Recipe for ketchup with apple cider vinegar. Simple recipes for tomato ketchup at home for the winter

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

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

Ingredients:

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

* From the indicated amount of ingredients, about 1 liter of ketchup is obtained (this figure may vary slightly in one direction or another - it depends on the density of the ketchup).

Cooking:

Wash tomatoes and onions. Peel the onion, cut off the basal bottom and cut into small pieces. Cut the tomatoes in half, cut out the attachment points of the stalks and dense light areas (if any). Cut the tomatoes into slices. In a wide saucepan with a thick bottom, place the tomatoes and onions. We mix.

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

The resulting mass is slightly cooled and rubbed through a sieve (it will be faster if you first grind the mass through a perforated colander, and then through a sieve or fine-mesh colander). As a result, we get a liquid mass, which we return to the pan. Put the saucepan with the tomato mass on the fire and bring to a boil.

From a wide bandage we cut off a piece 30-40 cm long. Put peppercorns, cloves and coriander on the edge of this piece and tie it securely. It turned out a bundle with spices on a long "string" from a bandage.

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

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

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

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

So, my dear hostesses! The time has come for the harvest, as well as its preparation. After all, in winter you want vegetables so much. But not everyone can freeze them. However, you can cook them for the winter in the form of salads, marinades, ketchups, sauces.

Today we will consider a blank in the form of tomato ketchup. Everyone will definitely like it. After all, it cannot be otherwise. Having tried it at least once, you are unlikely to be able to exchange it in the future for the one that is sold in the store.

Homemade ketchup goes well with any dish. The main thing is to strictly follow the sequence of actions for its preparation. It can be put as an addition to the table or used in the preparation of first and second courses.

You can diversify the taste qualities with fruits, vegetables, herbs. After all, this is a matter of taste. Adults and children love this sauce.

To insure your success in making ketchup, pay attention to some secrets:

1. Vegetables must be natural and very ripe. In addition, it is advisable to use those that have just been plucked from the garden and have not had time to become flabby. Please note that they are grown naturally, without any chemical additives.

2. It is best to use vinegar at 6 - 9%. The amount of vinegar that needs to be added depends on the percentage of acidity. The lower the percentage of acidity, the more vinegar should be poured.

3. Do not forget about the container in which you are going to store this workpiece. Preferably glass bottles or jars packed with new metal caps.

4. If there are no tomatoes, then replace them with high-quality tomato paste.

That's all. It doesn't get easier. It remains only to take and cook. Below, I offer you a small selection of simple but worthwhile recipes. I hope at least one suits you. I wish you success and a sunny weekend!

1. Homemade tomato ketchup with zucchini for the winter

Using zucchini, you diversify the taste. Very tasty, fragrant and appetizing. And if you are a lover of zucchini, then this sauce will definitely conquer you, as small pieces of vegetable come across in it. All in all, let's get down to business! Gather everything you need and go! However, take with you a great mood and only positive emotions!

Compound:

Zucchini (you can zucchini) - 800 g
Tomatoes - 5 pcs.
Onion - 2 heads
Garlic - to taste
Parsley or cilantro - to taste
Black peppercorns - to taste
Starch - 1 tbsp.
Vinegar 70% - 1/2 tsp
Salt - to taste
Boiled cold water - 1 tablespoon
Hot boiled water - 1 tbsp. the spoon

Work sequence:

1. All vegetables must be cleaned and washed. Cut the skin off the zucchini and remove the seeds from the inside. Peel onion and garlic. Cut tomatoes into large pieces. Use fresh herbs.

2. Through a small meat grinder, grind half the mass of the zucchini and all the tomatoes, garlic, onions. Mix everything. Transfer to a cooking pot. Put on medium fire. Stirring occasionally, bring to a boil. Remove the resulting foam with a spoon.

3. Add chopped fresh herbs to the resulting mass. Pour 1 teaspoon of salt. Add crushed black pepper.

4. Again, mix everything thoroughly to evenly distribute the ingredients among themselves. Boil. Reduce heat from medium to slow. Stir the mass to avoid burning. Boil for 45 minutes.

5. After cooking the puree, let it cool down a little to the temperature that your hands are used to. Then rub the puree through a sieve. Set aside for a moment.

6. In the next step, cut the remaining zucchini into cubes. Boil it in plain salted water until tender.

7. Rub them through a sieve too. Combine already with grated puree.

8. Bring the puree mass to a boil. Remove from fire. Add diluted starch in boiled cold water. The mass will immediately thicken noticeably.

9. Separately dilute the vinegar in hot boiled water. Add the resulting solution to the mass. Mix everything thoroughly again.

10. Pour ketchup into jars and bottles prepared in advance. Close tightly under the lid or roll up using a special key for this. Put until completely cool on the lid, under a fur coat. Then store refrigerated.

Bon appetit, warm autumn weekend to you!

2. Tomato ketchup with hot pepper "Simple Velvet" for the winter

Ketchup has a beautiful and intriguing name. However, it is easy to prepare. This process takes a little time. The result will delight you with taste, aroma and velvety appearance.

Compound:

Tomatoes - 3 kg
Hot red pepper - 4 pcs
Garlic - 1 piece
Black pepper (ground) - 1 tsp
Bay leaf - 3 pcs
Salt - 2 tsp
Sugar - 5 tbsp. l.
Sunflower oil - 100 ml
Vinegar (9%) - 100 ml

Work sequence:

1. Start the cooking process by preparing the necessary products. Rinse the tomatoes thoroughly. Make cuts in the form of a cross - crosswise.

2. Rinse red hot peppers well in cool water. Remove stem and seeds. Cut each peppercorn into two equal pieces lengthwise.

3. Garlic should be peeled. The teeth do not need to be cut. Since in the process of cooking you will grind the products with a blender.

4. Now you need to remove the peel from the tomatoes. There is one very simple way to do this. Immerse the vegetable literally for 30 seconds in boiling water, then immediately in ice water. Now remove the skin.

5. It is better to divide all the vegetables you have prepared into several, approximately identical parts. Because they will not go into the bowl of a blender or combine at once. You can scroll everything through a meat grinder.

6. Pour the resulting puree into a specially designated pan for workpieces with a thick bottom. Put black pepper and bay leaf into the mass. Put on maximum fire.

7. Cook with constant stirring until the mass begins to thicken. Once this happens, reduce the heat to low. Continue cooking until reduced by about half. Only then can you remove the pan from the heat.

8. Pull out the bay leaf. Then, using an immersion blender, blend the contents of the pot into a smooth puree.

9. Pour salt and sugar into the puree. Pour vinegar, sunflower oil. Mix everything very well so that all the ingredients are evenly distributed among themselves. Put again on low heat and cook from the moment of boiling for twenty minutes.

10. Arrange the resulting velvety ketchup in sterilized jars and roll up under the lids. Put jars under a blanket until completely cool. After that, rearrange them for long-term storage in the cellar.

Here is such a wonderful ketchup obtained according to this recipe.

And I wish you bon appetit and good mood!

3. Recipe for ketchup from tomatoes for the winter, with peppers and starch

An unusual combination of vegetables and starch will allow you to get a very tasty sauce. And by decomposing it into small, pre-prepared containers, you can delight and surprise your household at least every day. Delicious, just lick your fingers!

Compound:

Tomatoes - 8 kg
Seasoning for barbecue - 60 g
Seasoning for Korean carrots - 30 g
Hot pepper - 150 g
Sweet pepper - 500 g
Garlic - 40 g
Starch - 10 tablespoons
Vinegar 9% - 200 ml
Sugar - 2.5 cups
Salt - 3 tablespoons
Ground black pepper - 3 tsp

Work sequence:

1. Rinse good ripe tomatoes thoroughly in running water. Wipe off excess moisture with a paper towel. Squeeze juice out of them in a juicer. From the resulting amount of juice, pour half a liter to dissolve starch in it.

2. Take sweet pepper. Clean it from seeds. Separate from the stem. Rinse, grind.

3. Peel the garlic from the husk and chop it too.

4. In a common bowl, combine prepared vegetables with juice. Add spices, salt, sugar and ground pepper there. Place the mixture thoroughly over high heat and bring to a boil. Then boil it over medium heat for about fifteen minutes. Be sure to stir the mass as often as possible.

5. Add starch to the poured tomato juice. Mix everything well so that all possible lumps dissolve.

6. Pour the resulting solution slowly into the general consistency, while continuing to stir it. Then boil again for twenty minutes. After the time has elapsed, add vinegar. After that, cook the sauce for another five minutes.

Lay out to full in sterilized jars (in any way convenient for you). Roll under the lid. Turning the jars upside down, put under a fur coat. When they have cooled, you can rearrange them in a cold place for storage.

Pleasant and delicious preparations!

4. How to cook ketchup at home for the winter from tomatoes and plums

By adding a berry such as a plum to the composition, you will get excellent ketchup. It will transform the taste. You will never want to try another composition. I'm sure you'll love this recipe! I wish you success in your preparation!

Compound:

Plums - 1 kg
Tomato - 2 kg
Onion - 250 g
Bulgarian pepper - 5 pcs
Chili pepper - 2 pcs
Garlic - 1 head
Sugar - 200 g
Salt - 2 tbsp. spoons
Vinegar - 1 tbsp. the spoon
Cloves and ground pepper - to taste

Work sequence:

1. Rinse very well and, if necessary, peel vegetables and fruits. After that grind them. Use any device convenient for you here: meat grinder, food processor or blender.

2. Pour the resulting crushed mixture into a saucepan with a thick bottom. Put to cook on the stove. After boiling, cook for twenty minutes. Be sure to stir.

Especially well run a spatula along the bottom. So that the mass does not burn. After all, this will immediately affect the taste.

3. The mass should decrease in volume by about half.

4. Strain the resulting amount of the cooked mixture through a sieve or gauze. Put the thick part back to boil for an hour.

5. Pour out salt, sugar, cloves and vinegar. Mix well.

6. Boil for about half an hour. Arrange in warm sterilized jars and pack under a metal lid. Keep cold.

Have a fruitful weekend and successful storage of your blanks!

5. Video - Recipe for homemade tomato ketchup for the winter

See how quick, simple and easy you can make homemade ketchup.

Of course, all the options and methods for preparing such an excellent preparation cannot be counted. However, for you, I have described the best recipes, in my opinion. Using them, you will be satisfied with the result. Please yourself and the people around you.

So let's not waste time! Rather, we go to collect a fresh ripe harvest and forward to the kitchen. After all, time does not stand still. And the hostesses have so much to do in a day!

Already read: 6652 times

If there are a lot of tomatoes, then they can be processed and stored. How to make delicious homemade ketchup for the winter, read and see below.

Ketchup recipe homemade thick and tasty for the winter

Without ketchup, it is impossible to eat a sausage or cutlet. But what could be better than natural ketchup? Only handmade ketchup.

For ketchup, you need ripe, fleshy tomatoes. You can use crumpled fruits for processing, but not rotten or moldy.

homemade ketchup recipe

Ingredients:

3 kg tomatoes
0.5 kg apples
250 gr. onion
1.5 st. l. salt
1.5 st. Sahara
1 tsp ground red pepper
1 tsp ground black pepper
50 ml apple cider vinegar

Cooking method:

1. Wash the tomatoes.

2. Cut clean tomatoes into slices.

3. Wash and peel apples.

4. Grate apples on a medium grater.

5. Peel and cut the onion into cubes.

6. Put the tomatoes, onions and apples into a large saucepan.

7. Stew the tomato and vegetable mass for about 1 hour.

8. Rub the hot mass through a sieve so that the tomato seeds remain and everything else becomes monotonous.

9. Season the tomato mass with peppers, sugar, salt and vinegar.

10. Put the pan with the tomato mass over medium heat and bring to a boil. Boil ketchup for about 5 minutes.

11. Sterilize jars and lids.

12. Arrange the ketchup in jars and immediately roll up the lids.

13. Turn the jars upside down and wrap them for about a day until they cool completely.

Store ketchup in a cool place.

Cooking Tips:

homemade ketchup can be used as a sauce for pasta or for stewing cabbage rolls;
a more familiar taste of ketchup will give a mixture of ground cloves, coriander and cardamom;
greens or garlic can be added to ketchup, garlic goes especially well with basil;
a little lemon zest gives ketchup an unusual freshness and sharpness.

Bon appetit!

See the video recipe for more details.

video recipe "Homemade ketchup for the winter "Tomato""

Cook with pleasure and be healthy!

Always your Alena Tereshina.

For a long time I was interested in the question of how you can cook your favorite sauces at home. And I thought that after all, there are a lot of tomatoes at hand, it’s just time to remove them from the bushes, but there is nowhere to store them. And she began to look for options for making ketchup from, which can be closed for the winter. Therefore, today a selection of 10 delicious and simple recipes, about which they say "just lick your fingers." And by the way, I'm not exaggerating at all.

In my understanding, ketchup should be slightly sweet and always thick. But, as it turned out, there are so many ways to prepare it that you want to try everything. Moreover, any of them is absolutely universal. It can be served with both, and, yes, in general, with any dishes.

I am also pleased with the fact that I have never met the need to sterilize filled jars anywhere. This saves a lot of our precious time. I think that today you will definitely decide on the choice of recipe.

As always, before starting, I want to talk about small nuances that are better to adhere to so as not to spoil the workpiece.

Try to avoid using iron utensils. We know that there is a lot of acid in tomatoes, so why do we need a taste of metal in ketchup? It is better to take enameled, glass containers and plastic, wooden spatulas, spoons and a sieve.
Our important rule: jars must be sterile.
When sugar and salt are added, the tomato mass will begin to boil to the bottom, so at this stage it must be stirred often.
If you do not like pieces of vegetable pulp in sauce, then after cooking, pass them through a strainer or squeeze them in cheesecloth.
Or remove the skin from the tomato in advance.
Before closing in jars, the vegetable mass rubbed through a sieve must be boiled.

That's all, it's time to cook.

In this recipe from vegetables, we will take only tomatoes. Already without the addition of spices, the sauce will turn out very tasty. But for flavor, add some spices and herbs.

I really like this recipe also because we can use not very beautiful fruits, with dried and blackened places. Just cut them off and twist them in a meat grinder. Therefore, you do not have to throw away part of the crop that we could not put into salting. Yes, and it will be possible to process a large number of tomatoes at once, which will allow any hostess to breathe a sigh of relief in the future.

Well, the main value - everything is homemade, without the use of flavors, chemical preservatives and other nonsense. Therefore, children can be treated without a twinge of conscience.

Compound:

1.5 kg. tomatoes,
50-70 g of granulated sugar,
0.5 tbsp salt,
2 tbsp 9% vinegar or 1 tsp. 70% vinegar,
15-20 black peppercorns
8 grains of coriander,
2 sprigs of cloves,
4-5 peas of allspice,
greens to taste.

From the specified amount of tomato, about 500 ml of ketchup is obtained.

We wash the fruits, cut out all substandard places and cut into slices.

We put the pieces in a saucepan, cover with a lid and put on high heat.

After boiling, cook for 10 minutes until the pulp becomes soft.

Grind the fruits with a blender into a homogeneous gruel.

We set the tomato mass to evaporate on a slow fire for 1.5-2 hours.

Then we check the density of the consistency. If it suits us, then add some sugar and salt. Stir until dissolved and taste. If there is not enough sweetness, then add a little more sugar.

Even without spices it turned out very tasty. But you can add dried herbs and stalks of parsley or cilantro. You can do without it. And then pour in the vinegar.

Cook ketchup for another 10 minutes.

We grind the finished mass through a sieve. It is better to use the plastic version. The remains of seeds and skins (cake) can be thrown away.

Pour into sterile jars.

It remains to cork them with lids and let them cool. It is advised to store it in the refrigerator or basement.

How to cook thick ketchup from tomatoes with apples and onions

Another very tasty recipe with the addition of apples and onions. The acidity of the tomatoes is well diluted and the taste of the sauce is not very concentrated.

From 2 kg of tomatoes, 3 full half-liter jars come out and about 200 ml will remain to eat right away.

Ingredients:

tomatoes - 2 kg.,
sour apples, medium - 2 pcs.,
medium onion - 2 pcs.,
add salt - 0.5 - 1 tbsp. spoons,
sugar - 75-80 gr.,
cloves - 3 pcs.,
ground red or black pepper - 0.5 tbsp,
apple cider vinegar 6% - 3 tbsp. l.

Tomatoes are washed and sorted. We cut off dark and spoiled places. Remove the skin from the apples and cut out the seeds.

And we grind all the products through a meat grinder or a blender. My mother often uses a special attachment of a food processor.

Pour the mixture into a saucepan. We put on medium heat and cook for about 50 minutes. The mass boils down and becomes thicker.

With a blender, puree the pieces of pulp that come across again.

Add salt, sugar and cloves. Stir and taste. We also darken the tomato mixture for half an hour to achieve the desired density. Then add ground pepper and vinegar. Mix, try.

It is necessary to stir this mass, so it does not burn.

Pour the sauce into prepared jars.

How to make delicious homemade tomato and plum sauce

For the southern latitudes of our vast country, where there is often a large harvest of plums, I also advise you to process them into a sauce.

They go well with tomatoes, although we are used to using them more often as desserts.

Compound:

plum - 2 kg,
tomatoes - 3 kg,
onion - 250 gr,
garlic - 2 heads,
3 apples
glass of sugar,
2 tbsp salt,
100 ml 9% table vinegar,
spices (cloves, ground pepper, ground coriander) - 0.5 tsp each.

Apples get rid of the middle. It will be better if you have homemade fragrant and green varieties. We clean the onion and the head of garlic from the husk.

Wash the plums and remove the pit. We wash and sort the tomatoes, simultaneously cutting out all unnecessary places.
Grind all the vegetables with a blender or meat grinder.

You will get a full 5 l container of vegetable mass. Do not take aluminum, it is better to use a cauldron.

We put the mass to boil, after boiling, reduce the heat to a minimum and simmer for 2 hours. There is no need to close the lid, because we want to evaporate unnecessary moisture so that the mixture thickens.

Squeeze garlic, spices and vinegar into the mass and cook for another 30 minutes.

Close the mixture in sterile jars.

This plum and tomato ketchup is also absolutely versatile.

Spicy ketchup with bell pepper without sterilization

You can vary the spiciness of this sauce. Do not like hot pepper, but do you love Bulgarian? Well, just use one of its types in cooking. After all, any recipe goes through many changes until it adapts to the taste of the hostess. I don’t like spicy dishes either, so I just don’t put chili in this sauce and that’s it.

But what about those who, on the contrary, are looking for something sharper? Of course, take red pods and add their tomato mass.

Ingredients for 3 kg of tomatoes:

0.3 kg of onion,
hot pepper pod,
5 garlic cloves,
0.5 st. sunflower oil,
0.5 st. vinegar,
4 tsp salt,
4 tsp granulated sugar.

Wash tomatoes and cut into pieces. We cut out beaten, dry and spoiled places.

Remove the center from the pepper.

We cut the onion into large pieces.

We pass the fruits through a meat grinder. It turned out about 3 liters of tomato mixture.

Then also chop the onions and peppers. We put the vegetable mass on heating. Squeeze garlic into it, add salt and sugar. Add vegetable oil and simmer for 1 hour. Add vinegar and simmer for another 10 minutes.

The vegetable mixture has boiled down and needs to be tasted. At this stage, dry spices are added.

Pour into sterile jars and roll up. Ketchup keeps well both in the cold and in the apartment.

How to make Tomato and Zucchini Sauce

And now another unusual way of making ketchup with the addition of zucchini. Believe me, this sauce will surprise you. And it is also convenient in that large, overgrown fruits, in which there is not as much water as in young ones, go better into it.

This does not affect the taste, but you will save time on the evaporation of moisture.

Ingredients for 3 kg of zucchini:

1.5 kg of tomatoes,
2 medium heads,
4 tbsp tomato paste,
1 tsp hot pepper,
4 sweet bell peppers,
250 ml sunflower oil,
250 g of granulated sugar,
2 tbsp salt,
1 tbsp acetic acid (70%).

Peel the zucchini and cut into pieces.

Grind the tomatoes into puree. To do this, it is better to take a meat grinder or a blender.

Grind the zucchini to them and lay out the tomato paste. It will give a deeper color to the whole mass.
Grind the pepper in the same way.

Add the garlic through a press. Pour salt, sugar and odorless vegetable oil.

Add some red hot pepper.

Stir and cook after boiling for 30 minutes. Add vinegar and cook for another 10 minutes.

We lay out the mass in sterile jars and close it until winter.

Of course, this type of ketchup is obtained with pulp. But you can also puree it with an immersion blender or grind it through a strainer.

Recipe with cinnamon without vinegar at home

And here is another unusual and loved by many recipe. It turns out spicy, because we use cinnamon and cloves. The vinegar was also replaced with lemon juice. For those who adhere to proper nutrition or diet. Our actions will not affect the long-term storage of such ketchup.

Compound:

450 g mashed tomatoes
glass of water,
1 onion
2 garlic cloves,
70 g sugar
20 ml lemon juice
salt - 3 gr,
a little cinnamon
3 sprigs of cloves,
black pepper - 8-10 pieces,
allspice - 4-5 pieces.

We grind the tomatoes through a sieve. To make it more convenient to do this, you can boil them until soft on medium heating of the stove. Then this mass is diluted with water.

We cut the onion and garlic. We spread it all to the tomatoes. And immediately pour out the spices: cloves, pepper.

Cook the mixture for half an hour, the sauce should thicken.

Then we introduce lemon juice, a pinch of cinnamon, salt and sugar.

Let's put it out for another 3 minutes. We wipe the mixture in a strainer, removing the bones and skin.

And then boil it again for 5 minutes. We clean in sterile jars.

Tomato ketchup with basil and garlic "Marinara"

Basil will add an Italian touch to ketchup. It can be used dried and fresh. It's better to use both at the same time.

For 1 kg of tomatoes:

salt - 1 tsp,
1 tsp sugar,
3-4 garlic cloves,
1–2 tbsp. l. olive oil,
1 tsp paprika,
a little black pepper or Italian herbs,
dried basil and fresh basil leaves.

Remove skin from tomatoes. This can be done by dipping them in boiling water for 15 seconds, after making a cross-shaped incision on top. Or you can just scrape the flesh off the skin with a spoon.

Grind them in a blender.

Pour the oil into the pan, squeeze the garlic into it and bring to a golden state.

Pour tomatoes over it.

The mass should boil, but not boil. Spread salt and sugar.

Cut fresh basil into small pieces and add at the very end when the sauce becomes thick. Approximately 7 minutes before ready.

And pour into prepared containers.

Sweet tomato sauce "almost swallowed my tongue"

This recipe is for sweet tooth like me. I can't help it, but ketchup is associated with sweetness. The essence of the whole recipe is that more sugar is placed than usual. If earlier we managed about 70-80 grams, then here we will take all 250 (a glass).

Compound:

tomatoes - 2.5 kg,
3 bulbs
sugar - 250 g,
vinegar (9%) - 90 ml,
vegetable oil - 60 ml,
black pepper - 1/2 tsp,
suneli hops - 1 tbsp,
coriander - 1 tbsp.,
salt 1.5 tbsp,
4 tsp starch.

Grind the chopped tomatoes in a blender. You can remove the skin from them in advance.

Cut and fry the onion in hot oil. It turned golden and gave its aroma to the oil. We take it out with a slotted spoon, and pour the tomato mass into the oil. Bring to a boil and reduce heat to low. Tomim 30 minutes.

Add sugar and salt, black pepper, chili, coriander and hops.

Boil for another 30 minutes, stirring.

Dilute starch in half a glass of water.

And while he did not have time to settle, pour it into the vegetable mass. We simmer another 15 minutes.

Pour into sterile containers, cork and wrap in a blanket.

Ketchup recipe without apples with starch in a slow cooker

Starch is often used as a thickening agent. For example, when very watery tomatoes are caught. And also adherents of the fact that it is impossible to cook vegetables for a long time, because useful vitamins and microorganisms come out and are destroyed. And starch allows not to evaporate moisture, thereby not increasing the time of heat treatment of vegetables.

The slow cooker will perfectly prepare food without our participation, you don’t have to run around and mix something. But we will cook under a closed lid, which means we will get a lot of juice that stands out.

For 1 kg tomato:

0.5 pcs. sweet bell pepper (you can not add, if desired),
1 onion
1 medium apple
2 tbsp. l. sugar,
1.5 tsp salt
1-2 tbsp starch.

Apples are peeled, cut out the middle and cut into pieces. We put them immediately in the bowl of the multicooker.
We cut the tomatoes, removing the stalks.

We also chop the onion and pepper.

Sprinkle with salt and sugar.

Simmer for 1 hour. To do this, select the "Extinguishing" mode. You can also use the program "Baking" or "Cake" (who has a menu in English).

It turned out a lot of juice, it is better to drain it.

Then we shift the mass into a container and grind it with a blender.

We introduce starch so that the ketchup is thicker.

Close in sterile jars or freeze.

Video recipe for tomato sauce with mustard

No mustard anywhere! And she goes to cucumbers and butterflies. In general, its taste is suitable for absolutely any unsweetened products. It also acts as a natural natural preservative.

In order for you not to look for a list of products in the recipe, I give it here:

2 kg tomato,
8 cloves of garlic
1 tsp mustard powder with a slide,
1 tsp sugar,
1 tsp salt,
1 tsp ground black pepper.

And here is the video recipe.

Thank you for attention! I also advise you to close a couple of jars of homemade ketchup for the winter, because it is much tastier than store-bought. And you can not even think about his safety, because everything is from his garden.

The most proven ketchup recipes. Saving is easy!

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

Ketchup, probably, should be prepared for the winter by all economical housewives. This is a great seasoning for all dishes: vegetable, meat. Without ketchup, you cannot make pasta and bake delicious pizza. Even an ordinary boiled or fried potato seasoned with fragrant ketchup turns into a delicacy dish (especially in fasting)

This recipe was told to me by a familiar chef of one Italian restaurant, adding that this is his “secret recipe”. I don’t know what exactly is the secret of this ketchup, and how it differs from others - I didn’t compare. But once, having prepared this ketchup, I realized that I did not need other recipes.

What do you need for ketchup?

Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 pieces)
Green, sour apples (Semerenko-type variety 250 (500) g with skin, but without core. cut into large slices)
Onion 250 (500) g (peel 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 cook ketchup?

Chopped vegetables, put in a container for cooking and cook for 2 hours, stirring occasionally.

Tomatoes immediately release juice, so do not add water.

After two hours, everything should be boiled soft for you, and the apples should “fall apart”. We cool.

1. More time-consuming: twist in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2. Pass through the auger juicer. Moreover, we scroll the squeezers twice until they give us all the pulp and become almost dry.

Pour the grated mixture into a cooking container and add spices (except for 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 very spicy)

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

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

And you can pour it into small sterile jars or glass bottles from store-bought ketchup, close tightly with “native” metal caps and wrap it up until it cools completely.

This homemade ketchup keeps well. And it eats great.

How to make ketchup at home

Of course, now there is no problem to buy 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 natural ketchup is found, then the price will definitely “bite”. Try making your own homemade ketchup. There are many different recipes for making ketchup at home. We give an example of the most proven recipes.

ketchup recipe

You need to take health, strong, ripe tomatoes, wash them and dry them. If desired, you can remove the skin from the tomatoes beforehand. Next, cut the tomatoes into small wedges and put them in either freezer bags or containers. Lay in small portions at the rate of 0.5 portion - 1 liter of finished ketchup. You can add a couple of pieces of sweet pepper to the tomatoes, also pre-cut smaller. You can also add chopped herbs that you like. Put the prepared bags, containers in the freezer. Everything, the workpiece is done.

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

You can think of many options. For dumplings, for example, tomato sauce with sour cream or mayonnaise is great.

And now the recipes for hot processed ketchup:

Ketchup Four

To prepare ketchup Four you will need:

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

Pass the tomatoes through a meat grinder. Add bay leaf and onion. The onion can be pre-chopped, 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. 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. Pour the hot mass into prepared jars and roll up.

Ketchup with mustard

To make mustard ketchup you will need:

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

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

Plum ketchup

To prepare plum ketchup, you will need

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

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

Ketchup "Spicy".

We will need:

Tomatoes - 6.5 kg
Onion - 300 g
Sugar - 450 g
Salt - 100 g
Garlic - half a medium-sized head.
Mustard (powder) - half a teaspoon.
Cloves, peppercorns, fragrant peppercorns - 6 pieces each.
Cinnamon - optional, 1/4 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, they need to be cut crosswise, and blanch in boiling water for a couple of minutes. Then dip in cold water - then the skin will be removed easily.
2. Grind tomatoes in a blender, or pass through a meat grinder, put in a saucepan and put on fire.
3. Put in a saucepan chopped onion, garlic, a third of sugar in a blender. Spices need to be ground and also in a pan.
4. Cook the whole mass over low heat until it is reduced by half. We put the remaining sugar, salt, vinegar in the pan, cook for another 15 minutes.
5. Arrange in sterilized jars (they must be hot) and roll up.

Ketchup with horseradish.

We will need:

Tomatoes - 2 kg
Onion - 2 large onions
Sugar - 100 g
Salt - 1 tbsp. the 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. the spoon.

How to cook:

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

Ketchup "Spicy"

We will need:

Tomatoes - 500 g
Onion - 500 g
Sweet pepper - 500 g
Hot pepper - 2 pods, if you do not like 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. We put the whole mass on fire, let it boil and cook over low heat for half an hour.
3. Add vegetable oil, sugar, salt, chopped garlic, all seasonings to the pan and cook until the mass is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, put in sterilized hot jars and roll up.

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, but you can add some spices from yourself - it will also be delicious.

Winter Ketchup Ingredients:

◾ tomatoes - 5 kg;
◾ Bulgarian hot or sweet 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.

Ketchup recipe at home:

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

2. Then dip the tomatoes into boiling water and cook for 5 minutes.

3. After that, we take them out and lower them into a bowl with cold water prepared in advance.

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

6. We twist all the prepared vegetables in a meat grinder.

7. Then we transfer them to a large, wide pan. Add sugar and salt, mix.

8. Bring to a boil, reduce the heat, remove the resulting foam. We cook for about half an hour.

9. After that, add chili and continue to boil the ketchup to the desired density.

11. Pour the resulting ketchup into pre-sterilized jars, twist with metal lids.

12. We turn the blanks upside down, wrap them with a blanket and leave until the jars have cooled.

Optionally, and to enhance the spiciness (although it is in abundance in this recipe), you can put chopped garlic in the sauce just before serving.

Ingredients:

Tomatoes - 5 kg;
Onion - 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

It won't take you much time and effort to make this sauce, but you will not only save money, but also prepare what can really be called real ketchup. To make juice, you can take any ripe tomatoes, but it is better to take more fleshy varieties.

Then the juice will be much thicker, which means there will be more ketchup. From five kilograms of tomatoes you get a little more than four liters of juice.

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

If you want faster, you can use a regular grater. When the juice boils, add 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 with onions is bought, reduce the heat and simmer 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 right away - otherwise, when the juice is boiled away, the taste of homemade ketchup will be spoiled.

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

When the juice is thick, add salt and sugar, boil for about another five minutes - do not be afraid to try. You can increase or decrease the amount of salt and sugar as needed.

When you achieve the desired taste, add vinegar. At the very end of cooking, carefully pour in the juice with 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"

The classic tomato sauce-ketchup, described in the 1969 issue 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 of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 garlic clove
a pinch of cinnamon,
on the edge of a knife of hot red pepper.

Cooking:

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

Homemade ketchup "Spicy"

Ingredients:

6.5 kg of 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 peas,
40 ml 70% vinegar or 350 ml 9%.

Cooking:

Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, isachar salt in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. 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 of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp. l. mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns
3-4 juniper berries,
salt.

Cooking:

Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat vinegar, put spices in it, 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 decompose hot into sterilized jars and cork.

Just ketchup

Ingredients:

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

Cooking:

Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.

Ketchup "Delicious"

Ingredients:

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

Cooking:

Grind tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

500 g tomato,
500 g onion
1 kg of multi-colored sweet pepper,
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.

Cooking:

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

Homemade ketchups are made not only from tomatoes, but apples, herbs, plums, sweet bell peppers are added to them... All this makes it possible to prepare a wonderful sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:

10 large fleshy tomatoes,
4 sweet apples
1 tsp ground black pepper (no 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.

Cooking:

Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine the tomato and apple puree in a saucepan, put on a slow fire and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately arrange in sterilized jars. Roll up.

Ketchup "No hassle"

Ingredients:

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

Cooking:

Grind all the ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

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

Cooking:

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

Ketchup with paprika

Ingredients:

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

½ tsp ground red pepper,
a little cinnamon
greenery.

Cooking:

Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and pass through a sieve. Put on fire again, 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 bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in sterilized jars, roll up.

Ketchup "Hrenovy"

Ingredients:

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

Cooking:

Remove the skin from the tomatoes, cut into slices, add the 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. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.

Ketchup "Tomato plum"

Ingredients:

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

Cooking:

Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.

As you can see, homemade ketchups can be prepared in a variety of ways. Good luck preparing!

Larisa Shuftaykina