Homemade cinnamon ketchup recipe. Ketchup at home for the winter: recipes for hot, spicy, sweet and sour and even “horseradish” tomato sauce

Interesting recipes for making homemade ketchup with the addition of apples, try making it for the winter.

Homemade ketchup using this recipe is undoubtedly worth making, because unlike ketchup bought in a store, you will get a natural product - it does not contain harmful additives that are used in industrial production, it has a bright, rich taste and delicate consistency. And if you are an avid summer gardener, then you probably have a large harvest of tomatoes, and you also have an apple tree with apples that are not suitable for long-term storage. These same apples that you have already eaten, and made jam from, but they still don’t run out, so add them to this sauce along with the tomatoes. I am sure that homemade ketchup with apples will not leave you indifferent; you will definitely remember this recipe and share it with your friends. By the way, you can prepare it even in winter, in the absence of fresh tomatoes, by replacing them with tomato juice.

You can cook this ketchup in a 6-7 liter saucepan. You will also need a meat grinder, a colander with a mesh and a second pan to grind the tomato mixture into.

From this amount of products you will get about 3 liters of ready-made ketchup.

tomatoes 4 kg (or 2.5 liters of tomato juice)
onion 0.5 kg
apples 0.5 kg
hot pepper (optional)
sugar 1 glass (glass volume 200 ml)
salt 2 tbsp. (without slide)
ground black pepper 1 tsp.
cinnamon 1 tsp.
cloves 10 pcs
vinegar 9% 1 glass (glass volume 200 ml)

Peel and wash the onions, wash the tomatoes and apples, remove the cores from the apples, there is no need to peel them - everything needs to be ground using a meat grinder. If you like it spicy, add hot pepper (I don't). Bring the ground mass to a boil and cook for 2 hours over low heat. If you have a gas stove, place the pan on the divider. Stir and make sure the mixture does not burn.

Strain the tomato mixture through a mesh colander to remove the skins of the tomatoes and apples.

Add sugar, salt, vinegar, ground black pepper, cinnamon and cloves to the pureed mass. Cook everything for 20 - 25 minutes.

Cinnamon and cloves are two spices with a very unique smell and taste. They are the ones who turn simple tomato sauce into ketchup. They must be present in this recipe. But you can also add dry ginger powder, ground allspice, paprika.

The finished ketchup can be poured into ordinary sterilized jars and closed with lids. But it is more convenient to store in bottles with screw caps. The bottles need to be washed well and pour boiling water into them for 5-10 minutes, drain, let dry a little and pour in ketchup.

The aroma of this ketchup will fill your home for a long time, causing the appetite of all household members. And of course, such a delicious sauce will not stagnate in your pantry.

Recipe 2: winter ketchup with apples and tomatoes

In this recipe, you can adjust the spiciness of the sauce yourself - this does not affect the safety of the canned food.

2.2 kg of tomatoes;
300 gr. light onions;
600 gr. autumn apples;
100gr. garlic cloves;
½ pod of hot pepper;
30 ml vinegar 9%;
ground black pepper, suneli hops and dried basil - according to the taste and desire of the household;
1 tbsp. l. coarse table salt.

Wash all vegetables, dry, grind in a meat grinder along with apples, after cutting them into small pieces.

Drain everything into a large saucepan and simmer over low heat for at least an hour.

Add crushed garlic, spices and vinegar to the mixture and simmer again over low heat for 60 minutes.

Let cool slightly and grind through a thick sieve for greater homogeneity.

Pour into prepared jars, cover with lids to seal.

Sterilize the finger-licking tomato and apple ketchup in a water bath for 10 minutes from the moment the water boils in the sterilizer.

Take it out, roll it up, turn it over. Insulate and after a day put it in a pantry or cellar.

Recipe 3: tomato and apple ketchup with onions (with photo)

Delicious ketchup for the winter can be prepared from tomatoes and apples with the addition of onions, bell peppers and spices.

Today I offer a recipe for current consumption and for winter preparations in small quantities. For canning in large quantities, I use a different technology: I put the tomatoes through a juicer and then boil the juice. This way I get ketchup of a uniform consistency without grains. For small quantities, tomatoes and other ingredients can be boiled in a slow cooker. I see the disadvantage of this method is that grains remain in the finished product, and after boiling you still have to work hard to remove the skin from the fruit. This is not difficult, but only if there are few products.

Onion - 1 pc. (about 100 g)
Apples - 1 pc. (about 100 g)
Bell pepper - 1 pc. (about 120 g)
Tomatoes - 1.25 kg
Salt - 1-1.5 tsp.
Sugar - 1.5-2 tsp.
Cloves - 5 pcs.
Cinnamon - 0.5 tsp.
Ground black pepper - 0.5 tsp.
Vinegar - 1.5 tbsp.

The products I have today are enough for about one and a half liters of ketchup, depending on the degree of boiling. If the tomatoes are fleshy varieties, then you will have to boil them less; if the tomatoes are watery, then the liquid will need to evaporate for more time.

The advantage of this cooking method is that the preliminary preparation is simple. Cut the peeled pepper in half or into 4 parts. Onions can be cut the same way. And there is no need to chop tomatoes and apples finely; it will be easier to remove the skin from large parts.

We put all this abundance into the multicooker bowl and set it on the “Stew” program for 2 hours.

I use this time to prepare the jars: I wash and sterilize them along with the lids.

I usually sterilize jars over a kettle of boiling water, and put the lids inside this kettle.

After two hours, open the multicooker. We will see that the vegetables have boiled, and the skins of tomatoes and apples have peeled off almost everywhere. It is very easy to remove by simply prying it with a fork.

Using a blender, puree the mixture, chopping all the vegetables. Add cloves, cinnamon and ground pepper.

We continue cooking. The “Quenching” program can be replaced at this stage with the “Frying” program. Here, look at your model to see which program is most conducive to boiling the mass and boiling away excess moisture. Add sugar, salt, vinegar and cook for another 20 minutes. Taste and, if necessary, add more salt and sugar.

Place the hot mixture into jars.

Screw on the lids.

Turn it over.

Ketchup with apples for the winter is ready. Hide it away, otherwise it won’t last until winter.

Recipe 4: ketchup with apples, tomatoes and peppers

Ketchup with bell peppers and apples for the winter will probably become one of your favorite additions. You can easily add it to pizza, stew meatballs in it, or serve it with meat or vegetables. You can always find a use for it, since both adults and children love this ketchup.

It is very useful to put away homemade ketchup for the winter, since the store-bought product can only boast a richer taste, however, this effect is achieved due to emulsifiers and flavoring additives. It’s no secret that they negatively affect the body as a whole, so it’s better to avoid such ketchup, giving preference to a homemade product.

The advantage of homemade ketchup with apples and bell peppers is that it is made from completely natural products. You can adjust its taste and spiciness yourself by adding or subtracting one or another ingredient. So, onions are often added to this appetizer to make it more piquant, as well as many other ingredients, including herbs.

You can also adjust the consistency of your homemade ketchup yourself. For example, if you like a thicker snack, you can grind the tomatoes using a meat grinder or blender, and then strain off some of the excess liquid, using only the thick tomato to make ketchup.

You can find detailed recommendations for making ketchup with bell peppers and apples in our step-by-step recipe with photo tips. You will only need to collect the required amount of ingredients, allocate some free time, and also carefully read this recipe. Everyone will love your homemade no-cook ketchup, and you can also store it away for the winter.

tomatoes - 1 kg
apples - 2 pcs
garlic - 1 pc.
bell pepper – 1 kg
salt - 1 tbsp.
sugar - 1 tsp.

Collect the required number of tomatoes from which you will prepare ketchup. It is advisable to take tomatoes of red varieties, with elastic pulp and thin skin. Wash them thoroughly in running water and cut them into large pieces to make them easier to chop.

Wash the apples, remove the stem and cut them into slices, removing the core and seeds. Place the apple slices in the same container where you placed the chopped tomatoes. All this must be crushed together so that the ingredients are better mixed together.

After this, grind the tomatoes in a meat grinder or using a blender and use the method we gave in the description if you want to make the ketchup thicker. Make sure that there are no apple or tomato peels left in the resulting liquid mass. To prevent its appearance in ketchup, pass it through a sieve.

Now you need to wash the bell pepper, cut it into several pieces, then remove all the seeds and add the vegetable to the tomato and apple puree. Take a blender and puree the mixture again to make it more homogeneous.

Then add salt and sugar in the required amount, mix the ketchup thoroughly and taste it. If there is not enough salt or sugar, you can add more, however, do not overdo it so as not to spoil your dish.

Since there is no need to cook ketchup with bell peppers and apples, select suitable containers in which it will be convenient to store the snack, and place your ketchup in them. If you want to close it for the winter, then you should add just a little vinegar and roll it up with sterile lids, putting the jars in the cellar or pantry.

Recipe 5, step by step: homemade ketchup with apples and onions

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.

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

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

Place on the fire and cook until the onion becomes soft.

Then puree everything with an immersion blender. 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.

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.

Recipe 6: ketchup with apples and tomatoes through a meat grinder

This time I want to offer you ketchup with apples for the winter at home, which turns out simply delicious.

I want to tell you how to prepare excellent ketchup, to which, in addition to tomato puree, we will add sweet and sour apples, spices, garlic and spices (cinnamon and cloves), as well as a little citric acid. You can't imagine how delicious it turns out! This homemade ketchup can be served with baked meat or added to vegetable stew, although my husband sometimes gets so carried away that he quietly eats a whole jar by simply spreading it on slices of bread.

tomato fruit - 4 kg,
apple (sweet and sour variety) -0.5 kg,
finely ground kitchen salt - to taste,
granulated sugar (white) – 1 tbsp. (to taste)
ground pepper – 0.5 tsp,
clove bud – 2-4 pcs.,
ground cinnamon – 0.5 tsp,
dried garlic - 0.5 tsp,
dried laurel leaf – 3-4 pcs.,
citric acid (crystalline) – 1/3 tsp.

The technology for preparing ketchup is simple, there are few processes, but the most labor-intensive is the preparation of tomatoes. To do this, we sort through them; if there are any that are crushed or damaged, then we throw them away. If the fruit has slight external damage, simply cut it out. Then we wash the fruits and wipe them dry with a towel. Then we pass the tomatoes through a special device such as a meat grinder, which frees the tomatoes from seeds and peel.

Now we wash the apples, peel them, remove the seed pod, and then grind them on a grater.

Combine tomato puree and apple mass and mix.

Then add granulated sugar.

Add salt, as well as clove buds and ground cinnamon.

We also add laurel leaves.

Boil the mixture at low boil for 2.5 hours. Then add citric acid.

And boil the ketchup for another 10 minutes.

Now we transfer it into dry, treated jars and immediately roll them up. As usual, turn them upside down and be sure to cover them thoroughly with a blanket so that the ketchup cools longer.

A day later we take the jars to the cellar. Bon appetit!

Recipe 7: ketchup with apples at home

Ketchup is perfect for various main courses, shish kebab, potato pancakes, fried potatoes, and can also be used as a dressing for borscht and tomato puree soup. Having made such a recipe, you will be completely confident in its quality composition, because no preservatives are used for the preparation, except vinegar.

Tomatoes – 6 kg
Onion - 750 g
Apples of any variety - 750 g
Hot pepper – 6 pcs.
Vinegar - 1.5 cups
Sugar - 1.5 cups
Salt - 3 tbsp. spoons
Cinnamon, cloves - To taste

Wash vegetables and fruits.

Wash the tomatoes into slices, add apples after removing the core. Peel the onion, cut into 4-6 parts and place in a container with tomatoes and apples.

Let it cook over low heat. 2.5 hours should pass from the moment of boiling.

Remove from heat, wait until it cools, and rub through a sieve or pass through a juicer. This procedure is mandatory if the mixture cannot be passed through a meat grinder to the desired ketchup consistency.

Once passed through a juicer or rubbed through a sieve, put the mixture back on the fire. After boiling, add salt, sugar, vinegar, spices and turn the heat to low.

Cook after boiling for 2 hours, stirring occasionally.

When the viscosity of the ketchup reaches the desired level, pour it into jars and roll it up.

Recipe 8: ketchup from tomatoes, plums and apples (step by step)

I want to share a simple recipe for delicious tomato ketchup with plums and apples. This homemade ketchup will never compare with store-bought ketchup - it is natural, without additives, thickeners, starch or preservatives. Ketchup is perfect for meat, poultry, pasta, for making pizza, hot sandwiches and more... This preparation will always come in handy and add variety to your table in the winter.

tomatoes - 2 kg;
plums - 0.5 kg;
apples - 0.5 kg;
onion - 0.5 kg;
salt - 2 tbsp. l.;
sugar - 3-4 tbsp. l.;
vegetable oil - 150 ml;
garlic - 1 head;
bell pepper - 2 pcs.;
hot pepper - 2 pcs.;
cloves - 6 pcs.;
peppercorns - 6-8 pcs.;
allspice - 5 pcs.;
bay leaf - 2-3 pcs.;
nutmeg - ½ tsp.

Wash the tomatoes and cut into large slices. Peel the bell pepper from seeds and cut into 4 parts. Remove the hot pepper from the stalk.

Core the apples and cut into slices.

Cut the plums into halves and remove the pits.

Peel the onion and cut into 4 parts.

Pass tomatoes, plums, apples, bell peppers, onions and hot peppers through a meat grinder. Mix the resulting mass and cook on the stove.

Let the mixture boil and simmer over low heat for about 20 minutes, stirring occasionally. Add sugar, salt.

Dip spices (cloves, allspice, peppercorns, bay leaves) into ketchup; you can put them in a fabric bag so that you can easily remove them later when they give off their taste.

Pour in vegetable oil.

Cook homemade ketchup over low heat until it becomes thick and excess moisture has evaporated, about 20-30 minutes, stirring occasionally.

At the end of cooking, add garlic, passed through a press, and turn off the heat.

Add nutmeg, stir.

Remove spices using a slotted spoon or simply remove the cloth bag. Blend the mixture with an immersion blender.

The mass will thicken well when whipped with a blender, since the recipe contains apples, and they are rich in pectin. The ketchup will acquire a characteristic consistency and will stick tightly to the spoon without dripping.

While the ketchup is cooking, prepare the jars. We wash the jars with hot water and soda or sterilize them with steam (hold the jar over the steam coming out of the kettle spout and scroll on all sides), separately dip the lids in boiling water.

Pour hot tomato ketchup, prepared with the addition of plums and apples, into jars and twist. From this amount of products we got 3 jars of 0.7 liters each and a little was left for testing.

We turn the finished jars over and wrap them until they cool completely, then put them away for storage until winter. Tomato ketchup with plums can be stored in an apartment without using a cellar.

What sauce is best served with pasta, stew, potatoes, pilaf? Of course, ketchup.

In addition, you can use it to make sandwiches, pizza, savory pastries and much more. And it will be twice as tasty to use your own homemade sauce. Eating such a delicious dish is even more pleasant and healthy. After all, you can guarantee the quality of products and production, and most importantly, homemade ketchup contains an important and irreplaceable ingredient - love and a piece of your soul. And this is worth a lot.

When buying and eating ketchup in stores, many people think that making it at home is difficult and, in general, impossible. In fact, this is not true at all.

The composition includes, of course, tomatoes and other simple products. Most often these are apples, onions, bell peppers and other vegetables and fruits. By adjusting seasonings, salt and sugar, you can create your perfect tomato sauce.

It's not difficult to prepare. To do this, it is enough to have a meat grinder or blender, a cooking pot and the ingredients according to the list. Now that the garden is full of harvest, I will introduce you to three of the most delicious and simple ways to prepare ketchup for the winter.

How to make ketchup at home from tomatoes for the winter

This ketchup is a spicy food lover's dream. It turns out very rich and piquant. You can adjust the seasonings and hot peppers that are listed in the ingredients list to suit your taste. After adding all the ingredients, be sure to taste and draw conclusions about the taste. Then your sauce will be the best.

Ingredients:

fresh tomatoes - 4 kilograms;
1-3 chili peppers;
600 grams of onions;
10 cloves;
2 teaspoons cinnamon;
a glass of sugar;
2 teaspoons ground paprika;
3 tablespoons salt;
half a glass of nine percent vinegar;
5 lavrushki.

Cooking steps:

1. Wash the tomatoes thoroughly. You can use any fruit for ketchup, even the “ugliest” ones. The main thing is that they are ripe and not spoiled. After washing, they need to be twisted in a meat grinder.

2. Cut the onion into large half rings or bars. There is no need for careful shredding here. During the cooking process, after cooking, the onion will still be processed into a puree state.

3. Pour the tomato mass into a cooking saucepan, add the onion and all the seasonings from the list, except vinegar. There is no need to peel the chili pepper. You can send it to the boil directly with the tail. The main thing is to rinse it well. Mix everything and put on fire. After the mass begins to gurgle, you need to reduce the power to slightly below medium and boil for 1 hour. In this case, be sure to stir periodically so that the contents do not burn.

4. Place a sieve over a high plate and pour the cooked mass into it. Set the juice from it aside, and rub the vegetables with a spoon directly into the sieve. You can throw away the pulp, and put the pureed mass on the fire and boil for about 30-50 minutes until the desired thickness. If you find the mixture too thick at first, you can add juice from the plate.

5. A minute before removing from heat, add vinegar and stir. Pour the finished sauce into sterile jars and seal them.

For long-term and high-quality preservation, jars and lids must be sterilized. Additional processing will be a kind of sauna for ketchup in jars. After rolling, they need to be turned over onto the lids and wrapped in a warm blanket. By the next morning, the sauce will have cooled completely and can be transferred to the basement.

Ketchup can be stored all winter in a cool, dry place.

Homemade tomato and plum ketchup is finger licking good

Now we will prepare a very tasty ketchup. Thanks to the presence of sweet peppers and plums, it turns out simply fantastic. Just imagine this union when tomatoes and onions are cooked in the same pan with these products!

Bell pepper provides a unique aroma, plum gives a sweet and sour hue, and seasonings complete the picture. Try it!

Ingredients:

Plum - 1 kilogram;
hot pepper to taste;
2 kilograms of tomatoes;
5 medium-sized sweet peppers;
300 grams of onion;
head of garlic;
a tablespoon of vinegar;
a glass of sugar;
ground pepper and cloves to your taste;
2 tablespoons salt.

Cooking steps:

1. Remove entrails from sweet peppers. Remove the pit from the plums. Cut out the rind from the stem of the tomato. Peel the onion. Hot peppers do not need to be seeded. Cut all these products into pieces that are convenient for twisting in a meat grinder.

2. Pass them through a fine grinder and place on the stove. First, set the heat to high until it boils, and then reduce to medium, closer to minimum.

3. The mass needs to be boiled for 1.5-2 hours. Then rub it through a sieve. Discard the pulp and simmer the sauce for another hour until thickened. Add all the other products from the list and simmer again on the stove for half an hour.

4. After the mass reaches the desired consistency, remove it from the heat and pour into sterile jars. Immediately after this, they must be sealed and turned over onto the lids. Place under the “fur coat” and leave overnight. You can try the ketchup after it has cooled, or you can save it for the winter.

How to make delicious ketchup from tomatoes and apples for the winter

Ingredients:

2 kilograms of tomatoes;
600 grams of onions;
kilogram of apples;
5 hot peppers;
salt and granulated sugar to your taste;
100 ml vegetable oil;
3 tablespoons vinegar 9%.

Cooking steps:

1. Wash the tomatoes and pour boiling water over them for 3-5 minutes. After this procedure they are easy to clean. Remove the peel and chop the tomatoes as desired. Peel and cut the apples in the same way. Do the same with onions and hot peppers.

2. Pour oil into a saucepan, add tomatoes, apples and onions. One tomato should be left for the next step. It, along with hot pepper and a tablespoon of salt, needs to be ground in a blender and set aside.

3. Boil the mixture over medium heat until the apples are soft. As soon as they become soft, you need to pour in the chopped pepper with the tomato. Add 3-4 tablespoons of granulated sugar and mix. Cook for 40-60 minutes until excess moisture evaporates.

4. Cool slightly and grind the sauce with a blender. If you plan to use ketchup for purposes other than storage, you can start now if you are happy with the thickness.

5. If it seems liquid to you, boil until done. To store for the winter, the crushed mass needs to be cooked for another 20-40 minutes until the desired thickness, add vinegar and pour into clean jars.

6. Turn over onto lids and cover with a warm blanket while hot. The next day you can transfer them to the basement for storage.

Today we looked at the various types of ketchup that you can make at home. Don't be afraid to experiment with flavors and add your favorite herbs and spices to the sauce. Only in this way can you prepare the perfect ketchup that you won’t find in any store.

How do you prepare tomato sauce? What taste and consistency do you like best? Share your experiences and wishes in the comments, we will be glad to listen to every opinion. See you soon!

I have long been interested in the question of how you can prepare your favorite sauces at home. And I thought that there were a lot of tomatoes at hand, it was just time to pick them from the bushes, but there was nowhere to store them. And I started looking for options for making ketchup from, which can be closed for the winter. Therefore, today we have a selection of 10 delicious and simple recipes about which they say “you’ll just lick your fingers.” And by the way, I'm not exaggerating at all.

In my understanding, ketchup should be slightly sweet and definitely thick. But, as it turned out, there are so many ways to prepare it that you want to try everything. Moreover, any of them is absolutely universal. It can be served with, and, and indeed with any dishes.

Another good thing is that I have never seen the need to sterilize filled jars anywhere. And this saves our valuable time. I think that today you will definitely decide on the choice of recipe.

As always, before starting, I want to tell you about small nuances that are better to adhere to so as not to spoil the workpieces.

Try to avoid using iron utensils. We know that tomatoes have a lot of acid, so why do we need a metallic taste in ketchup? It is better to take enamel, glass containers and plastic, wooden spatulas, spoons and a sieve.
Our important rule: jars must be sterile.
When adding sugar and salt, the tomato mass will begin to stick to the bottom, so at this stage you need to stir it often.
If you don’t like pieces of vegetable pulp in the sauce, then after cooking, pass them through a strainer or squeeze them in gauze.
Or peel the tomatoes in advance.
Before closing in jars, the vegetable mass, pureed through a sieve, must be boiled.

That's all, it's time to cook.

In this vegetable recipe we will only use tomatoes. Even without adding spices, the sauce will be very tasty. But for flavor, let's add some spices and herbs.

I really like this recipe also because we can use fruits that are not very beautiful, with dried out and blackened places. Simply cutting them off and twisting them in a meat grinder. Therefore, we won’t have to throw away part of the harvest that we couldn’t put into pickling. And you can process a large number of tomatoes at once, which will allow any housewife to breathe a sigh of relief in the future.

Well, the main value is that everything is homemade, without the use of flavoring additives, chemical preservatives and other nonsense. Therefore, you can treat children without a twinge of conscience.

Compound:

1.5 kg. tomatoes,
50-70 g granulated sugar,
0.5 tbsp. salt,
2 tbsp. 9% vinegar or 1 tsp. 70% vinegar,
15-20 black peppercorns,
8 coriander grains,
2 sprigs of cloves,
4-5 peas of allspice,
greens to taste.

From the specified amount of tomato you get about 500 ml of ketchup.

We wash the fruits, cut out all substandard places and cut them into slices.

Place the pieces in a saucepan, cover with a lid and place on high heat.

After boiling, cook for 10 minutes until the pulp becomes soft.

Using a blender, grind the fruits into a homogeneous paste.

Let the tomato mass evaporate over low heat for 1.5-2 hours.

Then check the thickness of the consistency. If it suits us, then add some sugar and salt. Stir until they dissolve and taste. If there is not enough sweetness, then add a little more sugar.

Even without spices it turned out very tasty. But you can add dried herbs and stems of parsley or cilantro. You can do without this. And then pour in the vinegar.

Cook the ketchup for another 10 minutes.

Grind the finished mass through a sieve. It is better to use the plastic version. The remaining seeds and skins (cake) can be thrown away.

Pour into sterile jars.

All that remains is to seal them with lids and let them cool. It is recommended to store it in the refrigerator or basement.

How to make thick ketchup from tomatoes, apples and onions

Another very tasty recipe with the addition of apples and onions. The acidity of the tomatoes is well diluted and the taste of the sauce is not very concentrated.

2 kg of tomatoes will yield 3 full half-liter jars and about 200 ml will be left to eat right away.

Ingredients:

tomatoes - 2 kg.,
sour apples, medium - 2 pcs.,
medium onion - 2 pcs.,
add salt - 0.5 - 1 tbsp. spoons,
sugar - 75-80 gr.,
cloves - 3 pcs.,
ground red or black pepper - 0.5 tbsp.,
apple cider vinegar 6% - 3 tbsp. l.

The tomatoes are washed and sorted. We cut off dark and damaged areas. Remove the peel from the apples and cut out the seeds.

And we grind all the products through a meat grinder or blender. My mother often uses a special food processor attachment.

Pour the mixture into a saucepan. Place on medium heat and cook for about 50 minutes. The mass boils down and becomes thicker.

Using a blender, puree the remaining pieces of pulp again.

Add salt, sugar and cloves. Stir and taste. Let the tomato mixture simmer for another half hour to achieve the desired thickness. Then add ground pepper and vinegar. Mix and taste.

You need to stir this mass so it doesn’t burn.

Pour the sauce into prepared jars.

How to make delicious homemade tomato and plum sauce

For the southern latitudes of our huge country, where there is often a large harvest of plums, I also advise you to process them into sauce.

They go well with tomatoes, although we are used to eating them more often as desserts.

Compound:

plum – 2 kg,
tomatoes – 3 kg,
onion – 250 gr,
garlic – 2 heads,
3 apples,
glass of sugar
2 tbsp. salt,
100 ml 9% table vinegar,
spices (cloves, ground pepper, ground coriander) - 0.5 tsp each.

We remove the cores from the apples. It will be better if you have homemade fragrant and green varieties. Peel the garlic bulb and head.

We wash the plums and remove the pit. We wash and sort the tomatoes, simultaneously cutting out all unnecessary places.
Grind all vegetables with a blender or meat grinder.

You will have a full 5 liter container of vegetable mass. Don't use aluminum; it's better to use a cauldron.

Let the mixture simmer, after boiling, reduce the heat to low and simmer for 2 hours. There is no need to close the lid, because we want to evaporate unnecessary moisture so that the mixture thickens.

Squeeze the garlic, spices and vinegar into the mixture and cook for another 30 minutes.

Seal the mixture into sterile jars.

This plum tomato ketchup is also absolutely versatile.

Spicy ketchup with bell pepper without sterilization

You can vary the spiciness of this sauce yourself. Don't like hot peppers, but love bell peppers? Well, just use one type of it in cooking. After all, any recipe goes through many changes until it adapts to the taste of the hostess. I also don’t like spicy foods, so I just don’t put chili in this sauce and that’s it.

Well, what about those who, on the contrary, are looking for something more acute? Of course, take the red pods and add their tomato mass.

Ingredients for 3 kg of tomatoes:

0.3 kg of onion,
hot pepper pod,
5 garlic cloves,
0.5 tbsp. sunflower oil,
0.5 tbsp. vinegar,
4 tsp salt,
4 tsp granulated sugar.

Wash the tomatoes and cut them into pieces. We cut out bruised, dry and damaged areas.

Remove the center from the pepper.

Cut the onion into large pieces.

We pass the fruits through a meat grinder. It turned out to be about 3 liters of tomato mixture.

Then we also chop the onions and peppers. Place the vegetable mass on heat. Squeeze the garlic into it, add salt and sugar. Add vegetable oil and simmer for 1 hour. Add vinegar and simmer for another 10 minutes.

The vegetable mixture has boiled down and needs to be tasted. At this stage, dry spices are added.

Pour into sterile jars and seal. Ketchup keeps well both in the cold and in the apartment.

Method for making tomato and zucchini sauce

And now another unusual way of making ketchup with the addition of zucchini. Believe me, this sauce will surprise you. It is also convenient because it is better suited for large, overgrown fruits, which do not contain as much water as young ones.

This does not affect the taste, but you will save time on the evaporation of moisture.

Ingredients for 3 kg of zucchini:

1.5 kg of tomatoes,
2 medium heads,
4 tbsp. tomato paste,
1 tsp hot pepper,
4 sweet bell peppers,
250 ml sunflower oil,
250 g granulated sugar,
2 tbsp. salt,
1 tbsp. acetic acid (70%).

Peel the zucchini and cut into pieces.

Grind the tomatoes into puree. To do this, it is better to take a meat grinder or blender.

Grind the zucchini and add tomato paste. It will give a deeper color to the entire mass.
Grind the pepper in the same way.

Add garlic through a press. Pour in salt, sugar and odorless vegetable oil.

Add a little red hot pepper.

Stir and cook after boiling for 30 minutes. Add vinegar and cook for another 10 minutes.

Place the mixture into sterile jars and seal until winter.

Of course, this type of ketchup is made with pulp. But you can also puree it with an immersion blender or grind it through a strainer.

Homemade cinnamon recipe without vinegar

Here is another unusual and favorite recipe for many. It turns out spicy because we use cinnamon and cloves. They also replaced the vinegar with lemon juice. For those who adhere to proper nutrition or diet. Our actions will not affect the long-term storage of such ketchup.

Compound:

450 g pureed tomatoes,
glass of water,
1 onion,
2 garlic cloves,
70 g sugar,
20 ml lemon juice,
salt - 3 g,
a little cinnamon
3 sprigs of cloves,
black pepper - 8-10 pieces,
allspice - 4-5 pieces.

Grind the tomatoes through a sieve. To make this more convenient, you can boil them until soft on medium heat on the stove. Then we dilute this mass with water.

We cut onions and garlic. We put it all on top of the tomatoes. And immediately pour in the spices: cloves, pepper.

Cook the mixture for half an hour until the sauce thickens.

Then add lemon juice, a pinch of cinnamon, salt and sugar.

Let it simmer for another 3 minutes. Strain the mixture in a strainer, removing seeds and skins.

And then boil it again for 5 minutes. Place in sterile jars.

Tomato ketchup with basil and garlic “Marinara”

Basil will add an Italian touch to ketchup. It can be used dried or fresh. It's better to use both options at once.

For 1 kg of tomatoes:

salt - 1 tsp,
1 tsp sugar,
3–4 garlic cloves,
1–2 tbsp. l. olive oil,
1 tsp paprika,
a little black pepper or Italian herbs,
dried basil and fresh basil leaves.

Remove the skin from the tomatoes. This can be done by dipping them in boiling water for 15 seconds, after making a cross-shaped cut on top. Or you can simply scrape the pulp from the peel with a spoon.

Grind them in a blender.

Pour the oil into the frying pan, squeeze the garlic into it and bring until golden brown.

Pour tomatoes over it.

The mass should boil, but not seethe. Add salt and sugar.

Cut fresh basil into small pieces and add at the very end, when the sauce becomes thick. About 7 minutes before ready.

And pour it into the prepared container.

Sweet tomato sauce “I almost swallowed my tongue”

This recipe is for those with a sweet tooth like me. I can’t help it, but ketchup is associated with sweetness. The essence of the whole recipe is that more granulated sugar is added than usual. If earlier we got by with about 70-80 grams, then here we will take all 250 (a glass).

Compound:

tomatoes - 2.5 kg,
3 onions,
sugar - 250 g,
vinegar (9%) - 90 ml,
vegetable oil - 60 ml,
black pepper - 1/2 tsp,
khmeli-suneli - 1 tbsp.,
coriander - 1 tbsp,
salt 1.5 tbsp,
4 tsp starch.

Grind the tomatoes cut into pieces in a blender. You can remove the skin from them in advance.

Cut and fry the onion in hot oil. It turned golden and gave its aroma to the oil. We take it out with a slotted spoon and pour the tomato mass into the oil. Bring to a boil and reduce heat to low. Simmer for 30 minutes.

Add sugar and salt, black pepper, chili, coriander and hops.

Boil for another 30 minutes, stirring.

Dissolve starch in half a glass of water.

And before it has time to settle, pour it into the vegetable mass. Simmer for another 15 minutes.

Pour into sterile containers, seal and wrap in a blanket.

Recipe for ketchup without apples with starch in a slow cooker

Starch is often used as a thickener. For example, when you come across very watery tomatoes. And also adherents of the idea that you can’t cook vegetables for a long time, because beneficial vitamins and microorganisms come out and are destroyed. And starch allows you not to evaporate moisture, thereby not increasing the time of heat treatment of vegetables.

The multicooker will perfectly cook food without our participation, you won’t have to run around and mix anything. But we will cook under a closed lid, which means we will get a lot of juice released.

For 1 kg tomato:

0.5 pcs. bell pepper (you can omit it, if desired),
1 onion,
1 medium apple
2 tbsp. l. sugar,
1.5 tsp salt,
1-2 tbsp. starch.

Peel the apples, cut out the middle and cut into pieces. Place them immediately into the multicooker bowl.
We cut the tomatoes, removing the stems.

We'll chop the onions and peppers there.

Sprinkle with salt and sugar.

Simmer for 1 hour. To do this, select the “Quenching” mode. You can also use the “Baking” or “Cake” program (whose menu is in English).

There is a lot of juice, it is better to drain it.

Then transfer the mass into a container and grind with a blender.

Add starch to make the ketchup thicker.

Close in sterile jars or freeze.

Video recipe for tomato sauce with mustard

You can't go anywhere without mustard! And it goes into cucumbers and butter. In general, its taste is absolutely suitable for any unsweetened products. It also acts as a natural preservative.

So that you don’t have to look for the list of ingredients in the recipe, I present it here:

2 kg tomatoes,
8 cloves of garlic,
1 tsp mustard powder with a slide,
1 tsp sugar,
1 tsp salt,
1 tsp ground black pepper.

And here is the video recipe itself.

Thank you for your attention! I also advise you to close a couple of jars of homemade ketchup for the winter, because it tastes much better than store-bought ketchup. And you don’t even have to think about his safety, because everyone is from their own garden.

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 store-bought ones 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, 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 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 in a 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.

The harvest is already coming to an end. If you don’t know what to make from tomatoes, or you like sauce made with your own hands, then we advise you to adopt this incredibly tasty homemade recipe for the winter. There is nothing difficult in preparing it, and the result will delight you and your loved ones.

This homemade sauce will ideally complement any meat or fish dish and can be used to make homemade pizza.

Today we’ll look at 5 simple and delicious recipes for making ketchup at home. I also advise you to try to cook something very tasty.

Ingredients:

Tomatoes – 1.5 kg.
Sugar – 50-70 gr. (to taste)
Salt – ½ tbsp. spoons (without additives, stone is better)
Vinegar 9% - 2 tbsp. spoons (or 70% - 1 teaspoon)
Black pepper – 15-20 peas
Coriander – 7-8 grains
Cloves – 2 pcs.
Allspice – 4-5 peas
Greens (parsley, dried basil) - to taste.

Cooking method:

1. Wash the tomatoes, cut out the cores, cut them into slices (halves, quarters).

2. Place the tomatoes in a saucepan, cover with a lid and put on fire.

3. Bring to a boil and cook for about 10 minutes until they become soft.

4. The tomatoes are cooked, have become soft, now grind them with a blender (they should resemble tomato juice).

5. Then put the resulting mass on low heat to evaporate for 1.5-2 hours until it becomes ketchup.

6. After 1.5 hours, gradually add sugar and salt, mix everything well.

7. Taste it. Now add spices, coriander, cloves, dried basil, washed parsley (not chopped), allspice and black pepper. Mix everything thoroughly.

8. Add vinegar 2 tbsp. spoons 9% or 1 tsp. spoon 70%. And quickly stir.

9. Cook ketchup for another 10 minutes.

10. Then filter it through a sieve.

11. Pour the resulting sauce into hot, sterilized jars. Close with lids. It is better to store it in the refrigerator. Bon appetit.

Delicious ketchup with apples

Ingredients:

Tomatoes – 2 kg.
Apples (sour) – 2 pcs. (average)
Onions – 2 pcs. (average)
Salt – 1 tbsp. spoon
Sugar – 80 gr.
Cloves – 3 pcs.
Ground red (black) pepper – 1 teaspoon
Apple cider vinegar 6% - 3 tbsp. spoons.

Cooking method:

1. Wash all the ingredients, peel the apples and cut out the core. Peel the onion and chop it coarsely.

2. Finely chop the tomatoes and add to the food processor. Next, chop the apples and onions (you can do it all together).

3. Place the pan with the ingredients on low heat and cook for 40 minutes.

4. Take 1 tbsp. add a spoonful of salt, 80 grams of sugar and three cloves to the boiling sauce. Stir and cook for another 30 - 40 minutes over medium heat (to bring it to the thickness you need).

5. Now add 1 teaspoon of ground black or red pepper and pour in 3 tbsp apple cider vinegar. spoons.

6. After 2-3 minutes, remove from heat and pour into jars that have already been sterilized in advance, screw. Wrap it in a warm blanket until it cools completely. Bon appetit.

How to make spicy tomato ketchup for the winter

Ingredients:

Tomatoes – 2 kg.
Onion – 1 kg.
Bell pepper – 1 kg.
Hot pepper – 3-4 pcs.
Garlic – 1 head
Sugar – 150 gr.
Salt – 1.5 tbsp. spoons
Vinegar 9% - 120 ml.

Cooking method:

1. Take the tomatoes, wash them, cut out the unripe areas and the core. Grind in a blender and cook in a saucepan for 10 minutes.

2. Wash the pepper under running water, cut it into pieces, remove the tails and seeds. Cut into small cubes.

3. Peel the onion and chop it lightly. Can be crushed using a blender.

4. Place the vegetables in a saucepan with tomato ketchup base.

3. Then add salt and sugar. Leave to cook for 20 minutes over low heat. If you think the sauce is too thick, you can add 100-150 ml. water.

4. Pass the garlic through a press and add it to the main mass together with vinegar and boil for another 5 minutes.

5. Pour ready-made homemade ketchup into sterilized jars and roll up. We store our preparation in a cool place. Bon appetit.

Recipe for ketchup with plums and tomatoes

This recipe uses not only tomatoes, but we also add plums. They add sweetness to ketchup. Therefore, the taste will be sweet and sour and will surpass its store-bought counterparts.

Ingredients:

Tomatoes – 2 kg.
Plums – 1 kg.
Onions – 250 gr.
Table salt – 1.5 tbsp. spoons
Granulated sugar – 200 gr.
Hot pepper – 2-3 pcs.
Pepper mixture – ½ teaspoon
Bay leaf – 2 pcs.
Vinegar 9% - 2 tbsp. spoons
Garlic – 100 gr.
Greens - to taste.

Cooking method:

1. Choose large varieties of plums. Prepare, rinse well, remove seeds.

2. Wash the tomatoes under cold running water. Place them in boiling water for two to three minutes. We take them out and immediately place them in a bowl of cold water (this way we will leave the vitamins inside the vegetables). Remove the peel.

3. Take the onion, peel it, then cut it into several equal parts.

4. We also peel the garlic. We wash the peppers, cut off the green tails, and remove the seeds.

5. Using a meat grinder, grind the ingredients, plums, tomatoes, onions (you can use a blender).

6. Place the resulting mass in a saucepan and put on fire. Cook it for two hours.

7. At this time, wash the greens and chop them finely. Pass the garlic and pepper through a meat grinder.

8. After 1.5 hours, add chopped pepper and garlic to the pan. Add salt, sugar, and other ingredients.

9. Cook the ketchup for about another half hour, stirring constantly.

10. At this time, we will sterilize the jars. As soon as the sauce is ready, start pouring it in, roll up the lids and turn it upside down. After they have cooled, they can be sent to a cool storage place. Bon appetit.

Very tasty and simple ketchup recipe

Ingredients:

Ripe tomatoes – 5 kg
Onions – 2 heads
Garlic – 3 cloves
Sugar – 150-200 gr.
Salt – 50 gr.
Vinegar 9% – 1 glass
Black pepper and mustard mixture - 1 teaspoon each
Cinnamon – 1_2 teaspoons
Celery seeds – 0.5 teaspoon
Carnation – 5 stars.

Cooking method:

1. Wash the ripe tomatoes and cut them into slices.

2. Peel the onion and chop it very finely.

3. Place the ingredients in a frying pan and simmer them together under a closed lid for 20 minutes. Cool and pass through a sieve.

4. Boil the resulting juice by half.

5. Place the spices in a bag made of gauze and lower them into the boiling juice.

6. At the end of cooking, add salt, sugar, vinegar and garlic (peeled and chopped).

7. Remove the spices after 5-7 minutes.

8. Pour the finished, hot sauce into already sterilized jars and immediately roll up. Bon appetit.