Homemade ketchup with parsley. The most proven recipes for making homemade ketchup

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

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

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

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

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

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

Preparing food

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

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

Cooking the sauce

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

Ketchup for the winter made from tomatoes and apples

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

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

List of ingredients

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

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

Step-by-step cooking process

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

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

What would I like to recommend?

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

How to prepare spicy tomato and garlic ketchup for the winter

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

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

Required Products

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

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

Preparing ketchup

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

Homemade shashlik tomato ketchup for the winter

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

We need

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

Step by step process

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

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

Recipe for homemade Krasnodar tomato ketchup for the winter

Ingredients

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

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

Cooking something delicious

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

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

Home winter tomato ketchup - the most delicious, it is very useful to add 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 themselves. The most important thing is to stock up on ripe tomatoes and aromatic spices, and you can start making the sauce.

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

Homemade tomato ketchup for the winter, recipe real jam

To prepare ketchup you will need the following ingredients:

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

Step by step recipe:

You should choose the ripest and softest tomatoes. To give the dish a piquant sourness, you need to give preference when purchasing to less sweet varieties. Grind and boil.
The apples are cored. It is not worth peeling the fruit, since it contains pectin, which is necessary to give the future sauce a thick consistency. Pass through a meat grinder or juicer, add to tomatoes.
The onions and garlic should be peeled and chopped, and added to the mixture.
The resulting mass is placed on medium heat. After it boils, the fire should be reduced. The mixture is left to simmer covered, and it is recommended to stir regularly every 10-15 minutes for an hour.
Then, remove the lid and continue cooking until the desired thickness. At this time, the remaining liquid will boil away.
Sugar, salt, vinegar, and pepper should be added to the resulting mass in the indicated quantities. You need to take ground pepper, buy it in a store or grind it yourself. You should also add special spices that give the tomato sauce a certain taste - cloves and cinnamon. The cloves can be added whole and removed after cooking to prevent the flavor from becoming too concentrated. Or grind 2-3 cloves with pepper and add to the container with the sauce. After the mixture has boiled, it should be boiled for another 5-7 minutes until it reaches the required consistency. You can also add other seasonings such as hot pepper and coriander if desired.
Jars 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. Close the jars with dry, sterile lids, then turn them over and leave them covered with a blanket.
After the jars have cooled, they should be stored in the 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 turns out very tasty and will appeal to all family members.

Recommendation! If you don't want to grind the 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 - tasty and simple

With garlic

Ingredients:

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

The 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, rub them through a sieve or grind until smooth using a blender.
The ground puree is left to cook for 1 hour; after 40 minutes, salt, sugar and pepper are added to the tomato mixture.
All components are thoroughly mixed.
Before removing from heat, add finely chopped garlic to the sauce and pour ketchup into containers prepared in advance, and seal the jars.
The sauce should be left to cool and then stored in a basement or cellar for further storage.

Homemade ketchup made from store-bought tomatoes

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

To make 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.

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

To prepare the dish you will need the following ingredients:

5 kg of tomatoes;
1 kg bell pepper;
8 medium onions;
1 cup of sugar;
0.5 cups apple cider vinegar 6%;
3 dessert spoons of salt;
Several bay leaves.

Step by step recipe:

Selected, washed tomatoes should be cut into cubes, salted and left for 20 minutes so that the fruits release juice.
Onions and peppers are ground in a meat grinder and the mixture is added to the chopped tomatoes.
The workpiece should be transferred to a saucepan and left to cook for 30 minutes.
The mixture is removed from the stove and passed through a sieve, the workpiece is again put to simmer over low heat, salted and sugar and bay leaf are added to it.
The sauce is boiled for two hours, stirring regularly; vinegar is added to the ketchup 10 minutes before it is ready.
The workpiece is poured into jars and rolled up. Ketchup in jars will delight you with its taste all winter months.

Watch the video! Delicious homemade ketchup for the winter

Shish kebab at home for the winter

Ingredients:

2.5 kg of ripe tomatoes;
1 kg bell pepper;
1 pod of hot pepper;
1 large spoon of minced garlic;
3 large spoons of sugar;
1 teaspoon each 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 spoon of starch, which should be diluted in 0.5 cups of water.

Preparation:

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

Watch the video! Kebab ketchup for the winter

Thick ketchup

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

add apples;
use starch during cooking.

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

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

Thick ketchup with starch

You can prepare tomatoes using this method in the same way 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

Even a novice housewife can repeat this simple recipe.

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

Technology:

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

Important! To ensure that the basil sauce has a uniform consistency, you need to rub it through a sieve. During cooking, salt and sugar are added to it. If the tomatoes release a lot of juice, then add 2-3 large tablespoons of starch diluted in water to the resulting mass. You can also add various seasonings to the sauce to suit 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 pcs bell pepper;
2 pieces of hot pepper;
200g sugar;
1 head of garlic;
2 tbsp. l salt;
1 tbsp. l vinegar;
spices to taste.

Technological process:

Wash vegetables and fruits, peel and grind through a meat grinder.
Pour the mixture into a saucepan and bring to a boil over medium heat, stirring constantly.
Cook for 2 hours until the mixture has reduced by half. Don't forget to stir.
Remove from heat, cool and strain.
Put it on the fire again and cook for 1 hour after boiling over low heat.
Add sugar, salt, spices, vinegar, mix well.
Boil for another 30 minutes.
Pour into sterilized jars and seal.

Watch the video! Tomato ketchup and plums recipe for preparing for the winter

Chili Ketchup Recipe

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

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

Technology:

Chop the chili pepper with seeds with a knife.
Peel and core the tomatoes and grind through a meat grinder, add chopped pepper.
Put on fire, bring to a boil.
Add salt, garlic, sugar and pepper mixture.
Stir, boil, add vinegar.
Stir constantly and cook until the desired consistency is achieved.
Pour into jars and seal tightly.

Advice! It is recommended to add chili ketchup to cucumbers and zucchini for the winter to make them spicier.

Watch the video! Spicy chili ketchup

Ketchup Heinz

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

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

Technology:

Juice is made from tomatoes, onions and apples;
Pour crushed spices into the pan, throw in the bay leaf whole;
Pour in apple cider vinegar and juice, mix everything until smooth;
Cook for 5 hours;
Remove the bay leaves and pour into jars.

Advice! If you don’t have a juicer, you can pass vegetables and fruits through a meat grinder and then through a sieve to remove seeds and skins. The sauce must be stirred during cooking. The vegetable mass will decrease by 2-3 times. The result will be excellent homemade Heinz ketchup.

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

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

Tomato ketchup is, of course, an interesting thing...not so long ago this word appeared in our vocabulary! Previously, it was simply called tomato sauce. Our grandmothers and great-grandmothers made it for the winter from surplus tomatoes... And now we are using ketchup in a new-fangled way!

Well, okay, no matter what you call it, it will still be delicious. You can make it in any flavor you like - sweet, sour, spicy and add a lot of things to it, if you would like to tinker a little longer.

Recipes:

Tomato lovers eat everything with it - pasta, rice, meat, scrambled eggs, sausages, dumplings. You also can’t do without it when making pizza or homemade hot dogs.

The recipe allows you to make it from what you have on hand. No special conditions or technologies are required, so why not make it for the whole family for the winter, especially since you can also use non-standard tomatoes that you can’t pickle!

So, let's start cooking with the simplest thing and gradually make it more complicated.

Wash the jars with baking soda, rinse thoroughly under running water and sterilize, preferably in the oven, so that they are dry after sterilization.

We are preparing it step by step, but if you want to add something, don’t be shy!

Tomato ketchup for the winter - a simple step-by-step classic recipe at home without apples

And also without any other bells and whistles, just tomatoes, salt and spices. Previously it was called Classic tomato sauce. This is the basis for any type of ketchup; you can add any components to it and get different tastes.

tomatoes 2 kg;
half a glass of sugar;
a tablespoon with a little salt;
a tablespoon of acetic acid;
10 pieces of cloves;
two cloves of garlic;
a pinch of cinnamon;
a pinch of ground red hot pepper.

Preparation:

Wash and dry the tomatoes on a towel, peel the garlic.
Cut the tomatoes into large slices and place in a wide-bottomed saucepan over low heat. Cover tightly and bring to a boil.
Cool and strain through a sieve or fine metal mesh colander.
Place the puree in a saucepan and simmer over low heat without a lid until the contents are reduced by a third.
Add salt, sugar, spices and garlic, cook for another ten minutes and remove the garlic.
Pour in the vinegar and simmer for another two or three minutes.
Place in sterile dry jars and roll up.
Turn it upside down and cool it like that, put it in the cellar.

The preparations for the winter are ready! Perfect for meat or for seasoning tomato soups!

Let's try to make this ketchup in a slow cooker; modern equipment would be wasted in vain; it's a pity that the volume is small. Very aromatic and tasty, with a pronounced apple taste.

What you will need:

large, fleshy, very ripe tomatoes, two kilos;
sour apples, kilo;
half a kilo of onions;
large head of garlic;
half a glass sugar;
salt incomplete table. l.;
black pepper, ground half a teaspoon;
five cloves;
acetic acid teaspoon.

Recipe:

Wash, peel and dry all the vegetables on a towel.
We cut everything into large pieces and place it in the multicooker bowl.
Set to fry or bake for two hours and close the lid.
Add spices, sugar, salt and set the simmer mode for another 15 minutes.
Let it cool, rub everything through a sieve and put the puree back into the multicooker bowl.
Pour in acetic acid, stir and set the simmer mode for 30 minutes.
Place hot into dry, sterile jars and seal.
Cool upside down and store in the cellar or refrigerator.

Delicious with pasta or rice!

Spicy tomato sauce that goes well with meat: chicken, pork kebabs, French meat.

Ingredients:

tomatoes 2 kilos;
bell pepper 2 kilos;
a kilogram of apples with a sour taste;
half a kilo of onions;
head of garlic;
a glass of sugar;
10 g dry Provençal herbs;
tea l. ground cinnamon;
tea l. ground coriander;
two tablespoons of salt;
half a teaspoon of ground red hot pepper;
half a glass of wine vinegar.

Cooking process:

Wash the vegetables, peel and dry on a towel, remove the seeds from the pepper.
Cut all the vegetables into large pieces, place in a saucepan with a thick bottom and place over medium heat. Let it boil and cook over low heat for about thirty minutes.
Cool and pass (grate) through a meat grinder, put the resulting puree into a saucepan.
Bring to a boil and add salt, sugar, spices, and vinegar.
Cook for about five minutes.
Place in dry sterile jars and roll up. Cool upside down and store in a cool, dark place.

The resulting sauce will be very hot and spicy, not for everyone!

I have the best homemade recipes for you:

Dressing for borscht
Cucumber salad for the winter

Let's make it for variety with Korean carrot seasoning. The taste will be unusual, we will surprise our household and guests!

two kilograms of tomatoes;
two tablespoons of starch;
tsp heaped salt;
a glass of sugar;
Art. l. seasonings for Korean carrots;
tsp acetic acid.

Preparation:

Wash the tomatoes and dry them on a towel.
Place them in a thick-bottomed saucepan and heat over low heat until boiling.
Cool and rub through a sieve, put the resulting juice back on low heat, wait for it to boil and add spices, salt and sugar. Cook for ten minutes.
We dilute the starch in a glass of warm water and, stirring vigorously in the pan, introduce it into the boiling juice in a very thin stream.
From now on, stir continuously!!!
Cook for 15 minutes, add acetic acid and mix thoroughly.
Remove from heat and place in dry, sterile jars. Let's roll up.

This kind of ketchup is usually loved by teenagers. Especially with pasta!

A classic of the genre, children love this vinegar-free ketchup. Easy to prepare and very tasty, natural and healthy. It will decorate and add charm to any dish.

Ingredients:

tomatoes and onions, two kilos each;
half a kilo of bell pepper;
a glass of sugar;
a tablespoon of salt;
two tablespoons of dry mustard;
If you wish, you can add a little of any dry ground spices.

How to make simple tomato ketchup:

We wash and peel the vegetables, dry them on a towel, and remove the seeds from the pepper.
Cut the vegetables into large pieces and place them in a saucepan with a thick bottom.
Boil for 30 minutes.
Cool and rub through a sieve or colander made of fine metal mesh.
Place the puree in a saucepan and continue to cook with sugar, salt and spices for another twenty minutes, don’t forget to stir.
Place in dry sterile jars and seal.
Turn it upside down, let it remain like this until it cools completely, put it in a cool place.

Children and their friends will love the sweet and mild taste. Bon appetit!

I call this ketchup tkemali and prepare it from red plums or yellow cherry plums, as they have a sour taste and are ideal for ketchup. I’ll be honest – with red plum they will turn out very well, but with yellow cherry plum – it’s a fairy tale!

take an equal amount of tomatoes and plums, 2 kg each;
3 heads of garlic;
a teaspoon of ground coriander, herbs de Provence, mint, ground black pepper;
a glass of sugar;
table. lie salt.

Preparation:

We take salad varieties of tomatoes - large and meaty. Wash the tomatoes, cut off the bottom and make a cross-shaped cut, blanch in boiling water for one minute and remove the peel. Cut into slices, carefully removing the seeds with the tip of a knife.
Wash the plum or cherry plum and remove the seeds.
We peel the garlic and pass it through a press.
We pass the plums and tomatoes through a blender (or a meat grinder twice), grinding them into dust.
Place on medium heat and simmer for about an hour.
Add all the other ingredients and simmer over low heat for about an hour.
Place hot into dry, sterile jars and seal. Store in the cellar.

The exquisite taste of this sauce will win your hearts forever! I especially like plum tkemali when I want to add an unusual twist to a meat dish.

Watch the video, but here tkemali ketchup is made from blue plums. But this will not play a special role - so, so incredibly tasty.

In addition, I will list some other useful and tasty preparations:

Squash caviar

Tomato and bell pepper ketchup for the winter - Finger licking good

The ketchup will be thick and have a very rich taste. Everyone without exception likes it, as it is close to the classic and traditional taste.

To do this you need:

two kilograms of tomatoes;
sweet bell pepper 4 pieces;
half a glass of sugar;
salt half a tablespoon;
apple cider vinegar 4 tablespoons;
a mixture of ground peppers;
a few sprigs of coriander, basil and parsley.

Let's start cooking:

Wash and peel all vegetables and herbs, remove the seeds from the pepper.
Cut the tomatoes and peppers into medium pieces, the greens into fine pieces, and simmer over low heat for about an hour.
Cool and pass through a sieve.
Place the resulting puree over medium heat and cook for another forty minutes.
Add dry spices, salt and sugar and simmer for another half hour.
Pour in the vinegar, stir and turn off the heat.
After 5 minutes, place in sterile jars and roll up.
Cool upside down and store in a cold cellar.

Bon appetit in winter!

Children often ask for ketchup - just like in the store. Well, what can we do, let’s prepare it exactly to taste like in the store!

tomato paste from the store, a half-liter jar, take the one that contains only tomatoes or tomatoes, even if it is more expensive;
two onions;
a small head of garlic;
a small bunch of dill;
several sprigs of basil;
sugar two tablespoons with top;
a pinch of ground black and red hot pepper;
vegetable oil two tablespoons, ideally olive oil;
acetic acid at the bottom of a teaspoon.

Recipe:

Peel the onion, chop and fry in a frying pan until golden brown.
Place all ingredients in the bowl of a food processor and chop into dust.
If it turns out too thick, add a little water.
Place in a saucepan with a thick bottom.
Place over medium heat and bring to a boil. Cook for ten to fifteen minutes and place in dry, sterile jars. Roll up, cool and place in a cool, dark place.

Tomato ketchup for the winter turns out exactly the same as in the store!

Video - Homemade tomato ketchup with apples and bell peppers through a meat grinder

We cook according to a simple recipe - there is nothing complicated here. We pass vegetables and fruits through a meat grinder.

Makes an excellent homemade tomato sauce. If you want it to be thicker, you just need to boil the tomatoes longer than usual.

It is better to select apples from sweet and sour varieties, for example Antonovka.

For this recipe it is not necessary to choose tomatoes; the most ordinary ones, even slightly spoiled ones, will do.

How to make awesome homemade tomato ketchup for the winter so that everyone’s mouths drop open: secrets and tips

There is nothing complicated or mysterious about making homemade ketchup, it’s just that the word sounds foreign! If you learn a few simple rules, then you can not open the recipe at all and cook from your head all your life.

These are the basic rules:

Tomatoes should be at least half of the total volume of vegetables.
There is no place for skins and seeds in ketchup, either remove them through blanching, or boil them in their own juice and strain them on a sieve, there is no other way.
Don’t be afraid to roll it out on a sieve, it just sounds scary, but it only takes about fifteen minutes.
Ketchup should be homogeneous, so we use ground seasonings, and if it’s fresh herbs, it’s best to chop it into dust in a food processor.
There is no place for water in ketchup - therefore it is necessary to boil for a long time to evaporate excess moisture.
You can use non-standard tomatoes, with blemishes and cracks, the main thing is to trim everything carefully.
The more vinegar and spices, the spicier the result.
The more sugar, the sweeter the taste.
Plums and apples will add acidity and in such recipes you can do without vinegar altogether if you put it in almost boiling jars.
Seasonings like cilantro and coriander, and Provençal herbs are not for everyone; not everyone likes them.
Basil will not spoil ketchup and will not stand out as a special taste.
Ketchup jars must be sterile and dry.
You can use yellow tomatoes and then the sauce will turn out to be an unusual sunny color.

Well, that’s basically it, don’t be afraid to get creative in the kitchen and bring something new to dishes that everyone already knows!

The era of preparing tomato sauces began in the 20th century. It started simply, with making homemade tomato ketchup for the winter. We came up with the recipes ourselves, but the seasoning turned out to be finger-licking good. Soon, an enterprising American named Heinz established the industrial production of ketchup. Well, we, in the old fashioned way, process the tomato harvest at home, in full confidence that the sauce made by ourselves is much healthier and tastier. I share proven recipes for making spicy, sweet, thick ketchup with various additives.

Tomatoes of any variety, including yellow ones, can be used for winter harvesting. Their structure is much more important. To prepare the sauce, select tomatoes that are not watery, with a dense, meaty structure.

A simple recipe for homemade tomato ketchup for the winter

One of the best options for making sauce. It is considered classic and the most successful in taste.

Take:

Tomatoes – 2.5 kg.
Granulated sugar – 0.5 cups.
Salt – ½ large spoon.
Peppercorns – 20 pcs.
Carnation buds – 2 pcs.
Table vinegar – 2 large spoons.
Coriander – 10 pcs.

Step-by-step preparation:

Divide large specimens into 4 parts; small ones should be cut in half. Place in a saucepan.
Place on the stove. Slowly heat the contents for about 20 minutes. Do not cover with a lid, in our interests, so that more liquid evaporates.
Wipe the mixture using a sieve. Now they are sold in large sizes, like a colander, very quickly and conveniently.
Set the resulting tomato juice to simmer. Slowly bring to a boil. With regular stirring, cook for 1-2 hours. The boiling time depends on the quality of the vegetable. Watery ones take longer to boil. The mass should become thick.
Place the seasonings in a gauze bag with a long tail for easy removal from the pan. Add to the tomato mixture.
Add sugar and salt, stir. Continue cooking for 15-20 minutes. Take out the spice bag.
At this stage of preparing ketchup, always taste the preparation. Add sugar and salt if necessary.
Pour in vinegar. Continue cooking for the last 5-10 minutes.
Turn off the heat, fill the jars, screw on. Cool, check the tightness of the seal. Move to a permanent storage location in the cellar or pantry.

Tomato ketchup – finger-licking recipe

Adding some familiar components can make the usual taste piquant, divinely aromatic. The recipe from the series will leave you licking your fingers and asking for more. Among gourmets it is considered the best.

Tomatoes – 2 kilograms.
Garlic – 8 cloves.
Onion – 500 gr.
Lemon.
Basil - a large bunch.
Tomato paste – 2 tablespoons.
Sunflower oil – as needed.
Sugar – 120 gr.
Salt – 2.5 tbsp. spoons.
Balsamic vinegar – 2 small spoons (replacement with apple cider vinegar is acceptable, but the taste will change).
Nutmeg – ½ small spoon.
Ground cloves - the same amount.
Sweet paprika - a full teaspoon.
Allspice, ground – ½ teaspoon.
Ground black pepper - the same amount.
Dried basil - teaspoon.
Coriander - a teaspoon.
Ground chili - ½ small spoon.

How to make the most delicious sauce:

Divide the head of garlic into cloves and peel them. Cut the onion heads into large cubes. Do the same with tomatoes.
Pour oil into the pan. Add onion, throw in garlic cloves, add sugar.
Turn on the fire. Stirring continuously so that the sugar does not burn, fry for 3-5 minutes. The onion will become almost transparent.
Add tomatoes to the pan. Stirring the contents from time to time, bring to a boil.
Cook for 10-15 minutes until the tomatoes release enough juice.
Separately, mix balsamic vinegar with lemon juice. Pour into the pan. Stir and continue cooking.
After a quarter of an hour, add salt and continue cooking the mixture for another 10 minutes.
Place all the dry spices intended for cooking ketchup in a gauze bag, add fresh basil to them.
Place the bag into the pan. Boil the mixture for another 10-15 minutes.
Take out the bag and taste the contents of the pan. Add what's missing.
Remove from the burner and puree the mixture with a blender (you can do it directly in the pan).
Pass the puree through a sieve in parts, removing the tomato skins and seeds.
Return to the pan. Cook for 5-10 minutes. Let it boil strongly and turn it off.
Pour into small sterile storage containers. Cool, covered with a towel. Transfer to the cellar for storage.

Sweet tomato ketchup with paprika, cinnamon

Not everyone likes spicy seasonings. Keep a ketchup recipe that you can offer even to children.

Required:

Tomatoes – 5 kg.
Bell pepper - 3 pcs.
Onion – 3 pcs.
Sugar – 300 gr.
Acetic acid 9% - 100-150 ml.
Ground black pepper - teaspoon.
Paprika – ½ teaspoon (more is possible).
Cinnamon – a pinch.
Salt – 2 large spoons.
Any greens.

Prepare a delicious sauce:

Cut the vegetables into pieces. To boil down faster, I advise you to divide it into smaller pieces, but if you are lazy, then don’t waste your time. Let it cook.
After boiling, reduce the heat intensity to low. Cook until the mass is reduced by half. This will take 2-3 hours.
Remove from heat and let cool. Wipe with a sieve.
Return to the stove. Add spices. For those who like variety, I recommend adding coriander and turmeric. From greens, take dill and parsley. Tie it into a bundle, lower it into the pan (at the end, take it out and throw it away).
Continue cooking for approximately 3 hours.
Place in sterile jars and screw on.

Homemade tomato and plum ketchup - the most delicious recipe

Plums are just as suitable as tomatoes for making sauces. In close cooperation, they give the magical taste of the seasoning. Try making at least a sample jar.

Take:

Tomatoes – 2 kg.
Plums – 1 kg.
Head of garlic.
Onions – 0.5 kg.
Black and red pepper - a small spoon.
Granulated sugar, salt - to taste.

How to prepare:

Remove the pits from the plums and place in a saucepan. Place on the stove. Warming up slowly, steam. After cooling slightly, grind in a sieve until smooth.
Do the same with tomatoes and onions. To speed up the boiling process, cut the vegetables into pieces. Place in a saucepan. Steam over low heat and let cool slightly. Rub through a sieve.
Combine both purees. Add the spices suggested in the recipe. Garlic should also be chopped into a paste.
Cook until the mass is reduced by a third. Pour and swirl immediately.

Ketchup with tomatoes and apples through a meat grinder

Fruits are often present in winter preparations of seasonings and tomato sauces. Apples are the leader among them, and for good reason. Successfully combined with vegetables, they add their own unique fruity note.

Required:

Tomatoes – 2.5 kg.
Apples – 4 pcs. sweet and sour variety.
Onions – 4 pcs.
Sweet pepper - the same amount.
Garlic cloves – 4-5 pcs.
Cinnamon - teaspoon.
Sugar – ½ cup.
Salt - a large spoon.
Carnation buds – 4 pcs.
Peppercorns – 10 pcs.
Allspice peas – 5 pcs.
Essence – ½ small spoon.

Preparation:

Prepare vegetables for work by removing the core of apples, the membranes and seeds of peppers. It is advisable to cut off the thick skin of apples.
Pass through a fine grinder, grinding into pulp.
Transfer the mixture to a saucepan and start boiling. It will take approximately 1.5 hours for the puree to become thick, reducing by a third.
Add salt, sugar and cinnamon. It is advisable to place the remaining spices in a gauze bag and place them in a pan so that they can be easily removed after cooking.
Boil the ketchup for 30 minutes. Punch with a blender if you like a homogeneous mass. I skip this stage because I like coarse grinding, with small inclusions of vegetables.
Add crushed garlic and add vinegar. Turn off the burner. Homemade ketchup is stored cool without sterilization.

Tomato sauce made from tomatoes without vinegar and cooking - a recipe for the winter

Here is a recipe for quickly making ketchup with your own hands. The disadvantage is that you will have to make small portions, since such a seasoning can only be stored in the refrigerator and for a very short time. It is not prepared for the winter.

Tomatoes – 500 gr.
Garlic cloves – 3 pcs.
Small onion.
Cilantro (parsley) – 2 sprigs.
Sunflower oil – 2 tbsp. spoons.
Ground pepper, salt. For spiciness, you can add a pinch of hot chili.

How to do:

Scald the tomatoes with boiling water and rinse with cold water. Make a small cut and peel off the skin.
Chop into small pieces. Do the same with onions and garlic. Blend everything with a blender.
Chop the cilantro and add to the sauce. Add the rest of the spices and oil. Stir and serve.

Video recipe for delicious winter ketchup with tomatoes. Happy preparations!

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 the store-bought one 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, it is necessary to discard all overripe and underripe, or even slightly damaged. In this case, it is better to give preference to tomatoes grown not in greenhouses, but in garden beds: fleshy and aromatic.
Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which you may find chipped, wormy ones - these are not suitable for ketchup.
Tomatoes and other products, if required by the recipe, must be thoroughly chopped. The best way to do this 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.

Recipe for the occasion::

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 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.