How to make ketchup from tomato paste at home

Ketchup, like any other sauce, can fully reveal and highlight the taste of many meat dishes, pasta, lasagna, cutlets and many others. For lovers of this sauce, homemade tomato paste ketchup can be an excellent alternative.

Unlike a purchased product, it will not contain any thickeners, emulsifiers, flavors and flavoring additives identical to natural ones, so it will bring much more benefits.

It’s absolutely not difficult to prepare ketchup based on tomato paste in your own kitchen; the main thing is to find the optimal combination and proportions of spices. You can not blindly follow the recipe, but focus on your taste and the preferences of your household, reducing or completely eliminating certain spices and adding your favorite seasonings.

Separately, it is worth mentioning the amount of water. Because from different manufacturers (as well as from housewives who prepare the pasta themselves), the thickness of the product may differ significantly, and, therefore, more or less water may be required.

Instructions for making ketchup from tomato paste at home:

1. Dilute the tomato paste with drinking water and heat it over medium heat. Add salt and sugar, stirring continuously, bring to a boil and the sugar and salt crystals are completely dissolved;

2. Then pour in 1/3 of the vinegar, add both types of pepper, clove buds and dry dill. Reduce the heat to low and simmer the ketchup, stirring occasionally, for 40-45 minutes;

3. 2-3 minutes before the end of cooking, add chopped garlic and finely chopped dill into the sauce, if it was used fresh;

4. After turning off the heat, put mustard and bay leaf into the pan and leave covered. The duration of infusion is 7-10 minutes. Afterwards, pour the remaining vinegar into a saucepan, stir and place in a glass container for further storage. The shelf life of ready-made ketchup in the refrigerator is 5-7 days.

Recipe for making ketchup from tomato paste in a slow cooker

The process of cooking ketchup from store-bought tomato paste requires the direct participation of the housewife. To prevent the mixture from burning, it must be stirred constantly. You can reduce the number of active actions of a cook if you take advantage of the capabilities of a modern assistant - a multicooker.

To make homemade ketchup in a slow cooker, you need the following products:

• 170 g tomato paste;
• 200 ml water;
• 40 ml vegetable oil;
• 80 g sugar;
• 25 g salt;
• 15 g dry garlic and onion;
• 10 ml white wine vinegar.

The sauce will take approximately 60 minutes to prepare.

Calorie content – ​​153.1 kcal/100 g.

1. Before starting cooking, the multi-pan must be preheated by turning it on to the “Baking” mode;
2. After this, all the ingredients need to be transferred to a bowl and mixed thoroughly so that the mass becomes as homogeneous as possible;
3. Next, you need to close the lid of the gadget and select the “Extinguishing” option on the menu panel. The approximate cooking time will be about 40 minutes, but if after this the mass remains liquid, stewing can be continued or a little starch can be added to quickly thicken.

Read how to prepare a delicious and healthy salad with arugula, mozzarella and cherry tomatoes.

Take note of the recipe for pizza with mayonnaise - the dough will turn out very tender and soft.

Ketchup from plums and tomatoes for the winter, recipe

When there are few tomatoes left and you want to make ketchup, you can safely add blue plums to them. Ketchup from plums and tomatoes for the winter, according to the recipe below, differs in taste from the traditional version - it is sweeter. But the consistency of this plum-tomato sauce is softer and more delicate.

Ingredients for plum and tomato ketchup

• tomatoes - 2 kg
• onion - 0.5 kg
• plums -1 kg
• salt - 2 tbsp. l.
• sugar - 100 gr.
• apple cider vinegar -2 tbsp. l.
• pepper
• garlic

Instructions for tomato and plum ketchup recipe

1. Wash vegetables and fruits. Cut the tomatoes into quarters, remove the pits from the plums.
2. Place in a saucepan and cook for forty minutes.
3. Then grind the mixture through a sieve and bring the resulting sauce to a boil.
4. Add sugar, salt, spices to taste. Boil for an hour, then pour in vinegar and cook for another half hour.
5. Pour into jars and close with lids.

Preparation for the winter

Perhaps many lovers of this sauce will not understand why canning tomato paste ketchup for the winter, because at any time of the year you can buy the paste and the necessary spices in any grocery store and prepare this tasty addition to many dishes.

Of course, this is true, but here we will talk about a more complex recipe that includes fruit. This sauce can be found in stores under the name “Krasnodarsky”, but it has the same benefits as any store-bought ketchup.

This winter preparation, along with the tomato processing product, can include apples, pears, plums and even peaches.

It should be noted that there is no vinegar or citric acid in the composition because the acid from the tomatoes will be enough and the cans of seaming will not explode. The proportions in which the main ingredients and spices are used will be as follows:

• 1000 ml tomato paste;
• 400 g apples (or any other fruit);
• 85 g white crystalline sugar;
• 17 g table salt;
• 2 medium bay leaves;
• 3 g ground cloves (or to taste);
• 4 g cinnamon (or to taste);
• 3 g ground red hot pepper (or to taste);
• 3 g ground black pepper (or to taste).

The preparation time will be approximately 2.5-3 hours.

The calorie content of 100 grams of homemade sauce with apples will be equal to 89.2 kilocalories.

Algorithm for preparing ketchup from tomato paste for the winter:

1. Wash the apples, dry them, carefully cut off the skin with thin strips and cut out the core with seeds. If pears are used, do the same with them. But you don’t need to remove the skin from peaches and plums, just remove the seeds. Cut the fruit into large cubes;
2. To prevent the sauce from burning, you should cook it in a saucepan with a double or thick bottom; you can also use a flame divider for a gas stove. Pour the tomato paste into a suitable saucepan, add the chopped apples, bay leaves and cloves;
3. The mixture must be boiled over low heat for 60 minutes, so that not only the fruit has time to cook, but also the taste of the spices is fully revealed;
4. After this, you need to catch and discard the bay leaves, and blend the mixture until homogeneous with a blender. Then add the rest of the spices and return to the stove;
5. Now the sauce should simmer for 30 minutes. If during this time the mass boils down too much, you can bring it to the desired consistency with boiled water. Place the finished ketchup in sterile jars and seal with tin lids.

Ketchup with apples and bell peppers, recipe for the winter

The next recipe is from the category of savory sauces and what is called “smoky”. This ketchup gets its light smoky flavor from bell peppers baked on the grill or in the oven. Therefore, ketchup with apples and bell peppers, the recipe for which you will find below for the winter, is perfect as a barbecue sauce.

Ingredients for ketchup with apples and peppers for the winter

• tomatoes - 2 kg
• bell pepper (large) - 3 pcs.
• apples (Semerinka) - 4 pcs.
• salt - 1 tbsp. l.
• sugar - 3 tbsp. l.
• garlic - 3-4 cloves
• hot pepper - 1 pc.

Instructions on how to make homemade ketchup with apples

1. Wash the tomatoes and cut them into medium slices, put them in a deep saucepan.
2. Grill the peppers. If you don’t have this on hand, you can bake it in the oven until a characteristic dark crust appears.
3. Peel and seed the apples and cut into cubes.
4. Peel the peppers from seeds and chop. Along with apples, send to tomatoes.
5. Cook the mixture over high heat for about 30 minutes. Then remove, cool a little and grind through a sieve.
6. Place the resulting mixture on the fire again. Add sugar, salt, hot pepper.
7. After half an hour of cooking, remove the pepper and pour in the vinegar. Cook for another hour over low heat, stirring. You can also add your favorite spices, such as bay leaf or cloves.
8. Pack into jars and seal.

Useful tips

The main secret of delicious tomato paste ketchup is to use a high-quality main ingredient. The first reason why housewives prepare this sauce on their own is the desire to eliminate harmful food additives, dyes and preservatives from their diet. If you buy tomato paste of dubious quality, you will not be able to achieve what you want.

Before starting cooking, you must take a sample from the contents of the jar, so it will later be easier to determine how much salt should be added to the sauce. After all, manufacturers often oversalt the product, using table salt as a safe preservative.

To diversify the taste of ready-made homemade ketchup made from tomato paste, you can add fresh herbs and bell pepper pulp. Only you need to first remove the skin from the pepper, scald it with boiling water, and add the greens to the ready-made sauce.

Homemade ketchup step by step

The ketchup will be a little spicy. If you like it less spicy, then simply reduce the amount of garlic.

Prepare 1-2 heads of garlic per three kilograms of tomatoes. You will also need 70 g of sugar, preferably brown. Red wine vinegar 120 ml. Spices, five tablespoons each: black peppercorns, cloves, coriander seeds. Cinnamon stick. Salt, 2-3 tsp.

Step 1.

Remove all excess from the tomato and cut into small pieces. Grind the garlic, either in a garlic press or on a fine grater.

Step 2.

Simmer the tomatoes and garlic over low heat for about 45 minutes. Use a thick-bottomed pan, otherwise everything will burn.

Step 3.

Rub the tomato mixture through a sieve and boil again. When the tomatoes boil, add spices. To do this, make a bag out of gauze in which you place all the spices and spices. Place it in a container with tomatoes. Cook the mixture until the volume is reduced by half.

Step 4.

Cook for about 10 minutes more, adding salt, sugar and wine vinegar.

Step 5.

The spices can be removed. Pour ketchup into prepared sterilized jars. Close the jars tightly. Store in a cool place.

Methods for making ketchup from tomato paste

Ketchup is a popular sauce that complements and enhances the flavor of many dishes. You can make delicious ketchup at home from regular tomato paste.

Adelinka · January 30, 2014

Spicy tomato paste ketchup

Mix tomato paste, mustard, sugar, finely chopped parsley and salt in a deep plate.

Pour coriander, red and black pepper into a small bowl and add a bay leaf. Pour a small amount of boiling water over the seasonings, so that the water slightly covers them. Leave the spices to steep for 20 minutes, then strain the infusion through a sieve into a plate with tomato paste. Mix all ingredients well - ketchup is ready for use.

Tomato paste ketchup for spaghetti

You can prepare ketchup for pasta from the following products: – 4 tablespoons of tomato paste; – 0.5 glasses of water; – 1 teaspoon of salt; – 6 teaspoons of sugar; – pinches of ground black pepper; – pinches of cinnamon; – 0.5 crushed clove bud.

It doesn't take long to make the sauce using this recipe. Just boil half a glass of water. Then pour this boiling water over the tomato paste. Add sugar, salt, cinnamon, ground pepper, cloves and mix everything thoroughly. You can add fresh dill or parsley to the finished ketchup.

To make ketchup with excellent taste, choose tomato paste without starch and sugar

Garlic ketchup from tomato paste

Finely chop the garlic and mix it with ground coriander and red pepper. Pour four tablespoons of boiling water over the seasonings and mix well.

Prepared ketchup should be stored in the refrigerator.

Combine water with garlic and spices with tomato paste, salt and season with chopped cilantro. If the ketchup is too thick, dilute it with cold boiled water to the desired consistency.

Ketchup for the winter, like store-bought, recipe

Although our next recipe is prepared at home, in terms of its taste it is not only not inferior to the store-bought one, but also superior to it. Ketchup for the winter, like store-bought ketchup (recipe below), is prepared with the addition of starch, which ensures its thickness and gloss.

Ingredients for homemade ketchup, like store bought

• tomatoes (cream) - 5 kg
• onion - 1 kg
• sugar - 250 gr.
• apple cider vinegar - 150 ml.
• cinnamon - 1 tsp.
• garlic - 30 gr.
• starch - 1 tbsp. l.
• ground cloves - 1/2 tsp.

Instructions for store-bought ketchup recipe

1. Extract the juice from the tomatoes by passing them through a juicer. Put it on fire.
2. Grind the onion in a blender and add to the boiled juice. Stir and cook for about two hours.
3. Then add sugar, salt and spices. Pour in vinegar and stir.
4. Dilute the starch in a small amount of water and, about two and a half hours after boiling, pour in a thin stream. Boil for another twenty minutes and remove from heat.
5. Pour into sterile jars and seal with sterile lids.

How to make delicious homemade ketchup from tomatoes, recipe

The ideal ketchup recipe for meat dishes.

Select 4.5 kilograms of ripe tomatoes. Grind the tomatoes along with three onions through a meat grinder. You can also use a blender.

Cook the tomatoes over low heat for about forty minutes. Rub the finished mass through a sieve to obtain a homogeneous mass without peels and seeds. Simmer the tomato puree for another couple of hours.

Add 400 g of sugar, a glass of apples. vinegar, 2-3 tablespoons of salt and ground red pepper to taste.

Cook the ketchup until the volume is reduced by half and thickens. About another 1.5-2 hours. Ten minutes before readiness, add black pepper, cinnamon and cloves to taste.

The most delicious homemade tomato ketchup for the winter

Prepare tomato base with vegetables. To do this, cut two and a half kilograms into slices, a couple of red bell peppers, a couple of onions, and 2-3 celery. Mix everything and put it in a saucepan on the fire. Cook on medium for about half an hour.

Next, rub the vegetable mass through a sieve. Add 320 grams of sugar, two teaspoons of salt. We also add ground cinnamon, ginger and cloves, all 2-3 grams each. Cook the ketchup until the water evaporates over low heat, about 2-3 hours. Pour the finished sauce into sterilized bottles or jars.

Spicy ketchup at home for the winter

The recipe for spicy ketchup is not particularly different from classic tomato ketchup. A combination of chili peppers, onions and garlic will add spiciness.

Finely chop 1 kg. ripe tomatoes. Peel 0.5 kg of onion and chop it finely. Wash a couple of chili peppers and two Bulgarian peppers well and chop them together with the seeds.

Place the tomatoes and onions in a thick-bottomed saucepan and place on the stove. Bring the mixture to a boil and simmer over low heat for about 40 minutes. Add chopped pepper, one crushed head of garlic and about five tablespoons of 9% vinegar to the tomato mixture. Add salt to taste.

Cook the ketchup until it reaches the desired consistency. Pour hot into sterilized jars.