Do-it-yourself tomato ketchup for the winter at home, step by step with photos - a simple, delicious recipe for finger-licking tomato ketchup. Ketchup for the winter - a delicious sauce for your favorite dishes Ketchup at home for the winter

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Ketchup is a sauce with a long history. For modern people, this seasoning for dishes is associated with red bottles and store shelves. Previously, before the development of the food industry, ketchup at home for the winter was prepared in many families. Nowadays, natural nutrition is gaining popularity, and housewives are striving to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.

Recipes for making homemade ketchup for the winter

To make delicious ketchup that will last all winter and not spoil, you need high-quality tomatoes, ripe, strong, and without defects. Country or country tomatoes grown without chemicals are ideal. Factory sauces contain not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Ketchup prepared at home for the winter is healthier and has superior taste to its industrial counterparts; moreover, you can make either a classic sauce or use an original and unusual recipe.

Classic tomato recipe

The sauce from which ketchup got its name did not contain tomatoes. The Chinese seasoning ge-tsup was prepared with fish entrails, and later with anchovies. The British remade the recipe in their own way, replacing the fish with mushrooms and walnuts, then including olives. Much later, tomatoes were added, and the version today called classic was born. Ingredients for classic ketchup:

• tomatoes – 2.5 kg;
• sugar - half a glass;
• cloves – 2 buds;
• black pepper – 20 peas;
• coriander – 10 peas;
• vinegar 9% - 2 tablespoons;
• salt - half a tablespoon;
• greens (any) - a bunch.

How to prepare the sauce:

1. Select the tomatoes, wash them, remove the stems with a knife, cut them into small pieces, place them in a saucepan and wait until they boil. Add water if necessary; the juice that has been released is enough. Switch the stove to medium heat and cook for 20 minutes.
2. Cool the boiled tomatoes, pass through a sieve into the same pan. Cook the mass of future ketchup until thickened, an hour or more.
3. Place the spices in a piece of gauze, tie the ends to form a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, stir the mixture, cook for 10 minutes on low heat.
4. Pour the finished ketchup into sterilized containers, cool, and place in the refrigerator or cellar.

With apples and bell peppers

For lovers of interesting flavor combinations, ketchup will complement any snack. A little secret: if you add dried or smoked onions, you get an extraordinary aroma. This addition will be useful for those who are not against culinary experiments with ketchup. If you are not sure that eaters will approve of the unusual taste, limit yourself to the original recipe. To prepare this piquant ketchup you will need:

• red soft tomatoes – 1.5 kg;
• apples (green is preferable) – 1 kg;
• bell pepper (yellow, red) – 1 kg;
• onion (turnip) – 1 kg;
• vinegar 9% – 1 glass;
• sugar - tablespoon;
• salt - half a teaspoon;
• black pepper – 10 peas;
• allspice – 6 pcs.;
• garlic – 5 cloves;
• savory - to taste.

Step-by-step recipe for making ketchup:

1. Chop the tomatoes and onions, remove the core from apples, cut out the middle with seeds from peppers.
2. Pour a few tablespoons of water into vegetables and fruits, put on fire, and boil until pulpy.
3. Rub the mixture through a sieve, pour into a saucepan, place the spices in a gauze bag, and boil until thick.
4. Add sugar and salt, pour in vinegar, add squeezed garlic and chopped savory.
5. Pour the hot mixture into (heated) bottles, screw on the caps tightly, place in a sterilization container (large saucepan, tank), sterilize, then cool.

Preserving Spicy Tomato Sauce with Chili Peppers

The popular “hot” sauce is prepared simply, with a minimum of ingredients; the chili pepper will still overwhelm all other flavors. You can season many dishes with it, with caution. Chili goes well with pasta and its varieties, potatoes, rice, fish, and meat. It is important to remember that if you intend to season a dish with this sauce, do not add pepper when cooking it, otherwise your mouth will burn. For the hot sauce you need:

• meaty tomatoes – 3 kg;
• chili (or cayenne pepper) – 1-3 pods;
• salt - a heaped tablespoon;
• sugar – 150 g;
• vinegar 9% – 50 ml;
• peppercorns, allspice and black – 10 pcs.

Cooking sequence:

1. Wash and cut the tomatoes into slices, pour into a saucepan and put on heat (medium). Cook until soft, about 40 minutes, stirring constantly.
2. Cut and peel the chili, add to the tomatoes at the end of cooking. If a very hot sauce is desired, do not remove the seeds from the peppers. Add peppercorns and cook for 15 minutes.
3. Strain the mixture through a sieve using a wooden spoon or spatula. Peels, seeds, and spices will not pass through the sieve. Grinding can be simplified by using a juicer that has the function of squeezing juice from pulp, or a conventional device, but then the peel of the tomatoes must be removed before cooking.
4. Boil the pureed mixture, season with salt, vinegar, sugar, pour ketchup into jars or bottles, and close.

From tomato juice with starch in a slow cooker

When preparing ketchup at home for the winter, starch is rarely used; housewives prefer to boil off excess moisture without adding thickeners. Sometimes the resulting degree of thickness is not enough, for example, when preparing pizza. The sauce may spread and the dish will be moist. The dish of the day will be saved by homemade ketchup with added starch. For it you will need:

• very ripe tomatoes – 5 kg;
• onion – 400 g;
• apple cider vinegar – 50 g;
• sugar - glass;
• allspice – 15 peas or 1-2 teaspoons;
• hot pepper, garlic - to taste;
• starch - 2 tablespoons.

The sauce is prepared like this:

1. Squeeze out the tomato juice, preferably using a juicer, or you can grind the tomatoes in a meat grinder with a fine wire rack, drain the pulp in a colander, and let drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stewing mode.
2. Peel and chop the onion: use a meat grinder or puree in a blender.
3. Wait for the tomato juice to boil, add the onion puree. Simmer in a slow cooker for an hour and a half.
4. Pour salt, vinegar, sugar into the multicooker bowl.
5. Stir starch and pepper in a previously prepared glass of juice. While stirring the ketchup, pour in the resulting mixture. When the mixture thickens, turn off the multicooker.
6. Pour into jars and twist while hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for a fragrant, sweet and sour sauce, ideal for barbecue. In nature, this seasoning will be a great success. The cook regulates the spiciness of ketchup independently; the recipe does not set a clear framework for how hot such a sauce should be. Everything is done based on the desires of consumers, the ketchup will not become less tasty by reducing the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup composition:

• ripe plums – 5 kg;
• tomatoes – 1 kg;
• bell pepper – 500 g;
• garlic – 300 g;
• red pepper (hot) - to taste;
• so - 2 tablespoons;
• sugar – 300 g.

Preparing the sauce:

1. Wash the vegetables, remove the plum pits.
2. Grind plums, peppers and tomatoes in a meat grinder.
3. Place everything in a saucepan, cook for 2 hours, stirring.
4. Grate the garlic on a fine grater, or pass through a garlic press, add to the pan, cook for another 40 minutes.
5. Pour the ketchup into hot jars and roll up. Turn the jars over and wrap them in a blanket until cool.

Find out more recipes on how to cook delicious.

Quick tomato paste recipe

Ketchup is prepared quickly, with a minimum of ingredients. Tomato paste bought in a store is more natural in composition than factory-made ketchup. Read the label, choose pasta that contains only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by high temperature, is an antioxidant, and is good for the heart. Ingredients for “quick” ketchup:

• tomato paste – 100 g;
• seasonings: a mixture of dry herbs, garlic, black pepper - all together 50 g;
• salt - teaspoon;
• sugar – 2 teaspoons;
• mustard (ready) – tablespoon.

How to cook:

1. Dilute the paste with boiled water (about 200 ml).
2. Pour sugar, salt, seasonings into one glass, pour boiling water, let it brew, pour into the paste.
3. Place on the stove and cook for 2 minutes over low heat.
4. Pour into a treated jar. Store in the refrigerator for up to three weeks.

Aromatic redcurrant ketchup with spices without vinegar

The national Georgian delicacy, tkemali sauce, is made from sour plums. Its classic unique taste is not easy to reproduce; there are modifications of the sauce; plums are replaced with some other sour fruits or berries, for example, red currants. If you want to bring the taste of ketchup closer to classic tkemali, cilantro should be among the seasonings, add it to the ingredients below:

red currants (without green branches) – 1 kg;

• water - a quarter glass;
• garlic - medium head;
• dry dill – 2 tablespoons;
• coriander seeds, ground - 3 teaspoons;
• hot red pepper (ground) – 1.5 teaspoons;
• sugar - half a glass;
• salt – 2 teaspoons.

Preparation:

1. Place currants in a saucepan, pour in water, and bring to a puree over low heat (do not bring to a boil).
2. Drain the liquid, take a separate container, and rub the berries through a sieve.
3. Mix juice and puree, put on fire, simmer until thick.
4. Grind the spices and herbs to a powder, add to the puree, add salt, add sugar, cook for 5 minutes.
5. Pour into jars and cool.

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.

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How to make delicious homemade tomato ketchup for the winter

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.

Video 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.

If you prefer homemade ketchups based on reliable, proven recipes, then I will offer you my version of “Finger-licking good” tomato ketchup, which is good for storing in winter, and just for one-time preparation for some dish.

The taste of ketchup will largely depend on the type of apples and tomatoes you use. I personally take sourish tomatoes, but apples - sweeter varieties. You don’t have to add spices, or you can add your favorite ones. The main thing is that you maintain a balance of sweet and sour, then you will get wonderful ketchup that will be no worse, but better than store-bought, definitely!

To prepare homemade “finger lickin’ good” tomato ketchup for the winter, we will prepare all the products according to the list.

You can use any tomatoes for ketchup: overripe ones, slightly crushed ones, and even tomato trimmings. If you have a meat grinder or juicer with a special attachment for making juices with pulp, you can pass the tomatoes through it, getting rid of the tomato peel. I will simply remove the peels with my hands, after keeping the tomatoes in boiling water for 5-7 minutes.

After the boiling water has cooled, peel the tomatoes one by one and cut into small cubes along with the seeds. If you want to make absolutely perfect ketchup, then remove the seeds too; using a juicer makes this much easier.

Place the chopped tomatoes in a saucepan and cook over medium heat for 15 minutes.

Meanwhile, cut the onion into small cubes.

Add the chopped onion to the tomatoes and continue cooking the ketchup.

Using special tools, remove the cores from the apples and peel the apples.

Then cut the apples into small cubes.

IMPORTANT: to make the ketchup thick, do not throw away the apple peelings, but put them in a gauze or mesh bag and tie it. Apple peels contain a lot of pectin, which thickens ketchup.

Place chopped apples and a bag of apple peelings into a saucepan with tomatoes and onions.

Cook the ketchup for 45-50 minutes until the onion becomes soft. Then, using an immersion blender, beat the ketchup into a puree.

Measure out all the spices and peel the garlic.

Add salt, sugar and spices to the ketchup, pass the garlic through a press and also add to the ketchup. Cook ketchup for 10 minutes. At the very end, pour in the vinegar and let the ketchup boil, stirring constantly so that the sauce does not burn. After boiling, cook the ketchup for another 5 minutes and remove from heat.

Pour hot ketchup into sterilized jars or bottles and seal tightly with lids. Let the ketchup cool by covering the jars with a blanket. We store finger-licking ketchup in the basement or refrigerator.

Homemade “finger lickin’ good” tomato ketchup is ready for the winter. Tasty, bright, aromatic, this ketchup will forever take root in your home. I cook spaghetti and pizza with this ketchup, add it to various sauces and serve it with meat and fish.

Bon appetit!

Delicious homemade ketchup from tomatoes and bell peppers for the winter - recipe with step-by-step photos

A detailed recipe with photos tells how to make delicious ketchup with tomatoes and bell peppers with your own hands. The chili included in the sauce gives it a piquant heat, and three types of greens imbue the dish with a pronounced, slightly spicy, memorable aroma.

Necessary ingredients for making your own ketchup with peppers and tomatoes

• tomatoes – 800 g
• bell red pepper – 1.2 kg
• hot chili pepper – 1 pc.
• onion – ½ kg
• garlic – 1 head
• parsley, dill and cilantro - ½ bunch each
• salt – 2 tbsp
• sugar – 3 tbsp
• vinegar – 50 ml
• water – 50 ml
• starch – 1 tbsp
• cloves – 10 buds

Step-by-step instructions on how to make ketchup from tomatoes and bell peppers for winter

1. Wash and dry all vegetables. Remove the stems from the sweet bell pepper and chop the pulp coarsely.
   
2. Thoroughly remove seeds from the hot pepper and cut into pieces.
   
3. Remove the skins from the onions and cut the heads into quarters.
4. Separate the garlic into cloves.
   
5. Cut the tomatoes into slices.
   
6. Rinse the greens, pat dry with a towel, and then chop with a sharp knife.
   
7. Grind all the ingredients through a meat grinder with a medium mesh, place in a deep enamel pan with a thick bottom, put on the stove, boil and simmer over low heat for about an hour. During this time, the excess liquid will evaporate and the mass will acquire the necessary dense consistency and thickness.
   
8. Rub the hot semi-finished product through a sieve, add sugar, salt and clove buds, pour in vinegar, mix well, return to the stove and simmer over low heat for half an hour.
   
9. Remove clove buds from ketchup, add starch diluted in water, mix thoroughly and boil for 3 minutes. While hot, pack into sterilized jars, roll up the lids, turn over, wrap in a blanket and leave until completely cooled. Then store in a cool, dark place.

Quick, sweet, finger-licking tomato ketchup for the winter – recipe with step-by-step photos and videos

Homemade tomato ketchup, prepared according to the recipe below, will be said to be “finger-licking” by those who do not really like sharp, burning tones in food, but prefer a more delicate and mild taste. In addition to tomatoes and peppers, the composition includes ripe apples. They make the sauce creamier in consistency and give the aroma a unique richness and freshness.

Necessary ingredients for sweet tomato ketchup for winter

• tomatoes – 2 kg
• sweet pepper – 1 kg
• apples – 1 kg
• salt – 1 tbsp
• sugar – 150 gr
• vinegar – 4 tbsp
• cinnamon, paprika, ginger, nutmeg – ¼ tsp
• water – 100 ml

Step-by-step instructions on how to make sweet winter ketchup “You'll lick your fingers”

1. Wash the vegetables well and dry. Blanch the tomatoes in boiling water and remove the skins. Peel the apples, cut out the center and grate on a coarse grater. Finely chop the pepper.
2. Place all the processed ingredients in a deep saucepan, lightly add salt, add water and bring to a boil. When the mixture begins to boil, turn the heat to low and cook for about half an hour, stirring regularly.
3. Remove the ketchup base from the stove, cool to room temperature and strain through a kitchen sieve.
4. Pour sugar, salt and spices into the resulting puree, mix well, return to the stove and boil over moderate heat for 20 to 30 minutes, always stirring.
5. Finally, pour in vinegar, boil for 2-3 minutes, place in sterilized jars, roll up the lids, turn over and cool, covering with a blanket. Store in a dark, cool place.

A simple recipe for tomato ketchup with citric acid for the winter in a slow cooker

The easiest way to make tomato ketchup for the winter is to cook it in a slow cooker. In addition to tomatoes, the recipe contains only garlic, and aromatic seasonings give the dish a bright, pronounced taste. There is no need to sterilize jars of product. Vinegar and citric acid will ensure reliable preservation of vegetables and will not allow the tomato mass to sour or ferment.

Necessary ingredients for tomato ketchup made in a slow cooker

• tomatoes – 2.5 kg
• garlic – 4 cloves
• sugar – 70 g
• salt – 20 g
• cinnamon – 1 stick
• pepper mixture – 2 tsp
• table vinegar – 50 ml
• citric acid – ½ tsp

Step-by-step instructions on how to prepare ketchup with tomatoes and citric acid in a slow cooker

1. Wash fleshy, ripe tomatoes, dry on a paper towel, cut into small pieces and place in a multicooker bowl.
2. Set the “Frying” mode on the unit display and cook for 35-40 minutes with the lid open, stirring the mass from time to time so that it does not burn.
3. Then rub the semi-finished product through a fine sieve and achieve a completely homogeneous puree-like consistency.
4. Return the preparation to the multicooker, season with salt, sugar, cinnamon and a mixture of peppers, activate the “Stew” program and cook for 40 to 50 minutes. Stir occasionally.
5. At the end, pour in vinegar, add citric acid and garlic, passed through a press, stir and bring ketchup to a boil. Boil for 3-5 minutes, first removing the cinnamon sticks.
6. In a fiery state, pour into sterilized jars, seal with metal lids, turn over and cool, covering with a thick cloth.
7. Store in a cool place, protected from direct sunlight.

Spicy, delicious tomato ketchup with starch for the winter - recipe with photo

To make tomato ketchup prepared for the winter thick and dense, potato starch is added to it. This component provides the dish with the necessary consistency and does not distort the rich, spicy taste.

Necessary ingredients for spicy tomato ketchup with added starch

• tomatoes – 6 kg
• bell pepper – 3 pcs
• seasoning for barbecue – 30 g
• seasoning for Korean carrots – 30 g
• ground black pepper – 1 tsp
• ground red pepper – 1 tsp
• vinegar – ½ tbsp
• sugar – 1.5 tbsp
• salt - 3 tsp
• garlic – 1 head
• starch – 5 tbsp

Step-by-step instructions on how to prepare delicious tomato ketchup with starch for the winter

1. Wash the tomatoes, dry them and turn them into thick juice using a juicer. Pour 2.5 liters into a deep saucepan. Add salt, sugar and all seasonings, add vinegar, mix thoroughly and bring to a boil over medium heat. Then reduce heat to low and cook for 10 minutes
2. Mince garlic cloves and bell peppers, seeded, add to juice with spices and cook for another 10 minutes.
3. Dilute the starch in the remaining tomato juice and whisk a little with a fork until it is completely dissolved. Pour this liquid into the pan with the remaining ingredients, stir and cook for 20-25 minutes, stirring regularly.
4. Pour the fiery ketchup into sterilized jars, roll up the lids, turn over, cover tightly with a bath towel and let cool completely. Store in a pantry or any other cool place.

Ketchup from tomatoes and plums for the winter “You will lick your fingers” - photo and recipe step by step

The recipe for making finger-licking tomato and plum ketchup for the winter is interesting because it does not contain any aromatic spices. Only salt and sugar are used as flavor enhancers, and bitter chili and garlic give the dish a rich, memorable aroma.

Necessary ingredients for making plum-tomato winter ketchup

• tomatoes – 3 kg
• plums – 3 kg
• red bell pepper – ½ kg
• garlic – 2 heads
• hot pepper – 1 piece
• salt – 3 tbsp
• sugar – 1.5 tbsp

Step-by-step instructions for a winter ketchup recipe made from tomatoes and plums

1. Wash vegetables and fruits in running water and dry on a clean towel. Remove the seeds from the plums, cut the pulp into pieces, chop the tomatoes into slices, and chop the peppers.
2. Pass all the ingredients through a meat grinder with a medium mesh, place in a saucepan and bring to a boil over medium heat. Then reduce the heating level to low and simmer the fruit and vegetable mass for an hour so that the maximum amount of liquid evaporates.
3. Remove from heat, cool to room temperature and strain through a fine sieve until the puree has a uniform consistency.
4. Return to the stove, add sugar, salt and cook over low heat for about 3 hours. Be sure to stir and make sure that the ketchup does not burn.
5. After 2 hours, flavor the plum-tomato base with garlic passed through a press.
6. Before turning off, pour in vinegar, mix very well, package in sterilized jars, seal with lids, turn upside down, cover with a warm cloth and leave in this state for 1 day. Then put it in the pantry or basement.

Ketchup from tomatoes and apples for the winter without vinegar - a simple recipe with photos

Delicate and juicy tomato and apple ketchup, made for the winter without vinegar, has a pleasant consistency and delicate, mild taste. The cinnamon included in the recipe gives the dish an original spice and enriches the aroma with original, piquant shades.

Necessary ingredients for winter ketchup with tomatoes and apples

• tomatoes – 2 kg
• apples – 1 kg
• apple juice – 4 tbsp
• salt – 1 tsp
• ground black pepper – ½ tsp
• cinnamon – ½ tsp
• sugar – 3 tbsp
• water – 2 tbsp

Step-by-step instructions on how to make tomato-apple ketchup for winter without vinegar

1. Wash the tomatoes thoroughly, dry them, cut them into halves, put them in a saucepan, add water and put on low heat to release the juice. This takes 20-25 minutes.
2. Rinse the apples, peel them, remove the core, cut them into slices and add them to the tomatoes, which have already released their natural juice. Bring the mixture to a boil, and then simmer for half an hour to evaporate excess moisture. Do not cover with a lid.
3. When the vegetables are softened, remove from the stove, cool to room temperature and rub through a fine sieve.
4. Season the thick, puree-like mass with salt, sugar, cinnamon and pepper, add apple juice, stir well, boil and simmer over low heat for another 1 hour.
5. While hot, pour into jars, seal with lids and cool naturally. Store in a basement or cellar.

How to make winter ketchup from tomatoes and onions at home

The recipe describes in detail how to prepare ketchup from tomatoes and onions at home for the winter. In addition to the main components, the dish contains celery root. It makes the taste more spicy and fills the aroma with peculiar fresh shades. Ground ginger and cinnamon add a slight piquancy to the sauce, but if these spices are not to your liking, you can omit them altogether or replace them with nutmeg, coriander, curry, ground paprika or chili powder.

Necessary ingredients for homemade tomato and onion ketchup

• tomatoes – 4 kg
• onions – 600 g
• celery root – 600 g
• water – 2 l
• vinegar – 100 ml
• salt – 100 g
• sugar – 300 g
• ground red pepper – ½ tsp
• ground ginger – ½ tsp
• cinnamon powder – ½ tsp

Step-by-step instructions on how to make delicious tomato and onion ketchup at home

1. Wash ripe tomatoes with dense pulp thoroughly in running water, dry on a clean kitchen towel and cut into quarters.
2. Peel the onion and finely chop it into short pieces.
3. Peel the celery root and grate it on a fine grater.
4. Place the processed ingredients in a deep saucepan with a thick bottom, add water and simmer over medium heat until soft. Stir regularly to prevent the mixture from burning.
5. After 30-40 minutes, remove from the stove, cool and rub through a fine sieve. The output should be a fluid, homogeneous mass of bright red color.
6. Pour the semi-finished product back into the saucepan, add salt, add sugar, ground pepper, ginger, cinnamon powder, mix well and cook over low heat for at least an hour, slowly evaporating the liquid from the vegetables.
7. When the ketchup acquires a thick, dense consistency, place it in dry, sterilized jars, seal with metal lids, turn upside down, cover with a blanket and leave for 1 day to allow the preservation to cool completely. Send for storage to a cellar or basement, where direct sunlight does not penetrate.

How to make thick homemade ketchup from ripe tomatoes for the winter

Ketchup prepared at home for the winter from ripe tomatoes will turn out thick and very juicy if you add vegetable oil to it. This component will deeply saturate the bell peppers twisted in a meat grinder and add the necessary thickness to the tomato puree base. Ground paprika will make the dish more piquant, and black pepper will infuse the aroma with bright shades. If you want to increase the spiciness, you can add a couple of pinches of cayenne pepper to the sauce, and instead of classic tomato paste, add 2 tablespoons of chili ketchup.

Necessary ingredients for making thick ketchup from ripe tomatoes at home

• tomatoes – 1 kg
• bell pepper – 1 kg
• tomato paste – 2 tbsp
• vegetable oil – 125 ml
• garlic – 1 head
• salt – 2 tbsp
• sugar – 125 g
• vinegar – 2 tbsp
• ground paprika – ½ tsp
• ground black pepper – ½ tsp

Step-by-step instructions for making thick tomato ketchup at home

1. Wash the vegetables well in running water and dry with a napkin. Cut off the stalks of the sweet pepper, remove the seeds, and grind the pulp in a meat grinder with a fine mesh. Place the puree in a thick-walled saucepan, pour in sunflower oil, stir and simmer over low heat for 10 minutes.
2. Peel the garlic, separate it into cloves and pass through a press or chop very finely with a sharp knife.
3. Cut the tomatoes into slices and use a blender to turn them into a liquid, flowing puree. Combine with garlic and add to the container with pepper.
4. Add salt, add sugar, season with aromatic spices, mix thoroughly and cook for another 10-15 minutes.
5. Finally, pour in vinegar, mix well, remove from heat, pour into dry, sterilized jars and quickly roll up under tin lids.
6. Turn the canned food upside down, wrap it in a blanket or blanket and leave for a day so that the jars cool completely. Place them in the pantry for storage, making sure they are not exposed to direct sunlight.

Today on store shelves you can find a wide assortment - spicy, sweet, for kebabs, with horseradish, apples and other flavorings. However, preparing homemade tomato sauce during the harvesting season is considered a “matter of honor” for many housewives. Truly natural ketchup is an extremely rare “guest” on our shelves, and the cost of such a product is much higher. So, how to make your own tomato ketchup for the winter? We offer the simplest recipes step by step with photos and videos - at home, even a “novice” cook can make a couple of jars of such a delicious vegetable sauce. Bright, with a rich spicy taste, ketchup is in perfect harmony with many dishes, and is also perfectly stored in the pantry until winter. Just lick your fingers!

Do-it-yourself sweet homemade tomato ketchup for the winter - step-by-step recipe with photos

The nationwide “love” for ketchup is explained not only by its incomparable taste, but also by its amazing “versatility.” So, ketchup perfectly complements the taste of meat, fish, spaghetti and even a simple sausage sandwich. When planning a delicious pizza or dumplings for dinner, we always stock up on a bottle of ketchup. However, today, instead of a store-bought product, we will try to make our own homemade sweet ketchup from tomatoes with bell peppers and spices using a step-by-step recipe with photos. Prepare a couple of jars of this sweet, thick ketchup for the winter, and you will always have a tasty and natural sauce on hand for your favorite dishes.

Necessary ingredients for the recipe for sweet homemade ketchup with tomatoes:

• tomatoes – 2.5 kg
• bell pepper – ½ kg
• sugar – 150 gr.
• clove – 4 stars
• vinegar 9% – 2 tbsp. l.
• black and allspice peppers (peas) – 5 pcs.
• salt – 1 tbsp. l.
• bay leaf – 2 pcs.

Step-by-step instructions for the recipe for homemade ketchup with tomatoes, with photos:

Recipe for spicy tomato ketchup for the winter “You'll lick your fingers”, with photos and videos

The main ingredients of any ketchup are tomato paste or tomatoes, supplemented with spices and herbs. However, in ancient times the word “ketchup” did not mean the vegetable sauce with tomatoes that is familiar to us. China is considered the birthplace of ketchup, and English sailors brought this “exotic” product to Europe in the 17th century. True, the “Chinese” sauce was radically different from the modern one - mushrooms and salted fish were used as the main ingredients, and there were no tomatoes in the composition at all. Today, the “world of ketchups” includes more than 20 types! Among the most popular tomato sauces, we can mention the spicy one – you will simply lick your fingers! The recipe for spicy tomato ketchup is extremely simple, and photos and videos will greatly facilitate the process of preparing it for the winter. This spicy sauce with “pepper” will add an unusual bright taste and exquisite piquancy to everyday dishes.

Spicy ketchup with tomatoes and chili “You'll lick your fingers” – ingredients for preparation:

• tomatoes – ½ kg
• hot chilli pepper – 2 pcs.
• onions – 6 – 7 pcs.
• bell pepper – 1 kg
• vinegar 9% – 1 glass
• vegetable oil – 100 ml
• sugar – ½ cup
• garlic – 5 – 7 cloves
• black pepper and allspice peas – 7 pcs each.
• salt - to taste

How to make finger-licking spicy tomato ketchup at home according to the recipe:

1. Wash the tomatoes and peppers (sweet and hot) thoroughly, cut out the stems and cut into small pieces. Peel the onion and also chop it. Place all vegetables in a large saucepan. Alternatively, you can pass the ingredients through a meat grinder - the consistency of the ketchup will be more delicate.
2. Place the pan over medium heat, which after boiling, reduce slightly to low. Continue cooking the ketchup for about 30 minutes, stirring occasionally.
3. After the specified time, pour in vegetable oil, salt, add hot and allspice, vinegar. Don’t forget about the garlic – before adding the cloves, you need to finely chop them or crush them using a crusher.
4. When the sauce is reduced to the desired thickness, remove from heat and pour into sterilized jars. After the jars of spicy tomato ketchup have cooled, we put them in the pantry to wait for winter. Excellent homemade seasoning for meat or fish!

Tomato ketchup for the winter - a simple recipe in a slow cooker

During the vegetable season, tomatoes are present on our table in the form of delicious soups, salads, casseroles, and stews. However, with the onset of cold weather, only memories remain from the summer-autumn abundance, as well as jars of preserves for the winter. In addition to traditional marinades and pickles, many housewives prepare delicious homemade ketchup from tomatoes - an excellent alternative to store-bought sauces. We are happy to share a simple recipe for tomato ketchup, which will be an excellent dressing for borscht, as well as an addition to pasta and potatoes. In addition, using a multicooker, preparing tomato sauce will take us a minimum of time - fast, tasty and healthy!

List of ingredients for a simple recipe for delicious tomato ketchup - for a slow cooker:

• tomato fruits – 2.5 kg
• salt – 20 gr.
• cinnamon sticks – 2 pcs.
• table vinegar – 50 ml
• sugar – 70 gr.
• garlic – 2 – 3 cloves
• ground pepper (black, red) – 1.5 tsp. mixtures

Preparing ketchup with tomatoes for the winter in a slow cooker:

1. According to our recipe, it is best to choose tomatoes that are very ripe, with juicy pulp. We start by washing the fruits and cutting them into small pieces.
2. Place the prepared vegetables in the multicooker bowl and set the “Frying” program, and the cooking time will be approximately 40 minutes. To prevent the tomato pieces from burning, you need to stir the mixture periodically at first. The extinguishing process must take place with the lid open.
3. When the ready signal sounds, remove the bowl and rub the tomatoes through a fine-mesh sieve. This way, you can easily remove all the seeds and skins of the tomatoes, which will significantly improve the taste of the finished sauce.
4. Pour the pureed tomatoes back into the multicooker bowl, add salt, sugar and pepper. Alternatively, instead of cinnamon, you can add ground spice to the sticks - about 1 - 1.5 teaspoons. Set the “Extinguishing” mode for 40 – 50 minutes. Mix the vegetables with spices and boil – the vegetable mass should “lose” about a third in volume. The multicooker lid remains open during cooking.
5. At the end, add crushed garlic and table vinegar to the vegetable mass. Then stir and bring the ketchup to a boil again.
6. Pour the hot tomato sauce into jars that have been sterilized in any convenient way. To store cooled ketchup, you can choose a regular pantry, and it is better to put the jar opened in winter on the refrigerator shelf. Bon appetit!

Delicious thick tomato ketchup with starch for the winter - recipe with photo

To prepare delicious ketchup at home, you will need the simplest set of products - vegetables and spices available to everyone. Starch makes the tomato sauce thick, and dry seasonings add piquancy and flavor. According to our recipe with photo, you can prepare 10 jars of ketchup with a capacity of 0.5 liters for the winter. So, write down the recipe and start creating!

To prepare ketchup from tomatoes and starch for the winter, we stock up on the following ingredients:

• freshly squeezed tomato juice – 6 l
• seasoning for shish kebab – 60 gr.
• seasoning for Korean carrots – 60 gr.
• a mixture of ground black and red pepper – 4 tsp.
• vinegar - 1 glass
• sugar – 3 cups
• salt – 5 tsp.
• garlic – 2 heads
• bell pepper – 4 pcs.
• starch – 8 – 10 tbsp. l.

Step-by-step description of the recipe for delicious thick ketchup with tomatoes and starch for the winter:

1. First you need to prepare tomato juice by passing washed tomatoes through a meat grinder - do not forget to use a special attachment. If such a device is not available, you can additionally rub the tomato mass through a metal sieve.
2. Pour the pure juice into a saucepan, having previously separated a liter of product - we will use it a little later, but for now we will set it aside.
3. Pour the prepared seasonings for barbecue and “Korean” carrots into the pan. We also “throw in” all the other spices - salt, sugar, ground pepper of two types, vinegar. Mix all the ingredients thoroughly and set the tomato juice to simmer over moderate heat - about 10 minutes from the moment it boils.
4. In the meantime, we clean the garlic from the husks and the Bulgarian “peppercorns” from the seeds and stalks. We grind the resulting “raw materials” through a meat grinder and add them to the rest of the ingredients in the pan. Boil everything together for about 10 minutes.
5. Add starch to the remaining liter of tomato juice, stirring until the component is completely dissolved. Combine the mixture with the contents of the container on the stove and cook over medium heat for 20 minutes, stirring occasionally.
6. 6. While the ketchup is ready, we wash and sterilize the cans - steamed or in the oven. Pour the hot sauce into jars, roll up the lids and turn upside down. When the jars have cooled down, we take them to the pantry or cellar - in winter all that remains is to open them and enjoy the spicy taste of homemade ketchup with starch.

Winter tomato ketchup with finger-licking mustard – recipe with step-by-step photos

Homemade tomato and mustard ketchup will delight gourmets with its spicy, spicy taste and delicate aroma. So, for a recipe for delicious ketchup with tomatoes and mustard, it is better to select ripe fruits, with fleshy, juicy pulp, and a set of the necessary spices can be found in every kitchen. Following the step-by-step recipe with photos, every housewife can make a delicious spicy tomato sauce with her own hands - in winter, such a product will go great with first and second courses.

Necessary ingredients for the recipe for ketchup with tomatoes and mustard “You will lick your fingers”:

• tomatoes – 6.5 kg
• onion – 300 gr.
• sugar – 450 gr.
• salt – 100 gr.
• garlic – ½ part of a head
• black pepper and peas, cloves - 6 pcs.
• mustard powder – ½ tsp.
• cinnamon – ¼ tsp.
• vinegar 9% – 350 ml.

How to prepare “Finger lickin’ good” ketchup with tomatoes and mustard for winter:

1. We wash the tomatoes thoroughly and cut each fruit crosswise. Then blanch in boiling water for a couple of minutes, after which you can easily remove the skin.
2. We pass the “scalded” tomatoes through a blender (or meat grinder), and pour the resulting mass into a saucepan. Put it on the fire and start cooking.
3. Place onion, garlic, 1/3 of sugar, and spices according to the recipe into a blender. Grind everything and put it in a saucepan with tomato mass.
4. When the volume of the sauce is reduced by half, add the remaining sugar, salt and vinegar. Cook for about 15 minutes.
5. Pour the prepared ketchup into hot, sterilized jars and roll up. After cooling, we put the homemade seasoning in the pantry and “forget” about ketchup until winter. With this zesty tomato sauce, your favorite dishes will be even more delicious - you'll lick your fingers!

Tomato ketchup from tomatoes and apples for the winter - simple recipes with photos

Fresh tomatoes are an excellent “raw material” for many healthy and tasty preparations for the winter. In addition to “traditional” marinades and pickles, tomatoes make excellent natural juices and ketchups. So, we have prepared a simple recipe for tomato and apple ketchup without vinegar - this homemade sauce will be ready in just an hour. Using our simple recipe with photos, you can “put to work” generous harvests of tomatoes from your country beds or simply try out a new type of preservation. Good luck realizing your “tomato” fantasies!

List of ingredients for tomato ketchup with apples and without vinegar for the winter:

• tomatoes – 700 gr.
• large apples – 1 pc.
• sweet pepper – 50 gr.
• onion – 60 gr.
• vegetable oil – 10 ml
• garlic – 2 – 3 cloves
• tomato paste – 1 tbsp. l.
• sugar – 30 gr.
• turmeric, black pepper, curry, paprika - to taste

Making your own tomato ketchup with tomatoes and apples - according to a simple recipe with photos:

1. We wash the prepared tomatoes and, having cut each fruit crosswise, blanch in boiling water. After removing the skin, grind the tomatoes in a blender until smooth.
2. Peel the onions and cut into large pieces. We remove bell peppers from seeds with partitions and also chop them, cutting the fruits into several large pieces. We send the chopped vegetables to fry in a heated frying pan with oil.
3. At this time, peel and core the apple, and place the pulp in a blender. Add the browned onion and sweet pepper, and then turn all the ingredients into a homogeneous mass.
4. To prepare ketchup, choose a frying pan with thick walls and a bottom. Pour in tomato puree, as well as an apple-onion mixture with sweet pepper. Season the future ketchup with tomato paste and spices - according to your taste and desire. Add sugar and boil for 25 - 30 minutes over medium heat.
5. Pass the garlic through a crusher and add it to the vegetable mass. Then remove the pan from the heat and use an immersion blender to grind the product again. Let it cook for 5 minutes and check the taste - you may want to add your favorite spices.
6. That's it, our delicious ketchup with tomatoes and apples is ready! Fill a bowl or gravy boat with homemade seasoning and serve. To prepare for the winter, pour tomato sauce into sterilized jars, roll up and cool under a blanket. We take the jars of cooled ketchup to the pantry shelf or to the cellar, and in the winter we try the creation of our own hands - we treat ourselves and our guests!

How to make tomato ketchup at home - video recipe

To prepare ketchup at home according to our recipe, you need to stock up on tomatoes, sweet peppers, onions and a small amount of spices. After watching the video with a step-by-step recording of the recipe, even a “novice” cook will make an amazingly tasty homemade sauce with his own hands - we recommend trying it!