Homemade ketchup for the winter “Tomato. The best homemade ketchup recipes - special secrets from chefs

My favorite ketchup. You can use it for cooking, or you can just eat it with a spoon. It turns out so tasty. I prepare ketchup with bell peppers to prepare for the winter. You won't have to conjure it for long. It's very simple. Grind, cook, roll. And all winter you have excellent homemade ketchup.

Ingredients:

tomatoes 3 kg.
6 pieces
peeled garlic 1 cup
tomato paste 1 cup
salt 2 tbsp. spoons
granulated sugar 0.5 cups
sunflower oil 1 cup
red ground pepper 1 tbsp. spoon (I add less)
parsley and dill 1 bunch each
vinegar (9%) 50 grams

Preparation.

We chop the tomatoes in a meat grinder and place them in a cooking container, or, more simply, a basin. Add salt, sugar and bring to a boil. Be sure to remove the foam. Add sunflower oil and cook for 25 minutes.

Garlic and bell pepper We also pass it through a meat grinder and put it in our brew. Ground red pepper and tomato paste also go there. Finely chop the dill and parsley and add to ketchup. Cook everything together for another 15 minutes after boiling. At the end, add vinegar, mix thoroughly, pour into jars and seal. That's the whole technology for making ketchup with bell pepper. Be sure to prepare it and in winter you won’t regret it. Bon appetit everyone!

In addition to tomatoes and the necessary spices, this ketchup also contains sweet bell peppers, hot pepper Chile, onions And aromatic seasonings. All these ingredients make the sauce original and more piquant. If you don’t like it, then you can exclude it from this recipe.

To prepare it, housewives will have to tinker a little when preserving ketchup, but the result is worth it. Hope, step by step instructions with a photo will help you easily cope with this task.

To prepare ketchup for the winter you will need:

Tomatoes – 2.5 kg;

Red bell pepper – 5-6 pcs.;

Chili pepper – 1-2 pcs.;

Onions – 500 g;

Dry granulated garlic - 1 tbsp. l.;

Ground sweet paprika – 1 tbsp. l.;

Vinegar (9%) – 100 ml;

Bay leaf – 2-3 pcs.;

Allspice peas – 1 tsp;

Cloves – 0.5 tsp;

Coriander – 0.5 tsp;

Bay leaf – 3-4 pcs.;

Sugar – 1 tbsp;

Salt – 2 tbsp. l.

Ketchup with bell pepper: recipe

Prepare everything necessary ingredients for home preparation.

Wash tomatoes, bell peppers and chili. Remove seeds and stems from peppers. Chop all the vegetables in large pieces and fold into large saucepan. Place the pan with vegetables on the stove and bring to a boil over medium heat.

Do not add water, the tomatoes should release own juice, in which all other vegetables will be cooked. Add a glass of sugar and two tablespoons (without slides) of salt. Simmer everything for 40 minutes over low heat.

Peel the onions and cut into large rings. Fry it on sunflower oil until soft. Do not fry too much; the onion rings should not turn golden.

Transfer the sautéed onions into the pan with the vegetables. Grind allspice, cloves and coriander in a mortar and add to the pan. Also add bay leaf and cook vegetables for another 30 minutes.

At the beginning of cooking vegetables, quite a lot of juice is released, but during the process it boils down. Don't forget to remove the bay leaf. If you like a strong scent bay leaf, then you can use ground leaves in making ketchup.

Beat the contents of the pan thoroughly with an immersion blender until smooth.

Add a tablespoon of dry granulated garlic and ground garlic to the ketchup. sweet paprika and pour in 100 ml of vinegar. Return the pan to the heat and cook for some more time. If your mass is thick enough, then you don’t need to cook for long, 10-15 minutes is enough.

Ready ketchup taste, add salt or sugar if necessary.

While still hot, pour the ketchup into dry, sterilized jars and bottles and screw the lids on tightly. When cooled down, store it in cool place. In winter, you don't have to spend money at the store on your favorite sauce.

Bon appetit everyone!

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

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

Ingredients:

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

*From specified quantity ingredients yields about 1 liter of ketchup (this figure may vary slightly in one direction or another - depending on the thickness of the ketchup).

Preparation:

Wash the tomatoes and onions. Peel the onion, cut off the root end and cut into small pieces. We cut the tomatoes in half, cut out the places where the stalks are attached and the dense light areas (if any). Cut the tomatoes into slices. Place tomatoes and onions in a wide, thick-bottomed saucepan. Mix.

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

Cool the resulting mass slightly and grind it through a sieve (it will be faster if you first grind the mixture through a holey colander, and then through a sieve or fine-mesh colander). As a result, we will get a liquid mass, which we return to the pan. Place the pan with the tomato mixture on the fire and bring to a boil.

Cut a piece 30-40 cm long from a wide bandage. Place peppercorns, cloves and coriander on the edge of this piece and tie it securely. The result was a bundle of spices on a long “string” of bandage.

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

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

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

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

Ketchup is a sauce with a long history. For modern people, this seasoning for dishes is associated with red bottles and store shelves. Ketchup at home earlier in the winter, before development food industry, cooked in many families. Nowadays, natural nutrition is gaining popularity, and housewives are striving to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.

Recipes for making homemade ketchup for the winter

To cook delicious ketchup, which will be stored all winter and will not spoil, you need high-quality tomatoes, ripe, strong, without defects. Country or country tomatoes grown without chemicals are ideal. Factory sauces contain not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Ketchup cooked at home for the winter is healthier taste qualities superior to industrial analogues, moreover, it can be done as classic sauce, and use the original and unusual recipe.

Classic tomato recipe

The sauce from which ketchup got its name did not contain tomatoes. The Chinese seasoning ge-tsup was prepared with fish entrails, and later with anchovies. The British remade the recipe in their own way, replacing fish with mushrooms and walnuts, then turned on the olives. Much later, tomatoes were added, and the version today called classic was born. Ingredients for classic ketchup:

tomatoes – 2.5 kg;
sugar - half a glass;
cloves – 2 buds;
black pepper – 20 peas;
coriander – 10 peas;
vinegar 9% - 2 tablespoons;
salt - half a tablespoon;
greens (any) - a bunch.

How to prepare the sauce:

Select the tomatoes, rinse, remove the stems with a knife, cut into small pieces, place in a saucepan, and wait to boil. Add water if necessary; the juice that has been released is enough. Switch to medium heat stove, cook for 20 minutes.
Cool the boiled tomatoes, pass through a sieve into the same pan. Cook the mass of future ketchup until thickened, an hour or more.
Place the spices in a piece of gauze, tie the ends to form a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, stir the mixture, cook for 10 minutes, making slow fire.
Pour the finished ketchup into sterilized containers, cool, and place in the refrigerator or cellar.

With apples and bell peppers

For lovers of interesting flavor combinations, ketchup will complement any snack. Little secret: if you add dried or smoked onions, you get an extraordinary aroma. This addition will be useful for those who are not against culinary experiments with ketchup. If you are not sure that eaters will approve unusual taste, limit yourself to the original recipe. To prepare this spicy ketchup you will need:

red soft tomatoes – 1.5 kg;
apples (green is preferable) – 1 kg;
bell pepper (yellow, red) – 1 kg;
onion (turnip) – 1 kg;
vinegar 9% – 1 glass;
sugar - tablespoon;
salt - half a teaspoon;
black pepper – 10 peas;
allspice – 6 pcs.;
garlic – 5 cloves;
savory - to taste.

Step by step recipe preparing ketchup:

Chop the tomatoes and onions, remove the core from apples, cut out the middle with seeds from peppers.
Pour a few tablespoons of water into vegetables and fruits, put on fire, and boil until pulpy.
Rub the mixture through a sieve, pour into a saucepan, place the spices in a gauze bag, and boil until thick.
Add sugar and salt, pour in vinegar, add squeezed garlic and chopped savory.
Pour the hot mixture into (heated) bottles, screw on the caps tightly, place in a sterilization container (large saucepan, tank), sterilize, then cool.

Preserving Spicy Tomato Sauce with Chili Peppers

The popular “hot” sauce is prepared simply, with a minimum of ingredients; the chili pepper will still overwhelm all other flavors. You can season many dishes with it, with caution. Chili goes well with pasta and its varieties, potatoes, rice, fish, and meat. It is important to remember that if you intend to season a dish with this sauce, do not add pepper when cooking it, otherwise your mouth will burn. For the hot sauce you need:

meaty tomatoes – 3 kg;
chili (or Cayenne pepper) – 1-3 pods;
salt - a heaped tablespoon;
sugar – 150 g;
vinegar 9% – 50 ml;
peppercorns, allspice and black – 10 pcs.

Cooking sequence:

Wash and cut the tomatoes into slices, pour into a saucepan and put on heat (medium). Cook until soft, about 40 minutes, stirring constantly.
Cut and peel the chili, add to the tomatoes at the end of cooking. If a very hot sauce is desired, do not remove the seeds from the peppers. Add peppercorns and cook for 15 minutes.
Strain the mixture through a sieve using a wooden spoon or spatula. Peels, seeds, and spices will not pass through the sieve. Grinding can be simplified by using a juicer that has the function of squeezing juice from pulp, or a conventional device, but then the peel of the tomatoes must be removed before cooking.
Boil the pureed mixture, season with salt, vinegar, sugar, pour ketchup into jars or bottles, and close.

From tomato juice with starch in a slow cooker

When preparing ketchup at home for the winter, starch is rarely used; housewives prefer to boil off excess moisture without adding thickeners. Sometimes the resulting degree of thickness is not enough, for example, when preparing pizza. The sauce may spread and the dish will be moist. The dish of the day will be saved by homemade ketchup with added starch. For it you will need:

Very ripe tomatoes– 5 kg;
onion – 400 g;
apple cider vinegar– 50 g;
sugar - glass;
allspice – 15 peas or 1-2 teaspoons;
hot pepper, garlic - to taste;
starch - 2 tablespoons.

The sauce is prepared like this:

Squeeze out the tomato juice, preferably using a juicer, or you can grind the tomatoes in a meat grinder with a fine wire rack, drain the pulp in a colander, and let drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stewing mode.
Peel and chop the onion: use a meat grinder or puree in a blender.
Wait until it boils tomato juice, add onion puree. Simmer in a slow cooker for an hour and a half.
Pour salt, vinegar, sugar into the multicooker bowl.
Stir starch and pepper in a previously prepared glass of juice. While stirring the ketchup, pour in the resulting mixture. When the mixture thickens, turn off the multicooker.
Pour into jars and twist while hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for aromatic, sweet and sour sauce, ideal for barbecue. In nature, this seasoning will be a great success. The cook regulates the spiciness of ketchup independently; the recipe does not set clear limits on how hot such a sauce should be. Everything is done based on the desires of consumers, the ketchup will not become less tasty by reducing the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup composition:

ripe plums – 5 kg;
tomatoes – 1 kg;
bell pepper – 500 g;
garlic – 300 g;
red pepper (hot) - to taste;
so - 2 tablespoons;
sugar – 300 g.

Preparing the sauce:

Wash the vegetables, remove the plum pits.
Grind plums, peppers and tomatoes in a meat grinder.
Place everything in a saucepan, cook for 2 hours, stirring.
Grate the garlic on a fine grater, or pass through a garlic press, add to the pan, cook for another 40 minutes.
Pour the ketchup into hot jars and roll up. Turn the jars over and wrap them in a blanket until cool.

Find out more recipes how to cook delicious.

Quick tomato paste recipe

Ketchup is being prepared on a quick fix, with a minimum of ingredients. Tomato paste bought in a store is more natural in composition than factory-made ketchup. Read the label, choose pasta that contains only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by high temperature, is an antioxidant, good for the heart. Ingredients for “quick” ketchup:

tomato paste – 100 g;
seasonings: a mixture of dry herbs, garlic, black pepper - all together 50 g;
salt - teaspoon;
sugar – 2 teaspoons;
mustard (ready) – tablespoon.

How to cook:

Dilute the paste boiled water(approximately 200 ml).
Pour sugar, salt, seasonings into one glass, pour boiling water, let it brew, pour into the paste.
Place on the stove and cook for 2 minutes over low heat.
Pour into a treated jar. Store in the refrigerator for up to three weeks.

Aromatic redcurrant ketchup with spices without vinegar

The national Georgian delicacy, tkemali sauce, is made from sour plums. Its classic unique taste it is not easy to reproduce, there are modifications of the sauce, plums are replaced with some other sour fruits or berries, for example, red currants. If you want to bring the taste of ketchup closer to classic tkemali, among the seasonings should be cilantro, add it to the ingredients below:

red currants (without green branches) – 1 kg;

water - a quarter glass;
garlic - medium head;
dry dill – 2 tablespoons;
coriander seeds, ground – 3 teaspoons;
hot red pepper (ground) – 1.5 teaspoons;
sugar - half a glass;
salt – 2 teaspoons.

Preparation:

Place currants in a saucepan, pour in water, and bring to a puree over low heat (do not bring to a boil).
Drain the liquid, take a separate container, and rub the berries through a sieve.
Mix juice and puree, put on fire, simmer until thick.
Grind the spices and spices to a powder, add to the puree, add salt, add sugar, cook for 5 minutes.
Pour into jars and cool.

Video: how to make ketchup for the winter at home

Ketchups sold in stores contain sodium benzoate. Manufacturers love this additive because it prevents mold and yeast from developing, allowing ketchup to be stored for a long time. Substances with this effect contain cinnamon, cloves, mustard, cranberries, apples. If you see these components in recipes, know: they protect the sauce from spoilage. Cooks use vinegar for the same purpose. Practical advice You will hear how to prepare your favorite seasoning for the winter in the video below, reproduced there step by step preparation ketchup at home.

Ketchup is one of the most universal 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 all year round enjoy the taste quality product and at the same time not to pay fabulous money for it, there is only one way out - to prepare ketchup at home. If you make it correctly, it will surpass store-bought ones in its organoleptic qualities.

How to make ketchup

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

When choosing tomatoes for making ketchup at home, you need to discard all overripe and underripe tomatoes, or any damage. 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, pass it through a meat grinder, and then rub the puree through a sieve. There are more easy way- pass 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 food 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 it on 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 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.
Divorce 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 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 spicy taste, quite spicy.

Spicy ketchup

tomatoes – 0.5 kg;
onions – 0.5 kg;
sweet pepper – 1 kg;
burning 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 the sweet and hot peppers along with the 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 really appeal to lovers of 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 you to serve it with any dish. This is the most tomato ketchup, which can only 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.;
pepper sweet pea– 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 in a coffee grinder.
Pass the onion and garlic through a meat grinder.
Tomato, onion and garlic puree place 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 spicy taste. It cannot be said about him that he is not an acquired taste. 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 transfer to cold water. When the tomatoes have cooled slightly, remove them from the water and remove 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, transfer to it vegetable puree 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 the 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 delicious and useful product, which stores well and is quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.