Tomato ketchup recipe. Cooking for the winter at home

Ketchup is a great addition to almost any dish. It gives treats a bright taste and aroma.

And cooking this sauce will not be difficult, even the hostess for whom preparing blanks for the winter is a difficult task can cook it.

It would seem, what could be easier? It is enough just to properly prepare the tomatoes, peel, grind, season with spices and boil. Everything, delicious ketchup at home for the winter and not only is ready!

And in order for its preparation to still not cause difficulties, we offer several recipes with photos.

Traditional winter recipe

What you need for cooking:

• Tomatoes - 3 kilograms;
• Half a glass of granulated sugar;
• ½ large spoon of salt;
• Cloves - 2-3 things;
• 10 peas of coriander;
• Allspice - 10 peas;
• Table vinegar - 100 ml.

How to make ketchup at home:

1. To begin with, we sort out the tomatoes, wash them in cold water from dirt;
   
2. Next, remove the stalks from the fruits, cut the tomatoes into small pieces;
   
3. We spread the tomatoes in a medium-sized container, you can add a little water so that the tomatoes do not burn during the cooking process;
4. We place the pan on the stove, leave to cook;
   
5. After the vegetables begin to boil, reduce the heat to medium and leave to cook under a closed lid for about 20 minutes;
6. We remove the container from the stove, transfer the boiled tomatoes to a sieve and begin to grind. This will help get rid of skins and bones;
   
7. We shift the grated tomato mixture into the same pan, put on a small fire and leave to cook for 1 hour;
8. The mixture should turn out with a thick consistency, so it can be boiled for a little more than an hour;
9. Next, put all the spices on a small piece of gauze. We tie the edges of the gauze, as a result, the spices should be placed in a small bag of gauze material;
10. Place a bag of spices in the tomato mixture, also add salt, granulated sugar, table vinegar;
11. Boil the mixture for another 10 minutes, while the fire should be at a low level;
    
12. Rinse jars for ketchup thoroughly, clean from all sides baking soda from various contaminants and must be sterilized;
13. We lay out the finished ketchup in jars, twist the lids;
    
14. The sauce should be stored in a cool place - in the cellar or refrigerator.
    

Cooking spicy ketchup

Cooking Ingredients:

• Tomatoes - 8 kilograms;
• 5 kilograms of bell pepper;
• 4 kilograms of onions;
• 2 garlic heads;
• Half a pod of hot pepper;
• Sugar - 500 grams;
• 4 large spoons of salt;
• 5 peas of allspice;
• Black pepper in the form of peas - 8 pieces;
• 5 cloves;
• 3-4 leaves of lavrushka;
• 1.5 large spoons of table vinegar 9%;
• gauze material.

How to cook ketchup with a piquant taste at home for the winter:

1. If you prepare in one go a large number of ketchup, it is better to use a large pot for cooking. If the capacities big size no, you can use two medium pans;
2. Preparing the tomatoes bell pepper. We thoroughly wash everything in cool water from dirt and dust;
3. Next, cut the pepper, remove all seeds, cut off the stalks. Cut the vegetable into small pieces;
4. Tomatoes need to be cut into medium slices;
5. Peel the onion and cut into small slices;
6. Prepared and chopped vegetables must be passed through a meat grinder. The result should be a thick mixture, from which ketchup will be prepared in the future;
7. Preparing spices. Allspice and black pepper, cloves, Bay leaf should be placed in a small piece of gauze material and tied. As a result, all the vegetables will be in a small bag, which we will place in the container with the vegetable mixture. With this method, the spices will not float in ketchup, and when cooked, an aroma will be released from the bag, which will give a bright taste to the sauce;
8. Pour the vegetable mixture into a large saucepan, put a bag of spices there and put it on the stove to boil;
9. We wash half the pod of hot pepper and put it in a container with a tomato;
10. We clean the heads of garlic from the skin, skip the peeled teeth through the crusher. We spread the garlic in the tomato, salt and granulated sugar, cover the lid, reduce the heat and leave to boil;
11. As soon as the mixture is reduced by 1/3 part, remove its splits, grind everything through a sieve. This will get rid of excess skins and seeds. Do not forget to remove the bag of spices;
12. Pour the homogeneous tomato mass into a container and put on the stove. Close the lid and let it simmer over low heat. The mixture should boil down another 1/3 part;
13. Approximately 10 minutes before the end of cooking, add table vinegar, mix and boil until tender;
14. Jars for ketchup should be thoroughly washed, cleaned, be sure to sterilize, this will ensure long-term storage of the workpiece;
15. We put the finished ketchup in jars, twist the lids and put them away for storage in a cool place.

How to make spicy ketchup at home for the winter

Let's prepare the following:

• 3 kilograms of fleshy tomatoes;
• Hot chili pepper - 3 pods;
• 1 large spoon with a slide of salt;
• 150 grams of granulated sugar;
• 1 large spoon of table vinegar 9%;
• Allspice in peas - 10 pieces;
• 10 pieces of black pepper.

Let's start cooking spicy ketchup:

1. We wash the tomatoes from dirt and cut into small pieces;
2. We shift the tomato slices into a saucepan, let them stand so that they let the juice go;
3. Next, put the container on the stove and boil over low heat for 40 minutes;
4. In the meantime, wash the chili pepper, cut into small pieces. We spread to the tomatoes;
5. 15 minutes before the end, we fall asleep peas of black and allspice;
6. Then remove the tomato mixture from the stove, transfer to a sieve and grind;
7. Pour the grated mass into a saucepan, put on the stove and boil again;
8. As soon as it boils, add salt, table vinegar and granulated sugar. Mix everything and boil for 15 minutes;
9. Jars are pre-washed and sterilized. Pour the mixture into glass containers and close the lids;
10. We remove spicy ketchup for storage in the cellar or refrigerator.

Cooking a delicious sauce with apples

What you need for cooking:

• Tomatoes - 4 kilograms;
• Apples - 500 grams;
• 500 grams of onions;
• Sugar - 250 grams;
• 1.5 large spoons of salt;
• ½ tsp cinnamon;
• 2 pieces of cloves;
• A pinch of red ground pepper;
• 1 glass of table vinegar.

How to cook ketchup with apples at home for the winter:

1. Tomatoes, apples are washed and cut into small pieces. We clean sockets with seeds from apples;
2. We clean the onion from the skin and cut into medium slices;
3. We pass vegetables with apples through a meat grinder;
4. We put everything in a container and put it on the stove. Boil for 2 hours;
5. Next, add cloves, cinnamon, salt, granulated sugar and leave to cook for another 1.5 hours;
6. 15 minutes before the end of cooking, add table vinegar and ground pepper to the mixture;
7. We prepare glass containers, wash and sterilize;
8. We put ready-made ketchup in jars, close the lids;
9. Ketchup should be stored in a cool place - in a cellar or refrigerator.

For ketchup, use fleshy tomatoes of good ripeness.

To thicken the sauce, you can add a little starch during the cooking process.

You can store blanks in jars or plastic bottles.

Be sure to cook ketchup at home for the winter according to these recipes. The sauce is delicious and will perfectly complement any dish - meat, fish, vegetables, appetizers.

Everyone in your family will fall in love with it, so start preparing this spicy addition to dishes right now!

Hello Dear friends! What do you think is the most popular tomato sauce? I think it's ketchup. It is always present in my refrigerator. Do you know how to cook it at home for the winter?

It turns out it's very simple and fast. This is what I will tell you today. There are a lot of variations of this wonderful sauce, as always. And, of course, we will consider the best recipes for its preparation.

In my family, it is served with almost all meat dishes, sometimes mixed with spices, herbs, garlic or mayonnaise. And you can combine all this together and get just awesome "ketchunez".

In fact, homemade ketchup is much healthier than store-bought ketchup. Still, they put natural products in it, and in the store there are all kinds of chemicals, fu. So let's learn how to make this sauce at home.

Only very good, ripe and strong tomatoes are suitable for this sauce.

A classic Soviet ketchup recipe. The taste is really similar to the one that my mother bought in the store during my bright childhood.

Ingredients:

• Tomatoes - 2.5 kg
• Onion - 250 gr
• Allspice peas - 10 pcs
• Carnation - 7 pcs
• Bay leaf - 8 pcs
• Black peppercorns - 15 pcs
• Salt - 1 tablespoon
• Sugar - 170 gr
• Vinegar 9% - 150 gr

Cooking:

1. Cut ripe tomatoes into slices. Peel the onion and cut into small pieces so that it boils well.

2. Put the vegetables in the pot and add all the spices. Put the pan on the gas, bring to a boil and cook until tender, about 2 hours. Stir while cooking so nothing burns.

3. After they have boiled, grind everything through a fine sieve until a puree-like mass is obtained.

In fact, here you can simplify your task and use an immersion blender.

4. Then add salt, sugar and vinegar there. Let it simmer over the fire until thickened, about 35-40 minutes. The sauce should thicken twice. Don't forget to stir it.

5. Then, while hot, spread the sauce into jars. From the presented amount of ingredients, two jars are obtained and a little more remains for the sample. Cover the jars with a warm blanket and leave to cool. Keep it in a cool place.

A simple recipe for homemade tomato and apple ketchup

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

Ingredients:

• Tomatoes - 3 kg
• Apples - 500 gr
• Onion - 250 gr
• Salt - 1.5 tablespoons
• Sugar - 1.5 cups
• Apple cider vinegar - 50 gr
• Ground pepper - to taste

Cooking:

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

If you first remove the skin from the tomatoes, then the sauce will turn out even more tender.

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

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

4. Arrange the finished sauce in sterile jars and tighten the lids. Turn over, wrap with a towel or blanket and leave for a day for self-sterilization. Then put it in your storage of blanks.

Tomato and bell pepper ketchup - lick your fingers

According to this recipe, a very thick and rich sauce is obtained, thanks to the bell pepper. Moderately spicy and slightly spicy.

Ingredients:

• Tomatoes - 1.5 kg
• Bulgarian pepper - 2 pcs
• Sugar - 50-70 gr
• Salt - 0.5 tbsp.
• Apple cider vinegar - 2 tbsp. (you can use the usual 9%)
• Black peppercorns - 20 pcs
• Allspice - 5 pcs
• Ground coriander - 1/4 tsp
• Parsley - a few sprigs

Cooking:

1. Wash the tomatoes, remove the core and cut into slices. Remove the seeds from the pepper and cut into small cubes. Put everything in a saucepan and put it on fire for about 10 minutes, until the tomatoes begin to release juice.

2. Then remove from heat and bring with a blender to a liquid mass similar to tomato juice. Then put on a slow fire for 1.5 hours until it thickens.

3. 10 minutes before the end of cooking, add salt, sugar, all spices and herbs. Boil for another 10 minutes and remove from heat. Grind the finished sauce through a sieve until only seeds and spices remain in it.

4. Put the ketchup into jars and screw on the lids. Store in a cool place.

Video on how to make delicious ketchup at home

If you still doubt whether it is worth making such a sauce at home, I have selected a video recipe for you. After watching it, you will understand how simple the cooking process is. Everything is described in great detail here.

Ingredients:

• Tomatoes - 2.5 kg
• Sugar - 1/2 cup
• Salt - 1/2 tbsp. lies.
• Black peppercorns - 20 pcs
• Carnation - 2 pcs
• Coriander peas - 10 pcs
• Vinegar 9% - 2 tbsp. lies.

Now, I think, you definitely won’t have any doubts and it’s time to decide to try to make houses so wonderful and delicious sauce.

Step-by-step recipe for tomato, apple and bell pepper ketchup

Try another version of this sauce. It goes great with both meat and garnish. And do not forget about, on the basis of which this sauce is spread.

Ingredients:

• Tomatoes - 2.5 kg
• Red bell pepper - 4 pcs
• Apples - 4 pcs
• Onion - 4 pcs
• Garlic - 4 cloves
• Sugar - 0.5 cups
• Cinnamon - 1 teaspoon
• Salt - 1 tablespoon
• Cloves - 3-5 pieces (to taste)
• Black peppercorns - 10 pcs
• Allspice peas - 5-7
• Black ground pepper - to taste
• Vinegar essence - 0.5 teaspoon

Cooking:

1. Peel and seed apples. Remove stems and seeds from peppers. Remove the core from the tomatoes.

2. For convenience, you can cut the vegetables into small slices and pass through a meat grinder with a fine nozzle. Or puree the vegetables with a blender.

3. Put on fire and simmer for 1.5 hours, stirring constantly. Approximately 1/3 of the entire mass should evaporate in order for the sauce to thicken.

3. Then add salt, sugar, cinnamon, cloves, all peppers and mix. Continue cooking for another 30 minutes. 5 minutes before the end, add chopped garlic.

4. After removing the pan from the heat, pour in the vinegar essence and mix. Next, pour into jars and roll up. Turn the jars upside down, wrap them in something warm and leave to cool. Then put away in your bins.

Spicy tomato sauce for the winter in a slow cooker

I suggest you familiarize yourself with the recipe for spicy ketchup cooked in a slow cooker. The sauce is spicy, moderately spicy, with a sweet and sour taste.

Ingredients:

• Tomatoes (fleshy) - 2 kg
• Bulgarian sweet pepper - 500 gr
• Onion - 400 gr
• Fresh hot pepper - 2 pcs
• Dry mustard - 1 tbsp.
• Salt - 2-2.5 tbsp.
• Sugar - 200 gr
• Vegetable oil - 150 gr

Cooking:

1. Prepare all vegetables - wash and peel, stalks or seeds. Cut into slices and send to a blender for grinding.

2. Transfer everything to the multicooker bowl, add mustard, salt, sugar and vegetable oil. Mix everything. Turn on the "baking" mode for 45 minutes.

3. Then grind everything through a sieve and pour it back into the bowl. What remains in the sieve, do not throw away. Use an immersion blender to puree the leftovers and add to a bowl. Mix everything until smooth. Taste and add salt or sugar if needed. Cook in the same mode for another 1.5 hours.

If desired, you can add 1-2 tablespoons of vinegar 9%.

4. Times may change. Check the thickness of the sauce. If you drop sauce on a plate and it does not spread, then it's ready. Then pour everything into sterile jars, roll up and turn upside down. Wrap with something warm and leave to cool. Then just put it in your storage.

By the way, I also want to advise you to look at the article on conservation. There are some very interesting recipes out there.

Good luck with your preparations!

In stores, it is difficult to find the perfect ketchup that meets the preferences of gourmets. Some people don't like the sour taste, others don't like the "chemical" smell of smoke in the "BBQ" sauce. A dressing with a lot of thickeners, stabilizers, preservatives can also hardly be called useful. It is easier to make the sauce to your liking, using only proven ingredients and spices.

Healthy Ingredients

Not many people think that homemade meat dressing not only improves the taste of the dish, but also protects our health, acts as an antidepressant. Tomato acts as an elixir of youth and an anti-cold drug. It is believed that red fruits help fight the development of cancer. Seasonings, spices and vegetables are added to ketchup, which have a beneficial effect on the body. The table below lists the benefits of traditional vegetable sauce.

Table - Beneficial features ingredients for homemade tomato sauce

Ingredients	Composition	Effect on the body
Tomatoes	– Vitamins A, C, PP; - potassium; – magnesium; - phosphorus; - sodium; - lycopene; - organic and fatty acids	- Normalize the work of the digestive tract; - improve blood circulation; - increase immunity; - resist stress, restore strength, relieve fatigue; - help maintain optimal body weight
Bulb	- Vitamin C; – manganese; – folic acid; – quercetin; - phytoncides; – essential oils	– Stimulates the production of gastric juice; - is a prophylactic against colds; - contributes to the construction of cartilage tissue; - has a diuretic effect
Chile	- Vitamins A, C, E, group B; - potassium; – calcium; – magnesium; - sodium; - phosphorus; - iron; – manganese; - fatty acid	– Helps to digest heavy food; - stimulates blood circulation; - increases immunity; - strengthens hair, nails
Garlic	- Vitamins K, PP, C, group B; - potassium; – magnesium; – chlorine; - phosphorus; - iron; - essential oils	– Reduces cholesterol levels; - stimulates digestion; - prevents the development of pathogenic bacteria and viruses; - increases stamina, gives vigor
bell pepper	- Vitamins A, PP, C, group B; - potassium; – calcium; – magnesium; - phosphorus; - iron; – fluorine; – sodium	– Helps to cope with insomnia and stress; - has a positive effect on nervous system; - normalizes blood pressure; - strengthens nails and hair; - rejuvenates the skin
black polka dots	– Vitamins C, E, group B; - iron; - beta-carotene; – calcium; - essential oils	– Stimulates blood circulation; - prevents the formation of blood clots; - protects the body from colds, helps fight viruses; - improves the functioning of the digestive system

Homemade ketchup is healthy if made from quality ingredients. Buy only fresh fruits without flaws and rot, otherwise the workpiece will be damaged.

Tomato ketchup for the winter: recipes for every taste

Tomato ketchup recipes for the winter will surprise gourmets with a variety of flavors. To prepare a dressing at home, in addition to fresh vegetables and seasonings, it is necessary to prepare household appliances and utensils:

• blender, food processor, meat grinder;
• a saucepan with a thick bottom;
• deep frying pan or saucepan;
• sieve;
• wooden spatula;
• glass jars, bottles with lids;
• closing key.

You should also take care of the sterilization of storage containers. You can process dishes in a saucepan, oven or microwave oven. Filled jars and bottles do not need to be rolled up with a key, especially if long-term storage is not expected. Simply screw on the metal caps.

Cooking ketchup according to any recipe requires a mandatory heat treatment. Fresh chopped vegetables hold their shape and look more like a salad than a smooth pasta. Therefore, without cooking it is impossible to achieve the desired consistency. In addition, processing on fire prolongs the shelf life of the twist.

Spicy

Description . Cook spicy tomato ketchup for the winter in just half an hour. The easiest way is to mix the tomatoes with fresh chili pods, cook for 20 minutes and pass through a sieve. For a spicier taste, you can add sweet pea, onion garlic.

What to prepare:

• tomatoes - 500 g;
• chili - two pods;
• onion - six pieces;
• garlic head - one;
• 9% acetic solution - 60 ml;
• black peas - 20 pieces;
• granulated sugar - 130 g.

How to cook

1. Blanch red fruits, peel, finely chop.
2. Mince the onion and chili without removing the seeds from the pods.
3. Mix the prepared ingredients, place the pan on the fire.
4. Boil, reduce heat, wait half an hour.
5. Add black peas, crushed garlic head, salt, sweeten.
6. Pour in the vinegar and, stirring, bring the mixture to the desired consistency.
7. Pour into sterile containers.
8. Turn over, leave to cool.

Mustard

Description . A spicy sauce with garlic and onion cloves is very easy to prepare. Seasonings are selected according to individual taste. To make the dressing spicier, it is recommended to replace ground black pepper with red, and mustard seeds with powder.

What to prepare:

• red tomatoes - 5 kg;
• onion - 2 kg;
• 9% apple cider vinegar - 175 ml;
• mustard seeds - one teaspoon;
• sugar - one and a half glasses;
• salt - 90 g;
• cloves, black ground pepper.

How to cook

1. Chop the onion, squeeze the garlic cloves.
2. Cut red fruits into slices.
3. Boil them in a deep container under a lid until they become soft.
4. Wipe through a sieve. Put on the stove.
5. Wait until boiling, add onion half rings and garlic mass.
6. Leave on low heat for a quarter of an hour.
7. Salt, sweeten, add spices and mustard seeds.
8. After five minutes, pour in the vinegar solution.
9. Wait until boiling, leave for five minutes, turn off.
10. Pour into prepared jars.
11. Seal, leave upside down until cool.

With horseradish and wine

Description . Spicy and spicy "winter" dressing is prepared for an hour and a half. The recipe includes dry wine and vinegar solution.

What to prepare:

• tomatoes - 2 kg;
• onion - two pieces;
• granulated sugar - 100 g;
• grated horseradish root - to taste;
• salt - 30 g;
• ground spices - ginger, black peas, cloves;
• dry red wine - 30 ml;
• wine vinegar - 30 ml.

How to cook

1. Blanch the red fruits, remove the skin.
2. Cut the pulp.
3. Chop the onions, mix with the pulp, leave for 20 minutes over low heat.
4. Pass the mixture through a sieve.
5. Sweeten, salt, add dry spices, pour in wine.
6. After 40 minutes, add horseradish.
7. After a quarter of an hour, add vinegar, wait another five minutes.
8. Pour into sterile jars, roll up.

With onion and coriander

Description . Newbie choosing recipes homemade ketchup from tomatoes for the winter, it is recommended to stop at a spicy sauce with onions and bell peppers. Refueling is quick and easy.

What to prepare:

• tomatoes - 4 kg;
• onion - 1 kg;
• sweet pepper - 1 kg;
• 3% acetic solution - 100 ml;
• sugar - half a glass;
• salt - 30 g;
• spices - black peas, paprika, coriander.

How to cook

1. Make tomato juice by running the fruit through a juicer.
2. Chop the remaining vegetables in a blender.
3. Mix the juice with puree, put on a slow fire.
4. Do not forget to stir, cook for one hour.
5. Pour spices, salt, sweeten.
6. Boil twice (the juice should thicken).
7. Pour in the vinegar, cook for five minutes, remove from the stove.
8. Sterilize jars or bottles.
9. Pour, cork, invert containers to cool.

If it is not possible to squeeze juice from fresh tomatoes, use ready-made tomato paste (three liters). The composition of the natural product includes only tomatoes and water.

With plums

Description . Original tomato sauce for the winter it is prepared from ripe plum and tomato fruits, burning pods. The taste is rich and aromatic even without additional spices.

What to prepare:

• tomatoes - 3 kg;
• plums - 1.5 kg;
• onion - two pieces;
• bell pepper - five pieces;
• chili - two pods;
• garlic head - one piece;
• 9% vinegar - 15 ml;
• sugar - 200 g;
• salt - two tablespoons;
• ground pepper, cloves.

How to cook

1. Coarsely chop the washed, seeded, pitted fruits, chop together with the garlic head in a blender.
2. Put on a slow fire, cook for two hours, stirring constantly.
3. Strain through a sieve, cook for another hour.
4. Pour spices, sweeten, salt, pour vinegar.
5. Boil for half an hour.
6. Pour into banks, roll up.

with carrots

Description . Sweet fragrant sauce is obtained with carrots, herbs, seasonings. For spiciness, you can add fresh or ground chili, ginger, onion head.

What to prepare:

• tomatoes - 3 kg;
• bell pepper - 1 kg;
• carrots - 500 g;
• garlic cloves - two or three pieces;
• 9% acetic solution - 30 ml;
• sunflower or olive oil- one and a half glasses;
• fresh parsley - a bunch;
• sugar - one glass;
• salt - two tablespoons.

How to cook

1. Blanch the tomatoes, remove the skin.
2. Cut into slices.
3. Chop the carrot into small pieces.
4. Cut the pods.
5. Put the prepared vegetables in a blender, chop.
6. Place the puree in a saucepan, heat, stirring, over low heat until boiling.
7. Squeeze out the cloves, chop the parsley, add to the mixture.
8. Leave to cook for half an hour.
9. Salt, sweeten, pour in oil.
10. Wait five minutes.
11. Add vinegar solution, bring to a boil.
12. Pour into jars, seal.

With bell pepper

Description . Spicy homemade ketchup with bell pepper is prepared with various seasonings and herbs: rosemary, basil, oregano. To make the dressing spicier, you can add a red pepper pod or onion.

What to prepare:

• tomatoes - 2.5 kg;
• garlic head - one piece;
• sweet pepper - 500 g;
• carnation - four buds;
• cinnamon - half a teaspoon;
• salt - 15 g;
• sugar - one glass;
• 9% vinegar - 180 ml;
• ground black peas - half a teaspoon.

How to cook

1. Cut the tomatoes into slices.
2. Clean the peppers, cut into pieces.
3. Put the vegetables in a blender, chop without turning into a puree.
4. Put on fire, bring to a boil.
5. Pass the garlic head through the press.
6. Add to the mixture, add sugar, spices, salt.
7. Simmer for two hours over low heat, stirring occasionally.
8. Pour in the vinegar five minutes before done.
9. Pour into sterile containers, seal, leave to cool.

Bulgarian pepper combined with apples gives a pleasant sweet and sour taste. Grind three kilos of tomatoes in a blender, a kilogram of onions and peppers, a pound of apples. Cook with spices for half an hour. Before cooking, pour in the vinegar and dissolved potato starch(tablespoon per half glass of water).

With garlic and chili

Description . Vinegar solution is a natural preservative, but ketchup without vinegar does not last long. Chili will help prolong the service life. Exactly spicy pepper protects the workpiece from the appearance of mold. The following are two more recipes without adding vinegar solution.

What to prepare:

• tomatoes - 1 kg;
• chili - two pods;
• garlic clove - one;
• black pepper - five peas;
• carnation - five buds;
• ground nutmeg - half a teaspoon;
• sugar - 20 g;
• salt - 15 g.

How to cook

1. Cut ripe fruits into several slices.
2. Put in a saucepan, boil under the lid for about seven minutes.
3. Pass through a sieve to separate the skins.
4. Keep on fire with the lid open for about an hour, until the puree thickens.
5. Pour sugar, spices, salt.
6. Pull out the tooth.
7. Leave for ten minutes.

With fresh basil

Description . One of the elementary recipes for tomato sauce for the winter. Most of the time it takes cooking - three to four hours. Optionally, you can add not only greens, but also dry spices - coriander, paprika, cloves.

What to prepare:

• tomatoes - 1 kg;
• garlic clove - three pieces;
• fresh basil - a bunch;
• fresh parsley - a bunch;
• sugar - 40 g;
• salt - 10 g.

How to cook

1. Blanch the red fruits, remove the skin.
2. Cut the pulp.
3. Chop up the greens.
4. Place tomato slices, herbs, garlic cloves in a blender bowl.
5. Blend to a puree, transfer to a bowl.
6. Salt, sweeten, boil for three to four hours to the desired density.
7. Pour into sterile jars.

Hastily

Description . A simple recipe that does not require step by step to follow and perform actions. It is enough to prepare a blender or food processor and a suitable pan.

What to prepare:

• tomatoes - 2 kg;
• sweet pepper - 500 g;
• onion - 500 g;
• olive oil - 200 g;
• sugar - a glass;
• ground pepper - a tablespoon;
• mustard powder - a tablespoon;
• salt.

How to cook

1. Cut the vegetables into pieces.
2. Put in a blender, grind.
3. Transfer to a saucepan, season, salt, sweeten.
4. Leave to simmer on low heat for two hours.
5. Pour into sterile jars.

So that the workpiece does not deteriorate without vinegar essence, sterilize ready-made containers in a saucepan or in an oven at 120 ° C. To sterilize in a saucepan, line the bottom with a thick towel folded several times, and place containers on top. Fill with water up to the “shoulders”, boil for several minutes. Leave the liter jars in the oven for ten minutes.

With celery and ginger

Description . According to reviews, the dressing is sweet, so it is recommended to reduce the amount of sugar to taste. You can add more salt and red pepper if desired.

What to prepare:

• tomatoes - 1 kg;
• celery - 100 g;
• bulb - one;
• bell pepper - one;
• ground ginger - a teaspoon;
• ground cloves - half a teaspoon;
• sugar - three quarters of a glass;
• salt - 10 g;
• 9% vinegar - 15 ml.

How to cook

1. Cut vegetables into small pieces.
2. Place in a deep skillet or saucepan.
3. Boil for 30 minutes until soft.
4. Rub the boiled vegetables through a sieve.
5. Add seasonings, sweeten, salt, pour in vinegar.
6. Leave on low heat, wait about an hour until the dressing becomes thick and dark.

"Real jam"

Description . The name is not given by chance. Tomato ketchup is being prepared for the winter with the addition of apples and onions. It turns out sweet and sour, moderately salty sauce.

What to prepare:

• tomatoes - 3 kg;
• apples - 0.5 kg;
• garlic cloves - six pieces;
• bulb - one head;
• ground black pepper;
• sugar - 150 g;
• salt - 30 g;
• 9% apple cider vinegar - 50 ml.

How to cook

1. Blanch juicy fruits, remove the skin.
2. Grind the pulp in a blender.
3. Put the pot of tomato puree on the fire, wait until it boils.
4. Peel the apples, chop in a blender.
5. Add to saucepan, stir.
6. Grind the onion head, pass the cloves through the press.
7. Add to the total mass, cook until smooth.
8. Salt, add sugar, spices.
9. Five minutes before cooking, pour in the vinegar.
10. Pour into prepared sterile jars or bottles.
11. Close the lids, leave to cool under a towel upside down.

You can also make ketchup from tomatoes and apples according to another recipe. For 3 kg of tomatoes, you need to take 1 kg of apples. Add a garlic head, two tablespoons of mustard powder, a little ground hot pepper to the tomato-apple paste. Pour one glass of sugar and a tablespoon of salt. Boil for half an hour, pour in the vinegar and roll up.

Amber

Description . Fragrant, spicy, slightly spicy sauce will be a great addition to any insipid dish. To make ketchup a beautiful amber color, it is recommended to use yellow tomatoes.

What to prepare:

• fleshy tomatoes - 2 kg;
• bulb - two heads;
• sweet pepper - two pieces;
• garlic - five to six cloves;
• ginger - a root 2 cm long;
• chili - one pod;
• olive oil - 50 ml;
• 6% apple cider vinegar - 75 ml;
• water - 250 ml;
• spices - coriander, oregano, black peas, basil;
• sugar - five tablespoons;
• salt - two teaspoons with a slide.

How to cook

1. Cut the stalks from the tomatoes, cut the fruits into slices.
2. Coarsely chop the onions and pods.
3. Heat oil in a heavy bottomed saucepan.
4. Grind garlic, chili, ginger, dry spices.
5. Pour into the pan, fry for half a minute.
6. Add coarsely chopped vegetables, stir.
7. Pour in water, boil for half an hour.
8. Place the mass in a blender, grind, rub the pasta through a sieve back into the pan.
9. Sweeten, salt, pour vinegar.
10. Leave on low heat until reduced by half.
11. Pour into jars or bottles.

Green

Description . Green and brown tomatoes also work well in ketchup. An important condition when choosing fruits is that the seeds must be ripe, without bitterness. Green fruits are more acidic than red ones, so vinegar solution is not added to the dressing.

What to prepare:

• unripe tomatoes - 1 kg;
• onion head - one;
• chili - pod;
• garlic cloves - two pieces;
• sugar - 40 g;
• salt - 5 g.

How to cook

1. Cut the onion into small pieces.
2. Cut green fruits into slices.
3. Grind vegetables with a blender or scroll through a meat grinder.
4. Put the resulting puree in a deep frying pan, simmer for about half an hour.
5. Pass through a sieve and put back into the pan.
6. Grind the chili, crush the cloves.
7. Salt, sweeten, add chili, simmer for an hour.
8. Add garlic paste, stir, leave for another five minutes.
9. Pour the resulting homogeneous mixture into prepared heated jars.
10. Close containers, turn over, wrap until cool.

barbecue

Description . The traditional "barbecue" sauce goes perfectly with meat dishes and fried potatoes.

What to prepare:

• tomatoes - 2.5 kg;
• sweet pepper - 1 kg;
• chili - one pod;
• garlic - one clove;
• mustard powder, ground coriander, dill seeds;
• ginger - a root 3 cm long;
• sweet peas - five pieces;
• cardamom - five grains;
• laurel - two leaves;
• vinegar essence - 5 ml;
• sugar - half a glass;
• salt - 10 g;
• diluted starch - 30 g per half glass.

How to cook

1. Finely chop the vegetables.
2. Place in a deep frying pan, put on a small fire.
3. Chop ginger, garlic.
4. Add spices to taste, salt, sweeten.
5. Boil for an hour, then pass through a sieve.
6. Put the puree on low heat, boil for another three to four hours until a homogeneous consistency.
7. Pour in the vinegar solution and diluted starch five minutes before the readiness to make the dressing thick.
8. Pour into prepared containers.

Many large spices (coriander grains, clove buds, black peas, cardamom) are not very pleasant to see in a homogeneous sauce. Therefore, before adding to the total mass, it is recommended to grind the grains with a coffee grinder. You can also tie the spices in gauze, place in the paste while cooking, and remove before adding the vinegar.

A chef can prepare author's ketchup at home for the winter. Experiments with seasonings, herbs, spices will open up new tastes. Ripe juicy tomatoes of any color are suitable for ketchup. If the mixture becomes too thick during cooking, add a little warm water. Thicken the liquid sauce with diluted starch.

Reviews: "We take a little bit of all the seasonings"

And we, on the contrary, eat only homemade ketchup. But my grandmother cooks it for the whole family, because she does not trust the purchased ones. And in general, there is also a lot of all sorts of “yes”, chemistry, additives, preservatives. And in the home only natural products. True, for the first time I hear that ketchup can be cooked with apples ... We, it seems to me, have a more traditional way of cooking. Need, of course, tomatoes, sugar, black peppercorns, salt, vinegar, cloves and cinnamon. We take all the seasonings little by little so that ketchup does not have a pronounced taste of one thing. We chop the tomatoes and onions, stew in a saucepan with vegetable oil, and when they become completely soft, remove from heat and grind or knead well. Then put back into the pot and bring to a boil. After that, add spices, cook for about half an hour and add salt, sugar and vinegar. We cook with them for another 5 minutes. After that, the ketchup is ready, but it is better to let it brew. The next day will be the most!

Nastya, http://www.divomix.com/forum/recept-domashnego-ketchupa-na-zimu/

I found the recipe on one of the forums. Children love ketchup very much, but I don’t buy it, which they don’t swell in the store. Here I prepared my own, it turned out 2 liter bottles. Was eaten in two days. On the next year I plan to do a lot.
4.5 kg tomato - through a meat grinder 1 cup sugar 1 tbsp. l. Salts 13 tbsp. 9% vinegar
a few black peppercorns on the tip of a knife of ground red pepper
All this in a saucepan, cook on original recipe 2 hours. I cooked more, I wanted thicker. Well, in the end, as always, I try ... suddenly the mood has something to add.

IrinaA, http://www.tomat-pomidor.com/newforum/index.php?topic=532.0

So, my dear hostesses! The time has come for the harvest, as well as its preparation. After all, in winter you want vegetables so much. But not everyone can freeze them. However, you can cook them for the winter in the form of salads, marinades, ketchups, sauces.

Today we will consider a blank in the form of tomato ketchup. Everyone will definitely like it. After all, it cannot be otherwise. Having tried it at least once, you are unlikely to be able to exchange it in the future for the one that is sold in the store.

Homemade ketchup goes well with any dish. The main thing is to strictly follow the sequence of actions for its preparation. It can be put as an addition to the table or used in the preparation of first and second courses.

You can diversify the taste qualities with fruits, vegetables, herbs. After all, this is a matter of taste. Adults and children love this sauce.

To insure your success in making ketchup, pay attention to some secrets:

1. Vegetables must be natural and very ripe. In addition, it is advisable to use those that have just been plucked from the garden and have not had time to become flabby. Please note that they are grown naturally, without any chemical additives.

2. It is best to use vinegar at 6 - 9%. The amount of vinegar that needs to be added depends on the percentage of acidity. The lower the percentage of acidity, the more vinegar should be poured.

3. Do not forget about the container in which you are going to store this workpiece. Most preferred glass bottles or jars packed with new metal lids.

4. If there are no tomatoes, then replace them with high-quality tomato paste.

That's all. It doesn't get easier. It remains only to take and cook. Below, I offer you a small selection of simple, but worth it formulations. I hope at least one suits you. I wish you success and a sunny weekend!

1. Homemade tomato ketchup with zucchini for the winter

Using zucchini, you diversify the taste. Very tasty, fragrant and appetizing. And if you are a lover of zucchini, then this sauce will definitely conquer you, as small pieces of vegetable come across in it. All in all, let's get down to business! Gather everything you need and go! However, take with you a great mood and only positive emotions!

Composition:

• Zucchini (you can zucchini) - 800 g
• Tomatoes - 5 pcs.
• Onion - 2 heads
• Garlic - to taste
• Parsley or cilantro - to taste
• Black peppercorns - to taste
• Starch - 1 tbsp.
• Vinegar 70% - 1/2 tsp
• Salt - to taste
• Boiled cold water - 1 tablespoon
• Hot boiled water - 1 tbsp. a spoon

Work sequence:

1. All vegetables must be cleaned and washed. Cut the skin off the zucchini and remove the seeds from the inside. Peel onion and garlic. Cut tomatoes into large pieces. Use fresh herbs.

2. Through a small meat grinder, grind half the mass of the zucchini and all the tomatoes, garlic, onions. Mix everything. Transfer to a cooking pot. Put on medium fire. Stirring occasionally, bring to a boil. Remove the resulting foam with a spoon.

3. Add chopped fresh herbs to the resulting mass. Pour 1 teaspoon of salt. Add crushed black pepper.

4. Again, mix everything thoroughly to evenly distribute the ingredients among themselves. Boil. Reduce heat from medium to slow. Stir the mass to avoid burning. Boil for 45 minutes.

5. After cooking the puree, let it cool down a little to the temperature that your hands are used to. Then rub the puree through a sieve. Set aside for a moment.

6. In the next step, cut the remaining zucchini into cubes. Boil it in plain salted water until tender.

7. Rub them through a sieve too. Combine already with grated puree.

8. Bring the puree mass to a boil. Remove from fire. Add diluted starch in boiled cold water. The mass will immediately thicken noticeably.

9. Separately dilute the vinegar in hot boiled water. Add the resulting solution to the mass. Mix everything thoroughly again.

10. Pour ketchup into jars and bottles prepared in advance. Close tightly under the lid or roll up using a special key for this. Put until completely cool on the lid, under a fur coat. Then store refrigerated.

Bon appetit, warm autumn weekend to you!

2. Tomato ketchup with hot pepper "Simple Velvet" for the winter

Ketchup has a beautiful and intriguing name. However, it is easy to prepare. This process takes a little time. The result will delight you with taste, aroma and velvety appearance.

Composition:

• Tomatoes - 3 kg
• Hot red pepper - 4 pcs
• Garlic - 1 piece
• Black pepper (ground) - 1 tsp
• Bay leaf - 3 pcs
• Salt - 2 tsp
• Sugar - 5 tbsp. l.
• Sunflower oil - 100 ml
• Vinegar (9%) - 100 ml

Work sequence:

1. Start the cooking process by preparing the necessary products. Rinse the tomatoes thoroughly. Make cuts in the form of a cross - crosswise.

2. Rinse red hot peppers well in cool water. Remove stem and seeds. Cut each peppercorn into two equal pieces lengthwise.

3. Garlic should be peeled. The teeth do not need to be cut. Since in the process of cooking you will grind the products with a blender.

4. Now you need to remove the peel from the tomatoes. There is one very simple way to do this. Immerse the vegetable literally for 30 seconds in boiling water, then immediately in ice water. Now remove the skin.

5. It is better to divide all the vegetables you have prepared into several, approximately identical parts. Because they will not go into the bowl of a blender or combine at once. You can scroll everything through a meat grinder.

6. Pour the resulting puree into a specially designated pan for workpieces with a thick bottom. Put black pepper and bay leaf into the mass. Put on maximum fire.

7. Cook with constant stirring until the mass begins to thicken. Once this happens, reduce the heat to low. Continue cooking until reduced by about half. Only then can you remove the pan from the heat.

8. Pull out the bay leaf. Then, using an immersion blender, blend the contents of the pot into a smooth puree.

9. Pour salt and sugar into the puree. Pour out the vinegar sunflower oil. Mix everything very well so that all the ingredients are evenly distributed among themselves. Put again on low heat and cook from the moment of boiling for twenty minutes.

10. Arrange the resulting velvety ketchup in sterilized jars and roll up under the lids. Put jars under a blanket until completely cool. After that, rearrange them for long-term storage in the cellar.

Here is such a wonderful ketchup obtained according to this recipe.

And I wish you bon appetit and good mood!

3. Recipe for ketchup from tomatoes for the winter, with peppers and starch

An unusual combination of vegetables and starch will allow you to get a very tasty sauce. And by decomposing it into small, pre-prepared containers, you can delight and surprise your household at least every day. Delicious, just lick your fingers!

Composition:

• Tomatoes - 8 kg
• Seasoning for barbecue - 60 g
• seasoning for Korean carrots- 30 g
• Hot pepper - 150 g
• Sweet pepper - 500 g
• Garlic - 40 g
• Starch - 10 tablespoons
• Vinegar 9% - 200 ml
• Sugar - 2.5 cups
• Salt - 3 tablespoons
• Ground black pepper - 3 tsp

Work sequence:

1. Rinse good ripe tomatoes thoroughly in running water. Wipe off excess moisture with a paper towel. Squeeze juice out of them in a juicer. From the resulting amount of juice, pour half a liter to dissolve starch in it.

2. Take sweet pepper. Clean it from seeds. Separate from the stem. Rinse, grind.

3. Peel the garlic from the husk and chop it too.

4. In a common bowl, combine prepared vegetables with juice. Add spices, salt, sugar and ground pepper there. Place the mixture thoroughly over high heat and bring to a boil. Then boil it over medium heat for about fifteen minutes. Be sure to stir the mass as often as possible.

5. Add starch to the poured tomato juice. Mix everything well so that all possible lumps dissolve.

6. Pour the resulting solution slowly into the general consistency, while continuing to stir it. Then boil again for twenty minutes. After the time has elapsed, add vinegar. After that, cook the sauce for another five minutes.

Lay out to full in sterilized jars (in any way convenient for you). Roll under the lid. Turning the jars upside down, put under a fur coat. When they have cooled, you can rearrange them in a cold place for storage.

Pleasant and delicious preparations!

4. How to cook ketchup at home for the winter from tomatoes and plums

By adding a berry such as a plum to the composition, you will get excellent ketchup. It will transform the taste. You will never want to try another composition. I'm sure you'll love this recipe! I wish you success in your preparation!

Composition:

• Plums - 1 kg
• Tomato - 2 kg
• Onion - 250 g
• Bulgarian pepper - 5 pcs
• Chili pepper - 2 pcs
• Garlic - 1 head
• Sugar - 200 g
• Salt - 2 tbsp. spoons
• Vinegar - 1 tbsp. a spoon
• Cloves and ground pepper - to taste

Work sequence:

1. Rinse very well and, if necessary, peel vegetables and fruits. After that grind them. Use any device convenient for you here: meat grinder, food processor or blender.

2. Pour the resulting crushed mixture into a saucepan with a thick bottom. Put to cook on the stove. After boiling, cook for twenty minutes. Be sure to stir.

Especially well run a spatula along the bottom. So that the mass does not burn. After all, this will immediately affect the taste.

3. The mass should decrease in volume by about half.

4. Strain the resulting amount of the cooked mixture through a sieve or gauze. Put the thick part back to boil for an hour.

5. Pour out salt, sugar, cloves and vinegar. Mix well.

6. Boil for about half an hour. Arrange in warm sterilized jars and pack under a metal lid. Keep cold.

Happy weekend and successful storage your preparations!

5. Video - Recipe for homemade tomato ketchup for the winter

See how quick, simple and easy you can make homemade ketchup.

Of course, all the options and methods for preparing such an excellent preparation cannot be counted. However, for you, I have described the best recipes, in my opinion. Using them, you will be satisfied with the result. Please yourself and the people around you.

So let's not waste time! Rather, we go to collect a fresh ripe harvest and forward to the kitchen. After all, time does not stand still. And the hostesses have so much to do in a day!

Ketchup is bliss… You can literally eat anything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely you are to buy real tomato sauce with spices and seasonings, more and more starch, dyes, and preservatives ... There is only one way out - to cook ketchup yourself. Only in this way will you know exactly what is in your ketchup, and you will cook it to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you won’t get by with a couple of jars.

The classic tomato sauce-ketchup, described in the 1969 issue of Home Economics, consists of tomatoes, salt, sugar, vinegar, and spices. It is, so to speak, basic recipe, because now there is a huge number of its modifications, designed for every taste.

Ingredients:
3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 garlic clove
a pinch of cinnamon,
on the edge of a knife of hot red pepper.

Cooking:
Finely chop the tomatoes, put in a saucepan, put on fire and boil down by a third, without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Put spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put it back in the pan, bring to a boil, pour in the vinegar and arrange in sterilized jars. Roll up.

Ingredients:
6.5 kg of tomatoes,
10 g garlic
300 g onion
450 g sugar
100 g salt
¼ tsp cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.

Cooking:
Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

Ingredients:
3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns
3-4 juniper berries,
salt.

Cooking:
Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then decompose hot into sterilized jars and cork.

Ingredients:
5 kg of tomatoes,
1 cup chopped onion
150-200 g of sugar,
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
piece of cinnamon,
½ tsp ground celery seeds.

Cooking:
Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.

Ingredients:
3 kg of tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 tbsp with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne or chili pepper.

Cooking:
Grind tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.

Ingredients:
500 g tomatoes,
500 g onion
1 kg of multi-colored sweet pepper,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.

Cooking:
Grind tomatoes, onions, sweet and hot (together with seeds) peppers (meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to a minimum and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired thickness, stirring constantly. Arrange hot in sterilized jars, roll up.

Homemade ketchups are made not only from tomatoes, but apples, herbs, plums, sweet bell peppers are added to them... All this makes it possible to prepare a wonderful sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:
10 large fleshy tomatoes,
4 sweet apples
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp 9% vinegar,
3 large cloves of garlic.

Cooking:
Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine the tomato and apple puree in a saucepan, put on a slow fire and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately arrange in sterilized jars. Roll up.

Ingredients:
2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 tbsp ground black pepper,
1 tbsp dry mustard,
salt to taste.

Cooking:
Grind all the ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ingredients:
5 kg of tomatoes,
10 sweet feathers tsev,
10 bulbs
2.5 cups of sugar
2.5 tbsp salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili pepper,
½ tsp ground paprika,
½ tsp ginger,
1 tbsp starch (if necessary).

Cooking:
Cut vegetables into large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to a minimum and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, the remaining spices and boil to the desired density over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cold place.

Ingredients:
5 kg of tomatoes,
3-4 bulbs
3 sweet peppers
2 tbsp salt,
300 g sugar
100-150 ml 9% vinegar,

½ tsp ground red pepper,
a little cinnamon
greenery.

Cooking:
Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and pass through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in sterilized jars, roll up.

Ingredients:
2 kg of tomatoes,
2 large onions
100 g sugar
1 tbsp salt,
1 tsp ground black pepper,
1 tsp ground ginger,
1 tsp ground cloves,
2 tbsp dry red wine
1 tbsp fresh grated horseradish
2 tbsp wine vinegar.

Cooking:
Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.

Ingredients:
2 kg of tomatoes,
1 kg plums,
500 g onion
1 head of garlic
1 tsp black pepper
1 tsp red pepper,
salt, sugar to taste.

Cooking:
Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.

As you can see, homemade ketchups can be prepared most different ways. Good luck preparing!

Larisa Shuftaykina