Ketchup for the home for the winter. Homemade ketchup recipe thick and tasty for the winter

Summer gave us good tomato harvests. The calm autumn season is coming, which allows you to start preparing savory snacks, seasonings and sauces. Today we are preparing original ketchup with different ingredients. The basis of the recipes will be our favorite tomatoes.

Ketchup is a tomato sauce or seasoning made from fresh tomatoes with (or without the addition of) spices, salt, and sugar. Used with a wide variety of hot and cold dishes: spaghetti, hamburgers, sandwiches, pizza.

Over the past 50 years, it has gained international popularity and recognition. Let us summarize the concept of the word “ketchup” - it is a thick tomato sauce that is used as a seasoning for fish dishes.

Today in the article:

Ketchup for the winter “European style”

Ingredients:

1.5 kg - tomatoes
2 teaspoons - salt
2 tbsp. spoons - vinegar 3%
1 teaspoon - mustard
1/2 teaspoon - cinnamon
1/2 teaspoon ground red pepper
2 pcs. - cloves
Nutmeg - on the tip of a knife

Preparation:

Pour boiling water over the tomatoes, remove the skin, cut the pulp into small slices. Add salt, place in an enamel bowl and heat over low heat for 30 minutes.
Rub the tomato mass through a metal sieve, combine with vinegar and spices and heat for another 40 minutes without covering.
Pour the finished ketchup into sterilized jars and seal with boiled lids.

Ketchup for the winter “A good addition”

Ingredients:

Tomatoes – 1 kg
Apples – 500 g
Sweet pepper - 2 pcs.
Sugar - 1.5 tbsp. spoons
Vegetable oil - 1/4 cup
Vinegar 9% - 1/4 cup
Salt - 1/2 tbsp. spoons
Ginger - 1/2 teaspoon
Black peppercorns - 5 pcs.
Ground black pepper - 1/4 teaspoon

Preparation:

Apples need to be cored, seeds and peeled and the pulp chopped.
Wash the sweet peppers, remove the stems and seeds, and finely chop the pulp.
Chop the tomatoes too and combine with pepper, apples, vegetable oil, salt, and sugar. Mix everything and simmer over medium heat for 15 minutes.
Grind the ginger into powder and add along with other seasonings to the prepared mass. Heat the resulting mass for another 3 minutes and immediately pour it into sterilized half-liter jars.
Pasteurize for 30 minutes at 85 degrees C, then roll up and cool, turning upside down.

Delicious tomato ketchup for the winter “Bulgarian style”

Ingredients:

1 kg - tomatoes
500 g - sweet pepper
1/4 cup - vegetable oil
5 cloves - garlic
2 pcs. - bay leaf
Parsley and dill, salt, pepper

Preparation:

The garlic needs to be crushed.
Pour boiling water over the tomatoes, remove the skin and pass the pulp through a meat grinder.
Remove the seeds and stalks from the pepper and cut the pulp into small pieces.
Combine tomatoes with pepper. Add garlic, vegetable oil, bay leaf, salt, pepper and let it boil, reduce heat and cook for 1 hour with constant stirring.
Wash the greens, chop them, add to ketchup - bring it to a boil again and pour into jars. Store in the refrigerator.

Ketchup for the winter “Optimal taste” - with tomatoes and onions

Ketchup with tomatoes and onions

Ingredients:

5 kg - tomatoes
1 cup - chopped onion
1 glass - sugar
1/2 cup - sugar
1/2 cup - salt
1 glass - vinegar 9%
1 teaspoon each: black pepper, cloves, mustard seed, piece of cinnamon, 1/2 teaspoon celery seeds

Preparation:

Wash the tomatoes.
Cut the onion into half rings.
Combine tomatoes and onions and steam together. Rub it all through a sieve.
Boil the resulting mixture by half. Place the spices in a bag and lower them into the boiling mixture. Add salt, sugar, vinegar and cook for another 7 minutes.
Remove the spices and pour the prepared ketchup into bottles and seal.

Ketchup for the winter from green tomatoes

Preparing the recipe:

Wash and cut into pieces: 1.4 kg of green tomatoes and 500 g of apples.
Cut 2 small onions into slices.
Combine chopped green tomatoes and onions. We boil everything. We rub the resulting mixture through a sieve. Thicken the resulting puree to a creamy consistency.
We make a vinegar marinade with spices: 1 glass of 8% vinegar with the addition of 1 teaspoon of pepper. unground mustard and allspice and 1.5 tbsp. spoons of salt - heat to a boil and leave for 2 hours.
Then strain the vinegar marinade and pour it into the condensed puree. Cook the resulting mixture again a little and fill it into preheated 1 liter jars while hot.
We sterilize the sealed jars at 90 degrees C - 45 minutes.

Interesting fact: ketchup comes from China, not America, as half the population thinks. This dish was prepared with anchovies, mushrooms, beans, spices and brine of salted fish or shellfish. Now chefs in every country are trying to create their own unique recipe for this sauce. And I, like many housewives, keep up with world culinary trends and try not only to learn how to make ketchup at home, but also to seal more than one jar for the winter, using different recipes. Today I will tell you several recipes for homemade tomato ketchup for the winter, which my family loves.

Ketchup "Krasnodar" at home

I have a friend who simply loves “Krasnodar” sauce and his wife always bought it at the store, mistakenly thinking that it would be difficult to prepare a good product at home. I shared this simple recipe with her and told her a little secret: it is the sour apple puree that gives ketchup a special piquancy and slightly noticeable sourness. They were so surprised by the amazing taste that during the first two samples she had nothing to hide.

For 2 half-liter jars you need:

Tomatoes – 1 kg;
Sour apples – 2 pcs.;
Onion – 30 gr.;
Carnation – 1 soc.;
Ground cinnamon – 1 gr.;
Black pepper – 6 pcs.;
Sugar – 60 gr.;
Salt – 10 g;
Apple cider vinegar 6% - 5 ml.

How to cook:

We take tomatoes that are red, not juicy and without visible defects. We wash the vegetables and cut them into slices, cutting out the place where the stalk attaches.
Peel the apples, cut out the seeds and cut into three slices on a fine grater. Remove the skins from the onion, wash and finely chop.
We pass the tomato pieces through a juicer or bring them to a boil in a saucepan without apples and rub them through a sieve.
Pour tomato juice into a thick-bottomed saucepan or roasting pan, add grated apple, onion, sugar and salt and spices.
Place on the fire and simmer for 90 minutes, stirring occasionally.
In 5 min. Before the end of cooking, add apple cider vinegar, stir and wait until it boils.
Pour hot ketchup into jars and seal. We set it to cool not in a draft.

Tip: after boiling for an hour, the sauce will become quite thick, so you need to stir more often.

Well, delicious ketchup at home is ready. Please your loved ones with this wonderful gravy.

Tomato juice ketchup recipe

It’s easy to experiment with this classic recipe, you just need to take into account the qualities of the original vegetables: red ones are sour, yellow ones are very sweet, and pink ones are in between. I suggest you exactly yellow tomatoes, since the gravy will be sweet cinnamon, and the color will be unusual: deep orange. The only main thing is that during cooking the puree does not burn and does not turn brown with a rancid taste.

Ingredients per liter of sauce:

Tomatoes – 1 kg 600 gr.;
Onions – 90 gr.;
Ground red pepper – 0.3 g;
Ground cinnamon – 0.3 g;
Sugar – 40 gr.;
Salt – 15 gr.

Tip: instead of a frying pan, you can use a thick-bottomed pan so that the ketchup does not burn.

How to cook:

Selected yellow tomatoes of the “cream” variety, wash and separate the stems.
Cut the vegetables into slices and put them in a saucepan. Peel the onion, chop it finely and add to the tomatoes.
Place the saucepan on the fire and bring the mixture to a boil. Leave and rub the hot tomato mixture through a sieve.
Place the resulting puree in a roasting pan and add seasonings, sugar and salt. And boil the mass to 1/3, stirring the sauce periodically.
Pour the cooked vegetable sauce from yellow tomatoes into jars and seal.

Tip: leave it to cool out of the reach of children.

Believe me, you will use this recipe very often, your kids will appreciate it with a bang: no sharpness or acidity.

Ketchup with mustard at home for the winter

The use of spices makes tomato puree ketchup. The composition of this dish is simply amazing with its richness of spicy and aromatic plants. But don’t let this fact scare you, the aroma will be piquant with a subtle, subtle taste of mustard.

Ingredients for 2 half-liter jars:

Tomatoes – 2.1 kg;
Onion – 110 gr.;
Garlic cloves – 1 piece;
Ground cloves – 1.5 g;
Mustard powder – 1.5 g;
Ground cinnamon – 0.4 g;
Ground allspice – 0.6 g;
Sugar – 155 gr.;
Salt – 35 gr.;
Apple cider vinegar 6% – 125 ml.

Tip: Use a wooden spoon that does not heat up to wipe hot tomatoes.

Let's start cooking:

We wash the red juicy tomatoes, cut them into 4-6 parts, put the vegetables in a saucepan and put them on the fire.
As soon as the vegetables boil, remove the pan from the heat and rub the contents through a sieve.
Grind the peeled onion and garlic in a blender bowl and mix with the resulting tomato mass.
Add salt, sugar, spices and cook over low heat to ½ volume.
Before removing from heat, add vinegar.
Pour the prepared tomato ketchup into prepared jars and sterilize for 30 minutes.
Using potholders or tongs, take out the jars one by one and seal them. Let it cool down out of the reach of children.

Believe me, this sauce is perfect for baked or fried meat. And you will share this recipe for tomato ketchup for the winter with all your friends.

Homemade ketchup "Baltimore"

Many housewives are a little afraid to use various new seasonings in cooking. But tarragon (tarragon) is known to everyone for its sweet drink of the same name. The herb of this spice contains 0.45% essential oil and 60 mg of ascorbic acid, so the ketchup will be not only spicy, lemon-mint, but also very healthy.

To prepare you will need:

Tomatoes – 1 kg;
Onion – 100 gr.;
Garlic cloves – 8 pcs.;
Dried tarragon (tarragon) – 4 g;
Bay leaf – 1 pc.;
Ground black pepper – 2 gr.;
Ground red pepper – 1 gr.;
Lemon juice – 10 ml;
Sugar – 60 gr.;
Salt – 20 gr.;
Refined sunflower oil – 40 ml.

How to do:

We wash the red tomatoes and cut them into 4-6 parts.
Place the tomato slices together with washed and chopped onions, garlic and bay leaves.
Simmer under the lid until soft, remove the bay leaf, and rub the mixture through a sieve.
Boil the resulting mass over low heat until it reaches the consistency of thick sour cream, add salt, sugar, lemon juice, tarragon, ground black and red pepper.
Boil for another 2 minutes, pour the boiling mixture into prepared jars, and pour boiling refined vegetable oil on top and seal.

Tip: taste the sauce and add sugar and salt if necessary. And tarragon can be replaced with mint - 2 grams.

Tip: You can also use corn or olive oil.

Now you know how to make ketchup at home for the winter, which tastes like an industrial sauce.

How to prepare kebab ketchup with garlic for the winter

In winter it gets dark so early, it is often very cold and you are at home almost all the time. Therefore, recreation in nature, somewhere in a forest area, is more valuable than in the summer. And kebabs with appetizers are much tastier. For such pleasant occasions, you will need a jar of ketchup, the recipe for which is completely simple.

Required ingredients:

Tomatoes – 600 kg;
Yellow cherry plum – 600 gr.;
Water – 200 ml;
Garlic cloves – 2 pcs.;
Basil – 2 sprigs;
Cilantro – 2 sprigs;
Red pepper – 1 gr.;
Salt – 10 g;
Sugar – 40 gr.

Cooking method:

We choose tomatoes that are ripe and fleshy. And we select the ripened yellow cherry plum, since its skin is sour, and it itself is quite sweet. Wash the greens and vegetables, separate the stems and seeds, and also peel the garlic. We cut the tomatoes into slices.
Pour water into the multicooker and add tomatoes and plums. Turn on the multicooker in the “Cooking” mode for 30 minutes. If the seeds do not separate, then put them in whole, only add another 5 minutes to the “Cooking” process.
Add chopped herbs and garlic to the hot fruit and vegetable mixture and blend the resulting mixture with a submersible blender. And then grind the mass through a sieve to obtain a homogeneous consistency.
Transfer the resulting puree into the multicooker bowl, add sugar and salt and ground red pepper and turn it on to the “Frying” mode for 5-10 minutes, stirring constantly.
Transfer the hot sauce into prepared sterilized jars and cover with lids.

Well, yellow cherry plum ketchup is ready for the winter.

Tomato and onion ketchup for the winter

There are still a lot of recipes for homemade tomato ketchup for the winter, but there are also some that may surprise you. Strange as it may sound, starch goes well with spicy tomato puree and the consistency is so thick that the sauce does not spread at all on the plate.

Ingredients for two 0.5 liter jars:

Tomatoes – 2 kg;
Onion – 110 gr.;
Coriander – 1 gr.;
Ground red pepper – 0.08 g;
Dry basil – 2 gr.;
Sugar – 130 gr.;
Salt – 35 gr.;
Starch – 20 g;
Water – 40 g;
Table vinegar 6% - 125 ml.

Preparing canned food:

We wash the selected red firm tomatoes, cut them into 4 parts and put them in a saucepan. We also send finely chopped onions there.
Put everything on the fire and boil until soft, wipe the tomato mass and simmer for about 40 minutes.
Meanwhile, dilute the starch in water and add to the boiling mass, mix thoroughly.
While the sauce simmers for another 5 minutes, pour vinegar into another saucepan, add spices and salt with sugar and bring to a boil under the lid.
Mix the boiled tomato mass with starch with vinegar broth, bring to a boil, pour into prepared jars and seal.

Tip: while the puree has not yet boiled down, keep the decoction of spices in vinegar under a tightly closed lid.

Be sure to close the thick and tender tomato basil ketchup for the winter.

Bulgarian ketchup at home “You’ll swallow your tongue”

The balanced combination of peppers and tomatoes produces a rich ketchup without the vinegar. This preservation can easily be used as a gravy for children's dishes, since it contains a sufficient amount of vitamin C and easily digestible sugars that help improve digestion.

Ingredients for a liter jar:

Sweet pepper – 1 kg 300 gr.;
Tomatoes – 800 gr.;
Onions – 60 gr.;
Vegetable oil (for frying) – 10 ml;
Vegetable oil (into mixture) – 25 ml;
Ground allspice - a pinch;
Ground black pepper – a pinch;
Sugar – 30 gr.;
Salt – 20 gr.

How to cook:

We wash the red firm tomatoes, cut them into slices and place them in the pan. Heat the vegetables until softened and rub through a sieve to obtain a uniform consistency. Stirring the mixture, boil it by half.
Meanwhile, wash the thick-walled sweet red pepper and cut out the inner pulp with seeds and stalks. Blanch them in boiling water for 7 minutes. and cool in cold water.
Grind the pepper in a blender bowl or pass it through a meat grinder, and then rub the resulting puree through a sieve.
Peel the onion, wash it and cut it into half rings. Fry the onion in refined oil until golden brown and rub through a sieve.
Pour sunflower oil, tomato mass, onion and pepper puree, spices and salt with sugar into a deep saucepan, stir and heat until boiling.
Transfer the finished ketchup into a prepared jar and sterilize for 90 minutes.
After this, seal it and wrap it in a blanket until it cools completely.

Tip: You don’t have to pass the vegetables through a sieve if you are happy with small pieces in the finished homemade ketchup.

Appetizing ketchup like Heinz is ready for the winter. It goes well with pizza and served with pasta.

There is nothing easier than watching video recipes for homemade tomato ketchup for the winter. So make yourself comfortable and turn on the video.

How to make homemade tomato ketchup for the winter

Sauces and seasonings allow you to reveal the aroma and taste of a dish, and sometimes even improve it. Most of them are sold in stores. But many of them can be prepared at home. And naturally, homemade sauces will be much healthier than store-bought ones. After all, at home we do not use flavor enhancers, stabilizers and other not very healthy additives. And the main preservative for us is vinegar, and not sodium benzoate, as in industrial production.

Today we will prepare delicious ketchup together according to a simple recipe. We can prepare it 2-3 weeks ahead or roll it up for the winter. And when we grill kebabs, we will serve them with our own homemade ketchup. How nice it is to open a jar of natural, delicious ketchup made from ripe tomatoes in winter. Let's start cooking!

Ingredients:

3 kg of tomatoes;
4 pcs. bell pepper;
0.5 kg of onion;
1 small or half a large head of garlic;
1 tbsp. salt;
0.5 tbsp. 9% vinegar;
0.5 tsp cinnamon;
12 black peppercorns;
3 peas of allspice;
4 cloves;
0.5 tsp nutmeg;
0.5 tbsp. Sahara.

* The ketchup turns out tender, sweetish and not at all spicy. Tastes like classic Hines ketchup. If you want to add spiciness, use hot chili pepper or flame to taste. You can also slightly increase the amount of black pepper.

Recipe for tomato ketchup for the winter

1. So, let's start making homemade ketchup. Take fresh tomatoes, wash them in cold water and dry them. Do not chop very finely, be sure to remove the tails.

2. Place the chopped tomatoes in a saucepan.

3. Coarsely chop the bell pepper.

4.Add bell pepper to the pan with the tomatoes.

5. Peel and chop the onion. To prevent onions from burning your eyes, rinse them under water, and then the cutting process will be less problematic.

6.Add onions to tomatoes and bell peppers.

7. Now it’s the garlic’s turn, peel it and add it to the rest of the vegetables in the pan. Add salt. Place the pan with vegetables on low heat, cover with a lid and cook for approximately 3 hours. We periodically monitor the process and stir the vegetables. At this stage, the composition should be as follows: 3 kg of tomatoes, 4 bell peppers, 0.5 kg of onions, 1 head of garlic, 1 tbsp. salt.

8. There is no need to add water; the vegetables will release juice and cook in it.

9. The mass should boil down and decrease significantly in volume (about 2.5-3 times).

10. Prepare spices: cinnamon, black peppercorns, nutmeg, cloves, allspice and black peppercorns, crush in a mortar or grind in a coffee grinder.

11. Take an immersion blender and grind the entire mass for several minutes until it has a homogeneous consistency. You don’t have to let the prepared vegetables cool too much, but be careful with the hot contents.

12.Add the remaining ingredients: spices, sugar and vinegar. Mix everything.

13.And put our ketchup on the stove again. Turn on medium heat and cook for about 30 minutes.

14.Bring the mixture to a boil.

15. Our homemade tomato ketchup is ready. Now we can pour it into sterilized jars and seal it with sterilized lids. For information on how to properly sterilize jars, see the link. The jars should be filled to the very top so that the lids fit tightly and there is no air under them.

16. Turn the jars over with their lids down and place them on a warm blanket. Wrap it well on all sides and leave the ketchup in the jars for a day. The place should be warm and draft-free.

17. After a day, we take the cans out of the blanket and put them in a closet or take them to the basement. In this form, ketchup can be stored all winter. Well, if you can’t wait to try it, open it and enjoy, the ketchup is already ready and does not need time to infuse. The main thing is that it cools completely. I used up all the ketchup I had stored for the winter in a month, everyone liked it so much. I hope you enjoy the recipe too! Bon appetit!

Good afternoon, dear readers.

I want to offer you a very tasty idea: making homemade ketchup with bell peppers.

We have already reviewed some of the recipes presented in the dedicated selection, but in them pepper acted only as an additional ingredient. And today he will play the main role.

Moreover, there will be a couple of options in which it will be the only vegetable in the recipe.

So this selection is for those who prefer to add variety to their diet and not be content with the same bottle of ketchup and a pack of mayonnaise.

As you can see, there are quite a few ways to prepare and combine foods, and you can always make a couple of jars of excellent sauce based on what vegetables and fruits have ripened at the moment.

Ketchup with bell pepper for the winter at home

I'll start with my favorite recipe. I love it for 2 things: a minimum of ingredients and garlic, which gives it a special “strong” taste. This is not some sweet sauce, but a real masculine dressing for meat.

Ingredients for 4 jars of 400 ml:

2 kg red bell pepper
1 cup peeled garlic
2 tbsp. (without a slide) salt
8 tbsp. (no slide) sugar
100 ml 9% vinegar

Spicy lovers can add 2-4 pods of hot pepper.

The preparation is very, very simple.

1. Wash the pepper and remove the stalks, seeds and membranes. Peel the garlic cloves and pass the vegetables through a meat grinder.

2. Add salt, sugar and vinegar to the resulting mixture, mix everything thoroughly and leave for 1 hour until the salt is completely dissolved.

To give the ketchup a smoother structure, you can additionally blend it with an immersion blender.

3. Done. Pour the ketchup into well-washed jars, close with metal or plastic lids and immediately store in the refrigerator.

It is not necessary to sterilize jars and lids. This preparation can stand in the refrigerator for up to six months.

Tomato ketchup with apples and bell peppers

If the previous recipe had a minimum set of products, then this one will be the maximum. So that you can appreciate how varied the cooking options can be.

Ingredients for 10-12 cans of 0.5 l:

5 kg tomatoes
1 kg apples
1 kg bell pepper
1 kg onion
1 piece hot pepper
1 head of garlic
Salt - 2 tbsp.
Sugar - 200 g

Amounts of ingredients indicated are for unrefined products.

The amount of sugar and salt may vary depending on the sweetness and juiciness of vegetables and fruits.

Preparation:

1. The most difficult thing in the whole process is preparing the products. Cut the stem off the tomatoes and cut them into slices. Remove the membranes and seeds from the peppers and cut them into any shape. Peel the onions and garlic, remove the core and seeds from the apples.

After all this tedious work, we pass everything together through a meat grinder, pour the resulting mixture into a thick-walled pan and put it on low heat.

2. When the mixture boils, add salt and sugar, stir and continue cooking for another 40-60 minutes, stirring occasionally, until the sauce has boiled down and reduced in volume by approximately 2 times.

After this, you need to taste it and, if necessary, add salt or sugar.

3. After an hour of boiling, the ketchup will be ready and just put it in sterilized jars, roll it up with sterilized iron lids and leave it to cool upside down, covered with a blanket.

This preparation will last in the cellar until next season without any problems.

A simple recipe for homemade ketchup for the winter

But this option is most similar in taste to those sauces with pepper that are sold in the store. Only much more natural and healthier.

Ingredients for 3 cans of 0.5 l:

2 kg tomato
1 kg bell pepper
3 tbsp. Sahara
1 tbsp. salt
100 ml vegetable oil
50 ml 9% vinegar
Black peppercorns - 5-6 pcs.
Allspice peas - 3 pcs.
Bay leaf - 2-3 pcs.

Preparation:

1. The cooking process here is also as simple as possible: grind the washed and peeled vegetables through a meat grinder, pour into a thick-walled or aluminum pan, turn on medium heat and bring the mixture to a boil.

If you want the consistency to be like store-bought ketchup, additionally blend the vegetables in the pan with an immersion blender.

2. When the pan boils, reduce the heat to low, add salt and sugar, bay leaves and peppercorns, stir and cook for 40-60 minutes, depending on the desired thickness.

It is most convenient to put pepper and bay leaf in cheesecloth, wrap it and tie it with a thread to easily remove these spices from the sauce before pouring into jars.

3. About 10 minutes before the end of cooking, add vegetable oil and vinegar and cook the ketchup, stirring constantly and without moving far from the stove so that nothing burns.

After 10 minutes, carefully place the hot ketchup into sterilized jars, roll up the lids, turn over, cover with a towel and leave in this form until it cools completely.

If you didn’t pack the spices in cheesecloth, be sure to remove the bay leaf from the pan. Once in the jar, it will give the ketchup a too strong taste.

Thanks to vegetable oil and vinegar, this sauce can be stored in an apartment at room temperature.

Ketchup with bell pepper, tomato juice and onion

Tomato-based sauces are convenient because you don’t have to use fresh tomatoes. They can easily be replaced with tomato juice. Of course, it is better if it is homemade, but in extreme cases, natural store-bought will do.

Ingredients for 3 liters of ketchup:

4 kg tomatoes
0.5 kg bell pepper
8 large onions
1 cup apple or wine vinegar 6%
Sugar - 150 g
Salt - 2 tbsp
1-2 heads of garlic
3 words spoons of starch
Ground black pepper, bay leaf

Starch gives ketchup a thickness and structure that is as close as possible to the one that stores have accustomed us to.

Preparation:

1. Prepare homemade tomato juice by passing the tomatoes through a juicer. You can do this several times to get as much pulp as possible.

If you don’t have a juicer, you can grind the tomatoes through a meat grinder and then grind them through a sieve to get rid of the skins and seeds.

2. Peel the onion and pepper, cut into small pieces and puree in a food processor. To make things go faster and easier, add a couple of glasses of tomato juice to the bowl before whipping, since the food processor does not cope well with dry mass.

3. And like this, gradually, in small portions, we process all the vegetables, pouring the finished mixture from the bowl into a deep aluminum pan.

Add peeled garlic cloves and starch to the last portion.

4. Well, then everything is as usual: bring the mixture to a boil over medium heat, then reduce the heat to low and cook 1-1.5 to the desired consistency. About 5 minutes before the end of cooking, add salt, sugar, spices and vinegar. Stir, take a sample and, if necessary, add spices.

5. Pour hot ketchup into sterilized jars (remembering to remove the bay leaf), cool under a blanket and store in a cool place.

How to make ketchup from bell peppers without tomatoes

This cooking option is called Turkish pasta. There is nothing at all in it except peppers and salt. It is very convenient because you decide for yourself to what degree of fluidity you want to bring it. It can be either a thin sauce or a thick paste in which the spoon will stand.

The consistency that is closest to me is ketchup - medium, most similar to puree.

Preparation:

1. Clean and cut the desired amount of bell pepper into small pieces.

4 kg of unpeeled vegetables will yield approximately one 0.5 liter jar.

Place it in a saucepan, add water so that it barely covers the vegetables and turn on medium heat.

2. Bring to a boil and cook for 15-20 minutes until the peppers are completely softened.

3. Scroll the resulting mass through a meat grinder and pour it into the pan again.

4. Bring it to a boil over medium heat, add salt to taste, stir, reduce the heat to low and continue cooking until the desired consistency is achieved.

5. Now put the ketchup into sterilized jars and close the lids.

If you plan to eat ketchup within six months, then plastic lids will do. If the storage is long, you will need to first sterilize the filled jars and then roll them up with sterilized lids.

Recipe for sweet pepper and tomato ketchup without vinegar - you'll lick your fingers

I am sure that most readers will like this recipe best. Moderately sweet, moderately tomatoy, easy to prepare and goes perfectly with absolutely any dish, be it meat, vegetables or pasta.

Ingredients:

Sweet or bell pepper - 1.5 kg
Tomatoes – 500 g
Salt - 1 tsp.

Preparation:

1. Cut washed and peeled vegetables into small slices and pass through a meat grinder.

2. Place the resulting mass in an aluminum pan, put it on medium heat and simmer until exactly half has evaporated. Don't forget to stir periodically.

It is easy to determine that half of the sauce has already evaporated by looking at the mark on the pan.

3. At the end, add salt, mix everything thoroughly again, cook for another couple of minutes and put the finished ketchup in sterilized jars, filling them to the very neck.

We roll up the jars with sterilized lids and cool them upside down under a blanket.

This product can also be stored at room temperature.

Video on how to make pepper and tomato paste sauce

I really hope that I was able to describe the recipes clearly and in detail, but if something remains unclear to you, then I suggest you watch this wonderful video, after which all questions will definitely disappear.

And in the end, I want to give you advice: do not refuse to prepare the version you like if you think that it contains too many ingredients. The options presented are really not complicated and are very easy to prepare. All you need is a little patience during the initial preparation of the products.

Thank you for your attention and see you again.

Congratulations to the culinary experts who decided to make finger-licking tomato ketchup for the winter! This is not only the right, but also a wonderful decision. After all, ketchup can transform any everyday dish. Even the most ordinary pasta, seasoned with a tasty and aromatic sauce, will seem like a haute cuisine dish. And this is exactly what every housewife strives for.

And if you also prepare a variety of ketchups at home from tomatoes, then you won’t get a price. Serve classic mashed potatoes, spicy or kebab with meat. You won’t be able to pull your household members back by the ears! The dishes will be exquisite and unique. After all, you can’t buy such seasoning in a store!

I understand perfectly well that every housewife wants to be original. That's how it is. Therefore, I am pleased to offer ketchup recipes that will surprise you.

A simple recipe, and the ketchup turns out excellent - thick and generous in taste. The cooking technology is very simple. The prepared ingredients are boiled, ground through a fine sieve, and boiled to the desired consistency.

The sauce should be stored in sterile containers. These can be convenient bottles with screw caps. You can seal ketchup in ordinary jars under iron lids. The main thing is that the container is sterilized. This requirement also applies to lids.

To make ketchup, choose ripe, fleshy tomatoes with thin skin. It is from these tomatoes that you can get a lot of pulp.

Preparing food

Tomatoes – 2.5 kilograms
Onion - one medium head. Weight approximately 120 grams
Sugar – 100 grams
Salt – 15 grams
Vinegar - 100 ml. (9 percent)
Spices 0.5 tsp. – ground black pepper, cinnamon, cloves, coriander beans.

From this amount of products you should get 1.25 liters of finished product.

Cooking the sauce

Ketchup is ready. They are not afraid to treat even children. We know that we prepared it from quality ingredients. The classic set of ketchup ingredients allows it to be served with many main dishes. Bon appetit!
I would also like to add that open jars must be stored in the refrigerator.

Ketchup for the winter made from tomatoes and apples

Original and delicious sauce. Sweet and sour apples add their own flavor to tomato heaven.
Don't let the presence of apples bother you. In ketchup they get along well with tomatoes and other vegetables. And the consistency of the culinary product becomes excellent.

I also want to recommend you one of my favorite recipes for apple charlotte,

List of ingredients

Two kilograms of red, ripe and fleshy tomatoes
Two hundred and fifty grams of sweet and sour apples
Two hundred and fifty grams of onion
Ninety grams of sugar
Tablespoon salt
Half a teaspoon of ground pepper mixture
Four carnations
One hundred twenty-five milliliters of 6 percent vinegar.

From the specified quantity of products, I get about one and a half liters of ketchup.

Step-by-step cooking process

Remove seeds from washed fruits. Leave the peel - it contains a lot of pectin, which will favorably affect the consistency of the finished product.
Cut the apples into small pieces that can be easily chopped with a blender or meat grinder.
Divide the peeled onion into small slices.
Cut the washed tomatoes into pieces.
Grind the prepared vegetables with a blender or meat grinder. Place the mixture in a saucepan or a convenient saucepan. The mixture still has a heterogeneous, even rough consistency. But it’s okay, we’ll boil it and soften it.
Place the saucepan over medium heat and bring the mixture to a boil.
Reduce heat, cover the dish with a lid, and simmer the mixture for an hour. But every 10-15 minutes it will be tedious to stir the future sauce.
An hour has passed. Now you need to remove the lid and cook for another 30-40 minutes. Don't forget to stir.
When the mixture has boiled down, turn off the oven and cool.
Grind using a sieve.
Place the ground mixture in a saucepan, add sugar, salt, pepper, vinegar, cloves and cinnamon. Stir, boil for 5-7 minutes. after the mixture boils. Be sure to taste it.
If you are satisfied with the taste, you need to remove the cloves, boil for another two minutes and turn off the oven.
Pour the hot sauce into a sterilized container.

Serve tomato and apple ketchup with baked meat and poultry - your household will lick their fingers.

What would I like to recommend?

The ketchup will be especially aromatic if you prepare the mixture of ground peppers yourself. To do this, you need to grind the peppercorns in a mortar. It is better to do this during the cooking process. It won’t take much time, and the dish will only benefit from it.
Cloves and cinnamon can also be put into a mortar along with peppers.
Pour in the vinegar gradually, tasting the sauce. Tomato varieties have different acid levels.

How to prepare spicy tomato and garlic ketchup for the winter

Homemade tomato ketchup is a great opportunity for culinary improvisation. I added a new ingredient, and the sauce began to sparkle with fresh colors.

That's it for a zesty ketchup recipe. Here we will add garlic, which will add a slight spiciness. And also bell peppers and Provençal herbs, which will turn the sauce into a real work of culinary art.

Required Products

Tomatoes – 3 kg.
Sweet pepper – 350 gr.
Onion – 350 gr. If possible, purchase Crimean
Sugar - 5 tbsp. l.
Salt – 1.5 tbsp. l.
Vinegar - 150 ml. (9 percent)
Garlic - 3-5 cloves
Dry Provençal herbs – 1 tsp.
A pinch of ground cinnamon
Cloves – 4 – 6 pcs.

From the specified amount of ingredients you should get up to two liters of ketchup. Please take this into account when you prepare the jars.

Preparing ketchup

With this ketchup your dishes will not be boring and bland! Try making pizza with it, you won’t regret it.

Homemade shashlik tomato ketchup for the winter

When we say kebab, we mean ketchup. Therefore, I offer you a recipe for ketchup for barbecue. It is very similar to the store product. But, of course, much better and more useful.

We need

Tomatoes 1.3 kg.
Sugar – 85 gr.
Salt – 1 tbsp.
Potato starch – 1.5 tbsp. l.
Ground red pepper - a pinch (a sixth of a teaspoon)
Ground black pepper - a pinch (a sixth of a teaspoon)
Paprika - a pinch (a sixth of a teaspoon)
Ground cinnamon - a pinch (a sixth of a teaspoon)
Cloves - 1-2 pcs.
Vinegar 9 percent - 50 ml.

Step by step process

Wash the tomatoes and turn them into tomatoes.
Boil the tomato for about five minutes and set aside to cool. This procedure will make it easier to grind through a sieve.
Grind the cooled mass using a sieve. You should have one liter of pure tomato juice.
Pour the juice into a saucepan and put on fire. After boiling, cook over medium heat for 15 minutes.
Grind the cloves in a coffee grinder, or grind them in a mortar.
Add sugar, salt, vinegar, and all spices to the juice. Mix well.
Taste and adjust if necessary.
Separate 85-100 ml of juice and cool.
Add starch to the cooled juice and stir.
Pour the “starchy” juice into a common pot and stir. Boil for five minutes.
Pour hot into sterile containers and seal with iron lids. Leave to cool under warm clothes.

Kebabs or just fried meat with this ketchup will be great!

Recipe for homemade Krasnodar tomato ketchup for the winter

Ingredients

Kilogram of tomatoes
A pair of large apples
Half a teaspoon of salt
Teaspoon of sugar
Two tablespoons of apple cider vinegar
Half a teaspoon of ground cinnamon
A pinch of sweet and hot paprika, ground coriander, dried garlic and parsley, ground nutmeg.

I should immediately note that this makes approximately 450 ml of ketchup. If you want to cook more, then increase the amount of food.

Cooking something delicious

Cut the washed tomatoes into pieces and place in a saucepan.
Add two tablespoons of water and place on low heat.
Bring to a boil, cook for min. 30 until the tomatoes are completely softened. The time can be adjusted based on specific conditions.
Do a similar procedure with apples. Remove the core and cut into pieces. Simmer over low heat, adding two tablespoons of water. Time – min. 20 -30.
Grind the softened tomatoes and apples using a sieve.
Combine the two purees and cook. This needs to be done for 20 minutes. with constant stirring.
Add sugar, salt, all spices and herbs. Boil everything together for another 20 minutes.
Add vinegar and simmer for another five minutes.
When hot, distribute into sterilized jars and screw on.

Delicate, fragrant ketchup is ready to delight you all winter!
I sincerely wish you to invent your own, unique recipe for tomato ketchup for the winter!