home » Trend of the season » Prepare tomato ketchup. Homemade ketchup made from ripe tomatoes - just lick your fingers

Prepare tomato ketchup. Homemade ketchup made from ripe tomatoes - just lick your fingers

Homemade ketchup Not many housewives prepare for the winter. They think that making ketchup is a troublesome task, and there is an abundance of ketchup in the store. This is true. But if you look closely at the composition of ketchup on the shelves, it will contain more products with the prefix E than natural ones. There are natural ketchups, but their choice is not so large and they are much more expensive.

You can close homemade pepper not only in glass jars. I've been putting ketchup and sauce in regular glass bottles for years. And I use salt to seal it. Ketchup is stored in my pantry in my apartment until spring. Bottles should be rinsed thoroughly with a brush baking soda, dry in the oven or microwave. When you pour the ketchup, make a cork out of the bandage: lower the bandage folded in several layers into the neck by 1-1.5 cm and fill it tightly with coarse salt. Tie the ends with thread. You can also tie a cloth or bandage on top. My mother was taught this way of closing bottles with juice and sauce by her colleague. Then there was a shortage of not only cans, but lids.

Homemade ketchup recipes for the winter

Ketchup with apples

Ingredients:

Tomatoes – 3 kg
Apples – 1 kg
Garlic – 1-2 heads
Vinegar 9% - 1 glass
Ground cinnamon – 0.5 teaspoon
Ground red pepper – 0.5 teaspoon
Sugar – 1 glass
Salt – 1 tablespoon

How to make ketchup with apples:

Use ripe and firm tomatoes for ketchup. Antonovka or other sour apples. Antonovka makes ketchup more flavorful. You can replace apples with quince.
Wash the tomatoes and apples. Cut into several pieces and simmer over low heat until soft, about 1-1.5 hours.
Cool and strain through a metal sieve.
Transfer the resulting puree back into the pan. Add pressed or finely chopped garlic, mustard, cinnamon, ground red pepper, sugar and salt.
Heat over low heat until boiling and cook for 30 minutes at low simmer. Stir the mixture periodically.
Add vinegar in 3-5 minutes. Pour the finished ketchup into jars or bottles. Seat tightly and refrigerate.

Ketchup with sweet pepper

Ingredients:

Tomatoes – 2.5 kg
Bell pepper – 500 grams
Onion – 3-4 heads
Hot pepper – 1 pod
Vinegar 9% - ¾ cup (about 180 grams)
Carnation buds – 4 pieces
Cinnamon – 0.5 teaspoon
Ground black pepper – 0.5 teaspoon
Sugar – 1 glass
Salt – 1.5 tablespoons

How to make ketchup with pepper:

Wash all vegetables well. Cut the tomatoes into several parts. Red bell pepper remove seeds and cut into four pieces.
Peel the onion and cut into 4-6 parts.
Grind all the vegetables through a meat grinder. You can grind it with a blender, but not to puree.
Place the mixture on the fire and, slowly heating, bring to a boil. Cook at low boil, stirring occasionally for 2 hours.
Add sugar, salt, ground cinnamon, clove buds, ground black pepper and vinegar.
Bring to a boil and cook with open lid until the mass begins to thicken. Pour into clean jars and seal. Cool.
According to this recipe, you can cook ketchup with onions, replacing the red bell pepper with the same amount of onion.

Ketchup with apples “Corida”

Ingredients:

Tomatoes – 4 kg
Apples – 0.5 kg
Onion – 0.5 kg
Cinnamon – 0.5 teaspoon
Ground red pepper – 1 teaspoon
Ground cloves – 0.5 teaspoon
Sugar – 1.5 cups
Apple cider vinegar 6% - 200 grams
Salt – 1.5-2 tablespoons

How to make ketchup:

Wash all vegetables. Peel apples from seeds. Chop and grind in a meat grinder or grind in a blender.
Transfer the mixture into a saucepan. Heat slowly to a boil and from the beginning of boiling, cook at low simmer for two hours with the lid open. Stir the mixture well periodically.
Rub the boiled mass through a sieve. Pour back into the pan. Add spices and seasonings, sugar and salt. Cook at low simmer for about an hour. Add vinegar, stir and let it boil. Pour into prepared clean jars and seal tightly. Cool and store.
This ketchup goes well with meat dishes, pilaf, potato and vegetable dishes, and pasta.

Homemade tomato ketchup

Ingredients:

Tomatoes – 2 kg
Onions 0.5 kg
Sweet pepper – 0.5 kg
Dry mustard – 2 tablespoons
Sugar – 1 glass
Salt – 1 tablespoon

How to make ketchup:

This is a very simple homemade ketchup recipe. You need a minimum of products and, moreover, without vinegar.
Wash all vegetables well. Remove the seeds from the sweet pepper. Chop and grind in a meat grinder or grind in a blender.
Transfer the vegetable mixture into a saucepan and place on the stove. Stirring occasionally, bring to a boil. Reduce heat and cook for 1.5 hours.
Then add sugar, salt, ground pepper and mustard. Mix well. After boiling, boil for another 5-10 minutes and pour into clean jars. Roll up.
Cook ketchup without covering the pan with a lid to allow excess moisture to evaporate.
This universal recipe ketchup, which can be served with meat, vegetable dishes, and pasta. You can also use ketchup when preparing borscht, stewing vegetables and when preparing other dishes.

Tomato ketchup with cilantro seeds

Ingredients:

Tomatoes – 5 kg
Sweet pepper – 1 cup
Onion – 1 cup
Hot pepper – 1 pod
Sugar – 1 glass
Salt – 1 tablespoon
Ground red pepper – 1 teaspoon
Cilantro seeds – 1 teaspoon
Vinegar essence – 1 teaspoon

How to make ketchup:

Wash all vegetables cold. Grind peppers and onions through a meat grinder.
Cut the tomatoes into slices and place on the stove. Boil until they become soft and rub through a sieve.
Pour the tomato puree into a saucepan, add sweet pepper and onion, chopped hot pepper, sugar, salt and ground red and black pepper. Mix well. Place on the stove and bring to a boil.
Grind the cilantro seeds with a rolling pin and pour into a cotton bag or gauze folded in several layers. Tie tightly and place in the pan.
From the beginning of boiling, cook for 2.5 hours over low heat with the lid open. At the very end, remove the bag of cilantro seeds and pour in the vinegar essence. Mix and pour into clean jars. Roll up.

Ketchup with cucumbers for the winter

Ingredients:

Tomatoes – 2 kg
Cucumbers – 2 pieces (large)
Hot pepper – 1 pod
Vinegar 9% - 2 tablespoons
Ground black pepper – 1 teaspoon
Dry mustard – 1 teaspoon
Sugar – 3 tablespoons
Salt – 4 tablespoons

How to make ketchup:

You can take overgrown cucumbers for making ketchup, which are not suitable for canning. In this case, you need to remove the seeds and peel them.
Wash the tomatoes and grind in a meat grinder. Place on the stove and cook until the mass is reduced by half.
Pass the cucumbers and hot peppers through a meat grinder and add to the tomato mass. Immediately add sugar, salt, ground pepper and mustard. Cook for 30 minutes, stirring occasionally. Add vinegar at the very end.
Pour into prepared jars and seal.

Ketchup with plums and sweet peppers

Ingredients:

Plums – 5 kg (pitted)
Tomatoes – 2 kg
Sweet pepper – 10 pieces (medium)
Sugar – 1-1.5 cups
Garlic – 200 grams
Hot pepper – 1 pod
Salt – 2-3 tablespoons
Vinegar 9% - 1 tablespoon

How to make ketchup:

Ketchup can be made from dark or light plums. Beautiful ketchup is made from yellow plums. Then to prepare ketchup it is better to take yellow tomatoes and yellow Bell pepper.
Wash plums and vegetables. Remove the pit from the plums. Remove seeds from pepper. Chop and simmer until the vegetables are soft, about 25-40 minutes.
Rub through a sieve. Put it back on the stove. Add garlic, sugar, and salt to the mass. Boil for 10-15 minutes. At the very end, add vinegar and pour into jars or bottles. Close tightly.

Ingredients:

Tomato
Onion
Garlic
Sugar
Coriander

Cooking method:

To prepare ketchup at home, we will need the following ingredients: fresh tomatoes, onions, garlic, sugar, 9% table vinegar, non-iodized salt, Bay leaf, allspice peas, clove buds, mustard and coriander seeds, and a cinnamon stick.
First of all, wash the tomatoes, dry them and cut them in large pieces. If you have medium-sized tomatoes, cut them into 4 pieces, and larger ones into 6-8 slices. Not only beautiful, selected fruits are suitable for homemade ketchup - feel free to discard soft or wrinkled ones (the main thing is that they are not spoiled). I fit 3 kilograms of tomatoes into a 4 liter pan. Place the slices in a bowl and place on medium heat (covered if possible).
Meanwhile, you need to peel the onions and garlic. The weight of the onion is indicated already peeled, and I use very large garlic.
Now it is advisable to chop the onion and garlic in any way convenient for you. I like to do this best with a blender, but you can put the vegetables through a meat grinder. The result is a very aromatic onion-garlic mass.
While we were working on adding flavor, the tomatoes spent about 15 minutes on the stove, softened and released a lot of juice. Do not forget to periodically stir the contents of the dish so that nothing sticks or burns to the bottom.
Add the onion-garlic mixture to the stewed tomatoes.
Immediately add other seasonings: mustard and coriander seeds, bay leaves, allspice, clove buds and a cinnamon stick.
Mix everything thoroughly and cook over medium heat without a lid for about half an hour. Don’t forget to stir the vegetables with seasonings every 5-7 minutes, otherwise they may stick.
During this time, the tomato mass should boil down and the vegetables should be well boiled. In fact, the onions and garlic were completely dissolved in the tomatoes.
It's time to move on to the next stage of preparing homemade ketchup: the contents of the pan must be rubbed through a sieve. This way we will remove the skins and seeds of the tomatoes, as well as spicy additives that have given off their flavor enough and are no longer needed.
First, using a ladle, I put the more liquid part of the tomato base into the sieve - it drains quickly. It turns out liquid tomato juice, which we pour back into the pan and set to cook further - I evaporated for about 40 minutes.
But the thick mass will have to be thoroughly rubbed through a sieve, as a result of which you will have a fairly thick tomato puree. Do not rush to immediately add it to tomato juice, let the liquid evaporate properly.
By the way, I got about 400 grams of cake with spices.
When the initially liquid tomato juice evaporates well and turns into tomato sauce, its volume will decrease by 2-3 times.
Add the tomato puree from step 12 to the thickened juice, mix and continue to evaporate for another 15 minutes.
When the tomato mass reaches the desired thickness, it’s time to add salt and granulated sugar. Just don’t add everything at once: I advise you to start small (for example, add a teaspoon of salt and a tablespoon of sugar), taste, and then adjust the balance of sweet and salty to your taste. Boil the future homemade ketchup for another 5-7 minutes.
At the end, add table vinegar, the amount of which also depends on the natural acidity of the tomatoes and your taste. Personally, I don’t use a lot of vinegar, since our tomatoes themselves are not particularly sweet.
Before you pour ketchup into jars and close it for the winter, be sure to try the finished product, because you will be the one eating it. It is best to put a teaspoon on a cold saucer, and when the ketchup has cooled, try it - when it is hot, it will taste different from cold.
In advance (or while preparing homemade ketchup), you need to prepare the dishes. My favorite way to sterilize jars is to microwave oven, and boil the lids on the stove (5 minutes after boiling is enough). Pour boiling ketchup into jars, not reaching about 1 centimeter from the edge of the container.
Immediately seal the jars with lids. You can use both simple tins (rolled with a key) and screw ones (they just screw in - your husband will help you).
We turn the jars upside down and leave them in this position until they cool completely, wrapped in something warm (a blanket, rug, fur coat or coat - what you usually use when canning). In this way, additional heat treatment of the lids and the entire workpiece occurs. You need to store homemade ketchup in the same place as the rest of the ketchup - in the basement, cellar or other dark and cool room.
In total, from the specified amount of products we get 900 milliliters of ready-made ketchup, I have 2 jars (500 and 250 milliliters) and this bowl (about 150 milliliters) for testing.
I will be glad if this simple recipe for homemade ketchup for the winter is useful to you and you like the result.

Homemade ketchup

Ingredients:

tomatoes - 2 kg
bell pepper - 5 pcs.
onions - 5 pcs.
sugar - 150 g
salt - 2 tsp.
hot pepper - to taste
starch - 2 tbsp.
vinegar 9% - 50 ml

Preparation:

Remove the skins from the tomatoes (throw them into boiling water for 30 seconds), peel the onions and peppers.
Vegetables need to be pureed and cooked for 2-3 hours (so that excess liquid boils away).
Next, add all the spices.
Boil with spices for 15-20 minutes.
In a blender, grind the tomato mixture until smooth.
Pour 0.5 cups of ketchup, cool, add starch, stir.
Add vinegar to the rest of the ketchup.
Combine ketchup with starch and ketchup with vinegar, bring to a boil, remove from heat.
If you want to prepare ketchup for the winter, then you need to put the hot sauce into hot sterilized jars and roll up the lids.

Ketchup for the winter - a simple recipe

Ingredients:

ripe juicy red tomatoes
for 1 liter of tomato:
½ medium sized onion
600-700 g wine vinegar
20-30 g salt
40-50 g sugar
pinch of tarragon
1 g cayenne pepper
3 clove buds
2 g ginger
2 g cinnamon
2 g nutmeg
2 g red pepper
1-2 pinches of curry

Cooking method:

Thoroughly peel ripe tomatoes.
Then boil them covered for two hours over low heat, stirring constantly.
Rub the finished mass through a fine sieve and add vinegar and all the above spices to 1 liter of paste.
Spices are added to the sauce only in ground form.
Mix the mixture well and boil to the desired thickness for 20-25 minutes.
Properly cooked sauce has a thick structure and spreads easily on bread.
Pour hot ketchup into sterilized bottles and immediately seal.
Store in a cool place.

Ketchup for the winter with a hint of mustard

Ingredients:

five kilos of tomatoes;
half a kilo of granulated sugar;
two large onions;
two tbsp. spoons of vegetable oil;
mustard powder - three tbsp. spoons;
vinegar - half a glass;
salt - two tbsp. spoons;
nutmeg - a pinch;
a couple of pieces carnations

Preparation:

Peel the tomatoes; cut into small pieces;
Grate the onion on a coarse grater;
Add vegetable oil to the pan;
Fry the prepared ingredients;
Leave on the fire for an hour and a half until the excess liquid boils away;
Grind through a sieve;
Transfer back to pan;
Add all the spices to the tomato mass, except salt and nutmeg;
Boil for another two to three hours;
Add salt and nutmeg five minutes before the end of ketchup preparation;
Pour the finished sauce into jars and roll it up.
To make homemade tomato ketchup for the winter tasty, take only ripe and juicy tomatoes.
Before preparing the sauce, take the time to remove the skins from the tomatoes.
If you don't like the smell and taste of garlic, you don't have to add it to the sauce.
To make the sauce more homogeneous, beat the mixture with a blender before pouring it into jars.

Homemade kebab ketchup for the winter

Ingredients:

two and a half kilograms of ripe and juicy tomatoes;
a kilo of bell pepper;
hot pepper pod;
tablespoon chopped garlic;
three tbsp. spoons of granulated sugar;
1 teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
six peas of hot and allspice;
five cardamom grains;
laurel leaf - two pieces;
Art. a spoonful of starch diluted in half a glass of water.

Cooking method:

Cut tomatoes, sweet and bitter peppers into pieces and place on low heat.
Add all ingredients except vinegar and starch.
An hour after boiling the vegetable mixture, grind it through a fine sieve.
Cook the puree for another three to four hours.
About five minutes before it’s ready, add vinegar essence and starch.
Pour the finished product into jars.

Jamie Oliver's Ketchup Recipe

Ingredients:

a kilo of ripe tomatoes;
tomato paste - two tbsp. spoons;
medium-sized onions - four pcs.;
half a glass of sugar;
salt to taste;
odorless vegetable oil - a quarter cup;
greens - a bunch of basil and parsley (celery).
two teaspoons of fennel and coriander seeds;
four buds of cloves;
two small pieces of ginger;
small head of garlic;
chili pepper - one pc.

Cooking method:

Peel the tomato and cut into cubes;
Chop the onion, garlic and herbs very finely;
Cut the ginger into thin slices;
Place in a saucepan with vegetable oil and simmer for five minutes, add spices;
Add chopped tomatoes and a little water to the saucepan, cover with a lid and boil by a third;
Puree vegetable mixture;
Boil the puree for another forty minutes.

Recipe for making ketchup for the winter

Ingredients:

Cucumbers – 2 pieces;
Tomatoes – 2 kg;
Hot pepper – 1 piece;
Vinegar – 2 tbsp. spoons;
Ground black pepper – 1 teaspoon;
Dry mustard – 1 teaspoon;
Salt – 4 tbsp. spoons;
Sugar – 3 tbsp. spoons.

Cooking method:

We wash the tomatoes and pass them through a meat grinder. Read more:
Place them on the fire and cook until the tomato is reduced by half.
We also pass hot peppers and cucumbers through a meat grinder.
Add chopped vegetables to the tomato.
Immediately add salt, sugar, mustard, ground pepper and cook for 30 minutes.
At the end of cooking, add vinegar.
Pour into sterilized jars and seal

Ketchup is perhaps the most popular and versatile sauce, allowing you to brighten up almost any dish, be it pasta or potatoes, meat or fish. Unfortunately, in stores it is not always possible to choose tomato sauce that meets all taste and quality requirements. Moreover, in Lately observance is becoming increasingly popular proper nutrition, consisting only of natural and environmentally friendly products. In this article we will tell you how to make ketchup at home, and also look at interesting story its creation.

History of the sauce

The recipe for the ancestor of this tomato sauce, oddly enough, has practically nothing in common with today's. Initially, ketchup was made from walnuts, anchovies, mushrooms, spices and garlic, based on wine and brine from salted fish. The sauce acquired this composition in its historical homeland - China.

In the seventeenth century, ketchup was first imported into Europe, namely in England. For two centuries the British tried to maintain real recipe ketchup, despite the lack of many ingredients, until someone decided to add tomatoes to it.

Gradually, the sauce reached America, undergoing various modifications. Since the tomato season is short, preserving ketchup in those days was a rather difficult issue. For preservation, manufacturers sometimes used boric acid and even formaldehyde, which made the sauce poisonous.

And even today the composition of many tomato sauces, presented in a stunning assortment on supermarket shelves, is not pleasing with its naturalness and harmlessness. That is why we invite you to learn how to make homemade ketchup. This process is quite simple and not very expensive.

How to make ketchup truly delicious?

To get a tasty and aromatic tomato sauce, it’s not enough just to find a good recipe. It is important to consider a few more points:

When choosing tomatoes for making homemade ketchup, you should give preference only to ripe fruits, without damage or signs of spoilage. Moreover, greenhouse tomatoes do not have the necessary softness and aroma, and therefore you should choose vegetables grown in the garden.
The rest of the ketchup ingredients should also be fresh, clean and whole. This is especially true for plums and apples, which are often affected by worms.
To obtain a pleasant, uniform texture, tomatoes and other ketchup components must be repeatedly chopped in a meat grinder and then rubbed through a sieve. To simplify this process, it is permissible to use a screw juicer, but it still does not allow you to achieve a completely ideal structure.

It would seem that there is nothing complicated in these tips, but if you do not follow them, you are unlikely to get a product with high organoleptic qualities.

Traditional ketchup

The recipe for homemade tomato sauce does not have a particularly large number of ingredients, and each of them is truly important. So, to prepare it you will need:

6 kilograms of tomatoes;
300 grams of sugar;
50 grams of salt;
150 milliliters 6% apple cider vinegar;
2-3 cloves of garlic;
20-30 pcs. cloves and the same amount of peppercorns;
a pinch ground cinnamon And hot pepper.

The tomatoes are thoroughly washed, cut into small cubes and boiled in a saucepan over low heat. When the volume of tomatoes becomes one third less, add sugar, after which the sauce is cooked for five to seven minutes and salt is added. After a few more minutes you need to add cinnamon and hot pepper. It is better to place the cloves and peppercorns in a gauze bag before adding them to the tomatoes.

The sauce is boiled for about ten minutes with spices, after which the gauze bag is removed and the tomatoes are rubbed through a sieve. The aromatic tomato puree is again placed in the pan, chopped garlic and vinegar are added, brought to a boil and poured into sterilized jars.

This recipe for tomato ketchup for the winter will be just perfect. It will retain its taste and aroma throughout storage.

Alternative to fresh tomatoes

It happens that there is no one at hand fresh tomatoes, because their ripening season is not long enough to enjoy vegetables throughout the whole year. That's when ready-made tomato paste comes to the rescue. Ketchup from it is no worse than from ripe tomatoes, and the process of preparing the sauce is greatly simplified. Ingredients:

tomato paste - 400 grams;
water - 170 grams;
onion - 110 grams;
green apples - 220 grams;
bell pepper - 170 grams;
salt - 20 grams;
sugar - 50 grams;
vinegar - 50 milliliters;
spices to taste.

Vegetables and apples are thoroughly washed, peeled and cut into small pieces. Fill them with water and cook over low heat for an hour. The finished mixture is cooled and rubbed through a sieve, then tomato paste and spices are added to it.

Cook the sauce over low heat for another 10 minutes, add vinegar and pour into jars. Ketchup made from tomato paste can also be stored for a long time, retaining its taste and beneficial features.

Spicy tomato sauce

This ketchup recipe will definitely please a true gourmet. The combination of delicate tomato puree, vegetables and spices can add a touch of sophistication to every dish. To create it, prepare:

1 kilogram of tomatoes;
0.5 kilograms of sweet pepper;
250 grams of onions and carrots;
50-60 grams of garlic and hot red pepper;
40 milliliters of apple cider vinegar;
40 grams of sugar;
10 grams each of salt, basil and ground ginger;
0.5 liters of water;
a pinch of ground coriander;
a couple of tablespoons of vegetable oil.

Carrots, onions and sweet peppers are washed, peeled and passed through a meat grinder. Add basil and half a glass of water. The mass is stewed over low heat, while tomatoes, garlic and hot peppers are passed through a meat grinder. The tomato mass is combined with vegetables, boiled for 10 minutes, then diluted with the remaining water and cooked again for 5-8 minutes.

The sauce is cooled, rubbed through a sieve and again sent to low heat. Spices, oil and vinegar are added, ketchup is boiled for 10 minutes and put into bottles and jars.

Did you know that at the dawn of its appearance this tomato sauce was medicine and even came in tablet form?
Scientists have proven that regular consumption of tomatoes sharply reduces the risk of cancer and health problems. cardiovascular system.
The largest "ketchup bottle" was built in Collinsville by a tower manufacturing plant. Its total height was more than 50 meters.
Due to the high acidity of ketchup, this sauce can be used as a cleaning agent. It will easily remove grease and rust stains from metal surfaces.

Finally

Today we shared with you the best recipes ketchup, which you can now prepare yourself right at home. Experiment, add your favorite spices and spices to its composition. This sauce will certainly become a favorite among all members of your family, because it will be created with your own hands.

If you have made homemade ketchup, you know that low-juice varieties are ideal for this dish. Thanks to this, it takes less time to prepare ketchup, and the resulting product itself is thick: it will ideally complement a meat dish, pasta, and even become a good alternative to tomato paste in preparing home-made dishes. One will help make ketchup even thicker: little secret: adding apples to it. The pectin contained in these fruits will be an excellent thickener. In addition, apples will make the taste of ketchup more intense, more contrasting, and brighter. Make your own tomato and apple ketchup once, and you'll never want to buy store-bought ketchup again!

Cooking time: about 2 hours
Product yield: 800-900 ml

Recipe Ingredients

To make thick homemade ketchup you will need

3 kg meaty tomatoes
3 apples
6 tbsp. tablespoons vegetable oil
3 tbsp. tablespoons vinegar (preferably red wine or balsamic)
2 teaspoons sugar
2 teaspoons salt
1 teaspoon black peppercorns
1 teaspoon allspice peas
1 teaspoon Italian herb mixture
1 teaspoon turmeric
1 teaspoon paprika
10 clove buds
3-4 star anise
3 cinnamon sticks

How to make tomato-apple ketchup

Wash the tomatoes thoroughly. Tomatoes that are bruised, stale - all fruits of a “non-marketable” type - are perfect for making ketchup. Remove spoiled areas from the tomatoes and cut into arbitrary pieces.

Grind the tomatoes with a blender.

Pass tomato juice through a sieve to remove skins and seeds. If you have a juicer, you can use it - it will independently rid you of everything unnecessary.

Pour the juice into a saucepan and place it on the fire. When the juice begins to boil, skim off any foam that forms.

Wash and cut the apple into pieces about 1-1.5 cm in size, without peeling it or removing the seed pod.

Place apples in boiling juice.

Then add all the dry spices to the ketchup.

Cook the ketchup for an hour and a half. This time is approximate - you need to reduce the sauce to a third of the original volume. You will notice that the sauce has thickened well.

Remove ketchup from heat and strain through a sieve to remove spices, apple skins and seeds.

Return the sauce to the heat, add butter and add the bite. Mix these ingredients thoroughly. Cook the sauce for another 5 minutes.

Pour the ketchup into sterile jars and seal. Cool the sauce by wrapping the jars in a blanket. After cooling, the sauce will thicken a little more.

Store the sauce as you would any other preserved food. In winter, you will definitely be glad that you prepared this wonderful ketchup!

Ketchup is one of the most popular sauces in the world. Delicate and soft, sharp and rich. This versatile product goes well with many dishes. And if you don’t know how to make it at home yourself, then read this review!
Recipe contents:

Ketchup is a universal sauce. It goes well with meat and fish, pasta and potatoes, however, any dish with it immediately seems tastier. But store-bought sauces rarely contain natural products, and they are very expensive. They contain all kinds of nutritional supplements, as flavoring agents, stabilizers, flavor enhancers, preservatives. And if all year round I want to enjoy the taste of natural quality product, without paying exorbitant amounts of money, then there is only one way out - to make ketchup at home yourself. If you follow the cooking sequence and certain rules, then it can be prepared in accordance with its organoleptic qualities. And then it will definitely surpass the purchased product.

How to make ketchup at home - subtleties of preparation

It's hard to find people who haven't tried ketchup. But finding someone who has never tried homemade ketchup is easy. Meanwhile, experienced chefs believe that homemade ketchup is much tastier than a store-bought product, and this is not to mention its benefits. So, let's learn how to make delicious ketchup yourself.

To make delicious ketchup, it is not enough to choose the right recipe; it is also important to take into account several points.

The main thing you need for homemade ketchup is ripe good tomatoes. Unripe or overripe and low-quality tomatoes will not make good ketchup. It is advisable to use tomatoes not store-bought or grown in a greenhouse, but country tomatoes - grown in garden beds without chemical fertilizers. Only from such tomatoes will ketchup be aromatic and rich.
Other products must also be of high quality. In particular: apples and plums should not be broken or wormy.
All products are usually carefully finely ground. For this the most The best way- pass them through a meat grinder, and then grind the puree through a sieve. But there are more simple ways- pass the components through a screw juicer, but you still won’t be able to achieve the same texture as in the first option.
The pan for cooking ketchup should have a thick bottom.
A valuable property of ketchup is its thickness. Manufacturers use starch for this, but at home a similar effect can be achieved by evaporation. This process occurs in 1.5-2 hours. First, the tomato mixture is brought to a boil, then cooked over low heat, stirring occasionally, until the liquid evaporates.
Adding an apple to it will also help make the ketchup thicker. The pectin contained in this fruit is an excellent natural thickener. In addition, apples will make the taste of ketchup much more intense, brighter and more contrasting.
Sodium benzoate is added to store-bought ketchups. It inhibits yeast and moldy fungi, which allows the product to be stored for a long time. The same substance is found in small quantities in mustard, cloves, apples, cinnamon, cranberries, and raisins.

Homemade ketchup - there is nothing healthier and tastier among tomato sauces. Real ketchup, cooked in compliance with the preparation technology and all proportions, is a very healthy product.

Calorie content per 100 g - 112 kcal.
Number of servings - 3.5-4 kg
Cooking time - about 1 hour

Ingredients:

Tomatoes - 5 kg
Garlic - 3 cloves
Onions - 2 heads
Sugar - 150-200 g
Salt - 30 g
Ground black pepper - 1 tsp.
Cinnamon - 1 stick
Table vinegar 9% - 1 tbsp.
Celery seeds - 0.5 tsp.
Carnation - 5 stars

Step-by-step preparation:

Cut the washed tomatoes into slices.
Finely chop the peeled onion.
In an enamel bowl, simmer the tomatoes and onions for 20 minutes. Then grind the mass through a sieve.
Pour the resulting juice into a clean cooking pan and reduce by half.
Place all the spices in a gauze bag and lower into the boiling mixture.
10 minutes before the end of cooking, add sugar, salt, vinegar and garlic passed through a press.
Continue cooking the ingredients for 5-7 minutes and remove the spices from the sauce.
Pour hot ketchup into sterilized glass bottles and seal with sterilized lids.

Ketchup with tomatoes and apples at home will be an ideal addition to meat dishes, fish steak, spaghetti and will be a good alternative to tomato paste for preparing homemade dishes.

Ingredients:

Tomatoes - 3 kg
Apples - 3 pcs.
Vegetable oil - 6 tbsp.
Salt - 2 tsp.
Vinegar - 3 tbsp.
Sugar - 2 tsp.
Black peppercorns - 1 tsp.
Allspice peas - 1 tsp.
Mixture of Italian herbs - 1 tsp.
Ground sweet paprika - 1 tsp.
Turmeric - 1 tsp.
Carnation - 10 umbrellas
Cinnamon sticks - 3 pcs.
Anise - 3-4 stars

Step-by-step preparation:

Wash the tomatoes, dry them, cut them into arbitrary pieces and grind them in a blender.
Pass the tomato juice through a sieve to remove the seeds and skin. If you have a juicer, you can use it - it will independently rid the mass of everything unnecessary.
Pour the juice into a saucepan and put on fire. After boiling, skim off any foam that forms.
Wash the apple and, without removing the seed pod or peeling the skin, cut into 1-1.5 cm pieces. Place them in the boiled juice.
Add all the dry spices and simmer the ketchup for 1-1.5 hours until thickened to a third of its original volume.
Remove the finished ketchup from the heat and rub through a sieve to get rid of spices, apple skins and seeds.
Return the ketchup to the stove and add the vinegar and oil. Stir in the ingredients and cook the ketchup for 5 minutes.
Pour the sauce into sterile jars and seal with lids. Wrap the container in a warm blanket and cool. After cooling it will thicken a little more.

Not many housewives prepare ketchup for the winter, considering this task to be troublesome. However, this is not at all true. After spending just a couple of hours, homemade ketchup will show off on the shelf of your pantry.

Ingredients:

Tomatoes - 3 kg
Garlic - 1-2 heads
Antonovka apples - 1 kg
Vinegar 9% - 1 tbsp.
Dry mustard - 2 tbsp.
Ground red pepper - 0.5 tsp.
Ground cinnamon - 0.5 tsp.
Sugar - 1 tbsp.
Salt - 1 tbsp.

Step-by-step preparation:

Wash the tomatoes and apples, cut them into pieces and simmer over low heat until soft, about 1-1.5 hours.
Cool the mixture and grind through a fine metal sieve.
Return the resulting puree to a clean saucepan, add sugar, salt, mustard, cinnamon, ground red pepper and pressed garlic.
Heat the sauce over low heat to a boil and simmer for 30 minutes, stirring the mixture occasionally.
3-5 minutes before the end of cooking, add vinegar, stir and pour the prepared ketchup into sterilized jars. Seal with lids, cool and store at room temperature.

Of course, you can buy ketchup in a store, but if it is made from natural products, then the choice is small, and the price is very high. And available ketchups contain more products with the prefix E than natural ingredients. Therefore, all thrifty housewives should definitely prepare their own ketchup for future use.

Ingredients:

Tomatoes - 1 kg
Quince - 300 g
Vinegar 9% - 1/3 tbsp.
Garlic - 1 head
Dry mustard - 1.5 tsp.
Ground cinnamon - a pinch
Salt - 1.5 tsp.
Sugar - 1/3 tbsp.

Step-by-step preparation:

Wash the tomatoes and cut into pieces.
Wash the quince and cut it into 2-4 halves.
Place the tomatoes and quince in a saucepan and cook over low heat until soft, about 1.5 hours.
Cool the mixture and grind thoroughly through a fine sieve.

Today I want to tell you how to cook. This ketchup not only tastes better than store-bought ketchup, but is also many times healthier. If in production ketchup is prepared from condensed tomato concentrate, thickeners and flavor enhancers, then at home you will prepare it from tasty and ripe.

From the history of the appearance of ketchup it is known that its first recipes appeared in American cookbooks mid-nineteenth century. Somewhat later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup on an industrial scale from thick tomato paste. And today the Heinz company is the largest manufacturer of ketchups in the whole world. Tomato ketchup at home can be prepared according to many recipes, which speaks volumes about the popularity of making it at home by housewives.

Today we will look at the classic tomato ketchup recipe.

Ingredients:

Tomatoes - 3 kg.,
Salt - 2 tbsp. spoons,
Spices: ground black pepper, thyme, paprika, set of Provençal herbs - 1 teaspoon,
Onions - 4-5 pcs.,
Sugar - 2 tbsp. spoons,
Hot chili pepper - 2-3 rings,
Table vinegar - 2 tbsp. spoons,
Starch - 3 tbsp. spoons.

Homemade tomato ketchup - recipe

Juicy and fully ripe ones are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several parts.

Pass the tomatoes prepared in this way through a meat grinder.

Peel the onions.

Like tomatoes, cut the onions into several parts and pass through a meat grinder.

Place the tomato puree and onion into the pan in which the ketchup will be cooked. Mix the mixture.

To make homemade tomato ketchup spicy and aromatic, add spices to it. Spices that work well include ground black pepper, thyme, paprika, and herbes de Provence.

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

If you want to make tomato ketchup even hotter, increase the amount of pepper. Mix the base of the future ketchup. Place the pan on the stove. Cook over low heat, stirring occasionally tomato ketchup for one hour.

After one hour, when the tomato mass has boiled down, become soft and thicker, you can add flavor enhancers to it. In our case, it is salt, sugar and vinegar. As when preparing any other preparations for the winter, when cooking ketchup we use the usual rock salt. Iodized salt is not suitable for making tomato ketchup.

As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup does not have a pronounced sour taste, but a slightly sweet and sour taste.

After adding salt and sugar, pour in vinegar. Not even a large number of vinegar is a guarantee that the ketchup will not spoil and will be stored well.

Be sure to taste the ketchup and adjust it to your liking. If everything is satisfactory, you can move on to the next stage of its preparation - giving it a puree-like consistency. Using a hand blender, puree the boiled tomatoes. After this procedure, our homemade tomato ketchup becomes more and more similar to store-bought, but not quite yet.

Homemade tomato ketchup. Photo

Views