Finger-licking tomato ketchup for the winter

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!

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.

Step-by-step recipe for making cinnamon ketchup for the winter

Homemade ketchup is one of the best ways to use tomatoes from your garden. In addition to its obvious advantage, in the form of simplicity and naturalness of the ingredients, it is worth noting the economic benefits. Preparing several three-liter jars of delicious sauce will cost tens of times less than buying an analogue in the store. Therefore, it is convenient to have a recipe for homemade ketchup with cinnamon on hand for the winter.

Taste characteristics of the preparation

There are a huge number of recipes for making ketchup at home. With cinnamon - one of the most piquant.

What side dishes are recommended to serve with?

This variation of the popular sauce goes great with your favorite side dishes, like mashed potatoes or pasta. It is also suitable for frying with cabbage rolls and meatballs.

What you need

For a delicious sauce you will need simple ingredients.

Ingredients

The basis of ketchup is tomatoes, they should be ripe and juicy.

tomatoes 1.2 kg;
bell pepper 350 g;
cinnamon stick;
peppercorns and allspice 4 pcs.;
garlic clove;
coriander 1/3 tsp;
Bay leaf;
cloves 2 pcs.;
vinegar 1.5 tbsp. l.;
salt 1 tsp;
sugar 2 tbsp. l.

Kitchenware

A blender, juicer or meat grinder will simplify the cooking process. Sterilize jars and lids for the product.

Step-by-step instructions for making cinnamon ketchup

The process of preparing the spicy sauce is simple and takes little time.

Wash and peel the vegetables.
Make a paste from vegetables, separately from peppers and tomatoes, grinding them in a blender or meat grinder. If you have a juicer, you can make tomato juice using it. If there are no utensils at all, you need to cook the vegetables, also separately, and rub them through a sieve.
Place the tomato paste on low heat and reduce by half.
Add chopped pepper, add spices. If desired, wrap them in cheesecloth so that there are no peppercorns in the ketchup.
Add cinnamon stick, salt, sugar to the pan.
Put the pan with ketchup back to boil. Cooking time depends on the desired consistency.
Add vinegar and garlic. Remove the spice bag and cinnamon stick and simmer for 5 minutes.

Prepare jars and lids, place the prepared tomato sauce into sterile containers and roll them up.

Tips and tricks

Vegetables should be fresh; tomatoes can be used slightly crushed. It is possible, but not advisable, to replace the cinnamon stick with powdered spice.

Unusual ketchup from tomatoes and apples for the winter - video recipes for preparations

Adding apples to tomato ketchup gives the product a delicate taste and rich aroma. This ingredient will allow you to turn an ordinary roll into a real work of art and make your own sauce, which will have no equal among store-bought analogues.

Video selection of recipes for preparing unusual ketchup with apples and tomatoes for winter

In the following recipes you can find different options for preparing tomato ketchup with apples. All of them are quite easy to use, so they are perfect for preparing a large volume of healthy and tasty rolls for the winter.

Tomato-apple ketchup

In this recipe, tomato puree is cooked with a fairly large amount of spices, so the ketchup is perfectly stored all winter without refrigeration, just in a cool pantry.

What ingredients will you need?

Spices - cloves, black pepper and cinnamon - are natural antiseptics and add flavor to the sauce:

tomatoes - 2.2 kg;
medium-sized onion - 240 g;
sour apples - 360 g;
sugar - 270 g;
cloves - 8 g;
ground cinnamon - 8 g;
black pepper - 5 g;
salt - 60 g;
70% vinegar essence - 5 ml.

Step-by-step cooking process

This preparation method uses double chopping of vegetables, which gives the ketchup a uniform consistency.

Remove seeds from apples.
Peel the onion.
Grind the apples and vegetables by turning them through a meat grinder.
Place the mixture in a saucepan and cook with spices for 1.5 hours.
Then rub the vegetable puree through a sieve to remove tomato seeds and skins, cloves and peppercorns.
Place the puree in a saucepan and simmer until desired thickness is achieved, at least 20 minutes.
After adding vinegar, immediately pour the ketchup into prepared jars. Seal with lids.

Fragrant ketchup with basil

You will need to prepare:

A kilo of tomatoes.
A bunch of fresh parsley and basil each.
2.5 spoons of sugar.
1 spoon of salt.
3 cloves of garlic.
Half a glass of cold water.
2.5 tablespoons of starch.
Spices and seasonings to your own taste.

The cooking process will be as follows

Wash the tomatoes, peel each fruit, cut into small pieces, place in a saucepan and on the stove.

Add chopped herbs to the boiling tomatoes (shred very finely), simmer for 40 minutes.

Add sugar, stir it, then salt and stir everything until completely dissolved, continue cooking for another 40 minutes.

Squeeze the garlic cloves into the garlic press and add them to the saucepan with the tomatoes.

Stir and continue cooking for another 3 hours, opening the lid every 20 minutes and stirring your mixture.

Dissolve the starch in cold water, after cooking, carefully add it to the ketchup, stir, boil for another 5 minutes and pour the mixture into jars.

Seal the containers with lids, let the sauce sit in the room for a day, and then put it in the refrigerator. Homemade ketchup is ready!

“Spicy” ketchup with garlic and cinnamon

Tomato ketchup prepared with cinnamon and garlic has a piquant and spicy taste.

3 kg of tomatoes;
300 gr. garlic;
10 black peppercorns;
15 clove buds;
1 pinch of ground cinnamon;
3 tablespoons table vinegar (9%);
6 tablespoons sugar;
1 tablespoon salt.

Let's start cooking by preparing the tomatoes. We wash the tomatoes and cut them into large slices. It is enough to cut medium-sized fruits into 4 parts; larger fruits are cut into 6-8 parts.

We twist the tomatoes through a meat grinder, then rub them through a colander or a thin sieve. Pour the tomato mixture into a saucepan and place on the stove. Cook at low simmer for about an hour and a half, stirring occasionally. The cooking time depends on the wateriness of the tomatoes, as well as the desired thickness of the sauce.

When the ketchup has reduced, add sugar, salt and spices. Chop the peeled garlic, you can chop it finely or pass it through a press. Place the chopped garlic in the boiling sauce, add vinegar, and cook for another 5 minutes. Then you can cool the ketchup and beat it again with a blender for greater homogeneity. Or you can skip this step.

Heat the sauce again to a boil and immediately pour into sterile jars. Close the container hermetically.

Wonderful recipe - KETCHUP FOR THE WINTER (with starch)

Tomatoes - 10 kg Onions - 1 kg Sugar - 2 cups Salt - 4 tbsp. l. Ground cinnamon - 2 tsp. Ground cloves - 0.5 tsp. Ground black pepper - 2 tsp. Garlic - 1 large head Hot red pepper (you can do without it) - 1 piece Starch - 2 tablespoons

Prepare a bunch of herbs (a couple of dill umbrellas, a few sprigs of parsley, basil or other herbs whose taste you like, for example, cilantro, celery, lovage, tarragon, etc.)

The herbs should be rolled into a bundle and tied with white sewing thread so that after cooking they can be easily removed from the ketchup and thrown away. The most labor-intensive part is preparing tomato juice.

You can do this using a juicer or the old-fashioned way (cut washed tomatoes into a saucepan, pour in a little water, boil them, grind them with a blender and rub through a sieve, discarding the seeds and peels).

Pour a glass of juice and let it cool so that you can dilute the starch in it. Put the juice on the fire, add the onion chopped into the pulp with a blender, cook for about an hour with constant stirring, otherwise it may burn. In general, it’s best to boil in a cast-iron pan; I have a round roasting pan in the photo, see? Nothing ever burns in it. Throw a bunch of herbs into the boiling sauce (about 15 minutes before the end of cooking), add four level tablespoons of salt, two teaspoons of ground cinnamon, half a teaspoon of ground cloves, two teaspoons of ground black pepper, red pepper (if you like it spicy) and crushed garlic. If you are satisfied with the resulting taste, remove the bunch of herbs and add starch. Dissolve starch in cold tomato juice and pour into the sauce in a thin stream, stirring continuously to avoid the formation of lumps. You can add a teaspoon of essence, to be on the safe side, or if you don’t have a cellar, the ketchup will be stored at room temperature. Bring to a boil and immediately pour into sterile containers (bottles, jars), and roll up the lids.

How to make cinnamon ketchup at home

Classic

There are some great options for homemade tomato sauce. The classic one is prepared like this:

4 tbsp. mix tomato paste with chopped onion, add 1 tsp. paprika and a pinch of red, black pepper, salt and sugar, tsp. cinnamon. All components are mixed in a blender with the addition of water until the desired consistency is obtained.

To the fish

For 2 tablespoons of tomato paste, take half a spoon of wine vinegar, a pinch of black pepper and cinnamon, spoons of paprika, the same amount of dry basil and rosemary, and lemon juice. The mixture must be thoroughly mixed, diluting with water if necessary.

Ketchup with apples

Ketchup with apple perfectly emphasizes the taste of tender poultry meat and stewed or baked vegetables. For 2 tablespoons of tomato paste, according to the recipe, take a spoonful of applesauce or half the portion of apple cider vinegar. It is advisable to choose a sweet and sour variety, or even better - tender and fragrant light summer apples. Add honey to the sauce at the tip of a spoon; it is important not to overdo it with sweetness, as well as a pinch of coriander, marjoram or oregano, and a spoonful of cinnamon. Sometimes parsley and onion are added.

Ketchup with the addition of apples and cinnamon goes perfectly with duck, stewed potatoes, peppers, zrazy and potato pancakes, carrot cutlets and meatballs.

Ketchup for pilaf, fish and mushrooms

There is another, different flavoring version of tomato sauce. Add tsp to 4 tablespoons of tomato paste. fennel seeds, dried rosemary, tsp. cinnamon and basil and celery, 1 clove of garlic and 1 spoon of onion powder. Everything is mixed, diluted with water and infused. A little grape vinegar is sometimes added to this sauce.

Berry option

The following recipe includes cranberry juice - 2 tsp. 2 tablespoons of tomato paste, sugar to taste. The sauce is flavored with spoons of ground cinnamon, a pinch of red and black pepper, fresh hot pepper, half a tablespoon of chopped onion or its juice. The dressing is infused for 30-40 minutes.

This ketchup perfectly marinates dry red meat and goes well with eggplant, peppers, pasta, pizza and other dishes.

Tomato sauces for the winter at home

Most often, housewives make homemade tomato sauces for the winter, because they are ideal for any type of dish. There are a lot of varieties of tomato seasonings, but we will tell you 3 recipes that can be considered the most common and widely used.

How to make classic homemade tomato sauce for the winter?

Let's start by looking at the recipe for a classic version of homemade tomato sauce.

To prepare it, you need to do the following (the number of ingredients is indicated per 1 liter jar):

Pass 7 kg of ripe and thoroughly washed tomatoes through a meat grinder. Place them on the fire and cook for 2.5 hours.
While the tomatoes are boiling, you need to fry 1 kg of chopped onion and 8 cloves of garlic in a frying pan. When the vegetables acquire a beautiful golden crust, they can be removed from the stove.
Pour 400 g of tomato paste into a bowl, pour tomato juice and prepared onions and garlic into it. Immediately add 3 tbsp to the sauce. salt and 200 g sugar. Mix everything and put on fire.
As soon as the sauce boils, add spices to it:

2 g of any greens
2 tbsp. paprika
7 g oregano
1 tsp ground black pepper
1 pod hot pepper

After 15 min. after you have boiled the sauce along with the spices, you can add 10 tbsp. white wine vinegar and simmer for another 3 minutes.
After this, remove the tomato sauce from the heat and pour it into jars.

"Krasnodar" sauce at home for the winter

In Soviet times, “Krasnodar” sauce was especially popular. It was added to all dishes. Today, many people continue to buy it by the case, but there is no need to do this because it is much better if you prepare it yourself.

We will share with you a traditional recipe according to GOST on how to seal “Krasnodar sauce” for the winter (the number of ingredients is indicated per 1 liter jar):

Take 800 g of tomatoes, wash them, cut them into slices and place them in a saucepan with a thick bottom.
Add 2 tbsp to the pan with tomatoes. water, cover it with a lid and cook the tomatoes until they soften. This usually takes 20-30 minutes.
We repeat the same with apples. You will need 300 g of fruit, pitted and peeled.
The softened apples must be rubbed through a sieve, and then the resulting mass must be mixed with tomato grounds.
At this stage, it is advisable to grind the sauce using a blender so that it acquires a uniform consistency.
Put the resulting sauce on the fire. We put a gauze bag in it with spices:

½ tsp. ground black pepper and the same amount of salt
1/3 tsp. cinnamon
1/3 tsp. ground red pepper
1/3 tsp. ground nutmeg
1 tsp sugar (you can use honey instead)
3 cloves garlic, minced

In 10 minutes. After the sauce has cooked with the spices, pull out the bag and pour 2 tbsp into the sauce. vinegar. Cook for another 3 minutes. and remove it from the heat to pour into jars and roll them up.

Dolmio sauce at home for the winter

If your family has lovers of Italian Bolognese pasta, then you simply need to use the recipe for Dolmio sauce below. Of course, if you close it for the winter, its taste will differ slightly from the original, but it will definitely be no worse.

To preserve 3 half-liter jars for the winter, you need to do the following:

First, prepare the garlic paste by chopping 1 head of garlic.
Blanch 1 kg of ripe large tomatoes. Peel them and then pass them through a meat grinder or grind their pulp using a blender.
Chop 3 onions and fry them until golden brown in a frying pan greased with vegetable oil.
As soon as the onion reaches the desired color, add garlic to it and pour 5 tbsp over the resulting mass. boiling water Cover everything with a lid and simmer for 10 minutes.
After this, the onion-garlic mass needs to be poured into the tomato preparation, mix everything thoroughly and put the sauce on the fire for 30 minutes.
In 5 min. Before removing the sauce from the stove, add to it:

20 g each of salt and sugar
5 black peppercorns
1 bay leaf

Pour Dolmio sauce into sterilized jars and close them with lids. After they have cooled, lower them into the cellar for storage.

Homemade cinnamon recipe without vinegar

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

Compound:

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

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

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

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

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

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

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

Thick homemade ketchup with starch from tomato juice for the winter

Tomato ketchup is a popular and truly versatile tomato sauce. Both adults and children have loved him for a long time. I suggest preparing it for the winter during the tomato ripening season using this simple and quick recipe with photos.

The highlight of the preparation is that we will prepare the sauce from tomato juice with starch. With a little work, you can enjoy natural thick ketchup until the next harvest.

• 2 liters of tomato juice;

• 15 table. lie Sahara;

• 7 cloves of garlic;

• ½ tsp. ground red pepper - for hot sauce (to make the sauce less spicy, you can reduce the amount of ground red pepper to ¼ tsp);

• 0.5 tsp. ground black pepper;

• 6 table. spoons of vinegar (9%);

• 2 table. spoons of potato starch.

How to make ketchup with starch for the winter

Make tomato juice in your favorite way.

Add sugar, salt, chopped garlic to boiling juice.

Cook over low heat for 10-15 minutes.

Add ground red and black pepper, vinegar and continue to cook the mixture for another 30 minutes.

Dissolve the starch in a glass of cold water and gradually pour it into the boiling sauce, stirring constantly so that no lumps form.

Bring the mixture to a boil and simmer for 7-10 minutes, stirring constantly.

Pack the finished tomato sauce into dry sterile jars and cover with a lid.

The recipe can end here, but I want to tell you that using the method described above, you can prepare different flavors of ketchup. The basis of this ketchup is tomato juice, salt, sugar, vinegar, starch. But the main composition can be supplemented with other products and spices to suit your taste. For example, replace garlic with onion or add neither one nor the other. By experimenting, you will definitely find your “golden”, most delicious recipe that will meet only your taste preferences.

At the same time, please note that hot sauce always seems spicier (before testing for spiciness, cool it in a spoon), and after adding starch, the taste of the preparation “smoothes out” a little and becomes less spicy. And if you don’t have enough ketchup for the whole winter, it doesn’t matter

The main thing is to stock up on enough tomato juice with starch. From these basic products you can make delicious natural homemade ketchup at any time of the year.

And if you don’t have enough ketchup for the whole winter, it doesn’t matter. The main thing is to stock up on enough tomato juice with starch. These staple ingredients can be used to make delicious, natural homemade ketchup at any time of the year.

Recipe with starch

You can quickly make ketchup with starch. Thanks to this additive, the vegetable mass does not need to be boiled for a long time; starch will give the sauce the necessary thickness and special silky structure.

1 kg of meaty tomatoes;
2 onions;
2 cloves of garlic;
2-3 buds of cloves;
2 teaspoons salt;
3 tablespoons sugar;
50 ml vinegar (9%);
2-3 teaspoons starch;
1 pinch of ground hot pepper.

We wash the tomatoes, make shallow cuts on them and scald them with boiling water. After a minute, drain the water and pour cold water into the bowl with vegetables. When the tomatoes have cooled, remove the skins and cut out the stalks.

Grind the peeled tomatoes in any convenient way to a puree. Add sugar, salt, cloves, hot pepper and garlic pressed through a garlic press to the resulting puree.

Place the pan with the tomato on the fire and cook for about 20 minutes at a low simmer, skimming off the foam. To obtain a more velvety consistency, rub the sauce through a sieve. Put it on the fire again, add vinegar and bring to a boil. Pour starch diluted in water (50 ml) into the boiling sauce in a thin stream. When introducing starch, stir the sauce vigorously.

Cook for another five minutes. Then pour the boiling mass into sterile jars and seal hermetically.

Homemade ketchup with dill - a simple and tasty recipe

The preparation turns out very fragrant. Try cooking.

Necessary:

Tomatoes – 1 kg
Dill greens - 500 g
Onions - 5 pcs.
Sugar - 1 tbsp. l.
Salt - 1 tbsp. l.
Ground black pepper - 1/4 tsp.
Vegetable oil - 1/4 cup

Preparation:

1. Peel and chop the onions.

2. Cut the tomatoes into small pieces.

3. Place the prepared onions and tomatoes in a saucepan. Add vegetable oil and simmer for 30 minutes.

4. Chop the dill and add to the tomato mass in the pan. Add pepper, salt and sugar. Cook for another 30 minutes.

5. Pour hot ketchup into 0.5 jars to pasteurize for 30 minutes at 85 degrees C.

6. Then roll up, turn upside down and cool.

Plum ketchup, step-by-step winter recipe

Wash the plums and remove the pits. Cut off the tails of the hot pepper pods and cut the pods into small pieces. If you want the ketchup to be hot, remove the pepper seeds and its core, and if you want to make a hot sauce, then leave the seeds. Peel the garlic.

Grind the plums, peppers and garlic in a meat grinder. Pour salt, sugar, tomato paste into the mixture, mix everything thoroughly and put on fire. Bring homemade ketchup to a boil and simmer over low heat for 20 minutes, stirring constantly. When cooking the sauce, do not cover it with a lid; excess moisture evaporates from it and it becomes thicker.

Pour the cooked sauce into sterilized jars and close with sterilized lids. Homemade ketchup for barbecue is just right. The sauce can be stored in the pantry, kitchen cabinet, refrigerator and cellar. It is served not only with meat, but also with fish.

The sauce can also be used when preparing various dishes or preserving them to add spice.

How to make ketchup from plums for the winter - photos of the preparation stages

Homemade plum ketchup is prepared quickly Screenshot of video from youtube.com
Homemade plum ketchup is prepared quickly Screenshot of video from youtube.com
Homemade plum ketchup is prepared quickly Screenshot of video from youtube.com
Homemade plum ketchup is prepared quickly Screenshot of video from youtube.com
Homemade plum ketchup is prepared quickly Screenshot of video from youtube.com
Homemade plum ketchup is prepared quickly Screenshot of video from youtube.com
Homemade plum ketchup is prepared quickly Screenshot of video from youtube.com
Homemade plum ketchup is prepared quickly Screenshot of video from youtube.com
Homemade plum ketchup is prepared quickly Screenshot of video from youtube.com

What is cinnamon ketchup served with?

Homemade cinnamon ketchup has a subtle sweetish smoky aroma. There is no unnecessary sharpness or acidity in it, the sauce is balanced and gives the dishes a noble, seasoned flavor. Cinnamon ketchup is ideal for white and red meats, baked fish, spaghetti, stewed vegetables or rice, tortillas and green omelettes with spinach and basil.

The sauce can be used as a marinade before baking meat and dough, added when stewing vegetables, pasta with pasta, rice and potato dishes, and also served in a gravy boat under grilled chicken, French fries, steamed fish, grilled cheese, nacho chips or other breads.

Interestingly, it is the cinnamon version of the sauce with the addition of lemon juice that is ideal with fish fillets, and sometimes harmonizes with mushrooms.

Top 8 recipes for making tomato sauce with apples for the winter

When the cellar was filled with jars of pickled, salted and mashed tomatoes into ketchup with olives, and fragrant apples were buried in the straw of boxes, turned into marshmallows and jam, then... Or maybe when you just want something extraordinary... Then it’s time to prepare tomato sauce with apples for the winter according to recipes that even a novice cook can handle.

Taste features of the dish

Tomatoes contain monosodium glutamate, a flavor enhancer, but an excellent taste is also created by sweet and sour apples, which provide it with a delicate consistency due to pectins. In the classic version, the sauce is moderately spicy, with a slight sourness.

What side dishes are recommended to serve with?

Rice, buckwheat, pasta - the sauce is deliciously versatile. It is also good with grilled vegetables, with potatoes - in the form of mashed potatoes or golden brown slices.

Recipes and basic cooking principles

All fruits for the recipes below are peeled and chopped twice. Before the start of heat treatment through a meat grinder, if this point is not noted, cut into pieces (do the same with garlic and herbs). The products are placed in clean jars and do not require final sterilization. Recommended apple varieties can be replaced.

A classic version of tomatoes and apples for the winter

What you will need:

0.5 kg of pear;
2 kg of tomatoes;
4 buds of cloves, coriander;
60 ml apple cider vinegar;
1 p. l. salt;
4 s. l. Sahara.

Preparation: Boil fruits and vegetables with cloves for half an hour. Puree, add coriander, sugar, salt, simmer for 1 hour. 10 minutes before readiness, pour in vinegar.

Multicooker method

Ingredients:

50 ml oil;
2 onions;
1 kg tomato;
0.5 kg Antonovka;
3 s. l. granulated sugar;
0.5 s. l. salt;
3 s. l. tomato paste;
30 ml Worcestershire sauce;
20 ml vinegar.

Procedure: fry the onion in oil, add tomatoes, fruits (in this recipe the food is not pureed - just cut into tiny pieces), as well as other products, close the lid, activate the “stew” mode for 1 hour.

With ginger root

What you will need:

1 kg of tomatoes;
5 onions;
1 kg idared;
25 g ginger root;
2 s. l. salt;
1 p. l. Sahara;
10 buds of cloves, 15 black peppercorns;
20 ml vinegar;

Preparation: simmer vegetables and fruits in a small amount of water for about half an hour. Add the entire set of products (except vinegar), count down 30 minutes.

https://youtube.com/watch?v=3yyUXQrk_Po

In 10 min. Until ready, grind everything into a puree and pour in vinegar.

Spicy tomato and apple sauce

Ingredients:

100 ml olive oil;
1 kg of tomatoes;
300 g onions;
600 g Antonovka;
2 jalapenos;
3 s. l. granulated sugar;
basil greens;
1 p. l. salt;
30 ml vinegar.

Procedure: fry the onion in oil, add tomatoes, fruits, jalapenos, simmer for 40 minutes. Puree, add the rest of the ingredients, cook for 10 minutes.

With sweet pepper

What you will need:

1.5 kg tomato;
400 g renet;
400 g fresh paprika;
10 peas of allspice;
80 ml vegetable oil;
10 cloves of garlic;
3 s. l. salt;
6 p. l. Sahara;
40 ml vinegar.

Preparation: place vegetables and fruits in a pan, pour in oil, cook for 20 minutes. Puree, add other ingredients and cook for 10 minutes.

Sweet and sour sauce from tomatoes and apples

Ingredients:

1.5 kg tomato;
300 pears;
350 g carrots;
3 s. l. honey;
1.5 s. l. salt;
nutmeg;
cinnamon;
4 cloves of garlic;
30 ml vinegar.

Procedure: simmer the tomatoes for half an hour. Fill the fruits and carrots by a quarter with water and simmer separately until soft. Grind everything into puree, combine, cook for 10 minutes. Add other products, boil for 5 minutes.

With added plums

What you will need:

1.5 kg of tomatoes;
0.5 kg plums;
6 onions;
0.5 kg renet;
5 s. l. granulated sugar;
2 s. l. salt;
ground chili, cloves, cinnamon;
40 ml vinegar.

Preparation: cook fruits, tomatoes, onions for 2 hours. Puree, mix in the remaining ingredients, cook for 35 minutes.

With onion

Ingredients:

0.5 kg idared;
2.5 kg of tomatoes;
250 g onions;
7 p. l. salt;
3 s. l. Sahara;
ground red and black pepper;
100 ml apple cider vinegar.

Procedure: simmer vegetables and fruits for half an hour. Puree and simmer for another 40 minutes. In 15 min. add the rest until done.

Storage periods and rules

Sauces are stored in the cellar for 12 months. With the addition of vinegar, it can be stored in a kitchen cabinet for 6-9 months if the temperature does not exceed 18 °C.

Homemade ketchup with apples and apricots

Necessary:

Two kilos of tomatoes.
Half a kilo of apricots.
A few apples - one kilogram, it is advisable to choose from sour varieties.
Onions, about half a kilo.
A little vinegar - two glasses.
Sugar is about seven hundred grams.
Two tbsp. l. salt.
Large head of garlic.

Cooking:

Tomatoes need to be washed, skinned and doused with boiling water.
Wash and core the apples, be sure to trim the roots.
Now take the apricots, wash them and remove the pits.
Now you need to thoroughly peel the garlic and pass it through a press.
Next, peel the onion and chop into small pieces.
All the necessary vegetables and fruits will have to be chopped using a blender or meat grinder, then boiled for two hours over low heat, making sure to add salt and sugar.
When forty minutes remain until ready, you need to add vinegar and stir.
Then, as usual, scatter into jars and roll up.

Video: how to make ketchup for the winter at home

Ketchups sold in stores contain sodium benzoate. Manufacturers love this additive because it prevents mold and yeast from developing, allowing ketchup to be stored for a long time. Substances with this effect contain cinnamon, cloves, mustard, cranberries, apples. If you see these components in recipes, know: they protect the sauce from spoilage. Cooks use vinegar for the same purpose. You will hear practical tips on how to prepare your favorite seasoning for the winter in the video below, which shows step-by-step preparation of ketchup at home.

Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Nevertheless, the thick tomato sauce with spicy notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, but it’s quite difficult for me to stop using it. Therefore, while the fresh vegetable season is in full swing, I suggest preparing homemade tomato ketchup for the winter. You'll lick your fingers - it turns out so delicious. When sealed, the seasoning can be stored for more than 1 year, but when opened, it is advisable to eat it for no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But don’t worry, a half-liter jar “disappears” in a few days.

A simple recipe for homemade tomato and apple ketchup

I love this recipe precisely because of the addition of apples. They give it a special taste. If you like sweet sauce, then take sweet varieties of fruit. If you take the sour ones, you will get something like Heinz.

Ingredients:

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

Preparation:

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

2. Place on the fire and cook until the onion is soft.

3. Then grind everything with an immersion blender until pureed. Then cook on fire until the desired thickness. Approximately 50 minutes. And don't forget to stir constantly so that nothing burns. 5 minutes before the end of cooking, add salt, sugar, pepper and vinegar. Mix everything properly.

4. Place the finished sauce into sterile jars and screw on the lids. Turn it over, wrap it in a towel or blanket and leave it for a day to self-sterilize. Then put the blanks in your storage.

Homemade ketchup - 6 delicious and simple recipes for the winter

If you make homemade ketchup, it will not compare in taste and consistency with any store-bought product. And its main feature is that you can add absolutely any herbs and spices to such a sauce, making it uniquely tasty and rich for yourself. We will add such ingredients as we wish.

If we talk about all sorts of preparations for the winter. there are already a lot of recipes on the site. I advise you to see how adjika is made from tomatoes and adjika from zucchini. Don't miss it, be sure to prepare it.

How to make homemade tomato ketchup and what do you need to make it? Right now 6 delicious and simple tomato sauce recipes for the winter.

Recipe that tastes like the famous Heinz ketchup

Required set of ingredients for kutchup

Fleshy, ripe, soft tomatoes – 3 kg.
Red pepper with thick walls, sweet – 3 pcs.
Onions – 500 gr.
6 garlic cloves.
Spoon of salt.
150 ml. vinegar (use classic table vinegar) 9 percent.
Cinnamon – 1⁄2 teaspoon.
Peppercorns - 10 peas.
Ground allspice – 1⁄2 teaspoon.
Dried cloves in buds – 4 pcs.
Grated nutmeg - half a teaspoon.
Granulated sugar – 180-200 gr.

The process of making homemade ketchup

We carefully wash each tomato, no sand or dirt should remain on the fruit, cut out the tail area and cut each vegetable in half or into 4 parts.

We clean the bell pepper from seeds and internal veins, chop it coarsely and place it in a bowl with tomatoes.

We peel the onion, rinse it under cold water, so this product will cut into the eyes less when cut, and chop it into half rings. We send to the available ingredients.

Pass the peeled garlic through a garlic press or finely grate it and add to the vegetables.

Transfer the prepared ingredients into a saucepan, add salt, mix, cover and move to the stove, setting the heat level to minimum. Cook the ketchup for about three hours, but no less than two and a half, periodically opening the container and stirring the composition.

Water should not be added to the pan; only the above products should be present during cooking. At the same time, the mass will decrease in volume by about half during cooking, this is how it should be.

While the tomato mixture is cooking, prepare the spices. They need to be combined and ground in a coffee grinder into a homogeneous mass.

Cool the finished vegetables a little and then use an immersion blender to grind them into a homogeneous consistency.

Season the paste with ground spices, mix, put it back on the fire and now cook for no more than half an hour.

5 minutes before the end of cooking, pour in the vinegar, mix the mixture thoroughly again and you can turn off the stove.

Pour hot tomato ketchup into jars sterilized in any way directly from the fire. We cover with lids, screw them on, turn the jars upside down, cover all the resulting beauty with a blanket and leave for exactly a day, no less.

All is ready! Delicious homemade Heinz ketchup can be eaten immediately after cooling. You can store it in a cool place and take it out as needed.

You can serve this kind of vinegar not only with sausage and meat products, but also use it when cooking cabbage soup, borscht, stewing vegetables, etc.

Homemade recipe for ketchup with apples for the winter

This is a simple and inexpensive way to make a delicious sauce.

To prepare we take:

2.5 kg. tomatoes.
350 gr. sweet and sour variety of any apples.
350 gr. classic onions (you can use salad onions if you wish, but regular ones are better).
A tablespoon of coarse salt.
Half a glass of sugar.
A level teaspoon of a mixture of ground peppers.
4 cloves.
140 ml. apple cider vinegar (6%).
Half a teaspoon of cinnamon.

How to make delicious tomato paste for the winter

Wash the vegetables and apples, cut out the stem from the former, remove the cores from the latter, cut the products into medium-sized pieces - slices.

There is no need to peel the apples, it will allow you to create the desired consistency, since it contains a natural thickener pectin, but tomatoes can be peeled if desired, but this is not necessary.

Place all the ingredients of the sauce into a blender bowl or deep bowl/pan and grind into a homogeneous paste.

If you don’t have a food processor or blender at home, you can grind the tomatoes and apples in a meat grinder, but in this case it’s best to pass the products through calico again.

Place the resulting composition in a cauldron, saucepan or deep frying pan, put on fire, and let it boil. Cover with a lid and simmer, stirring, for fifteen minutes.

Salt the mixture and continue cooking for another hour and a half. If after the specified time the mixture is still liquid, remove the lid and cook until the mixture thickens.

Now pour the spices and sugar into the container; the cloves will need to be ground into powder first. Pour in vinegar and mix ingredients.

Cover with a lid and leave to stand on the stove for 5 minutes, then remove and pour into prepared jars.

Close the ketchup for the winter, but remember that the jars must be filled to capacity; there should be no empty spaces left in it.

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.

Yellow tomato ketchup

Ketchup made from yellow tomatoes has an unusual color, and this sauce tastes no worse than the seasoning made from red tomatoes.

2 kg of yellow tomatoes;
3-4 onions;
4 bell peppers (it is recommended to choose yellow or orange fruits);
2 pods of hot pepper;
3-4 cloves of garlic;
1.5 tablespoons salt;
2 tablespoons sugar;
1.5 tablespoons vinegar (9%).

We wash the sweet peppers and remove the seeds. Cut the tomatoes into large slices, cutting out the stems. We clean the hot peppers from seeds and membranes, and peel the garlic. We pass all the prepared vegetables through a meat grinder or grind them in a blender.

Boil the vegetable mixture for about half an hour over medium heat, stirring constantly. Then cool a little and grind through a sieve. Pour the sauce back into the pan, add salt and sugar. Boil the mixture over low heat for 25-30 minutes. Pour in the vinegar and let it simmer for a couple more minutes. Then immediately pour into sterilized glass containers and seal tightly.

Homemade ketchup for the winter, step-by-step recipe

Chop the tomatoes into a saucepan, add a glass of water, cover with a lid and put on fire. Bring the tomatoes to a boil, turn the heat to low and, without opening the lid, simmer for 15-20 minutes until they become soft.

Grind the cooked tomatoes through a sieve to make tomato sauce. Pour the tomato sauce into a saucepan, add vinegar, salt, sugar, allspice, dry garlic, red pepper, mix everything and put the tomato ketchup on the fire.

Bring homemade ketchup to a boil, stirring constantly, and cook over almost minimal heat so that excess liquid evaporates. The boiling time depends on how thick you want the sauce to be - if you want it to be liquid, cook less, and if you want it to be thick, cook longer.

Pour the sauce into sterilized jars and seal with sterilized lids. Then turn the jars over, wrap them and wait until they cool completely.

This sauce can be stored in a warm place. By opening a jar of this preservation, you will get homemade ketchup for barbecue, fish, and French fries. The sauce is also suitable for making pizza.

Photos of the stages of preparing ketchup for the winter

Homemade tomato ketchup can be stored in a warm place Screenshot of video from youtube.com
Homemade tomato ketchup can be stored in a warm place Screenshot of video from youtube.com
Homemade tomato ketchup can be stored in a warm place Screenshot of video from youtube.com
Homemade tomato ketchup can be stored in a warm place Screenshot of video from youtube.com

Tomato ketchup for the winter: a delicious simple recipe with cinnamon

We will prepare ketchup by boiling tomato juice. Today is the simplest ketchup recipe - without bell peppers, onions, apples, etc. Only tomatoes and spices.

What do you need:

1 kg of ripe tomatoes;
8 g salt;
50 g sugar;
30 g vinegar (6 percent);
8 pcs. peppercorns;
5 cloves, cinnamon stick, 4 pcs. allspice, bay leaf;
2 cloves of garlic, a little hot pepper.

How to make the simplest homemade ketchup - step-by-step recipe with photos:

1. Prepare tomatoes and spices. The tomatoes may be slightly crushed, but not rotten. And, of course, ripe, this is important for ketchup.

What you need for ketchup for the winter

2. Squeeze the juice out of the tomatoes using a juicer.

If you don’t have a juicer, you can grind the slightly boiled tomatoes through a sieve.

3. The mass that remains after passing the tomatoes through the meat grinder for the first time still contains a lot of pulp, so let’s pass it through the juicer two or three more times.

4. The mass that will come out after passing the pulp is already thicker. And the pulp after the fourth pass will look something like this.

5. Pour the tomato mass into a bowl or pan to boil.

6. Add sugar, salt, cinnamon stick, cloves, peppercorns and allspice. We put the tomato mass to boil.

Boil until the tomatoes have the consistency of ketchup, that is, boil by at least half, and maybe even more. It depends on how fleshy our tomatoes were.

7. While the mixture is cooking, sterilize the lids and jars.

8. 10 minutes before the end of cooking, when the mass has already thickened, add vinegar, bay leaf, hot pepper and garlic. You can add more or less garlic than indicated in the recipe.

9. Divide the ketchup into jars. We do not put cinnamon sticks in jars.

10. Screw on the lids.

11. And we turn the jars over.

12. We use a cool room to store ketchup. Ready to eat immediately.

Tomato ketchup with cinnamon

Chili ketchup at home: how to prepare it correctly

Most often, ketchups are bought at the store, but the product prepared independently is much healthier and tastier. Homemade ketchup does not contain artificial colors, thickeners, flavors or stabilizers; all ingredients are completely natural. In addition, during the cooking process, you can arbitrarily change the proportions, increasing or decreasing the amount of hot pepper, garlic, herbs, salt and sugar. The result is a product that perfectly matches the taste of the consumer.

Homemade spicy ketchup can be prepared for future use. It stores well in the refrigerator or any cool, dark place. The product can be served as a sauce, added to vegetable stews, soups and other dishes. Chili ketchup will add the necessary spiciness to bland cuisine, stimulate appetite and improve digestion.

The taste of the product depends not only on the amount of spices, but also on the type of chili pepper. It can be very hot or piquantly spicy, have a bitter or sour aftertaste. Experienced chefs advise lightly biting the pod before cutting it - this will help you change the proportions of ingredients in time, increasing or decreasing the amount of hot pepper, sugar, and salt.

To make ketchup not only tasty, but also beautiful, you need to take ripe, brightly colored vegetables. The redder the tomatoes and bell peppers included in the sauce, the richer the color of the finished product. It is advisable to choose fleshy, moderately juicy tomatoes, then the ketchup will not be watery.