The most delicious sweet thick homemade ketchup recipe. Ketchup for the winter at home recipe with photo

Greetings to the cooks who decided to cook tomato ketchup for the winter, you will lick your fingers! This is not only correct, but also a wonderful solution. After all, ketchup can transform any everyday dish. Even the most ordinary pasta, seasoned with a delicious and fragrant sauce, will seem like a gourmet dish. And this is exactly what every hostess aspires to.

And if you also prepare a variety of ketchups at home from tomatoes, then there will be no price for you. Serve classic with mashed potatoes, spicy or barbecue with meat. You can’t pull the household by the ears! Dishes will be exquisite and unique. After all, you can’t buy such seasoning in the store!

I understand perfectly well that every hostess wants to be original. She herself is like that. Therefore, I am pleased to offer ketchup recipes with which you can surprise.

A simple recipe, and the ketchup is excellent - thick and generous in taste. The technology of preparation is very simple. The prepared ingredients are boiled, rubbed through a fine sieve, boiled down to the desired consistency.

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

To prepare ketchup, choose ripe, fleshy, thin-skinned tomatoes. It is from these tomatoes that you can get a lot of pulp.

Cooking products

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

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

We cook the sauce

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

Ketchup for the winter from tomatoes and apples

Original and delicious sauce. Sweet and sour apples bring their zest to the tomato paradise.
Don't be put off by the presence of apples. In ketchup, they get along well with tomatoes and other vegetables. And the consistency of the culinary product becomes excellent.

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

List of ingredients

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

I have about one and a half liters of ketchup coming out of the specified amount of products.

Step by step cooking process

1. Remove seeds from washed fruits. Leave the peel - it contains a lot of pectin, which will favorably affect the consistency of the finished product.
2. Cut the apples into small pieces that can be easily chopped with a blender or meat grinder.
3. Divide the peeled onion into small pieces.
4. Washed tomatoes cut into pieces.
5. Grind prepared vegetables with a blender or meat grinder. Put the mass in a saucepan, or a convenient saucepan. The mixture still has a heterogeneous, even rough consistency. But it's okay, we'll boil it and soften it.
6. Place the saucepan over medium heat, bring the mixture to a boil.
7. Reduce the fire, cover the dishes with a lid, boil the mass for an hour. But every 10-15 minutes it will be tedious to mix the future sauce.
8. The hour has passed. Now you need to remove the lid, cook for another 30-40 minutes. Don't forget to stir.
9. When the mixture boils down, turn off the oven, cool.
10. Grind with a sieve.
11. Send the grated mass to a saucepan, add sugar, salt, pepper, vinegar, cloves and cinnamon. Stir, boil for 5-7 minutes. after the mass boils. Be sure to taste it.
12. If the taste suits you, you need to take out the cloves, boil for another two minutes and turn off the oven.
13. Pour the hot sauce into a sterilized container.

Serve ketchup from tomatoes with apples to baked meat and poultry - the household will lick their fingers.

What would I like to recommend

1. Ketchup will be especially fragrant if you prepare a mixture of ground peppers yourself. To do this, peppercorns need to be ground in a mortar. It is better to do this during the cooking process. It will not take much time, and the dish will only benefit from this.
2. Cloves and cinnamon can also be sent to the mortar along with peppers.
3. Pour in the vinegar gradually, tasting the sauce. Varieties of tomatoes differ in different acidity.

How to cook spicy tomato ketchup with garlic for the winter

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

Here is a spicy ketchup recipe. Here we will add garlic, which will give a slight sharpness. And also Bulgarian sweet pepper and Provence herbs, which will turn the sauce into a real work of culinary art.

Required products

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

From the indicated amount of ingredients, you should get up to two liters of ketchup. Please keep this in mind when preparing jars.

Cooking ketchup

With such ketchup, your dishes will not be boring and insipid! Try to cook pizza with him, you won't regret it.

Homemade tomato ketchup for the winter

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

We need

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

Step by step process

1. Wash the tomatoes, twist on the tomato.
2. Boil the tomato for five minutes, set aside to cool. This procedure will facilitate grinding through a sieve.
3. Grind the cooled mass with a sieve. You should get one liter of pure tomato juice.
4. Pour the juice into a saucepan, put on fire. After boiling, boil over medium heat for 15 minutes.
5. Grind the cloves in a coffee grinder, or grind in a mortar.
6. Put sugar, salt, vinegar, all spices into the juice. Mix well.
7. Taste, adjust if necessary.
8. Separate 85-100 ml of juice, cool.
9. Add starch to chilled juice, stir.
10. Pour the "starched" juice into a common cauldron, mix. Boil five minutes.
11. Pour hot into a sterile container, roll up with iron lids. Send to cool under warm clothes.

Skewers, or just fried meat with such ketchup will be great!

Recipe for homemade Krasnodar tomato ketchup for the winter

Ingredients

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

Immediately, I note that approximately 450 ml of ketchup is obtained. If you want to cook more, then increase the number of products.

Cooking yummy

1. Cut the washed tomatoes into pieces, send to a saucepan.
2. Add two tablespoons of water, put on a small fire.
3. Bring to a boil, cook for min. 30 until the tomatoes are completely softened. Time can be adjusted based on specific conditions.
4. Do the same procedure with apples. Remove the core, cut into pieces. Put to simmer over low heat, adding two tablespoons of water. Time - min. 20-30.
5. Grind softened tomatoes and apples with a sieve.
6. Combine two purees, put to boil. This must be done within 20 minutes. with constant stirring.
7. Lay sugar, salt, all spices and spices. Boil everything together for another 20 minutes.
8. Add vinegar, boil for another five minutes.
9. In a hot state, distribute into sterilized jars, twist.

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

Today I will share the secrets of how to cook tomato ketchup for the winter at home - you will lick your fingers. The result exceeds all expectations, it comes out much tastier and healthier than store preparations.

Tomato ketchup recipe in 0.5 l jars without sterilization

I propose to try a simple recipe for a gentle, slightly spicy, homemade tomato ketchup, which is useful for dressing borscht and other dishes, goes well with meat.

For one half-liter jar, it takes me:

• Tomato - 2 kg;
• Hot pepper - 2 pcs.;
• Ground black pepper - half a teaspoon;
• Garlic - 6 cloves;
• Mustard powder - 2 teaspoons;
• Ground cinnamon - 1 teaspoon;
• Salt - 20 g;
• Sugar - 150 g;
• Vinegar - 1 teaspoon.

I cook homemade ketchup without much effort: I cut the unpeeled washed tomatoes into slices and boil until soft for about 20 minutes. Then I grind with a blender to a puree state, which I then pass through a sieve to remove seeds and skins.

I boil the resulting tomato for another 30 minutes. 10 minutes before the end of cooking, add sugar, mustard, cinnamon and salt, mix. Then I put finely chopped washed hot pepper without seeds and garlic squeezed through a press. Mix everything and boil for another 5 minutes.

I pour the hot mixture into a sterilized jar, roll it up with a boiled lid and leave it upside down under a blanket to cool.

Ketchup prepared without sterilization will become an indispensable attribute of the winter table.

Ketchup from tomatoes with apples "Lick your fingers"

I highly recommend preparing the most delicious recipe from my collection. It turns out unreal yummy, with minimal effort and finance.

To get about 1 liter of canned food I use:

• Tomatoes - 3 kg;
• Apples - 500 g;
• Onion - 250 g;
• Salt - one and a half tablespoons;
• Sugar - one and a half glasses;
• Apple cider vinegar - 50 g;
• ground red pepper - to taste;
• Ground black pepper - to taste.

Cooking:

I cut the washed and peeled fruits and send them to boil until they become soft.

Then I grind everything with a blender and leave it to boil until the desired thickening, it took me about 50 minutes. Before removing from heat, add salt, sugar, peppers and vinegar, be sure to mix well.

Ready hot ketchup is poured into sterilized jars and rolled up with boiled lids. I wrap it up and after cooling I put it away for storage.

“Note to the hostess”: this recipe is unique in that you can completely improvise. If you cook using sweet varieties of apples, then you can get the real "Krasnodar sauce", no worse than store-bought.

To get a sauce that will be one to one like Heinz, you need to take sour varieties of apples.

I also really like to add 1 head of garlic and a mixture of black, white, red and pink peppers to the indicated ingredients, but this is at the request of the hostess.

How to make thick ketchup in a slow cooker

A delicious recipe that makes thick ketchup, just like store-bought ketchup. With the help of a slow cooker, cooking it is very simple and fast. Worth a try.

The indicated amount of products is provided for a 4-liter multi-cooker bowl, and after cooking, about one and a half liters of the workpiece is obtained.

Required Ingredients:

• Tomatoes - about 4 kg;
• Bulgarian pepper - 3 pcs.;
• Black peppercorns - 30 pcs.;
• Red pepper - a pinch;
• Apples - 3 pcs.;
• Garlic - 5 cloves;
• Sugar - 150 g;
• Salt - 30 g;
• 9% vinegar - 90 ml;
• Carnation - 20 pcs.;
• Cinnamon - 0.5 teaspoon;
• Starch - 0.5 tablespoon.

“Note to the hostess”: the difficulty of this recipe is not to overdo it with the addition of starch, which just gives a visible thickness and makes ketchup look like a store-bought version. It must be added strictly according to the recipe, because the surplus can turn all efforts into tomato jelly, so it is better to put less than more.

The cooking process in a slow cooker: washed tomatoes, peeled from stalks and damage, randomly cut peppers with apples.

Then I send it to the multicooker, let it boil until soft in the “Boiling” mode, after which I pass it through a sieve, and pour it back into the multicooker bowl.

I always leave 1 cup of tomato to dilute the starch in it.

I tie spices with garlic in a bag of gauze and send it to the grated mixture and boil for 2 hours in the “Extinguishing” mode.

A very interesting taste, in my opinion, ketchup gives coriander and nutmeg, so I always add a little to ketchup.

I send hot ketchup to sterilized jars, seal it hermetically with boiled lids, turn it upside down and leave it under the covers. After cooling, the jars are put away for storage.

Delicious ketchup from tomatoes, peppers, carrots and onions for the winter

An incredible tomato meal can be made from peppers, carrots and onions. Thanks to spices and spices, ketchup has a pleasant aroma and a delicate taste that you want to try again and again.

To get about 2 liters of seaming, I take:

• Tomatoes - 2 kg;
• Sweet pepper - 2 kg;
• Carrots - 1 kg;
• Onion - 0.5 kg;
• Dill greens - 50 g;
• Green cilantro - 50 g;
• Parsley greens - 50 g;
• Parsley root - 20 g;
• Celery root - 10 g;
• Parsnip root - 10 g;
• Allspice peas - 10 pcs.;
• Ground red pepper - 2 g;
• Tomato paste - 100 ml;
• Vegetable oils - 500 ml;
• Wine vinegar - 50 ml (you can also table);
• Salts - 20 g.

How to cook: I chop the washed and peeled vegetables. I blanch the tomatoes for about 3 minutes or dip them in hot water for 10 minutes, then remove the skin and grind in a meat grinder.

I rub the carrots on a fine grater, chop the sweet pepper without seeds along with the onion. Finely chop the roots and greens with a knife.

I mix chopped vegetables with roots, herbs, tomato paste, salt, sugar, pepper, pour vegetable oil with vinegar, mix thoroughly and simmer over low heat for 40 minutes, stirring occasionally.

Next, grind with a blender until smooth, let it boil and remove from heat. I put the ketchup in sterilized liter jars, cork it with boiled lids, turn it over and let it cool under a blanket, after which I store it in the pantry.

Easy basil recipe

I want to tell you how to cook tomato ketchup for the winter at home - you will lick your fingers. A very simple method of preparation, the unsurpassed aroma of herbs is sure to please the whole family.

To prepare about a liter of ketchup, you need to take:

• Tomatoes - 1.8 kg;
• Young garlic - 5 cloves;
• Green basil - 1 bunch;
• A mixture of peppers - to taste;
• Lean oil - 160 ml;
• Sugar - 75 g;
• Salt - 20 g.

How to do:

I grind the washed tomatoes with a blender and pass through a sieve. I pass the peeled garlic through a press and mix with the tomato.

I also add basil, chopped with a blender, salt, sugar, oil and a mixture of peppers. Mix well and boil over medium heat for 80 minutes, stirring constantly.

I pour the finished ketchup into sterilized jars, roll them up with fried lids.

I put the inverted jars under the blanket to cool. Then I put it away for storage.

Ketchup with basil is uniquely tasty and fragrant.

Tomato ketchup like "Heinz": a simple recipe

Tastier and healthier than store-bought preservation can only be cooked with your own hands. This simple recipe will help you make ketchup that will be even better in quality than Heinz.

To prepare about one and a half liters of spin, I use:

• Tomatoes - 5 kg;
• Luka - 2 pcs.;
• Ground black pepper - 0.5 teaspoon;
• Ground red pepper - 0.5 teaspoon;
• Cinnamon - a third of a teaspoon;
• Cloves - a third of a teaspoon;
• Vinegar - 0.5 tablespoon;
• Salt - 10 g;
• Sugar - 500 g.

How to cook: I pass the washed and peeled tomatoes through a meat grinder and cook on low heat for 3 hours, then pass through a sieve.

I add sugar, vinegar, pepper, mix and boil for another 3 hours. Half an hour before the end of cooking, I put cloves and cinnamon.

I distribute the hot mixture among sterilized jars, cork with boiled lids, turn over and wrap. Cooled jars are put away for storage.

Ketchup, unlike Heinz, is darker and less thick, but the taste is the same!

Spicy Chili Ketchup - Recipe Without Apples

Finally, one of my family's favorite recipes. Ketchup without apples
it turns out sweetish in taste and has a pleasant, not burning, peppery aftertaste. Perfect for meat, fish, poultry, sausages, and any side dishes.

To get 1 liter of ketchup you will need:

• Tomatoes - 1 kg;
• Bulgarian pepper - 250 g;
• Luchka - 250 g;
• Chili pepper - 1 pc.;
• Dry ground mustard - 0.5 tablespoon;
• Refined oils - 80 ml;
• Vinegar essence - a quarter of a teaspoon;
• Sugar - 100 g;
• Salts - 30 g.

Canning is very simple:

I cut the washed and peeled vegetables arbitrarily and grind them in a meat grinder. Mix well, add salt, sugar, mustard, oil and cook for 80 minutes, stirring occasionally.

I pour the finished hot ketchup into sterile jars, roll it up with boiled lids, turn it over and wrap it up. After cooling, I store in the pantry.

It is the combination of "chili" and bell pepper that gives the workpiece an appetizing aftertaste.
All the details about making tomato ketchup for the winter can be found in the video recipe. Bon appetit!

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

Ketchup "Krasnodar" at home

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

For 2 half-liter jars you need:

• Tomatoes - 1 kg;
• Apple of sour varieties - 2 pcs.;
• Onion - 30 gr.;
• Carnation - 1 soc.;
• Ground cinnamon - 1 gr.;
• Black pepper - 6 pcs.;
• Sugar - 60 gr.;
• Salt - 10 gr.;
• Apple cider vinegar 6% - 5 ml.

How to cook:

1. We take red tomatoes, not juicy and without visible defects. We wash the vegetables and cut them into slices, cutting out the place where the stem is attached.
2. Cut off the skin from the apples, cut out the seeds and three slices on a fine grater. We remove the husk from the onion, wash and finely chop.
3. We skip the pieces of tomatoes through a juicer or bring them to a boil in a saucepan without apples and rub through a sieve.
4. Pour tomato juice into a heavy-bottomed pan or roasting pan, add grated apple, onion, sugar with salt and spices.
5. We put on fire and boil for 90 minutes, stirring occasionally.
6. For 5 min. before the end of cooking, add apple cider vinegar, mix and wait until boiling.
7. Pour hot ketchup into jars and seal. We set to cool not in a draft.

Tip: an hour after boiling, the sauce will become thick enough, so you need to mix more often.

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

tomato juice ketchup recipe

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

Ingredients per liter of sauce:

• Tomatoes - 1 kg 600 gr.;
• Onion - 90 gr.;
• Ground red pepper - 0.3 gr.;
• Ground cinnamon - 0.3 gr.;
• Sugar - 40 gr.;
• Salt - 15 gr.

Tip: Instead of a brazier, you can use a heavy-bottomed pot so that the ketchup does not burn.

How to weld:

1. Selected yellow tomatoes of the "cream" variety, wash and separate the tails.
2. Cut vegetables into slices and put in a bowl. Peel the onion, finely chop it and add to the tomatoes.
3. We put the saucepan on the fire and bring the mass to a boil. Leave and rub the hot tomato mixture through a sieve.
4. We send the resulting puree to the roaster and add seasonings, sugar and salt. And boil the mass to 1/3, periodically stirring the sauce.
5. Pour the cooked vegetable sauce from yellow tomatoes into jars and seal.

Tip: set to cool out of the reach of children.

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

Ketchup with mustard at home for the winter

The use of spices makes tomato puree ketchup. The composition of this dish is simply striking in its richness of spicy-aromatic plants. But don't let this fact scare you, the aroma will be spicy with a subtle, subtle mustard flavor.

Ingredients for 2 half-liter jars:

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

Tip: rub hot tomatoes with a wooden spoon that does not heat up.

Let's start cooking:

1. We wash the red juicy tomatoes, cut them into 4-6 parts, put the vegetables in a saucepan and send them to the fire.
2. As soon as the vegetables boil, we set aside the pan from the heat and wipe the contents through a sieve.
3. Grind the peeled onion and garlic in a blender bowl, mix with the resulting tomato mass.
4. Add salt, sugar, spices and boil over low heat to ½ volume.
5. Before removing from the heat, pour in the vinegar.
6. Pour the finished tomato ketchup into prepared jars and sterilize for 30 minutes.
7. With potholders or tongs, we take out the jars in turn and cork. We put to cool in a place inaccessible to children.

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

Homemade ketchup "Baltimore"

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

For cooking you will need:

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

How to do:

1. Wash red tomatoes and cut into 4-6 pieces.
2. Fold the tomato slices together with washed and chopped onion slices, garlic and bay leaf.
3. Stew under the lid until soft, remove the bay leaf, and rub the mixture through a sieve.
4. Boil the resulting mass over low heat until the consistency of thick sour cream, add salt, sugar, lemon juice, tarragon, ground black and red peppers.
5. Boil for another 2 minutes, pour the boiling mixture into prepared jars, and pour boiling refined vegetable oil on top and seal.

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

Tip: You can also use corn or olive oil.

Now you also know how to make ketchup at home for the winter, reminiscent of industrial-made sauce.

How to cook barbecue ketchup with garlic for the winter

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

Required Ingredients:

• Tomatoes - 600 kg;
• Yellow cherry plum - 600 gr.;
• Water - 200 ml;
• Garlic slices - 2 pcs.;
• Basil - 2 branches;
• cilantro - 2 branches;
• Red pepper - 1 gr.;
• Salt - 10 gr.;
• Sugar - 40 gr.

Cooking method:

1. Tomatoes choose ripe - fleshy. And we select the ripened yellow cherry plum, since the skin in it is sour, and it itself is quite sweet. Wash greens and vegetables, separate the tails and bones, and also peel the garlic. We cut the tomatoes into slices.
2. Pour water into the slow cooker and put the tomatoes with plums. We turn on the multicooker in the “Cooking” mode for 30 minutes. If the bones do not separate, then we put them whole, only add another 5 minutes to the “Cooking” process.
3. Add the chopped greens with garlic to the hot fruit and vegetable mass, mix the resulting mixture with a submersible blender. And then grind the mass through a sieve to obtain a homogeneous consistency.
4. We transfer the resulting puree into the multicooker bowl, add sugar with salt and ground red pepper and turn on the “Frying” mode for 5-10 minutes, stirring constantly.
5. We shift the hot sauce into prepared sterilized jars and, having covered with lids, roll up.

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

Tomato ketchup with onions for the winter

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

Ingredients for two jars with a capacity of 0.5 l:

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

Preparing canned food:

1. Wash the selected red hard tomatoes, cut into 4 parts and put in a saucepan. We also send finely chopped onion there.
2. We put everything on the fire and boil until soft, wipe the tomato mass and boil for about 40 minutes.
3. In the meantime, dilute the starch in water and add to the boiling mass, mix thoroughly.
4. While the sauce languishes for another 5 minutes, pour vinegar in another saucepan, add spices and salt with sugar and bring to a boil under the lid.
5. We mix the boiled tomato mass with starch with vinegar broth, bring to a boil, pour into prepared jars and seal.

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

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

Bulgarian ketchup at home "You can swallow your tongue"

A balanced combination of pepper and tomato allows you to get a rich ketchup without vinegar. This preserve can easily be used as a gravy for baby food, as it contains a sufficient amount of vitamin C and easily digestible sugars that help improve digestion.

Ingredients per liter jar:

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

How to cook:

1. Wash red hard tomatoes, cut into slices and send to the pan. We heat the vegetables until softened and rub through a sieve to get a uniform consistency. Stirring the mass, boil it in half.
2. In the meantime, wash the sweet red thick-walled pepper, cut out the inner pulp with seeds and stalks. Blanch them in boiling water for 7 minutes. and cool in cold water.
3. Grind the pepper in a blender bowl or pass through a meat grinder, and then rub the resulting puree through a sieve.
4. Peel the onion, wash and cut into half rings. Fry the onion in refined oil until golden brown and rub through a sieve.
5. Pour sunflower oil, tomato mass, onion and pepper puree, spices and salt with sugar into a deep saucepan, mix and heat until boiling.
6. We transfer the finished ketchup to the prepared jar and sterilize for 90 minutes.
7. After that, we seal it and wrap it in a blanket until it cools completely.

Tip: You can leave the vegetables out of the sieve if you are satisfied with small pieces in the finished homemade ketchup.

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

Nothing is easier than watching video recipes for homemade tomato ketchup for the winter. Therefore, make yourself comfortable and turn on the video.

Home ketchup for the winter from tomatoes - the most delicious, it is very useful to add it to everyday dishes. The most important thing is that the sauce is prepared taking into account all proportions and technologies.

Recipes, presented in our article, are time-tested, with their help anyone can make homemade ketchup himself. The most important thing is to stock up on ripe tomatoes, fragrant spices and you can start making the sauce.

You can also prepare various snacks for the winter with this sauce, for example cucumbers in ketchup.

Homemade tomato ketchup for the winter, recipe real jam

To make ketchup, you will need the following ingredients:

• 300g onion;
• 500 gr of apples;
• 3 kg of tomatoes;
• 1 head of garlic;
• 0.7st. spoons of salt;
• 150 grams of sugar;
• 50 g of vinegar (preferably apple);
• pepper mix

Step by step recipe:

• You should choose the most ripe and soft tomatoes. To give the dish a piquant sourness, you need to give preference when buying less sweet varieties. Grind and boil.
• The core is removed from apples. Peeling the fruit is not worth it, because it contains pectin, which is necessary to give a thick consistency to the future sauce. Pass through a meat grinder or juicer, add to the tomatoes.
• Bulbs and garlic should be peeled and chopped, add to the mass.
• The resulting mass is put on medium heat. After it boils, the fire should be reduced. The mixture is left to cook under the lid, while it is recommended to stir regularly every 10-15 minutes for an hour.
• Then, the lid should be removed and continue to cook until the desired density. At this time, the remaining liquid will boil away.
• Sugar, salt, vinegar, pepper should be added to the resulting mass in the indicated quantities. You need to take ground pepper, buy it in a store or chop it yourself. You should also add special spices that give the tomato sauce a certain taste - these are cloves and cinnamon. Cloves can be put in whole and removed after boiling to prevent too concentrated flavor. Or grind 2-3 cloves with pepper and add to the container with the sauce. After the mass has boiled, it should be boiled for another 5-7 minutes until it acquires the desired consistency. Other seasonings such as hot peppers and coriander can also be added if desired.
• Banks should be prepared in advance, sterilized or doused with boiling water. The containers are left to drain on a towel, and then filled with sauce and rolled up. The jars are closed with dry, sterile lids, after which they are turned over and left in this form covered with a blanket.
• After the jars have cooled, they should be stored in a pantry, cellar or refrigerator. And in winter, you can open it at any time and enjoy the natural smell of vegetables and spices. The sauce is very tasty and will appeal to all family members.

Recommendation! If you do not want to grind boiled tomato puree to get rid of the tomato skin. You can do this at the beginning of cooking: scald the tomatoes with boiling water and put them in cold water for a few minutes. The peel is easily removed after such water procedures.

Advice! For spiciness, add ground red and black pepper to the sauce. When preparing the sauce, use natural apple cider vinegar.

Watch the video! Homemade ketchup - delicious and easy

with garlic

Ingredients:

• 2 kg of tomatoes;
• 3 dessert spoons of sugar;
• 1 dessert spoon of salt;
• 200 gr sunflower oil;
• a head of garlic;
• half a teaspoon of black and red pepper.

• Tomatoes should be thoroughly washed and cut into small cubes, after which the pieces are fried in a frying pan in hot oil.
• When the tomatoes become soft, they should be rubbed through a sieve or chopped until smooth with a blender.
• The grated puree is boiled for 1 hour, after 40 minutes salt, sugar and pepper are added to the tomato mass.
• All components are thoroughly mixed.
• Before removing from heat, finely chopped garlic is added to the sauce and ketchup is poured into containers prepared in advance, the jars are rolled up.
• The sauce should be left to cool, and then removed to the basement or cellar for further storage.

Homemade ketchup from a tomato like a store

Homemade ketchup has a pleasant taste, but it contains a lot of additives, preservatives and stabilizers harmful to the human body. And I want to use natural ketchup as a sauce. That is why it is best to cook this dish at home. The sauce will turn out not only tasty and healthy, but also very budgetary.

To prepare ketchup for the whole year, you should choose only the ripest vegetables. You can give preference to overripe, spoiled fruits, since these features will not affect the taste of the dish in any way.

Recommendation! To make ketchup a rich red color, you should choose rich red tomatoes. As an additional component, you can use cloves, pepper and other favorite spices.

To prepare the dish, you will need the following components:

• 5 kg of tomatoes;
• 1 kg of bell pepper;
• 8 medium onions;
• 1 cup of sugar;
• 0.5 cups of apple cider vinegar 6%;
• 3 dessert spoons of salt;
• Bay leaf several pieces.

Step by step recipe:

• Selected, washed tomatoes should be cut into cubes, salted and left for 20 minutes so that the fruits give juice.
• Onion and pepper are ground in a meat grinder and the mass is added to the chopped tomatoes.
• The workpiece should be transferred to the pan and put to cook for 30 minutes.
• The mixture is removed from the stove and passed through a sieve, the workpiece is again set to simmer, salted and sugar and lavrushka are added to it.
• The sauce is boiled for two hours, stirring regularly, vinegar is added to ketchup 10 minutes before readiness.
• The blank is poured into jars and rolled up. Ketchup in jars will delight with its taste all the winter months.

Watch the video! Delicious homemade ketchup for the winter

barbecue at home for the winter

Ingredients:

• 2.5 kg of ripe tomatoes;
• 1 kg of bell pepper;
• 1 pod of hot pepper;
• 1 large spoon of minced garlic;
• 3 large spoons of sugar;
• 1 teaspoon of coriander, mustard, ginger root, dill seeds;
• 6 peas of black and allspice;
• 5 pieces of cardamom;
• 2 bay leaves;
• 0.25 ml apple cider vinegar;
• 1 large spoonful of starch, which should be diluted in 0.5 cups of water.

Cooking:

• Vegetables should be cut into pieces and put on fire.
• Add all ingredients except vinegar and starch and put to boil for 1 hour, then remove from heat and rub through a sieve.
• Cook the puree over medium heat for 3-4 hours, a couple of minutes before cooking, add vinegar and diluted starch to the dish.
• Pour the finished product into jars and screw on the lids.

Watch the video! Ketchup barbecue for the winter

thick ketchup

In a home kitchen, it is quite difficult to cook a fragrant sauce with a thick consistency. A lot of time is spent on boiling the mass. However, there are a few secrets to help the sauce become much thicker:

• add apples;
• use starch in the cooking process.

Aromatic apple-tomato ketchup

• 2 kg tomato;
• 3 apples;
• spices;
• salt and sugar to taste;
• 2 tsp apple cider vinegar 6%.

The preparation of the sauce takes place in several stages:

• tomatoes and apples are thoroughly chopped with a blender;
• the finished mixture should be left to cook for 20 minutes, then cool and rub through a sieve;
• in puree, you can add cloves, cinnamon stick, a teaspoon of chopped nutmeg, oregano, rosemary, salt, sugar, paprika, black peppercorns and hot pepper to taste.
• the mixture is left on fire and boiled for 2 hours.
• after the mass is removed from the fire, vinegar should be added to it.

Watch the video! How to cook delicious thick ketchup for the winter at home without starch

Thick ketchup with starch

You can cook tomatoes in this way as well as in the previous recipe, for this you will need the following ingredients:

• 3 kg tomato;
• 3 large onions;
• 1 tsp paprika;
• a few peas of allspice and bitter pepper;
• you can add cinnamon and cloves to taste;
• 1 large spoon of salt;
• ¼ cup sugar;
• 3 large spoons of starch, diluted in 1 tbsp. water.

Advice! Starch should be added to ketchup 10 minutes before the end of cooking.

With basil for the winter

This simple recipe can be repeated even by a novice hostess.

• 1 kg of tomatoes;
• a bunch of parsley and basil;
• 2 tbsp sugar;
• 1 tsp salt;
• 3 cloves of garlic.

Technology:

1. Tomatoes should be prepared, washed and peeled.
2. Basil and parsley should be chopped.
3. Tomatoes need to be cut into small pieces and mixed with sugar and salt.
4. The mixture should be crushed to a puree state and add chopped garlic and herbs to the resulting mass.
5. Boil the mass for 3-4 hours and pour into prepared containers.

Important! In order for the sauce with basil to have a uniform consistency, you need to wipe it through a sieve. During cooking, salt and sugar are added to it. If tomatoes secrete a lot of juice, then 2-3 large tablespoons of starch, diluted in water, are added to the resulting mass. You can also add various seasonings to the sauce according to your taste.

Watch the video! Incredibly delicious homemade ketchup for the winter

Ketchup from plums and tomatoes for the winter

To prepare this recipe you will need:

• 1kg plums;
• 2 times more tomatoes;
• ¼ kg of onion;
• 5 bell peppers;
• 2 pcs hot pepper;
• 200g sugar;
• 1 head of garlic;
• 2 tbsp. l salt;
• 1 st. l vinegar;
• spices to taste.

Technological process:

1. Wash vegetables and fruits, peel and twist through a meat grinder.
2. Pour the mixture into a saucepan and bring to a boil over medium heat, stirring constantly.
3. Simmer for 2 hours until the mixture has reduced by half. Don't forget to stir.
4. Remove from heat, cool and strain.
5. Again, put on fire and cook for 1 hour after boiling over low heat.
6. Add sugar, salt, spices, vinegar, mix well.
7. Boil for another 30 minutes.
8. Pour into sterilized jars and roll up.

Watch the video! Ketchup from tomatoes and plums recipe for harvesting for the winter

chili ketchup recipe

Chili ketchup is one of the most popular. It is used with meat, vegetables and poultry.

• 3 kg of tomatoes;
• 4 chili peppers;
• 30 g of a mixture of peppers;
• 6 tbsp sugar;
• 1 tbsp salt;
• 70 ml. vinegar;
• 1 head of garlic.

Technology:

1. Chop the chilli with seeds with a knife.
2. Tomatoes peel and core and scroll through a meat grinder, add chopped pepper.
3. Put on fire, bring to a boil.
4. Add salt, garlic, sugar and pepper mixture.
5. Stir, boil, add vinegar.
6. Stir constantly, cook until desired consistency is obtained.
7. Pour into jars and seal tightly.

Advice! Chili ketchup is recommended to be added to cucumbers and zucchini for the winter to make them more spicy.

Watch the video! spicy chili ketchup

Ketchup Heinz

Delicious tomato sauce, which is prepared from a small set of products. The basis of ketchup are tomatoes and sweet and sour apples.

• 3 kg tomato;
• 0.5 kg of Antonovka apples;
• 3 bows;
• 100 g of sugar;
• 3 dec. spoons of salt;
• 70 ml apple cider vinegar 6%;
• a mixture of peppers, cinnamon, cloves, lavrushka - to taste.

Technology:

• Juice is made from tomatoes, onions and apples;
• Crushed spices are poured into the pan, lavrushka is thrown whole;
• Pour in apple cider vinegar and juice, mix everything until a homogeneous consistency;
• Cook for 5 hours;
• We remove the lavrushka and pour into jars.

Advice! If there is no juicer, then vegetables and fruits can be passed through a meat grinder, and then through a sieve in order to remove the bones and skin. During the cooking process, the sauce must be stirred. The vegetable mass will decrease by 2-3 times. The output will be a wonderful homemade Heinz ketchup.

The recipes presented in our article will appeal to the whole family and will delight the long winter months with their taste.

Watch the video! How to make thick, homemade ketchup for the winter

Today I want to tell you how to cook. Such ketchup not only tastes better than store-bought ketchup, but is also healthier than it at times. If in the production of ketchup they are prepared from condensed tomato concentrate, thickeners and flavor enhancers, then at home you will cook it from delicious and ripe ones.

From the history of the appearance of ketchup, it is known that its first recipes appeared in American cookbooks in the middle of the nineteenth century. Somewhat later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup on an industrial scale from thick tomato paste. And today Heinz is the largest ketchup manufacturer in the world. Tomato ketchup at home can be prepared according to many recipes, which speaks eloquently of the popularity of making it at home by housewives.

Today we are going to look at the classic tomato ketchup recipe.

Ingredients:

• Tomatoes - 3 kg.,
• Salt - 2 tbsp. spoons,
• Spices: ground black pepper, thyme, paprika, a set of Provence herbs - 1 teaspoon,
• Onion - 4-5 pcs.,
• Sugar - 2 tbsp. spoons,
• Hot chili pepper - 2-3 rings,
• Table vinegar - 2 tbsp. spoons,
• Starch - 3 tbsp. spoons.

Tomato ketchup at home - recipe

Juicy and fully ripe are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several pieces.

Pass the tomatoes prepared in this way through a meat grinder.

Peel the onion.

Like tomatoes, cut the onions into several pieces and pass through a meat grinder.

In the pan in which the ketchup will be cooked, transfer the tomato puree and onion. Mix the mass.

To make tomato ketchup at home spicy and fragrant, add spices to it. Of the spices, black ground pepper, thyme, paprika, Provence herbs are well suited.

Along with spices for spiciness, I also add 2-3 rings of hot chili peppers.

In the event that you want to learn even more spicy tomato ketchup, increase the amount of pepper. Mix the base of the future ketchup. Put the saucepan on the stove. On low heat, with occasional stirring, boil the tomato ketchup for one hour.

After one hour, when the tomato mass has boiled down, become soft and thicker, you can add flavor enhancers to it. In our case, it is salt, sugar and vinegar. As in the preparation of any other preparations for the winter, when cooking ketchup, we use ordinary rock salt. Iodized salt is not suitable for making tomato ketchup.

As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup has not a pronounced sour, but a slightly sweet and sour taste.

After adding salt and sugar, pour in the vinegar. Even a small amount of vinegar is a guarantee that the ketchup will not spoil and will keep well.

Be sure to taste the ketchup and adjust it as you like. If everything suits you, you can proceed to the next stage of its preparation - giving it a puree-like consistency. Puree the boiled tomatoes with a hand blender. After this procedure, our homemade tomato ketchup is getting closer and closer to being store-bought, but not quite yet.

Homemade tomato ketchup. Photo