to remove the peel. It contains pectin - a natural thickener that will allow you to obtain the ideal consistency in a short time.
Grind all chopped components using a blender (meat grinder). Was the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft and easily pass through a sieve.
Pour into a deep heat-resistant container. Place on medium heat. Once boiling, reduce heat. Cook covered, stirring every 10-15 minutes, for about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a uniform consistency. But every minute of the time spent is worth it: homemade ketchup made from tomatoes and apples turns out very appetizing, you’ll just lick your fingers. After trying a spoon, I decided that it should be stored for the winter not in jars, but in buckets. Return the pureed sauce to the cooking vessel.
Add sugar, salt, vinegar, ground pepper. It is advisable to grind the peas in person. What is sold in bags contains a lot of small debris and does not have a special aroma. Also add spices that make regular red tomato sauce like real ketchup. It's clove and cinnamon. You can add whole cloves and remove them at the end of cooking. Otherwise the aroma will be too concentrated. Or take just 2-3 cloves and grind them with pepper. Stir. Cook after boiling for another 5-7 minutes until you achieve the desired consistency. If desired, add other seasonings - hot pepper, coriander.
Wash the jars (bottles). Sterilize or pour boiling water over it several times. Place on a kitchen towel to drain. Fill the container. Roll up with sterile dry lids. Cool upside down under a spare blanket.
After cooling, hide it for storage in a cellar, pantry, or refrigerator. You open a jar of this real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste will rock you - not only do you want to lick your fingers, but you also want to bite off your tongue with pleasure.

Spicy thick ketchup with garlic

It's hard to resist licking your fingers when in front of you is a whole jar of delicious homemade sauce with a pleasant, spicy, piquant taste. Bell pepper adds a special note, garlic adds a slight heat, and Provençal herbs add a Mediterranean aroma.

Required:

Exit: about 1.75-2 l.

How to cook:

Straining sauce components through a sieve is not the easiest or most enjoyable task. Especially when you plan to prepare a large amount of preserved food. Is there a special attachment for a food processor? You're very lucky. I don’t have such an attachment, so I decided to make my task easier and conduct an experiment. Tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled it off. Wiping the pulp of tomatoes is faster and easier. The sauce thickened well, by the way. To separate the pulp from the skin, blanch the vegetables. Make a crosswise cut. Place in boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin will come off easily. Cut the tomatoes into large slices.
I also decided to peel the bell pepper from the film. So I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Place it in a baking bag. Place in an oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in a microwave oven (900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Cool the pods slightly. Remove the tails and seeds. Remove the skin. Cut as desired.
I used sweet lettuce onions. But regular, yellow, white will also do. Clean the bulbs. Divide each into 4-8 parts.
Grind the ingredients with a blender or meat grinder.
For cooking, use dishes with a thick bottom so that the mass burns less. Place it on the stove over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is reduced to classic thickness.
Remove the seeds by pressing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help you achieve a completely smooth consistency. Additionally, use it after grinding (optional).
Add the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush it with a press). Stir. Cook for another 5-7 minutes after boiling.
Place in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, and lids. Place the ketchup containers on the lids to check if it is leaking. After checking, wrap the workpiece with an unnecessary blanket. Place the cooled sauce in a cool, dark place (refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup comes out aromatic and piquant due to the use of ripe tomato fruits, fresh garlic, and Provençal herbs. The shelf life of unopened preserves is more than 1 year. I advise you to prepare a lot of it - it disappears very quickly.

Delicious, natural homemade preparations! Pleasant, successful results!