Quick tomato ketchup. Homemade tomato and apple ketchup recipe

I have been making ketchup at home using this recipe for many years. Since everyone in our family loves this amazing sauce, buying it in the store can simply go broke. If you learn how to make ketchup at home, you'll never buy it ready-made again.

Preparing this sauce will not take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. To make juice you can use any ripe tomatoes, however, it is better to take meatier varieties.

Then the juice will be much thicker, which means there will be more ketchup. Five kilograms of tomatoes will yield just over four liters of juice.

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

If you want it faster, you can use a regular grater. When the juice boils, add the onion puree and cook together.

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice and onions have been purchased, reduce the heat and simmer over low heat for about an hour and a half - the amount should be reduced by about half.

The juice will foam - we check the readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar immediately - otherwise, when the juice is boiled, the taste will homemade ketchup will be spoiled.

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

When the juice is thick, add salt and sugar and simmer for about five more minutes - don’t be afraid to taste. If necessary, you can increase or decrease the amount of salt and sugar.

When you achieve the desired taste, add vinegar. At the very end of cooking, carefully pour in the juice and starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Hot ketchup pour into jars and roll up.

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 the store-bought one in its organoleptic qualities.

How to make ketchup

In order to cook delicious ketchup, it’s not enough to pick 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 reject 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, 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 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 sour sweet taste. It is not spicy at all, so it can be given even to children.

Spicy ketchup

tomatoes – 2 kg;
bell pepper red – 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 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 the 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 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 Bell pepper– 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 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 it on slow fire.
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 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 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 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 transfer to 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 down at room temperature, after which it is better to remove it in a more cool 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.

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Salad with spicy chicken, mushrooms, cheese and grapes - aromatic and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods; in combination with spicy fried chicken and mushrooms, you get a very nutritious snack that is refreshing sweet and sour berries grapes The chicken in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with fire, use hot chili.

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Homemade tomato ketchup tastes just like store-bought. It is just as thick and aromatic, goes great with meat, vegetables and fish dishes. And most importantly, homemade sauce absolutely natural, as it is prepared from fresh tomatoes, without starch and dyes.

Making ketchup at home (including for the winter, and not just immediately for the table) is not difficult, although it is troublesome - but if you have a recipe with a photo, then there are no problems at all. First you will need to grind the tomatoes through a meat grinder, then boil and grind them through a sieve, boil them again with spices and pour into jars. But you will definitely like the result! The tomato sauce will boil down greatly and thicken, acquiring a pleasant consistency and magical aroma. In addition, if desired, ketchup can be made more spicy, add your favorite spices and evaporate to the consistency you like.

Ingredients

tomatoes 3 kg
onions 3 pcs.
apples 3 pcs.
ground red pepper 0.5 tsp.
ground black pepper 0.5 tsp.
ground cinnamon 0.5 tsp.
cloves 3 pcs.
sugar 170 g
non-iodized salt 1.5 tbsp. l.
9% vinegar 6 tbsp. l.

Recipe for making homemade ketchup for the winter

We prepare the main products: tomatoes, onions and apples. You can take tomatoes of any variety, the main thing is that they are ripe and sweet, then the ketchup will be rich and pleasant to taste. Onion Regular white, non-bitter will do. It is better to use sour varieties of apples such as “semerenko”; they perfectly highlight the taste of tomatoes, give ketchup a thicker puree consistency, a pleasant fruity aroma and a slight sourness.
Peel the onion and remove the core from the apples (you don’t have to peel the skin). Grind them into pieces that will fit freely into the bell of the meat grinder. Large tomatoes cut into 2-4 parts, small ones can be left whole. We pass tomatoes, apples and onions through a meat grinder. I got a full 5 liter pan vegetable puree(together with crushed tomato skins and seeds, which we will later remove by rubbing through a sieve).
Place the pan on the stove and bring to a boil. Then reduce the heat and cook at low simmer for 1 hour - without a lid, skimming off the foam. During this time, the tomato skins will boil down and fully impart their flavor to the sauce.
Grind the hot puree through a sieve with a metal mesh - pour the tomato mixture into it portionwise and rub thoroughly with a tablespoon, thus separating the seeds and skins from the liquid tomato base. There will be very little waste - about 1 glass.
Throw away the cake. Return the pan with tomato sauce back to the heat. We continue to cook for another 1 hour, without a lid, over low heat, stirring the ketchup from time to time so that it does not burn.
During cooking, the ketchup will become thicker. Add to it aromatic spices: red and black pepper, ground cinnamon, carnation umbrellas. Continue cooking for another 15 minutes, stirring.
Add sugar, salt and vinegar - be sure to add them in small portions, focusing on your taste. Depending on the ripeness and sweetness of the tomatoes, you may need to add a little more or less sugar and salt, or increase or decrease the amount of acid.
Boil the ketchup for 10 minutes until the sugar grains are completely dissolved.
Pour the sauce into hot sterilized jars and immediately roll up the lids (sterilized).
Turn the jars upside down and cover them with a blanket. As soon as the ketchup has cooled, we store the preserved food in the basement or other cool place. The shelf life of homemade ketchup is 1 year.

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 make delicious ketchup that will last all winter and not spoil, you need high-quality tomatoes, ripe, strong, and 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 on low heat.
Ready ketchup pour into sterilized containers, cool, 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 very desirable spicy sauce, do not remove the seeds from the pepper. 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.