How to make tomato ketchup. Ketchup at home - The best recipes for the winter

The era of preparing tomato sauces began in the 20th century. It started simply, with making homemade tomato ketchup for the winter. We came up with the recipes ourselves, but the seasoning turned out to be finger-licking good. Soon, an enterprising American named Heinz established the industrial production of ketchup. Well, we, in the old fashioned way, process the tomato harvest at home, in full confidence that the sauce made by ourselves is much healthier and tastier. I share proven recipes for making spicy, sweet, thick ketchup with various additives.

Tomatoes of any variety, including yellow ones, can be used for winter harvesting. Their structure is much more important. To prepare the sauce, select tomatoes that are not watery, with a dense, meaty structure.

A simple recipe for homemade tomato ketchup for the winter

One of the best options for making sauce. It is considered classic and the most successful in taste.

Take:

• Tomatoes – 2.5 kg.
• Granulated sugar – 0.5 cups.
• Salt – ½ large spoon.
• Peppercorns – 20 pcs.
• Carnation buds – 2 pcs.
• Table vinegar – 2 large spoons.
• Coriander – 10 pcs.

Step-by-step preparation:

1. Divide large specimens into 4 parts; small ones should be cut in half. Place in a saucepan.
2. Place on the stove. Slowly heat the contents for about 20 minutes. Do not cover with a lid, in our interests, so that more liquid evaporates.
3. Wipe the mixture using a sieve. Now they are sold in large sizes, like a colander, very quickly and conveniently.
4. Set the resulting tomato juice to simmer. Slowly bring to a boil. With regular stirring, cook for 1-2 hours. The boiling time depends on the quality of the vegetable. Watery ones take longer to boil. The mass should become thick.
5. Place the seasonings in a gauze bag with a long tail for easy removal from the pan. Add to the tomato mixture.
6. Add sugar and salt, stir. Continue cooking for 15-20 minutes. Take out the spice bag.
7. At this stage of preparing ketchup, always taste the preparation. Add sugar and salt if necessary.
8. Pour in vinegar. Continue cooking for the last 5-10 minutes.
9. Turn off the heat, fill the jars, screw on. Cool, check the tightness of the seal. Move to a permanent storage location in the cellar or pantry.

Tomato ketchup – finger-licking recipe

Adding some familiar components can make the usual taste piquant, divinely aromatic. The recipe from the series will leave you licking your fingers and asking for more. Among gourmets it is considered the best.

• Tomatoes – 2 kilograms.
• Garlic – 8 cloves.
• Onion – 500 gr.
• Lemon.
• Basil - a large bunch.
• Tomato paste – 2 tablespoons.
• Sunflower oil – as needed.
• Sugar – 120 gr.
• Salt – 2.5 tbsp. spoons.
• Balsamic vinegar – 2 small spoons (replacement with apple cider vinegar is acceptable, but the taste will change).
• Nutmeg – ½ small spoon.
• Ground cloves - the same amount.
• Sweet paprika - a full teaspoon.
• Allspice, ground – ½ teaspoon.
• Ground black pepper - the same amount.
• Dried basil - teaspoon.
• Coriander - a teaspoon.
• Ground chili - ½ small spoon.

How to make the most delicious sauce:

1. Divide the head of garlic into cloves and peel them. Cut the onion heads into large cubes. Do the same with tomatoes.
2. Pour oil into the pan. Add onion, throw in garlic cloves, add sugar.
3. Turn on the fire. Stirring continuously so that the sugar does not burn, fry for 3-5 minutes. The onion will become almost transparent.
4. Add tomatoes to the pan. Stirring the contents from time to time, bring to a boil.
5. Cook for 10-15 minutes until the tomatoes release enough juice.
6. Separately, mix balsamic vinegar with lemon juice. Pour into the pan. Stir and continue cooking.
7. After a quarter of an hour, add salt and continue cooking the mixture for another 10 minutes.
8. Place all the dry spices intended for cooking ketchup in a gauze bag, add fresh basil to them.
9. Place the bag into the pan. Boil the mixture for another 10-15 minutes.
10. Take out the bag and taste the contents of the pan. Add what's missing.
11. Remove from the burner and puree the mixture with a blender (you can do it directly in the pan).
12. Pass the puree through a sieve in parts, removing the tomato skins and seeds.
13. Return to the pan. Cook for 5-10 minutes. Let it boil strongly and turn it off.
14. Pour into small sterile storage containers. Cool, covered with a towel. Transfer to the cellar for storage.

Sweet tomato ketchup with paprika, cinnamon

Not everyone likes spicy seasonings. Keep a ketchup recipe that you can offer even to children.

Required:

• Tomatoes – 5 kg.
• Bell pepper - 3 pcs.
• Onion – 3 pcs.
• Sugar – 300 gr.
• Acetic acid 9% - 100-150 ml.
• Ground black pepper - teaspoon.
• Paprika – ½ teaspoon (more is possible).
• Cinnamon – a pinch.
• Salt – 2 large spoons.
• Any greens.

Prepare a delicious sauce:

• Cut the vegetables into pieces. To boil down faster, I advise you to divide it into smaller pieces, but if you are lazy, then don’t waste your time. Let it cook.
• After boiling, reduce the heat intensity to low. Cook until the mass is reduced by half. This will take 2-3 hours.
• Remove from heat and let cool. Wipe with a sieve.
• Return to the stove. Add spices. For those who like variety, I recommend adding coriander and turmeric. From greens, take dill and parsley. Tie it into a bundle, lower it into the pan (at the end, take it out and throw it away).
• Continue cooking for approximately 3 hours.
• Place in sterile jars and screw on.

Homemade tomato and plum ketchup - the most delicious recipe

Plums are just as suitable as tomatoes for making sauces. In close cooperation, they give the magical taste of the seasoning. Try making at least a sample jar.

Take:

• Tomatoes – 2 kg.
• Plums – 1 kg.
• Head of garlic.
• Onions – 0.5 kg.
• Black and red pepper - a small spoon.
• Granulated sugar, salt - to taste.

How to prepare:

1. Remove the pits from the plums and place in a saucepan. Place on the stove. Warming up slowly, steam. After cooling slightly, grind in a sieve until smooth.
2. Do the same with tomatoes and onions. To speed up the boiling process, cut the vegetables into pieces. Place in a saucepan. Steam over low heat and let cool slightly. Rub through a sieve.
3. Combine both purees. Add the spices suggested in the recipe. Garlic should also be chopped into a paste.
4. Cook until the mass is reduced by a third. Pour and swirl immediately.

Ketchup with tomatoes and apples through a meat grinder

Fruits are often present in winter preparations of seasonings and tomato sauces. Apples are the leader among them, and for good reason. Successfully combined with vegetables, they add their own unique fruity note.

Required:

• Tomatoes – 2.5 kg.
• Apples – 4 pcs. sweet and sour variety.
• Onions – 4 pcs.
• Sweet pepper - the same amount.
• Garlic cloves – 4-5 pcs.
• Cinnamon - teaspoon.
• Sugar – ½ cup.
• Salt - a large spoon.
• Carnation buds – 4 pcs.
• Peppercorns – 10 pcs.
• Allspice peas – 5 pcs.
• Essence – ½ small spoon.

Preparation:

1. Prepare vegetables for work by removing the core of apples, the membranes and seeds of peppers. It is advisable to cut off the thick skin of apples.
2. Pass through a fine grinder, grinding into pulp.
3. Transfer the mixture to a saucepan and start boiling. It will take approximately 1.5 hours for the puree to become thick, reducing by a third.
4. Add salt, sugar and cinnamon. It is advisable to place the remaining spices in a gauze bag and place them in a pan so that they can be easily removed after cooking.
5. Boil the ketchup for 30 minutes. Punch with a blender if you like a homogeneous mass. I skip this stage because I like coarse grinding, with small inclusions of vegetables.
6. Add crushed garlic and add vinegar. Turn off the burner. Homemade ketchup is stored cool without sterilization.

Tomato sauce made from tomatoes without vinegar and cooking - a recipe for the winter

Here is a recipe for quickly making ketchup with your own hands. The disadvantage is that you will have to make small portions, since such a seasoning can only be stored in the refrigerator and for a very short time. It is not prepared for the winter.

• Tomatoes – 500 gr.
• Garlic cloves – 3 pcs.
• Small onion.
• Cilantro (parsley) – 2 sprigs.
• Sunflower oil – 2 tbsp. spoons.
• Ground pepper, salt. For spiciness, you can add a pinch of hot chili.

How to do:

1. Scald the tomatoes with boiling water and rinse with cold water. Make a small cut and peel off the skin.
2. Chop into small pieces. Do the same with onions and garlic. Blend everything with a blender.
3. Chop the cilantro and add to the sauce. Add the rest of the spices and oil. Stir and serve.

Video recipe for delicious winter ketchup with tomatoes. Happy preparations!

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 one of the most versatile sauces. It goes well with pasta and potatoes, meat and fish, and any dish tastes better with it. However, store-bought sauces rarely contain only natural products, and those consisting only of them are expensive. If you want to enjoy the taste of a quality product all year round and not pay exorbitant amounts of money for it, there is only one way out - make ketchup at home. If you make it correctly, it will surpass the store-bought one in its organoleptic qualities.

How to make ketchup

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

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

That's all the secrets of delicious homemade ketchup! The rest depends on the chosen recipe.

Homemade ketchup

• tomatoes – 2.5 kg;
• granulated sugar – 125 g;
• cloves – 2 pcs.;
• black peppercorns – 20 pcs.;
• coriander – 10 pcs.;
• table vinegar (9 percent) – 40 ml;
• salt – 10 g;
• herbs to taste (basil, dill, parsley) – 100 g.

Cooking method:

• Wash the tomatoes well, cut off the stems, cut each vegetable into 4 parts.
• Chop the greens and put them in a saucepan with the tomatoes.
• Place the tomatoes in a saucepan and simmer over low heat for 20 minutes.
• After the tomato mass has cooled, rub it through a sieve.
• Bring the tomato puree to a boil and cook until it thickens. This will happen in an hour or an hour and a half. All this time the mass should be stirred so that it does not burn.
• Place the spices in gauze or a bandage, wrap them well so they don’t fall out during cooking, and dip them into the tomato mass.
• Add sugar and salt, pour in vinegar, and simmer for another 10 minutes.
• Remove the spice bag.
• Sterilize the jars, preferably small ones, and fill them with hot ketchup. Seal with sterilized lids.

Homemade ketchup, prepared according to a traditional recipe, has a pleasant sweet and sour taste. It is not spicy at all, so it can be given even to children.

Spicy ketchup

• tomatoes – 2 kg;
• red bell pepper – 1 kg;
• carrots – 0.5 kg;
• onion – 0.5 kg;
• tomato paste (without salt) – 0.2 kg;
• vegetable oil – 0.15 l;
• chili pepper – 0.15 kg;
• garlic – 100 g;
• apple cider vinegar (6 percent) – 70 ml;
• sugar – 80 g;
• dry basil – 20 g;
• ginger – 50 g;
• corn starch – 50 g;
• ground coriander – 5 g;
• water – 1 l;
• salt – 20 g.

Cooking method:

• Peel the carrots, peppers and onions, chop, and pass through a meat grinder.
• Grind the basil to a powder.
• Mix basil with onions and carrots.
• Pour 0.2 liters of water into the carrot-onion-pepper mixture and simmer for 10 minutes.
• Mince tomatoes, garlic and hot peppers. If you want the ketchup to be spicier, you can not remove the seeds from the pepper, but grind it whole.
• Add tomatoes, hot peppers and garlic to carrots and onions, simmer the vegetables together for another 10 minutes.
• Dilute tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
• Cool the vegetable mass, then rub it through a sieve, gradually beating the resulting puree with a blender.
• Add spices, oil and vinegar, salt and sugar.
• Bring to a boil and simmer for 7 minutes.
• Dissolve starch in 100 ml of water.
• Pour the starch into the sauce in a thin stream, stirring it constantly, and cook for a couple of minutes.
• Pour the ketchup into sterilized bottles or jars and seal them. When cool, store in the pantry.

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

Spicy ketchup

• tomatoes – 0.5 kg;
• onions – 0.5 kg;
• sweet pepper – 1 kg;
• hot capsicum – 0.2 kg;
• vegetable oil – 100 ml;
• table vinegar (9 percent) – 0.25 l;
• garlic – 7 cloves;
• black peppercorns – 7 pcs.;
• sugar – 125 g;
• salt – 5 g.

Cooking method:

• Grind sweet and hot peppers with a meat grinder along with their seeds.
• Do the same with the rest of the vegetables.
• Place the vegetables in a saucepan and cook them for half an hour.
• Wrap the peppercorns in cheesecloth and place them on the bottom of the pan.
• Pass the garlic cloves through a press and add to the vegetables.
• Pour salt and sugar into the vegetable mixture, pour oil and vinegar into it, stir.
• Boil to the desired thickness and pour into sterilized bottles through a clean, boiled funnel.
• Close with lids and let cool.

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of truly hot sauces and seasonings.

Classic ketchup

• tomatoes – 3 kg;
• sugar – 150 g;
• salt – 25 g;
• apple cider vinegar (6 percent) – 80 ml;
• cloves – 20 pcs.;
• black peppercorns – 25 pcs.;
• garlic – 1 clove;
• ground cinnamon - a pinch;
• hot red pepper (ground) - on the tip of a knife.

Cooking method:

• Wash the tomatoes, chop finely, place in a saucepan and place on low heat.
• Cook the tomatoes until their volume is reduced by a third.
• Add sugar and cook for another 5 minutes.
• Add salt and cook for another 3 minutes.
• Wrap the peppers and cloves in gauze and place in a pan with tomatoes. Add pepper and cinnamon to it.
• Boil for another 10 minutes and remove the pan from the heat.
• When the mass has cooled, rub it through a sieve, first removing the gauze bag with spices, and place it back in the pan.
• Crush the garlic and add to the tomato puree.
• Pour in vinegar, bring ketchup to a boil and pour into jars or bottles, which should be sterilized in advance.

Ketchup has a universal classic taste, which allows it to be served with any dish. This is the most tomato ketchup that can be, because there are no other vegetables in it.

Table ketchup

• tomatoes – 6.5 kg;
• garlic – 10 g;
• onions – 0.5 kg;
• sugar – 0.45 kg;
• salt – 100 g;
• ground cinnamon – 2 g;
• mustard (seeds) – 3 g;
• cloves – 6 pcs.;
• black peppercorns – 6 pcs.;
• allspice peas – 6 pcs.;
• vinegar essence (70 percent) – 40 ml.

Cooking method:

• Wash the tomatoes and make a cross on each one.
• Place in boiling water, blanch for a couple of minutes, remove and place in a pan of cold water.
• Remove the skins from the tomatoes and cut each in half.
• Place a sieve over a clean pan. Using a teaspoon, remove the seeds from the tomatoes and place them in a sieve, rub them so that the seeds remain on the grid and the juice gets into the pan. Wash the sieve.
• Return it to the pan and rub the tomato pulp through it.
• Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or coffee grinder.
• Pass the onion and garlic through a meat grinder.
• Place the tomato, onion and garlic puree in a saucepan, add all the spices, including cinnamon.
• Bring to a boil, add 150 g of sugar and continue cooking, stirring constantly, until the mixture has reduced by about half.
• Add the remaining sugar and cook, stirring continuously, for 10 minutes.
• Add salt, add vinegar and simmer for another 10 minutes.
• Pour hot ketchup into previously prepared bottles or jars (they should be sterilized). Seal tightly with lids. After cooling, they can be stored in the basement or pantry.

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

Ketchup "Original"

• tomatoes – 5 kg;
• bell pepper – 0.3 kg;
• onions – 0.5 kg;
• sugar – 0.2 kg;
• salt – 30 g;
• paprika – 10 g;
• table vinegar (9 percent) – 125 ml.

Cooking method:

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

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

Homemade ketchup is a tasty and healthy product that stores well and is quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.

Greetings! Let's talk today about such a preparation for the winter as ketchup. We will prepare it mainly from tomatoes. But in order for this sauce to turn out correctly and very tasty, we will add apples and bell peppers, as well as fragrant and aromatic seasonings.

Ketchup, like Ketchup, are the most famous sauces that are very popular. They are used in almost all fast foods as the main dressing. They are added to a wide variety of dishes and... For example, I prefer ketchup rather than sour cream for dumplings and manti. And I can’t imagine myself without this sauce.

Previously, we always bought the finished product in the store. And that was until I came across the simplest ketchup recipe. I decided to cook it and see what comes out of it. At first it seemed to me that this was not quite right and that it would not turn out the way it was prepared at the factory. And, after cooking, my surprise knew no bounds. It turned out much tastier, and most importantly healthier - after all, it is a natural product, without any chemicals or preservatives.

The recipes in this article, which I suggest you use to make ketchup, have been tested several times. They are so easy to prepare and taste so good that you will simply lick your fingers. And besides, as I already said, any dish prepared at home is always tastier and healthier than store-bought. Let's not delay and start our review.

2 simple recipes for finger-licking tomato ketchup

Another important point in making homemade ketchup is that you can adjust the amount of ingredients based on your preferences. If you like it spicier, you can add more garlic and pepper. If you want it sweeter, don't skimp on the sugar.

It often happens that when choosing ketchup in a store, you want one thing, but in the end, when you come home, you get something completely different. Sometimes it seems like it’s not quite spicy, or vice versa. This is exactly what happened to me quite often. Or maybe I'm just too capricious in this regard. But be that as it may, when cooking at home, you completely regulate the taste yourself.

So let's, first, look at 2 completely different recipes, both in taste and in the method of preparation, for tomato ketchup. In the first method we will cook on the stove, and in the second method we will use a slow cooker. And then you decide for yourself which method is more to your liking and taste.

Spicy garlic ketchup for the winter

Ingredients:

• tomatoes - 2 kg.
• salt - 1.5 tsp.
• vinegar 6% - 5 tbsp.
• sugar - 3.5 tbsp.
• granulated garlic - 2/3 tsp.
• hot ground pepper (red) - 1/2 tsp.
• allspice - 1/2 tsp.

Preparation:

1. Wash the tomatoes and cut them into arbitrary pieces. Place in a saucepan and add 2 cups of water.

Place the pan on the fire, close the lid and bring to a boil. After this, without opening the lid, reduce the heat to low and simmer our mixture for 20 minutes.

2. We rub the softened cooked tomatoes through a sieve.

To make it easier and faster to wipe, you can first grind them a little using a blender.

3. Pour the tomato sauce back into the pan. Pour vinegar, salt, sugar, allspice, garlic and red hot pepper into it. Mix well.

4. Place the future ketchup on the stove, bring to a boil and set the heat between medium and low. After boiling, ketchup must be stirred constantly.

5. Boil our sauce to the desired thickness, about 25 minutes. Adjust the thickness yourself based on your preferences.

On a note! After the ketchup has cooled, it will become a little thicker than when it was hot.

6. Pour the finished ketchup into sterile jars, roll up the lids and wrap in a blanket until it cools completely.

Store the canned sauce in a cool, dark place. Easy, simple and fast.

Recipe for making tomato ketchup in a slow cooker

Ingredients:

• fleshy fresh tomatoes - 2 kg.
• bell pepper (sweet) - 0.5 kg.
• onion - 0.4 kg.
• fresh hot pepper - 2 pods
• mustard (dry) - 1 tbsp.
• salt - 2.5 tbsp.
• sugar - 200 gr.
• vegetable oil (refined) - 150 gr.
• vinegar 9% - 2 tbsp.

Preparation:

1. Wash the tomatoes. Chop them and put them in a blender bowl.

If you don’t have a blender, you can grind the tomatoes through a fine meat grinder.

2. Grind them until smooth.

3. We do the same with bell and hot peppers.

4. Peel the onion, rinse and chop using a blender (meat grinder).

5. Place all crushed ingredients into the multicooker bowl. Add salt, sugar, vegetable oil and mustard to this mixture. To stir thoroughly.

Set the multicooker to “Baking” mode for 45 minutes. Cook ketchup with the lid open, stirring occasionally.

6. Grind the resulting mass through a sieve. We put the liquid part back into the multicooker bowl.

7. Bring the thick part to the state of tomato paste using a submersible blender.

8. Mix both parts, stir and taste. If something is not enough, you can add the necessary ingredient. Pour in vinegar and again set the “Baking” mode for 60 - 90 minutes.

Cooking time depends on the model of your multicooker, as well as the variety and ripeness of the tomatoes.

Checking the readiness of ketchup is very easy. If a drop of sauce does not spread and stays on the plate, it means it is ready.

9. Immediately pour the finished product into sterilized jars and roll up. Turn them upside down and wrap them until they cool completely.

This ketchup is very good served with meat, fish, chicken, and is also great for making hot dogs and a variety of pizzas. The sweet and sour, moderately spicy taste of the finished ketchup will appeal to every lover of this wonderful sauce. Bon appetit!

How to cook (make) ketchup for the winter at home

For clarity and better perception, I advise you to watch a video of making ketchup taken from the YouTube portal. Enjoy watching!

Recipe for winter ketchup made from tomatoes and apples

To obtain a pronounced taste, apples can be added to the composition. Just remember that the best fruits for this are sweet and sour varieties. Below we describe and analyze in detail, step by step, two of the best, in my opinion, recipes for homemade ketchup with apples.

Cooking ketchup for the winter with apple, cinnamon and cloves

Ingredients:

• tomatoes - 2 kg.
• onions - 250 gr.
• red bell pepper - 250 gr.
• apples - 250 gr.
• salt - 1 tbsp.
• sugar - 100 gr.
• ground cinnamon - 0.5 tsp.
• ground black pepper - 0.5 tsp.
• red pepper (ground) - 1/4 tsp.
• cloves - 3-4 buds
• vinegar 9% - 2 tbsp.

Preparation:

1. Peel the washed vegetables and fruits and cut them into slices (as desired).

2. We pass everything through a meat grinder.

3. Place the resulting mass in a saucepan and put on fire.

After the sauce boils, reduce the heat and cook for 2 hours, stirring the mixture from time to time.

4. Now add spices, mix and cook for another 10-15 minutes.

After this, you need to remove the cloves and grind the resulting mass with a submersible blender.

5. Then we rub the future ketchup through a sieve. We put the liquid part back into the pan, pour in vinegar and taste it.

If necessary, add more spices, which in your opinion are not enough.

6. Bring the ketchup to a boil and start preserving without removing the pan from the stove.

That's the whole cooking process. In this recipe, cinnamon and cloves will add a special note to the finished sauce, and apples will add a peculiar sourness.

The result is an excellent, unique taste and aroma that no one can resist once you open the jar.

Making ketchup from tomatoes and apples without vinegar

Not everyone likes the taste of vinegar in ready-made products. But it is not always possible to do without it. And what to do in such cases? The answer is simple - it can be replaced with citric acid or lemon juice, which is what I suggest you do in this recipe.

Ingredients:

• pureed tomatoes - 900 gr.
• pureed apples - 200 gr.
• water - 300 gr.
• onion - 100 gr.
• garlic - 4 cloves
• sugar - 150 gr.
• lemon juice - 40 gr.
• salt to taste
• cinnamon to taste
• cloves - 2-3 buds
• black peppercorns - 15 pcs.
• allspice - 8 pcs.

Preparation:

1. First of all, tomatoes and apples need to be chopped with a blender or using a meat grinder.

2. Transfer them to a saucepan with a thick bottom and dilute with water. The mixture should somewhat resemble tomato juice.

3. Add finely chopped onion, chopped garlic, cloves, allspice and black pepper.

4. Mix. Place on the fire and bring to a boil.

5. Cook the sauce over moderate heat until it thickens, about 40 minutes.

6. Pour in lemon juice, cinnamon, salt and sugar. Stir and continue to boil our ketchup for another 2 minutes.

On a note! Don't forget that different varieties of tomatoes and apples have different acid levels. Therefore, add sugar and salt to taste. That is, no one can say exactly how much and what is needed. The recipes give approximate data according to which they were preparing at that time. Please note this important point.

7. The finished ketchup needs to be rubbed through a sieve, put back into the pan, brought to a boil, and only now can you start preserving it.

8. Pour the ketchup into sterilized jars, close the lids and set to cool at room temperature.

Good luck and delicious preparations to you!

A simple recipe for tomato and bell pepper ketchup

If in previous recipes we made everything a little complicated, that is, first we boiled it, then crushed it and rubbed it through a sieve, but here let’s simplify everything to the minimum. Let's leave all these steps aside and prepare homemade ketchup according to the simplest recipe possible.

Ingredients:

• tomatoes (ripe, fleshy) - 4 kg.
• sweet and sour apples - 0.5 kg.
• onions - 0.5 kg.
• bell pepper - 0.5 kg.
• salt - 1 tbsp.
• granulated sugar - 75 gr.
• ground pepper (red, black) - 1 tsp.
• apple cider vinegar 6% - 5 tbsp.

Preparation:

1. Peel tomatoes, apples, onions and bell peppers and cut into small pieces.

2. Blend them in a blender until smooth and puree-like.

3. Pour all our mixture into the pan in which the sauce will be cooked. Place on medium heat and cook for 40-50 minutes.

4. After this, use an immersion blender to grind our tomato mixture again.

5. Now add salt, sugar and pepper. Stir and continue cooking.

6. Boil the ketchup to the desired thickness, taste it and add vinegar. Boil for another 10 minutes.

In this recipe we use apple cider vinegar 6%. If you use the usual 9%, then reduce the amount to 2 - 3 tablespoons for a given amount of ingredients.

7. Without removing the finished ketchup from the stove, pour it into boiling form into pre-sterilized jars and roll up the lids. Turn over and wrap.

Here is a simple ketchup recipe that makes this preparation very easy and quick. Prepare for your health!

Video recipe for making ketchup for the winter

I suggest you watch another video recipe with the addition of bell pepper to the main composition. Enjoy watching!

Ingredients:

• • 3 kg ripe tomatoes
  • 3 large onions
  • 70 ml vinegar 25%
  • 200 g sugar
  • 1 tbsp salt
  • 2 teaspoons black pepper
  • 1 teaspoon cinnamon
  • 6-8 pcs. Ceiling the carnations.

What is the simplest and most delicious tomato ketchup recipe?

Here we come to the end of today's episode. And now you are probably asking the question “Which ketchup recipe is the most delicious?” You will get the answer to this question only when you taste all these recipes.

And judging by the ease of preparation, I think you yourself have already understood which of all is the easiest. As for me, all recipes are good for me, because I already said at the beginning of this article that ketchup is my favorite sauce, and it doesn’t matter what recipe it’s made from.

So I advise you to start preparing it at home instead of buying it in the store. It's much better, tastier and, most importantly, healthier. Cook with pleasure for the joy of yourself and your loved ones. Bon appetit and good luck with your preparations!

That's all for today. I'm waiting for you with questions and comments in the comments below.

See you in the next issues. Bye!

Hello dear friends! What do you think is the most popular tomato sauce? In my opinion, this is ketchup. It is always present in my refrigerator. Do you know how to prepare it at home for the winter?

It turns out it's very simple and fast. I’ll tell you about this today. As always, there are a lot of variations of this wonderful sauce. And, of course, we will consider the best recipes for its preparation.

In my family it is served with almost all meat dishes, sometimes mixed with spices, herbs, garlic or mayonnaise. Or you can combine all this together and you’ll get just awesome “ketchunese”.

In fact, homemade ketchup is much healthier than store-bought ketchup. After all, they put natural products in it, but in the store there are all sorts of chemicals, ugh. So let's learn how to make this sauce at home.

Only very good, ripe and strong tomatoes are suitable for this sauce.

Classic recipe for Soviet ketchup. The taste is really similar to the one my mother bought in the store during my bright childhood.

Ingredients:

• Tomatoes - 2.5 kg
• Onions – 250 gr
• Allspice peas – 10 pcs.
• Cloves - 7 pcs.
• Bay leaf - 8 pcs
• Black peppercorns – 15 pcs.
• Salt - 1 tablespoon
• Sugar – 170 gr
• Vinegar 9% – 150 g

Preparation:

1. Cut ripe tomatoes into slices. Peel the onion and cut into small pieces so that it boils well.

2. Place the vegetables in the pan and add all the spices. Place the pan on gas, bring to a boil and cook until tender, about 2 hours. Stir during cooking to prevent anything from burning.

3. After they have boiled, grind everything through a fine sieve until you obtain a puree-like mass.

In fact, you can simplify your task here and use an immersion blender.

4. Then add salt, sugar and vinegar. Let it simmer until completely thickened, about 35-40 minutes. The sauce should thicken by half. Don't forget to stir it.

5. Then, while hot, pour the sauce into jars. From the presented amount of ingredients, two jars are obtained and there is still a little left for testing. Cover the jars with a warm blanket and leave to cool. Store it in a cool place.

A simple recipe for homemade tomato and apple ketchup

I love this recipe precisely because of the addition of apples. They give it a special taste. If you like sweet sauce, then take sweet varieties of fruit. If you take the sour ones, you will get something like Heinz.

Ingredients:

• Tomatoes – 3 kg
• Apples – 500 gr
• Onions – 250 gr
• Salt - 1.5 tablespoons
• Sugar - 1.5 cups
• Apple vinegar – 50 g
• Ground pepper - to taste

Preparation:

1. Wash all vegetables and fruits and cut into small pieces. Peel the onion first.

If you first remove the skin from the tomatoes, the sauce will be even more tender.

2. Place on the fire and cook until the onion is soft.

3. Then grind everything with an immersion blender until pureed. Then cook on fire until the desired thickness. Approximately 50 minutes. And don't forget to stir constantly so that nothing burns. 5 minutes before the end of cooking, add salt, sugar, pepper and vinegar. Mix everything properly.

4. Place the finished sauce into sterile jars and screw on the lids. Turn it over, wrap it in a towel or blanket and leave it for a day to self-sterilize. Then put the blanks in your storage.

Finger-licking tomato and bell pepper ketchup

This recipe produces a very thick and rich sauce, thanks to the bell pepper. Moderately spicy and a little piquant.

Ingredients:

• Tomatoes – 1.5 kg
• Bell pepper - 2 pcs.
• Sugar - 50-70 g
• Salt - 0.5 tbsp.
• Apple cider vinegar - 2 tbsp. (usual 9% is possible)
• Black peppercorns – 20 pcs.
• Allspice – 5 pcs.
• Ground coriander - 1/4 tsp.
• Parsley - a few sprigs

Preparation:

1. Wash the tomatoes, remove the core and cut into slices. Peel the pepper from seeds and cut into small cubes. Place everything in a saucepan and simmer for about 10 minutes until the tomatoes begin to release their juice.

2. Then remove from heat and use a blender to achieve a liquid mass similar to tomato juice. Then put on low heat for 1.5 hours until it thickens.

3. 10 minutes before the end of cooking, add salt, sugar, all spices and herbs. Cook for another 10 minutes and remove from heat. Grind the finished sauce through a sieve until only seeds and spices remain.

4. Transfer the ketchup into jars and screw on the lids. Store in a cool place.

Video on how to make delicious ketchup at home

If you are still unsure whether you should make this sauce at home, I have put together a video recipe for you. After watching it, you will understand how simple the cooking process is. Everything is described in great detail here.

Ingredients:

• Tomatoes - 2.5 kg
• Sugar - 1/2 cup
• Salt - 1/2 tbsp. lie
• Black peppercorns – 20 pcs.
• Cloves - 2 pcs.
• Coriander peas – 10 pcs
• Vinegar 9% - 2 tbsp. lie

Now, I think, you definitely won’t have any doubts and it’s time to decide to try making such a wonderful and tasty sauce at home.

Step-by-step recipe for tomato, apple and bell pepper ketchup

Try another version of this sauce. It will go wonderfully with both meat and side dishes. And don’t forget about the base on which this sauce is spread.

Ingredients:

• Tomatoes - 2.5 kg
• Red bell pepper – 4 pcs
• Apples - 4 pcs
• Onions – 4 pcs.
• Garlic - 4 cloves
• Sugar - 0.5 cups
• Cinnamon - 1 teaspoon
• Salt - 1 tablespoon
• Cloves - 3-5 pcs (to taste)
• Black peppercorns – 10 pcs.
• Allspice peas - 5-7
• Ground black pepper - to taste
• Vinegar essence - 0.5 teaspoon

Preparation:

1. Peel and seed the apples. Remove stems and seeds from peppers. Remove the core from the tomatoes.

2. For convenience, you can cut the vegetables into small slices and pass through a meat grinder with a fine nozzle. Or puree the vegetables using a blender.

3. Place on the fire and cook over low heat for 1.5 hours, stirring constantly. About 1/3 of the total mass should evaporate so that the sauce begins to thicken.

3. Then add salt, sugar, cinnamon, cloves, all the peppers and mix. Continue cooking for another 30 minutes. Add chopped garlic 5 minutes before the end.

4. After removing the pan from the heat, pour in the vinegar essence and stir. Next, pour into jars and roll up. Turn the jars upside down, wrap them in something warm and leave until cool. Then put it away in your bins.

Spicy tomato sauce for the winter in a slow cooker

I suggest you familiarize yourself with the recipe for spicy ketchup prepared in a slow cooker. The sauce is spicy, moderately spicy, with a sweet and sour taste.

Ingredients:

• Tomatoes (meaty) – 2 kg
• Sweet bell pepper – 500 gr
• Onions - 400 gr
• Fresh hot pepper - 2 pcs.
• Dry mustard - 1 tbsp.
• Salt - 2-2.5 tbsp.
• Sugar - 200 gr
• Vegetable oil - 150 g

Preparation:

1. Prepare all vegetables - wash and remove peels, stems or seeds. Cut into slices and place in a blender to grind.

2. Place everything in a multicooker bowl, add mustard, salt, sugar and vegetable oil. Mix everything. Turn on the “baking” mode for 45 minutes.

3. Then grind everything through a sieve and pour it back into the bowl. Do not throw away what remains in the sieve. It is better to beat the leftovers with an immersion blender until pureed and add to the bowl. Mix everything until smooth. Taste and add salt or sugar if necessary. Cook in the same mode for another 1.5 hours.

If desired, you can add 1-2 tablespoons of vinegar 9%.

4. Time may change. Check the thickness of the sauce. If you drop the sauce onto the plate and it doesn’t spread, it’s ready. Then pour everything into sterile jars, roll it up and turn it upside down. Wrap it in something warm and leave it to cool. Then just put it away in your storage.

By the way, I also want to advise you to look at the article on conservation. There are very interesting recipes there.

Good luck with your preparations!