Making ketchup at home. Homemade tomato ketchup for the winter You'll lick your fingers

Products:

• Red tomatoes - 3 kg.
• Bell pepper - 0.5 kg.
• Onion - 0.5 kg.
• Salt, pepper, cinnamon, cloves, bay leaf, etc. and herbs - to taste

Ketchup has conquered the world today. Almost every family has it, just like mayonnaise. But few people look at the composition of these products in the store. Meanwhile, this product, like many other canned products, is not without preservatives, dyes and flavors. We also bought ketchup almost every week every year and didn’t even think about making it ourselves. It was only with the advent of children and the acquisition of some bad ailments that they began to reconsider their diet. And now in the fall we make sure to make ketchup at home so that the food is not only tasty but also healthy.

Using this recipe, you can make ketchup both for now and for the winter.

Photo recipe for homemade ketchup:

1. Wash red, ripe tomatoes and cut into two to four parts.

2. Peel the onion, rinse and cut into pieces.

3. Rinse the bell pepper, remove the core and cut into pieces. It is best to use red pepper in homemade ketchup, so the color will be more saturated. But I only had green left, so I used that.

4. Place all the vegetables in a deep saucepan and put on fire.

5. Cook until the vegetables are soft. This took me about 20 minutes.

6. Now you need to separate the liquid and pulp from the peel. This can be done using a juicer. From experience, it turned out to be more convenient and economical to use a juicer in a meat grinder.

7. Pour the resulting liquid from tomatoes, peppers and onions into a clean saucepan and bring to a simmer. This step in preparation takes the longest. Because it will take several hours to boil. It took me about 4 hours.

8. The boiled tomato paste will noticeably decrease and become thicker. Here you can adjust the thickness yourself. The longer you cook, the thicker it becomes.

9. Now take out your favorite herbs, salt, pepper and add to the resulting tomato paste. Cook with seasonings for another 15 minutes.

10. Pour the finished ketchup into small ones to make it easier to use in the future.

The nuances of making ketchup at home:

1. Homemade ketchup can be prepared either with the addition of other vegetables (peppers, onions), or simply from tomatoes. The taste and thickness of the finished ketchup will depend on this. And the ratio of tomatoes to other vegetables may be different.

2. If you like very thick ketchup, then add a little potato starch to the boiled tomato paste.

3. To keep ketchup all winter, keep it in a cool place or in the refrigerator. And be sure to properly sterilize and seal the jars.

4. You can add a little sugar and vinegar to ketchup. But I deliberately don’t do this, and without that it turns out delicious and lasts all winter without any problems.

Also . And you can also cook it for the winter in a juicer.

Homemade tomato ketchup tastes just like store-bought. It is just as thick and aromatic, perfect for meat, vegetable and fish dishes. And most importantly, the homemade sauce is absolutely natural, as it is prepared from fresh tomatoes, without starch or dyes.

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

Ingredients

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

Recipe for making homemade ketchup for the winter

1. We prepare the main products: tomatoes, onions and apples. You can take tomatoes of any variety, the main thing is that they are ripe and sweet, then the ketchup will be rich and pleasant to taste. Regular white, non-bitter onions will do. It is better to use sour varieties of apples such as “semerenko”; they perfectly highlight the taste of tomatoes, give ketchup a thicker puree consistency, a pleasant fruity aroma and a slight sourness.
2. 
   Peel the onion and remove the core from the apples (you don’t have to peel the skin). Grind them into pieces that will fit freely into the bell of the meat grinder. Cut large tomatoes into 2-4 parts, small ones can be left whole. We pass tomatoes, apples and onions through a meat grinder. I ended up with a full 5-liter pan of vegetable puree (along with chopped skins and tomato seeds, which we will later remove by rubbing through a sieve).
3. 
   Place the pan on the stove and bring to a boil. Then reduce the heat and cook at low simmer for 1 hour - without a lid, skimming off the foam. During this time, the tomato skins will boil down and fully impart their flavor to the sauce.
4. 
   Grind the hot puree through a sieve with a metal mesh - pour the tomato mixture into it portionwise and rub thoroughly with a tablespoon, thus separating the seeds and skins from the liquid tomato base. There will be very little waste - about 1 glass.
5. 
   Throw away the cake. Return the pan with tomato sauce back to the heat. We continue to cook for another 1 hour, without a lid, over low heat, stirring the ketchup from time to time so that it does not burn.
6. 
   During cooking, the ketchup will become thicker. Add aromatic spices to it: red and black pepper, ground cinnamon, cloves. Continue cooking for another 15 minutes, stirring.
7. 
   Add sugar, salt and vinegar - be sure to add them in small portions, focusing on your taste. Depending on the ripeness and sweetness of the tomatoes, you may need to add a little more or less sugar and salt, or increase or decrease the amount of acid.
8. 
   Boil the ketchup for 10 minutes until the sugar grains are completely dissolved.
9. 
   Pour the sauce into hot sterilized jars and immediately roll up the lids (sterilized).
10. Turn the jars upside down and cover them with a blanket. As soon as the ketchup has cooled, we store the preserved food in the basement or other cool place. The shelf life of homemade ketchup is 1 year.

And they completely forget about recipes for delicious homemade ketchup. We are sure that ketchup is on the nearest shelf in your refrigerator along with sour cream and runs out very quickly. This sauce, in different flavor variations, perfectly complements the taste of any, even the simplest food, and makes it bright.

So let's learn how to cook. This will only make it tastier, healthier and healthier. You can also make so much of it that it lasts all winter. After all, homemade ketchup, in addition to all its advantages, is perfectly stored. Here are oursbest ketchup recipes for the winter.

Let's start with the basics. Let's prepare the simplest version, the taste of which can subsequently be improved with additives to taste.

Tomato sauce “Classic”

Take three kilograms of the ripest tomatoes, 6 level tablespoons of sugar, 1 level tablespoon of salt, 5 tablespoons of 6% vinegar, 20 cloves, 25 black peppercorns, 1 clove of garlic, a pinch of cinnamon and Cayega pepper.

Chop the tomatoes into smaller pieces and cook them in a saucepan, without covering with a lid, until a third of the volume is lost. Now add sugar and simmer for 10 minutes, now salt - simmer for 3 minutes. Now it’s the turn of the spices – let them cook again for 10 minutes. Then pass the tomatoes through a sieve and cook all together until boiling. At the end, pour in the vinegar and quickly pour everything into prepared sterilized jars. Roll up the jars in your usual way.

Now let's start experimenting with the taste of our ketchup and find outhow to make tomato ketchupwith additional ingredients.

Here winter recipesfor those who have a craving for something spicy.

photo www.easytastyrecipe.com

1. Ketchup “With a spark”

We need tomatoes again - half a kilo, half a kilo of onions, a kilo of sweet pepper of any color, 2 fresh hot peppers, a third of a glass of vegetable oil, 200 ml. vinegar 9%, half a glass of sugar, a teaspoon of salt, 7 cloves of garlic, black and allspice.

Take tomatoes, peppers, onions and grind everything in a blender. Cook the resulting mixture, bring to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally. Chop the garlic and add to the tomato mass along with the remaining ingredients. Cook until it thickens, remembering to stir. Roll into sterilized jars.

Spicy ketchup, and even with vinegar, can affect the stomach. You will have to take care of yourself and limit yourself to such a delicacy. Let's try to cook something like thishomemade tomato ketchupto take care of your health and pamper yourself.

1. Ketchup “Smachny”

It's simple, take 3 kilograms of tomatoes, 10-15 cloves of garlic, a glass of sugar, a tablespoon of salt, 10 sweet peppers, 1-3 pods of hot pepper.

Grind tomatoes and peppers in a blender. Cook with sugar and salt until it starts to boil, and then simmer over low heat for half an hour. When 20 minutes have passed, add finely chopped garlic to the sauce. Finally, seal the ketchup into jars.

Here are a couple of recipesthe best ketchups with the best spices, not spicy.

photo en.petitchef.com

1. Ketchup “Spicy”

Again, we take only the ripest tomatoes - 6.5 kilograms, 2-3 large cloves of garlic, 3-4 medium onions, 450 grams of sugar, 4 tablespoons of salt, cinnamon on the tip of a teaspoon, half a teaspoon of mustard, 6 black and fragrant peppercorns, 6 cloves, 350 ml. vinegar 9%.

Make a cross in the tomatoes, boil for 30 seconds, and then remove the skin. Chop, throw into a blender along with onions and garlic, as well as pre-chopped spices. Add 1/3 of the sugar and cook in the pan until the volume is reduced by half. Then add the remaining sugar and cook for another 10-15 minutes. Line of salt and vinegar. Cook again for 10 minutes. Done, you can put it in jars.

1. Ketchup “Spicy No. 2”

We need 5 kilograms of tomatoes, a dozen sweet peppers and onions, two and a half glasses of sugar, two and a half tablespoons of salt, a glass of vinegar 9%, 10 allspice and black peppercorns, 10 cloves, half a teaspoon of cinnamon, chili pepper , ground paprika, ground ginger.

Place the chopped vegetables in a saucepan. Add pepper and cloves. Cook until it boils, reduce heat and continue cooking for 1.5-2 hours. Rub the resulting mixture through a sieve, add salt, sugar, remaining spices and cook again until it thickens. If necessary, add starch diluted in cold water. Turn off the heat, pour in the vinegar, and put the ketchup into jars.

1. Ketchup “Easy as Easy”

We will need 5 kilograms of tomatoes, 1 cup of chopped onions, a glass of sugar, a tablespoon of salt, a glass of 9% vinegar, a teaspoon of black peppercorns, a teaspoon of cloves, half a teaspoon of ground celery seeds, a piece of cinnamon.

We cut the tomatoes, combine with onions, soften under the lid over low heat, three through a sieve. We put it on the stove again. We put all the spices in a bag and put them in the sauce. Let everything cook until the sauce has reduced in volume by half. Add salt, sugar, wait another 5-7 minutes. We take out the spices and put the sauce into jars.

photo pickyourown.org

1. Ketchup "Don't bother"

Chop two kilograms of tomatoes, half a kilogram of sweet peppers, half a kilogram of onions and grind them in a blender. Transfer the resulting mass into a saucepan, add a glass of sugar, 200 ml of olive oil, a tablespoon of ground black pepper, a tablespoon of dry mustard and salt to taste. Keep on low heat for 2 hours. Place in sterilized jars.

1. Ketchup “With paprika”

Sliced ​​5 kg. tomatoes, half a kilo of sugar, 3 tablespoons of salt, 2 tablespoons of ground paprika, a teaspoon of khmeli-suneli, a teaspoon of ground allspice, a teaspoon of ground cloves, cook for 30 minutes from the moment of boiling. Pour in a glass of starch previously diluted in cold water and mix thoroughly. Now - a glass of apple cider vinegar. We wait for the mixture for 15 minutes, turn off the heat, and roll it into jars.

1. Ketchup “With horseradish”

You need 2 kilograms of tomatoes, 2 large onions, 4 tablespoons of sugar, a tablespoon of salt, one teaspoon each of ground black pepper, ground ginger, ground cloves, two tablespoons each of dry red wine and wine vinegar and one tablespoon of grated horseradish.

Remove the skin from the tomatoes, cut into cubes and chopped onions and cook, stirring, for 20 minutes. Pass through a sieve. Stir in sugar, salt, spices, wine, and leave on low heat for 1 hour, stirring occasionally. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Place hot into sterilized jars.

Usually for the winter we prepare apples, plums, and various berries in the form of compotes and jams. Why not add these ingredients to ketchup too?

photo www.jainrasoi.com

1. Ketchup “With juniper”

Chop 3 kilograms of tomatoes, chop half a kilogram of onions and boil everything together until soft. We wipe through a sieve. 300-400 ml. Heat a little vinegar 9%, add spices and berries, bring to a boil and pour into the sauce. Cook the ketchup until the volume is reduced by a third, add salt, sugar, and mustard. Cook for another 10 minutes and pour into jars.

1. Ketchup "Apple"

Chop 10 tomatoes and simmer covered until soft, then rub through a sieve. Do the same with 4 sweeter apples. Combine tomatoes and apples and cook until thick. Now add a teaspoon of ground black pepper, half a teaspoon of ground cinnamon, a teaspoon of nutmeg, half a teaspoon of salt and a teaspoon of honey. Cook again for 10 minutes. Add 2 tablespoons of 9% vinegar and 3 chopped garlic cloves. Simmer for another 5 minutes and pour into jars.

1. Ketchup “Tomato-Plum”

Blanch 2 kilograms of tomatoes and rub through a sieve. Blanch the pitted plums and rub through a sieve. Combine with tomatoes, spices, chopped garlic and cook until the volume is reduced by a third. We close it in jars.

We hope that now your most delicious tomato preparations for the winter will be not only canned tomatoes, but also ketchup. Create, be surprised, be surprised!

photo healthyliving.natureloc.com

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The most accessible and widespread sauce made from ripe tomatoes is tomato ketchup. Surely, there is no person who has not heard of ketchup. When I was little, I first saw a tall bottle with a red cap, brought from Bulgaria. Very tasty sauce, especially with. The special thing about this sauce is that you had to shake it out of the bottle - it was fun.

Contrary to popular belief that ketchup was born in Europe with the advent of tomatoes, this is not true. It is believed that the birthplace of ketchup is Southeast Asia, more specifically China. But, of course, the original sauce was not made from tomatoes. Initially, it was a sauce made from pickled anchovies, nuts, with the addition of mushrooms and beans, probably soy or beans. In the modern world, only the name remains from that very first sauce, although similar mushroom sauces are found from time to time.

At the beginning of the 19th century, recipes for tomato ketchup were first published in American cookbooks. By and large, any one consists almost entirely of the pulp of ripe tomatoes and spices. This does not include additives that stabilize the sauce and increase storage time. Ketchup is somewhat similar to marinara sauce, consisting of tomatoes, garlic, and olive oil.

A little over 100 years ago, tomato ketchup was first produced in a factory. The problem with factory-made sauce is its thickness and storage. Most manufacturers prepare ketchup from tomato paste, or add starch or xanthan gum. Therefore, they have no problems with density and subsequent fluidity. But the storage time, unfortunately, increases due to the addition of preservatives and other “healthy” additives. It’s no wonder that ketchup is consistently among the top unhealthy food products.

Homemade tomato ketchup can be made only from tomatoes and spices, excluding all kinds of chemical additives. It is not a fact that homemade ketchup can be stored for a long time. But, this has already been tested, it will be eaten very quickly, and there is no need to think about long-term storage.

To prepare the sauce, you need very ripe red tomatoes with a high dry matter content and small seed sacs. As a rule, such tomatoes appear closer to autumn. It is worth saying that to prepare a small jar of tomato ketchup you will need more than 1 kg of tomatoes. In addition, you need regular spices that are found in every kitchen.

Tomato ketchup. Step by step recipe

Ingredients (200 ml sauce)

• Ripe tomatoes 1.5 kg
• Salt, black peppercorns, allspice, nutmeg, dry aromatic herbs, cumin, sugar, wine vinegar, ground hot pepper spices

1. If very ripe red tomatoes have appeared en masse on sale or in your garden, it’s time to make tomato ketchup. For ketchup you need large and very ripe tomatoes, a beautiful red color without white spots. It is desirable that the tomato variety has a high dry matter content. As a rule, these varieties of tomatoes are used for the production of tomato sauce and tomato paste, for pickling and canning.

   Ripe red tomatoes

2. Place the tomatoes prepared for processing in a large bowl and pour boiling water over them. After 1-2 minutes, pour cold water over the tomatoes so that they cool and the outer film peels off.

   Pour boiling water over tomatoes for 1-2 minutes

3. One by one, carefully peel each tomato from the outer cellophane-like film. Cut the tomato in half and carefully remove the seeds. It is convenient to do this with a small knife, cutting off the seed sacs from the tomato itself. We must try to ensure that no hard seeds remain, otherwise the tomato ketchup will have clearly visible inclusions, and this is unpleasant.

   Peel the tomatoes, leaving only the pulp

4. Use a sharp knife to remove all the inner white parts - as a rule, they always come across. In addition, it is necessary to cut off the growth zone where the green tail was. If the inside of the tomato turns out to be “brown”, it is better to use it for... It is not suitable for tomato ketchup.
5. Next, you need to grind the tomato pulp into a homogeneous puree. The most convenient way is to place the tomato pulp in a kitchen blender and grind thoroughly. I advise you, to completely eliminate solid pieces - remnants of the growth zone and skin, additionally rub the puree through a sieve or mesh colander. Despite all the preparation tricks, I still had almost a tablespoon of solid particles left in the sieve.

   Grind the tomato pulp into puree

6. Homemade ketchup will be made only with natural spices, without any chemical additives. I settled on the following composition of spices. Place in a mortar 3-4 peas of allspice, 5-6 peas of black pepper, 1-2 pinches of ground nutmeg, a quarter teaspoon of cumin and dry aromatic herbs: basil, oregano, mint, etc. Add 0.5 tsp. sugar and 2-3 pinches of salt.

   Grind and sift spices

7. Grind the spices very finely. Additionally, I advise you to sift the mixture of aromatic spices through a tea strainer. Most likely, you will have to add salt and sugar to taste, but at the final stage of cooking. Mix tomato puree with spices and add 1 tbsp. l. natural grape vinegar.

   Add spices and vinegar to tomato puree

8. Place the pan with tomato puree on medium to low heat. There is no need to force the heat, the ketchup easily sticks to the bottom of the pan. Using a wooden spoon, stir the tomato puree for more uniform heating. The pan does not need to be covered with a lid. And also, be careful, thick tomato puree, when boiling, begins to splash very aggressively in large drops, like a volcano.

   Stirring, bring the tomato puree to a boil.

9. Stirring frequently, cook the tomato puree over low heat until it reaches a consistency suitable for sauce. Heat treatment time can be up to half an hour. As a rule, this is enough. You should try the ketchup, and add wine vinegar, salt, sugar to taste, and also - but only to taste, a little ground hot red pepper. Stir the ketchup again and let it simmer for 1-2 minutes.

   Cook ketchup to desired thickness

10. Without preservative additives, homemade ketchup cannot be stored for long. But, if desired, it can be poured into prepared jars while it is boiling, sealed and sterilized for 10-15 minutes in boiling water or an autoclave. I wrapped the hot jars in a woolen blanket until they cooled completely, and stored them in the refrigerator for several weeks. Then the ketchup was eaten without a trace.

Many housewives make ketchup from tomato paste at home. Of course, it’s easier to buy a finished product, but can you be sure of its high quality? And there are no preservatives or emulsifiers in homemade ketchup. In addition, preparing it is quite simple.

Making ketchup at home will not cause you any difficulties. You can serve it with pasta, fried potatoes and meat.

On a note! Use natural tomato paste without flavors or additives.

Compound:

• 100 g tomato paste;
• 1 tsp. salt;
• 2 tsp. granulated sugar;
• 0.5 tsp. mustard;
• 1-2 garlic cloves;
• 50 ml boiling water;
• blend of dried herbs;
• 2 laurel leaves;
• freshly ground black pepper.

Advice! To make the sauce thicker, add ½ tsp during simmering. starch.

Preparation:

Preparing pasta sauce

Now let's look at how to make ketchup at home for pasta. This dish is in no way inferior in taste to real Italian pasta.

Compound:

• 2 tsp. olive oils;
• salt;
• freshly ground black pepper;
• 2-3 garlic cloves;
• 700 ml tomato paste;
• oregano;
• thyme.

Preparation:

Ketchup for hot and cold dishes

Try making ketchup from tomato juice at home. It can not only be served with hot dishes and cold appetizers, but also used as a salad dressing.

Compound:

• 1 liter of tomato juice;
• 1 tsp. granulated sugar;
• salt;
• freshly ground black and red pepper to taste;
• 2 tbsp. l. vinegar.

Advice! To give ketchup a refined aroma, you can add cinnamon powder, nutmeg, allspice, ginger or cloves to taste.

Preparation:

1. Pour the juice into a saucepan and simmer for ten minutes after boiling.
2. Then add granulated sugar, salt, vinegar and a mixture of peppers to the juice.
3. Cook the ketchup until it thickens.

Making preparations for the winter

Many people prepare ketchup at home for the winter. The recipe is quite simple, and the sauce is based on fresh tomatoes.

Attention! Choose ripe and fleshy tomatoes.

Compound:

• 1 kg of tomatoes;
• red pepper to taste;
• 2-3 garlic cloves;
• shallot;
• white onion;
• ¼ tbsp. wine vinegar;
• 1 tbsp. l. brown granulated sugar;
• ¼ tsp. paprika;
• ¼ tsp. chili powder;
• ¼ tsp. thyme;
• olive oil;
• 2 tsp. salt.

Preparation:

On a note! This ketchup can be served immediately after preparation. For example, it makes homemade hamburgers very tasty.

Homemade ketchup recipe from canned tomatoes

Ketchup can be made not only from fresh tomatoes, but also from canned ones. Believe me, no one can resist dishes seasoned with this sauce. By the way, canned tomatoes can be replaced with fresh ones.

Attention! You can store this ketchup for no longer than three weeks in the refrigerator!

Compound:

• 0.8 kg canned tomatoes;
• ¼ tsp. allspice;
• ¼ tsp. celery powder;
• ¼ tsp. chili powder;
• 1 cinnamon stick;
• 3 buds of cloves;
• garlic head;
• ½ tsp. mustard seeds;
• 50 g brown sugar;
• ½ tbsp. vinegar;
• 1.5 tsp. salt.

Preparation: